Part 236 (1/2)

1982.--DINNER FOR 6 PERSONS (May).--IV.

FIRST COURSE.

Soup a la Reine.

Crimped Trout and Lobster Sauce.

Baked Whitings aux Fines Herbes.

ENTREES.

Braised Mutton Cutlets and Cuc.u.mbers.

Stewed Pigeons.

SECOND COURSE.

Roast Fillet of Veal.

Bacon-cheek and Greens.

Fillet of Beef a la Jardiniere.

THIRD COURSE.

Ducklings.

Souffle a la Vanille.

Compote of Oranges.

Meringues.

Gooseberry Tart.

Fondue.

DESSERT.

PLAIN FAMILY DINNERS FOR MAY.

1983. _Sunday_.--1. Vegetable soup. 2. Saddle of mutton, asparagus and potatoes. 3. Gooseberry tart, custards.

1984. _Monday_.--1. Fried whitings, anchovy sauce. 2. Cold mutton, mashed potatoes, stewed veal. 3. Fig pudding.

1985. _Tuesday_.--1. Haricot mutton, made from remains of cold mutton, rump-steak pie. 2. Macaroni.

1986. _Wednesday_.--1. Roast loin of veal and spinach, boiled bacon, mutton cutlets and tomato sauce. 2. Gooseberry pudding and cream.

1987. _Thursday_.--1. Spring soup. 2. Roast leg of lamb, mint sauce, spinach, curried veal and rice. 3. Lemon pudding.

1988. _Friday_.--1. Boiled mackerel and parsley-and-b.u.t.ter. 2. Stewed rump-steak, cold lamb and salad. 3. Baked gooseberry pudding.

1989. _Sat.u.r.day_.--1. Vermicelli. 2. Rump-steak pudding, lamb cutlets, and cuc.u.mbers. 3. Macaroni.

1990. _Sunday_.--1. Boiled salmon and lobster or caper sauce. 2. Roast lamb, mint sauce, asparagus, potatoes. 3. Plum-pudding, gooseberry tart.