TURTLE AND ICED PUNCH

Salmon. Turbot. Fried fîsh, etc.

siDE BOARD. — Petit pates.

Chickens, capon, turkey poults, larded.

Hams and longues, ornamented. Ribs lamb. Raised

ornamented pies. Lobster salads. Prawns.

Chantilly baskets. Ornamented trifles noyeau and maraschino

jellies. Pine, strawberry, and Italian creams.

Genvoise pastry. Swiss and Venice

Marengs. Chantilly tartlets.

Creamed tarts. Nesselrode puddings, etc., etc.

iHaunches venison, currant jelly, etc.

Chines lamb Ducklmgs. Goslmgs.Leverets.

Turkey poults,