DINNER FOR 14 PERSONS. July.
Brunôise-Printanière. [2 Soups.] Bisque of crayfish, à l'Anciènne.
John-Dory, lobster sauce. [2 Fishes.] Trout, à la Chevalière.
Croquettes of ox-palates.
Braized ham with broad beans. [2 Removes.] Poulards, à la Périgord.
4 Entrées:
Mutton cutlets, à la Pompadour, gar- Lamb's-sweetbreads larded, with purée
nished with a Macédoine. of artichokes.
Scolloped quails with almond sauce and Fillets of fowls, à la Belle-vue, with Su-
truffles, garnished with small crôus- prême and cucumbers.
tades of purée.
SECOND COURSE.
Spring-chickens. [2 Roasts.] Ducklings.
Dauphine fritters. [2 Removes.] Vanilla soufflés in cases.
4 Entremets:
French-beans, à la Maître d'Hôtel. Strawberry jelly.
Aspic of plovers' eggs and prawns. Profiterolles, à la vanille.