Fried fillets of soles.
Boudin of veal with truflles.
Fillets of beef with vegetables.
Boiled turkey, onion sauce.
Boiled ham.
Boast wild duck.
Russian salad.
American pudding. Mince pies.
Ribbon jelly. Chocolate eclairs.
(3)
Grouse soup.
John Dory, wine sauce.
Lobster cutlets. Stew^ed Bordeaux pigeons.
Roast haunch of mutton.
Boiled turkey and tongue.
Mashed potatoes. Spinach.
Wild ducks, orange sauce.
Plum pudding. Mince pies.
Apples a la Conde. Pineapple jelly.
712 PRACTICAL GASTRONOMY
SIX SPECIMEN MENUS OF ENGLISH DINNERS
{continued).
(4)
Palestine soup. Gravy soup.
Boiled cod, caper sauce. Fried smelts.
Mutton cutlets, tomato sauce. Chicken croquettes.
Salmis of partridges. Beef olives.
Boiled turkey, celery sauce. Koast sirloin of beef.
Mashed potatoes. Broccoli. Brussels sprouts.
Eoast pheasants.
Bloaters on toast.
Rizine pudding. Tipsy cake.
Orange jelly. Pineapple cream.
Mince pies. Cheese cakes.
(5)
Clear oxtail soup.
Turbot, lobster sauce.
Stewed eels.
Fried sweetbreads.
Fillets of beef, with mushrooms.
Croquettes of game.
Shoulder of mutton, boned and stuffed ; puree of haricot beans.
Braised turkey, chestnut sauce.
Potatoes mashed. Stewed celery. Brussels sprouts.
Golden plovers. Potato chips.
Scotch woodcock.
Plum pudding. Mince pies. Nougats with cream.
Chocolate cream. Claret jelly. Venus pudding.
(6)
Clear soup a la Royale.
Sevigne soup.
Turbot, Tartare sauce.
Fried smelts.
Supreme of chickens. Macaroni timbales.
Mutton cutlets a lareforme. Fillets of rabbit, liver sauce.
Boiled turkey, celery sauce. Tongue.
Roast sirloin of beef, horseradish sauce.
Spinach. Jerusalem artichokes. Potato croquettes
MENUS AND THEIR COMPILATION
713
SIX SPECIMEN MENUS IN ENGLISH AND FRENCH.
(1)
Tapioca soup,
Potage au tapioca.
Breast of veal a la poulette,
Tendrons de veau a la poulette.
Fillets of sole k I'Orly,
tomato sauce,
Filets de soles a VOrly,
sauce tomates.
Koast leg' of mutton,
Gigot roti.
Puree of haricot beans,
Puree dliaricots.
Bavarian cream and fruit,
JSavarois aiix fruits.
(3)
Bread soup,
Potage au pain.
Boiled beef, Kobert sauce,
Piece de hoeuf a la sauce
Roiert.
Stewed roe,
Casseroles de laitances.
Roast chump of veal,
Qiiartier de vcau roti.
Asparagus,
Asperges en branches.
Virgin cream,
Creme vierge.
(5)
Green pea soup,
Potage a%ix p)<^tits pois.
Hot salmon-pie,
Pate chaud de saumon.
Mutton cutlets k la jardiniere,
Cotelettes de mouton jardiniere.
Glazed ham,
Janihon glace.
Vegetable salad,
Salade de legumes.
Apple fritters,
Beignets de pomnies.
/2)
Crecy soup,
Potage yuree Crecy,
Broiled whiting,
Merlans grilles.
Glazed shoulder of lamb,
Epaule d^agneau glacee.
Roast fowls,
Poulets rotis.
Peas and bacon,
Pois au lard.
Croquenbouche,
Croquenhouche.
(4)
Spring soup,
Potage 2^'^intanier.
Boiled bass, shrimp sauce,
Bar houilli, sauce crevettes.
Beef marrow a I'Orly,
Moelle de hoeuf a VOrly.
Roast leg of Southdown mutton,.
Gigot de pre-sale roti.
Sauteed potatoes,
Pomnies sautees.
Almond cakes,
Gateau d'amande massif.
(6)
Sorrel soup,
Potage a Voseille.
Sole stuffed with mixed herbs,.
Solefarcie an x fines herhes.
Rissoles of cockscombs and
truffles,
■ Rissoles de cretcs de coq et de
truffes.
Roast fillet of beef.
Filet de hoeuf roti.
Stewed chicory,
Page 345
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Fried fillets of soles.
Boudin of veal with truflles.
Fillets of beef with vegetables.
Boiled turkey, onion sauce.
Boiled ham.
Boast wild duck.
Russian salad.
American pudding. Mince pies.
Ribbon jelly. Chocolate eclairs.
(3)
Grouse soup.
John Dory, wine sauce.
Lobster cutlets. Stew^ed Bordeaux pigeons.
Roast haunch of mutton.
Boiled turkey and tongue.
Mashed potatoes. Spinach.
Wild ducks, orange sauce.
Plum pudding. Mince pies.
Apples a la Conde. Pineapple jelly.
712 PRACTICAL GASTRONOMY
SIX SPECIMEN MENUS OF ENGLISH DINNERS
{continued).
(4)
Palestine soup. Gravy soup.
Boiled cod, caper sauce. Fried smelts.
Mutton cutlets, tomato sauce. Chicken croquettes.
Salmis of partridges. Beef olives.
Boiled turkey, celery sauce. Koast sirloin of beef.
Mashed potatoes. Broccoli. Brussels sprouts.
Eoast pheasants.
Bloaters on toast.
Rizine pudding. Tipsy cake.
Orange jelly. Pineapple cream.
Mince pies. Cheese cakes.
(5)
Clear oxtail soup.
Turbot, lobster sauce.
Stewed eels.
Fried sweetbreads.
Fillets of beef, with mushrooms.
Croquettes of game.
Shoulder of mutton, boned and stuffed ; puree of haricot beans.
Braised turkey, chestnut sauce.
Potatoes mashed. Stewed celery. Brussels sprouts.
Golden plovers. Potato chips.
Scotch woodcock.
Plum pudding. Mince pies. Nougats with cream.
Chocolate cream. Claret jelly. Venus pudding.
(6)
Clear soup a la Royale.
Sevigne soup.
Turbot, Tartare sauce.
Fried smelts.
Supreme of chickens. Macaroni timbales.
Mutton cutlets a lareforme. Fillets of rabbit, liver sauce.
Boiled turkey, celery sauce. Tongue.
Roast sirloin of beef, horseradish sauce.
Spinach. Jerusalem artichokes. Potato croquettes
MENUS AND THEIR COMPILATION
713
SIX SPECIMEN MENUS IN ENGLISH AND FRENCH.
(1)
Tapioca soup,
Potage au tapioca.
Breast of veal a la poulette,
Tendrons de veau a la poulette.
Fillets of sole k I'Orly,
tomato sauce,
Filets de soles a VOrly,
sauce tomates.
Koast leg' of mutton,
Gigot roti.
Puree of haricot beans,
Puree dliaricots.
Bavarian cream and fruit,
JSavarois aiix fruits.
(3)
Bread soup,
Potage au pain.
Boiled beef, Kobert sauce,
Piece de hoeuf a la sauce
Roiert.
Stewed roe,
Casseroles de laitances.
Roast chump of veal,
Qiiartier de vcau roti.
Asparagus,
Asperges en branches.
Virgin cream,
Creme vierge.
(5)
Green pea soup,
Potage a%ix p)<^tits pois.
Hot salmon-pie,
Pate chaud de saumon.
Mutton cutlets k la jardiniere,
Cotelettes de mouton jardiniere.
Glazed ham,
Janihon glace.
Vegetable salad,
Salade de legumes.
Apple fritters,
Beignets de pomnies.
/2)
Crecy soup,
Potage yuree Crecy,
Broiled whiting,
Merlans grilles.
Glazed shoulder of lamb,
Epaule d^agneau glacee.
Roast fowls,
Poulets rotis.
Peas and bacon,
Pois au lard.
Croquenbouche,
Croquenhouche.
(4)
Spring soup,
Potage 2^'^intanier.
Boiled bass, shrimp sauce,
Bar houilli, sauce crevettes.
Beef marrow a I'Orly,
Moelle de hoeuf a VOrly.
Roast leg of Southdown mutton,.
Gigot de pre-sale roti.
Sauteed potatoes,
Pomnies sautees.
Almond cakes,
Gateau d'amande massif.
(6)
Sorrel soup,
Potage a Voseille.
Sole stuffed with mixed herbs,.
Solefarcie an x fines herhes.
Rissoles of cockscombs and
truffles,
■ Rissoles de cretcs de coq et de
truffes.
Roast fillet of beef.
Filet de hoeuf roti.
Stewed chicory,