Dessert and Ices
2115.—DINNER FOR 12 PERSONS (December).
FIRST COURSE.
Game Soup.
Clear Vermicelli Soup.
Codfish au gratin.
Fillets of Whitings à la Maître d’Hôtel.
ENTREES.
Filet de Boeuf and Sauce Piquante.
Fricasseed Chicken.
Oyster Patties.
Curried Rabbit.
SECOND COURSE.
Roast Turkey and Sausages.
Boiled Leg of Pork and Vegetables.
Roast Goose.
Stewed Beef à la Jardinière.
THIRD COURSE.
Widgeon.
Partridges.
Charlotte aux Pommes.
Mince Pies.
Orange Jelly.
Lemon Cream.
Apple Tart.
Cabinet Pudding.
Dessert and Ices
2116.—DINNER FOR 10 PERSONS (December).
FIRST COURSE.
Mulligatawny Soup.
Fried Slices of Codfish.
Soles à la Crême.
ENTREES.
Croquettes of Fowl.
Pork Cutlets and Tomata Sauce.
SECOND COURSE.
Roast Ribs of Beef.
Boiled Turkey and Celery Sauce.
Tongue, garnished.
Lark Pudding. Vegetables.
THIRD COURSE.
Roast Hare. Grouse.
Plum-pudding. Mince Pies.
Charlotte à la Parisienne.
Cheesecakes.
Apple Tart.
Nesselrode Pudding.
Dessert and Ices
2117.—DINNER FOR 8 PERSONS (December).
FIRST COURSE.
Carrot Soup.
Crimped Cod and Oyster Sauce.
Baked Soles.
ENTREES.
Mutton Kidneys à la Française.
Oyster Patties.
SECOND COURSE.
Boiled Beef and Vegetables.
Marrow-bones.
Roast Fowls and Water-cresses
Tongue, garnished.
Game Pie.
THIRD COURSE.
Partridges.
Blancmange.
Compôte of Apples.
Vol-au-Vent of Pears.
Almond Cheesecakes.
Lemon Pudding.
Dessert and Ices
2118.—DINNER FOR 6 PERSONS (December).—I.
FIRST COURSE.
Rabbit Soup.
Brill and Shrimp Sauce.
ENTREES.
Curried Fowl. Oyster Patties.
SECOND COURSE.
Roast Turkey and Sausages.
Boiled Leg of Pork. Vegetables.
THIRD COURSE.
Hunters’ Pudding.
Lemon Cheesecakes.
Apple Tart. Custards, in glasses.
Raspberry Cream.
Dessert
2119.—DINNER FOR, 6 PERSONS (December).—II.
FIRST COURSE.
Ox-tail Soup.
Crimped Cod and Oyster Sauce.
ENTREES.
Savoury Rissoles.
Fowl Scollops à la Béchamel.
SECOND COURSE.
Haunch of Mutton.
Boiled Chickens and Celery Sauce.
Bacon-cheek, garnished with Brussels Sprouts.
Vegetables.
THIRD COURSE.
Snipes.
Orange Jelly. Cheesecakes.
Apples à la Portugaise.
Apricot-jam Tartlets.
Soufflé of Rice.
Dessert
2120.—DINNER FOR 6 PERSONS (December).—III.
FIRST COURSE.
Vermicelli Soup.
Soles à la Maître d’Hôtel.
Fried Eels.
ENTREES.
Pork Cutlets and Tomato Sauce.
Ragoût of Mutton à la Jardinière.
SECOND COURSE.
Roast Goose.
Boiled Leg of Mutton and Vegetables.
THIRD COURSE.
Pheasants.
Whipped Cream.
Meringues. Compôte of Normandy Pippins.
Mince Pies. Plum-pudding.
Dessert.
2121.—DINNER FOR 6 PERSONS (December).—IV.
FIRST COURSE.
Carrot Soup.
Baked Cod.
Fried Smelts.
ENTREES.
Stewed Rump-steak à la Jardinière.
Fricasseed Chicken.
SECOND COURSE.
Roast Leg of Mutton, boned and stuffed.
Boiled Turkey and Oyster Sauce.
Vegetables.
THIRD COURSE.
Wild Ducks.
Fancy Pastry.
Lemon Cream.
Damson Tart, with bottled fruit.
Custards, in glasses.
Cabinet Pudding.
Dessert.