DESSERT.
1936.—DINNER FOR 6 PERSONS (March).—II.
FIRST COURSE.
Julienne Soup.
Baked Mullets.
ENTREES.
Chicken Cutlets.
Oyster Patties.
SECOND COURSE.
Roast Lamb and Mint Sauce.
Boiled Leg of Pork.
Pease Pudding.
Vegetables.
THIRD COURSE.
Ducklings.
Swiss Cream.
Lemon Jelly.
Cheesecakes.
Rhubarb Tart.
Macaroni.
Dessert.
1937.—DINNER FOR 6 PERSONS (March).—III.
FIRST COURSE.
Oyster Soup.
Boiled Salmon and dressed Cucumber.
ENTREES.
Rissoles. Fricasseed Chicken.
SECOND COURSE.
Boiled Leg of Mutton, Caper Sauce.
Roast Fowls, garnished with
Water-cresses.
Vegetables.
THIRD COURSE.
Charlotte aux Pommes.
Orange Jelly.
Lemon Cream.
Soufflé of Arrowroot.
Sea-kale.