Dinner for Four Persons.
First Course.
| Hare Soup, removed by Fish, removed by Bouilli Beef. | ||
| Tendrons de veau. | Plateau. | Dressed Ham. Brocoli. |
| Chicken Pie |
Second Course.
| Raspberry Cream. | Widgeon. | Stewed French Beans. |
| Croquettes of Potatoes. | Plateau. | Tart. |
| Partridge. |
Cheese as usual.
Dessert.
| Orange Chips. | Dry Preserves. |
| Wet Preserves. | Wafers. |
SOUPS.
Almond Soup.
Take lean beef or veal, about eight or nine pounds, and a scrag of mutton; boil them gently in water that will cover them, till the gravy be very strong and the meat very tender; then strain off the gravy and set it on the fire with two ounces of vermicelli, eight blades of mace, twelve cloves, to a gallon. Let it boil till it has the flavour of the spices. Have ready one pound of the best almonds, blanched and pounded very fine; pound them with the yolks of twelve eggs, boiled hard, mixing as you pound them with a little of the soup, lest the almonds should grow oily. Pound them till they are a mere pulp: add a little soup by degrees to the almonds and eggs until mixed together. Let the soup be cool when you mix it, and do it perfectly smooth. Strain it through a sieve; set it on the fire; stir it frequently; and serve it hot. Just before you take it up add a gill of thick cream.