Two terrines.
- 1 of fillets of pikes with crayfish.
- 1 of a matellottée of one eel and two carps, and two large pikes.
Two pots of olió.
- 1 of water.
- 1 of roots with oil.
Two terrines.
- 1 of fillets of soles.
- 1 of fillets of eels.
- At each of the tables 2 dishes of petits pâtées.
Four soops.
- 1 of bisque of cray-fish.
- 1 of muscles.
- 1 of pottage de Santé.
- 1 soop, (à la St. Cloud.)
Eight entries, four with meat, and four in meager.
- 1 of chickens, Italian sauce.
- 1 of young turkeys with trufles.
- 1 of fricandoes of veal glazed.
- 1 of pheasants, with a carp sauce, a carp.