Coffee.
No. 4.
Grape Fruit.
Bouillon.
Fish Croquettes with white sauce. Potatoes.
Broiled Quail on Toast with asparagus.
Hollandaise Punch.
Little Pigs in Blankets (Sweetbreads).
Waldorf Salad.
Individual Ices and Cakes.
Coffee.
CHAPTER ON MENUS. 125
No. 5-
Large Pink Grapes served in crushed ice with sheny wine.
Lobster Cutlets with bechamel sauce.
Broiled Grouse. Potatoes en Surprise with oyster sauce.
Victoria Punch.
Croquettes of French Peas with sauce.
Salad a la Jardin.
Individual Brick. Cake.
Coffee.
No. 6.
Oyster Bisque.
Fish Croquettes with Potatoes.
Broiled Quail. Saratoga Chips. Asparagus.
Punch.
Supreme of Chicken with bechamel sauce.
Green Grape Salad.
Ice Cream with Brandied Fruit. Cakes.
Coffee.
126 THE BLUE RIBBON COOK BOOK.
INFORMAL DINNER.
No. i.
Salted Almonds. Olives.
Chicken Gumbo.
Fish Pudding. Parisienne Potatoes.
Roast Turkey, Cranberry Sauce. Croquettes of Peas.
Asparagus, and Stuffed Sweet Potatoes.
Celery Salad.
Charlotte Russe, or Ices.
Coffee.
No. 2.
Salted Almonds, Pickles, and Celery.
St. Germain Soup.
Broiled Pompano. Potatoes au Gratin.
Grouse or Pheasant. Asparagus. Peas.
Nut and Celery Salad.
Fig Pudding with fancy sauce.
INFORMAL DINNER. 127
No. 3.
Salted Pecans. Stuffed Olives.
Consomme. Croutons.
Baked Fish. Duchess Potatoes. Beaten Biscuit.
Roast Fillet of Beef. Brussels Sprouts. Stuffed Tomatoes. Rolls.
Cucumber and Celery Salad. Wafers.
Baked Caramel Custard. Cake.
Coffee.
No. 4.
Salted Almonds. Mints.
Frozen Fruit.
Cream of Celery Soup. Bread Sticks.
Oyster Croquettes. French Fried Potatoes. Beaten Biscuit.
Broiled Quail or Broiled Chicken Breast with Mushrooms.
Asparagus Tips. Stuffed Sweet Potatoes. Rolls.
Green Grape and Nut Salad. Wafers.
Sultana Roll and Claret Sauce. Cake.
Coffee.
128 THE BLUE RIBBON COOK BOOK.
No. 5.
Salted Pecans. Mints.
Grape Fruit.
Cream of Pea Soup. Buttered Toast.
Salpicon of Lobster in Patty Shells.
Lamb Chops a la Maintenon. Parisienne Potatoes. Hot Rolls.
Sweet Bread, Cucumber and Celery Salad. Cheese Sticks.
Montrose Pudding with sauce. Cakes.
Coffee.
No. 6.
Salted Almonds. Mints.
Pineapple Sherbet — Creme de menthe Cherries.
Cream of Asparagus Soup. Crackers.
Soft Shell Crabs. Beaten Biscuit. Cucumbers.
Stuffed Peppers. Rolls. Peas.
Pineapple and Nut Salad. Cheese Wafers.
Nesselbrode Pudding. Cakes.
Coffee.
DINNEE. 129
DINNER.
No. i.
Salted Almonds. Maron Glace.
Blue Points on Half Shell.
Consomme.
Lobster Timbals with lobster sauce.
Fillet of Beef. Parisienne Potatoes. Asparagus.
Victoria Punch.
Stuffed Quail. Croquettes of Peas with white sauce.
Stuffed Mushrooms.
Celery Salad.
Fancy Ices and Cakes.
Coffee.
No. 2.
Blue Points on Half Shell.
Consomme.
Stuffed Lobster.
Fillet of Beef. Creamed Cauliflower. Potatoes.
Roman Punch.
Broiled Grouse with Asparagus.
Sweetbread Croquettes
with peas.
Green Grape Salad.
Fancy Ices and Cakes.
Coffee.
130
THE BLUE EIBBON COOK BOOK.
No. 3.
Oyster Cocktail.
Cream of Celery Soup with whipped cream garnish.
Lobster a la Newburg.
Venison Steaks. Asparagus.
Roman Punch.
Sweetbread a la Victoria, allemande sauce. Peas.
Salad a la Jardin, in turnips.
Sultana Roll Ice with claret sauce. Cakes.
Coffee.
No. 4.
Caviare on Toast.
Consomme.
Lobster Timbals.
Fillet of Beef. Stuffed Sweet Potatoes. Asparagus.
Fruit Punch.
Pheasant. Potatoes en Surprise with sauce.
Stuffed Mushrooms.
Waldorf Salad.
Fancy Ices and Cake.
Coffee.
DINNER. 131
No. 5.
Salted Nuts. Mints.
Anchovy Eggs.
Oyster Bisque. Crackers.
Baked Fish. Potatoes. Cucumbers. Bread.
Stuffed Chicken Leg. Peas. Hot Rolls.
Victoria Punch.
Individual Fillet with Mushrooms.
Cauliflower au Gratin. Rolls.
Page 39
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Coffee.
No. 4.
Grape Fruit.
Bouillon.
Fish Croquettes with white sauce. Potatoes.
Broiled Quail on Toast with asparagus.
Hollandaise Punch.
Little Pigs in Blankets (Sweetbreads).
Waldorf Salad.
Individual Ices and Cakes.
Coffee.
CHAPTER ON MENUS. 125
No. 5-
Large Pink Grapes served in crushed ice with sheny wine.
Lobster Cutlets with bechamel sauce.
Broiled Grouse. Potatoes en Surprise with oyster sauce.
Victoria Punch.
Croquettes of French Peas with sauce.
Salad a la Jardin.
Individual Brick. Cake.
Coffee.
No. 6.
Oyster Bisque.
Fish Croquettes with Potatoes.
Broiled Quail. Saratoga Chips. Asparagus.
Punch.
Supreme of Chicken with bechamel sauce.
Green Grape Salad.
Ice Cream with Brandied Fruit. Cakes.
Coffee.
INFORMAL DINNER.
No. i.
Salted Almonds. Olives.
Chicken Gumbo.
Fish Pudding. Parisienne Potatoes.
Roast Turkey, Cranberry Sauce. Croquettes of Peas.
Asparagus, and Stuffed Sweet Potatoes.
Celery Salad.
Charlotte Russe, or Ices.
Coffee.
No. 2.
Salted Almonds, Pickles, and Celery.
St. Germain Soup.
Broiled Pompano. Potatoes au Gratin.
Grouse or Pheasant. Asparagus. Peas.
Nut and Celery Salad.
Fig Pudding with fancy sauce.
INFORMAL DINNER. 127
No. 3.
Salted Pecans. Stuffed Olives.
Consomme. Croutons.
Baked Fish. Duchess Potatoes. Beaten Biscuit.
Roast Fillet of Beef. Brussels Sprouts. Stuffed Tomatoes. Rolls.
Cucumber and Celery Salad. Wafers.
Baked Caramel Custard. Cake.
Coffee.
No. 4.
Salted Almonds. Mints.
Frozen Fruit.
Cream of Celery Soup. Bread Sticks.
Oyster Croquettes. French Fried Potatoes. Beaten Biscuit.
Broiled Quail or Broiled Chicken Breast with Mushrooms.
Asparagus Tips. Stuffed Sweet Potatoes. Rolls.
Green Grape and Nut Salad. Wafers.
Sultana Roll and Claret Sauce. Cake.
Coffee.
No. 5.
Salted Pecans. Mints.
Grape Fruit.
Cream of Pea Soup. Buttered Toast.
Salpicon of Lobster in Patty Shells.
Lamb Chops a la Maintenon. Parisienne Potatoes. Hot Rolls.
Sweet Bread, Cucumber and Celery Salad. Cheese Sticks.
Montrose Pudding with sauce. Cakes.
Coffee.
No. 6.
Salted Almonds. Mints. Pineapple Sherbet — Creme de menthe Cherries.
Cream of Asparagus Soup. Crackers.
Soft Shell Crabs. Beaten Biscuit. Cucumbers.
Stuffed Peppers. Rolls. Peas.
Pineapple and Nut Salad. Cheese Wafers.
Nesselbrode Pudding. Cakes.
Coffee.
DINNEE. 129
DINNER. No. i.
Salted Almonds. Maron Glace.
Blue Points on Half Shell.
Consomme.
Lobster Timbals with lobster sauce.
Fillet of Beef. Parisienne Potatoes. Asparagus.
Victoria Punch.
Stuffed Quail. Croquettes of Peas with white sauce.
Stuffed Mushrooms.
Celery Salad.
Fancy Ices and Cakes.
Coffee.
No. 2.
Blue Points on Half Shell.
Consomme.
Stuffed Lobster.
Fillet of Beef. Creamed Cauliflower. Potatoes.
Roman Punch.
Broiled Grouse with Asparagus.
Sweetbread Croquettes
with peas.
Green Grape Salad.
Fancy Ices and Cakes.
Coffee.
No. 3.
Oyster Cocktail.
Cream of Celery Soup with whipped cream garnish.
Lobster a la Newburg.
Venison Steaks. Asparagus.
Roman Punch.
Sweetbread a la Victoria, allemande sauce. Peas.
Salad a la Jardin, in turnips.
Sultana Roll Ice with claret sauce. Cakes.
Coffee.
No. 4.
Caviare on Toast.
Consomme.
Lobster Timbals.
Fillet of Beef. Stuffed Sweet Potatoes. Asparagus.
Fruit Punch.
Pheasant. Potatoes en Surprise with sauce.
Stuffed Mushrooms.
Waldorf Salad.
Fancy Ices and Cake.
Coffee.
DINNER. 131
No. 5.
Salted Nuts. Mints.
Anchovy Eggs.
Oyster Bisque. Crackers.
Baked Fish. Potatoes. Cucumbers. Bread.
Stuffed Chicken Leg. Peas. Hot Rolls.
Victoria Punch.
Individual Fillet with Mushrooms.
Cauliflower au Gratin. Rolls.