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FOUR ENTREMETS.-Salad, a la Rachel; Vol-au-vent of preserved greengages; Plombieres cream iced; Braized celery with brown sauce. TWO REMOVES. Boiled fowls, oyster sauce; Glazed tongue A la jardiniere. Two ENTREES. Lamb cutlets, asparagus, peas; Boudins of rabbits, a la Reine. SECOND COURSE. Lobster salad; Green goose.
They could see nothing of his face, nothing but the shape of him, yet the women were sure he made a wistful appeal. Many were affected; the anxiety to hear him was intense, the squeezing fearful. An enormous fish-seller from the Lago di Garda, who had come in express, leaned over La Testolina and ground a braized heel into her toes.
TWO REMOVES. Braized fillet of veal, larded a la Chateaubriand; Roast turkey, with puree of mushrooms. FOUR ENTREES. Oyster Kromeskys, a la Russe; Pork cutlets, sauce Robert; Partridges, a la Prince of Wales; Supreme of fowls, a la Macedoine. SECOND COURSE. Pintail; Snipes. ONE REMOVE. Fondu of Parmesan cheese.
FOUR ENTREMETS. Potatoes a la Duchesse; Blanc mange; Apple tartlets; Semolina pudding. MENU OF A FIRST RATE CHRISTMAS DINNER. Turtle soup; Turbot a la Vatel; Fillets of sole a la Tartare. THREE REMOVES. Roast turkey, Perigueux sauce; Braized ham a la jardiniere; Spiced round of beef.
SIX ENTREMETS.-French beans, stewed; Mayonnaise of chicken; Peas a la Francaise; Peach jelly with noyau; Love's wells glace with chocolate; Flave of apricots and rice. TWO REMOVES. Braized neck of mutton, en cherveuil; Roast pheasant a la Chipolata. TWO ENTREES. Pork cutlets, tomato sauce; Curried rabbit and rice. SECOND COURSE. Roast black-cock; Oyster omelette.
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