Mousse de volaille aux truffes.
Chaudfroid de pigeons a la bordelaise.
Selle de mouton h. la broche.
Jambon a I'aspic.
Pommes de terre chateau.
Petits pois a la Frangaise.
Salade a I'Allemande.
Sorbet au Champagne.
CaiUes de vignes au cresson.
Salade de laitues a la cr^me.
Baba a la Chantilly, sauce framboise.
Gelee aux peches.
Gateau royal.
Croutes au fromage.
Euisson de glace Napolitaine.
Petites gaufrettes.
Dessert.
Cafe noir.
MENUS AND THEIR COMPILATION 773
ANNUAL MANSION HOUSE BANQUET,
London : J^ine 17, 1890.
MENU.
POTAGES.
Tortue claire. Tortue liee.
POISSONS.
John Dory, sauce cupres. Truite, sauce Italienne.
ENTKEES.
Petites caisses a la Toulouse. Turban oriental k la Veni&e.
RELEVES.
Selle de mouton. Hanche de venaison. Jambon brake .
Poulardes a la Zingara.fc. Pintades. Canetons.
ENTREMETS.
Crevettes en aspic. Charlotte a la Polonaise.
Compote de fruits.
Gelee ^ la Dantzic. Meringues a la vanille. Pouding glace.
REGIMENTAL BANQUET,
Dublin : October 3, 1890.
MENU.
Soups,
Itahan clear. Tomato.
Fish.
Crimped cod and oyster sauce.
Filleted soles and shrimp sauce.
Entrees.
Veal cutlets. Oyster patties.
Removes.
Saddles of mutton.
Sirloin of beef and horseradish sauce.
Boiled turkeys and tongue with celery sauce.
Roast ducks. Roast geese. Boiled fowls. York ham.
Game.
Hares. Pheasants. Grouse.
Sweets.
Canary puddings with sherry sauce.
Gooseberry tarts. Cup custards.
Apricot chartreu-e. Royal trifle.
774 PRACTICAL GASTRONOMY
MENU OF A MASONIC BANQUET.
Oysters.
SOUP
Consomme Macedoine a la Koyale. Thick mock turtle.
FISR.
Boiled turbot, lobster sauce. Red mullets, Italian sauce.
ENTREES.
FiQets of pigeons a la Duxelle. Sweetbreads ^ la Toulouse.
Lamb cutlets jardiniere.
Asparagus en branches.
JOIXTS.
Sirloin of beef. Saddle of mutton. Boiled turkey, celery sauce.
York ham. Pioast chickens. Ducklings.
GAME.
Pheasants. Grouse. Wild ducks.
Sardines on toast.
SWEETS.
Wine jellies. Vanilla cream. Compote of apricots. Prunes.
Compote of pineapple. Pastry.
ICE.
Pudding a la Nesselrode.
DESSERT.
English pineapples Grapes, &c.
MENUS AND THEIR COMPILATION 775
LIST OF TOASTS.
The Queen — Pateon of the Craft.
" The God of Heaven both now and ever bless her."
Henry VIII.
The Most Worshipful the G.M. of England and the
Grand Lodge.
"The Rightful Heir to England's ThxonQ:'— Henry IV.
" Ever beloved and loving may his rule be." — Henry VIII.
The R.W. Prov. G.M., the W.D. Prov. G.M., and the Prov.
Grand Lodge.
" Thou wast installed in that high degree." — Henry VI.
" The Deputy — a brother of your order." — Henry IV.
The W.M.
" The Master — 'tis he indeed ! We find him a fit fellow."
Henry VIII.
Sister Lodges and their W.M.s
" Our old and faithful friends, we are glad to see you."
Measure for Measv/re.
The J.M. and P.M. of the Lodge.
" You have made good work, you and your apron men."
Coriolanus.
The Charities.
•' The quality of mercy is not strained : it is twice blessed ;
it blesseth him that gives and him that takes." — Merchant of
Venice.
Visiting Brethren.
*' You are welcome, my guests, and to you all good health."
Henry VIII.
Officers of the Lodge.
" Be but duteous, and true preferment shall tender itself to
thee." — Cymheline.
The Tyler's Toast.
** The Lord bless you ; God prosper your affairs 1 God send you
Page 363
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.
Mousse de volaille aux truffes.
Chaudfroid de pigeons a la bordelaise.
Selle de mouton h. la broche.
Jambon a I'aspic.
Pommes de terre chateau.
Petits pois a la Frangaise.
Salade a I'Allemande.
Sorbet au Champagne.
CaiUes de vignes au cresson.
Salade de laitues a la cr^me.
Baba a la Chantilly, sauce framboise.
Gelee aux peches.
Gateau royal.
Croutes au fromage.
Euisson de glace Napolitaine.
Petites gaufrettes.
Dessert.
Cafe noir.
MENUS AND THEIR COMPILATION 773
ANNUAL MANSION HOUSE BANQUET,
London : J^ine 17, 1890.
MENU.
POTAGES.
Tortue claire. Tortue liee.
POISSONS.
John Dory, sauce cupres. Truite, sauce Italienne.
ENTKEES.
Petites caisses a la Toulouse. Turban oriental k la Veni&e.
RELEVES.
Selle de mouton. Hanche de venaison. Jambon brake .
Poulardes a la Zingara.fc. Pintades. Canetons.
ENTREMETS.
Crevettes en aspic. Charlotte a la Polonaise.
Compote de fruits.
Gelee ^ la Dantzic. Meringues a la vanille. Pouding glace.
REGIMENTAL BANQUET,
Dublin : October 3, 1890.
MENU.
Soups,
Itahan clear. Tomato.
Fish.
Crimped cod and oyster sauce.
Filleted soles and shrimp sauce.
Entrees.
Veal cutlets. Oyster patties.
Removes.
Saddles of mutton.
Sirloin of beef and horseradish sauce.
Boiled turkeys and tongue with celery sauce.
Roast ducks. Roast geese. Boiled fowls. York ham.
Game.
Hares. Pheasants. Grouse.
Sweets.
Canary puddings with sherry sauce.
Gooseberry tarts. Cup custards.
Apricot chartreu-e. Royal trifle.
774 PRACTICAL GASTRONOMY
MENU OF A MASONIC BANQUET.
Oysters.
SOUP
Consomme Macedoine a la Koyale. Thick mock turtle.
FISR.
Boiled turbot, lobster sauce. Red mullets, Italian sauce.
ENTREES.
FiQets of pigeons a la Duxelle. Sweetbreads ^ la Toulouse.
Lamb cutlets jardiniere.
Asparagus en branches.
JOIXTS.
Sirloin of beef. Saddle of mutton. Boiled turkey, celery sauce.
York ham. Pioast chickens. Ducklings.
GAME.
Pheasants. Grouse. Wild ducks.
Sardines on toast.
SWEETS.
Wine jellies. Vanilla cream. Compote of apricots. Prunes.
Compote of pineapple. Pastry.
ICE.
Pudding a la Nesselrode.
DESSERT.
English pineapples Grapes, &c.
MENUS AND THEIR COMPILATION 775
LIST OF TOASTS.
The Queen — Pateon of the Craft.
" The God of Heaven both now and ever bless her."
Henry VIII.
The Most Worshipful the G.M. of England and the
Grand Lodge.
"The Rightful Heir to England's ThxonQ:'— Henry IV.
" Ever beloved and loving may his rule be." — Henry VIII.
The R.W. Prov. G.M., the W.D. Prov. G.M., and the Prov.
Grand Lodge.
" Thou wast installed in that high degree." — Henry VI.
" The Deputy — a brother of your order." — Henry IV.
The W.M.
" The Master — 'tis he indeed ! We find him a fit fellow."
Henry VIII.
Sister Lodges and their W.M.s
" Our old and faithful friends, we are glad to see you."
Measure for Measv/re.
The J.M. and P.M. of the Lodge.
" You have made good work, you and your apron men."
Coriolanus.
The Charities.
•' The quality of mercy is not strained : it is twice blessed ;
it blesseth him that gives and him that takes." — Merchant of
Venice.
Visiting Brethren.
*' You are welcome, my guests, and to you all good health."
Henry VIII.
Officers of the Lodge.
" Be but duteous, and true preferment shall tender itself to
thee." — Cymheline.
The Tyler's Toast.
** The Lord bless you ; God prosper your affairs 1 God send you