1912.—DINNER FOR 8 PERSONS (February).
FIRST COURSE.
Mock Turtle Soup.
Fillets of Turbot a la Crême.
Fried Filleted Soles and Anchovy Sauce.
ENTREES.
Larded Fillets of Rabbits.
Tendrons de Veau with Purée of Tomatoes.
SECOND COURSE.
Stewed Rump of Beef à la Jardinière.
Roast Fowls.
Boiled Ham.
THIRD COURSE.
Roast Pigeons or Larks.
Rhubarb Tartlets.
Meringues.
Clear Jelly. Cream.
Ice Pudding.
Soufflé.
DESSERT AND ICES.
1913.—DINNER FOR 6 PERSONS (February)—I.
FIRST COURSE.
Rice Soup.
Red Mullet, with Génoise Sauce.
Fried Smelts.
ENTREES.
Fowl Pudding.
Sweetbreads.
SECOND COURSE.
Roast Turkey and Sausages.
Boiled Leg of Pork.
Pease Pudding.