DINNER FOR 6 PERSONS. March.
1 Fish.
Brown purée of turnips soup.
Soles, à la Colbert.
2 Removes.
Boiled fowl, with broccoli. Roast leg of lamb.
2 Entrées:
Mutton cutlets sautées, with a purée of Vol-au-vent of godiveau, à la Finan-
potatoes. cière.
SECOND COURSE.
Roast widgeon.
3 Entremets:
Eggs brouillés, with asparagus-peas. Tapioca pudding, custard sauce.
German tourte of apples.