=Fried chicken, Villeroi.= Joint a chicken, season with salt and pepper, roll in flour, then in beaten eggs and fresh bread crumbs. Put one-half cup of melted butter in a pan, heat, and then fry the chicken. Make a pint of sauce Allemande (March 4), add one cup of fresh-boiled new peas, and season well. Put some of the sauce on a platter, lay the chicken on top, and serve the remainder of the sauce in a sauceboat.
=Consommé Magador.= Wash a stalk of celery and cut in small dices, boil in salted water until soft. Then add to three pints of boiling consommé; season well, and serve with chopped chervil.
=Salmon, Concourt.= Cut the salmon in slices one inch thick, season with salt and pepper, roll in melted butter, then in fresh bread crumbs, and broil. When done place on a platter, and garnish with parsley in branches and lemons cut in half. Serve sauce Colbert separate.
=Fillet of beef sauté, Balzag.= Season four small tenderloin steaks with salt and pepper, and sauté in butter. Then place on a platter. Make a pint of sauce Madère, and add to it one dozen small chicken dumplings, one dozen stuffed olives and two sliced truffles. Pour over the fillets.
BREAKFAST Strawberries with cream Scrambled eggs with chives Crescents and rolls Cocoa
LUNCHEON Cold Virginia ham Bretonne salad Lillian Russell Macaroons Coffee
DINNER Chicken soup, Brésilienne Celery Striped bass, Buena Vista Chicken fricassee, à l'ancienne Asparagus, sauce mousseline Pâté de foie gras, à la gelée Lettuce salad Pancakes, Lieb Coffee
=Salad Bretonne.= Soak one pound of white beans in cold water over night. Then put on fire in two quarts of water, add a little salt, one carrot, one onion, and a bouquet garni. Cover, and boil until soft. Then remove the vegetables, drain off the water, and set the beans in a cool place. When cold put them in a salad bowl, and in the center place two tomatoes peeled and cut in small squares. Sprinkle with one teaspoonful of salt, one-half teaspoonful of fresh-ground black pepper, one-third cup of white wine vinegar, two-thirds of a cup of olive oil, and a little chopped parsley. Some chopped chives may also be added if desired. Mix on the table.
=Chicken soup, Brésilienne.= One pint of consommé tapioca, one pint of thick consommé brunoise, and the breast of a fowl cut in small squares. Bring to a boil, and serve.