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ENTREES Lamb Cutlets and Cuc.u.mbers.
Lobster Patties.
SECOND COURSE.
Roast Fillet of Veal.
Boiled Leg of Lamb.
Asparagus.
THIRD COURSE.
Ducklings.
Gooseberry Tart.
Custards.
Fancy Pastry.
Souffle.
DESSERT AND ICES.
1979.--DINNER FOR 6 PERSONS (May).--I.
FIRST COURSE.
Vermicelli Soup.
Boiled Salmon and Anchovy Sauce.
ENTREES.
Fillets of Beef and Tomato Sauce.
Sweetbreads.
SECOND COURSE.
Roast Lamb.
Boiled Capon.
Asparagus.
THIRD COURSE.
Ducklings.
Cabinet Pudding.
Compote of Gooseberries.
Custards in Gla.s.ses.
Blancmange.
Lemon Tartlets.
Fondue.
DESSERT.
1980.--DINNER FOR 6 PERSONS (May).--II.
FIRST COURSE.
Macaroni Soup.
Boiled Mackerel a la Maitre d'Hotel.
Fried Smelts.
ENTREES.
Scollops of Fowl.
Lobster Pudding.
SECOND COURSE.
Boiled Leg of Lamb and Spinach.
Roast Sirloin of Beef and Horseradish Sauce.
Vegetables.
THIRD COURSE.
Roast Leveret.
Salad.
Souffle of Rice.
Ramekins.
Strawberry-jam Tartlets.
Orange Jelly.
DESSERT.
1981.--DINNER FOR 6 PERSONS (May).--III.
FIRST COURSE.
Julienne Soup.
Trout with Dutch Sauce.
Salmon Cutlets.
ENTREES.
Lamb Cutlets and Mushrooms.
Vol-au-Vent of Chicken.
SECOND COURSE.
Roast Lamb.
Calf's Head a la Tortue.
Vegetables.
THIRD COURSE.
Spring Chickens.
Iced Pudding.
Vanilla Cream.
Clear Jelly.
Tartlets.
Cheesecakes.
DESSERT.
