Dinner for 30 persons.
_First Course._
Hare Soup.
Vase of
Purée of Grouse. Flowers. Pheasant Soup.
Soup à la Reine.
_Entrées._
Fillets of Hare
Salmi of en Chevreuil. Salmi of
Widgeon. Woodcock.
Perdrix au Choux.
Vase of
Lark Pudding. Flowers. Game Patties.
Curried Rabbits.
Salmi of Salmi of
Woodcock. Fillet of Pheasant Widgeon.
and Truffles.
_Second Course._
Larded Pheasants.
Leveret, larded and
stuffed.
Cold Pheasant Pie Vase of Hot raised Pie of
à la Perigord. Flowers. mixed Game.
Grouse.
Larded Partridges.
_Third Course._
Pintails.
Quails.
Snipes. Ortolans.
Vase of
Flowers.
Golden Plovers. Widgeon.
Teal.
Wild Duck. Snipes.
Woodcocks.
_Entremets and Removes._
Boudin à la Nesselrode.
Apricot Maids
Tart. Dantzic Jelly. of Honour.
Vol-au-Vent Vase of Gâteau
of Pears. Flowers. Génoise Glacé.
Charlotte Russe.
Maids of Compôte of
Honour. Plum-pudding. Apples.
_Dessert._
Strawberry-Ice
Cream.
Olives. Figs.
Pineapples.
Preserved Dried
Cherries. Grapes. Fruit.
Filberts. Pears. Walnuts.
Wafers. Vase of Biscuits.
Flowers.
Ginger-Ice Cream. Orange-Water Ice.
Apples.
Dried Preserved
Fruit. Grapes. Cherries.
Pears.
Figs. Olives.
Lemon-Water Ice.