We had: Julienne Soup—Fish—a quarter of Lamb—Vegetables, Cutlets—Vegetables, Bacon and Beans—Boiled Turkey—Pheasant—Jelly or Cream—Pastry—Lobster Salad—Omelette or Soufflé—Dessert, &c.
At present, though the number of our establishment is not greater, yet the style and manner of our living have changed. We dine alone, except when Mr. B. invites somebody to dine with him, which is most generally the case; our daily bill of fare consists of something like the following:—
One Soup or Fish, generally alternate—One Remove, either Joint or Poultry—One Entrée—Two Vegetables—Pudding or Tart—A little Dessert.
This may seem a great deal for two persons; but when you remember that we almost invariably have one or two to dine with us, and the remains are required for the breakfast, lunch, nursery and servants’ dinners, you will perceive that the dinner is the principal expense of the establishment, by which means you are enabled to display more liberality to your guests, and live in greater comfort without waste. Our parties at present, to many of which you have constantly been, and therefore know, vary according to the season; here are a few bills of fare of them; the following is one for two persons:—
One Soup, say Purée of Artichokes—One Fish, Cod Slices in Oyster Sauce—Remove with Smelts or White Bait.
Removes.—Saddle of Mutton—Turkey in Celery Sauce.
Two Entrées.—Cutlets a la Provençale—Sweetbreads larded in any White Sauce.
Two Vegetables.—Greens—Kale—Potatoes on the Sideboard.
SECOND COURSE.
| Two Roasts. | — | Partridges—Wild Ducks. Jelly of Fruit—Cheesecakes—Meringue à la Crême—Vegetable—French Salad on the Sideboard. |
| Removes. | — | Ice Pudding—Beignet Soufflé. Dessert of eleven dishes. |