- 1 of pullets (à la Montmorency).
- 1 of partridges, the Spanish way.
- 1 of young ducks with orange-juice.
- 1 of pigeons (à la d’Huxelles).
Six small dishes.
- 1 of mutton-cutlets, glaz’d with endive.
- 1 of fricando’s of veal, glaz’d with sellery.
- 1 of popiettes, the Italian way.
- 1 of larks, the Muscovite way.
- 1 of fillets of soles with champain.
- 1 of eels, glaz’d with an Italian sauce
To remove the two pots of olió.
- 1 of a turbot, glaz’d.
- 1 of a jowl of salmon boiled, with shrimp-sauce.
SECOND COURSE.
Entremets.
- 1 of a roasted ham for the middle.
For both ends of the table.
- 1 of a Savoy cake.
- 1 of a cake of mille feuilles.