Asparagus Soup, removed by Salmon and Lobster Sauce. Fried Filleted Soles. Vase of Flowers. Fillets of Mackerel, à la Maître d’Hôtel. Ox-tail Soup, removed by Brill & Shrimp Sauce.
Entrées.
Lamb Cutlets and Cucumbers. Lobster Pudding. Vase of Flowers. Curried Fowl. Veal Ragoût.
Second Course.
Saddle of Lamb. Raised Pie. Roast Fowls. Vase of Flowers. Boiled Capon and White Sauce. Braised Ham. Roast Veal.
Third Course.