Pates.
Dressed Vegetable Fricandeau, or in a mould. Beef Olives.
Sorrel sauce.
+----------+ | | | Plateau. | | | Small +----------+ Small Ham, savoury Pies. glazed.
Macaroni in a mould.
Pates.
Breast of Veal, stewed white, as per receipt.
Dressed Eggs. Small Ragout of Any of the Brown Soups, Mutton.
removed by any of the dressed Fish.
Sideboard furnished with plain joint and vegetables of all sorts, pickles, &c.
SECOND COURSE.
Charlotte. Plover"s Eggs.
Grouse.
Tart.
Jelly. Custards.
+----------+ | | | Plateau. | | | Partridges. +----------+ Woodc.o.c.ks.
Trifle.
Fried Artichokes. Dressed Sea Kale.
Leveret.
THIRD COURSE.
Various Cheeses, with Red Herring.
Savoury Toasts.
+----------+ | | Radishes, Cuc.u.mbers, | Plateau. | Sausages, &c.
&c. | | +----------+
Savoury Toasts.
Potted Game.
DESSERT.
Ice Water, Chesnuts. removed by Walnuts.
Pineapple.
Various Cake.
Green Figs. Apples.
+----------+ | | | Plateau. | | | Filberts. +----------+ Grapes.
Various Cake.
Plums. Pears.
Ice Cream, removed by Peaches.
DINNER FOR TEN OR TWELVE PERSONS.
FIRST COURSE.
Scotch Collops, Brown Soup, Ragout of brown. removed by Ham.
Fish, removed by Boiled Turkey, white sauce.
Vol-au-vent Fricandeau, of Chicken. +----------+ with Spinach.
| | | Plateau. | | | Cutlets with +----------+ Rissoles Tomata sauce. of Fowl.
White Soup, removed by Dressed Fish, removed by Macaroni Roast Mutton. Pates in paste. of Veal.
Sideboard--salad, brocoli, mashed potatoes, cold pie, potted meats.
SECOND COURSE.
Orange Jelly. Peahen, Plum Puddings.
larded.
+----------+ | | Stewed Truffles. | Plateau. | Blancmange.
Tart, Two Eggs, with Sponge Cake, Wild Fowls. white sauce, with Custard. cheesecakes.
Sideboard, Sea Kale, Pickles, Greens, Potatoes.
THIRD COURSE.
Gruyere--Schabzieger.
b.u.t.ter. Celery.
Grated Parmesan.
+----------+ | | Radishes. | Plateau. | Cheese in | | square pieces.
Salad.