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CHAPTER 24.
THE MENU.
Family Dinner. A Menu for one day in a Month.
JANUARY.—Oxtail soup.—Fried whitefish.—Small potato balls.—Head lettuce.—Fillet with champignons.—Asparagus.—Riced potatoes.—Mixed salad.—Vanilla ice cream with hot chocolate dressing.—Coffee and cake.
FEBRUARY.—Grape fruit.—Chicken soup.—Meat patties.—Tongue ragout with dumplings and puff-paste scallops.—Tomato salad with boiled mayonnaise dressing.—Rabbit roast with apple sauce and red cabbage.—Orange cream.—Coffee.
MARCH.—Oyster soup.—Fine ragout in shells.—Asparagus with tongue.—Lamb crown roast with turnips and mashed potatoes.—Chocolate pudding with vanilla sauce.—Coffee.
APRIL.—Bouillon in cups.—Bread sticks.—Fish in red wine sauce.—Fried potatoes.—Chicken salad.—Fillet beefsteak with sliced goose liver.—Macaroni with tomato sauce.—Cold rice pudding with peaches and whipped cream.
MAY.—Vegetable soup.—Lamb roast.—Stuffed potatoes.—Spinage.—Green asparagus with salmon.—Fried pigeons with gooseberry jam.—Cheese tart and coffee.
JUNE.—Tomato soup.—Ham noodles.—Roast beef with fried potatoes and cauliflower.—Asparagus salad.—Strawberry ice with macaroons.—Bread and butter and cheese.—Coffee.
JULY.—Bouillon with marrow dumplings.—Fish ragout in shells.—Baked ham with Burgundy sauce.—Stuffed tomatoes.—Potato chips.—Red farina pudding with cream.—Coffee.
AUGUST.—Green pea soup.—Lobster with remoulade sauce.—Veal chops with apple sauce.—Head lettuce.—Broiled spring chicken.—Fried potatoes.—Fruit salad.—Coffee and cake or tart.
SEPTEMBER.—Bouillon with egg sponge dumplings.—Chicken fricassee with dumplings and puff-paste scallops.—Hamburg steak with green beans and creamed potatoes.—Champignon salad.—Chocolate cream.—Bread and butter.—Cheese.—Coffee.
OCTOBER.—Brown bouillon with rice pudding.—Lobster ragout in shells.—Fried duck with cranberries and baked cauliflower.—Mixed salad.—Strawberry cream with almond heaps.
NOVEMBER.—Green corn soup.—Duck ragout.—Lamb cutlet with kohlrabi.—Potato pudding.—Mixed jam or marmalade.—Apple strudel.
DECEMBER.—Fish soup.—Roasted chestnuts with sliced goose liver.—Turkey with jam and potatoes.—Mixed salad.—Plum pudding with vanilla sauce.
