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MENU MAKING AND SPECIMEN MENUS
1759
MENUS FOR BALL SUPPERS.
French. | English |
Huîtres au Naturel. | Natives. |
Plats Chauds. | Hot Dishes. |
Homard àl '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. |
Pâté 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 à la Gelée. | York Ham with Aspic Jelly. |
Faisan rôti. | Roast Pheasant. |
Pâté 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 Huîtres. | 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 variés. | Sandwiches Various. |
Gelée aux Fruits. | Fruit in Jelly. |
Crème à la Vanille. | Vanilla Cream. |
Trifle à la Chantilly. | Trifle with Cream. |
Patisserie. | French Pastry. |
Glace au Café. | Coffee Ice. |