Sunday, March 30, 2014

Sunday Supper ~ March for Eight People


First Course

Calf’s Head Soup

Brill and Shrimp Sauce

Broiled Mackerel á la Maître d'hôtel




Entreés

Lobster Cutlets

Calf’s Liver and Bacon,  aux fines herbs




Second Course

Roast Loin of Veal

Two Boiled Fowls ála Béchamel

Boiled Knuckle of Ham

Vegetables – Spinach or Broccoli


Third Course

Wild Ducks

Apple Custards

Blancmange

Lemon Jelly

Jam Sandwiches

Ice Pudding

Potatoes á la Maître d'hôtel


Dessert and Ices










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