This section is from the book "The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches", by Charles Elme Francatelli. Also available from Amazon: The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches.
Consomme of game, with lasag- [2 Soups.} Puree of lentils, a la Brunoise.
nes. ---------
John Dory, with lobster sauce. [2 Fishes.} Whitings, with fine-herbs.
Ham, with Brussels sprouts. [2 Removes.} Roast turkey, a la Chipolata.
4 Entries. Veal cutlets, a la Zingara. Fillets of grouse, a la Dauphine,
Timbale of raviolis, a la Napolitaine. with Piquante sauce.
Civet of hare, with mushrooms.
Second Course. Wild ducks. [2 Roasts.} Partridges.
Iced pudding, a la Kinnaird. [2 Removes.} Mince pies.
6 Entremets: Jerusalem artichokes, a l'Espagnole. Lemon jelly, a la Francaise. Croquettes of potatoes. Cherry tartlets.
Pistachio cream. Tourte of Frangipane.
Brunoise soup. [2 Soups.] Puree of grouse, a la Conde.
Baked pike, with Piquante sauce. [2 Fishes.] Whitings, a la Maitre d' Hdtel.
Capon, a la Perigueux. [2 Removes.] Roasted ham, a la St. James.
Rissoles of calf's brains
4 Entre'es: Cutlets of partridges, a la Marechale, Scollops of fat livers, with fine-herbs, with an essence of garlic. Boudins of fowl, a la D'Orsay.
Mutton cutlets, with puree of endives.
Second Course. Pheasants. [2 Roasts.] Widgeon.
Arrow-root Souffle. [2 Removes.] French gauffres.
6 Entremets: Potatoes, an gratin. Bavarian rasberry cream (preserved).
Croutes, with mushrooms. Timbale of Nouilles, with vanilla.
C'alf's-feet jelly, with grapes. Florentines, with greengage jam.
Macaroni, a la Royale. [2 Soups.] Soup of tendons of veal, a la sauce. ----------
--------- Jardiniere.
Fried fillets of gurnets, Shrimp [2 Fishes.] Soles in Matelotte Normande.
Roast pheasants, a l'ltalienne. [2 Removes.] Mutton pie, a l'Anglaise.
Muscles, fried in batter.
4 Entre'es Tendons of veal, a la Villeroi, with a Salmis of wild fowl, a la Provencale.
Nivernaise ragout. Fillets of beef sautes, with an espuree of truffles.
Supreme of fowls, a l'ecarlate, with a sence of anchovies.
Second Course. Hare. [2 Roasts.] Partridges.
Souffles of vanilla, in small [2 Removes.] Ginger pudding.
cases. ---------
6 Entremets: Spinach, au jus. Pine-apple jelly.
Fried potatoes. Flan of pears.
Queen's cakes, with apricot. Polish puff-paste cakes.
Vermicelli clear soup.
1 Fish. Brill, with shrimp sauce.
2 Removes. Capon, with brocoli, a la Bechamel. Roast fillet of beef, Poivrade sauce.
2 Entre'es : Puree of pheasant, with poached eggs. Scollops of sweetbreads, with Soubise sauce.
Second Course. Roast partridges.
3 Entremets: Omelette, with fine-herbs. Lemon pudding.
Blanc-manger in glasses.
 
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