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MENU MAKING AND SPECIMEN MENUS
1729
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 Soufflés du Jambon. | Small Ham Souffles. |
| Charlotte de Groseilles vertes. | Gooseberry Cream Charlotte. |
| Dessert. | Dessert. |
| Ballons de Poisson. | Fish Balls. |
| Sauce Tomate. | Tomato Sauce. |
| Còtelettes d'Agneau aux Epinards. | Lamb Cutlets with Spinach. |
| Timbale de Foie-Gras. | Goose Liver Timbales. |
| Tomates farcies gratinées. | Baked Stuffed Tomatoes. |
| Beignets de Crapès. | 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. |
| Bàtons 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 | 9 | 4 Lobsters | 0 | 10 | 0 |
| 2 Cucumbers | 0 | 1 | 0 | 10 lbs. Wing Rib of Beef | 0 | 8 | 4 |
| Mayonnaise Sauce | 0 | 1 | 0 | 4 Roast Chickens | 0 | 11 | 0 |
| 1 Quarter of Lamb | 0 | 10 | 6 | 1 Small Ham | 0 | 7 | 6 |
| Mint Sauce | 0 | 0 | 6 | 2 Chaudfroid of Chicken | 0 | 7 | 6 |
| 8 lbs. Picked Brisket of Beef | 0 | 6 | 0 | 1 Veal and Ham Pie | 0 | 5 | 6 |
| 1 Tongue | 0 | 4 | 6 | Salad and Dressing | 0 | 3 | 0 |
| 1 Glanatine of Veal | 0 | 4 | 6 | 2 Fruit Tarts | 0 | 3 | 6 |
| 1 Chicken Pie | 0 | 6 | 6 | 1 Cream | 0 | 2 | 0 |
| Salad and Dressing | 0 | 3 | 0 | 2 doz. Balmoral Tartlets | 0 | 2 | 0 |
| 2 Fruit Tarts | 0 | 3 | 6 | 2 Creams | 0 | 5 | 0 |
| Cream | 0 | 2 | 0 | 2 Jellies | 0 | 4 | 0 |
| 2 doz Cheesecakes | 0 | 2 | 0 | 4 Loaves of Bread | 0 | 1 | 0 |
| 2 Creams | 0 | 5 | 0 | 2 lbs. of Biscuits | 0 | 1 | 4 |
| 2 Jellies | 0 | 4 | 0 | 1½ lbs. of Cheese | 0 | 1 | 3 |
| 4 Loaves of bread | 0 | 1 | 0 | ½ lb. of Butter | 0 | 0 | 9 |
| 2 lbs of Biscuits | 0 | 1 | 4 | 1 doz. Pears | 0 | 3 | 0 |
| 1½ lbs of Cheese | 0 | 1 | 3 | 1 doz. Bananas | 0 | 1 | 6 |
| ½ lb of Butter | 0 | 0 | 9 | 1 doz. Apples | 0 | 1 | 6 |
| 6 lbs of Strawberries | 0 | 4 | 0 | ||||
| $3 | 11 | 1 | $3 | 19 | 8 | ||
Wines, mineral waters, lemon-juice. Plates, dishes, knives, forks, spoons, glasses, tablecloths, serviette, glass cloths, corkscrews, champagne-opener, castor sugar, oil, vinegar, mustard, pepper, cayenne, salt and pickles.
