Releve Selle de mouton Rot Faisans Leginne Cardons k la moelle . Pain de foie gras a la gelee Ponding souffle au gingembre Etttremets ... j Parfait glace a I'orange ( Petites cremes a la Royale 502 MENUS. Twenty-four Menus for Four to Six Persons. Hotchpotch Sea trout Rabbit quenelles Roast mutton Grouse Fruit tart Grouse soup Herring Mutton cutlets Rabbit pie Roast venison Miroton of apples Barley broth Salmon Sheep's head Chartreuse of grouse Roast hare Stone cream Pea soup Soles k I'ltalienne Pork cutlets Roast capon Spinach, dressed Jam roll Tapioca soup Fried smelts Slices, fillet of beef Boiled pheasant, celery sauce Baba Anchovy toast Palestine soup Turbot, caper sauce Oyster patties Mutton kabobs Roast pork Sea kale Punch jelly Ox-tail soup Whiting pudding Salmis of partridge Fillet of beef Apricot tartlets Indian sandwicheis Bonne-femme soup Red mullet Chicken a la Marengo Roast lamb Cold ham and jelly Pears a la Conde Soup, with quenelles Salmon, Dutch sauce Sheep's tongues, fried Beef-steak pudding Roast pheasant Prune shape, with cream Mutton broth Fried whiting Brains fried in butter Roast beef Snipe Mince pies MENUS. 503 Puree of pearl barley Sole au gratin Mutton cutlets Partridges, with cabbage Cranberry tart Cheese beignets Hare soup Water souche Kromeskis Braised mutton Aspic of pheasant Little cups of vanilla cream Spring soup Cold salmon, Tartar sauce Chicken a la Viennoise Beef-steak pudding Compote of gooseberries Souffle of Parmesan cheese Clear mock turtle Haddock, egg sauce Cutlets of chicken, ham Rolled loin of mutton Marrow bones Wine jelly Rice soup Lobster cutlets Calf s head, with tomato sauce Ribs of beef rolled Fruit tart Canapes aux anchois Flemish soup Skate and black butter Beef collops Spatchcock chicken Mayonnaise lobster Rice fritters, with pineapple Consomme a la Royale Turbot, dressed with cream Chaudfroid of brains Braised beef Larks Ginger souffle Puree of haricots Brill, stuffed with shrimps Liver and bacon Roast mutton Celefy au gratin Pastry sandwiches Vermicelli soup Fillets of sole a la Orly Stewed rump steak Roast pheasants Apple charlotte Macaroni, with cheese Lentil soup Cod, oyster sauce Croquettes of game Roast mutton Artichoke fritters Chocolate souffle 504 MENUS. Julienne soup Fish cakes Jugged hare Boiled beef Scolloped oysters Albert pudding Green pea soup Salmon Souffle of chicken Cold quarter of lamb, salad Quails Iced gooseberry fool Puree of asparagus soup Mackerel Lamb cutlets Roast duck Russian salad Rice shape, with strawberry cream Sago soup John Dory Veal cutlets Shoulder of mutton a la Soubis Custard pudding, with red cur- rant sauce Cheese straws With these dinners two or three kinds of served, of which one is to be potatoes. ,'egetables are to be HOMEL V FARE. 505 CHAPTER XXXIII. NO J /EL V BILLS OF FARE. Dietary for One Week. HOUSEHOLD OF SIX PEOPLE AND THREE CHILDREN AND FOUR SERVANTS. Sunday. Soup. Cold roast beef. Plum pudding or fruit tart. All dine in the middle of the day. Monday. Lafe Dinner. Boiled mutton. Hashed beef. Rolypoly pudding. Early Dinner for CJiildren and Servants. Mutton broth. Boiled mutton. Bread pudding. Tuesday. Late Dinner. Roast leg of mutton. Rissoles. Cabinet pudding. Early Dinner. Roast mutton. Rice and stewed fruit. 5o6 HOMEL V FARE.

AI-modernized reading of the original text

Releve Selle de mouton Rot Faisans Leginne Cardons k la moelle . Pain de foie gras a la gelee Ponding souffle au gingembre Entremets ... j Parfait glace a I'orange ( Petites cremes a la Royale Twenty-four Menus for Four to Six Persons. Hotchpotch Sea trout Rabbit quenelles Roast mutton Grouse Fruit tart Grouse soup Herring Mutton cutlets Rabbit pie Roast venison Miroton of apples Barley broth Salmon Sheep's head Chartreuse of grouse Roast hare Stone cream Pea soup Soles k I'ltalienne Pork cutlets Roast capon Spinach, dressed Jam roll Tapioca soup Fried smelts Slices, fillet of beef Boiled pheasant, celery sauce Baba Anchovy toast Palestine soup Turbot, caper sauce Oyster patties Mutton kabobs Roast pork Sea kale Punch jelly Ox-tail soup Whiting pudding Salmis of partridge Fillet of beef Apricot tartlets Indian sandwiches Bonne-femme soup Red mullet Chicken a la Marengo Roast lamb Cold ham and jelly Pears a la Conde Soup, with quenelles Salmon, Dutch sauce Sheep's tongues, fried Beef-steak pudding Roast pheasant Prune shape, with cream Mutton broth Fried whiting Brains fried in butter Roast beef Snipe Mince pies Puree of pearl barley Sole au gratin Mutton cutlets Partridges, with cabbage Cranberry tart Cheese beignets Hare soup Water souchet Kromeskis Braised mutton Aspic of pheasant Little cups of vanilla cream Spring soup Cold salmon, Tartar sauce Chicken a la Viennoise Beef-steak pudding Compote of gooseberries Souffle of Parmesan cheese Clear mock turtle Haddock, egg sauce Cutlets of chicken, ham Rolled loin of mutton Marrow bones Wine jelly Rice soup Lobster cutlets Calf s head, with tomato sauce Ribs of beef rolled Fruit tart Canapes aux anchois Flemish soup Skate and black butter Beef collops Spatchcock chicken Mayonnaise lobster Rice fritters, with pineapple Consomme a la Royale Turbot, dressed with cream Chaudfroid of brains Braised beef Larks Ginger souffle Puree of haricots Brill, stuffed with shrimps Liver and bacon Roast mutton Celery au gratin Pastry sandwiches Vermicelli soup Fillets of sole a la Orly Stewed rump steak Roast pheasants Apple charlotte Macaroni, with cheese Lentil soup Cod, oyster sauce Croquettes of game Roast mutton Artichoke fritters Chocolate souffle Julienne soup Fish cakes Jugged hare Boiled beef Scalloped oysters Albert pudding Green pea soup Salmon Souffle of chicken Cold quarter of lamb, salad Quails Iced gooseberry fool Puree of asparagus soup Mackerel Lamb cutlets Roast duck Russian salad Rice shape, with strawberry cream Sago soup John Dory Veal cutlets Shoulder of mutton a la Soubis Custard pudding, with red currant sauce Cheese straws With these dinners two or three kinds of vegetables are to be served, of which one is to be potatoes. CHAPTER XXXIII. NO J /EL V BILLS OF FARE. Dietary for One Week. HOUSEHOLD OF SIX PEOPLE AND THREE CHILDREN AND FOUR SERVANTS. Sunday. Soup. Cold roast beef. Plum pudding or fruit tart. All dine in the middle of the day. Monday. Lafe Dinner. Boiled mutton. Hashed beef. Rolypoly pudding. Early Dinner for CJiildren and Servants. Mutton broth. Boiled mutton. Bread pudding. Tuesday. Late Dinner. Roast leg of mutton. Rissoles. Cabinet pudding. Early Dinner. Roast mutton. Rice and stewed fruit. 5o6 HOMEL V FARE.

Cookery and housekeeping