THIRD COURSE.
Ducklings.
Compôte of Rhubarb.
Custards.
Vanilla Cream.
Orange Jelly.
Cabinet Pudding.
Ice Pudding.
DESSERT.
1956.—DINNER FOR 8 PERSONS (April).
FIRST COURSE.
Spring Soup.
Slices of Salmon and Caper Sauce.
Fried Filleted Soles.
ENTREES.
Chicken Vol-au-Vent.
Mutton Cutlets and Tomato Sauce.
SECOND COURSE.
Roast Loin of Veal.
Boiled Fowls à la Béchamel.
Tongue.
Vegetables.
THIRD COURSE.
Guinea-Fowl.
Sea-kale.
Artichoke Bottoms.
Cabinet Pudding.
Blancmange.
Apricot Tartlets.
Rice Fritters.
Macaroni and Parmesan Cheese.
DESSERT.
1957.—DINNER FOR 6 PERSONS (April).
FIRST COURSE.
Tapioca Soup.
Boiled Salmon and Lobster Sauce.