Potage aux pois verts.

Releve; une poularde a la reine.

Quatre Entrees: Cotelettes d'ag- Vol-au-vent a la neau a l'italienne. financiere.

Rissoles au salpi- Salmi de levraut.

con.

Poisson: Un turbot.

Releve; un gigot de mouton.

Deuxieme Service: Les cailles roties.

Une tourte des Les artichauts.

apricots. Boudin de raisin

Pois. a l'anglaise.

Les poulets rotis.

August

Soup creci. Rem. Stewed beef a 1 Espagnole. Hashed venison. Petit pates

Fricandeau with of oysters.

tomatas. Cutlets Maintenon.

Broiled salmon and fillets of soles. Rem. Leg of mutton.

Second Course: Roast grouse.

Damson tart. Macaroni.

Scalloped oysters. Almond pastry.

Roast turkey poults.

Soup creci. Rem. Poularde a la financiere. Salmi of grouse. Hashed venison. Petit pates of Grenadins of veal oysters. with tomatas.

Broiled salmon and fillets of soles. Rem. Roast sirloin of beef.

Second Course: Roast grouse. Plum pudding, Stewed spinach brandy sauce. with eggs.

Vegetable marrow Pastry.

Italienne.

Roast quails.

Soup Palestine. Rem. Poularde and oyster sauce. Salmi of grouse. Sweetbreads larded with sorrel. Cutlets of mutton Fillets of fowl a la sobiese. with tomatas.

Turbot. Rem. Saddle of mutton.

Second Course: Roast partridges. Cabinet pudding. French beans bechamel. Omelets Italienne. Apple tart. Roast turkey poults.

Soup creci. Bern. Tongue and two chickens a la reine. Hashed venison. Cutlets of mutton, piquante. Grenadins of veal Fillets of fowl with sorrel. with tomatoes.

Salmon and smelts. Rem. Saddle of mutton roast.

Second Course: Roast grouse. Apples and rice a la meringue. Eggs and spinach.

French beans Pastry.

bechamel.

Roast quails.

Soup a la Palestine. Rem. Roulade of veal au macedoine. Mutton cutlets Vol-au-vent a la and tomata. financiere.

Salmi of leveret. Two chickens a la reine. Turbot. Rem. Saddle of mutton.

Second Course: Three snipes and three quails roast. Plum tart. Stewed

Stewed spinach. cucumber.

Cabinet pudding. Roast grouse.

Soup julienne. Rem. Saute of fillets of soles maitre d'hotel. Rem. Calf's head a l'italienne. Two chickens a la Saute of beef with financiere. cucumbers.

Cutlets Maintenon. Grenadins of veal and sorrel. Fish. Rem. Leg of mutton, haricot beans.

Second Course: Roast turkey poults. Rem. Cabinet pudding.

Currant tart. Artichokes.

Stewed peas. Noyeau cream.

Dressed crabs.

Soup a la Palestine. Rem. Stewed beef and cucumber sauce. Haricot of Petit pates of mutton. oysters.

Two chickens a la Tendons of veal macedoine. with sorrel.

Salmon and smelts. Rem. Leg of mutton.

Second Course: Roast grouse.

Apple tart. Stewed spinach.

French beans. Ginger souffle.

Roast quails and snipes.

Soup a la Palestine. Rem. Tongue and two chickens a la reine. Petit pate's of Cutlets of mutton oysters. haricot.

Grenadins of veal Fillets of poularde with sorrel. au macedoine.

Salmon and soles. Rem. Saddle of mutton.

Second Course: Roast grouse. Apples and rice Stewed spinach. a la meringue. Plum tart.

Macaroni.

Roast turkey poults.

Soup creci. Rem. Aitch bone of beef. Fillets of fowl Vol-au-vent a la larded with financiere.

tomata. Cutlets of mutton Grenadins of veal a la sobiese. with sorrel.

Salmon a la Tartare. Rem. Haunch of venison.

Second Course: Roast grouse.

Cabinet pudding. Scalloped

Vegetable marrow, oysters.

bechamel. Damson tart.

Roast turkey poults.

Soup julienne. Rem. Stewed soles.

Braised beef, cucumber sauce.

Fricassee of Mutton cutlets chicken. and tomata.

Sweetbreads a la Vol-au-vent a la jardiniere. financiere.

Salmon a la tartare.

Rem. Saddle of mutton.

Second Course: Roast turkey poults. Chantilly a la Macaroni.

crime.

Prawns. Pastry.

Roast leveret.

Soup puree of cucumber. Rem. Two chickens a la financiere. Casserolettes of Cutlets of mutton rice a la reine. a la sobiese.

Saute of fillets of Petit pate of beef italienne. oysters.

Turbot and smelts. Rem. Aitch bone of beef.

Second Course: Roast turkey poults.

Rice cake and French beans.

apples. Eggs and sorrel. Pastry.

Leveret.

Ham on side table.

Soup puree of cucumber. Rem. Tongue and two chickens. Cutlets of mutton, Cutlets of veal a tomato sauce. la jardiniere.

Curry of rabbit. Petit pates of oysters. Turbot and lobster sauce. Rem. Saddle of mutton roast.

Second Course: Roast turkey poults.

Apple tart. Vegetable marrow, bechamel.

Eggs with sorrel. Cabinet pudding.

Potted game.

(Soup creci. Soles. Rem. Poularde and oyster sauce. Mutton cutlets, Curry of rabbit tomato sauce. and rice.

Petit pate's of Grenadins of veal chicken. with sorrel.

Haddocks. Rem. Leg of mutton roast.

Second Course: Roast leveret.

Rice cake and French beans, apples. bechamel.

Artichokes. Pastry.

Roast turkey poults.

Soup puree of cucumber. Rem. Two chickens with oyster sauce. Grenadins with Petit pates a la sorrel. reine.

Mutton cutlets Fricandeau aux

Italienne. tomatas.

Fillets of soles Italienne.

Rem. Roast lee of mutton.

Second Course: Roast quails. Chartreuse Russe. Scalloped oysters. French beans, Pastry.

bechamel.

Roast turkey poults.

Soup creci. Rem. Two chickens a. la financiere. Sweetbreads with Casserolettes of tomata. oysters curry.

Croquette au Mutton cutlets salpicon. Italienne.

Turbot and lobster sauce. Rem. Roast beef.

Second Course: Roast leveret.

Plum pudding. Stewed cucumber.