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Second Course (Prussia puffs Epergne Stewed)

Prussia puffs. (Epergne.) Stewed pears.

Ramakins.

Remove-Stewed breast of veal.

Fish patties. (Vase.) Apples and custard.

Scalloped mutton. (Epergne.) Veal olives. (Vase.) White sweetbreads.

Iciled soles, garnished with smelts.

Remove-Saddle of mutton.

Vegetables-potatoes. Jerusalem artichokes, Brussels sprouts, on side-table. (1) BILL OF FARE FOR 12 COVERS IN