Turkeys, Giblet sauce.
Capons, Truffle sauce.
Ham, Cherry-wine sauce.
Beef, with Croquettes of Potatoes.
Venison, with Currant Jelly.
BOILED.
Partridges, with Sour Krout.
Leg of Mutton, Dutch Style.
Leg of Pork, with Cabbage.
Turkey, with Oysters.
Leg of Veal with Mushrooms.
Chicken Pot-pie, Farmer’s style.
RELISHES.
Olives. Pickles. Anchovies. Sardines.
SIDE DISHES.
Broiled Quails with Green Peas.
Lamb Chops with Mashed Potatoes.
Fillet of Veal, larded, Gardiner’s sauce.
Breast of Chicken à la Condé.
Vol-au-Vent, garnished with Veal and Celery.
Oysters Baked in the Shell.
Chartreuse of Game, Madeira sauce.
Legs of Chickens, in form of birds, Soubise sauce.
Curry of Veal, Indian mode.
Small Cakes of Fish with Oysters.
Fricassee of Chicken, Chevalier style.
Côtelettes of Halibut, German style.
Mayonnaise of Lobster.
Turkish Pillau.