Bills of Fare
January
1887 — Dinner for 18 Persons
First Course.
Mock Turtle Soup,
removed by
Cod’s Head and Shoulders.
Stewed Eels. Vase of Red Mullet.
Flowers.
Clear Oxtail Soup,
removed by
Fried Filleted Soles.
Entrées.
Riz de Veau aux
Tomates.
Ragoût of Vase of Cotelettes de Pore
Lobster. Flowers. à la Roberts.
Poulet à la Marengo.
Second Course.
Roast Turkey.
Pigeon Pie.
Boiled Turkey and Vase of Boiled Ham.
Celery Sauce. Flowers.
Tongue, garnished.
Saddle of Mutton.
Third Course.
Charlotte Pheasants, Apricot Jam
à la Parisienne. removed by Tartlets.
Plum-pudding.
Jelly.
Cream. Vase of Cream.
Flowers.
Jelly.
Snipes,
removed by
Pommes à la Condé.
We have given above the plan of placing the various dishes of the 1st Course, Entrées, 2nd Course, and 3rd Course. Following this will be found bills of fare for smaller parties; and it will be readily seen, by studying the above arrangement of dishes, how to place a less number for the more limited company. Several menus for dinners à la Russe, are also included in the present chapter.
1888.—DINNER FOR 12 PERSONS (January).
FIRST COURSE.
Carrot Soup à la Crécy.
Oxtail Soup.
Turbot and Lobster Sauce.
Fried Smelts, with Dutch Sauce.
ENTREES.
Mutton Cutlets, with Soubise Sauce.
Sweetbreads.
Oyster Patties.
Fillets of Rabbits.
SECOND COURSE.
Roast Turkey.
Stewed Rump of Beef à la Jardinière.
Boiled Ham, garnished with Brussels Sprouts.
Boiled Chickens and Celery Sauce.
THIRD COURSE.
Roast Hare.
Teal.
Eggs à la Neige.
Vol-au-Vent of Preserved Fruit.
1 Jelly. 1 Cream.
Potatoes à la Maître d’Hôtel.
Grilled Mushrooms.
Dessert and Ices
1889.—DINNER FOR 10 PERSONS (January).
FIRST COURSE.
Soup à la Reine.
Whitings au Gratin.
Crimped Cod and Oyster Sauce.
ENTREES.
Tendrons de Veau.
Curried Fowl and Boiled Rice.
SECOND COURSE.
Turkey, stuffed with Chestnuts, and Chestnut Sauce.
Boiled Leg of Mutton, English Fashion,
with Capers Sauce and Mashed Turnips.
THIRD COURSE.
Woodcocks or Partridges.
Widgeon.
Charlotte à la Vanille.
Cabinet Pudding.
Orange Jelly.
Blancmange.
Artichoke Bottoms.
Macaroni, with Parmesan Cheese.
Dessert and Ices
1890.—DINNER FOR 8 PERSONS (January).
FIRST COURSE.
Mulligatawny Soup.
Brill and Shrimp Sauce.
Fried Whitings.
ENTREES.
Fricasseed Chicken.
Pork Cutlets, with Tomato Sauce.
SECOND COURSE.
Haunch of Mutton.
Boiled Turkey and Celery Sauce.
Boiled Tongue, garnished with Brussels Sprouts.
THIRD COURSE.
Roast Pheasants.
Meringues à la Crême.
Compôte of Apples.
Orange Jelly.
Cheesecakes.
Soufflé of Rice.
Dessert and Ices
1891.—DINNER FOR 6 PERSONS (January).—I.
FIRST COURSE.
Julienne Soup.
Soles à la Normandie.
ENTREES.
Sweetbreads, with Sauce Piquante.
Mutton Cutlets, with Mashed Potatoes.
SECOND COURSE.
Haunch of Venison.
Boiled Fowls and Bacon, garnished with Brussels Sprouts.
THIRD COURSE.
Plum-pudding.
Custards in Glasses.
Apple Tart.
Fondue à la Brillat Savarin.
Dessert
1892.—DINNER FOR 6 PERSONS (January).—II.
FIRST COURSE.
Vermicelli Soup.
Fried Slices of Codfish and Anchovy Sauce.
John Dory.
ENTREES.
Stewed Rump-steak à la Jardinière Rissoles.
Oyster Patties.
SECOND COURSE.
Leg of Mutton.
Curried Rabbit and Boiled Rice.
THIRD COURSE.
Partridges.
Apple Fritters.
Tartlets of Greengage Jam.
Orange Jelly.
Plum-pudding.
Dessert
1893.—DINNER FOR 6 PERSONS (January).—III.
FIRST COURSE.
Pea-soup.
Baked Haddock.
Soles à la Crême.
ENTREES.
Mutton Cutlets and Tomato Sauce.
Fricasseed Rabbit.
SECOND COURSE.
Roast Pork and Apple Sauce.
Breast of Veal, Rolled and Stuffed.
Vegetables.
THIRD COURSE.
Jugged Hare.
Whipped Cream, Blancmange.
Mince Pies.
Cabinet Pudding.
1894.—DINNER FOR 6 PERSONS (January).—IV.
FIRST COURSE.
Palestine Soup.
Fried Smelts.
Stewed Eels.
ENTREES.
Ragoût of Lobster.
Broiled Mushrooms.
Vol-au-Vent of Chicken.
SECOND COURSE.
Sirloin of Beef.
Boiled Fowls and Celery Sauce.
Tongue, garnished with Brussels Sprouts.
THIRD COURSE.
Wild Ducks.
Charlotte aux Pommes.
Cheesecakes.
Transparent Jelly, inlaid with Brandy Cherries.
Blancmange.
Nesselrode Pudding.