Part 223 (2/2)

Crimped Cod and Oyster Sauce.

ENTREES.

Tendrons de Veau.

Curried Fowl and Boiled Rice.

SECOND COURSE.

Turkey, stuffed with Chestnuts, and Chestnut Sauce.

Boiled Leg of Mutton, English Fas.h.i.+on, with Capers Sauce and Mashed Turnips.

THIRD COURSE.

Woodc.o.c.ks or Partridges.

Widgeon.

Charlotte a la Vanille.

Cabinet Pudding.

Orange Jelly.

Blancmange.

Artichoke Bottoms.

Macaroni, with Parmesan Cheese.

DESSERT AND ICES.

1890.--DINNER FOR 8 PERSONS (January).

FIRST COURSE.

Mulligatawny Soup.

Brill and Shrimp Sauce.

Fried Whitings.

ENTREES.

Frica.s.seed Chicken.

Pork Cutlets, with Tomato Sauce.

SECOND COURSE.

Haunch of Mutton.

Boiled Turkey and Celery Sauce.

Boiled Tongue, garnished with Brussels Sprouts.

THIRD COURSE.

Roast Pheasants.

Meringues a la Creme.

Compote of Apples.

Orange Jelly.

Cheesecakes.

Souffle of Rice.

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