Dinner for 12 persons.
First Course.—Carrot soup à la Crécy; soup à la Reine; baked cod; stewed eels. Entrées.—Riz de Veau and tomato sauce; vol-au-vent of chicken; pork cutlets and sauce Robert; grilled mushrooms. Second Course.—Rump of beef à la jardinière; roast goose; boiled fowls and celery sauce; tongue, garnished; vegetables. Third Course.—Grouse; pheasants; quince jelly; lemon cream; apple tart; compôte of peaches; Nesselrode pudding; cabinet pudding; scalloped oysters; dessert and ices.