DESSERT AND ICES.
1889.—DINNER FOR 10 PERSONS (January).
FIRST COURSE.
Soup à la Reine.
Whitings au Gratin.
Crimped Cod and Oyster Sauce.
ENTREES.
Tendrons de Veau.
Curried Fowl and Boiled Rice.
SECOND COURSE.
Turkey, stuffed with Chestnuts, and Chestnut Sauce.
Boiled Leg of Mutton, English Fashion,
with Capers Sauce and Mashed Turnips.
THIRD COURSE.
Woodcocks or Partridges.
Widgeon.
Charlotte à la Vanille.
Cabinet Pudding.
Orange Jelly.
Blancmange.
Artichoke Bottoms.
Macaroni, with Parmesan Cheese.