Dinner for 6 persons.
First Course.—Vermicelli soup; soles à la Crême. Entrées.—Veal cutlets; small vols-au-vent. Second Course.—Small saddle of mutton; half calf’s head; boiled bacon-cheek, garnished with Brussels sprouts. Third Course.—Cabinet pudding; orange jelly; custards, in glasses; rhubarb tart; lobster salad; dessert.
First Course.—Julienne soup; baked mullets. Entrées.—Chicken cutlets; oyster patties. Second Course.—Roast lamb and mint sauce; boiled leg of pork; pease pudding; vegetables. Third Course.—Ducklings; Swiss cream; lemon jelly; cheesecakes; rhubarb tart; macaroni; dessert.
First Course.—Oyster soup; boiled salmon and dressed cucumber. Entrées.—Rissoles; fricasseed chicken. Second Course.—Boiled leg of mutton, caper sauce; roast fowls, garnished with water-cresses; vegetables. Third Course.—Charlotte aux pommes; orange jelly; lemon cream; soufflé of arrowroot; sea-kale; dessert.
First Course.—Ox-tail soup; boiled mackerel. Entrées.—Stewed mutton kidneys; minced veal and oysters. Second Course.—Stewed shoulder of veal; roast ribs of beef and horseradish sauce; vegetables. Third Course.—Ducklings; tartlets of strawberry jam; cheesecakes; Gâteau de Riz; carrot pudding; sea-kale; dessert.