Dinner For 18 Persons. July

Soup a la Dauphine. [2 Soups.] Purge of asparagus, a la St.

--------- George.

Crimped salmon, parsley and [2 Fishes.] Fresh-water trout in cases with butter. -------- fine-herbs.

Chicken patties, a la Bechamel.

Capon, a la Toulouse. [2 Removes.] Saddle of lamb, a' la Printaniere.

6 Entre'es.

Chartreuse of vegetables, garnished Scollops of fowls with cucumbers with braized quails, fumet sauce. and Supreme sauce.

Turban of fillets of rabbits, a la Royale, Mutton cutlets braized, garnished

Financiere ragout. with asparagus peas.

Veal kernels, a la Villeroi, garnished Fillets of ducklings, with Frenchwith a puree of green-peas. beans and half glaze

Second Course. Pigeons. [2 Roasts.] Turkey poults.

--------

Flemish gauffres. [2 Removes.] Iced pudding, a la Nesselrode.

6 Entremets: Artichokes, a la Barigoule. Raspberry tartlets.

Stewed-peas, a la Francaise. Duchess loaves, garnished with

Pine-apple jelly. fresh currants.

Peach cheese, a la Chantilly.

Dinner For 18 Persons. July

Consomme of fowl with que- [2 Soups.] Puree of green-peas, a la Ferney.

nelles. ---------

Water-souchet of fillets of soles. [2 Fishes.] Sturgeon, a la Cardinal.

Kromeskys of lobsters.

Poulards, a la Parisienne. [2 Removes.] Haunch of venison.

6 Entre'es.

Mazarine of fillets of whitings, a la Pate chaud of leverets, a la Perigueux.

Venitienne. Scollops of sweetbreads, a la Marepuree of artichokes. Fricassee of spring chickens, a la with a Macedoine of vegetables.

Lamb-cutlets, bread crumbed, with chale, with puree of mushrooms.

Fillets of pigeons, a la de Luynes, urguignonne.

Second Course. Green-goose. [2 Roasts.] Quails.

Brioche with cheese (hot). [2 Removes.] Vol'au'vent of currants and raspberries, with an iced

--------- custard-croam.

8 Entremets: Young broad-beans, a la Poulette. Bavarian cream of pistachios.

Cucumbers farcied, with Espagnole Panachee jelly.

sauce. Almond gauffres, filled with straw-

Italian salad in a border of aspic-jelly. berries and cream.

Darne of salmon, with Montpellier German tourte of apricots.

Ball Supper for 300 Persons. Summer.

8 Grosse-pieces, on ornamental stands.

2 Raised pies of fowls and ham with truffles, garnished with jelly.

2 Gelantines of poulards, with aspic-jelly.

2 Hams ornamented with aspic jelly. 2 Boars'-heads, ornamented with aspic-jelly.

48 Cold entre'es, dished up on silver plates:

6 Groups of plovers' eggs, garnished with aspic jelly. 6 Plates of cold roast fowls with do.

( cut up ). 6 Plates of tongue, in slices, garnished with aspic-jelly.

6 Lobster salads. 6 Mayonaises of fowl. ' 6 Mayonaises of fillets of salmon. 6 Entrees of lamb-cutlets, a la Bellevue. 6 Entre'es of chaud-froid fricassees of chickens.

36 Cold roast fowls, and 4 tongues, to be kept in reserve for the purpose of replenishing those entre'es as they are eaten.

8 Grosse-pieces of pastry, on stands:

2 Savoy cakes, a la vanille.

2 Nougats of almonds and pistachios.

2 Croquantes.

1 Baba. 1 Victoria cake.

16 Entremets of small pastry,

Cherry tartlets,

Strawberry and apricot tartlets.

Fenchonnettes, with orange flowers.

Genoese cakes, with almonds.

Apricot nougats.

Florentines.

Madelines.

Duchess loaves.

Mecca loaves. Polish cakes. Cheese-cakes. Queen's cakes. Small meringues. Almond gauffres. Puff-paste mosaic tartlets. Petits-choux, with pistachios.

36 Moulds of jellies ana creams.

6 Currant jellies, garnished with peaches. 6' Cherry jellies. 6 Russian Charlottes.

6 Pine-apple jellies.

6 Macedoine jellies.

6 Strawberry Charlottes.

3 Soups, to be served from the buffet.

Spring soup. Vermicelli clear soup.

Puree of fowls or cream of barley.

24 Hot roast fowls.

French beans, new potatoes.

Public Dinner for 300 Persons. Summer.

Spring soup. [3 Soups.] Puree of fowls, a la Reine.

Turtle soup ("full and clear).*

24 Dishes of Fish.

6 Turbots, with lobster sauce.

6 Salmon, Dutch and parsley sauces.

6 Fillets of mackerel, a la Ravigotte 6 Fried fillets of soles.

8 Haunches of venison. 48 Roast fowls ("hot).

48 Hot Entre'es :

8 Of sweetbreads larded, with puree of artichokes. 8 Of beefsteaks, a la Francaise. 8 Of scollops of fowls with cucumbers.

8 Of lamb-cutlets breadcrumbed, with Macedoine. 8 Of cutlets of quails, a la Marechale, with stewed peas.

8 Of chickens, a la Marengo.

48 Cold Entre' es:

8 Of lobster salads.

8 Of fillets of fowls, a la Belle-vue.

8 Of salads of fillets of soles and salmon.

8 Of Mayonaises of chickens. 8 Of sliced galantine with jelly, 8 Of aspics of plovers' eggs.

12 Grosse pieces, on ornamental stands:

3 Raised pies, garnished with aspic-jelly. 3 Grouds of large crayfish.

3 Groups of large perigord truffles. 3 Hams garnished with aspic-jelly.

12 Grosse pieces of pastry, on stands:

3 Brioches, with dried cherries and candied citron ("hot).

3 Cobourg cakes (in high moulds),

(hot). 3 Nougats, a la Parisienne.

Grosse meringues, a la Chantilly.

48 Entremets of small pastry, on ornamental stands:

8 Of Genoese cakes, with pistachios and apple-jelly. 8 Of apricot puff-paste tartlets. 8 Of Parisian loaves.

8 Of currant and raspberry tartlets. 8 of Profitrolles (half with coffee, half with chocolate). 8 Of Darioles, a la vanille.

48 Moulds of jellies and creams:

8 Peach jellies.

8 Cherry jellies.

8 Italian creams and blanc-mangers.

8 Macedoine jellies, 8 Bavarian strawberry creams. 8 Penachee jellies (with apricot cream in the centre).

48 Entremets of dressed vegetables:

12 Of new potatoes, a la creme. 12 Of stewed-peas, a la Francaise.

12 Of artichokes, a l'ltalienne. 12 Of French-beans, a la Maitre d' Hotel.

* Serve 12 tureens of turtle, 6 of clear, and 6 of full-dressed turtle; 6 tureens of spring soup, and 6 of puree of fowl, a la Reine.