Dinner for 12 persons.
First Course.—Hare soup; Julienne soup; baked cod; soles à la Normandie. Entrées.—Riz de veau aux tomates; lobster patties; mutton cutlets and Soubise sauce; croûtades of marrow aux fines herbes. Second Course.—Roast sirloin of beef; braised goose; boiled fowls and celery sauce; bacon-cheek, garnished with sprouts. Third Course.—Wild ducks; partridges; apples à la Portugaise; Bavarian cream; apricot-jam sandwiches; cheesecakes; Charlotte à la vanille; plum-pudding; dessert and ices.