Turtle soup; Turbot a la Vatel; Fillets of sole a la Tartare.
THREE REMOVES.--Roast turkey, Perigueux sauce; Braized ham a la jardiniere; Spiced round of beef.
FOUR ENTREES.--Marrow patties; Salmi of pheasants a la financiere; Sweet breads a la Saint Cloud; Mutton cutlets a la Vicomtesse.
SECOND COURSE.--Woodcocks; Grouse; Mince pies; Plum pud ding.
SIX ENTREMETS.--Broccoli with Parmesan cheese; Italian creams; Croute a l'Amanas; Salad a la Rachel; Meringues a la Parisienne; Punch jelly.
No comments:
Post a Comment