ENTREES.
Filet de Boeuf and Sauce Piquante.
Fricasseed Chicken.
Oyster Patties.
Curried Rabbit.
SECOND COURSE.
Roast Turkey and Sausages.
Boiled Leg of Pork and Vegetables.
Roast Goose.
Stewed Beef à la Jardinière.
THIRD COURSE.
Widgeon.
Partridges.
Charlotte aux Pommes.
Mince Pies.
Orange Jelly.
Lemon Cream.
Apple Tart.
Cabinet Pudding.
DESSERT AND ICES.
2116.—DINNER FOR 10 PERSONS (December).
FIRST COURSE.
Mulligatawny Soup.
Fried Slices of Codfish.
Soles à la Crême.
ENTREES.
Croquettes of Fowl.
Pork Cutlets and Tomata Sauce.
SECOND COURSE.
Roast Ribs of Beef.
Boiled Turkey and Celery Sauce.
Tongue, garnished.
Lark Pudding. Vegetables.
THIRD COURSE.
Roast Hare. Grouse.
Plum-pudding. Mince Pies.
Charlotte à la Parisienne.
Cheesecakes.
Apple Tart.
Nesselrode Pudding.