The Art of German Cooking and Baking/Menu
CHAPTER 24.
THE MENU.
Family Dinner. A Menu for one day in a Month.
JANUARY.—Oxtail soup.—Fried whitefish.—Small potato balls.—Head lettuce.—Fillet with champignons.—Asparagus.—Riced potatoes.—Mixed salad.—Vanilla ice cream with hot chocolate dressing.—Coffee and cake.
FEBRUARY.—Grape fruit.—Chicken soup.—Meat patties.—Tongue ragout with dumplings and puff-paste scallops.—Tomato salad with boiled mayonnaise dressing.—Rabbit roast with apple sauce and red cabbage.—Orange cream.—Coffee.
MARCH.—Oyster soup.—Fine ragout in shells.—Asparagus with tongue.—Lamb crown roast with turnips and mashed potatoes.—Chocolate pudding with vanilla sauce.—Coffee.
APRIL.—Bouillon in cups.—Bread sticks.—Fish in red wine sauce.—Fried potatoes.—Chicken salad.—Fillet beefsteak with sliced goose liver.—Macaroni with tomato sauce.—Cold rice pudding with peaches and whipped cream.
MAY.—Vegetable soup.—Lamb roast.—Stuffed potatoes.—Spinage.—Green asparagus with salmon.—Fried pigeons with gooseberry jam.—Cheese tart and coffee.
JUNE.—Tomato soup.—Ham noodles.—Roast beef with fried potatoes and cauliflower.—Asparagus salad.—Strawberry ice with macaroons.—Bread and butter and cheese.—Coffee.
JULY.—Bouillon with marrow dumplings.—Fish ragout in shells.—Baked ham with Burgundy sauce.—Stuffed tomatoes.—Potato chips.—Red farina pudding with cream.—Coffee.
AUGUST.—Green pea soup.—Lobster with remoulade sauce.—Veal chops with apple sauce.—Head lettuce.—Broiled spring chicken.—Fried potatoes.—Fruit salad.—Coffee and cake or tart.
SEPTEMBER.—Bouillon with egg sponge dumplings.—Chicken fricassee with dumplings and puff-paste scallops.—Hamburg steak with green beans and creamed potatoes.—Champignon salad.—Chocolate cream.—Bread and butter.—Cheese.—Coffee.
OCTOBER.—Brown bouillon with rice pudding.—Lobster ragout in shells.—Fried duck with cranberries and baked cauliflower.—Mixed salad.—Strawberry cream with almond heaps.
NOVEMBER.—Green corn soup.—Duck ragout.—Lamb cutlet with kohlrabi.—Potato pudding.—Mixed jam or marmalade.—Apple strudel.
DECEMBER.—Fish soup.—Roasted chestnuts with sliced goose liver.—Turkey with jam and potatoes.—Mixed salad.—Plum pudding with vanilla sauce.
A FINE SUPPER OR BREAKFAST.
A Menu for each Season.
JANUARY to MARCH.—Bouillon with cheese wafers.—Lobster with remoulade sauce.—Caviar on toast.—Mutton chops with chestnut puree.—Truffle salad.—Spring chicken with jam.—Tutti-Frutti ice.
APRIL to JUNE.—Crab soup.—Asparagus and cutlets.—Pigeons and salad.—Strawberry cream and cake.
JULY to SEPTEMBER.—Bouillon in cups with bread sticks.—Fish with Bearnaise dressing.—Small potato balls.—Sweetbread ragout with peas.—Venison.—Tomato salad.—Fine wine ice cream.
OCTOBER to DECEMBER.—Grape fruit.—Oysters.—Fillets of sole with mushroom sauce.—Turkey with apple sauce.—Mixed salad.—Chocolate ice.
FINE DINNER.
A Menu for Each Season.
JANUARY to MARCH.—Asparagus soup, meat patties.—Venison with jam.—Trout with horse radish and mustard butter.—Pineapple ice.—Young roast goose with small potato balls.—Partridge with cucumber and tomato salad.—Asparagus with creamed butter.—Strawberry cream with almond heaps.—Crackers.—Butter.—Various kinds of cheese.—Coffee.
APRIL to JUNE.—Vegetable soup.—Timbale of crabs with herb sauce.—Lamb roast with champignons.—Whitefish with beaten egg sauce.—Chicken souffle with puff-paste scallops.—Venison with vegetable salad.—Asparagus with tongue.—Strawberries and vanilla ice cream.—Coffee.—Fruit.
JULY to SEPTEMBER.— Crawfish soup.—Chicken patties with lobster, mayonnaise dressing.—Saddle of veal garnished with beef tongue and riced, potatoes.—Broiled spring chicken with Bearnaise dressing.—Champignons and stuffed tomatoes.—Salmon with cucumber salad and browned butter.—Baked sweetbreads with toast.—Snipe with jam.—Truffle and artichoke salad.—Cold rice pudding with peaches and whipped cream.—Coffee.
OCTOBER to DECEMBER.—Turtle soup.—Caviar pie.—Venison with artichokes, garnished with gooseliver and Madeira sauce.—Fine fish with small potato balls.—Brown champignons.—Crawfish.—Turkey with cranberries, salad.—Chocolate ice with cake.
A LARGE BUFFET.
For 30 Persons.
- 1 salmon with lobsters and mayonnaise dressing
- 1 venison roast
- 1 roast beef
- 1 saddle of veal or veal roast
- 1 ham
- 1 chicken, asparagus and crawfish jelly with herb sauce
- 2 chicken pies with champignons
- 1 macaroni pudding with tomato sauce
- 1 goose liver pie garnished with aspic
- Fine fish salad
- Lobster salad
- 2 dishes of vegetables, (asparagus, peas, morels with crabtails
- 12 deviled eggs
- 6 qts. assorted ices
- 2 wine jellies with fruit
- 4 portions of cake
EVERY DAY DINNER.
No. 1.—Soup with mushrooms.—Roast stuffed chicken.—Potatoes.—Apple sauce.—Orange cream.
No. 2.—Bread soup.—Boiled fish with beaten egg gravy.—Small potato balls.—Head lettuce.—Pilled pancakes.
No. 3.—Bouillon with rice.—Veal roast, sauerkraut.—Mashed potatoes.—Chocolate pudding with vanilla sauce.
No. 4.—Pea soup.—Hamburg steak, spinage.—Stuffed potatoes.—Lemon souffle.
No. 5.—Marrow dumpling soup.—Lamb crown roast with cauliflower.—Potatoes.—Apple strudel.
No. 6.—Tomato soup.—Meat pie with rice.—Tomato salad.—Omelet.
No. 7.—Pea soup.—Roast beef.—Stuffed tomatoes.—Fried potatoes.—Vanilla ice cream.
No. 8.—Wine soup.—Fish in red wine sauce, potatoes.—Macaroni with tomato sauce.—Apple sauce with cake.
No. 9.—Soup with bread sticks.—Stuffed duck.—Red cabbage.—Potato pudding.—Strawberry ice cream.
No. 10.—Asparagus soup.—Chicken pie with cold slaw.—Potatoes.—Apple strudel.
No. 11.—Vegetable soup.—Veal chops.—Kohlrabi.—Mashed potatoes.—Stuffed apples with rice pudding.
No. 12.—Oyster soup.—Goose stuffed with chestnuts.—Cranberries.—Potatoes.—Vanilla ice cream with hot chocolate sauce.
No. 13.—Potato soup.—Mock rabbit.—Mashed potatoes.—Green beans.—Wine jelly.
No. 14.—Blueberry soup.—Chicken fricassee with rice and potatoes.—Potato pancakes with apple sauce.
No. 15.—Red wine soup.—Stuffed lamb crown roast.—Turnips.—Mashed potatoes.—Rice pudding with cherry syrup.
No. 16.—Cauliflower soup.—Fried sausage.—Beets.—Potatoes.—Bread pudding with cream.
No. 17.—Lentil soup with Wieners.—Fried fish.—Head lettuce.—Fried potatoes.—Filled omelet.
No. 18.—Bouillon with farina dumplings.—Stuffed veal breast.—Asparagus.—Stuffed potatoes.—Coffee with thousand puff tart.
No. 19.—Bean soup.—Stuffed cabbage head.—Potatoes with cracker sauce.—Apple fritters.
No. 20.—Celery soup.—Sour roast.—Potato dumplings.—Noodles.—Fruit salad with whipped cream.