Dinner for 10 persons.
First Course.—Soup à la Reine; whitings au gratin; crimped cod and oyster sauce. Entrées.—Tendrons de veau; curried fowl and boiled rice. Second Course.—Turkey, stuffed with chestnuts, and chestnut sauce; boiled leg of mutton, English fashion, with caper sauce and mashed turnips. Third course.—Woodcocks or partridges; widgeon; Charlotte à la vanille; cabinet pudding; orange jelly; blancmange; artichoke bottoms; macaroni, with Parmesan cheese; dessert and ices.