Part 112 (1/2)

Cheese cakes, chartreuse de fruit, lemon jelly.

Cheese.

Dessert.

XI.

Clear soup.

Cod's head and shoulders, oyster sauce. Fried smelts.

_Entrees._ Beef olives. Quenelles of veal.

Saddle of mutton, red currant jelly, spinach, potatoes. Boiled turkey, celery sauce.

Grouse.

Plum pudding, mince pies, tipsy cake, stone cream, cheese ramequins.

Cheese.

Dessert.

XII.

Bonne femme soup.

Boiled brill, anchovy sauce.

_Entrees._ Podovies. Veal cutlets a la Talleyrand.

Boiled leg of mutton, caper sauce, young carrots. Roast fowl and bacon, Brussels sprouts, potatoes.

Goslings, green peas.

Charlotte Russe, Viennoise pudding, apple fritters.

Cheese.

Dessert.

XIII.

Calves'-tail soup. Palestine soup.

Sole a la Rouennaise. Fried whiting.

_Entrees._ Mutton cutlets, tomato sauce. Rabbit a la Tartare.