Dessert

1958.—DINNER FOR 6 PERSONS (April).—II.

FIRST COURSE.
Julienne Soup.
Fried Whitings.
Red Mullet.

ENTREES.
Lamb Cutlets and Cucumbers.
Rissoles.

SECOND COURSE.
Roast Ribs of Beef.
Neck of Veal à la Béchamel.
Vegetables.

THIRD COURSE.
Ducklings.
Lemon Pudding.
Rhubarb Tart.
Custards.
Cheesecakes.

Dessert.

1959.—DINNER FOR 6 PERSONS (April).—III.

FIRST COURSE.
Vermicelli Soup.
Brill and Shrimp Sauce.

ENTREES.
Fricandeau of Veal.
Lobster Cutlets.

SECOND COURSE.
Roast Fore-quarter of Lamb.
Boiled Chickens.
Tongue.
Vegetables.

THIRD COURSE.
Goslings.

Sea-kale.
Plum-pudding.
Whipped Cream.
Compôte of Rhubarb.
Cheesecakes.

Dessert.

1960.—DINNER FOR 6 PERSONS (April).—IV.

FIRST COURSE.
Ox-tail Soup.
Crimped Salmon.

ENTREES.
Croquettes of Chicken.
Mutton Cutlets and Soubise Sauce.

SECOND COURSE.
Roast Fillet of Veal.
Boiled Bacon-cheek garnished with Sprouts.
Boiled Capon. Vegetables.

THIRD COURSE.
Sea-kale. Lobster Salad.
Cabinet Pudding.
Ginger Cream.
Raspberry Jam Tartlets.
Rhubarb Tart. Macaroni.