DESSERT AND ICES.
1934.—DINNER FOR 8 PERSONS (March).
FIRST COURSE.
Calf's-Head Soup.
Brill and Shrimp Sauce.
Broiled Mackerel à la Maître d'Hôtel.
ENTREES.
Lobster Cutlets.
Calf's Liver and Bacon, aux fines herbes.
SECOND COURSE.
Roast Loin of Veal.
Two Boiled Fowls à la Béchamel.
Boiled Knuckle of Ham.
Vegetables—Spinach or Brocoli.
THIRD COURSE.
Wild Ducks.
Apple Custards.
Blancmange.
Lemon Jelly.
Jam Sandwiches.
Ice Pudding.
Potatoes à la Maître d'Hôtel.