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MENU MAKING AND SPECIMEN MENUS
1727
SPECIMEN MENUS FOR HOT LUNCHEONS
SUITABLE FOR A LARGE PARTY.
French. | English. |
Hors d'Oeuvre. | Appetisers. |
Rougets à l'Italienne. | Red Mullet, with Italian Sauce. |
Spaghetti à la Creme. | Spaghetti with White Sauce. |
Còtelettes de Veau, Sce. Piquante. | Veal Cutlets, Piquante Sauce. |
Pommes nouvelles au Beurre. | New Potatoes. |
Epinards au jus. | Spinach. |
Beignets de Groseilles. | Red Currant Fritters. |
Riz à l'Imperatrice. | Decorated Rice Shape. |
Fromage. | Cheese. |
French. | English. |
Hors d'Oeuvre. | Appetisers. |
Coquilles de Barbue. | Scallops of Brill. |
Omelette à la Portugaise. | Omelet, Tomato Sauce. |
Petits Mignons de Boeuf vert pré. | Fillets of Beef with Green Peas. |
Purée de Pommes de terre. | Mashed Potatoes. |
Haricot verts à la Francaise. | Green Beans, French style. |
Pouding Cabinet. | Cabinet Pudding. |
Tartelettes de Pommes. | Apple Tartlets. |
Fromage. | Cheese. |
French. | English. |
Hors d'Oeuvre. | Appetisers. |
Còtelettes de Homard. | Lobster Cutlets. |
Oeufs à la Creme. | Eggs with White Sauce. |
Còtelettes de Mouton à la Milanaise. | Mutton Cutlets, Milanese style. |
Pomme Croquettes. | Potato Croquettes. |
Choux de Bruxelles. | Brussel Sprouts. |
[1]Pêches à la Colbert. | Peaches, Colbert style. |
Céeme Vanille. | Vanilla Cream. |
Fromage. | Cheese. |
French. | English. |
Hors d'Oeuvre. | Appetisers. |
Sole à la Mornay. | Fillets of Sole, Mornay style. |
Omelette au Jambon. | Ham Omelet. |
Noisettes de Mouton à la Chasseur. | Fillets of Mutton with Mushrooms. |
Pommes' Duchesse. | Potatoes Dressed and Baked. |
Céleri au jus. | Stewed Celery. |
Pouding au Chocolat. | Chocolate Pudding. |
Chartreuse de Bananes. | Bananas in Jelly. |
Fromage. | Cheese. |
- ↑ *Fill halves of peaches with well-cooked, sweetened and flavoured rice, coat them with egg and cake crumbs or breadcrumbs and fry golden brown.