2d Course.—Boiled shad, maître d’hôtel sauce; Saratoga potatoes. Tea or coffee.
3d Course.—Lamb-chops, tomato sauce. Château Yquem.
4th Course.—Omelet, with green pease, or garnished with parsley and thin diamonds of ham, or with shrimps, etc., etc.
5th Course.—Fillets of beef, garnished with water-cresses and little round radishes; muffins.
6th Course.—Rice pancakes, with maple sirup.
Summer Breakfast.
1st Course.—Melons.
2d Course.—Little fried perch, smelts, or trout, with a sauce Tartare, the dish garnished with shrimps and olives. Coffee, tea, or chocolate.
3d Course.—Young chickens, sautéd, with cream-gravy, surrounded with potatoes à la neige. Claret.
4th Course.—Poached eggs on anchovy-toast.