Practical gastronomy and culinary dictionary

Chicoree aujus. Iced strawberry souffle. Souffle glace aux fraises. 714 PRACTICAL GASTRONOMY SPECIMEN MENUS OF LUNCHEONS AND DINNERS AT FIXED PRICES. HOTEL 2^:Eil>rjJ3. Luncheon at lOd. to Is. Luncheon at Is. 3d. to Is. Soup. Soup. Joint. Light entr6e. Vegetables. Koast joint. Vegetables and cheese. Luncheon at 2s. Luncheon at 2s. 6d. Soup. Soup. Fish. Fish. Joint. Choice of entree or joint, Vegetables. Vegetables. Salad and cheese. Poultry and salad. Cheese. Dinner at 3s. Dinner at 3s. 6d. Soup. Soup. Fish. . Fish. Entree. Entrees. Joint and vegetables. Joint and vegetables. Poultry or game. Poultry or game. Salad. Salad. Sweets. Sweets. Cheese. Dinner at 48. Dinner at 4s. 6d. Soup. Soup. Fish. 2 Fish. 2 Entrees. 2 Entries. Joint and vegetables. 1 Remove. Poultry or game. 1 Roast. Salad and fried potatoes. Vegetables. Sweets. 2 Sweets. Dessert. Cheese. Fruit and dessert. Cheese. MENUS AND THEIR COMPILATION 715 SPECIMEN MENUS OF LUNCHEONS AND DINNERS AT FIXED PRICES. Here is a specimen menu of a London restaurant : — Luncheon, 2s. 6d. (No attendance.) From 1 p.m. till 3. Pot age. Consomme au riz. Poisson. Cabillaud grille au beurre d'anchois. Ufitree. Veau a la Marengo. Poti. C6t6 de boeuf roti. Zegumes. Artiohauts. Pommes maitre d'hotel. Fro7naffe. The following is a specimen menu of a 3s. table d'hote :— Soiij). Clear ox-tail. Fish. Fillets of sole ^ I'Orly. Pfitree. Lamb cutlets. Vegetables. Green peas. Mashed potatoes. Poast. Chicken with cresses. Straw potatoes. jSfveets. Cabinet pudding. Cheese. 716 PRACTICAL GASTRONOMY LUNCHEONS AND DINNERS AT {continued). FIXED PRICES Dinner at 3s. 6d, Potage a la Windsor. Surmulet grille, sauce matelote. Escalopes de lapereaux aiix pointes d'asperges. Pintade rotie. Navets au jus. Beignets de f raises. Dinner at 4s. Consomme a la Julienne. Turbot bouilli, sauce hollandaise. Croquettes de volaille, sauce tomate Gigot de m out on roti. Haricots verts sautes. Faisan roti. Pommes f rites. Salade. Gateau d'amandes. Dessert. Fromaere. (Translated.) Windsor soup. Red mullets, matelote sauce. Scallops of 3'oung rabbits with asparagus points. Roast guinea fowl. Braised turnips. Strawberry fritters. (Translated.) Julienne clear soup. Boiled turbot, Dutch sauce. Chicken croquets, tomato sauce. Roast leg of mutton. French beans, sauteed. Roast pheasant. Fried potatoes. Salad. Almond cake. Dessert. Cheese. MENUS OF DINNERS AS SERVED IN LONDON CLUBS. 3s. Dinners. Clear soup with rice, or Puree of carrots. Fried slip, anchovy sauce. Hashed mutton. Roast beef. Brussels sprouts and potatoes. Rhubarb tart, or ice. Tapioca soup, or Pur^e of leeks. Boiled trout or Whitebait. Stewed pigeons. Roast forequarter of lamb. Macaroni cheese. Open cherry tart, or Fruit jelly. 4s. Dinners. Consomme vermicelle. Puree aux huitres. Raie au beurre noir. Poulet saute a I'italienne. Boeuf roti. Petits pois ^ I'anglaise. Pouding cabinet. Glace a I'orange. Dessert. Clear soup with lettuce leaves. Baked sole. Timbale of game au chasseur. Chicken with tomato sauce. Roast leg of mutton. Chopped asparagus with cream. Apple tart and Rizine custard. Macedoine of fruit. Dessert. MENUS AND THEIR COMPILATION 717 DINNERS AS SERVED IN LONDON CLUBS {contimied'). 5s. Dinners. Hors-d'oeuvres.