Part 227 (1/2)

1914.--DINNER FOR 6 PERSONS (February).--II.

FIRST COURSE.

Spring Soup.

Boiled Turbot and Lobster Sauce.

ENTREES.

Frica.s.seed Rabbit.

Oyster Patties.

SECOND COURSE.

Boiled Round of Beef and Marrow-bones.

Roast Fowls, garnished with Water-cresses and rolled Bacon.

Vegetables.

THIRD COURSE.

Marrow Pudding.

Cheesecakes.

Tartlets of Greengage Jam.

Lemon Cream.

Rhubarb Tart.

DESSERT.

1915.--DINNER FOR 6 PERSONS (February).--III.

FIRST COURSE.

Vermicelli Soup.

Fried Whitings. Stewed Eels.

ENTREES.

Poulet a la Marengo.

Breast of Veal stuffed and rolled.

SECOND COURSE.

Roast Leg of Pork and Apple Sauce.

Boiled Capon and Oysters.

Tongue, garnished with tufts of Brocoli.

THIRD COURSE.

Wild Ducks.

Lobster Salad.

Charlotte aux Pommes.

Pain de Rhubarb.

Vanilla Cream.