Bills of Fare for April french

Dinner for 6 or 8 Persons [a]

Crayfish soup.
Spey trout, parsley sauce.

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2 Removes.
Boiled fowls, oyster sauce.
Glazed tongue a la jardiniere.

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2 Entrees.
Lamb cutlets, asparagus peas.
Boudins of rabbits a la Reine.

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SECOND COURSE.
2 Roasts.
Lobster salad.
Green goose.

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4 Entremets.
Orange fritters.
Wine jelly.
Tapioca pudding.
Potatoes a la Lyonnaise.

Dinner for 6 or 8 Persons [b]

Spring soup.
Brill with lobster sauce.

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1 Remove.
Braized beef a la Napolitaine.

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2 Entrees.
Fricot of fowl, poivrade sauce.
Mutton cutlets a la Soubise.

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SECOND COURSE.
Roast Guinea fowl.

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4 Entremets.
Spinach with cream.
Cheesecakes.
Lemon jelly in quarters.
D'Artois pastry.