First Course Canaps a l' Amiral Oysters a la Russe with vodka, lemon and hot sauce White Bordeaux, White Burgundy or Chablis (especially with oysters)

Second Course Consomm Olga Cream of Barley Soup Madeira or Sherry

Third Course Poached Salmon with Mousseline Sauce Dry Rhine or Moselle

Fourth Course Filet Mignon Lili Saute of chicken Lyonnaise Vegetable Marrow Farcie Red Rordeaux Sorbet made from champagne, orange juice and rum

Fifth Course Lamb with Mint Sauce Calvados-Glazed Roast Duckling with Apple Sauce Roast Sirloin of Beef forestire Chateau Potatoes Minted Green Pea Timbales Creamed Carrots Boiled Rice Parmentier and Boiled New Potatoes Red Burgundy or Beaujolais

Sixth Course Punch Romainee

Seventh Course Roasted Squab on Wilted Water Cress Red Burgundy

Eighth Course Cold Asparagus Salad with Champagne-Saffron Vinaigrette with Champagne-Saffron Vinaigrette

Ninth Course Pate de Foie Gras, Celery Sauternes or Sweet Rhine Wine

Tenth Course Waldorf Pudding Peaches in Chartreuse Jelly Chocolate Painted clairs with French Vanilla Cream French Vanilla Ice Cream Sweet Dessert Wines (Muscatel, Tokay, Sauterne)

Eleventh Course Assorted Fresh Fruits and cheeses Sweet Dessert Wines, Champagne, or Sparkling Wine

After Dinner Coffee, Cigars, Port or Cordials

- Originally published April 2004.