(Served a la Russe)
2 Soups.
Turtle
Spring soup.
3 Fishes .
Turbot, lobster sauce.
Crimpt salmon, Dutch Sauce.
Whitebait
3 Removes.
Roast haunch of venison.
Boiled capons a la Toulouse.
Braized ham with Windsor beans.
3 Entrees.
2. Lamb cutlets a la Princesses.
2. Boudins of fowl a la Lucullus.
2. Fillets of duckling with green peas.
SECOND COURSE.
3 Roasts.
Quails.
Leverets.
Spring chickens.
3 Removes.
Pate de foies gras.
Iced Plombieres cream.
Baba with wine whip.
3 Dressed Vegetables.
Asparagus.
French beans.
Stewed peas
3 Entremets.
2. Macedoines of Fruit Iced.
2. Strawberry tartlets.
2. Russian Charlottes a la vanille.