XVIII.
- Julienne. Oyster soup.
- Turbot, lobster sauce. Sole à la Genoise.
- Entrées.
Sweetbreads à la Béchamel. Mutton cutlets à la Rachel. - Sirloin of beef, horse-radish sauce, asparagus, potatoes. Boiled leg of mutton, caper sauce, mashed turnips.
- Ducklings, peas.
- Charlotte Russe, pine-apple jelly, Normandy pippins, custards in glasses.
- Cheese.
- Dessert.