FoodNetArchive

The table

1889

Page 343

Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
CELEBRATED MENUS, 403 DINNER BY THE CITIZENS OF NEW YORK, TO HIS EXCELLENCY <>< PRESIDENT JOHNSON, >> i IN HONOR OK His Visit to the City, Wednesday, Augtist ^9, 1866. llltmi. Consomme a la Chatelaine. Bisque aux Quenelles. Varies. HORS D CEUVRES. Timbales de Gibier a la Venitienne. Varies. Saumon a la Livonienne. Selle d' Agneau aux Concombres. POISSONS. RELEVES. ENTREES. Supremes de volaille a la Dauphine. Ballotins de Pigeons a la Lucullus. Filets de Canetons a la Tyrolienne. Fanpiettes de Kingfish a la Villeroi. Filet de Boeuf a la Pocahontas. C6telettes a la Marechale. Ris de Veau a la Montgomery. Boudins a la Richelieu. SORBET. A la Dunderberg. Becasses Bardees Petit Pois. Aubergines. Peches a la New York. Macedoine de Fruits au Curagoa. Bavarois aux Fraises. Creme aux Amandes. Reausejour au Malaga. Gateau Soleil. ROTIS. ENTREMETS. Ortolans Farcis. Tomates Farcies. Artichauts a la Barigoul. Abricots Siciliens. Moscovites aux Oranges, Gelee Californienne. Meringue Chantilly. Mille-feuilles Pompadour. Biscuiti Glaces aux Pistaches. Fruits et Dessert. PIECES MCNTEHS. Monument de Washington. Fontaine des Aigles. Temple de la Liberte. Casque Remain . Char de la Paix. Cassolette Sultane. VINS. Trophee Nationale. Colonne de 1'Union. Rotonde Egyptienne. Cornes d'Abondances. POTAGES. Amontillado 1824. POISSONS. Hochheimerberg. RELEVES. Champagne. ENTREES. Chateau Margaux '48. ROTIS. Clos de Vougeot. KNTREMETS SUCRES. Tokai Imperiale. DESSERT. Madere Faguart. 404 THE TABLE. CITY OK INAUGURATION DINNER TO THE RIGHT WORSHIPFUL THE MAYOR, SAMUEL AMESS, ESQ. Qtti November, 1869. Roederer's, Moet's, and Cliquot's Champagne. D. & J. Squat Hock. • Claret. Sherry. Port. Bill of fart. POTAGES. Mock Turtle. White Oyster. Jardiniere. POISSONS. Murray Cod. Snapper. Fillet of Whiting. RELEVES. Boiled Turkeys, Financier Sauce. Roast Turkeys a 1' Alderman. Hams Braised a la Gelee. Roast Ducklings. Roast Fowls. Tongues Garnis des Legumes. Les Petites Pates aux Huitres. Les Karry de Volaille. Les Chartreuses des Legumes. Filets de Poulets a 1'Ecarlate. Cabinet Pudding. Gelee au Khum. Gelee au Citron. Gelee a 1'Orange. Gelee a la Victoria. Blanc Mange. Les Nougats Franchises. Croque-en-bouche. Gateaux Genoise. Corbules a la Chantilly. Canapes en Pyramid. Plum Pudding. Creme a la Vanille. ENTREMETS. Boiled Chickens, Celery Sauce. Roast Quarters of Lamb. Roast Goslings, Gooseberry Sauce. Pigeon Pies. Saddles of Mutton. Roast Guinea Fowls. Cotelettes d'Agneau aux Petits Pois. Vol-au-Vent au Ris de Veau aux Truffes. Croquettes de Volaille en Surprise. C&telettes de Mouton a la Reform. Creme au Chocolat. Creme aux Fraises. Creme a 1'Italiennc. Jamonge. Grosses Meringues au Creme. Vol-au-Vent de Pommes. Gateaux Napoleon. Pints d' Amour. Quadrilles a la Princes. Macaroni au Gratin. Pouding a la Nesselrode. Glaces. CELEBRATED MENUS. 405 GIVEN BY SIR MORTON DELMONICO'S, OCTOBER jo, 1863. l\\tnn. HUITRES. Bar sac. POTAGES. Consomme Britannia. Puree a la Derby. Xeres J. S., 1815. VARIES. HORS D'CEUVRES. VARIES. Cassolettes de Foie-gras. Timbales a 1'Ecarlate. POISSONS. Saumon a la Rothschild. Grenadins de Bass, New York. Steinberger Cabinet. RELEVES. Chapons, truffes. Filet de Bceuf a la Durham. Champagne Napotton. ENTREES. Faisans h la Londonderry . C6telettes d'Agneau, Primariee.