ENTREES.
Poulet à la Marengo.
Breast of Veal stuffed and rolled.
SECOND COURSE.
Roast Leg of Pork and Apple Sauce.
Boiled Capon and Oysters.
Tongue, garnished with tufts of Brocoli.
THIRD COURSE.
Wild Ducks.
Lobster Salad.
Charlotte aux Pommes.
Pain de Rhubarb.
Vanilla Cream.
Orange Jelly.
DESSERT.
1916.—DINNER FOR 6 PERSONS (February).—IV.
FIRST COURSE.
Ox-tail Soup.
Cod à la Crême.
Fried Soles.
ENTREES.
Lark Pudding.
Fowl Scollops.
SECOND COURSE.
Roast Leg of Mutton.
Boiled Turkey and Celery Sauce.
Pigeon Pie.
Small Ham, boiled and garnished.
Vegetables.
THIRD COURSE.
Game, when liked.
Tartlets of Raspberry Jam.
Vol-au-Vent of Rhubarb.
Swiss Cream. Cabinet Pudding.
Brocoli and Sea-kale.