Dinner, 16 To 20 Persons. Menu

Soup Consomme with Lasagnettes (339) side Dish Mousseline of woodcock (918)

Fish

Halibut a la Richmond (1169)

Potato tartlets (2810)

Return-'

Saddle of venison a la gastronome (2191) Cauliflower with fine herbs (2716)

Entrees

Duckling a la Bonrguignonne, fried (1932)

Glazed endives (2740)

Sweetbreads a la Marsilly (1559) String beans a la Pettit (2827)

Stanley punch (3518)

Roast

Plovers (2119) Fondu with Piedmontese truffles (2954)

Hot Entremets

Apples with burnt almonds (3000)

(Ice) Mokabelle (3565) Dessert

Dinner, 16 To 20 Persons. Menu

Soup

Cream of lettuce a la Evers (258) side Dish Palmettes a la Perier (922)

Fish

Striped bass a la Whitney (1109)

Persillade potatoes (2774)

Remove

Kernel of veal with half glaze (1522)

Stuffed cucumbers (2734)

Entries

Fillets of partridge a la Lucullus (2088)

Smothered string beans (2828)

Chicken sauted a la Maryland (1894) Eggplants in cases a la Morton (2736)

Venetian sherbet (3529)

Roast

Saddle of venison (2194)

Salad

Hot Entremets Peach pudding a la Cleveland (3102)

(Ice) Montesquieu plombiere (3480) Dessert

Dinner, 8 To 10 Persons. Menu

Soup

Puree of young rabbit, St. James (274)

Remove Baked sole, Italian style (1279)

Entrees

Chicken fricassee (1861) Creamed macaroni with truffles (2962)

Rack of venison roasted, Colbert sauce (2169) String beans a la Pettit (2827)

Roast

Teal ducks (2068) Hot potato salad (2654)

Hot Entremets Souffle fritters, Medicis (3047)

(Iced) Biscuit Diplomate (3435) Dessert

Dinner, 8 To 10 Persons. Menu

Soup Giblets a la Reglain (311)

Remove

Flounders a la Genlis (1154) Mashed potatoes (2798)

Entrees

Pullet a la Leondise (1974) Pumpkin fried in small sticks (2814)

Noisettes of fillet of beef a la fleurette (1413) Lima beans, maitre-d'hotel (2699)

Boast

Plovers (2119) Salad

Hot Entremets Cream with apples (3014)

Macaroon mousse (3477) Dessert

Dinner, 16 To 20 Persons. Menu

Soup

Consomme, Plumerey (238) side Dish Mousseline, Waleski (916)

Fish

Canadian turbot a la d'Orleans (1304) Persillade potatoes (2774)

Remove

Loin of deer, cherry sauce (2168) Brussels sprouts sauted (2704)

Entrees

Pullet a la Mornay (1977)

Marrow squash with parmesan (2824)

Cases of English snipe a la Careme (2228) Green peas with shredded lettuce (2747)

Paquerette sherbet (3527)

Roast

Mallard ducks (2059) Salad

Hot Entremets Conde peaches (3081)

(Iced) Timbale, Algerian style (3580) Dessert