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Menu. 
-
ENTREE                    Champagne.

Riz de veau aux champignons, 
Choux fleur,  Haricots Verts, 
Asperges. 

ROTIS. 
Pluvier, Chapon truffes, 

Salades.

DESSERT.
Sherry.                         Cognac. 
Malaga.
Whiskey.

Pouding a la Nesselrode,                          Fraises,                        Glace, 
Petit fours,                     Fruits. 
Dessert assorti.                     Café. 

 

Transcription Notes:
Printed material transcribed. Diary entry page 70 transcribed in full on project page 80.