Dinner for 6 persons.
First Course.—Game soup; crimped skate; slices of salmon à la genévése. Entrées.—-Fricasseed sweetbreads; savoury rissoles. Second Course.—Sirloin of beef and horseradish sauce; boiled leg of mutton and caper sauce; vegetables. Third Course.—Roast partridges; charlotte Russe; apricots and rice; fruit jelly; cabinet pudding; dessert.
First Course.—Thick gravy soup; fillets of turbot à la crême; stewed eels. Entrées.—Vol-au-vent of lobster; salmi of grouse. Second Course.—Haunch of venison; rump of beef à la Jardinière; hare, boned and larded, with mushrooms. Third Course.—Roast grouse; apricot blancmange; compôte of peaches; plum-tart; custards; plum-pudding; dessert.