FoodNetArchive

Mrs. Maclurcan's cookery book

1899

Page 138 · 4 recipe records on this page

Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Boiled Jam Pudding. DINNER FOR FIFTY TO ONE HUNDRED PERSONS. 861— MENU. Oysters au Naturel. So¥P : — Beche-(Ie-mer. VermiGella. Fish : — Boiled Barramundi and Oyster Sauce. Fillet of Whiting. Entrees : — Pate de foi Gras. Oyster Patties. Spatch Cock. Joints :— Poast Sirloin Beef and -Horse^Paddish. Poast S dd'le Mutton and Ped Currant Jelly. Boiled Leg Mutton and Caper Sauce. Boiled Pound Beef. Tongue and Ham. Poultry :~- Poast Turkey and Truffles. Poast Duckling and Grreen Peas. Poast Wild GoOse and Port Wine Sauce Savouries : Devilled Prawns. Anchovy Canapes. Vegetables : — Baked and Boiled Potatoes. Green Peas. Cabbage. Asparagus. Sweets : — Trifle. Tipsy Cake. Strawberry Jelly. Cheese Cakes. Goosebery Fool. Cheese Souffle. Crab a la Franc^se. Cheese Straws. Devilled Almond. Celery. Gorgonzola Cheese. Lobster Salad|^ Fruits in Season. Preserved Fruits. Ices. THREE MENUS FOR SUPPERS FOR 100 OR 150 PERSONS. 862— MENU No. 1. Beclie-de-mer Soiip. Soused Barranimuiidi. Oyster Patties. Crab Quenelles. Prawns in aspic. Gelatine of Yeal. Sirloin of Beef. Corned Hound of Beef. Pressed. Tongue. Ham. Boast Turkey. Eoa^t Chicken. Boast Duckling. Gelatine of Turkey. Chicken Cream in Aspic Jelly. Salads, Potato Salad. Asparagus Mayonnaise. Lobster Mayonnaise. Tomatoes, etc. Boiled New Potatoes. Green Peas. Lemon Jelly. Angels Food. Trifle. Apricot Cream. Tipsey Cake. Pears in Jelly. Strawberries and Cream. Assorted Pastry. Cheese Straws. Devilled Almonds. Olives. Crystalized Fruits. Coffee. Fruits in Season. Three Menus for Suppers for One Hundred or One Hundred and Fifty Persojts. 863— MENU No. 2. Turtle Soup. Fish a la Yictoria. Prawns a la Francaiso, Chicken Cream. Mayonnaise of Turkey, Pigeon Pie. Poast Turkey. Boast Chicken. Eoast Ducklings. Pound of Beef. Saddle of Mutton and Eed Currant Jelly. Ham, Tomato Salad. Watercress. Pussian Salads. Australian Salads. Macaroni Cream. Orange Moulds. Sponge SoufS<^. Wine Jelly. Banana Trifle. Apple Snow. Custard Tarts. riiieap2')le Jelly Vanilla Ices. Chocolate Cream lees. Assorted Pastry. Olives Farcies. Cheese Straws. Devilled Almonds, etc. etc. Fruits in Season. Three Menus for Suppers for One Hundred or One Hundred and Fifty Persom, 864~-MENU No. 3. Oyster Soup. Baked Fish. Scalloped O^'sters. Turtle Fins on Toast, Game Pie. Eggs an Gratin. Saute of Pigeon, Larded Fillet of Beef. Hunch of Mutton and Red Currant Jejly. Pressed Corned Mutton. Pound of BiBef . Pressed Tongue. Ham. Cold Eoast Chickens. Gelatine of Turkey. Eoast Goose. Eoast Wild Duck. Pootato Salad. French Salads. Cucumber Salads. Beetroot and Tomatoes. Almond Pudding. Apple Whip. Surprise Pudding. Apricot Jelly. Coffee Jelly. Tipsey Cake. Granadilla Cream. Lemon Cream. Apple Snow. Angels Food. Assorted Pastry. Olives. Cheese Darlings. Almonds. Preserves, etc. RECIPES FOR SPECIAL MENUS. (Eecipes for Savouries, &c., found in other parts of the book). 865— CONSOMME A lA BEENOISE, Mode. — Clear soup (Eecipe No. 2) and custard made with the yolks of four eggs and the whites of two well beaten, pepper and salt to taste ; butter a flat plate ; pour on the mixture and steam for fifteen minutes ; when cold cut into very thin diamond- shaped pieces and serve with the soup. 866— FILLETS OF BAEEAMUNDI A LA MOULIA EOUGE, ✪ Larded Fillet of Beef