(Christmas Dinners)

Soup

Consomme, with Italian pastes.

Oyster.

Fish

Turbot, Hollandaise sauce with capers.

Brill and Tartare Sauce.

Releve or Remove

Turkey stuffed with Chestnuts, or fresh Truffles. Fillet of Beef, Horse-radish Sauce.

Entree ...

Souffle' of Fowl, Sauce with fresh Truffles.

Westphalian Goose Breast with Winter Spinach.

Roast

Game in Season.

Entremets

Spinach in gravy.

Slewed Celery.

Plum Pudding, Brandy Sauce.

Mince Pies. Chartreuse of Oranges.

Welsh Rarebit.

Devilled Biscuit.

Eight more menus follow here, in French, requiring for their proper execution a first-class cook. Two are for winter, two for spring, and four for the autumn, as illustrations of more finished dishes than those previously given; all of which, although excellent and typical combinations, meriting the highest care and talent when available, are also within the reach of most middle-class households where an interest in cookery exists.