N.B. — The Menus herein quoted at fixed prices are mostly
specimens as served in London Clubs, Hotels, and Restaurants.
They can be taken as an average criterion of the ordinary
business, but the number and the class of guests, the season as
well as the places where dinners are to be served, should always
be taken into consideration when quoting prices, as such may
entail some alteration.
46
720
PRACTICAL GASTRONOMY
HOTEL DINNER at 10s. 6d.
Service a la Russe.
MENU.
Melon.
POTAGES.
Creme de mais,
Printanier royale.
HORS-D'CEUVRE.
Petites timbales LucuUus.
POISSON.
Darne de saumon a la Chambord.
RELEVES.
Selle d'agneau Parisienne.
Pommes Duchesse.
Haricots verts.
Tomates farcies.
ENTREES.
Mousse Belmond.
Ris de veau a la MoDtpensier,
Homard a la Russe.
Punch a I'lmperiale.
Perdreaux.
ROT.
Salade Venitienne.
ENTREMETS.
Celeri a la moelle.
Gelee Marie-Louise.
Gateau de fantaisie.
DESSERT.
BILL OF FABE.
Melon.
SOUPS.
Cream of maize.
Royal spring.
HORS-D'CEUVRES.
Small timbales, LucuUus style.
FISH.
Middle of salmon, Chambord
style.
REMOVES.
Saddle of lamb, Parisian style.
Duchesse potatoes.
French beans.
Stuffed tomatoes.
ENTREES.
Mousse Belmond.
Sweetbread Montpensier style.
Lobster a la Russe.
Imperial punch.
ROAST.
Partridges. Venetian salad.
SWEETS.
Celery with maiTOw.
Marie- Louise jelly.
Fancy cake.
DESSERT.
MENUS AND THEIR COMPILATION
721
HOTEL DINNEH at 12s. 6d.
Service a la Franeaise.
MENU.
" Eestituez vos forces avec les viandes,
et r^jouissez vos ames avec les vins."
HORS-D'CEUVRES,
POTAGES.
Pur6e de tomates.
Fausse tortue.
POISSONS.
Turbot, sauce homard.
Anguille braisee a la Nelson.
ENTREES,
Filet de boeuf .
Champignons frais.
Tete de veau en tortue.
RELEVES.
Selle de pre-sale.
Poulet bouilli, sauce persil,
Jambon braise au Champagne.
Caneton d'Aylesbury roti.
GIBIER.
Faisans, Perdreaux, Gelinottes.
Salade.
ENTREMETS.
Ponding Cabinet.
Cr^me au chocolat.
Gel^e au vin.
Glace soufflee aux fraises.
Patisserie.
Souffles au Parmesan.
DESSERT. I
BILL OF FARE.
"Eestore your strength "with meat,
and cheer your souls with wine."
HORS-D'CEUVRES.
SOUPS.
Puree of tomato.
Mock turtle.
FISH.
Turbot and lobster sauce.
Stewed eel a la Nelson.
ENTREES.
Fillet of beef.
Fresh mushrooms.
Calf's head en tortue.
REMOVES.
Saddle of Southdown mutton.
Boiled chicken, parsley sauce.
Braised ham and champagne.
Eoast Aylesbury duckling.
GAME.
Pheasants, Partridges, and
Grouse. Salad.
SWEETS.
Cabinet pudding.
Chocolate cream.
Wine jellies.
Iced strawberry souffles.
Pastry.
Parmesan cheese souffles.
DESSERT.
722
PBACTICAL GASTRONOMY
BANQUET MENUS.
50 to 60 Covers, at 6s.
BILL. OF FARE.
SOUPS.
Portuguese.
Vermicelli.
FISH.
Salmon and lobster sauce.
Grilled mullet, ravigote sauce.
ENTREES.
Tournedos ^ la Gouffe.
Chicken saute ^ la Marengo.
REMOVES.
Lamb and mint sauce.
Fillet of beef, Tuscan style.
Grilled ham and peas.
ROAST.
Duckling and watercress.
Chipped potatoes.
VEGETABLES.
Boiled potatoes.
Saute potatoes.
Spinach.
SWEETS.
Apricot meringues.
Strawberry tartlets.
Macedoine jelly.
Gateau Rizine. Ice pudding.
Cheese. Salad.
DESSERT.
MENU.
HORS-D'OEUVRES.
POTAGES.
Consomm6 ^ la Bourgeoise.
Puree Parmentier.
POISSONS.
Turbot, sauce hoUandaise.
Filets de sole k I'Orly.
ENTREES.
Blanquette de veau ^ la Clamart.
Tournedos £L la Mirabeau.
RELEVES.
Page 348
Presented as published in 1892. 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.
N.B. — The Menus herein quoted at fixed prices are mostly
specimens as served in London Clubs, Hotels, and Restaurants.
They can be taken as an average criterion of the ordinary
business, but the number and the class of guests, the season as
well as the places where dinners are to be served, should always
be taken into consideration when quoting prices, as such may
entail some alteration.
46
720
PRACTICAL GASTRONOMY
HOTEL DINNER at 10s. 6d.
Service a la Russe.
MENU.
Melon.
POTAGES.
Creme de mais,
Printanier royale.
HORS-D'CEUVRE.
Petites timbales LucuUus.
POISSON.
Darne de saumon a la Chambord.
RELEVES.
Selle d'agneau Parisienne.
Pommes Duchesse.
Haricots verts.
Tomates farcies.
ENTREES.
Mousse Belmond.
Ris de veau a la MoDtpensier,
Homard a la Russe.
Punch a I'lmperiale.
Perdreaux.
ROT.
Salade Venitienne.
ENTREMETS.
Celeri a la moelle.
Gelee Marie-Louise.
Gateau de fantaisie.
DESSERT.
BILL OF FABE.
Melon.
SOUPS.
Cream of maize.
Royal spring.
HORS-D'CEUVRES.
Small timbales, LucuUus style.
FISH.
Middle of salmon, Chambord
style.
REMOVES.
Saddle of lamb, Parisian style.
Duchesse potatoes.
French beans.
Stuffed tomatoes.
ENTREES.
Mousse Belmond.
Sweetbread Montpensier style.
Lobster a la Russe.
Imperial punch.
ROAST.
Partridges. Venetian salad.
SWEETS.
Celery with maiTOw.
Marie- Louise jelly.
Fancy cake.
DESSERT.
MENUS AND THEIR COMPILATION
721
HOTEL DINNEH at 12s. 6d.
Service a la Franeaise.
MENU.
" Eestituez vos forces avec les viandes,
et r^jouissez vos ames avec les vins."
HORS-D'CEUVRES,
POTAGES.
Pur6e de tomates.
Fausse tortue.
POISSONS.
Turbot, sauce homard.
Anguille braisee a la Nelson.
ENTREES,
Filet de boeuf .
Champignons frais.
Tete de veau en tortue.
RELEVES.
Selle de pre-sale.
Poulet bouilli, sauce persil,
Jambon braise au Champagne.
Caneton d'Aylesbury roti.
GIBIER.
Faisans, Perdreaux, Gelinottes.
Salade.
ENTREMETS.
Ponding Cabinet.
Cr^me au chocolat.
Gel^e au vin.
Glace soufflee aux fraises.
Patisserie.
Souffles au Parmesan.
DESSERT. I
BILL OF FARE.
"Eestore your strength "with meat,
and cheer your souls with wine."
HORS-D'CEUVRES.
SOUPS.
Puree of tomato.
Mock turtle.
FISH.
Turbot and lobster sauce.
Stewed eel a la Nelson.
ENTREES.
Fillet of beef.
Fresh mushrooms.
Calf's head en tortue.
REMOVES.
Saddle of Southdown mutton.
Boiled chicken, parsley sauce.
Braised ham and champagne.
Eoast Aylesbury duckling.
GAME.
Pheasants, Partridges, and
Grouse. Salad.
SWEETS.
Cabinet pudding.
Chocolate cream.
Wine jellies.
Iced strawberry souffles.
Pastry.
Parmesan cheese souffles.
DESSERT.
722
PBACTICAL GASTRONOMY
BANQUET MENUS.
50 to 60 Covers, at 6s.
BILL. OF FARE.
SOUPS.
Portuguese.
Vermicelli.
FISH.
Salmon and lobster sauce.
Grilled mullet, ravigote sauce.
ENTREES.
Tournedos ^ la Gouffe.
Chicken saute ^ la Marengo.
REMOVES.
Lamb and mint sauce.
Fillet of beef, Tuscan style.
Grilled ham and peas.
ROAST.
Duckling and watercress.
Chipped potatoes.
VEGETABLES.
Boiled potatoes.
Saute potatoes.
Spinach.
SWEETS.
Apricot meringues.
Strawberry tartlets.
Macedoine jelly.
Gateau Rizine. Ice pudding.
Cheese. Salad.
DESSERT.
MENU.
HORS-D'OEUVRES.
POTAGES.
Consomm6 ^ la Bourgeoise.
Puree Parmentier.
POISSONS.
Turbot, sauce hoUandaise.
Filets de sole k I'Orly.
ENTREES.
Blanquette de veau ^ la Clamart.
Tournedos £L la Mirabeau.
RELEVES.