MARCH.

First Course.

Turtle or Mock Turtle Soup,
removed by
Salmon and dressed
Cucumber.

Red Mullet. Vase of Filets of Whitings.
Flowers.

Spring Soup,
removed by
Boiled Turbot and Lobster
Sauce.

Entrées

Fricasseed Chicken.

Vol-au-Vent. Vase of Compôte of Pigeons.
Flowers.

Larded Sweetbreads.

Second Course.

Fore-quarter of Lamb.

Braised Capon.

Boiled Tongue, Vase of Ham. garnished. Flowers.

Roast Fowls.

Rump of Beef à la
Jardinière.

Third Course.

Guinea-Fowls, larded,
removed by
Cabinet Pudding.

Apricot Wine Jelly. Rhubarb
Tartlets. Tart.

Custards. Vase of Jelly in
Flowers. glasses.

Italian Cream.

Damson Tart. Ducklings, Cheesecakes.
removed by
Nesselrode Pudding.