DESSERT AND ICES.
Note.—Dinners à la Russe differ from ordinary dinners in the mode of serving the various dishes. In a dinner à la Russe, the dishes are cut up on a sideboard, and handed round to the guests, and each dish may be considered a course. The table for a dinner à la Russe should be laid with flowers and plants in fancy flowerpots down the middle, together with some of the dessert dishes. A menu or bill of fare should be laid by the side of each guest.
MENU.
2138.—SERVICE A LA RUSSE (November).
Ox-tail Soup.
Soup à la Jardinière.
Turbot and Lobster Sauce.
Crimped Cod and Oyster Sauce.
Stewed Eels.
Soles à la Normandie.
Pike and Cream Sauce.
Fried Filleted Soles.
Filets de Boeuf à la Jardinière.
Croquettes of Game aux Champignons.
Chicken Cutlets.
Mutton Cutlets and Tomata Sauce.