LUNCHEON Matjes herring, Krasnapolsky Consommé in cups Cheese straws Broiled squab on toast Asparagus, Hollandaise Roquefort cheese with crackers Mixed fruit Coffee
DINNER Rice soup, à l'Allemande Salted almonds Sand dabs, meunière Saddle of lamb, jardinière Romaine salad Pear cobbler Assorted cakes Coffee
=Matjes herring, Krasnapolsky.= Get six Matjes herring from the grocer, and soak in cold water for two hours. Then remove the skins, and place the herrings on lettuce leaves on a platter. Garnish with small plain boiled potatoes and dill pickles.
=Rice soup, à l'Allemande.= Put three ounces of butter and two spoonfuls of raw rice in a casserole and heat through. Then add two spoonfuls of flour and heat again. Then add two quarts of strained boiling chicken broth, and boil slowly for an hour. Stir occasionally so the rice will not burn on the bottom of the pot. Season with salt and white pepper.
=Saddle of lamb, jardinière.= Prepare in the same manner as rack of lamb, jardinière.
=Alexandria pudding.= Ten ounces of bread crumbs, one quart of milk, two ounces of butter, the grated rind of a lemon, the yolks of eight eggs, the whites of six eggs, four ounces of browned and chopped almonds, and six ounces of sugar. Mix the sugar with the butter, and then add the eggs. Mix the crumbs with the almonds and lemon rind, and add to the first mixture. Beat the whites of the eggs, and mix in lightly. Bake in a buttered pan, and serve with strawberry or raspberry sauce.
BREAKFAST Fresh raspberries with cream Boiled salted salmon belly Baked potatoes Rolls Coffee
LUNCHEON Grapefruit with cherries Broiled striped bass Sibyl potatoes Breast of chicken, en aspic Louis salad Neufchâtel cheese with crackers Claret punch Demi tasse
DINNER Little Neck clams Consommé Monte Cristo Planked shad Roast chicken Château potatoes New peas Chiffonnade salad Fancy ice cream Assorted cakes Coffee
=Breast of chicken en aspic.= Loosen the legs and skin of a good-sized chicken, then insert a knife between neck and wing up towards the middle of the wishbone, loosening all the meat from the breast bone. The whole side will then be in one piece with the wing attached. Do the same with the other side. Then season, and fry to a brown color in butter. Set aside to become cold. Then decorate with the hard-boiled white of eggs cut in fancy shapes; place in an oval form, cover with almost-cold meat jelly, and set in ice box to become cold. To remove, dip the form in hot water for a second, and place on a folded napkin. Garnish with parsley in branches.