APRIL.

First Course.

Spring Soup,
removed by
Salmon and Lobster Sauce.

Fillet of Mackerel. Vase of Fried Smelts.
Flowers.

Soles a la Crême.

Entrées.

Lamb Cutlets and Asparagus Peas.

Curried Lobster. Vase of Oyster Patties.
Flowers.

Grenadines de Veau.

Second Course.

Roast Ribs of Lamb.

Larded Capon.

Stewed Beef A la Vase of Boiled Ham.
Jardinière. Flowers.

Spring Chickens.

Braised Turkey.

Third Course.

Ducklings,
removed by
Cabinet Pudding.

Clear Jelly. Charlotte a la Parisienne. Orange Jelly.

Raspberry Jam Turtles. Vase of Cheese-Cakes.
Victoria Sandwiches. Flowers. Rhubarb Tart.

Raspberry Cream.

Nesselrode Pudding.