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Charlotte Pheasants, Apricot Jam a la Parisienne. removed by Tartlets.
Plum-pudding.
Jelly.
Cream. Vase of Cream.
Flowers.
Jelly.
Snipes, removed by Pommes a la Conde.
We have given above the plan of placing the various dishes of the 1st Course, Entrees, 2nd Course, and 3rd Course. Following this will be found bills of fare for smaller parties; and it will be readily seen, by studying the above arrangement of dishes, how to place a less number for the more limited company. Several _menus_ for dinners _a la Russe,_ are also included in the present chapter.
1888.--DINNER FOR 12 PERSONS (January).
FIRST COURSE.
Carrot Soup a la Crecy.
Oxtail Soup.
Turbot and Lobster Sauce.
Fried Smelts, with Dutch Sauce.
ENTREES.
Mutton Cutlets, with Soubise Sauce.
Sweetbreads.
Oyster Patties.
Fillets of Rabbits.
SECOND COURSE.
Roast Turkey.
Stewed Rump of Beef a la Jardiniere.
Boiled Ham, garnished with Brussels Sprouts.
Boiled Chickens and Celery Sauce.
THIRD COURSE.
Roast Hare.
Teal.
Eggs a la Neige.
Vol-au-Vent of Preserved Fruit.
1 Jelly. 1 Cream.
Potatoes a la Maitre d'Hotel.
Grilled Mushrooms.
DESSERT AND ICES.
1889.--DINNER FOR 10 PERSONS (January).
FIRST COURSE.
Soup a la Reine.
Whitings au Gratin.
Crimped Cod and Oyster Sauce.
ENTREES.
Tendrons de Veau.
Curried Fowl and Boiled Rice.
SECOND COURSE.
Turkey, stuffed with Chestnuts, and Chestnut Sauce.
Boiled Leg of Mutton, English Fashion, with Capers Sauce and Mashed Turnips.
THIRD COURSE.
Woodc.o.c.ks or Partridges.
Widgeon.
Charlotte a la Vanille.
Cabinet Pudding.
Orange Jelly.
Blancmange.
Artichoke Bottoms.
Macaroni, with Parmesan Cheese.
DESSERT AND ICES.
1890.--DINNER FOR 8 PERSONS (January).
FIRST COURSE.
Mulligatawny Soup.
Brill and Shrimp Sauce.
Fried Whitings.
ENTREES.
Frica.s.seed Chicken.
Pork Cutlets, with Tomato Sauce.
SECOND COURSE.
Haunch of Mutton.
Boiled Turkey and Celery Sauce.
Boiled Tongue, garnished with Brussels Sprouts.
THIRD COURSE.
Roast Pheasants.
Meringues a la Creme.
Compote of Apples.
Orange Jelly.
Cheesecakes.
Souffle of Rice.
