Dinner for 12 persons.
First Course.—Green-pea soup; rice soup; salmon and lobster sauce; trout à la Genévése; whitebait. Entrées.—Lamb cutlets and cucumbers; fricasseed chicken; stewed veal and peas; lobster rissoles. Second Course.—Roast quarter of lamb and spinach; filet de bœuf à la Jardinière; boiled fowls; braised shoulder of lamb; tongue; vegetables. Third Course.—Goslings; ducklings; Nesselrode pudding; Charlotte à la Parisienne; gooseberry tartlets; strawberry cream; raspberry-and-currant tart; custards; dessert and ices.