Dinner for 8 persons.
First Course.—Vermicelli soup; trout à la Genévése; salmon cutlets. Entrées.—Lamb cutlets and peas; fricasseed chicken. Second Course.—Roast ribs of beef; half calf’s head, tongue, and brains; boiled ham; vegetables. Third Course.—Roast ducks; compôte of gooseberries; strawberry jelly; pastry; iced pudding; cauliflower with cream sauce; dessert and ices.