Practical gastronomy

Viennese Pudding It will be observed that no vegetables are given on the above bill of fare. One or two vegetables should be served ; these are selected according to taste and season. The following, in addition to potatoes, is a list of vegetables procurable in January: artichokes (Globe and Jerusalem), brussels sprouts, celery, greens, savoys, salsify, parsnips, turnips, Spanish onions. Season — January or February. DINNER MENUS 17 MENU DU DlNER. BILL OF FARE. Le 15 Mars. Hors-d'CEuvre. Anchois sur Canapes Pot age. Consomme Fleury Poisson. March 15th. Side Dish. Anchovy fillets on toast Soup. Clear Soup {Rice and Vege- table garnish) Fish. Fillets d’Anguille ala Juive Fried Fillets of Eel ( Jewish Sauce Tartare fashion) Tartare Sauce Entree. Made Dish. Tournedos a la Bearnaise Tournedos {. Bearnaise style) Pommes Parisienne Roti. Canard roti Salade a la Fran5aise Entremets. Concombres farcies etouffee Parisian Potatoes Roast. Roast Duck French Salad Vegetable. Stuffed Cucumber [baked) Riz a l’lmperatrice Tourte a la Rhubarbe Bonne Bouche. Huitres a la Diable en caisses Sweets. Rice Mould {Empress style) Rhubarb Tart Savoury. Devilled Oysters in Cases DINER CAREME— A LENTEN DINNER. French. English. Puree de Choufleur, maigre Cauliflower Soup Blanchailles au Naturel Souchet de Carrelets Whitebait Flounders in Souchet Mousses d’Homard a la Cardinal Cotelettes de Turbot a 1’Indienne Lobster Mousses, Cardinal Sauce Turbot Cutlets { Indian Style) Darne de Saumon a la Suedoise Salmon {Swedish Style), Cold Chou de Mer a la Hollandaise Seakale with Dutch Sauce Chartreuse aux Oranges Orange Jelly (Chartreuse Style) Cafe frappe a la Neige Eclairs de Sardines Iced Coffee with Whipped Cream Sardine Eclairs i8 DINNER MENUS SPECIMEN MENUS. Season — May-J une . Menu. Bill of Fare. Consomme Brunoise Clear Vegetable Soup ( Brunoise style) Filets de Soles a la Regence Fillets of Sole ( Regent style) Cotelettes d’Agneau a la Lamb Cutlets (Clamart style) Clamart Petits Pois a la Mayonnaise Green Peas with Cold Dressing Cote de Boeuf roti a l’Anglaise Creme d’Asperges a l’Argenteuil Canard farcies, etouffee Salade d’ Orange Pommes Nouvelles Mousse frappee, Prince Piickler Gateaux Pithiviers Fromage Fruits et Dessert Roast Beef , Yorkshire Pudding, Horseradish Sauce Asparagus in Savoury Jelly Braised Duck, Stuffed Orange Salad New Potatoes Iced Chocolate Mousse with Chestnut Puree Pithiviers Cakes Cheese Fruit and Dessert- Season — J UNE-J ULY. Pot age. Creme a l’Oseille Poissons. Sole au Gratin Petites Bouchees de Crevettes Entree. Cotelettes de Veau aux puree de Pois vert. Roti. Poulet roti Salade de Laitue Pommes Souffles Entremets. Omelettes sucr^e Bavaroise aux Peches Soup. Cream of Sorrel Fish. Sole au Gratin (baked) Small Patties of Pr aims Entree. Veal Cutlets with Puree of Green Peas Roast. Roast Chicken Lettuce Salad Puff Potatoes Sweets. Sweet Omelet Peach Cream DINNER MENUS i9 Season — November-December. Menu. Bill of Fare. Hors-d'CEuvre. Appetisers. Hors-d’QEuvre varies Selection of Side Dishes Pot ages. Soups. Consomme a la Royale Clear Soup with Royal Custard Potage a la Mulligatawny Thick Mulligatawny Poissons. Sole au vin blanc Eperlans frite. Sauce R£moulade Fish. Soles with White Wine Sauce Fried Smelts, Remoulade Sauce, Tomato Flavour Entrees. Made Dishes. Petites Bouchees de Faisan Small Pheasant Patties