OYSTER BISQUE.
LOBSTER CROQUETTES WITH TOMATO SAUCE.
MUSHROOM OMELETTE. HOT ROLLS.
FRIED CHICKEN IN CREAM SAUCE. POTATO SOUFFLE. ASPARAGUS TIPS.
WALDORF SALAD. CHEESE SANDWICHES.
FRENCH VANILLA ICE CREAM WITH MAPLE SAUCE.
COFFEE. BONBONS.
The mushroom omelette is easily prepared by putting a mixture of chopped
mushrooms and olives in a delicately browned omelette as it is folded
over just before it is served; there is nothing better in an egg dish
than this. The salad is made by cutting rather sweet apples in bits and
adding as much chopped celery and a stiff mayonnaise and laying on
lettuce leaves; if English walnuts are added, the salad is entirely
changed from the original, but it is thought quite as good by most
persons; the fact that these nuts are to be served in the dessert,
however, gives reason for omitting them from the mixture of apple and
celery. If it is desired to have a sherbet for this luncheon, add it
after the chicken, one of canned pineapple, or grape fruit, and have the
final course a cream cheese with Bar-le-Duc currants and crackers, with
the coffee; the mixture of sweet and cheese seems odd to one who has not
tried it, but it is warranted to give satisfaction.