The Swedish, French, American cook book

Peach Mousse a la Hammond Cake Fruit Coffee Dinner Caviar in Tomatoes, a la Prince Carl Consomme a la Xavier Cheese Straws Olives Celery Radishes Stuffed Baked Bluefish a l’Americaine Sauterne Sauce Cucumber Salad Mousse of Asparagus a la Hollandaise Garnished Roast Chicken Giblet Sauce Potatoes Spinach Aspic of Mock Pate de Foie Gras, a la Walde Apple Salad a 1’Italienne St. Honore a la Ericsson Hammond Fancy Cakes Fruit Coffee Dinner Smoked Salmon a la Victoria Consomme a la Colbert Cheese Straws Olives Celery Radishes Boiled Halibut a la Bregitta Bregitta Sauce Cucumber Salad Chicken with Mushrooms in Patties, a la Parisienne Braised Larded Beef a la Portugaise Potatoes Spinach Asparagus with Hollandaise Sauce Philadelphian Cream Cheese a la Victoria Lettuce-and-Tomato Salad Assorted Ice Creams a la Napoleon Cake Fruit Coffee MENU MENU Dinner Dinner Tomato with Sardines, a la Parisienne Lobster Biscuit a la Edla Dolgren Consomme a la Royale Cheese Straws Olives Celery Radishes Ox-Tail Soup a l'Anglaise Cheese Straws Olives Celery Radishes Stuffed Striped Bass with Crab, a la Hammond Newbourg Sauce Beet-and-Cucumber Salad Halibut with Shrimps, a la Hammond Shrimp Newbourg Sauce Cucumber-and-Tomato Salad Sweetbreads with Tongue, a la Walde Truffle Sauce Brown Bread and Butter Sandwiches Mousse of Tongue a la Baltimorienne Supreme Sauce Raisin Sandwiches Roast Turkey a la Parfaite Giblet Sauce Cranberry Jelly Potatoes Peas Garnished Saddle of Venison Bordelaise Sauce Currant Jelly Potatoes Peas Tongue in Aspic a la Printaniere Tomato-and-Asparagus Salad a la Bregitta Chicken a la Chaud-froid Assorted Fruit Salad Chartreuse of Peach, a la Thyra Cake Frozen Chestnut Pudding a la Gustaf Fruit Sauce Cake Fruit Coffee Fruit Coffee MENU MENU Dinner Dinner Oysters a la Tetrazzini Smoked Salmon in Aspic, a la Hammond Consomme with Noodles, a la Breta Cheese Straws Olives Celery Radishes Beef Julienne Soup Cheese Straws Olives Celery Radishes Terrapin a la Ericsson Hammond Stuffed Striped Bass with Shrimps, a la Gimo Truffle Sauce Cucumber Salad Tongue Chops a la Signora Mushroom Sauce Rolled Almond Sandwiches Mousse of Tongue a la Pompadour Supreme Sauce Rolled Almond Sandwiches Garnished Roast Capon Stuffed Tomatoes Potatoes String Beans Stuffed Leg of Spring Lamb, a la Europeenne Bordelaise Sauce Potatoes Peas Tongue a la Chaud-froid Salad of Cucumber and Peas in Aspic Braised Partridge Larded with Truffles, a la Perigueux Perigueux Sauce Celery-and-Apple Salad, a l’ltalienne Peach Mousse a la Gilbert Ledly Cake Grape Mousse a la Digne Fruit Sauce Cake Fruit Coffee Fruit Coffee Dinner Aspic of Smoked Salmon a la Prince Bernadotte Consomme a la Walde Cheese Straws Olives Celery Radishes Stuffed Striped Bass a la Philadelphienne Sauterne Sauce Cold Slaw a la Gimo Larded Sweetbreads with Truffles, a la Parisienne Mushroom Sauce Ribbon Sandwiches Garnished Saddle of Mutton Currant Jelly Potato Croquettes a la Hedgehog Green Peas Chicken a la Galantine Pineapple Salad Frozen Amber Pudding a la Mathilda Cake Fruit Coffee Dinner