Dinner, 8 To 10 Persons. Menu

Soup

Raviolos with Nizam pearls (359)

Remove

Haddock, Holland style (1165)

Entrees

Loin of pork a la Reglain (1796) Cucumbers breaded, English style (3732)

Fillets of young rabbit a la Bienvenue, garnished with croquettes (2143) String beans a la Pettit (2827)

Roast

Squabs in earthenware saucepan (2018) Salad

Hot Entremets Peaches a la Conde (3081)

(Ice) Biscuit glace, Diplomate (3435) Dessert

Dinner, 8 To 10 Persons. Menu

Soup

Crabs a la Loubat (303)

Remove

Black bass with sweet peppers (1097) Viennese potatoes (2812)

Entrees

Mutton cutlets a la Macedoine (1594) Baked eggplant (2738)

Mallard duck with celery, half-glaze (2060)

Braised pullet with jelly (2570)

Roast

Partridges with water-cresses (2102) Salad

Hot Entremets Custard cream with apples (3014)

(Ice) Plombiere d'Alencon (3483) Dessert

Dinner, 8 To 10 Persons. Menu

Soup Consomme a la Dubarry (229)

Side Dish

Attereaux of turkey (842)

Fish

Canadian turbol a la d'Orleans (1304) Potatoes persillade (2774)

Remove

Mutton with Gastronome potatoes (1642) Asparagus, Countess (2693J

Entrees

Turkey with cepes (2030)

Risot with Piedmontese truffles (2981)

Young hare, Castiglione (2077) Teltow turnips with chestnuts (2849)

Champagm punch (3504)

Roast

Redhead ducks (2063)

Salad

Hot Entremets Peaches a la Colbert (3080)

(Ice) Bomb with prunelle (3443) Dessert

Dinner, 8 To 10 Persons. Menu

Soup

Consomme, Andalouse (216)

Side Dish Timbales, Soubise (986)

Fish

Striped bass with fine herbs (1112) Potato tartlets (2810)

Remove

Redhead duck. Bareda (2062) Artichoke bottoms, Mornay (2686)

Entrees

Veal cutlets. Pogarski (2273)

Green peas, housekeeper's style i2744i

Fillets of young rabbit a la Lavoisier (2144) Brussels sprouts a la Baroness (2703)

Paradise sherbet (3525)

Roast

Pullets (1996) Salad

Hot Entremets Chestnut croquettes (3017)

(Ice) Fiori di latte, Orlandini (3468)