Dinner for 6 persons.
First Course.—Spring soup; boiled salmon and lobster sauce. Entrées.—Veal cutlets and endive; ragoût of duck and green peas. Second Course.—Roast loin of veal; boiled leg of lamb and white sauce; tongue, garnished; vegetables. Third Course.—Strawberry cream; gooseberry tartlets; almond pudding; lobster salad; dessert.
First Course.—Calf’s head soup; mackerel à la maître d’hôtel; whitebait. Entrées.—Chicken cutlets; curried lobster. Second Course.—Fore-quarter of lamb and salad; stewed beef à la Jardinière; vegetables. Third Course.—Goslings; green-currant tart; custards, in glasses; strawberry blancmange; soufflé of rice; dessert.
First Course.—Green-pea soup; baked soles aux fines herbes; stewed trout. Entrées.—Calf’s liver and bacon; rissoles. Second Course.—Roast saddle of lamb and salad; calf’s head à la tortue; vegetables. Third Course.—Roast ducks; vol-au-vent of strawberries and cream; strawberry tartlets; lemon blancmange; baked gooseberry pudding; dessert.
First Course.—Spinach soup; soles à la crême; red mullet. Entrées.—Roast fillet of veal; braised ham and spinach. Second Course.—Boiled fowls and white sauce; vegetables. Third Course.—Leveret; strawberry jelly; Swiss cream; cheesecakes; iced pudding; dessert.