Day I

 

Inmedae's Breakfast (10-11 o'clock)

A steamer of hot chocolate; tea; porridge with sweet cream; smoked herrings; sardines with a Meaux mustard sauce; a cold veal pie; fried eggs; sausages (spiced, of course); beef tongue with horseradish sauce; a large quantity of bacon; hot buttered toast; three kinds of French pastries; a walnut cream cake; an almond pound cake, and several croissants, all of which were accompanied by butter, warm honey, and jams made of raspberries and apples.


Inmedae's Luncheon (1-2 o'clock)

A savory lobster cheesecake with apples cooked in almond liqueur and honey; smoked ham and lemon sauce; foie gras with green peppercorns and toast; steamed artichokes and asparagus; a pork sausage and duck cassoulet; tomato and olive salad with olive oils; cold roast pheasant; white-wine and orange-flower water.


Inmedae's Tea (4 o'clock)

Iced Madagascar oranges; a spiced peach cake and sweet cream; nougats and candied chestnuts; pears cooked in Calvados; a chocolate-hazelnut torte; cold toast; several cheeses; coffees, Lemon-ginger tea with orange syrup, English Earl Grey, and Port.


Inmedae's Snacks (Throughout the day)

French pastry; sugared fruit; varied chocolates; several cups of tea and glasses of wine, and liqueurs.


Inmedae's Supper (8-10/11 o'clock)

Cheese Course: Assorted cheeses from Provincial France; toast; pears and apples; accompanying wines.
First Course: A chestnut, cream and pumpkin soup; a green salad with bleu cheese, almonds and apples; duck confit on toasts; a plate of assorted Italian olives packed in their own oils; a bleu cheese and walnut paste with savory chive pancakes.
Fish Course: A dozen oysters; lobster tails in butter and garlic; French mussels stewed with white wine, herbs and shallots; scallops and asparagus in a saffron cream.
Meat Course: A fat roast duck with orange sauce; caramelized ham with herbs and goat cheese; a leg of lamb crusted in pistachios with a honey sauce; roasted rabbit and chestnut paste.
Accoutrements: New potatoes in butter; a chestnut soufflee with cream; mushrooms stuffed with crab and lobster.
Fruit Course: Oranges; fresh figs; stewed peaches in Armagnac; a late raspberry and blueberry tart; cold apricots with cream.
Desserts: Walnut-and-almond cake with vanilla cream; a flaming pear flan; a glazed apple cake; chocolate cake and whipped cream in a mint sauce.
Afterward: Various sweet liqueurs; Cognac; Port; candied chestnuts and coffee.
Digestive: Tea with sugared mint leaves.

 

Day II

Inmedae's Breakfast (10-11 o'clock)

A steamer of hot chocolate; Chinese orange blossom black tea; porridge with peach syrup and sweet cream; smoked herrings; eggs Florentine; sage sausages; a large quantity of bacon; hot, thickly buttered toast; puff pastries; crepes with walnuts; a raspberry souflee and cream; a walnut pound cake with poached pear and several croissants, accompanied by butter, warm honey and fine English orange marmalade.

Inmedae's Luncheon (1-2 o'clock)

A cream of mussel soup with saffron; pheasant in pastry stuffed with provincial olives; a succulent roast ham larded with fresh figs; a plate of five French cheeses; ortolans roasted with pearl onions and a sauce of red wine; mushrooms stuffed with a paste of roast chestnuts and Italian cheeses; chocolate-cream eclairs; orange and mint cordials; port and sherry.

Inmedae's Tea (4 o'clock)

Quail potted with fresh grapes on toast with apple butter; a cheese soufflee; an iced plum cake; an almond-honey torte with melon; nougats and candied chestnuts; coffees; spiced Indian tea with cream and black Chinese tea with orange blossom.


Inmedae's Snacks (Throughout the day)

French pastry, sugared fruit, varied chocolates, several cups of tea and glasses of wine, and liqueurs.


Inmedae's Supper (8-10/11 o'clock)


Cheese Course: A terrine of herbed goat cheese, mushrooms, morels, eggplant and tomato; an assortment of cheeses from the north of France; glazed grapes and pears; accompanying wines.
First Course: A cream of artichoke and crab-meat soup with a liberal quantity of whipped cream; mousse of salmon and capers; fried potato pancakes with thyme and herbed crème fraiche.
Fish Course: Two dozen oysters; thinly-sliced smoked salmon with fresh creamed cheese on brown toast points; plump sea scallops and langoustines in a tarragon butter sauce; filet of sole in curried cream with tomatoes and spring onions.
Meat Course: A young chicken stuffed with melting butter and aromatic herbs on a bed of asparagus tips, artichokes, morels and oyster mushrooms; roast duckling with apples, apricots and peaches in a Burgundy syrup; spring lamb crusted in black pepper and herbs and roasted with onions and garlic; squab with prunes and honey.
Accoutrements: Asparagus with sweet cream and shallots; a stew of Autumn mushrooms and crab with fragrant thyme; cauliflower heads baked with gruyere cheese and heavy cream.
Fruit Course: Roasted pears with toasted almonds and whipped cream; an apple and caramel flan; fresh strawberries and cream; oranges and lemons.
Desserts: A lemon-poppy seed and caramel pot-de-crème; puff pastry layered with almond-hazelnut whipped cream in an Amaretto syrup;, a walnut cream cake with champagne-laced strawberries; a dense flourless almond cake.
Afterward: Various sweet liqueurs; Cognac; Port; nuts preserved in clover honey; and coffee.
Digestive: Chamomile tea from Paris with honey.