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Custards.
Vanilla Cream.
Orange Jelly.
Cabinet Pudding.
Ice Pudding.
DESSERT.
1956.--DINNER FOR 8 PERSONS (April).
FIRST COURSE.
Spring Soup.
Slices of Salmon and Caper Sauce.
Fried Filleted Soles.
ENTREES.
Chicken Vol-au-Vent.
Mutton Cutlets and Tomato Sauce.
SECOND COURSE.
Roast Loin of Veal.
Boiled Fowls a la Bechamel.
Tongue.
Vegetables.
THIRD COURSE.
Guinea-Fowl.
Sea-kale.
Artichoke Bottoms.
Cabinet Pudding.
Blancmange.
Apricot Tartlets.
Rice Fritters.
Macaroni and Parmesan Cheese.
DESSERT.
1957.--DINNER FOR 6 PERSONS (April).
FIRST COURSE.
Tapioca Soup.
Boiled Salmon and Lobster Sauce.
ENTREES.
Sweetbreads.
Oyster Patties.
SECOND COURSE.
Haunch of Mutton.
Boiled Capon and White Sauce.
Tongue.
Vegetables.
THIRD COURSE.
Souffle of Rice.
Lemon Cream.
Charlotte & la Parisienne.
Rhubarb Tart.
DESSERT.
1958.--DINNER FOR 6 PERSONS (April).--II.
FIRST COURSE.
Julienne Soup.
Fried Whitings.
Red Mullet.
ENTREES.
Lamb Cutlets and Cuc.u.mbers.
Rissoles.
SECOND COURSE.
Roast Ribs of Beef.
Neck of Veal a la Bechamel.
Vegetables.
THIRD COURSE.
Ducklings.
Lemon Pudding.
Rhubarb Tart.
Custards.
Cheesecakes.
DESSERT.
1959.--DINNER FOR 6 PERSONS (April).--III.
FIRST COURSE.
Vermicelli Soup.
Brill and Shrimp Sauce.
ENTREES.
Fricandeau of Veal.
Lobster Cutlets.
