Chapter II: Part 2

HOW TO SERVE MEALS.

Nearly every family of means is in the habit of giving a few dinners to its friends during the year. As a matter of course, the members of the family are, in return, invited to “dine out.”

If you invite your friends to a dinner, you should not wish them to go away dissatisfied. After a varied experience of many years, both in this country and in Europe, the author feels that no apologies are necessary if he endeavors to enlighten our epicures and dinner-givers as to how to arrange and serve a fine dinner, from commencement to close, after the manner of the French.

It should not be forgotten that much depends upon the appearance of the table, and the manner of serving the courses. In fact, more success can be attained by studied attention to the room, the table, and the serving of the courses, than in the preparation of costly viands.

On entering a dining-room, the first object which strikes the eye is the table. If the table is void of flowers, and other side decorations, including olives, radishes, and celery, tastefully arranged napkins and wine-glasses, an impression is given of a boarding-house table. On the contrary, when you see a beautifully decorated and artistically arranged table, the heart is immediately gladdened.

A proper regard should be given to the comfort of the guests as regards temperature. Have the room neither too cold nor too warm; the temperature should never exceed sixty degrees. The dining-room should be well aired before dinner commences. Great care should be taken that the dinner be served very hot. Noises with plates and glasses should be avoided.

There is as much system in serving a fine dinner as there is in running a railroad, or in any other business. French dinners are generally served in three main courses, viz., _Relevés_, _Entrées_, and _Rotis_; all the rest are considered side courses. It depends entirely on the taste of the host as to how many main courses he desires served. The author would suggest two _relevés_, three _entrées_, and one or two _rotis_; this could be made an elaborate dinner.

Naturally, what you shall serve will depend entirely on what there is in market at the season. For instance, you cannot serve brook-trout in January, or canvas-back duck during the months of June, July, August, or September. However, the very best in the market should invariably be selected.

Care should be taken to have the wines at the right temperature. Sherry, Sauterne, Chablis, and Rhine wines should always be served cold. Champagne should be served very cold, almost at the freezing-point. Bordeaux and Burgundy should be kept twelve hours before dinner in a room at a temperature of seventy degrees. Servants should be instructed not to fill the glasses more than three-fourths full; for guests are in danger of soiling their dresses, and, again, it is not considered good form.

The following is a fair menu for a New Year’s dinner, with the necessary instructions how to serve it:

Blue Point Oysters, 298.
_Haut Sauterne._

SOUPS.

Cream of Asparagus, 70.
Consommé Royale, 107.
_Amontillado._

HORS D’ŒUVRE.

Radishes, 292.
Olives.
Timbales à l’Ecossaise, 261.

RELEVES.

Bass à la Régence, 305.
Potatoes à la Windsor, 1008.
_Rauenthaler-Berg._
Fillet of Beef, larded à la Parisienne, 514.
Saddle of Mutton, currant jelly, 666.
_Pommery Sec._

ENTREES.

Sweetbreads, larded à la Colbert, 617.
Terrapin à la Maryland, 397.
_Chateau Latour._

SORBET.

Kirsch Punch, 1305.

ROTIS.

Canvas-back Ducks, 874.
Celery, Mayonnaise Salad, 1042.
_Chambertin._

ENTREMETS.

Artichoke Bottoms, 897.
French Peas, 977.
String Beans, 948.

SWEET ENTREMETS.

Plum Pudding à l’Anglaise, 1163.

ICES.

Vanilla, 1271.
Pistache, 1275.
Fruit.
Cakes.
Coffee, 1349.
_Cordials._

To begin with the oysters or clams: place some finely chopped ice on each soup-plate, with a small fancy napkin on top. Arrange the oysters or clams nicely on top of each plate, with a piece of lemon, and serve. With this course serve also Haut Sauterne. It is understood that the oysters or clams are to be served after all the guests are seated. It should be made a rule never to remove any plates while some of the guests are still eating. When all have finished, remove the oyster-plates and leave dinner-plates in their stead; then serve the soup. The servant is expected to present a plate of each kind to each guest, and ask which is preferred. Serve sherry with the soup. Always serve the plates on the right side, and remove on the left. Serve timbales. First put a spoonful of sauce on each plate, and then the timbale; at the same time you are serving the timbale, remove the cold plates and serve the fish. Put the fish on the plates, then the sauce, with a few potatoes on the same plate. Serve Rauenthaler-Berg. Remove the plates and serve fillet of beef, which should be cut in small, even slices. Put the sauce on the plate, and then the fillet. Place the artichokes on the same plate. Serve Pommery Sec with this and with the other course. Remove the plates and serve saddle of mutton. Cut the loin of the saddle lengthwise, and then crosswise, and serve with a little gravy and a spoonful of string-beans on the same plate. When this course is finished, serve the sweetbreads. Put the sauce first on the plate, as with the fillet, with a spoonful of peas. With this serve Chateau Latour. The next course, terrapin, should be served in a very hot tureen. Before serving, add a little fine sherry; mix well, and give each guest a small portion. Serve more Chateau Latour with this course.

After this comes sorbet. This can be served in glasses or in shells; for instance, take six lemons or six small oranges, cut off the tops, take the soft parts out of them, and in them place the sorbet. Arrange them on cold dessert-plates, decorated with small fancy napkins or fancy paper. While the guests are enjoying the sorbet, remove sherry, Sauterne, and Hock glasses, no matter if empty or full. (Replace knives and forks before serving the sorbet.)

Now come canvas-back ducks. Before serving, place them for a moment before the host, so that all the guests can see them. Cut off only the breasts, and serve with a little of the gravy and a small piece of fried hominy, on very hot plates; then pass around the currant jelly. You can serve a whole breast or a half one; however, during a hearty dinner, a half one is preferable; this is entirely at the disposition of the host. Serve celery salad with mayonnaise dressing on separate dessert-plates, with forks, and then serve Chambertin.

When this course is finished, remove all side dishes, casters, and salt and pepper cruets, and leave nothing on the table but flowers, fruits, and cakes. Clean the table neatly with a brush or napkin, and then place dessert spoons and forks at each cover. Serve plum pudding the same as _omelette au rum_. Pour the rum over the pudding, spread powdered sugar on top, and, with a spoon, keep pouring the burning liquid over it until it ceases to burn. Then cut in slices and serve, putting some of the liquid on each plate.

Vanilla and pistache ice-cream should be served on cold dessert-plates with fancy paper underneath, and with dessert spoons and forks. Serve the cakes with the ice-cream.

When this course is finished, serve to each guest a finger-bowl, with a thin slice of lemon in the water. Small cups for coffee should be passed at the same time. Fruits, nuts, and raisins come next. It is customary with some old American families to introduce at this course a bottle of very old Madeira wine; but this is certainly not necessary.

Now comes the last, the coffee, which must be served fresh and very hot, for the preparation of which the author refers you to page 381. At the same time serve cordials, and the dinner will be completed.

MENUS FOR EVERY DAY IN THE YEAR.

EXPLANATORY NOTE.

While these menus are simple and complete, it is not supposed that they can always be carried out in detail. They will, however, furnish suggestions to house-keepers who are daily perplexed with the question, “What shall we have for breakfast, luncheon, and dinner?” The number placed after each dish refers to the recipe showing how the dish is prepared. The menus are arranged so as to be used for any year. New Year’s, 1890, will begin on a Wednesday instead of a Tuesday, as here printed; in that case, use the New Year’s menu and then turn to the first Thursday in January and proceed in regular order. Should you come out uneven at the end of the month, through skipping some days at the first, turn back again to the beginning. For instance should Thursday be the 29th of January, instead of the last, as printed, turn back to the first Friday in January, and proceed until the month is completed. Special menus have been prepared for New Year’s Day, Washington’s Birthday, Fourth of July, Thanksgiving Day, and Christmas.

_NEW YEAR’S DAY._

_Tuesday, January --._

~Breakfast.~

Eggs à l’Aurore, 444.
Boiled Haddock, Cream sauce, 352, 181.
Lamb Chops, maison d’or, 683.
Potato Croquettes, 997.
Stewed Prunes à la Général Dufour, 1330.
Wheat Cakes, 1184.

~Luncheon.~

Stuffed Deviled Crabs, 370.
Chicken Sauté à la Marengo, 771.
Sweet Potatoes Soufflées, 1010.
Macaroni au Gratin, 955.
Maraschino Pudding, 1134.

~Dinner.~

Blue Point Oysters, 298.
_Haut Sauterne._

SOUPS.

Cream of Asparagus, 70.
Consommé Royale, 107.
_Amontillado._

HORS D’ŒUVRE.

Radishes, 292.
Olives.
Timbales à l’Ecossaise, 261.

RELEVÉS.

Bass à la Régence, 305.
Potatoes à la Windsor, 1008.
_Rauenthaler-Berg._
Fillet of Beef, larded à la Parisienne, 514.
Saddle of Mutton, currant jelly, 666.
_Pommery Sec._

ENTRÉES.

Sweetbreads, larded à la Colbert, 617.
Terrapin à la Maryland, 397.
_Chateau Latour._

SORBET.

Kirsch Punch, 1305.

ROTIS.

Canvas-back Ducks, 874.
Celery, Mayonnaise Salad, 1042.
_Chambertin._

ENTREMETS.

Artichoke Bottoms, 897.
French Peas, 977.
String Beans, 948.

SWEET ENTREMETS.

Plum Pudding à l’Anglaise, 1163.

ICES.

Vanilla, 1271.
Pistache, 1275.
Fruit.
Cakes.
Coffee, 1349.
_Cordials._

_Wednesday, January --._

~Breakfast.~

Eggs, with brown butter, 414.
Fried Scallops, Tomato sauce, 301, 205.
Minced Lamb à l’Anglaise, 688.
Hashed Potatoes, 1002.
Rice and Milk, 1177.

~Luncheon.~

Lobster à la Bordelaise, 360.
Mutton Chops, Maintenon, 685.
Potatoes Château, 1009.
Herring Salad, 1074.
Galette, 1221.

~Dinner.~

Oysters, 298.
Mock Turtle, 17.
Celery, 290.
Sardines, 283.
Fillets of Sole, Joinville, 322.
Salmi of Duck à la Bourgeoise, 829.
String Beans, with cream, 946.
Venison Steak, Londonderry sauce, 880.
Stuffed Tomatoes, 1023.
Roast Veal, 585.
Escarole Salad, 1055.
Nelson Pudding, 1155.
Coffee, 1349.

_Thursday, January --._

~Breakfast.~

Omelet Raspail, 467.
Fish Balls, 347.
Beefsteak, with Anchovy butter, 524, 146.
Potatoes à la Rice, 1007.
Blanc Mange à la Josephine Delmonico, 1270.

~Luncheon.~

Oyster Patties, 387.
Broiled Kidneys, with Bacon, 713.
Saratoga Potatoes, 1011.
Blanquette of Veal, with Mouilles, 552.
Strawberry Tarts, 1117.

~Dinner.~

Oysters, 298.
Purée Crécy, 47.
Olives.
Radishes, 292.
Salmon à la Régence, 305.
Sweetbreads, with Spinach, 607.
Spaghetti à l’Italienne, 960.
Mignon Filets aux Pommes Parisiennes, 515.
Roast Chicken, 755.
Celery Salad, 1041.
Almond Cake, 1224.
Coffee, 1349.

_Friday, January --._

~Breakfast.~

Eggs à la Bourguignonne, 411.
Whitebait, 301.
Pig’s Feet à la Boston, 730.
Succotash, 1022.
Brioche à la Condé, 1203.

~Luncheon.~

Boiled Skate, cream sauce, 325, 181.
Stewed Calf’s Liver à l’Alsacienne, 582.
Oyster-Plant Poulette, 1019.
Lobster Salad à la Plummer, 1062.
Vermicelli Pudding, 1142.

~Dinner.~

Oysters, 298.
Cream of Asparagus, 70.
Celery, 290.
Thon, 282.
Smelts à la Toulouse, 354.
Braised Beef à la Flamande, 482.
Artichokes à la Florentine, 903.
Chicken Sauté à la Marengo, 771.
French Peas.
Roast Quail, with Watercress, 834.
Lettuce Salad, 1057.
Pie à la Martha Washington, 1105.
Coffee, 1349.

_Saturday, January --._

~Breakfast.~

Ham Omelet, 462.
Boiled Halibut, butter sauce, 309, 157.
Chicken Livers, with Bacon, 769.
Sweet Potatoes Soufflées, 1010.
Corn Fritters, 965.

~Luncheon.~

Stuffed Oysters à la Mali, 386.
Chicken Pot-pie, 757.
Anchovy Salad, 1037.
Diplomatic Pudding, 1129.

~Dinner.~

Clams, 300.
Pot-au-feu, 54.
Olives.
Radishes, 292.
Matelote of Eels, 332.
Partridge, braised with Cabbage, 845.
Stewed Tomatoes, 1027.
Calf’s Head à la Poulette, 639.
Potatoes à la Bignon, 1001.
Roast Mutton, 585.
Chicory Salad, 1045.
Baked Apple Dumplings, 1122.
Champagne Jelly, 1322.
Coffee, 1349.

_Sunday, January --._

~Breakfast.~

Eggs à la Livingstone, 410.
Picked-up Codfish, 346.
Escalops of Veal, Provençale, 573.
Potatoes Julienne, 1013.
Iced Timbale of Rice, 1175.

~Luncheon.~

Lobster à la Newburg, 359.
Chicken Croquettes à la Périgourdin, 761.
Hashed Potatoes au Gratin, 1004.
Macaroni, with cream, 954.
Chocolate Eclairs, 1243.

~Dinner.~

Oysters, 298.
Chicken à la Piémontaise, 63.
Radishes, 292.
Celery, 290.
Blackfish au Gratin, 319.
Minced Beef à la Catalan, 502.
Cauliflower, butter sauce, 925.
Boiled Leg of Mutton, caper sauce, 651.
Brussels Sprouts, 922.
Romaine Punch, 1304.
Roast Grouse, 852.
Watercress Salad, 1072.
English Pudding, 1137.
Stilton Cheese.
Coffee, 1349.

_Monday, January --._

~Breakfast.~

Omelet, with fine Herbs, 451.
Lobster Cutlets, Victoria, 366.
Sausages au Gastronome, 740.
Carrots and Cream, 927.
Rice à l’Airolo, 1171.

~Luncheon.~

Broiled Sardines on Toast, 403.
Hamburg Steak, Russian sauce, 526.
Potatoes à la Hanna, 1012.
Chicken Salad, 1044.
Apple Tarts, 1120.

~Dinner.~

Clams, 300.
Brunoise, 2.
Lyon Sausage, 286.
Olives.
Smelts au Gratin, 356.
Stewed Lamb, with Peas, 706.
Potatoes Soufflées, 1010.
Croquettes of Sweetbreads, Périgueux, 619.
String Beans, 946.
Squash a l’Américaine, 820.
Barbe de Capucine Salad, 1038.
Plum Pudding, 1110.
Coffee, 1349.

_Tuesday, January --._

~Breakfast.~

Fried Eggs, 412.
Soles à la Horly, 321.
Mutton Chops, Soyer, 647.
Stewed Potatoes, 995.
Peach Marmalade, 1331.

~Luncheon.~

Lobster en Chevreuse, 362.
Mignon Filets aux Pommes Parisienne, 515.
Celery à la Bonne Femme, 928.
Apple Pie, 1083.

~Dinner.~

Oysters, 298.
Chicken, with Leeks, 68.
Radishes, 292.
Thon, 282.
Broiled Sea Bass, maître d’hôtel, 326.
Cucumber Salad, 289.
Hot Patties à l’Anglaise, 266.
Braised Noix of Veal, Morlaisienne, 635.
Stuffed Egg-Plant, 909.
Roast Chicken, 755.
Lettuce, and Egg Salad, 1058.
Charlottes Glacées, 1299.
Coffee, 1349.

_Wednesday, January --._

~Breakfast.~

Eggs à la Tripe, 419.
Porterhouse Steak, with Watercress, 524.
Cold Boiled Ham, 722.
Hashed Potatoes au Gratin, 1004.
Brioche Fluttes, 1204.

~Luncheon.~

Stuffed Clams, deviled, 376.
Epigrammes of Lamb, with chicory, 690.
Macaroni au Gratin, 955.
French Pudding, 1139.

~Dinner.~

Oysters, 298.
Consommé Royal, 107.
Celery, 290.
Olives.
Fillets of Bass à la Chambord, 343.
Croquettes of Chicken à la Reine, 758.
Braised Beef à la Mode, 479.
Spinach, maître d’hôtel, 942.
Roast Venison, currant jelly sauce, 878.
Escarole Salad, 1055.
Savarin à l’Anglaise, 1199.
Sherry Wine Jelly, 1318.
Coffee, 1349.

_Thursday, January --._

~Breakfast.~

Scrambled Eggs, with Asparagus tops, 406.
Broiled Sardines on Toast, 403.
Black Sausages, with mashed Potatoes, 719.
Stewed Prunes, 1330.

~Luncheon.~

Canapé Lorenzo, 391.
Beefsteak Pie à l’Anglaise, 487.
Macédoine Salad, 1063.
Rhubarb Tarts, 1112.

~Dinner.~

Clams, 300.
Terrapin, 61.
Radishes, 292.
Lyon Sausage, 286.
Sheep’s-head au Gratin, 319.
Saddle of Mutton à la Sevigné, 669.
Broiled Fresh Mushrooms on Toast, 916.
Chicken Sauté à la Parmentier, 773.
French Peas.
Roast Partridge sur Canapé, 843.
Celery, Mayonnaise Salad, 1042.
Baba au Rhum, 1217.
Coffee, 1349.

_Friday, January --._

~Breakfast.~

Oyster Omelet, 452.
Pork Andouillettes, 742.
Mutton Chops, maison d’or, 683.
Sorrel, with Croûtons, 974.
French Pancake, 1186.

~Luncheon.~

Mussels à la Marinière, 378.
Duck à l’Américaine, 823.
String Beans, 947.
Apple Charlotte, 1167.

~Dinner.~

Oysters, 298.
Bisque of Crabs, 9.
Celery, 290.
Olives.
Broiled Pompano, maître d’hôtel, 329.
Cucumber Salad, 289.
Tenderloin Piqué à la Bernardi, 523.
Stuffed Green Peppers, 975.
Calf’s Head en tortue, 641.
Roast Quail, 834.
Watercress Salad, 1072.
Vanilla Ice-Cream, 1271.
Lady-Fingers, 1231.
Coffee, 1349.

_Saturday, January --._

~Breakfast.~

Eggs à la Finoise, 424.
Codfish à la Bonne Femme, 345.
Veal Cutlets en Papillotes, 566.
Mashed Potatoes au Gratin, 998.
Milan Cake, 1228.

~Luncheon.~

Crabs à la St. Jean, 371.
Chicken à la Maryland, 785.
Stewed Tomatoes, 1027.
Anchovy Salad, 1037.
Apricot Tarts, 1108.

~Dinner.~

Oysters à l’Alexandre Dumas, 299.
Croûte-au-Pot, 11.
Thon, 282.
Radishes, 292.
Fillet of Soles, à la Hollandaise, 317.
Potatoes à la Parisienne, 986.
Shoulder of Lamb Rouennaise, 698.
Spinach, with gravy, 943.
Sweetbreads à la Béarnaise, 610.
Roast Squabs, 816.
Chicory Salad, 1045.
Omelet Célestine, 477.
Lemon Water Ice, 1279.
Coffee, 1349.

_Sunday, January --._

~Breakfast.~

Sausage Omelet, 465.
Fried Smelts, tartare sauce, 301, 207.
Kidneys, stewed with Madeira, 662.
Potatoes, maître d’hôtel, 985.
Preserved Peaches, 1340.

~Luncheon.~

Stuffed Clams, 376.
Curry of Lamb à l’Indienne, 677.
Spaghetti au Gratin, 961.
Chicken Salad, 1044.
Apple Pie, meringué, 1103.

~Dinner.~

Oysters, 298.
Consommé Deslignac, 108.
Celery, 290.
Olives.
Bass aux Fines Herbs, 323.
Suprême of Chicken à la Toulouse, 786.
Brussels Sprouts, 922.
Antelope Steak, purée of Chestnuts, 890, 882.
Potatoes à la Bignon, 1001.
Kirsch Punch, 1305.
Roast Beef, 527.
Escarole Salad, 1055.
Diplomatic Pudding, 1129.
Gorgonzolla Cheese.
Coffee, 1349.

_Monday, January --._

~Breakfast.~

Eggs à l’Aurore, 444.
Mackerel aux Fines Herbes, 331.
Minced Beef à la Provençale, 500.
Sweet Potatoes Soufflées, 1010.
Corn Fritters, 965.

~Luncheon.~

Broiled Florida Shad, maître d’hôtel, 326.
Cucumber Salad, 289.
Beef Tongue, with risotto, 537.
Macaroni and Cream, 954.
Cream Renversée, 1252.

~Dinner.~

Clams, 300.
Chicken à la Portugaise, 66.
Radishes, 292.
Celery, 290.
Lobster au Curry, 358.
Pork Chops, sauce piquante, 745.
Cauliflower, with butter, 925.
Croquettes of Chicken à la Reine, 758.
Stuffed Lettuce, 953.
Roast Turkey, Cranberry sauce, 800, 1329.
Barbe de Capucine Salad, 1038.
Omelet Soufflée, 474.
Kümmel Jelly, 1323.
Coffee, 1349.

_Tuesday, January --._

~Breakfast.~

Oatmeal and Cream.
Sardine Omelet, 468.
Beefsteak, Horseradish sauce, 524, 164.
Mashed Potatoes, 998.
German Pancake, with Apples, 1189.

~Luncheon.~

Broiled Pompano, 329.
Roulade of Beef à l’Ecarlate, 539.
Sorrel, with eggs, 974.
Salad à l’Italienne, 1036.
Peach Pie, 1092.

~Dinner.~

Oysters, 298.
Cream of Celery, 71.
Thon, 282.
Radishes, 292.
Deviled Crabs, 370.
Shoulder of Lamb, jardinière, 696.
Potatoes Duchesse, 1006.
Artichoke Bottoms, Florentine, 903.
Antelope Chops, Currant jelly, 891.
Beans Panachés, 950.
Doe-birds sur canapé, 838.
Celery Salad, 1042.
Cabinet Pudding à la Sadi-Carnot, 1164.
Coffee, 1349.

_Wednesday, January --._

~Breakfast.~

Asparagus Omelet, 458.
Minced Beef à la Catalan, 502.
Turnips, with gravy, 967.
Rice à la Française, 1180.

~Luncheon.~

Lobster à l’Américaine, 357.
Sweetbread Croquettes à la Périgueux, 619.
Potatoes Julienne, 1013.
Stewed Fresh Mushrooms, with cream, 915.
Sago Pudding, 1140.

~Dinner.~

Clams, 300.
Purée à la Parmentier, 44.
Radishes, 292.
Sardines, 283.
Broiled Blackfish, Shrimp sauce, 325, 178.
Civet of Hare à la Française, 893.
Celery à la Bonne Femme, 928.
Mutton Chops à la Robinson, 682.
Stuffed Tomatoes, 1023.
Roast Red-head Ducks, 876.
Lettuce Salad, 1059.
Charlotte Panachée, 1300.
Coffee, 1349.

_Thursday, January --._

~Breakfast.~

Eggs, with brown butter, 414.
Mutton Hash à la Zingara, 652.
Lima Beans, 952.
Small Brioches, 1202.

~Luncheon.~

Oysters à la Poulette, 383.
Corned Beef and Cabbage, 490.
Macaroni Napolitaine, 957.
Chicken Salad, 1044.
Cherry Tarts, 1111.

~Dinner.~

Oysters, 298.
Busecca, 7.
Celery, 290.
Olives.
Salmon à la Génoise, 306.
Boiled Turkey, Oyster sauce, 797.
Spinach à l’Anglaise, 940.
Lamb Steak, purée of Peas, 716.
Potatoes à la Parisienne, 986.
Woodcock sur Canapé, 871.
Tomato Salad, 1070.
Hot Savarin, 1198.
Coffee, 1349.

_Friday, January --._

~Breakfast.~

Eggs à la Bennett, 447.
Fried Smelts, Colbert sauce, 301, 190.
Country Sausages à l’Anglaise, 736.
Beet-roots, with cream, 912.
Stewed Quinces, 1338.

~Luncheon.~

Stuffed Lobster à la Diable, 367.
Stewed Veal, Solferino, 628.
Fried Egg-plant, 907.
Tongue Salad, 1056.
Caramel Pudding, 1166.

~Dinner.~

Oysters, 298.
Bouille-à-Baisse, 1.
Olives.
Sardines, 283.
Bass à la Vénitienne, 338.
Beef Tongue à la Chipolata, 532, 232.
Stuffed Green Peppers, 975.
Pigeon Cutlets à la Victoria, 815.
Potatoes à la Windsor, 1008.
Saddle of Antelope, Cranberry sauce, 878, 1329.
Celery Salad, 1041.
Chocolate Ice-Cream, 1272.
Vanilla Eclairs, 1245.
Coffee, 1349.

_Saturday, January --._

~Breakfast.~

Cheese Omelet, 469.
Broiled Spanish-Mackerel, 329.
Breaded Veal Cutlets, tomato sauce, 563.
Broiled Bacon, 754.
Rice au Lait d’Amandes, 1170.

~Luncheon.~

Oysters en Brochette au Petit Salé, 385.
Broiled Beefsteak, with Watercress, 524.
Brussels Sprouts, 922.
Stewed Lamb à la Parisienne, 708.
Apple Tarts, 1120.

~Dinner.~

Clams, 300.
Sorrel, with Asparagus tops, 41.
Lyon Sausage, 286.
Celery, 290.
Fried Eels, sauce tartare, 301, 207.
Potatoes, Saratoga, 1011.
Garnished Sour-krout, 924.
Salmi of Duck, with olives, 827.
Celery, with cream, 929.
Roast Leg of Lamb, 648.
Lettuce Salad, 1057.
Pineapple Pudding, 1148.
Coffee, 1349.

_Sunday, January --._

~Breakfast.~

Eggs à la Meyerbeer, 437.
Veal Kidneys, sauce madère, 662.
Stuffed Pig’s Feet, 732.
Potatoes à la Rice, 1007.
Fried Hominy, 1035.

~Luncheon.~

Lobster Croquettes à la Victoria, 365.
Broiled Grouse, bread sauce, 854, 162.
Broiled Fresh Mushrooms on Toast, 916.
Boiled Apple Dumplings, 1127.

~Dinner.~

Oysters, 298.
Chicken à la Hollandaise, 64.
Celery, 290.
Radishes, 292.
Red Snapper à la Créole, 339.
Beef Braised à l’Orsini, 481.
Stuffed Tomatoes, 1023.
Lamb Croquettes, sauce Robert, 679, 192.
String Beans, 945.
Punch à la Cardinal, 1306.
Canvas-Back Ducks, Currant jelly, 874, 1326.
Chicory Salad, 1045.
Iced Pound Cake, 1193.
Pistache Ice-Cream, 1275.
Imported Brie Cheese.
Coffee, 1349.

_Monday, January --._

~Breakfast.~

Mushroom Omelet, 460.
Cold Bass, Ravigote butter, 352, 147.
Hashed Beef à la Zingara, 652.
Broiled Ham, 753.
Milan Cake, 1228.

~Luncheon.~

Soft Clams à la Newburg, 390.
Chicken Sauté, with Tarragon, 774.
Potatoes à l’Italienne, 990.
Herring Salad, 1074.
Baked Apples, 1124.

~Dinner.~

Oysters, 298.
Consommé Célestine, 118.
Thon, 282.
Celery, 290.
Terrapin à la Maryland, 397.
Compote of Squabs, 822.
Fried Oyster-plant, 1021.
Veal Fricandeau à la Morlaisienne, 579.
Sorrel au Gras, 974.
Roast Saddle of Mutton, 664.
Tomato Salad, 1070.
Pithivier’s Cake, 1225.
Peach Marmalade, 1331.
Coffee, 1349.

_Tuesday, January --._

~Breakfast.~

Chicken Liver Omelet, 464.
Broiled Sardines, sauce percillade, 403, 165
Hashed Mutton au Gratin, 653.
Oyster-plant à la Poulette, 1019.
Wheat Cakes, 1184.

~Luncheon.~

Sheep’s-head, sauce Hollandaise, 309, 160.
Beefsteak Pie à l’Américaine, 488.
Cauliflower au Gratin, 926.
Lemon Pie, meringué, 1102.

~Dinner.~

Oysters, 298.
Mulligatawney, 34.
Tomatoes, 288.
Olives.
Crawfish à la Bordelaise, 360.
Piloff of Chicken à la Turque, 782.
Succotash, 1022.
Sweetbreads Piqués à la Financière, 603.
Spaghetti à l’Italienne, 960.
Roast Quails, with Watercress, 834.
Escarole Salad, 1055.
Cocoanut Pudding, 1147.
Camembert Cheese.
Coffee, 1349.

_Wednesday, January --._

~Breakfast.~

Eggs à la Valencienne, 421.
Fried Frostfish, sauce Colbert, 301, 190.
Mignon Filets à la Bernardi, 512.
Hashed Potatoes au Gratin, 1004.
Stewed Apples, 1332.

~Luncheon.~

Crabs à l’Anglaise, 373.
Hashed Turkey en Bordure, 805.
Broiled Tomatoes, 1025.
Potato Salad, 1073.
Farina Pudding, 1144.

~Dinner.~

Clams, 300.
Beef à l’Ecossaise, 6.
Anchovies, 284.
Celery, 290.
Smelts à la Toulouse, 354.
Civet of Hare, poivrade sauce, 886.
Stuffed Cabbage, 919.
Breast of Lamb, jardinière, 702.
Roast Chicken, 755.
Watercress Salad, 1072.
Orange Water-Ice, 1280.
Allumettes, 1205.
Roquefort Cheese.
Coffee, 1349.

_Thursday, January --._

~Breakfast.~

Scrambled Eggs, with Chicory, 409.
Broiled Oysters, 382.
Flat Sausages, with White Wine, 735.
Carrots, with Cream, 927.
Brioche à la Condé, 1203.

~Luncheon.~

Oysters à la Mali, 386.
Irish Stewed Mutton, 660.
Shrimp Salad, 1067.
French Pancake, with jelly, 1187.

~Dinner.~

Clams, 300.
Consommé au Vermicelli, 103.
Celery, 290.
Lyon Sausage, 286.
Frogs’ Legs à la Geo. Merrill, 1372.
Leg of Mutton à la Condé, 649.
Stuffed Onions, 970.
Suprême of Chicken à la Toulouse, 786.
Fresh Mushrooms on Toast, 914.
Red-head Duck à l’Américaine, 820.
Lettuce and Egg Salad, 1058.
Peach Ice-Cream, 1276.
Almond Biscuits, 1235.
Coffee, 1349.

_Friday, January --._

~Breakfast.~

Tomato Omelet, 456.
Black Bass, Oyster sauce, 309, 173.
Chicken Livers en Brochette, 769.
Potatoes à la Lyonnaise, 991.
Waffles and Sugar, 1196.

~Luncheon.~

Croquettes of Salmon à la Victoria, 365, 208.
Calf’s Head à la Vinaigrette, 640.
Okra, stewed with cream, 1031.
Russian Salad, 1065.
Bread Pudding, 1132.

~Dinner.~

Oysters à l’Alexandre Dumas, 299.
Mulligatawney à la Delmonico, 35.
Olives.
Thon, 282.
Pompano, with fine Herbs, 331.
Broiled Tenderloin, with Mushrooms, 496.
Lima Beans, 952.
Chicken Vol-au-Vent au Salpicon Royal, 810, 255.
Artichokes à la Barigoul, 897.
Roast Woodcock, 871.
Chicory Salad, 1045.
Iced Timbale of Rice, 1175.
Swiss Cheese.
Coffee, 1349.

_Saturday, January --._

~Breakfast.~

Oatmeal and Cream.
Eggs à la Provençale, 422.
Cod’s Tongues, black butter, 349.
Fried Calf’s Brains, sauce tartare, 559.
Oyster Plant, with butter, 1018.
Baked Apples, 1124.

~Luncheon.~

Crabs à la St. Laurent, 372.
Broiled Chicken on Toast, 756.
Brussels Sprouts, 922.
Timbales à la Schultze, 263.
Rum Omelet, 476

~Dinner.~

Oysters, 298.
Cream of Chicken, 82.
Anchovies, 284.
Radishes, 292.
Sheep’s-head, Lobster sauce, 158.
Braised Beef à la Morlaisienne, 478.
Potatoes en Surprise, 1005.
Lamb Chops à la Signora, 681.
French Peas.
Roast Partridge, 843.
Celery Salad, 1042.
Charlotte au Café, 1262.
Coffee, 1349.

_Sunday, January --._

~Breakfast.~

Kidney Omelet, 463.
Broiled Shad, maître d’hôtel, 326.
Hamburg Steak, Madeira sauce, 526, 185.
Potatoes Lyonnaise, 991.
Cream Renversée, 1252.

~Luncheon.~

Truffled Boned Turkey, 813.
Mignon Filets à la Bohémienne, 513.
Potatoes au Gratin, 1004.
Shrimp Salad, 1067.
Chaussons, 1236.

~Dinner.~

Oysters, 298.
Consommé Colbert, 120.
Olives.
Celery, 290.
Smelts à la Béarnaise, 353.
Grenadin of Veal à la Sevigné, 588.
Celery, with Marrow, 930.
Fried Chicken, Cream sauce, 181.
String Beans, 948.
Punch à la Lallah Rookh, 1308.
Roast Doe-birds à l’Américaine, 840.
Escarole Salad, 1055.
Peach Pudding, 1150.
Gorgonzolla Cheese.
Coffee, 1349.

_Monday. January --._

~Breakfast.~

Boiled Eggs.
Broiled Calf’s Liver and Bacon, 584.
Tripe à la mode de Caën, 547.
Potatoes Lyonnaise, 991.
Stewed Pears, 1333.

~Luncheon.~

Fried Oysters, 380.
Veal, stewed with Peas, 631.
Cauliflower Salad, 1040.
Pineapple Pie, 1087.

~Dinner.~

Clams, 300.
Julienne, 27.
Celery, 290.
Radishes, 292.
Turbot, sauce aurore, 309, 182.
Bouchées à la Reine, 270.
Flageolets, 1365.
Epigrammes of Lamb, with Asparagus tops, 690.
Spaghetti à l’Italienne, 960.
Roast Beef, 527.
Tomato, Mayonnaise Salad, 1071.
Champagne Jelly, 1322.
Lady Fingers, 1231.
Coffee, 1349.

_Tuesday, January --._

~Breakfast.~

Scrambled Eggs, with truffles, 407.
Boiled Haddock, Cream sauce, 352, 181.
Brochettes of Lamb à la Dumas, 674.
Potatoes Parisienne, 986.
Crême en Mousse au Café, 1253.

~Luncheon.~

Bluefish à l’Italienne, 337.
Escalops of Veal à la Duxelle, 569.
Stuffed Cucumbers, 937.
Croquettes of Macaroni, 279.
Blackberry Tarts, 1119.

~Dinner.~

Oysters, 298.
Clear Green Turtle, 18.
Tomatoes, 288.
Radishes, 292.
Shad, with fine Herbs, 323.
Broiled Sirloin Steak à la Bordelaise, 491.
Potatoes Bignon, 1001.
Timbale of Foie-gras, Lagardère, 809.
Roast Partridge, 843.
Lettuce, Mayonnaise Salad, 1057, 1042.
Apples Meringuées, 1248.
Cheddar Cheese.
Coffee, 1349.

_Wednesday, February --._

~Breakfast.~

Eggs à l’Impératrice, 440.
Mutton Chops, Soyer, with Potatoes, 647.
Broiled Ham, 753.
Milan Cake, 1228.

~Luncheon.~

Fried Oysters, 380.
Blanquette of Veal, with nouilles, 552.
Fried Sweet Potatoes, 993.
Mince Pie, 1082.

~Dinner.~

Clams, 300.
Menestra, 36.
Sardines, 283.
Celery, 290.
Lobster en Chevreuse, 362.
Tenderloin Piqué à l’Egyptienne, 521.
French Peas.
Broiled Fresh Mushrooms on Toast, 916.
Croquettes of Sweetbreads, with Peas, 620.
Roast Goose, 808.
Watercress Salad, 1072.
Boiled Peach Dumplings, 1125.
Coffee, 1349.

_Thursday, February --._

~Breakfast.~

Omelet Régence, 470.
Boiled Porgies, maître d’hôtel, 329.
Minced Veal à la Biscaënne, 576.
Turnips and Gravy, 967.
Preserved Cherries, 1347.

~Luncheon.~

Oysters en Brochette au Petit Salé, 385.
Chicken Pot Pie, 757.
Tomatoes à la Marseillaise, 1029.
Beef Salad, 1039.
Stewed Pears, 1333.

~Dinner.~

Oysters, 298.
Consommé, with Italian paste, 103.
Olives.
Tomatoes, 288.
Broiled Spanish-Mackerel, 329.
Cucumber Salad, 289.
Beef Tongue à la Gendarme, 532.
Fried Oyster Plant, 1021.
Salmi of Woodcock à la Chasseur, 873.
Roast Veal, 585.
Lettuce Salad, 1057.
Pistache Ice Cream, 1275.
Bitter Almond Macaroons, 1209.
Coffee, 1349.

_Friday, February --._

~Breakfast.~

Eggs à la Chipolata, 442.
Picked-up Codfish, 346.
Lamb en Brochette, Colbert sauce, 674, 190.
Stewed Potatoes, 995.
Rice and Milk, 1177.

~Luncheon.~

Fillets of Sole à la Vénitienne, 338.
Breaded Veal Cutlets, Tomato sauce, 563.
String Beans, 946.
Crab Salad, 1047.
Plum Pudding, 1163.

~Dinner.~

Oysters, 298.
Bisque of Lobster, 10.
Sardines, 283.
Olives.
Salmon, en papillotes, 302.
Tenderloin à la Hussarde, 519.
Succotash, 1022.
Coquilles of Chicken, with Mushrooms, 271.
Roast English Snipe sur canapé, 868.
Celery Salad, 1041.
Baba, 1216.
Pont l’Evêque Cheese.
Coffee, 1349.

_Saturday, February --._

~Breakfast.~

Omelet Bonne Femme, 466.
Tripe Sauté à la Lyonnaise, 548.
Beefsteak, with Watercress, 524.
Hashed Potatoes, with Cream, 1003.
Corn Fritters, 965.

~Luncheon.~

Canapé Lorenzo, 391.
Lamb Chops à la Robinson, 682.
French Peas.
Anchovy Salad, 1037.
Diplomatic Pudding, 1129.

~Dinner.~

Oysters, 298.
Consommé Tapioca, 104.
Thon, 282.
Celery, 290.
Boiled Sheep’s-head, with fine Herbs, 352, 323.
Pig’s Cheek, Apple sauce, 726, 168.
Oyster Plant à la Paulette, 1019.
Piloff of Chicken à la Creole, 783.
Beans à l’Anglaise, 948.
Roast Mutton, 585.
Barbe de Capucine Salad, 1038.
Charlotte Russe, 1261.
Coffee, 1349.

_Sunday, February --._

~Breakfast.~

Eggs à la Turque, 439.
Hashed Lamb, 700.
Sausages, with White Wine, 735.
Potatoes Julienne, 1013.
Peach Marmalade, 1331.

~Luncheon.~

Broiled Spanish Mackerel, maître d’hôtel, 329.
Cucumber Salad, 289.
Stewed Veal à la Marengo, 624.
Rhubarb Pie, 1085.

~Dinner.~

Oysters, 298.
Consommé Douglas, 114.
Celery, 290.
Lyons Sausage, 286.
Croquettes of Lobster, sauce Colbert, 365, 190.
Sweetbreads à la Duxelle, 608.
Broiled Tomatoes, 1025.
Chicken Sauté à l’Hongroise, 772.
Spinach, with croûtons, 943.
Romaine Punch, 1304.
Roast English Snipe, 868.
Watercress Salad, 1072.
Croustade of Rice, 1176.
Imported Brie Cheese.
Coffee, 1349.

_Monday, February --._

~Breakfast.~

Omelet Mexicaine, 473.
Broiled English Breakfast Bacon, 754.
Calf’s Liver Sauté à l’Italienne, 580.
Stewed Tomatoes, 1027.
Preserved Plums, 1343.

~Luncheon.~

Soft Clams à la Merrill, 389.
Curry of Chicken à l’Indienne, 792.
French Peas.
Salad Suèdoise, 1069.
Mille-feuilles, 1223.

~Dinner.~

Clams, 300.
Consommé Printanier, 109.
Celery, 290.
Caviare, 281.
Broiled Smelts, Béarnaise, 353.
Broiled Lamb Chops, Bordelaise sauce, 647, 186.
Spaghetti à l’Italienne, 960.
Antelope Steak, Currant jelly sauce, 884.
Sweet Potatoes, Hollandaise, 999.
Roast Teal Ducks, 859.
Chicory Salad, 1045.
Tapioca Pudding, 1141.
Coffee, 1349.

_Tuesday, February --._

~Breakfast.~

Eggs au Miroir, 425.
Broiled Deviled Mutton, Kidneys, 715.
Hamburg Steak, Russian sauce, 526.
Lima Beans, 952.
German Pancake, 1188.

~Luncheon.~

Broiled Shad, maître d’hôtel, 326.
Cucumber Salad, 289.
Salmi of Duck, Rouennaise, 825.
Onions, with Cream, 968.
Greengage Pie, 1093.

~Dinner.~

Oysters, 298.
Chicken à la Richmond, 62.
Celery, 290.
Radishes, 292.
Stuffed Lobster, 367.
Tenderloin, piqué à la Portugaise, 517.
Potatoes Duchesse, 1006.
Squabs en Crapaudine, 819.
Brussels Sprouts sautés au beurre, 922.
Roast Chicken, 755.
Celery, Mayonnaise Salad, 1042.
Sponge Cake, 1195.
English Cheese.
Coffee, 1349.

_Wednesday, February --._

~Breakfast.~

Tomato Omelet, 456.
Broiled Smelts, Béarnaise, 353.
Chicken Livers en Brochette, 769.
Potato Croquettes, 997.
Preserved Apricots, 1340.

~Luncheon.~

Lobster en Brochette, 361.
Beefsteak Pie à l’Anglaise, 487.
Spinach, with eggs, 943.
Macédoine Salad, 1063.
Huckleberry Tarts, 1113.

~Dinner.~

Oysters, 298.
Giblet à l’Anglaise, 22.
Sardines, 283.
Celery, 290.
Bass à la Chambord, 343.
Stewed Veal à la Grecque, 626.
Edible Snails à la Bourguignonne, 393.
Artichokes, Barigoul, 897.
Roast Plover, 865.
Lettuce Salad, 1057.
Crême en mousse, 1260.
Sweet Almond Macaroons, 1210.
Coffee, 1349.

_Thursday, February --._

~Breakfast.~

Eggs à l’Impératrice, 440.
Broiled Pig’s Feet, maître d’hôtel, 727, 145.
Smoked Beef, with Cream, 486.
Potatoes Hollandaise, 999.
Brioche, 1201.

~Luncheon.~

Oyster Patties, 387.
Sirloin Steak à la Duchesse, 494.
Potatoes Château, 1009.
Lobster Salad à la Plummer, 1062.
Vanilla Eclairs, 1245

~Dinner.~

Clams, 300.
Consommé Rachel, 123.
Radishes, 292.
Olives.
Crabs, St. Laurent, 372.
Panpiette of Veal, purée of Chestnuts, 594.
Fried Oyster-plant, 1021.
Chicken Sauté, with tarragon, 774.
Asparagus à la Tessinoise, 906.
Roast Beef, 527.
Celery, Mayonnaise Salad, 1042.
Parfait au Café, 1295.
Coffee, 1349.

_Friday, February --._

~Breakfast.~

Omelet, with fine Herbs, 451.
Haddock, Cream sauce, 352, 181.
Brochette of Lamb à la Colbert, 674, 190.
Saratoga Potatoes, 1011.
Buckwheat Cakes, 1183.

~Luncheon.~

Fried Smelts, Tomato sauce, 301, 205.
Leg of Mutton, Bretonne, 650.
Spaghetti à l’Italienne, 960.
Russian Salad, 1065.
Blackberry Pie, 1097.

~Dinner.~

Oysters, 298.
Bisque of Clams, 8.
Celery, 290.
Olives.
Lobster à l’Américaine, 357.
Broiled Tenderloin à la Nivernaise, 505.
Stewed Tomatoes, 1027.
Stuffed Pig’s Feet, Périgueux, 732.
Goose, stuffed with Chestnuts, 808.
Romaine Salad, 1064.
Custard Pudding, 1154.
Brie Cheese.
Coffee, 1349.

_Saturday, February --._

~Breakfast.~

Eggs à la Reine, 438.
Broiled Fresh Herrings, anchovy butter, 329, 146.
Minced Veal à la Catalan, 575.
Stewed Carrots, and Cream, 927.
Peach Marmalade, 1331.

~Luncheon.~

Broiled Lobster, Tomato sauce, 364, 205.
Stewed Lamb, and Potatoes, 708.
Broiled Fresh Mushrooms on Toast, 916.
Apples, with Rice, 1169.

~Dinner.~

Oysters, 298.
Cream of Cauliflower, 73.
Celery, 290.
Radishes, 292.
Bluefish à l’Icarienne, 336.
Roast Suckling Pig, Apple sauce, 720.
Stuffed Green Peppers, 975.
Turkey’s Legs à la Diable, 766.
Beans Panachés, 950.
Roast Spring Lamb, Mint sauce, 1361, 169.
Lettuce Salad, 1058.
Charlotte Russe, 1261.
Coffee, 1349.

_Sunday, February --._

~Breakfast.~

Omelet, with Cheese, 469.
Broiled Mutton Chops, Parisian potatoes, 647, 986.
Tripe Sauté à la Créole, 545.
Wheat Cakes, 1184.

~Luncheon.~

Canapé Madison, 260.
Broiled Sirloin à la Moëlle, 493.
Spaghetti Napolitaine, 959.
String Bean Salad, 1068.
Frangipani Tarts, 1121.

~Dinner.~

Oysters à l’Alexandre Dumas, 299.
Consommé Châtelaine, 128.
Radishes, 292.
Tomatoes, 288.
Bass à la Vénitienne, 338.
Chicken Sauté à la Marengo, 771.
Sweet Potatoes Hollandaise, 999.
Sweetbreads, larded à la Soubise, 606.
Carrots, with Cream, 927.
Punch à la Lorenzo Delmonico, 1303.
Roast Beef, 527.
Barbe de Capucine Salad, 1038.
Cabinet Pudding à la Sadi-Carnot, 1164.
Strachino Cheese.
Coffee, 1349.

_Monday, February --._

~Breakfast.~

Eggs à la Bonne Femme, 432.
Cod’s Tongues à la Poulette, 351.
Tenderloin of Pork, sauce piquante, 741, 203.
Fried Oyster-plant, 1021.
Waffles, with Sugar, 1196.

~Luncheon.~

Hashed Lamb à la Polonaise, 700.
Escalops of Veal, Jardinière, 568.
Succotash, 1022.
Shrimp Salad, 1067.
Pear Pie, 1084.

~Dinner.~

Clams, 300.
A la Russe, 55.
Olives.
Bologna Sausage, 286.
Halibut, Lobster sauce, 309, 158.
Corned Beef, with Kale sprouts, 490.
Potatoes à la Windsor, 1008.
Sweetbreads à la Béarnaise, 610.
Green Peas à la Bourgeoise, 970.
Roast Chicken, with Watercress, 755.
Doucette Salad, 1052.
Apple Charlotte, 1167.
Coffee, 1349.

_Tuesday, February --._

~Breakfast.~

Omelet Régence, 470.
Broiled Ham, 753.
Lamb Chops à la Robinson, 682.
Lima Beans, 952.
Stewed Plums, 1337.

~Luncheon.~

Broiled Deviled Lobster, butter sauce, 364, 159.
Stewed Tripe à la Lyonnaise, 548.
Fried Egg-plant, 907.
Apple Fritters, 1191.

~Dinner.~

Oysters, 298.
Crabs, with Gumbo, 24.
Radishes, 292.
Olives.
Smelts, Toulouse, 354.
Tendron of Veal à la Chipolata, 636.
Chicken Sauté à la Parmentier, 773.
Tomatoes à la Bock, 1026.
Roast Squabs, 816.
Beet-root and Doucette Salad, 1053.
Almond Cake, 1224.
Neufchatel Cheese.
Coffee, 1349.

_Wednesday, February --._

~Breakfast.~

Eggs à la Hyde, 448.
Broiled Boned Smelts, tartare sauce, 354, 207.
Escalops of Veal au Jus, 568.
Hashed Potatoes, 1002.
Milan Cake, 1228.

~Luncheon.~

Welsh Rarebit, 294.
Bass, with fine Herbs, 323.
Broiled Porterhouse Steak, 524.
Macaroni Croquettes, 279.
Pumpkin Pie, 1099.

~Dinner.~

Oysters, 298.
Brunoise, with Sorrel, 4.
Celery, 290.
Olives.
Salmon Cutlets, Victoria, 366.
Antelope Steak, Currant jelly, 890.
Oyster Plant à la Poulette, 1019.
Mignon Filets, with Marrow, 510.
Cauliflower, sauce Hollandaise, 925.
Upland Plovers, sur canapé, 865.
Escarole Salad, 1055.
Coffee Ice Cream, 1273.
Fancy Almond Cakes, 1239.
Coffee, 1349.

_Thursday, February --._

~Breakfast.~

Omelet, with Chicken Livers, 464.
Broiled Sardines on Toast, 403.
Broiled Calf’s Liver and Bacon, 584.
Watercress Salad, 1072.
Brioche Fluttes, 1204.

~Luncheon.~

Soft Clams à la Newburg, 390.
Lamb Stewed à la Créole, 711.
Herring Salad, 1074.
Cherry Tarts, 1111.

~Dinner.~

Clams, 300.
Cream of Barley, 77.
Radishes, 292.
Cucumbers, 289.
Shad, with Sorrel, 327.
Chicken Sauté à la Bohémienne, 778.
Stuffed Tomatoes, 1023.
Coquilles of Sweetbreads à la Dreux, 621.
New Peas, with cream, 980.
Roast Turkey, 800.
Lettuce Salad, 1059.
Baked Apple Dumplings, 1122.
Coffee, 1349.

_Friday, February --._

~Breakfast.~

Hominy and Cream, 1034.
Scrambled Eggs, with Truffles, 407.
Picked-up Codfish, 346.
Sausages, with White Wine, 735.
Potatoes, maître d’hôtel, 985.
Corn Fritters, 965.

~Luncheon.~

Skate, with black butter, 325, 159.
Corned Beef Hash en Bordure, 531.
Stuffed Egg-plant, 909.
Stewed Peaches, 1334.

~Dinner.~

Oysters, 298.
Consommé à l’Africaine, 116.
Radishes, 292.
Caviare, 281.
Bluefish à l’Italienne, 337.
Tenderloin Piqué à la Provençale, 518.
Cauliflower au Gratin, 926.
Veal Cutlets à la Maréchale, 562.
String Beans, 948.
Doe-birds à l’Américaine, 840.
Chicory Salad, 1046.
Apples Meringuées, 1248.
Coffee, 1349.

_Saturday, February --._

~Breakfast.~

Omelet Raspail, 467.
Hashed Mutton au Gratin, 653.
Pig’s Feet à la Boston, 730.
Succotash, 1022.
French Pancake, 1186.

~Luncheon.~

Cromesquis aux Truffles, 268.
Calf’s Head à la Financière, 637.
Stewed Sweet Potatoes, 995.
Rum Omelet, 476.

~Dinner.~

Clams, 300.
Purée of Chestnuts, 91.
Celery, 290.
Olives.
Sole à la Normande, 318.
Antelope Chops, port wine sauce, 891.
Potatoes Château, 1009.
Chicken Sauté à la Bordelaise, 776.
Asparagus, drawn butter, 904, 157.
Roast Mutton, 585.
Celery Salad, 1042.
Savarin à l’Anglaise, 1199.
Coffee, 1349.

_Sunday, February --._

~Breakfast.~

Oatmeal, with Cream.
Eggs à la Meyerbeer, 437.
Broiled Deviled Kidneys, 715.
Potatoes à la Rice, 1007.
Malaga Grapes.

~Luncheon.~

Broiled Pompano, maître d’hôtel, 329.
Cucumber Salad, 289.
Mutton Chops, Soyer, 647.
Spaghetti au Gratin, 961.
Sago Pudding, 1140.

~Dinner.~

Oysters, 298.
Cream à l’Allemande, 84.
Radishes, 292.
Celery, 290.
Lobster à la Newburg, 359.
Broiled Tenderloin à la Trianon, 507.
Potatoes à la Hanna, 1012.
Lamb Chops, maison d’or, 683.
Spinach, with Croûtons, 943.
Punch à la Française, 1311.
Roast English Snipe, 868.
Barbe de Capucine Salad, 1038.
Macédoine Glacée à la Cavour, 1298.
Stilton Cheese.
Coffee, 1349.

_Monday, February --._

~Breakfast.~

Omelet, with Smoked Beef, 461.
Fried Oysters, 380.
Lamb Steak à l’Américaine, 718.
Lima Beans, 952.
Brioche, 1201.

~Luncheon.~

Timbales à l’Ecossaise, 361.
Tendron of Veal, Morlaisienne, 635.
Sweet Potatoes Soufflées, 1010.
Lobster Salad, 1061.
Apple Pie, 1083.

~Dinner.~

Clams, 300.
Consommé d’Orléans, 110.
Olives.
Cucumbers, 289.
Shad, vert pré, 328.
Cromesquis of Chicken à la Richelieu, 764.
Calf’s Liver, braised, Bourgeoise, 583.
Potato Croquettes, 997.
Roast Beef, 527.
Lettuce Salad, 1057.
Maraschino Pudding, 1134.
Coffee, 1349.

_Tuesday, February --._

~Breakfast.~

Lobster Omelet, 454.
Hashed Turkey à la Crême, 804.
Lamb’s Tongues, sauce piquante, 203.
Stewed Potatoes, 994.
Stewed Quinces, 1338.

~Luncheon.~

Oysters à la Baltimore, 388.
Brisotin of Veal à l’Ecarlate, 555.
Macaroni au Gratin, 955.
Baked Apples, 1124.

~Dinner.~

Oysters, 298.
Cream of Celery à l’Espagnole, 86.
Celery, 290.
Radishes, 292.
Oyster Crabs à la Poulette, 374.
Civet of Hare à la Française, 893.
Brussels Sprouts, 922.
Squabs en Compote, 822.
String Beans à l’Anglaise, 948.
Roast Capon, 755.
Dandelion Salad, 1048.
Baba, with Rum, 1217.
Domestic Brie Cheese.
Coffee, 1349.

_Wednesday, February --._

~Breakfast.~

Eggs à la Tripe, 419.
Calf’s Brains, brown butter, 557.
Lamb Chops à la Signora, 681.
Hashed Potatoes au Gratin, 1004.
Rice à la Française, 1180.

~Luncheon.~

Lobster en Chevreuse, 362.
Breast of Veal à la Milanaise, 596.
Carrots and Cream, 927.
Spaghetti Napolitaine, 959.
Custard Pie, 1100.

~Dinner.~

Little Neck Clams, 300.
Chicken à la Créole, 65.
Radishes, 292.
Lyons Sausage, 286.
Bass à la Bordelaise, 341.
Broiled Sirloin Steak à la Moëlle, 493.
String Beans au Blanc, 947.
Salmi of Duck à la Chasseur, 828.
Celery, with gravy, 928.
Roast Saddle of Lamb, 664.
Escarole Salad, 1055.
Chocolate Pudding, 1146.
Coffee, 1349.

_Thursday, February --._

~Breakfast.~

Omelet Espagnole, 472.
Broiled Perch, maître d’hôtel, 329.
Black Sausages, with mashed Potatoes, 719.
Stewed Tomatoes, 1027.
Whipped Cream à la Vanille, 1254.

~Luncheon.~

Fried Oysters, 380.
Broiled Chickens’ Legs à la Diable, 766.
Spinach, with Eggs, 943.
Lamb’s Tongue Salad, 1056.
Mince Pie, 1082.

~Dinner.~

Oysters, 298.
Consommé Dubourg, 101.
Olives.
Mortadella, 287.
Red-snapper, Caper sauce, 352, 651.
Turban of Chicken à la Cleveland, 791.
Potatoes Duchesse, 1006.
Sweetbreads, Larded à la Cardinal, 602.
Brussels Sprouts, 922.
Roast Ptarmigan, with Watercress, 862.
Lettuce Salad, 1058.
Fruit Pudding, 1161.
Coffee, 1349.

_WASHINGTON’S BIRTHDAY._

_Friday, February --._

~Breakfast.~

Eggs à la Béchamel, 416.
Oysters en Brochette au Petit Salé, 385.
Minced Lamb à l’Anglaise, 688.
Potatoes, maître d’hôtel, 985.
French Pancake, with jelly, 1187.

~Luncheon.~

Crabs à la St. Jean, 371.
Stewed Veal à la Chasseur, 632.
Stuffed Egg-plant, 909.
Cauliflower Salad, 1040.
Coffee Eclairs, 1244.

~Dinner.~

Little Neck Clams, 300.
Cream Palestine, 74.
Tomatoes, 288. Celery, 290.
Shad, with fine Herbs, 323.
Suprême of Chicken à la Bayard, 787.
Broiled Tomatoes, 1025.
Lamb Steak, with purée of Chestnuts, 716, 131.
Stewed Mushroom on Toast, 914.
Roast Squabs, 816.
Celery Salad, 1042.
Pie à la Martha Washington, 1105.
Coffee, 1349.

_Saturday, February --._

~Breakfast.~

Omelet à la Vanderbilt, 471.
Tripe à la Bordelaise, 544.
Mutton Kidneys, with Bacon, 661.
Turnips, cream sauce, 967, 181.
Apples, with Rice, 1169.

~Luncheon.~

Stuffed Oysters à la Mali, 386.
Epigrammes of Lamb à la Chicorée, 690.
Fried Sweet Potatoes, 993.
String-Bean Salad, 1068.
Peach Tarts, 1106.

~Dinner.~

Oysters, 298.
Consommé au Sago, 104.
Thon, 282. Radishes, 292.
Bass à la Bordelaise, 341.
Tenderloin of Beef Piqué, sauce Périgueux,
516, 191.
Stewed Tomatoes, 1027.
Sweetbread Croquettes, with Peas, 620.
Roast Teal Ducks, 859.
Tomato and Lettuce Salad, 1060.
Charlotte Panachée, 1300.
Coffee, 1349.

_Sunday, February --._

~Breakfast.~

Poached Eggs on Toast, Anchovy butter, 404, 146.
Whitebait, 301.
Smoked Beef, with Cream, 486.
Potatoes à la Rice, 1007.
Preserved Raspberries, 1346.

~Luncheon.~

Broiled Spanish-mackerel, maître d’hôtel, 329.
Cucumber Salad, 289.
Beefsteak Pie à l’Américaine, 488.
Omelet au Kirsch, 476.

~Dinner.~

Oysters, 298.
Green Turtle, 16.
Olives. Radishes, 292.
Small Bouchées à la Reine, 270.
Terrapin à la Baltimore, 396.
Mignon Filets, with Mushrooms, 514.
Fresh Green Peas à l’Anglaise, 978.
Fricassee of Chicken, with Curry, 792.
Lima Beans, 952.
Punch en Surprise, 1309.
Red-head Duck, 876.
Lettuce Salad, 1058.
Plum Pudding, 1163.
Gorgonzolla Cheese.
Coffee, 1349.

_Monday, February --._

~Breakfast.~

Eggs, with Tarragon, 429.
Broiled Veal Kidneys à la Diable, 715.
Stewed Tomatoes, 1027.
Tripe à la Mode de Caën, 547.
Peach Marmalade, 1331.

~Luncheon.~

Stewed Oysters à la Pompadour, 384.
Mutton Chops, Soyer, 647.
Spaghetti, with black butter, 954, 159.
Anchovy Salad, 1037.
Hot Savarin, 1198.

~Dinner.~

Little Neck Clams, 300.
Purée of Lima Beans, 49.
Sardines, 283. Celery, 290.
Sheep’s-head à la Créole, 339.
Shoulder of Lamb à la Macédoine, 697.
Risotto, 1017.
Chicken Vol-au-Vent, with Mushrooms, 810.
Roast Loin of Pork, 751.
Barbe de Capucine Salad, 1038.
Meringue Glacées, 1301.
Coffee, 1349.

_Tuesday, February --._

~Breakfast.~

Scrambled Eggs, with Mushrooms, 405.
Fish Balls, 347.
Minced Beef à l’Italienne, 500.
Oyster-plant, Cream sauce, 1020.
Rice à l’Airolo, 1171.

~Luncheon.~

Broiled Lobster, Ravigote sauce, 363.
Blanquette of Veal à l’Ancienne, 553.
Tomatoes à la Marseillaise, 1029.
Pineapple Pie, 1087.

~Dinner.~

Oysters, 298.
Chicken à la Turque, 69.
Cucumbers, 289.
Radishes, 292.
Fried Oyster Crabs, 375.
Stewed Antelope, sauce poivrade, 886.
Mushrooms, with Cream, 915.
Croquettes of Lamb à la Patti, 679.
Potatoes Bignon, 1001.
Teal Duck à l’Américaine, 840.
Doucette Salad, 1054.
Tapioca Pudding, 1141.
Roquefort Cheese.
Coffee, 1349.

_Wednesday, February --._

~Breakfast.~

Omelet, with Peas, 459.
Broiled Ham, 753.
Calf’s Liver à l’Alsacienne, 582.
Mashed Potatoes au Gratin, 998.
Wheat Cakes, 1184.

~Luncheon.~

Crabs à la St. Laurent, 372.
Sausages à la Gastronome, 740.
Broiled Tomatoes, 1025.
Potato Salad, 1073.
Boiled Apple Dumplings, 1127.

~Dinner.~

Little Neck Clams, 300.
Tomatoes and Rice, 57.
Olives.
Celery, 290.
Bluefish à l’Italienne, 337.
Tenderloin, Marinaded, Russian sauce, 511.
Beans Panachés, 950.
Lamb Chops à la Signora, 681.
Brussels Sprouts, 922.
Roast Chicken, 755.
Celery, Mayonnaise Salad, 1042.
Biscuits Tortoni, 1287.
Petites Bouchées à la Mme. Astor, 1238.
Coffee, 1349.

_Thursday, February --._

~Breakfast.~

Kidney Omelet, 463.
Oysters à la Paulette, 383.
Hamburg Steak, Colbert sauce, 526, 190.
Stewed Sweet Corn, 964.
Crême en Mousse au Maraschino, 1257.

~Luncheon.~

Canapé Madison, 269.
Salmi of Duck à la Maréchale, 831.
Spinach à la Vieille Mode, 941.
Beef Salad, 1039.
Apple Tarts, 1120.

~Dinner.~

Oysters à l’Alexandre Dumas, 299.
Chicken à l’Hollandaise, 64.
Sardines, 283.
Radishes, 292.
Skate, with black butter, 325, 159.
Potatoes à la Windsor, 1008.
Saddle of Mutton à la Sevigné, 669.
Lima Beans, cream sauce, 952, 181.
Larded Sweetbreads au Salpicon, 605.
Fresh Asparagus, melted butter, 904, 155.
Roast Loin of Veal, 585.
Lettuce and Egg Salad, 1058.
Nelson Pudding, 1155.
Coffee, 1349.

_Friday, March --._

~Breakfast.~

Eggs à la Post, 1359.
Picked-up Codfish, 346.
Pig’s Feet à la St. Hubert, 727.
Potatoes, Hollandaise, 999.
Stewed Quinces, 1338.

~Luncheon.~

Scallops, poulette sauce, 392, 598.
Veal Cutlets à la Maréchale, 562.
Potatoes, Julienne, 1013.
Lobster Salad à la Boardman, 1361.
Plum Pudding, 1163.

~Dinner.~

Clams, 300.
Purée of Green Peas, 49.
Olives.
Radishes, 292.
Bass à la Bordelaise, 341.
Hashed Turkey, with Cream, 804.
Lamb Chops à la Villeroi, 686.
Spinach au Croûtons, 943.
Roast Chicken, 755.
Celery Salad, 1041.
Baba, 1216.
Coffee, 1349.

_Saturday, March --._

~Breakfast.~

Eggs à la Livingstone, 410.
Breaded Broiled Lamb Fries, Tomato sauce, 673.
Mignon Filets à la Parisienne, 514.
Potato Croquettes, 997.
Corn Fritters, 965.

~Luncheon.~

Stuffed Deviled Crabs, 370.
Stewed Mutton à la Parisienne, 708.
Broiled Chicken Livers au Petit Salé, 769.
Choux à la Crême, 1246.

~Dinner.~

Oysters, 298.
Ox-Tail à l’Ecossaise, 39.
Celery, 290.
Lyons Sausage, 286.
Perch aux Fines Herbes, 331.
Pork Chops, Apple sauce, 748.
Succotash, 1022.
Chicken Sauté à la Maryland, 785.
Green Peas à l’Anglaise, 978.
Roast Plovers, 865.
Dandelion Salad, 1049.
Charlotte Russe, 1261.
Coffee, 1349.

_Sunday, March --._

~Breakfast.~

Eggs à la Suisse, 441.
Rice à l’Airolo, 1171.
Corned Beef Hash au Gratin, 529.
Sausages à l’Anglaise, 736.
Stewed Tomatoes, 1027.
Waffles and Sugar, 1196.

~Luncheon.~

Lobster à la Newburg, 359.
Stewed Veal, with Oyster-plant, 630.
Macédoine Salad, 1063.
Rice and Orange Pudding, 1130.

~Dinner.~

Oysters, 298.
Potage à la Dorsay, 96.
Celery, 290.
Radishes, 292.
Sole Joinville, 322.
Squabs en Crapaudine, 819.
Potatoes, Duchesse, 1006.
Antelope Steaks, purée of Chestnuts, 882.
Risotto, 1017.
Punch à la Cardinal, 1306.
Roast Tenderloin of Beef, 516.
Lettuce and Tomato Salad, 1060.
Omelet Soufflée, 474.
Camembert Cheese.
Coffee, 1349.

_Monday, March --._

~Breakfast.~

Barley, with cream.
Fish Balls à la Mrs. Harrison, 347.
Mutton Kidneys à la Diable, 715.
Potatoes à l’Hollandaise, 999.
Watercress Salad, 1072.
Stewed Prunes, 1330.

~Luncheon.~

Oysters Fried à la Arthur Sullivan, 1360.
Game Pie à la Levi P. Morton, 1362.
Stewed Tomatoes, 1027.
Rhubarb Tarts, 1112.

~Dinner.~

Little Neck Clams, 300.
Printanier Chasseur, 52.
Olives.
Thon, 282.
Salmon en Papillotes, 302.
Sirloin Steak, with Marrow, 493.
Potatoes, Château, 1009.
Duck à la Rouennaise, 825.
Asparagus, Hollandaise, 904.
Roast Mutton, 585.
Romaine Salad, 1064.
Tutti Frutti à la Gen. Harrison, 1364.
Coffee, 1349.

_Tuesday, March --._

~Breakfast.~

Eggs à la Duchesse, 449.
Broiled Sardines on Toast, 403.
Mignon Filets, Anchovy butter, 509, 146.
Broiled Sweet Potatoes, 983.
Whipped Cream à la Vanille, 1254.

~Luncheon.~

Stuffed Deviled Clams, 376.
Stewed Lamb, Louisianaise, 710.
Timbales à la Schultze, 263.
Cocoanut Pie, 1101.

~Dinner.~

Oysters à l’Alexandre Dumas, 299.
Giblet à l’Anglaise, 22.
Celery, 290.
Radishes, 292.
Broiled Shad, 326.
Cucumber Salad, 289.
Piloff of Chicken à la Turque, 782.
Potatoes en Surprise, 1005.
Spring Lamb Chops à la Soubise, 647, 250.
Stuffed Peppers, 975.
Roast Teal Duck, 859.
Chicory Salad, 1045.
Rice à la Condé, 1181.
Coffee, 1349.

_Wednesday, March --._

~Breakfast.~

Eggs à la Paysanne, 433.
Chicken Hashed au Gratin, 805.
Black Sausage, with mashed potatoes, 719.
Carrots and Cream, 927.
Stewed Apricots, 1335.

~Luncheon.~

Oysters à la Villeroi, 381.
Mutton Kidneys en Brochette, with bacon, 661.
Chicory, with gravy, 933.
Calf’s Liver Sauté à la Provençale, 581.
Onions, with cream, 968.
Chocolate Eclairs, 1243.

~Dinner.~

Clams, 300.
Consommé aux Quenelles, 129.
Sardines, 283.
Radishes, 292.
Bass à la Chambord, 343.
Civet of Antelope à la Française, 893.
Noix of Veal à la Bourgeoise, 590, 583.
Tomatoes à la Bock, 1026.
Roast Rice-birds, 877.
Lettuce, Mayonnaise salad, 1042.
Baba, crême à la vanille, 1218.
Coffee, 1349.

_Thursday, March --._

~Breakfast.~

Omelet, with fine herbs, 451.
Boiled Codfish, oyster sauce, 352.
Mutton Chops à la Robinson, 682.
Potatoes, maître d’hôtel, 985.
Apple Fritters, 1191.

~Luncheon.~

Smelts, with white wine, 342.
Blanquette of Veal, with nouilles, 552.
Fried Egg-plant, 907.
Rum Cake, 1229.

~Dinner.~

Oysters, 298.
Purée of Tomato à l’Andalouse, 58.
Olives.
Radishes, 292.
Croquettes of Lobsters, sauce aurore, 365, 182.
Boiled Turkey, oyster sauce, 797.
Stuffed Tomatoes, 1023.
Roast Tenderloin of Beef à l’Hussarde, 519.
Potato Croquettes, 997.
Roast English Snipe, 868.
Dandelion Salad, 1049.
Peach Ice-cream, 1276.
Biscuits Ambroisienne, 1234.
Gruyère Cheese.
Coffee, 1349.

_Friday, March --._

~Breakfast.~

Eggs, with brown butter, 414.
Broiled Shad, maître d’hôtel, 326.
Pig’s Feet à la Boston, 730.
Saratoga Potatoes, 1011.
Buckwheat Cakes, 1183.

~Luncheon.~

Crabs à l’Anglaise, 373.
Epigramme of Lamb, Macédoine, 689.
Lima Beans, 952.
Cold Bass en Remoulade, 209.
Pineapple Fritters, 1191.

~Dinner.~

Little Neck Clams, 300.
Cream of Rice, 78.
Tomatoes, 288.
Celery, 290.
Codfish, egg sauce, 352, 161.
Salmi of Doe-birds à la Gastronome, 842.
String Beans, with butter, 948.
Veal Cutlets à la Philadelphie, 565.
Roast Leg of Lamb, 648.
Barbe de Capucine Salad, 1038.
Custard Pudding, 1154.
Coffee, 1349.

_Saturday, March --._

~Breakfast.~

Omelet, with Sardines, 468.
Haddock, cream sauce, 352, 181.
Hamburg Steak, Russian sauce, 526.
Mashed Potatoes au Gratin, 998.
Brioche, 1201.

~Luncheon.~

Red-snapper à la maître d’hôtel, 329.
Fricandeau of Veal, with sorrel, 577.
Stewed Tomatoes, 1027.
Plum Tarts, 1110.

~Dinner.~

Oysters, 298.
Shin of Beef, liée, 29.
Radishes, 292.
Anchovies, 284.
Oyster Patties, 387.
Pigeon Cutlets, Victoria, 815.
Asparagus à la Tessinoise, 906.
Croustade of Kidneys à la Périgueux, 680, 191.
Roast Beef, 527.
Celery, Mayonnaise salad, 1042.
Charlotte Russe, 1261.
Coffee, 1349.

_Sunday, March --._

~Breakfast.~

Eggs à l’Aurore, 444.
Fried Smelts, tartare sauce, 301, 207.
Broiled Calf’s Liver and Bacon, 584.
Fried Potatoes, 993.
Stewed Apples, 1332.

~Luncheon.~

Lobster à l’Américaine, 357.
Irish Mutton Stew, 660.
Corn Stewed with butter, 964.
Deviled Lamb Fries, maître d’hôtel, 672, 145.
Tomato Salad, 1070.
Caramel Pudding, 1166.

~Dinner.~

Oysters à l’Alexandre Dumas, 299.
Potage à la Montmorency, 97.
Olives.
Celery, 290.
Sheep’s-head au Gratin, 319.
Broiled Tenderloin of Beef à la Chéron, 504.
Parisian Potatoes, 986.
Coquilles of Sweetbreads à la Dreux, 621.
Punch en Surprise, 1309.
Roast Chicken, 755.
Lettuce Salad, 1057.
Neapolitan Ice-cream, 1292.
Biscuits à la Richelieu, 1232.
Roquefort Cheese.
Coffee, 1349.

_Monday, March --._

~Breakfast.~

Omelet Régence, 470.
Oysters en Brochette au Petit Salé, 385.
Smoked Beef, with cream, 486.
Potato Croquettes, 997.
Iced Timbale of Rice, 1175.

~Luncheon.~

Stuffed Oysters à la Mali, 386.
Lamb en Brochette à la Dumas, 674.
Stuffed Egg-plant, 909.
Chicken Croquettes, with peas, 276.
Pear Tarts, 1109.

~Dinner.~

Little Neck Clams, 300.
Sorrel Fermière, 81.
Celery, 290.
Sardines, 283.
Fresh Mackerel, with white wine, 342.
Curry of Lamb à l’Indienne, 677.
Fried Oyster-plant, 1021.
Chicken Sauté à la Bordelaise, 776.
Brussels Sprouts, 922.
Roast Leg of Lamb, 648.
Doucette Salad, 1054.
Sago Pudding, 1140.
Coffee, 1349.

_Tuesday, March --._

~Breakfast.~

Eggs à la Turque, 439.
Broiled Perch, tomato sauce, 353, 205.
Hashed Lamb à la Polonaise, 700.
Saratoga Potatoes, 1011.
Stewed Peaches, 1334.

~Luncheon.~

Oysters à la Baltimore, 388.
Veal Cutlets à la Milanaise, 563.
Potatoes à la Rice, 1007.
Turban of Apples, 1174.

~Dinner.~

Oysters, 298.
Beef à l’Ecossaise, 5.
Tomatoes, 288.
Olives.
Red-snapper à l’Hollandaise, 317.
Balotine of Squab à l’Italienne, 818.
Shoulder of Lamb, jardinière, 696.
String Beans, 948.
Roast Plovers, 865.
Watercress Salad, 1072.
Almond Cake, 1224.
Coffee, 1349.

_Wednesday, March --._

~Breakfast.~

Omelet Raspail, 467.
Broiled Spanish-mackerel, 329.
Sausages à l’Italienne, 737.
Mashed Potatoes, 998.
Milan Cake, 1228.

~Luncheon.~

Crabs à la St. Jean, 371.
Stewed Beef à la Turque, 542.
Saratoga Potatoes, 1011.
Stuffed Egg-plant, 909.
Apricot Pie, 1092.

~Dinner.~

Clams, 300.
Consommé au Semoule, 104.
Celery, 290.
Radishes, 292.
Salmon à la Créole, 339.
Chicken Fricassee à la Reine, 780.
Cauliflower, with butter, 925.
Fresh Artichokes à la Barigoul, 897.
Roast Snipe sur Canapé, 868.
Chicory Salad, 1045.
Maraschino Pudding, 1134.
Coffee, 1349.

_Thursday, March --._

~Breakfast.~

Scrambled Eggs, with truffles, 407.
Cods’ Tongues, black butter, 349.
Lamb en Brochette à la Dumas, 674.
Hashed Potatoes, 1002.
Crême en Mousse au Café, 1253.

~Luncheon.~

Broiled Pompano, maître d’hôtel, 329.
Calf’s Head à la Cavour, 638.
Oyster-plant à la Poulette, 1019.
Tongue Salad, 1056.
Cherry Tarts, 1111.

~Dinner.~

Glen Cove Clams, 300.
Cream of Lentils à la Major-domo, 88.
Radishes, 292.
Olives.
Lobster Cutlets, sauce Colbert, 366, 190.
Broiled Tenderloin à la Florentine, 506.
Stewed Flageolets, 947.
Salmi of Duck, with olives, 827.
Brussels Sprouts, 923.
Roast Mutton, 585.
Lettuce, Mayonnaise salad, 1042, 1057.
Baked Apple Dumplings, 1122.
Gorgonzolla Cheese.
Coffee, 1349.

_Friday, March --._

~Breakfast.~

Omelet à l’Espagnole, 472.
Scallops à la Paulette, 392, 598.
Chicken Livers, sautés au madère, 767.
Potatoes à l’Hanna, 1012.
Small Brioches, 1202.

~Luncheon.~

Broiled Boned Smelts, tartare sauce, 353, 207.
Stewed Lamb, with Peas, 706.
String-Bean Salad, 1068.
Stewed Green-gages, 1336.

~Dinner.~

Blue Point Oysters, 298.
Frogs à l’Espagnole, 25.
Celery, 290.
Radishes, 292.
Lobster en Chevreuse, 362.
Brisotin of Veal, poivrade sauce, 554, 194.
Stewed Tomatoes, 1027.
Chicken Pot-pie, 757.
Roast Rhode Island Turkey, 800.
Dandelion Salad, 1049.
Orange Pudding, 1158.
Coffee, 1349.

_Saturday, March --._

~Breakfast.~

Eggs à la Valencienne, 421.
Fried Sole, sauce tartare, 320, 207.
Amourettes of Lamb à la Diable, 672.
Potatoes à l’Anglaise, 988.
French Pancake, 1186.

~Luncheon.~

Oyster Patties, 387.
Chicken Croquettes à la Reine, 758.
French Peas.
Beef Salad, 1039.
Boiled Peach Dumplings, 1125.

~Dinner.~

Little Neck Clams, 300.
Ox-Tail à l’Anglaise, 40.
Olives.
Cucumbers, 289.
Bass à la Bordelaise, 341.
Salmi of Plover à la Moderne, 870.
Turnips, with gravy, 967.
Mignon Filets à la Bohémienne, 513.
Asparagus, Hollandaise, 904.
Roast Goose, 808.
Barbe de Capucine Salad, 1038.
Apple Pudding, 1152.
Coffee, 1349.

_Sunday, March --._

~Breakfast.~

Omelet, with cheese, 469.
Picked-up Codfish, 346.
Minced Beef à la Catalan, 502.
Hashed Potatoes au Gratin, 1004.
Oatmeal, with cream.

~Luncheon.~

Canapé Lorenzo, 391.
Broiled Spring Chickens, 756.
Sweet Potatoes à l’Hollandaise, 999.
Russian Salad, 1065.
Chaussons, 1236.

~Dinner.~

Oysters à l’Alexandre Dumas, 299.
Purée Faubonne, 46.
Sardines, 283.
Celery, 290.
Shad, vert-pré, 328.
Shells of Sweetbreads à la Cardinal, 622.
Artichokes à la Florentine, 903.
Breast of Turkey à la Robinson, 807.
Cauliflower au Gratin, 926.
Punch à la Delmonico, 1303.
Roast Squab sur Canapé, 816.
Celery, Mayonnaise salad, 1042.
Raspberry Water-ice, 1281.
Lady-fingers, 1231.
Gorgonzolla Cheese.
Coffee, 1349.

_Monday, March --._

~Breakfast.~

Eggs à la Meyerbeer, 437.
Aiguillettes of Bass, with White Wine, 342.
Chicken Livers en Brochette, with bacon, 769.
French Fried Potatoes, 993.
Stewed Apples, 1332.

~Luncheon.~

Welsh Rare-bit, Golden Buck, 295.
Shoulder of Lamb, purée Normande, 694.
Spinach au Croûtons, 940.
Herring Salad, 1074.
Rhubarb Pie, 1085.

~Dinner.~