N.B. — The Menus herein quoted at fixed prices are mostly specimens as served in London Clubs, Hotels,, and Restaurants. They can be taken as an average criterion of the ordinary business, but the number of guests, the season as well as the places where dinners are to be served, should always be taken into con- sideration when quoting prices, as such may entail some alteration in the price and the style of Menus. FRENCH MENUS at 2s. 6d. per Head. Hors-d’oeuvre. Consomme Solferino. Paupiettes a la Valois. Rognons sautes au Madere. Choux de Bruxelles au beurre. Dindon a la broche. Salade de saison. Glace. Fromage. Dessert. Hors-d’oeuvre. Consomme vermicelli. Barbue Capri. Perdreau aux choux. Cotelette de mouton Bouchere. Salade de saison. Tarte au fruit. Fromage. Dessert. FRENCH DEJEUNER OR LUNCHEON MENUS. CEufs poches a la creme. Cotelette d’agneau Soubise. Pintade aux choux. Epinards au beurre. Eclairs au chocolat. Truite de riviere Meuniere. Grillade de jambon aux epinards. Entrecote a la moelle. Pommes Savoisiennes. Savarin au kirsch. Sardines farcies au maigre. Veau saute fines herbes. Mutton-chop Vert-pre. Nouilles fraiches a l’ltalienne. Feuillette aux abricots. Homard a la Parisienne. Poulet saute a la Hongroise. Timbale a la Milanaise. Tournedos a la Marion-Delorme. Asperges sauce mousseline. Souffle aux Avelines. SPECIMEN MENUS OF TABLE D’HOTE MEALS 64 Hors-d’oeuvre varies. Chateaubriand grille. Tartelettes de pommes de terre, Sauce Bordelaise. Pintade rotie. Salade. Arlichauts a la vinaigrette. Beignets Tyroliens, sauce vanille. Omelette a la Nantaise. Darne de saumon. Beurre Montpellier. Poulet saute a la Marengo. Pommes de terre Anna. Rissoles de cerises. CEufs a la Chartres. Souffle de Langouste. Chateaubriand a la Mirabeau. Pommes soufflees. Profiteroles au chocolat. Boudins grilles, sauce raifort. Biftecks a la maitre d’hotel. Pommes au lard. Agneau froid a la gelee. Pannequets a la creme. Dinner at 3s. 6d. Potage a la Windsor. Surmulet grille, sauce matelote. 'Escalopes de lapereaux aux pointes d’asperges. Pintade rotie. Navets au jus. Beignets de fraises. Dinner at 4s. Consomme a la Julienne. Turbot bouilli, sauce Hollandaise. Croquettes de volaille, sauce tomate. Gigot de mouton roti.. Haricots verts sautes. Paisan roti. Pommes frites. Salade. ' Gateau d’amandes. Dessert. Fromage. Cable (Tfiote Dinner at 3s. 6 d. per head. Hors-d’oeuvre varies. Consomme Chasseur, Gravy soup. Creme St- Germain, Thick vegetable soup. Mulet grilld, sauce Souchet, Grilled Grey Mullet. Pommes nouvelles, New potatoes. Caneiloni a la Mentasti, Stuffed macaroni. * Noix de veau pique a la Donasole, Larded loin of veal. Poulet roti au cresson, Boast chicken with cress. • Salade de saison, Green salad. Glace a la Trianon, Ices. Fromage er fruit, Cheese and fruit. (Translation.) Windsor soup. Red mullets, matelote sauce. Scallops of young rabbits with asparagus points. Roast guinea-fowl. Braised turnips. Strawberry fritters. (Translation.) Julienne clear soup. Boiled turbot. Dutch sauce. Chicken croquets, tomato sauce. Roast leg of mutton. French beans tossed in butter. Roast pheasant. Fried potatoes. Salad. Almond cake. Dessert. Cheese. 648 THE NEW CENTURY COOKERY BOOK DEJEUNER at 4s. per Head. Hors-d’oeuvre varies. Petites soles pocliees ii la Mariniere. Chateaubriand saute au Madere Pommes nouvelles rissolees. Yiande froide assortie. Salade.

AI-modernized reading of the original text

N.B. — The Menus herein quoted at fixed prices are mostly specimens as served in London Clubs, Hotels, and Restaurants. They can be taken as an average criterion of the ordinary business, but the number of guests, the season as well as the places where dinners are to be served, should always be taken into consideration when quoting prices, as such may entail some alteration in the price and the style of Menus. FRENCH MENUS at 2s. 6d. per Head. Hors-d’oeuvre. Consomme Solferino. Paupiettes a la Valois. Rognons sautes au Madere. Choux de Bruxelles au beurre. Dindon a la broche. Salade de saison. Glace. Fromage. Dessert. Hors-d’oeuvre. Consomme vermicelli. Barbue Capri. Perdreau aux choux. Cotelette de mouton Bouchere. Salade de saison. Tarte au fruit. Fromage. Dessert. FRENCH DEJEUNER OR LUNCHEON MENUS. CEufs poches a la creme. Cotelette d’agneau Soubise. Pintade aux choux. Epinards au beurre. Eclairs au chocolat. Truite de riviere Meuniere. Grillade de jambon aux epinards. Entrecote a la moelle. Pommes Savoisiennes. Savarin au kirsch. Sardines farcies au maigre. Veau saute fines herbes. Mutton-chop Vert-pre. Nouilles fraiches a l’ltalienne. Feuillette aux abricots. Homard a la Parisienne. Poulet saute a la Hongroise. Timbale a la Milanaise. Tournedos a la Marion-Delorme. Asperges sauce mousseline. Souffle aux Avelines. SPECIMEN MENUS OF TABLE D’HOTE MEALS Hors-d’oeuvre varies. Chateaubriand grille. Tartelettes de pommes de terre, Sauce Bordelaise. Pintade rotie. Salade. Arlichauts a la vinaigrette. Beignets Tyroliens, sauce vanille. Omelette a la Nantaise. Darne de saumon. Beurre Montpellier. Poulet saute a la Marengo. Pommes de terre Anna. Rissoles de cerises. CEufs a la Chartres. Souffle de Langouste. Chateaubriand a la Mirabeau. Pommes soufflees. Profiteroles au chocolat. Boudins grilles, sauce raifort. Biftecks a la maitre d’hotel. Pommes au lard. Agneau froid a la gelee. Pannequets a la creme. Dinner at 3s. 6d. Potage a la Windsor. Surmulet grille, sauce matelote. 'Escalopes de lapereaux aux pointes d’asperges. Pintade rotie. Navets au jus. Beignets de fraises. Dinner at 4s. Consomme a la Julienne. Turbot bouilli, sauce Hollandaise. Croquettes de volaille, sauce tomate. Gigot de mouton roti.. Haricots verts sautes. Paisan roti. Pommes frites. Salade. ' Gateau d’amandes. Dessert. Fromage. Cable (Tfiote Dinner at 3s. 6 d. per head. Hors-d’oeuvre varies. Consomme Chasseur, Gravy soup. Creme St- Germain, Thick vegetable soup. Mulet grilld, sauce Souchet, Grilled Grey Mullet. Pommes nouvelles, New potatoes. Caneiloni a la Mentasti, Stuffed macaroni. * Noix de veau pique a la Donasole, Larded loin of veal. Poulet roti au cresson, Boast chicken with cress. • Salade de saison, Green salad. Glace a la Trianon, Ices. Fromage er fruit, Cheese and fruit. (Translation.) Windsor soup. Red mullets, matelote sauce. Scallops of young rabbits with asparagus points. Roast guinea-fowl. Braised turnips. Strawberry fritters. (Translation.) Julienne clear soup. Boiled turbot. Dutch sauce. Chicken croquets, tomato sauce. Roast leg of mutton. French beans tossed in butter. Roast pheasant. Fried potatoes. Salad. Almond cake. Dessert. Cheese. DEJEUNER at 4s. per Head. Hors-d’oeuvre varies. Petites soles pocliees ii la Mariniere. Chateaubriand saute au Madere Pommes nouvelles rissolees. Yiande froide assortie. Salade.

The new century cookery book