From Mrs Beeton's Household Management
First Course.
Julienne
Soup,
removed by
Brill and Shrimp Sauce.
removed by
Brill and Shrimp Sauce.
Red Mullet & Vase of Fried Eels.
Italian Sauce. Flowers.
Italian Sauce. Flowers.
Giblet
Soup,
removed by
Salmon and Lobster Sauce.
removed by
Salmon and Lobster Sauce.
Entrées.
Lamb
Cutlets and
French Beans.
French Beans.
Fillets of Chicken Vase of Oysters au gratin.
and Truffles. Flowers.
and Truffles. Flowers.
Sweetbreads
and
Tomata Sauce.
Tomata Sauce.
Second Course.
Saddle of Mutton.
Veal-and-Ham Pie.
Chickens à la Vase of Braised Goose.
Béchamel. Flowers.
Béchamel. Flowers.
Broiled
Ham, garnished
with Cauliflowers.
with Cauliflowers.
Filet of Veal.
Third Course.
Custards. Partridges, Apple Tart. removed by Plum-pudding.
Compôte of Greengages.
Noyeau Jelly. Vase of Lemon Cream.
Flowers.
Flowers.
Pastry Sandwiches.
Grouse
& Bread Sauce,
removed by
Plum Tart. Nesselrode Pudding. Custards.
removed by
Plum Tart. Nesselrode Pudding. Custards.
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