Open main menu

Page:Mrs Beeton's Book of Household Management.djvu/1959

This page has been proofread, but needs to be validated.
1759
MENU MAKING AND SPECIMEN MENUS

MENUS FOR BALL SUPPERS.

French.English
Huîtres au Naturel.Natives.
Plats Chauds.Hot Dishes.
Homard al '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.
Pate 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 a la Gelee.York Ham with Aspic Jelly.
Faisan rôti.Roast Pheasant.
Pâte 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 Huitres.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 varies.Sandwiches Various.
Gelée aux Fruits.Fruit in Jelly.
Crème a la Vanille.Vanilla Cream.
Trifle à la Chantilly.Trifle with Cream.
Patisserie.French Pastry.
Glace au Café.Coffee Ice.