Part 224 (1/2)

DESSERT AND ICES.

1891.--DINNER FOR 6 PERSONS (January).--I.

FIRST COURSE.

Julienne Soup.

Soles a la Normandie.

ENTREES.

Sweetbreads, with Sauce Piquante.

Mutton Cutlets, with Mashed Potatoes.

SECOND COURSE.

Haunch of Venison.

Boiled Fowls and Bacon, garnished with Brussels Sprouts.

THIRD COURSE.

Plum-pudding.

Custards in Gla.s.ses.

Apple Tart.

Fondue a la Brillat Savarin.

DESSERT.

1892.--DINNER FOR 6 PERSONS (January).--II.

FIRST COURSE.

Vermicelli Soup.

Fried Slices of Codfish and Anchovy Sauce.

John Dory.

ENTREES.

Stewed Rump-steak a la Jardiniere Rissoles.

Oyster Patties.

SECOND COURSE.

Leg of Mutton.

Curried Rabbit and Boiled Rice.

THIRD COURSE.

Partridges.

Apple Fritters.

Tartlets of Greengage Jam.

Orange Jelly.

Plum-pudding.

DESSERT.

1893.--DINNER FOR 6 PERSONS (January).--III.

FIRST COURSE.