Dinner For 8 Persons. May

Bisque of Prawns.

Trout, Dutch sauce. [2 Fishes.] White bait.

Roast poulard, a l'ltalienne. [2 Removes.] Boiled leg of lamb and spinach.

Patties of ox-piths au jus.

2 Entries: Pigeon cutlets, a la Dauphine. Scollops of fillets of beef, a la Claremont.

Second Course. Plovers'eggs, plain. [2 Roasts.] Green-goose.

1 Remove. Apricot souftle.

4 Entremets: Green peas plain. Burnt cream, au caramel.

New potatoes, au gratin. Strawberry tartlets.

Dinner For 8 Persons. May. Puree Of Green Peas, A La Victoria

Scollops of fillets of gurnets, [2 Fishes.] Boiled mackerel, a la Maitre

Dutch sauce. --------- d' hotel.

Poulard and rice. [2 Removes.] Beefsteak pie.

Mazarine patties.

2 Entre'es: Lambs' sweetbreads larded, with purge Blanquette of fowls, garnished with of asparagus. cucumbers farcied. .

Second Course. Russian salad. [2 Roasts.] Leveret.

1 Remove. Brown-bread pudding, cherry sauce.

4 Entremets: French beans, a la Poulette. Marygolds of puff-paste.

Macaroni, a la Creme. Celestine charlotte of strawberries.

Dinner For 8 Persons. May. Puree Of Fowls, A La Celestine

Crimped soles, Dutch Sauce. [2 Fishes.] Red mullets in cases with fine-

--------- herbs.

Chickens, a la Reine. [2 Removes.] Ribs of beef, a la mode.

Lobster patties.

2 Entre'es: Boudins of rabbit, a la Richelieu. Mutton cutlets with stewed peas.

Second Course. Crayfish plain. [2 Roasts.] Ducklings.

1 Remove. Pancakes with apricot.

4 Entremets: New potatoes, a la creme. D'Artois of strawberry-jam.

Macaroni, au gratin. Maraschino jelly.

Dinner For 8 Persons. May. Desclignac Soup, With Asparagus Points

Small turbot, lobster sauce. [2 Fishes.] Epigramme of fillets of trout.

Braized green-goose, a la Fla- [2 Removes.] Roast quarter of lamb, a la mande. ---------- Maitre d'hotel.

Soft roes of mackerel fried in batter, Gascony sauce.

2 Entre'es: Chickens, a la Florentine. Tendons of veal, with a Macedoine of vegetables.

Second Course. Canapes of anchovies. [2 Roasts.] Turkey-poult larded.

1 Remove. Flemish gauffres.

4 Entremets: Seakale, a la Bechamel. Orange-flower cream.

New potatoes, ala Maitre d'hotel. Raspberry tartlets.

Dinner For 36 Persons. May

Turtle soup (clear). [4 soups] Turtle soup (full).

Soup, a la Sevigne. Puree of fowls, a la Princesse.

Crimped salmon, lobster sauce. Turbot. a la Vatel.

White bait. [4 Fishes.] Turbot, a la Vatel.

Granada ham braized, garnished Fillet of beef larded, a la Napoliwith a Macedoine. [4 Removes.] taine.

Calf's-head, a la Tortue. Poulards, a la Godard.

Kronieskys Of lobsters, to be handed round.

12 Entries: 2 Fillets of quails, a l'ancienne. 2 Quenelles of fowl, a l'essenoe.

2 Scollops of Fowls with cucumbers. 2 Pates-chauds of leverets, a la Pe-2 Lamb cutlets bread-crumbed, gar- rigueux.

nished with puree of mushrooms. 2 Timbales of raviolis, a la Romaine.

Second Course.

Pigeons larded. [3 Roasts] Spring chickens.

Peahen larded.

Krapfen with apricot. [3 Removes.] Fondu of Parmesan.

Iced pudding, a la Chesterfield.

Savoy cake, a la Vanille. [2 Flanks.] Sultana of spun sugar.

16 Entremets: 2 Groups of large Perigord truffles. 2 Aspics garnished with plovers' eggs. 2 Stewed peas, a la Francaise. 2 Red currant and raspberry-jellies.

2 Asparagus with white sauce. 2 Pine-apple cheeses, a la Chantilly.

2 Cherry tartlets. 2 Peaches au riz, a la Conde