netienne.

Squabs with Water-cresses.
Accompanied by: Chateau Latour.

Lettuce and Tomato Salad.

Artichauts, Sauce Hollandaise.

Creme Bavaroise au Chocolat.

Fruits.
Cafe.
Fromage.

MENU FOR 8 COVERS.

Huitres en Coquille.
Accompanied by: Haute Sauterne.

Bisque of Lobster.
Lamb Broth with Vegetables.

Radishes.
Olives.
Accompanied by: Amontillado.

Timbales a l'Ecossaise.
Bass a la Regence.
Accompanied by: Rauenthaler Berg.

Potatoes Windsor.

Filet of Beef Larded a la Parisienne.
Saddle of Mutton, Currant Jelly.
Accompanied by: Ernest Jeroy.

Sweetbreads a la Pompadour.
Terrapin a la Maryland.
Accompanied by: Chateau Latour.

Cauliflower au Gratin.
Celery au Jus.

Punch Maraschino.

Canvas Back Duck.

Lettuce Salad.

Souffle a l'Orange.

Fruits.
Cafe.
Fromage.

MENU FOR 10 COVERS.

Consomme de Volaille.
Accompanied by: Haute Sauterne.

Huitres a la Poulette.

Radishes.
Olives.
Bouchees a la Bohemienne.
Accompanied by: Johannisberger.

Truites Saumone au Beurre de Montpellier.
Tartelette Potatoes.
Cucumbers.

Filets Mignon de Boeuf a la Trianon.
Cotelettes de Pigeon, Marechale.
Accompanied by: Moet & Chandon.

Petits Pois Garnis de Fleurous.
Artichauts a la Barigoule.

Punch Romaine.

Becassines au Cresson.
Accompanied by: Chas. de Vougert.

Lettuce Salad.

Pouding Nesselrode.

Fruits.
Cafe.
Fromage.

MENU FOR 12 COVERS.

Little Neck Clams.
Accompanied by: Haute Sauterne.

Cream of Asparagus.
Consomme Royal.

Radishes.
Olives.
Accompanied by: Amontillado.

Caviar sur Toast.
Pompano Maitre d'Hotel.
Bass a la Regence.
Pommes Parisienne.
Accompanied by: Moselbluemchen.

Cotelettes d'Agneau a la Puree de Colen.
Filet of Boeuf a la Pocahontas.
Accompanied by: Moet & Chandon.

Tarrapin a la Richelieu.

Sorbet Dunderberg.

Canvas Back Ducks.
Accompanied by: Nuits.

Celery Mayonnaise.

Artichauts Bottoms.
French Peas.

Omelette Celestine.

Fruits.
Cafe.
Fromage.

MENU FOR 24 COVERS.

***

Huitres.

POTAGES.

Consomme Francatelli.
Bisque d'Ecrevisses.

HORS D'OEUVRE.

Timbales a la Reyniere.

POISSON.

Filet Turbot Portugaise.
Pommes de terre Parisienne.
Celery Mayonnaise.

RELEVE.

Selle d'Agneau a la Colbert.
Haricots verts.

ENTREES.

Ailes de Poulets a la Hongroise.
Cepes a la Bordelaise.
Asperges Sauce Creme.
Sorbet a la Prunelle.

ROTI.

Faisan rotes Franque de Cailles.

ENTREMETS