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Spring Soup, removed by Salmon and Lobster Sauce.
Fillet of Mackerel. Vase of Fried Smelts.
Flowers.
Soles a la Creme.
_Entrees._
Lamb Cutlets and Asparagus Peas.
Curried Lobster. Vase of Oyster Patties.
Flowers.
Grenadines de Veau.
_Second Course._
Roast Ribs of Lamb.
Larded Capon.
Stewed Beef A la Vase of Boiled Ham.
Jardiniere. Flowers.
Spring Chickens.
Braised Turkey.
_Third Course._
Ducklings, removed by Cabinet Pudding.
Clear Jelly. Charlotte a la Parisienne. Orange Jelly.
Raspberry Jam Turtles. Vase of Cheese-Cakes.
Victoria Sandwiches. Flowers. Rhubarb Tart.
Raspberry Cream.
Nesselrode Pudding.
DESSERT AND ICES.
1954.--DINNER FOR 12 PERSONS (April).
FIRST COURSE.
Soup a la Reine.
Julienne Soup.
Turbot and Lobster Sauce.
Slices of Salmon a la Genevese.
ENTREES.
Croquettes of Leveret.
Fricandeau de Veau.
Vol-au-Vent.
Stewed Mushrooms.
SECOND COURSE.
Fore-quarter of Lamb.
Saddle of Mutton.
Boiled Chickens and Asparagus Peas.
Boiled Tongue garnished with Tufts of Brocoli.
Vegetables.
THIRD COURSE.
Ducklings. Larded Guinea-Fowls.
Charlotte a la Parisienne.
Orange Jelly.
Meringues.
Ratafia Ice Pudding.
Lobster Salad.
Sea-kale.
DESSERT AND ICES.
1955.--DINNER FOR 10 PERSONS (April).
FIRST COURSE Gravy Soup.
Salmon and Dressed Cuc.u.mber.
Shrimp Sauce.
Fillets of Whitings.
ENTREES.
Lobster Cutlets.
Chicken Patties.
SECOND COURSE.
Roast Fillet of Veal.
Boiled Leg of Lamb.
Ham, garnished with Brocoli.
Vegetables.
THIRD COURSE.
Ducklings.
Compote of Rhubarb.
