Home › Second Course › Second Course (V)

Second Course (V)

Grapes.

Nectarines.

Ramakins.

Lobster salad.

Lemon jelly.

Mince (Vase.) pies. Pigeon-pie.

Partridges. (Epergne.) Jaunemange.

Trifle, (Vase.) Blancmange. Jelly.

Pastry Hare Chickens and tongue.

White chickens.

Potted beef.

Cold salmon.

Potted veal.

Tongue.

Tea, coffee, and chocolate handed round.

Tongue.

Muffins.

Butter.

Potted ham.

Savoury pie.