"_Relevés._--Filet de boeuf à la Napolitaine: dindon à la chipolata: timballe de macaroni: _haunch of venison_. "_Entrées._--Croquettes de volaille: petits pâtés aux huîtres: côtelettes d'agneau: purée de champignons: côtelettes d'agneau aux points d'asperge: fricandeau de veau à l'oseille: ris de veau piqué aux tomates: côtelettes de pigeons à la Dusselle: chartreuse de légumes aux faisans: filets de cannetons à la Bigarrade: boudins à la Richelieu: sauté de volaille aux truffes: pâté de mouton monté. "_Côté._--Boeuf rôti: jambon: salade. "_Second Service._ "_Rôts._--Chapons, quails, turkey poults, _green goose_. "_Entremets._--Asperges: haricot à la Française: mayonnaise de homard: gelée Macédoine: aspics d'oeufs de pluvier: Charlotte Russe: gelée au Marasquin: crême marbre: corbeille de pâtisserie: vol-au-vent de rhubarb: tourte d'abricots: corbeille des meringues: dressed crab: salade au gélantine.--Champignons aux fines herbes. "_Relevés._--Soufflé à la vanille: Nesselrode pudding: Adelaide sandwiches: fondus. Pièces montées," etc. The reader will not fail to observe how well the English dishes,--turtle, whitebait, and venison,--relieve the French in this dinner: and what a breadth, depth, solidity, and dignity they add to it. Green goose, also, may rank as English, the goose being held in little honour, with the exception of its liver, by the French; but we think Comte D'Orsay did quite right in inserting it. The execution is said to have been pretty nearly on a par with the conception, and the whole entertainment was crowned with the most inspiriting success. The price was not unusually large.[57] FOOTNOTE: [57] _The Art of Dining._ Murray, 1852. FREEMASONS' TAVERN, GREAT QUEEN-STREET. This well-appointed tavern, built by William Tyler, in 1786, and since considerably enlarged, in addition to the usual appointments, possesses the great advantage of Freemasons' Hall, wherein take place some of our leading public festivals and anniversary dinners, the latter mostly in May and June. Here was given the farewell dinner to John Philip Kemble, upon his retirement from the stage, in 1817; the public dinner, on his birthday, to James Hogg, the Ettrick Shepherd, in 1832; Mollard, who has published an excellent _Art of Cookery_, was many years _Maître d'Hôtel_, and proprietor of the Freemasons' Tavern. In the Hall meet the Madrigal Society, the Melodists' and other musical clubs: and the annual dinners of the Theatrical Fund, Artists' Societies, and other public institutions, are given here. Freemasons' Hall has obtained some notoriety as the arena in which were delivered and acted the Addresses at the Anniversary Dinners of the Literary Fund, upon whose eccentricities we find the following amusing note in the latest edition of the _Rejected Addresses_:--