ENTREES.
Sweetbreads.
Oyster Patties.
SECOND COURSE.
Haunch of Mutton.
Boiled Capon and White Sauce.
Tongue.
Vegetables.
THIRD COURSE.
Soufflé of Rice.
Lemon Cream.
Charlotte & la Parisienne.
Rhubarb Tart.
DESSERT.
1958.—DINNER FOR 6 PERSONS (April).—II.
FIRST COURSE.
Julienne Soup.
Fried Whitings.
Red Mullet.
ENTREES.
Lamb Cutlets and Cucumbers.
Rissoles.
SECOND COURSE.
Roast Ribs of Beef.
Neck of Veal à la Béchamel.
Vegetables.
THIRD COURSE.
Ducklings.
Lemon Pudding.
Rhubarb Tart.
Custards.
Cheesecakes.