Sunday Supper – March for Twelve People

First Course

White Soup.

Clear Gravy Soup.

Boiled Salmon, Shrimp Sauce, and dressed Cucumber.

Baked Mullets in paper cases.

Entree

Filet de Boeuf and Spanish Sauce.

Larded Sweetbreads.

Rissoles.

Chicken Patties.

Second Course

Roast Fillet of Veal and Bechamel Sauce.

Boiled Leg of Lamb.

Roast Fowls, garnished with Water-cresses.

Boiled Ham, garnished with Carrots and mashed Turnips.

Vegetables—Sea-kale, Spinach, or Broccoli.

Third Course

Two Ducklings.

Guinea–Fowl, larded.

Orange Jelly.

Charlotte Russe.

Coffee Cream.

Ice Pudding.

Macaroni with Parmesan Cheese.

Spinach, garnished with Croutons.

DESSERT AND ICES.