First Course.
| Queen Soup, white, removed by Plain boiled Turbot. |
| Petits Patés of Oysters. |
| Plateau, or Epergne, or Candles. |
| Petits Patés of Chickens. |
| Herb Soup, brown, removed by Dressed fish (Salmon.) |
Remove the whole and set on as follows:—
| Sweetbreads, larded. | Stewed Beef, with Vegetables. | Small Beef Pies. |
| Reindeer Tongues, highly dressed in sauce. | Dressed Peas. | Rissoles of Veal and Ham, served in sauce. |
| Macaroni, with Parmesan cheese. | Plateau. | Dressed Eggs. |
| Mutton Cutlets glazed in onion sauce. | Stuffed Cabbage. | Supreme of Fowls. |
| Vol-au-vent. | Roasted Turkey, with truffles, morels, chesnuts, &c. | Small breast of Veal 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.
| Cauliflower, with cheese. | Larded Hare, removed by Souffle[16-*]. | Orange Jelly. |
| Apples in compote. | ||
| Puffs and Tartlets. | Plateau. | Stewed Partridges. |
| Dressed Pigeons. | Creams in Glasses. | Italian Cream. |
| Small Puddings, with sauce. | Two roasted Pheasants, one larded, one plain, removed by Fondu[16-+]. | Jerusalem Artichokes. |
[16-*] Light sweet Pudding.
[16-+] Melted Cheese.
Remove the whole.
Third Course.
| Pickles. | Gruyère33-1 Cheese and Schabzieger[17-*]. | Pickles. |
| Bologna Sausages. | Savoury Toasts. | Brawn. |
| Cold Pie. | Plateau. | Cold Pie. |
| Savoury Toasts. | ||
| Anchovies. | Stilton and Parmesan. | Kipper Salmon. |
Radishes, cucumbers, salad, butter, &c. to be handed from the side table.
[17-*] Swiss cheeses.