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Trout aux fines herbes, in cases.
ENTREES.
Tendrons de Veau and Peas.
Lamb Cutlets and Cuc.u.mbers.
SECOND COURSE.
Loin of Veal a la Bechamel.
Roast Fore-quarter of Lamb.
Salad.
Braised Ham, garnished with Broad Beans.
Vegetables.
THIRD COURSE.
Roast Ducks.
Turkey Poult.
Stewed Peas a la Francaise.
Lobster Salad.
Cherry Tart.
Raspberry-and-Currant Tart.
Custards, in gla.s.ses.
Lemon Creams.
Nesselrode Pudding.
Marrow Pudding.
DESSERT AND ICES.
2021.--DINNER FOR 8 PERSONS (July)
FIRST COURSE.
Green-Pea Soup.
Salmon and Lobster Sauce.
Crimped Perch and Dutch Sauce.
ENTREES.
Stewed Veal and Peas.
Lamb Cutlets and Cuc.u.mbers.
SECOND COURSE.
Haunch of Venison.
Boiled Fowls a la Bechamel.
Braised Ham.
Vegetables.
THIRD COURSE.
Roast Ducks.
Peas a la Francaise.
Lobster Salad.
Strawberry Cream.
Blancmange.
Cherry Tart.
Cheesecakes.
Iced Pudding.
DESSERT AND ICES.
2022.--DINNER FOR 6 PERSONS (July).--I.
FIRST COURSE.
Soup a la Jardiniere.
Salmon Trout and Parsley-and-b.u.t.ter.
Fillets of Mackerel a la Maitre d'Hotel.
ENTREES.
Lobster Cutlets.
Beef Palates a la Italienne.
SECOND COURSE.
Roast Lamb.
Boiled Capon and White Sauce.
Boiled Tongue, garnished with small Vegetable Marrows.
Bacon and Beans.
THIRD COURSE.
Goslings.
Whipped Strawberry Cream.
Raspberry-and-Currant Tart.
Meringues.
Cherry Tartlets.
Iced Pudding.
DESSERT AND ICES.
2023.--DINNER FOR 6 PERSONS (July).--II.
FIRST COURSE.
Julienne Soup.
Crimped Salmon and Caper Sauce.
Whitebait.
ENTREES.
Croquettes a la Reine.
Curried Lobster.
SECOND COURSE.
Roast Lamb.
Rump of Beef a la Jardiniere.
