The following is a fair service a la Russe. The names of
the dishes are given both in' English and in that bill-of-fare
French which is the despair of unsophisticated diners-out ;
but the dishes themselves are admirable, and the selection
of wines is worthy the approbation of an epicure.
FLOWERS, BILLS OF FARE, AND WINES. 1 23
MENU.
Chablis.
Huiires au citron.
PONTET CaNET. .
POTAGES.
Amontillado. Bisque d^^crevisses. ConsommS h la royale.
POISSONS.
Saumon du Kennebec^ sauce Hollandaise.
Chateau Yquem. Pommes Bermude en boulettes.
Petites Truites au naturet.
Croquettes aux pommes.
HORSD'CEUVRES.
Olives. Caviare en Canapes. Petits boudins au Satpicon.
Radis. Celeri. Amandes au Set. Varies.
RELEV^S.
Filet de Baeuf pique h la Milanaise.
Selle d^ Agneau.
ENTRIES.
Poularde h la Toulousaine.
Cbieleties d^Agneau Jinanciire.
Concombres farcies h la moelle.
Beignets de crime h la fleur d ^orange.
SORBET.
Ponche h la Romaine. Ponche au Kirsck.
ROTI.
Dindonneaux truffes h la Perigueux.
Faisans garnis de becassines.
Salade de celeri en remoulade.
ENTREMETS.
Artichauts, Sauce au beurre.
Asperges en branches, Sauce Hollandaise,
DESSERT.
Bombe par/ait au Cafe. Nougat de fantaisie.
Porto Dore. Gelee att Madire. Violettes aux bonbons.
Fromages. Cafe et Liqueurs.
Champagne frappe en carafes sur table
Chambertin.
124 PRACTICAL AMERICAN COOKERY.
ENGLISH BILL OF FARE
FOR DINNER JL LA RUSSB.
Blue Point Oysters with Lemon,
SOUPS.
Bisque of Prawns. Clear Soup with royaU paste.
FISH.
Kennebec Salmon with Hollandaise Sauce.
Mountain Brook Trout.
Bermuda Potatoes, Potato Croquettes,
RELISHES.
Olives. Caviare Toast. Forcemeat Balls. Radishes,
Celery. Salted Almonds. Small Pickles.
REMOVES.
Tenderloin of Beef, larded, Milanaise style.
Saddle of Spring Lamb.
SIDE DISHES.
Pullet, Toulouse Style.
Lamb Cutlets with financiire garnish.
Cucumbers stuffed with Marrow.
Orange-flower Cream Fritters.
SHERBET.
Roman Punch. Kirsch Punch.
ROAST. I
Turkey with Perigord TruiHes.
Pheasants garnished with Snipe.
Salad of Celery with remoulade Sauce.
SECOND COURSE. SIDE DISHES.
Artichokes with Butter Sauce.
Asparagus with Hollandaise Sauce.
DESSERT.
Coffee bombes. Fancy Nougat, Madeira Jelly,
Candied Violets. Cheese. Coffee and Liqueurs,
Frozen Champagne in carafes.
FLOWERS, BILLS OF FARE, AND WINES. 12?
THE AMERICAN DINNER.
This form of service combines the advantages of the two
already described, and still preserves the genial hospitality
implied by the personal service of the guests by the hosts.
None of the principal dishes are difficult to serve, and pla-
cing them upon the table greatly adds to its pleasant aspect.
The vegetables are brought in hot, at the moment of service,
when the large dishes have been placed upon the table, and
are at once passed by one of the waiters. This partial service
by the hosts enables the waiters to serve more rapidly. All
the dishes are brought to the dining-room door by the cook
or kitchen-maid, so that tl^e waiters need not leave the room ;
and as all the necessary dishes, silver, wine, and the little
dinner accessories, are placed upon the sideboard or in the
hot-closet before the dinner is announced, there need be
no such vexatious delay as occurs when the attendants are
obliged to leave the room in search of something required
upon the table.
Page 72
Presented as published in 1885. 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
The following is a fair service a la Russe. The names of the dishes are given both in' English and in that bill-of-fare French which is the despair of unsophisticated diners-out ; but the dishes themselves are admirable, and the selection of wines is worthy the approbation of an epicure.
MENU.
Chablis.
Huitres au citron.
PONTET CaNET. .
POTAGES. Amontillado. Bisque d'écrevisses. ConsommS h la royale.
POISSONS. Saumon du Kennebec, sauce Hollandaise. Chateau Yquem. Pommes Bermude en boulettes. Petites Truites au naturel. Croquettes aux pommes.
HORSD'CEUVRES. Olives. Caviare en Canapes. Petits boudins au Salpicon. Radis. Celeri. Amandes au Set. Varies.
RELEV^S.
Filet de Boeuf piqué à la Milanaise. Selle d'Agneau.
ENTRIES.
Poularde h la Toulousaine.
Côtelettes d'Agneau financière.
Concombres farcies h la moelle.
Beignets de crème à la fleur d'orange.
SORBET. Ponche h la Romaine. Ponche au Kirsck.
ROTI.
Dindonneaux truffés à la Périgueux. Faisans garnis de becassines. Salade de céleri en remoulade.
ENTREMETS.
Artichauts, Sauce au beurre. Asperges en branches, Sauce Hollandaise,
Bombe parfait au Café. Nougat de fantaisie. Porto Doré. Gelée au Madère. Violettes aux bonbons. Fromages. Cafe et Liqueurs. Champagne frappe en carafes sur table
Chambertin.
ENGLISH BILL OF FARE
FOR DINNER JL LA RUSSB.
Blue Point Oysters with Lemon,
Bisque of Prawns. Clear Soup with royaU paste.
FISH.
Kennebec Salmon with Hollandaise Sauce.
Mountain Brook Trout.
Bermuda Potatoes, Potato Croquettes,
RELISHES.
Olives. Caviare Toast. Forcemeat Balls. Radishes, Celery. Salted Almonds. Small Pickles.
REMOVES.
Tenderloin of Beef, larded, Milanaise style. Saddle of Spring Lamb.
SIDE DISHES.
Pullet, Toulouse Style.
Lamb Cutlets with financiire garnish.
Cucumbers stuffed with Marrow.
Orange-flower Cream Fritters.
SHERBET. Roman Punch. Kirsch Punch.
ROAST. I
Turkey with Perigord Truffles. Pheasants garnished with Snipe. Salad of Celery with remoulade Sauce.
SECOND COURSE. SIDE DISHES.
Artichokes with Butter Sauce. Asparagus with Hollandaise Sauce.
Coffee bombes. Fancy Nougat, Madeira Jelly,
Candied Violets. Cheese. Coffee and Liqueurs,
Frozen Champagne in carafes.
THE AMERICAN DINNER.
This form of service combines the advantages of the two already described, and still preserves the genial hospitality implied by the personal service of the guests by the hosts. None of the principal dishes are difficult to serve, and placing them upon the table greatly adds to its pleasant aspect. The vegetables are brought in hot, at the moment of service, when the large dishes have been placed upon the table, and are at once passed by one of the waiters. This partial service by the hosts enables the waiters to serve more rapidly. All the dishes are brought to the dining-room door by the cook or kitchen-maid, so that tl^e waiters need not leave the room ; and as all the necessary dishes, silver, wine, and the little dinner accessories, are placed upon the sideboard or in the hot-closet before the dinner is announced, there need be no such vexatious delay as occurs when the attendants are obliged to leave the room in search of something required upon the table.