3. The harmonising effect is obtained by so arrang-
ing the dishes that each one is distinct from the other,
bearing no relation in appearance to the preceding or
following dishes.
4. A judicious selection of the raw materials, having
regard to the season of the year, must be made in all
cases, else the menu of a meal may be easily marred.
5. The various meats and other more important
materials must not be repeated in the same menu
from one course to another.
6. The various kinds of sauces employed in the
preparations, and serving as accompaniments to the
dishes, must each be distinctly different in colour,
taste and flavour.
The true estimate of the value of a menu as a
literary compilation is not to be obtained by observing
the attention given to it by the guest at a dinner table,
for at such a time the average diner is engaged in
concentrating his whole mind on a rapid analysis of
the good things present and to come. It is later, in
some leisured moment, that the menu is read with a
critical eye, and if found the least worthy from a
literary point of view, is treasured as an interesting
souvenir of a memorable occasion.
Menus are planned for every meal, breakfast,
luncheon, dinner and supper, but of all these the
dinner menu is of the greatest importance.
For special occasions, i.e., Dinner parties, etc.,
i6
DINNER MENUS
menus are usually prepared a day or more in advance,
so that the needful provisions may be purchased and
other necessary arrangements made, thus allowing
ample leisure to get everything ready in good time,
and avoiding much confusion when the moment for
cooking and serving arrives.
The menu must in all cases be strictly followed.
DINNER ( LE DlNER).
The word “ dinner ” is supposed to be a corruption
of dix lieuves, indicating the hour at which in the
time of the Normans this meal was taken. In a book
published in 1512, entitled the Household Book, it
is stated that the family rose at six, breakfasted at
seven, dined at ten, supped at four, and closed the
gates at nine p.m.
Dinner with all classes forms the principal meal of
the day. The working and middle classes take it at
mid-day, whilst the better classes and fashionable
society partake of it between 6 p.m. and 9 p.m. The
aristocracy have always dined later in the day than
the other classes.
The number of courses of a dinner depends on the
circumstances of the host and hostess, but the courses
have increased with time and fashion, whilst the
number of dishes served have decreased ; that is to
say, that instead of serving two soups, two or three
fish, and as many entrees, not more than one, or at
the most two, are now placed on modern menus.
MENU DU DINER.
Potage. French.
Queue de Boeuf
Poisson.
Filets de Cabillaud a la
Normande
Entree.
Cotelettes de Mouton
a la Milanaise
Roti.
Dinde roti aux Marrons
Entremet.
Pouding a la Viennoise
Soup.
English.
Ox-tail
Fish.
Fillets of Cod
(. Normandy style)
Entree.
Mutton Cutlets
(. Milanese style)
Roast.
Roast Turkey stuffed with
Sweet. Chestnuts
Page 7
Presented as published in 1903. 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.
3. The harmonising effect is obtained by so arrang-
ing the dishes that each one is distinct from the other,
bearing no relation in appearance to the preceding or
following dishes.
4. A judicious selection of the raw materials, having
regard to the season of the year, must be made in all
cases, else the menu of a meal may be easily marred.
5. The various meats and other more important
materials must not be repeated in the same menu
from one course to another.
6. The various kinds of sauces employed in the
preparations, and serving as accompaniments to the
dishes, must each be distinctly different in colour,
taste and flavour.
The true estimate of the value of a menu as a
literary compilation is not to be obtained by observing
the attention given to it by the guest at a dinner table,
for at such a time the average diner is engaged in
concentrating his whole mind on a rapid analysis of
the good things present and to come. It is later, in
some leisured moment, that the menu is read with a
critical eye, and if found the least worthy from a
literary point of view, is treasured as an interesting
souvenir of a memorable occasion.
Menus are planned for every meal, breakfast,
luncheon, dinner and supper, but of all these the
dinner menu is of the greatest importance.
For special occasions, i.e., Dinner parties, etc.,
i6
DINNER MENUS
menus are usually prepared a day or more in advance,
so that the needful provisions may be purchased and
other necessary arrangements made, thus allowing
ample leisure to get everything ready in good time,
and avoiding much confusion when the moment for
cooking and serving arrives.
The menu must in all cases be strictly followed.
DINNER ( LE DlNER).
The word “ dinner ” is supposed to be a corruption
of dix lieuves, indicating the hour at which in the
time of the Normans this meal was taken. In a book
published in 1512, entitled the Household Book, it
is stated that the family rose at six, breakfasted at
seven, dined at ten, supped at four, and closed the
gates at nine p.m.
Dinner with all classes forms the principal meal of
the day. The working and middle classes take it at
mid-day, whilst the better classes and fashionable
society partake of it between 6 p.m. and 9 p.m. The
aristocracy have always dined later in the day than
the other classes.
The number of courses of a dinner depends on the
circumstances of the host and hostess, but the courses
have increased with time and fashion, whilst the
number of dishes served have decreased ; that is to
say, that instead of serving two soups, two or three
fish, and as many entrees, not more than one, or at
the most two, are now placed on modern menus.
MENU DU DINER.
Potage. French.
Queue de Boeuf
Poisson.
Filets de Cabillaud a la
Normande
Entree.
Cotelettes de Mouton
a la Milanaise
Roti.
Dinde roti aux Marrons
Entremet.
Pouding a la Viennoise
Soup.
English.
Ox-tail
Fish.
Fillets of Cod
(. Normandy style)
Entree.
Mutton Cutlets
(. Milanese style)
Roast.
Roast Turkey stuffed with
Sweet. Chestnuts