THIRD COURSE.
Hunters' Pudding.
Lemon Cheesecakes.
Apple Tart. Custards, in glasses.
Raspberry Cream.
DESSERT.
2119.—DINNER FOR, 6 PERSONS (December).—II.
FIRST COURSE.
Ox-tail Soup.
Crimped Cod and Oyster Sauce.
ENTREES.
Savoury Rissoles.
Fowl Scollops à la Béchamel.
SECOND COURSE.
Haunch of Mutton.
Boiled Chickens and Celery Sauce.
Bacon-cheek, garnished with Brussels Sprouts.
Vegetables.
THIRD COURSE.
Snipes.
Orange Jelly. Cheesecakes.
Apples à la Portugaise.
Apricot-jam Tartlets.
Soufflé of Rice.
DESSERT.
2120.—DINNER FOR 6 PERSONS (December).—III.
FIRST COURSE.
Vermicelli Soup.
Soles à la Maître d'Hôtel.
Fried Eels.