Dinner for 8 persons.
First Course.—Flemish soup; turbot, garnished with fried smelts; red mullet and Italian sauce. Entrées.—Tendrons de veau and truffles; lamb cutlets and sauce piquante. Second Course.—Loin of veal à la Béchamel; roast haunch of venison; braised ham; grouse pie; vegetables. Third Course.—Roast hare; plum tart; whipped cream; punch jelly; compôte of damsons; marrow pudding; dessert.