Bills Of Fare Foe Every Month Throughout The Year. Part 6
Description
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.
Bills Of Fare Foe Every Month Throughout The Year. Part 6
Dinner For 36 Persons. February. Puree Of Partridges, A La Conde
[4 Soups.] 2 Turtle, Spring soup.
Fried smelts. Soles, a la Pari- [4 Fishes.] Crimped turbot, lobster sauce, sienne. ---------- fried fillets of whiting.
Roast Baron of lamb, a la Ma- [2 Removes.] Pheasants, a la Dauphine.
cedoine. ---------gueux. ----------
Croquettes, a la Reine, and oyster croustades.
Pate-chaud of snipes, a la Peri- [2 Flanks.] Chartreuse of tendons of veal.
12 Entrees: 2 Mutton Cutlets, a la Soubise. 2 Fillets of rabbits, a la D'Uxelles.
2 Scollops of partridges, a la Victoria. 2 Boudins of fowl, a la Sefton. 2 Lamb's-ears, a la Financiere. 2 Croustades of nouilles, with puree of woodcocks.
Second Course. Black Game. [3 Roasts.] Teal, Ducklings.
Flemish gauffres, Fondu of [3 Removes.] Iced pudding, a la Kinnaird.
cheese. ---------
Millefeuilles cake, a la Chan- [2 Flanks.] Ham of Savoy cake, garnished tilly. --------- with jelly.
16 Entremets. 2 Croutes of mushrooms. 2 Asparagus, with butter sauce.
2 Darnes of salmon, with Montpel- 2 Lobster salads.
2 Cherry cheeses with cream. 2 Vol-au-vents of apricots.
2 Dariolets, with candied orange-flowers.
Dinner For 6 Persons. March. Brown Puree Of Turnips Soup
1 Fish. Soles, a la Colbert.
Boiled fowl, with brocoli. [2 Removes.] Roast leg of lamb.
2 Entrees : Mutton cutlets, sautees, with a puree Vol-au-vent of godiveau, a la Fi-of potatoes. nanciere.
Second Course. Roast widgeon.
3 Entremets: Eggs brouilles, with asparagus-peas. Tapioca pudding, custard sauce.
Dinner For 6 Persons. March. Puree Of Vegetables, A La Croissy
1 Fish. Salt Fish, a la Bechamel.
Roast saddle of mutton. [2 Removes.] Partridge pie, a l'Anglaise.
2 Entre'es: Chickens, a la Lyonnaise. Blanquette of sweetbreads, garnished with croquettes.
Second Course Roast larks.
3 Entremets: Salsifis with white sauce. Bavarian cream of Noyeau.
Duchess loaves with rasberry jam.
Dinner For 6 Persons. March. Soup A La Bonne-Femme
1 Fish. Fillets of whitings, a la Provencale.
Roast fillet of beef, Poivrade [2 Removes.] Cushion of veal, a' la Jardiniere.
sauce. ---------
2 Entries: Partridges, a la Brezilienne. Quenelles of fowl, a l'essence.
Second Course. Roast wild duck.
3 Entreme'ts. Brussels-sprouts sautes with butter. Orange jelly, a la Franeaise.
Genoese cakes with almonds.
Dinner For 6 Persons. March
Potato soup, a la creme.
1 Fish.
Fillets of salmon, a la ravigotte.
Chickens, a l'ltalienne. [2 Removes.] Roast beef, horse-radish sauce.
2 Entrees:
Pigeons, a la Crapaudine, with Pi- Carbonnades of mutton, a la Jardiquante sauce. niere.
Second CouRse. Roast Plovers.
3 Entremets:
Macaroni au gratin. Lemon pudding.
Chocolate custards.
Continue to:
My Books
