Dinner for 10 persons.
First Course.—Julienne soup; salmon trout and parsley-and-butter; red mullet. Entrées.—Stewed breast of veal and peas; mutton cutlets à la Maintenon. Second Course.—Roast fillet of veal; boiled leg of lamb, garnished with young carrots; boiled bacon-cheek; vegetables. Third Course.—Roast ducks; leveret; gooseberry tart; strawberry cream; strawberry tartlets; meringues; cabinet pudding; iced pudding; dessert and ices.