Part 229 (2/2)

Blancmange.

Lemon Jelly.

Jam Sandwiches.

Ice Pudding.

Potatoes a la Maitre d'Hotel.

DESSERT AND ICES.

1935.--DINNER FOR 6 PERSONS (March).--I.

FIRST COURSE.

Vermicelli Soup.

Soles a la Creme.

ENTREES.

Veal Cutlets.

Small Vols-au-Vent.

SECOND COURSE.

Small Saddle of Mutton.

Half Calf's Head.

Boiled Bacon-cheek, garnished with Brussels Sprouts.

THIRD COURSE.

Cabinet Pudding.

Orange Jelly.

Custards, in gla.s.ses.

Rhubarb Tart.

Lobster Salad.

DESSERT.

1936.--DINNER FOR 6 PERSONS (March).--II.

FIRST COURSE.

Julienne Soup.

Baked Mullets.

ENTREES.

Chicken Cutlets.

Oyster Patties.

SECOND COURSE.

Roast Lamb and Mint Sauce.

Boiled Leg of Pork.

Pease Pudding.

Vegetables.

THIRD COURSE.

<script>