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2039.--DINNER FOR 12 PERSONS (August)
FIRST COURSE.
Vermicelli Soup.
Soup a la Reine.
Boiled Salmon.
Fried Flounders.
Trout en Matelot.
ENTREES.
Stewed Pigeons.
Sweetbreads.
Ragot of Ducks.
Fillets of Chickens and Mushrooms.
SECOND COURSE.
Quarter of Lamb.
Cotelette de Boeuf a la Jardiniere.
Roast Fowls and Boiled Tongue.
Bacon and Beans.
THIRD COURSE.
Grouse.
Wheatears.
Greengage Tart.
Whipped Cream.
Vol-au-Vent of Plums.
Fruit Jelly.
Iced Pudding.
Cabinet Pudding.
DESSERTS AND ICES.
2040.--DINNER FOR 8 PERSONS (August).
FIRST COURSE.
Julienne Soup.
Fillets of Turbot and Dutch Sauce.
Red Mullet.
ENTREES.
Riz de Veau aux Tomates.
Fillets of Ducks and Peas.
SECOND COURSE.
Haunch of Venison.
Boiled Capon and Oysters.
Ham, garnished.
Vegetables.
THIRD COURSE.
Leveret.
Fruit Jelly.
Compote of Greengages.
Plum Tart. Custards, in gla.s.ses.
Omelette souffle.
DESSERT AND ICES.
2041.--DINNER FOR 6 PERSONS (August).--I.
FIRST COURSE.
Macaroni Soup.
Crimped Salmon and Sauce Hollandaise.
Fried Fillets of Trout.
ENTREES.
Tendrons de Veau and Stewed Peas.
Salmi of Grouse.
SECOND COURSE.
Roast Loin of Veal.
Boiled Bacon, garnished with French Beans.
Stewed Beef a la Jardiniere.
Vegetables.
THIRD COURSE.
Turkey Poult.
Plum Tart.
Custard Pudding.
Vol-au-Vent of Pears.
Strawberry Cream.
Ratafia Souffle.
DESSERT.
2042.--DINNER FOR 6 PERSONS (August).--II.
FIRST COURSE.
Vegetable-Marrow Soup.
Stowed Mullet.
Fillets of Salmon and Ravigotte Sauce.
ENTREES.
Curried Lobster.
