Flowers.
Veal Ragot.
_Second Course._
Saddle of Lamb.
Raised Pie.
Roast Fowls. Vase of Boiled Capon Flowers. and White Sauce.
Braised Ham.
Roast Veal.
_Third Course._
Almond Goslings, Lobster Salad.
Cheesecake removed by College Puddings.
Noyeau Jelly.
Italian Vase of Charlotte a la Cream. Flowers. Parisienne.
Inlaid Jelly.
Plovers" Ducklings, Eggs. removed by Tartlets.
Nesselrode Pudding.
DESSERT AND ICES.
1976.--DINNER FOR 12 PERSONS (May).
FIRST COURSE.
White Soup.
Asparagus Soup.
Salmon Cutlets. Boiled Turbot and Lobster Sauce.
ENTREES.
Chicken Vol-au-Vent.
Lamb Cutlets and Cuc.u.mbers.
Fricandeau of Veal.
Stewed Mushrooms.
SECOND COURSE.
Roast Lamb. Haunch of Mutton.
Boiled and Roast Fowls.
Vegetables.
THIRD COURSE.
Ducklings.
Goslings.
Charlotte Russe.
Vanilla Cream.
Gooseberry Tart. Custards.
Cheesecakes.
Cabinet Pudding and Iced Pudding.
DESSERT AND ICES.
1977.--DINNER FOR 10 PERSONS (May).
FIRST COURSE.
Spring Soup.
Salmon a la Genevese.
Red Mullet.
ENTREES.
Chicken Vol-au-Vent.
Calf"s Liver and Bacon aux Fines Herbes.
SECOND COURSE.
Saddle of Mutton.
Half Calf"s Head, Tongue, and Brains.
Braised Ham.
Asparagus.
THIRD COURSE.
Roast Pigeons.
Ducklings.
Sponge-cake Pudding.
Charlotte a la Vanille.
Gooseberry Tart.
Cream.
Cheesecakes.
Apricot-jam Tart.
DESSERT AND ICES.
1978.--DINNER FOR 8 PERSONS (May).
FIRST COURSE.
Julienne Soup.
Brill and Lobster Sauce.
Fried Fillets of Mackerel.