DESSERT AND ICES.

2001.--DINNER FOR 6 PERSONS (June).--I.

FIRST COURSE.

Spring Soup.

Boiled Salmon and Lobster Sauce.

ENTREES. Veal Cutlets and Endive.

Ragot of Duck and Green Peas.

SECOND COURSE.

Roast Loin of Veal.

Boiled Leg of Lamb and White Sauce.

Tongue, garnished.

Vegetables.

THIRD COURSE.

Strawberry Cream.

Gooseberry Tartlets.

Almond Pudding.

Lobster Salad.

DESSERT.

2002.--DINNER FOR 6 PERSONS (JUNE).--II.

FIRST COURSE.

Calf's-Head Soup.

Mackerel a la Maitre d'Hotel.

Whitebait.

ENTREES.

Chicken Cutlets.

Curried Lobster.

SECOND COURSE.

Fore-quarter of Lamb and Salad.

Stewed Beef a la Jardiniere.

Vegetables.

THIRD COURSE.

Goslings.

Green-Currant Tart.

Custards, in gla.s.ses.

Strawberry Blancmange.

Souffle of Rice.

DESSERT.

2003.--DINNER FOR 6 PERSONS (JUNE).--III.

FIRST COURSE.

Green-Pea Soup.

Baked Soles aux fines herbes.

Stewed Trout.

ENTREES.

Calf's Liver and Bacon.

Rissoles.

SECOND COURSE.

Roast Saddle of Lamb and Salad.

Calf's Head a la Tortue.

Vegetables.

THIRD COURSE.

Roast Ducks.

Vol-au-Vent of Strawberries and Cream.

Strawberry Tartlets.

Lemon Blancmange.

Baked Gooseberry Pudding.

DESSERT.

2004.--DINNER FOR 6 PERSONS (JUNE).--IV.

FIRST COURSE.

Spinach Soup.

Soles a la Creme.

Red Mullet.

ENTREES.

Roast Fillet of Veal.

Braised Ham and Spinach.

SECOND COURSE.

Boiled Fowls and White Sauce.

Vegetables.

THIRD COURSE.

Leveret.

Strawberry Jelly.

Swiss Cream.

Cheesecakes.

Iced Pudding.