Dinner For 8 Persons. February. Ox-Cheek Soup, A La Flamande

Brill, lobster sauce. [2 Fishes.] Baked Gurnets, Italian sauce.

Fillet of beef, Poivrade sauce. [2 Removes.] Braized Ducks, with turnips.

Tourte of godiveau, a la Ciboulette.

2 Entries: Boudins of pheasant, a la Victoria. Veal cutlets, a la Regence.

Second Course. German salad. [2 Roasts.] Woodcocks.

1 Remove. Macaroni pudding.

4 Entremets: Jerusalem artichokes, a l'Espagnole. Quarters of oranges filled with trans-Eggs brouilles, with truffles. parent jelly.

Almond Gauffres, a la creme.

Dinner foe 20 Persons. February. Soup a la Sevigne. [2 Soups.] Cream of rice, a la Chasseur

Salmon, lobster sauce. [2 Fishes.] Slices of crimped Cod broiled,

---------- a la Maitre d'hotel.

Ham, a la Parisienne [2 Removes.] Poulards, a la Royale.

Kromeskys of oysters.

8 Entrees: Fillets of rabbits larded, a l'ancienne. Lamb cutlets, with Macedoine of Fricasseeof chickens,a' la St. Lambert. vegetables.

Pate-Chaud of larks, a la Perigueux. Fricandeau, with purge of artichokes. Border of rice, with puree of fowl, a la Fillets of partridges, with fumet.

Polonaise. Mazarine of fat livers, a la Financiere.

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

Iced pudding, a la Syrienne. [2 Removes.] Souffle tartlets, a la D'Artois.

Nougat of almonds. [2 Flanks.] Savoy cake in the form of a swan.

8 Entremets: Aspic of lobsters, with mayonaise. Charlotte of apricots.

Russian salad. Orange jelly, garnished with oranges.

Spinach with cream. Florentines, with pistachios.

Brocoli with Parmesan cheese. Cherry tartlets.

Dinner for 20 Persons. February. Purge of pheasant. [2 Soups.] Brunoise soup

Crimped soles, Dutch sauce. [2 Fishes.] Fillets of turbot, a la Parisienne.

Turkey, a la Perigueux. [2 Removes.] Braized roll of beef, a la D'Or-

---------- leans.

Marrow patties.

8 Entre'es: Potato border, garnished with scol- Mutton cutlets, a la Duchesse.

lops of Larks. Fillets of fowls a l'ecarlate with Su-

Turban of ox-palates, au gratin. preme sauce.

Fillets of widgeons, a la Gasconne. Sweetbreads larded, a la Monarque.

Calf's-ears, a la Tortue. Quenelles of partridge, a l'Allemande.

Second Course. Hares. [2 Roasts.] Black game.

Small fondus in cases. [2 Removes.] Polish Baba.

Sultana of spun sugar. [2 Flanks.] Meringue, & la Parisienne.

8 Entremets: Truffles, a la Piemontaise. Variegated jelly, a la Victoria.

Crayfish, a la Poulette. Bavarian coffee cream.

Seakale with white sauce. Apricot nougats.

Brussels sprouts with Maitre d' hotel Mirlitons. sauce.

Dinner For 24 Persons. February

Puree of turnips, a la Jardiniere. [2 Soups.] Barley in consomme, a la Princesse.

John-Dory, Dutch sauce. [3 Fishes.] Salmon, a la Regence.

Fried smelts.

Calf's head, a la Financiere. [2 Removes.] Chickens, a la Montmorency.

Fillet of beef, a la Napolitaine. [2 Flanks.] Grenada ham, with spinach.

8 Entre'es: 2 Lamb Cutlets, a la Chevreuse. 2 Fillets of Woodcocks, a la Valencay.

2 Scollops of fowls, with cucumbers. 2 Timbales of macaroni, a la Chasseur.

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

Talmouses with cheese. [2 Removes.] Iced Pudding, a la Prince Albert.

Croquante of Ratafias. [2 Flanks.] Cake, a la Parisienne.

12 Entremets.

French truffles, an champagne. Braized celery, a l'Espagnole.

Scolloped oysters in small shells. Brocoli, with. Bechamel sauce.

Aspic, a la Reine. Mayonaise of fillets of soles.

Bavarian cream of preserved rasberries. Pine-apple jelly.

Mosaic tartlets of apricots. • Neapolitan cake, a la Chantilly.

Macedoine jelly. Charlotte a la Russe.