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Grouse & Bread Sauce, removed by Plum Tart. Nesselrode Pudding. Custards.
DESSERTS AND ICES.
2058.--DINNER FOR 12 PERSONS (September).
FIRST COURSE.
Mock-Turtle Soup.
Soup a la Jardiniere Salmon and Lobster Sauce.
Fried Whitings.
Stewed Eels.
ENTREES.
Veal Cutlets.
Scalloped Oysters.
Curried Fowl.
Grilled Mushrooms.
SECOND COURSE.
Haunch of Mutton.
Boiled Calf's Head a la Bechamel.
Braised Ham.
Roast Fowls aux Cressons.
THIRD COURSE.
Leveret.
Grouse.
Cabinet Pudding.
Iced Pudding.
Compote of Plumbs.
Damson Tart.
Cream.
Fruit Jelly.
Prawns.
Lobster Salad.
DESSERTS AND ICES.
2059.--DINNER FOR 8 PERSONS (September).
FIRST COURSE.
Flemish Soup.
Turbot, garnished with Fried Smelts.
Red Mullet and Italian Sauce.
ENTREES.
Tendrons de Veau and Truffles.
Lamb Cutlets and Sauce Piquante.
SECOND COURSE.
Loin of Veal a la Bechamel.
Roast Haunch of Venison.
Braised Ham.
Grouse Pie.
Vegetables.
THIRD COURSE.
Roast Hare.
Plum Tart.
Whipped Cream.
Punch Jelly.
Compote of Damsons.
Marrow Pudding.
DESSERT.
2060.--DINNER FOR 6 PERSONS (September).
FIRST COURSE.
Game Soup.
Crimped Skate.
Slices of Salmon a la Genevese.
ENTREES.
Frica.s.seed Sweetbreads.
Savoury Rissoles.
SECOND COURSE.
Sirloin of Beef and Horseradish Sauce.
Boiled Leg of Mutton and Caper Sauce.
Vegetables.
THIRD COURSE.
Roast Partridges.
Charlotte Russe.
Apricots and Rice.
Fruit Jelly.
Cabinet Pudding.
DESSERT.
2061.--DINNER FOR 6 PERSONS (September).--II.
