Fillets of Sole, Stamford Sauce (Brown).
Friantine of Turkey.
Braised Neck of Mutton.
Wild Duck.
Baba.
Croutes of Sheep’s Brains.
Cod’s Head Soup.
Sprats.
Fillets of Beef, Sauce Bearnaise.
Goose.
Ham and Salad a la Corballis.
Compote of French Plums a la Creme.
Souffles of Haddock.
Puree of Chestnut.
Cod, Oyster Sauce.
Capilotade of Goose.
Fillets of Beef a la Chateaubriand.
Pheasant.
Londonderry Pudding.
Sardines au Parmesan.
88
MENUS POUR NOVEMBRE.
FRENCH.
Consommd aux Petites Oies.
Filets de Sole a la Stamford (Blanche).
Timbale d’Epinard, Puree de Jambon.
Bouilli.
Becasses Roties.
Charlotte de Pommes.
t
Eclair a la Creme de Parmesan.
Consomme a la Fausse Tortue.
Sole au Gratin.
Karie de Volaille.
Bifteck a PAnglaise.
Perdrix Roties.
Compote de Peches a la Creme.
Beignets de Merluche Fume.
Puree d’Artichaut a la Creme.
Filets de Maquereaux a la Tartare.
Cotelettes de Mouton en Papillote.
Dinde Rotie aux Marrons.
Moelle aux Fines Herbes.
Cafe a. la Neige.
Croutes de Foie de Dinde au Diable.
BILLS OF FARE FOR NOVEMBER.
89
ENGLISH.
Giblet Soup.
Fillets of Sole, Stamford Sauce (White).
Timbale of Spinach, Puree of Ham.
Boiled Silver Side of Beef.
Woodcocks.
Apple Charlotte.
Eclair a la Creme de Parmesan.
Mock Turtle Soup.
Sole au Gratin.
Curry of Chicken.
Beefsteak.
I
Partridges.
Compote of Peach a la Creme.
Beignets of Haddock.
Puree of Artichokes a la Creme.
Fillets of Mackerel, Sauce Tartar.
Mutton Cutlets en Papillote.
Roast Turkey with Chestnuts.
Marrow aux Fine Herbs.
Cafe a la Neige.
Croutes of Turkey Liver Devilled.
90
MENUS POUR NOVEMBRE.
FRENCH.
Consomme a la Queue de Bceuf.
Filets de Sole a la Downton.
Filets de Tete de Veau a l’Estragon.
Selle de Mouton Rotie.
Coqs de Bruyere.
Creme de Chocolat Glacee.
Beignet Souffles au Parmesan.
Puree de Pois.
Filets de Turbot, Sauce Hollandaise.
Creme de Faisans aux Truffles.
Aloyau.
Becasses Roties.
Creme d’Abricot Glacee.
Moelle a la Madere.
Puree de Coqs de Bruyere.
Filets de Turbot au Parmesan.
Filets de Pigeon a la Francaise.
Carre de Venaison.
Mayonnaise d’Homard.
Pomona a la Creme Glacee.
Eclair d’Anchois.
BILLS OF FARE FOR NOVEMBER.
91
ENGLISH.
Ox-tail Soup.
Fillets of Sole, Downton Sauce.
Fillets of Calf ^s Head a l’Estragon.
Saddle of Mutton.
Grouse.
Chocolate Cream Ice.
Beignet Souffles au Parmesan.
Pea Soup.
Fillets of Turbot, Dutch Sauce.
Quenelles of Pheasant, Truffle Sauce.
Sirloin of Beef.
Woodcocks.
Apricot Cream Ice.
Marrow a la Madere.
Puree of Grouse.
Fillets of Turbot au Parmesan.
Fillets of Pigeon a la Frangaise.
Neck of Venison.
Mayonnaise of Lobster.
Apple Cream Ice.
Eclair of Anchovy.
92
MENUS POUR NOVEMBRE.
FRENCH.
Consomme a la Tortue.
Filets de Sole, Sauce d’Anchois.
Fricassee de Volaille.
Cotelettes de Mouton Grilles aux Fines Herbes.
Lievre Roti.
Bavarois de Riz a l’Abricot.
Huitres a la Tartare.
Puree d’Epinard.
Merluche, Sauce aux CEufs.
Civet de Lievre.
Pate de Bifteck.
Chaudfroid de Faisan en Aspic.
Souffle de Chocolat.
Riz a la Milanaise.
Consomme a la Joue de Boeuf.
Filets de Sole a la Normande.
Cotelettes de Mouton a la Reform.
Gigot de Pore, Pouding de Pois.
Pluviers Rotis.
Trifle.
Laitance d’Harengs aux Eluitres.
BILLS OF FARE FOR NOVEMBER.
93
ENGLISH.
Turtle Soup.
Fillets of Sole, Anchovy Sauce.
Fricassee of Chicken.
Mutton Cutlets aux Fine Herbs.
Roast Hare.
Bavarois of Rice with Apricot.
Oysters a la Tartar.
Page 17
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Fillets of Sole, Stamford Sauce (Brown).
Friantine of Turkey.
Braised Neck of Mutton.
Wild Duck.
Baba.
Croutes of Sheep’s Brains.
Cod’s Head Soup.
Sprats.
Fillets of Beef, Sauce Bearnaise.
Goose.
Ham and Salad a la Corballis.
Compote of French Plums a la Creme.
Souffles of Haddock.
Puree of Chestnut.
Cod, Oyster Sauce.
Capilotade of Goose.
Fillets of Beef a la Chateaubriand.
Pheasant.
Londonderry Pudding.
Sardines au Parmesan.
88
MENUS POUR NOVEMBRE.
FRENCH.
Consommd aux Petites Oies.
Filets de Sole a la Stamford (Blanche).
Timbale d’Epinard, Puree de Jambon.
Bouilli.
Becasses Roties.
Charlotte de Pommes.
t
Eclair a la Creme de Parmesan.
Consomme a la Fausse Tortue.
Sole au Gratin.
Karie de Volaille.
Bifteck a PAnglaise.
Perdrix Roties.
Compote de Peches a la Creme.
Beignets de Merluche Fume.
Puree d’Artichaut a la Creme.
Filets de Maquereaux a la Tartare.
Cotelettes de Mouton en Papillote.
Dinde Rotie aux Marrons.
Moelle aux Fines Herbes.
Cafe a. la Neige.
Croutes de Foie de Dinde au Diable.
BILLS OF FARE FOR NOVEMBER.
89
ENGLISH.
Giblet Soup.
Fillets of Sole, Stamford Sauce (White).
Timbale of Spinach, Puree of Ham.
Boiled Silver Side of Beef.
Woodcocks.
Apple Charlotte.
Eclair a la Creme de Parmesan.
Mock Turtle Soup.
Sole au Gratin.
Curry of Chicken.
Beefsteak.
I
Partridges.
Compote of Peach a la Creme.
Beignets of Haddock.
Puree of Artichokes a la Creme.
Fillets of Mackerel, Sauce Tartar.
Mutton Cutlets en Papillote.
Roast Turkey with Chestnuts.
Marrow aux Fine Herbs.
Cafe a la Neige.
Croutes of Turkey Liver Devilled.
90
MENUS POUR NOVEMBRE.
FRENCH.
Consomme a la Queue de Bceuf.
Filets de Sole a la Downton.
Filets de Tete de Veau a l’Estragon.
Selle de Mouton Rotie.
Coqs de Bruyere.
Creme de Chocolat Glacee.
Beignet Souffles au Parmesan.
Puree de Pois.
Filets de Turbot, Sauce Hollandaise.
Creme de Faisans aux Truffles.
Aloyau.
Becasses Roties.
Creme d’Abricot Glacee.
Moelle a la Madere.
Puree de Coqs de Bruyere.
Filets de Turbot au Parmesan.
Filets de Pigeon a la Francaise.
Carre de Venaison.
Mayonnaise d’Homard.
Pomona a la Creme Glacee.
Eclair d’Anchois.
BILLS OF FARE FOR NOVEMBER.
91
ENGLISH.
Ox-tail Soup.
Fillets of Sole, Downton Sauce.
Fillets of Calf ^s Head a l’Estragon.
Saddle of Mutton.
Grouse.
Chocolate Cream Ice.
Beignet Souffles au Parmesan.
Pea Soup.
Fillets of Turbot, Dutch Sauce.
Quenelles of Pheasant, Truffle Sauce.
Sirloin of Beef.
Woodcocks.
Apricot Cream Ice.
Marrow a la Madere.
Puree of Grouse.
Fillets of Turbot au Parmesan.
Fillets of Pigeon a la Frangaise.
Neck of Venison.
Mayonnaise of Lobster.
Apple Cream Ice.
Eclair of Anchovy.
92
MENUS POUR NOVEMBRE.
FRENCH.
Consomme a la Tortue.
Filets de Sole, Sauce d’Anchois.
Fricassee de Volaille.
Cotelettes de Mouton Grilles aux Fines Herbes.
Lievre Roti.
Bavarois de Riz a l’Abricot.
Huitres a la Tartare.
Puree d’Epinard.
Merluche, Sauce aux CEufs.
Civet de Lievre.
Pate de Bifteck.
Chaudfroid de Faisan en Aspic.
Souffle de Chocolat.
Riz a la Milanaise.
Consomme a la Joue de Boeuf.
Filets de Sole a la Normande.
Cotelettes de Mouton a la Reform.
Gigot de Pore, Pouding de Pois.
Pluviers Rotis.
Trifle.
Laitance d’Harengs aux Eluitres.
BILLS OF FARE FOR NOVEMBER.
93
ENGLISH.
Turtle Soup.
Fillets of Sole, Anchovy Sauce.
Fricassee of Chicken.
Mutton Cutlets aux Fine Herbs.
Roast Hare.
Bavarois of Rice with Apricot.
Oysters a la Tartar.