Postage

Consomme a la Royale.

Mulligatawny claire.

Poisson ...

Filets de Sole a la chevreuse.*

Filets de Sole a la Villeroy.+

Releve

Selle de Venaison de la Foret noire, " Rey Rucken," rotie a la Vienne.++

Filets-mignonsdebceuf a la Pompadour.

Entree ...

Petits souffle's de Vola-ille, Supreme a la Perigueux.

Creme de Faisan aux truffes.

Jambon braisee en Bourgogne.§

Langue de Boeuf braisEe. §

Legume ...

Asperges d'Argenteuil.

Rot .........

Cailles Bardees.

Becasse sur croute.

Entremets

Truffes fraiches a la Serviette. ||

Petits Aspics au foie gras.

Pouding a la Nessel-rode glace.

Pouding a la Diplo-mate.

Petits bouts du Kari complet ¶

* Dubois, p. 520.

+ Dubois, p. 522.

++ May be obtained from one or two German houses during the winter months direct from Black Forest in excellent condition.

§ See p. 110, et seq.

|| Clean well; simmer in water with little sherry added, half an hour. Serve hot, covered in the folds of a napkin.

¶ A miniature curry. Each cooked in a small porcelain shell; eight or ten may be made from a plover or from a brace of snipe, each garnished with little bits of chopped gherkins and sweet chutnee, surrounded with a border of rice properly boiled, served hot; the contents of each only amounting to two or three mouthfuls. Little shells, made to stand the fire, may be found in varied forms at Goode's in South Audley Street.