Dinner For 16 Persons. April

Clear turtle soup. [2 Soups.] Soap, a la Hollandaise.

Haddocks, egg sauce. [2 Fishes.] Turbot, a la creme, an gratin.

Lobster patties, to be handed round.

Fillet of beef, a l'Allemande. [2 Removes.] Capon, a la Perigueux.

6 Entries: Braized carbonnades of mutton, a la Fricandeau, with puree of spinach.

Macedoine. Casserole of rice, a la Reine, with ber sauce. Pate-chaud of quails, a la Bourguig-

Lamb cutlets bread-crumbed, cucum- plovers' eggs.

Fillets of pigeons, a la de Luynes. notte.

SecoNd Course. Spring chickens. [2 Roasts.] Leverets.

Small fondus, in cases. [2 Removes.] Pine-apple fritters.

8 Entremets: Crotes with mushrooms. Bavarian strawberry cream.

Asparagus-peas, a la Francaise. Cheese cakes.

Vol-au-vent of rhubarb. Calf's-feet wine jelly.

Savarin cake. Salade de volaille.

Dinner Fob 20 Persons. April. Chiffonade Spring Soup

[2 Soups.] Bisque of crab, a la Fitzhardinge

John-Dory, Dutch sauce. [2 Fishes.] Salmon, a la Royale.

Kromeskys of fowl, a la Russe.

Braized rump of beef, a la Polo- [2 Removes.] Chickens, a la Chivry.

naise. -------of chestnuts. Fillets of fowls, a la Marechale.

8 Entre'es: Mutton cutlets braized, with a puree Vol-au-vent, a la Nesle.

Scollops of leverets, a la Perigueux. Lamb's-ears farcied, a la Dauphine. Compote of pigeons, a' la Bourguignotte. Grenadins of veal, with, puree of spinach. Timbale of macaroni, a la Mazarin.

Second Course. Quails. [2 Roasts.] Ducklings.

Vol-au-vent of damsons with [2 Removes.] Semolina souffle'e.

iced custard. ---------

Nougat, a la Parisienne. [2 Flanks.] Brioche with candied citron.

8 Entremets: French beans, a la Maitre d' hotel. Brocoli with Parmesan cheese.

Bastion of eels with Montpellier butter. Aspic of plovers' eggs. Pine-apple cream. Strawberry jelly.'

Parisian loaves. Green-currant tartlets.

Dinner For 20 Persons. April

Spring soup. [2 Soups.] Bisque of quails a la Prince

--------- Albert.

Mackerel, Fennel sauce. [2 Fishes.] Trout, a la Parisienne.

Rissole'e, a la Milanaise.

Poulards, a la Printaniere. [2 Removes.] Roast fillet of beef larded, Ma-

--------- deira sauce.

8 Entre'es.

Fillets of chickens, with a puree of Epigramme of Lamb, with asparatruffles. gus-peas.

Cutlets of sweetbreads, a la D'Uxelles. Boudins of fowl, a la Reine. Noix of veal, a la St. Cloud. Fillets of rabbits larded, with a pu-

Timbale of nouilles, a la Chasseur. ree of endives.

Border of potato, garnished with scollops of leverets.

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

Ramequins with Gruyere. [2 Removes. ] Iced pudding, a la Princesse

-------- Alice.

Cake, a la Victoria. [2 Flanks.] Large Meringue, a la Chantilly.

8 Entremets: Perigord truffles (boiled in mirepoixj. Aspic of fillets ot fowl, a la Belle-vue. Asparagus with white sauce. Pomegranate jelly.

Lobster salad with a border of plovers' Bavarian coffee cream.

eggs. Tourte of apricots, a l'Allemande.

Croquante of Genoese cake.