Buttered Eggs aux Crevettes.
Sausages aux Pommes.
Devilled Pheasant.
Poached Eggs and Bacon.
Broiled Sole.
Kidney Omelet.
Hashed Mutton.
Broiled Chicken, and Ham and Eggs.
Eggs.
Cold Meats on Side Table.
Pheasants. Ham. Tongue. Galantine of
Guinea Fowl in Aspic. Spiced Round of Beef.
6
BREAKFASTS FOR LARGE PARTIES.
MARCH.
Turbot au Gratin.
Savoury Omelet.
Dry Curry of Duck.
Broiled Kidneys a la Maitre d’ Hotel.
Eggs.
Broiled Herrings.
Buttered Eggs aux Tomates.
Sausages and Broiled Turkey.
Filets of Beef, Potato Chips.
Poached Eggs a la Creme.
Broiled Salmon.
Bouchees of Eggs aux Champignons.
Veal Cutlets and Bacon.
Devilled Chicken.
Eggs.
Broiled Cod.
Omelet au Jus.
Croquettes of Chicken.
Mutton Chops, Potato Chips.
Eggs aux Fines Herbes.
Cold Meats on Side Table.
Ballotines of Guinea Fowl in Aspic. Ham.
Tongue. Stewed Brisket of Beef. Game Pie.
Pig’s Face.
BREAKFASTS FOR LARGE PARTIES.
7
APRIL.
Coquilles of Salmon.
Devilled Sausages.
Stewed Kidneys. .
Mutton Cutlets.
Bouchees of Eggs aux Truffes.
Sole a la Colbert.
Kidney Omelet.
Dry Curry of Mutton.
Broiled Ham.
Eggs.
Broiled Whiting.
Dry Curry of Salmon.
Devilled Chicken.
Mutton Cutlets.
Poached Eggs.
Twice Laid of Cod.
Omelet aux Fines Herbes.
Saute of Kidneys.
Beefsteak, Potato Ball.
Eggs.
Cold Meats on Side Table.
Ham. Tongue. Galantine of Guinea Fowl
in Aspic. Boned Turkey. Silver Side of Beef.
8
BREAKFASTS FOR LARGE PARTIES.
MAY.
Broiled Mackerel.
Ham Omelet.
Stewed Kidneys.
Broiled Guinea Fowl.
Buttered Eggs aux Tomates.
Saute of Kippered Haddock.
Bouchees of Eggs aux Pointes d’Asperges.
Sweetbread Cutlets.
Devilled Chicken.
Eggs.
Trout.
Plovers’ Eggs in Aspic.
Lamb Cutlets.
Broiled Ham.
Eggs aux Fines Herbes.
Coquilles of Salmon.
Buttered Eggs aux Trufifes.
Dry Curry of Veal.
Mutton Cutlets.
Plovers’ Eggs.
Cold Meats on Side Table.
Cold Salmon. Pigeon Pie. Ham. Tongue.
Quail in Aspic. Cold Lamb. Plovers’ Eggs.
Stewed Beef.
BREAKFASTS FOR LARGE PARTIES.
9
JUNE.
Broiled Salmon.
Prawns.
Croquettes of Chicken.
Beefsteak.
Eggs.
Filets of Trout.
Saute of Kidneys.
Broiled Pigeons.
Eggs and Bacon.
Bouchees of Eggs au Gratin.
Kedgeree of Salmon.
Omelette, Pointes d’Asperges.
Devilled Chicken.
Mutton Cutlets.
Eggs.
Broiled Sole.
Salmon Cutlets a PIndienne.
Croquettes of Chicken.
Filets of Beef Devilled.
Eggs a la Creme.
Cold Meats on Side Table.
Rabbit Pie. Young Chicken. Ham.
Tongue. Rolled Beef. Galantine of Chicken.
lO
BREAKFASTS FOR LARGE PARTIES.
JULY.
Trout.
Prawns.
Devilled Chicken.
Broiled Mushrooms on Toast.
Poached Eggs.
Broiled Mackerel.
Coquilles of Salmon.
Broiled Duckling.
Omelet aux Tomates.
Eggs au Gratin.
Broiled Salmon.
Omelet aux Crevettes.
Saute of Mushrooms.
Broiled Ham and Chicken.
Eggs.
Broiled Whiting.
Dry Curry of Lobster.
Broiled Pigeons.
Omelet aux Champignons.
Poached Eggs.
Cold Meats on Side Table.
Galantines of Veal, Ham, Tongue, Chicken.
Cold Beef. Pig’s Face. Rabbit Pie.
BREAKFASTS FOR LARGE PARTIES.
II
AUGUST.
Fried Sole.
Dry Curry of Prawns.
Saute of Kidneys.
Broiled Chicken.
Eggs.
Grayling.
Salmon Cutlets.
Broiled Grouse.
Broiled Mushrooms.
Bouchees of Eggs aux Tomates.
Sole a la Colbert.
Buttered Eggs aux Tomates.
Kidneys and Bacon.
Devilled Chicken.
Poached Eggs.
Broiled Salmon.
Omelet au Jus.
Broiled Grouse.
Broiled Ham.
Broiled Mushrooms.
Eggs.
Cold Meats on Side Table.
Page 3
Presented as published in 1887. 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.
Buttered Eggs aux Crevettes.
Sausages aux Pommes.
Devilled Pheasant.
Poached Eggs and Bacon.
Broiled Sole.
Kidney Omelet.
Hashed Mutton.
Broiled Chicken, and Ham and Eggs.
Eggs.
Cold Meats on Side Table.
Pheasants. Ham. Tongue. Galantine of
Guinea Fowl in Aspic. Spiced Round of Beef.
6
BREAKFASTS FOR LARGE PARTIES.
MARCH.
Turbot au Gratin.
Savoury Omelet.
Dry Curry of Duck.
Broiled Kidneys a la Maitre d’ Hotel.
Eggs.
Broiled Herrings.
Buttered Eggs aux Tomates.
Sausages and Broiled Turkey.
Filets of Beef, Potato Chips.
Poached Eggs a la Creme.
Broiled Salmon.
Bouchees of Eggs aux Champignons.
Veal Cutlets and Bacon.
Devilled Chicken.
Eggs.
Broiled Cod.
Omelet au Jus.
Croquettes of Chicken.
Mutton Chops, Potato Chips.
Eggs aux Fines Herbes.
Cold Meats on Side Table.
Ballotines of Guinea Fowl in Aspic. Ham.
Tongue. Stewed Brisket of Beef. Game Pie.
Pig’s Face.
BREAKFASTS FOR LARGE PARTIES.
7
APRIL.
Coquilles of Salmon.
Devilled Sausages.
Stewed Kidneys. .
Mutton Cutlets.
Bouchees of Eggs aux Truffes.
Sole a la Colbert.
Kidney Omelet.
Dry Curry of Mutton.
Broiled Ham.
Eggs.
Broiled Whiting.
Dry Curry of Salmon.
Devilled Chicken.
Mutton Cutlets.
Poached Eggs.
Twice Laid of Cod.
Omelet aux Fines Herbes.
Saute of Kidneys.
Beefsteak, Potato Ball.
Eggs.
Cold Meats on Side Table.
Ham. Tongue. Galantine of Guinea Fowl
in Aspic. Boned Turkey. Silver Side of Beef.
8
BREAKFASTS FOR LARGE PARTIES.
MAY.
Broiled Mackerel.
Ham Omelet.
Stewed Kidneys.
Broiled Guinea Fowl.
Buttered Eggs aux Tomates.
Saute of Kippered Haddock.
Bouchees of Eggs aux Pointes d’Asperges.
Sweetbread Cutlets.
Devilled Chicken.
Eggs.
Trout.
Plovers’ Eggs in Aspic.
Lamb Cutlets.
Broiled Ham.
Eggs aux Fines Herbes.
Coquilles of Salmon.
Buttered Eggs aux Trufifes.
Dry Curry of Veal.
Mutton Cutlets.
Plovers’ Eggs.
Cold Meats on Side Table.
Cold Salmon. Pigeon Pie. Ham. Tongue.
Quail in Aspic. Cold Lamb. Plovers’ Eggs.
Stewed Beef.
BREAKFASTS FOR LARGE PARTIES.
9
JUNE.
Broiled Salmon.
Prawns.
Croquettes of Chicken.
Beefsteak.
Eggs.
Filets of Trout.
Saute of Kidneys.
Broiled Pigeons.
Eggs and Bacon.
Bouchees of Eggs au Gratin.
Kedgeree of Salmon.
Omelette, Pointes d’Asperges.
Devilled Chicken.
Mutton Cutlets.
Eggs.
Broiled Sole.
Salmon Cutlets a PIndienne.
Croquettes of Chicken.
Filets of Beef Devilled.
Eggs a la Creme.
Cold Meats on Side Table.
Rabbit Pie. Young Chicken. Ham.
Tongue. Rolled Beef. Galantine of Chicken.
lO
BREAKFASTS FOR LARGE PARTIES.
JULY.
Trout.
Prawns.
Devilled Chicken.
Broiled Mushrooms on Toast.
Poached Eggs.
Broiled Mackerel.
Coquilles of Salmon.
Broiled Duckling.
Omelet aux Tomates.
Eggs au Gratin.
Broiled Salmon.
Omelet aux Crevettes.
Saute of Mushrooms.
Broiled Ham and Chicken.
Eggs.
Broiled Whiting.
Dry Curry of Lobster.
Broiled Pigeons.
Omelet aux Champignons.
Poached Eggs.
Cold Meats on Side Table.
Galantines of Veal, Ham, Tongue, Chicken.
Cold Beef. Pig’s Face. Rabbit Pie.
BREAKFASTS FOR LARGE PARTIES.
II
AUGUST.
Fried Sole.
Dry Curry of Prawns.
Saute of Kidneys.
Broiled Chicken.
Eggs.
Grayling.
Salmon Cutlets.
Broiled Grouse.
Broiled Mushrooms.
Bouchees of Eggs aux Tomates.
Sole a la Colbert.
Buttered Eggs aux Tomates.
Kidneys and Bacon.
Devilled Chicken.
Poached Eggs.
Broiled Salmon.
Omelet au Jus.
Broiled Grouse.
Broiled Ham.
Broiled Mushrooms.
Eggs.
Cold Meats on Side Table.