What is called the second service on a menu in-
cludes the roast, the savoury, and the sweet entremets,
the dessert, and cheese. When two or more sweets are
served, the first one is to be hot and the other cold.
If fancy savouries are given, they come in after the
sweets, for they are intended to prepare the palate for
the taste of the choice wines which usually follow a good
dinner.
MENUS AND THEIR COMPILATION 709
In preparing a bill of fare for a large dinner it is
advisable to avoid such dishes which are difficult to
dress when done in a great number, for they will cause
complication and needless profusion in the kitchen, and
often lead to a confusion in the service. It is also most
unwise to use new names of dishes which are not known,
or which may be known under a different title, for they
will only puzzle the diner, who might not know the
technical names of old dishes. Avoid also the use of
pompous names of dishes, especially when the cost for
their preparation is not known, for they often lead to
confusion and disappointment. The names of high-
standing personalities, towns, countries, &c., are applied
in connection with many dishes ; the French cuisme
especially has the names given to dishes in honour of
men who gained their celebrity either by their talent as
diplomats, statesmen, soldiers, artists, or such who
have distinguished themselves by their gastronomic or
epicurean merits. Hence we have such names in con-
nection with certain dishes as LucuUus, Savarin,
Louis XV., Soubise, Kichelieu, Careme, Maintenon,
Conde, Colbert, Villeroy, Talleyrand, Nesselrode, Demi-
doff, Marie-Louise, Montglas, Victoria, &c.
These names, as well as many others, are associated
with various culinary preparations, and are recognised
by cooks of all nations.
There are, unfortunately, some narrow-minded
cuisiniers who are in the habit of altering the genuine
names of dishes, to which they adopt some other high-
sounding names, in order to make themselves famous,
but will only succeed in making themselves look ridi-
culous and small in the eyes of a real gourmand, who is
not likely to be thus deceived. If, however, the com-
position of a certain dish is due to the talent and
710
PRACTICAL GASTRONOMY
initiative of tlie cook, then the case is different, and he
■will have a perfect right to name such a dish according
to his fancy.
The importance of a well-composed menu is so great
that it adds to the success of a dinner in a great
measure, whilst a defectively composed menu may
compromise the reputation of a good chef. Although
the menu may be of little use to some people, it is in-
dispensable to connoisseurs who understand the language
of the kitchen, for they will be able to judge the kind
of dinner on analysing the menu, and by so doing be
able to give their verdict as to the capacity of the chef,
according to the arrangement of the dishes and the
combination of the ■sdands.
MENUS AND THEIR COMPILATION 711
SIX SPECIMEN MENUS OF ENGLISH DINNERS.
(1)
White celery soup.
Codfish and caper sauce.
Lobster croquettes.
Fillets of beef with olives.
Small chartreuses of game.
Fricandeau of veal with spinach.
Roast turkey and sausages.
Broccoli. Potato croquettes. Brussels sprouts.
Plum pudding. Mince pies.
Stewed pears, whipped cream.
Pineapple toast.
(2)
Clear soup with custard.
Baked turbot, wine sauce.
Page 344
Presented as published in 1892. 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
A modernized reading is not available for this page yet. You are seeing the original text.
What is called the second service on a menu in-
cludes the roast, the savoury, and the sweet entremets,
the dessert, and cheese. When two or more sweets are
served, the first one is to be hot and the other cold.
If fancy savouries are given, they come in after the
sweets, for they are intended to prepare the palate for
the taste of the choice wines which usually follow a good
dinner.
MENUS AND THEIR COMPILATION 709
In preparing a bill of fare for a large dinner it is
advisable to avoid such dishes which are difficult to
dress when done in a great number, for they will cause
complication and needless profusion in the kitchen, and
often lead to a confusion in the service. It is also most
unwise to use new names of dishes which are not known,
or which may be known under a different title, for they
will only puzzle the diner, who might not know the
technical names of old dishes. Avoid also the use of
pompous names of dishes, especially when the cost for
their preparation is not known, for they often lead to
confusion and disappointment. The names of high-
standing personalities, towns, countries, &c., are applied
in connection with many dishes ; the French cuisme
especially has the names given to dishes in honour of
men who gained their celebrity either by their talent as
diplomats, statesmen, soldiers, artists, or such who
have distinguished themselves by their gastronomic or
epicurean merits. Hence we have such names in con-
nection with certain dishes as LucuUus, Savarin,
Louis XV., Soubise, Kichelieu, Careme, Maintenon,
Conde, Colbert, Villeroy, Talleyrand, Nesselrode, Demi-
doff, Marie-Louise, Montglas, Victoria, &c.
These names, as well as many others, are associated
with various culinary preparations, and are recognised
by cooks of all nations.
There are, unfortunately, some narrow-minded
cuisiniers who are in the habit of altering the genuine
names of dishes, to which they adopt some other high-
sounding names, in order to make themselves famous,
but will only succeed in making themselves look ridi-
culous and small in the eyes of a real gourmand, who is
not likely to be thus deceived. If, however, the com-
position of a certain dish is due to the talent and
710
PRACTICAL GASTRONOMY
initiative of tlie cook, then the case is different, and he
■will have a perfect right to name such a dish according
to his fancy.
The importance of a well-composed menu is so great
that it adds to the success of a dinner in a great
measure, whilst a defectively composed menu may
compromise the reputation of a good chef. Although
the menu may be of little use to some people, it is in-
dispensable to connoisseurs who understand the language
of the kitchen, for they will be able to judge the kind
of dinner on analysing the menu, and by so doing be
able to give their verdict as to the capacity of the chef,
according to the arrangement of the dishes and the
combination of the ■sdands.
MENUS AND THEIR COMPILATION 711
SIX SPECIMEN MENUS OF ENGLISH DINNERS.
(1)
White celery soup.
Codfish and caper sauce.
Lobster croquettes.
Fillets of beef with olives.
Small chartreuses of game.
Fricandeau of veal with spinach.
Roast turkey and sausages.
Broccoli. Potato croquettes. Brussels sprouts.
Plum pudding. Mince pies.
Stewed pears, whipped cream.
Pineapple toast.
(2)
Clear soup with custard.
Baked turbot, wine sauce.