Dinner for 12 persons.
First Course.—White soup; asparagus soup; salmon cutlets; boiled turbot and lobster sauce. Entrées.—Chicken vol-au-vent; lamb cutlets and cucumbers; fricandeau of veal; stewed mushrooms. Second Course.—Roast lamb; haunch of mutton; boiled and roast fowls; vegetables. Third Course.—Ducklings; goslings; Charlotte Russe; Vanilla cream; gooseberry tart; custards; cheesecakes; cabinet pudding and iced pudding; dessert and ices.