Dinners for 6 persons.
First Course.—Rice soup; red mullet, with Génoise sauce; fried smelts. Entrées.—Fowl pudding; sweetbreads. Second Course.—Roast turkey and sausages; boiled leg of pork; pease pudding. Third Course.—Lemon jelly; Charlotte à la vanille; maids of honour; plum-pudding, removed by ice pudding; dessert.
First Course.—Spring soup; boiled turbot and lobster sauce. Entrées.—Fricasseed rabbit; oyster patties. Second Course.—Boiled round of beef and marrow-bones; roast fowls, garnished with water-cresses and rolled bacon; vegetables. Third Course.—Marrow pudding; cheesecakes; tartlets of greengage jam; lemon cream; rhubarb tart; dessert.
First Course.—Vermicelli soup; fried whitings; stewed eels. Entrées.—Poulet à la Marengo; breast of veal stuffed and rolled. Second Course.—Roast leg of pork and apple sauce; boiled capon and oysters; tongue, garnished with tufts of broccoli. Third Course.—Wild ducks; lobster salad; Charlotte aux pommes; pain de rhubarb; vanilla cream; orange jelly; dessert.
First Course.—Ox-tail soup; cod à la crême; fried soles. Entrées.—Lark pudding; fowl scollops. Second Course.—Roast leg of mutton; boiled turkey and celery sauce; pigeon pie; small ham, boiled and garnished; vegetables. Third Course.—Game, when liked; tartlets of raspberry jam; vol-au-vent of rhubarb; Swiss cream; cabinet pudding; broccoli and sea-kale; dessert.