Dinner for 8 persons.
First Course.—Julienne soup; brill and lobster sauce; fried fillets of mackerel. Entrées.—Lamb cutlets and cucumbers; lobster patties. Second Course.—Roast fillet of veal; boiled leg of lamb; asparagus. Third Course.—Ducklings; gooseberry tart; custards; fancy pastry; soufflé; dessert and ices.