Dinner For 12 Persons. July

Vermicelli clear soup. [2 Soups.] Brown pure'e of turnips, a la

---------- Conde.

Fried flounders. [2 Fishes.] Char, a la Genoise.

Noukles, with Parmesan.

Fillet of beef, Chevreuil sauce. [2 Removes.] Chickens and tongue, a la Prin-

--------- taniere.

4 Entries:

Cutlets of breasts of lamb, a la Ville- Quenelles of lobster, a la Vertpre.

roi, with French-beans. Pate-chaud of young rabbits with

Compote of pigeons with peas. fine-herbs.

Second Course. Peahen larded. [2 Roasts.] Ducklings.

Parmesan fritters. [2 Removes.] Polish Baba.

4 Entremets: Young broad-beans, a la Poulette. Peaches with rice, a la Conda.

Aspic of prawns, a la Russe. Puff-paste platts.

Dinner For 12 Persons. July. Consomme Soup, A La Xavier

[2 Soups.] Green-peas soup, a la Fabert.

Whitebait. [2 Fishes.] Salmon, a l'Ecossaise.

Shrimp patties.

Poulard, a' la Godard. [2 Removes.] Necks of lamb larded, a la Ma-

--------- cedoine.

4 Entries : Mutton cutlets bread-crumbed and Tendons of veal on a border of vegebroiled, with shalot gravy. tables, garnished with peas.

Vol' au' vent, a la Financiere. Blanquette of fowls, a' l' ecarlate.

Second Course. Guinea fowls. [2 Roasts.] Quails.

Omelette soufflee. [2 Removes.] Coburg cake.

4 Entremets: Cucumbers farcied, a l'essence. Tourte of currants and raspberries.

Stewed-peas, a la Francaise. Blanc-manger.

Dinner For 14 Persons. July

Spring soup. [2 Soups.] Cream of pearl-barley, a la Prin-

--------- taniere.

Crimped pe.ch, Dutch sauce. [2 Fishes.] Salmon, a la Marechale.

Rissoles of lamb's brains, a l'Allemande.

Chickens a la Florentine. [2 Removes.] Small ribs of beef, a la Fla-

--------- mande.

4 Entre'es:

Grenadins of veal with stewed-peas. Boudins of whitings, with a ragout Cutlets of pigeons, a la Dauphine, gar- of crayfish tails.

nished with Bourguignotte ragout. "Fricassee of chickens, a la Paysanne.

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

Puff-paste ramequins. [2 Removes.] Souffle pudding of semolina.

4 Entremets : Lobster salad, with plovers' eggs, Artichokes, a la Lyonnaise.

Charlotte Russe, garnished with fruits. Vol'au'vent of cherries.

Dinner Foe 14 Persons. July. Brunoise-Printaniere

[2 Soups.] Bisque of crayfish, a l'Ancienne.

John-Dory, lobster sauce. [2 Fishes.] Trout, a la Chevaliere.

Croquettes of ox-palates.

Braized ham with broad-beans. [2 Removes.] Poulards, a la Perigord.

4 Entries:

Mutton cutlets, a la Pompadour, gar- Lamb's-sweetbreads larded, with punished with a Macedoine. ree of artichokes.

Scollops of quails with fumet sauce Fillets of fowls, a la Belle-vue with and truffles, garnished with small Supreme and cucumbers, croustades of puree.

Second Course. Spring-chickens. [2 Roasts.] Ducklings.

Dauphine fritters. [2 Removes.] Vanilla souffles in cases.

4 Entremets: French beans, a a Maitre d' Hotel. Strawberry jelly.

Aspic of plovers' eggs and prawns. Profitrolles, a la vanille.