Poulets printaniere. Jambon d’York.
Pommes nouvelles.
Petits pois. Haricots verts.
Sorbets a l’ananas.
ROTIS.
Cailles et Canetons d’ Aylesbury.
Salades, a la Grimod et a la Fran^aise.
LEGUMES.
Asperges en branches.
Kari it l’orientale.
ENTREMETS.
Charlotte a la Polonaise.
Glace mousseuse.
Pailles au Parmesan.
Caviar a la Diable.
DESSERT.
CARTE DE VINS.
Punch.
Amontillado.
Marcobrunner.
Hoehheimer.
Pommery et Greno.
G. H. Mumm.
Chateau Margaux.
Oporto.
BANQUET MENUS.
657
am enoLiSH dimmcr
At 30s. per head, inclusive of Wines.
BILL OF FARE.
HORS-D’OEUVRE.
Pickled tunny fish. Sardines.
Canapes of caviar, Remoulade style
Sauterne.
SOUPS.
Clear turtle. Bisque d’ecrevisses.
Madeira.
Lyons sausage.
• /
FISH.
Salmon, Genoese sauce and cucumber
Whitebait, plain and devilled.
Fillets of soles and Hollandaise sauce.
1 lode : Laubenheimer.
ENTREES.
Bouehees ii la Princesse. Sweetbreads a la Portugaise.
Champagnes : Heidsiech et Cie. ; Mumm et Cie.
Punch a la Bomaine.
REMOVES.
Lamb and mint sauce. Salade Romaine.
Spring chicken and parsley sauce.
Braised ham and Madeira sauce.
Haunch of venison and red currant jelly.
French beans.
Crayfish and asparagus point salad.
ROAST.
Duckling and watercress. Chipped potatoes.
Giant asparagus. Green peas, French style.
SWEETS.
Mocha cake. Charlotte, Neapolitan style.
Chartreuse of pineapple. Ice pudding.
Small ice biscuits.
Liqueurs.
Cheese. Salad.
DESSERT.
Peaches. Hot-house grapes. Strawberries. Melon.
Chateau Montrose. Malmsey.
Cafe noir et Cognac.
TJ U
658
THE NEW CENTURY COOKERY BOOK.
BANQUET MENUS- — continued.
<£e Cordon T^ouge.
DINER DU 27 JANVIER 1899.
Prepared by Maitre Chef L. Cossart, M.C.A.
TYPICAL AMERICAN MENUS
Cypical A/neRiCAM r\erius.
QSreagfasf*
Sliced oranges.
Oatmeal. Sugar and cream.
Smothered beef. Saratoga chips.
Cerealine griddle cakes. Coffee.
fnmc0+
Broiled lobster. Parker House rolls.
Watercress. Radishes.
Cheese ramakins.
Tea.
©tnner*
Puree of vegetabl.es without meat.
Stuffed breast of veal.
Brown sauce.
Plain boiled potatoes.
Stewed tomatoes.
Browned sweet potatoes.
Lettuce salad. French dressing.
, Cheese straws.
Apple snow.
Coffee.
fin €aster-Day jta.
SERVED AT THE ISLE WORTH HOTEL , ATLANTIC CITY.
Little neck clams on shell. Blue Point oysters on shell.
Fresh horse radish.
Green fruit la Montebello.
Essence of chicken en tasse.
Celery. Radishes. Salted almonds. Olives.
Bouchees it l’Eugenie.
Potomac shad with roe ii la Point Shirley.
Sliced cucumbers. Julienne potatoes.
Boiled leg of lamb it l’Ecossaise.
Diamond back terrapin en caisse a la Newburg.
Sweetbreads glace aux champignons frais.
(Eufs farcis £i la Maximilian.
Punch Imperial.
Prime ribs of beef. Mignon venaison au Bar-le-Duc. Roast Boston duckling, apple sauce.
Sliced tomatoes. Chow-chow.
Dill pickles. India relish. Sweet pickles.
New steamed potatoes. Mashed potatoes.
New asparagus au beurre. Haricots verts panaches.
Petits pois. Stewed tomatoes.
Mountain quail sur canape. English bread sauce. Romaine salad.
Isleworth pudding. Transparent sauce.
Easter nest ice cream. Club meringue pie.
Timbale de fraise a la Parisienne. Gateau praline glace. Bon-bons.
Petits fruits. Gateaux Frantanchines.
Strawberries and cream. Grapes. Oranges. Bananas. Apples.
Cheese. Nuts and raisins.
Cafe noir.
u u 2
660
THE NEW CENTURY COOKERY BOOK
v^rneri can jyCenus.
Menu of a banquet given at a San Francisco Hotel : —
Page 557
Presented as published in 1901. 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
Poulets printaniere. Jambon d’York. Pommes nouvelles.
Petits pois. Haricots verts.
Sorbets a l’ananas.
Cailles et Canetons d’ Aylesbury. Salades, a la Grimod et a la Fran^aise.
LEGUMES.
Asperges en branches.
Kari it l’orientale.
Charlotte a la Polonaise. Glace mousseuse. Pailles au Parmesan. Caviar a la Diable.
CARTE DES VINS.
Punch. Amontillado. Marcobrunner. Hoehheimer. Pommery et Greno.
G. H. Mumm. Chateau Margaux. Oporto.
BANQUET MENUS.
am enoLiSH dimmcr
At 30s. per head, inclusive of Wines.
Pickled tunny fish. Sardines.
Canapes of caviar, Remoulade style Sauterne.
SOUPS.
Clear turtle. Bisque d’ecrevisses.
Madeira.
Lyons sausage. • /
Salmon, Genoese sauce and cucumber Whitebait, plain and devilled.
Fillets of soles and Hollandaise sauce.
1 lode : Laubenheimer.
Bouehees ii la Princesse. Sweetbreads a la Portugaise.
Champagnes : Heidsiech et Cie. ; Mumm et Cie. Punch a la Bomaine.
Lamb and mint sauce. Salade Romaine.
Spring chicken and parsley sauce.
Braised ham and Madeira sauce.
Haunch of venison and red currant jelly.
French beans.
Crayfish and asparagus point salad.
Duckling and watercress. Chipped potatoes.
Giant asparagus. Green peas, French style.
SWEETS.
Mocha cake. Charlotte, Neapolitan style. Chartreuse of pineapple. Ice pudding.
Small ice biscuits.
Liqueurs.
Cheese. Salad.
Peaches. Hot-house grapes. Strawberries. Melon. Chateau Montrose. Malmsey.
Cafe noir et Cognac.
TJ U
BANQUET MENUS- — continued.
<£e Cordon T^ouge.
DINER DU 27 JANVIER 1899.
Prepared by Maitre Chef L. Cossart, M.C.A.
TYPICAL AMERICAN MENUS
Cypical A/neRiCAM r\erius.
QSreagfasf*
Sliced oranges.
Oatmeal. Sugar and cream. Smothered beef. Saratoga chips. Cerealine griddle cakes. Coffee.
fnmc0+
Broiled lobster. Parker House rolls. Watercress. Radishes.
Cheese ramakins.
Tea.
©tnner*
Puree of vegetabl.es without meat. Stuffed breast of veal.
Brown sauce.
Plain boiled potatoes. Stewed tomatoes. Browned sweet potatoes. Lettuce salad. French dressing. , Cheese straws.
Apple snow.
Coffee.
fin €aster-Day jta.
SERVED AT THE ISLE WORTH HOTEL , ATLANTIC CITY.
Little neck clams on shell. Blue Point oysters on shell.
Fresh horse radish.
Green fruit la Montebello.
Essence of chicken en tasse.
Celery. Radishes. Salted almonds. Olives.
Bouchees it l’Eugenie.
Potomac shad with roe ii la Point Shirley.
Sliced cucumbers. Julienne potatoes.
Boiled leg of lamb it l’Ecossaise.
Diamond back terrapin en caisse a la Newburg.
Sweetbreads glace aux champignons frais.
(Eufs farcis £i la Maximilian.
Punch Imperial.
Prime ribs of beef. Mignon venaison au Bar-le-Duc. Roast Boston duckling, apple sauce. Sliced tomatoes. Chow-chow.
Dill pickles. India relish. Sweet pickles.
New steamed potatoes. Mashed potatoes.
New asparagus au beurre. Haricots verts panaches.
Petits pois. Stewed tomatoes.
Mountain quail sur canape. English bread sauce. Romaine salad.
Isleworth pudding. Transparent sauce.
Easter nest ice cream. Club meringue pie.
Timbale de fraise a la Parisienne. Gateau praline glace. Bon-bons.
Petits fruits. Gateaux Frantanchines.
Strawberries and cream. Grapes. Oranges. Bananas. Apples. Cheese. Nuts and raisins.
Cafe noir.
u u 2
v^rneri can jyCenus.
Menu of a banquet given at a San Francisco Hotel : —