Chapter III: A Formal Company Dinner. Eight Courses

Curled Celery
Oyster Soup, Bread Sticks
Radish Rosettes

Turbans of Flounder
Hollandaise Sauce
Potato Straws
Olives
Crusty Rolls
Salted Nuts

Capon a la Creme
(Stuffing of Potatoes, Mushrooms, Chestnuts, etc.)
Mashed Potatoes
Green Pea Timbales
Cranberry Sauce

Sweet Cider Frappe

Venison Steaks
Currant Jelly Sauce
Baked Parsnips

Apple-and-Grape Salad

Macaroon Pudding
Frozen Mince Pie
Hot Chocolate Sauce

Glaceed Walnuts
Fruit
Black Coffee