FIRST COURSE.
Oyster Soup.
Boiled Salmon and dressed Cucumber.
ENTREES.
Rissoles. Fricasseed Chicken.
SECOND COURSE.
Boiled Leg of Mutton, Caper Sauce.
Roast Fowls, garnished with
Water-cresses.
Vegetables.
THIRD COURSE.
Charlotte aux Pommes.
Orange Jelly.
Lemon Cream.
Soufflé of Arrowroot.
Sea-kale.
DESSERT.
1938.—DINNER FOR 6 PERSONS (March).—IV.
FIRST COURSE.
Ox-tail Soup.
Boiled Mackerel.
ENTREES.
Stewed Mutton Kidneys.
Minced Veal and Oysters.
SECOND COURSE.
Stewed Shoulder of Veal.
Roast Ribs of Beef and Horseradish Sauce.
Vegetables.
THIRD COURSE.
Ducklings.
Tartlets of Strawberry Jam.
Cheesecakes.
Gateau de Riz.
Carrot Pudding.
Sea-kale.