XIX.
- Ox-tail soup. Tapioca cream.
- Boiled salmon, Tartare sauce. Sole à la maître d'hôtel.
- Entrées.
Chicken à la Marengo. Mutton cutlets à la Milanaise. Podovies. - Roast fillet of veal, French beans, potatoes. Haunch of mutton, red currant jelly.
- Goslings, green peas.
- Pistachio cream, orange jelly, snow puddings, cheese d'Artois.
- Cheese.
- Dessert.