Dinners for 6 persons.
First Course.—Julienne soup; soles à la Normandie. Entrées.—Sweetbreads, with sauce piquante; mutton cutlets, with mashed potatoes. Second Course.—Haunch of venison; boiled fowls and bacon, garnished with Brussels sprouts. Third Course.—Plum pudding; custards in glasses; apple tart; fondue à la Brillat Savarin; dessert.
First Course.—Vermicelli soup; fried slices of codfish and anchovy sauce; John Dory. Entrées.—Stewed rump-steak à la jardinière; rissoles; oyster patties. Second Course.—Leg of mutton; curried rabbit and boiled rice. Third Course.—Partridges; apple fritters; tartlets of greengage jam; orange jelly; plum-pudding; dessert.
First Course.—Pea-soup; baked haddock; soles à la crême. Entrées.—Mutton cutlets and tomato sauce; fricasseed rabbit. Second Course.—Roast pork and apple sauce; breast of veal, rolled and stuffed; vegetables. Third Course.—Jugged hare; whipped cream; blancmange; mince pies; cabinet pudding.
First Course.—Palestine soup; fried smelts; stewed eels. Entrées.—Ragoût of lobster; broiled mushrooms; vol-au-vent of chicken. Second Course.—Sirloin of beef; boiled fowls and celery sauce; tongue, garnished with Brussels sprouts. Third Course.—Wild ducks; Charlotte aux pommes; cheesecakes; transparent jelly, inlaid with brandy cherries; blancmange; Nesselrode pudding.