Consomme soup with quenelles.
Turbot with Dutch Sauce.
2 Removes.
Braised fillet of beef larded a la Chateaubriand.
Roast turkey with puree of mushrooms.
4 Entrees.
Oyster kromeskys a la Russe.
Pork cutlets, sauce Robert.
Partridges a la Prince of Wales.
Supreme of fowls with Macedoine
SECOND COURSE .
2 Roasts.
Pintail.
Snipes.
1 Remove.
Fondue of Parmesan cheese.
4 Entremets.
Salad a la Rachel.
Plombieres cream iced.
Vol-au-vent of greengages (preserved).
Braized celery, with brown sauce.