DESSERT AND ICES.

1910.—DINNER FOR 12 PERSONS (February).

FIRST COURSE.

Soup a la Reine.

Clear Gravy Soup.

Brill and Lobster Sauce.

Fried Smelts.

ENTREES.

Lobster Rissoles.

Beef Palates.

Pork Cutlets à la Soubise.

Grilled Mushrooms.

SECOND COURSE.

Braised Turkey.

Haunch of Mutton.

Boiled Capon and Oysters.

Tongue, garnished with tufts of Brocoli.

Vegetables and Salads.

THIRD COURSE.

Wild Ducks.

Plovers.

Orange Jelly.

Clear Jelly.

Charlotte Russe.

Nesselrode Pudding.

Gâteau de Riz.

Sea-kale.

Maids of Honour.

DESSERT AND ICES.

1911.—DINNER FOR 10 PERSONS (February).

FIRST COURSE.

Palestine Soup.

John Dory, with Dutch Sauce.

Red Mullet, with Sauce Génoise.

ENTREES.

Sweetbread Cutlets, with Poivrade Sauce.

Fowl au Béchamel.

SECOND COURSE.

Roast Saddle of Mutton.

Boiled Capon and Oysters.

Boiled Tongue, garnished with Brussels Sprouts.

THIRD COURSE.

Guinea-Fowls. Ducklings.

Pain de Rhubarb.

Orange Jelly.

Strawberry Cream.

Cheesecakes.

Almond Pudding.

Fig Pudding.

DESSERT AND ICES.

1912.—DINNER FOR 8 PERSONS (February).

FIRST COURSE.

Mock Turtle Soup.

Fillets of Turbot a la Crême.

Fried Filleted Soles and Anchovy Sauce.

ENTREES.

Larded Fillets of Rabbits.

Tendrons de Veau with Purée of Tomatoes.

SECOND COURSE.

Stewed Rump of Beef à la Jardinière.

Roast Fowls.

Boiled Ham.

THIRD COURSE.

Roast Pigeons or Larks.

Rhubarb Tartlets.

Meringues.

Clear Jelly. Cream.

Ice Pudding.

Soufflé.

DESSERT AND ICES.

1913.—DINNER FOR 6 PERSONS (February)—I.

FIRST COURSE.

Rice Soup.

Red Mullet, with Génoise Sauce.

Fried Smelts.

ENTREES.

Fowl Pudding.

Sweetbreads.

SECOND COURSE.

Roast Turkey and Sausages.

Boiled Leg of Pork.

Pease Pudding.

THIRD COURSE.

Lemon Jelly.

Charlotte à la Vanille.

Maids of Honour.

Plum-pudding, removed by Ice Pudding.

DESSERT.