Dinner For 8 Persons. June

Soup, a la Colbert.

1 Fish. Paupiettes of fillets of gurnets, a la Cardinal.

Braized ham, with spinach. [2 Removes.] Roast fillet of veal, a l'Anglaise.

Croustades a la Monglas.

2 Entries: Fricassee of chickens, a la Bour- Mutton cutlets, a la Maintenon.

guignoune.

Second Course. Plovers' eggs plain. [2 Roasts.] Guinea fowls.

1 Remove. Souffle of rice.

4 Entremets: Stewed peas, a la Francaise. Vol' au' vent garnished with a Mace-

Braized lettuces, a' l' Espagnole. doine of fruits.

Noyau cream.

Dinner For 8 Persons. June

Soup, a la Ferney.

1 Fish. Spitchcocked eels, with piquante sauce.

Ox-piths fried in batter, with Tomata sauce.

Chickens, a l'Espagnole. [2 Removes.'] Boiled neck of mutton.

2 Entre'es. Lamb cutlets broad-crumbed, with Young rabbits sautes with fine-herbs, stewed-peas.

Second Course. Italian salad. [2 Roasts.] Quails.

1 Remove. Fritters, a la Dauphine.

4 Entremets: French beans, a la creme. Peach jelly.

Crayfish, a la Poulette. Queen's cakes.

Dinner For 18 Persons. June. Quenelles Of Rabbit In Consomme

[2 Soups.] Bisque of lobsters, a la Stanley.

Crimped turbot, lobster sauce. [2 Fishes.] Mullets, a la Chesterfield.

"White bait.

Chickens, a l'Allemande. [2 Removes.] Calf's-head, a' la Marigny.

6 Entrees:

Croustades of soft roes of mackerel, a Fillets of ducklings with green-peas-la Ravigotte. Salmis of quails, a la Bordelais. .

Chartreuse, a la Parisienne. Veal cutlets larded, with a puree of

Epigramme of lambs' sweetbreads, a endives, la Macedoine.

Second Course. Turkey-poult. [2 Roasts.] Leverets.

Ramequins in cases. [2 Removes.] Iced pudding, a la Prince of

--------- Wales.

6 Entremets: Asparagus with sauce. Ginger cream.

New potatoes, a la creme. Vol' au' vent of strawberries and

Cherry jelly garnished with cherries. cream.

Parisian nougats.

Dinner For 18 Persons. June. Consomme With Lettuces And Peas

[2 Soups.] Macaroni, a la Medicis.

Salmon trout with parsley and [2 Fishes.] Sturgeon, a la Beaufort.

butter sauce. ---------

Bouchees of whitings, a la Pompadour.

Poulards, a la Belle-vue. [2 Removes.] Haunch of venison.

6 Entries: Mazarine of fat livers, a la Toulouse. Mutton cutlets braized, a la Niver-Chartreuse of vegetables, garnished naise.

with tendons of veal. Fillets of fowls, a la Valencay.

Lamb's-ears, a la Tortue. Boudins of rabbit, a la Reine.

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

Large meringue with iced cream. [2 Removes.] Compiegne cake.

8 Entremets : French-beans sautes with butter. Pine-apple cheese, a la Chantilly.

Stewed-peas, a la Francaise. Fanchonettes with vanille.

Red-currant jelly garnished with Flan of cherries, peaches. Aspic of prawns.

Plovers' eggs.