Dinner for 8 persons.
First Course.—Carrot soup; crimped cod and oyster sauce; baked soles. Entrées.—Mutton kidneys à la Française; oyster patties. Second Course.—Boiled beef and vegetables; marrow-bones; roast fowls and water-cresses; tongue, garnished; game pie. Third Course.—Partridges; blancmange; compôte of apples; vol-au-vent of pears; almond cheesecakes; lemon pudding. Dessert and ices.