The four meager dishes.
- 1 of a pudding of old ling (à la Muscovite).
- 1 of carps forc’d (à la Dauphine), 3 carps.
- 1 of eels rowl’d, 1 eel.
- 1 of tenches (à la Ste. Menehout).
Eight small dishes of melons, figs, and radishes.
Four removes for the soops.
- 1 of pikes (à la Civita Vecchia).
- 1 of perches, the Dutch way.
- 1 of trouts (à la Genoise).
- 1 of turbot broil’d, with shalot sauce, and oil.
To remove the eight small dishes of melons, figs, and radishes.
- 1 of lottes with champagne.
- 1 of soles, the Italian way.
- 1 of sturgeon roasted, sharp sauce.
- 1 of fillets of pikes, with an Italian sauce.
Four of meat.
- 1 of quails with oil.
- 1 of young partridges, the Spanish way.
- 1 of pigeons (à la d’Huxelles).
- 1 of fillets of fowls with cray-fish.
SECOND COURSE.