ENTREES.
Chicken Vol-au-Vent.
Calf's Liver and Bacon aux Fines Herbes.
SECOND COURSE.
Saddle of Mutton.
Half Calf's Head, Tongue, and Brains.
Braised Ham.
Asparagus.
THIRD COURSE.
Roast Pigeons.
Ducklings.
Sponge-cake Pudding.
Charlotte à la Vanille.
Gooseberry Tart.
Cream.
Cheesecakes.
Apricot-jam Tart.
DESSERT AND ICES.
1978.—DINNER FOR 8 PERSONS (May).
FIRST COURSE.
Julienne Soup.
Brill and Lobster Sauce.
Fried Fillets of Mackerel.
ENTREES
Lamb Cutlets and Cucumbers.
Lobster Patties.
SECOND COURSE.
Roast Fillet of Veal.
Boiled Leg of Lamb.
Asparagus.
THIRD COURSE.
Ducklings.
Gooseberry Tart.
Custards.
Fancy Pastry.
Soufflé.