Dinner for 12 persons.
First Course.—Soup à la Jardinière; chicken soup; crimped salmon and parsley-and-butter; trout aux fines herbes, in cases. Entrées.—Tendrons de veau and peas; lamb cutlets and cucumbers. Second Course.—Loin of veal à la Béchamel; roast fore-quarter of lamb; salad; braised ham, garnished with broad beans; vegetables. Third Course.—Roast ducks; turkey poult; stewed peas à la Française; lobster salad; cherry tart; raspberry-and-currant tart; custards, in glasses; lemon creams; Nesselrode pudding; marrow pudding. Dessert and ices.