Red Mullet & Vase of Fried Eels.
Italian Sauce. Flowers.

Giblet Soup,
removed by
Salmon and Lobster Sauce.

_Entrees_.

Lamb Cutlets and
French Beans.

Fillets of Chicken Vase of Oysters au gratin.
and Truffles. Flowers.

Sweetbreads and
Tomata Sauce.

_Second Course_.

Saddle of Mutton.

Veal-and-Ham Pie.

Chickens a la Vase of Braised Goose.
Bechamel. Flowers.

Broiled Ham, garnished
with Cauliflowers.

Filet of Veal.

_Third Course_.

Custards. Partridges, Apple Tart.
removed by
Plum-pudding.

Compote of Greengages.

Noyeau Jelly. Vase of Lemon Cream.
Flowers.

Pastry Sandwiches.

Grouse & Bread Sauce,
removed by
Plum Tart. Nesselrode Pudding. Custards.

DESSERTS AND ICES.

2058.--DINNER FOR 12 PERSONS (September).

FIRST COURSE.

Mock-Turtle Soup.
Soup a la Jardiniere
Salmon and Lobster Sauce.
Fried Whitings.
Stewed Eels.

ENTREES.
Veal Cutlets.
Scalloped Oysters.
Curried Fowl.
Grilled Mushrooms.

SECOND COURSE.
Haunch of Mutton.
Boiled Calf's Head a la Bechamel.
Braised Ham.
Roast Fowls aux Cressons.

THIRD COURSE.
Leveret.
Grouse.
Cabinet Pudding.
Iced Pudding.
Compote of Plumbs.
Damson Tart.
Cream.
Fruit Jelly.
Prawns.
Lobster Salad.

DESSERTS AND ICES.

2059.--DINNER FOR 8 PERSONS (September).

FIRST COURSE.
Flemish Soup.
Turbot, garnished with Fried Smelts.
Red Mullet and Italian Sauce.

ENTREES.
Tendrons de Veau and Truffles.
Lamb Cutlets and Sauce Piquante.

SECOND COURSE.
Loin of Veal a la Bechamel.
Roast Haunch of Venison.
Braised Ham.
Grouse Pie.
Vegetables.

THIRD COURSE.
Roast Hare.
Plum Tart.
Whipped Cream.
Punch Jelly.
Compote of Damsons.
Marrow Pudding.

DESSERT.

2060.--DINNER FOR 6 PERSONS (September).

FIRST COURSE.
Game Soup.
Crimped Skate.
Slices of Salmon a la