Steamed oysters (1064)

Lobster a la Creole (1029)

Rib steak a la Bercy (1364)

Galantine of pheasant, sliced (2495)

Roast chicken garnished with water-cresses

(1881). Bice border with bananas (3005) Dessert

Venison cutlets a la Cauchoise (2171) Croustades of reedbirds (2252) Terrapin, Maryland Club (1088) Redhead duck roasted (2063) Lettuce salad (2672)

Nesselrode pudding with candied chestnuts (3495) Dessert

Oysters in shells roasted (2352)

Croustades a la Perigueux (897)

Rabbit pie with fine herbs (2379)

Roasted teal ducks (2068)

Peaches a la Stevens (3084)

Dessert

Oyster brochettes (2225)

Cromesquis of capon (868)

Breast of veal a la Mondoux (1488)

Young rabbit fillets, currant sauce (2145)

Terrapin a la Philadelphia (1085)

Cream of almond rissoles (3116)

Bananas

Scallops, Horly (1077)

Croustades a la Morgan (902)

Veal cutlets, half glaze (1499)

Celery knob salad (2660)

Roasted ruddy ducks (2066)

Genoese Madeleines (3314)

Roast chestnuts

Shells of scallops, Parisian style (2354) Crepine of young rabbit (2249) Sweetbreads larded and glazed with gravy

(1575) Quenelles of turkey a la Providenee (2336) Roasted wookcock (2206) Cream cakes with burnt almonds (3295) Pomegranates

White cabbage, English style (776) Cromesquis a la Rumford (869) Shells of terrapin with hazel-nuts (2358) Small vol au-vent of reedbirds, Diplomate

(2407) Broiled young wild rabbit backs (2149) Tutti-frutti ice cream (3586) Stewed quinces

Marinated Gurnet (831)

Patties a la Reine (938)

Small sirloin a la Bearnaise (1369)

Frog's legs a la Royer (1023)

Broiled teal duck (2067)

Guanabana water-ice (3603)

Cheese