This page has been validated.
1760
HOUSEHOLD MANAGEMENT
MENU FOR BALL SUPPERS. Summer.
(Fr.—Souper de Bal.)
| French | English |
| Plats Chauds. | Hot Dishes. |
| Consommé Julienne. | Julienne Soup. |
| Côtelettes d'Agneau aux petits Pois. | Lamb Cutlets with Peas. |
| Cailles au Cresson. | Quails and Watercress. |
| Plat Froids. | Cold Dishes. |
| Mayonnaise de Saumon | Salmon Mayonnaise. |
| Salade de Homard. | Lobster Salad. |
| Crevettes en Aspic. | Prawns in Aspic. |
| Chaudfroid de Volaille. | Chicken masked with Sauce. |
| Pâté de Pigeon à la Française. | French Pigeon Pie. |
| Galantine de Dindonneau. | Galantine of Turkey Poult. |
| Poulet rôti découpé. | Roast Chickens. |
| Jambon et Langue. | Ham and Tongue. |
| Médallions de Foie Gras | Medallions of Foie Gras (Goose Liver). |
| Sandwiches assorties. | Sandwiches. |
| Salade de Saison. | Salad. |
| Chartreuse de Fraise. | Strawberries in Jelly. |
| Bavaroise aux Pistachis. | Pistachio Cream. |
| Gâteau au Chocolat. | French Chocolate Cake. |
| Macédoine de Fruits au Kirsch. | Mixed Fruit with Kirsch. |
| Eclairs au Café. | Coffee Eclairs. |
| Patisserie assorties. | French Pastry. |
| Glace Crème de Vanille. | Vanilla Cream Ice. |
| Glace au Citron. | Lemon Water Ice. |
MENU FOR BALL SUPPERS.—Winter.
(Fr.—Souper de Bal.)
| French | English. |
| Plats Chauds. | Hot Dishes. |
| Consommé Clair. | Clear Soup. |
| Homard à la Diable. | Devilled Lobster. |
| Pigeon sauté en Casserole. | Pigeons stewed in Casserole. |
| Plats Froids. | Cold Dishes. |
| Petits Pâtes aux Huîtres. | Oyster Patties. |
| Filets de Sole en Aspic. | Fillets of Sole in Aspic. |
| Mayonnaise de Homard. | Lobster Mayonnaise. |
| Chaudfroid de Perdreaux. | Partridges masked with Sauce. |
| Pâté de Gibier a l'Anglaise. | Game Pie. |
| Galantine de Dinde. | Galantine of Turkey. |
| Faisan rôti. | Roast Pheasants. |
| Boeuf pressé. | Pressed Beef. |
| Suprème de Volaille. | Chicken Creams. |
| Sandwiches assorties. | Sandwiches. |
| Salade de Saison. | Salad. |
| Chartreuse d 'Oranges. | Oranges in Jelly. |
| Crème aux Amandes. | Almond Cream. |
| Charlotte Russe. | Russian Charlotte. |
| Compôte de Poires à la Chantilly | Stewed Pears and Cream. |
| Meringues à la Crème Vanillée. | Meringues with Vanilla Cream. |
| Patisserie. | French Pastry. |
| Glace Napolitaine. | Neapolitan Ice. |
| Glace Crème d'Ananas. | Pineapple Ice. |
