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MENU MAKING AND SPECIMEN MENUS
1759
MENUS FOR BALL SUPPERS.
| French. | English |
| Huîtres au Naturel. | Natives. |
| Plats Chauds. | Hot Dishes. |
| Homard àl 'Americaine. | Lobster, American style. |
| Pigeon en Casserole. | Quails stewed in Stoneware. |
| Ris de Veau. | Sweetbread. |
| Plats Froids. | Cold Dishes. |
| Filets de Soles en Aspic. | Fillets of Sole in Savoury Jelly. |
| Pâté de Foie' Gras. | Foie Gras (Goose Liver) Raised Pie. |
| Chaudfroid de Volaille. | Cold Chicken masked with Sauce. |
| Dindonneau farci. | Stuffed Turkey Poult. |
| Jambon de York à la Gelée. | York Ham with Aspic Jelly. |
| Faisan rôti. | Roast Pheasant. |
| Pâté de Gibier a la Anglaise. | Game Pie, English fashion. |
| Salade de Saison. | Salad. |
| Entremets. | Sweets. |
| Gelée au Champagne. | Champagne Jelly. |
| Crème aux Amandes. | Almond Cream. |
| Chartreuse de Raisins. | Grapes in Jelly. |
| Cornets à la Chantilly. | Cornets with Whipped Cream. |
| Patisserie. | French Pastry. |
| Dessert. | Dessert. |
| French. | English. |
| Plats Chauds. | Hot Dishes. |
| Consommé en Tasses. | Clear Soup in Cups. |
| Poulet Sauté en Casserole. | Chicken stewed in Casserole. |
| Plats Froids. | Cold Dishes. |
| Bouchées aux Huîtres. | Oyster Patties. |
| Filets de Sole en Mayonnaise. | Fillets of Sole in Mayonnaise Sauce. |
| Salade de Homard. | Lobster Salad. |
| Oeufs de Pluviers. | Plovers' Eggs. |
| Côtelettes d'Agneau en Aspic. | Lamb Cutlets in Aspic. |
| Mousse de Jambon. | Ham Creams. |
| Cailles farcies en Caisses. | Stuffed Quails in Cases. |
| Poulet et Langue. | Chicken and Tongue. |
| Pâté de Pigeon. | Raised Pigeon Pie. |
| Galantine de Veau. | Galantine of Veal. |
| Salade de Laitues. | Lettuce Salad. |
| Sandwiches variés. | Sandwiches Various. |
| Gelée aux Fruits. | Fruit in Jelly. |
| Crème à la Vanille. | Vanilla Cream. |
| Trifle à la Chantilly. | Trifle with Cream. |
| Patisserie. | French Pastry. |
| Glace au Café. | Coffee Ice. |
