This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Menu of a notable dinner given by Earl Cadogan at Chelsea House to the royalties in London. Covers were laid for forty-eight. The company included the King of Denmark, the King of Greece the King of the Belgians, the Crown Prince of Austria, the Prince and Princess of Wales and Princesses Louise and Victoria of Wales, the Crown Prince and Crown Princess of Portugal, the Crown Prince of Sweden, the Grand Duke and Grand Duchess Serge of Russia, the Duke of Aosta, Prince and Princess William of Prussia, the Infante Antonio and the Infanta Euialie, and the Heriditary Prince and Princess of Meiningen.
Consomme a la Royale. Crfime d'Asperges.
Poulardes aux Pruneaux.
Salad'es Russe ec Tomates.
Bavarois a la Montreuil.
Souffles de Praises.
Saumon du Rhin, sauce Hollandaise, et sauce.
Piece de bceuf, a la jardiniere.
Poulardes a la Toulouse.
Fonds d'artichants a la moelle.
Glaces historiees. Fruits. Fromage.