Dinner for 10 persons.
First Course.—Spring soup; salmon à la Genévése; red mullet. Entrées.—Chicken vol-au-vent; calf’s liver and bacon aux fines herbes. Second Course.—Saddle of mutton; half calf’s head, tongue, and brains; braised ham; asparagus. Third Course.—Roast pigeons; ducklings; sponge-cake pudding; Charlotte à la vanille; gooseberry tart; cream; cheesecakes; apricot-jam tart; dessert and ices.