OCTOBER to DECEMBER.
- Grape fruit.
- Oysters.
- Fillets of sole with mushroom sauce.
- Turkey with apple sauce.
- Mixed salad.
- Chocolate ice.
FINE DINNER.
A Menu for Each Season.
JANUARY to MARCH.
- Asparagus soup, meat patties.
- Venison with jam.
- Trout with horse radish and mustard butter.
- Pineapple ice.
- Young roast goose with small potato balls.
- Partridge with cucumber and tomato salad.
- Asparagus with creamed butter.
- Strawberry cream with almond heaps.
- Crackers.
- Butter.
- Various kinds of cheese.
- Coffee.
APRIL to JUNE.
- Vegetable soup.
- Timbale of crabs with herb sauce.
- Lamb roast with champignons.
- Whitefish with beaten egg sauce.
- Chicken souffle with puff paste scallops.
- Venison with vegetable salad.
- Asparagus with tongue.
- Strawberries and vanilla ice cream.
- Coffee.
- Fruit.
JULY to SEPTEMBER.
- Crawfish soup.
- Chicken patties with lobster, mayonnaise dressing.
- Saddle of veal garnished with beef tongue and riced potatoes.
- Broiled spring chicken with Bearnaise dressing.
- Champignons and stuffed tomatoes.
- Salmon with cucumber salad and browned butter.
- Baked sweetbreads with toast.
- Snipe with jam.
- Truffle and artichoke salad.
- Cold rice pudding with peaches and whipped cream.
- Coffee.