Dinner for 12 persons.
First Course.—Soup à la reine; clear gravy soup; brill and lobster sauce; fried smelts. Entrées.—Lobster rissoles; beef palates; pork cutlets à la soubise; grilled mushrooms. Second Course.—Braised turkey; haunch of mutton; boiled capon and oysters; tongue, garnished with tufts of broccoli; vegetables and salads. Third Course.—Wild ducks; plovers; orange jelly; clear jelly; Charlotte Russe; Nesselrode pudding; gâteau de riz; sea-kale; maids of honour; desert and ices.