NOVEMBER—BILLS OF FARE FOR A GAME DINNER.
Dinner for 30 persons.
First Course.
Hare Soup. Purée of Grouse. Vase of Flowers. Pheasant Soup. Soup à la Reine.
Entrées.
Fillets of Hare en Chevreuil. Salmi of Widgeon. Salmi of Woodcock. Perdrix au Choux. Lark Pudding. Vase of Flowers. Game Patties. Curried Rabbits. Salmi of Woodcock. Salmi of Widgeon. Fillet of Pheasant and Truffles.
Second Course.
Larded Pheasants. Leveret, larded and stuffed. Cold Pheasant Pie à la Perigord. Vase of Flowers. Hot raised Pie of mixed Game. Grouse. Larded Partridges.
Third Course.
Pintails. Quails. Snipes. Ortolans. Vase of Flowers. Golden Plovers. Widgeon. Teal. Wild Duck. Snipes. Woodcocks.
Entremets and Removes.
Boudin à la Nesselrode. Apricot Tart. Dantzic Jelly. Maids of Honour. Vol-au-Vent of Pears. Vase of Flowers. Gâteau Génoise Glacé. Charlotte Russe. Maids of Honour. Compôte of Apples. Plum-pudding.
Dessert.
Strawberry-Ice Cream. Olives. Figs. Pineapples. Preserved Cherries. Dried Fruit. Grapes. Filberts. Wafers. Pears. Walnuts. Biscuits. Vase of Flowers. Ginger-Ice Cream. Orange-Water Ice. Apples. Dried Fruit. Preserved Cherries. Grapes. Pears. Figs. Olives. Lemon-Water Ice.