Part 113 (1/2)

Dessert.

XVI.

Potage a l'Americaine.

Boiled turbot, lobster sauce.

_Entrees._ Oyster patties. Fillets de boeuf a la Bearnaise.

Roast leg of mutton, red-currant jelly, Brussels sprouts potatoes.

Boiled fowl, bacon, celery sauce.

Jugged hare.

Gateau de cerise, croquant of oranges, boiled custards.

Cheese.

Dessert.

XVII.

Mock-turtle soup. Potato puree.

Salmon, Hollandaise sauce, cuc.u.mber. Sole a la Bechamel.

_Entrees._ Chicken a la Marengo. Braised sweetbreads.

Saddle of lamb, mint sauce, peas, potatoes. Boiled fowl, egg sauce, boiled ham, potato croquettes, asparagus.

Goslings, peas.

Strawberry charlotte, good trifle, orange jelly, jam puffs, cheese d'Artois.

Cheese.

Dessert.

XVIII.

Julienne. Oyster soup.

Turbot, lobster sauce. Sole a la Genoise.

_Entrees._ Sweetbreads a la Bechamel. Mutton cutlets a la Rachel.

Sirloin of beef, horse-radish sauce, asparagus, potatoes. Boiled leg of mutton, caper sauce, mashed turnips.

Ducklings, peas.