Summer Breakfast.
1st Course.—Melons.
2d Course.—Little fried perch, smelts, or trout, with a sauce Tartare, the dish garnished with shrimps and olives. Coffee, tea, or chocolate.
3d Course.—Young chickens, sautéd, with cream-gravy, surrounded with potatoes à la neige. Claret.
4th Course.—Poached eggs on anchovy-toast.
5th Course.—Little fillets of porter-house-steaks, with tomatoes à la Mayonnaise.
6th Course.—Peaches, quartered, sweetened, and half-frozen.