Sunday Supper ~ March for Eight People

First Course

Calf’s Head Soup

Brill and Shrimp Sauce

Broiled Mackerel á la Maître d'hôtel

Entreés

Lobster Cutlets

Calf’s Liver and Bacon,  aux fines herbs

Second Course

Roast Loin of Veal

Two Boiled Fowls ála Béchamel

Boiled Knuckle of Ham

Vegetables – Spinach or Broccoli

Third Course

Wild Ducks

Apple Custards

Blancmange

Lemon Jelly

Jam Sandwiches

Ice Pudding

Potatoes á la Maître d'hôtel

Dessert and Ices