Dinner for 8 persons.
First Course.—Mulligatawny soup; fried slices of codfish and oyster sauce; eels en matelote. Entrées.—Broiled pork cutlets and tomato sauce; tendrons de veau à la jardinière. Second Course.—Boiled leg of mutton and vegetables; roast goose; cold game pie. Third Course.—Snipes; teal; apple soufflé; iced Charlotte; tartlets; champagne jelly; coffee cream; mince pies; dessert and ices.