Dinner for 8 persons.
First Course.—Mock turtle soup; fillets of turbot à la crême; fried filleted soles and anchovy sauce. Entrées.—Larded fillets of rabbits; tendrons de veau with purée of tomatoes. Second Course.—Stewed rump of beef à la Jardinière; roast fowls; boiled ham. Third Course.—Roast pigeons or larks; rhubarb tartlets; meringues; clear jelly; cream; ice pudding; soufflé; dessert and ices.