Sunday Supper – April for Twelve People

From Mrs Beeton’s Household Management

First Course

Soup á la Reine

Julienne Soup

Turbot and Lobster Sauce

Slices of Salmon a la Genévése

Entrées

Croquettes of Leveret

Fricandeau de Veau

Vol-au-Vent

Stewed Mushrooms

Second Course

Fore-quarter of Lamb

Saddle of Mutton

Boiled Chickens and Asparagus Peas

Boiled Tongue garnished with Tufts of Broccoli

Vegetables

Third Course

Ducklings

Larded Guinea-Fowls

Charlotte a la Parisienne

Orange Jelly

Meringues

Ratafia Ice Pudding

Lobster Salad

Sea-kale

Dessert and Ices