Dinner For 12 Persons. October. Brunoise Soup

[2 Soups.] Hare soup, a' la St. George.

Fillets of whitings, a la Royale. [2 Fishes.] Baked gurnets, with Piquante

---------- sauce.

Capon,with rice. [2 Removes.] Roast haunch of mutton.

4 Entre'es. Salmis of woodcocks, a la Minute. Fillets of beef sautes in their glaze.

Polpettes of rabbit, a' l' ltalienne. Mince and grill of fowl, a la Bechamel.

Second Course. Larks. [2 Roasts.] Pheasants.

Coburg cake. [2 Removes.] Iced pudding, a la Duchess

--------- of Kent.

4 Entremets: Spinach, au jus. Apples, a la Portuguaise.

Eggs brouilles, with truffles. Russian lemon-jelly.

Dinner For 12 Persons. October. Flemish Soup

[2 Soups.] Puree of pheasant, a la Conde.

Slices of Cod, broiled, a la Mai- [2 Fishes.] Fillets of gurnets, a' l' ltalienne.

tre d' Hotel. ---------

Chickens, a l'lvoire. [2 Removes.] Haunch of roebuck, a l'Alleree of spinach. Quenelles of fowl, a la Marechale.

--------- mande.

4 Entre'es : Veal cutlets, bread-crumbed, with pu- Partridges, a la Bresilienne.

Haricot of mutton, a la Nivernaise.

Second Course. Black game. [2 Roasts.] Golden plovers.

Parmesan fritters. [2 Removes.] Ginger pudding.

4 Entremets: Jerusalem artichokes, a la Bechamel. Punch jelly. Portugal onions, a' l' Espagnole. Genoese cakes, a la Chantillly.

Dinner For 18 Persons. November

Julienne. [2 Soups.] Bisque of snipes, a la Bonnesauce. ----------

--------- bouche.

Crimped skate fried, with capers' [2 Fishes.] Matelotte of carp and eels.

Pheasants, a la Financiere. [2 Removes.] Braized rump of beef, a la Fla-

---------- mande.

6 Entre'es:

Pate-chaud of partridges, a la Chasseur. Blanquette of fowl, with truffles. Chartreuse, a la Parisienne. Braized carbonnades of mutton, a la

Pork cutlets, a' L' Aurore. Bretonne.

Fillets of grouse, with fumet sauce.

Second Course. Capon. [2 Roasts.] Teal.

Cheese fondu. [2 Removes.] Apple fritters.

6 Entremets: Macaroni, a la Napolitaine. Russian charlotte, a' la vanille.

Turnips glace?, with sugar. Darioles, with ratafias.

Orange-jelly, a l'Anglaise. Bread-and-butter pastry.

Dinner For 18 Persons. November

Consomme' of pheasant, with [2 Soups.] Cream of pearl barley, a la Vic-quenelles. ------- toria.

Spitchcocked eels. [2 Fishes.] Crimped haddocks, Dutch sauce.

Roast haunch of mutton. [2 Removes.] Black game, a la Montagnarde.

6 Entre'es: Pate-chaud of ox-palates, a' l' ltalienne. Quenelles of fowl, a la D'Orsay. Chartreuse of tendons of veal, gar- Mutton cutlets, a la Provencale. nished with a Jardiniere. Scollops of fowls, with truffles.

Fritot of chickens, with Tomata sauce.

Second Course. Wild ducks. [2 Roasts.] Partridges.

Krapfen. [2 Removes.] Coffee souffle.

6 Eniremets: Group of Perigord-truffles. Mirlitons, with apricot.

Brocoli, with Parmesan cheese. Lemon-jelly in quarters.

Pear with rice, a la Conde. Maraschino Bavarian cream.