Early Spring Breakfast.
1st Course.—An Havana orange for each person, dressed on a fork (page 338).
2d Course.—Boiled shad, maître d’hôtel sauce; Saratoga potatoes. Tea or coffee.
3d Course.—Lamb-chops, tomato sauce. Château Yquem.
4th Course.—Omelet, with green pease, or garnished with parsley and thin diamonds of ham, or with shrimps, etc., etc.
5th Course.—Fillets of beef, garnished with water-cresses and little round radishes; muffins.
6th Course.—Rice pancakes, with maple sirup.