Coffee.
Green Pea Soup.
Broiled Whitefish, Maitre d'Hdtel
Butter.
Potatoes au Gratin.
Anchovy Toast,
Mutton Chops. Peas a la Franqaise.
Welsh Rare-bit.
Water-cress Salad.
Custard Souffle ;, Creamy Sauce.
Fruit. Coffee.
Julienne Soup.
Fillets of Flounders au Gratin, with
Bechamel Sauce.
Potato Croquettes.
Roast Chicken, Ravigote Sauce.
Potato Puffs.
Cauliflower in Cream Sauce.
Sweetbreads in Paper Cases.
Sorbet.
Roasted Young Ducks.
Stuffed Cucumbers. Green Peas.
Salmon Salad.
Cream a la Versailles.
Chocolate Mousse.
Walnut Ice-cream. Fancy Cakes.
Pineapple Sherbet.
Coffee.
912
MISS PARLOA'S KITCHEN COMPANION.
Game Dinner.
Blue Points. Bread-and- Butter
Sandwiches.
Green Turtle Soup.
Fillet of Bass, Tartar Sauce.
Roast Venison, Currant Jelly Sauce.
Potato Puff's.
Small Birds in Crumbs.
Roast Duck, Orange Sauce.
Sweet Potatoes.
Larded Grouse, Bread Sauce.
French Peas.
Lettuce Salad.
Cheese. Thin Crackers.
Celery.
Wine Jelly. Italian Cream.
Orange Sherbet. Walnut Ice-cream.
Fruit.
Coffee.
A Little Supper.
Creamed Oysters, with Puff-Paste
Cakes.
Venison Steak.
Currant Jelly. Thin Fried Potatoes.
Broiled Quail on Toast.
Cold Roast Chicken.
Dressed Celery. French Peas.
Orange Sherbet.
Chocolate Mousse. Cake. Fruit.
Coffee.
With this supper there should be served very small hot rolls,
and cold bread cut in delicate slices, as well as side dishes of olives
and salted almonds.
An Oyster Supper.
Oysters in the Half-Shell.
Quarters of Lemon.
Brown Bread.
Fried Oysters. Escaloped Oysters.
Rolls. Fried Brown Bread.
Dressed Celery.
Oysters a la Poulette.
Puff-Paste Cakes.
Oyster Salad.
Thin Slices of Bread. Olives.
Orange Jelly. Charlotte Russe.
Chocolate. Coffee.
LENTEN FARE.
BREAKFAST.
Oatmeal.
BroiUd Salt Fish.
Princess Potatoes.
Poached Eggs.
Spider Corn Cake. Toast.
Rice Griddle-cakes.
LUNCHEON.
Broiled Fish, with Maitre rf' Hotel
Butter.
Ma$h ed Pota toes. Cucumbers.
• Canned Peas.
Tea Cake.
T«a.
DINNERS.
Clam Soup. Escaloped Fish.
Peas a la Frangaise.
Baked Sweet Potatoes.
Macaroni, with Tomato Sauce.
Cheese Souffle. Cider Jelly.
Potato Soup.
Boiled Halibut, Egg Sauce.
Potato Puff's. Green Peas.
Broiled Mackerel or Bass.
Thin Fried Potatoes.
Dressed Lettuce.
Crackers and Cheese.
Baked Bread Pudding, Vanilla
Sauce.
BILLS OF FARE.
913
Tomato Soup.
Baked Fish, Sauce Hollandaise.
Macaroni and Cheese.
Mashed Potatoes.
Oyster Omelet.
Quaking Pudding, Wine Sauce.
SUPPER.
Milk Toast.
Egg-and-Lettuce Salad. Hot Rolls.
Delicate Cake. Cocoa.
COMPANY DINNERS IN LENT.
Oysters in the Half-Shell.
Rolled Bread.
Cream-of -Celery Soup.
Baked Chicken Halibut, with Becha-
mel Cream Sauce and Garnish
of Potato Balls and Hard-boiled
Kggs.
Broiled Lobster, Maitre d' Hotel
Butter.
Green Peas a la Frangaise.
Orange Sorbet.
Fillet of Bass, Tartar Sauce.
Bermuda Potatoes or Sliced Toma-
toes.
Deviled Lobster.
Crackers and Cheese.
Dressed Lettuce.
Custard Souffle, Creamy Sauce.
Ice-cream. Small Caket.
Fruit. Coffee.
Oysters in a Block of Ice.
Mock Bisque.
Baked Shad, Sauce Hollandaise.
Potato Balls.
Broiled Salmon, Maitre d' Hotel
Butter. Green Peas.
Cheese Souffle.
Lobster Salad.
Cabinet Pudding, Wine Sauce.
Frozen Apricots.
Caramel Ice-cream
Small Fancy Cakes.
Fruit. Co/ee.
GENTLEMEN'S DINNERS.
Spring.
Oysters in the Half-Shell.
Sorrel Soup.
Broiled Shad, Ravigote Sauce.
Page 483
Presented as published in 1887. 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.
Green Pea Soup.
Broiled Whitefish, Maitre d'Hotel Butter.
Potatoes au Gratin. Anchovy Toast,
Mutton Chops. Peas a la Franqaise.
Welsh Rare-bit.
Water-cress Salad.
Custard Souffle ;, Creamy Sauce.
Fruit. Coffee.
Julienne Soup.
Fillets of Flounders au Gratin, with Bechamel Sauce.
Potato Croquettes. Roast Chicken, Ravigote Sauce.
Potato Puffs.
Cauliflower in Cream Sauce. Sweetbreads in Paper Cases.
Sorbet.
Roasted Young Ducks. Stuffed Cucumbers. Green Peas.
Salmon Salad. Cream a la Versailles.
Chocolate Mousse.
Walnut Ice-cream. Fancy Cakes.
Pineapple Sherbet.
Coffee.
Game Dinner.
Blue Points. Bread-and- Butter Sandwiches.
Green Turtle Soup.
Fillet of Bass, Tartar Sauce.
Roast Venison, Currant Jelly Sauce.
Potato Puff's.
Small Birds in Crumbs.
Roast Duck, Orange Sauce.
Sweet Potatoes.
Larded Grouse, Bread Sauce.
French Peas.
Lettuce Salad.
Cheese. Thin Crackers.
Celery.
Wine Jelly. Italian Cream.
Orange Sherbet. Walnut Ice-cream.
Fruit.
Coffee.
A Little Supper.
Creamed Oysters, with Puff-Paste Cakes.
Venison Steak.
Currant Jelly. Thin Fried Potatoes. Broiled Quail on Toast.
Cold Roast Chicken. Dressed Celery. French Peas.
Orange Sherbet.
Chocolate Mousse. Cake. Fruit. Coffee.
With this supper there should be served very small hot rolls, and cold bread cut in delicate slices, as well as side dishes of olives and salted almonds.
An Oyster Supper.
Oysters in the Half-Shell. Quarters of Lemon.
Brown Bread.
Fried Oysters. Escaloped Oysters.
Rolls. Fried Brown Bread.
Dressed Celery.
Oysters a la Poulette. Puff-Paste Cakes.
Oyster Salad.
Thin Slices of Bread. Olives.
Orange Jelly. Charlotte Russe.
Chocolate. Coffee.
LENTEN FARE.
Oatmeal. BroiUd Salt Fish.
Princess Potatoes. Poached Eggs.
Spider Corn Cake. Toast.
Rice Griddle-cakes.
Broiled Fish, with Maitre d'Hotel Butter.
Mashed Potatoes. Cucumbers.
• Canned Peas. Tea Cake. T«a.
Clam Soup. Escaloped Fish.
Peas a la Frangaise.
Baked Sweet Potatoes.
Macaroni, with Tomato Sauce.
Cheese Souffle. Cider Jelly.
Potato Soup.
Boiled Halibut, Egg Sauce.
Potato Puff's. Green Peas.
Broiled Mackerel or Bass.
Thin Fried Potatoes.
Dressed Lettuce. Crackers and Cheese. Baked Bread Pudding, Vanilla Sauce.
Tomato Soup.
Baked Fish, Sauce Hollandaise.
Macaroni and Cheese.
Mashed Potatoes.
Oyster Omelet. Quaking Pudding, Wine Sauce.
Milk Toast.
Egg-and-Lettuce Salad. Hot Rolls. Delicate Cake. Cocoa.
COMPANY DINNERS IN LENT.
Oysters in the Half-Shell.
Rolled Bread. Cream-of -Celery Soup. Baked Chicken Halibut, with Bechamel Cream Sauce and Garnish of Potato Balls and Hard-boiled Kggs. Broiled Lobster, Maitre d' Hotel
Butter.
Green Peas a la Frangaise. Orange Sorbet.
Fillet of Bass, Tartar Sauce. Bermuda Potatoes or Sliced Tomatoes.
Deviled Lobster. Crackers and Cheese.
Dressed Lettuce. Custard Souffle, Creamy Sauce. Ice-cream. Small Caket.
Fruit. Coffee.
Oysters in a Block of Ice.
Mock Bisque. Baked Shad, Sauce Hollandaise.
Potato Balls.
Broiled Salmon, Maitre d' Hotel
Butter. Green Peas.
Cheese Souffle.
Lobster Salad.
Cabinet Pudding, Wine Sauce. Frozen Apricots.
Caramel Ice-cream Small Fancy Cakes. Fruit. Co/ee.
GENTLEMEN'S DINNERS.
Spring.
Oysters in the Half-Shell.
Sorrel Soup.
Broiled Shad, Ravigote Sauce.