Caviare canapes (777)

Bonvalet omelet (2882)

Codfish tongues with chopped sauce (1141)

Truffled pigs' feet (1785)

Kernel of veal with thickened gravy (1521)

German salad with croutons (2664;

Broiled ptarmigan (2071)

Dessert

Bouillabaisse Parisian (1124) Eggs on a dish, Bienvenue (2911) Pork cutlets with mashed potatoes (1782) Poulpetonniere pigeons (2321) Broiled bear steak (2046) Pont-Neuf potatoes (2800) Stewed or compoted fruits (3686) Coffee (3701)

Oysters and lemons (803)

Eggs miroir a la Provencal (2351)

Chicken halibut baked with Parmesan (1172)

Blanquette of breast of veal a la Jacquart (1490)

Sauerkraut garnished (2819)

Beefsteak with fine herbs (1074)

Celery salad (2661)

Preserved large white currants (3678)

Westphalian ham (786)

Bertini omelet (2881)

Salt herring with mashed potatoes (1177)

Lamb carbonade a la Rambuteau (1667)

Broiled pullet, tartar sauce (1991)

Cream of biscuits with kirsch (3011)

Cheese (3697)

Dessert

Matelote a la mariniere, St. Mande (1201) Scrambled eggs with fine herbs (2939) Lambs' trotters, C'hantilly (1767) Hashed chicken, Ancient style (2292) Sarah potatoes (2802) Broiled teal duck (2067) Corn salad (2669) Souffled fritters with lemon peel (3048)

Chiffouade potatoes (807) Hard-boiled eggs, New York style (2864) Frostfish or whiting baked (1161) Lamb hash with bananas (2296) Potatoes a la Parmentier (2811) Rump steak a la Villageoise (1367) Apple tartlets (3327) Coffee (3701)

Quenelles of fish, Moutglas (2330) Turkey giblets, salamander (2033) Beef hash, Sam Ward (2288) Green peas. English style (2742) Veal kidneys a l'Anderson (1524) Broiled ptarmigan (2071) Rum omelet (3059) Fruits (3699)

Scrambled eggs with tomatoes (2946) Minced leg of mutton a la Lyonnaise (163?) Marchioness potatoes (2797) Veal kidneys a la Roederer (1525) Pigs' feet a la St. Menehould (1783) Mushrooms a la Raynal (2756) Apples with butter (2999) Dessert