=Peach with brandy sauce.= Bring one pint of water and one pound of sugar to the boiling point, add four peeled peaches, and cook slowly until they are soft. Remove the peaches to a bowl. Reduce the syrup one-half, add à large pony of brandy, and pour over the peaches.
BREAKFAST Quince jelly Oatmeal with cream Crescents Chocolate with whipped cream
LUNCHEON Grapefruit with cherries Eggs en cocotte, Porto Rico Filet mignon, Maréchale New peas Lettuce salad Camembert cheese with crackers Coffee
DINNER Little Neck clams Consommé Sarah Bernhardt Ripe California olives Boiled Tahoe trout, Vatchette Broiled Porterhouse steak, Bercy French fried potatoes String beans Sliced tomatoes, mayonnaise Peaches, brandy sauce Assorted cakes Coffee
=Eggs en cocotte, Porto Rico.= Butter four cocotte dishes. Cut a peeled tomato in small squares and distribute in the four dishes, season with salt and pepper, and simmer for two minutes. Then add a slice of boiled ham cut in small dices, and a few fresh-cooked asparagus tips. Break an egg in each dish, season with salt and pepper, put a small piece of butter on top, and bake in oven for about five minutes.
=Filet mignon, Maréchale.= Broil or sauté four small tenderloin of beef steaks, and season well. Slice four heads of fresh mushrooms and chop four shallots. Put them in a casserole and simmer until done, then add two truffles sliced fine, and a small glass of sherry wine, and reduce until nearly dry. Then add two cupfuls of brown gravy, and cook again for five minutes, season with salt and Cayenne pepper, and pour over the fillets, on a platter.
=Consommé Sarah Bernhardt.= Consommé tapioca with small lobster dumplings. Cook a few leaves of fresh tarragon in clear consommé, and strain into the consommé tapioca before serving.
=Boiled Tahoe trout, Vatchette.= Put two nice Lake Tahoe trout in cold water, with a little salt, one sliced onion, one carrot, a bay leaf and a clove, some parsley and chervil. Bring to the boiling point, then set on side of the range for fifteen minutes. Serve on a napkin, with small round boiled potatoes, parsley in branches, and quartered lemons. Serve separate a sauce formed by mixing one cup of Hollandaise sauce, one and one-half cupfuls of tomato sauce, and a few chopped truffles.