Fillets of Grouse and Sauce Piquante. Curried Lobster. Vase of Flowers. Mutton Cutlets and Soubise Sauce. Sweetbreads.
Third Course.
Dessert and Ices.
Apricot Tourte. Pheasants, removed by Plum-Pudding. Victoria Sandwiches. Lemon Jelly. Vanilla Cream. Champagne Jelly. Vase of Flowers. Blancmange. Tipsy Cake. Wild Ducks, removed by Iced Pudding. Mince Pies.
Dinner for 12 persons.
First Course.—Game soup; clear vermicelli soup; codfish au gratin; fillets of whitings à la maître d’hôtel. Entrées.—Filet de bœuf and sauce piquante; fricasseed chicken; oyster patties; curried rabbit. Second Course.—Roast turkey and sausages; boiled leg of pork and vegetables; roast goose; stewed beef à la Jardinière. Third Course.—Widgeon; partridges; Charlotte aux pommes; mince pies; orange jelly, lemon cream; apple tart; cabinet pudding. Dessert and ices.
Dinner for 10 persons.
First Course.—Mulligatawny soup; fried slices of codfish; soles à la crême. Entrées.—Croquettes of fowl; pork cutlets and tomato sauce. Second Course.—Roast ribs of beef; boiled turkey and celery sauce; tongue, garnished; lark pudding; vegetables. Third Course.—Roast hare; grouse; plum-pudding; mince pies; Charlotte à la Parisienne; cheesecakes; apple tart; Nesselrode pudding. Dessert and ices.