Part 251 (1/2)

FIRST COURSE.

Rabbit Soup.

Brill and Shrimp Sauce.

ENTREES.

Curried Fowl. Oyster Patties.

SECOND COURSE.

Roast Turkey and Sausages.

Boiled Leg of Pork. Vegetables.

THIRD COURSE.

Hunters' Pudding.

Lemon Cheesecakes.

Apple Tart. Custards, in gla.s.ses.

Raspberry Cream.

DESSERT.

2119.--DINNER FOR, 6 PERSONS (December).--II.

FIRST COURSE.

Ox-tail Soup.

Crimped Cod and Oyster Sauce.

ENTREES.

Savoury Rissoles.

Fowl Scollops a la Bechamel.

SECOND COURSE.

Haunch of Mutton.

Boiled Chickens and Celery Sauce.

Bacon-cheek, garnished with Brussels Sprouts.

Vegetables.

THIRD COURSE.

Snipes.

Orange Jelly. Cheesecakes.

Apples a la Portugaise.

Apricot-jam Tartlets.

Souffle of Rice.

DESSERT.

2120.--DINNER FOR 6 PERSONS (December).--III.

FIRST COURSE.

Vermicelli Soup.

Soles a la Maitre d'Hotel.