Menu
2138.—SERVICE A LA RUSSE (November).
Ox-tail Soup.
Soup à la Jardinière.
Turbot and Lobster Sauce.
Crimped Cod and Oyster Sauce.
Stewed Eels.
Soles à la Normandie.
Pike and Cream Sauce.
Fried Filleted Soles.
Filets de Boeuf à la Jardinière.
Croquettes of Game aux Champignons.
Chicken Cutlets.
Mutton Cutlets and Tomata Sauce.
Lobster Rissoles.
Oyster Patties.
Partridges aux fines herbes.
Larded Sweetbreads.
Roast Beef.
Poulets aux Cressons.
Haunch of Mutton.
Roast Turkey.
Boiled Turkey and Celery Sauce.
Ham.
Grouse.
Pheasants.
Hare.
Salad.
Artichokes.
Stewed Celery.
Italian Cream.
Charlotte aux Pommes.
Compôte of Pears.
Croûtes madrées aux Fruits.
Pastry.
Punch Jelly.
Iced Pudding.