DINNER FOR 20 PERSONS. April.
2 Soups.
Chiffonade spring soup. Bisque of crab, à la Fitzhardinge.
3 Fishes.
John-dory, Dutch sauce. Salmon, à la Royale.
Kromesky's of fowl, à la Russe.
2 Removes.
Braized rump of beef, à la Polo- Chickens, à la Chivry.
naise.
8 Entrées:
Mutton cutlets braized, with a purée of Vol'au'vent, à la Nésle.
chestnuts. Fillets of fowls, à la Maréchale.
Scollops of leverets, à la Périgueux. Lamb's-ears farcies, à la Dauphine.
Compôte of pigeons, à la Bourguignotte. Gremillons of veal, with purée of spinach.
Timable of macaroni, à la Mazarin.
SECOND COURSE.
Quails. Ducklings.
2 Roasts.
Vol'au'vent of damsons with Semolina soufflé.
iced custard.
2 Flanks.
Nougat, à la Parisienne. Brioche with candied citron.
8 Entremets:
French beans, à la Maître d'hôtel. Broccoli with Parmesan cheese.
Baton of eels with Montpellier butter. Apple of plover's eggs.
Pineapple cream. Strawberry jelly.
Parisian loaves. Green currant tartlets.