First course—hors doeuvre. Canapés à lAmiral; Oysters à la Russe; White Bordeaux, white Burgundy or chablis (especially with oysters) Second course—soups. Consommé Olga; Cream of barley soup; Madeira or sherry; Third course—fish. Poached salmon with mousseline sauce; Dry Rhine or moselle; Fourth course—entrées. Filets mignon lili; Chicken lyonnaise
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