THE VAN GOLK DIET

Prepared by André Decharne and the staff of LUCULLUS

1. This menu averages 1218 calories per day, allowing for the addition of reasonable amounts of coffee or lemon tea.

2. As per agreement with Mr. van Golk, he will sleep through the morning meal. There is no provision for breakfast.

WEEK ONE

Monday	Calories per meal
Luncheon
4 oz boiled lobster–103
2 T curried mayonnaise–197
4 oz champagne Dom Pérignon Brut ’66 – 100	400
Dinner
4 oz lamb filet (mignonettes) – 236 each wrapped in bacon
2 slices bacon – 62
2 t oil – 82
2 t butter – 66
4 oz leeks – 59
2 T brown sauce – 36	127
1/2 cup yellow squash – 13
1T grated parmesan cheese – 27
1 4 oz peach – 38
2 oz port – 92
6 oz wine Château Mouton-Rothschild ’49 – 120
Tuesday
Luncheon
3 oz prosciutto – 227
8 oz casaba melon – 62
4 oz champagne Veuve Clicquot-Ponsardin Brut ’59 – 104	393
Dinner
1 cup onion soup gratinée – 92
8 oz frog’s legs – 166
2 T butter – 200 garlic, parsley, vinegar – trace
1/2 cup steamed carrots – 27
1 T chopped walnuts – 49
I t butter – 33
1 cup strawberries – 53
1 oz kirsch – 83
6 oz wine Château Laville-Haut-Brion ’66 – 120
Wednesday
Luncheon
4 oz saumon fumé—200
1 slice toast – 67
4 oz champagne Mumm Double Cordon Extra Sec ’64 – 109	376
Dinner
1 cup asparagus consommé – 71
4 oz roast venison au poivre—143
8 oz fresh mushroom caps – 62 sautéed in
1 T butter – 100
1 cup fresh raspberries – 82
3 T crème fraîche—159
6 oz wine La Tâche ’61 – 180
Thursday
Luncheon
4 oz roast beef – 273
1 oz horseradish – 11 mixed with
4 T whipped cream – 106
4 oz champagne Moët et Chandon Brut ’61 – 87	477
Dinner
1 1/2 oz melted Raclette – 152
8 oz poached striped bass – 238
2 T aïoli – 194
1 cup steamed cucumbers with fresh dill – 20
8 oz Spanish melon – 62
1 oz lime juice – 7
6 oz wine Pouilly-Fumé, Ladoucette ’71 – 120
Friday
Luncheon
4 oz whole grain fresh Beluga caviar – 296
1 slice toast – 67
4 oz champagne Bollinger Extra Sec ’59 – 109	472
Dinner
1 cup jellied madrilène – 60
4 oz filet mignon – 245
3 T Sauce Béarnaise – 156
1 small tomato grilled – 24
I t butter – 33
5 fresh medium kumquats – 65
6 oz wine Château Pétrus ’61 – 120
Saturday
Luncheon
4 oz roast pheasant – 184
3 T Sauce Maltaise (Hollandaise and Orange) – 171
4 oz champagne Heidsieck Monopole Brut ’61 – 109	464
Dinner
8 oz petite marmite – 40
8 oz Dover sole – 180 Sauce Amandine – 240
1 cup spinach – 36
1 t butter – 33
1/2 oz gruyère cheese – 50
1/2 T bread crumbs – 13
Coffee Granitas
1 cup espresso – 0
1 T sugar – 46 freeze, shave, serve
6 oz wine Wehlener Sonnenuhr Auslese (Joh. Jos. Prüm) ’71–120
Sunday
Luncheon
4 oz sturgeon – 169
1 slice Russian black bread – 57
4 oz champagne Taittinger Extra Sec ’64–109	335
Dinner
4 oz shell steak – 277 stuffed with
4 oysters–49
2 t butter–66
2 t oil–82
1/2 oz chopped shallots – 10
1 T white wine – 10
2 T brown sauce – 36
4 oz raw mushrooms – 31
2 T lemon juice – 8
1 orange – 77
1/2 oz Curaçao – 50
1 T freshly grated coconut – 28
6 oz wine Chambertin-Clos de Bèze (Pierre Gelin) ’66–180

NOTE: It is not intended that Mr. van Golk subsist this poorly every week. We have had to estimate some of the calorie counts given above, but by next week we expect final reports from the laboratory as well as more accurate figures from the wine châteaux. Be assured that future menus will be more distinctive and varied.