Some may think Game is too frequently entered,
but if it is not to be had, one of the Savoury Receipts,
or Dressed Vegetables can easily be substituted.
Quails or Bordeaux pigeons may be thought expensive,
but they are not really so — a Bordeaux pigeon is quite
sufficient for two people. Messrs. Bellamy Bros., of Jermyn
Street, will supply good fat birds from March to August at
is. 6d. and is. 9d. each. Vegetables have not been entered
in the “ Bills of Fare,” as the Author considers that the
cook will be much better able to select each morning
what are ready for use, than he possibly could, climates
and seasons making so great a difference.
One Entree only has been entered in each “ Bill of Fare.”
Unless there is a large party, the Author considers one
quite sufficient ; if two are required, it is easy to insert a
Cutlet or a substantial Entree, when a Quenelle, Rissolette,
Friantine, or Croquet is the one selected, and vice versa
a Friantine, Quenelle, Rissolette, or Fish Entree, when the
Entffie is a substantial one.
6
MENUS POUR JANVIER.
FRENCH.
JANVIER.
Consomme a la Royale.
Filets de Sole a la Normande.
Cotelettes de Mouton, Nouilles au Parmesan.
Dinde Rotie aux Marrons.
Becasses Roties.
Mince Pies.
Homard a la Tartare.
Potage a la Mulligatawny.
Filets de Cabillaud, Sauce aux Huitres.
Croquettes de Dinde.
Aloyau.
Perdrix Roties.
Charlotte aux Pommes.
Petits Souffles de Merluche Fume.
Crecy au Riz.
Merluche, Sauce aux CEufs.
Filets de Pigeon a la Francaise.
Filets de Boeuf a la Chateaubriand.
Mauviettes.
Souffle Espagnole.
Petits Souffles au Parmesan.
BILLS OF FARE FOR JANUARY.
7
ENGLISH.
JANUARY.
Consomme a la Royal.
Fillets of Sole a la Normande.
Mutton Cutlets au Parmesan.
Turkey, Roast Chestnuts.
Woodcocks.
Mince Pies.
Lobster a la Tartar.
Mulligatawny Soup.
Fillets of Cod, Oyster Sauce.
Croquets of Turkey.
Sirloin of Beef.
Partridges.
Apple Charlotte.
Souffles of Dried Haddock.
Crecy au Riz.
Haddock, Egg Sauce.
Fillets of Pigeon a la Frangaise.
Fillets of Beef a la Chateaubriand.
Larks.
Souffle Espagnole.
Souffles of Parmesan.
8
MENUS POUR JANVIER.
FRENCH.
Consomme a la Tortue.
Filets de Turbot au Parmesan.
Quenelles de Volaille, Puree de Truffes.
Oie Rotie.
Faisan Roti.
Creme d’Abricot Glacee.
Artichauts au Diable.
Consomme aux Petites Oies.
Filets de Sole a la Stamford.
Rissolettes de Faisan.
Cotelettes de Mouton, Puree Champignon.
Becassines.
Compote d’Orange a la Creme.
Huitres a la Kabob.
Consomme aux Fines Herbes.
Harengs Grilles, Sauce Moutarde.
Cotelettes de Lievre, Sauce Lievre.
Gigot de Mouton Gallois.
Homard en Aspic a la Tartare.
Pouding a la Londonderry.
Macaroni au Parmesan.
BILLS OF FARE FOR JANUARY.
9
ENGLISH.
Turtle Soup.
Fillets of Turbot au Parmesan.
Chicken Quenelles, Truffle Sauce.
Goose.
Pheasant.
Apricot Cream Ice.
Artichokes au Diable.
Giblet Soup.
Fillets of Sole, Stamford Sauce.
Rissolettes of Pheasant.
Mutton Cutlets, Puree of Mushroom.
Snipe.
Compote of Orange a la Creme.
Oyster Kabobs.
Consomme aux Fine Herbs.
Broiled Herrings, Mustard Sauce.
Hare Cutlets, Hare Sauce.
Leg of Welsh Mutton.
Lobster in Aspic a la Tartar.
Londonderry Pudding.
Macaroni Cheese.
IO
MENUS POUR JANVIER.
FRENCH.
Puree de Pigeon Ramier aux Croutons.
Filets de Sole a la Downton.
Tartinettes de Volaille a la Stamford.
Filet de Bceuf Braise.
Mauviettes.
Creme de Chocolat Glacee.
Croutons de Jambon.
Page 3
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
A modernized reading is not available for this page yet. You are seeing the original text.
Some may think Game is too frequently entered,
but if it is not to be had, one of the Savoury Receipts,
or Dressed Vegetables can easily be substituted.
Quails or Bordeaux pigeons may be thought expensive,
but they are not really so — a Bordeaux pigeon is quite
sufficient for two people. Messrs. Bellamy Bros., of Jermyn
Street, will supply good fat birds from March to August at
is. 6d. and is. 9d. each. Vegetables have not been entered
in the “ Bills of Fare,” as the Author considers that the
cook will be much better able to select each morning
what are ready for use, than he possibly could, climates
and seasons making so great a difference.
One Entree only has been entered in each “ Bill of Fare.”
Unless there is a large party, the Author considers one
quite sufficient ; if two are required, it is easy to insert a
Cutlet or a substantial Entree, when a Quenelle, Rissolette,
Friantine, or Croquet is the one selected, and vice versa
a Friantine, Quenelle, Rissolette, or Fish Entree, when the
Entffie is a substantial one.
6
MENUS POUR JANVIER.
FRENCH.
JANVIER.
Consomme a la Royale.
Filets de Sole a la Normande.
Cotelettes de Mouton, Nouilles au Parmesan.
Dinde Rotie aux Marrons.
Becasses Roties.
Mince Pies.
Homard a la Tartare.
Potage a la Mulligatawny.
Filets de Cabillaud, Sauce aux Huitres.
Croquettes de Dinde.
Aloyau.
Perdrix Roties.
Charlotte aux Pommes.
Petits Souffles de Merluche Fume.
Crecy au Riz.
Merluche, Sauce aux CEufs.
Filets de Pigeon a la Francaise.
Filets de Boeuf a la Chateaubriand.
Mauviettes.
Souffle Espagnole.
Petits Souffles au Parmesan.
BILLS OF FARE FOR JANUARY.
7
ENGLISH.
JANUARY.
Consomme a la Royal.
Fillets of Sole a la Normande.
Mutton Cutlets au Parmesan.
Turkey, Roast Chestnuts.
Woodcocks.
Mince Pies.
Lobster a la Tartar.
Mulligatawny Soup.
Fillets of Cod, Oyster Sauce.
Croquets of Turkey.
Sirloin of Beef.
Partridges.
Apple Charlotte.
Souffles of Dried Haddock.
Crecy au Riz.
Haddock, Egg Sauce.
Fillets of Pigeon a la Frangaise.
Fillets of Beef a la Chateaubriand.
Larks.
Souffle Espagnole.
Souffles of Parmesan.
8
MENUS POUR JANVIER.
FRENCH.
Consomme a la Tortue.
Filets de Turbot au Parmesan.
Quenelles de Volaille, Puree de Truffes.
Oie Rotie.
Faisan Roti.
Creme d’Abricot Glacee.
Artichauts au Diable.
Consomme aux Petites Oies.
Filets de Sole a la Stamford.
Rissolettes de Faisan.
Cotelettes de Mouton, Puree Champignon.
Becassines.
Compote d’Orange a la Creme.
Huitres a la Kabob.
Consomme aux Fines Herbes.
Harengs Grilles, Sauce Moutarde.
Cotelettes de Lievre, Sauce Lievre.
Gigot de Mouton Gallois.
Homard en Aspic a la Tartare.
Pouding a la Londonderry.
Macaroni au Parmesan.
BILLS OF FARE FOR JANUARY.
9
ENGLISH.
Turtle Soup.
Fillets of Turbot au Parmesan.
Chicken Quenelles, Truffle Sauce.
Goose.
Pheasant.
Apricot Cream Ice.
Artichokes au Diable.
Giblet Soup.
Fillets of Sole, Stamford Sauce.
Rissolettes of Pheasant.
Mutton Cutlets, Puree of Mushroom.
Snipe.
Compote of Orange a la Creme.
Oyster Kabobs.
Consomme aux Fine Herbs.
Broiled Herrings, Mustard Sauce.
Hare Cutlets, Hare Sauce.
Leg of Welsh Mutton.
Lobster in Aspic a la Tartar.
Londonderry Pudding.
Macaroni Cheese.
IO
MENUS POUR JANVIER.
FRENCH.
Puree de Pigeon Ramier aux Croutons.
Filets de Sole a la Downton.
Tartinettes de Volaille a la Stamford.
Filet de Bceuf Braise.
Mauviettes.
Creme de Chocolat Glacee.
Croutons de Jambon.