Part 248 (1/2)

DESSERT AND ICES.

2096.--DINNER FOR 12 PERSONS (November).

FIRST COURSE.

Hare Soup.

Julienne Soup.

Baked Cod.

Soles a la Normandie.

ENTREES.

Riz de Veau aux Tomates.

Lobster Patties.

Mutton Cutlets and Soubise Sauce.

Crotades of Marrow aux fines herbes.

SECOND COURSE.

Roast Sirloin of Beef.

Braised Goose.

Boiled Fowls and Celery Sauce.

Bacon-cheek, garnished with Sprouts.

THIRD COURSE.

Wild Ducks.

Partridges.

Apples a la Portugaise.

Bavarian Cream.

Apricot-jam Sandwiches.

Cheesecakes.

Charlotte a la Vanille.

Plum-pudding.

DESSERT AND ICES.

2097.--DINNER FOR 8 PERSONS (NOVEMBER).

FIRST COURSE.

Mulligatawny Soup.

Fried slices of Codfish and Oyster Sauce.

Eels en Matelote.

ENTREES.

Broiled Pork Cutlets and Tomata Sauce.

Tendrons de Veau a la Jardiniere.

SECOND COURSE.

Boiled Leg of Mutton and Vegetables.

Roast Goose.