Second Course.
Fore-quarter of Lamb. Braised Capon. Boiled Tongue, garnished. Vase of Flowers. Ham. Roast Fowls. Rump of Beef à la Jardinière.
Third Course.
Dessert and Ices.
Apricot Tartlets. Guinea-Fowls, larded, removed by Cabinet Pudding. Rhubarb Tart. Custards. Wine Jelly. Jelly, in glasses. Vase of Flowers. Italian Cream. Ducklings, removed by Nesselrode Pudding. Damson Tart. Cheesecakes.
Dinner for 12 persons.
First Course.—White soup; clear gravy soup; boiled salmon, shrimp sauce, and dressed cucumber; baked mullets in paper cases. Entrées.—Filet de bœuf and Spanish sauce; larded sweetbreads; rissoles; chicken patties. Second Course.—Roast fillet of veal and Béchamel sauce; boiled leg of lamb; roast fowls, garnished with water-cresses; boiled ham, garnished with carrots and mashed turnips; vegetables—sea-kale, spinach, or brocoli. Third Course.—Two ducklings; guinea-fowl, larded; orange jelly; Charlotte Russe; coffee cream; ice pudding; macaroni with Parmesan cheese; spinach, garnished with croûtons; dessert and ices.