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First Course (Clear soup)

Clear soup.

Remove Chickens and tongue.

Rissoles.

Leamington pudding.

Mince pies. (Epergne.) Blancmange.

Lamb cutlets. (Vase of flowers.) Brace of partridges.

Fish. (Epergne.) Fish. (Vase of flowers.) Fillets of duck.

Sweetbreads. Pureé soup.

Remove-Saddle of mutton.

Vegetables on side-table. Fish and removes carved on side-table. Covers on turcens. (See remarks above.) Vegetables dressed.

Jelly. -