Glace a I'ananas.
Dames d'honneur.
(4)
Potage creme de riz.
Filets de soles a I'Orly.
Turbot bouilli, sauce
anchois.
Crevettes au gratia.
Garottes k la bechamel.
Pommes pailles.
Pointes d'asperges a la
Sicilienne.
Corbeilles a la vanille.
Gelee a I'orange,
(1)
Pearl barley soup with cream.
Red mullets, Italian style.
Vol-au-vent with mixed
vegetable.
Semolina croquets,
Salmon steak, Tartare sauce.
Salad.
Almond pudding.
(2)
Puree of Jerusalem artichokes.
Fillets of sole, Dauphine style.
Small anchovy patties.
Mashed spinach with cream.
Galantine of eels.
Tomato salad.
Jam omelet.
Cheese straws.
(3)
Sorrel soup,
Salmon cutlets, Indian
style.
Rice border with stewed oysters.
' Potato croquets,
' Artichoke bottoms stuffed with
spinach.
Anchovy crusts.
Pancakes with chocolate.
Pineapple ice.
Maids of honour.
(4)
Rice cream soup.
Fillets of soles, Orly style.
Boiled turbot, anchovy
sauce.
Baked ^Drawns, gratin stjde.
Young carrots, bechamel style.
Straw potatoes.
Asparagus points, Sicilian
style.
A'^anilla baskets.
Orange ielly.
738
PRACTICAL GASTRONOMY
LENTE2Sr DINNERS— (^^'i^wm^^O
(5)
Potage Parmentier.
Cabillaud ruti aux epeiians.
Pommes Parisiennes.
Petites bouchees de homard
a la Cardinal.
Tomates au gratin.
Mayonnaise de saumon.
Glace Napolitaine.
Cigarettes de fromage.
(6)
Julienne an maigre.
Beignets d'huitres.
Truite saumonee, sauce
Hollandaise.
Pommes poissons.
(Eufs frits 4 la Colbert.
Cotelettes de Rizine.
Aspic d'ecrevisses.
Salade a la Fran^aise.
Charlotte glacee k la Florentine.
Cassolettes savoureux.
(7)
Potage aux huitres.
Ombre a la maitre
d'hotel.
Vol-au-vent aux oeufs,
sauce creme.
Haricots verts au beurre.
Grenadins de saumon a la
Venitienne.
Salade de harengs fumes.
Croquettes de macaroni.
Abricots au riz, sauce
framboise.
(5)
Puree of potatoes.
Baked cod with smelts.
Potatoes, Parisian style.
Small lobster patties, Cardinal
style.
Baked tomatoes.
Salmon mayonnaise.
Neapolitan ice.
Cheese cigarettes.
(6)
Julienne in fish broth.
Oyster fritters.
Salmon trout, Hollandaise
sauce.
Fish potatoes.
Baked eggs, Colbert style.
Rizine cutlets.
Savoury jelly of crayfish.
French salad.
Iced charlotte, Florentine style.
Savoury cassolettes.
(7)
Oyster soup.
Broiled grayling with parsley
butter.
Vol-au-vent with eggs,
cream sauce.
French beans with butter.
Salmon fillets, Venetian
style.
Smoked herring salad.
Macaroni croquets.
Apricots with rice, raspberry
sauce.
VEaETARIAN" DINNER.
Lentil soup. Poached eggs with spinach.
Rizine cutlets and tomato sauce.
Curried aubergines with boiled rice. Irish stew.
Macaroni au gratin. Apple and tapioca pie.
Bird's nest pudding. Semolina custard.
Palace blancmange. Savoury omelet.
MENUS AND THEIR COMPILATION
739
SPECIMEN MENUS OF
ENGLISH MESS CATERING
LUNCH MENUS.
Consomme of chicken.
Lamb cutlets and peas.
Quenelles of sweetbreads
and truffles.
Quails.
Asparagus. New potatoes.
Cold.
Koast fowls. Tongue.
Kegent sandwiches.
Compote of pineapple.
Baked tapioca pudding.
Mayonnaise of salmon.
Lobster salad.
Potted shrimps.
Ham.
Tongue.
Round of beef.
Eoast spring chickens
Eoast lamb.
Jellies.
Creams.
Pineapple ice.
DINNER MENUS.
Olives farcies. Sardines.
Potage a la reine.
Turbot, sauce homard.
Blanchailles.
Fricassee de poulet aux trufFes.
Epigramme d'agneau aux
concombres.
Aloyau de boeuf , sauce raifort.
Gelinotte.
Page 353
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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Glace a I'ananas.
Dames d'honneur.
(4)
Potage creme de riz.
Filets de soles a I'Orly.
Turbot bouilli, sauce
anchois.
Crevettes au gratia.
Garottes k la bechamel.
Pommes pailles.
Pointes d'asperges a la
Sicilienne.
Corbeilles a la vanille.
Gelee a I'orange,
(1)
Pearl barley soup with cream.
Red mullets, Italian style.
Vol-au-vent with mixed
vegetable.
Semolina croquets,
Salmon steak, Tartare sauce.
Salad.
Almond pudding.
(2)
Puree of Jerusalem artichokes.
Fillets of sole, Dauphine style.
Small anchovy patties.
Mashed spinach with cream.
Galantine of eels.
Tomato salad.
Jam omelet.
Cheese straws.
(3)
Sorrel soup,
Salmon cutlets, Indian
style.
Rice border with stewed oysters.
' Potato croquets,
' Artichoke bottoms stuffed with
spinach.
Anchovy crusts.
Pancakes with chocolate.
Pineapple ice.
Maids of honour.
(4)
Rice cream soup.
Fillets of soles, Orly style.
Boiled turbot, anchovy
sauce.
Baked ^Drawns, gratin stjde.
Young carrots, bechamel style.
Straw potatoes.
Asparagus points, Sicilian
style.
A'^anilla baskets.
Orange ielly.
738
PRACTICAL GASTRONOMY
LENTE2Sr DINNERS— (^^'i^wm^^O
(5)
Potage Parmentier.
Cabillaud ruti aux epeiians.
Pommes Parisiennes.
Petites bouchees de homard
a la Cardinal.
Tomates au gratin.
Mayonnaise de saumon.
Glace Napolitaine.
Cigarettes de fromage.
(6)
Julienne an maigre.
Beignets d'huitres.
Truite saumonee, sauce
Hollandaise.
Pommes poissons.
(Eufs frits 4 la Colbert.
Cotelettes de Rizine.
Aspic d'ecrevisses.
Salade a la Fran^aise.
Charlotte glacee k la Florentine.
Cassolettes savoureux.
(7)
Potage aux huitres.
Ombre a la maitre
d'hotel.
Vol-au-vent aux oeufs,
sauce creme.
Haricots verts au beurre.
Grenadins de saumon a la
Venitienne.
Salade de harengs fumes.
Croquettes de macaroni.
Abricots au riz, sauce
framboise.
(5)
Puree of potatoes.
Baked cod with smelts.
Potatoes, Parisian style.
Small lobster patties, Cardinal
style.
Baked tomatoes.
Salmon mayonnaise.
Neapolitan ice.
Cheese cigarettes.
(6)
Julienne in fish broth.
Oyster fritters.
Salmon trout, Hollandaise
sauce.
Fish potatoes.
Baked eggs, Colbert style.
Rizine cutlets.
Savoury jelly of crayfish.
French salad.
Iced charlotte, Florentine style.
Savoury cassolettes.
(7)
Oyster soup.
Broiled grayling with parsley
butter.
Vol-au-vent with eggs,
cream sauce.
French beans with butter.
Salmon fillets, Venetian
style.
Smoked herring salad.
Macaroni croquets.
Apricots with rice, raspberry
sauce.
VEaETARIAN" DINNER.
Lentil soup. Poached eggs with spinach.
Rizine cutlets and tomato sauce.
Curried aubergines with boiled rice. Irish stew.
Macaroni au gratin. Apple and tapioca pie.
Bird's nest pudding. Semolina custard.
Palace blancmange. Savoury omelet.
MENUS AND THEIR COMPILATION
739
SPECIMEN MENUS OF
ENGLISH MESS CATERING
LUNCH MENUS.
Consomme of chicken.
Lamb cutlets and peas.
Quenelles of sweetbreads
and truffles.
Quails.
Asparagus. New potatoes.
Cold.
Koast fowls. Tongue.
Kegent sandwiches.
Compote of pineapple.
Baked tapioca pudding.
Mayonnaise of salmon.
Lobster salad.
Potted shrimps.
Ham.
Tongue.
Round of beef.
Eoast spring chickens
Eoast lamb.
Jellies.
Creams.
Pineapple ice.
DINNER MENUS.
Olives farcies. Sardines.
Potage a la reine.
Turbot, sauce homard.
Blanchailles.
Fricassee de poulet aux trufFes.
Epigramme d'agneau aux
concombres.
Aloyau de boeuf , sauce raifort.
Gelinotte.