(November).

Ox-tail Soup.
Soup a la Jardiniere.

Turbot and Lobster Sauce.
Crimped Cod and Oyster Sauce.

Stewed Eels.
Soles a la Normandie.

Pike and Cream Sauce.
Fried Filleted Soles.

Filets de Boeuf a la Jardiniere.
Croquettes of Game aux Champignons.

Chicken Cutlets.
Mutton Cutlets and Tomata Sauce.

Lobster Rissoles.
Oyster Patties.

Partridges aux fines herbes.
Larded Sweetbreads.

Roast Beef.
Poulets aux Cressons.

Haunch of Mutton.
Roast Turkey.

Boiled Turkey and Celery Sauce.
Ham.

Grouse.
Pheasants.
Hare.

Salad.
Artichokes.
Stewed Celery.

Italian Cream.
Charlotte aux Pommes.
Compote of Pears.

Croutes madrees aux Fruits.
Pastry.
Punch Jelly.

Iced Pudding.

DESSERT AND ICES.

_Note._--Dinners a la Russe are scarcely suitable for small
establishments; a large number of servants being required to carve; and
to help the guests; besides there being a necessity for more plates,
dishes, knives, forks, and spoons, than are usually to be found in any
other than a very large establishment. Where, however, a service a la
Russe is practicable, there it, perhaps, no mode of serving a dinner so
enjoyable as this.

SUPPERS.

2139. Much may be done in the arrangement of a supper-table, at a very
small expense, provided _taste_ and _ingenuity_ are exercised. The
colours and flavours of the various dishes should contrast nicely; there
should be plenty of fruit and flowers on the table, and the room should
be well lighted. We have endeavoured to show how the various dishes may
be placed; but of course these little matters entirely depend on the
length and width of the table used, on individual taste, whether the
tables are arranged round the room, whether down the centre, with a
cross one at the top, or whether the supper is laid in two separate
rooms, &c. &c. The garnishing of the dishes has also much to do with the
appearance of a supper-table. Hams and tongues should be ornamented with
cut vegetable flowers, raised pies with aspic jelly cut in dice, and all
the dishes garnished sufficiently to be in good taste without looking
absurd. The eye, in fact, should be as much gratified as the palate. Hot
soup is now often served at suppers, but is not placed on the table. The
servants fill the plates from a tureen on the buffet, and then hand them
to the guests: when these plates are removed, the busin