Consommi, Terrapin Clear Soup, Potage h la Reine, or Bisque.
Cantelope, Watermelon, Pineapple, Grape Fruit, or Oranges.
FISH.
Broiled Spanish Mackerel, Shad, Striped Bass, or Blue-Fish ; or.
Boiled Salmon, Sheeps-head, Sea Bass, Turbot, or Trout ;
with Bermuda, Hollandaise, Duchesse, Parisienne,
or Irish Potatoes. Cucumbers.
RELISHES.
Olives. Tunny-fish. Filets of Anchovies or Sardines. Stuffed
Olives. Caviare.
French Radishes. East India Gherkins. Salted Almonds.
Cheese Straws. Pickles.
Small Patties or Bouchees cold, with highly seasoned garnish of
fish, poultry, or game.
Fine Table-Sauces. Anchovy Butter. Celery. Small Raw
Tomatoes. Choice Cheese.
ENTREES AND ENTREMETS.
Vol-au-vents of poultry and game. Croquettes, Blanqueites,
Scallops, Salmis.
Sweetbreads, broiled, fried, or stewed, with Mushrooms, Peas,
Asparagus, or Tomato Sauce.
Chicken, fritbt, broiled, Maryland style, with Mayonnaise,
filets, and pinions sautles.
Filet of beef, larded, with Mushrooms, Spaghetti, Stuffed
Tomatoes, or vegetable garnish.
Lamb Cutlets, breaded, truffled, en papillate, witl^ Peas, Aspara-
gus, or Cauliflower.
Any Vegetable, stewed with a sauce. Fritters of Rice, Hominy,
and Flour, with sauce.
Sweet Puddings with sauces. Charlottes. Pastry. Jellies.
Moulded Creams.
Sorbet. Sherbet. Roman Punch. Champagne glace.
ROAST.
Any Game or Game Birds roasted, and served with a green salad.
DESSERT.
Ice Creams, with Canton Ginger. Water Ices. Frozen Pud
dings of fruit and fine cake. Ices. Confectionery.
Candied fruit. Nuts. Foreign Preserves with-
out sirup. Oriental Sweetmeats. Coffee.
I30 PRACTICAL AMERICAN COOXERY.
DINNER WINES.
While there is no absolute rule which is invariably followed
in the choice of dinner-wines, custom indicates the lightest
as most acceptable at the beginning of the dinner ; the more
stimulating, full-bodied wines are preferable from the releves
or removes to the roast j sweet, rich wines like the fine
Burgundies and champagnes are suitable for the second
course ; the liqueurs and cordials are approved with the
dessert ; and a dash of Cognac for the coffee, or a demi-tasse
with the cafe noir, end the dinner satisfactorily. Sometimes
at small, choice dinners, champagne glace otfrappe is served
throughout ; this champagne is frozen in the original bottles,
in the same manner as the frozen carafes, for about two
hours, or until semi-liquid ; it is then poured into wide-
mouthed flagons, which can be closed with a glass stopper,
and served at once ; the half-frozen champagne will retain
its consistency in the bottles or flagons for about fifteen or
twenty minutes after it is removed from the freezer.
Page 75
Presented as published in 1885. 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
Consommi, Terrapin Clear Soup, Potage h la Reine, or Bisque. Cantelope, Watermelon, Pineapple, Grape Fruit, or Oranges.
FISH.
Broiled Spanish Mackerel, Shad, Striped Bass, or Blue-Fish ; or.
Boiled Salmon, Sheeps-head, Sea Bass, Turbot, or Trout ;
with Bermuda, Hollandaise, Duchesse, Parisienne,
or Irish Potatoes. Cucumbers.
RELISHES.
Olives. Tunny-fish. Filets of Anchovies or Sardines. Stuffed
Olives. Caviare. French Radishes. East India Gherkins. Salted Almonds.
Cheese Straws. Pickles. Small Patties or Bouchees cold, with highly seasoned garnish of
fish, poultry, or game.
Fine Table-Sauces. Anchovy Butter. Celery. Small Raw
Tomatoes. Choice Cheese.
ENTREES AND ENTREMETS. Vol-au-vents of poultry and game. Croquettes, Blanqueites,
Scallops, Salmis. Sweetbreads, broiled, fried, or stewed, with Mushrooms, Peas,
Asparagus, or Tomato Sauce. Chicken, fried, broiled, Maryland style, with Mayonnaise,
filets, and pinions sautles. Filet of beef, larded, with Mushrooms, Spaghetti, Stuffed
Tomatoes, or vegetable garnish. Lamb Cutlets, breaded, truffled, en papillate, with Peas, Asparagus, or Cauliflower. Any Vegetable, stewed with a sauce. Fritters of Rice, Hominy,
and Flour, with sauce.
Sweet Puddings with sauces. Charlottes. Pastry. Jellies.
Moulded Creams.
Sorbet. Sherbet. Roman Punch. Champagne glace.
ROAST.
Any Game or Game Birds roasted, and served with a green salad.
Ice Creams, with Canton Ginger. Water Ices. Frozen Puddings of fruit and fine cake. Ices. Confectionery. Candied fruit. Nuts. Foreign Preserves without sirup. Oriental Sweetmeats. Coffee.
DINNER WINES.
While there is no absolute rule which is invariably followed in the choice of dinner-wines, custom indicates the lightest as most acceptable at the beginning of the dinner; the more stimulating, full-bodied wines are preferable from the releves or removes to the roast; sweet, rich wines like the fine Burgundies and champagnes are suitable for the second course ; the liqueurs and cordials are approved with the dessert ; and a dash of Cognac for the coffee, or a demi-tasse with the cafe noir, end the dinner satisfactorily. Sometimes at small, choice dinners,champagne glace or frappe is served throughout; ; this champagne is frozen in the original bottles, in the same manner as the frozen carafes, for about two hours, or until semi-liquid ; it is then poured into widemouthed flagons, which can be closed with a glass stopper, and served at once ; the half-frozen champagne will retain its consistency in the bottles or flagons for about fifteen or twenty minutes after it is removed from the freezer.