DESSERT AND ICES.

2096.--DINNER FOR 12 PERSONS (November).

FIRST COURSE.

Hare Soup.

Julienne Soup.

Baked Cod.

Soles a la Normandie.

ENTREES.

Riz de Veau aux Tomates.

Lobster Patties.

Mutton Cutlets and Soubise Sauce.

Crotades of Marrow aux fines herbes.

SECOND COURSE.

Roast Sirloin of Beef.

Braised Goose.

Boiled Fowls and Celery Sauce.

Bacon-cheek, garnished with Sprouts.

THIRD COURSE.

Wild Ducks.

Partridges.

Apples a la Portugaise.

Bavarian Cream.

Apricot-jam Sandwiches.

Cheesecakes.

Charlotte a la Vanille.

Plum-pudding.

DESSERT AND ICES.

2097.--DINNER FOR 8 PERSONS (NOVEMBER).

FIRST COURSE.

Mulligatawny Soup.

Fried slices of Codfish and Oyster Sauce.

Eels en Matelote.

ENTREES.

Broiled Pork Cutlets and Tomata Sauce.

Tendrons de Veau a la Jardiniere.

SECOND COURSE.

Boiled Leg of Mutton and Vegetables.

Roast Goose.

Cold Game Pie.

THIRD COURSE.

Snipes.

Teal.

Apple Souffle.

Iced Charlotte.

Tartlets.

Champagne Jelly.

Coffee Cream.

Mince Pies.

DESSERT AND ICES.

2098.--DINNER FOR 6 PERSONS (NOVEMBER).

FIRST COURSE.

Oyster Soup.

Crimped Cod and Oyster Sauce.

Fried Perch and Dutch Sauce.

ENTREES.

Pigs' Feet a la Bechamel.

Curried Rabbit.

SECOND COURSE.

Roast Sucking-Pig.

Boiled Fowls and Oyster Sauce.

Vegetables.

THIRD COURSE.

Jugged Hare.

Meringues a la Creme.

Apple Custard.

Vol-au-Vent of Pears.

Whipped Cream.

Cabinet Pudding.

DESSERT.

2099.--DINNER FOR 6 PERSONS (NOVEMBER).--II.

FIRST COURSE.

Game Soup.

Slices of Codfish and Dutch Sauce.

Fried Eels.

ENTREES.