COLD COLLATION dc. MENUS Ball Supper given by the Duke of Northumberland. 2 Grosvbnor Place. menu du 7 3uin, 1894. ! Consomme printaniere. ENTREE CHAUDE. Cotelettes d’agneau aux pois. Pilets de saumon k la Regence. Caisses de homard 4 la Russe. Filets de soles a la Ravigote. Chaud-froid de cailles Imperatrice. Crimes de volaille a la Reine. Tablets de cailles 4 1’aspic. Petits pains a la Framjaise. Aspics de gibier a la chasseur. Poulets rotis dicoupes. Langue 4 l’ecarlate. Jambon en gelee. Sandwiches varies. ENTREMETS. Gelee au marasquin. Gelee macedoine. Suedoise de peches. Bavarois 4 la vanille et chocolat. Patisserie varies. #5 4 Menu du 'Soupcr. f CHAUD. Consomme aux pointes d’asperges. Cotelettes panees aux pois. FROID. Escalopes de saumon en mayonnaise. Kari de crevettes. Salades de homard. Cailles k la Strasbourg. Petites cremes de volaille aux truffes. Chaud-froid de poulets. Foie gras en aspic. Cotelettes a la /.ingara. Sandwiches k la Chesterfield. Poulets rotis decoupes. Jambon et langue. Galantine k la Perigord. Salades de tomates. Pate de gibier. Chapon k l’ecarlate. Macedoine de fruits en gelee Chartreuses aux peches. Bavaroise il la vanille. Savarin au kirsch. Patisserie. Fraises et creme. 61 && A ^ OK 4 «- Wk SOK AA m * 4 GARDEN PARTY, SYON HOUSE. Menu du I Juin, 1894. - SANDWICHES VARIES: De poulet. Au puree de gibier. Au puree de boeuf. Au jambon. A la Chesterfield. Saumon aux anchois. Galantine de poulet. Langue de boeuf. Salades de tomates et de eoncombres. Petits pains k la Fran^aise. Pains de gibier. Kari de crevettes. ENTREMETS : Gelees aux fraises. Gelees au noyau. Charlottes Russe 4 la vanille. Bavarois au chocolat. 676 THE NEW CENTURY COOKERY BOOK Copy of Bill of Fare of a Two Course Dinner as served in the year 1349. FIRST COURSE. Browet farsed and charlet, for pottage. Baked mallard. Small birds. Almond milk served with them. Capon roasted with the syrup. Boasted veal. Pig roasted “ endored.” Herons. A “ leche.” A tart of flesh. SECOND COURSE. Brewet of Almayne and Viand vial for pottage. Mallard. Boast rabbit. Pheasant. Venison. Jelly. A “leche.” Hedgehogs. Pomes de Orynge. ah ©inner irj ^7^0, The following is the Bill of Fare pro- vided in 1720 by an Englishman, who gave a dinner to his neighbours. The following was the menu : — A Westphalia ham with chicken. Carps and escalloped oysters. Soup with teal. A dish of sucking rabbits. Salads and pickles. A venison pasty. Boasted geese. A dish of gurnets. Umble pie. Boasted hen turkey, with oysters. For the second course : — A chine of salmon and smelts. Wild fowls of sorts. A tansy. Collared pig. A pear tart, creamed. Sweetmeats and fruits. Jellies of sorts. A dish of fried soles. Copy of one of the late King of Hanover’s Menus, as printed. Girot ... Girot... Kortling Girot ... Girot... Kortling Ebeling Kortling Kortling Bobby DiNER DU 27 SEPTEMBRE 1845. Un potage de perdreaux au chasseur. Un potage clair a la printaniere. Huitres au naturel. Sandets bouillis, sauce anchois. Une culotte de boeuf a la Flamande. Filets de poulets a la Marengo. Haricots verts garnis d’escalopes de mouton grilles. Levrauts rotis k la gelee de groseilles. Une compote de pommes k la Streilitz. Une fanchonette aux amandes. Glacesdepech.es.

AI-modernized reading of the original text

COLD COLLATION dc. MENUS Ball Supper given by the Duke of Northumberland. 2 Grosvbnor Place. menu du 7 juin, 1894. ! Consomme printaniere. ENTREE CHAUDE. Cotelettes d’agneau aux pois. Pilets de saumon k la Regence. Caisses de homard 4 la Russe. Filets de soles a la Ravigote. Chaud-froid de cailles Imperatrice. Crimes de volaille a la Reine. Tablets de cailles à l'aspic. Petits pains a la Framjaise. Aspics de gibier a la chasseur. Poulets rotis dicoupes. Langue 4 l’ecarlate. Jambon en gelee. Sandwiches varies. Gelee au marasquin. Gelee macedoine. Suedoise de peches. Bavarois 4 la vanille et chocolat. Patisserie varies. #5 4 Menu du 'Soupcr. f CHAUD. Consomme aux pointes d’asperges. Cotelettes panees aux pois. FROID. Escalopes de saumon en mayonnaise. Kari de crevettes. Salades de homard. Cailles k la Strasbourg. Petites cremes de volaille aux truffes. Chaud-froid de poulets. Foie gras en aspic. Cotelettes à la Zingara. Sandwiches k la Chesterfield. Poulets rotis decoupes. Jambon et langue. Galantine k la Perigord. Salades de tomates. Pate de gibier. Chapon k l’ecarlate. Macedoine de fruits en gelee Chartreuses aux peches. Bavaroise il la vanille. Savarin au kirsch. Patisserie. Fraises et creme. && A ^ OK 4 «- Wk SOK AA m * 4 GARDEN PARTY, SYON HOUSE. Menu du I Juin, 1894. - SANDWICHES VARIES: De poulet. Au purée de gibier. Au purée de boeuf. Au jambon. A la Chesterfield. Saumon aux anchois. Galantine de poulet. Langue de boeuf. Salades de tomates et de eoncombres. Petits pains k la Fran^aise. Pains de gibier. Kari de crevettes. Gelees aux fraises. Gelees au noyau. Charlottes Russe 4 la vanille. Bavarois au chocolat. Copy of Bill of Fare of a Two Course Dinner as served in the year 1349. FIRST COURSE. Browet farsed and charlet, for pottage. Baked mallard. Small birds. Almond milk served with them. Capon roasted with the syrup. Boasted veal. Pig roasted “ endored.” Herons. A “ leche.” A tart of flesh. SECOND COURSE. Brewet of Almayne and Viand vial for pottage. Mallard. Boast rabbit. Pheasant. Venison. Jelly. A “leche.” Hedgehogs. Pomes de Orynge. ah ©inner irj ^7^0, The following is the Bill of Fare provided in 1720 by an Englishman, who gave a dinner to his neighbours. The following was the menu : — A Westphalia ham with chicken. Carps and escalloped oysters. Soup with teal. A dish of sucking rabbits. Salads and pickles. A venison pasty. Boasted geese. A dish of gurnets. Umble pie. Boasted hen turkey, with oysters. For the second course : — A chine of salmon and smelts. Wild fowls of sorts. A tansy. Collared pig. A pear tart, creamed. Sweetmeats and fruits. Jellies of sorts. A dish of fried soles. Copy of one of the late King of Hanover’s Menus, as printed. Girot ... Girot... Kortling Girot ... Girot... Kortling Ebeling Kortling Kortling Bobby DiNER DU 27 SEPTEMBRE 1845. Un potage de perdreaux au chasseur. Un potage clair a la printaniere. Huitres au naturel. Sandets bouillis, sauce anchois. Une culotte de boeuf a la Flamande. Filets de poulets a la Marengo. Haricots verts garnis d’escalopes de mouton grilles. Levrauts rotis k la gelee de groseilles. Une compote de pommes k la Streilitz. Une fanchonette aux amandes. Glacesdepech.es.

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