Saute of Chicken.
Leg of Mutton.
Beet and Potato Salad.
Compote of Pears.
Croquettes of Chicken.
Braised Filets of Beef.
Plum Pudding.
Mutton Cutlets en Papillote.
Chicken Nouilles au Parmesan.
Cabinet Pudding.
Sweetbread Cutlets.
Braised Duck aux Navets.
Orange Tart.
ORDINARY HOUSE LUNCHEONS.
29
MARCH.
Calf’s Head aux Trufifes.
Braised Beefsteak.
Custard Pudding.
Dry Curry of Veal.
Irish Stew.
Rhubarb Tart.
Lobster Cutlets.
Haricot of Mutton.
Compote of Orange.
Lamb Cutlets en Concombre.
Chicken au Macaroni.
Souffle Espagnole.
30
ORDINARY HOUSE LUNCHEONS.
APRIL.
Fricassee of Chicken.
Veal Cutlets, Puree of Mushroom.
Baba.
Salmon Cutlets a I’lndienne.
Fore-quarter of Lamb.
Apple Fritters.
Stewed Sweetbread.
Leg of Mutton and Salad.
Bavarois of Rice.
Calf’s Liver and Bacon aux Fines Herbes.
Hashed Mutton.
Orange Tart.
ORDINARY HOUSE LUNCHEONS.
31
MAY.
Curry of Young Rabbits.
Beefsteak Pie.
Rhubarb Tart.
Croquettes of Salmon.
Braised Neck of Mutton.
Gooseberry Tart (Cold).
Lambs’ Sweetbreads^ Stewed.
Beefsteak i 1’ Anglais.
Riz a I’Imperatrice.
Filets of Pigeon Farci en Concombre.
Mutton Cutlets, Purde of Tomatoes.
Tartlets of Gooseberry a la Creme.
D
32
ORDINARY HOUSE LUNCHEONS.
JUNE.
Lamb Cutlets in Mint Aspic.
Duckling and Green Peas.
Gooseberry Fool.
Mayonnaise of Salmon.
Hashed Venison.
Cherry Tart.
Filets of Duckling a I’Orange.
Cold Beef and Salad.
Compote of Strawberries a la Creme.
Lamb Cutlets aux Pointes d’Asperges.
Pigeon Pie.
Gooseberry Tart.
ORDINARY HOUSE LUNCHEONS.
33
JULY.
Saute of Rabbit aux Champignons.
Cold Lamb and Salad.
Raspberry and Currant Tart.
Mutton Cutlets a la Maintenon.
Chicken au Cresson.
r
Eclairs of Chocolate.
Cutlets of Sweetbreads aux Petits Pois.
Roast Neck of Venison.
Sussex Pudding.
Veal Cutlets en Papillote.
Roast Ducklings.
Black Currant Pudding.
D 2
34
ORDINARY HOUSE LUNCHEONS.
AUGUST.
Rissolettes of Chicken.
Stewed Brisket of Beef.
Macedoine of Fruits.
Filets of Beef, Sauce Bdarnaise.
Rabbit Pie.
Raspberry and Currant Tart.
Mutton Cutlets au Parmesan.
Pig’s Cheek and Broad Beans.
Roast Chicken.
Apricot Tart.
Dry Curry of Prawns.
Filets of Beef a la Jardiniere.
Grouse.
Greengage Tart.
ORDINARY HOUSE LUNCHEONS.
35
SEPTEMBER.
Croquettes of Grouse.
Filets of Veal.
Blackberry Pudding.
Beefsteak aux Fines Herbes.
Partridge.
Compote of Apricots a la Creme.
Rissolettes of Partridge.
Braised Neck of Mutton.
Apple Tart.
Civet of Hare.
Roast Loin of Mutton.
Partridge.
Compote of Peaches a la Creme.
36
ORDINARY HOUSE LUNCHEONS.
OCTOBER.
Hashed Duck aux Olives,
Roast Fillet of Beef.
Peach Tart.
Mutton Cutlets, Puree of Mushrooms.
Partridge Pie.
Mulberry Pudding.
Capilotade of Goose.
Roast Pheasant,
Compote of Greengages a la Creme.
Saute of Pheasant aux Champignons.
Braised Filets of Beef.
Sussex Pudding of Blackberries.
ORDINARY HOUSE LUNCHEONS.
37
NOVEMBER.
Rissolettes of Pheasant.
Hashed Venison.
Apple Charlotte.
Chicken Cutlets a la Tartar.
Loin of Mutton.
Damson Tart.
Mutton Cutlets a la Soubise.
Roast Pheasant.
Apple Dumplings.
Dry Curry of Pheasant.
Beefsteak Pudding.
Tartlets of Apricots a la Creme.
38
ORDINARY HOUSE LUNCHEONS.
DECEMBER.
Curry of Chicken.
Irish Stew,
Mince Pies,
Capilotade of Game.
Filets of Beef a la Fran^aise,
Trifle.
Croquettes of Hare.
Braised Chicken au Parmesan.
Chocolate Souffle.
Salmis of Pheasant,
Roast Beef.
Page 7
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Saute of Chicken.
Leg of Mutton.
Beet and Potato Salad.
Compote of Pears.
Croquettes of Chicken.
Braised Filets of Beef.
Plum Pudding.
Mutton Cutlets en Papillote.
Chicken Nouilles au Parmesan.
Cabinet Pudding.
Sweetbread Cutlets.
Braised Duck aux Navets.
Orange Tart.
ORDINARY HOUSE LUNCHEONS.
29
MARCH.
Calf’s Head aux Trufifes.
Braised Beefsteak.
Custard Pudding.
Dry Curry of Veal.
Irish Stew.
Rhubarb Tart.
Lobster Cutlets.
Haricot of Mutton.
Compote of Orange.
Lamb Cutlets en Concombre.
Chicken au Macaroni.
Souffle Espagnole.
30
ORDINARY HOUSE LUNCHEONS.
APRIL.
Fricassee of Chicken.
Veal Cutlets, Puree of Mushroom.
Baba.
Salmon Cutlets a I’lndienne.
Fore-quarter of Lamb.
Apple Fritters.
Stewed Sweetbread.
Leg of Mutton and Salad.
Bavarois of Rice.
Calf’s Liver and Bacon aux Fines Herbes.
Hashed Mutton.
Orange Tart.
ORDINARY HOUSE LUNCHEONS.
31
MAY.
Curry of Young Rabbits.
Beefsteak Pie.
Rhubarb Tart.
Croquettes of Salmon.
Braised Neck of Mutton.
Gooseberry Tart (Cold).
Lambs’ Sweetbreads^ Stewed.
Beefsteak i 1’ Anglais.
Riz a I’Imperatrice.
Filets of Pigeon Farci en Concombre.
Mutton Cutlets, Purde of Tomatoes.
Tartlets of Gooseberry a la Creme.
D
32
ORDINARY HOUSE LUNCHEONS.
JUNE.
Lamb Cutlets in Mint Aspic.
Duckling and Green Peas.
Gooseberry Fool.
Mayonnaise of Salmon.
Hashed Venison.
Cherry Tart.
Filets of Duckling a I’Orange.
Cold Beef and Salad.
Compote of Strawberries a la Creme.
Lamb Cutlets aux Pointes d’Asperges.
Pigeon Pie.
Gooseberry Tart.
ORDINARY HOUSE LUNCHEONS.
33
JULY.
Saute of Rabbit aux Champignons.
Cold Lamb and Salad.
Raspberry and Currant Tart.
Mutton Cutlets a la Maintenon.
Chicken au Cresson.
r
Eclairs of Chocolate.
Cutlets of Sweetbreads aux Petits Pois.
Roast Neck of Venison.
Sussex Pudding.
Veal Cutlets en Papillote.
Roast Ducklings.
Black Currant Pudding.
D 2
34
ORDINARY HOUSE LUNCHEONS.
AUGUST.
Rissolettes of Chicken.
Stewed Brisket of Beef.
Macedoine of Fruits.
Filets of Beef, Sauce Bdarnaise.
Rabbit Pie.
Raspberry and Currant Tart.
Mutton Cutlets au Parmesan.
Pig’s Cheek and Broad Beans.
Roast Chicken.
Apricot Tart.
Dry Curry of Prawns.
Filets of Beef a la Jardiniere.
Grouse.
Greengage Tart.
ORDINARY HOUSE LUNCHEONS.
35
SEPTEMBER.
Croquettes of Grouse.
Filets of Veal.
Blackberry Pudding.
Beefsteak aux Fines Herbes.
Partridge.
Compote of Apricots a la Creme.
Rissolettes of Partridge.
Braised Neck of Mutton.
Apple Tart.
Civet of Hare.
Roast Loin of Mutton.
Partridge.
Compote of Peaches a la Creme.
36
ORDINARY HOUSE LUNCHEONS.
OCTOBER.
Hashed Duck aux Olives,
Roast Fillet of Beef.
Peach Tart.
Mutton Cutlets, Puree of Mushrooms.
Partridge Pie.
Mulberry Pudding.
Capilotade of Goose.
Roast Pheasant,
Compote of Greengages a la Creme.
Saute of Pheasant aux Champignons.
Braised Filets of Beef.
Sussex Pudding of Blackberries.
ORDINARY HOUSE LUNCHEONS.
37
NOVEMBER.
Rissolettes of Pheasant.
Hashed Venison.
Apple Charlotte.
Chicken Cutlets a la Tartar.
Loin of Mutton.
Damson Tart.
Mutton Cutlets a la Soubise.
Roast Pheasant.
Apple Dumplings.
Dry Curry of Pheasant.
Beefsteak Pudding.
Tartlets of Apricots a la Creme.
38
ORDINARY HOUSE LUNCHEONS.
DECEMBER.
Curry of Chicken.
Irish Stew,
Mince Pies,
Capilotade of Game.
Filets of Beef a la Fran^aise,
Trifle.
Croquettes of Hare.
Braised Chicken au Parmesan.
Chocolate Souffle.
Salmis of Pheasant,
Roast Beef.