DESSERT AND ICES.
1932.—DINNER FOR 12 PERSONS (March).
FIRST COURSE.
White Soup.
Clear Gravy Soup.
Boiled Salmon, Shrimp Sauce, and dressed Cucumber.
Baked Mullets in paper cases.
ENTREES.
Filet de Boeuf and Spanish Sauce.
Larded Sweetbreads.
Rissoles.
Chicken Patties.
SECOND COURSE.
Roast Fillet of Veal and Béchamel Sauce.
Boiled Leg of Lamb.
Roast Fowls, garnished with Water-cresses.
Boiled Ham, garnished with Carrots and mashed Turnips.
Vegetables—Sea-kale, Spinach, or Brocoli.
THIRD COURSE.
Two Ducklings.
Guinea-Fowl, larded.
Orange Jelly.
Charlotte Russe.
Coffee Cream.
Ice Pudding.
Macaroni with Parmesan Cheese.
Spinach, garnished with Croutons.