DINNER FOR 14 PERSONS. July.
Spring soup. [2 Soups.] Cream of pearl-barley, à la Prin-
tanière.
Crimped perch, Dutch sauce. [2 Fishes.] Salmon, à la Maréchale.
Rissoles of lamb's brains, à l'Allemande.
Chickens, à la Florentine. [2 Removes.] Small ribs of beef, à la Flamande.
4 Entrées:
Grenadine of veal with stewed-peas. Boudins of whitings, with a ragout of
Cutlets of pigeons, à la Dauphine, gar- crayfish tails.
nished with Périgueux ragout. Fricassée of chickens, à la Paysanne.
SECOND COURSE.
Capon. [2 Roasts.] Leverets.
Puff-paste ramequins. [2 Removes.] Soufflé pudding of semolina.
4 Entremets:
Lobster salad, with plovers' eggs. Artichokes, à la Lyonnaise.
Charlotte Russe, garnished with fruits. Vol'au'vent of cherries.