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FOUR ENTREES. Marrow patties; Salmi of pheasants a la financiere; Sweet breads a la Saint Cloud; Mutton cutlets a la Vicomtesse. SECOND COURSE. Woodcocks; Grouse; Mince pies; Plum pud ding. SIX ENTREMETS. Broccoli with Parmesan cheese; Italian creams; Croute a l'Amanas; Salad a la Rachel; Meringues a la Parisienne; Punch jelly. THE form of invitations will be found on page 49.
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