Larded Sweetbreads.

_Second Course_.

Saddle of Lamb.

Tongue.

Roast Spring Vase of Boiled Capon.
Chickens. Flowers.

Ham.

Boiled Calf's Head.

_Third Course_.

Prawns. Leveret, Tartlets.
removed by
Ice Pudding.

Wine Jelly.

Vol-au-Vent of Straw- Vase of Custards in
berries and Cream. Flowers. glasses.

Blancmange.

Goslings,
removed by
Cheesecake Fondues, in cases. Plover's Eggs.

DESSERT AND ICES.

1998.--DINNER FOR 12 PERSONS (June).

FIRST COURSE.
Green-Pea Soup.
Rice Soup.
Salmon and Lobster Sauce.
Trout a la Genevese.
Whitebait.

ENTREES.
Lamb Cutlets and Cucumbers.
Fricasseed Chicken.
Lobster Rissoles.
Stewed Veal and Peas.

SECOND COURSE.
Roast Quarter of Lamb and Spinach.
Filet de Boeuf a la Jardiniere.
Boiled Fowls.
Braised Shoulder of Lamb.
Tongue.
Vegetables.

THIRD COURSE.
Goslings.
Ducklings.
Nesselrode Pudding.
Charlotte a la Parisienne.
Gooseberry Tartlets.
Strawberry Cream.
Raspberry-and-Currant Tart.
Custards.

DESSERT AND ICES.

1999.--DINNER FOR 10 PERSONS (June).

FIRST COURSE.
Julienne Soup.
Salmon Trout and Parsley-and-Butter.
Red Mullet.

ENTREES.
Stewed Breast of Veal and Peas.
Mutton Cutlets a la Maintenon.

SECOND COURSE.
Roast Fillet of Veal.
Boiled Leg of Lamb, garnished with young Carrots.
Boiled Bacon-cheek.
Vegetables.

THIRD COURSE.
Roast Ducks.
Leveret.
Gooseberry Tart.
Strawberry Cream.
Strawberry Tartlets,
Meringues.
Cabinet Pudding.
Iced Pudding.

DESSERT AND ICES.

2000.--DINNER FOR 8 PERSONS (June).

FIRST COURSE.
Vermicelli Soup.
Trout a la Genevese
Salmon Cutlets.

ENTREES.
Lamb Cutlets and Peas.
Fricasseed Chicken.

SECOND COURSE.
Roast Ribs of Beef.
Half Calf's Head, Tongue, and Brains.
Boiled Ham.
Vegetables.

THIRD COURSE.
Roast Ducks.
Compote of Gooseberries.
Strawberry Jelly.
Pastry.
Iced Pudding.
Cauliflower with Cream Sauce.

DESSERT AND ICES.

2001.--DINNER