Bouillon with marrow dumplings. Fish ragout in shells. Baked ham with Burgundy sauce. Stuffed tomatoes. Potato chips. Red farina pudding with cream. Coffee. AUGUST. Green pea soup. Lobster with remoulade sauce. Veal chops with apple sauce. Head lettuce. Broiled spring chicken. Fried potatoes. Fruit salad. Coffee and cake or tart. SEPTEMBER. Bouillon with egg sponge dumplings. Chicken fricassee with dumplings and puff paste scallops. Hamburg steak with green beans and creamed potatoes. Champignon salad. Chocolate cream. Bread and butter. Cheese. Coffee. OCTOBER. Brown bouillon with rice pudding. Lobster ragout in shells. Fried duck with cranberries and baked cauliflower. Mixed salad. Strawberry cream with almond heaps. NOVEMBER. Green corn soup. Duck ragout. Lamb cutlet with kohlrabi. Potato pudding. Mixed jam or marmalade. Apple strudel. DECEMBER. Fish soup. Roasted chestnuts with sliced goose liver. Turkey with jam and potatoes. Mixed salad. Plum pudding with vanilla sauce. A FINE SUPPER OR BREAKFAST. A Menu for each Season. JANUARY to MARCH. Bouillon with cheese wafers. Lobster with remoulade sauce. Caviar on toast. Mutton chops with chestnut puree. Truffle salad. Spring chicken with jam. Tutti-Frutti ice. APRIL to JUNE. Crab soup. Asparagus and cutlets. Pigeons and salad. Strawberry cream and cake. JULY to SEPTEMBER. Bouillon in cups with bread sticks. Fish with Bearnaise dressing. Small potato balls. Sweetbread ragout with peas. Venison. Tomato salad. Fine wine ice cream. OCTOBER to DECEMBER. Grape fruit. Oysters. Fillets of sole with mushroom sauce. Turkey with apple sauce. Mixed salad. Chocolate ice. FINE DINNER. A Menu for Each Season. JANUARY to MARCH. Asparagus soup, meat patties. Venison with jam. Trout with horse radish and mustard butter. Pineapple ice. Young roast goose with small potato balls. Partridge with cucumber and tomato salad. Asparagus with creamed butter. Strawberry cream with almond heaps. Crackers. Butter. Various kinds of cheese. Coffee. APRIL to JUNE. Vegetable soup. Timbale of crabs with herb sauce. Lamb roast with champignons. Whitefish with beaten egg sauce. Chicken souffle with puff paste scallops. Venison with vegetable salad. Asparagus with tongue. Strawberries and vanilla ice cream. Coffee. Fruit. JULY to SEPTEMBER. Crawfish soup. Chicken patties with lobster, mayonnaise dressing. Saddle of veal garnished with beef tongue and riced potatoes. Broiled spring chicken with Bearnaise dressing. Champignons and stuffed tomatoes. Salmon with cucumber salad and browned butter. Baked sweetbreads with toast. Snipe with jam. Truffle and artichoke salad. Cold rice pudding with peaches and whipped cream. Coffee. OCTOBER to DECEMBER.