Macedoines de fruits,
Bavaroises a la vanille.
Charlottes a la Russe,
Souffles a la Montmorency.
Gelees au marasquin.
Croquettes de Genoise en surprise
Creme aux f raises.
jSuedoises de poires a la Duchesse.
Gateaux Sefton a la Chantilly.
Gelees panachees au rhum.
Compote d'ananas.
Compotes d'oranges.
Petits fours varies glaces.
RAFRAICHISSEMENTS.
Creme k la vanille glacee.
L'eau d'ananas glacee.
Creme aux fraises glacee,
L'eau d'oranges glacee.
Caf 6 glace.
The et biscuits, &c.
750 PRACTICAL GASTRONOMY
COLD COLLATION M:E>'NJJS—(co?itinued),
Oj'sters.
Stuffed olives. Smoked salmon.
Soles in cream. Aspic of lobster.
Soused mackerel.
Lobster salad. Anchovy salad.
Italian salad.
HOT ENTREES.
Broiled chicken. Salmi of wood pigeon.
COLD ENTREES.
Chaudfroid of chicken. Galantine of veal.
Pigeons stuffed with olives in savoury jelly.
Sweetbread patties. Ducklings.
SIDE-BOARD.
Roast beef with horseradish cream.
Lamb and mint sauce.
Eoast fowls. Braised tongues.
Salads.
Beefsteak and kidney pies. Veal and ham pies.
Westphalia ham.
Pastries. Creams.
Orange jelly.
Fruits. Gateaux. Ices.
Cafe noir.
MENUS AND THEIR COMPILATION 751
COLD COLLATION MB'NJJS^(contmuedy
Lobster salads. Pyramids of prawns. Dressed crabs.
Mayonnaise of salmon. Fillets of sole in savoury jellj .
Salmon 'k la Chambord.
Foies gras in savoury jell)\
Lamb cutlets, Princesse style.
Game pies. Pigeon pies.
Turkeys, Royal style.
Pheasants. Partridges.
Galantines of veal.
Roast lamb.
Boiled round of beef
Roast chicken. Chickens a la Bellevue.
Hams. Pressed beef. Tongues.
Tipsy cakes. Cheesecakes.
Gateaux Napolitains.
Fruit jellies. Wine jellies.
Cr^me k la vanille. Charlotte Russe.
Meringues with cream. French pastry,
DESSERT.
Grapes. Pines. Apples. Pears.
Lemon water ice.
Strawberry cream ice.
4a
752 PRACTICAL GASTKONOMY
TYPICAL AMERICAN MENUS.
BREAKFAST.
Sliced oranges.
Oatmeal. Sugar and cream.
Smothered beef. Saratoga chips.
Cerealine griddle cakes. Coffee.
LUNCH.
Broiled lobster.
Parker House rolls.
Watercress. Radishes.
Cheese ramakins.
Tea.
DINNER.
Puree of vegetables without meat
Stuffed breast of veal.
Brown sauce.
Plain boiled potatoes.
Stewed tomatoes.
Browned sweet potatoes.
Lettuce salad. French dressing.
Cheese straws.
Apple snow.
Coffee.
MENUS AND THEIR COMPILATION 753
AN AMERICAN SUNDAY DINNER.
Mock turtle. Consomme, with chicken lillets.
Boiled trout, cream sauce. Fillet of sole, walnut sauce.
Fried perch, Tartar sauce.
Dressed lettuce. Radishes.
Lamb's tongue. Boiled Philadelphia capon. Oyster sauce.
Cucumber. Sliced tomatoes.
Sirloin of beef, dish gravy. Tame duck, apple jelly.
Spring lamb, mint sauce.
Cincinnati ham, Champagne sauce.
Chicken croquettes, supreme sauce.
Swefetbreads, financiere. Pear fritters with maraschino.
Devilled lobsters, Roman punch.
Mashed potatoes. New string beans.
Lima beans. Sweet potatoes.
Asparagus. Bermuda onions. Green peas.
Sirloin beef. Ham. Tongue. Turkey.
Lobster salad. Vegetable salad.
Snow pudding. Whipped cream.
Lemon pie. Washington pie. Cream pie.
Vanilla ice cream. Chocolate ice cream.
Fancy cake. Nuts. Raisins. Oranges.
Macaroons. Charlotte Russe. Bananas.
American cheese. Frozen pudding. Roquefort cheese.
Page 357
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
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Macedoines de fruits,
Bavaroises a la vanille.
Charlottes a la Russe,
Souffles a la Montmorency.
Gelees au marasquin.
Croquettes de Genoise en surprise
Creme aux f raises.
jSuedoises de poires a la Duchesse.
Gateaux Sefton a la Chantilly.
Gelees panachees au rhum.
Compote d'ananas.
Compotes d'oranges.
Petits fours varies glaces.
RAFRAICHISSEMENTS.
Creme k la vanille glacee.
L'eau d'ananas glacee.
Creme aux fraises glacee,
L'eau d'oranges glacee.
Caf 6 glace.
The et biscuits, &c.
750 PRACTICAL GASTRONOMY
COLD COLLATION M:E>'NJJS—(co?itinued),
Oj'sters.
Stuffed olives. Smoked salmon.
Soles in cream. Aspic of lobster.
Soused mackerel.
Lobster salad. Anchovy salad.
Italian salad.
HOT ENTREES.
Broiled chicken. Salmi of wood pigeon.
COLD ENTREES.
Chaudfroid of chicken. Galantine of veal.
Pigeons stuffed with olives in savoury jelly.
Sweetbread patties. Ducklings.
SIDE-BOARD.
Roast beef with horseradish cream.
Lamb and mint sauce.
Eoast fowls. Braised tongues.
Salads.
Beefsteak and kidney pies. Veal and ham pies.
Westphalia ham.
Pastries. Creams.
Orange jelly.
Fruits. Gateaux. Ices.
Cafe noir.
MENUS AND THEIR COMPILATION 751
COLD COLLATION MB'NJJS^(contmuedy
Lobster salads. Pyramids of prawns. Dressed crabs.
Mayonnaise of salmon. Fillets of sole in savoury jellj .
Salmon 'k la Chambord.
Foies gras in savoury jell)\
Lamb cutlets, Princesse style.
Game pies. Pigeon pies.
Turkeys, Royal style.
Pheasants. Partridges.
Galantines of veal.
Roast lamb.
Boiled round of beef
Roast chicken. Chickens a la Bellevue.
Hams. Pressed beef. Tongues.
Tipsy cakes. Cheesecakes.
Gateaux Napolitains.
Fruit jellies. Wine jellies.
Cr^me k la vanille. Charlotte Russe.
Meringues with cream. French pastry,
DESSERT.
Grapes. Pines. Apples. Pears.
Lemon water ice.
Strawberry cream ice.
4a
752 PRACTICAL GASTKONOMY
TYPICAL AMERICAN MENUS.
BREAKFAST.
Sliced oranges.
Oatmeal. Sugar and cream.
Smothered beef. Saratoga chips.
Cerealine griddle cakes. Coffee.
LUNCH.
Broiled lobster.
Parker House rolls.
Watercress. Radishes.
Cheese ramakins.
Tea.
DINNER.
Puree of vegetables without meat
Stuffed breast of veal.
Brown sauce.
Plain boiled potatoes.
Stewed tomatoes.
Browned sweet potatoes.
Lettuce salad. French dressing.
Cheese straws.
Apple snow.
Coffee.
MENUS AND THEIR COMPILATION 753
AN AMERICAN SUNDAY DINNER.
Mock turtle. Consomme, with chicken lillets.
Boiled trout, cream sauce. Fillet of sole, walnut sauce.
Fried perch, Tartar sauce.
Dressed lettuce. Radishes.
Lamb's tongue. Boiled Philadelphia capon. Oyster sauce.
Cucumber. Sliced tomatoes.
Sirloin of beef, dish gravy. Tame duck, apple jelly.
Spring lamb, mint sauce.
Cincinnati ham, Champagne sauce.
Chicken croquettes, supreme sauce.
Swefetbreads, financiere. Pear fritters with maraschino.
Devilled lobsters, Roman punch.
Mashed potatoes. New string beans.
Lima beans. Sweet potatoes.
Asparagus. Bermuda onions. Green peas.
Sirloin beef. Ham. Tongue. Turkey.
Lobster salad. Vegetable salad.
Snow pudding. Whipped cream.
Lemon pie. Washington pie. Cream pie.
Vanilla ice cream. Chocolate ice cream.
Fancy cake. Nuts. Raisins. Oranges.
Macaroons. Charlotte Russe. Bananas.
American cheese. Frozen pudding. Roquefort cheese.