Breakfast

Hothouse raspberries with cream Boiled eggs Dry toast Coffee

Luncheon

Livermore salad Fillet of halibut, Mornay French pastry Rolls Tea

Dinner

Potato and leek soup

Queen olives

Black bass, Cambacere

Vol au vent Toulouse

Roast lamb, mint sauce

Rissolees potatoes

Field salad

Vanilla ice cream

Lady fingers

Coffee

Livermore salad. Broil three country sausages, allow to cool and slice thin. Mix with one peeled tomato cut in small squares, one-half cup of string beans, chives, chervil, salt and pepper, and one-third of white wine vinegar to two-thirds of olive oil.

Fillet of halibut, Mornay. Place the halibut fillets in buttered pan, season with salt and pepper, cover with fish stock or water, and boil. When nearly done remove from pan and put on buttered platter, cover with Mornay sauce, sprinkle with grated cheese and place small pieces of butter on top. Bake in oven till nice and brown. See sauce below.

Sauce Mornay. For four persons use one pint of thick cream, season with salt and Cayenne pepper, bind with the yolks of two eggs and one table-spoonful of grated cheese.

Mint sauce. Use one-quarter pound of brown sugar to one quart of vinegar. Bring to the boiling point, cool off and add some fresh mint leaves chopped fine.

Rissolees potatoes. Cut potatoes in the form of a small egg or a ball. Boil for seven minutes, then put in pan with butter and brown. Sprinkle with salt.

Vol au vent, Toulouse. Boiled breast of chicken cut in small squares; chicken dumplings, dessertspoon size; one can of French mushrooms, whole; one sliced truffle, and two sweetbreads sliced and boiled in chicken broth. Put all in casserole, add one-half wine glass of dry sherry wine, allow to become hot, and add sauce Allemande to cover. It will now be like a stew. Season to taste and fill the heated "vol au vents," or patties.

Black bass, Cambacere. Simmer six finely chopped shallots in butter. While hot add three sliced fresh mushrooms, one peeled tomato cut in squares, and one-half glass of white wine. Reduce almost dry. Then add one pint of white wine sauce. Cook the fish "au vin blanc" style and pour the sauce over same.