Sweetbreads, Stewed Beef, Small
larded. with Beef
Vegetables. Pies.
Reindeer Tongues, Dressed Peas. Rissoles of
highly dressed in Veal and Ham,
sauce. served
in sauce.
Macaroni, +----------+ Dressed
with | | Eggs.
Parmesan | Plateau. |
cheese. | |
+----------+
Mutton Stuffed Cabbage. Supreme of
Cutlets Fowls.
glazed in
onion sauce.
Vol-au-vent. Roasted Turkey, Small breast
with truffles, of Veal
morels, chesnuts, &c. glazed brown, with
Peas under.
On the sideboard, fish sauces, cold pie, hot ham, saddle of mutton
roasted; pickles, cucumbers, salad, mashed potatoes, greens, and
cauliflowers, crumbs of bread, and grated Parmesan cheese. These
should be handed round, to eat with soup, or game, or fowl, if liked.