Six Menus for Dinner for Six or Eight Persons-
Boast Shoulder Mutton and Onion Sauco.
Eoast Chicken and Bread Sauce.
Angels on Horseback.
Caramel Custard. Fruit Pie.
Dessert.
Coffee. ..
830--DTNNEE. No. 3.
Russian Caviare.
Clear Soup.
Boiled Bream and Oyster Sauce.
Spatch Cock
Boast Sirloin Beef and Horseradish Sauce.
Boast Wild Duck and Bussian Salad.
Crab a la Francaise.
Tipsy Cake. Queen Pudding.
Devilled Almonds, etc.
Dessert and Coffee.
831--DTNNEB. No. 4.
Cod's Boe Cream.
Oyster Soup.
Six Mentis for Dinner for Six or Eight Pet sons.
Fisli a la Boheinienne.
Grilled Pigeon.
Boiled Leg of Mutton and Caper Sauce.
Eoast Wild Goose Larded.
Liver Savoury.
Apple Souffle. Bread aud Butter Pudding.
Cheese Straws.
Dessert.
832— DINNEP. No. 5.
AncliovY Sandwiches.
Tomato Soup.
Grilled Barramundi and Sauce Genieveve.
Chicken Cutlets.
Poast Leg of Mutton.
Boiled Chicken and Egg Sauce
Boiled Bacon.
Devilled Prawns.
Canary Pudding. Pears in Jelly.
Cheese Souffle.
Dessert.
SLv Menus for Dinner for Six or Eight Persons^
833^DINNSE. No. 6.
H er ri n g Ore am .
Eeciie-de-iner Souj
Barramiindi a La Normandie.
vreetbread Outlets and Mashed Potatoes.
-Roast Pork and Apple Sauce.
Boiled Turkey and Oyster Sauce.
Prawns Mantaiini.
Lemon Jelly. Swiss Puddinr,
Cheese Oaiiapes
Dcssorfc.
MENUS F©R DINNERS FOR
FIFTEEN TO TWENTY PERSONS,
834-DINNEE. No. 1.
Oyster Cocktails.
Vermicelli Soup Clear Soup
Baked Barramundi,
Scalloped Fish.
Chicken and Ham Pie.
Stuffed Steak.
Eoast Saddle of Mutton and Red Currant Jelly.
Boast Bibs of Beef and Mushrooms.
Boiled Tongue.
Roast Wild Goose and Port Wine Sauce.
Boiled Chicken and Egg Sauce.
Devilled Prawns. Anchovy Canapfes.
Gooseberry Fool. Apple Pie.
Wine Jelly.
Lemon Pudding.
Cheese Straws.
lJ(>ssort.
Menus for Dinners for Fifteen to Twenty Ferwns-
835— DINNER. No. 2 (For 15 to 20 Persons).
Oysters au Naturel.
Turtle Soup. Julienne S')Up
Boiled Mullet an<l Sauce Tar tare.
Devilled Ojsters.
CIiiciveTi Cream.
Larded Swp^^threads.
Roast Sucking Pig- and Ap[)le Sauce.
Boast Loin of Mutton.
Boiled TIani.
Roast Duckling and Green Peas.
Boiled Turkey and Celery Sauce.
Liver Savoury.
Prawns a la Francaise.
Surprise Pudding Lemon 'Telly. Apple Pie
Trifle. Chocolate Pudding.
Cheese Straws Devilled Almonds Dessert
836— DINNER No. 3 (For 15 to 20 Pefsons)
Anchovy Canapes.
Beche-de-mer. Ox Tail Soup
Boiled Fish and Oyster Sauce.
Barramundi a la Normandie
Oyster Patties Grilled Pigeon
Meniix for Din)ier.s for Fifteen to Twenty Fersons.
Eoast Leg Mutton.
Roast Fillet of Beef Larded.
Roast Scrub Turkey and Bread Sauce.
Roast Chicken and Rolled Bacon.
As])arag'us Mayonnaise.
Eggs au Grratin.
Apple Charlotte. Verney Pudding.
Pears in Jelly Queen Pudding.
Devilled Biscuits.
Vanilla Ices. Dessert.
837— DTNNEE. No. 4 (For 15 to 20 Persons).
Herring Cream.
Mulligatawny Soup. Sago Soup.
Bream a la Creme.
Prawns a la Fraiicaise.
French Cutlets and Green Peas.
Ragout of Veal.
Roast Lamh and Mint Sauce.
Fillet of Veal and Lemon Sauce.
Boiled Ham.
Boiled Ox Tongue.
Roast Turkey and Bread Sauce.
Roast Teal and Port Wine Sauce.
Angels on Horseback.
Menus forDimier^ for Fifteen to Twenty Persons^'
Apricoi; Souffle. Queen Pudding.
Macaroni Cream. Orange Snow.
Cheese Soufilo. ,y
Menm for Dinmrs for Fifteen to Twenty Persons.
838— SPECIAL MENU. No. I.
HORS D'CEUVRES : —
Spanish Cream.
Page 136
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Six Menus for Dinner for Six or Eight Persons-
Boast Shoulder Mutton and Onion Sauco.
Eoast Chicken and Bread Sauce.
Angels on Horseback.
Caramel Custard. Fruit Pie.
Dessert.
Coffee. ..
830--DTNNEE. No. 3.
Russian Caviare.
Clear Soup.
Boiled Bream and Oyster Sauce.
Spatch Cock
Boast Sirloin Beef and Horseradish Sauce.
Boast Wild Duck and Bussian Salad.
Crab a la Francaise.
Tipsy Cake. Queen Pudding.
Devilled Almonds, etc.
Dessert and Coffee.
831--DTNNEB. No. 4.
Cod's Boe Cream.
Oyster Soup.
Six Mentis for Dinner for Six or Eight Pet sons.
Fisli a la Boheinienne.
Grilled Pigeon.
Boiled Leg of Mutton and Caper Sauce.
Eoast Wild Goose Larded.
Liver Savoury.
Apple Souffle. Bread aud Butter Pudding.
Cheese Straws.
Dessert.
832— DINNEP. No. 5.
AncliovY Sandwiches.
Tomato Soup.
Grilled Barramundi and Sauce Genieveve.
Chicken Cutlets.
Poast Leg of Mutton.
Boiled Chicken and Egg Sauce
Boiled Bacon.
Devilled Prawns.
Canary Pudding. Pears in Jelly.
Cheese Souffle.
Dessert.
SLv Menus for Dinner for Six or Eight Persons^
833^DINNSE. No. 6.
H er ri n g Ore am .
Eeciie-de-iner Souj
Barramiindi a La Normandie.
vreetbread Outlets and Mashed Potatoes.
-Roast Pork and Apple Sauce.
Boiled Turkey and Oyster Sauce.
Prawns Mantaiini.
Lemon Jelly. Swiss Puddinr,
Cheese Oaiiapes
Dcssorfc.
MENUS F©R DINNERS FOR
FIFTEEN TO TWENTY PERSONS,
834-DINNEE. No. 1.
Oyster Cocktails.
Vermicelli Soup Clear Soup
Baked Barramundi,
Scalloped Fish.
Chicken and Ham Pie.
Stuffed Steak.
Eoast Saddle of Mutton and Red Currant Jelly.
Boast Bibs of Beef and Mushrooms.
Boiled Tongue.
Roast Wild Goose and Port Wine Sauce.
Boiled Chicken and Egg Sauce.
Devilled Prawns. Anchovy Canapfes.
Gooseberry Fool. Apple Pie.
Wine Jelly.
Lemon Pudding.
Cheese Straws.
lJ(>ssort.
Menus for Dinners for Fifteen to Twenty Ferwns-
835— DINNER. No. 2 (For 15 to 20 Persons).
Oysters au Naturel.
Turtle Soup. Julienne S')Up
Boiled Mullet an<l Sauce Tar tare.
Devilled Ojsters.
CIiiciveTi Cream.
Larded Swp^^threads.
Roast Sucking Pig- and Ap[)le Sauce.
Boast Loin of Mutton.
Boiled TIani.
Roast Duckling and Green Peas.
Boiled Turkey and Celery Sauce.
Liver Savoury.
Prawns a la Francaise.
Surprise Pudding Lemon 'Telly. Apple Pie
Trifle. Chocolate Pudding.
Cheese Straws Devilled Almonds Dessert
836— DINNER No. 3 (For 15 to 20 Pefsons)
Anchovy Canapes.
Beche-de-mer. Ox Tail Soup
Boiled Fish and Oyster Sauce.
Barramundi a la Normandie
Oyster Patties Grilled Pigeon
Meniix for Din)ier.s for Fifteen to Twenty Fersons.
Eoast Leg Mutton.
Roast Fillet of Beef Larded.
Roast Scrub Turkey and Bread Sauce.
Roast Chicken and Rolled Bacon.
As])arag'us Mayonnaise.
Eggs au Grratin.
Apple Charlotte. Verney Pudding.
Pears in Jelly Queen Pudding.
Devilled Biscuits.
Vanilla Ices. Dessert.
837— DTNNEE. No. 4 (For 15 to 20 Persons).
Herring Cream.
Mulligatawny Soup. Sago Soup.
Bream a la Creme.
Prawns a la Fraiicaise.
French Cutlets and Green Peas.
Ragout of Veal.
Roast Lamh and Mint Sauce.
Fillet of Veal and Lemon Sauce.
Boiled Ham.
Boiled Ox Tongue.
Roast Turkey and Bread Sauce.
Roast Teal and Port Wine Sauce.
Angels on Horseback.
Menus forDimier^ for Fifteen to Twenty Persons^'
Apricoi; Souffle. Queen Pudding.
Macaroni Cream. Orange Snow.
Cheese Soufilo. ,y
Menm for Dinmrs for Fifteen to Twenty Persons.
838— SPECIAL MENU. No. I.
HORS D'CEUVRES : —
Spanish Cream.