- Turbot boiled.
- Slices of salmon, Génevoise sauce.
Two roasts.
- A small fore-quarter of lamb.
- A haunch of mutton.
Eight entrées.
- Lamb cutlets, cucumber sauce.
- Lobster patties.
- Mutton cutlets à la Soubise.
- Croquettes of sweetbreads.
- Chickens boiled, cream sauce.
- Sweetbreads.
- Filet of beef, sauce poivrade.
- A tongue glazed, with Windsor beans.
SECOND COURSE.
- 2 turkey poults (1 piqué).
- 2 ducklings.
Eight entremets.
- Plovers’ eggs with aspic.
- Prawns.
- Jelly with strawberries.
- Caramel basket with caramelled fresh fruits.
- Noyeau jelly.
- French beans.
- Peas à l’anglaise.
- Chantilly basket with trifle.