Dinner, 8 To 10 Persons. Menu

Soup Lazagnette (339)

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Fried brook trout (1299) Marchioness potatoes (2797)

Entrees

Shoulder of lamb a la Dessaix (1749) Salpicon of chicken, baked (2338)

Artichoke bottoms with marrow (2687) Turnips with bechamel (2848)

Roast

Duckling (1938) Salad

Hot Entremets

Rice with apples (3115)

Burnt almond ice cream with Angelica (3455)

Dessert

Dinner, 16 To 20 Persons. Menu

Soup

Bisque of crawfish (201)

Side Dish Turbigo patties (941)

Fish

Brook trout, Miller style (1295) Viennese potatoes (2812)

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Pullet, ancient .style (1984) Carrots, Colbert (2711)

Entrees

Blanquette of breast of veal a la Jacquart

(1490)

Stuffed cos-lettuce a la Rudini (2816)

Escalops of tenderloin of beef with truffles

(2276)

Tomatoes a la Boquillon (2833)

Pargny punch (3514) Roast

Turkey (2028) Salad

Hot Entremets

Figaro timbale (3123)

Cold Entremets

Strawberry, Charlotte (3146)

(Iced) Parfait with coffee (3479)

Dessert

Dinner, 16 To 20 Persons. Menu

Soup

Montorgueil (326)

Side Dish Isabella mousseline (912)

Fish

Flounders a la Joinville (1155) Potato cakes (2778)

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Tenderloin of beef a la Travers (1460)

Stuffed cabbage ballotine (2705)

Entrees

Lamb cutlets a la Giralda (1676) Mushrooms a la Reynal (2756)

Vol-au-vent of frogs and soubise eggs (2401)

Andalouse sherbet (3522)

Roast

Squabs (2018) Salad

Hot Entremets Apple pain with vanilla (2997)

Cold Entremets

(Iced) Mousse with chestnuts (3477)

Dessert

Dinner, 8 To 10 Persons. Menu

Soup

Barch, Polish style (286)

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Mackerel, arrowroot mayonnaise sauce (1303) Cucumbers (2661)

Entrees

Duckling a la Lyonnaise (1934)

Minions of fillets of veal with mushrooms

(1510)

Green peas with lettuce (2746) Artichoke bottoms a la Montglas (2679)

Roast

Ptarmigan (2072) Macedoine salad (2650)

Hot Entremets

Pudding souffle with hazelnuts (3114)

(Iced) Rice with citron garnished with truffles

(3457)

Dessert

Dinner, 8 To 10 Persons. Menu

Soup Cream of asparagus, croutons souffles (248)

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Angel fish a la Bahama (1094) Hollaudaise potatoes (2790;

Entrees

Broiled rack of lamb, Castillane sauce (1733) Chicken fricassee a la favorite (1864)

Carrots stewed with cream (2714) Head of asparagus, Countess style (2693)

Roast

Squabs (2018) Salad

Hot Entremets Brioches St. Mark (3006)

Vanilla ice cream (3458) Dessert