BILLS OF FARE

1887.--DINNER FOR 18 PERSONS.

_First Course._

Mock Turtle Soup, removed by Cod's Head and Shoulders.

Stewed Eels. Vase of Red Mullet. Flowers.

Clear Oxtail Soup, removed by Fried Filleted Soles.

_Entrées._

Riz de Veau aux Tomates.

Ragoût of Vase of Cotelettes de Pore Lobster. Flowers. à la Roberts.

Poulet à la Marengo.

_Second Course._

Roast Turkey.

Pigeon Pie.

Boiled Turkey and Vase of Boiled Ham. Celery Sauce. Flowers.

Tongue, garnished.

Saddle of Mutton.

_Third Course._

Charlotte Pheasants, Apricot Jam à la Parisienne. removed by Tartlets. Plum-pudding.

Cream. Vase of Cream. Flowers.

Snipes, removed by Pommes à la Condé.

We have given above the plan of placing the various dishes of the 1st Course, Entrées, 2nd Course, and 3rd Course. Following this will be found bills of fare for smaller parties; and it will be readily seen, by studying the above arrangement of dishes, how to place a less number for the more limited company. Several _menus_ for dinners _à la Russe,_ are also included in the present chapter.

1888.--DINNER FOR 12 PERSONS (January).

FIRST COURSE. Carrot Soup à la Crécy. Oxtail Soup. Turbot and Lobster Sauce. Fried Smelts, with Dutch Sauce.

ENTREES. Mutton Cutlets, with Soubise Sauce. Sweetbreads. Oyster Patties. Fillets of Rabbits.

SECOND COURSE. Roast Turkey. Stewed Rump of Beef à la Jardinière. Boiled Ham, garnished with Brussels Sprouts. Boiled Chickens and Celery Sauce.

THIRD COURSE. Roast Hare. Teal. Eggs à la Neige. Vol-au-Vent of Preserved Fruit. 1 Jelly. 1 Cream. Potatoes à la Maître d'Hôtel. Grilled Mushrooms.