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Dinner For Twelve Or Fourteen Persons

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







FIRST COURSE.



White Soups,

Lamb Cutlets and removed by plain Fish: Stewed Chicken.

Asparagus sauce. removed by Bouilli,

dressed according to any

of the various receipts.



Pates.



Dressed Vegetable

Fricandeau, or in a mould. Beef Olives.

Sorrel sauce.

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



Plateau.



Small +----------+ Small Ham,

savoury Pies. glazed.

Macaroni

in a mould.



Pates.



Breast of Veal, stewed

white, as per receipt.

Dressed Eggs. Small Ragout of

Any of the Brown Soups, Mutton.

removed by any of the

dressed Fish.



Sideboard furnished with plain joint and vegetables of all sorts,

pickles, &c.





SECOND COURSE.



Charlotte. Plover's Eggs.

Grouse.



Tart.



Jelly. Custards.

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



Plateau.



Partridges. +----------+ Woodcocks.



Trifle.



Fried Artichokes. Dressed Sea Kale.



Leveret.





THIRD COURSE.



Various Cheeses,

with

Red Herring.



Savoury Toasts.



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



Radishes, Cucumbers, Plateau. Sausages, &c.

&c.

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



Savoury Toasts.



Potted Game.





DESSERT.



Ice Water,

Chesnuts. removed by Walnuts.

Pineapple.



Various

Cake.

Green Figs. Apples.

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



Plateau.



Filberts. +----------+ Grapes.



Various

Cake.

Plums. Pears.

Ice Cream,

removed by

Peaches.











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