Unless implicit confidence may be placed in the cook, written di-
rections should be given as to the time each dish is to be put on to
cook and to be served, so that there shall be no mortifying mistakes
in the kitchen. The waiter should have a copy of the menu, and
there should be one at your own plate. Prepare as many of the
dishes as possible the previous day. If the bill of fare be long and
many of the courses heavy, the soup should be light, — say some
kind of clear soup ; but if the courses be few, it will be well to have
some kind of cream soup.
The general suggestions given in regard to company luncheons
apply also to company dinners.
Spring and Early Summer.
Asparagus Soup.
Baked Salmon, Sauce Hollandaise.
Roast Chicken, with Currant Jelly.
Potato Croquettes. Asparagus.
Escaloped Sweetbreads.
Green Peas.
Dressed Lettuce. Cheese Fingers.
Strawberry Charlotte.
Pineapple Sherbet. Cake.
Ice-cream. Coffee.
Bisque of Lobster.
Broiled Spanish Mackerel, Ravigote
Sauce.
Chicken Timbales, Bechamel Cream
Sauce. French Peas.
Fillet of Beef , Mushroom Sauce.
Vegetables a la Jardiniere.
Sorbet.
Roast Woodcock, with Garnish of
Water-cresses and Lemons.
Reed Birds on Toast. Potatoes a la
Parisienne.
Shrimp Salad.
Vanilla Ice-cream.
Lemon Sherbet.
Chocolate Mousse.
Fancy Cakes. Fruit.
Confectionery. Coffee.
Summer and Early Autumn.
Chicken Consomme.
Fillets of Flounder au Gratin.
Fried Chicken in Cream Sauce.
Potato Souffle.
Breaded Calves' Brains, Ravigote
Sauce. French Peas.
Roast Duck, Olive Brown Sauce.
Brussels Sprouts. Potato Balls.
Lettuce Salad.
Imperial Pudding, Strawberry
Sauce.
Lemon Sherbet. Cake. Fruit.
Coffee.
Potage a la reine.
Boiled Salmon, Tarragon Sauce.
Cauliflower, with Cream Sauce.
Broiled Chicken, Tartar Sauce.
French Peas.
Raspberry Granite.
Roast* Woodcock on Toast.
Lettuce Salad.
Toasted Soda- Crackers.
Neufchdtel Cheese.
Pineapple Sherbet. Ice-cream
Fruit. Fancy Cakes.
BILLS OF FARE.
911
Autumn and Winter.
Crab Bisque.
Turbot a la Creme.
Potato Croquettes.
Parisian Vol-au-Vent.
Roast Chicken.
Dressed Celery. Potato Puffs.
Iced Orange Granite.
Fried Froys' Legs, Tartar Sauce.
Cauliflower au Gratin.
Reed Birds Roasted in Sweet Potatoes.
Green Peas. Lettuce Salad.
Peaches in Jelly, with Whipped
Cream.
Coffee Mousse.
Vanilla Ice-cream. Lemon Sherbet.
Coffee.
Raw Oysters. Buttered Brown
Bread.
Velvet Soup.
Fillets of Flounder in Wine, White
Sauce.
Boiled Potato Balls.
Chicken a la Duxelles, Bechamel
Sauce.
Macedoine of Vegetables.
Coffee Granite.
Venison Steak. Currant Jelly.
Fried Sweet Potatoes.
Dressed Celery.
Olives. Crackers. Cheese.
Biscuit Tortoni.
Fruit. Confectionery.
Coffee.
Oyster Bisque.
Fillet of Bass. Tartar Sauce. Rice
Croquettes.
Roast Chicken.
Minced Spinach. Mushed Potatoes.
Cranberry Jelly.
Broiled Quail on Toast.
Dressed Celery.
Potatoes a la Parisitnne.
Lettuce Salad.
Crackers and Cheese.
Orange Sherbet. Ice-cream.
Fruit. Small Fancy Caket.
Coffee.
Winter.
Oysters in a Block of Ice.
Bread-and-Butter Sandwiches.
Consomme a la Royal.
Fried Smelts, Tartar Sauce.
Buttered Brown Bread.
Tenderloin Steaks a la Bearnaise.
Potatoes a la Parisienne.
Chicken Timbales, Bechamel Yellow
Sauce. French Peas.
Di'essed Celery.
Crackers and Cheese.
Royal Diplomatic Pudding.
Lemon Sherbet.
Coffee fee-cream.
Vanilla Ice-cream.
Fancy Cakes. Fruit.
Page 482
Presented as published in 1887. 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
Unless implicit confidence may be placed in the cook, written directions should be given as to the time each dish is to be put on to cook and to be served, so that there shall be no mortifying mistakes in the kitchen. The waiter should have a copy of the menu, and there should be one at your own plate. Prepare as many of the dishes as possible the previous day. If the bill of fare be long and many of the courses heavy, the soup should be light, — say some kind of clear soup ; but if the courses be few, it will be well to have some kind of cream soup.
The general suggestions given in regard to company luncheons apply also to company dinners.
Spring and Early Summer.
Asparagus Soup.
Baked Salmon, Sauce Hollandaise.
Roast Chicken, with Currant Jelly.
Potato Croquettes. Asparagus.
Escaloped Sweetbreads.
Green Peas. Dressed Lettuce. Cheese Fingers.
Strawberry Charlotte.
Pineapple Sherbet. Cake.
Ice-cream. Coffee.
Bisque of Lobster.
Broiled Spanish Mackerel, Ravigote Sauce.
Chicken Timbales, Bechamel Cream Sauce. French Peas. Fillet of Beef , Mushroom Sauce. Vegetables a la Jardiniere.
Sorbet. Roast Woodcock, with Garnish of
Water-cresses and Lemons. Reed Birds on Toast. Potatoes a la Parisienne.
Shrimp Salad.
Vanilla Ice-cream.
Lemon Sherbet.
Chocolate Mousse.
Fancy Cakes. Fruit.
Confectionery. Coffee.
Summer and Early Autumn.
Chicken Consomme. Fillets of Flounder au Gratin. Fried Chicken in Cream Sauce.
Potato Souffle. Breaded Calves' Brains, Ravigote
Sauce. French Peas. Roast Duck, Olive Brown Sauce. Brussels Sprouts. Potato Balls.
Lettuce Salad. Imperial Pudding, Strawberry
Sauce.
Lemon Sherbet. Cake. Fruit. Coffee.
Potage a la reine. Boiled Salmon, Tarragon Sauce. Cauliflower, with Cream Sauce. Broiled Chicken, Tartar Sauce.
French Peas.
Raspberry Granite.
Roast* Woodcock on Toast.
Lettuce Salad. Toasted Soda- Crackers.
Neufchdtel Cheese.
Pineapple Sherbet. Ice-cream
Fruit. Fancy Cakes.
Autumn and Winter.
Crab Bisque.
Turbot a la Creme.
Potato Croquettes.
Parisian Vol-au-Vent.
Roast Chicken. Dressed Celery. Potato Puffs.
Iced Orange Granite. Fried Frogs' Legs, Tartar Sauce.
Cauliflower au Gratin. Reed Birds Roasted in Sweet Potatoes.
Green Peas. Lettuce Salad. Peaches in Jelly, with Whipped Cream.
Coffee Mousse.
Vanilla Ice-cream. Lemon Sherbet. Coffee.
Raw Oysters. Buttered Brown Bread.
Velvet Soup.
Fillets of Flounder in Wine, White Sauce.
Boiled Potato Balls. Chicken a la Duxelles, Bechamel Sauce.
Macedoine of Vegetables.
Coffee Granite.
Venison Steak. Currant Jelly.
Fried Sweet Potatoes.
Dressed Celery. Olives. Crackers. Cheese.
Biscuit Tortoni.
Fruit. Confectionery.
Coffee.
Oyster Bisque.
Fillet of Bass. Tartar Sauce. Rice Croquettes.
Roast Chicken. Minced Spinach. Mushed Potatoes.
Cranberry Jelly. Broiled Quail on Toast.
Dressed Celery. Potatoes a la Parisienne.
Lettuce Salad.
Crackers and Cheese.
Orange Sherbet. Ice-cream.
Fruit. Small Fancy Caket.
Coffee.
Winter.
Oysters in a Block of Ice.
Bread-and-Butter Sandwiches.
Consomme a la Royal. Fried Smelts, Tartar Sauce.
Buttered Brown Bread. Tenderloin Steaks a la Bearnaise.
Potatoes a la Parisienne.
Chicken Timbales, Bechamel Yellow
Sauce. French Peas.
Di'essed Celery.
Crackers and Cheese.
Royal Diplomatic Pudding.
Lemon Sherbet.
Coffee fee-cream.
Vanilla Ice-cream.
Fancy Cakes. Fruit.