Click on the italicized dishes for a printable recipe.

Starter/Appetizer
Oysters in their shells

Soup
Consommé de Volaille, White Soup à la Reine
Serve with a light, pale Sherry

Fish
Salmon á la Genevese, Soles in Cream Sauce
Serve with a Hock; Rhine wine or Moselle

Meat
Carbonaded Shoulder of Mutton with Soubise Sauce, Turkey Galantines
Serve with a Bordeaux

Entrèes
Lapin au Kari avec Rizt, Vol-Au-Vent avec Fruits de Mer, Poulet a la Marengo
Serve with a white wine or a dry Champagne

Roasts
Served with potatoes and vegetables
Roast Chateaubriand of Beef, Crown Roast of Lamb
Potatoes
Potato Rissoles, Gratin Dauphinois, Yorkshire Pudding
Vegetables
Petit pois á la Francaise, Asparagus Pudding, Carrots in their own juices, Fried Artichokes
Serve with the same wines as above

Sorbet
Lemon Sorbet
Serve with a mature Champagne

Game
Jugged Hare, Roast Quail with Grapes, Duck á la Orange
Serve with a Bordeaux or a Burgundy

Salad
Seasonable green salad with dressing

Entrements
Bavarian Cream, Gelee de Fruits Marbre, Trifle
Lobster Salad, Croquettes de Macaroni au Fromage de Stilton
Serve with a Mature Champagne

Dessert
Charlotte Russe, Ice Cream

Nuts, Cheeses, and Savories
Walnuts, Stilton, Camembert, Red Leister, Double Glouchester, or any good locally made cheeses
Angels on Horseback, Devils on Horseback, Scotch Woodcock

After Dinner
For the gentlemen, Port, Brandy and Cigars, then Coffee or Tea
For the ladies, Coffee or Tea