From
Mrs Beeton’s Household Management
First
Course.
Asparagus Soup,
removed by
Salmon and Lobster
Sauce.
Fried Filleted Vase
of Fillets of Mackerel,
Soles Flowers.
à la Maître d'Hôtel.
Oxtail Soup,
removed by
Brill & Shrimp Sauce.
Entrées.
Lamb Cutlets and
Cucumbers.
Lobster Pudding.
Vase of Curried Fowl.
Flowers.
Veal Ragoût.
Second
Course.
Saddle of Lamb.
Raised Pie.
Roast Fowls. Vase
of Boiled Capon
Flowers. and White Sauce.
Braised Ham.
Roast Veal.
Third
Course.
Almond Goslings,
Lobster Salad.
Cheesecake removed
by
College Puddings.
Noyeau Jelly.
Italian Vase of
Charlotte à la
Cream. Flowers.
Parisienne.
Inlaid Jelly.
Plovers' Ducklings,
Eggs. removed by
Tartlets.
Nesselrode Pudding.
DESSERT
AND ICES.
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