MENU.

Huîtres.

Consommé de bœuf clair.

Croquettes de poisson.

Blanquette de volaille.

Bœuf rôti à la purée de pommes de terre.

Canards; céleri.

Punch à la Romaine.

Œufs pochés aux croûtes d’anchois.

Salade.

Bavaroix au café.

Pouding à la Nesselrode.

Fruits.

Café.

* * * * *

DINNER BILL OF FARE (_Summer_).

Clear amber soup.

Fried cuts of fish, with tomato-sauce.

Sweet-breads and cauliflowers (cream dressing over both).

Croquettes of chicken (in form of cutlets), with pease.

Roast lamb; caper-sauce; spinach.

Green corn served in husks.[L]

Sliced tomatoes, with Mayonnaise dressing.

Cheese; wafers; cucumbers.

Maraschino Bavarian cream, and fresh strawberries.

Ice-cream.

Fruits.

Practical Cooking and Dinner Giving A Treatise Containing Practical Instructions in Cooking; in the Combination and Serving of Dishes; and in the Fashionable Modes of Entertaining at Breakfast, Lunch, and Dinner · 第 703 / 772 题