e. Supreme of
Cutlets Fowls.
glazed in
onion sauce.

Vol-au-vent. Roasted Turkey, Small breast
with truffles, of Veal
morels, chesnuts, &c. glazed brown, with
Peas under.

On the sideboard, fish sauces, cold pie, hot ham, saddle of mutton
roasted; pickles, cucumbers, salad, mashed potatoes, greens, and
cauliflowers, crumbs of bread, and grated Parmesan cheese. These
should be handed round, to eat with soup, or game, or fowl, if liked.

SECOND COURSE.

Larded Hare,
removed by
Souffle[16-*].
Cauliflower, Orange
with cheese. Jelly.
Apples
in compote.

+----------+
Puffs and | | Stewed
Tartlets. | Plateau. | Partridges.
| |
+----------+

Dressed Italian
Pigeons. Cream.
Creams
in
Glasses.

Small Puddings, Two roasted Pheasants, Jerusalem
with sauce. one larded, Artichokes.
one plain,
removed by
Fondu[16-+].

[16-*] Light sweet Pudding.

[16-+] Melted Cheese.

Remove the whole.

THIRD COURSE.

Gruyere[17-*]
Pickles. Cheese Pickles.
and
Schabzieger[17-*].

Savoury Toasts.
Bologna Brawn.
Sausages. +----------+
| |
| Plateau. |
| |
+----------+
Cold Pie. Cold Pie.
Savoury Toasts.

Anchovies. Kipper Salmon.