Dinner for 10 persons.
First Course.—Macaroni soup; boiled turbot and lobster sauce; salmon cutlets. Entrées.—Compôte of pigeons; mutton cutlets and tomato sauce. Second Course.—Roast lamb; boiled half calf’s head, tongue, and brains; boiled bacon-cheek, garnished with spoonsfuls of spinach; vegetables. Third Course.—Ducklings; plum-pudding; ginger cream; trifle; rhubarb tart; cheesecakes; fondues, in cases; dessert and ices.
Dinner for 8 persons.
First Course.—Calf’s-head soup; brill and shrimp sauce; broiled mackerel à la Maître d’Hôtel. Entrées.—Lobster cutlets; calf’s liver and bacon, aux fines herbes. Second Course.—Roast loin of veal; two boiled fowls à la Béchamel; boiled knuckle of ham; vegetables—spinach or brocoli. Third Course.—Wild ducks; apple custards; blancmange; lemon jelly; jam sandwiches; ice pudding; potatoes à la Maître d’Hôtel; dessert and ices.
Dinner for 6 persons.
First Course.—Vermicelli soup; soles à la Crême. Entrées.—Veal cutlets; small vols-au-vent. Second Course.—Small saddle of mutton; half calf’s head; boiled bacon-cheek, garnished with Brussels sprouts. Third Course.—Cabinet pudding; orange jelly; custards, in glasses; rhubarb tart; lobster salad; dessert.
First Course.—Julienne soup; baked mullets. Entrées.—Chicken cutlets; oyster patties. Second Course.—Roast lamb and mint sauce; boiled leg of pork; pease pudding; vegetables. Third Course.—Ducklings; Swiss cream; lemon jelly; cheesecakes; rhubarb tart; macaroni; dessert.
First Course.—Oyster soup; boiled salmon and dressed cucumber. Entrées.—Rissoles; fricasseed chicken. Second Course.—Boiled leg of mutton, caper sauce; roast fowls, garnished with water-cresses; vegetables. Third Course.—Charlotte aux pommes; orange jelly; lemon cream; soufflé of arrowroot; sea-kale; dessert.