Boiled Salmon, Turbot and Lobster Sauce. Soles-Water Souchy, Perch-Water Souchy. Matelote d’Anguilles à la Toulouse, Filets de Soles à la Normandie. Rod Mullet, Trout. Lobster Rissoles, Whitebait.
Riz de Veau à la Banquière, Filets de Poulets aux Concombres. Canards à la Rouennaise, Mutton Cutlets à la Jardinière. Braised Beef à la Flamande, Spring Chickens, Roast Quarter of Lamb, Roast Saddle of Mutton, Tongue, Ham and Peas.
Quails, larded, Roast Ducks, Turkey Poult, larded. Mayonnaise of Chicken, Tomatoes, Green Peas à la Française. Suédoise of Strawberries, Charlotte Russe, Compôte of Cherries. Neapolitan Cakes, Pastry, Madeira Wine Jelly. Iced Pudding à la Nesselrode.
Dessert and Ices.
Service a la Russe (November).
Ox-tail Soup, Soup à la Jardinière.
Turbot and Lobster Sauce, Crimped Cod and Oyster Sauce. Stewed Eels, Soles à la Normandie. Pike and Cream Sauce. Fried Fileted Soles.
Filets de Bœuf à la Jardinière, Croquettes of Game aux Champignons. Chicken Cutlets, Mutton Cutlets and Tomato Sauce. Lobster Rissoles, Oyster Patties. Partridges aux fines Herbes, Larded Sweetbreads. Roast Beef, Poulets aux Cressons, Haunch of Mutton, Roast Turkey, Boiled Turkey and Celery Sauce, Ham.
Grouse, Pheasants, Hare. Salad, Artichokes, Stewed Celery. Italian Cream, Charlotte aux Pommes, Compôte of Pears. Croûtes madrées aux Fruits, Pastry, Punch Jelly. Iced Pudding.
Dessert and Ices.