Saddle of Lamb. Tongue. Roast Spring Chickens. Vase of Flowers. Boiled Capon. Ham. Boiled Calf’s Head.
Third Course.
Dessert and Ices.
Prawns. Leveret, removed by Iced Pudding. Tartlets. Vol-au-Vent of Strawberries and Cream. Wine Jelly. Custards, in glasses. Vase of Flowers. Cheesecake. Plovers’ Eggs. Blancmange. Goslings, removed by Fondues, in cases.
Dinner for 12 persons.
First Course.—Green-pea soup; rice soup; salmon and lobster sauce; trout à la Genévése; whitebait. Entrées.—Lamb cutlets and cucumbers; fricasseed chicken; stewed veal and peas; lobster rissoles. Second Course.—Roast quarter of lamb and spinach; filet de bœuf à la Jardinière; boiled fowls; braised shoulder of lamb; tongue; vegetables. Third Course.—Goslings; ducklings; Nesselrode pudding; Charlotte à la Parisienne; gooseberry tartlets; strawberry cream; raspberry-and-currant tart; custards; dessert and ices.
Dinner for 10 persons.
First Course.—Julienne soup; salmon trout and parsley-and-butter; red mullet. Entrées.—Stewed breast of veal and peas; mutton cutlets à la Maintenon. Second Course.—Roast fillet of veal; boiled leg of lamb, garnished with young carrots; boiled bacon-cheek; vegetables. Third Course.—Roast ducks; leveret; gooseberry tart; strawberry cream; strawberry tartlets; meringues; cabinet pudding; iced pudding; dessert and ices.