Dinner for 8 persons.
First course.—Mulligatawny soup; brill and shrimp sauce; fried whitings. Entrées.—Fricasseed chicken; pork cutlets, with tomato sauce. Second course.—Haunch of mutton; boiled turkey and celery sauce; boiled tongue, garnished with Brussels sprouts. Third Course.—Roast pheasants; meringues à la crême; compôte of apples; orange jelly, cheesecakes; soufflé of rice; dessert and ices.