Part 232 (2/2)

Haunch of Mutton.

Boiled Capon and White Sauce.

Tongue.

Vegetables.

THIRD COURSE.

Souffle of Rice.

Lemon Cream.

Charlotte & la Parisienne.

Rhubarb Tart.

DESSERT.

1958.--DINNER FOR 6 PERSONS (April).--II.

FIRST COURSE.

Julienne Soup.

Fried Whitings.

Red Mullet.

ENTREES.

Lamb Cutlets and Cuc.u.mbers.

Rissoles.

SECOND COURSE.

Roast Ribs of Beef.

Neck of Veal a la Bechamel.

Vegetables.

THIRD COURSE.

Ducklings.

Lemon Pudding.

Rhubarb Tart.

Custards.

Cheesecakes.

DESSERT.

1959.--DINNER FOR 6 PERSONS (April).--III.

FIRST COURSE.

Vermicelli Soup.

Brill and Shrimp Sauce.

ENTREES.

Fricandeau of Veal.

Lobster Cutlets.

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