Saddle of Mutton. Veal-and-Ham Pie. Chickens à la Béchamel. Vase of Flowers. Braised Goose. Broiled Ham, garnished with Cauliflowers. Fillet of Veal.
Third Course.
Dessert and Ices.
Custards. Partridges, removed by Plum-pudding. Apple Tart. Compôte of Greengages. Noyeau Jelly. Vase of Flowers. Lemon Cream. Pastry Sandwiches. Plum Tart. Grouse & Bread Sauce, removed by Nesselrode Pudding. Custards.
Dinner for 12 persons.
First Course.—Mock-turtle soup; soup à la Jardinière; salmon and lobster sauce; fried whitings; stewed eels. Entrées.—Veal cutlets; scalloped oysters; curried fowl; grilled mushrooms. Second Course.—Haunch of mutton; boiled calf’s head à la Béchamel; braised ham; roast fowls aux Cressons. Third Course.—Leveret; grouse; cabinet pudding, iced pudding; compôte of plums; damson tart; cream; fruit jelly; prawns; lobster salad. Dessert and ices.
Dinner for 8 persons.
First Course.—Flemish soup; turbot, garnished with fried smelts; red mullet and Italian sauce. Entrées.—Tendrons de veau and truffles; lamb cutlets and sauce piquante. Second Course.—Loin of veal à la Béchamel; roast haunch of venison; braised ham; grouse pie; vegetables. Third Course.—Roast hare; plum tart; whipped cream; punch jelly; compôte of damsons; marrow pudding; dessert.