Soup..........

Brunoise.

Consomme, with Italian pastes.

Fish...........

Fillets of Sole a la Cardinal.

Crimped Cod and Oyster Sauce.

Releve or Remove

Roast Leg of Mutton, with puree of Onions and Haricots (a la Bretonne).

Entree ...

Sweetbreads a la Financiere.

Braised Ox-tongue and Spinach.

Roast......

Pheasant.

Capon stuffed with fresh truffles.*

Vegetable

Seakale and Butter Sauce.

Entremets

Iced Coffee, or Vanille Souffle.

Meringues aux Confitures.

Souffle' of Bloater on Toast.

Curry of Shrimps on Fried Croutes.

* Fresh French truffles are in perfection in December and January, to which last - named month, fruitful in all good things, this dish might well be relegated; but are still in season through February. Fair English truffles, notably inferior, however, to the French black truffle, may be found in Covent Garden a month or two later. See also remarks respecting them, pp. 270, 271.