Chapter XVIII: Julienne. Oyster soup

Turbot, lobster sauce. Sole à la Genoise.

_Entrées._
Sweetbreads à la Béchamel. Mutton cutlets à la Rachel.

Sirloin of beef, horse-radish sauce, asparagus, potatoes. Boiled leg of
mutton, caper sauce, mashed turnips.

Ducklings, peas.

Charlotte Russe, pine-apple jelly, Normandy pippins, custards in glasses.

Cheese.

Dessert.