Dinner for 8 persons.
First Course.—Julienne soup; fillets of turbot and Dutch sauce; red mullet. Entrées.—Riz de veau aux tomates; fillets of ducks and peas. Second Course.—Haunch of venison; boiled capon and oysters; ham, garnished; vegetables. Third Course.—Leveret; fruit jelly; compôte of greengages; plum tart; custards, in glasses; omelette soufflé; dessert and ices.
Dinner for 6 persons.
First Course.—Macaroni soup; crimped salmon and sauce Hollandaise; fried fillets of trout. Entrées.—Tendrons do veau and stewed peas; salmi of grouse. Second Course.—Roast loin of veal; boiled bacon, garnished with French beans; stewed beef à la jardinière; vegetables. Third Course.—Turkey poult; plum tart; custard pudding; vol-au-vent of pears; strawberry cream; ratafia soufflé; dessert.
First Course.—Vegetable-marrow soup; stewed mullet; fillets of salmon and ravigotte sauce. Entrées.—Curried lobster; fricandeau de veau à la jardinière. Second Course.—Roast saddle of mutton; stewed shoulder of veal, garnished with forcemeat balls; vegetables. Third Course.—Roast grouse and bread sauce; vol-au-vent of greengages; fruit jelly; raspberry cream; custards; fig pudding; dessert.
AUGUST, Plain Family Dinners for.
Sunday.—1. Vegetable-marrow soup. 2. Roast quarter of lamb, mint sauce; French beans and potatoes. 3. Raspberry-and-currant tart, custard pudding.
Monday.—1. Cold lamb and salad, small meat-pie, vegetable marrow, and white sauce. 2. Lemon dumplings.
Tuesday.—1. Boiled mackerel. 2. Stewed loin of veal, French beans and potatoes, 3. Baked raspberry pudding.