SECOND COURSE.
Quarter of Lamb.
Cotelette de Boeuf à la Jardinière.
Roast Fowls and Boiled Tongue.
Bacon and Beans.
THIRD COURSE.
Grouse.
Wheatears.
Greengage Tart.
Whipped Cream.
Vol-au-Vent of Plums.
Fruit Jelly.
Iced Pudding.
Cabinet Pudding.
DESSERTS AND ICES.
2040.—DINNER FOR 8 PERSONS (August).
FIRST COURSE.
Julienne Soup.
Fillets of Turbot and Dutch Sauce.
Red Mullet.
ENTREES.
Riz de Veau aux Tomates.
Fillets of Ducks and Peas.
SECOND COURSE.
Haunch of Venison.
Boiled Capon and Oysters.
Ham, garnished.
Vegetables.
THIRD COURSE.
Leveret.
Fruit Jelly.
Compote of Greengages.
Plum Tart. Custards, in glasses.
Omelette soufflé.
DESSERT AND ICES.
2041.—DINNER FOR 6 PERSONS (August).—I.