=Boneless squab en aspic.= Cut the squabs open at the back, and remove all the bones, being careful not to cut the skin. Spread flat on the table, season with salt and pepper, fold together and place in a buttered pan and cook until done, and of a nice color. Allow to become cold. Set an oval mould in cracked ice, garnish the bottom with sliced truffles, pour in just enough nearly cold meat jelly to cover the truffles. Place the cold squab in the mould and fill to the top with jelly. Keep in the ice box until set. When ready to serve turn over on a napkin, remove the mould, and garnish with parsley.
=Majestic salad.= Equal parts of celery, raw apple, and green peppers cut in Julienne style. Serve with mayonnaise dressing.
=Consommé Talleyrand.= Put four grated truffles in a soup tureen, add a glassful of very dry sherry wine, and a pinch of Cayenne pepper, cover, and stand for an hour. When ready to serve pour three pints of hot consommé tapioca over it.
=Planked sirloin steak, St. Francis.= Season a three pound sirloin steak with salt and pepper, roll in oil and broil. When done place it on a hot meat-plank sufficiently large so that it may be garnished with a bouquet of new peas cooked in butter, string beans, asparagus tips with a little Hollandaise sauce on them, and French carrots in butter. Lay a dozen fresh mushrooms on top of the steak. Around the steak and vegetables lay some Parisienne potatoes. Serve sauce Colbert separate.
BREAKFAST Orange and grapefruit juice mixed Oatmeal and cream Corn muffins Coffee
LUNCHEON Chicken salad, Victor Vogeleier omelet Raspberry water ice Streusel kuchen (cake) Coffee
DINNER Potage vert pré Smoked eels with rye bread Corned beef and cabbage Boiled potatoes Peach meringue Demi tasse
=Potage vert pré.= Mix one pint of consommé tapioca with one quart of purée of pea soup. Just before serving add some chopped chervil.
=Peach meringue.= Dress some meringue paste (see meringue shells) on dishes or plates in round forms about three inches in diameter and three-quarters of an inch deep. Place the dishes on a pan, and set in a rather cool oven until the meringues are of a nice straw color. Put on the center of each a spoonful of pastry cream, and on top of this half of a peach cooked in syrup; or half of a preserved peach.