SEPTEMBER.

First Course.

Julienne Soup,
removed by
Brill and Shrimp Sauce.

Red Mullet & Vase of Fried Eels.
Italian Sauce. Flowers.

Giblet Soup,
removed by
Salmon and Lobster Sauce.

Entrées.

Lamb Cutlets and
French Beans.

Fillets of Chicken Vase of Oysters au gratin.
and Truffles. Flowers.

Sweetbreads and
Tomata Sauce.

Second Course.

Saddle of Mutton.

Veal-and-Ham Pie.

Chickens à la Vase of Braised Goose.
Béchamel. Flowers.

Broiled Ham, garnished
with Cauliflowers.

Filet of Veal.

Third Course.

Custards. Partridges, Apple Tart. removed by Plum-pudding.

Compôte of Greengages.

Noyeau Jelly. Vase of Lemon Cream.
Flowers.

Pastry Sandwiches.

Grouse & Bread Sauce,
removed by
Plum Tart. Nesselrode Pudding. Custards.