Potage

Puree de Pois (St. Germain).

Puree de Pommes de terre aux poireaux.

Poisson ...

Carrelets frites.

Aigrefin farcie au four.

Releve

Epaule d'Agneau a la puree d'Artichauts.

Entree ...

Bouchees a la Reine en belle vue.

Poulet a l' Estragon.

Rot .........

Chevreuil.

Pluviers.

Legumes ...

Salade aux Tomates.

Haricots verts,ou panache's, sautes au beurre.

Entremets sucres

Gelee au Kirsch, garnie de Cerises.

Bavaroise aux fraises.

Canape's d'Anchois.

Petits Filets de Sau-mon au diable.

* A bisque is understood to be a well-flavoured and garnished puree of crayfish, as above; but the same treatment of prawns, of lobster, and also of crab, produces excellent bisques. Some apply the term to certain purees of game, at the risk, perhaps, of rendering the meaning of the word uncertain.