August - Garden Party - 100 Persons. Ambigu - 200 Persons

Radishes (808) Butter (775) Olives (800) Caviar (778) Salted almonds (3696)

Marinated cauliflower (776)

Potato salad with herring (2653)

Celery (779) Gherkins (785) Red cabbage, marinated, English style (776) Chow-chow (791)

Hard-boiled eggs on canapes (777) Anchovy salad (773)

Slices of salmon with jelly (2578) Roasted peacock adorned with its plumage (2552) Galantine of suckling pig (2498) Kernel of veal with mayonnaise tomatoed sauce (2527) Beef a la mode (2433) Capon legs with truffles (1826) Cold snipe pie (2567)

Lobster with mayonnaise (2534)

Small " pain" of chicken a la Freycinet (2544) Galantine of gosling, melon shaped (2489) Pork liver terrine (2551) Japanese salad (2636)

Barlow sandwiches (812) Rillettes (809)

Slices of bread and butter (820) Sandwiches with anchovies (816)

French roll sandwiches, American style (816)

Assorted ice cream (3538)

Fancy cakes (3364) Fruits (3699)

Claret punch (3714) Lemonade (3713)

Iced coffee (3609) Iced chocolate (3608)

Supper For 300 Persons - English Service. Bill Of Fare. Large Pieces

Chicken pie (2554) Ribs of beef a la bourgeoise (2431)

Ham glazed with sugar (2522) Turkey in daube (2616)

Entrees

Ballotines of quails a la Tivolier (2426) Decorated dame of salmon (2576) Cutlets of pheasant in chaudfroid (2477) Smoked red beef tongues (2608)

Lamb cutlets, Imperial (2471) Galantine of pullet a la Mozart (2497)

Lobster salad, American style (2638) Chicken mayonnaise (2625)

Reserve

Chickens (2469) and tongues (2608)

Terrine of pork liver (2602)

Pastry Pieces

Fleury cake (3237) Nougatine cake (3251)

Savoy biscuit (3231) Iced baba (3227)

Sweet Dishes Of Small Pastries And Ices

Pear tartlets (3337) Lozenges (3349)

Espagnolettes (3346) Apricot nougat (3319)

Nantes cakes (3352) Small fancy ices (3538)

Japanese cakes (3347) Biscuits glaces (3438) " Pain" of bananas, Havanese (3195)

Malakoff cream (3150) Surprise Bavarois (3132)

Jelly with fruit and kirsch (3187)

Hot Service On Sideboard

Bisque of clams a la Hendrick (197) Cream of barley, Vienna style (249) Nizam pearls (316)

Roast pullets (1996)

Souper Buffet Et Assis De 400 Personnes. Menu Buffet. Chaud

Consomme1 de gibier (192)

Mousseline Isabelle (912)

Huitres a la Hollandaise (1066)

Huitres frites a la Orly (1060)

Bouchees a la Victoria (942)

Quenelles de tetras a la Londonderry (2332) Petoncles a la Brestoise (1074)

Queues de homard a la Stanley (1042) Terrapene a la Baltimore (1083) Cafe (3701) The (3704)

Froid

Saumon de l'Oregon ;'i la Venitienne (2587) Filet de boeuf aux croustades macedoine (2440) Galantine de dinde a la Berger (2499) Langue de boeuf ecarlate en arcade (2607) Becasses a la Valere (2619) Aspic de foies gras (2411)

Mousseline de kingfish a la Briere (2536) Poulet roti garni de ge\6e (2469)

Mayonnaise de poulet (2625) Salade de homard a l'Americaine (2638)

Sandwichs de gibier (814) Rillettes (809) Canapes (777)

Entremets Sucres Et Dessert

Pouding Valois (3211) Gelee aux framboises (3183)

Gateau Vacheriu a la creme (3264) Savarin a la Valence (3259)

Glaces Variees

Fruits (3699) Petits fours (3364) Bonbons (3642) Devises (3653)

Champagne glace (3710)

Le souper est dresse en buffet, ensuite servi sur des petites tables de cinq a dix couverts, on decoupe le froid que Ton dresse sur des petits plats que l'on place sur chacune des tables ainsi que le hors d'oeuvre froid. Avant de servir l'entremet sucre et le dessert on remplace le froid et le hors d'oeuvre par les gelees poudings, gateaux, fruits, etc. Le chaud est au choix des convives.