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DESSERT AND ICES.
1891.--DINNER FOR 6 PERSONS (January).--I.
FIRST COURSE.
Julienne Soup.
Soles a la Normandie.
ENTREES.
Sweetbreads, with Sauce Piquante.
Mutton Cutlets, with Mashed Potatoes.
SECOND COURSE.
Haunch of Venison.
Boiled Fowls and Bacon, garnished with Brussels Sprouts.
THIRD COURSE.
Plum-pudding.
Custards in Gla.s.ses.
Apple Tart.
Fondue a la Brillat Savarin.
DESSERT.
1892.--DINNER FOR 6 PERSONS (January).--II.
FIRST COURSE.
Vermicelli Soup.
Fried Slices of Codfish and Anchovy Sauce.
John Dory.
ENTREES.
Stewed Rump-steak a la Jardiniere Rissoles.
Oyster Patties.
SECOND COURSE.
Leg of Mutton.
Curried Rabbit and Boiled Rice.
THIRD COURSE.
Partridges.
Apple Fritters.
Tartlets of Greengage Jam.
Orange Jelly.
Plum-pudding.
DESSERT.
1893.--DINNER FOR 6 PERSONS (January).--III.
FIRST COURSE.
Pea-soup.
Baked Haddock.
Soles a la Creme.
ENTREES.
Mutton Cutlets and Tomato Sauce.
Frica.s.seed Rabbit.
SECOND COURSE.
Roast Pork and Apple Sauce.
Breast of Veal, Rolled and Stuffed.
Vegetables.
THIRD COURSE.
Jugged Hare.
Whipped Cream, Blancmange.
Mince Pies.
Cabinet Pudding.
1894.--DINNER FOR 6 PERSONS (January).--IV.
FIRST COURSE.
Palestine Soup.
Fried Smelts.
Stewed Eels.
ENTREES.
Ragot of Lobster.
Broiled Mushrooms.
Vol-au-Vent of Chicken.
SECOND COURSE.
Sirloin of Beef.
Boiled Fowls and Celery Sauce.
Tongue, garnished with Brussels Sprouts.
THIRD COURSE.
Wild Ducks.
Charlotte aux Pommes.
Cheesecakes.
Transparent Jelly, inlaid with Brandy Cherries.
Blancmange.
Nesselrode Pudding.
