First Course.—Palestine soup; John Dory, with Dutch sauce; red mullet, with sauce Génoise. Entrées.—Sweetbread cutlets, with poivrade sauce; fowl au Béchamel. Second Course.—Roast saddle of mutton; boiled capon and oysters; boiled tongue, garnished with Brussels sprouts. Third Course.—Guinea-fowls; ducklings; pain de rhubarb; orange jelly; strawberry cream; cheesecakes; almond pudding; fig pudding; dessert and ices.
Dinner for 8 persons.
First Course.—Mock turtle soup; fillets of turbot à la crême; fried filleted soles and anchovy sauce. Entrées.—Larded fillets of rabbits; tendrons de veau with purée of tomatoes. Second Course.—Stewed rump of beef à la Jardinière; roast fowls; boiled ham. Third Course.—Roast pigeons or larks; rhubarb tartlets; meringues; clear jelly; cream; ice pudding; soufflé; dessert and ices.
Dinners for 6 persons.
First Course.—Rice soup; red mullet, with Génoise sauce; fried smelts. Entrées.—Fowl pudding; sweetbreads. Second Course.—Roast turkey and sausages; boiled leg of pork; pease pudding. Third Course.—Lemon jelly; Charlotte à la vanille; maids of honour; plum-pudding, removed by ice pudding; dessert.
First Course.—Spring soup; boiled turbot and lobster sauce. Entrées.—Fricasseed rabbit; oyster patties. Second Course.—Boiled round of beef and marrow-bones; roast fowls, garnished with water-cresses and rolled bacon; vegetables. Third Course.—Marrow pudding; cheesecakes; tartlets of greengage jam; lemon cream; rhubarb tart; dessert.
First Course.—Vermicelli soup; fried whitings; stewed eels. Entrées.—Poulet à la Marengo; breast of veal stuffed and rolled. Second Course.—Roast leg of pork and apple sauce; boiled capon and oysters; tongue, garnished with tufts of broccoli. Third Course.—Wild ducks; lobster salad; Charlotte aux pommes; pain de rhubarb; vanilla cream; orange jelly; dessert.