Honour.

Dantzic Jelly.

Vol-au-Vent Vase of Gateau.
of Pears. Flowers. Genoise glace.

Charlotte Russe.

Maids of Plum Pudding. Compote of
Honour. Apples.

_Dessert._

Olives. Strawberry-Ice Figs.
Cream.

Preserved Pineapples. Dried
Cherries. Fruit.
Grapes.

Filberts. Pears. Walnuts.
Wafers. Biscuits.

Ginger-Ice Cream. Vase of Orange-Water Ice.
Flowers.

Apples.

Dried Grapes. Preserved
Fruit. Cherries.
Pears.

Figs. Lemon-Water Ice. Olives.

MENU.

2137.--SERVICE A LA RUSSE (July).

Julienne Soup.
Vermicelli Soup.

Boiled Salmon.
Turbot and Lobster Sauce.

Soles-Water Souchy.
Perch-Water Souchy.

Matelote d'Anguilles a la Toulouse.
Filets de Soles a la Normandie.

Red Mullet.
Trout.

Lobster Rissoles.
Whitebait.

Riz de Veau a la Banquiere.
Filets de Poulets aux Coucombres.

Canards a la Rouennaise.
Mutton Cutlets a la Jardiniere.

Braised Beef a la Flamande.
Spring Chickens.

Roast Quarter of Lamb.
Roast Saddle of Mutton.

Tongue.
Ham and Peas.

Quails, larded.
Roast Ducks.
Turkey Poult, larded.

Mayonnaise of Chicken.
Tomatas.
Green Peas a la Francaise.

Suedoise of Strawberries.
Charlotte Russe.
Compote of Cherries.

Neapolitan Cakes.
Pastry.
Madeira Wine Jelly.

Iced Pudding a la Nesselrode.

DESSERT AND ICES.

_Note._--Dinners a la Russe differ from ordinary dinners in the mode of
serving the various dishes. In a dinner a la Russe, the dishes are cut
up on a sideboard, and handed round to the guests, and each dish may be
considered a course. The table for a dinner a la Russe should be laid
with flowers and plants in fancy flowerpots down the middle, together
with some of the dessert dishes. A menu or bill of fare should be laid
by the side of each guest.

MENU.

2138.--SERVICE A LA RUSSE