Practical gastronomy

a la Moderne Terrine de Lapereaux Relev e. Gigot de Mou ton, Galois Legumes Roti. Sarcelles roti Pommes Julienne, Salade Entremets. Pouding Souffle aux Pommes Creme glacee de Prunes de Damas Savoureux. Petites Croustades au Parmesan Terrine of Rabbit or Hare Remove. Roast Leg of Welsh Mutton Vegetables Roast. Roast Teal Straw Potatoes and Salad Sweets. Apple Souffle Pudding Damson Cream Ice Savoury. Parmesan Cheese, Cream in Crusts FRENCH FAMILY DINNER MENUS. French. Potage Sevigne Filets de Turbot a la Vatel Poulets de Grains en Cocotte Flageolets au Beurre Cailles de Vigne sur Canapes Salade de Chicoree Glace, Vanille et Fraise Tartelettes aux Amandes English. I. Sevigne Soup Fillets of Turbot (Vatel style ) Spring Chicken ( Cocotte style) Flageolets done in Butter Quails on Toast Chicoree Salad Vanilla and Strawberry Ice Almond Tartlets 20 FAMILY DINNER MENUS French. English. Potage a la Reine II. White Chicken Puree Truite Saumonee, sauce Boiled Salmon T rout, Genoise Genoise Sauce Ris de Veau aux Petits Sweetbread with Green Peas Pois Perdreau roti Roast Partridge Salade de Celeri en Celery Salad branches Fonds d’Artichauts Artichoke Bottoms in Brown a l’ltalienne Sauce Compote de Fruits Stewed Fruit with Kirsch au Kirsch Syrup Biscuit Manque French Biscuits Hors-d’CEuvre III. A ppetiscrs Consomme Grisonne Clear Beef Broth with Filet de Sole a l’Horly Batter Garnish Fillets of Soles, Fried, with Tomato Sauce Cotes d’Agneau aux Points Lamb Cutlets with Asparagus d’Asperges Points Caneton de Rouen poele Rouen Duckling braised in Petits Pois Paysanne the pot Green Peas Pommes Noisettes Potatoes Browned in Butter Salade Fran£aise French Salad Tartelettes de Fraises Strawberry Tartlets Souffle au Parmesan Parmesan Souffle Tapioca au Consomme IV. Tapioca Clear Soup Cabillaud, Sauce aux Boiled Cod, Caper Sauce Capres Poulet saute aux Stewed Chicken with Champignons Mushrooms Gigot d’Agneau Roast Leg of Lamb a l’Anglaise Salade de Laitue Lettuce Salad Haricots Verts a la French Beans (Poulette style) Poulette Tarte aux Cerises Cherry Tart V ' * t 21 LUNCHEON AND LUNCH MENUS. Menus des Dejeuners a la Fourchette. The French have two kinds of dejeuners: one is called “ a la Tassc," being a simple breakfast, and the other "a la fourchette,” which is equivalent to an English luncheon. The word “lunch,” or “luncheon,” is said to be derived from the Welsh llwne, which is a derivation of lump. In bygone days lunch or luncheon meant simply a lump of bread and cheese taken between meals, “a frugal bit”; but now the lunch, more especially among the upper classes, has become a fashionable meal, and one quite as important as the dinner of former times. Few meals offer better opportunities for combining smart little dishes at comparatively little expense than the lunch or luncheon. There are lots of dainty dishes which can be prepared with little trouble, suitable as luncheon dishes, that can with advantage be brought within the scope of high-class cookery. The menus given below show what kinds of dishes are suitable for such repasts. SPECIMEN MENUS FOR SET LUNCHEONS. French. Souffle aux Hultres Cotelettes de Venaison aux Marrons Pommes Soufflees Gateau au Chocolat Compote de Figues Fromage Bouillon en tasse Artichauts a la Chanzy Entrecote a la Bearnaise Okra aux Tomates Bordure Japonaise a la Gelde