From
Mrs. Beetons Household Management
Julienne Soup.
Salmon Trout and
Parsley-and-Butter.
Red Mullet.
ENTREES.
Stewed Breast of
Veal and Peas.
Mutton Cutlets à
la Maintenon.
SECOND COURSE.
Roast Fillet of
Veal.
Boiled Leg of
Lamb, garnished with young Carrots.
Boiled
Bacon-cheek.
Vegetables.
Roast Ducks.
Leveret.
Gooseberry Tart.
Strawberry Cream.
Strawberry
Tartlets,
Meringues.
Cabinet Pudding.
Iced Pudding.
DESSERT
AND ICES.
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