Dinner for 12 persons.
First Course.—White soup; clear gravy soup; boiled salmon, shrimp sauce, and dressed cucumber; baked mullets in paper cases. Entrées.—Filet de bœuf and Spanish sauce; larded sweetbreads; rissoles; chicken patties. Second Course.—Roast fillet of veal and Béchamel sauce; boiled leg of lamb; roast fowls, garnished with water-cresses; boiled ham, garnished with carrots and mashed turnips; vegetables—sea-kale, spinach, or brocoli. Third Course.—Two ducklings; guinea-fowl, larded; orange jelly; Charlotte Russe; coffee cream; ice pudding; macaroni with Parmesan cheese; spinach, garnished with croûtons; dessert and ices.