Entrées.
Fillets of Grouse and
Sauce Piquante.
Curried Lobster. Vase of Mutton Cutlets and
Flowers. Soubise Sauce.
Sweetbreads.
Second Course.
Haunch of Mutton.
Ham and Brussels
Sprouts.
Roast Goose. Vase of Stewed Beef à la
Flowers. Jardinière.
Game Pie.
Boiled Turkey and
Celery Sauce.