Part 232 (1/2)

Custards.

Vanilla Cream.

Orange Jelly.

Cabinet Pudding.

Ice Pudding.

DESSERT.

1956.--DINNER FOR 8 PERSONS (April).

FIRST COURSE.

Spring Soup.

Slices of Salmon and Caper Sauce.

Fried Filleted Soles.

ENTREES.

Chicken Vol-au-Vent.

Mutton Cutlets and Tomato Sauce.

SECOND COURSE.

Roast Loin of Veal.

Boiled Fowls a la Bechamel.

Tongue.

Vegetables.

THIRD COURSE.

Guinea-Fowl.

Sea-kale.

Artichoke Bottoms.

Cabinet Pudding.

Blancmange.

Apricot Tartlets.

Rice Fritters.

Macaroni and Parmesan Cheese.

DESSERT.

1957.--DINNER FOR 6 PERSONS (April).

FIRST COURSE.

Tapioca Soup.

Boiled Salmon and Lobster Sauce.

ENTREES.

Sweetbreads.

Oyster Patties.

SECOND COURSE.