Dinner for 6 persons.
First Course.—Vermicelli soup; boiled salmon and anchovy sauce. Entrées.—Fillets of beef and tomato sauce; sweetbreads. Second Course.—Roast lamb; boiled capon; asparagus. Third Course.—Ducklings; cabinet pudding; compôte of gooseberries; custards in glasses; blancmange; lemon tartlets; fondue; dessert.
First Course.—Macaroni soup; boiled mackerel à la maître d’hôtel; fried smelts. Entrées.—Scollops of fowl; lobster pudding. Second Course.—Boiled leg of lamb and spinach; roast sirloin of beef and horseradish sauce; vegetables. Third Course.—Roast leveret; salad; soufflé of rice; ramakins; strawberry-jam tartlets; orange jelly; dessert.
First Course.—Julienne soup; trout with Dutch sauce; salmon cutlets. Entrées.—Lamb cutlets and mushrooms; vol-au-vent of chicken. Second Course.—Roast lamb; calf’s head à la tortue; vegetables. Third Course.—Spring chickens; iced pudding; Vanilla cream; clear jelly; tartlets; cheesecakes; dessert.
First Course.—Soup à la reine; crimped trout and lobster sauce; baked whitings aux fines herbes. Entrées.—Braised mutton cutlets and cucumbers; stewed pigeons. Second Course.—Roast fillet of veal; bacon-cheek and greens; fillet of beef à la jardinière. Third Course.—Ducklings; soufflé à la vanille; compôte of oranges; meringues; gooseberry tart; fondue; dessert.