For the large entremets for the middle of the table.
- 1 ham pasty.
- 1 turkey pasty.
- 1 salmon.
- 1 turbot.
- 2 of cray-fish.
For the two sides of the table.
- 1 Savoy cake.
- 1 croquante.
Eight dishes of roast, viz., four of meat and four meager.
- 1 of 6 chickens (à la Reine).
- 1 of fowls.
- 1 of 6 young partridges.
- 1 of 4 wood pigeons.
- 4 sallets and 4 sauces.
The four meager.
- 1 of soles fry’d in oil.
- 1 of barbots.
- 1 of trouts.
- 1 of fry’d pikes.
THIRD COURSE.
Eight entremets, to remove the eight dishes of roast.