First Course.—Carrot soup; crimped cod and oyster sauce; baked soles. Entrées.—Mutton kidneys à la Française; oyster patties. Second Course.—Boiled beef and vegetables; marrow-bones; roast fowls and water-cresses; tongue, garnished; game pie. Third Course.—Partridges; blancmange; compôte of apples; vol-au-vent of pears; almond cheesecakes; lemon pudding. Dessert and ices.
Dinners for 6 persons.
First Course.—Rabbit soup; brill and shrimp sauce. Entrées.—Curried fowl; oyster patties. Second Course.—Roast turkey and sausages; boiled leg of pork; vegetables. Third Course.—Hunters’ pudding; lemon cheesecakes; apple tart; custards, in glasses; raspberry cream. Dessert.
First Course.—Ox-tail soup; crimped cod and oyster sauce. Entrées.—Savoury rissoles; fowl scollops à la Béchamel. Second Course.—Haunch of mutton; boiled chickens and celery sauce; bacon-cheek, garnished with Brussels sprouts; vegetables. Third Course.—Snipes; orange jelly; cheesecakes; apples à la Portugaise; apricot-jam tartlets; soufflé of rice. Dessert.
First Course.—Vermicelli soup; soles à la maître d’hôtel; fried eels. Entrées.—Pork cutlets and tomato sauce; ragoût of mutton à la Jardinière. Second Course.—Roast goose; boiled leg of mutton and vegetables. Third Course.—Pheasants; whipped cream; meringues; compôte of Normandy pippins; mince pies; plum-pudding. Dessert.
First Course.—Carrot soup; baked cod; fried smelts. Entrées.—Stewed rump-steak à la Jardinière; fricasseed chicken. Second Course.—Roast leg of mutton, boned and stuffed; boiled turkey and oyster sauce; vegetables. Third Course.—Wild ducks; fancy pastry; lemon cream; damson tart, with bottled fruit; custards, in glasses; cabinet pudding. Dessert.