Eclair d’Anchois.
BILLS OF FARE FOR MARCH.
23
ENGLISH.
MARCH.
Cod’s Head Soup.
Fillets of Salmon, Lobster Sauce.
Quenelles of Veal, Stamford Sauce (White).
Braised Loin of Mutton.
Mayonnaise of Chicken.
Rhubarb Tart.
Oysters a la Tartar.
Julienne Soup.
Fried Whiting, Anchovy Sauce.
Timbale of Spinach, Puree of Ham.
Mutton Cutlets Broiled with Nouilles au Parmesan.
Bordeaux Pigeons.
Compote of Orange a la Creme.
Cod’s Roe.
Puree of Peas.
Fillets of Sole, Stamford Sauce (White).
Rissolettes of Veal, Truffle Sauce.
Neck of Mutton.
Coquille of Salmon.
Caramel Cream Ice.
r
Eclair of Anchovy.
24
MENUS POUR MARS.
FRENCH.
Consomme a la Fausse Tortue.
Filets de Turbot, Sauce Hollandaise.
Fricassee de Volaille.
Aloyau.
Huitres a la Kabob.
Creme d’Orange Glacee.
Harengs Grilles au Pain Frit.
Creme d’Artichaut.
t
Eperlans, Sauce d'Anchois.
Filets de Caneton a l’Orange.
Cotelettes d’Agneau, Puree de Menthe.
Timbales d’Flomard a l’Aspic.
Souffle Espagnole.
Choux de Mer au Pain Frit.
Diner pour Vendredi Saint.
Puree de Choufleur.
Cabillaud, Sauce aux CEufs.
Souchet de Carrelet.
Cotelettes de Saumon, Sauce Piquante.
Pintade Rotie aux Cressons.
Homard au Gratin.
Cafe a la Neige.
Blanchette au Diable.
BILLS OF FARE FOR MARCH.
25
ENGLISH.
Mock Turtle.
Fillets of Turbot, Dutch Sauce.
Fricassee of Chicken.
Roast Sirloin of Beef.
Oyster Kabobs.
Orange Cream Ice.
Broiled Herrings on Toast.
Puree of Artichoke.
Smelt, Anchovy Sauce.
Fillets of Duckling, Orange Sauce.
Lamb Cutlets, Puree of Mint.
Timbales of Lobster in Aspic.
Souffle Espagnole.
Sea Kale au Pain Frit.
A Good Friday Dinner.
Puree of Cauliflower.
Salt Cod, Oyster Sauce.
Flounder Souchet.
Salmon Cutlets, Sauce Piquante.
Guinea Fowl aux Cressons.
Lobster au Gratin.
Cafd & la Neige.
Whitebait au Diable.
26
MENUS POUR MARS.
FRENCH.
Consomme aux Fines Herbes.
Filets de Maquereaux, Puree de Fenouil.
Ris d’Agneau a la Frangaise.
Gigot de Mouton Gallois Roti.
Huitres au Gratin.
Trifle.
CEufs au Parmesan.
Puree d’Epinard.
Saumon Grille a la Tartare.
Rissolettes de Volaille.
Pouding de Bifteck.
Pigeons de Bordeaux aux Cressons.
Compote de P.eches a la Creme.
Sardines au Diable.
Bouillon de Mouton.
Filets de Sole a la Cardinal.
Poulet Saute a la Marengo.
Filets de Boeuf aux Fines Herbes.
CEufs Poches et Epinard.
Tarte de Rhubarbe.
Croutons de Jambon.
BILLS OF FARE FOR MARCH.
2 7
ENGLISH.
Consomme aux Fine Herbs.
Fillets of Mackerel, Puree of Fennel.
Lambs’ Sweetbreads Stewed.
Leg of Welsh Mutton.
Scalloped Oysters.
Trifle.
Eggs au Parmesan.
Puree of Spinach.
Broiled Salmon, Sauce Tartar.
Rissolettes of Chicken.
Beefsteak Pudding.
Bordeaux Pigeons aux Cressons.
Compote of Peaches a la Creme.
Devilled Sardines.
Mutton Broth.
Fillets of Sole, Cardinal Sauce.
Chicken Saute a la Marengo.
Fillets of Beef aux Fine Herbs.
Eggs and Spinach.
Rhubarb Tart.
Croutons of Plam.
28
MENUS POUR MARS.
FRENCH.
Consomme au Macaroni.
Harengs Grilles, Sauce Moutarde.
Tartinettes de Lapin a l’Estragon.
Longe d’Agneau.
Sarcelles.
Compote de Prunes a la Creme.
Crevettes a la Tartare en Aspic.
Puree de Pigeon Ramier aux Croutons.
Filets d’Anguille Frite a la Downton.
Filets de Bceuf a la Bearnaise.
Dinde Rotie, Puree de Marrons.
Huitres a la Tartare.
Creme de Caramel Glacee.
Laitance de Cabillaud.
Crecy au Riz.
Maquereaux Grilles aux Fines Herbes.
Fricassee de Dinde.
Page 6
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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Eclair d’Anchois.
BILLS OF FARE FOR MARCH.
23
ENGLISH.
MARCH.
Cod’s Head Soup.
Fillets of Salmon, Lobster Sauce.
Quenelles of Veal, Stamford Sauce (White).
Braised Loin of Mutton.
Mayonnaise of Chicken.
Rhubarb Tart.
Oysters a la Tartar.
Julienne Soup.
Fried Whiting, Anchovy Sauce.
Timbale of Spinach, Puree of Ham.
Mutton Cutlets Broiled with Nouilles au Parmesan.
Bordeaux Pigeons.
Compote of Orange a la Creme.
Cod’s Roe.
Puree of Peas.
Fillets of Sole, Stamford Sauce (White).
Rissolettes of Veal, Truffle Sauce.
Neck of Mutton.
Coquille of Salmon.
Caramel Cream Ice.
r
Eclair of Anchovy.
24
MENUS POUR MARS.
FRENCH.
Consomme a la Fausse Tortue.
Filets de Turbot, Sauce Hollandaise.
Fricassee de Volaille.
Aloyau.
Huitres a la Kabob.
Creme d’Orange Glacee.
Harengs Grilles au Pain Frit.
Creme d’Artichaut.
t
Eperlans, Sauce d'Anchois.
Filets de Caneton a l’Orange.
Cotelettes d’Agneau, Puree de Menthe.
Timbales d’Flomard a l’Aspic.
Souffle Espagnole.
Choux de Mer au Pain Frit.
Diner pour Vendredi Saint.
Puree de Choufleur.
Cabillaud, Sauce aux CEufs.
Souchet de Carrelet.
Cotelettes de Saumon, Sauce Piquante.
Pintade Rotie aux Cressons.
Homard au Gratin.
Cafe a la Neige.
Blanchette au Diable.
BILLS OF FARE FOR MARCH.
25
ENGLISH.
Mock Turtle.
Fillets of Turbot, Dutch Sauce.
Fricassee of Chicken.
Roast Sirloin of Beef.
Oyster Kabobs.
Orange Cream Ice.
Broiled Herrings on Toast.
Puree of Artichoke.
Smelt, Anchovy Sauce.
Fillets of Duckling, Orange Sauce.
Lamb Cutlets, Puree of Mint.
Timbales of Lobster in Aspic.
Souffle Espagnole.
Sea Kale au Pain Frit.
A Good Friday Dinner.
Puree of Cauliflower.
Salt Cod, Oyster Sauce.
Flounder Souchet.
Salmon Cutlets, Sauce Piquante.
Guinea Fowl aux Cressons.
Lobster au Gratin.
Cafd & la Neige.
Whitebait au Diable.
26
MENUS POUR MARS.
FRENCH.
Consomme aux Fines Herbes.
Filets de Maquereaux, Puree de Fenouil.
Ris d’Agneau a la Frangaise.
Gigot de Mouton Gallois Roti.
Huitres au Gratin.
Trifle.
CEufs au Parmesan.
Puree d’Epinard.
Saumon Grille a la Tartare.
Rissolettes de Volaille.
Pouding de Bifteck.
Pigeons de Bordeaux aux Cressons.
Compote de P.eches a la Creme.
Sardines au Diable.
Bouillon de Mouton.
Filets de Sole a la Cardinal.
Poulet Saute a la Marengo.
Filets de Boeuf aux Fines Herbes.
CEufs Poches et Epinard.
Tarte de Rhubarbe.
Croutons de Jambon.
BILLS OF FARE FOR MARCH.
2 7
ENGLISH.
Consomme aux Fine Herbs.
Fillets of Mackerel, Puree of Fennel.
Lambs’ Sweetbreads Stewed.
Leg of Welsh Mutton.
Scalloped Oysters.
Trifle.
Eggs au Parmesan.
Puree of Spinach.
Broiled Salmon, Sauce Tartar.
Rissolettes of Chicken.
Beefsteak Pudding.
Bordeaux Pigeons aux Cressons.
Compote of Peaches a la Creme.
Devilled Sardines.
Mutton Broth.
Fillets of Sole, Cardinal Sauce.
Chicken Saute a la Marengo.
Fillets of Beef aux Fine Herbs.
Eggs and Spinach.
Rhubarb Tart.
Croutons of Plam.
28
MENUS POUR MARS.
FRENCH.
Consomme au Macaroni.
Harengs Grilles, Sauce Moutarde.
Tartinettes de Lapin a l’Estragon.
Longe d’Agneau.
Sarcelles.
Compote de Prunes a la Creme.
Crevettes a la Tartare en Aspic.
Puree de Pigeon Ramier aux Croutons.
Filets d’Anguille Frite a la Downton.
Filets de Bceuf a la Bearnaise.
Dinde Rotie, Puree de Marrons.
Huitres a la Tartare.
Creme de Caramel Glacee.
Laitance de Cabillaud.
Crecy au Riz.
Maquereaux Grilles aux Fines Herbes.
Fricassee de Dinde.