THE MENU
... Two Luncheon Menus I. Pate de Foie Gras. Mutton Cutlets. Spinach. Potatoes Saute. Roast Pheasant. Corn Salad. Cabinet Pudding. Lemon Jelly. II. Savoury Souffle. Whiting au Gratin. Saddle of Mutton. Parsnips a la frangais. Mashed Potatoes. Compote of Fruit. Baked Custard. CABINET PUDDING About 3doz. raisins or cherries, three penny sponge cakes, 2oz. ratafias, four macaroons, 1½oz. citron, four ...