Filet de sole Bruxelloise. Croustades k la Castillaine. Poulet frit a la Villeroi. Canard sauvage roti. Salade d’oranges. Cardons braises a l’Espagnole. Crime glacee aux bananes. Quenelles au Parmesan. Dessert. ENGLISH. Cream of chicory. Fillets of sole, Brussels style. Small croustades with chestnut puree. Fried chicken, Villeroi style. Roast wild duck. Orange salad. Braised cardoons with brown sauce. Iced banana cream. Parmesan cheese quenelles. Dessert. Consomme a la Talma. Saumon bouilli. Sauce concombre. Timbale de turbot a la Russe. Filets de boeuf it la Chateaubriand. Chaud-froid de cailles a la Victoria Quartier d’agneau, sauce a la menthe. Petits pois. Pommes nouvelles. Mousse frappee a la Genevoise. Denises au Parmesan. Salade. Fromage. Dessert. Clear soup, Talma style. Boiled salmon, cucumber sauce. Timbale of turbot, Russian style. Grilled fillets of beef, Chateaubriand style. Chaud-froid of quails, Victoria style. Fore-quarter of lamb, mint sauce. Green peas. New potatoes. Iced custard and cream, Geneva style. Hot cheese sandwiches. Salad. Cheese. Dessert. birthday Sinner of JU.J1 €mperor William 33. ©eburtStagSsgeter @. ®l. beg £>eutfd)en jlatferS SBilfyelm am 27. Sanuar 1895. £->:• * ©peifenfolge @cf)itbfrbten=<Suppe. ©teinbutte auf hamburger 2Crt. ^rebgsSunfe. gifctjSartoffeln. Senbenbraten auf vgotjenjollern 2t«. 23remet SunEe. ©rftet: Srinffprud). $iiE)nerEtein auf e^tpgigec 2lrt. 3weiter Sirinffpructi. gafanen auf granffurter 2Crt. ©emifdjter (Salat. SDritter Srinffprudj. ©efroreneg auf ^otgbameu 2lrl. ^aifertorte. SSacfraerE. grucfjte. 632 THE NEW CENTURY COOKERY BOOK. Specimen f'lepas of Cypical English Dippers White Celery Soup. Codfish and Oyster Sauce. Lobster Croquettes. Fillets of Beef with Olives. Salmi of Partridges. Fricandeau of Veal with Spinach. Roast Turkey and Sausages. Broccoli. Potato Croquettes. Brussels Sprouts. Plum Pudding. Mince Pies. Stewed Pears, Whipped Cream. Anchovy Toast. Clear Soup with Custard. Baked Turbot, Wine Sauce. Fried Fillets of Soles. Jugged Hare, Orange Salad. Fillets of Beef with Vegetables. Boiled Turkey, Onion Sauce. Boiled Ham. Roast Wild Duck. Celery Salad. Ribbon Jelly. Apple Amber. Grouse Soup. John Dory, Dutch Sauce. Lobster Cutlets. Stewed Bordeaux Pigeons. Roast Haunch of Mutton. Boiled Turkey and Tongue. Mashed Potatoes. Spinach. Wild Ducks, Orange Sauce. Baroness Pudding. Apple Tart. Trifles with Cream. Pineapple Jelly. Caviar on Toast. Asparagus Point Soup. Fillets of Whiting au Gratin. Quenelles of Rabbit in Aspic. Saddle of Mutton. Grouse Salad. Cabinet Pudding. Anchovy Savoury. Stuffed Olives. Tomato PurEe. Turbot A la CrEme. Foie Gras in Aspic. Loin of Lamb. Roast Partridges. Pineapple Pudding. Cheese Ramakins. WINDS CP HER MAJESTY’S DINNER. !28Wv ^u*ve/, ICjOO. Dotages. Consomme de tortue. Potage des Rois. Do.tssons. Saumon sauce roche.' Eporluns frits sauce ravigotte. Cutters. Ris de veau a la Senn. Chaud-froid de voluiile a la Heine. Ddebrs. Ra?uf braise a la Richelieu. Selle d’agneau sauce menthe. Petits pois a l'Anglaise. Hot. Cailles aux pommes de terre a lTndionne. lEntrrmrta. Asperges sauce llullandaisc. Babas au curayao. Eclairs aux /raises. Creates de Chantilly. ©lairs. Creme au chocolut. Eau.de citron. Huffet. Hot and Cold Fowls. Tongue. Cold Roast Beef. . e * r*\. *.. - - • .m. • I HT- w • THE NEW CENTURY COOKERY BOOK PRIVATE DINNER BY MAITRECHEF C. J. CORBLET. M.C.A.

AI-modernized reading of the original text

Filet de sole Bruxelloise. Croustades k la Castillaine. Poulet frit a la Villeroi. Canard sauvage roti. Salade d’oranges. Cardons braises a l’Espagnole. Crime glacee aux bananes. Quenelles au Parmesan. Dessert. Cream of chicory. Fillets of sole, Brussels style. Small croustades with chestnut puree. Fried chicken, Villeroi style. Roast wild duck. Orange salad. Braised cardoons with brown sauce. Iced banana cream. Parmesan cheese quenelles. Dessert. Consomme a la Talma. Saumon bouilli. Sauce concombre. Timbale de turbot a la Russe. Filets de boeuf it la Chateaubriand. Chaud-froid de cailles a la Victoria Quartier d’agneau, sauce a la menthe. Petits pois. Pommes nouvelles. Mousse frappee a la Genevoise. Denises au Parmesan. Salade. Fromage. Dessert. Clear soup, Talma style. Boiled salmon, cucumber sauce. Timbale of turbot, Russian style. Grilled fillets of beef, Chateaubriand style. Chaud-froid of quails, Victoria style. Fore-quarter of lamb, mint sauce. Green peas. New potatoes. Iced custard and cream, Geneva style. Hot cheese sandwiches. Salad. Cheese. Dessert. [illustration: Birthday Dinner of H.I.M. Emperor William] ©eburtStagSsgeter @. ®l. beg £>eutfd)en jlatferS SBilfyelm am 27. Sanuar 1895. £->:• * ©peifenfolge @cf)itbfrbten=<Suppe. ©teinbutte auf hamburger 2Crt. ^rebgsSunfe. gifctjSartoffeln. Senbenbraten auf vgotjenjollern 2t«. 23remet SunEe. ©rftet: Srinffprud). $iiE)nerEtein auf e^tpgigec 2lrt. 3weiter Sirinffpructi. gafanen auf granffurter 2Crt. ©emifdjter (Salat. SDritter Srinffprudj. ©efroreneg auf ^otgbameu 2lrl. ^aifertorte. SSacfraerE. grucfjte. [illustration: Specimen Menus of Typical English Dinners] White Celery Soup. Codfish and Oyster Sauce. Lobster Croquettes. Fillets of Beef with Olives. Salmi of Partridges. Fricandeau of Veal with Spinach. Roast Turkey and Sausages. Broccoli. Potato Croquettes. Brussels Sprouts. Plum Pudding. Mince Pies. Stewed Pears, Whipped Cream. Anchovy Toast. Clear Soup with Custard. Baked Turbot, Wine Sauce. Fried Fillets of Soles. Jugged Hare, Orange Salad. Fillets of Beef with Vegetables. Boiled Turkey, Onion Sauce. Boiled Ham. Roast Wild Duck. Celery Salad. Ribbon Jelly. Apple Amber. Grouse Soup. John Dory, Dutch Sauce. Lobster Cutlets. Stewed Bordeaux Pigeons. Roast Haunch of Mutton. Boiled Turkey and Tongue. Mashed Potatoes. Spinach. Wild Ducks, Orange Sauce. Baroness Pudding. Apple Tart. Trifles with Cream. Pineapple Jelly. Caviar on Toast. Asparagus Point Soup. Fillets of Whiting au Gratin. Quenelles of Rabbit in Aspic. Saddle of Mutton. Grouse Salad. Cabinet Pudding. Anchovy Savoury. Stuffed Olives. Tomato PurEe. Turbot a la Creme. Foie Gras in Aspic. Loin of Lamb. Roast Partridges. Pineapple Pudding. Cheese Ramakins. [illustration: HER MAJESTY'S DINNER] HER MAJESTY’S DINNER. !28Wv ^u*ve/, ICjOO. Dotages. Consomme de tortue. Potage des Rois. Do.tssons. Saumon sauce roche. Eporluns frits sauce ravigotte. Poissons. Ris de veau a la Senn. Chaud-froid de voluiile a la Heine. Releves. Roeuf braise a la Richelieu. Selle d’agneau sauce menthe. Petits pois a l'Anglaise. Hot. Cailles aux pommes de terre a lTndionne. Entremets. Asperges sauce llullandaisc. Babas au curayao. Eclairs aux /raises. Creates de Chantilly. Entremets glaces. Creme au chocolat. Eau.de citron. Huffet. Hot and Cold Fowls. Tongue. Cold Roast Beef. . e * r*\. *.. - - • .m. • HT- w • PRIVATE DINNER BY MAITRECHEF C. J. CORBLET. M.C.A.

The new century cookery book