Soup

Croute au pot.

Puree of Turnips, or of Artichokes.

Fish

Boiled Salmon, Sauce Hollandaisewith capers.

Red Mullets, baked ++

Releve or Remove

Broiled Steak from the fillet, Maitre d'Hotel Sauce.

Pork Chop, Sauce Robert.

Entree ...

Quenelles of Rabbit, puree of Celery.

Timbale of Macaroni a la Milanaise.

Vegetable

Stewed Mushrooms.

Early French Beans, tossed in Butter.

* Another mollusc, the true "scallop" {Pecten maximus), may be substituted for oysters as an entree for occasional change in the spring season. It was formerly largely consumed, being originally cooked in the manner which is now commonly adopted for the oyster, when presented as above described. Long after the scallops, oysters came to be esteemed, and, being cooked in the same way, were therefore said to be "scalloped." The original "scallops" may still be had at our fishmongers', and when thinly sliced and so dressed, are by no means to be altogether neglected.

+ See p. 154.

++ See p. 192.

Mentis in French.

Roast...

Guinea Fowl, with Cress or young Salad.

Early young Chickens farced.

Sweet Entremets

Spring Tart (Rhubarb).

Charlotte Russe, with pistachios.

Herring, or Herring Roe on Toast.

Patties of dressed Lobster au gratin.

From this place the menus are written in French.