. Concombres farcies, etuvees.
Riz a l’lmperatrice.
Tourte a la Rhubarb.
Huitres 4 la Diable en caisses.
Stuffed Cucumbers, baked.
Rice Mould, Empress style.
Rhubarb Tart.
Devilled Oysters in cases.
630
THE NEW CENTURY COOKERY BOOK
A DECEMBER MENU.
FRENCH
ENGLISH
Hors-d’ceuvre
Hors-d’oeuvre varies.
Selection of Side Dishes.
POTAGES
Consomme & la Royal.
Clear Soup with Royal
Custard.
Potage k la Mulligatawny.
Thick Mulligatawny.
Poissons
. __ Soles au Vin Blanc.
Soles with White Wine Sauce.
Eperlans frits, Sauce Re-
Fried Smelts, Remoulade
moulade.
Sauce, Tomato flavour.
Small Pheasant Patties.
Entrees
. Petites Bouchees de Faisan
a la Moderne.
Terrine de Lapereaux.
Terrine of Rabbit, or Hare.
Releves
. Gigot de Mouton Galois.
Roast Leg of Welsh Mutton.
Legumes.
Vegetables.
Roti
. Sarcelles roties.
Roast Veal.
Pommes Juliennes. Salade.
Julien Potatoes, and Salad.
Entremets .
. Pouding Souffle aux Pommes.
Apple Souffle Pudding.
Creme glacee de Prunes de
Damas.
Damson Cream Ice.
Savoureux .
. Petites Croutades au Par-
Little Parmesan Cheese
mesan.
H Xenten Dinner.
Crusts.
FRENCH
ENGLISH
Puree de Choux-fleurs, maigre.
Blanchailles au Naturel.
Souchet de Carrelets.
Mousses de Homard si la Cardinal.
Cotelettes de Turbot il l’lndienne.
Dame de Saumon a la Suedoise or
Pintade roti aux Cressons
Choux de mer a la Rollandaise.
Chartreuse aux Oranges.
Cafe frappe a la Neige.
Eclairs d’Anchois.
Cauliflower Soup (without meat).
Whitebait.
Flounders in Souchet.
Lobster Mousses, Cardinal Sauce.
Turbot Cutlets, Indian style.
Salmon, Swedish style (cold) or Roast
Guinea-fowl with Cresses.
Seakale with Dutch Sauce.
Orange Jelly, Chartreuse style.
Iced Coffee with Whipped Cream.
Anchovy Eclairs.
Specimen jtfenus in English and french.
(i)
Tapioca soup,
Potage au tapioca.
Breast of veal a la poulette,
Tendrons de veau a la poulet te.
Fillets of sole fried,
tomato sauce,
Filets de soles a I’Orly.
Boast leg of mutton,
Gigot rdti.
Puree of haricot beans,
Puree d'haricots.
Bavarian cream and fruit,
Bavarois aux fruits.
(2)
Crecy soup
Potage puree Crecy.
Broiled whiting,
Merlans grilles.
Braised shoulder of lamb,
Epaule d’agneau braise.
Boast fowls,
Poulets rotis.
Peas and bacon,
Pois au lard.
Croquenbouche,
Croquenbouche.
(3)
Bread soup,
Potage au pain.
Boiled beef, Bobert sauce,
Piece de bceuf, Sauce Robert.
Boast chump of veal,
Quartier de veau rdti.
Asparagus,
Asperges pi branches.
Virgin cream,
Creme vierge.
SPECIMEN MENUS IN ENGLISH AND FRENCH
631
(4)
Spring soup,
Potage print anier.
Boiled bass, shrimp sauce.
Bar bouilli, sauce crevettes.
Beef marrow a 1’Orly.
Moelle de bceuf a VOrly,
Roast leg of Southdown mutton.
Gigot de Pre-Sale roti.
Sauteed potatoes,
Pommes sautees.
Almond cakes,
Gateau d’amande massif.
(5)
Green pea soup,
Potage aux petits pois.
Hot salmon-pie,
Pate chaud de saumon.
Mutton cutlets a la jardiniere,
Cotelettes de mouton jardiniere.
Glazed ham,
Jambon glace.
Vegetable salad.
Salade de legumes.
Apple fritters,
Beignets de pommes.
(«>:
Sorrel soup,
Potage a Voseille.
Sole stuffed with mixed herbs,
Sole farcie aux fines herbes.
Rissoles of cockscombs and truffles,
Bissoles de cretes de cog et de truffles.
Roast fillet of beef,
Filet de bceuf roti.
Stewed chicory,
Chicoree aujus.
Iced strawberry souffle,
Souffle glace aux f raises.
FRENCH.
Creme de Chicoree.
Page 545
Presented as published in 1901. 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.
. Concombres farcies, etuvees.
Riz a l’lmperatrice.
Tourte a la Rhubarb.
Huitres 4 la Diable en caisses.
Stuffed Cucumbers, baked.
Rice Mould, Empress style.
Rhubarb Tart.
Devilled Oysters in cases.
630
THE NEW CENTURY COOKERY BOOK
A DECEMBER MENU.
FRENCH
ENGLISH
Hors-d’ceuvre
Hors-d’oeuvre varies.
Selection of Side Dishes.
POTAGES
Consomme & la Royal.
Clear Soup with Royal
Custard.
Potage k la Mulligatawny.
Thick Mulligatawny.
Poissons
. __ Soles au Vin Blanc.
Soles with White Wine Sauce.
Eperlans frits, Sauce Re-
Fried Smelts, Remoulade
moulade.
Sauce, Tomato flavour.
Small Pheasant Patties.
Entrees
. Petites Bouchees de Faisan
a la Moderne.
Terrine de Lapereaux.
Terrine of Rabbit, or Hare.
Releves
. Gigot de Mouton Galois.
Roast Leg of Welsh Mutton.
Legumes.
Vegetables.
Roti
. Sarcelles roties.
Roast Veal.
Pommes Juliennes. Salade.
Julien Potatoes, and Salad.
Entremets .
. Pouding Souffle aux Pommes.
Apple Souffle Pudding.
Creme glacee de Prunes de
Damas.
Damson Cream Ice.
Savoureux .
. Petites Croutades au Par-
Little Parmesan Cheese
mesan.
H Xenten Dinner.
Crusts.
FRENCH
ENGLISH
Puree de Choux-fleurs, maigre.
Blanchailles au Naturel.
Souchet de Carrelets.
Mousses de Homard si la Cardinal.
Cotelettes de Turbot il l’lndienne.
Dame de Saumon a la Suedoise or
Pintade roti aux Cressons
Choux de mer a la Rollandaise.
Chartreuse aux Oranges.
Cafe frappe a la Neige.
Eclairs d’Anchois.
Cauliflower Soup (without meat).
Whitebait.
Flounders in Souchet.
Lobster Mousses, Cardinal Sauce.
Turbot Cutlets, Indian style.
Salmon, Swedish style (cold) or Roast
Guinea-fowl with Cresses.
Seakale with Dutch Sauce.
Orange Jelly, Chartreuse style.
Iced Coffee with Whipped Cream.
Anchovy Eclairs.
Specimen jtfenus in English and french.
(i)
Tapioca soup,
Potage au tapioca.
Breast of veal a la poulette,
Tendrons de veau a la poulet te.
Fillets of sole fried,
tomato sauce,
Filets de soles a I’Orly.
Boast leg of mutton,
Gigot rdti.
Puree of haricot beans,
Puree d'haricots.
Bavarian cream and fruit,
Bavarois aux fruits.
(2)
Crecy soup
Potage puree Crecy.
Broiled whiting,
Merlans grilles.
Braised shoulder of lamb,
Epaule d’agneau braise.
Boast fowls,
Poulets rotis.
Peas and bacon,
Pois au lard.
Croquenbouche,
Croquenbouche.
(3)
Bread soup,
Potage au pain.
Boiled beef, Bobert sauce,
Piece de bceuf, Sauce Robert.
Boast chump of veal,
Quartier de veau rdti.
Asparagus,
Asperges pi branches.
Virgin cream,
Creme vierge.
SPECIMEN MENUS IN ENGLISH AND FRENCH
631
(4)
Spring soup,
Potage print anier.
Boiled bass, shrimp sauce.
Bar bouilli, sauce crevettes.
Beef marrow a 1’Orly.
Moelle de bceuf a VOrly,
Roast leg of Southdown mutton.
Gigot de Pre-Sale roti.
Sauteed potatoes,
Pommes sautees.
Almond cakes,
Gateau d’amande massif.
(5)
Green pea soup,
Potage aux petits pois.
Hot salmon-pie,
Pate chaud de saumon.
Mutton cutlets a la jardiniere,
Cotelettes de mouton jardiniere.
Glazed ham,
Jambon glace.
Vegetable salad.
Salade de legumes.
Apple fritters,
Beignets de pommes.
(«>:
Sorrel soup,
Potage a Voseille.
Sole stuffed with mixed herbs,
Sole farcie aux fines herbes.
Rissoles of cockscombs and truffles,
Bissoles de cretes de cog et de truffles.
Roast fillet of beef,
Filet de bceuf roti.
Stewed chicory,
Chicoree aujus.
Iced strawberry souffle,
Souffle glace aux f raises.
FRENCH.
Creme de Chicoree.