French beans, Pastry.

bechamel.

Roast capon.

Soup puree of cucumbers. Salmon a la tartare. Rem. Poularde a la financiere garni petits pates. Two sweetbreads a Civet of leveret.

la jardiniere. Casserolettes of rice Fricassee of with curry of chicken.

oysters.

Fried soles. Rem. Sirloin of beef.

Second Course: Roast grouse. Plum pudding. Artichokes.

Small omelets Apple tart with italienne. custards.

Roast turkey poults.

Soup puree of cucumbers. Rem. Salmon a la tartare.

Poularde and oyster sauce. Vol-au-vent of Grenadins of veal chicken a la finan- with sorrel.

ciere.

Saute of beef and Curry of calf's cucumbers. head.

Turbot and lobster sauce. Rem. Saddle of mutton.

Second Course: Roast quails. Noyeau cream. Stewed cucumbers.

a la Chantilly. Vegetable marrow, Apple tart.

bechamel.

Roast chicken.

Soup a la Palestine. Rem. Turbot and smelts. Rem. Poularde and oyster sauce. Vol-au-vent a la Cutlets of lamb financiere. Italienne.

Hashed venison. Casseroles of rice with curry of rabbit. Salmon a la Tartare. Rem. Haunch of venison.

Second Course: Roast grouse. Chantilly a la Stewed crene. cucumbers.

Artichokes a la Cherry tart.

reine.

Roast turkey poults.

Side table. Neck of venison and ham.

Soup puree of cucumber. Rem. With roulade of veal haricot. Fricassee of Petit pates of chicken oysters.

financiere. Tendons of veal Cutlets of mutton with sorrel. Maintenon.

Fish, Rem. With saddle of mutton.

Second Course: Roast grouse. Apple tart. Artichokes.

Vegetablemarrow, Noyeau cream.

bechamel.

Roast turkey poults.

Soup creci. Rem. Trout and smelts.

Rem. With stewed beef, haricot sauce. Two sweetbreads Petit pates of larded with sorrel. oysters.

Fricassee of Cutlets of mutton chicken a la a la sobiese.

financiere.

Broiled haddocks. Rem. Roast leg of mutton.

Second Course: Roast turkey poults.

Apple tart. Artichokes.

Vegetable marrow Noyeau cream.

a la creme.

Roast ducklings.

Soup puree of cucumber. Rem. Aitch bone of beef. Two sweetbreads Chicken a la with tomatas. financiere.

Casseroles with Cutlets currie of oysters. Maintenon.

Turbot. Rem. Saddle of mutton.

Second Course: Roast turkey poults. Rem. Souffle.

Macaroni. Apple and rice a la meringue. Pastry. Stewed cucumbers.

Dressed crab.

Soup purge of cucumber. Mullet in paper-Bern. Tongue and chickens bechamel. Mutton cutlets a Casseroles with la sobiese. curry of rabbit.

Croquettes of Tendons of lamb sweetbreads. a la jardiniere.

Haddocks baked. Rem. Roast leg of mutton.

Second Course: Roast grouse.

Cabinet pudding. Stewed spinach.

Artichokes. Apple tart.

Roast turkey poults.

Soup creci. Rem. Mullet.

Rem. Stewed beef Espagnole. Cutlets of lamb Fricandeau au

Italienne. macedoine.

Two chickens a la Petit pates a la financiere. reine.

Salmon a la Tartare. Rem. Saddle of mutton.

Second Course: Roast grouse.

Cherry tart. Macaroni gratin.

Vegetable marrow Rice cake and bechamel. apple a la meringue.

Roast turkey poults.

Soup creci. Rem. Poularde with cucumber sauce. Two sweetbreads Mutton cutlets with sorrel. with tomatoes.

Fricassee of Blanquette of veal chicken a la and fricandeau.

financiere.

Turbot and lobster sauce. Rem. Saddle of mutton.

Second Course: Roast grouse.

Apple tart. Macaroni.

Vegetablemarrow, Ginger souffle.

bechamel.

Roast turkey poult.

Soup Palestine. Rem. Salmon a la Tartare. Rem. Fillet of veal bechamel. Chickens a la Petit pates a la financiere. reine.

Fricandeau au Casseroles of rice.

macedoine.

Mullet in paper. Rem. Leg of mutton roast.

Second Course: Roast leveret. Apple tart. Artichokes.

French beans, Cabinet pudding. bechamel. Side table. Roast grouse.

Tongue and vegetables.

Soup creci. Rem. Fried soles.

Rem. Aitch bone of beef. Petit pates of Grenadins of veal chicken. with sorrel.

Two chickens a la Saute of beef aux financiere. fines herbes.

Trout.' Rem. Roast leg of mutton.

Second Course: Roast Grouse. Rice cake and Vegetable marrow apple. Italienne.

French beans, Pastry.

bechamel.

Roast turkey poults.

Soup julienne. Rem. Fillets of soles maitre d'hotel. Rem. Stewed beef Espagnole. Two chickens Cutlets of mutton

. ragout meler. sobiese.

Petit pate of Tendons of veal oysters. with sorrel.

Haddocks broiled. Rem. Saddle of mutton.

Second Course: Roast grouse. Rem. Fondue.

Apple tart. Vegetable marrow, bechamel. Stewed peas. Cabinet pudding.

Roast turkey poult.

Soup creci. Rem; Poularde a la financiere.

Sweetbreads Petit pate a la larded with sorrel. reine.

Salmi of leveret. Blanquette of veal with fricandeau. Soles fried and boiled. Rem. Roast beef.

Second Course: Roast quails.

Plum pudding, Vegetable marrow brandy sauce. Italienne.

Artichokes. Plum tart.

Roast grouse.

September

Turtle.

Rem. Tongue and chickens, bechamel.

Petit pates Grenadins a la reine. with sorrel.

Sweetbreads with Fricassee a la tomatas. financiere.

Fish.

Rem. Saddle of mutton.

Second Course: Roast partridges. Cabinet pudding Stewed spinach.

Vegetable marrow, Apple tarts.

bechamel.

Roast turkey poults.

Turtle. Rem. Roast leg of mutton. Salmi of Two chickens a la grouse. financiere.

Petit pates Grenadin of veal, of oysters. with tomatas.

Turbot. Rem. Matelote of turtle fins.

Second Course: Roast partridges.

Apple tarts. Small omelets Italienne.

Artichokes. Cabinet pudding.