Dinner for 16 Persons. January.

Ingredients

• Calf's feet
• Fillets of soles
• Haddocks
• Capon
• Rump of beef
• Ox-piths
• Mutton cutlets
• Rice
• Chestnuts
• Fillets of fowls
• Truffles
• Rabbit
• Widgeon
• Pheasants
• Apricot
• Lobster
• Mushrooms
• Potatoes
• Pears
• Brussels sprouts
• Sweetbreads
• Wild ducks
• Pancakes
• Iced pudding
• Potato croquettes
• Seakale
• Crusts
• Panachee jelly
• Pine-apple cream
• Pastafrolle cake
• Greengages

Directions

1. Prepare the calf's feet and cook them according to your preferred method.

2. Cook the fillets of soles and serve with a sauce of your choice.

3. Broil the haddocks and serve with Dutch sauce.

4. Roast the capon and serve with a suitable garnish.

5. Prepare the rump of beef and serve with a garden-style sauce.

6. Make crustades with ox-piths and serve.

7. Bread-crumb the mutton cutlets and serve with a border of rice and chestnut puree.

8. Prepare the fillets of fowls with truffles.

9. Cook the rabbit and serve as supreme boudins.

10. Prepare the widgeon and serve with a bigarrade sauce.

11. Roast the pheasants and serve.

12. Make an apricot soufflé for dessert.

13. Prepare lobster salad and serve as an entremet.

14. Make mushrooms au gratin and serve.

15. Prepare potatoes with maître d'hôtel sauce.

16. Serve pears in the style of Conde.

17. Sauté Brussels sprouts in butter.

18. Make darioles in the style of vanilla.

19. Prepare a cream of celery as a soup.

20. Make quenelles of rabbit in consommé.

21. Cook the fillets of soles in the style of Dieppoise.

22. Bake pike and serve with piquante sauce.

23. Prepare calf's head in the style of Tortue.

24. Cook fowls with noodles in the style of Allemande.

25. Prepare pork cutlets in the style of Robert.

26. Make patties in the style of Reine.

27. Cook woodcocks in the style of Monarque.

28. Prepare fillets of partridges in the style of Maréchale.

29. Make a chicken mince in a border, garnished with poached eggs.

30. Roast hare and serve.

31. Roast wild ducks and serve.

32. Make pancakes with apricot filling.

33. Prepare iced pudding in the style of Stanley.

34. Make potato croquettes in the style of Béchamel.

35. Prepare seakale in the style of Espagnole.

36. Garnish crusts with mushrooms.

37. Make lobster au gratin.

38. Prepare panachee jelly.

39. Make a pineapple cream.

40. Bake pastafrolle cake in the style of Napolitaine.

41. Prepare a tourte of greengages.