Dinner For 6 Persons. March

Paysanne soup.

1 Fish. Crimped skate fried, with capers' sauce.

Braized neck of mutton, a' [2 Removes.] Lark pudding, a la Chipolata.

l'lrlandaise. ----------

2 Entrees: Timbale of raviolis, a la Romaine. Chickens, a l'Allemande.

Second CouRse. Roast Duckling.

3 Entremets: Scolloped muscles. Cranberry tart.

Lemon and cinnamon cream.

Dinner For 6 Persons. March

Cream of rice soup, a la Victoria.

1 Fish. Fried Eels, a la Tartare.

Lamb's-head, a la Gallimauffre. [2 Removes.] Fowl, a la Dauphine.

2 Entrees : Beefsteaks, a la Francaise. Braized duck, a la Nivernaisy.

Second CouRse. Roast Pigeons.

3 Entremets: Jerusalem artichokes, a l' Espagnole. Cherry bread, a la Gotha. Puff-paste tartlets of rasberry-jam.

Dinner For 12 Persons. April

Spring soup. [2 Soups.] Bisque of crayfish, a la Malmesand butter sauce. ----------

--------- bury.

Crimped salmon, with, parsley [12 Fishes.] Perch, a la Stanley.

Calf's-head, a la Beauveau. [2 Removes.] Poulards and tongue, a la Ma-

--------- cedoine.

4 Entre'es:

Lamb cutlets, a la Duchesse. Boudins of lobster, a la Cardinal.

Fillets of fowls with asparagus-peas, Fritot of spring chickens, with Poi-Supreme sauce. vrade sauce.

Second Course. Guinea fowls, larded. [2 Roasts.'] Ducklings.

Steamed soufflee. [2 Removes.] Compiegne cake.

6 Entremets: Brocoli with white sauce. Gooseberry cream.

Spinach in small croustades. Flan of pears and rice, a la Conde.

Loaves, a la Parisienne. Cherry jelly.

Dinner For 12 Persons. April

Quenelles of fowl in consomme. [2 Soups.] Puree of young carrots, a' la Fau-

---------- bonne.

Spey trout, Dutch sauce. [3 Fishes.] Fillets of soles, a la Bagration.

Roast fore-quarter of lamb. [2 Removes.] Chickens, a la Printaniere.

4 Entre'es: Veal cutlets, a a Dreux. Fillets of mutton larded, with Toma-

Scollops of fowls with cucumbers. ta sauce.

Boudins of rabbit, a la Pompadour.

Second Course. Pigeons. [2 Roasts.] Turkey poults.

Ramequins, a la Sefton. [2 Re7noves.] Biscuits glaces, in cases.

6 Entremets. Seakale with white sauce. Gooseberry tartlets.

Mushrooms, au gratin. Pudding, a la Viennoise.

Vol-au-vent of Macedoine. Marbled cream.

Dinner For 16 Persons. April. Macaroni Clear Soup

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

Crimped turbot, lobster sauce. [2 Fishes.] Matelotte of eels, a la Bordediniere. --------

-------- laise.

Braized saddle of lamb, a la Jar- [2 Removes.] Poulards, a l' Estragon.

Shrimp patties, to be handed round.

6 Entre'es: Mutton cutlets with new potatoes. Sweetbreads larded, a la Parisienne.

Fillets of pigeons, a la Dauphine, with Fillets of ducklings, a la Bigarade French-beans. Quenelles of fowl, a la Perigueux.

Quails, augratin, with Financiere sauce.

Second CouRse. Peahen larded. [2 Roasts.] Green goose.

Brioche with cheese. [2 Removes.] Chocolate soufflee.

8 Entremets. Asparagus with white sauce. Vanilla cream.

French-beans, a la Poulette. Apricot tartlets.

Macedoine jelly. Porcupine of apples meringuee.

Pudding, a la Prince de Galles. Lobster salad.