Part 237 (2/2)

ENTREES.

Stewed Breast of Veal and Peas.

Mutton Cutlets a la Maintenon.

SECOND COURSE.

Roast Fillet of Veal.

Boiled Leg of Lamb, garnished with young Carrots.

Boiled Bacon-cheek.

Vegetables.

THIRD COURSE.

Roast Ducks.

Leveret.

Gooseberry Tart.

Strawberry Cream.

Strawberry Tartlets, Meringues.

Cabinet Pudding.

Iced Pudding.

DESSERT AND ICES.

2000.--DINNER FOR 8 PERSONS (June).

FIRST COURSE.

Vermicelli Soup.

Trout a la Genevese Salmon Cutlets.

ENTREES.

Lamb Cutlets and Peas.

Frica.s.seed Chicken.

SECOND COURSE.

Roast Ribs of Beef.

Half Calf's Head, Tongue, and Brains.

Boiled Ham.

Vegetables.

THIRD COURSE.

Roast Ducks.

Compote of Gooseberries.

Strawberry Jelly.

Pastry.

Iced Pudding.

Cauliflower with Cream Sauce.

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