Tenderloin of Beef, larded, with mushroom sauce. Lamb Chops, with green peas. Chartreuse of Partridges, Madeira sauce. Forms of Rice, with small vegetables. Timbale of Macaroni, Milanaise style. Wild Ducks, with olives. Breast of Chickens, truffle sauce. Soft-shell Crabs, fried plain. Stewed Terrapin, American style. Squabs, braisées, gardener's sauce. Sweetbreads, larded, with string-beans. Fricandeau of Veal, larded, with small carrots. Flounders, stuffed, with fine herbs. Reed Birds, steward's sauce. Broiled Turtle Steaks, tomato sauce. Croquettes of Chickens, with fried parsley. Tenderloin of Lamb, larded, poivrade sauce. Pluvier, on toast, Italian sauce. RELISHES. Raw Tomatoes. Spanish Olives. Pickled Oysters. Currant Jelly. Celery. GAME. Partridges, bread sauce. Broiled English Snipe. VEGETABLES. Boiled and Mashed Potatoes. Stewed Tomatoes. Sweet Potatoes. Lima Beans. PASTRY. Apple Pies. Plum Pies. Peach Pies. Plum Pudding. Fancy Ornamented Charlotte Russe. Maraschino Jelly. Fancy Fruit Jelly. Pineapple Salad. Gateaux, Neapolitan style. Champagne Jelly. Pineapple Pies. Custard Pies. Pumpkin Pies. Cabinet Pudding. Peach Méringues. Madeira Jelly. Punch Jelly. Fancy Blanc Mange. Spanish Cream. Swiss Méringues. CONFECTIONERY.