Dinner for 12 persons.
First Course.—Mock-turtle soup; soup à la Jardinière; salmon and lobster sauce; fried whitings; stewed eels. Entrées.—Veal cutlets; scalloped oysters; curried fowl; grilled mushrooms. Second Course.—Haunch of mutton; boiled calf’s head à la Béchamel; braised ham; roast fowls aux Cressons. Third Course.—Leveret; grouse; cabinet pudding, iced pudding; compôte of plums; damson tart; cream; fruit jelly; prawns; lobster salad. Dessert and ices.