MENU FOR A FORMAL DINNER
First Course
Oysters or Clams in Shells Brown Bread Sandwiches
Second Course
Consommé Croûtons
Third Course
Broiled Trout—Maître d’hôtel Butter
Cucumbers
Fourth Course
Croquettes or Sweetbreads
Fifth Course
Saddle of Mutton Currant Jelly Potatoes
Peas in Fontage Cups
Sixth Course
Punch
Seventh Course
Broiled Quail with Chestnut Purée Tomato Salad
Eighth Course
Bombe Glacé Sponge Cake
Ninth Course
Fruit and Bonbons
Tenth Course
Black Coffee
- Salted almonds and bonbons to be on the table all the time.
- Celery to be passed with oysters.
- Radishes or olives to be passed with fish course.