Practical gastronomy

Ecrevisses en Aspic Darioles de Creme de Volaille Boenf a la Presse Pates de Veau et Jambon Salad de Haricots Panaches Creme a la Romaine Compote de Poires Fromage de Camembert C£leri III. Denises Suedoise Filets de Boeuf ala Madrid Salade de Celeri a la Rachel Foie-gras a la Dumas Pate de Volaille et Jambon Bordure de Creme de Homard Petites Cremes a la Princesse Fromage de Roquefort Biscuits de Fromage English. Shrimps in Savoury Jelly Chicken Creams Pressed Beef Veal and Ham Patties Haricot Bean Salad Roman Cream Stewed Pears Camembert Cheese Celery Sivedisli Sandwiches Fillets of Beef , Madrid style Celery and Truffle Salad Foie-gras Croutes Chicken and Ham Pie Border of Lobster Cream Fruit Creams (Princess style) Roquefort Cheese Cheese Biscuits SOUPER DU BAL. BALL SUPPER. Huitres au Naturel Plats Chauds. Homard a la Gauloise Mauviettes en Casserole Ris de Veau en Caisses a la Chasseur Plats Froids. Filets de Soles en Aspic Zdphires de Foie-Gras a la Martin Carre de Mouton a la Bohdmienne Dindonneau farci a la Moderne Jambon de York a la Gelee Faisan roti Pate de Pigeon a la Fran?aise Salade de Saison Denises a la Princesse Natives Hot Dishes. Lobster served in Shells Larks stewed in Casserole Sweetbread in cases with Mushroom Puree Cold Dishes. Fillets of Soles in Savoury Jelly Zephyrs of Foie-gras (Goose Liver ) Neck of Mutton (Bohemian style) Young Turkey, stuffed York Ham with Aspic Jelly Roast Pheasant Pigeon Pie, French fashion Salad Princess Sandwiches * i HORS-D'CEUVRE 25 Entremets. Gelee au Champagne Creme aux Amandes Charlottes Mignonnes Corbeilles de Nougat a la Chantilly Patisserie Dessert Sweets. Champagne Jelly Almond Cream Little Russian Charlottes Nougat Baskets with Whipped Cream French Pastry Dessert SPECIAL SUPPER PARTY MENU. English. French. Consomme de Volaille Mayonnaise de Homard Chaudfroid Mauviettes Luculus Mousse de Jambon Parisienne Filet Bceuf Piqu6 Bouquetiere Galantine Volaille Truffee Poulet Surrey a la Gelee Jambon de York Salade Henriette Creme de Fraise Gateau Duchesse Petits Fours Dessert Clear Chicken Broth Lobster Mayonnaise Chaudfroid of Larks with Truffles Ham Mousse (Parisian style) Fillet of Beef larded and braised, with Vegetables Chicken Galantine, truffled Surrey Fowls with Aspic York Ham Cauliflower , Bean and Truffle Salad Strawberry Cream Duchess Cakes Fancy Pastry Dessert HORS-D’CEUVRE (Appetisers). The hors-d’oeuvre course, which forms the so-called prelude to a set dinner, has of late become very popular. A very large variety of little dishes, both plain and dressed, can be served under this heading. These dishes to the thoughtful cook present one of the best opportunities for showing his or her skill and originality in combination and garnish. Such dishes must, however, be strictly confined to such colour and such material as will harmonise with the other dishes on the menu. Usually one or two plain and one dressed hors- d’oeuvre are served at a dinner, this being a matter of taste left to the maltre d ’hotel or the chef. Whatever the hors-d’oeuvre may consist of, let it be remembered that these little side dishes are intended to stimulate and not satisfy the appetite, i.e., they must be tempting and smart in appearance, and the portions must be very small, so as not to impair the enjoyment of the remainder of the meal. B 26 HORS-D' CEUVRE