Third Course.
Dessert and Ices.
Apple Tart. Partridges, removed by Plum-pudding. Shell-Fish. Wine Jelly. Pommes à la Condé. Vase of Flowers. Vol-au-Vent of Pears. Blancmange. Prawns. Snipes, removed by Charlotte glacée. Apricot Tartlets.
Dinner for 12 persons.
First Course.—Hare soup; Julienne soup; baked cod; soles à la Normandie. Entrées.—Riz de veau aux tomates; lobster patties; mutton cutlets and Soubise sauce; croûtades of marrow aux fines herbes. Second Course.—Roast sirloin of beef; braised goose; boiled fowls and celery sauce; bacon-cheek, garnished with sprouts. Third Course.—Wild ducks; partridges; apples à la Portugaise; Bavarian cream; apricot-jam sandwiches; cheesecakes; Charlotte à la vanille; plum-pudding; dessert and ices.
Dinner for 8 persons.
First Course.—Mulligatawny soup; fried slices of codfish and oyster sauce; eels en matelote. Entrées.—Broiled pork cutlets and tomato sauce; tendrons de veau à la jardinière. Second Course.—Boiled leg of mutton and vegetables; roast goose; cold game pie. Third Course.—Snipes; teal; apple soufflé; iced Charlotte; tartlets; champagne jelly; coffee cream; mince pies; dessert and ices.
Dinners for 6 persons.
First Course.—Oyster soup; crimped cod and oyster sauce; fried perch and Dutch sauce. Entrées.—Pigs’ feet à la Béchamel; curried rabbit. Second Course.—Roast sucking-pig; boiled fowls and oyster sauce; vegetables. Third Course.—Jugged hare; meringues à la crême; apple custard; vol-au-vent of pears; whipped cream; cabinet pudding; dessert.