Drink to the lass ;
I'll warrant she'll prove an excuse for the glass I— Sheridan.
GAME.
1. Wild ducks roasted, with jelly and cress.
Art thou drawn forth, among a world of men, to slay the innocent ?
Shakespeare,
2. Robins on toast.
Call for the robin redbreast.— TFe&ster.
SALADS.
Chicken mayonnaise and lobster mayonnaise.
Oh great and glorious, oh herbaceous meat !
'Twould tempt the dying anchorite to eat.
Back to the world he'd turn his weary soul.
And dip his fingers in the salad-bowl. — Sydney Smith,
SWEETS.
Macaroon pudding, Charlotte russe.
Compote of fruits. Citron cake.
Confectionery.
Sweets to the sweet, —Shakespeare,
Vanilla ice cream.
You are the vanilla of society. — Sydney Smith,
FRITITS.
Duchesse pears. Black Hamburg grapes.
Peaches. Oranges. English walnuts.
Across the walnuts and the wine. — Tennyson,
TEA.
Tea, thou soft, thou sober sage. — Cibber,
COFFEE.
Coffee, which makes the politician vnse.—Pojoe,
CIGARS.
Give me a cigar. — Byron,
Fate cannot harm me ;
I have dined to-day. — Sydney Smith.
786 PRACTICAL GASTRONOMY
FKENOH CHRISTMAS DINNER MENU.
GRAND HOTEL MONTFLEURY, CANNES,
^enu De IRoel, 1888.
POTAGE.
Consomme de volaille Mont-Flem-i.
POISSOW.
Saumon de la Loire, sauce aux huitres.
BELEVE.
Filet de boeuf glac6 k la Fontainebleau, sauce au Sherry.
ENTKEES.
Supreme de perdreaux ^ la Marechale.
Galantine de dinde sur socle ^ la Nationale.
Punch au Chateau- Yquem.
ENTREMETS DE LEGUMES.
Asperges de Nice en branches, sauce mousseline.
ROTS.
Faisans d'J&cosse truffes a la voliere, sauce P^rigueux.
Salade de tete de laitue.
ENTREMETS.
Plum pudding a I'Anglaise. Glace ^ la Venitienne,
Gateaux du Congres,
Chalet rustique historic.
Desserts et paniers de fruits assortis.
MENUS AND THEIR COMPILATION 787
DINER DE L'EXPOSITION A PARIS, 1889.
Potage : Creme d'ecrevisse Saint Germain.
Rissoles Lucullus. Tartelettes Conti.
Saumon, sauce indienne.
Turbot, sauce Normande.
Quartier de marcassin Moscovite.
Poulardes Perigordines.
Homards Bordelaises.
Chaudfroids de becfigues.
Granites, fine Champagne.
Spooms au Clicquot.
Paons truffes. Rocher de foies gras.
Salade Russe.
Asperges, sauce mousseline.
Glace Eiffel. Glace centenaire.
Gaufrettes.
Gateau millefeuilles. Gateau Napolitain.
Dessert.
ViNS.
Madere 1858, retour de I'lnde.
Grand Montrachetl877.
Saint-Nicolas Bourgueil 1884.
Smith Haute-Laffitte 1875. Chambertin 1877.
Chateau. Yquem 1875.
Veuve Clicquot. Georges Goulet 1884.
Fine Champagne 1842.
Caf6s. Liqueurs.
788
PBACTICAL GASTKONOMY
CINQUANTENAIRE DES CHEMINS DE PER BELGES.
FIFTIETH ANNIVEKSARY OF THE BELGIAN
RAILWAYS.
BANQUET
offert le 15 Aoiit par le Ministre des Chemins de Fer,
Postes et Telegraphes.
Bruxelles : Eestaurant Dubost freres, Sapin successeur.
600 COUVEETS.
Sherry, dry.
Chateau La Tour, blanche.
Chateau LeoviUe.
Moet et Chandon.
Chateau Haute Brion.
Chateau Richebourg.
G. H. Mumm.
Louis Eoederer.
Porto royaL
Cafe.
Liqueurs.
/iRenu.
Potage Condorcet.
Sakuska ^ la Russe.
Truites saumonees ^ la Cambaceres.
Filet de bcEuf k la Maintenon.
Petits poussins k I'lndienne.
Ris de veau 4 la Portugaise.
(Punch Christiania.)
Salade k I'ltalienne.
Karibou de Lasadar venaison.
Colins de la Virginie.
Foies gras de Colmar en Bellevue.
Cotelettes de langouste k la Henrion.
Gelee d'ananas ^ la Laguipiere.
Bombe aux avelines.
Dessert. Fruits.
Page 367
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.
Drink to the lass ;
I'll warrant she'll prove an excuse for the glass I— Sheridan.
GAME.
1. Wild ducks roasted, with jelly and cress.
Art thou drawn forth, among a world of men, to slay the innocent ?
Shakespeare,
2. Robins on toast.
Call for the robin redbreast.— TFe&ster.
SALADS.
Chicken mayonnaise and lobster mayonnaise.
Oh great and glorious, oh herbaceous meat !
'Twould tempt the dying anchorite to eat.
Back to the world he'd turn his weary soul.
And dip his fingers in the salad-bowl. — Sydney Smith,
SWEETS.
Macaroon pudding, Charlotte russe.
Compote of fruits. Citron cake.
Confectionery.
Sweets to the sweet, —Shakespeare,
Vanilla ice cream.
You are the vanilla of society. — Sydney Smith,
FRITITS.
Duchesse pears. Black Hamburg grapes.
Peaches. Oranges. English walnuts.
Across the walnuts and the wine. — Tennyson,
TEA.
Tea, thou soft, thou sober sage. — Cibber,
COFFEE.
Coffee, which makes the politician vnse.—Pojoe,
CIGARS.
Give me a cigar. — Byron,
Fate cannot harm me ;
I have dined to-day. — Sydney Smith.
786 PRACTICAL GASTRONOMY
FKENOH CHRISTMAS DINNER MENU.
GRAND HOTEL MONTFLEURY, CANNES,
^enu De IRoel, 1888.
POTAGE.
Consomme de volaille Mont-Flem-i.
POISSOW.
Saumon de la Loire, sauce aux huitres.
BELEVE.
Filet de boeuf glac6 k la Fontainebleau, sauce au Sherry.
ENTKEES.
Supreme de perdreaux ^ la Marechale.
Galantine de dinde sur socle ^ la Nationale.
Punch au Chateau- Yquem.
ENTREMETS DE LEGUMES.
Asperges de Nice en branches, sauce mousseline.
ROTS.
Faisans d'J&cosse truffes a la voliere, sauce P^rigueux.
Salade de tete de laitue.
ENTREMETS.
Plum pudding a I'Anglaise. Glace ^ la Venitienne,
Gateaux du Congres,
Chalet rustique historic.
Desserts et paniers de fruits assortis.
MENUS AND THEIR COMPILATION 787
DINER DE L'EXPOSITION A PARIS, 1889.
Potage : Creme d'ecrevisse Saint Germain.
Rissoles Lucullus. Tartelettes Conti.
Saumon, sauce indienne.
Turbot, sauce Normande.
Quartier de marcassin Moscovite.
Poulardes Perigordines.
Homards Bordelaises.
Chaudfroids de becfigues.
Granites, fine Champagne.
Spooms au Clicquot.
Paons truffes. Rocher de foies gras.
Salade Russe.
Asperges, sauce mousseline.
Glace Eiffel. Glace centenaire.
Gaufrettes.
Gateau millefeuilles. Gateau Napolitain.
Dessert.
ViNS.
Madere 1858, retour de I'lnde.
Grand Montrachetl877.
Saint-Nicolas Bourgueil 1884.
Smith Haute-Laffitte 1875. Chambertin 1877.
Chateau. Yquem 1875.
Veuve Clicquot. Georges Goulet 1884.
Fine Champagne 1842.
Caf6s. Liqueurs.
788
PBACTICAL GASTKONOMY
CINQUANTENAIRE DES CHEMINS DE PER BELGES.
FIFTIETH ANNIVEKSARY OF THE BELGIAN
RAILWAYS.
BANQUET
offert le 15 Aoiit par le Ministre des Chemins de Fer,
Postes et Telegraphes.
Bruxelles : Eestaurant Dubost freres, Sapin successeur.
600 COUVEETS.
Sherry, dry.
Chateau La Tour, blanche.
Chateau LeoviUe.
Moet et Chandon.
Chateau Haute Brion.
Chateau Richebourg.
G. H. Mumm.
Louis Eoederer.
Porto royaL
Cafe.
Liqueurs.
/iRenu.
Potage Condorcet.
Sakuska ^ la Russe.
Truites saumonees ^ la Cambaceres.
Filet de bcEuf k la Maintenon.
Petits poussins k I'lndienne.
Ris de veau 4 la Portugaise.
(Punch Christiania.)
Salade k I'ltalienne.
Karibou de Lasadar venaison.
Colins de la Virginie.
Foies gras de Colmar en Bellevue.
Cotelettes de langouste k la Henrion.
Gelee d'ananas ^ la Laguipiere.
Bombe aux avelines.
Dessert. Fruits.