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1877.-DINNER FOR 10 PERSONS (May).
First Course.

Spring Soup.
Salmon a la GenevSse. Red Mullet.

Entrees.
Chicken Vol-au-Vent. Calf's Liver and Bacon aux Fines Herbes.

Second Course.

Saddle of Mutton. Half Calf' s Head, Tongue, and Brains. Braised Ham.

Asparagus.

Third Course.

Boast Pigeons. Ducklings.

Sponge-cake Pudding. Charlotte a la Vanille. Gooseberry Tart Cream.

Cheesecakes. Apricot-jam Tart.

Dessert and Ices.

1978.—DINNER FOR 8 PERSONS (May).

First Course.

Julienne Soup.

Brill and Lobster Sauce, Fried Fillets of Mackerel.

Entrees.
Lamb Cutlets and Cucumbers. Lobster Patties.

Second Course.
Roast Fillet of Veal. Boiled Leg of Lamb. Asparagus

\ Third Course.

Ducklings.
Gooseberry Tart. Custards. Fancy Pastry. Souffle

Dessert and Ices.

1879.-DINNER FOR 6 PERSONS (May).-L

First Course.

Vermicelli Soup.

Boiled Salmon and Anchovy Sauce.

Entrees.
Fillets of Beef and Tomato Sauce. Sweetbreads.

Second Course.
Roast Lamb. Boiled Capon. Asparagus.

Third Course.

Ducklings.

Cabinet Pudding. Compete of Gooseberries. Custards in glasses.

Blancmange. Lemon Tartlets. Fondue.

Dessert.

1990.-DINNER FOR 6 PERSONS (May).

First Course.

Macaroni Soup.

Boiled Mackerel a la Maltre d'Hdtel Fried Smelts.

Entrees.
Scollops of Fowl. Lobster Pudding.

Second Course.

Boiled Leg of Lamb and Spinach,

Roast Sirloin of Beef and Horseradish Sauce. Vegetables.

Third Course.

Roast Leveret. Salad.

Souffld of Rice. Ramakins. Strawberry-j am Tartlets. Orange Jelly.

Dessert.

19S1.-DINNER FOR 6 PERSONS (May).-III.

First Course.

Julienne Soup.

Trout with Butch Sauce. Salmon Cutlets.

Entrees.

Lamb Cutlets and Mushrooms. Vol-au-Vent of chicken.

Second Course.

Roast Lamb. Calf's Head & la Tortue. Vegetables.

Third Course.

Spring Chickens. Iced Pudding. Vanilla Cream. Clear Jelly. Tartlets. Cheesecakes.

Dessert.

1982.-DINNER FOR 6 Persons (May).-IV.

First Course.

Soup a la Reine.

Crimped Trout and Lobster Sauce. Baked Whitings aux Fines Herbes.

Entrees.
Braised Mutton Cutlets and Cucumbers. Stewed Pigeons.

Second Course.
Roast Fillet of Veal. Bacon-cheek and Greens.
Fillet of Beef a la Jardiniere.

Third Course.

Ducklings.

Souffle' a la Vanilla. Compote of Oranges. Meringues.

Gooseberry Tart Fondue.

Dessert.

PLAIN FAMILY DINNERS FOR MAY.

1983. Sunday.—1. Vegetable soup. 2. Saddle of mutton, asparagus and potatoes. 3. gooseberry tart, custard.

19S4. Monday.—1. Fried whitings, anchovy sauce. 2. Cold mutton, mashed potatoes, stowed veaL 3. Fig pudding.

1985. Tuesday.—1. haricot mutton, made from remains of cold mutton, rump-steak pie. 2. Macaroni.

1986. Wednesday.—1. Roast loin of veal and spinach, boiled bacon, mutton cutlets and tomato sauce. 2. Gooseberry pudding and cream.

1987. Thursday.—1. Spring soup. 2. Roast leg of lamb, mint sauce, spinach, curried veal and rice. 3. Lemon pudding.

1988. Friday.—1. Boiled mackerel and parsley-and-butter. 2. Stowed rump-steak, cold lamb and salad. 3. Baked gooseberry pudding.

1989. Saturday.—1. Vermicelli. 2. Rump-steak pudding, lamb cutlets, and cucumbers. 3. Macaroni.

1990. Sunday.—1. Boiled salmon and lobster or caper sauce. 2. Roast lamb, mint sauce, asparagus, potatoes. 3. Plum-pudding, gooseberry tart.

1991. Monday.—1. Salmon warmed in remains of lobster sauce and garnished with croutons 2. Stewed knuckle of veal and rice, cold lamb and dressed cucumber. 3. Slices of pudding warmed, and served with sugar sprinkled over. Baked rice pudding.

1992. Tuesday.—1. Roastribsof beef, horseradish sauce, Yorkshire pudding, spinach and potatoes. 2. Boiled lemon pudding.

1993. Wednesday.—1. Fried soles, melted butter. 2. Cold beef and dressed cucumber or salad, veal cutlets and bacon. 3. Baked plum-pudding.

1994. Thursday.—1. Spring soup. 2. Calf's liver and bacon, broiled beefbones, spinach and potatoes. 3. Gooseberry tart.

1995. Friday.—1. Roast shoulder of mutton, baked potatoes, onion sauce, spinach. 2. Currant dumplings.

1996. Saturday.—1. Broiled mackerel, fennel sauce or plain melted butter. 2. Rump-steak pie, hashed mutton, vegetables. 3. Baked arrowroot pudding.

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1998.-DINNER FOR 12 PERSONS (June).

First Course.

Green-Pea Soup. Eice Soup.

Salmon and Lobster Sauce. Trout a la GeneVese. Whitebait.

Entrees.
Lamb Cutlets and Cucumbers. Fricasseed Chicken,
Lobster Bissoles.

Stewed Veal and Peas.

Second Course.

Roast Quarter of Lamb and Spinach. Filet de Band a la Jardiniere.

Boiled Fowls. Braised Shoulder of Lamb. Tongue. Vegetables.

Third Course.

Goslings. Ducklings.

Nesselrode Pudding. Charlotte a la Parisienne. Gooseberry Tartlets,

Strawberry Cream, Raspberry-and-Currant Tart. Custards.

Tiesscrt and Ices.

1999.-DINBTEB FOR 10 PERSONS (June).

First Course.

Julienne Soup.
Salmon Trout and Parsley-and-Butter. Red Mullet.

Entrees.
Stewed Breast of Veal and Peas. Mutton Cutlets a la Main tenon.

Second Course.

Roast Fillet of Veal. Boiled Leg of Lamb, garnished with young Carrots. Boiled Bacon-cheek. Vegetables.

Third Course.

Roast Ducks. Leveret.

Gooseberry Tart, Strawberry Cream. Strawberry Tartlets. Meringues.

Cabinet Pudding. Iced Pudding.

Dessert and Ices.

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Entrees.
Lamb Cutlets and Peas. Fricasseed Chicken.

Second Course.
Roast Ribs of Beef. Half Calf's Head, Tongue, and Brains. Boiled Ham.

Vegetables.

Third Course

Roast Ducks.

Compote of Gooseberries. Strawberry Jelly. Pastry. Iced Pudding.

Cauliflower with Cream Sauce.

Dessert and Ices.

8001.-DIMTJER FOR 6 PERSONS (Junes.

First Course.

Spring Soup.

Boiled Salmon and Lobster Sauce.

Entrees.
Veal Cutlets and Endive. Ragout of Duck and Green Peas.

Second Course.

Roast Loin of Veal Boiled Leg of Lamb and White Sauce.

Tongue, garnished. Vegetables.

Third Course. Strawberry Cream. Gooseberry Tartlets. Almond Pudding. Lobster Salad

* Dessert.

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