Haunch of Venison. Ham, garnished. Capons à la Financière. Vase of Flowers. Roast Fowls. Leveret Pie. Saddle of Mutton.
Entrées.
Fricandeau de Veau à la Jardinière. Curried Lobster. Vase of Flowers. Lamb Cutlets à la Purée de Pommes de Terre. Fillets of Ducks and Peas.
Third Course.
Dessert and Ices.
Grouse removed by Cabinet Pudding. Lobster Salad. Cheesecakes. Fruit Jelly. Charlotte à la Vanille. Vase of Flowers. Custards. Vol-au-Vent of Pears. Raspberry Tartlets. Larded Peahen, removed by Iced Pudding. Prawns.
Dinner for 12 persons.
First Course.—Vermicelli soup; soup à la reine; boiled salmon; fried flounders; trout en matelot. Entrées.—Stewed pigeons; sweetbreads; ragoût of ducks; fillets of chickens and mushrooms. Second Course.—Quarter of lamb; cotellette de bœuf à la jardinière; roast fowls and boiled tongue; bacon and beans. Third Course.—Grouse; wheatears; greengage tart; whipped cream; vol-au-vent of plums; fruit jelly; iced pudding; cabinet pudding; dessert and ices.