Practical gastronomy

Pailles au Parmesan Dessert English. Oyster Souffle Venison Cutlets with Chest- nut Puree Puff Potatoes Chocolate Cake Stewed Figs Cheese Beef Broth in cups Artichokes with Poached Eggs Sirloin Steak, Bearnaise Sauce Okras with Tomatoes Japanese Border in Jelly Cheese Straws Dessert 22 LUNCHEON MENUS Dejeuner de Chasse. Filets de Soles a la Mayonnaise Mousse de Homard frappe Bceuf brais6 a la Gelee Langue a l’Ecarlate Filets de Caneton a la Loraine Cailles Poelees a la Parisienne Faisan en Robe de Chambre Salade a la Japonaise Bordure de Riz aux Prunes Gateaux a l’Africame Batons Gougere Fromage Dessert Luncheon. Fillets of Soles in Mayonnaise Iced Lobster Souffle Braised Beef with Savoury Jelly Dressed Ox-tongue Fillets of Duckling with Goose-liver Farce Braised Stuffed Quails Roast Pheasant in Crust Japanese Salad Border of Rice with Stewed Prunes African Cakes Savoury Cheese Tit-Bits Cheese Dessert MENUS DES DEJEUNERS. I. Soles a la Meuniere Soles, Meuniere style CEufs mollets aux Scrambled Eggs with Spinach epinards Langouste Sauce Tartare Lobster with Tartare Sauce Lasagnes au Parmesan Cheese Pastry Beignets de Pommes Apple Fritters II. Jambon d’York a la Gel£e York Ham with Savoury Jelly Veau saute aux Champignons Cotelettes de pre-sale, vert-pre Puree de Pommes au gratin Omelette aux Confitures Stewed Veal with Mushrooms Mutton Cutlets with Green Pea Sauce Scalloped Potatoes Jam Omelet CEufs a la Meyerbeer Poulet en Casserolle Parmentier Carre d’Agneau roti Salade de Laitue Tartelettes de Reine- Claude III. Eggs Meyerbeer style Chicken in pot with Potatoes Roast Neck of Lamb Lettuce Salad Greengage Tartlets 23 SOUPER ET MENUS DES SOUPERS. SUPPER AND SUPPER BILLS OF FARE. This is the term for the last meal of the day, and one which has a wide and varied meaning. During the Middle Ages supper used to be served as early as 5 p.m., when it was customary to serve soup ; from this the name supper is supposed to have originated. History tells ps that soups, or supper dishes, originally consisted of liquid food both savoury and sweet, such as fumity, porridge, and various kinds of spoon meat, which were eaten with pieces of bread called sops, soppets, or sippets. Where late dinner is served, as is usually the case at the present time, supper is rarely eaten. So-called ball suppers and theatre suppers are fashionable both here and abroad. There is no set rule as to the kind of dishes served for supper, but when partaken of as an every-day meal supper may consist of dishes hot or cold, with or without soups, vegetables, or even sweets. Cheese and salad when in season are usually included, but this is not to be regarded as a hard- and-fast rule. Light cakes and fancy gateaux, tea or coffee, are sometimes included in a supper menu, which shows that many regard this meal as but a light repast. The following menus are selected as specimens for so-termed set suppers ; SPECIMEN MENUS FOR SUPPERS. MENUS DES SOUPERS. French. Darne de Saumon a la Remoulade Roulade de Veau en Chaudfroid Jambon a la Gelee Salade Risotto a l’ltalienne Souffle a la Mexienne Denises aux Amandes Fruits et Dessert I. English. Salmon Steak, Remoulade style Veal Roll, coated with Chaud- froid Sauce York Ham with Aspic Jelly Salad Italian Risotto Cold Chocolate Souffle Frosted Almond Sandwiches Fruit and Dessert 24 SUPPER MENUS French. II.