Page:Mrs Beeton's Book of Household Management.djvu/1925

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1727
MENU MAKING AND SPECIMEN MENUS

SPECIMEN MENUS FOR HOT LUNCHEONS

SUITABLE FOR A LARGE PARTY.

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