■ ' »C» ■
TWENTY-FOUE DIFFEEENT DINNERS.
N.B, — No vegetables have been specified with the Eoasts. It is sup-
posed that vegetables “ in season ” will be provided.
Dinner 1.
Pot au feu (Recipe 1).
Fried Soles and Tomato Sauce (93).
Roast Partridges.
Galantine of Cold Beef (238). Vegetable Salad (209).
Set Cream (337)
Dinner 2.
Cond^ Soup (Recipe 22).
Cod and Bechamel Sauce (98).
Roast Beef.
Gratin of Jerusalem Artichokes (1G7).
Coffee Mousse (343).
B
WHOLESOME COOKERY.
Dinner 3.
Clear Soup (Recipe 2).
Skate " a I’ltalienne ” (66)
Beefsteak Pie.
Rice Pudding (359).
Toasted Cheese (405).
Dinner 4.
Lentil Soup (Recipe 23).
Mackerel “ au beurre noir ” (70).
Aiguebelle Fritters (210).
Roast Pheasant.
Sardine Salad (397),
Winter Pudding (310).
Dinner 5,
Tomato and Pumpkin Soup (Recipe 19).
Turbot and Walnut Sauce (89).
Cutlets and Tossed Cauliflowers (143).
Roast Turkey.
Potato Salad (134).
Marmalade Pudding (369).
TWE^'Tr~FOUR DIFFERENT DINNERS.
3
Dinner 6.
Soubise Soup (Recipe 17).
Fried Smelts (72).
Cauliflower Fritters (141).
Roast Ducks.
Risotto a la Milanaise (203).
Almond Puddings (367).
Dinner 7.
Turnip and Rice_ Soup (Recipe 32).
Broiled Whitings (58a).
Chicken “a la Vdrez” (271).
Roast Fillet of Beef (234a).
Beetroot “ a la Creme ” (182),
Tea Cream (333).
Dinner 8.
Chestnut Soup (Recipe 12).
Soles “a la Parisienne ” (50).
Broiled Fillets of Beef and Fried Potatoes (129).
Jambon au Vin de Madhre (296).
Genoa Cream (330).
Macaroni “ au gratin ” (398).
4
WHOLESOME COOKERY.
Dinner 9.
Solferino Soup (Recipe 8).
Fried Sole “a la maitre d’liofcel ” (124).
Wild Ducks. Potatoes Soufflees (135).
Purde of Lentils (195).
Orange Cream (331).
Dimier 10,
Julienne Soup (Recipe 26),
Herrings “ au beurre noir ” (70b).
Mutton Cutlets and Celery Sauce (113).
Dressed Brussels Sprouts (146b).
Buff Pudding.
Dinner 11.
Clear Soup (Recipe 2).
“ Suffren " Eel (80).
Fried Chicken (273).
“ Civet ” of Hare (292).
Broiled Cutlets. Purde of Chestnuts (191).
Eggs “ k la tripe ” (221).
Apple Charlotte (375).
Cheese Pudding (402).
TWENTY-FOUR DIFFERENT DINNERS.
6
Dinner 12.
Potato Soup (Recipe 40).
Baked Turbot (84).
Clnckens ‘'a la Champenoise ” (270).
FiUet of Beef (234).
Carrots “a la Poulette” (169).
Egg Curry (188).
Apple Tart (376).
Claret Jelly (378).
Dinner 13.
Mulligatawny Soup (Recipe 45).
Fried Soles. Horse-radish Butter (123).
Fricandeau of Veal (248).
Salsifis Fritters (161).
Partridges.
Savoury Oysters (408).
Fig Mould (318).
Parfait au Cafe (390).
Dinner 14.
Monaco Soup (Recipe 41).
Sole “ au gratin ” (53).
Cutlets “c\ la Soubise” (112).
Stewed Duck and Turnips (277).
Chartreuse de Legumes (208).
Sweet Omelet (352).
Orange Water Ice (385),
6
WHOLESOME COOKERY.
Dinner 15.
Crecy Soup (Recipe 24).
Turbot. Sauce “ Poivrade ” (100).
Fillets of Beef Sautds (232).
Timbale de Legumes (190).
Roast Turkey stuffed with Chestnuts (278).
Italian Eggs (cold) (211), and Gi’een Salad.
Plum-pudding (320).
Qiiufs aux pistaches (351).
Dinner 16.
Macedonian Soup (Recipe 4).
Cod and Oyster Sauce.
Langue de Boeuf Braisee (2G0).
Pastry Rissoles (300).
Roast Mutton.
Turnips “au gratin’’ (174).
Banana Fritters (312).
Almond Cream (3G7a).
Diimer 17.
Rice and Pumpkin Soup (Recipe 81).
Boiled Salmon. Gherkin Sauce (107)
Partridges “a la Parisienne ” (285.
Croustades (299).
TWENTY-FOUR DIFFERENT DINNERS.
7
Page 4
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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■ ' »C» ■
TWENTY-FOUE DIFFEEENT DINNERS.
N.B, — No vegetables have been specified with the Eoasts. It is sup-
posed that vegetables “ in season ” will be provided.
Dinner 1.
Pot au feu (Recipe 1).
Fried Soles and Tomato Sauce (93).
Roast Partridges.
Galantine of Cold Beef (238). Vegetable Salad (209).
Set Cream (337)
Dinner 2.
Cond^ Soup (Recipe 22).
Cod and Bechamel Sauce (98).
Roast Beef.
Gratin of Jerusalem Artichokes (1G7).
Coffee Mousse (343).
B
WHOLESOME COOKERY.
Dinner 3.
Clear Soup (Recipe 2).
Skate " a I’ltalienne ” (66)
Beefsteak Pie.
Rice Pudding (359).
Toasted Cheese (405).
Dinner 4.
Lentil Soup (Recipe 23).
Mackerel “ au beurre noir ” (70).
Aiguebelle Fritters (210).
Roast Pheasant.
Sardine Salad (397),
Winter Pudding (310).
Dinner 5,
Tomato and Pumpkin Soup (Recipe 19).
Turbot and Walnut Sauce (89).
Cutlets and Tossed Cauliflowers (143).
Roast Turkey.
Potato Salad (134).
Marmalade Pudding (369).
TWE^'Tr~FOUR DIFFERENT DINNERS.
3
Dinner 6.
Soubise Soup (Recipe 17).
Fried Smelts (72).
Cauliflower Fritters (141).
Roast Ducks.
Risotto a la Milanaise (203).
Almond Puddings (367).
Dinner 7.
Turnip and Rice_ Soup (Recipe 32).
Broiled Whitings (58a).
Chicken “a la Vdrez” (271).
Roast Fillet of Beef (234a).
Beetroot “ a la Creme ” (182),
Tea Cream (333).
Dinner 8.
Chestnut Soup (Recipe 12).
Soles “a la Parisienne ” (50).
Broiled Fillets of Beef and Fried Potatoes (129).
Jambon au Vin de Madhre (296).
Genoa Cream (330).
Macaroni “ au gratin ” (398).
4
WHOLESOME COOKERY.
Dinner 9.
Solferino Soup (Recipe 8).
Fried Sole “a la maitre d’liofcel ” (124).
Wild Ducks. Potatoes Soufflees (135).
Purde of Lentils (195).
Orange Cream (331).
Dimier 10,
Julienne Soup (Recipe 26),
Herrings “ au beurre noir ” (70b).
Mutton Cutlets and Celery Sauce (113).
Dressed Brussels Sprouts (146b).
Buff Pudding.
Dinner 11.
Clear Soup (Recipe 2).
“ Suffren " Eel (80).
Fried Chicken (273).
“ Civet ” of Hare (292).
Broiled Cutlets. Purde of Chestnuts (191).
Eggs “ k la tripe ” (221).
Apple Charlotte (375).
Cheese Pudding (402).
TWENTY-FOUR DIFFERENT DINNERS.
6
Dinner 12.
Potato Soup (Recipe 40).
Baked Turbot (84).
Clnckens ‘'a la Champenoise ” (270).
FiUet of Beef (234).
Carrots “a la Poulette” (169).
Egg Curry (188).
Apple Tart (376).
Claret Jelly (378).
Dinner 13.
Mulligatawny Soup (Recipe 45).
Fried Soles. Horse-radish Butter (123).
Fricandeau of Veal (248).
Salsifis Fritters (161).
Partridges.
Savoury Oysters (408).
Fig Mould (318).
Parfait au Cafe (390).
Dinner 14.
Monaco Soup (Recipe 41).
Sole “ au gratin ” (53).
Cutlets “c\ la Soubise” (112).
Stewed Duck and Turnips (277).
Chartreuse de Legumes (208).
Sweet Omelet (352).
Orange Water Ice (385),
6
WHOLESOME COOKERY.
Dinner 15.
Crecy Soup (Recipe 24).
Turbot. Sauce “ Poivrade ” (100).
Fillets of Beef Sautds (232).
Timbale de Legumes (190).
Roast Turkey stuffed with Chestnuts (278).
Italian Eggs (cold) (211), and Gi’een Salad.
Plum-pudding (320).
Qiiufs aux pistaches (351).
Dinner 16.
Macedonian Soup (Recipe 4).
Cod and Oyster Sauce.
Langue de Boeuf Braisee (2G0).
Pastry Rissoles (300).
Roast Mutton.
Turnips “au gratin’’ (174).
Banana Fritters (312).
Almond Cream (3G7a).
Diimer 17.
Rice and Pumpkin Soup (Recipe 81).
Boiled Salmon. Gherkin Sauce (107)
Partridges “a la Parisienne ” (285.
Croustades (299).
TWENTY-FOUR DIFFERENT DINNERS.
7