Ducklings, removed by Cabinet Pudding. Raspberry-Jam Tartlets. Charlotte à la Parisienne. Rhubarb Tart. Clear Jelly. Vase of Flowers. Orange Jelly. Victoria Sandwiches. Cheesecakes. Raspberry Cream. Nesselrode Pudding.
Dinner for 12 persons.
First Course.—Soup à la reine; julienne soup; turbot and lobster sauce; slices of salmon à la genévése. Entrées.—Croquettes of leveret; fricandeau de veau; vol-au-vent; stewed mushrooms. Second Course.—Fore-quarter of lamb; saddle of mutton; boiled chickens, asparagus and peas; boiled tongue garnished with tufts of broccoli; vegetables. Third Course.—Ducklings; larded guinea-fowls; charlotte à la parisienne; orange jelly; meringues; ratafia ice pudding; lobster salad; sea-kale; dessert and ices.
Dinner for 10 persons.
First Course.—Gravy soup; salmon and dressed cucumber; shrimp sauce; fillets of whitings. Entrées.—Lobster cutlets; chicken patties. Second Course.—Roast fillet of veal; boiled leg of lamb; ham, garnished with broccoli; vegetables. Third Course.—Ducklings; compôte of rhubarb; custards; vanilla cream; orange jelly; cabinet pudding; ice pudding; dessert.
Dinner for 8 persons.
First Course.—Spring soup; slices of salmon and caper sauce; fried filleted soles. Entrées.—Chicken vol-au-vent; mutton cutlets and tomato sauce. Second Course.—Roast loin of veal; boiled fowls à la béchamel; tongue; vegetables. Third Course.—Guinea-fowls; sea-kale; artichoke bottoms; cabinet pudding; blancmange; apricot tartlets; rice fritters; macaroni and Parmesan cheese; dessert.
Dinners for 6 persons.
First Course.—Tapioca soup; boiled salmon and lobster sauce. Entrées.—Sweetbreads; oyster patties. Second Course.—Haunch of mutton; boiled capon and white sauce; tongue; vegetables. Third Course.—Soufflé of rice; lemon cream; charlotte à la parisienne; rhubarb tart; dessert.