Dinner for 8 persons.
First Course.—Green-pea soup; salmon and lobster sauce; crimped perch and Dutch sauce. Entrées.—Stewed veal and peas; lamb cutlets and cucumbers. Second Course.—Haunch of venison; boiled fowls à la Béchamel; braised ham; vegetables. Third Course.—Roast ducks; peas à la Française; lobster salad; strawberry cream; blancmange; cherry tart; cheesecakes; iced pudding. Dessert and ices.