Puree of Spinach.
Haddock, Egg Sauce.
Hashed Hare.
Beefsteak Pie.
Chaudfroid of Pheasant in Aspic.
Chocolate Souffle.
Rice a la Milanaise.
Ox-cheek Soup.
Fillets of Sole a la Normande.
Mutton Cutlets a la Reform.
Boiled Leg of Pork and Peas Pudding.
Plovers.
Trifle.
Herring’s Roe aux Huitres.
94
MENUS POUR DECEMBRE.
FRENCH.
DECEMBRE.
Consomme au Macaroni.
Sprats.
Fricassee de Faisan.
Gigot de Mouton Gallois.
Mayonnaise d’Homard.
Compote de Noix.
Croustade au Parmesan.
Puree de Faisan a la Creme.
Filets de Sole a la Cardinal.
Cotelettes de Levraut, Sauce Lievre.
Rond de Bceuf, Salade de Legumes.
Sarcelles.
Creme de Prune de Damas Glacee.
Huitres a la Tartare.
Consomme a la Queue de Bceuf.
Eperlans, Sauce d’Anchois.
Cotelettes de Mouton a la Soubise.
Pate de Perdrix.
Huitres en Aspic a la Tartare.
Souffle dAbricot.
Foies de Gibier Sautd.
BILLS OF FARE FOR DECEMBER.
95
ENGLISH.
DECEMBER.
Consomme au Macaroni.
Sprats.
Fricassee of Pheasant.
Leg of Welsh Mutton.
Mayonnaise of Lobster.
Compote of Walnuts.
Croustade au Parmesan.
Puree of Pheasant.
Fillets of Sole, Cardinal Sauce.
Hare Cutlets, Hare Sauce.
Round of Beef, Salad of Vegetables.
Teal.
Damson Cream Ice.
Oysters a la Tartar.
Ox-tail Soup.
Smelt, Anchovy Sauce.
Mutton Cutlets a la Soubise.
Partridge Pie.
Oysters in Aspic a la Tartar.
Souffle of Apricot.
Livers of Game Sautd.
96
MENUS POUR DECEMBRE.
FRENCH.
Bouillon.
Cabillaud, Sauce aux Huitres.
Karie de Volaille.
Aloyau.
Becasses.
Eclair de Chocolat.
Sardines au Parmesan.
Consomme au Riz.
Harengs Grilles.
Ris de Veau Saute.
Carre de Mouton Braise.
Canard Sauvage.
Cafe a la Neige.
Moelle aux Fines Herbes.
Potage a la Mulligatawny.
Merluche, Sauce aux CEufs.
Capilotade de Tete de Veau.
Filets de Boeuf a la Frangaise.
Coqs de Bruyere.
Pouding de Cabinet Glace.
Choux a la Creme de Parmesan.
BILLS OF FARE FOR DECEMBER.
97
ENGLISH.
Mutton Broth.
Cod, Oyster Sauce.
Curry of Chicken.
Sirloin of Beef.
Woodcocks.
Eclair of Chocolate.
Sardines au Parmesan.
Consomme au Riz.
Herrings Broiled.
Stewed Sweetbreads.
Braised Neck of Mutton.
Wild Duck.
Cafe a la Neige.
Marrow aux Fine Herbs.
Mulligatawny.
Haddock, Egg Sauce.
Capilotade of CalPs Head.
Fillets of Beef a la Francaise.
a
Grouse.
Cabinet Pudding, Iced.
Choux a la Creme de Parmesan.
n
98
MENUS POUR DECEMBRE.
FRENCH.
Consomme a la Tortue.
Cabillaud Recrepi, Sauce Norvegienne.
Poulet Saute aux Truffes.
Filets de Roeuf a la Bearnaise.
Mauviettes.
Creme de Noix Glacee.
Croutes de Foie de Volaille.
Puree de Celeri a la Creme.
Merlan Frit a la Stamford.
Filets de Pigeon aux Fines Herbes.
Pate de Veau et Jambon.
Perdrix Roties.
Gelee d’Orange.
Laitance d’Hareng aux Huitres aux Crouton
Consomme a la Julienne.
Raie Recrepi a la Hollandaise.
Rissolettes de Lievre.
Bifteck a la Chateaubriand.
Pluviers Rotis.
Gelee a la Madere.
Croutes de Crevettes.
BILLS OF FARE FOR DECEMBER.
99
ENGLISH.
Turtle.
Crimped Cod Broiled, Norvegienne Sauce.
Chicken Saute aux Truffes.
Fillets of Beef, Sauce Bearnaise.
Larks.
Walnut Cream Ice.
Croutes of Chickens’ Livers.
Puree of Celery.
Fried Whiting, Stamford Sauce (Brown).
Fillets of Pigeon aux Fine Herbs.
Ham and Veal Pie.
Partridges.
Orange Jelly.
Herring’s Roe aux Huitres aux Croutons.
Consomme a la Julienne.
Crimped Skate, Dutch Sauce.
Rissolettes of Hare.
Beefsteak a la Chateaubriand.
Plovers.
Jelly a. la Madere.
Croutes of Shrimps.
H 2
Page 18
Presented as published in 1885. 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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Puree of Spinach.
Haddock, Egg Sauce.
Hashed Hare.
Beefsteak Pie.
Chaudfroid of Pheasant in Aspic.
Chocolate Souffle.
Rice a la Milanaise.
Ox-cheek Soup.
Fillets of Sole a la Normande.
Mutton Cutlets a la Reform.
Boiled Leg of Pork and Peas Pudding.
Plovers.
Trifle.
Herring’s Roe aux Huitres.
94
MENUS POUR DECEMBRE.
FRENCH.
DECEMBRE.
Consomme au Macaroni.
Sprats.
Fricassee de Faisan.
Gigot de Mouton Gallois.
Mayonnaise d’Homard.
Compote de Noix.
Croustade au Parmesan.
Puree de Faisan a la Creme.
Filets de Sole a la Cardinal.
Cotelettes de Levraut, Sauce Lievre.
Rond de Bceuf, Salade de Legumes.
Sarcelles.
Creme de Prune de Damas Glacee.
Huitres a la Tartare.
Consomme a la Queue de Bceuf.
Eperlans, Sauce d’Anchois.
Cotelettes de Mouton a la Soubise.
Pate de Perdrix.
Huitres en Aspic a la Tartare.
Souffle dAbricot.
Foies de Gibier Sautd.
BILLS OF FARE FOR DECEMBER.
95
ENGLISH.
DECEMBER.
Consomme au Macaroni.
Sprats.
Fricassee of Pheasant.
Leg of Welsh Mutton.
Mayonnaise of Lobster.
Compote of Walnuts.
Croustade au Parmesan.
Puree of Pheasant.
Fillets of Sole, Cardinal Sauce.
Hare Cutlets, Hare Sauce.
Round of Beef, Salad of Vegetables.
Teal.
Damson Cream Ice.
Oysters a la Tartar.
Ox-tail Soup.
Smelt, Anchovy Sauce.
Mutton Cutlets a la Soubise.
Partridge Pie.
Oysters in Aspic a la Tartar.
Souffle of Apricot.
Livers of Game Sautd.
96
MENUS POUR DECEMBRE.
FRENCH.
Bouillon.
Cabillaud, Sauce aux Huitres.
Karie de Volaille.
Aloyau.
Becasses.
Eclair de Chocolat.
Sardines au Parmesan.
Consomme au Riz.
Harengs Grilles.
Ris de Veau Saute.
Carre de Mouton Braise.
Canard Sauvage.
Cafe a la Neige.
Moelle aux Fines Herbes.
Potage a la Mulligatawny.
Merluche, Sauce aux CEufs.
Capilotade de Tete de Veau.
Filets de Boeuf a la Frangaise.
Coqs de Bruyere.
Pouding de Cabinet Glace.
Choux a la Creme de Parmesan.
BILLS OF FARE FOR DECEMBER.
97
ENGLISH.
Mutton Broth.
Cod, Oyster Sauce.
Curry of Chicken.
Sirloin of Beef.
Woodcocks.
Eclair of Chocolate.
Sardines au Parmesan.
Consomme au Riz.
Herrings Broiled.
Stewed Sweetbreads.
Braised Neck of Mutton.
Wild Duck.
Cafe a la Neige.
Marrow aux Fine Herbs.
Mulligatawny.
Haddock, Egg Sauce.
Capilotade of CalPs Head.
Fillets of Beef a la Francaise.
a
Grouse.
Cabinet Pudding, Iced.
Choux a la Creme de Parmesan.
n
98
MENUS POUR DECEMBRE.
FRENCH.
Consomme a la Tortue.
Cabillaud Recrepi, Sauce Norvegienne.
Poulet Saute aux Truffes.
Filets de Roeuf a la Bearnaise.
Mauviettes.
Creme de Noix Glacee.
Croutes de Foie de Volaille.
Puree de Celeri a la Creme.
Merlan Frit a la Stamford.
Filets de Pigeon aux Fines Herbes.
Pate de Veau et Jambon.
Perdrix Roties.
Gelee d’Orange.
Laitance d’Hareng aux Huitres aux Crouton
Consomme a la Julienne.
Raie Recrepi a la Hollandaise.
Rissolettes de Lievre.
Bifteck a la Chateaubriand.
Pluviers Rotis.
Gelee a la Madere.
Croutes de Crevettes.
BILLS OF FARE FOR DECEMBER.
99
ENGLISH.
Turtle.
Crimped Cod Broiled, Norvegienne Sauce.
Chicken Saute aux Truffes.
Fillets of Beef, Sauce Bearnaise.
Larks.
Walnut Cream Ice.
Croutes of Chickens’ Livers.
Puree of Celery.
Fried Whiting, Stamford Sauce (Brown).
Fillets of Pigeon aux Fine Herbs.
Ham and Veal Pie.
Partridges.
Orange Jelly.
Herring’s Roe aux Huitres aux Croutons.
Consomme a la Julienne.
Crimped Skate, Dutch Sauce.
Rissolettes of Hare.
Beefsteak a la Chateaubriand.
Plovers.
Jelly a. la Madere.
Croutes of Shrimps.
H 2