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Page:Mrs Beeton's Book of Household Management.djvu/1949

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MENU MAKING AND SPECIMEN MENUS
1749

SPECIMEN MENUS FOR FIVE-COURSE DINNERS.

FRENCHENGLISH
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.
[1]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.
  1. 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.