Dinner for Eight Persons.
First Course.
| Dressed Asparagus. | Patés of Veal and Ham. | |
| Fish, removed by Loin of Mutton, rolled with Tomata sauce. | ||
| Dressed Tongues. | Plateau. | Beef Olives. Stewed Spinach. |
| Soup, removed by Roast Neck of Veal, with rich white sauce and Mushrooms. | ||
| Macaroni. | Stewed Spinach. |
Sideboard, a bouilli, a joint, pickles, plain boiled vegetables, &c.
Second Course.
| Dressed Eggs. | Stewed Pigeons, removed by a Fondu. | Dressed French beans. |
| Apple Tart. | Plateau. | Four small Plum Puddings. |
| Fried Artichokes. | Roast Fowl, with Water Cresses, removed by Souffle. | Dressed Ham. |
When a plain roast fowl, there should be on the sideboard egg sauce or bread sauce; if a plain duck, wine sauce or onion sauce.
Cheese Course.
Various Cheeses,
Bologna Sausages,
Pickles.
Savoury Toasts,
&c. &c.
Dessert.
| Ice Cream, removed by a large Cake stuck with Sweetmeats. | ||
| Oranges. | Brandy Cherries. | Dry Preserves. |
| Plateau. | ||
| Wet Preserves. | Apples. | |
| Brandy Peaches. | ||
| Strawberries. |