Veal Cutlets with Tomato Sauce.
Kidney Omelet.
Chestnut and Custard Pudding.
Compote of Apples.
Cheese Biscuits.
X
Vermicelli Soup.
Fish Cutlets.
Braised Chicken with Tomatoes.
Steamed Chocolate Pudding.
Dutch Flummery.
Smoked Salmon h la Diable.
6G8
SEASONABLE DINNERS
669
XI
Portuguese Soup.
Boiled Salmon. Tartare Sauce.
Grilled Cutlets with Spaghetti.
Almond Pudding.
Orange Custard.
StuSed Olives.
XII
Oyster Soup.
Ham Omelet.
Jugged Hare.
Cauliflower with Sauce.
Banana and Rhubarb Tart.
Devonshire Junket.
Herring Roes on Toast.
SUMMER
I
Hollandaise Soup.
Sole au Gratin.
Roast Lamb.
Green Peas. New Potatoes.
Gooseberry Fool.
Fancy Pastry.
Anchovy Straw*.
II
Spinach Soup.
Baked Trout.
Salmi of Duck en Casserole.
French Beans a la Poulette.
Coffee Junket.
Compote of Cherries.
Cheese Aigrettes.
III
Clear Soup a ITtalienne.
Mayonnaise of Salmon with Cucumber.
Pigeon Pie.
Asparagus.
Welsh Trifle.
Tomato Cheese.
IV
Asparagus Soup.
Chicken and Ham Cutlets.
Blanquette of Veal.
Potatoes a la Maitre d’Hotel.
Raspberry and Red Currant Tart.
Cup Custards.
Cheese Canapes.
V
Giblet Soup.
Shrimp Patties.
Roast Hazel Hen.
Mixed Salad. Potato Roses.
Rum Omelet.
Strawberry Cream Ice.
Olives a la Suzette.
VI
Clear Soup a la Royale.
Boiled Turbot. Shrimp Sauce.
Beef Olives.
Vegetable Marrow with Cream Sauce.
Fruit Salad.
Coffee Eclairs.
Nasturtium Savoury.
VII
Lettuce Soup.
Sole in Aspic.
Braised Lamb with Vegetables.
Raspberry Sponge.
Lemon Tartlets.
Sardine Savoury.
VIII
Green Pea Soup.
Salmon Steaks with Tartare Sauce.
Potted Pigeons.
Macaroni with Green Peas.
Jubilee Cherries.
Meringues.
Cheese Straws.
IX
Cucumber Soup.
Eggs in Aspic.
Calf’s Head with Brain Sauce.
Cauliflower au Gratin.
Bavaroise of Strawberries.
Mushroom Toast.
X
Tapioca Cream Soup.
Fried Fillets of Mackerel.
Boiled Chicken with Parsley Sauce.
Potatoes a la Duchesse.
Gooseberry Tart with Cream.
Finnan Haddock Croutes.
670
COOKERY FOR EVERY HOUSEHOLD
XI
Plovers’ Eggs.
Fish Creams with Bechamel Sauce.
Roast Fillet of Veal.
Salad.
Peches k la Melba.
Cheese Aigrettes.
XII
Bonne Femme Soup.
Fried Sole with Orange Sauce.
Ragout of Lamb.
Green Peas with Lettuces.
Fruit Jellies. Whipped Cream.
Devilled Chicken Livers.
AUTUMN
I
Gravy Soup.
Whitebait.
Fricassee of Rabbit.
Ham and Egg Salad.
Blackberry Cream.
Cheese Straws.
H
Rice Cream Soup.
Fried Smelts. Anchovy Butter.
Roast Beef. Horse-radish Sauce.
Braised Celery.
Cranberry Mould. Custard Sauce.
Bonnes Bouches of Oysters.
III
Veal Soup.
Lobster Cutlets.
Chicken en Casserole.
Banana Pudding.
Snow Eggs.
Devilled Biscuits.
IV
Clear Soup with Vegetables.
Fish Patties.
Roast Pheasant.
Salad. Potato Snowflakes.
Claret Jelly with Cream.
Cream Cheese Savoury.
V
Oysters.
Tomato Soup.
Game Patties.
Grilled Cutlets. Potato Ribbons.
Canary Pudding.
Cod’s Roe a la Victoria.
VI
Cream of Com Soup.
Russian Fish Pie.
Fillets of Beef with Tomatoes.
Cabinet Pudding.
Lemon Ices.
Game Balls.
VII
Almond Soup.
Crimped Skate. Caper Sauce.
Haricot Mutton.
Bavaroise Rubannee.
Compote of Pears.
Cheese Fritters.
VIII
Celery Soup.
Fish Souffle.
Venison en Casserole.
Brussels Sprouts.
Blancmange. Compote of Pears.
Anchovy Rolls.
IX
Kidney Soup.
Stewed Scallops.
Chicken k la Hongroise.
Pine-apple Fritters.
Orange Custard.
Ham Crofttes.
X
Mock Turtle Soup.
Spinach with Poached Eggs.
Roast Grouse.
Potato Chips. Salad.
Page 1049
Presented as published in 1914. 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
Veal Cutlets with Tomato Sauce. Kidney Omelet.
Chestnut and Custard Pudding. Compote of Apples.
Cheese Biscuits.
Vermicelli Soup.
Fish Cutlets.
Braised Chicken with Tomatoes. Steamed Chocolate Pudding.
Dutch Flummery.
Smoked Salmon à la Diable.
6G8
SEASONABLE DINNERS
Portuguese Soup.
Boiled Salmon. Tartare Sauce. Grilled Cutlets with Spaghetti. Almond Pudding.
Orange Custard.
StuSed Olives.
Oyster Soup.
Ham Omelet.
Jugged Hare.
Cauliflower with Sauce.
Banana and Rhubarb Tart. Devonshire Junket.
Herring Roes on Toast.
SUMMER
Hollandaise Soup.
Sole au Gratin.
Roast Lamb.
Green Peas. New Potatoes. Gooseberry Fool.
Fancy Pastry.
Anchovy Straw*.
Spinach Soup.
Baked Trout.
Salmi of Duck en Casserole. French Beans a la Poulette. Coffee Junket.
Compote of Cherries.
Cheese Aigrettes.
Clear Soup à l'Italienne. Mayonnaise of Salmon with Cucumber. Pigeon Pie.
Asparagus.
Welsh Trifle.
Tomato Cheese.
Asparagus Soup.
Chicken and Ham Cutlets. Blanquette of Veal.
Potatoes a la Maitre d’Hotel. Raspberry and Red Currant Tart. Cup Custards.
Cheese Canapes.
Giblet Soup.
Shrimp Patties.
Roast Hazel Hen.
Mixed Salad. Potato Roses.
Rum Omelet.
Strawberry Cream Ice.
Olives a la Suzette.
Clear Soup à la Royale.
Boiled Turbot. Shrimp Sauce. Beef Olives.
Vegetable Marrow with Cream Sauce. Fruit Salad.
Coffee Eclairs.
Nasturtium Savoury.
Lettuce Soup.
Sole in Aspic.
Braised Lamb with Vegetables. Raspberry Sponge.
Lemon Tartlets.
Sardine Savoury.
Green Pea Soup.
Salmon Steaks with Tartare Sauce. Potted Pigeons.
Macaroni with Green Peas. Jubilee Cherries.
Meringues.
Cheese Straws.
Cucumber Soup.
Eggs in Aspic.
Calf’s Head with Brain Sauce. Cauliflower au Gratin. Bavaroise of Strawberries. Mushroom Toast.
Tapioca Cream Soup.
Fried Fillets of Mackerel. Boiled Chicken with Parsley Sauce. Potatoes a la Duchesse. Gooseberry Tart with Cream. Finnan Haddock Croutes.
Plovers’ Eggs.
Fish Creams with Bechamel Sauce. Roast Fillet of Veal.
Salad.
Peches à la Melba.
Cheese Aigrettes.
Bonne Femme Soup.
Fried Sole with Orange Sauce. Ragout of Lamb.
Green Peas with Lettuces. Fruit Jellies. Whipped Cream. Devilled Chicken Livers.
AUTUMN
Gravy Soup.
Whitebait.
Fricassee of Rabbit.
Ham and Egg Salad. Blackberry Cream.
Cheese Straws.
H
Rice Cream Soup.
Fried Smelts. Anchovy Butter. Roast Beef. Horse-radish Sauce. Braised Celery.
Cranberry Mould. Custard Sauce. Bonnes Bouches of Oysters.
Veal Soup.
Lobster Cutlets.
Chicken en Casserole. Banana Pudding.
Snow Eggs.
Devilled Biscuits.
Clear Soup with Vegetables. Fish Patties.
Roast Pheasant.
Salad. Potato Snowflakes. Claret Jelly with Cream. Cream Cheese Savoury.
Oysters.
Tomato Soup.
Game Patties.
Grilled Cutlets. Potato Ribbons. Canary Pudding.
Cod’s Roe a la Victoria.
Cream of Com Soup. Russian Fish Pie.
Fillets of Beef with Tomatoes. Cabinet Pudding.
Lemon Ices.
Game Balls.
Almond Soup.
Crimped Skate. Caper Sauce. Haricot Mutton.
Bavaroise Rubannee. Compote of Pears.
Cheese Fritters.
Celery Soup.
Fish Souffle.
Venison en Casserole. Brussels Sprouts. Blancmange. Compote of Pears. Anchovy Rolls.
Kidney Soup.
Stewed Scallops.
Chicken à la Hongroise. Pine-apple Fritters.
Orange Custard.
Ham Crofttes.
Mock Turtle Soup.
Spinach with Poached Eggs. Roast Grouse.
Potato Chips. Salad.