Le potage à la Julienne.
Baked haddock, Italian sauce.
2 Removes.
Braized neck of mutton en chevreuil.
Roast pheasant a la Chipolata.
2 Entrees.
Pork cutlets, tomata sauce.
Curried rabbit and rice.
SECOND COURSE.
Roast black game.
Omelet with oysters.
4 Entremets.
Potatoes a la Duchess.
Blanc-manger.
Apple tartlets.
Semolina pudding.
Giblet soup .
Turbot grilled, brown caper sauce.
1 Remove.
Braized leg of mutton a la Bernaise.
2 Entrees.
Ox-palates a la Florentine.
Chickens a la Tartare.
SECOND COURSE
Roast partridges.
Dressed broccoli.
4 Entremets.
Cintra fritters.
Noyeau jelly.
Mecca loaves.
Pine-apple pudding.