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MENU MAKING AND SPECIMEN MENUS
1749
SPECIMEN MENUS FOR FIVE-COURSE DINNERS.
| FRENCH | ENGLISH |
| 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. |
| Consommé à 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 Beurre. | New Potatoes with Butter. |
| Savarin Sicilienne. | Savarin with Macédoine of Fruit. |
| Eclairs d'Anchois. | Anchovy Rolls. |
| Fromage. | Cheese. |
| Dessert. | Dessert. |
| Consommé Pates d' Italie. | Clear Soup garnished with Italian Paste. |
| [1]Filets de Soles à la Mornay. | Fillets of Sole, Morny Style. |
| Tournedos à la Parmentier. | Fillets of Beef, fried Potato Garnish. |
| Choufleurs à la Crème. | Cauliflowers with White Sauce. |
| Pommes de terre Rousette. | Rosettes of Potato Purée. |
| Poulet Rôti au Cresson. | Roast Chicken. |
| Salade de Laitues. | Lettuce Salad. |
| Pouding Viennoise. | Viennoise Pudding. |
| Aigrettes au Parmesan. | Cheese Fritters. |
| Fromage. | Cheese. |
| Dessert. | Dessert. |
| Consommé au Tapioca. | Clear Soup garnished with Tapioca. |
| Sole à la Poulette. | Sole, Poulette Style. |
| Pigeons à la Duchesse. | Pigeons boned and farced. |
| Quatier d'Agneau Rôti. | Roast Quarter of Lamb. |
| Haricots verts Sautés. | French Beans fried in Butter. |
| Pommes de terre en caisses, | Potato Purée in Cases. |
| Beignets à la Groseille. | Fritters with Red Currant Jelly, |
| Oeufs à la Suédoise, | Eggs, Swedish Style, |
| Fromage, | Cheese. |
| Dessert. | Dessert. |
- ↑ 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.
