Course_.

Haunch of Mutton.

Ham and Brussels
Sprouts.

Roast Goose. Vase of Stewed Beef a la
Flowers. Jardiniere.

Game Pie.

Boiled Turkey and
Celery Sauce.

_Third Course_.

Apricot Torte. Pheasants, Victoria
removed by Sandwiches.

Plum-pudding.

Vanilla Cream.

Lemon Jelly. Vase of Champagne Jelly.
Flowers.

Blancmange.

Wild Ducks,
removed by
Tipsy Cake. Iced Pudding. Mince Pies.

DESSERT AND ICES.

2115.--DINNER FOR 12 PERSONS (December).

FIRST COURSE.
Game Soup.
Clear Vermicelli Soup.
Codfish au gratin.
Fillets of Whitings a la Maitre d'Hotel.

ENTREES.
Filet de Boeuf and Sauce Piquante.
Fricasseed Chicken.
Oyster Patties.
Curried Rabbit.

SECOND COURSE.
Roast Turkey and Sausages.
Boiled Leg of Pork and Vegetables.
Roast Goose.
Stewed Beef a la Jardiniere.

THIRD COURSE.
Widgeon.
Partridges.
Charlotte aux Pommes.
Mince Pies.
Orange Jelly.
Lemon Cream.
Apple Tart.
Cabinet Pudding.

DESSERT AND ICES.

2116.--DINNER FOR 10 PERSONS (December).

FIRST COURSE.
Mulligatawny Soup.
Fried Slices of Codfish.
Soles a la Creme.

ENTREES.
Croquettes of Fowl.
Pork Cutlets and Tomata Sauce.

SECOND COURSE.
Roast Ribs of Beef.
Boiled Turkey and Celery Sauce.
Tongue, garnished.
Lark Pudding. Vegetables.

THIRD COURSE.
Roast Hare. Grouse.
Plum-pudding. Mince Pies.
Charlotte a la Parisienne.
Cheesecakes.
Apple Tart.
Nesselrode Pudding.

DESSERT AND ICES.

2117.--DINNER FOR 8 PERSONS (December).

FIRST COURSE.
Carrot Soup.
Crimped Cod and Oyster Sauce.
Baked Soles.

ENTREES.
Mutton Kidneys a la Francaise.
Oyster Patties.

SECOND COURSE.
Boiled Beef and Vegetables.
Marrow-bones.
Roast Fowls and Water-cresses
Tongue, garnished.
Game Pie.

THIRD COURSE.
Partridges.
Blancmange.
Compote of Apples.
Vol-au-Vent of Pears.
Almond Cheesecakes.
Lemon Pudding.

DESSERT AND ICES.

2118.--DINN