DECEMBER.
- Fish soup.
- Roasted chestnuts with sliced goose liver.
- Turkey with jam and potatoes.
- Mixed salad.
- Plum pudding with vanilla sauce.
A FINE SUPPER OR BREAKFAST.
A Menu for each Season.
JANUARY to MARCH.
- Bouillon with cheese wafers.
- Lobster with remoulade sauce.
- Caviar on toast.
- Mutton chops with chestnut puree.
- Truffle salad.
- Spring chicken with jam.
- Tutti-Frutti ice.
APRIL to JUNE.
- Crab soup.
- Asparagus and cutlets.
- Pigeons and salad.
- Strawberry cream and cake.
JULY to SEPTEMBER.
- Bouillon in cups with bread sticks.
- Fish with Bearnaise dressing.
- Small potato balls.
- Sweetbread ragout with peas.
- Venison.
- Tomato salad.
- Fine wine ice cream.