Julienne soup.
Soles au gratin.
1 Remove.
Braized leg of mutton a la Provencale.
2 Entrees.
Salmis of partridges with mushrooms.
Boudins of fowl a la Pompadour.
SECOND COURSE.
Roast wild duck.
Dressed spinach.
Souffle pudding.
Apple Charlotte.
Cressy soup.
Boiled Dublin Bay haddock, egg sauce.
1 Remove.
Boiled capon with broccoli and white sauce.
2 Entrees.
Mutton cutlets a la Reform.
Sweetbreads larded a la jardiniere.
SECOND COURSE.
Roast pheasant.
Macaroni au gratin.
Punch jelly.
Pear tartlets.