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MENU MAKING AND SPECIMEN MENUS
1729
MENUS FOR TWO DAINTY LUNCHEONS.
FRENCH. |
ENGLISH. |
Salade de Homard. | Lobster Salad. |
Dormes feuillétes de Ris-de-Veau. | Little Paste Crusts with Sweetbread. |
Pigeons de Bordeaux Rôtis. | Roast Bordeaux Pigeons. |
Salade-du Printemps. | French Spring Salad. |
Pommes-Soufflées. | Puffed Potatoes. |
Petits Soufflés du Jambon. | Small Ham Souffles. |
Charlotte de Groseilles vertes. | Gooseberry Cream Charlotte. |
Dessert. | Dessert. |
Ballons de Poisson. | Fish Balls. |
Sauce Tomate. | Tomato Sauce. |
Còtelettes d'Agneau aux Epinards. | Lamb Cutlets with Spinach. |
Timbale de Foie-Gras. | Goose Liver Timbales. |
Tomates farcies gratinées. | Baked Stuffed Tomatoes. |
Beignets de Crapès. | Pancake Fritters. |
Dessert. | Dessert. |
MENU FOR LUNCHEON FOR A SHOOTING PACKET
Filets de Soles à la Mayonnaise. | Fillets of Sole in Mayonnaise. |
Mousse de Homard frappée. | Iced Lobster Soufflé. |
Boeuf braisé à la Gelée. | Braised Beef with Savoury Jelly. |
Langue à l'Ecarlate. | Dressed Ox-Tongue. |
Filets de Caneton à la Loraine. | Fillets of Duckling with Goose Liver Farce. |
Cailles poelées à la Parisienne. | Braised Stuffed Quails. |
Faisan en Robe de Chambre. | Roast Pheasant in Crust. |
Salade à la Japonise | Japanese Salad |
Bordure de Riz aux Prunes. | Border of rice with Stewed Prunes |
Gâteaux à l'Africaine. | African Cakes. |
Bàtons Gruyére | Savoury Cheese Fingers. |
Fromage. | Cheese |
Dessert. | Dessert |
PICNIC LUNCHEONS FOR TWENTY PERSONS.
Summer.
No. 1 | Average Cost | No. 2 | Average Cost | ||||
£ | s | d | £ | s | d | ||
5 lbs of Cold Salmon | 0 | 8 | 9 | 4 Lobsters | 0 | 10 | 0 |
2 Cucumbers | 0 | 1 | 0 | 10 lbs. Wing Rib of Beef | 0 | 8 | 4 |
Mayonnaise Sauce | 0 | 1 | 0 | 4 Roast Chickens | 0 | 11 | 0 |
1 Quarter of Lamb | 0 | 10 | 6 | 1 Small Ham | 0 | 7 | 6 |
Mint Sauce | 0 | 0 | 6 | 2 Chaudfroid of Chicken | 0 | 7 | 6 |
8 lbs. Picked Brisket of Beef | 0 | 6 | 0 | 1 Veal and Ham Pie | 0 | 5 | 6 |
1 Tongue | 0 | 4 | 6 | Salad and Dressing | 0 | 3 | 0 |
1 Glanatine of Veal | 0 | 4 | 6 | 2 Fruit Tarts | 0 | 3 | 6 |
1 Chicken Pie | 0 | 6 | 6 | 1 Cream | 0 | 2 | 0 |
Salad and Dressing | 0 | 3 | 0 | 2 doz. Balmoral Tartlets | 0 | 2 | 0 |
2 Fruit Tarts | 0 | 3 | 6 | 2 Creams | 0 | 5 | 0 |
Cream | 0 | 2 | 0 | 2 Jellies | 0 | 4 | 0 |
2 doz Cheesecakes | 0 | 2 | 0 | 4 Loaves of Bread | 0 | 1 | 0 |
2 Creams | 0 | 5 | 0 | 2 lbs. of Biscuits | 0 | 1 | 4 |
2 Jellies | 0 | 4 | 0 | 1½ lbs. of Cheese | 0 | 1 | 3 |
4 Loaves of bread | 0 | 1 | 0 | ½ lb. of Butter | 0 | 0 | 9 |
2 lbs of Biscuits | 0 | 1 | 4 | 1 doz. Pears | 0 | 3 | 0 |
1½ lbs of Cheese | 0 | 1 | 3 | 1 doz. Bananas | 0 | 1 | 6 |
½ lb of Butter | 0 | 0 | 9 | 1 doz. Apples | 0 | 1 | 6 |
6 lbs of Strawberries | 0 | 4 | 0 | ||||
$3 | 11 | 1 | $3 | 19 | 8 |
Wines, mineral waters, lemon-juice. Plates, dishes, knives, forks, spoons, glasses, tablecloths, serviette, glass cloths, corkscrews, champagne-opener, castor sugar, oil, vinegar, mustard, pepper, cayenne, salt and pickles.