Mrs. Beeton's Book of Household Management/Chapter LXVII

MENU MAKING AND SPECIMEN MENUS

 

Origin, Use and Compilation of Menus

 

CHAPTER LXVII

 

Menus.—The successful compilation of menus, which to the inexperienced presents many difficulties, requires much more than a superficial knowledge of the materials used in cooking, and their method of preparation and serving. The following pages should afford ample assistance to those who desire to know how to compile and arrange menus in their correct form, and in the succeeding pages specimen menus of diverse kinds are given.

In considering the three chief points of a menu, the first, the materials to be provided, depends upon the occasion, the season, and the number of persons to be provided for. The more elaborate the meal, the more difficult is the task of selecting dishes which, while they differ from one another in material, appearance and flavour, will yet, when blended together, form a harmonious whole. Nothing can be more unsatisfactory than a series of badly assorted dishes selected without adequate consideration for variety in composition, flavour and colour.

Dishes appropriate to the season should also be selected, for when food materials are plentiful they are comparatively good and cheap. Moreover, a larger proportion of fruits and salads, and light dishes generally, should be introduced in summer, while in colder weather more substantial food will be found acceptable.

The success of a dinner does not depend upon the number of dishes introduced. It is far better to have fewer courses well cooked and well served than an elaborate pretentious badly-cooked meal. With reference to the dishes, there are certain rules which must at all times be observed. The inexperienced are apt to forget that if two soups are served they must be entirely opposite in character and consistency; that two brown or white sauces may not follow each other; and that each dish should vary in colour and taste from that served before and after it. Origin of Menus.—The menu is said to have originated in the reign of Henry VIII, at a banquet given in 1541 by the Duke of Brunswick. It is recorded on good authority that some of the guests sitting near His Grace noticed that he, from time to time, consulted a piece of paper which lay on the table by his side. One, more curious than the rest, ventured to ask the reason, whereupon the Duke explained that it was a list of the dishes to be served, and which he consulted, just as we do now, in order to reserve his appetite for those dishes he liked best. The idea greatly pleased the guests, and soon became generally

known and adopted. For many years the menus must have resembled the smaller play-bills formerly in vogue, for they were gaudily decorated with gastronomical symbols, and so large that two only were needed for a dining table. The peacock, a whole pig roasted, a boar's head, and the baron of beef, which constituted the substantial fare of the Tudor era, could not provide very artistic subjects for ornamentation; but in course of time the menus not only became smaller, but they also increased in artistic and intrinsic value. Many of the hand-painted menus of the present day are works of art (see coloured plate), some of them being fashioned more curiously than tastefully in satin, parchment, and cardboard, with designs more or less appropriate. The plainer menus, in some useful shape that will stand firmly on the table, are in much better taste, and more in keeping with the elegant simplicity that characterizes the table appointments of the well-ordered establishments of the twentieth century. The dinner should always be more elaborate than the menu. One may have a simple menu and an elaborate dinner, but if the order be reversed and long pompous names given to simple inexpensive dishes, the repast may prove a disappointment to those who partake of it.

The slip of paper which the Duke of Brunswick consulted with such evident interest was doubtless a copy of the bill of fare given to the "master cook," a personage so important that his accomplishments, even in those days, would include reading and writing. Therefore, to trace the menu to its real source we must go back to a remote period, to a primitive age when a few verbal instructions from master to man, or mistress to maid, would constitute the only bill of fare. No matter how simple a meal may be, it must be planned and provided for, although written instructions may not be required. But when dealing with increased numbers and more elaborate repasts, cooks need some guide to their work, and aid to their memory, and so necessity, "the mother of invention," introduced the bill of fare, the antecedent of the "menu."

Use of Menus.—The use of a menu has already been indicated: it enables the guest to choose the dishes he prefers; it serves as a guide to the cook not only in assisting her memory, and aiding her culinary operations, but it also and this is an important point helps her to provide everything necessary for the repast; although there is not much fear of the modern cook following the example of Vatel, the unfortunate chef to Louis XVI, who in despair took his life because the fish had not arrived in time for the royal table.

Arranging Menus.—A complete dinner consists of eight courses (if the "entremets," which include dressed vegetables, sweets, and savouries, be considered as one course) arranged in the following order:—

Hors d'œuvre,
Soup,
Fish,
Entrée,
Remove,
Rôti,
Entremets,
Dessert.

In recent years hors d'œuvre have rapidly gained favour, and nearly always appear on elaborate menus, but they are not often included in a simple dinner. The term hors d'ceuvre is now applied exclusively to such cold trifles as oysters, sardines, anchovies, fillets of herring, prawns, olives, and radishes served as a relish or appetizer at the commencement of a dinner; but it originally extended to rissoles, croquettes, oyster-patties, and such things a previous generation classed as "side-dishes," which are now served as light entrees. When the term hors d'œuvre appears after the fish, as it does in many old bills of fare, it refers to this class of dishes, rather than to the savoury appetizers now in vogue. The hors d'œuvre dishes are frequently placed on the plates before the guests enter the dining-room; and in many of the best public dining-rooms the visitor is supplied with a variety of hors d'œuvre with which to stimulate his appetite whilst the dinner is in course of preparation.

Soups.—The world of cooks, like the renowned master chefs Careme and the Marquis de Cussey, are divided in their opinion of the importance of the course, which the culinary artist Francatelli described as the "prelude" to a dinner. The disciples of the first-named chef, who considered soup "the soul of the dinner," fully appreciate the advantage of letting the first course be one likely to give the guests a pleasurable anticipation of what is to follow. When the number does not exceed twelve, one soup alone is necessary, and with but few exceptions clear soup is given preference to, being more generally appreciated than a thick soup. When two soups are served, one should be clear and the other a thick soup, cream or puree, and in such cases the clear soup should be served first and be placed first on the menu. If either of the latter consists of vegetables, the clear soup must contain no vegetable garnish. According to the same rule, if a puree of chicken or hare be served, neither chicken nor hare must appear in the courses that are to follow. The soups should also vary in colour; and here the green of the spinach and pea soups, and the red of the tomato soup will be found useful when the dinner has a preponderance of white or brown dishes.

Fish.—When two kinds of fish are included in the course, it is usual to serve first that which is boiled, and generally a large fish, such as turbot, salmon or cod; cold salmon would be served after the hot fish. Some small fish should be selected to follow the large boiled one; and it must be prepared by some dry method as frying, grilling, or broiling. Should the service consist of grilled or fried fish, and lobster or oyster souffles, or fish dressed in small portions to be handed round instead of being served from the sideboard, the latter would follow the grilled fish. Considerable discretion must be exercised in selecting sauces to accompany the fish. It may happen that a green soup has been given to form a contrast to the white fish to follow, if this be so, a green sauce cannot be served with the fish, neither can a yellow one, if a sauce of that colour has been chosen to accompany the grilled or fried fish. And throughout the whole dinner the same care is necessary to avoid repetition.

Entries.—In the present day the term entrée is used to distinguish practically all kinds of made dishes, from the simple rissole of cold meat to the artistic productions for which this part of the dinner provides such ample scope. As entrée are always handed, they come more under the direct observation of the guest than any other part of the service, consequently it is upon the dishes forming this course that the taste and skill of the cook is largely bestowed. Tasteful dishing and a little artistic decoration is desirable, but over-ornamentation is in bad taste, and should be studiously avoided. What has been said about order of service and variety in colour in reference to fish also applies here. All such light dishes as rissoles, croquettes, quenelles, and kromeskis come before the more substantial entreé of fillets and cutlets. Whether a brown or white entrée should be served first depends partly on the dish to follow, but in a greater measure on the composition of the respective dishes. For instance, if the dishes selected are sweetbread, and chicken cooked in a rich brown sauce, as Chicken à la Maréngo, the sweetbread, being more delicate in flavour, would be more likely to be appreciated if it preceded the highly-flavoured than if it followed it. Hot entries are always served before cold ones; and an entrée of any small bird, such as quails, would be served before a more substantial entree of poultry, game or Sauces are usually served in the dish poured round the entrée in many cases, poured over it in some few. The exception to this rule is when soufflés and other mixtures are served in china or paper cases, and the accompanying sauce is served in a sauce-boat. As entrées form, from an artistic point of view. the most important part of the repast, it is advisable, when arranging a dinner, to select suitable dishes for this course, before deciding what shall be served before and after them.

Removes.—The joint or pièce de résistance constitutes the most substantial part of fashionable dinners, and the most important feature of plain homely dinners. Although a saddle of mutton or sirloin or fillet of beef frequently comprise this course, one's choice is not necessarily confined to joints of meat, for turkeys, chickens, geese, ducks, pies, venison, etc., may all be served instead. If there are two removes, the poultry is served before the joint of meat.

Appropriate, plainly-dressed vegetables are always served with the "remove"; but it is a matter of choice as to whether they appear on the menu; and the same remark applies to such sauces as mint and horseradish, and other things which always accompany certain dishes.

Roasts.—Formerly the roast or rôti commenced what was called the "second course," or " second service." The terms now employed to distinguish the courses of a dinner are the same as were in use a century ago, but they have not the same significance. In menus arranged by Carême, the celebrated chef who held that office in the household of the Prince Regent some two years before the "first gentleman in Europe" came to the throne, the service is divided into two distinct courses, in which the soup, being considered simply as a prelude to the meal, has no part. The first course was headed by a substantial joint or other pièce de résistance, and followed by one or more entrées of poultry or game. The made-up dishes classed as entrées now were then known as hors d'œuvre, and a little later as side-dishes. A dish of fish sometimes constituted the rôti of the second course, and was followed then, as now, by two or three entremets. At the present day the term roast or rôti signifies a dish of poultry or game, such as partridges, grouse, pheasants, woodcocks, guinea fowls, turkeys, chickens, ducks, geese, and a variety of other things. When arranging the menu for a recherché dinner some luxury not in full season is usually selected, some delicacy to tempt the partially appeased appetites of the guests. In a more simple dinner this course is frequently omitted altogether.

Entremets.—Use was the first, it is said, to define clearly the distinction between entrées and entremets. "The latter term," he said, "applied to all vegetable dishes, jellies, pastries, salads, prawns, lobsters, and in general to everything that appears in the second course, except the roast."

Entremet of Vegetables.—Although entremets may be classed under one heading, the service consists of three courses as distinct in themselves as those of soup, fish, and entrée. The first, the vegetable entremet, comprises one or more dishes of dressed vegetables, such as cauliflower au grautin, tomatoes prepared in a variety of ways, savoury cucumber, vegetable marrow fritters, peas, celery, French beans and asparagus. Dressed vegetables, like hors d'œuvre, have gained rapidly in favour during recent years, and are nearly always included in a menu of a fashionable dinner. Their frequent absence from the family dinner-table is not easily understood, for they are a means of introducing a variety of dishes at small cost.

'Sweets.—When both hot and cold sweets are provided, the hot dish is served first. All sweets, whether hot or cold, come before iced puddings or ices, which, when large, are served in this course. Smaller ices may be served either in this course or with the dessert. In selecting the sweets, their colours and flavours should be carefully assorted, but there is such a variety of creams, jellies, babas, savarins, puddings and fruits to choose from, that little difficulty is experienced.

'Savouries. Savouries are intended to prepare the palate for the taste of the choice wines which usually follow a good dinner. And when they are not required for this purpose they are all the same most eagerly welcomed by the male portion of the guests. Colour is an unimportant matter in the small portions which usually constitute this course. A piquant, rather strong appetizing flavour is an essential in a savoury; and they are so quickly and easily decorated that it is an easy matter to provide a combination pleasing alike to the eye and the palate. They exist in an almost endless variety, therefore there is not the least excuse for having savouries of anchovy or sardines when these things have already figured as hors d'œuvre, or for having a savoury of cheese when cheese has already entered largely into the composition of the vegetable entremet.

Dessert.—Cheese is served immediately after the savouries, under the mistaken idea that it promotes digestion. From an artistic point of view the dessert course is an important one, for the appearance of the table is greatly enhanced by a graceful arrangement of the materials comprising the dessert. Any kind of fresh fruit may be selected, also dried fruits, crystallized fruits, bon-bons, petits fours, fancy biscuits and dessert ices.

Coffee or Café Noir.—There are three varieties of black coffee, so called to distinguish it from the coffee served with milk. There is the French Cafe, Cafe Turque, and Cafe Russe. Turkish coffee is the strongest of the three, and for this reason, where it is in daily use, small cups, about half the size of those used for French coffee, are provided for its service. In England it is adapted to the palate of those who drink it, but real Turkish coffee, made by a Turk, is exceedingly sweet, thick, and unstrained, and the grounds, which are as fine as those at the bottom of a cup of cocoa, are swallowed with the coffee.

FAMILY BREAKFASTS FOR A WEEK IN SUMMER.


Sunday.—Soused herrings, boiled eggs, cold ham, fresh fruit in season, marmalade, jam, butter, dry toast, bread, coffee, tea, hot and cold milk.
Monday.—Poached eggs, bacon, potted beef, fresh fruit in season, marmalade, jam, butter, dry toast, rolls, bread, coffee, tea, hot and cold milk.
Tuesday.—Fish cakes, galantine of beef, fresh fruit in season, marmalade, jam, butter, dry toast, rolls, bread, coffee, tea, hot and cold milk.
Wednesday.—Scrambled eggs, croquettes of veal and ham, spiced brisket of beef, fresh fruit in season,marmalade, jam, butter, dry toast, scones, bread, tea, coffee, hot and cold milk.
Thursday.—Broiled kippers, baked eggs, veal cake, fresh fruit in season, marmalade, jam, butter, dry toast, rolls, bread, coffee, tea, hot and cold milk.
Friday.—Kidney omelet, potted salmon, tongue, fresh fruit in season, marmalade, jam, butter, dry toast, scones, bread, coffee, tea, hot and cold milk.
Saturday—Findon haddock, grilled cutlets, cold ham, fresh fruit in season, marmalade, jam, butter, dry toast, rolls, bread, coffee, tea, hot and cold milk.


FAMILY BREAKFASTS FOR A WEEK IN WINTER.


Sunday.—Grilled kidneys, baked halibut steaks, cold -ham, stewed figs, marmalade, jam, butter, dry toast, toasted scones, bread, coffee, tea, hot and cold milk.
Monday.—Scrambled eggs, grilled cutlets, tongue, marmalade, jam, butter, dry toast, rolls, bread, coffee, tea, hot and cold milk.
Tuesday.—Fried whiting, stewed kidneys, veal cake, marmalade, jam, butter, dry toast, rolls, bread, coffee, tea, hot and cold milk.
Wednesday.—Croquettes of fish, Vienna steaks, brawn, stewed prunes, marmalade, jam, butter, dry toast, rolls, bread, coffee, tea, hot and cold milk.
Thursday.—Findon haddock, sausages, pressed beef, marmalade, jam, butter, dry toast, toasted scones, bread, coffee, tea, hot and cold milk.
Friday.—Savoury omelet, grilled ham, beef roll, marmalade, jam, butter, dry toast, toasted teacake, rolls, bread, coffee, tea, hot and cold milk.
Saturday.—Broiled fresh herrings, boiled eggs, game pie, marmalade, jam, butter, dry toast, rolls, bread, coffee, tea, hot and cold milk.


ECONOMICAL FAMILY BREAKFASTS FOR A WEEK.


Sunday.—Boiled eggs, cold bacon, marmalade, butter, toast, bread, coffee, tea, hot and cold milk.
Monday.—Findon haddock, marmalade, butter, toast, bread, coffee, tea, hot and cold milk.
Tuesday.—Scrambled eggs, beef roll, marmalade, butter, toast, bread, coffee, tea, hot and cold milk.
Wednesday.—Fish cakes, marmalade, butter, toast, bread, coffee, tea, hot and cold milk.
Thursday.—Brawn, marmalade, butter, toast, bread, coffee, tea, hot and cold milk.
Friday.—Rissoles of cold meat, marmalade, butter, toast, bread, coffee, tea, hot and cold milk.
Saturday.—Broiled fresh herrings, boiled eggs, marmalade, butter, toast, bread, coffee, tea, hot and cold milk.

MENUS FOR SIMPLE BREAKFASTS.—SUMMER.

Buttered Shredded Wheat.

Boiled Eggs.
Fried Whiting.
Potted Beef.
Stewed Red Currants and Raspberries.
Scones, Toast, Bread, Butter, Marmalade.
Tea. Coffee, Hot and Cold Milk.

Porridge.

Scrambled Eggs.
Rissoles.
Tongue.
Stewed Gooseberries.
Rolls, Toast, Bread, Butter, Marmalade.
Tea, Coffee, Hot and Cold Milk.



Rolled Oats.

Baked Eggs (en Cocotte).
Findon Haddock.
Cold Ham.
Stewed Plums.
Porridge and Cream.
Rolls, Toast, Bread, Butter, Marmalade.
Tea, Coffee, Hot and Cold Milk.

Creamed Porridge.

Poached Eggs on Toast.
Soused Mackerel.
Beef Roll.
Stewed Rhubarb.
Rolls, Toast, Bread, Butter. Marmalade.
Tea, Coffee, Hot and Cold Milk.



MENUS FOR SIMPLE BREAKFASTS.—WINTER.

Shredded Wheat.

Baked Eggs (au gratin).
Grilled Ham.
Veal Cake.
Prunes.
Rolls, Toast, Bread, Butter, Marmalade.
Tea, Coffee. Hot and Cold Milk.

Cream of Wheat.

Scrambled Eggs.
Fried Bacon.
Brawn.
Baked Apples.
Scones, Toast, Bread. Butter, Jam.
Tea, Coffee, Hot and Cold Milk.



Porridge.

Poached Eggs on Toast.
Sausages.
Apple Marmalade.
Scones, Toast, Bread, Butter
Tea, Coffee. Hot and Cold Milk.

Rolled Oats.

Fried Eggs (beurre noir).
Grilled Herrings.
Beef Roll.
Stewed Rhubarb.
Scones, Toast. Bread, Butter,Marmalade.
Tea, Coffee. Hot and Cold Milk.



BREAKFAST MENUS

FOR A LARGE PARTY.—SUMMER.

Wheat Meal Porridge.

Ham Omelet.
Poached Eggs on Toast.
Fried Whiting.
Grilled Kidneys.
Potted Beef.
Galantine of Chicken.
Strawberries.
Scones, Rolls, Toast, Bread, Butter,
Marmalade, Jam.
Tea, Coffee, Cream, Milk.

Moulded Porridge,

Omelette au Pimentos.
Scrambled Eggs.
Grilled Sole.
Chicken Croquettes.
Beef Roll.
Potted Salmon.
Red and White Currants.
Scones, Rolls, Toast, Bread, Butter,
Marmalade, Jam.
Tea, Coffee, Cream, Milk.



Porridge and Cream.

Tomato Omelet.
Baked Eggs (en Cocotte).
Grilled Mackerel.
Kidney Saute.
Grilled Chicken.
Cold Ham. Sardines.
Cherries.
Scones, Rolls, Toast, Bread, Butter,
Marmalade, Jam.
Tea, Coffee, Cream, Milk.

Creamed Oats.

Mushroom Omelet.
Boiled Eggs.
Fried Fillets of Sole.
Grilled Bacon.
Lamb Cutlets.
Tongue and Ham (cold).
Mixed Fruit.
Scones, Rolls, Toast, Bread, Butter,
Marmalade, Jam.
Tea, Coffee, Cream, Milk.



 

BREAKFAST MENUS

FOR A LARGE PARTY.—WINTER

Toasted Wheat Biscuits.

Omelettes fines Herbes.
Fried Eggs (beurre noir).
Coquille of Turbot.
Grilled Steak.
Cold Ham.
Potted Shrimps.
Apples and Bananas.
Scones, Rolls, Toast, Bread, Butter,
Marmalade, Jam.
Tea, Coffee, Cream, Milk.

Cream of Wheat.

Fish Omelet.
Poached Eggs on Toast.
Fillets of Sole à 1'Horly.
Stewed Kidneys.
Grilled Bacon.
Cold Game.Cold Ham.
Stewed Figs and Cream.
Scones, Rolls, Toast, Bread, Butter,
Marmalade, Jam.
Tea, Coffee, Cream, Milk.



Oatmeal Porridge.

Kidney Omelet.
Baked Eggs (au gratin).
Fried Cod.
Grilled Ham.
Potted Game.
Veal Cake.
Stewed Prunes and Cream.
Scones, Rolls, Toast, Bread, Butter,
Marmalade, Jam.
Tea, Coffee, Cream, Milk.

Porridge and Cream.

Omelet with Truffles.
Boiled Eggs.
Grilled Herrings.
Croquettes of Fish.
Grilled Cutlets.
Game Pie and Brawn.
Stewed Pears.
Scones Rolls, Toast, Bread, Butter,
Marmalade, Jam.
Tea, Coffee, Cream, Milk.

MENU FOR A WEDDING BREAKFAST. SUMMER.

French. English
Petites Pâtes aux Huîtres. Oyster Patties.

Filets de Sole en Aspic.

Fillets of Sole in Jelly.
Timbale de Turbot à la Russe. Russian Timbale of Turbot.
Côtelettes de Saumon. Salmon Cutlets.
Salade de Homard. Lobster Salad.

Zéphires de Volaille.
Chicken Creams.
Médallions de Foie Gras. Foie Gras (goose liver) Creams.
Côtelettes d'Agneau en Chaudfroid. Lamb cutlets masked with Sauce.
Poulets rotis découpés. Roast Chickens.
Dindonneau farçi. Stuffed Turkey Poult.
Pâté de Pigeon à l'Anglaise. Pigeon Pie.
Chaudfroid de Volaille. Chicken masked with Sauce.
Galantine de Veau à la gelée. Galantine of Veal.
Jambon et Langue. Ham and Tounge.
Boeuf épicé. Spiced Beef.
Salade de Saison. Salad.

Creme d'Abricot.

Apricot Cream.
Bavoroise aux Pistaches. Pistachio Cream.
Macedoine de fruits au Kirsch. Mixed Fruit with Kirsch.
Chartreuse de Bananes. Bananas in Jelly.
Charlotte St. José. Pine Apple Charlotte.
Merinpues à la Creme. Meringues with Cream.
Patisserie. French Pastry.
Glace Napolitaine. Neopolitan Ice.
Glace Crème de Fraise. Strawbery Cream.
Glace l'eau de Citron. Lemon Water Ice.

Fruits.

Fruit
Dessert. Dessert
Café Coffee.

MENU FOR A WEDDING BREAKFAST—WINTER

French English
Plats Chauds. Hot Dishes
Homard à la Diable. Devilled Lobster
Filets de Sole à la Mornay. Bakked Fillets of Sole
Ris de Veau à la Finançière Calves Sweetbread
Cailles en Casserole. Quails Stewed in Casserole

Plats Froids.

Cold Dishes
Crevettes en Aspic. Prawns in Aspic
Salade de Homard. Lobster Salad
Bouchées à la Reine. Sweetbread Patties
Mousse de Foie Gras. Foie Gras (goose liver) Creams
Poulet ròti découpé. Roast Chickens
Chaudfroid de Perdreaux. Partridges masked with Sauce
Galantine de Dinde. Galantine of Turkey
Pâté de Gibier à la Française. French Game Pie
Faisan rôti. Roast Phesant
Jambon et Langue. Ham and Tounge
Salade de Saison. Salad

Entremets.
Sweets
Bavoroise au Chocolate. Chocolate Cream.
Crème aux Amandes. Almond Cream.
Compote de Poires à la Chantilly. Stewed Pears with Cream.
Chartreuse d'Oranges. Oranges in Jelly.
Charlotte Russe. Russian Charlotte.
Nougat à la Creme. Nougat with Cream.
Pouding Glacé Nerselrode. Iced Pudding.
Glace à la Crème de Bananes. Banana Cream Ice.
Glace à la Vanille. Vanilla Ice.
Fruits. Fruit.
Café Coffe.

FAMILY LUNCHEONS FOR A WEEK IN SUMMER.


Sunday.—Croquettes of veal and ham, cold roast beef, salad, new potatoes, fruit tart, beetroot, pickles, butter, cheese, bread, biscuits, fruit.
Monday.—Spaghetti au gratin, epigrammes of lamb, new potatoes, bread and butter pudding, butter, cheese, bread, biscuits, fruit.
Tuesday.—Fried fillets of plaice, beef roll, salad, gooseberry pudding, butter, cheese, bread, biscuits.
Wednesday.—Risotto, cold veal and ham pie, salad, blancmange and stewed fruit, butter, cheese, bread, biscuits.
Thursday.—Fish cakes, cold lamb, mint sauce, salad, gooseberry fool, butter, cheese, bread, biscuits.
Friday.—Savoury omelet, pressed beef, salad, pickles, marmalade pudding, butter, cheese, bread, biscuits, fruit.
Saturday.—Salmon mayonnaise, grilled cutlets, potatoes, cottage pudding, butter, cheese, bread, biscuits, fruit.


FAMILY LUNCHEONS FOR A WEEK IN WINTER.


Sunday.—Veal cutlets, cold roast beef, baked potatoes, apple tart, custard, beetroot, pickles, butter, cheese, bread, biscuits, fruit.
Monday.—Croquettes of veal and ham, beef steak pudding, mashed potatoes, macaroni pudding, butter, cheese, bread, biscuits, fruit.
Tuesday.—Curry of cold meat, grilled steak, fried potatoes, apple dumplings, butter, cheese, bread, biscuits.
Wednesday.—Baked halibut, calf's liver and bacon, mashed potatoes, Swiss roll and custard, butter, cheese, bread, biscuits, fruit.
Thursday.—Risotto, stewed rabbit, mashed potatoes, apple pudding, butter, cheese, biscuits, bread.
Friday.—Scalloped cod, braised neck of mutton, mashed potatoes, tapioca pudding, butter, cheese, bread, biscuits, fruit.
Saturday.—Spaghetti with cream sauce, beef steak and kidney pie, baked potatoes, apple charlotte, butter, cheese, biscuits, bread.


ECONOMICAL FAMILY LUNCHEONS FOR A WEEK.


SUNDAY.—Exeter stew, mashed potatoes, apple charlotte, cheese, bread.
MONDAY.—Pie of cold meat and potato, cabbage, pancakes, cheese, bread.
TUESDAY.—Lentil soup, baked fresh herrings, rice pudding, cheese, bread.
WEDNESDAY.—Meat cakes, baked potatoes, boiled bread pudding, cheese, bread.
THURSDAY.—Liver and bacon, mashed potatoes, boiled rice and golden syrup, cheese, bread.
FRIDAY.—Shepherd's pie, baked potatoes, baked bread pudding, cheese, bread.
SATURDAY.—Savoury sparerib, mashed potatoes, Betsy pudding, cheese, bread.

SPECIMEN MENUS FOR COLD LUNCHEONS

SUITABLE FOR A LARGE PARTY.

French. English.
Hors d'Oeuvre Variés. Appetisers.
Consommé a la Julienne. Clear Soup with Vegtable Garnish
Filets de Soles a la Mayonnaise. Fillets of soul with Mayonnaise Sauce.
Anguilles en Aspic. Eels in Aspic Jelly
Chaudfroid de Foie Gras en Caisses. Foie-Gras in Cases.
Filets de Boeuf à la Madrid. Fillets of Beef. Madrid style.
Poulet Rôti. Roast Chicken
Langne de Boeuf. Tounge
Tartelettes de Pommes. Apple Tartlets
Pain d'Abricots. Apricot Creams
Fromage. Cheese
Dessert. Dessert
   
   
French. English.
Hors d'Oeuvre Variés. Appetisers
Consommé Pâtes d' Italic. Clear Soup garnished with Italian Paste
Fleurettes de Turbot à la Hollandaise. Small Mounds of Turbot
Darne de Saumon à la Ravigote. Salmon with Ravigote Sauce
Filets de Caneton à la Lorraine. Fillets of Duck, Lorraine style.
Petites Timbales de Volaille. Small Moulds of Chicken.
Poulet de Surrey a la Gelee. Surrey Fowls with Aspic.
Jambon de York. York Ham.
Compôte de Poires. Stewed Pears.
Charlotte de Pêches. Peach Charlotte.
Fromage. Cheese.
Dessert. Dessert.
   
   
French. English.
Hors d'Oeuvre Variés. Appetsiers
Consommé au Riz. Clear Soup Garnished with Rice.
Petits Soufflés de Saumon a 'Indienne. Small Soufflés of Salmon
Filets de Soles en Aspic. Fillets of Sole in Aspic.
Crème de Volaille à la Tomate. Chicken Creams in Tomato Jelly.
Darioles de Foie-Gras & la Vatel. Small moulds of Foie-Gras, Vatel style.
Galantine de Volaille. Chicken boned and Stuffed.
Jambon de York a 1'Aspic. York Ham garnished with Jelly.
Macédoine de Fruits en Gelée. Fruit in Jelly.
Creme a la Vanille. Vanilla Cream.
Fromage. Cheese.
Dessert. Dessert.
   

SPECIMEN MENUS FOR COLD LUNCHEONS

SUITABLE FOR A LARGE PARTY.

French. English.
Hors d'Oeuvre Varies. Appetisers
Consomme Napolitaine. Clear Soup garnished with Macaroni,etc.
Cotelettes de Homard a 1'Aspic. Lobster Cutlets in Aspic
Saumon en Mayonnaise. Salmon Mayonaise
Cailles en Caisses, a 1'Aspic. Quails in Cases garnished with Aspic.
Fleurettes de Foie-Gras. Small Moulds of Foie-Gras
Poulet en Bellevue. Chickens coated with Aspic.
Pate a la Strasbourgeoise. Strasbourg Pate
Chartreuse aux Oranges. Oranges in Jelly
Riz a 1'Imperatrice. Decorated Rice Mould.
Fromage. Cheese
Dessert. Dessert
   
   
French. English.
Hors d'Oeuvre Varies. Appetisers.
Consomme a la Nantaise. Clear Soup garnished with Green Peas.
Tranchettes de Saumon en Bellevue. Small Moulds of Salmon in Aspic.
Mayonnaise de Homard. Lobster Mayonnaise.
Chaudfroid de Cotelettes d'Agneau. Lamb Cutlets.
Petites Croustades a la Milanaise. Small Creams in Croustades.
Pate de Volaille et Jambon. Chicken and Ham Pie.
Boeuf a la Presse. Pressed Beef.
Salades de Fruits au Kirsch. Fruit Salad with Kirsch Syrup.
Charlotte Russe. Charlotte Russe.
Fromage. Cheese.
Dessert. Dessert.
   
   
French. English.
Hors d'Oeuvre Varies. Appetisers.
Consomme a la Celestine. Clear Soup with strips of Pancake.
Truite Saumonee a la Norvegicune. Salmon Trout, Norwegian style.
Chaudfroid d'Huitres a la Montpelier. Oysters, Montpelier style.
Petites Cremes de Faisan. Creams of Pheasant.
Medaillons de Volaille a 1'Imperiale. Slices of Chicken Dressed.
Galantine de Boeuf. Beef Roll.
Pate de Pigeon. Pigeon Pie.
Chartreuse de Bananes. Bananas in Jelly.
Creme au Chocolat. Chocolate Cream.
Fromage. Cheese.
Dessert. Dessert.

SPECIMEN MENUS FOR HOT LUNCHEONS

SUITABLE FOR A LARGE PARTY.

French. English.
Hors d'Oeuvre. Appetisers.
Rougets a 1'Italienne. Red Mullet, with Italian Sauce.
Spaghetti a la Creme. Spaghetti with White Sauce.
Cdtelettes de Veau, See. Piquante. Veal Cutlets, Piquante Sauce.
Pommes nouvelles au Beurre. New Potatoes.
Epinards au jus. Spinach.
Beignets de Groseilles. Red Currant Fritters.
Riz a rimperatrice. Decorated Rice Shape.
Fromage. Cheese.
   
   
French. English.
Hors d'Oeuvre. Appetisers.
Coquilles de Barbue. Scallops of Brill.
Omelette a la Portugaise. Omelet, Tomato Sauce.
Petits Mignons de Boeuf vert pre. Fillets of Beef with Green Peas.
Puree de Pommes de terre. Mashed Potatoes.
Haricot verts a la Francaise. Green Beans, French style.
Pouding Cabinet. Cabinet Pudding.
Tartelettes de Pommes. Apple Tartlets.
Fromage. Cheese.
   
   
French. English.
Hors d'Oeuvre. Appetisers.
Cotelettes de Homard. Lobster Cutlets.
Oeufs a la Creme. Eggs with White Sauce.
Cotelettes de Mouton a la Milanaise. Mutton Cutlets, Milanese style.
Pomme Croquettes. Potato Croquettes.
Choux de Bruxelles. Brussel Sprouts.
[1]Peches a la Colbert. Peaches, Colbert style.
Creme Vanille. Vanilla Cream.
Fromage. Cheese.
   
   
French. English.
Hors d'Oeuvre. Appetisers.
Sole a la Mornay. Fillets of Sole, Mornay style.
Omelette au Jambon. Ham Omelet.
Noisettes de Mouton a la Chasseur. Fillets of Mutton with Mushrooms.
Pommes' Duchesse. Potatoes Dressed and Baked.
Celeri au jus. Stewed Celery.
Pouding au Chocolat. Chocolate Pudding.
Chartreuse de Bananes. Bananas in Jelly.
Fromage. Cheese.

SPECIMEN MENUS FOR HOT LUNCHEONS

SUITABLE FOR A LARGE PARTY

FRENCH. ENGLISH.
Hors d'Oeuvre. Appetisers.
Petites Soles au Beurre. Soles Fried in Butter.
Macaroni Napolitaine. Macaroni, Neapolitan style.
Tournedos a la Francaise. Fillets of Beef, French style.
Pommes de terre Sautees. Fried Potatoes.
Petits Pois au Beurre. Peas dressed in Butter.
Pouding Viennoise. Viennoise Pudding.
Macedoine de Fruits au Kirsch. Fruit Salad with Kirsch.
Fromage. Cheese.


Hors d'Oeuvre. Appetisers.
Turbot, Sauce Hollandaise. Turbot, Dutch Sauce.
Omelette aux Rognons. Kidney Omelet.
Navarin de Mouton. Haricot Mutton.
Pommes de terre Naturel. Boiled Potatoes.
Chouxfleur à la Crème. Cauliflower with White Sauce.
Charlotte de Pommes. Apple Charlotte.
Eclairs au Café. Coffee Eclairs.
Fromage. Cheese.
LUNCHEONS FOR TWELVE PERSONS.—Summer.
  No. of
Recipe.
£ s. d.   No. of
Recipe.
£ s. d.
Hors d'Oeuvre (Sardines, Tomatoes, Radishes)   0 1 9 Hors d'Oeuvre (Tunny Fish Olives, Cucumber)   0 1 9
Sole au Gratin 653 0 8 0 Whitebait 687 0 2 6
Grilled Mutton Cutlets 1028 0 6 0 Stewed Pigeons 1249 0 10 6
Mayonnaise of Chicken 1175 0 8 0 Veal and Ham Pie 797 0 4 6
Cold Lamb, Mint Sauce Salad 988 0 10 0 Cold Chicken and Tongue Salad 1189 0 12 0
Gooseberry Tart and Cream 1709 0 3 0 Caramel Pudding 1800 0 1 9
Vanilla Soufflé 1943 0 1 4 Red Currant Tartlets 1687 0 2 0
Bread, Biscuits, Butter, Cheese Strawberries and Cream 2263 0 3 6 Bread, Biscuits, Butter, Cheese Strawberries and Cream 2263 0 3 6
Coffee   0 1 0 Coffee   0 1 0
    £2 6 7     £2 3 6
LUNCHEONS FOR TWELVE PERSONS.—Winter.
  No. of
Recipe.
£ s. d.   No. of
Recipe.
£ s. d.
Clear Soup   0 5 0 Celery Soup   0 4 0
Scalloped Turbot 510 0 6 0 Fried Soles 650 0 8 0
Veal Cutlets, Tomato Sauce 782 0 5 0 Salmi of Pheasant 1189 0 8 6
Roast Chickens 1189 0 12 0 Saddle of Mutton 1059 0 11 0
Game Pie (Cold) 1283 0 6 0 Roast Chickens (Cold) 1189 0 12 0
Roast Beef (Cold) 862 0 7 6 Galantine of Beef (Cold) 824 0 2 9
York Ham 1137 0 5 6 Tounge 933 0 6 0
Vegetables and Salad   0 2 4 Lemon Pudding 1869 0 3 0
Apple Charlotte 1755 0 2 4 Apple Tart and Custard 1682 0 3 0
Balmoral Tartlets. 1682 0 3 0 Bread, Biscuits, Butter, Cheese   0 3 6
Bread, Biscuits, Butter Cheese   0 3 6 Coffee   0 1 0
Coffee                  
    £3 1 0     £3 1 3

MENUS FOR TWO DAINTY LUNCHEONS.

FRENCH.
ENGLISH.
Salade de Homard. Lobster Salad.
Dormes feuillétes de Ris-de-Veau. Little Paste Crusts with Sweetbread.
Pigeons de Bordeaux Rôtis. Roast Bordeaux Pigeons.
Salade-du Printemps. French Spring Salad.
Pommes-Soufflées. Puffed Potatoes.
Petits Souffles du Jambon. Small Ham Souffles.
Charlotte de Groseilles vertes. Gooseberry Cream Charlotte.
Dessert. Dessert.
 
 
Ballons de Poisson. Fish Balls.
Sauce Tomate. Tomato Sauce.
Cotelettes d'Agneau aux Epinards. Lamb Cutlets with Spinach.
Timbale de Foie-Gras. Goose Liver Timbales.
Tomates farcies gratinees. Baked Stuffed Tomatoes.
Beignets de Crapes. Pancake Fritters.
Dessert. Dessert.

MENU FOR LUNCHEON FOR A SHOOTING PACKET

Filets de Soles à la Mayonnaise. Fillets of Sole in Mayonnaise.
Mousse de Homard frappée. Iced Lobster Soufflé.
Boeuf braisé à la Gelée. Braised Beef with Savoury Jelly.
Langue à l'Ecarlate. Dressed Ox-Tongue.
Filets de Caneton à la Loraine. Fillets of Duckling with Goose Liver Farce.
Cailles poelées à la Parisienne. Braised Stuffed Quails.
Faisan en Robe de Chambre. Roast Pheasant in Crust.
Salade à la Japonise Japanese Salad
Bordure de Riz aux Prunes. Border of rice with Stewed Prunes
Gâteaux à l'Africaine. African Cakes.
Batons Gruyére Savoury Cheese Fingers.
Fromage. Cheese
Dessert. Dessert

PICNIC LUNCHEONS FOR TWENTY PERSONS.
Summer.

No. 1 Average Cost No. 2 Average Cost
  £ s d   £ s d
5 lbs of Cold Salmon 0 8 0 5 lbs of Cold Salmon 0 8 0
2 Cucumbers 0 1 0 2 Cucumbers 0 1 0
Mayonnaise Sauce 0 1 0 Mayonnaise Sauce 0 1 0
1 Quarter of Lamb 0 10 0 1 Quarter of Lamb 0 10 0
Mint Sauce 0 0 0 Mint Sauce 0 0 0
8 lbs. Picked Brisket of Beef 0 6 0 8 lbs. Picked Brisket of Beef 0 6 0
1 Tounge 0 4 0 1 Tounge 0 4 0
1 Glanatine of Veal 0 4 0 1 Glanatine of Veal 0 4 0
1 Chicken Pie 0 6 0 1 Chicken Pie 0 6 0
Salad Dressing 0 3 0 Salad Dressing 0 3 0
2 Fruit Tarts 0 3 0 2 Fruit Tarts 0 3 0
Cream 0 2 0 Cream 0 2 0
2 doz Cheesecakes 0 2 0 2 doz Cheesecakes 0 2 0
2 Creams 0 5 0 2 Creams 0 5 0
2 Jellies 0 4 0 2 Jellies 0 4 0
4 Loaves of bread 0 1 0 4 Loaves of bread 0 1 0
2 lbs of Biscuits 0 1 0 2 lbs of Biscuits 0 1 0
1½ lbs of Cheese 0 1 0 1½ lbs of Cheese 0 1 0
½ lb of Butter 0 0 0 ½ lb of Butter 0 0 0
6 lbs of Strawberries 0 4 0 6 lbs of Strawberries 0 4 0
  $3 11 $3   $3 11 $3

Wines, mineral waters, lemon- juice. Plates, dishes, knives, forks, spoons, glasses, tablecloths, serviettsi, glass cloths, corkscrews, champagne-opener, castor sugar, oil, vinegar, mustard, pepper, caynne, salt and pickles.

SPECIMEN MENUS FOR VEGETARIAN LUNCHEONS

FRENCH. ENGLISH
Potage a la Parmentier. Potato Soup.
Omelette aux Champignons. Mushroom Omelet.
Oeufs a 1'Indienne. Curried Eggs.
Risotto aux Tomates. Risotto with Tomatoes.
Celeri a la Creme. Celery with White Sauce.
Salade Verte. Green Salad.
Creme au Cafe. Coffee Cream.
Groseille vertes a la Chantilly. Gooseberry Fool with Cream.
Fromage Cheese.
 
 
Puree a la Portugaise. Tomato Soup.
Omelette au Fromage. Cheese Omelet.
Oeufs Brouilles aux fines Herbes. Scrambled Eggs with Herbs.
Macaroni a la Creme. Macaroni with White Sauce.
Artichauts au Beurre. Artichokes.
Salade de Pommes de Terre. Potato Salad.
Pain d'Abricots. Apricot Cream.
Macedoine de Fruits. Salad of Mixed Fruit.
Fromage. Cheese.
 
 
Puree a la Palestine. Jerusalem Artichoke Soup.
Omelette aux Truffes. Truffle Omelet.
Oeufs a la Christen. Eggs, Christen style.
Riz a la Piemontaise. Rice, Piedmont style.
Choux fleur a la Creme. Cauliflowers with White Sauce.
Salade d'Asperges. Asparagus Salad.
Savarin Sicilienne. Sicilienne Savarin.
Compote de Poires. Stewed Pears.
Fromage Cheese.
 
 
Potage a la Chantilly. Lentil Cream Soup.
Omelette a la Milanaise. Omelet, Milan style.
Oeufs a la Crdme. Eggs, with White Sauce.
Macaroni a la Calabraise. Macaroni, Calabrian style.
Haricots verts au Beurre. French Beans with Butter.
Salade de Celeri. Celery Salad.
Pouding Cabinet. Cabinet Pudding.
Pain de Pruneaux. Prune Cream.
Fromage Cheese.
 
 
Puree de Celeri a la Creme. Celery Soup.
Omelette aux Tomates. Tomato Omelet.
Oeufs durs au Gratin. Hard Boiled Eggs, Baked.
Risotto Milanaise. Risotto, Milanese style
Asperges, Sauce Hollandaise. Asparagus, with Dutch Sauce.
Salade de Legumes. Vegetable Salad.
Crdme Caramel renversee. Caramel Pudding.
Pommes a la Royale. Baked Apples.
Fromage Cheese.
SUGGESTIONS FOR MENUS FOR A WEEK'S DINNERS.—SPRING
SundayNo.Monday.No.TuesdayNo.WednesdayNo.ThursdayNo.FridayNo.SaturdayNo.
Spring Soup55Tomato Soup90Clear Soup with Quenelles44Artichoke Soup101Clear Soup with Nouilles46Rice Soup84Clear Soup with Custard41
Baked Sole653Fried Smelts635Boiled Brill422Baked Red Mullet554Scalloped Cod615Fried Fillets of Whiting646Fried Scallops116
Tatare Sauce213Shrimp Sauce314
Noisette of Lamb.985Stewed Pigeons1258Fillets of Beef936Lamb's Sweet Breads1975Mutton Cuttlets,1032Stewed Ox Tail,911Braised Duck with Turnip1209
Grilled Tomatoes1615Loin of Mutton1058Baked Cauliflower1477French beans,1451Potato Balls1562
Fried Potatoes1579Baked Young Turnips1625Fried Potatoes1579Potato Straws1585
Potatoes German Style1573
Roast Chicken1189Roast Ptarmigan,1316Braised Beef859Wild Duck,1339Braised Capon and Tongue1273Saddle of Lamb988
Salad2397Salad2387Seakale1603Orange Salad(see preceeding page)Aspragus1446Potato Souflle'1586
New Potatoes1590
Almond pudding1750Cabinent Pudding1795Chocolate Pudding1810Apple Charlotte1755Jam Fritters1966Apple Amber1753Vieonnoise Pudding1924
ororororororor
Rice Cream2051Apple Fool2074Vanilla Cream2062Caramel Pudding1800Ornages in Jelly2002Banana Cream2023Fruit in Jelly2001
Cheese Fritters2735Anchovy Toast2714Mushroom on Toast1537Cheese Straws2746Devilled Sardines2789Baked Spaghetti3129Fried Anchovies2715
SUGGESTIONS FOR MENUS FOR A WEEK'S DINNERS.—SUMMER
SundayNo.Monday.No.TuesdayNo.WednesdayNo.ThursdayNo.FridayNo.SaturdayNo.
Clear Soup54Green Pea Puree120Clear Soup32Queen Soup80Clear Soup46Potato Soup128Cucumber Cream116
Stewed Sole647Whitebait687Scalopped Turbot615Salmon Mould598Grilled Cod446Lobster Mayonnaise538Boiled Salmon591
Green Sauce306
Veal Cutlets,727Vol-au-Vent Chicken1199Beef Olives829Chicken Saute1149Fillets of Beef,880Pigeons Farced1252Mutton Cutlets1029
French Beans1452Cauliflower1478Scalloped Tomatoes1613Green Peas,1556
Fried Potatoes1569New Potatoes1590Potato Straws1585Potato Croquets1562
Roast Duck1211Saddle of Mutton1059Roast Gunea Fowl1242Roast Leg of Lamb987Roast Turkey1271Saddle of Lamb988Roast Poularde1148, 1891
Bigrade Sauce226Green Peas1556Salad2387Tossed Potatoes584Salad2421French Beans1451Salad2389
Salad2397New Potatoes1590Potato Puffs1586
Apricot Bouchess1681Strawberries in Jelly1999Garabaldi Cream2040Gosberry Tart1709Jubilee Pudding2000Vanilla Cream2062Strawberry Cream2056
ororororororor
Vanilla Cream Ice2216Napoliatine Ice2246Coffee Cream Ice2190Strawberry Cream Ice2211Pineapple Cream2180Raspberry Cream Ice2210Royal Pudding1903
Cheese Souffle2744Stuffed Mushrooms2536Caviar on Toast2724Cheese Pastry2734Herring Rose on Toast2761Russian Croutes2749Smoked Haddock Souffles1222
SUGGESTIONS FOR MENUS FOR A WEEK'S DINNERS.—AUTUMN
SundayNo.Monday.No.TuesdayNo.WednesdayNo.ThursdayNo.FridayNo.SaturdayNo.
Clear Mulligatawny Soup28Lobster Soup144Clear Soup52Ox Tail Soup78Clear Soup54Haricot Bean Soup121Clear Soup30
Boiled Turbot680Whiting Souffle568Fillets of Sole655Scaolloped Brill615Fillets of Whiting589Fried Cod443Baked Sole642
Oyster Sauce310Tartare Sauce
Fricandeau of Veal733Stewed Pigeons1249Fillets of Beef875Salmi of Pheasant1311Mutton Cutlets,1039Chicken and Rice1228Calf's Head713
French Beans1451Risole Potatoes1582Vegetable Marrow1630Stuffed Cucumber1505Jerusalem Artichokes1439
Fried Potatoes1587Potato Straws1585Fried Potatoes
Roast Phesant1301Saddle of Mutton1059Roast Partridge1304Roast Beef,862Roast Chicken1189Loin of Mutton,
Salad2387Cauliflower1478Salad2397Brussels Sprouts1461Salad2421Baked Tomatoes,1617Roast Hare1350
Boiled Potatoes1565Parisian Potatoes1579Mashed Potato1575French Beans1452
Fried Potatoes1584
Apple Charlottes1755Vanilla Souffle1943College Pudding1817Lemon Pudding1869Apple Fritters1952Viennoise Pudding1924Jam Omlet1950
ororororororor
Rice Cream2051Fruit in Jelly2001Almond Cream2021Bananas in Jelly1999Pineapple Charlotte2033Meringues2136Swiss Pudding1916
Devilled Chickens' Livers2752Anchovy Fritters2707Cheese Souffle2744Stuffed Mushrooms1536Caviar on Toast2724Devilled Shrimps2754Cheese Straws2746
SUGGESTIONS FOR MENUS FOR A WEEK'S DINNERS.—WINTER
SundayNo.Monday.No.TuesdayNo.WednesdayNo.ThursdayNo.FridayNo.SaturdayNo.
Clear Soup43Mock Turtle Soup37Clear Muligtawny Soup38Cream of Chicken80Clear Soup45Cauliflower Soup108Clear Soup51
Baked fillets of Turbot679Baked Sole658Baked Fillets of Whiting654Baked Fillets of Cod653Stewed Sole643Fried Fillets of Whiting646Boiled Brill422
Lobster Sauce199
Salmi of Phesant1311Fillets of Beef,874Mutton Cutlets1030Stewed Chicken1149Fillets of Beef899Escallopes of Chicken1160Braised Neck of Mutton1052
French Beans1451Brussles Sprouts1461Vegetable Marrow,1630French Beans1452
Fried Potatoes1569Potato Croquets1562Potato Straws1585Fried Potatoes1584
Saddle of Mutton1059Roast Chicken1189Roast Woodcock1341Roast Fillet of Beef862Roast Pheasant,1310Loin of Mutton1058Roast Turkey1274
Tomatoes and Spinach1615Salad2369Salad2411Baked Cauliflower1477Salad2435Artichokes1443Salad2437
Fried Potatoes1584Baked Potatoes1561Mashed Potatoes1575
Apple Amber1676Italian Pudding1863Plum Pudding1889Semolina Souffle1941Mince Pies1716Caramel Pudding2031Baba with Rum1774
ororororororor
Oranges in Jelly2002Savarin with Pineapple1906Meringues2136Apricot Cream2022Fruit in Jelly2001St. Cloud Pudding2158Russian Charlotte2032
Stuffed Olives2777Cheese Fritters2735Herring Rose on Toast2761Anchovy Eggs2713Parmesan Cream2731Anchovy Eclairs2712Stuffed Mushrooms1536

DINNERS FOR EIGHT PERSONS.—JANUARY.
  Recipe No. Quantity. Average cost.  
FRENCH.     £ s d ENGLISH.
Consommé Dubourg. 32 3 pints 0 2 9 Dubourg Soup.
Rougets à l'Maitre d'Hotel. 551 10 0 4 0 Red Mullet, Maitre d'Hotel style.
Côtelettes de Homard. 553 10 0 2 9 Lobster Cutlets.
Filets de Boeuf aux Tomates. 883 3 lbs. 0 4 6 Fillet of Beef with Tomatoes
Faisan rôti. 1310 2 0 12 0 Roast Pheasant.
Salade. 2369 1 dish 0 1 6 Salad.
Pouding au Chocolat. 1809 1½ quan. 0 1 9 Chocolate Pudding.
Charlotte St. Jose. 2033 quan. 0 4 0 Pineapple Charlotte.
Oeufs Farcis aux Crevette. 2756 5 eggs 0 2 9 Farced Eggs.
Légumes Pomme Croquettes. 1562 0 0 9 Vegetables With Joint Potato Croquette.
Topinambour a la Crème 1439 3lbs. 0 1 0 Jerusalem Artichokes.
      1 17 9
Potage aux Queues de Boeuf. 78 3 pints 0 3 6 Oxtail Soup.
Filets de Sole a la Colbert. 645 3 soles 0 3 9 Fillets of Sole.
Poulet a la Milanais. 1202 2 birds 0 8 0 Braised Chicken.
Carré de Mouton. 1054 4 lbs. 0 3 8. Neck of Mutton.
Perdeaux rotis. 1304 4 birds 0 1 0 Roast Partridges.
Salade. 2397 1 dish 0 1 0 Salad.
Baba au Rhum. 1774 9 babas 0 1 3 Babas with Rum.
Chartreuse a l'Orange. 2002 1 large 0 2 9 Oranges in Jelly.
Créme au Parmesan. 2731 8 0 1 0 Cheese Creams.
Légumes Pommes en Purée, 1575 1 dish 0 0 6 Vegetables with joint Mashed Potato,
Chonfleur au Gratin 1477 2 dishes 0 1 0 Baked Cauliflower.
      1 16 5  
Consommé Julienne. 35 3 pints 0 3 6 Julienne Soup.
Filets de Merlan a la Normande. 647 10 fillets 0 3 6 Whiting with Normande Sauce.
Noisettes de Mouton or Lamb. 985 10 noisettes 0 6 6 Fillets of Mutton or Lamb.
Poulet rôti. 1189 7 birds 0 7 0 Roast Chickens.
Salade. 2421 1 dish 0 1 3 Salad.
Chou de Mer au jus. 1603 1 dish 0 2 6 Braised Seakale.
Soufflé a la Vanille. 1943 2 soufflés 0 2 0 Vanilla Souffle.
Bavaroise au Chocolate. 2037 1 large 0 1 6 Chocolate Mould.
Croūstades au Fromage. 2733 10 0 0 10 Cheese Croustades.
Légumes Pommes pailies. 1585 1 dish 0 0 9 Vegtables with entrée Potato Straws.
Tomates aux Epinards 1615 10 tomatoes 0 2 0 Tomatoes and Spinach
      1 11 4  
Creme à la Palestine. 101 3 pints 0 2 3 Artichoke Soup.
Eperlaus Frits Sauce Tartare. 635. 18 smelts 0 3 0 Fried Smelts, Tartar Sauce.
Poulet Saute a la Marengo. 1149 2 birds 0 10 0 Stewed Chicken.
Selle de Mouton ròtie. 1059 1 saddle 0 10 6 Roast Saddle of Mutton.
Artichauts à la Vinaigrette. 2359 1 dish 0 3 6 Artichokes with Vinaigrette Sauce
Beignets d'Abricots. 1953 1 dish 0 1 3 Apricot Fritters.
Pouding Cabinet Froid. 2039 1 large 0 2 6 Cold Cabinet Pudding.
Aigrettes au Parmesan 2727 1 dish 0 1 2 Cheese Balls.
Légumes Pommes Sautées. 1584 1 dish 0 0 9 Vegtables with joint Fried Potates
Choufleur à la Crème 1478 3 0 1 0 Cauliflower with White Sauce
      1 16 5  

DINNERS FOR EIGHT PERSONS.—FEBRUARY.
  Recipe No. Quantity. Average cost.  
FRENCH.     £ s d ENGLISH.
Consommé Solferino 54 3 pints 0 3 0 Clear Soup.
Cabillaud Sauce aux Huitres. 428,310 3 lbs. 0 4 6 Cod and Oyster Sauce.
Poulet à l'Italienne. 1204 2 birds 0 7 6 Chicken with Italian Sauce.
Selle d'Agneau. 988 1 saddle 0 7 0 Roast Saddle of Mutton.
Bécasse rotie. 1341 2 brace 0 8 0 Woodcock.
Salade. 2371 1 dish 0 2 6 Salad.
Pouding Cabinet. 1795 1 large 0 1 3 Cabinet Pudding.
Gelée Panachée. 2007 1 large 0 2 0 Marbled Jelly.
Champignons Farcis. 1536 9 mushrs. 0 1 3 Stuffed Mushrooms.
Légumes Pommes Vermicelle 1589 1 dish 0 6 0 Vegetables with joint Vermicelli Potatoes.
Haricots Verts au beurre 1452 1 dish 0 2 6 French Beans.
      2 0 0  
Crème de Céleri 109 3 pints       Celery Soup.
Sole à ll'Epicurienne. 643 2 soles 0 4 0 Stewed Sole.
Ris d'Agneau en croustade. 977 1½ lbs. 0 5 6 Lambs' Sweetbreads in Cases.
Filet de Boeuf piquee. 884 5 lbs 0 5 6 Larded Fillet of Beef.
Ptarmigan rôti. 1316 3 birds 0 6 6 Roast Ptarmigan.
Salade. 2386 1 dish. 0 2 0 Salad.
Pouding aux Amandes. 1749 1 pudding 0 1 6 Almond Pudding.
Meringues à la Chantilly. 2136 9 merings. 0 1 9 Meringues with Cream.
Laitance sur croûtes. 2761 4 roes 0 1 3 Herring Roes on Toast.
Légumes Pommes Sautées. 1584 1 dish 0 0 9 Vegetables with joint Fried Potatoes.
Laitues braisées. 1477 2 dishes 0 0 3 Braised Lettuce.
      1 18 6  
Consommé à la Royale. 41 3 pints 0 3 6 Clear Soup.
Soufflé aux Huîtres. 568 1 large 0 3 0 Oyster Soufflé.
Salmi de Faisan. 1311 2 birds 0 11 0 Salmi of Pheasant.
Sellede Mouton rôti. 1059 11 lbs. 0 11 0 Roast Saddle of Mutton.
Haricots Verts à la Française. 1452 1 dish 0 1 3 French Beans.
Charlotte de Pommes. 1755 1 large 0 1 6 Apple Charlotte.
Crème aux Pistaches. 2049 1 large 0 4 3 Pistachio Cream.
Pailles au Parmesan. 2746 1 dish 0 0 9 Cheese Straws.
Légumes Pommes Dauphine. 1562 1 dish 0 0 8 Vegetables with joint Potato Croquettes.
Choux de Bruxelles. 1461   0 1 0 Brussels Sprouts.
      1 17 11  
Bisque de Homard. 144 3 pints 0 4 0 Lobster Soup.
Filet de Sole a la Mattre d-hôtel. 655 2 soles 0 5 6 Baked Fillets of Sole.
Côtelettes de Volatile. 1159 10 cutlets 0 3 3 Chicken Cutlets.
Boeuf braisé à la Bourgeoise. 859 4 lbs. 0 5 0 Braised Beef.
Asperges Sauce Mousseline. 1444 100 heads 0 6 0 Asparagus. Mousseline Sauce.
Pouding Viennoise. 1924 1 large 0 2 6 Viennoise Pudding.
Charlotte Russe. 2032 1 large 0 2 3 Russian Charlotte.
Tomates Farcies. 1617 8 tomatoes 0 1 6 Stuffed Tomatoes.
Légumes Pommes Parisienne. 1579 1 dish 0 0 9 Vegetables with joint. Fried Potatoes.
Artichauts 1439 3 lbs. 0 1 0 Artichokes.
      1 11 9  

DINNERS FOR EIGHT PERSONS.—MARCH.
  Recipe No. Quantity. Average cost.  
FRENCH.     £ s d ENGLISH.
Consommé Brunoise. 30 3 pints 0 3 6 Brunoise Soup.
Turbot bouilli sce. aux Crevettes. 680, 314 5 lbs. 0 7 0 Boiled Turbot, Shrimp Sauce.
Poulet en Casserole. 1154 2 birds 0 7 0 Stewed Chicken.
Aloyau de Boeuf 862 8 lbs. 0 8 0 Sirloin of Beef.
Pluviers rôtis. 1312 4 birds 0 7 6 Roast Plovers.
Salade, 2411 1 dish 0 1 9 Salad.
Pouding Caramel 1800 10 puddings 0 1 4 Caramel Pudding.
Gelee au Marasquin. 2008 1 large 0 1 6 Maraschino Jelly.
Champignons sur croûtons. 1537 1 lb. 0 1 0 Grilled Mushrooms on Toast.
Légumes Pommes de terre frites 1569 2 dishes 0 0 9 Vegetables Fried Potatoes.
Choufleurs á le Créme 1478 dishes 0 1 3 Cauliflowers and White Sauce
      2 0 7  
Potage à la Bonne Femme. 66 3 pints 0 3 0 Good Wife's Soup.
Petits Patés de Homard. 539 9 patties 0 2 6 Lobster Patties.
Creme de Volaille. 1155 10 creams 0 3 6 Chicken Creams.
Selle d'Agneau Sce. Minthe. 988 1 saddle 0 7 0 Saddle of Lamb, Mint Sauce.
Gelinotte de bois rôti. 1316 3 birds 0 6 6 Roast Hazel Hen.
Salade. 2397 1 dish. 0 1 0 Salad.
Pouding de Marrons. 1807 1 large 0 1 6 Chestnut Pudding.
Creme au Café. 2038 1 large 0 2 3 Coffee Cream.
Aigrettes au Parmesan. 2727 1 dish 0 1 2 Cheese Fritters.
Légumes Pomme nouvelle 1590 2 lbs. 0 1 0 Vegetables with Joint New Potatoes,
Haricots Verts 1541 2 lbs. 0 2 0 French Beans.
      1 11 5  
Consommé Pâte d 'Italie. 45 3 pints. 0 3 3 Clear Soup.
Cabillaud en Coquilles. 615 10 scallops 0 2 3 Scalloped Cod.
Weiner Schnitzel. 3709 1 dish 0 3 o Austrian Veal Cutlets.
Caneton rôti. 1211 2 ducks 0 8 0 Roast Duckling.
Salade. 2397 1 dish 0 1 6 Salad.
Beignets de Céleri à l'lndienne. 1483 1 dish 0 1 6 Curried Celery Fritters.
Pouding à la Garcon. 1776 1 dish 0 1 6 Bachelor's Pudding.
Pommes à la Chantilly. 2074 10 glass 0 2 0 Apple Fool and Cream.
Fondu au Parmesan. 2744 2 small 0 1 9 Cheese Soufflé.
Légume Pomme Duchesse 1578 12 puffs 0 0 10 Vegetables with entrée Duchess Potatoes.
Pettis pois au burre 1557 2 bottles 0 1 6 Peas with butter
      1 8 7  
Potage à la Crécy au riz. 107 3 pints 0 2 6 Carrot Soup with rice.
Sole au gratin. 653 2 soles 0 5 0 Baked Sole.
Queux de Boeuf. 912 2 tails 0 5 6 Ox Tail.
Poularde rôtie. 1148, 1149 1 large 0 7 6 Roast Pullet.
Salade. 2435 1 dish 0 2 0 Salad.
Tomates Farcies 1617 8 tomatoes 0 1 6 Stuffed Tomatoes.
Beignets de Groseille. 1965 1 dish 0 0 8 Red Currant Jelly Fritters.
Pouding St. Cloud. 2158 1 large 0 2 6 Brown Bread Pudding
Croûstardes de Sardines. 2788 1 dish 0 1 0 Sardine Croûstades.
Légumes Pommes Duchess 1579 1 dish 0 0 9 Vegetables with entrée Duchess Potatoes.
Tomatoes grillées. 1612 10 tomates 0 2 6 Grilled Tomatoes.
      1 11 5  

DINNERS FOR EIGHT PERSONS.—APRIL.
  Recipe No. Quantity. Average cost.  
FRENCH.     £ s d ENGLISH.
Consomme' aux Milles Feuilles. 36 3 pints 0 3 0 Clear Leafy Soup.
Filets de Sole à la Crème. 642 2 soles 0 5 6 Fillets of Sole with Cream Sauce.
Pigeons à la Duchesse. 1252 5 pigeons 0 10 0 Pigeons boned and farced.
Gigot d'Agneau braisé. 989 1 leg 0 7 6 Braised Leg of Lamb.
Poularde rôtie. 3148, 1189 1 bird 0 7 6 Roast Pullet.
Salade. 2397 1 dish 0 1 0 Salad.
Pommes Meringue'es. 1753 1 pudding 0 1 6 Apple Amber.
Crème à la Garibaldi. 2040 1 large 0 3 0 Garibaldi Cream.
Olives farcis. 2777 8 olives 0 1 6 Farced Olives.
Légumes Haricot Vert naturel 1451 2 lbs. 0 2 0 Vegetables with joint French Beans.
Pommes Nouvelle . 1590 2 lbs. 0 1 0 New Potatoes.
      2 3 6  
Potage a la Parmentier. 128 3 pints 0 1 6 Potato Soup.
Saumon bouilli Sce. Hollandaise. 59 2½ lbs. 0 8 0 Boiled Salmon. Dutch Sauce.
Crème de Volaille. 1155 10 creams 0 3 6 Chicken Creams.
Selle de Mouton rôtie. 1059 10 lbs. 1 0 0 Roast Saddle of Mutton.
Caille en Caisses. 1318 5 birds 0 10 0 Quails in Cases.
Salade. 2387 1 dish 0 1 3 Salad.
Soufflé de Semoule. 1941 2 small 0 1 3 Semolina Soufflé.
Crème d 'Ananas. 2048 1 large 0 3 3 Pineapple Cream.
Crevettes au Kari. 2750 8 ramakins 0 1 0 Curried Shrimps.
Légumes Epinards au jus. 1607 1 dish 0 1 0 Vegetables with joint Spinach.
Pommes Sautées. 1584 1 dish 0 0 9 Fried Potatoes.
      2 1 3  
Consommé aux Profitèrolas. 54 3 pints 0 3 0
Filets de Merlans à l'Horly. 646 3 whiting 0 1 6 Fried Fillets of Whiting.
Mignons de Veau a la Tallyrand. 730 10 fillets 0 3 0 Fillets of Veal.
Canetons rôtis. 1211 2 birds 0 8 0 Roast Ducklings.
Salade. 2394 1 dish 0 2 0 Salad.
Asperges Sce. Moussetine. 1444 1,000 heads 0 6 6 Asparagus Mousseline Sauce.
Pouding au Citron. 1867 1 large 0 1 9 Lemon Pudding.
Macedoine de Fruits en gelêe. 2001 1 large 0 3 6 Fruit in Jelly.
D'Artois au Parmesan. 2734 1 dish 0 1 0 Cheese Pastry.
Légumes Artichauts à la Crème. 1478 2 dishes 0 1 4 Vegetables with entrée Artichokes,
Pomraes Nouvelles 1590 2 lbs. 0 1 0 New Potatoes.
      1 12 7  
Potage à la Crème d'Orge. 58 3 pints 0 2 6 Cream of Barley Soup.
Truite au Vin Rouage. 677 3 large 0 5 0 Stewed Trout.
Tournedos à la Pompadour. 876 10 fillets 0 5 0 Fillets of Beef.
Poulet rôti. 1189 2 birds 0 7 0 Roast Chicken.
Salade. 2406 1 dish 0 1 6 Salad.
Choufleur au gratin. 1477 2 dishes 0 1 6 Baked Cauliflower.
Pouding à la College. 1817 10 puddings 0 1 0 College Pudding.
Tartletts Groseilles à la Chaatilly. 1687 10 tartlets 0 1 8 Gooseberry and Cream Tartlets.
Eclairs d'Anchois. 2712 10 clairs 0 1 3 Anchovy Rolls.
Légumes Cardons au jus 1469,1481 2 dishes 0 2 6 Vegetables with entrée Stewed Cardoons.
Pommes Frites. 1570 2 dishes 0 0 9 Fried Potatoes.
      1 9 5  

DINNERS FOR EIGHT PERSONS.—MAY.
  Recipe No. Quantity. Average cost.  
FRENCH.     £ s d ENGLISH.
Consommé Jardiniere. 34 3 pints 0 3 0 Clear Soup.
Mousseline de Saumon. 612 10 moulds 0 4 6 Salmon Moulds.
Canard aux Olives. 1213 2 birds 0 8 0 Stewed Ducks with Olives.
Gigot d' Agneau Sce. Menthe. 988 1 leg 0 6 6 Roast Leg of Lamb, Mint Sauce.
Gelinotte rôtie. 1316 3 birds 0 6 6 Roast Hazel Hen.
Salade. 2387 1 dish 0 1 1 Salad.
Pouding Saxonne. 1908 1 large 0 2 0 Saxon Pudding.
Macédoine de Fruits au Kirsch. 2001 1 large 0 3 6 Compote of Fruit.
ou           or
Glace á la Creme de Vanille. 2216 1 large 0 2 6 Vanilla Cream Ice.
Croûtes á la Russe. 2749 10 croutes 0 1 3 Russian Croutes.
Légumes Petits pois francaise. 1557 1½ pecks 0 1 9 Vegteables with joint Peas.
Pommes Nouvelle 1590 3 lbs 0 1 0 New Potatoes.
      2 1 9  
Créme St. Germain. 120 3 pints 0 3 0 Green Pea Soup.
Turbot grillé au beurre d'Anchois. 512,2454 4 lbs 0 5 0 Grilled Turbot Anchovy Butter.
Côtelettes de Mouton á la Reforme. 1032 10 cutlets 0 6 6 Mutton Cutlets.
Poulet braisé 1202 2 birds 0 7 0 Braised Chickens.
Cailles rôties au Cresson. 1317 8 birds 0 11 6 Roast Quails with Watercress.
Salade. 2269 1 dish 0 1 6 Salad.
Flan de Groseille Meringué 1700 2 flans 0 2 0 Gooseberry Tart.
Gelée Dorée. 1992 1 mould 0 2 9 Golden Jelly.
ou           or
Glace au Moka. 2190 1 mould 0 2 0 Coffee Cream Ice.
Soufflé au Parmesan. 2744 1 soufflé 0 1 6 Cheese Soufflé.
Légumes. Choufleurs á la Créme. 1478 2 dishes 0 1 4 Vegetables with joint Cauliflowers.
[2]Pommes Dauphine. 1562 2 dishes 0 0 9 Potato Croquettes.
      2 4 10  
Consommé aux Vermiceile. 57 3 pints 0 3 0 Vermicelli Soup.
Petits Soles aux Champignons. 657 2 soles 0 5 0 Soles with Mushrooms.
Mignon de Boeuf á la Milanaise. 897 10 fillets 0 5 0 Fillets of Beef.
Poulet roti. 1189 2 birds 0 7 6 Roast Chickens.
Salade. 2421 1 dish 0 1 3 Salad.
Asperses, Sauce Vinaigrette. 1444 100 heads 0 6 0 Asparagus, Vinaigrette Sauce.
Tartlettes de Cerises. 1688 10 tartlets 0 1 3 Cherry Tartlets.
Créme á la Velouté. 2063 1 large 0 2 0 Velvet Cream.
ou           or
Glace á l'eau d'Ananas. 2228 1 large 0 1 6 Pineapple Water Ice.
Aigrettes aux Anchois. 2707 1 dish 0 1 3 Anchovy Fritters.
Légumes Haricots Verts 1451 2lbs. 0 1 0 Vegetables with entrée French Beans.
Pomme Frites 1569 2 dishes 0 0 9 Fried Potatoes.
      1 15 6  
Potage l'Americaine. 90 3 pints 0 2 0A omato Soup.
Blanchaille au Citron 687 1 quart 0 3 0 Whitebait with Lemon.
Fricandeau de Vcau. 733 3 lbs. 0 5 0 Braised Fillet of Veal.
Canard rôti. 1211 2 birds 0 7 0 Roast Ducks.
Salade. 2387 1 dish 0 1 0 Salad.
Artichauts au beurre. 1436 8 artichoks 0 3 0 Artichokes with Butter.
Beisrnets d'Ananas. 1969 1 dish 0 1 0 Pineapple Fritters.
Gelée au Marasquin. 2008 1 mould 0 1 9 Marasquino Jelly.
ou           or
Glace á la Créme de Bananes. 2023 1 mould 0 2 9 Banana Cream Ice.
Croustades au Parmesan. 2733 10 croutads 0 1 0 Cheese Croustades.
Le'gumes Petits pois au beurre. 1577 2 dishes 0 1 6 Vegetables with entrée Peas.
Pommes Parisienne 1579 2 dishes 0 0 9 Fried Potato Balls.
      1 10 0  

DINNERS FOR EIGHT PERSONS.—JUNE.
  Recipe No. Quantity. Average cost.  
FRENCH.     £ s d ENGLISH.
Consommé aux Pointes d'Asperges 42, 1488 3 pints 0 4 6 Clear Soup.
Saumon en papillotes 597 2 lbs 0 3 6 Salmon in Cases.
Escalopes de Volaille 1160 10 escalops 0 5 0 Escalops of Chicken.
Quartier d'Agneau, Sce. Menthe. 988 8 lbs. 0 8 0 Quarter of Lamb, Mint Sauce.
Pintade rôtie. 1242 2 birds. 0 8 0 Roast Guinea Fowl.
Salade. 2397 1 dish 0 1 0 Salad.
Savarin au Kirsch. 1905 1 large 0 1 6 Savarin with Kirsh.
Tartlettes de Cerises á la Chantilly 1688 10 tartlets 0 1 8 Cherry and Cream Tartlets.
ou           or
Glacé aux Amandes Brulées. 2179 1 large 0 2 6 Burnt Almond or Cream Ice.
D'Artois aux Anchois. 2709 1 dish 0 1 0 Anchovy D'Artois.
Légumes Flageolets au beurre 1557 2 dishes 0 1 3 Vegetables with joint Flageolets,
Pommes Nouvelle. 1590 2 dishes 0 0 9 New Potatoes.
      1 18 8  
Potage á la Chantilly. 112 3 Pints 0 2 6 Chantilly Soup.
Blanchailles au Citron. 687 1 quart 0 3 0 Whitebait.
Ris d' Agneau á la Bourgeoise. 976 1½ lbs. 0 4 6 Lambs' Sweetbreads.
Selle de Mouton rôti. 1059 10 lbs. 0 10 0 Saddle of Mutton.
Ptarmigan rôti. 1316 3 birds 0 6 0 Roast Ptarmigan.
Salade. 2409 1 dish 0 1 0 Salad.
Pouding Cobourg. 1815 10 puddings 0 1 3 Cobourg Pudding.
Meringues á la Créme. 2136 10 merges. 0 2 0 Meringues with Cream.
ou           or
Glace á la Créme de Caramel. 2180 1 mould 0 2 0 Caramel Cream Ice.
Croustades de Caviar 2724 10 crustds. 0 3 6 Caviare Croustades.
Légumes Haricots Verts. 1451 2 dishes 0 1 6 Vegetables with joint French Beans.
Pommes sauteés. 1584 2 dishes 0 0 9 Fried Potatoes.
      2 0 0  
Consommé á la Portugaise. 43 3 pints 0 3 6 Clear Soup.
Turbot, Sauce Hollandaise. 680, 304 4 lbs. 0 5 0 Turbot, Dutch Sauce.
Olives de Veau a la Francaise. 729 10 olives 0 4 0 Veal Olives.
Canetons rôtis. 1211 2 birds 0 8 0 Roast Ducklings.
Salade. 2397 1 dish 0 1 0 Salad.
Haricots Verts á la Francaise. 1452 2 dishes 0 2 0 French Beans.
Pouding á la Italienne. 1864 1 large 0 1 8 Italian Pudding.
Compôte de Fruits au Kirsch. 2099 1 dish 0 2 0 Compote of Fruit.
ou           or
Glace Tutty Frutty. 2215 1 mould 0 2 6 Mixed Fruit Ice.
Meringues au Parmesan. 2737 10 merges 0 0 10 Cheese Meringues.
Légumes Macédoine á la créme 1478 2 dishes 0 1 4 Vegetables with entrée Mixed Vegetables.
Pommes Croquettes. 1562 2 dishes 0 0 9 Potato Croquettes.
      1 12 7  
Creme d'Oseille. 131 3 pints 0 4 0 Sorrel Soup.
[3]Aiguilles de Sole, Sce. Tartare. 651,213 2 soles 0 3 6 Fried Fillets of Sole, Tartare Sce.
Poulet au riz. 1228 2 birds 0 8 0 Stewed Chicken and Rice.
Longe de Mouton rôtie. 1058 4 lbs. 0 3 8 Roast Loin of Mutton.
Asperges, Sce. Vanaigrette. 1446 100 heads 0 6 0 Asparagus, Vinaigrette Sauce.
Souffle de Vanille. 1943 1 large 0 1 6 Vanilla Soufflé.
Macedoine de fruits en gelée. 2001 1 large 0 3 6 Mixed Fruit in Jelly.
ou           or
Glace de créme d'Ananas. 2207 1 large 0 2 3 Pineapple Cream Ice.
Lailance sur Garrap{é. 2761 10 croûtes 0 1 3 Herrings' Roes on Toast.
Légumes Petits pois. 1556 1½ pecks 0 1 0 Vegetables with joint Peas,
Pommes Nouvelle. 1590 3 lbs. 0 1 0 New Potatoes.
      1 15 8  

DINNERS FOR EIGHT PERSONS.—JULY.
  Recipe No. Quantity. Average cost.  
FRENCH.     £ s d ENGLISH.
Consommé aux Quenelles Frites. 44 3 pints 0 4 0 Clear Soup with Quenelles.
Filets de Merlans á la Créme 642 10 fillets 0 2 6 Fillets of Whiting, Cream Sauce.
Compôte de Pigeons 1249 5 pigeons 0 8 6 Stewed Pigeons.
Quartier d'Agneau rôti. 988 8 lbs. 0 8 0 Roast Quarter of Lamb.
Concombre á la Poulette. 1503 2 cucumbs. 0 1 9 Cucumber with Poulette Sauce.
Pouding Cabinet. 1795 1 large 0 1 6 Cabinet Pudding.
Bayarois de Fraises. 2056 1 large 0 3 0 Strawberry Cream.
ou           or
Pouding Nesselrode. 2247 1 large 0 3 6 Nesselrode Pudding.
Bouchées de Caviar. 2726 10 patties 0 3 3 Caviare Patties.
Légumes Petits Pois 1555 1½ pecks 0 1 6 Vegetables with joint Peas.
Pommes Naturel 1565 1 dish 0 0 6 Potatoes
      1 18 0  
Potage á la Créme de riz. 84 3 pints 0 2 0 Cream of Rice Soup.
Sole Frite, Sauce Anchois. 650 2 soles 0 5 0 Fried Sole, Anchovy Sauce.
Poulet á la Stanley. 1228 2 birds 0 8 0 Stewed Chicken and Rice.
Longe de Mouton rôti. 1058 4 lbs. 0 3 8 Roast Loin of Mutton.
Raviolis á l'ltalienne. 2978 10 ravioles 0 1 0 Italian Ravioles.
Souffle' de Praises. 1942 1 large 0 2 3 Strawberry Soufflé.
Charlotte Russe 2032 1 large 0 2 9 Russian Charlotte.
ou           or
Pouding á la Reine. 2241 1 large 0 4 6 Queen Pudding.
Anchois en fritot. 2715 10 anchvs. 0 1 3 Fried Anchovies.
Légumes Choufleur á la Crème 1478 2 dishes 0 1 4 Vegetables with joint Cauliflowers.
Pommes Croquettes. 1562 2 dishes 0 0 9 Potato Croquettes.
      1 12 6  
Consommé á l'Indienne. 38 3 pints 0 2 0 Clear Soup.
Coquilles de Turbot. 510 10 coquilles 0 3 6 Scalloped Turbot.
Poulet Sauté á la Marengo. 1149 2 birds 0 10 0 Stewed Chicken.
Selle d'Agneau rôtie. 988 8 lbs. 0 8 0 Roast Saddle of Lamb.
Oeufs de Pluviers en Aspic. 3067 10 eggs 0 4 6 Plovers' Eggs in Aspic.
Salade. 2411 1 dish 0 1 9 Salad.
Flan de Praises Meringue. 1702 1 flan 0 2 0 Strawberry Tart.
Gelee Panachée. 2007 1 mould 0 1 9 Marbled Jelly.
ou           or
Glace Créme á la Vanille. 2216 1 mould 0 2 6 Vanilla Ice Cream.
Croûtes á la Yarmouth. 2721 10 croutes 0 0 10 Bloater Toast.
Légumes Haricots Verts au beurre. 1452 2 lbs. 0 1 0 Vegetables with joint Beans with Butter.
Pommes Sautées. 1584 2 dishes 0 0 9 Fried Potatoes.
      1 18 7  
Potage á la Marie Stuart. 80 3 Pints 0 6 0 Marie Stuart Soup.
Blanchailles au Citron. 687 1 quart 0 3 0 Whitebait.
Ris de Veau á l'Italienne. 772 1 pair 0 7 6 Calves' Sweetbread.
Côtelettes de Mouton grillées 1028 10 cutlets 0 6 6 Mutton Cutlets
Poularde rôtie. 1148 1189 1 bird 0 7 0 Roast Poulard.
Salade. 2369 1 dish 0 1 6 Salad.
Savarin aux Fruits. 1905 1 large 0 1 6 Savarin with Fruit.
Créme á la Vanille. 2061 1 mould 0 2 0 Vanilla Cream
ou           or
Glace Napolitaine. 2246 1 block 0 2 6 Napolitan Ice.
Rissolettes aux Anchois. 2716 10 riss. 0 1 0 Anchovy Rissolettes.
Légumes Courge á la Créme. 1630 2 marrows 0 1 0 Vegetables with Cutlets Vegetable Marrow
Pommes pailles. 1585 2 dishes 0 0 9 Potato Straws.
      2 0 3  

DINNERS FOR EIGHT PERSONS.—AUGUST.
  Recipe No. Quantity. Average cost.  
FRENCH.     £ s d ENGLISH.
Consomm Bouquètiere. 34 3 pints 0 3 0 Clear Soup.
Soufflé de Merlan. 568 1 large 0 2 3 Whiting Soufflé.
Ballotines de Volaille. 1160 10 ballotins 0 5 0 Chicken Ballotines.
Quartier d' Agneau rôti. 988 8 lbs. 0 8 0 Quarter of Lamb.
Coq de Bruyère. 1294 2 brace 0 9 6 Roast Grouse.
Salade. 2421 1 dish 0 1 3 Salad.
Flan de Framboises Meringués. 1702 1 flan 0 1 6 Raspberry Tart.
Crème au Café. 2038 1 mould 0 1 10 Coffee Cream.
ou           or
Glace Vanille. 2216 1 mould 0 2 6 Vanilla Cream Ice.
Œufs farcis aux Crevettes. 2756 5 eggs 0 2 0 Eggs Stuffed with Shrimps.
Légumes Haricots Verts. 1451 2 lbs. 0 0 6 Vegetables with joint French Beans.
[4]Pommes Dauphine. 1562 2 dishes 0 0 9 Potato Croquettes.
      1 18 1  
Potage à la Condé. 121 3 pints 0 2 0 Cream of Haricot Bean Soup.
Sole au gratin. 653 2 soles 0 5 0 Baked Sole.
Supreme de Volaille. 1203 2 birds 0 8 0 Chicken Creams.
Côtelettes d'Agneau au Concombre 965 10 cutlets 0 7 0 Lamb Cutlets with Cucumber.
Canards Sauvage rôtis. 1339 2 birds 0 6 6 Wild Ducks.
Salade. 2397 1 dish 0 1 0 Salad.
Poires au Riz à la Marquise. 1887 1 dish 0 1 6 Pears and Rice.
Pouding Jubilee. 2000 1 mould 0 2 9 Jubilee Pudding.
ou           or
Glace Napolitaine. 2246 1 block 0 2 6 Napolitan Ice.
Olives Farcies. 2777 10 olives 0 1 9 Stuffed Olives.
Légumes Petits pois Française. 1358 1 dish 0 1 6 Vegetables with Cutlets Peas.
Soufflé de Pomme de terre. 1586 10 soufflés 0 0 10 Potato Souffles.
      2 0 4  
[5]Consommé au Tapioca. 53 3 pints 0 3 0 Tapioca Soup.
Barbue, Sauce de Homard. 680, 199 4 lbs. 0 3 6 Brill, Lobster Sauce.
Pigeons en Compote. 1249 5 birds 0 8 6 Stewed Pigeons.
Selle de Mouton rôtie. 1059 1 lb. 0 11 0 Roast Saddle of Mutton.
Choufleur au gratin. 1477 2 dishes. 0 1 4 Baked Cauliflower.
Croquettes de Fruits. 1958 10 croquett 0 1 10 Fruit Croquettes.
Creme au Chocolate. 2036 1 mould 0 3 0 Chocolate Cream.
ou           or
Glace aux Framboises. 2210 1 mould 0 2 0 Raspberry Water Ice.
Croutes a la Russe. 2749 10 croûtes 0 1 3 Russian Croûtes.
Légumes Tomate aux Epinards. 1615 10 tomatoes 0 2 0 Vegetables with joint Tomatoes and Spinach.
Pommes naturel 1565 1 dish 0 0 6 Potatoes.
      1 17 11  
Créme de Concombre à l'Indienne. 117 3 pints 0 3 0 Cucumber Cream, Indian Style.
[6]Rouget à l'Italienne. 554 9 mullets 0 4 3 Red Mullet, Italian Sauce.
Noisettes d'Agneau à l'Union. 985 10 noisettes 0 7 6 Noisettes of Lamb.
Poulet rôti 1189 2 birds 0 7 0 Roast Chickens.
Salade. 2421 1 dish 0 1 3 Salad.
Concombre Farcis. 1505 2 cucumber 0 2 6 Stuffed Cucumber.
Pouding Ecossaise. 1872 1 large 0 1 6 Marmalade Pudding.
Macedoine de Fruits an Kirsch. 2001 1 mould 0 3 6
or           or
Glace à la Crème de Banane. 2023 1 mould 0 2 3 Banana Cream Ice.
Pailles au Parmesan. 2746 1 dish 0 0 9 Cheese Straws.
Légumes [7] Flageolets à la Crème. 1514

1½ pints

0 1 6 Vegetables with cutlets Green Haricot Beans.
Pommes Sautées. 1584 2 dishes 0 0 9 Fried Potatoes.
      1 15 9  

DINNERS FOR EIGHT PERSONS.—SEPTEMBER.
  Recipe No. Quantity. Average cost.  
FRENCH.     £ s d ENGLISH.
[8]Consomme' Marie Louise. 42 3 pints 0 3 0 Clear Soup.
Sole au Champignons. 657 3 soles 0 5 6 Sole with mushrooms.
Tournedos à la Rossini. 880 10 fillets 0 7 6 Fillets of Beef.
Dindonneau rôti. 1271 1 bird 0 7 6 Roast Turkey Poult.
Salade. 2397 1 bird 0 1 0 Salad.
Courge à la Poulette. 1630,207 2 marrows 0 1 6 Vegetable Marrow, Poulette Sauce.
Tartlettes d'Abricots. 1682, 1688 10 tartlets 0 1 8 Apricot Tartlets.
Meringues à la Crème. 2136 10 merngs. 0 2 0 Meringues with Cream.
Huitres frites à la Diable. 2778 10 oysters 0 2 3 Devilled Oysters.
Légumes Choufleur à la Crème. 1478 2 dishes 0 1 4 Vegetables with entree Cauliflower.
Pommes pailles 1585 2 dishes 0 0 6 Potato Straws.
      1 13 9  
Potage aux Epinards. 132 3 pints 0 2 0 Spinach Soup.
Coquilles de Barbue. 510 10 cqlles. 0 3 6 Scalloped Brill.
Salmi de Coq de Bruyère. 1340 3 birds 0 8 6 Salmi of Grouse.
Longe de Mouton rôti. 1050 6 lbs. 0 5 6 Roast Loin of Mutton.
Tomates Farcies aux Champignons 1618 10 tomats. 0 2 6 Stuffed Tomatoes.
Beignets de Banane. 1954 1 dish 0 1 3 Banana Fritters.
Pommes à la Chantilly. 2074 10 cups 0 1 6 Apple Fool with Cream.
Anchois aux Oeufs. 2713 3 eggs 0 1 3
Légumes Haricots Verts. 1451 2 lbs. 0 0 6 Vegetables with joint Kidney Beans,
Pommes Vermicelle. 1589 1 dish 0 0 6 Vermicelli Potatoes.
      1 7 0  
Consommé Brunoise au Tapioca. 29 3 pints 0 3 0 Clear Soup.
Truite au Vin Rouge. 677 3 trout 0 4 6 Trout with red wine.
Ris d'Agneau en Caisse. 975 10 cases 0 7 0 Lambs' Sweetbreads.
Filets de Boeuf fines herbes. 885 4 lbs. 0 6 0 Fillets of Beef.
Perdreaux rôtis. 1304 2 brace 0 9 0 Roast Partridges.
Salade. 2307 1 dish 0 1 0 Salad
Pouding Royale. 1903 1 mould 0 2 6 Royal Pudding.
Macedoine de Fruits en Gelée. 2001 1 mould 0 3 6 Mixed Fruit in Jelly.
Gnocchi au gratin. 2975 1 dish 0 0 8 Baked Gnocchi.
Légumes Topinambours a la créme 1443 3 lbs. 0 1 3 Vegetables with joint Artichokes,
Pommes Sautées. 1584 2 dishes 0 0 9 Fried Potatoes,
      1 19 5  
Potage au Chicorée. 63 3 pints 0 3 6 Endive Soup.
Filets de Turbot au gratin. 683 10 coqlles. 0 4 0 Baked Fillets of Turbot.
Poulet à la Milanaise. 1201 2 birds 0 8 0 Chicken and Macaroni.
Selle d'Agneau, Sce. Menthe. 988 7 lbs. 0 7 7 Saddle of Lamb, Mint Sauce.
Bécasse rôtie. 1341 3 birds 0 7 6 Roast Woodcock.
Salade. 2397 1 dish 0 1 0 Salad.
Flan de Pommes Meringuées. 1700 1 flan 0 1 6 Flan of Apples.
Riz a l'Impératrice. 2051 1 mould 0 1 0 Rice Cream.
Champignons grilles. 1530 10 mshms. 0 0 10 Grilled Mushrooms
Légumes Petits pois au beurre 1559 2 bottles 0 2 0 Vegetables with joint Peas,
Pommes de terre Maitre d' Hôtel. 1583 1 dish 0 0 9 Potatoes with Maitre d'Hotel Sauce.
      1 19 8  

DINNERS FOR EIGHT PERSONS.—OCTOBER.
  Recipe No. Quantity. Average cost.  
FRENCH.     £ s d ENGLISH.
Consomme' Julienne. 35 3 pints 0 3 0 Julienne Soup.
Turbot, Sauce Crevette. 680, 314 4 lbs. 0 5 6 Turbot, Shrimp Sauce.
Filet de Boeuf Piques. 881 10 fillets 0 5 6 Fillets of Beef.
Poulet braisé a' l'écarlate. 1273

2 birds

0 10 6 Braised Chicken and Tongue.
Faisan rôti. 1305 2 birds 0 6 0 Roast Pheasants.
Salade. 2397 1 dish 0 1 0 Salad.
Ponding à la Duchesse. 1838 1 mould 0 2 0 Duchess Pudding.
Crème aux Amandes. 2021 1 mould 0 2 3 Almond Cream.
Champignons farcis. 1536 10 mushs. 0 1 3 Stuffed Mushrooms.
Légumes Courge a` la Crème. 1630 2 marrows 0 1 0 Vegetables with Chicken Vegetable Marrow.
Pommes Naturel. 1565 1 dish 0 0 6 Boiled Potatoes.
      1 18 6  
Potage à la Chasseur. 73 3 Pints 0 3 0 Game Soup.
Filets de Soles à l'Orly. 646 2 soles 0 4 0 Fried Fillets of Sole.
Ris de Veau. 766 1 pair 0 7 0 Calves' Sweetbread.
Jambon braisé 1137,859 9 lbs. 0 9 6 Braised Ham.
Perdreaux blancs rôtis 1316 3 birds 0 5 6 Roast Ptarmigan
Salade. 2387 1 dish 0 1 3 Salad.
Ponding Caramel au riz. 1801 10 dariols 0 1 0 Rice Caramel Pudding.
Chartreuse de Bananes. 1999 1 mould 0 2 3 Jelly with Bananas.
Crème au Fromage Froid. 2731 10 cases 0 1 0 Cheese Creams, Cold.
Légumes Choufleurs à la Crème. 1478 2 dishes 0 1 4 Vegetables with joint Cauliflowers.
Purèe de pommes de terre 1588 2 dishes 0 0 6 Mashed Potato.
      1 16 4  
[9]Consomme Perles du Nizam. 52 3 pints 0 3 0 Clear Soup.
Eperlaus Frits, See. Tartare 635,213 18 smelts 0 3 6 Fried Smelts, Tartare Sauce.
Carré de Mouton braisé. 1050 2 necks 0 7 0 Braised Neck of Mutton.
Dindonneau rôti. 1271 1 bird 0 8 6 Roast Turkey Poult.
Salade. 2386 1 dish 0 2 0 Salad.
Tomatoes farcies. 1617 10 tomts. 0 2 6 Stuffed Tomatoes.
Beignets aux Amandes. 1951 1 dish 0 0 9 Almond Fritters.
Pouding Cabinet. 2097 1 dish 0 0 9 Cabinet Pudding.
Croùtes à la Russe. 2749 10 croutes 0 1 0 Russian Croutes.
Legumés Haricot Verts. 1451 2lbs. 0 1 0 Vegetables with joint Scarlet Runners
Pommes Parisiennes. 1579 2 dishes 0 0 9 Fried Potatoes.
      1 12 1  
Cotage à la Reine. 80 3 pints 0 6 6 White Soup
Pilots de Merlan à la Italienne. 577 10 fillets 0 4 0 Fillets of Whiting, Italian Sauce.
Fôtelettes de Veau a la Française. 783 10 cutlets 0 3 0

Veal Cutlets.

Lievere darcie and rotic 1350 1 hare 0 6 6 Stuffed and roasted Hare.
Salade. 2386 1 dish 0 2 0 Salad
Pouding à la Maclere. 1871 1 mould 0 1 4 Madeira Pudding.
Chartreuse aux Oranges. 2002 1 mould 0 2 3 Oranges in Jelly.
Ramaquin de Merluche fumee. 2889 10 cases 0 0 9 Cream of Haddock on Toast.
Légumes Ce'leri au jus. 1481 4 heads 0 1 9 Vegetables with cutlets. Stewed Celery.
Pommes frites. 1570 2 dishes 0 0 9 Fried Potatoes.
      1 8 10  

DINNERS FOR EIGHT PERSONS.—NOVEMBER.
  Recipe No. Quantity. Average cost.  
FRENCH.     £ s d ENGLISH.
Consommé aux Queues de Boeuf. 40 3 pints 0 3 0 Ox Tail Soup.
Filets de Sole à la Colbert. 645 5 fillets 0 3 6 Baked Fillets of Sole.
[10]Cotelettes de Volaille. 1157 10 cutlets 0 2 3 Chicken Cutlets.
Filet de Boeuf braisé. 884 4 lbs. 0 5 6 Braised Fillet of Beef.
Perclreaux rotis. 1304 2 brace 0 8 6 Roast Partridges.
Salade. 2369 1 dish 0 1 6 Salad.
[11]

Omelette aux Confitures.

1950 2 omelets 0 2 6 Jam Omelet.
Charlotte à la St. José. 2033 1 mould 0 3 0 Pineapple Charlotte.
Eclairs aux Anchois. 2712 10 eclairs 0 1 0 Anchovy Eclairs.
Légumes Topinambours à la Crème. 1443 3 lbs. 0 1 0 Vegetables with joint Artichokes.
Pommes Dauphine. 1562 2 dishes 0 0 9 Potato Croquettes.
      1 12 6
Potage à la Palestine. 101 3 pints 0 2 3 Artichoke Soup.
Petites Soles frites See. Anchois. 650 8 small 0 5 8 Fried Soles. Anchovy Sauce.
Pates aux Huîtres. 565 10 patties 0 3 6 Oyster Patties.
Fricandeau de Veau. 733 3 lbs. 0 5 0 Braised Fillet of Veal.
Coq de Bruyere rôti. 1294 3 birds 0 9 0 Roast Grouse.
Salade. 2421 1 dish 0 1 3 Salad.
Flan de Pommes Meringuée. 1700 1 flan 0 1 6 Apple Tart.
Macedoine de Fruits en gelée. 2001 1 mould 0 3 6 Mixed Fruit in Jelly.
Creme au Parmésan. 2731 10 cases 0 1 0 Cheese Creams.
Légumes Choux de Bruxelles. 1461 3 lbs. 0 0 9 Vegetables with joint Brussels Sprouts.
Pommes Sautes. 1584 2 dishes   Fried Potatoes.
      1 14 2  
Consommé au Semonte 53 3 pints 0 3 0 Semolina Soup.
Cabilland, See. aux Huîtres. 428 310 4 lbs. 0 5 6 Boiled Cod. Oyster Sauce.
Salmi de Faisan. 1311 2 birds 0 10 0 Stewed Pheasant.
Selle de Mouton rôtie. 1059 11 lbs. 0 11 0 Saddle of Mutton.
Artichauts, Sce. Vinaigrette. 1435,218 5 large 0 3 0 Artichokes. Vinaigrette Sauce.
[12]Tartlcttes d'Airelles a la Chantilly. 1687 10 tartlets 0 1 3 Cranberry Tartlets with Cream.
Creme au Cafe. 2038 1 mould 0 2 0 Coffee Cream.
Canapes de Homard à la Newbury 2766 10 croûtes 0 2 0 Croutes of Creamed Lobster.
Légumes Choufleur à la Crème 1478 2 dishes 0 1 4 Vegetables with joint Cauliflowers,
Pomme purée 1575 2 dishes 0 0 9 Mashed Potato.
      1 19 10  
Potage à la Crème de Celeri. 109 3 pints 0 4 0 Celery Soup.
Rougets au gratin. 533, 653 9 mullet 0 6 0 Baked Mullet.
Noisette de Mouton aux petits pois 985,1033 10 noisettes 0 7 0 Noisettes of Mutton.
Poulet rôti. 1226 2 chickens 0 9 0 Roast Chickens.
Salade. 2411 1 dish 0 1 9 Salad.
Céléri a la Crème. 1487 4 heads 0 1 9 Celery with Cream Sauce.
Pouding au Chocolate. 1810 8 dariols 0 1 3 Chocolate Pudding.
Charlotte Russe. 2032 1 mould 0 2 6 Russian Charlotte.
Canapés de Laitance. 2761 10 croutes 0 1 3 Herring Roes on Toast.
Légumes Epinards au jus. 1607 2 dishes 0 1 9 Vegetables with entrée Spinach,
Pommes nailles 1585 2 dishes 0 0 9 Potato Straws.
      1 17 0  

DINNERS FOR EIGHT PERSONS.—DECEMBER.
  Recipe No. Quantity. Average cost.  
FRENCH.     £ s d ENGLISH.
Consommé à la Royale. 41 3 pints 0 3 6 Royal Soup.
Filet de Barbue à la Mornay. 599 5 slices 0 6 0 Baked Filleted Brill.
Cotelette de Mouton à la Reforme. 1032 10 cutlets 0 7 0 Mutton Cutlets.
Dinde braise et Langue. 1273 1 bird 0 10 0 Braised Turkey and Tongue.
Cailles roties au cresson. 1317 8 birds o 11 6 Roast Quail.
Salade. 2397 1 dish 0 1 3 Salad.
Pouding Noel. 1889 1 pudding 0 2 0 Christmas Pudding..
Pommes a la Chantily. 2074 10 cups 0 1 9 Apple Fool and Cream.
Canapes au Caviar. 2727 10 canapes 0 3 6 Caviare on Toast.
Légumes Flageolets a la Creme.   2 dishes 0 1 4 Vegetables with Turkey Flageolets,
Pomme Naturel 1565 2 dishes 0 0 6 Boiled Potatoes.
      2 8 4  
Potage Fausse Tortue Clair. 37 3 pints 0 3 6 Mock Turtle Soup.
Sole à la Colbert. 645 8 fillets 0 4 6 Baked Fillets of Sole.
Créme de Volaille. 1155 8 dariols 0 3 6 Chicken Creams.
Carré de Mouton braisé. 1052 4 lbs. 0 5 0 Braised Neck of Mutton.
Faisan roti. 1310 2 birds 0 9 0 Roast Pheasant.
Salade. 2455 1 fish 0 2 0 Salad.
Pate de Fruit. 1716 10 pies 0 1 3 Mince Pies.
Creme de Vanille. 2062 1 mould 0 2 9 Vanilla Cream.
Foie de Coq à la Diable. 2752 10 croûtes 0 1 0 Devilled Chicken Livers.
Légumes. Choux de Bruxelles. 1461 3 lbs. 0 0 9 Vegetables with joint Brussels Sprouts,
Croquettes de Pommes de terre. 1562 2 dishes 0 0 9 Potato Croquettes.
      1 14 0  
Potage Queue de boeuf, clair. 40 3 pints 0 3 3 Clear Ox-tail Soup.
Turbot Sauce Mousseline. 680, 306 4 lbs. 0 5 6 Boiled Turbot, Mousseline Sauce.
Pigeons à la Duchesse. 1252 5 birds 0 10 0 Braised Pigeons.
Selle de Mouton rôtie. 1059 11 lbs. 0 11 0 Roast Saddle of Mutton.
Celeri au jus. 1481 4 heads 0 2 6 Stewed Celery.
Charlotte de pommes. 1755 1 mould 0 1 6 Apple Charlotte.
Meringues à la Crème. 2136 10 merges. 0 2 3 Meringues with Cream.
Beignets aux Anchois. 2715 10 anchois 0 1 3 Anchovy Fritters.
Légumes Topinambours à la créme 1443 3 lbs. 0 0 9 Vegetables with joint Artichokes.
Pomine Dauphine. 1562 2 dishes 0 0 9 Potato Croquettes.
      1 18 9
Potage a la Indienne. 76 3 pints 0 2 3 Mulligatawny Soup.
Filets de Cabilland, frits. 443 3 lbs. 0 2 6 Fried Fillets of Cod.
Tournedos à la Parmentier. 897 10 fillets 0 4 6 Fillets of Beef.
Dinde rotie au Marrons. 1226, 1272 1 bird 0 12 0 Roast Turkey.
Salade. 2435 1 dish 0 2 0 Salad.
Choufleur au gratin. 1477 2 dishes 0 2 0 Baked Cauliflower.
Pouding Cabinet. 1705 1 mould 0 1 6 Cabinet Pudding.
Pommes Meringé à la crème. 2068 1 dish 0 2 9 Apple's with Meringue.
Fondu au Parmesan. 2744 1 mould 0 1 6 Cheese Soufflé.
Légumes Chou de Mer brais 1603 2 baskets 0 2 0 Vegetables Braised Seakale.
Pommes Saratoga 1572 2 dishes 0 0 9 Potato Ribands
      1 13 91  

SPECIMEN MENUS FOR SIX-COURSE DINNERS.

FRENCH. ENGLISH
Consommé à la Boquetiere. Clear Soup with Vegetable Garnish.
Purée á la Palestine. Artichoke Soup.
Saumon, Sauce Mousseline. Boiled Salmon, Mousseline Sauce.
Poulet à la Stanley. Chicken stewed with Rice.
Selle de Mouton Riôte. Roast Saddle of Mutton.
Choufleurs à la Creme. Cauliflowers with White Sauce.
Pommes Dauphine. Dressed Potatoes.
Pêches à la Colbert. Peaches, Colbert style.
Riz à rimperatrice. Rice Mould, Empress style.
Aigrettes au Parmesan. Cheese Fritters.
Fromage. Cheese.
Dessert. Dessert.


Consommé à la Royale. Clear Soup, Custard Garnish.
Potage à la Crème d'Orge. Barley Cream Soup.
Rouget à 1'Italienne. Red Mullet, Italian Sauce.
Ris d'Agneau en Caisses. Lamb's Sweetbread in Cases.
Petits Pois à la Francais. Green Peas, French style.
Pommes Sautées. Fried Potatoes.
Poulet Rôti au Cresson. Roast Chicken, Watercress Garnish.
Salade Céleri et Pimientos. Celery and Pimento Salad.
Soufflé a la Vanille. Vanilla Souffle.
Flans aux Praises. Strawberry Open Tart.
Tartlettes de Saumon, Eçossaise. Small Salmon Tartlets, Scotch style.
Fromage. Cheese.
Dessert. Dessert.


Consommé & la Caroline. Clear Soup garnished with Rice, etc.
Potage à la St. Germain. Green Pea Puree.
Soufflé aux Huitres. Oyster Souffle.
Poulet Sauté à la Maréngo. Chicken, Marengo style.
Agneau Rôti, Sauce Men the. Roast Lamb, Mint Sauce.
Asperges, Sauce Hollandaise. Asparagus, Hollandaise Sauce.
Pommes Nouvelles au Beurre. New Potatoes dressed in Butter.
Ananas à la Créole. Pineapple and Rice.
Charlotte Russe. Charlotte Russe.
Oeufs à la Suedoise. Eggs, Swiss style.
Fromage. Cheese.
Dessert. Dessert.


Consommé à la Portugaise. Clear Soup garnished with Tomatoes.
Bisque de Homard. Lobster Soup.
Blanchaille à la Diable. Devilled Whitebait.
Noisettes d'Agneau a ITnion. Fillets of Lamb.
Choufleurs à la Crème. Cauliflower with White Sauce.
Pommes Pailles. Potato Straws.
Dindonneau rôti. Roast Turkey Poult.
Salade. Salad.
Souffle au Chocolat. Chocolate Souffle.
Chartreuse de Bananes. Bananas in Jelly.
Médaillons de Foie Gras. Medallions of Foie Gras.


Consomme a la Brunoise. Clear Soup with Vegetable Garnish.
Potage & la Reine. Chicken and Cream Puree.
Sole a la Colbert. Sole, Colbert Style.
Ballotines de Volaille. Ballotines of Chicken.
Boeuf braise aux Legumes. Braised Beef with Vegetables.
Haricots verts au Beurre. French Beans dressed in Butter.
Pommes Rousettes. Rosettes of Potato Puree.
Petites Charlottes de Pommes. Small Apple Charlottes.
Bavaroise au Chocolat. Chocolate Cream.
Fondu a la Piemontaise. Cheese Tartlets.
Fromage. Cheese.
Dessert. Dessert.


Consomme a la Mikado. Clear Soup garnished with Rice and Chicken.
Potage a I'Americaine. Tomato Soup.
Filets de Soles a la Dieppoise. Fillets of Sole, Dieppe Style.
Tournedos de Boeuf a la Bearnaise. Fillets of Beef with Bearnaise Sauce.
Caneton Roti. Roast Ducks.
Petits Pois Naturel. Green Peas.
Pommes a la Princesse. Fried Potatoes.
Salade d' Oranges. Orange Salad.
Pouding au pain noir. Brown Bread Pudding.
Bavaroise aux Peches. Peach Cream.
Pailles au Parmesan. Cheese Straws.
Fromage. Cheese
Dessert. Dessert.


SPECIMEN MENUS FOR FIVE-COURSE DINNERS.

FRENCH. ENGLISH
Consomme a la Nantaise. Clear Soup garnished with Green Peas.
Patites Souffles a la Merlan. Small Whiting Souffles.
Filets de Veau a la Tall yr and. Fillets of Veal, Tallyrand Style.
Epinards au jus. Spinach dressed with Gravy.
Pommes de terre a la Princesse. Fried Potatoes.
Faisan Roti. Roast Pheasants.
Salade Verte. Green Salad.
Baba au Rhum. Baba with Rum Syrup.
Laitance sur Croutes. Soft Roes on Toast.
Fromage. Cheese.
Dessert. Dessert.


Consomme a la Julienne. Clear Soup with Vegetable Garnish.
Petites Soles au Beurre. Small Soles fried in Butter.
Cotelettes de Mouton a la Milanaise. Mutton Cutlets, Milanese Stylo.
Topinambours a la Creme. Jerusalem Artichokes with White Sauce.
Croquettes de Pommes de terre. Potato Croquettes.
Poulet Roti au cresson. Roast Chickens.
Salade de Celeri. Celery Salad.
Pouding au Chocolat Chocolate Pudding.
Pailles au Parmesan. Cheese Straws.
Fromage. Cheese.
Dessert. Dessert.


SPECIMEN MENUS FOR FIVE-COURSE DINNERS.

Consommé au Riz.Clear Soup garnished with Rice.
Coquilles de Barbue.Scalloped Brill.
Noisettes de Mouton à la Chasseur.Fillets of Mutton with Mushrooms.
Petits Pois à la Francaise.Green Peas, French Style.
Pommes de terre à la Dauphine.Dressed Potatoes.
Caneton Rôti, Sauce Bigarade.Roast Ducks, Orange Sauce.
Salade de Laitues.Lettuce Salad.
Peches à la Colbert.Peaches, Colbert Style.
Soufflé au Parmesan.Cheese Souffles.
Fromage.Cheese.
Dessert.Dessert.


Consomme a la Royale.Clear Soup garnished with Custard.
Eperlans frits, Sauce Tartare.Fried Smelts, Tartare Sauce.
Ris d'Agneau en Caisses.Lamb's Sweetbread in Cases.
Selle de Mouton Rôtie.Roast Saddle of Mutton.
Asperges, Sauce Hollandaise.Asparagus, Dutch Sauce.
Pommes nouvelles au Beurrc.New Potatoes with Butter.
Savarin Sicilienne.Savarin with Macedoine of Fruit.
Eclairs d'Anchois.Anchovy Rolls.
Fromage.Cheese.
Dessert.Dessert.


Consomme Pates d' Italic.Clear Soup garnished with Italian Paste.
[13]Filets de Soles a la Mornay.Fillets of Sole, Morny Style.
Tournedos a la Parmentier.Fillets of Beef, fried Potato Garnish.
Choufleurs a la Cn-nie. Cauliflowers -with White Sauce.
Pommes de terre Rousette.Rosettes of Potato Puree.
Poulet Rôti au Cresson.Roast Chicken.
Salade de Laitues.Lettuce Salad.
Pouding Viennoise.Viennoise Pudding.
Aigrettes au Parmesan.Cheese Fritters.
Fromage.Cheese.
Dessert.Dessert.


Consomme au Tapioca.Clear Soup garnished with Tapioca.
Sole a la Poulette.Sole, Poulette Style.
Pigeons a la Duchesse.Pigeons boned and farced.
Quatier d'Agneau Roti.Roast Quarter of Lamb.
Haricots verts Sautes.French Beans fried in Butter.
Pommes de terre en caisses,Potato Puree in Cases.
Beignets a la Groseille.Fritters with Red Currant Jelly,
Oeufs a la Suedoise,Eggs, Swedish Style,
Fromage,Cheese.
Dessert.Dessert.

SPECIMEN MENUS FOR FOUR-COURSE DINNERS.

FRENCHENGLISH
Potage lie aux Queues de Boeuf, ouOx Tail Soup, or
Harengs grilles, Sauce Moutarde.Grilled Fresh Herrings with Mustard Sauce.
Crepinettes de Volaille.Crepinettes of Chicken.
Boeuf braise aux legumes.Beef Braised, garnished with Vegetables.
Celeri au jus.Celery stewed in Gravy.
Pommes de terre Princesse.Potatoes, Princess Style.
Pouding de Cabinet, ouCabinet Pudding, or
Oeufs au fromage.Eggs and Cheese.
Fromage.Cheese.
Dessert.Dessert.


Potage de Pois Vert, or.Green Pea Soup, or
Filets de Merlans à la Poulette.Fillets of Whiting with Poulette Sauce.
Navarin de Mouton.Haricot Mutton.
Topinambours au Beurre.Jerusalem Artichokes dressed in Butter.
Croquettes de Pommes de terre.Potato Croquettes.
Poulet Rôti.Roast Chicken.
Salade de Laitues.Lettuce Salad.
Poires à la Florentine, ouPears, Florentine Style, or
Failles au Parmesan.Cheese Straws.
Fromage.Cheese.
Dessert.Dessert.


Potage aux Tomates, orTomato Soup, or
Cabillaud grillé, Sauce Anchois.Grilled Slices of Cod with Anchovy Sauce.
Bouchées à la Moderne.Bouchees, Modern Style.
Longe de Mouton roti.Roast Loin of Mutton.
Choux de Bruxelles au Beurre.Brussels Sprouts dressed in Butter.
Pommes de terre naturel.Boiled Potatoes.
Petites Charlotte de Pommes, ouSmall Apple Charlottes, or
Beignets au Parmesan.Cheese Fritters.
Fromage.Cheese.
Dessert.Dessert.


Potage à la Parmentier, orPotato Soup, or
Filets de Merlans frits, See. Tomate.Fried Fillets of Whiting with Tomato Sauce.
Croquettes de Volaille.Croquettes of Chicken. Agneau Rôti, Sauce Menthe.
Roast Lamb with Mint Sauce. Petits Pois verts au Naturel.Green Peas. Pommes nouvelles au Beurre.
New Potatoes dressed in Butter. Croquettes de Semoule aux Fruits, ou Sardines sur Croûtes.Croquettes of Semolina with Fruit, or Sardines on Toast. Fromage.
Cheese. Dessert.Dessert.


Potage à la Bretonnc, ouHaricot Bean Soup, or
Filets de Pile à l'Horly.Fillets of Plaice fried in Batter.
Ris d'Agneau en Caisses.Lambs' Sweetbreads in Case.
Filet de Boeuf Roti aux fines Herbes.Fillet of Beef roasted with Kerbs.
Chouxfleurs à la Crème.Cauliflowers with White Sauce.
Purée de Pommes de terre.Mashed Potatoes.
Abricots à la Condé, ouApricots, Conde Style, or
Laitance sur Croutes.Soft Roes on Toast.
Fromage.Cheese.
DessertDessert.


Potage à la Crécy, ouCarrot Soup, or
Barbue à la Crevette.Brill with Shrimp Sauce.
Côtelettes de Mouton Vert Pre.Mutton Cutlets with Green Garnish.
Haricots Verts.French Beans.
Pommes de terre Sautées.Fried Potatoes.
Ptarmigan Rôti.Roast Ptarmigan.
Salade VerteGreen Salad.
Pouding à la lycée, ouCollege Pudding, or
Spaghetti au Gratin.Spaghetti browned in the Oven.
Fromage.Cheese.
Dessert.Dessert.


SPECIMEN MENUS FOR LENTEN DINNERS.

FRENCHENGLISH
Potage de Sagou au Lait.Sago and Milk Soup.
Petits Soufflés de Merlans a la Creme.Small Whiting Souffles with White Sauce.
Risotto à la Portugaise.Risotto, Portuguese Style.
Turbot, Sauce aux Huîtres.Turbot with Oyster Sauce.
Chouxfleurs au Gratin.Cauliflowers browned in the oven.
Pommes de terre à la Dauphine.Potatoes, Dauphine Style.
Artichauts froid, S. Vinaigrette.Cold Globe Artichokes' with Vinaigrette Sauce.
Soufflé à la Vanille.Vanilla Souffle.
Crème aux Abricots.Apricot Cream.
Gnocchi au Gratin.Baked Gnocchi.
Fromage.Cheese.
Dessert.Dessert.


Potage de Riz au Choux.Rice and Cabbage Soup.
Bouchées aux Huitn-s.Oyster Patties.
Macaroni a la Calabraise.Macaroni, Calabrian Style.
Rougets a l'Italienne.Red Mullet with Italian Sauce.
Chouxfleurs à la Crème.Cauliflowers with White Sauce.
Pommes en Caisses dc terre.Potato Puree baked in Cases.
Salade Verte.Green Salad.
Pouding au Chocolat.Chocolate Pudding.
Glacé à la Crème de Vanille.Vanilla Cream Ice.
Bouchées a la Caroline.Patties, Caroline Style.
Fromage.Cheese.
Dessert.Dessert.


Potage aux Laitues.Lettuce Soup.
Coquilles de Barbue.Scalloped Brill.
Spaghetti à la Napolitaine.Spaghetti, Naples style.
Cabillaud frit S. Anchois.Fried Cod, Anchovy Sauce.
Haricots Verts au Beurre.French Beans, dressed in Butter.
Pommes à la Rosette.Rosettes of Potato Puree.
Salade de Céleri.Celery Salad.
Pouding Viennoise.Viennoise Pudding.
Crème au Caramel.Caramel Cream.
Eclairs d' Anchois.Anchovy Rolls.
Fromage.Cheese.
Dessert.Dessert.


Potage de Macaroni au Lait.Macaroni and Milk Soup.
Côtelettes de Homard.Lobster Cutlets.
Riz à la Piémontaise.Rice, Piedmont style.
Turbot grillé.Grilled Turbot.
Asperges, Sauce Hollandaise.Asparagus with Dutch Sauce.
Pommes de terre Sautées.Fried Potatoes.
Salade de Tomates.Tomato Salad.
Petits Pouding au pain noir.Small Brown Bread Puddings.
Glace au Citron.Lemon Water Ice.
Croûtes de Fromage à l'Anglaise.Welsh Rarebit.
Fromage.Cheese.
Dessert.Dessert.


Potage de Pommes de terre.Potato Soup.
Boucheés de Homard.Lobster Patties.
Macaroni à la Creme.Macaroni with White Sauce.
Sole au Gratin.Baked Sole.
Celeri à la Creme.Celery with White Sauce.
Pommes de terre à la Princesse.Potatoes Shaped and Fried.
Salade de Légumes.Vegetable Salad.
Pouding Cabinet.Cabinet Pudding.
Bavaroise au Chocolat.Chocolate Cream.
Oeufs à la Suédoise.Swedish Eggs.
Fromage.Cheese.
Dessert.Dessert.


Crème de Celeri.Celery and Cream Soup.
Filets de Soles à la Cancale.Fillets of Sole wth Shrimp Sauce.
Risotto a la Milanaise.Risotto, Milanese style.
Saumon, Sauce Hollandaise.Boiled Salmon, Duteh Sauce.
Petits Pois à la Francaise.Green Peas, French style.
Pommes Nouvelles.New Potatoes.
Asperges Froide, See. Vinaigrette.Cold Asparagus with Vinaigrette Sauce
Baba au Rhum.Bab as with Rum Syrup.
Glacé au Moka.Coffee Ice
Canapés de Sardines à la Française.Sardines on Croutes.
Fromage.Cheese.
Dessert.Dessert.


TWELVE MENUS FOR THREE-COURSE DINNERS,
UTILIZING COLD MEAT.


All except the first and last of the following twelve simple three-course dinners include a dish made of the cold remains of the dinner of the previous day.


Lamb's Sweetbread in Cases. Salami of Duck.
Roast Fillet of Beef. Beef Steak rolled and stuffed.
Macaroni Pudding. Semolina Croquettes and Fruit Syrup.


Beef Olives. Beef Scalloped.
Roast Lamb. Boiled Fowl and Bacon.
Rhubarb Tart. Apple Amber.


Minced Lamb and Tomatoes. Chicken and Rice in a Casserole.
Roast Chicken. Braised Neck of Mutton.
Marmalade Pudding. Lemon Pudding.


Chicken Croquettes. Meat Fritters.
Shoulder of Mutton boned & rolled Stewed Rabbit (or Veal).
Apricots with Rice. Apple Charlotte.


Curried Mutton. Crepinettes of Rabbit.
Fillet of Veal Stuffed. Mutton Cutlets and Rice.
Pancakes. Gooseberry Pudding.


Minced Veal and Poached Eggs. Vegetable Curry.
Roast Duck. Beef and Kidney Pudding.
Gooseberry Fool. Baked Apples.


FAMILY SUPPERS FOR ONE WEEK.—Summer.

Sunday.—Cold salmon, cucumber, roast chickens, salad, tongue gooseberry tart, cream, ground rice blancmange, cheese, butter, biscuits, bread.
Monday.—Cold roast lamb, veal cake, salad, compote of fruit, cream, cheese, butter, biscuits, bread.
Tuesday.—Soused herrings, galantine of beef, cold roast mutton, salad, gooseberry fool, cheese, butter, biscuits, bread.
Wednesday.—Lobster salad (tinned), cold roast beef, salad, cherry tartlets, cheese, butter, biscuits, bread.
Thursday.—Chicken pie, cold ham, potted beef, salad, chocolate mould, cheese, butter, biscuits, bread.
Friday.—Mayonnaise of salmon (tinned), cold boiled lamb, salad, compote of pears, custard, cheese, butter, biscuits, bread.
Saturday.—Veal and ham pie, pressed brisket of beef, salad, rice shape, stewed fruit, cheese, butter, biscuits, bread.


FAMILY SUPPERS FOR ONE WEEK.—Winter.

SUNDAY.—Beef steak and kidney pie, chaudfroid of chicken, cold ham, baked apples, Swiss roll, custard, cheese, butter, biscuits, bread.
MONDAY.—Fish cakes, cold roast beef, pickles, baked potatoes, apple tart, cheese, butter, biscuits, bread.
TUESDAY.—Cold meat and potato pie, tongue, queue of bread pudding, cheese, butter, biscuits, bread.
WEDNESDAY.—Fish pie, cold boiled beef, mashed potatoes, apple dumplings, cheese, butter, biscuits, bread.
THURSDAY.—Stewed rabbits, beef roll, baked potatoes, rice shape, stewed figs, cheese, butter, biscuits, bread.
FRIDAY.—Gateau of minced meat, cold roast beef, mashed potatoes, apple charlotte, cheese, butter, biscuits, bread.
SATURDAY.—Croquettes of chicken or meat, stewed steak, cold ham, baked potatoes, mince pies, cheese, butter, biscuits, bread.


VERY ECONOMICAL SUPPERS FOR ONE WEEK.

SUNDAY.—Cold meat, savoury potatoes, cornflour blancmange, jam, cheese, butter, bread.
MONDAY.—Meat cakes, fried cabbage, treacle tart, cheese, butter, bread.
TUESDAY.—Poor man's goose, baked potatoes, baked apples, cheese, butter, bread.
WEDNESDAY.—Savoury cod, pancakes, cheese, butter, bread.
THURSDAY.—Sheep's heart, baked potatoes, bread and butter pudding cheese, butter, bread.
FRIDAY.—Cold boiled bacon, macaroni cheese, cheese, butter, bread.
SATURDAY.—Savoury sparerib, baked potatoes, rice shape, stewed figs or rhubarb, cheese, butter, bread.

SPECIMEN MENUS FOR COLD SUPPERS.

Tartelettes de Saumon, Ecossaise.Salmon Tartlets.
Aspic de Homard.Lobster in Aspic Jelly.
Fleurettes de Volaille.Small Moulds of Chicken.
Cotelettes de Mouton en Chaudfroid.Cold Mutton Cutlets, coated with Sauce.
Pate de Pigeons a l'Anglaise.Pigeon Pie.
Salade de Laitues.Lettuce Salad.
Bavaroise au Chocolat.Chocolate Cream.
Cornets à la Crème.Cornets filled with Cream.
Dessert.Dessert.


Petits Pàtes aux Huîtres.Oyster Patties.
Darne de Saumon à la Rémoulade.Slice of Salmon with Remoulade Sauce.
Creme de Volaille en Tomates.Cream of Chicken with Tomatoes.
Galantine de Veau en Aspic.Galantine of Veal garnished with Savoury
Langue de Boeuf.Ox Tongue.
Salade de Chouxfleurs.Cauliflower Salad.
Petites Cremes à la Vanille.Small Vanilla Creams.
Eclairs au Café.Coffee Eclairs.
Dessert.Dessert.


Crabe Garni.Dressed Crab.
Paniers d'EcrevissesShrimp Tartlets with Mayonnaise.
Côtelettes d'Agneau a la Moscovienne.Lamb Cutlets, Muscovy style.
Poulet en Aspic.Chicken in Savoury Jelly.
Boeuf Pressé.Pressed Beef.
Salade de Légumes.Vegetable Salad.
Petits Pains aux Abricots.Small Apricot Creams.
Meringues à la Creme.Meringues filled with Cream.
Dessert.Dessert.


Salade de Homard.Lobster Salad.
Ecrevisses en Aspic.Prawns in Aspic.
Petites Bouchées de Jambon.Small Ham Patties.
Chaudfroid de Volaille.Chicken coated with Sauce.
Pâté de Veau à l'Anglaise.Veal and Ham Pie.
Salade de Tomates.Tomato Salad.
Petites Crèmes au Cafe.Small Coffee Creams.
Boucheés des Dames.Genoise Basksts filled with Cream.
Dessert.Dessert.


Anchois en Salade.Anchovy Salad.
Tranches de Caviar.Caviare Sandwiches.
Aspic aux Oeufs de Pluviers.Plover's Eggs in Aspic.
Galantine de Volatile.Galantine of Chicken
Jambon de York.York Ham.
Salade de Haricots Verts.French Bean Salad.
Petits Pains aux Pruneaux.Small Prune Creams.
Tartelettes Balmoral.Balmoral Tartlets.
Dessert.Dessert.


Salade à la Russe.Lobster and Vegetables in Aspic.
Tartines de Caviar en Chaudfroid.Caviare Croutes coated with Sauce.
Mayonnaise de Volaille.Chicken with Mayonnaise Dressing.
Filets de Boeuf en Chaudfroid.Fillets of Beef coated with Sauce.
Pâté de Gibier.Game Pie.
Salade de Célri.Celery Salad.
Charlotte St. José.Charlotte Russe with Pineapple.
Tartelletes aux Amandes.Almond Tartlets.
Dessert.Dessert.


SPECIMEN MENUS FOR COLD SUPPERS.

FRENCHENGLISH
Homard au Gratin.Lobster Browned in the Oven.
Filets de Boeuf à la Rossini.Fillets of Beef, Rossini style.
Poulet à la Diable.Devilled Chicken.
Salade à la Française.French Salad.
Canapés Laitance de Hareng sour.Soft Roes on Toast.


Coquilles d'Huîtres.Scalloped Oysters.
Côtelettes de Mouton aux Pois.Mutton Cutlets with Green Peas.
Salmi de Faisan aux Truffes.Salmi of Pheasant with Truffles.
Salade à la Cazanova.Celery Salad, Cazanova style.
Allumettes d'Anchois.Anchovy Matches.


Eperlans au Citron.Smelts with Lemon.
Rognons Sautés au Madère.Kidneys tossed in Madeira Sauce.
Poussins à la Turenne.Small Chickens, Turenne style.
Salade à 1'Espagnole.Spanish Salad.
Croûtes de Fromage à l'Anglaise.Welsh Rarebit.


Blanchailles à la Diable.Devilled Whitebait.
Cailles en Casserole.Quails served in Stoneware.
Noisettes de Mouton à la Fran9aise.Mutton Fillets, French style.
Salade de chicorée.Endive Salad.
Huitres en Brochettes.Grilled Oysters.


Homard a l'Indienne.Curried Lobster.
Pigeons à la Broche.Grilled Pigeons.
Côtelettes de Mouton à la Pompadour.Mutton Cutlets, with Stuffed Tomatoes.
Epinards à le Crème.Creamed Spinach.
Foie de Volaille à la Diable.Devilled Chicken Livers.


Coquilles de Crevettes.Scalloped Shrimps.
Côtelettes d'Agneau a la Chasseur.Lamb Cutlets, Chasseur style.
Kari de Poulet.Curried Chicken.
Croquettes de Pommes de terre.Potato Croquets.
Sardines à la Diable.Devilled Sardines.


SPECIMEN MENUS FOR SMALL SUPPER PARTIES.


COLD SUPPERS.

Pigeon Pie.Chicken Mayonnaise.
Galantine of Beef.Pressed Beef.
Lettuce Salad.Tomato Salad.
Stewed Figs and Custard.Gooseberry Tartlets.
Cheese, Butter, Biscuits.Cheese, Butter, Biscuits.


Veal and Ham Pie.Chicken Pie.
Chaudfroid of Chicken.Cold Lamb and Mint Sauce.
Salad of Mixed Vegetables.Green Pea Salad, Cucumber and Radishes.
Swiss Roll and Custard.Strawberry Trifle.
Cheese, Butter, Biscuits.Cheese, Butter, Biscuits.


Veal and Ham Patties.Slices of Fried Cod.
Roast Chicken and Tongue.Veal and Ham Pie.
Celery Salad.Spaghetti with Tomato Sauce.
Bartlett Pears and Cream.Cheese, Butter, Biscuits.
Cheese, Butter, Biscuits.


HOT SUPPERS.

Grilled Salmon and Tartare Sauce.Savoury Cod and Tomatoes.
Curried Veal.Rabbit Pie.
Potato Balls.Tossed Potatoes.
Apple Charlotte.Baked Apples and Custard.
Cheese, Butter, Biscuits.Cheese, Butter, Biscuits.


Baked Fillets of Plaice.Fried Fillets of Whiting.
Stewed Steak.Beef Steak and Kidney Pie,
French Beans.Macaroni au Gratin.
Bake well Tart.Cheese, Butter, Biscuits.
Cheese, Butter, Biscuits.


SPECIMEN MENUS FOR SMALL FAMILY SUPPERS.

FRENCHENGLISH
Bouchees aux Huitres.Oyster Patties.
Chateaubriand à la St. Louis.Double Fillet of Beef, St. Louis style.
Pommes de terre Duchesse.Duchesse Potatoes.
Celeri en Mayonnise.Celery Salad.
Beignets de Bananes.Banana Fritters.


Omelette au Saumon.Salmon Omelet.
Croquettes de Dinde.Croquets of Turkey.
Sakidc de Marrons.Chestnut Salad.
Crabe à la Diable.Devilled Crab.
Oranges à la Napolitaine.Neapolitan Oranges.


SUPPER FOR TWELVE PERSONS.—Summer.

Cold Salmon 053Lobster Salad 060
Cucumber010Galantine of Veal046
Veal and Ham Pie046Roast Chickens076
Chaudfroid of Chicken060Ham046
Ox Tongue046Cold Beef070
Cold Lamb086Tomatoes020
Mint Sauce004Horseradish Sauce006
Salad010Salad010
Fruit Tarts Custard036Compote of Fruit Cream036
Vanilla Cream020Balmoral Tartlets013
Cheese and Butter016Cheese and Butter016
Bread and Biscuits009Bread and Biscuits009
Average Cost£11810Average Cost£200

SUPPER FOR TWELVE PERSONS. Winter.

Baked Halibut036Fried cod030
Salami of Game086Curried Rabbits039
Cold Roast Turkey0126Game Pie086
Cold Ham049Cold Roast Beef086
Salad020Salad020
Baked Apples016Fried Plum Pudding026
Mince Pies020Apple Tart020
Stewed Pears010Ground Rice Blancmange010
Custard009Stewed Figs010
Celery010Celery010
Cheese and Butter016Cheese and Butter016
Bread and Biscuits009Bread and Biscuits009
Average Cost£1199Average Cost1156

FRENCH MENU FOR A SMART BUFFET SUPPER.

Pates de Homard.
Poulet découpé. Mayonnaise de Saumon.
Sandwiches variés. Salade de Homard.
Salade verte. Crevettes en Aspic.
Charlotte Russe. Terrine de Foie Gras de Strasbourg.
Bavaroise au Chocolate. Croutes de Caviar d'Astrakan.
Créme a la Vanille. Chaudfroid de Cailles en Caisses.
Gelée aux Fraises. Mousse de Jambon.
Gelée au Marasquin. Chaudfroid de Còtelettes d'Agneau.
Macédoine de Fruits au Kirsch. Supreme de Volaille.
Meringues à la Chantilly. Galantine de Poularde aux Truffes.
Pàtisseries assorties. Chaudfroid de Poulet.
Glace à la Creme de Vanille. Jambon et Langue decoupes.
Glace à la Creme de Framboise. Dindonneaux a la Gelée.
Glace à 1'eau D'Ananas. Dessert.


MENU FOR BALL SUPPERS. (Fr.Souper de Bal.)

FrenchEnglish
Plats Chauds.Hot Dishes.
Homard à la Gauloise. Lobster served in Shells.
Mauviettes en Casserole.Larks stewed in Stoneware.
Ris de Veau en Caisses à la Chasseur.Sweetbread in Cases with Mushroom Puree.
Plats Froids.Cold Dishes.
Filets de Soles en Aspic. Fillets of Soles in Savoury Jelly.
Filets de Foie Gras à la Martin. Zephyrs of Foie Gras (Goose Liver).
Dindonneau farci à la Moderne.Young Turkey, Stuffed.
Jambon de York à la Geleée.York Ham with Aspic Jelly.
Faisan rôti.Roast Pheasant.
Salade de Saison. Salad.
Denises à la Princesse.Princess Sandwiches.
Entremets.Sweets.
Gelée au Vin.Wine Jelly.
Creme aux Amandes.Almond Cream.
Corbeilles de Nougat à la Chantilly.Nougat Baskets with Whipped Cream.
Patisserie. Dessert.French Pastry Dessert.


MENUS FOR BALL SUPPERS.

French.English
Huîtres au Naturel.Natives.
Plats Chauds.Hot Dishes.
Homard al 'Americaine.Lobster, American style.
Pigeon en Casserole.Quails stewed in Stoneware.
Ris de Veau.Sweetbread.
Plats Froids.Cold Dishes.
Filets de Soles en Aspic.Fillets of Sole in Savoury Jelly.
Pate de Foie' Gras.Foie Gras (Goose Liver) Raised Pie.
Chaudfroid de Volaille.Cold Chicken masked with Sauce.
Dindonneau farci.Stuffed Turkey Poult.
Jambon de York a la Gelee.York Ham with Aspic Jelly.
Faisan rôti.Roast Pheasant.
Pâte de Gibier a la Anglaise.Game Pie, English fashion.
Salade de Saison.Salad.
Entremets.Sweets.
Gelée au Champagne.Champagne Jelly.
Crème aux Amandes.Almond Cream.
Chartreuse de Raisins.Grapes in Jelly.
Cornets à la Chantilly.Cornets with Whipped Cream.
Patisserie.French Pastry.
Dessert.Dessert.


French.English.
Plats Chauds.Hot Dishes.
Consommé en Tasses.Clear Soup in Cups.
Poulet Sauté en Casserole.Chicken stewed in Casserole.
Plats Froids.Cold Dishes.
Bouchées aux Huitres.Oyster Patties.
Filets de Sole en Mayonnaise.Fillets of Sole in Mayonnaise Sauce.
Salade de Homard.Lobster Salad.
Oeufs de Pluviers.Plovers' Eggs.
Côtelettes d'Agneau en Aspic.Lamb Cutlets in Aspic.
Mousse de Jambon.Ham Creams.
Cailles farcies en Caisses.Stuffed Quails in Cases.
Poulet et Langue.Chicken and Tongue.
Pâté de Pigeon.Raised Pigeon Pie.
Galantine de Veau.Galantine of Veal.
Salade de Laitues.Lettuce Salad.
Sandwiches varies.Sandwiches Various.
Gelée aux Fruits.Fruit in Jelly.
Crème a la Vanille.Vanilla Cream.
Trifle à la Chantilly.Trifle with Cream.
Patisserie.French Pastry.
Glace au Café.Coffee Ice.


MENU FOR BALL SUPPERS. Summer.
(Fr.—Souper de Bal.)

French English
Plats Chauds. Hot Dishes.
Consommè Julienne. Julienne Soup.
Côtelettes d'Agneau aux petits Pois. Lamb Cutlets with Peas.
Cailles au Cresson. Quails and Watercress.
Plot Froids. Cold Dishes.
Mayonnaise de Saumoru Salmon Mayonnaise.
Salade de Homard. Lobster Salad.
Crevettes en Aspic. Prawns in Aspic.
Chaudfroid de Volaille. Chicken masked with Sauce.
Pate de Pigeon la Francaise. French Pigeon Pie.
Galantine de Dindonneau. Galantine of Turkey Poult.
Poulet roti decoupe. Roast Chickens.
Jambon et Langue. Ham and Tongue.
Medallions de Foie Medallions of Foie Gras (Goose Liver).
Sandwiches assorties. Sandwiches.
Salade de Saison. Salad.
Chartreuse de Fraise. Strawberries in Jelly.
Bavaroise aux Pistachis. Pistachio Cream.
Gateau au Chocolat. French Chocolate Cake.
Macedoine de Fruits au Kirsch. Mixed Fruit with Kirsch.
Eclairs au Cafe. Coffee Eclairs.
Patisserie assorties. French Pastry.
Glace Creme de Vanille. Vanilla Cream Ice.
Glace au Citron. Lemon Water Ice.

MENU FOR BALL SUPPERS.—Winter.
(Fr.Souper de Bal.)

French English.
Plats Chauds. Hot Dishes.
Consommè Clair. Clear Soup.
Homard à la Diable. Devilled Lobster.
Pigeon saute en Casserole. Pigeons stewed in Casserole.
Plats Froids. Cold Dishes.
Petits Pates aux Huitres. Oyster Patties.
Filets de Sole en Aspic. Fillets of Sole in Aspic.
Mayonnaise de Homard. Lobster Mayonnaise.
Chaudfroid de Perdreaux. Partridges masked with Sauce.
Patede Gibier a 1'Anglaise. Game Pie.
Galantine de Dinde. Galantine of Turkey.
Faisan roti. Roast Pheasants.
Boeuf pressed Pressed Beef.
Supreme de Volaille. Chicken Creams.
Sandwiches assorties. Sandwiches.
Salade de Saison. Salad.
Chartreuse d 'Oranges. Oranges in Jelly.
Crème aux Amandes. Almond Cream.
Charlotte Russe. Russian Charlotte.
Compôte de Poires à la Chantilly Stewed Pears and Cream.
Meringues à la Cremè Vanillée. Meringues with Vanilla Cream.
Patisserie. French Pastry.
Glace Napolitaine. Neapolitan Ice.
Glace Crème d'Ananas. Pineapple Ice.

  1. *Fill halves of peaches with well-cooked, sweetened and flavoured rice, coat them with egg and cake crumbs or breadcrumbs and fry golden brown.
  2. Size of new potatoes, almond-shaped, with tapering points.
  3. The soles must be divided into long narrow fillets, 5 in. by 1 in. egged and breadcrumbed and fried in hot fat.
  4. Size of new potatoes, almond-shaped.with tapering points.
  5. Substitute French tapioca for the semolina.
  6. Substitute Italian Sauce, No. 252, for Tartar Sauce.
  7. Substitute green haricots for white beans or use those in bottles or tins.
  8. To the clear soup add a garnish of equal parts of finely shredded chicken, white of egg, and celery.
  9. Substitute Perles du Nizam for the Sago.
  10. Shape as cutlets and insert a short piece of macaroni to substitute the bone.
  11. Add apricot, or other jam, before folding the omelet.
  12. Use cranberries instead of black currants, wash and drain well before stewing, and add sugar to taste.
  13. Poach the fillets for 8 minutes in white wine, flavoured with lemon juice. Drain, and them in a flat dish, coat with rich white sauce, mixed with a tablespoonful of grated cheese, and brown in a quick oven.