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Dinner For Ten Or Twelve Persons

(General Rules For A Good Dinner.) - (The Lady's Own Cookery Book)







FIRST COURSE.



Scotch Collops, Brown Soup, Ragout of

brown. removed by Ham.

Fish,

removed by

Boiled Turkey,

white sauce.



Vol-au-vent Fricandeau,

of Chicken. +----------+ with Spinach.



Plateau.



Cutlets with +----------+ Rissoles

Tomata sauce. of Fowl.

White Soup,

removed by

Dressed Fish,

removed by

Macaroni Roast Mutton. Pates

in paste. of Veal.



Sideboard--salad, brocoli, mashed potatoes, cold pie, potted meats.





SECOND COURSE.



Orange Jelly. Peahen, Plum Puddings.

larded.



+----------+



Stewed Truffles. Plateau. Blancmange.



+----------+



Tart, Two Eggs, with

Sponge Cake, Wild Fowls. white sauce,

with Custard. cheesecakes.



Sideboard, Sea Kale, Pickles, Greens, Potatoes.





THIRD COURSE.



Gruyere--Schabzieger.

Butter. Celery.

Grated Parmesan.



+----------+



Radishes. Plateau. Cheese in

square pieces.

+----------+



Salad.





DESSERT.



Ice.

Biscuits. Currants.

Apricots.



Various Cakes.

Strawberries. Preserved Orange.

+----------+



Plateau.



Preserved Pine. +----------+ Cherries.



Cakes.



Peaches.

Gooseberries. Wafers.

Ice.











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