DESSERT.
1893.—DINNER FOR 6 PERSONS (January).—III.
FIRST COURSE.
Pea-soup.
Baked Haddock.
Soles à la Crême.
ENTREES.
Mutton Cutlets and Tomato Sauce.
Fricasseed Rabbit.
SECOND COURSE.
Roast Pork and Apple Sauce.
Breast of Veal, Rolled and Stuffed.
Vegetables.
THIRD COURSE.
Jugged Hare.
Whipped Cream, Blancmange.
Mince Pies.
Cabinet Pudding.
1894.—DINNER FOR 6 PERSONS (January).—IV.
FIRST COURSE.
Palestine Soup.
Fried Smelts.
Stewed Eels.
ENTREES.
Ragoût of Lobster.
Broiled Mushrooms.
Vol-au-Vent of Chicken.
SECOND COURSE.
Sirloin of Beef.
Boiled Fowls and Celery Sauce.
Tongue, garnished with Brussels Sprouts.
THIRD COURSE.
Wild Ducks.
Charlotte aux Pommes.
Cheesecakes.
Transparent Jelly, inlaid with Brandy Cherries.
Blancmange.
Nesselrode Pudding.