Sunday Supper ~ Dinner for Twelve Persons - October.

From Mrs. Beeton’s Household Management

FIRST COURSE.

  Carrot Soup à la Créci.
  Soup à la Reine.
  Baked Cod.
  Stewed Eels.

ENTREES.

  Riz de Veau and Tomata Sauce.
  Vol-au-Vent of Chicken.
  Pork Cutlets and Sauce Robert.
  Grilled Mushrooms.

SECOND COURSE.

  Rump of Beef à la Jardinière.
  Roast Goose.
  Boiled Fowls and Celery Sauce.
  Tongue, garnished.
  Vegetables.

THIRD COURSE.

  Grouse.
  Pheasants.
  Quince Jelly.
  Lemon Cream.
  Apple Tart.
  Compote of Peaches.
  Nesselrode Pudding.
  Cabinet Pudding.
  Scalloped Oysters.

DESSERT AND ICES.

Sunday Supper ~ Dinner for Eight Persons - October

From Mrs Betton’s Household Management

FIRST COURSE.

Calf's-Head Soup.

Crimped Cod and Oyster Sauce.

Stewed Eels.

ENTREES.

Stewed Mutton Kidneys.

Curried Sweetbreads.

SECOND COURSE.

Boiled Leg of Mutton, garnished with Carrots and Turnips. Roast Goose.

THIRD COURSE.

Partridges.

Fruit Jelly. Italian Cream.

Vol-au-Vent of Pears.

Apple Tart.

Cabinet Pudding.

DESSERT AND ICES.

Sunday Supper ~ DINNER FOR 18 PERSONS ~ October

First Course

Mock-Turtle Soup,

removed by

Crimped Cod and Oyster Sauce.

Soles à la Vase of Red Mullet.

Normandie. Flowers.

Julienne Soup,

removed by

John Dory and Dutch Sauce.

Entrées

Sweetbreads and Tomata

Sauce.

Oyster Patties. Vase of Stewed Mushrooms.

Flowers.

Fricandeau de Veau and

Celery Sauce.

Second Course.

Roast Saddle of

Mutton.

Grouse Pie.

Roast Goose. Vase of Boiled Fowls and

Flowers. Oyster Sauce.

Ham.

Larded Turkey.

Third Course.

Custards. Pheasants, Prawns.

removed by

Cabinet Pudding.

Italian Cream.

Gâteau de Vase of Compôte of

Pommes. Flowers. Plums.

Peach Jelly.

Roast Hare,

removed by

Lobster Salad. Iced Pudding. Apple Tart.

DESSERT AND ICES.

Sunday Supper ~ Dinner for 18 Persons – September

From Mrs Beeton's Household Management

First Course.

                      Julienne Soup,
                       removed by
                  Brill and Shrimp Sauce.

  Red Mullet & Vase of Fried Eels.
  Italian Sauce. Flowers.

                       Giblet Soup,
                        removed by
                 Salmon and Lobster Sauce.

Entrées.

                    Lamb Cutlets and
                      French Beans.

  Fillets of Chicken Vase of Oysters au gratin.
    and Truffles. Flowers.

                    Sweetbreads and
                     Tomata Sauce.

Second Course.

Saddle of Mutton.

Veal-and-Ham Pie.

  Chickens à la Vase of Braised Goose.
   Béchamel. Flowers.

                Broiled Ham, garnished
                  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.

Pastry Sandwiches.

                  Grouse & Bread Sauce,
                       removed by
  Plum Tart. Nesselrode Pudding. Custards.

DESSERTS AND ICES.

BILL OF FARE FOR A BALL SUPPER FOR 60 PERSONS (For Winter)

From Mrs Beeton's Household Management

Boar's Head,
                          garnished with Aspic Jelly.
  Lobster Salad Lobster Salad.
  Fruited Jelly. Mayonnaise of Fowl. Charlotte Russe.

Small Ham, garnished.

Small Pastry. Iced Savoy Cake. Biscuits.

Vanilla Cream EPERGNE, WITH FRUIT. Fruited Jelly.

Two Roast Fowls, cut up. Two Roast Fowls, cut up.

Prawns Two Boiled Fowls, with Béchamel Prawns
                                 Sauce.
           Biscuits Small Pastry
                             Tongue, ornamented.

Custards, TRIFLE, ORNAMENTED. Custards,
          in glasses. in glasses.
                            Raised Chicken Pie.

Tipsy Cake
  Lobster Salad. Lobster Salad.
  Fruited Jelly. Swiss Cream.
                              Roast Pheasant.

Meringues. EPERGNE, WITH FRUIT. Meringues.

Raspberry Cream. Galantine of Veal. Fruited Jelly.

Tipsy Cake.
          Small Pastry. Biscuits.
                               Raised Game Pie.

Custards, TRIFLE, ORNAMENTED Custards,
          in glasses. in glasses.

Two Roast Fowls, cut up. Two Roast Fowls, cut up.
                             Tongue, ornamented.
          Prawns. Prawns.
                     Two Boiled Fowls, with Béchamel
                                 Sauce.
         Biscuits. Small Pastry.
                              EPERGNE, WITH FRUIT.
  Lobster Salad. Lobster Salad.
        Fruited Jelly. Iced Savoy Cake. Blancmange.

Small Ham, garnished.

Mayonnaise of Fowl.
        Charlotte Russe. Fruited Jelly.
                                Larded Capon.

Note: When soup is served from the buffet, Mock Turtle and Julienne may be selected. Besides the articles enumerated above, Ices, Wafers, Biscuits, Tea, Coffee, Wines and Liqueurs will be required. Punch a la Romaine may also be added to the list of beverages.

Sunday Supper ~ August Dinner for Eight Persons

From Mrs. Beeton's Household Management

  FIRST COURSE.

  Julienne Soup.

  Fillets of Turbot and Dutch Sauce.

  Red Mullet.

  ENTREES.

  Riz de Veau aux Tomates.

  Fillets of Ducks and Peas.

  SECOND COURSE.

  Haunch of Venison.

  Boiled Capon and Oysters.

  Ham, garnished.

  Vegetables.

  THIRD COURSE.

  Leveret.

  Fruit Jelly.

  Compote of Greengages.

  Plum Tart. Custards, in glasses.

  Omelette soufflé.

DESSERT AND ICES.

Sunday Supper ~ August Dinner for Twelve Persons

From Mrs. Beeton's Household Management

  FIRST COURSE.

  Vermicelli Soup.

  Soup à la Reine.

  Boiled Salmon.

  Fried Flounders.

  Trout en Matelot.

  ENTREES.

  Stewed Pigeons.

  Sweetbreads.

  Ragoût of Ducks.

  Fillets of Chickens and Mushrooms.

  SECOND COURSE.

  Quarter of Lamb.

  Cotelette de Boeuf à la Jardinière.

  Roast Fowls and Boiled Tongue.

  Bacon and Beans.

  THIRD COURSE.

  Grouse.

  Wheatears.

  Greengage Tart.

  Whipped Cream.

  Vol-au-Vent of Plums.

  Fruit Jelly.

  Iced Pudding.

  Cabinet Pudding.

DESSERTS AND ICES.

SUNDAY SUPPER - JUNE DINNER FOR 6 PERSONS

 From Mrs. Beetons Household Management

FIRST COURSE.

   Spring Soup.

   Boiled Salmon and Lobster Sauce.

  ENTREES.

   Veal Cutlets and Endive.

   Ragoût of Duck and Green Peas.

  SECOND COURSE.

   Roast Loin of Veal.

   Boiled Leg of Lamb and White Sauce.

   Tongue, garnished.

   Vegetables.

  THIRD COURSE.

   Strawberry Cream.

   Gooseberry Tartlets.

   Almond Pudding.

   Lobster Salad.

DESSERT.

SUNDAY SUPPER - JUNE DINNER FOR 8 PERSONS

From Mrs. Beetons Household Management

FIRST COURSE.

   Vermicelli Soup.

   Trout à la Genévése

   Salmon Cutlets.

  ENTREES.

   Lamb Cutlets and Peas.

   Fricasseed Chicken.

  SECOND COURSE.

   Roast Ribs of Beef.

   Half Calf's Head, Tongue, and Brains.

   Boiled Ham.

   Vegetables.

  THIRD COURSE.

   Roast Ducks.

   Compôte of Gooseberries.

  

Strawberry Jelly.

   Pastry.

   Iced Pudding.

   Cauliflower with Cream Sauce.

DESSERT AND ICES.

SUNDAY SUPPER - JUNE DINNER FOR 10 PERSONS

From Mrs. Beetons Household Management

 

FIRST COURSE.

   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.

 

THIRD COURSE.

   Roast Ducks.

   Leveret.

   Gooseberry Tart.

   Strawberry Cream.

   Strawberry Tartlets,

   Meringues.

   Cabinet Pudding.

   Iced Pudding.

DESSERT AND ICES.

SUNDAY SUPPER - JUNE DINNER FOR 12 PERSONS

From Mrs. Beetons Household Management

FIRST COURSE.

   Green-Pea Soup.

   Rice Soup.

   Salmon and Lobster Sauce.

   Trout à la Genévése.

   Whitebait.

  ENTREES.

   Lamb Cutlets and Cucumbers.

   Fricasseed Chicken.

   Lobster Rissoles.

   Stewed Veal and Peas.

  SECOND COURSE.

   Roast Quarter of Lamb and Spinach.

   Filet de Boeuf à la Jardinière.

   Boiled Fowls.

   Braised Shoulder of Lamb.

   Tongue.

   Vegetables.

  THIRD COURSE.

   Goslings.

   Ducklings.

   Nesselrode Pudding.

   Charlotte à la Parisienne.

   Gooseberry Tartlets.

   Strawberry Cream.

   Raspberry-and-Currant Tart.

   Custards.

DESSERT AND ICES.

Sunday Supper ~ May Dinner For Twelve Persons

From Mrs Beeton’s Household Management

FIRST COURSE.

   White Soup.

   Asparagus Soup.

   Salmon Cutlets. 

   Boiled Turbot and Lobster Sauce.

  ENTREES.

   Chicken Vol-au-Vent.

   Lamb Cutlets and Cucumbers.

   Fricandeau of Veal.

   Stewed Mushrooms.

  SECOND COURSE.

   Roast Lamb. Haunch of Mutton.

   Boiled and Roast Fowls.

   Vegetables.

  THIRD COURSE.

   Ducklings.

   Goslings.

   Charlotte Russe.

   Vanilla Cream.

   Gooseberry Tart. Custards.

   Cheesecakes.

   Cabinet Pudding and Iced Pudding.

DESSERT AND ICES.

Sunday Supper ~ May Dinner For Eighteen Persons

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.