(1868er Steinberger Cabinet.)
Turbot, sauce d'homard. Filets de soles k la Dreux.
Grives en petites caisses (1874er Jules Mumm).
Boudins de perdreaux k la Richelieu.
Poulet de Bresse. Salade.
Filet de boeuf au jus d'orange.
Quartier d'agneau, sauce menthe.
Pommes de terre nouvelles. Petits pois nouveaux.
Jambon aux epinards, sauce Madere.
Faisans. Pluviers d'or. Canards sauvages.
Asperges. Celeri rave. Cepes a la bordelaise.
Langoustes, sauce ravigote.
(Cura9ao. Brandy. Kiimmel. Benedictine.)
Ponding a la mousseline.
Peches -X la Varin. Gelee au kirsch.
(Chateau- Lafite 1864.)
Petits gateaux bagatelles. Ananas a la Cingalese.
(Amontillado finissimo.)
Fromage glace a la Figaro (Port 1824).
Gnocchi au parmesan tx, la Romaine.
Dessert. Glaces. Eau de mandarines.
Creme de framboises.
782 PRACTICAL GASTRONOMY
BANQUET
Held at St. Stephen's Club, London, February IS, 1884,
POTAGE.
Tortue claire liee. Puree d'asperges.
POISSONS.
Saumon a la Paris ienne.
Filets de sole ^ la Normande.
Blanchailles,
ENTREES.
Foie gras de Strasbourg aux pointes.
Chartreuse de caille, Perigueux.
Chaudfroid de becassine k la Beaconsfield.
RELEVES.
Handle de venaison. Haricots verts.
Selle de mouton. Epinards.
Quartier d'agneau. Petits pois.
ROTIS.
Poulardes et canetons, salade FranQaise.
Petits pois et pommes de terre nouvelles.
Keleve de Rotis.
Aspic de homard a la De la Rue.
ENTREMETS.
Abricots k la Conde. Pouding ^ la Nesselrode.
Croute aux merluches. Croute aux laitances de harecgs.
Dessert glace.
Orange water ice. Apricot ice.
MENUS AND THEIR COMPILATION 783
A PARLIAMENTARY DINNER.
POTAGES.
Broth of a Boy-cott. Tortue fausse.
POISSONS.
Brochet vorace h. la Tenancier. Anguilles glissantes
(sauce Parnell).
ENTKEES.
Bifteks en lits-de-plancher. Eagout Irlandais.
Vol-au-vent, Plan de Campagne.
KOTS.
Sucking pig, farci. Boar's head k la M.P.
Taureau Irlandais.
VOLAILLES.
Pigeons depouilles a la Proprietaire.
Tourterelles k la Ligue Nationale.
Canards sauvages a la Presse Hibernaise.
LEG-UMES.
Pommes de terre a la Murphy.
ENTREMETS.
Petits boulets ^ la Clair-de-lune. Pouding "Coercion."
Pat-isseries variees.
DESSERT.
Pommes de Discorde. Oranges ecorchees.
50
784 PRACTICAL GASTRONOMY
A LITERARY MENU OF A DINNER SERVED ON BOARD
OF AN AMERICAN STEAMSHIP.
mm of jFare.
There's no want of meat, sir,
Portly and curious viands are prepared.
To please all Muds of appetite, — Massinger.
OYSTERS.
Oysters on the half-shell.
He was a brave man who first ate an oyster. — Dean Swift.
SOUP.
Green turtle and consomme a la Royale,
A hasty plate of soup.— WinfieUl Scott,
HORS-D'CEUVRES.
Olives. Croquettes of venison. Celery.
And such small deer have been Tom's food. — Shakespeare.
FISH.
Salmon boiled, shrimp sauce.
Master, I marvel how the fishes live. — Shakespeare.
JOINTS, &c.
1. Roast ribs of beef, with horseradish and browned potatoes.
Oh, the roast beef of old England !
And, oh, the old English roast beef ! — Fielding.
2. Chicken saut6 a la Marengo.
And count their chickens ere they're hatched. — Butler.
3. Frogs' legs en fricassee.
Like a toad i' the ho\e.—Shake'<peare.
4. Saddle of mutton roasted, with jelly and asparagus.
A pound of man's flesh is not so estimable, profitable neither, as flesh of
mutton. — Shakespeare.
MENUS AND THEIR COMPILATION 785
PUNCH A LA ROMAINE.
Page 366
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.
(1868er Steinberger Cabinet.)
Turbot, sauce d'homard. Filets de soles k la Dreux.
Grives en petites caisses (1874er Jules Mumm).
Boudins de perdreaux k la Richelieu.
Poulet de Bresse. Salade.
Filet de boeuf au jus d'orange.
Quartier d'agneau, sauce menthe.
Pommes de terre nouvelles. Petits pois nouveaux.
Jambon aux epinards, sauce Madere.
Faisans. Pluviers d'or. Canards sauvages.
Asperges. Celeri rave. Cepes a la bordelaise.
Langoustes, sauce ravigote.
(Cura9ao. Brandy. Kiimmel. Benedictine.)
Ponding a la mousseline.
Peches -X la Varin. Gelee au kirsch.
(Chateau- Lafite 1864.)
Petits gateaux bagatelles. Ananas a la Cingalese.
(Amontillado finissimo.)
Fromage glace a la Figaro (Port 1824).
Gnocchi au parmesan tx, la Romaine.
Dessert. Glaces. Eau de mandarines.
Creme de framboises.
782 PRACTICAL GASTRONOMY
BANQUET
Held at St. Stephen's Club, London, February IS, 1884,
POTAGE.
Tortue claire liee. Puree d'asperges.
POISSONS.
Saumon a la Paris ienne.
Filets de sole ^ la Normande.
Blanchailles,
ENTREES.
Foie gras de Strasbourg aux pointes.
Chartreuse de caille, Perigueux.
Chaudfroid de becassine k la Beaconsfield.
RELEVES.
Handle de venaison. Haricots verts.
Selle de mouton. Epinards.
Quartier d'agneau. Petits pois.
ROTIS.
Poulardes et canetons, salade FranQaise.
Petits pois et pommes de terre nouvelles.
Keleve de Rotis.
Aspic de homard a la De la Rue.
ENTREMETS.
Abricots k la Conde. Pouding ^ la Nesselrode.
Croute aux merluches. Croute aux laitances de harecgs.
Dessert glace.
Orange water ice. Apricot ice.
MENUS AND THEIR COMPILATION 783
A PARLIAMENTARY DINNER.
POTAGES.
Broth of a Boy-cott. Tortue fausse.
POISSONS.
Brochet vorace h. la Tenancier. Anguilles glissantes
(sauce Parnell).
ENTKEES.
Bifteks en lits-de-plancher. Eagout Irlandais.
Vol-au-vent, Plan de Campagne.
KOTS.
Sucking pig, farci. Boar's head k la M.P.
Taureau Irlandais.
VOLAILLES.
Pigeons depouilles a la Proprietaire.
Tourterelles k la Ligue Nationale.
Canards sauvages a la Presse Hibernaise.
LEG-UMES.
Pommes de terre a la Murphy.
ENTREMETS.
Petits boulets ^ la Clair-de-lune. Pouding "Coercion."
Pat-isseries variees.
DESSERT.
Pommes de Discorde. Oranges ecorchees.
50
784 PRACTICAL GASTRONOMY
A LITERARY MENU OF A DINNER SERVED ON BOARD
OF AN AMERICAN STEAMSHIP.
mm of jFare.
There's no want of meat, sir,
Portly and curious viands are prepared.
To please all Muds of appetite, — Massinger.
OYSTERS.
Oysters on the half-shell.
He was a brave man who first ate an oyster. — Dean Swift.
SOUP.
Green turtle and consomme a la Royale,
A hasty plate of soup.— WinfieUl Scott,
HORS-D'CEUVRES.
Olives. Croquettes of venison. Celery.
And such small deer have been Tom's food. — Shakespeare.
FISH.
Salmon boiled, shrimp sauce.
Master, I marvel how the fishes live. — Shakespeare.
JOINTS, &c.
1. Roast ribs of beef, with horseradish and browned potatoes.
Oh, the roast beef of old England !
And, oh, the old English roast beef ! — Fielding.
2. Chicken saut6 a la Marengo.
And count their chickens ere they're hatched. — Butler.
3. Frogs' legs en fricassee.
Like a toad i' the ho\e.—Shake'<peare.
4. Saddle of mutton roasted, with jelly and asparagus.
A pound of man's flesh is not so estimable, profitable neither, as flesh of
mutton. — Shakespeare.
MENUS AND THEIR COMPILATION 785
PUNCH A LA ROMAINE.