1891.—DINNER FOR 6 PERSONS (January).—I.
FIRST COURSE.
Julienne Soup.
Soles à la Normandie.
ENTREES.
Sweetbreads, with Sauce Piquante.
Mutton Cutlets, with Mashed Potatoes.
SECOND COURSE.
Haunch of Venison.
Boiled Fowls and Bacon, garnished with Brussels Sprouts.
THIRD COURSE.
Plum-pudding.
Custards in Glasses.
Apple Tart.
Fondue à la Brillat Savarin.
DESSERT.
1892.—DINNER FOR 6 PERSONS (January).—II.
FIRST COURSE.
Vermicelli Soup.
Fried Slices of Codfish and Anchovy Sauce.
John Dory.
ENTREES.
Stewed Rump-steak à la Jardinière Rissoles.
Oyster Patties.
SECOND COURSE.
Leg of Mutton.
Curried Rabbit and Boiled Rice.