Clear vermicelli soup.
Salmon grilled a la Tartare.
2 Removes.
Roast leg of lamb.
Fowl a la financiere.
3 Entrees.
Croquettes of fowl.
Fillets of beef sautes a la Chateaubriand.
Compote of pigeons with peas, &c.
SECOND COURSE.
Roast grouse.
German salad.
4 Entremets.
Compiegne cake with apricot.
Peaches and rice.
Pine-apple jelly.
Artichokes a la Lyonnaise.
Le potage a la Marcus Hill.
Les truites a la Provencale.
2 Removes.
Roast neck of venison.
Grouse pie a l'Anglaise.
3 Entrees.
Mutton cutlets with cauliflowers.
Fowls sautes a la Marengo
Tendons of veal with stewed peas.
SECOND COURSE
Roast capon.
Aspic of prawns.
4 Entremets.
Apricot fritters.
Italian cream.
Filbert tartlets.
French beans dressed.