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1998.-DINNER FOR 12 PERSONS (June).

Custards,

Tendrons de Veau

la Jardinière.

in glasses.

Plovers' Eggs.

Tartlets.

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Lamb Cutlets and Cucumbers. Fricasseed Chicken. Stewed Veal and Peas.

Lobster Rissoles.

Second Course.

Roast Quarter of Lamb and Spinach.

Filet de Boeuf à la Jardinière.

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

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1999.-DINNER 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 à la Maintenon.

Roast Fillet of Veal.

Second Course.

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

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Gooseberry Tart. Strawberry Cream. Strawberry Tartlets. Meringues. Cabinet Pudding. Iced Pudding.

Dessert and Ices.

2000.-DINNER FOR 8 PERSONS (June).
First Course.
Vermicelli Soup.

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

Vegetables.

Third Courso.

Roast Ducks.

Compôte of Gooseberries. Strawberry Jelly. Pastry. Iced Pudding. Cauliflower with Cream Sauce.

Dessert and Ices.

2001.-DINNER FOR 6 PERSONS (June).-I.
First Course.

Spring Soup.

Boiled Salmon and Lobster Sauce.

Entrees.

Veal Cutlets and Endive. Ragoût of Duck and Green Peas.

Roast Loin of Veal.

Second Course.

Boiled Leg of Lamb and White Sauce.

Tongue, garnished. Vegetables.

Third Course.

Strawberry Cream. Gooseberry Tartlets. Almond Pudding. Lobster Salad

Dessert.

2002.-DINNER FOR 6 PERSONS (June).-II.

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Green-Currant Tart. Custards, in glasses. Strawberry Blancmange.

Soufflé of Rice.

Dessert.

2003.-DINNER FOR 6 PERSONS (June).—III.

First Course.
Green-Pea Soup.

Baked Soles aux fines herbes. Stewed Trout.

Entrees.

Calf's Liver and Bacon. Rissoles.

Second Course.

Roast Saddle of Lamb and Salad. Calf's Head à la Tortue. Vegetables.

Third Course.

Roast Ducks.

Vol-au-Vent of Strawberries and Cream.

Strawberry Tartlets.

Lemon Blancmange. Baked Gooseberry Pudding.

Dessert.

2004.-DINNER FOR 6 PERSONS (June).-IV.

First Course.
Spinach Soup.

Soles à la Crême. Red Mullet.

Entrees.

Roast Fillet of Veal. Braised Ham and Spinach.

Second Course.

Boiled Fowls and White Sauce. Vegetables.

Third Course.
Leveret.

Strawberry Jelly. Swiss Cream. Cheesecakes. Iced Pudding.

Dessert.

PLAIN FAMILY DINNERS FOR JUNE.

2005. Sunday.-1. Salmon trout and parsley-and-butter, now potatoes. 2. Roast fillet of veal, boiled bacon-cheek and spinach, vegetables. 3. Gooseberry tart, custards.

2006. Monday.-1. Light gravy soup. 2. Small meat pie, minced veal, garnished with rolled bacon, spinach and potatoes. 3. Raspberry-and-currant tart.

2007. Tuesday.-1. Baked mackerel, potatoes. 2. Boiled leg of lamb, garnished with young carrots. 3. Lemon pudding.

2008. Wednesday.-1. Vegetable soup. 2. Calf's liver and bacon, peas, hashed lamb from remains of cold joint. 3. Baked gooseberry pudding.

2009. Thursday.-1. Roast ribs of beef, Yorkshire pudding, peas, potatoes. 2. Stewed rhubarb and boiled rice.

2010. Friday.-1. Cold beef and salad, lamb cutlets and peas. 2. Boiled gooseberry pudding and baked custard pudding.

2011. Saturday.-1. Rump-steak pudding, broiled beef-bones and cucumber, vegetables. 2. Bread pudding.

2012. Sunday.-1. Roast forc-quarter of lamb, mint sauce, peas, and new potatoes. 2. Gooseberry pudding, strawberry tartlets.

Fondue.

2013. Monday.-1. Cold lamb and salad, stewed neck of veal and peas, young carrots, and new potatoes. 2. Almond pudding.

2014. Tuesday.-1. Green-pea soup. 2. Roast ducks stuffed, gravy, peas and new potatoes. 3. Baked ratafia pudding.

2015. Wednesday.-1. Roast leg of mutton, summer cabbage, potatoes. 2. Gooseberry and rice pudding.

2016. Thursday.-1. Fried soles, melted butter, potatoes. 2. Sweetbreads, hashed mutton, vegetables. 3. Bread-and-butter pudding.

2017. Friday.-1. Asparagus soup. 2. Boiled beef, young carrots and new potatoes, suet dumplings. 3. College puddings.

2018. Saturday.-1. Cold boiled beef and salad, lamb cutlets and gree peas. 2. Boiled gooseberry pudding and plain cream.

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2020.-DINNER FOR 12 PERSONS (July).

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Crimped Salmon and Parsley-and-Butter. Trout aux fines herbes, in cases.

Entrees.

Tendrons de Veau and Peas. Lamb Cutlets and Cucumbers.

Second Course.

Loin of Veal à la Béchamel. Roast Fore-quarter of Lamb. Salad. Braised Ham, garnished with Broad Beans. Vegetables.

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Stewed Peas à la Française. Lobster Salad. Cherry Tart. Raspberry-and-Currant Tart. Custards, in glasses. Lemon Creams. Nesselrode Pudding. Marrow Pudding.

Dessert and Ices.

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