Mrs. Collier’s Lunch (February 2d).
Bouillon; sherry.
Roast oysters on half-shell; Sauterne.
Little vols-au-vent of oysters.
Thin scollops, or cuts of fillet of beef, braised; French pease; Champagne.
Chicken croquettes, garnished with fried parsley; potato croquettes.
Cups of chocolate, with whipped cream.
Salad—lettuce dressed with tarragon.
Biscuits glacés; fruit-ices.
Fruit.
Bonbons.
Mrs. Sprague’s Lunch (March 10th).
Raw oysters on half-shell.
Bouillon; sherry.
Little vols-au-vent of sweet-breads.
Lamb-chops; tomato sauce; Champagne.
Chicken croquettes; French pease.
Snipe; potatoes à la Parisienne.
Salad of lettuce.
Neuchâtel cheese; milk wafers, toasted.
Chocolate Bavarian cream, molded in little cups, with a spoonful of peach marmalade on each plate.
Vanilla ice-cream; fancy cakes.
Fruit.
Mrs. Miller’s Lunch (January 6th).
Bouillon.
Deviled crabs; olives; claret punch.
Sweet-breads à la Milanaise.
Fillets of grouse, currant jelly; Saratoga potatoes.
Roman punch.
Fried oysters, garnished with chow-chow.
Chicken salad, or, rather, Mayonnaise of chicken.
Ramikins.
Wine jelly, and whipped cream.
Napolitaine ice-cream.
Fruit.
Bonbons.
Mrs. Wells’s Lunch.
Bouillon; sherry.
Fried frogs’ legs; French pease.
Smelts, sauce Tartare; potatoes à la Parisienne.
Chicken in scallop-shells; Champagne.
Sweet-bread croquettes; tomato sauce.
Fried cream.
Salad; Romaine.
Welsh rare-bit.
Peaches and cream, frozen; fancy cakes.
Fruits.
Mrs. Filley’s Lunch.
Mock-turtle soup; English milk-punch.
Lobster-chops; claret.
Mushrooms in crust.
Lamb-chops, en papillote.
Chetney of slices of baked fillet of beef.
Chocolate, with whipped cream.
Spinach on tongue slices (page 145), sauce Tartare.
Roast quail, bread sauce (page 185).
Cheese; lettuce, garnished with slices of radishes and nasturtium blossoms, French dressing.
Mince-meat patties; Champagne.
Ices and fancy cakes.
Fruit.