DINNER FOR 18 PERSONS. July.
Soup, à la Dauphine. [2 Soups.] Purée of asparagus, à la St. George
Crimped salmon, parsley and butter. [2 Fishes.] Fresh-water trout in cases with fine-
herbs.
Chicken patties, à la Béchamel.
Capon, à la Toulouse. [2 Removes.] Saddle of lamb, à a Printanière.
6 Entrées:
Chartreuse of vegetables, garnished with Scollops of fowls with cucumbers and
braized quails, fumet sauce. Suprême sauce.
Turban of fillets of rabbits, à la Royale, Mutton cutlets braized, garnished with
Financière ragout. asparagus peas.
Veal kernels, à la Villeroi, garnished Fillets of ducklings, with French-beans
with a purée of green-peas. and half glaze.
SECOND COURSE.
Pigeons. [2 Roasts.] Turkey poults.
Flemish gauffres. [2 Removes.] Iced pudding, à la Nesselrode.
6 Entremets:
Artichokes, à la Barigoule. Raspberry tartletts.
Stewed-peas, à la Française. Duchess loaves, garnished with fresh
Pine-apple jelly. currants.
Peach cheese, à la Chantilly.