Crayfish soup.
Spey trout, parsley sauce.
2 Removes.
Boiled fowls, oyster sauce.
Glazed tongue a la jardiniere.
2 Entrees.
Lamb cutlets, asparagus peas.
Boudins of rabbits a la Reine.
SECOND COURSE.
2 Roasts.
Lobster salad.
Green goose.
4 Entremets.
Orange fritters.
Wine jelly.
Tapioca pudding.
Potatoes a la Lyonnaise.
Spring soup.
Brill with lobster sauce.
1 Remove.
Braized beef a la Napolitaine.
2 Entrees.
Fricot of fowl, poivrade sauce.
Mutton cutlets a la Soubise.
SECOND COURSE.
Roast Guinea fowl.
4 Entremets.
Spinach with cream.
Cheesecakes.
Lemon jelly in quarters.
D'Artois pastry.