Oysters (Blue Point), 5 or 6 on a plate; Julienne soup or puree of chicken or asparagus, followed by a course of fish; patties, either chicken or mushroom. For filet de bœuf, take 5 or 6 pounds fillet. In the spring garnish this dish with mushrooms, or asparagus and French potatoes; macaroni timbale; sweetbreads, larded and roasted, served with pease; supreme of chicken; salad and crushed chunks; cheese souffle; ices, fruits, coffee.
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A SPRING BREAKFAST.
Oranges with scalloped peel; broiled fish cutlets and potato croquettes; lamb chops and pease (French chops); vol-au-vents of sweetbreads; broiled squabs; waffles and coffee; cheese, straws, ices.
