Dinner for 8 persons.
First Course.—Green-pea soup; salmon and lobster sauce; crimped perch and Dutch sauce. Entrées.—Stewed veal and peas; lamb cutlets and cucumbers. Second Course.—Haunch of venison; boiled fowls à la Béchamel; braised ham; vegetables. Third Course.—Roast ducks; peas à la Française; lobster salad; strawberry cream; blancmange; cherry tart; cheesecakes; iced pudding. Dessert and ices.
Dinner for 6 persons.
First Course.—Soup à la Jardinière; salmon trout and parsley-and-butter; fillets of mackerel à la maître d’hôtel. Entrées.—Lobster cutlets; beef palates, à la Italienne. Second Course.—Roast lamb; boiled capon and white sauce; boiled tongue, garnished with small vegetable marrows; bacon and beans. Third Course.—Goslings; whipped strawberry cream; raspberry-and-currant tart; meringues; cherry tartlets; iced pudding. Dessert and ices.
First Course.—Julienne soup; crimped salmon and caper sauce; whitebait. Entrées.—Croquettes à la Reine; curried lobster. Second Course.—Roast lamb; rump of beef à la Jardinière. Third Course.—Larded turkey poult; raspberry cream; cherry tart; custards, in glasses; Gâteaux à la Genévése; Nesselrode pudding. Dessert.
JULY, Plain Family Dinners for.
Sunday.—1. Salmon trout and parsley-and-butter. 2. Roast fillet of veal, boiled bacon-cheek, peas, potatoes. 3. Raspberry-and-currant tart, baked custard pudding.
Monday.—1. Green-pea soup. 2. Roast fowls garnished with water-cresses; gravy, bread sauce; cold veal and salad. 3. Cherry tart.
Tuesday.—1. John dory and lobster sauce. 2. Curried fowl with remains of cold fowls, dish of rice, veal rolls with remains of cold fillet. 3. Strawberry cream.