Roast Turkey. Pigeon Pie. Boiled Turkey and Celery Sauce. Vase of Flowers. Boiled Ham. Tongue, garnished. Saddle of Mutton.
Third Course.
Charlotte à la Parisienne. Pheasants, removed by Plum-Pudding. Apricot-Jam Tartlets. Jelly. Cream. Vase of flowers. Cream. Jelly. Mince Pies. Snipes, removed by Pommes à la Condé. Maids of Honour.
Dinner for 12 persons.
First Course.—Carrot soup à la Crécy; ox-tail soup; turbot and lobster sauce; fried smelts, with Dutch sauce. Entrées. Mutton cutlets, with Soubise sauce; sweetbreads; oyster patties; fillets of rabbits. Second Course.—Roast Turkey; stewed rump of beef à la jardinière; boiled ham, garnished with Brussels sprouts; boiled chickens and celery sauce. Third course.—Roast hare; teal; eggs à la neige; vol-au-vent of preserved fruit; 1 jelly; 1 cream; potatoes à la maître d’hôtel; grilled mushrooms; dessert and ices.
Dinner for 10 persons.
First Course.—Soup à la Reine; whitings au gratin; crimped cod and oyster sauce. Entrées.—Tendrons de veau; curried fowl and boiled rice. Second Course.—Turkey, stuffed with chestnuts, and chestnut sauce; boiled leg of mutton, English fashion, with caper sauce and mashed turnips. Third course.—Woodcocks or partridges; widgeon; Charlotte à la vanille; cabinet pudding; orange jelly; blancmange; artichoke bottoms; macaroni, with Parmesan cheese; dessert and ices.
Dinner for 8 persons.
First course.—Mulligatawny soup; brill and shrimp sauce; fried whitings. Entrées.—Fricasseed chicken; pork cutlets, with tomato sauce. Second course.—Haunch of mutton; boiled turkey and celery sauce; boiled tongue, garnished with Brussels sprouts. Third Course.—Roast pheasants; meringues à la crême; compôte of apples; orange jelly, cheesecakes; soufflé of rice; dessert and ices.