Green puree of asparagus soup .
Consomme a la D'Esclignac.
2 Fishes .
John Dory, Dutch sauce.
Red mullets with fine-herbs.
2 Removes.
Calf's head a la tortue.
SPring chickens and tongue a la printaniere.
4 Entrees.
Kromeskys of sweetbread a la Russe.
Lamb cutlets a la Duchess.
Salmis of quails with truffles.
Fillets of fowls a la Regence.
SECOND COURSE.
2 Roasts.
Turkey poults.
Ducklings.
2 Removes.
Iced pudding a la Nesselrode.
Small ramequins in cases.
6 Entremets.
Aspic of plovers' eggs.
Asparagus.
Strawberry jelly.
Vanilla ice cream.
Gooseberry tartlets.
Nougat of almonds a la Chantilly.