Desserts and Ices
2059.—DINNER FOR 8 PERSONS (September).
FIRST COURSE.
Flemish Soup.
Turbot, garnished with Fried Smelts.
Red Mullet and Italian Sauce.
ENTREES.
Tendrons de Veau and Truffles.
Lamb Cutlets and Sauce Piquante.
SECOND COURSE.
Loin of Veal à la Béchamel.
Roast Haunch of Venison.
Braised Ham.
Grouse Pie.
Vegetables.
THIRD COURSE.
Roast Hare.
Plum Tart.
Whipped Cream.
Punch Jelly.
Compôte of Damsons.
Marrow Pudding.
Dessert
2060.—DINNER FOR 6 PERSONS (September).
FIRST COURSE.
Game Soup.
Crimped Skate.
Slices of Salmon a la Genévése.
ENTREES.
Fricasseed Sweetbreads.
Savoury Rissoles.
SECOND COURSE.
Sirloin of Beef and Horseradish Sauce.
Boiled Leg of Mutton and Caper Sauce.
Vegetables.
THIRD COURSE.
Roast Partridges.
Charlotte Russe.
Apricots and Rice.
Fruit Jelly.
Cabinet Pudding.
Dessert
2061.—DINNER FOR 6 PERSONS (September).—II.
FIRST COURSE.
Thick Gravy Soup.
Fillets of Turbot à la Crême.
Stewed Eels.
ENTREES.
Vol-au-Vent of Lobster.
Salmi of Grouse.
SECOND COURSE.
Haunch of Venison.
Rump of Beef à la Jardinière.
Hare, boned and larded, with Mushrooms.
THIRD COURSE.
Roast Grouse.
Apricot Blancmange.
Compôte of peaches.
Plum Tart.
Custards.
Plum-pudding.