Oysters on the half shell.
Celery.
Consomme. Mock turtle.
Mission olives. Dressed lettuce.
Broiled shad it la Maitre d’Hotel.
Sliced cucumbers. Pepper salad.
Roast beef, demi-glace.
Pried egg plant.
Spring lamb, mint sauce.
Green peas.
Young turkey, cranberry sauce.
Mashed potatoes.
Roman Punch.
Chicken salad a la Mirabeau.
• Snail ;V la Caprea.
Broiled tomatoes. i Sauce Mayonnaise.
Charlotte Russe. Cake. Candy fruit
Pretzels. Cheese. Ice cream.
Black coffee.
Ai) Americai) Diooer
MENU.
Mock turtle. Consomme, with chicken fillets.
Boiled trout, cream sauce. Fillet of sole, walnut sauce.
Fried perch, Tartar sauce.
Dressed lettuce. Radishes.
Lamb’s tongue. Boiled Philadelphia capon. Oyster sauce.
Cucumber. Sliced tomatoes.
Sirloin of beef, dish gravy. Tame duck, apple jelly.
Spring lamb, mint sauce.
Cincinnati ham, champagne sauce.
Chicken croquettes, supreme sauce.
Sweetbreads, financiere. Pear fritters with maraschino.
Devilled lobsters, Roman punch.
Mashed potatoes. New string beans.
Lima beans. Sweet potatoes.
Asparagus. Bermuda onions. Green peas.
Sirloin beef. Ham. Tongue. Turkey.
Lobster salad. Vegetable salad.
Snow pudding. Whipped cream.
Lemon pie. Washington pie. Cream pie.
Vanilla ice cream. Chocolate ice cream.
Fancy cake. Nuts. Raisins. Oranges.
Macaroons. Charlotte russe. Bananas.
American cheese. Frozen pudding. Roquefort cheese.
Lady fingers. Crackers. Wine jelly.
Strawberries and cream. Olives. Honey in comb.
Tea. Cocoa. Coffee.
TYPICAL AMERICAN MENUS
661
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.A. A A A A .A. A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A
AMERICAN TABLE D’H0TE DINNER.
Louisville Hotel,
Louisville, TJ.S.A. :
Sunday, May 26
Little neck clams.
POTAGES.
Benolton.
HORS-D’OEUVRE.
lbers. Radishes. Young onions.
POISSON.
Sheep’s head A la Meissonier.
RELEVES.
Roast’sirloin of beef, Yorkshire pudding.
Browned new potatoes.
Roast lamb, mint sauce.
Strawberry ice cream
$1.00 incl. Wine.
ENTREE.
Sweetbreads en papillote & la Senn.
ENTREMET.
Asparagus au beurre fondu.
SORBET CREME YVETTE.
Salade panachee.
Roquefort.
ROTI.
Roast spring chicken k l’Anglaise
DESSERT.
Assorted cakes.
Cafe noir.
AN AMERICAN LtiNGHEQN MEN0.
Oyster cocktail. Little neck clams.
Radishes. Salami. Dill pickles. Olives. Celery. Sweet pickles.
Pickled beets. Spiced oysters.
Consomme, Renaissance.
Fillets of kingfish, crayfish butter. Roast sirloin of beef.
Lamb fries, English. Timbale of snipe, Toulouse.
Cold.
Roast fowl. Sardines. Potted breast of grouse. Terrine de foie gras. Ox tongue.
Smoked Scotch herring. Roast beef. Boneless pigs’ feet. Galantine of turkey.
Lettuce. Cold slaw.
Mashed turnips. String beans. Stewed tomatoes.
Boiled and mashed potatoes.
Charlotte Russe. Mince pie. Pineapple sherbet. Assorted cakes.
Brie and American cheese.
Bananas. Oranges. Apples.
Cider. Coffee.
662
THE NEW CENTURY COOKERY BOOK
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Hn Hmerican Supper flDenu.
Celery.
Blue Points.
■<*>
Consomme in cups.
-<P~ ■ '
Mangoes.
HOT SERVICE:—
Sirloin or Tenderloin steak a la Creole.
English mutton chops with baked potatoes.
Venison steak, club style.
Lyonnaise potatoes. Corn fritters.
COLD SERVICE :-
Boned turkey. Lettuce k la vinaigrette.
Mayonnaise of chicken. Pate de foie gras.
Mortadella. Anchovy salad.
Kum omelet.
•• •
Page 558
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
Oysters on the half shell.
Celery.
Consomme. Mock turtle.
Mission olives. Dressed lettuce.
Broiled shad it la Maitre d’Hotel.
Sliced cucumbers. Pepper salad.
Roast beef, demi-glace.
Pried egg plant.
Spring lamb, mint sauce.
Green peas.
Young turkey, cranberry sauce.
Mashed potatoes.
Roman Punch.
Chicken salad a la Mirabeau.
Snails a la Caprea.
Broiled tomatoes. i Sauce Mayonnaise. Charlotte Russe. Cake. Candy fruit
Pretzels. Cheese. Ice cream.
Black coffee.
Ai) Americai) Diooer
Mock turtle. Consomme, with chicken fillets.
Boiled trout, cream sauce. Fillet of sole, walnut sauce.
Fried perch, Tartar sauce.
Dressed lettuce. Radishes.
Lamb’s tongue. Boiled Philadelphia capon. Oyster sauce. Cucumber. Sliced tomatoes.
Sirloin of beef, dish gravy. Tame duck, apple jelly.
Spring lamb, mint sauce.
Cincinnati ham, champagne sauce.
Chicken croquettes, supreme sauce.
Sweetbreads, financiere. Pear fritters with maraschino. Devilled lobsters, Roman punch.
Mashed potatoes. New string beans.
Lima beans. Sweet potatoes.
Asparagus. Bermuda onions. Green peas.
Sirloin beef. Ham. Tongue. Turkey.
Lobster salad. Vegetable salad.
Snow pudding. Whipped cream.
Lemon pie. Washington pie. Cream pie.
Vanilla ice cream. Chocolate ice cream.
Fancy cake. Nuts. Raisins. Oranges.
Macaroons. Charlotte russe. Bananas.
American cheese. Frozen pudding. Roquefort cheese.
Lady fingers. Crackers. Wine jelly.
Strawberries and cream. Olives. Honey in comb.
Tea. Cocoa. Coffee.
TYPICAL AMERICAN MENUS
<M(M<M<Mcpcp<M<Mepcpcpqs<McMcp<M<M<M<M<M<M<M<M<M<M<M<M<MM<M<M<M<M<M<M
.A. A A A A .A. A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A
AMERICAN TABLE D’H0TE DINNER.
Louisville Hotel,
Louisville, TJ.S.A. :
Sunday, May 26
Little neck clams.
Benolton.
lbers. Radishes. Young onions.
Sheep’s head A la Meissonier.
Roast’sirloin of beef, Yorkshire pudding.
Browned new potatoes.
Roast lamb, mint sauce.
Strawberry ice cream $1.00 incl. Wine.
Sweetbreads en papillote & la Senn.
Asparagus au beurre fondu.
SORBET CREME YVETTE.
Salade panachee. Roquefort.
Roast spring chicken k l’Anglaise
Assorted cakes. Cafe noir.
AN AMERICAN LtiNGHEQN MEN0.
Oyster cocktail. Little neck clams.
Radishes. Salami. Dill pickles. Olives. Celery. Sweet pickles.
Pickled beets. Spiced oysters.
Consomme, Renaissance.
Fillets of kingfish, crayfish butter. Roast sirloin of beef.
Lamb fries, English. Timbale of snipe, Toulouse.
Cold.
Roast fowl. Sardines. Potted breast of grouse. Terrine de foie gras. Ox tongue. Smoked Scotch herring. Roast beef. Boneless pigs’ feet. Galantine of turkey. Lettuce. Cold slaw.
Mashed turnips. String beans. Stewed tomatoes.
Boiled and mashed potatoes.
Charlotte Russe. Mince pie. Pineapple sherbet. Assorted cakes.
Brie and American cheese.
Bananas. Oranges. Apples.
Cider. Coffee.
TYYTYTTYY4‘4*TY4'4r4*4*4*4,4‘TTTTTv4'T4’4'TVTT4-4/-4'T4'TT4'T4*4‘4'4,4'4,^l,.
Hn Hmerican Supper flDenu.
Celery.
Blue Points.
■<*>
Consomme in cups.
-<P~ ■ '
Mangoes.
HOT SERVICE:—
Sirloin or Tenderloin steak a la Creole.
English mutton chops with baked potatoes.
Venison steak, club style.
Lyonnaise potatoes. Corn fritters.
COLD SERVICE :-
Boned turkey. Lettuce k la vinaigrette.
Mayonnaise of chicken. Pate de foie gras. Mortadella. Anchovy salad.
Kum omelet.
•• •