DESSERT AND ICES. 2077.—DINNER FOR 12 PERSONS (OCTOBER).

FIRST COURSE.

Carrot Soup à la Créci.

Soup à la Reine.

Baked Cod.

Stewed Eels.

ENTREES.

Riz de Veau and Tomata Sauce.

Vol-au-Vent of Chicken.

Pork Cutlets and Sauce Robert.

Grilled Mushrooms.

SECOND COURSE.

Rump of Beef à la Jardinière.

Roast Goose.

Boiled Fowls and Celery Sauce.

Tongue, garnished.

Vegetables.

THIRD COURSE.

Grouse.

Pheasants.

Quince Jelly.

Lemon Cream.

Apple Tart.

Compote of Peaches.

Nesselrode Pudding.

Cabinet Pudding.

Scalloped Oysters.

DESSERT AND ICES.

2078.—DINNER FOR 8 PERSONS (October).

FIRST COURSE.

Calf's-Head Soup.

Crimped Cod and Oyster Sauce.

Stewed Eels.

ENTREES.

Stewed Mutton Kidneys.

Curried Sweetbreads.

SECOND COURSE.

Boiled Leg of Mutton, garnished with Carrots and Turnips. Roast Goose.

THIRD COURSE.

Partridges.

Fruit Jelly. Italian Cream.

Vol-au-Vent of Pears.

Apple Tart.

Cabinet Pudding.

DESSERT AND ICES.

2079.—DINNER FOR 6 PERSONS (October).—I.

FIRST COURSE.

Hare Soup.

Broiled Cod à la Maître d'Hôtel.

Haddocks and Egg Sauce.

ENTREES.

Veal Cutlets, garnished with French Beans.

Haricot Mutton.

SECOND COURSE.

Roast Haunch of Mutton.

Boiled Capon and Rice.

Vegetables.

THIRD COURSE.

Pheasants.

Punch Jelly. Blancmange.

Apples à la Portugaise.

Charlotte à la Vanille.

Marrow Pudding.

DESSERT.

2080.—DINNER FOR 6 PERSONS (October).—II.

FIRST COURSE.

Mock-Turtle Soup.

Brill and Lobster Sauce.

Fried Whitings.

ENTREES.

Fowl à la Béchamel.

Oyster Patties.

SECOND COURSE.

Roast Sucking-Pig.

Stewed Hump of Beef à la Jardinière.

Vegetables.

THIRD COURSE.

Grouse.

Charlotte aux Pommes.

Coffee Cream.

Cheesecakes.

Apricot Tart.

Iced Pudding.

DESSERT.