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1758
HOUSEHOLD MANAGEMENT
SUPPER FOR TWELVE PERSONS.—Summer.
Cold Salmon | 0 | 5 | 3 | Lobster Salad | 0 | 6 | 0 |
Cucumber | 0 | 1 | 0 | Galantine of Veal | 0 | 4 | 6 |
Veal and Ham Pie | 0 | 4 | 6 | Roast Chickens | 0 | 7 | 6 |
Chaudfroid of Chicken | 0 | 6 | 0 | Ham | 0 | 4 | 6 |
Ox Tongue | 0 | 4 | 6 | Cold Beef | 0 | 7 | 0 |
Cold Lamb | 0 | 8 | 6 | Tomatoes | 0 | 2 | 0 |
Mint Sauce | 0 | 0 | 4 | Horseradish Sauce | 0 | 0 | 6 |
Salad | 0 | 1 | 0 | Salad | 0 | 1 | 0 |
Fruit Tarts. Custard | 0 | 3 | 6 | Compote of Fruit Cream | 0 | 3 | 6 |
Vanilla Cream | 0 | 2 | 0 | Balmoral Tartlets | 0 | 1 | 3 |
Cheese and Butter | 0 | 1 | 6 | Cheese and Butter | 0 | 1 | 6 |
Bread and Biscuits | 0 | 0 | 9 | Bread and Biscuits | 0 | 0 | 9 |
Average Cost | £1 | 18 | 10 | Average Cost | £2 | 0 | 0 |
SUPPER FOR TWELVE PERSONS. Winter.
Baked Halibut | 0 | 3 | 6 | Fried cod | 0 | 3 | 0 |
Salami of Game | 0 | 8 | 6 | Curried Rabbits | 0 | 3 | 9 |
Cold Roast Turkey | 0 | 12 | 6 | Game Pie | 0 | 8 | 6 |
Cold Ham | 0 | 4 | 9 | Cold Roast Beef | 0 | 8 | 6 |
Salad | 0 | 2 | 0 | Salad | 0 | 2 | 0 |
Baked Apples | 0 | 1 | 6 | Fried Plum Pudding | 0 | 2 | 6 |
Mince Pies | 0 | 2 | 0 | Apple Tart | 0 | 2 | 0 |
Stewed Pears | 0 | 1 | 0 | Ground Rice Blancmange | 0 | 1 | 0 |
Custard | 0 | 0 | 9 | Stewed Figs | 0 | 1 | 0 |
Celery | 0 | 1 | 0 | Celery | 0 | 1 | 0 |
Cheese and Butter | 0 | 1 | 6 | Cheese and Butter | 0 | 1 | 6 |
Bread and Biscuits | 0 | 0 | 9 | Bread and Biscuits | 0 | 0 | 9 |
Average Cost | £1 | 19 | 9 | Average Cost | £1 | 15 | 6 |
FRENCH MENU FOR A SMART BUFFET SUPPER.
Pâtés de Homard. | Poulet découpé. |
Mayonnaise de Saumon. | Sandwiches variés. |
Salade de Homard. | Salade verte. |
Crevettes en Aspic. | Charlotte Russe. |
Terrine de Foie Gras de Strasbourg. | Bavaroise au Chocolate. |
Crôutes de Caviar d'Astrakan. | Crème à la Vanille. |
Chaudfroid de Cailles en Caisses. | Gelée aux Fraises. |
Mousse de Jambon. | Gelée au Marasquin. |
Chaudfroid de Còtelettes d'Agneau. | Macédoine de Fruits au Kirsch. |
Supréme de Volaille. | Meringues à la Chantilly. |
Galantine de Poularde aux Truffes. | Pàtisseries assorties. |
Chaudfroid de Poulet. | Glace à la Crème de Vanille. |
Jambon et Langue découpés. | Glace à la Crème de Framboise. |
Dindonneaux à la Gelée. | Glace à l'eau D'Ananas. Dessert. |
MENU FOR BALL SUPPERS. (Fr.— Souper de Bal.)
French | English |
Plats Chauds. | Hot Dishes. |
Homard à la Gauloise. | Lobster served in Shells. |
Mauviettes en Casserole. | Larks stewed in Stoneware. |
Ris de Veau en Caisses à la Chasseur. | Sweetbread in Cases with Mushroom Purée. |
Plats Froids. | Cold Dishes. |
Filets de Soles en Aspic. | Fillets of Soles in Savoury Jelly. |
Filets de Foie Gras à la Martin. | Zephyrs of Foie Gras (Goose Liver). |
Dindonneau farci à la Moderne. | Young Turkey, Stuffed. |
Jambon de York à la Geleée. | York Ham with Aspic Jelly. |
Faisan rôti. | Roast Pheasant. |
Salade de Saison. | Salad. |
Denises à la Princesse. | Princess Sandwiches. |
Entremets. | Sweets. |
Gelée au Vin. | Wine Jelly. |
Créme aux Amandes. | Almond Cream. |
Corbeilles de Nougat à la Chantilly. | Nougat Baskets with Whipped Cream. |
Patisserie. Dessert. | French Pastry Dessert. |