FEBRUARY.
1909.—DINNER FOR 18 PERSONS. First Course.
Hare Soup,
removed by
Turbot and Oyster Sauce.
Fried Eels. Vase of Fried Whitings.
Flowers.
Oyster Soup,
removed by
Crimped Cod à la Maître
d'Hôtel.
Entrées.
Lark Pudding.
Lobster Patties. Vase of Filets de Perdrix.
Flowers.
Fricasseed Chicken.
Second Course.
Braised Capon.
Boiled Ham, garnished.
Roast Fowls, garnished Vase of Boiled Fowls and
with Water-cresses. Flowers. White Sauce.
Pâté Chaud.
Haunch of Mutton.
Third Course
Ducklings, removed by Ice Pudding.
Meringues. Coffee Cream. Cheesecakes.
Orange Jelly. Vase of Clear Jelly.
Flowers.
Victoria Blancmange. Gâteau de
Sandwiches. Pommes.
Partridges,
removed by
Cabinet Pudding.