THIRD COURSE.
Roast Leveret.
Salad.
Soufflé of Rice.
Ramekins.
Strawberry-jam Tartlets.
Orange Jelly.
DESSERT.
1981.—DINNER FOR 6 PERSONS (May).—III.
FIRST COURSE.
Julienne Soup.
Trout with Dutch Sauce.
Salmon Cutlets.
ENTREES.
Lamb Cutlets and Mushrooms.
Vol-au-Vent of Chicken.
SECOND COURSE.
Roast Lamb.
Calf's Head à la Tortue.
Vegetables.
THIRD COURSE.
Spring Chickens.
Iced Pudding.
Vanilla Cream.
Clear Jelly.
Tartlets.
Cheesecakes.
DESSERT.
1982.—DINNER FOR 6 PERSONS (May).—IV.
FIRST COURSE.
Soup à la Reine.
Crimped Trout and Lobster Sauce.
Baked Whitings aux Fines Herbes.