First Course.—Vermicelli soup; boiled salmon and anchovy sauce. Entrées.—Fillets of beef and tomato sauce; sweetbreads. Second Course.—Roast lamb; boiled capon; asparagus. Third Course.—Ducklings; cabinet pudding; compôte of gooseberries; custards in glasses; blancmange; lemon tartlets; fondue; dessert.
First Course.—Macaroni soup; boiled mackerel à la maître d’hôtel; fried smelts. Entrées.—Scollops of fowl; lobster pudding. Second Course.—Boiled leg of lamb and spinach; roast sirloin of beef and horseradish sauce; vegetables. Third Course.—Roast leveret; salad; soufflé of rice; ramakins; strawberry-jam tartlets; orange jelly; dessert.
First Course.—Julienne soup; trout with Dutch sauce; salmon cutlets. Entrées.—Lamb cutlets and mushrooms; vol-au-vent of chicken. Second Course.—Roast lamb; calf’s head à la tortue; vegetables. Third Course.—Spring chickens; iced pudding; Vanilla cream; clear jelly; tartlets; cheesecakes; dessert.
First Course.—Soup à la reine; crimped trout and lobster sauce; baked whitings aux fines herbes. Entrées.—Braised mutton cutlets and cucumbers; stewed pigeons. Second Course.—Roast fillet of veal; bacon-cheek and greens; fillet of beef à la jardinière. Third Course.—Ducklings; soufflé à la vanille; compôte of oranges; meringues; gooseberry tart; fondue; dessert.
MAY, Plain Family Dinners for.
Sunday.—1. Vegetable soup. 2. Saddle of mutton, asparagus and potatoes. 3. Gooseberry tart, custards.
Monday.—1. Fried whitings, anchovy sauce. 2. Cold mutton, mashed potatoes, stewed veal. 3. Fig pudding.