1933.--DINNER FOR 10 PERSONS (March).

FIRST COURSE.

Macaroni Soup.

Boiled Turbot and Lobster Sauce.

Salmon Cutlets.

ENTREES.

Compote of Pigeons.

Mutton Cutlets and Tomato Sauce.

SECOND COURSE.

Roast Lamb.

Boiled Half Calf's Head, Tongue, and Brains.

Boiled Bacon-cheek, garnished with spoonfuls of Spinach.

Vegetables.

THIRD COURSE.

Ducklings.

Plum-pudding.

Ginger Cream.

Trifle.

Rhubarb Tart.

Cheesecakes.

Fondues, in cases.

DESSERT AND ICES.

1934.--DINNER FOR 8 PERSONS (March).

FIRST COURSE.

Calf's-Head Soup.

Brill and Shrimp Sauce.

Broiled Mackerel a la Maitre d'Hotel.

ENTREES.

Lobster Cutlets.

Calf's Liver and Bacon, aux fines herbes.

SECOND COURSE.

Roast Loin of Veal.

Two Boiled Fowls a la Bechamel.

Boiled Knuckle of Ham.

Vegetables--Spinach or Brocoli.

THIRD COURSE.

Wild Ducks.

Apple Custards.

Blancmange.

Lemon Jelly.

Jam Sandwiches.

Ice Pudding.

Potatoes a la Maitre d'Hotel.

DESSERT AND ICES.

1935.--DINNER FOR 6 PERSONS (March).--I.

FIRST COURSE.

Vermicelli Soup.

Soles a la Creme.

ENTREES.

Veal Cutlets.

Small Vols-au-Vent.

SECOND COURSE.

Small Saddle of Mutton.

Half Calf's Head.

Boiled Bacon-cheek, garnished with Brussels Sprouts.

THIRD COURSE.

Cabinet Pudding.

Orange Jelly.

Custards, in gla.s.ses.

Rhubarb Tart.

Lobster Salad.

DESSERT.

1936.--DINNER FOR 6 PERSONS (March).--II.

FIRST COURSE.

Julienne Soup.

Baked Mullets.

ENTREES.

Chicken Cutlets.

Oyster Patties.

SECOND COURSE.

Roast Lamb and Mint Sauce.

Boiled Leg of Pork.

Pease Pudding.

Vegetables.

THIRD COURSE.