Dinner for 10 persons.
First Course.—Palestine soup; John Dory, with Dutch sauce; red mullet, with sauce Génoise. Entrées.—Sweetbread cutlets, with poivrade sauce; fowl au Béchamel. Second Course.—Roast saddle of mutton; boiled capon and oysters; boiled tongue, garnished with Brussels sprouts. Third Course.—Guinea-fowls; ducklings; pain de rhubarb; orange jelly; strawberry cream; cheesecakes; almond pudding; fig pudding; dessert and ices.