Grouse soup.
Salmon souchet.
2 Removes.
Chicken pie a l'Anglaise.
Roast sirloin of beef.
4 Entrees.
Veal cutlets larded a la Regence.
Braized partridges with cabbage, &c.
Quenelles of fowl a l'Estragon.
Civet of leveret a la Bordelaise
SECOND COURSE.
2 Roasts
Capon.
Grouse.
1 Remove.
Coffee souffle.
4 Entremets.
Artichokes a la Barigoule.
Damson cheese a la Chantilly.
Vol-au-vent of greengages.
Profitrolles with chocolate.
Soup a la bonne femme.
Fillets of soles a la ravigote.
1 Remove.
Roast saddle of mutton.
2 Entrees.
Salmis of grouse.
Sweetbreads larded, with spinach.
SECOND COURSE
Roast hare.
Italian salad.
4 Entremets.
Tomatas au gratin.
Flanc of pears and rice.
Punch jelly.
Damson tart.