Peaches a la Conde. Ice pudding.
Cheese. Salad.
Broiled oysters on toast.
DESSERT.
Port. Claret,
Cafe noir et Cognac.
MENUS AND THEIR COMPILATION 731
DINNER
at 22s. 6d. per head, inclusive of Wines,
(30 to 40 Covers.)
POTAGES.
Tortue claire.
Consomm§ k la Marie Louise.
POISSONS.
Saumon, sauce Hollandaise et Genevoise.
Blanchailles.
ENTKEES.
Souffles de volaille a I'ambassadrice.
Ris de veau a TArgenteuil.
RELEVES.
Quartier d'agneau.
Poulets printanier. Jambon d'York.
Pommes nouvelles.
Petits pois. Haricots verts.
Sorbets ^ I'ananas.
ROTIS.
Cailles et Canetons d'Aylesbury.
Salades, a la Grimod et ^ la Frangaise.
LEGUMES.
Asperges en branches.
Karl k I'orientale.
ENTREMETS.
Charlotte a la polonaise.
Glace mousseuse.
Pailles au parmesan et caviar.
DESSERT.
CARTE DE VINS.
Punch.
Amontillado.
Marcobrunner.
Hochheimer.
Pommery et Greno.
Hau et Cie.
Chateau Marganx.
Oporto.
732 PRACTICAL GASTRONOMY
DINNER at 25s. per head.
HORS-D'OEUVBES.
Pickled tunny fish. Sardines. Lyons sausage.
Canapes of caviar, Kemoulade style.
Saiderne.
SOUPS.
Clear turtle. Bisque d'ecrevisses.
JUadeira.
FISH.
Salmon, Genoese sauce and cucumber.
Whitebait, plain and devilled.
Fillets of soles and Hollandaise sauce.
Hocli : Laubeiiheimer.
ENTREES.
Bouchees a la Princesse. Sweetbreads k la Portugaise.
Champagnes : Heidsieck et die. ; Mumm et Cie.
Punch a la Ro.maine.
REMOVES.
Lamb and mint sauce. Salade Romaine.
Spring chicken and parsley sauce.
Ham and Madeira, Chaudfroid of quail cutlets.
Haunch of venison and red currant jelly.
French beans.
Crayfish and asparagus point salad.
ROAST.
Duckling and watercress. Chipped potatoes.
Giant asparagus. Green peas, French style.
S"W1EETS.
Mocha cake. Charlotte, Neapolitan style.
Chartreuse of pineapple. Ice pudding.
Small ice biscuits.
Liqueurs.
Cheese. Salad.
DESSERT.
Peaches. Hot-house grapes. Strawberries. Melon.
Chateau- Montrose. Ma Vnisey.
Cafe noir et Cogiiac.
MENUS AND THEIR COMPILATION 733
REGIMENTAL DINNER
at 27s. 6d., inclusive of "Wines.
HOHS-D'CEUVBE.
Huitres au citron.
Chahlis.
POTAGES.
Consomme a la fermi^re.
Creme cle volaille.
Tortue liee.
Dry Sherry.
POISSONS.
Truite du Rhin, sauce Bordelaise,
Mousse de merlans ^ la Dieppoise.
Niersteiner. .
ENTKEES.
Eis de veau a la Toulouse.
Cotelettes d'agneau aux pointes d'asperges.
Dry Tmjjerial, Perinet etfils.
BELEVES.
Filet de boeuf a la Provengale.
Pommes de terre chateau.
Jambon au vin de Madere.
Epinards au jus.
ROTI.
Poulardes roties au cresson.
Salade a la Perigord.
Fonds d'artichauts farcis.
ENTREMETS.
Souffles de pommes a la creme.
Gelee a I'orange.
Petits gateaux palmiers.
Hareng fume sur toast.
Pouding glace.
Gaufrettes.
Fi7ie Cliampagne Liqueur.
DESSERT.
Chateau Marqnis de Terms.
Old Bottled Port.
Cafe noir.
734 PRACTICAL GASTRONOMY
PRIVATB DINNER
at 30s. per head, inclusive of Wines.
asm of 3fare»
HOKS-D'CEUVKES.
Natives.
Anchovy salad. Brunswick sausage.
Caviare darioles. Sardine patties.
Stuffed plover's eggs.
Chahlis.
SOUPS.
Thick and clear turtle.
Madeira.
FISH.
Salmon-trout, Victoria style.
Whitebait, plain and de\illed. Fillets of soles au gratin.
Hoch : Rudesheinier.
ENTKEES.
Bouchees k la Montglas. Sweetbreads Portugaise.
^, f Louis Roederer's Carte Blanche^ 1880 vin.
Lnamjjagnes: ^^^^^ ^^ Chandon, Dry Imperial, 1880 vin.
Punch a la Romaine.
Chaudfroid of chicken, Bellevue style.
Page 351
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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Peaches a la Conde. Ice pudding.
Cheese. Salad.
Broiled oysters on toast.
DESSERT.
Port. Claret,
Cafe noir et Cognac.
MENUS AND THEIR COMPILATION 731
DINNER
at 22s. 6d. per head, inclusive of Wines,
(30 to 40 Covers.)
POTAGES.
Tortue claire.
Consomm§ k la Marie Louise.
POISSONS.
Saumon, sauce Hollandaise et Genevoise.
Blanchailles.
ENTKEES.
Souffles de volaille a I'ambassadrice.
Ris de veau a TArgenteuil.
RELEVES.
Quartier d'agneau.
Poulets printanier. Jambon d'York.
Pommes nouvelles.
Petits pois. Haricots verts.
Sorbets ^ I'ananas.
ROTIS.
Cailles et Canetons d'Aylesbury.
Salades, a la Grimod et ^ la Frangaise.
LEGUMES.
Asperges en branches.
Karl k I'orientale.
ENTREMETS.
Charlotte a la polonaise.
Glace mousseuse.
Pailles au parmesan et caviar.
DESSERT.
CARTE DE VINS.
Punch.
Amontillado.
Marcobrunner.
Hochheimer.
Pommery et Greno.
Hau et Cie.
Chateau Marganx.
Oporto.
732 PRACTICAL GASTRONOMY
DINNER at 25s. per head.
HORS-D'OEUVBES.
Pickled tunny fish. Sardines. Lyons sausage.
Canapes of caviar, Kemoulade style.
Saiderne.
SOUPS.
Clear turtle. Bisque d'ecrevisses.
JUadeira.
FISH.
Salmon, Genoese sauce and cucumber.
Whitebait, plain and devilled.
Fillets of soles and Hollandaise sauce.
Hocli : Laubeiiheimer.
ENTREES.
Bouchees a la Princesse. Sweetbreads k la Portugaise.
Champagnes : Heidsieck et die. ; Mumm et Cie.
Punch a la Ro.maine.
REMOVES.
Lamb and mint sauce. Salade Romaine.
Spring chicken and parsley sauce.
Ham and Madeira, Chaudfroid of quail cutlets.
Haunch of venison and red currant jelly.
French beans.
Crayfish and asparagus point salad.
ROAST.
Duckling and watercress. Chipped potatoes.
Giant asparagus. Green peas, French style.
S"W1EETS.
Mocha cake. Charlotte, Neapolitan style.
Chartreuse of pineapple. Ice pudding.
Small ice biscuits.
Liqueurs.
Cheese. Salad.
DESSERT.
Peaches. Hot-house grapes. Strawberries. Melon.
Chateau- Montrose. Ma Vnisey.
Cafe noir et Cogiiac.
MENUS AND THEIR COMPILATION 733
REGIMENTAL DINNER
at 27s. 6d., inclusive of "Wines.
HOHS-D'CEUVBE.
Huitres au citron.
Chahlis.
POTAGES.
Consomme a la fermi^re.
Creme cle volaille.
Tortue liee.
Dry Sherry.
POISSONS.
Truite du Rhin, sauce Bordelaise,
Mousse de merlans ^ la Dieppoise.
Niersteiner. .
ENTKEES.
Eis de veau a la Toulouse.
Cotelettes d'agneau aux pointes d'asperges.
Dry Tmjjerial, Perinet etfils.
BELEVES.
Filet de boeuf a la Provengale.
Pommes de terre chateau.
Jambon au vin de Madere.
Epinards au jus.
ROTI.
Poulardes roties au cresson.
Salade a la Perigord.
Fonds d'artichauts farcis.
ENTREMETS.
Souffles de pommes a la creme.
Gelee a I'orange.
Petits gateaux palmiers.
Hareng fume sur toast.
Pouding glace.
Gaufrettes.
Fi7ie Cliampagne Liqueur.
DESSERT.
Chateau Marqnis de Terms.
Old Bottled Port.
Cafe noir.
734 PRACTICAL GASTRONOMY
PRIVATB DINNER
at 30s. per head, inclusive of Wines.
asm of 3fare»
HOKS-D'CEUVKES.
Natives.
Anchovy salad. Brunswick sausage.
Caviare darioles. Sardine patties.
Stuffed plover's eggs.
Chahlis.
SOUPS.
Thick and clear turtle.
Madeira.
FISH.
Salmon-trout, Victoria style.
Whitebait, plain and de\illed. Fillets of soles au gratin.
Hoch : Rudesheinier.
ENTKEES.
Bouchees k la Montglas. Sweetbreads Portugaise.
^, f Louis Roederer's Carte Blanche^ 1880 vin.
Lnamjjagnes: ^^^^^ ^^ Chandon, Dry Imperial, 1880 vin.
Punch a la Romaine.
Chaudfroid of chicken, Bellevue style.