Starter/Appetizer
Oysters in their shells
Soup
Consommé de Volaille, White Soup à la Reine
Serve with a light, pale Sherry
Fish
Salmon à 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 à la Marengo
Serve with a white wine or a dry Champagne
Roasts
Roast Chateaubriand of Beef, Crown Roast of Lamb
Potato Rissoles, Gratin Dauphinois, Yorkshire Pudding
Petit pois à 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 à 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
Angels on Horseback, Devils on Horseback, Scotch Woodcock
After Dinner
Port, Brandy and Cigars, then Coffee or Tea