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��SPECIAL MENUS.

��MENU FOR J2 COVERS.

��Little Neck Clams.

Haute Sauterne.

��Cream of Asparagus. Radishes.

��Consomme 1 Royal.

Olives.

Amontillado.

��MENU FOR 24 COVERS.

41 * Huitres.

POT AGES.

Consomme Francatelli. Bisque d'Ecrevisses.

��HORS D'CEUVRE.

Timbales a la Reyniere.

��Caviar sur Toast.

Pompano Maitre d'Hotel. Bass a la Regence. Pommes Parisienne.

Moselbluemchen.

��POISSON.

Filet Turbot Portupaise.

Pommes de terre Parisienne.

Celery Mayonnaise.

��Cotelettes d'Agneau a la Puree de Celen. Filet of Boeuf a la Pocahontas.

Moet & Chandon.

��RELEVE.

Sells d'Agneau a la Colbert. Haricots verts.

��Tarrapin a la Richelieu. Sorbet Dunderberg.

��Canvas Back Ducks.

��ENTREES.

Ailes de Poulets a la Hongroise. Cepes a la Bordelaise. Asperges Sauce Creme,

��Nuits.

��Sorbet a la Prunelle.

��Artichauts Bottoms.

��Celery Mayonnaise.

French Peas.

��ROTI.

Faisan rotes Franque de Cailles.

��Omelette Celestine.

��Fruits.

��Cafe.

��Fromage.

��ENTREMETS DE DOUCEUR.

Croutes aux Ananas. Glaces Fantaisies.

Fruits. Cafe. Petits Fours.

��* *

��BUFFET FOR J,000 PEOPLE.

��COLD SERVICE.

��Sandwiches. Caviar on Toast.

Cold Salmon Mayonnaise.

��Consomme on Tasse.

Radishes. Celery.

Lobster and Shrimp Salad.

��Westphalia Ham a la Gelee.

��Boned Turkey. Galautine of Faison.

Cold Game in Season.

Mayonnaise of Chicken. Cold Turkey. Fillet of Beef.

Saddle of Venison, Currant Jelly.

Russian Salad.

��Game Pie.

��Neapolitaine Ice-cream. Water Ices.

Nesselrode Puddings.

Claret and Champagne Jellies.

Biscuits Glacee. Charlotte Glacee.

��Assorted Cakes.

��Assorted Candies.

��Tea.

��Coffee.

��Lemonade.

�� �