Second Course.
Haunch of Venison. Pigeon Pie. Boiled Capons. Vase of Flowers. Spring Chickens. Braised Ham. Saddle of Lamb.
Third Course.
Dessert and Ices.
Roast Ducks, removed by Vanilla Soufflé. Prawns. Raspberry Cream. Custards. Vase of Flowers. Cherry Tart. Raspberry-and-Currant Tart. Strawberry Cream. Creams. Green Goose, removed by Iced Pudding. Tartlets.
Dinner for 12 persons.
First Course.—Soup à la Jardinière; chicken soup; crimped salmon and parsley-and-butter; trout aux fines herbes, in cases. Entrées.—Tendrons de veau and peas; lamb cutlets and cucumbers. Second Course.—Loin of veal à la Béchamel; roast fore-quarter of lamb; salad; braised ham, garnished with broad beans; vegetables. Third Course.—Roast ducks; turkey poult; stewed peas à la Française; lobster salad; cherry tart; raspberry-and-currant tart; custards, in glasses; lemon creams; Nesselrode pudding; marrow pudding. Dessert and ices.