Saucisson de Bologne, de Lyons, etc. Thin slices
of Bologna, Lyons, or other sausage, garnished
with small salad.
Sardines a I'huile. Sardines in oil ; aux tomates, in
tomato sauce. A la Royale, they are served
on shred celery, seasoned with oil and vinegar,
and are garnished with strips of beetroot,
gherkins, and white of hard-boiled egg.
Anchois. Anchovies ; a la Diable, devilled. A la
Burlington, small fillets, seasoned with oil and
vinegar, are rolled and served on slices of
hard-boiled egg, garnished with shred lettuce ;
garnished with capers and anchovy butter,
they are a la Victoria.
MENUS MADE EASY.
•\
Olives. Olives ; farcies, stuffed. A la Metropole,
they are stuffed with green butter, set in little
moulds of aspic, and served on slices of
Bologna or other sausage, garnished with
green butter.
Caviar sur croutes. Caviar spread on buttered
croutes. Garnished with prawns, it is called
aux crevettes. As Blini au caviar, it is spread
on buttered crumpets, well seasoned with
lemon juice.
Lax sur croutes. Lax on buttered croutes.
If more variety is required, many of the dishes
given in the chapter on savoury entremets will be
found suitable.
Hors d'oauvres are usually served in very small
fancy plates, one to each person.
CHAPTER II.
SOUPS OB POTAGES.
SOUPS may be divided into two classes : 1st. Clear,
transparent soups, or consommes, of meat, game, or
poultry, varying according to the floating garnish
added to them. 2ndly. Thick soups, including
purees of game, vegetables, etc.
At a large dinner, when there are two soups, one
is thick and the other clear.
Consomme a la Julienne has a floating garnish of
vegetables cut in strips.
a la Xavier has a garnish of threads of vegetables.
a la Jardiniere is garnished with vegetables cut
in small fancy shapes.
a la Brunoise has vegetables cut in small dice.
This is sometimes called Potage Faubonne.
a la Printaniere, or Potage printanier, has early
summer vegetables cut in small shapes, with
green peas and asparagus heads.
a la Kursel is Printaniere soup with lettuces.
a la Chijfonade has lettuces stamped out with a
cutter, and peas.
MENUS MADE EASY.
Consomme a la D'Esclignac has a garnish of
turnips, and small squares of custard.
a la Royale and a VImperiale have small shapes
of custard, which may be white, or coloured
red and green.
Printanier a la Royale has the vegetables as in
"a la Printaniere," and the little pieces of
custard as in "a la Eoyale."
a la Portugaise is garnished with shreds of leeks,
and French plums.
a la Franqaise has a mixed vegetable garnish.
With the addition of rice it is called a la
Fleury.
a la Clermont has little slices of onion fried
brown.
a la Crecy is garnished with shreds of carrots.
a la Prince has turnips cut into little balls.
a la Russe has shreds of carrot, celery and
leeks.
a la Dustan has haricot beans.
a la D'Artois, or a la Saint-Germain, has a garnish
of peas.
aux chouxfarcis has stuffed Brussels sprouts.
aux pommes olives has potatoes cut in the shape
of olives.
aux trois racines is garnished with carrots, turnips
and celery.
aux pointes d'asperges has asparagus heads. Any
vegetable or herb may be used as a garnish,
and the soup is named accordingly.
aux ceufs poches has poached eggs.
SOUPS OR POTAGES.
Consomme aux prqfiterolles has little baked balls
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Saucisson de Bologne, de Lyons, etc. Thin slices
of Bologna, Lyons, or other sausage, garnished
with small salad.
Sardines a I'huile. Sardines in oil ; aux tomates, in
tomato sauce. A la Royale, they are served
on shred celery, seasoned with oil and vinegar,
and are garnished with strips of beetroot,
gherkins, and white of hard-boiled egg.
Anchois. Anchovies ; a la Diable, devilled. A la
Burlington, small fillets, seasoned with oil and
vinegar, are rolled and served on slices of
hard-boiled egg, garnished with shred lettuce ;
garnished with capers and anchovy butter,
they are a la Victoria.
MENUS MADE EASY.
•\
Olives. Olives ; farcies, stuffed. A la Metropole,
they are stuffed with green butter, set in little
moulds of aspic, and served on slices of
Bologna or other sausage, garnished with
green butter.
Caviar sur croutes. Caviar spread on buttered
croutes. Garnished with prawns, it is called
aux crevettes. As Blini au caviar, it is spread
on buttered crumpets, well seasoned with
lemon juice.
Lax sur croutes. Lax on buttered croutes.
If more variety is required, many of the dishes
given in the chapter on savoury entremets will be
found suitable.
Hors d'oauvres are usually served in very small
fancy plates, one to each person.
CHAPTER II.
SOUPS OB POTAGES.
SOUPS may be divided into two classes : 1st. Clear,
transparent soups, or consommes, of meat, game, or
poultry, varying according to the floating garnish
added to them. 2ndly. Thick soups, including
purees of game, vegetables, etc.
At a large dinner, when there are two soups, one
is thick and the other clear.
Consomme a la Julienne has a floating garnish of
vegetables cut in strips.
a la Xavier has a garnish of threads of vegetables.
a la Jardiniere is garnished with vegetables cut
in small fancy shapes.
a la Brunoise has vegetables cut in small dice.
This is sometimes called Potage Faubonne.
a la Printaniere, or Potage printanier, has early
summer vegetables cut in small shapes, with
green peas and asparagus heads.
a la Kursel is Printaniere soup with lettuces.
a la Chijfonade has lettuces stamped out with a
cutter, and peas.
MENUS MADE EASY.
Consomme a la D'Esclignac has a garnish of
turnips, and small squares of custard.
a la Royale and a VImperiale have small shapes
of custard, which may be white, or coloured
red and green.
Printanier a la Royale has the vegetables as in
"a la Printaniere," and the little pieces of
custard as in "a la Eoyale."
a la Portugaise is garnished with shreds of leeks,
and French plums.
a la Franqaise has a mixed vegetable garnish.
With the addition of rice it is called a la
Fleury.
a la Clermont has little slices of onion fried
brown.
a la Crecy is garnished with shreds of carrots.
a la Prince has turnips cut into little balls.
a la Russe has shreds of carrot, celery and
leeks.
a la Dustan has haricot beans.
a la D'Artois, or a la Saint-Germain, has a garnish
of peas.
aux chouxfarcis has stuffed Brussels sprouts.
aux pommes olives has potatoes cut in the shape
of olives.
aux trois racines is garnished with carrots, turnips
and celery.
aux pointes d'asperges has asparagus heads. Any
vegetable or herb may be used as a garnish,
and the soup is named accordingly.
aux ceufs poches has poached eggs.
SOUPS OR POTAGES.
Consomme aux prqfiterolles has little baked balls