Dinner for 8 persons.
First Course.—Calf’s-head soup; brill and shrimp sauce; broiled mackerel à la Maître d’Hôtel. Entrées.—Lobster cutlets; calf’s liver and bacon, aux fines herbes. Second Course.—Roast loin of veal; two boiled fowls à la Béchamel; boiled knuckle of ham; vegetables—spinach or brocoli. Third Course.—Wild ducks; apple custards; blancmange; lemon jelly; jam sandwiches; ice pudding; potatoes à la Maître d’Hôtel; dessert and ices.