# Mrs. Beeton's Book of Household Management/Chapter LXVII

MENU MAKING AND SPECIMEN MENUS
Origin, Use and Compilation of Menus
CHAPTER LXVII
Menus.—The successful compilation of menus, which to the inexperienced presents many difficulties, requires much more than a superficial knowledge of the materials used in cooking, and their method of preparation and serving. The following pages should afford ample assistance to those who desire to know how to compile and arrange menus in their correct form, and in the succeeding pages specimen menus of diverse kinds are given.
In considering the three chief points of a menu, the first, the materials to be provided, depends upon the occasion, the season, and the number of persons to be provided for. The more elaborate the meal, the more difficult is the task of selecting dishes which, while they differ from one another in material, appearance and flavour, will yet, when blended together, form a harmonious whole. Nothing can be more unsatisfactory than a series of badly assorted dishes selected without adequate consideration for variety in composition, flavour and colour.
Dishes appropriate to the season should also be selected, for when food materials are plentiful they are comparatively good and cheap. Moreover, a larger proportion of fruits and salads, and light dishes generally, should be introduced in summer, while in colder weather more substantial food will be found acceptable.
The success of a dinner does not depend upon the number of dishes introduced. It is far better to have fewer courses well cooked and well served than an elaborate pretentious badly-cooked meal. With reference to the dishes, there are certain rules which must at all times be observed. The inexperienced are apt to forget that if two soups are served they must be entirely opposite in character and consistency; that two brown or white sauces may not follow each other; and that each dish should vary in colour and taste from that served before and after it.
​Origin of Menus.—The menu is said to have originated in the reign of Henry VIII, at a banquet given in 1541 by the Duke of Brunswick. It is recorded on good authority that some of the guests sitting near His Grace noticed that he, from time to time, consulted a piece of paper which lay on the table by his side. One, more curious than the rest, ventured to ask the reason, whereupon the Duke explained that it was a list of the dishes to be served, and which he consulted, just as we do now, in order to reserve his appetite for those dishes he liked best. The idea greatly pleased the guests, and soon became generally known and adopted. For many years the menus must have resembled the smaller play-bills formerly in vogue, for they were gaudily decorated with gastronomical symbols, and so large that two only were needed for a dining table. The peacock, a whole pig roasted, a boar's head, and the baron of beef, which constituted the substantial fare of the Tudor era, could not provide very artistic subjects for ornamentation; but in course of time the menus not only became smaller, but they also increased in artistic and intrinsic value. Many of the hand-painted menus of the present day are works of art (see coloured plate), some of them being fashioned more curiously than tastefully in satin, parchment, and cardboard, with designs more or less appropriate. The plainer menus, in some useful shape that will stand firmly on the table, are in much better taste, and more in keeping with the elegant simplicity that characterizes the table appointments of the well-ordered establishments of the twentieth century. The dinner should always be more elaborate than the menu. One may have a simple menu and an elaborate dinner, but if the order be reversed and long pompous names given to simple inexpensive dishes, the repast may prove a disappointment to those who partake of it.
The slip of paper which the Duke of Brunswick consulted with such evident interest was doubtless a copy of the bill of fare given to the "master cook," a personage so important that his accomplishments, even in those days, would include reading and writing. Therefore, to trace the menu to its real source we must go back to a remote period, to a primitive age when a few verbal instructions from master to man, or mistress to maid, would constitute the only bill of fare. No matter how simple a meal may be, it must be planned and provided for, although written instructions may not be required. But when dealing with increased numbers and more elaborate repasts, cooks need some guide to their work, and aid to their memory, and so necessity, "the mother of invention," introduced the bill of fare, the antecedent of the "menu."
Use of Menus.—The use of a menu has already been indicated: it enables the guest to choose the dishes he prefers; it serves as a guide to the cook not only in assisting her memory, and aiding her culinary operations, but it also and this is an important point helps her to provide everything necessary for the repast; although there is not ​much fear of the modern cook following the example of Vatel, the unfortunate chef to Louis XVI, who in despair took his life because the fish had not arrived in time for the royal table.
Arranging Menus.—A complete dinner consists of eight courses (if the "entremets," which include dressed vegetables, sweets, and savouries, be considered as one course) arranged in the following order:—
Hors d'œuvre,
Soup,
Fish,
Entrée,
Remove,
Rôti,
Entremets,
Dessert.
In recent years hors d'œuvre have rapidly gained favour, and nearly always appear on elaborate menus, but they are not often included in a simple dinner. The term hors d'œuvre is now applied exclusively to such cold trifles as oysters, sardines, anchovies, fillets of herring, prawns, olives, and radishes served as a relish or appetizer at the commencement of a dinner; but it originally extended to rissoles, croquettes, oyster-patties, and such things a previous generation classed as "side-dishes," which are now served as light entrees. When the term hors d'œuvre appears after the fish, as it does in many old bills of fare, it refers to this class of dishes, rather than to the savoury appetizers now in vogue. The hors d'œuvre dishes are frequently placed on the plates before the guests enter the dining-room; and in many of the best public dining-rooms the visitor is supplied with a variety of hors d'œuvre with which to stimulate his appetite whilst the dinner is in course of preparation.
Soups.—The world of cooks, like the renowned master chefs Carême and the Marquis de Cussey, are divided in their opinion of the importance of the course, which the culinary artist Francatelli described as the "prelude" to a dinner. The disciples of the first-named chef, who considered soup "the soul of the dinner," fully appreciate the advantage of letting the first course be one likely to give the guests a pleasurable anticipation of what is to follow. When the number does not exceed twelve, one soup alone is necessary, and with but few exceptions clear soup is given preference to, being more generally appreciated than a thick soup. When two soups are served, one should be clear and the other a thick soup, cream or purée, and in such cases the clear soup should be served first and be placed first on the menu. If either of the latter consists of vegetables, the clear soup must contain no vegetable garnish. According to the same rule, if a purée of chicken or hare be served, neither chicken nor hare must appear in ​the courses that are to follow. The soups should also vary in colour; and here the green of the spinach and pea soups, and the red of the tomato soup will be found useful when the dinner has a preponderance of white or brown dishes.
Fish.—When two kinds of fish are included in the course, it is usual to serve first that which is boiled, and generally a large fish, such as turbot, salmon or cod; cold salmon would be served after the hot fish. Some small fish should be selected to follow the large boiled one; and it must be prepared by some dry method as frying, grilling, or broiling. Should the service consist of grilled or fried fish, and lobster or oyster souffles, or fish dressed in small portions to be handed round instead of being served from the sideboard, the latter would follow the grilled fish. Considerable discretion must be exercised in selecting sauces to accompany the fish. It may happen that a green soup has been given to form a contrast to the white fish to follow, if this be so, a green sauce cannot be served with the fish, neither can a yellow one, if a sauce of that colour has been chosen to accompany the grilled or fried fish. And throughout the whole dinner the same care is necessary to avoid repetition.
Entrées.—In the present day the term entrée is used to distinguish practically all kinds of made dishes, from the simple rissole of cold meat to the artistic productions for which this part of the dinner provides such ample scope. As entrées are always handed, they come more under the direct observation of the guest than any other part of the service, consequently it is upon the dishes forming this course that the taste and skill of the cook is largely bestowed. Tasteful dishing and a little artistic decoration is desirable, but over-ornamentation is in bad taste, and should be studiously avoided. What has been said about order of service and variety in colour in reference to fish also applies here. All such light dishes as rissoles, croquettes, quenelles, and kromeskis come before the more substantial entreés of fillets and cutlets. Whether a brown or white entrée should be served first depends partly on the dish to follow, but in a greater measure on the composition of the respective dishes. For instance, if the dishes selected are sweetbread, and chicken cooked in a rich brown sauce, as Chicken à la Maréngo, the sweetbread, being more delicate in flavour, would be more likely to be appreciated if it preceded the highly-flavoured than if it followed it. Hot entrées are always served before cold ones; and an entrée of any small bird, such as quails, would be served before a more substantial entrée of poultry, game or meat. Sauces are usually served in the dish poured round the entrée in many cases, poured over it in some few. The exception to this rule is when soufflés and other mixtures are served in china or paper cases, and the accompanying sauce is served in a sauce-boat. As entrées form, from an artistic point of view, the most important part of the repast, it is advisable, when arranging a dinner, to select suitable ​dishes for this course, before deciding what shall be served before and after them.
Removes.—The joint or pièce de résistance constitutes the most substantial part of fashionable dinners, and the most important feature of plain homely dinners. Although a saddle of mutton or sirloin or fillet of beef frequently comprise this course, one's choice is not necessarily confined to joints of meat, for turkeys, chickens, geese, ducks, pies, venison, etc., may all be served instead. If there are two removes, the poultry is served before the joint of meat.
Appropriate, plainly-dressed vegetables are always served with the "remove"; but it is a matter of choice as to whether they appear on the menu; and the same remark applies to such sauces as mint and horseradish, and other things which always accompany certain dishes.
Roasts.—Formerly the roast or rôti commenced what was called the "second course," or "second service." The terms now employed to distinguish the courses of a dinner are the same as were in use a century ago, but they have not the same significance. In menus arranged by Carême, the celebrated chef who held that office in the household of the Prince Regent some two years before the "first gentleman in Europe" came to the throne, the service is divided into two distinct courses, in which the soup, being considered simply as a prelude to the meal, has no part. The first course was headed by a substantial joint or other pièce de résistance, and followed by one or more entrées of poultry or game. The made-up dishes classed as entrées now were then known as hors d'œuvre, and a little later as side-dishes. A dish of fish sometimes constituted the rôti of the second course, and was followed then, as now, by two or three entremets. At the present day the term roast or rôti signifies a dish of poultry or game, such as partridges, grouse, pheasants, woodcocks, guinea fowls, turkeys, chickens, ducks, geese, and a variety of other things. When arranging the menu for a recherché dinner some luxury not in full season is usually selected, some delicacy to tempt the partially appeased appetites of the guests. In a more simple dinner this course is frequently omitted altogether.
Entremets.—Use was the first, it is said, to define clearly the distinction between entrées and entremets. "The latter term," he said, "applied to all vegetable dishes, jellies, pastries, salads, prawns, lobsters, and in general to everything that appears in the second course, except the roast."
Entremet of Vegetables.—Although entremets may be classed under one heading, the service consists of three courses as distinct in themselves as those of soup, fish, and entrée. The first, the vegetable entremet, comprises one or more dishes of dressed vegetables, such as cauliflower au grautin, tomatoes prepared in a variety of ways, savoury cucumber, vegetable marrow fritters, peas, celery, French beans and asparagus. ​Dressed vegetables, like hors d'œuvre, have gained rapidly in favour during recent years, and are nearly always included in a menu of a fashionable dinner. Their frequent absence from the family dinner-table is not easily understood, for they are a means of introducing a variety of dishes at small cost.
Sweets.—When both hot and cold sweets are provided, the hot dish is served first. All sweets, whether hot or cold, come before iced puddings or ices, which, when large, are served in this course. Smaller ices may be served either in this course or with the dessert. In selecting the sweets, their colours and flavours should be carefully assorted, but there is such a variety of creams, jellies, babas, savarins, puddings and fruits to choose from, that little difficulty is experienced.
Savouries. Savouries are intended to prepare the palate for the taste of the choice wines which usually follow a good dinner. And when they are not required for this purpose they are all the same most eagerly welcomed by the male portion of the guests. Colour is an unimportant matter in the small portions which usually constitute this course. A piquant, rather strong appetizing flavour is an essential in a savoury; and they are so quickly and easily decorated that it is an easy matter to provide a combination pleasing alike to the eye and the palate. They exist in an almost endless variety, therefore there is not the least excuse for having savouries of anchovy or sardines when these things have already figured as hors d'œuvre, or for having a savoury of cheese when cheese has already entered largely into the composition of the vegetable entremet.
Dessert.—Cheese is served immediately after the savouries, under the mistaken idea that it promotes digestion. From an artistic point of view the dessert course is an important one, for the appearance of the table is greatly enhanced by a graceful arrangement of the materials comprising the dessert. Any kind of fresh fruit may be selected, also dried fruits, crystallized fruits, bon-bons, petits fours, fancy biscuits and dessert ices.
FAMILY BREAKFASTS FOR A WEEK IN SUMMER.
FAMILY BREAKFASTS FOR A WEEK IN WINTER.
ECONOMICAL FAMILY BREAKFASTS FOR A WEEK.
COURT MENUS.
COURT MENUS.
MENUS FOR SIMPLE BREAKFASTS.—SUMMER.
MENUS FOR SIMPLE BREAKFASTS.—WINTER.
BREAKFAST MENUS
FOR A LARGE PARTY.—SUMMER.
BREAKFAST MENUS
FOR A LARGE PARTY.—WINTER
MENU FOR A WEDDING BREAKFAST. SUMMER.
| French. | English |
| Petites Pâtes aux Huîtres. | Oyster Patties. |
| Filets de Sole en Aspic. | Fillets of Sole in Jelly. |
| Timbale de Turbot à la Russe. | Russian Timbale of Turbot. |
| Côtelettes de Saumon. | Salmon Cutlets. |
| Salade de Homard. | Lobster Salad. |
| Zéphires de Volaille. | Chicken Creams. |
| Médallions de Foie Gras. | Foie Gras (goose liver) Creams. |
| Côtelettes d'Agneau en Chaudfroid. | Lamb cutlets masked with Sauce. |
| Poulets rotis découpés. | Roast Chickens. |
| Dindonneau farçi. | Stuffed Turkey Poult. |
| Pâté de Pigeon à l'Anglaise. | Pigeon Pie. |
| Chaudfroid de Volaille. | Chicken masked with Sauce. |
| Galantine de Veau à la gelée. | Galantine of Veal. |
| Jambon et Langue. | Ham and Tongue. |
| Boeuf épicé. | Spiced Beef. |
| Salade de Saison. | Salad. |
| Creme d'Abricot. | Apricot Cream. |
| Bavoroise aux Pistaches. | Pistachio Cream. |
| Macédoine de fruits au Kirsch. | Mixed Fruit with Kirsch. |
| Chartreuse de Bananes. | Bananas in Jelly. |
| Charlotte St. José. | Pine Apple Charlotte. |
| Meringues à la Creme. | Meringues with Cream. |
| Patisserie. | French Pastry. |
| Glace Napolitaine. | Neopolitan Ice. |
| Glace Crème de Fraise. | Strawbery Cream. |
| Glace l'eau de Citron. | Lemon Water Ice. |
| Fruits. | Fruit. |
| Dessert. | Dessert. |
| Café. | Coffee. |
MENU FOR A WEDDING BREAKFAST—WINTER
| French | English |
| Plats Chauds. | Hot Dishes |
| Homard à la Diable. | Devilled Lobster |
| Filets de Sole à la Mornay. | Baked Fillets of Sole |
| Ris de Veau à la Finançière | Calves Sweetbread |
| Cailles en Casserole. | Quails Stewed in Casserole |
| Plats Froids. | Cold Dishes |
| Crevettes en Aspic. | Prawns in Aspic |
| Salade de Homard. | Lobster Salad |
| Bouchées à la Reine. | Sweetbread Patties |
| Mousse de Foie Gras. | Foie Gras (goose liver) Creams |
| Poulet ròti découpé. | Roast Chickens |
| Chaudfroid de Perdreaux. | Partridges masked with Sauce |
| Galantine de Dinde. | Galantine of Turkey |
| Pâté de Gibier à la Française. | French Game Pie |
| Faisan rôti. | Roast Pheasant |
| Jambon et Langue. | Ham and Tongue |
| Salade de Saison. | Salad |
| Entremets. | Sweets |
| Bavoroise au Chocolate. | Chocolate Cream. |
| Crème aux Amandes. | Almond Cream. |
| Compote de Poires à la Chantilly. | Stewed Pears with Cream. |
| Chartreuse d'Oranges. | Oranges in Jelly. |
| Charlotte Russe. | Russian Charlotte. |
| Nougat à la Creme. | Nougat with Cream. |
| Patisserie. | French Pastry. |
| Pouding Glacé Nerselrode. | Iced Pudding. |
| Glace à la Crème de Bananes. | Banana Cream Ice. |
| Glace à la Vanille. | Vanilla Ice. |
| Fruits. | Fruit. |
| Dessert. | Desert. |
| Café. | Coffee. |
FAMILY LUNCHEONS FOR A WEEK IN SUMMER.
FAMILY LUNCHEONS FOR A WEEK IN WINTER.
ECONOMICAL FAMILY LUNCHEONS FOR A WEEK.
SPECIMEN MENUS FOR COLD LUNCHEONS
SUITABLE FOR A LARGE PARTY.
| French. | English. |
| Hors d'Oeuvre Variés. | Appetisers. |
| Consommé à la Julienne. | Clear Soup with Vegtable Garnish |
| Filets de Soles à la Mayonnaise. | Fillets of soles with Mayonnaise Sauce. |
| Anguilles en Aspic. | Eels in Aspic Jelly |
| Chaudfroid de Foie Gras en Caisses. | Foie-Gras in Cases. |
| Filets de Boeuf à la Madrid. | Fillets of Beef. Madrid style. |
| Poulet Rôti. | Roast Chicken |
| Langne de Boeuf. | Tongue |
| Tartelettes de Pommes. | Apple Tartlets |
| Pain d'Abricots. | Apricot Creams |
| Fromage. | Cheese |
| Dessert. | Dessert |
| French. | English. |
| Hors d'Oeuvre Variés. | Appetisers |
| Consommé Pâtes d' Italie. | Clear Soup garnished with Italian Paste |
| Fleurettes de Turbot à la Hollandaise. | Small Moulds of Turbot |
| Darne de Saumon à la Ravigote. | Salmon with Ravigote Sauce |
| Filets de Caneton à la Lorraine. | Fillets of Duck, Lorraine style. |
| Petites Timbales de Volaille. | Small Moulds of Chicken. |
| Poulet de Surrey à la Gelée. | Surrey Fowls with Aspic. |
| Jambon de York. | York Ham. |
| Compôte de Poires. | Stewed Pears. |
| Charlotte de Pêches. | Peach Charlotte. |
| Fromage. | Cheese. |
| Dessert. | Dessert. |
| French. | English. |
| Hors d'Oeuvre Variés. | Appetsiers |
| Consommé au Riz. | Clear Soup Garnished with Rice. |
| Petits Soufflés de Saumon a 'Indienne. | Small Soufflés of Salmon |
| Filets de Soles en Aspic. | Fillets of Sole in Aspic. |
| Crème de Volaille à la Tomate. | Chicken Creams in Tomato Jelly. |
| Darioles de Foie-Gras à la Vatel. | Small moulds of Foie-Gras, Vatel style. |
| Galantine de Volaille. | Chicken boned and Stuffed. |
| Jambon de York à l'Aspic. | York Ham garnished with Jelly. |
| Macédoine de Fruits en Gelée. | Fruit in Jelly. |
| Créme a la Vanille. | Vanilla Cream. |
| Fromage. | Cheese. |
| Dessert. | Dessert. |
SPECIMEN MENUS FOR COLD LUNCHEONS
SUITABLE FOR A LARGE PARTY.
| French. | English. |
| Hors d'Oeuvre Variés. | Appetisers |
| Consommé Napolitaine. | Clear Soup garnished with Macaroni, etc. |
| Cotelettes de Homard à l'Aspic. | Lobster Cutlets in Aspic |
| Saumon en Mayonnaise. | Salmon Mayonaise |
| Cailles en Caisses, à l'Aspic. | Quails in Cases garnished with Aspic. |
| Fleurettes de Foie-Gras. | Small Moulds of Foie-Gras |
| Poulet en Bellevue. | Chickens coated with Aspic. |
| Pâte à la Strasbourgeoise. | Strasbourg Pie |
| Chartreuse aux Oranges. | Oranges in Jelly |
| Riz à l'Imperatrice. | Decorated Rice Mould. |
| Fromage. | Cheese |
| Dessert. | Dessert |
| French. | English. |
| Hors d'Oeuvre Variés. | Appetisers. |
| Consomme à la Nantaise. | Clear Soup garnished with Green Peas. |
| Tranchettes de Saumon en Bellevue. | Small Moulds of Salmon in Aspic. |
| Mayonnaise de Homard. | Lobster Mayonnaise. |
| Chaudfroid de Côtelettes d'Agneau. | Lamb Cutlets. |
| Petites Croustades à la Milanaise. | Small Creams in Croustades. |
| Pâté de Volaille et Jambon. | Chicken and Ham Pie. |
| Boeuf à la Presse. | Pressed Beef. |
| Salades de Fruits au Kirsch. | Fruit Salad with Kirsch Syrup. |
| Charlotte Russe. | Charlotte Russe. |
| Fromage. | Cheese. |
| Dessert. | Dessert. |
| French. | English. |
| Hors d'Oeuvre Variés. | Appetisers. |
| Consommé a la Céléstine. | Clear Soup with strips of Pancake. |
| Truite Saumonée a la Norvégicune. | Salmon Trout, Norwegian style. |
| Chaudfroid d'Huîtres à la Montpelier. | Oysters, Montpelier style. |
| Petites Crémes de Faisan. | Creams of Pheasant. |
| Medaillons de Volaille à l'Imperiale. | Slices of Chicken Dressed. |
| Galantine de Boeuf. | Beef Roll. |
| Pâté de Pigeon. | Pigeon Pie. |
| Chartreuse de Bananes. | Bananas in Jelly. |
| Créme au Chocolat. | Chocolate Cream. |
| Fromage. | Cheese. |
| Dessert. | Dessert. |
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. |
| 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. |
SPECIMEN MENUS FOR HOT LUNCHEONS
SUITABLE FOR A LARGE PARTY
| FRENCH. | ENGLISH. |
| Hors d'Oeuvre. | Appetisers. |
| Petites Soles au Beurre. | Soles Fried in Butter. |
| Macaroni Napolitaine. | Macaroni, Neapolitan style. |
| Tournedos à la Francaise. | Fillets of Beef, French style. |
| Pommes de terre Sautees. | Fried Potatoes. |
| Petits Pois au Beurre. | Peas dressed in Butter. |
| Pouding Viennoise. | Viennoise Pudding. |
| Macédoine de Fruits au Kirsch. | Fruit Salad with Kirsch. |
| Fromage. | Cheese. |
| Hors d'Oeuvre. | Appetisers. |
| Turbot, Sauce Hollandaise. | Turbot, Dutch Sauce. |
| Omelette aux Rognons. | Kidney Omelet. |
| Navarin de Mouton. | Haricot Mutton. |
| Pommes de terre Naturel. | Boiled Potatoes. |
| Chouxfleur à la Crème. | Cauliflower with White Sauce. |
| Charlotte de Pommes. | Apple Charlotte. |
| Eclairs au Café. | Coffee Eclairs. |
| Fromage. | Cheese. |
LUNCHEONS FOR TWELVE PERSONS.—Summer. :
| | No. of Recipe. | £ | s. | d. | | No. of Recipe. | £ | s. | d. |
| Hors d'Oeuvre (Sardines, Tomatoes, Radishes) | | 0 | 1 | 9 | Hors d'Oeuvre (Tunny Fish Olives, Cucumber) | | 0 | 1 | 9 |
| Sole au Gratin | 653 | 0 | 8 | 0 | Whitebait | 687 | 0 | 2 | 6 |
| Grilled Mutton Cutlets | 1028 | 0 | 6 | 0 | Stewed Pigeons | 1249 | 0 | 10 | 6 |
| Mayonnaise of Chicken | 1175 | 0 | 8 | 0 | Veal and Ham Pie | 797 | 0 | 4 | 6 |
| Cold Lamb, Mint Sauce Salad | 988 | 0 | 10 | 0 | Cold Chicken and Tongue Salad | 1189 | 0 | 12 | 0 |
| Gooseberry Tart and Cream | 1709 | 0 | 3 | 0 | Caramel Pudding | 1800 | 0 | 1 | 9 |
| Vanilla Soufflé | 1943 | 0 | 1 | 4 | Red Currant Tartlets | 1687 | 0 | 2 | 0 |
| Bread, Biscuits, Butter, Cheese Strawberries and Cream | 2263 | 0 | 3 | 6 | Bread, Biscuits, Butter, Cheese Strawberries and Cream | 2263 | 0 | 3 | 6 |
| Coffee | | 0 | 1 | 0 | Coffee | | 0 | 1 | 0 |
| | | £2 | 6 | 7 | | | £2 | 3 | 6 |
| LUNCHEONS FOR TWELVE PERSONS.—Winter. ||||||||||
| | No. of Recipe. | £ | s. | d. | | No. of Recipe. | £ | s. | d. |
| Clear Soup | | 0 | 5 | 0 | Celery Soup | | 0 | 4 | 0 |
| Scalloped Turbot | 510 | 0 | 6 | 0 | Fried Soles | 650 | 0 | 8 | 0 |
| Veal Cutlets, Tomato Sauce | 782 | 0 | 5 | 0 | Salmi of Pheasant | 1311 | 0 | 8 | 6 |
| Roast Chickens | 1189 | 0 | 12 | 0 | Saddle of Mutton | 1059 | 0 | 11 | 0 |
| Game Pie (Cold) | 1283 | 0 | 6 | 0 | Roast Chickens (Cold) | 1189 | 0 | 12 | 0 |
| Roast Beef (Cold) | 862 | 0 | 7 | 6 | Galantine of Beef (Cold) | 824 | 0 | 2 | 9 |
| York Ham | 1137 | 0 | 5 | 6 | Tongue | 933 | 0 | 6 | 0 |
| Vegetables and Salad | | 0 | 2 | 4 | Lemon Pudding | 1869 | 0 | 3 | 0 |
| Apple Charlotte | 1755 | 0 | 2 | 4 | Apple Tart and Custard | 1682 | 0 | 3 | 0 |
| Balmoral Tartlets. | 1682 | 0 | 3 | 0 | Bread, Biscuits, Butter, Cheese | | 0 | 3 | 6 |
| Bread, Biscuits, Butter Cheese | | 0 | 3 | 6 | Coffee | | 0 | 1 | 0 |
| Coffee | | | | | | | | | |
| | | £3 | 1 | 0 | | | £3 | 1 | 3 |
MENU & GUEST CARDS.
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 | Average Cost | Average Cost | No. 2 | Average Cost | Average Cost | 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.
SPECIMEN MENUS FOR VEGETARIAN LUNCHEONS
| FRENCH. | ENGLISH |
| Potage à la Parmentier. | Potato Soup. |
| Omelette aux Champignons. | Mushroom Omelet. |
| Oeufs à l'Indienne. | Curried Eggs. |
| Risotto aux Tomates. | Risotto with Tomatoes. |
| Céleri à la Crème. | Celery with White Sauce. |
| Salade Verte. | Green Salad. |
| Crème au Café. | Coffee Cream. |
| Groseille vertes à la Chantilly. | Gooseberry Fool with Cream. |
| Fromage | Cheese. |
| Purée à la Portugaise. | Tomato Soup. |
| Omelette au Fromage. | Cheese Omelet. |
| Oeufs Brouillés aux fines Herbes. | Scrambled Eggs with Herbs. |
| Macaroni à la Crème. | Macaroni with White Sauce. |
| Artichauts au Beurre. | Artichokes. |
| Salade de Pommes de Terre. | Potato Salad. |
| Pain d'Abricots. | Apricot Cream. |
| Macédoine de Fruits. | Salad of Mixed Fruit. |
| Fromage. | Cheese. |
| Purée à la Palestine. | Jerusalem Artichoke Soup. |
| Omelette aux Truffes. | Truffle Omelet. |
| Oeufs à la Christen. | Eggs, Christen style. |
| Riz à la Piémontaise. | Rice, Piedmont style. |
| Choux fleur à la Crème. | Cauliflowers with White Sauce. |
| Salade d'Asperges. | Asparagus Salad. |
| Savarin Sicilienne. | Sicilienne Savarin. |
| Compôte de Poires. | Stewed Pears. |
| Fromage | Cheese. |
| Potage à la Chantilly. | Lentil Cream Soup. |
| Omelette à la Milanaise. | Omelet, Milan style. |
| Oeufs à la Crème. | Eggs, with White Sauce. |
| Macaroni à la Calabraise. | Macaroni, Calabrian style. |
| Haricots verts au Beurre. | French Beans with Butter. |
| Salade de Céleri. | Celery Salad. |
| Pouding Cabinet. | Cabinet Pudding. |
| Pain de Pruneaux. | Prune Cream. |
| Fromage | Cheese. |
| Purée de Céleri à la Creme. | Celery Soup. |
| Omelette aux Tomates. | Tomato Omelet. |
| Oeufs durs au Gratin. | Hard Boiled Eggs, Baked. |
| Risotto Milanaise. | Risotto, Milanese style |
| Asperges, Sauce Hollandaise. | Asparagus, with Dutch Sauce. |
| Salade de Légumes. | Vegetable Salad. |
| Crème Caramel renversée. | Caramel Pudding. |
| Pommes à la Royale. | Baked Apples. |
| Fromage | Cheese. |
SUGGESTIONS FOR MENUS FOR A WEEK'S DINNERS.—SPRING :
| Sunday | No. | Monday. | No. | Tuesday | No. | Wednesday | No. | Thursday | No. | Friday | No. | Saturday | No. |
| Spring Soup | 55 | Tomato Soup | 90 | Clear Soup with Quenelles | 44 | Artichoke Soup | 101 | Clear Soup with Nouilles | 46 | Rice Soup | 84 | Clear Soup with Custard | 41 |
| Baked Sole | 653 | Fried Smelts | 635 | Boiled Brill | 422 | Baked Red Mullet | 554 | Scalloped Cod | 615 | Fried Fillets of Whiting | 646 | Fried Scallops | 116 |
| | | Tatare Sauce | 213 | Shrimp Sauce | 314 | | | | | | | | |
| Noisette of Lamb. | 985 | Stewed Pigeons | 1258 | Fillets of Beef | 936 | Lamb's Sweet Bread | 1975 | Mutton Cuttlets, | 1032 | Stewed Ox Tail, | 911 | Braised Duck with Turnip | 1209 |
| Grilled Tomatoes | 1615 | Loin of Mutton | 1058 | Baked Cauliflower | 1477 | | | French beans, | 1451 | Potato Balls | 1562 | | |
| Fried Potatoes | 1579 | Baked Young Turnips | 1625 | Fried Potatoes | 1579 | | | Potato Straws | 1585 | | | | |
| | | Potatoes German Style | 1573 | | | | | | | | | | |
| Roast Chicken | 1189 | | | Roast Ptarmigan, | 1316 | Braised Beef | 859 | Wild Duck, | 1339 | Braised Capon and Tongue | 1273 | Saddle of Lamb | 988 |
| Salad | 2397 | | | Salad | 2387 | Seakale | 1603 | Orange Salad | (see preceeding page) | Aspragus | 1446 | Potato Soufllé | 1586 |
| | | | | | | New Potatoes | 1590 | | | | | | |
| Almond pudding | 1750 | Cabinent Pudding | 1795 | Chocolate Pudding | 1810 | Apple Charlotte | 1755 | Jam Fritters | 1966 | Apple Amber | 1753 | Vieonnoise Pudding | 1924 |
| or | | or | | or | | or | | or | | or | | or | |
| Rice Cream | 2051 | Apple Fool | 2074 | Vanilla Cream | 2062 | Caramel Pudding | 1800 | Oranges in Jelly | 2002 | Banana Cream | 2023 | Fruit in Jelly | 2001 |
| Cheese Fritters | 2735 | Anchovy Toast | 2714 | Mushroom on Toast | 1537 | Cheese Straws | 2746 | Devilled Sardines | 2789 | Baked Spaghetti | 3129 | Fried Anchovies | 2715 |
SUGGESTIONS FOR MENUS FOR A WEEK'S DINNERS.—SUMMER :
| Sunday | No. | Monday. | No. | Tuesday | No. | Wednesday | No. | Thursday | No. | Friday | No. | Saturday | No. |
| Clear Soup | 54 | Green Pea Puree | 120 | Clear Soup | 32 | Queen Soup | 80 | Clear Soup | 46 | Potato Soup | 128 | Cucumber Cream | 116 |
| Stewed Sole | 647 | Whitebait | 687 | Scalopped Turbot | 615 | Salmon Mould | 598 | Grilled Cod | 446 | Lobster Mayonnaise | 538 | Boiled Salmon | 591 |
| | | | | | | | | | | | | Green Sauce | 306 |
| Veal Cutlets, | 727 | Vol-au-Vent of Chicken | 1199 | Beef Olives | 829 | Chicken Saute | 1149 | Fillets of Beef, | 880 | Pigeons Farced | 1252 | Mutton Cutlets | 1029 |
| French Beans | 1452 | | | Cauliflower | 1478 | | | Scalloped Tomatoes | 1613 | | | Green Peas, | 1556 |
| Fried Potatoes | 1569 | | | New Potatoes | 1590 | | | Potato Straws | 1585 | | | Potato Croquets | 1562 |
| Roast Duck | 1211 | Saddle of Mutton | 1059 | Roast Gunea Fowl | 1242 | Roast Leg of Lamb | 987 | Roast Turkey | 1271 | Saddle of Lamb | 988 | Roast Poularde | 1148, 1891 |
| Bigarade Sauce | 226 | Green Peas | 1557 | Salad | 2387 | Tossed Potatoes | 584 | Poult Salad | 2421 | French Beans | 1451 | Salad | 2389 |
| Salad | 2397 | New Potatoes | 1590 | | | | | | | Potato Puffs | 1586 | | |
| Apricot Bouchées | 1681 | Strawberries in Jelly | 1999 | Garabaldi Cream | 2040 | Gosberry Tart | 1709 | Jubilee Pudding | 2000 | Vanilla Cream | 2062 | Strawberry Cream | 2056 |
| or | | or | | or | | or | | or | | or | | or | |
| Vanilla Cream Ice | 2216 | Napoliatine Ice | 2246 | Coffee Cream Ice | 2190 | Strawberry Cream Ice | 2211 | Pineapple Cream | 2180 | Raspberry Cream Ice | 2210 | Royal Pudding | 1903 |
| Cheese Soufflé | 2744 | Stuffed Mushrooms | 2536 | Caviar on Toast | 2724 | Cheese Pastry | 2734 | Herring Rose on Toast | 2761 | Russian Croûtes | 2749 | Smoked Haddock Soufflés | 1222 |
SUGGESTIONS FOR MENUS FOR A WEEK'S DINNERS.—AUTUMN :
| Sunday | No. | Monday. | No. | Tuesday | No. | Wednesday | No. | Thursday | No. | Friday | No. | Saturday | No. |
| Clear Mulligatawny Soup | 28 | Lobster Soup | 144 | Clear Soup | 52 | Ox Tail Soup | 78 | Clear Soup | 54 | Haricot Bean Soup | 121 | Clear Soup | 30 |
| Boiled Turbot | 680 | Whiting Soufflé | 568 | Fillets of Sole | 655 | Scalloped Brill | 615 | Fillets of Whiting | 589 | Fried Cod | 443 | Baked Sole | 642 |
| Oyster Sauce | 310 | | | | | | | | | Tartare Sauce | | | |
| Fricandeau of Veal | 733 | Stewed Pigeons | 1249 | Fillets of Beef | 875 | Salmi of Pheasant | 1311 | Mutton Cutlets, | 1039 | Chicken and Rice | 1228 | Calf's Head | 713 |
| French Beans | 1451 | Risole Potatoes | 1582 | Vegetable Marrow | 1630 | Stuffed Cucumber | 1505 | Jerusalem Artichokes | 1439 | | | | |
| Fried Potatoes | 1587 | | | Potato Straws | 1585 | | | Fried Potatoes | | | | | |
| Roast Pheasant | 1301 | Saddle of Mutton | 1059 | Roast Partridge | 1304 | Roast Beef, | 862 | Roast Chicken | 1189 | Loin of Mutton, | | | |
| Salad | 2387 | Cauliflower | 1478 | Salad | 2397 | Brussels Sprouts | 1461 | Salad | 2421 | Baked Tomatoes, | 1617 | Roast Hare | 1350 |
| | | Boiled Potatoes | 1565 | | | Parisian Potatoes | 1579 | | | Mashed Potato | 1575 | French Beans | 1452 |
| | | | | | | | | | | | | Fried Potatoes | 1584 |
| Apple Charlottes | 1755 | Vanilla Soufflé | 1943 | College Pudding | 1817 | Lemon Pudding | 1869 | Apple Fritters | 1952 | Viennoise Pudding | 1924 | Jam Omlet | 1950 |
| or | | or | | or | | or | | or | | or | | or | |
| Rice Cream | 2051 | Fruit in Jelly | 2001 | Almond Cream | 2021 | Bananas in Jelly | 1999 | Pineapple Charlotte | 2033 | Meringues | 2136 | Swiss Pudding | 1916 |
| Devilled Chickens' Livers | 2752 | Anchovy Fritters | 2707 | Cheese Soufflé | 2744 | Stuffed Mushrooms | 1536 | Caviar on Toast | 2724 | Devilled Shrimps | 2754 | Cheese Straws | 2746 |
SUGGESTIONS FOR MENUS FOR A WEEK'S DINNERS.—WINTER :
| Sunday | No. | Monday. | No. | Tuesday | No. | Wednesday | No. | Thursday | No. | Friday | No. | Saturday | No. |
| Clear Soup | 43 | Mock Turtle Soup | 37 | Clear Muligtawny Soup | 38 | Cream of Chicken | 80 | Clear Soup | 45 | Cauliflower Soup | 108 | Clear Soup | 51 |
| Baked fillets of Turbot | 679 | Baked Sole | 658 | Baked Fillets of Whiting | 654 | Baked Fillets of Cod | 653 | Stewed Sole | 643 | Fried Fillets of Whiting | 646 | Boiled Brill | 422 |
| | | | | | | | | | | | | Lobster Sauce | 199 |
| Salmi of Pheasant | 1311 | Fillets of Beef, | 874 | Mutton Cutlets | 1030 | Stewed Chicken | 1149 | Fillets of Beef | 899 | Escallopes of Chicken | 1160 | Braised Neck of Mutton | 1052 |
| | | French Beans | 1451 | Brussles Sprouts | 1461 | | | Vegetable Marrow, | 1630 | | | French Beans | 1452 |
| | | Fried Potatoes | 1569 | Potato Croquets | 1562 | | | Potato Straws | 1585 | | | Fried Potatoes | 1584 |
| Saddle of Mutton | 1059 | Roast Chicken | 1189 | Roast Woodcock | 1341 | Roast Fillet of Beef | 862 | Roast Pheasant, | 1310 | Loin of Mutton | 1058 | Roast Turkey | 1274 |
| Tomatoes and Spinach | 1615 | Salad | 2369 | Salad | 2411 | Baked Cauliflower | 1477 | Salad | 2435 | Artichokes | 1443 | Salad | 2437 |
| Fried Potatoes | 1584 | | | | | Baked Potatoes | 1561 | | | Mashed Potatoes | 1575 | | |
| Apple Amber | 1676 | Italian Pudding | 1863 | Plum Pudding | 1889 | Semolina Soufflé | 1941 | Mince Pies | 1716 | Caramel Pudding | 2031 | Baba with Rum | 1774 |
| or | | or | | or | | or | | or | | or | | or | |
| Oranges in Jelly | 2002 | Savarin with Pineapple | 1906 | Meringues | 2136 | Apricot Cream | 2022 | Fruit in Jelly | 2001 | St. Cloud Pudding | 2158 | Russian Charlotte | 2032 |
| Stuffed Olives | 2777 | Cheese Fritters | 2735 | Herring Roes on Toast | 2761 | Anchovy Eggs | 2713 | Parmesan Cream | 2731 | Anchovy Eclairs | 2712 | Stuffed Mushrooms | 1536 |
DINNERS FOR EIGHT PERSONS.—JANUARY. :
| | | | Recipe No. | Quantity. | Average cost. | Average cost. | Average cost. | |
| French. | French. | French. | | | £ | s | d | English. |
| Consommé Dubourg. | Consommé Dubourg. | Consommé Dubourg. | 32 | 3 pints | 0 | 2 | 9 | Dubourg Soup. |
| Rougets à l'Maître d'Hôtel. | Rougets à l'Maître d'Hôtel. | Rougets à l'Maître d'Hôtel. | 551 | 10 | 0 | 4 | 0 | Red Mullet, Maître d'Hôtel style. |
| Côtelettes de Homard. | Côtelettes de Homard. | Côtelettes de Homard. | 553 | 10 | 0 | 2 | 9 | Lobster Cutlets. |
| Filets de Boeuf aux Tomates. | Filets de Boeuf aux Tomates. | Filets de Boeuf aux Tomates. | 883 | 3 lbs. | 0 | 4 | 6 | Fillet of Beef with Tomatoes |
| Faisan rôti. | Faisan rôti. | Faisan rôti. | 1310 | 2 | 0 | 12 | 0 | Roast Pheasant. |
| Salade. | Salade. | Salade. | 2369 | 1 dish | 0 | 1 | 6 | Salad. |
| Pouding au Chocolat. | Pouding au Chocolat. | Pouding au Chocolat. | 1809 | 1½ quan. | 0 | 1 | 9 | Chocolate Pudding. |
| Charlotte St. José. | Charlotte St. José. | Charlotte St. José. | 2033 | 1½ quan.„ | 0 | 4 | 0 | Pineapple Charlotte. |
| Oeufs Farcis aux Crevette. | Oeufs Farcis aux Crevette. | Oeufs Farcis aux Crevette. | 2756 | 5 eggs | 0 | 2 | 9 | Farced Eggs. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pomme Croquettes. | 1562 | — | 0 | 0 | 9 | Vegetables with joint. | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Potato Croquette. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Topinambour à la Crème | 1439 | 3 lbs. | 0 | 1 | 0 | Vegetables with joint. | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Jerusalem Artichokes. |
| | | | | | 1 | 17 | 9 |
| Potage aux Queues de Boeuf. | Potage aux Queues de Boeuf. | Potage aux Queues de Boeuf. | 78 | 3 pints | 0 | 3 | 6 | Oxtail Soup. | Oxtail Soup. | Oxtail Soup. |
| Filets de Sole à la Colbert. | Filets de Sole à la Colbert. | Filets de Sole à la Colbert. | 645 | 3 soles | 0 | 3 | 9 | Fillets of Sole. | Fillets of Sole. | Fillets of Sole. |
| Poulet à la Milanaise. | Poulet à la Milanaise. | Poulet à la Milanaise. | 1202 | 2 birds | 0 | 8 | 0 | Braised Chicken. | Braised Chicken. | Braised Chicken. |
| Carré de Mouton. | Carré de Mouton. | Carré de Mouton. | 1054 | 4 lbs. | 0 | 3 | 8 | Neck of Mutton. | Neck of Mutton. | Neck of Mutton. |
| Perdeaux rôtis. | Perdeaux rôtis. | Perdeaux rôtis. | 1304 | 4 birds | 0 | 10 | 0 | Roast Partridges. | Roast Partridges. | Roast Partridges. |
| Salade. | Salade. | Salade. | 2397 | 1 dish | 0 | 1 | 0 | Salad. | Salad. | Salad. |
| Baba au Rhum. | Baba au Rhum. | Baba au Rhum. | 1774 | 9 babas | 0 | 1 | 3 | Babas with Rum. | Babas with Rum. | Babas with Rum. |
| Chartreuse à l'Orange. | Chartreuse à l'Orange. | Chartreuse à l'Orange. | 2002 | 1 large | 0 | 2 | 9 | Oranges in Jelly. | Oranges in Jelly. | Oranges in Jelly. |
| Crème au Parmesan. | Crème au Parmesan. | Crème au Parmesan. | 2731 | 8 | 0 | 1 | 0 | Cheese Creams. | Cheese Creams. | Cheese Creams. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes en Purée. | 1575 | 1 dish | 0 | 0 | 6 | Vegetables with joint | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Mashed Potato. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Choufleur au Gratin. | 1477 | 2 dishes | 0 | 1 | 0 | Vegetables with joint | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Baked Cauliflower. |
| | | | | | 1 | 16 | 5 | | | |
| Consommé Julienne. | Consommé Julienne. | Consommé Julienne. | 35 | 3 pints | 0 | 3 | 6 | Julienne Soup. | Julienne Soup. | Julienne Soup. |
| Filets de Merlan à la Normande. | Filets de Merlan à la Normande. | Filets de Merlan à la Normande. | 647 | 10 fillets | 0 | 3 | 6 | Whiting with Normande Sauce. | Whiting with Normande Sauce. | Whiting with Normande Sauce. |
| Noisettes de Mouton ou Lamb. | Noisettes de Mouton ou Lamb. | Noisettes de Mouton ou Lamb. | 985 | 10 noisettes | 0 | 6 | 6 | Fillets of Mutton or Lamb. | Fillets of Mutton or Lamb. | Fillets of Mutton or Lamb. |
| Poulet rôti. | Poulet rôti. | Poulet rôti. | 1189 | 2 birds | 0 | 7 | 0 | Roast Chickens. | Roast Chickens. | Roast Chickens. |
| Salade. | Salade. | Salade. | 2421 | 1 dish | 0 | 1 | 3 | Salad. | Salad. | Salad. |
| Chou de Mer au jus. | Chou de Mer au jus. | Chou de Mer au jus. | 1603 | 1 dish | 0 | 2 | 6 | Braised Seakale. | Braised Seakale. | Braised Seakale. |
| Soufflé à la Vanille. | Soufflé à la Vanille. | Soufflé à la Vanille. | 1943 | 2 soufflés | 0 | 2 | 0 | Vanilla Soufflé. | Vanilla Soufflé. | Vanilla Soufflé. |
| Bavaroise au Chocolate. | Bavaroise au Chocolate. | Bavaroise au Chocolate. | 2037 | 1 large | 0 | 1 | 6 | Chocolate Mould. | Chocolate Mould. | Chocolate Mould. |
| Croûstades au Fromage. | Croûstades au Fromage. | Croûstades au Fromage. | 2733 | 10 | 0 | 0 | 10 | Cheese Croustades. | Cheese Croustades. | Cheese Croustades. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes pailles. | 1585 | 1 dish | 0 | 0 | 9 | Vegetables with entrée | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Potato Straws. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Tomates aux Epinards. | 1615 | 10 tomatoes | 0 | 2 | 0 | Vegetables with entrée | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Tomatoes and Spinach. |
| | | | | | 1 | 11 | 4 | | | |
| Crème à la Palestine. | Crème à la Palestine. | Crème à la Palestine. | 101 | 3 pints | 0 | 2 | 3 | Artichoke Soup. | Artichoke Soup. | Artichoke Soup. |
| Eperlans Frits Sauce Tartare. | Eperlans Frits Sauce Tartare. | Eperlans Frits Sauce Tartare. | 635. | 18 smelts | 0 | 3 | 6 | Fried Smelts, Tartar Sauce. | Fried Smelts, Tartar Sauce. | Fried Smelts, Tartar Sauce. |
| Poulet Sauté à la Marengo. | Poulet Sauté à la Marengo. | Poulet Sauté à la Marengo. | 1149 | 2 birds | 0 | 10 | 0 | Stewed Chicken. | Stewed Chicken. | Stewed Chicken. |
| Selle de Mouton rôtie. | Selle de Mouton rôtie. | Selle de Mouton rôtie. | 1059 | 1 saddle | 0 | 10 | 6 | Roast Saddle of Mutton. | Roast Saddle of Mutton. | Roast Saddle of Mutton. |
| Artichauts à la Vinaigrette. | Artichauts à la Vinaigrette. | Artichauts à la Vinaigrette. | 2359 | 1 dish | 0 | 3 | 6 | Artichokes with Vinaigrette Sauce | Artichokes with Vinaigrette Sauce | Artichokes with Vinaigrette Sauce |
| Beignets d'Abricots. | Beignets d'Abricots. | Beignets d'Abricots. | 1953 | 1 dish | 0 | 1 | 3 | Apricot Fritters. | Apricot Fritters. | Apricot Fritters. |
| Pouding Cabinet Froid. | Pouding Cabinet Froid. | Pouding Cabinet Froid. | 2039 | 1 large | 0 | 2 | 6 | Cold Cabinet Pudding. | Cold Cabinet Pudding. | Cold Cabinet Pudding. |
| Aigrettes au Parmesan | Aigrettes au Parmesan | Aigrettes au Parmesan | 2727 | 1 dish | 0 | 1 | 2 | Cheese Balls. | Cheese Balls. | Cheese Balls. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes Sautées. | 1584 | 1 dish | 0 | 0 | 9 | Vegetables with joint | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Fried Potatoes. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Choufleur à la Crème. | 1478 | 3 | 0 | 1 | 0 | Vegetables with joint | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Cauliflower with White Sauce |
| | | | | | 1 | 16 | 5 | | | |
DINNERS FOR EIGHT PERSONS.—FEBRUARY. :
| | | | Recipe No. | Quantity. | Average cost. | Average cost. | Average cost. | |
| French. | French. | French. | | | £ | s | d | English. |
| Consommé Solferino | Consommé Solferino | Consommé Solferino | 54 | 3 pints | 0 | 3 | 0 | Clear Soup. | Clear Soup. | Clear Soup. |
| Cabillaud Sauce aux Huitres. | Cabillaud Sauce aux Huitres. | Cabillaud Sauce aux Huitres. | 428,310 | 3 lbs. | 0 | 4 | 6 | Cod and Oyster Sauce. | Cod and Oyster Sauce. | Cod and Oyster Sauce. |
| Poulet à l'Italienne. | Poulet à l'Italienne. | Poulet à l'Italienne. | 1204 | 2 birds | 0 | 7 | 6 | Chicken with Italian Sauce. | Chicken with Italian Sauce. | Chicken with Italian Sauce. |
| Selle d'Agneau. | Selle d'Agneau. | Selle d'Agneau. | 988 | 1 saddle | 0 | 7 | 0 | Roast Saddle of Mutton. | Roast Saddle of Mutton. | Roast Saddle of Mutton. |
| Bécasse rotie. | Bécasse rotie. | Bécasse rotie. | 1341 | 2 brace | 0 | 8 | 0 | Woodcock. | Woodcock. | Woodcock. |
| Salade. | Salade. | Salade. | 2371 | 1 dish | 0 | 2 | 6 | Salad. | Salad. | Salad. |
| Pouding Cabinet. | Pouding Cabinet. | Pouding Cabinet. | 1795 | 1 large | 0 | 1 | 3 | Cabinet Pudding. | Cabinet Pudding. | Cabinet Pudding. |
| Gelée Panachée. | Gelée Panachée. | Gelée Panachée. | 2007 | 1 large | 0 | 2 | 0 | Marbled Jelly. | Marbled Jelly. | Marbled Jelly. |
| Champignons Farcis. | Champignons Farcis. | Champignons Farcis. | 1536 | 9 mushrs. | 0 | 1 | 3 | Stuffed Mushrooms. | Stuffed Mushrooms. | Stuffed Mushrooms. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes Vermicelle | 1589 | 1 dish | 0 | 0 | 6 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Vermicelli Potatoes. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Haricots Verts au beurre | 1452 | 1 dish | 0 | 2 | 6 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | French Beans. |
| | | | | | 2 | 0 | 0 | |
| Crème de Céleri | Crème de Céleri | Crème de Céleri | 109 | 3 pints | | | | Celery Soup. | Celery Soup. | Celery Soup. |
| Sole à l'Epicurienne. | Sole à l'Epicurienne. | Sole à l'Epicurienne. | 643 | 2 soles | 0 | 4 | 0 | Stewed Sole. | Stewed Sole. | Stewed Sole. |
| Ris d'Agneau en croustade. | Ris d'Agneau en croustade. | Ris d'Agneau en croustade. | 977 | 1½ lbs. | 0 | 5 | 6 | Lambs' Sweetbreads in Cases. | Lambs' Sweetbreads in Cases. | Lambs' Sweetbreads in Cases. |
| Filet de Boeuf piquée. | Filet de Boeuf piquée. | Filet de Boeuf piquée. | 884 | 5 lbs | 0 | 5 | 6 | Larded Fillet of Beef. | Larded Fillet of Beef. | Larded Fillet of Beef. |
| Ptarmigan rôti. | Ptarmigan rôti. | Ptarmigan rôti. | 1316 | 3 birds | 0 | 6 | 6 | Roast Ptarmigan. | Roast Ptarmigan. | Roast Ptarmigan. |
| Salade. | Salade. | Salade. | 2386 | 1 dish. | 0 | 2 | 0 | Salad. | Salad. | Salad. |
| Pouding aux Amandes. | Pouding aux Amandes. | Pouding aux Amandes. | 1749 | 1 pudding | 0 | 1 | 6 | Almond Pudding. | Almond Pudding. | Almond Pudding. |
| Meringues à la Chantilly. | Meringues à la Chantilly. | Meringues à la Chantilly. | 2136 | 9 merings. | 0 | 1 | 9 | Meringues with Cream. | Meringues with Cream. | Meringues with Cream. |
| Laitance sur croûtes. | Laitance sur croûtes. | Laitance sur croûtes. | 2761 | 4 roes | 0 | 1 | 3 | Herring Roes on Toast. | Herring Roes on Toast. | Herring Roes on Toast. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes Sautées. | 1584 | 1 dish | 0 | 0 | 9 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Fried Potatoes. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Laitues braisées. | 1477 | 2 dishes | 0 | 0 | 3 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Braised Lettuce. |
| | | | | | 1 | 18 | 6 | | | |
| Consommé à la Royale. | Consommé à la Royale. | Consommé à la Royale. | 41 | 3 pints | 0 | 3 | 6 | Clear Soup. | Clear Soup. | Clear Soup. |
| Soufflé aux Huîtres. | Soufflé aux Huîtres. | Soufflé aux Huîtres. | 568 | 1 large | 0 | 3 | 0 | Oyster Soufflé. | Oyster Soufflé. | Oyster Soufflé. |
| Salmi de Faisan. | Salmi de Faisan. | Salmi de Faisan. | 1311 | 2 birds | 0 | 11 | 0 | Salmi of Pheasant. | Salmi of Pheasant. | Salmi of Pheasant. |
| Sellede Mouton rôti. | Sellede Mouton rôti. | Sellede Mouton rôti. | 1059 | 11 lbs. | 0 | 11 | 0 | Roast Saddle of Mutton. | Roast Saddle of Mutton. | Roast Saddle of Mutton. |
| Haricots Verts à la Française. | Haricots Verts à la Française. | Haricots Verts à la Française. | 1452 | 1 dish | 0 | 1 | 3 | French Beans. | French Beans. | French Beans. |
| Charlotte de Pommes. | Charlotte de Pommes. | Charlotte de Pommes. | 1755 | 1 large | 0 | 1 | 6 | Apple Charlotte. | Apple Charlotte. | Apple Charlotte. |
| Crème aux Pistaches. | Crème aux Pistaches. | Crème aux Pistaches. | 2049 | 1 large | 0 | 4 | 3 | Pistachio Cream. | Pistachio Cream. | Pistachio Cream. |
| Pailles au Parmesan. | Pailles au Parmesan. | Pailles au Parmesan. | 2746 | 1 dish | 0 | 0 | 9 | Cheese Straws. | Cheese Straws. | Cheese Straws. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes Dauphine. | 1562 | 1 dish | 0 | 0 | 8 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Potato Croquettes. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Choux de Bruxelles. | 1461 | | 0 | 1 | 0 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Brussels Sprouts. |
| | | | | | 1 | 17 | 11 | | | |
| Bisque de Homard. | Bisque de Homard. | Bisque de Homard. | 144 | 3 pints | 0 | 4 | 0 | Lobster Soup. | Lobster Soup. | Lobster Soup. |
| Filet de Sole à la Maître d-hôtel. | Filet de Sole à la Maître d-hôtel. | Filet de Sole à la Maître d-hôtel. | 655 | 2 soles | 0 | 5 | 6 | Baked Fillets of Sole. | Baked Fillets of Sole. | Baked Fillets of Sole. |
| Côtelettes de Volaille. | Côtelettes de Volaille. | Côtelettes de Volaille. | 1159 | 10 cutlets | 0 | 3 | 3 | Chicken Cutlets. | Chicken Cutlets. | Chicken Cutlets. |
| Boeuf braisé à la Bourgeoise. | Boeuf braisé à la Bourgeoise. | Boeuf braisé à la Bourgeoise. | 859 | 4 lbs. | 0 | 5 | 0 | Braised Beef. | Braised Beef. | Braised Beef. |
| Asperges Sauce Mousseline. | Asperges Sauce Mousseline. | Asperges Sauce Mousseline. | 1444 | 100 heads | 0 | 6 | 0 | Asparagus. Mousseline Sauce. | Asparagus. Mousseline Sauce. | Asparagus. Mousseline Sauce. |
| Pouding Viennoise. | Pouding Viennoise. | Pouding Viennoise. | 1924 | 1 large | 0 | 2 | 6 | Viennoise Pudding. | Viennoise Pudding. | Viennoise Pudding. |
| Charlotte Russe. | Charlotte Russe. | Charlotte Russe. | 2032 | 1 large | 0 | 2 | 3 | Russian Charlotte. | Russian Charlotte. | Russian Charlotte. |
| Tomates Farcies. | Tomates Farcies. | Tomates Farcies. | 1617 | 8 tomatoes | 0 | 1 | 6 | Stuffed Tomatoes. | Stuffed Tomatoes. | Stuffed Tomatoes. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes Parisienne. | 1579 | 1 dish | 0 | 0 | 9 | Vegetables with joint. | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Fried Potatoes. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Artichauts | 1439 | 3 lbs. | 0 | 1 | 0 | Vegetables with joint. | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Artichokes. |
| | | | | | 1 | 11 | 9 | | | |
DINNERS FOR EIGHT PERSONS.—MARCH. :
| | | | Recipe No. | Quantity. | Average cost. | Average cost. | Average cost. | |
| French. | French. | French. | | | £ | s | d | English. |
| Consommé Brunoise. | Consommé Brunoise. | Consommé Brunoise. | 30 | 3 pints | 0 | 3 | 6 | Brunoise Soup. | Brunoise Soup. | Brunoise Soup. |
| Turbot bouilli sce. aux Crevettes. | Turbot bouilli sce. aux Crevettes. | Turbot bouilli sce. aux Crevettes. | 680, 314 | 5 lbs. | 0 | 7 | 0 | Boiled Turbot, Shrimp Sauce. | Boiled Turbot, Shrimp Sauce. | Boiled Turbot, Shrimp Sauce. |
| Poulet en Casserole. | Poulet en Casserole. | Poulet en Casserole. | 1154 | 2 birds | 0 | 7 | 0 | Stewed Chicken. | Stewed Chicken. | Stewed Chicken. |
| Aloyau de Boeuf | Aloyau de Boeuf | Aloyau de Boeuf | 862 | 8 lbs. | 0 | 8 | 0 | Sirloin of Beef. | Sirloin of Beef. | Sirloin of Beef. |
| Pluviers rôtis. | Pluviers rôtis. | Pluviers rôtis. | 1312 | 4 birds | 0 | 7 | 6 | Roast Plovers. | Roast Plovers. | Roast Plovers. |
| Salade, | Salade, | Salade, | 2411 | 1 dish | 0 | 1 | 9 | Salad. | Salad. | Salad. |
| Pouding Caramel | Pouding Caramel | Pouding Caramel | 1800 | 10 puddings | 0 | 1 | 4 | Caramel Pudding. | Caramel Pudding. | Caramel Pudding. |
| Gelée au Marasquin. | Gelée au Marasquin. | Gelée au Marasquin. | 2008 | 1 large | 0 | 1 | 6 | Maraschino Jelly. | Maraschino Jelly. | Maraschino Jelly. |
| Champignons sur croûtons. | Champignons sur croûtons. | Champignons sur croûtons. | 1537 | 1 lb. | 0 | 1 | 0 | Grilled Mushrooms on Toast. | Grilled Mushrooms on Toast. | Grilled Mushrooms on Toast. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes de terre frites | 1569 | 2 dishes | 0 | 0 | 9 | Vegetables | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Fried Potatoes. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Choufleurs à le Créme | 1478 | dishes | 0 | 1 | 3 | Vegetables | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Cauliflowers and White Sauce |
| | | | | | 2 | 0 | 7 | | | |
| Potage à la Bonne Femme. | Potage à la Bonne Femme. | Potage à la Bonne Femme. | 66 | 3 pints | 0 | 3 | 0 | Good Wife's Soup. | Good Wife's Soup. | Good Wife's Soup. |
| Petits Pâtés de Homard. | Petits Pâtés de Homard. | Petits Pâtés de Homard. | 539 | 9 patties | 0 | 2 | 6 | Lobster Patties. | Lobster Patties. | Lobster Patties. |
| Crème de Volaille. | Crème de Volaille. | Crème de Volaille. | 1155 | 10 creams | 0 | 3 | 6 | Chicken Creams. | Chicken Creams. | Chicken Creams. |
| Selle d'Agneau Sce. Minthe. | Selle d'Agneau Sce. Minthe. | Selle d'Agneau Sce. Minthe. | 988 | 1 saddle | 0 | 7 | 0 | Saddle of Lamb, Mint Sauce. | Saddle of Lamb, Mint Sauce. | Saddle of Lamb, Mint Sauce. |
| Gelinotte de bois rôti. | Gelinotte de bois rôti. | Gelinotte de bois rôti. | 1316 | 3 birds | 0 | 6 | 6 | Roast Hazel Hen. | Roast Hazel Hen. | Roast Hazel Hen. |
| Salade. | Salade. | Salade. | 2397 | 1 dish. | 0 | 1 | 0 | Salad. | Salad. | Salad. |
| Pouding de Marrons. | Pouding de Marrons. | Pouding de Marrons. | 1807 | 1 large | 0 | 1 | 6 | Chestnut Pudding. | Chestnut Pudding. | Chestnut Pudding. |
| Crème au Café. | Crème au Café. | Crème au Café. | 2038 | 1 large | 0 | 2 | 3 | Coffee Cream. | Coffee Cream. | Coffee Cream. |
| Aigrettes au Parmesan. | Aigrettes au Parmesan. | Aigrettes au Parmesan. | 2727 | 1 dish | 0 | 1 | 2 | Cheese Fritters. | Cheese Fritters. | Cheese Fritters. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pomme nouvelle | 1590 | 2 lbs. | 0 | 1 | 0 | Vegetables with Joint | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | New Potatoes, |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Haricots Verts | 1541 | 2 lbs. | 0 | 2 | 0 | Vegetables with Joint | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | French Beans. |
| | | | | | 1 | 11 | 5 | | | |
| Consommé Pâte d 'Italie. | Consommé Pâte d 'Italie. | Consommé Pâte d 'Italie. | 45 | 3 pints. | 0 | 3 | 3 | Clear Soup. | Clear Soup. | Clear Soup. |
| Cabillaud en Coquilles. | Cabillaud en Coquilles. | Cabillaud en Coquilles. | 615 | 10 scallops | 0 | 2 | 3 | Scalloped Cod. | Scalloped Cod. | Scalloped Cod. |
| Weiner Schnitzel. | Weiner Schnitzel. | Weiner Schnitzel. | 3709 | 1 dish | 0 | 3 | o | Austrian Veal Cutlets. | Austrian Veal Cutlets. | Austrian Veal Cutlets. |
| Caneton rôti. | Caneton rôti. | Caneton rôti. | 1211 | 2 ducks | 0 | 8 | 0 | Roast Duckling. | Roast Duckling. | Roast Duckling. |
| Salade. | Salade. | Salade. | 2397 | 1 dish | 0 | 1 | 6 | Salad. | Salad. | Salad. |
| Beignets de Céleri à l'lndienne. | Beignets de Céleri à l'lndienne. | Beignets de Céleri à l'lndienne. | 1483 | 1 dish | 0 | 1 | 6 | Curried Celery Fritters. | Curried Celery Fritters. | Curried Celery Fritters. |
| Pouding à la Garçon. | Pouding à la Garçon. | Pouding à la Garçon. | 1776 | 1 dish | 0 | 1 | 0 | Bachelor's Pudding. | Bachelor's Pudding. | Bachelor's Pudding. |
| Pommes à la Chantilly. | Pommes à la Chantilly. | Pommes à la Chantilly. | 2074 | 10 glass | 0 | 2 | 0 | Apple Fool and Cream. | Apple Fool and Cream. | Apple Fool and Cream. |
| Fondu au Parmesan. | Fondu au Parmesan. | Fondu au Parmesan. | 2744 | 2 small | 0 | 1 | 9 | Cheese Soufflé. | Cheese Soufflé. | Cheese Soufflé. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pomme Duchesse | 1578 | 12 puffs | 0 | 0 | 10 | Vegetables with entrée | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Duchess Potatoes. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Petis pois au beurre | 1557 | 2 bottles | 0 | 1 | 6 | Vegetables with entrée | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Peas with butter |
| | | | | | 1 | 8 | 7 | | | |
| Potage à la Crécy au riz. | Potage à la Crécy au riz. | Potage à la Crécy au riz. | 107 | 3 pints | 0 | 2 | 6 | Carrot Soup with rice. | Carrot Soup with rice. | Carrot Soup with rice. |
| Sole au gratin. | Sole au gratin. | Sole au gratin. | 653 | 2 soles | 0 | 5 | 0 | Baked Sole. | Baked Sole. | Baked Sole. |
| Queux de Boeuf. | Queux de Boeuf. | Queux de Boeuf. | 912 | 2 tails | 0 | 5 | 6 | Ox Tail. | Ox Tail. | Ox Tail. |
| Poularde rôtie. | Poularde rôtie. | Poularde rôtie. | 1148, 1149 | 1 large | 0 | 7 | 6 | Roast Pullet. | Roast Pullet. | Roast Pullet. |
| Salade. | Salade. | Salade. | 2435 | 1 dish | 0 | 2 | 0 | Salad. | Salad. | Salad. |
| Tomates Farcies | Tomates Farcies | Tomates Farcies | 1617 | 8 tomatoes | 0 | 1 | 6 | Stuffed Tomatoes. | Stuffed Tomatoes. | Stuffed Tomatoes. |
| Beignets de Groseille. | Beignets de Groseille. | Beignets de Groseille. | 1965 | 1 dish | 0 | 0 | 8 | Red Currant Jelly Fritters. | Red Currant Jelly Fritters. | Red Currant Jelly Fritters. |
| Pouding St. Cloud. | Pouding St. Cloud. | Pouding St. Cloud. | 2158 | 1 large | 0 | 2 | 6 | Brown Bread Pudding | Brown Bread Pudding | Brown Bread Pudding |
| Croûstardes de Sardines. | Croûstardes de Sardines. | Croûstardes de Sardines. | 2788 | 1 dish | 0 | 1 | 0 | Sardine Croûstades. | Sardine Croûstades. | Sardine Croûstades. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes Duchess | 1579 | 1 dish | 0 | 0 | 9 | Vegetables with entrée | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Duchess Potatoes. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Tomatoes grillées. | 1612 | 10 tomates | 0 | 2 | 6 | Vegetables with entrée | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Grilled Tomatoes. |
| | | | | | 1 | 11 | 5 | | | |
DINNERS FOR EIGHT PERSONS.—APRIL. :
| | | | Recipe No. | Quantity. | Average cost. | Average cost. | Average cost. | |
| French. | French. | French. | | | £ | s | d | English. |
| Consommé aux Milles Feuilles. | Consommé aux Milles Feuilles. | Consommé aux Milles Feuilles. | 36 | 3 pints | 0 | 3 | 0 | Clear Leafy Soup. | Clear Leafy Soup. | Clear Leafy Soup. |
| Filets de Sole à la Crème. | Filets de Sole à la Crème. | Filets de Sole à la Crème. | 642 | 2 soles | 0 | 5 | 6 | Fillets of Sole with Cream Sauce. | Fillets of Sole with Cream Sauce. | Fillets of Sole with Cream Sauce. |
| Pigeons à la Duchesse. | Pigeons à la Duchesse. | Pigeons à la Duchesse. | 1252 | 5 pigeons | 0 | 10 | 0 | Pigeons boned and farced. | Pigeons boned and farced. | Pigeons boned and farced. |
| Gigot d'Agneau braisé. | Gigot d'Agneau braisé. | Gigot d'Agneau braisé. | 989 | 1 leg | 0 | 7 | 6 | Braised Leg of Lamb. | Braised Leg of Lamb. | Braised Leg of Lamb. |
| Poularde rôtie. | Poularde rôtie. | Poularde rôtie. | 3148, 1189 | 1 bird | 0 | 7 | 6 | Roast Pullet. | Roast Pullet. | Roast Pullet. |
| Salade. | Salade. | Salade. | 2397 | 1 dish | 0 | 1 | 0 | Salad. | Salad. | Salad. |
| Pommes Meringuées. | Pommes Meringuées. | Pommes Meringuées. | 1753 | 1 pudding | 0 | 1 | 6 | Apple Amber. | Apple Amber. | Apple Amber. |
| Crème à la Garibaldi. | Crème à la Garibaldi. | Crème à la Garibaldi. | 2040 | 1 large | 0 | 3 | 0 | Garibaldi Cream. | Garibaldi Cream. | Garibaldi Cream. |
| Olives farcis. | Olives farcis. | Olives farcis. | 2777 | 8 olives | 0 | 1 | 6 | Farced Olives. | Farced Olives. | Farced Olives. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Haricot Vert naturel | 1451 | 2 lbs. | 0 | 2 | 0 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | French Beans. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes Nouvelle. | 1590 | 2 lbs. | 0 | 1 | 0 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | New Potatoes. |
| | | | | | 2 | 3 | 6 | | | |
| Potage à la Parmentier. | Potage à la Parmentier. | Potage à la Parmentier. | 128 | 3 pints | 0 | 1 | 6 | Potato Soup. | Potato Soup. | Potato Soup. |
| Saumon bouilli Sce. Hollandaise. | Saumon bouilli Sce. Hollandaise. | Saumon bouilli Sce. Hollandaise. | 59 | 2½ lbs. | 0 | 8 | 0 | Boiled Salmon. Dutch Sauce. | Boiled Salmon. Dutch Sauce. | Boiled Salmon. Dutch Sauce. |
| Crème de Volaille. | Crème de Volaille. | Crème de Volaille. | 1155 | 10 creams | 0 | 3 | 6 | Chicken Creams. | Chicken Creams. | Chicken Creams. |
| Selle de Mouton rôtie. | Selle de Mouton rôtie. | Selle de Mouton rôtie. | 1059 | 10 lbs. | 1 | 0 | 0 | Roast Saddle of Mutton. | Roast Saddle of Mutton. | Roast Saddle of Mutton. |
| Caille en Caisses. | Caille en Caisses. | Caille en Caisses. | 1318 | 5 birds | 0 | 10 | 0 | Quails in Cases. | Quails in Cases. | Quails in Cases. |
| Salade. | Salade. | Salade. | 2387 | 1 dish | 0 | 1 | 3 | Salad. | Salad. | Salad. |
| Soufflé de Semoule. | Soufflé de Semoule. | Soufflé de Semoule. | 1941 | 2 small | 0 | 1 | 3 | Semolina Soufflé. | Semolina Soufflé. | Semolina Soufflé. |
| Crème d 'Ananas. | Crème d 'Ananas. | Crème d 'Ananas. | 2048 | 1 large | 0 | 3 | 3 | Pineapple Cream. | Pineapple Cream. | Pineapple Cream. |
| Crevettes au Kari. | Crevettes au Kari. | Crevettes au Kari. | 2750 | 8 ramakins | 0 | 1 | 0 | Curried Shrimps. | Curried Shrimps. | Curried Shrimps. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Epinards au jus. | 1607 | 1 dish | 0 | 1 | 0 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Spinach. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes Sautées. | 1584 | 1 dish | 0 | 0 | 9 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Fried Potatoes. |
| | | | | | 2 | 1 | 3 | | | |
| Consommé aux Profitèrolas. | Consommé aux Profitèrolas. | Consommé aux Profitèrolas. | 54 | 3 pints | 0 | 3 | 0 | Clear Soup. | Clear Soup. | Clear Soup. |
| Filets de Merlans à l'Horly. | Filets de Merlans à l'Horly. | Filets de Merlans à l'Horly. | 646 | 3 whiting | 0 | 1 | 6 | Fried Fillets of Whiting. | Fried Fillets of Whiting. | Fried Fillets of Whiting. |
| Mignons de Veau à la Tallyrand. | Mignons de Veau à la Tallyrand. | Mignons de Veau à la Tallyrand. | 730 | 10 fillets | 0 | 3 | 0 | Fillets of Veal. | Fillets of Veal. | Fillets of Veal. |
| Canetons rôtis. | Canetons rôtis. | Canetons rôtis. | 1211 | 2 birds | 0 | 8 | 0 | Roast Ducklings. | Roast Ducklings. | Roast Ducklings. |
| Salade. | Salade. | Salade. | 2394 | 1 dish | 0 | 2 | 0 | Salad. | Salad. | Salad. |
| Asperges Sce. Mousseline. | Asperges Sce. Mousseline. | Asperges Sce. Mousseline. | 1444 | 1,000 heads | 0 | 6 | 6 | Asparagus Mousseline Sauce. | Asparagus Mousseline Sauce. | Asparagus Mousseline Sauce. |
| Pouding au Citron. | Pouding au Citron. | Pouding au Citron. | 1867 | 1 large | 0 | 1 | 9 | Lemon Pudding. | Lemon Pudding. | Lemon Pudding. |
| Macedoine de Fruits en gelêe. | Macedoine de Fruits en gelêe. | Macedoine de Fruits en gelêe. | 2001 | 1 large | 0 | 3 | 6 | Fruit in Jelly. | Fruit in Jelly. | Fruit in Jelly. |
| D'Artois au Parmesan. | D'Artois au Parmesan. | D'Artois au Parmesan. | 2734 | 1 dish | 0 | 1 | 0 | Cheese Pastry. | Cheese Pastry. | Cheese Pastry. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Artichauts à la Crème. | 1478 | 2 dishes | 0 | 1 | 4 | Vegetables with entrée | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Artichokes, |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes Nouvelles | 1590 | 2 lbs. | 0 | 1 | 0 | Vegetables with entrée | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | New Potatoes. |
| | | | | | 1 | 12 | 7 | | | |
| Potage à la Crème d'Orge. | Potage à la Crème d'Orge. | Potage à la Crème d'Orge. | 58 | 3 pints | 0 | 2 | 6 | Cream of Barley Soup. | Cream of Barley Soup. | Cream of Barley Soup. |
| Truite au Vin Rouage. | Truite au Vin Rouage. | Truite au Vin Rouage. | 677 | 3 large | 0 | 5 | 0 | Stewed Trout. | Stewed Trout. | Stewed Trout. |
| Tournedos à la Pompadour. | Tournedos à la Pompadour. | Tournedos à la Pompadour. | 876 | 10 fillets | 0 | 5 | 0 | Fillets of Beef. | Fillets of Beef. | Fillets of Beef. |
| Poulet rôti. | Poulet rôti. | Poulet rôti. | 1189 | 2 birds | 0 | 7 | 0 | Roast Chicken. | Roast Chicken. | Roast Chicken. |
| Salade. | Salade. | Salade. | 2406 | 1 dish | 0 | 1 | 3 | Salad. | Salad. | Salad. |
| Choufleur au gratin. | Choufleur au gratin. | Choufleur au gratin. | 1477 | 2 dishes | 0 | 1 | 6 | Baked Cauliflower. | Baked Cauliflower. | Baked Cauliflower. |
| Pouding à la College. | Pouding à la College. | Pouding à la College. | 1817 | 10 puddings | 0 | 1 | 0 | College Pudding. | College Pudding. | College Pudding. |
| Tartletts Groseilles à la Chantilly. | Tartletts Groseilles à la Chantilly. | Tartletts Groseilles à la Chantilly. | 1687 | 10 tartlets | 0 | 1 | 8 | Gooseberry and Cream Tartlets. | Gooseberry and Cream Tartlets. | Gooseberry and Cream Tartlets. |
| Eclairs d'Anchois. | Eclairs d'Anchois. | Eclairs d'Anchois. | 2712 | 10 clairs | 0 | 1 | 3 | Anchovy Rolls. | Anchovy Rolls. | Anchovy Rolls. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Cardons au jus | 1469,1481 | 2 dishes | 0 | 2 | 6 | Vegetables with entrée | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Stewed Cardoons. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes Frites. | 1570 | 2 dishes | 0 | 0 | 9 | Vegetables with entrée | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Fried Potatoes. |
| | | | | | 1 | 9 | 5 | | | |
DINNERS FOR EIGHT PERSONS.—MAY. :
| | | | Recipe No. | Quantity. | Average cost. | Average cost. | Average cost. | |
| French. | French. | French. | | | £ | s | d | English. |
| Consommé Jardinière. | Consommé Jardinière. | Consommé Jardinière. | 34 | 3 pints | 0 | 3 | 0 | Clear Soup. | Clear Soup. | Clear Soup. |
| Mousseline de Saumon. | Mousseline de Saumon. | Mousseline de Saumon. | 612 | 10 moulds | 0 | 4 | 6 | Salmon Moulds. | Salmon Moulds. | Salmon Moulds. |
| Canard aux Olives. | Canard aux Olives. | Canard aux Olives. | 1213 | 2 birds | 0 | 8 | 0 | Stewed Ducks with Olives. | Stewed Ducks with Olives. | Stewed Ducks with Olives. |
| Gigot d' Agneau Sce. Menthe. | Gigot d' Agneau Sce. Menthe. | Gigot d' Agneau Sce. Menthe. | 988 | 1 leg | 0 | 6 | 6 | Roast Leg of Lamb, Mint Sauce. | Roast Leg of Lamb, Mint Sauce. | Roast Leg of Lamb, Mint Sauce. |
| Gelinotte rôtie. | Gelinotte rôtie. | Gelinotte rôtie. | 1316 | 3 birds | 0 | 6 | 6 | Roast Hazel Hen. | Roast Hazel Hen. | Roast Hazel Hen. |
| Salade. | Salade. | Salade. | 2387 | 1 dish | 0 | 1 | 3 | Salad. | Salad. | Salad. |
| Pouding Saxonne. | Pouding Saxonne. | Pouding Saxonne. | 1908 | 1 large | 0 | 2 | 0 | Saxon Pudding. | Saxon Pudding. | Saxon Pudding. |
| Macédoine de Fruits au Kirsch. | Macédoine de Fruits au Kirsch. | Macédoine de Fruits au Kirsch. | 2001 | 1 large„ | 0 | 3 | 6 | Compote of Fruit. | Compote of Fruit. | Compote of Fruit. |
| ou | ou | ou | | | | | | or | or | or |
| Glace à la Crème de Vanille. | Glace à la Crème de Vanille. | Glace à la Crème de Vanille. | 2216 | 1 large„ | 0 | 2 | 6 | Vanilla Cream Ice. | Vanilla Cream Ice. | Vanilla Cream Ice. |
| Croûtes à la Russe. | Croûtes à la Russe. | Croûtes à la Russe. | 2749 | 10 croûtes | 0 | 1 | 3 | Russian Croûtes. | Russian Croûtes. | Russian Croûtes. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Petits pois francaise. | 1557 | 1½ pecks | 0 | 1 | 9 | Vegteables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Peas. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes Nouvelle | 1590 | 3 lbs | 0 | 1 | 0 | Vegteables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | New Potatoes. |
| | | | | | 2 | 1 | 9 | | | |
| Crème St. Germain. | Crème St. Germain. | Crème St. Germain. | 120 | 3 pints | 0 | 3 | 0 | Green Pea Soup. | Green Pea Soup. | Green Pea Soup. |
| Turbot grillé au beurre d'Anchois. | Turbot grillé au beurre d'Anchois. | Turbot grillé au beurre d'Anchois. | 512,2454 | 4 lbs | 0 | 5 | 0 | Grilled Turbot Anchovy Butter. | Grilled Turbot Anchovy Butter. | Grilled Turbot Anchovy Butter. |
| Côtelettes de Mouton à la Reforme. | Côtelettes de Mouton à la Reforme. | Côtelettes de Mouton à la Reforme. | 1032 | 10 cutlets | 0 | 6 | 6 | Mutton Cutlets. | Mutton Cutlets. | Mutton Cutlets. |
| Poulet braisé | Poulet braisé | Poulet braisé | 1202 | 2 birds | 0 | 7 | 0 | Braised Chickens. | Braised Chickens. | Braised Chickens. |
| Cailles rôties au Cresson. | Cailles rôties au Cresson. | Cailles rôties au Cresson. | 1317 | 8 birds„ | 0 | 11 | 6 | Roast Quails with Watercress. | Roast Quails with Watercress. | Roast Quails with Watercress. |
| Salade. | Salade. | Salade. | 2269 | 1 dish | 0 | 1 | 6 | Salad. | Salad. | Salad. |
| Flan de Groseille Meringué | Flan de Groseille Meringué | Flan de Groseille Meringué | 1700 | 2 flans | 0 | 2 | 0 | Gooseberry Tart. | Gooseberry Tart. | Gooseberry Tart. |
| Gelée Dorée. | Gelée Dorée. | Gelée Dorée. | 1992 | 1 mould | 0 | 2 | 9 | Golden Jelly. | Golden Jelly. | Golden Jelly. |
| ou | ou | ou | | | | | | or | or | or |
| Glace au Moka. | Glace au Moka. | Glace au Moka. | 2190 | 1 mould | 0 | 2 | 0 | Coffee Cream Ice. | Coffee Cream Ice. | Coffee Cream Ice. |
| Soufflé au Parmesan. | Soufflé au Parmesan. | Soufflé au Parmesan. | 2744 | 1 soufflé | 0 | 1 | 6 | Cheese Soufflé. | Cheese Soufflé. | Cheese Soufflé. |
| Légumes. | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Choufleurs à la Crème. | 1478 | 2 dishes | 0 | 1 | 4 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Cauliflowers. |
| Légumes. | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes Dauphine. | 1562 | 2 dishes„ | 0 | 0 | 9 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Potato Croquettes. |
| | | | | | 2 | 4 | 10 | | | |
| Consommé aux Vermiceile. | Consommé aux Vermiceile. | Consommé aux Vermiceile. | 57 | 3 pints | 0 | 3 | 0 | Vermicelli Soup. | Vermicelli Soup. | Vermicelli Soup. |
| Petits Soles aux Champignons. | Petits Soles aux Champignons. | Petits Soles aux Champignons. | 657 | 2 soles | 0 | 5 | 0 | Soles with Mushrooms. | Soles with Mushrooms. | Soles with Mushrooms. |
| Mignon de Boeuf à la Milanaise. | Mignon de Boeuf à la Milanaise. | Mignon de Boeuf à la Milanaise. | 897 | 10 fillets | 0 | 5 | 0 | Fillets of Beef. | Fillets of Beef. | Fillets of Beef. |
| Poulet rôti. | Poulet rôti. | Poulet rôti. | 1189 | 2 birds | 0 | 7 | 6 | Roast Chickens. | Roast Chickens. | Roast Chickens. |
| Salade. | Salade. | Salade. | 2421 | 1 dish | 0 | 1 | 3 | Salad. | Salad. | Salad. |
| Asperges, Sauce Vinaigrette. | Asperges, Sauce Vinaigrette. | Asperges, Sauce Vinaigrette. | 1444 | 100 heads | 0 | 6 | 0 | Asparagus, Vinaigrette Sauce. | Asparagus, Vinaigrette Sauce. | Asparagus, Vinaigrette Sauce. |
| Tartlettes de Cerises. | Tartlettes de Cerises. | Tartlettes de Cerises. | 1688 | 10 tartlets | 0 | 1 | 3 | Cherry Tartlets. | Cherry Tartlets. | Cherry Tartlets. |
| Crème à la Velouté. | Crème à la Velouté. | Crème à la Velouté. | 2063 | 1 large | 0 | 2 | 0 | Velvet Cream. | Velvet Cream. | Velvet Cream. |
| ou | ou | ou | | | | | | or | or | or |
| Glace à l'eau d'Ananas. | Glace à l'eau d'Ananas. | Glace à l'eau d'Ananas. | 2228 | 1 large | 0 | 1 | 6 | Pineapple Water Ice. | Pineapple Water Ice. | Pineapple Water Ice. |
| Aigrettes aux Anchois. | Aigrettes aux Anchois. | Aigrettes aux Anchois. | 2707 | 1 dish | 0 | 1 | 3 | Anchovy Fritters. | Anchovy Fritters. | Anchovy Fritters. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Haricots Verts | 1451 | 2lbs. | 0 | 1 | 0 | Vegetables with entrée | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | French Beans. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pomme Frites | 1569 | 2 dishes | 0 | 0 | 9 | Vegetables with entrée | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Fried Potatoes. |
| | | | | | 1 | 15 | 6 | | | |
| Potage à l'Americaine. | Potage à l'Americaine. | Potage à l'Americaine. | 90 | 3 pints | 0 | 2 | 0 | Tomato Soup. | Tomato Soup. | Tomato Soup. |
| Blanchaille au Citron | Blanchaille au Citron | Blanchaille au Citron | 687 | 1 quart | 0 | 3 | 0 | Whitebait with Lemon. | Whitebait with Lemon. | Whitebait with Lemon. |
| Fricandeau de Veau. | Fricandeau de Veau. | Fricandeau de Veau. | 733 | 3 lbs. | 0 | 5 | 0 | Braised Fillet of Veal. | Braised Fillet of Veal. | Braised Fillet of Veal. |
| Canard rôti. | Canard rôti. | Canard rôti. | 1211 | 2 birds | 0 | 7 | 0 | Roast Ducks. | Roast Ducks. | Roast Ducks. |
| Salade. | Salade. | Salade. | 2387 | 1 dish | 0 | 1 | 3 | Salad. | Salad. | Salad. |
| Artichauts au beurre. | Artichauts au beurre. | Artichauts au beurre. | 1436 | 8 artichoks | 0 | 3 | 0 | Artichokes with Butter. | Artichokes with Butter. | Artichokes with Butter. |
| Beignets d'Ananas. | Beignets d'Ananas. | Beignets d'Ananas. | 1969 | 1 dish | 0 | 1 | 0 | Pineapple Fritters. | Pineapple Fritters. | Pineapple Fritters. |
| Gelée au Marasquin. | Gelée au Marasquin. | Gelée au Marasquin. | 2008 | 1 mould | 0 | 1 | 9 | Marasquino Jelly. | Marasquino Jelly. | Marasquino Jelly. |
| ou | ou | ou | | | | | | or | or | or |
| Glace à la Crème de Bananes. | Glace à la Crème de Bananes. | Glace à la Crème de Bananes. | 2023 | 1 mould | 0 | 2 | 9 | Banana Cream Ice. | Banana Cream Ice. | Banana Cream Ice. |
| Croustades au Parmesan. | Croustades au Parmesan. | Croustades au Parmesan. | 2733 | 10 croutads | 0 | 1 | 0 | Cheese Croustades. | Cheese Croustades. | Cheese Croustades. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Petits pois au beurre. | 1577 | 2 dishes | 0 | 1 | 6 | Vegetables with entrée | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Peas. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes Parisienne | 1579 | 2 dishes | 0 | 0 | 9 | Vegetables with entrée | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Fried Potato Balls. |
| | | | | | 1 | 10 | 0 | | | |
DINNERS FOR EIGHT PERSONS.—JUNE. :
| | | | Recipe No. | Quantity. | Average cost. | Average cost. | Average cost. | |
| French. | French. | French. | | | £ | s | d | English. |
| Consommé aux Pointes d'Asperges | Consommé aux Pointes d'Asperges | Consommé aux Pointes d'Asperges | 42, 1488 | 3 pints | 0 | 4 | 6 | Clear Soup. | Clear Soup. | Clear Soup. |
| Saumon en papillotes | Saumon en papillotes | Saumon en papillotes | 597 | 2 lbs | 0 | 3 | 6 | Salmon in Cases. | Salmon in Cases. | Salmon in Cases. |
| Escalopes de Volaille | Escalopes de Volaille | Escalopes de Volaille | 1160 | 10 escalops | 0 | 5 | 0 | Escalops of Chicken. | Escalops of Chicken. | Escalops of Chicken. |
| Quartier d'Agneau, Sce. Menthe. | Quartier d'Agneau, Sce. Menthe. | Quartier d'Agneau, Sce. Menthe. | 988 | 8 lbs. | 0 | 8 | 0 | Quarter of Lamb, Mint Sauce. | Quarter of Lamb, Mint Sauce. | Quarter of Lamb, Mint Sauce. |
| Pintade rôtie. | Pintade rôtie. | Pintade rôtie. | 1242 | 2 birds. | 0 | 8 | 0 | Roast Guinea Fowl. | Roast Guinea Fowl. | Roast Guinea Fowl. |
| Salade. | Salade. | Salade. | 2397 | 1 dish | 0 | 1 | 0 | Salad. | Salad. | Salad. |
| Savarin au Kirsch. | Savarin au Kirsch. | Savarin au Kirsch. | 1905 | 1 large | 0 | 1 | 6 | Savarin with Kirsh. | Savarin with Kirsh. | Savarin with Kirsh. |
| Tartlettes de Cerises à la Chantilly | Tartlettes de Cerises à la Chantilly | Tartlettes de Cerises à la Chantilly | 1688 | 10 tartlets | 0 | 1 | 8 | Cherry and Cream Tartlets. | Cherry and Cream Tartlets. | Cherry and Cream Tartlets. |
| ou | ou | ou | | | | | | or | or | or |
| Glacé aux Amandes Brulées. | Glacé aux Amandes Brulées. | Glacé aux Amandes Brulées. | 2179 | 1 large | 0 | 2 | 6 | Burnt Almond or Cream Ice. | Burnt Almond or Cream Ice. | Burnt Almond or Cream Ice. |
| D'Artois aux Anchois. | D'Artois aux Anchois. | D'Artois aux Anchois. | 2709 | 1 dish | 0 | 1 | 0 | Anchovy D'Artois. | Anchovy D'Artois. | Anchovy D'Artois. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Flageolets au beurre | 1557 | 2 dishes | 0 | 1 | 3 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Flageolets, |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes Nouvelle. | 1590 | 2 dishes | 0 | 0 | 9 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | New Potatoes. |
| | | | | | 1 | 18 | 8 | | | |
| Potage à la Chantilly. | Potage à la Chantilly. | Potage à la Chantilly. | 112 | 3 Pints | 0 | 2 | 6 | Chantilly Soup. | Chantilly Soup. | Chantilly Soup. |
| Blanchailles au Citron. | Blanchailles au Citron. | Blanchailles au Citron. | 687 | 1 quart | 0 | 3 | 0 | Whitebait. | Whitebait. | Whitebait. |
| Ris d' Agneau à la Bourgeoise. | Ris d' Agneau à la Bourgeoise. | Ris d' Agneau à la Bourgeoise. | 976 | 1½ lbs. | 0 | 4 | 6 | Lambs' Sweetbreads. | Lambs' Sweetbreads. | Lambs' Sweetbreads. |
| Selle de Mouton rôti. | Selle de Mouton rôti. | Selle de Mouton rôti. | 1059 | 10 lbs. | 0 | 10 | 0 | Saddle of Mutton. | Saddle of Mutton. | Saddle of Mutton. |
| Ptarmigan rôti. | Ptarmigan rôti. | Ptarmigan rôti. | 1316 | 3 birds | 0 | 6 | 0 | Roast Ptarmigan. | Roast Ptarmigan. | Roast Ptarmigan. |
| Salade. | Salade. | Salade. | 2409 | 1 dish | 0 | 3 | 0 | Salad. | Salad. | Salad. |
| Pouding Cobourg. | Pouding Cobourg. | Pouding Cobourg. | 1815 | 10 puddings | 0 | 1 | 3 | Cobourg Pudding. | Cobourg Pudding. | Cobourg Pudding. |
| Meringues à la Crème. | Meringues à la Crème. | Meringues à la Crème. | 2136 | 10 merges. | 0 | 2 | 0 | Meringues with Cream. | Meringues with Cream. | Meringues with Cream. |
| ou | ou | ou | | | | | | or | or | or |
| Glace à la Crème de Caramel. | Glace à la Crème de Caramel. | Glace à la Crème de Caramel. | 2180 | 1 mould | 0 | 2 | 0 | Caramel Cream Ice. | Caramel Cream Ice. | Caramel Cream Ice. |
| Croustades de Caviar | Croustades de Caviar | Croustades de Caviar | 2724 | 10 crustds. | 0 | 3 | 6 | Caviare Croustades. | Caviare Croustades. | Caviare Croustades. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Haricots Verts. | 1451 | 2 dishes | 0 | 1 | 6 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | French Beans. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes sauteés. | 1584 | 2 dishes | 0 | 0 | 9 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Fried Potatoes. |
| | | | | | 2 | 0 | 0 | | | |
| Consommé à la Portugaise. | Consommé à la Portugaise. | Consommé à la Portugaise. | 43 | 3 pints | 0 | 3 | 6 | Clear Soup. | Clear Soup. | Clear Soup. |
| Turbot, Sauce Hollandaise. | Turbot, Sauce Hollandaise. | Turbot, Sauce Hollandaise. | 680, 304 | 4 lbs. | 0 | 5 | 0 | Turbot, Dutch Sauce. | Turbot, Dutch Sauce. | Turbot, Dutch Sauce. |
| Olives de Veau à la Française. | Olives de Veau à la Française. | Olives de Veau à la Française. | 729 | 10 olives | 0 | 4 | 0 | Veal Olives. | Veal Olives. | Veal Olives. |
| Canetons rôtis. | Canetons rôtis. | Canetons rôtis. | 1211 | 2 birds | 0 | 8 | 0 | Roast Ducklings. | Roast Ducklings. | Roast Ducklings. |
| Salade. | Salade. | Salade. | 2397 | 1 dish | 0 | 1 | 0 | Salad. | Salad. | Salad. |
| Haricots Verts à la Française. | Haricots Verts à la Française. | Haricots Verts à la Française. | 1452 | 2 dishes | 0 | 2 | 0 | French Beans. | French Beans. | French Beans. |
| Pouding à la Italienne. | Pouding à la Italienne. | Pouding à la Italienne. | 1864 | 1 large | 0 | 1 | 8 | Italian Pudding. | Italian Pudding. | Italian Pudding. |
| Compôte de Fruits au Kirsch. | Compôte de Fruits au Kirsch. | Compôte de Fruits au Kirsch. | 2099 | 1 dish | 0 | 2 | 0 | Compote of Fruit. | Compote of Fruit. | Compote of Fruit. |
| ou | ou | ou | | | | | | or | or | or |
| Glace Tutty Frutty. | Glace Tutty Frutty. | Glace Tutty Frutty. | 2215 | 1 mould | 0 | 2 | 6 | Mixed Fruit Ice. | Mixed Fruit Ice. | Mixed Fruit Ice. |
| Meringues au Parmesan. | Meringues au Parmesan. | Meringues au Parmesan. | 2737 | 10 merges. | 0 | 0 | 10 | Cheese Meringues. | Cheese Meringues. | Cheese Meringues. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Macédoine à la crème | 1478 | 2 dishes | 0 | 1 | 4 | Vegetables with entrée | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Mixed Vegetables. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes Croquettes. | 1562 | 2 dishes | 0 | 0 | 9 | Vegetables with entrée | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Potato Croquettes. |
| | | | | | 1 | 12 | 7 | | | |
| Crème d'Oseille. | Crème d'Oseille. | Crème d'Oseille. | 131 | 3 pints | 0 | 4 | 0 | Sorrel Soup. | Sorrel Soup. | Sorrel Soup. |
| Aiguilles de Sole, Sce. Tartare. | Aiguilles de Sole, Sce. Tartare. | Aiguilles de Sole, Sce. Tartare. | 651,213 | 2 soles | 0 | 3 | 6 | Fried Fillets of Sole, Tartare Sce. | Fried Fillets of Sole, Tartare Sce. | Fried Fillets of Sole, Tartare Sce. |
| Poulet au riz. | Poulet au riz. | Poulet au riz. | 1228 | 2 birds | 0 | 8 | 0 | Stewed Chicken and Rice. | Stewed Chicken and Rice. | Stewed Chicken and Rice. |
| Longe de Mouton rôtie. | Longe de Mouton rôtie. | Longe de Mouton rôtie. | 1058 | 4 lbs. | 0 | 3 | 8 | Roast Loin of Mutton. | Roast Loin of Mutton. | Roast Loin of Mutton. |
| Asperges, Sce. Vanaigrette. | Asperges, Sce. Vanaigrette. | Asperges, Sce. Vanaigrette. | 1446 | 100 heads | 0 | 6 | 0 | Asparagus, Vinaigrette Sauce. | Asparagus, Vinaigrette Sauce. | Asparagus, Vinaigrette Sauce. |
| Soufflé de Vanille. | Soufflé de Vanille. | Soufflé de Vanille. | 1943 | 1 large | 0 | 1 | 6 | Vanilla Soufflé. | Vanilla Soufflé. | Vanilla Soufflé. |
| Macédoine de fruits en gelée. | Macédoine de fruits en gelée. | Macédoine de fruits en gelée. | 2001 | 1 large | 0 | 3 | 6 | Mixed Fruit in Jelly. | Mixed Fruit in Jelly. | Mixed Fruit in Jelly. |
| ou | ou | ou | | | | | | or | or | or |
| Glace de crème d'Ananas. | Glace de crème d'Ananas. | Glace de crème d'Ananas. | 2207 | 1 large | 0 | 2 | 3 | Pineapple Cream Ice. | Pineapple Cream Ice. | Pineapple Cream Ice. |
| Lailance sur Garrapé. | Lailance sur Garrapé. | Lailance sur Garrapé. | 2761 | 10 croûtes | 0 | 1 | 3 | Herrings' Roes on Toast. | Herrings' Roes on Toast. | Herrings' Roes on Toast. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Petits pois. | 1556 | 1½ pecks | 0 | 1 | 0 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Peas, |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes Nouvelle. | 1590 | 3 lbs. | 0 | 1 | 0 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | New Potatoes. |
| | | | | | 1 | 15 | 8 | | | |
DINNERS FOR EIGHT PERSONS.—JULY. :
| | | | Recipe No. | Quantity. | Average cost. | Average cost. | Average cost. | |
| French. | French. | French. | | | £ | s | d | English. |
| Consommé aux Quenelles Frites. | Consommé aux Quenelles Frites. | Consommé aux Quenelles Frites. | 44 | 3 pints | 0 | 4 | 0 | Clear Soup with Quenelles. | Clear Soup with Quenelles. | Clear Soup with Quenelles. |
| Filets de Merlans à la Crème | Filets de Merlans à la Crème | Filets de Merlans à la Crème | 642 | 10 fillets | 0 | 2 | 6 | Fillets of Whiting, Cream Sauce. | Fillets of Whiting, Cream Sauce. | Fillets of Whiting, Cream Sauce. |
| Compôte de Pigeons | Compôte de Pigeons | Compôte de Pigeons | 1249 | 5 pigeons | 0 | 8 | 6 | Stewed Pigeons. | Stewed Pigeons. | Stewed Pigeons. |
| Quartier d'Agneau rôti. | Quartier d'Agneau rôti. | Quartier d'Agneau rôti. | 988 | 8 lbs. | 0 | 8 | 0 | Roast Quarter of Lamb. | Roast Quarter of Lamb. | Roast Quarter of Lamb. |
| Concombre à la Poulette. | Concombre à la Poulette. | Concombre à la Poulette. | 1503 | 2 cucumbs. | 0 | 1 | 9 | Cucumber with Poulette Sauce. | Cucumber with Poulette Sauce. | Cucumber with Poulette Sauce. |
| Pouding Cabinet. | Pouding Cabinet. | Pouding Cabinet. | 1795 | 1 large | 0 | 1 | 6 | Cabinet Pudding. | Cabinet Pudding. | Cabinet Pudding. |
| Bayarois de Fraises. | Bayarois de Fraises. | Bayarois de Fraises. | 2056 | 1 large | 0 | 3 | 0 | Strawberry Cream. | Strawberry Cream. | Strawberry Cream. |
| ou | ou | ou | | | | | | or | or | or |
| Pouding Nesselrode. | Pouding Nesselrode. | Pouding Nesselrode. | 2247 | 1 large | 0 | 3 | 6 | Nesselrode Pudding. | Nesselrode Pudding. | Nesselrode Pudding. |
| Bouchées de Caviar. | Bouchées de Caviar. | Bouchées de Caviar. | 2726 | 10 patties | 0 | 3 | 3 | Caviare Patties. | Caviare Patties. | Caviare Patties. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Petits Pois | 1555 | 1½ pecks | 0 | 1 | 6 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Peas. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes Naturel | 1565 | 1 dish | 0 | 0 | 6 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Potatoes |
| | | | | | 1 | 18 | 0 | | | |
| Potage à la Crème de riz. | Potage à la Crème de riz. | Potage à la Crème de riz. | 84 | 3 pints | 0 | 2 | 0 | Cream of Rice Soup. | Cream of Rice Soup. | Cream of Rice Soup. |
| Sole Frite, Sauce Anchois. | Sole Frite, Sauce Anchois. | Sole Frite, Sauce Anchois. | 650 | 2 soles | 0 | 5 | 0 | Fried Sole, Anchovy Sauce. | Fried Sole, Anchovy Sauce. | Fried Sole, Anchovy Sauce. |
| Poulet à la Stanley. | Poulet à la Stanley. | Poulet à la Stanley. | 1228 | 2 birds | 0 | 8 | 0 | Stewed Chicken and Rice. | Stewed Chicken and Rice. | Stewed Chicken and Rice. |
| Longe de Mouton rôti. | Longe de Mouton rôti. | Longe de Mouton rôti. | 1058 | 4 lbs. | 0 | 3 | 8 | Roast Loin of Mutton. | Roast Loin of Mutton. | Roast Loin of Mutton. |
| Raviolis à l'Italienne. | Raviolis à l'Italienne. | Raviolis à l'Italienne. | 2978 | 10 ravioles | 0 | 1 | 0 | Italian Ravioles. | Italian Ravioles. | Italian Ravioles. |
| Soufflé de Fraises. | Soufflé de Fraises. | Soufflé de Fraises. | 1942 | 1 large | 0 | 2 | 3 | Strawberry Soufflé. | Strawberry Soufflé. | Strawberry Soufflé. |
| Charlotte Russe | Charlotte Russe | Charlotte Russe | 2032 | 1 large | 0 | 2 | 9 | Russian Charlotte. | Russian Charlotte. | Russian Charlotte. |
| ou | ou | ou | | | | | | or | or | or |
| Pouding à la Reine. | Pouding à la Reine. | Pouding à la Reine. | 2241 | 1 large | 0 | 4 | 6 | Queen Pudding. | Queen Pudding. | Queen Pudding. |
| Anchois en fritot. | Anchois en fritot. | Anchois en fritot. | 2715 | 10 anchvs. | 0 | 1 | 3 | Fried Anchovies. | Fried Anchovies. | Fried Anchovies. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Choufleur à la Crème | 1478 | 2 dishes | 0 | 1 | 4 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Cauliflowers. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes Croquettes. | 1562 | 2 dishes | 0 | 0 | 9 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Potato Croquettes. |
| | | | | | 1 | 12 | 6 | | | |
| Consommé à l'Indienne. | Consommé à l'Indienne. | Consommé à l'Indienne. | 38 | 3 pints | 0 | 2 | 0 | Clear Soup. | Clear Soup. | Clear Soup. |
| Coquilles de Turbot. | Coquilles de Turbot. | Coquilles de Turbot. | 510 | 10 coquilles | 0 | 3 | 6 | Scalloped Turbot. | Scalloped Turbot. | Scalloped Turbot. |
| Poulet Sauté à la Marengo. | Poulet Sauté à la Marengo. | Poulet Sauté à la Marengo. | 1149 | 2 birds | 0 | 10 | 0 | Stewed Chicken. | Stewed Chicken. | Stewed Chicken. |
| Selle d'Agneau rôtie. | Selle d'Agneau rôtie. | Selle d'Agneau rôtie. | 988 | 8 lbs. | 0 | 8 | 0 | Roast Saddle of Lamb. | Roast Saddle of Lamb. | Roast Saddle of Lamb. |
| Oeufs de Pluviers en Aspic. | Oeufs de Pluviers en Aspic. | Oeufs de Pluviers en Aspic. | 3067 | 10 eggs | 0 | 4 | 6 | Plovers' Eggs in Aspic. | Plovers' Eggs in Aspic. | Plovers' Eggs in Aspic. |
| Salade. | Salade. | Salade. | 2411 | 1 dish | 0 | 1 | 9 | Salad. | Salad. | Salad. |
| Flan de Fraises Meringué. | Flan de Fraises Meringué. | Flan de Fraises Meringué. | 1702 | 1 flan | 0 | 2 | 0 | Strawberry Tart. | Strawberry Tart. | Strawberry Tart. |
| Gelée Panachée. | Gelée Panachée. | Gelée Panachée. | 2007 | 1 mould | 0 | 1 | 9 | Marbled Jelly. | Marbled Jelly. | Marbled Jelly. |
| ou | ou | ou | | | | | | or | or | or |
| Glace Crème à la Vanille. | Glace Crème à la Vanille. | Glace Crème à la Vanille. | 2216 | 1 mould | 0 | 2 | 6 | Vanilla Ice Cream. | Vanilla Ice Cream. | Vanilla Ice Cream. |
| Croûtes à la Yarmouth. | Croûtes à la Yarmouth. | Croûtes à la Yarmouth. | 2721 | 10 croutes | 0 | 0 | 10 | Bloater Toast. | Bloater Toast. | Bloater Toast. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Haricots Verts au beurre. | 1452 | 2 lbs. | 0 | 1 | 0 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Beans with Butter. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes Sautées. | 1584 | 2 dishes | 0 | 0 | 9 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Fried Potatoes. |
| | | | | | 1 | 18 | 7 | | | |
| Potage à la Marie Stuart. | Potage à la Marie Stuart. | Potage à la Marie Stuart. | 80 | 3 Pints | 0 | 6 | 0 | Marie Stuart Soup. | Marie Stuart Soup. | Marie Stuart Soup. |
| Blanchailles au Citron. | Blanchailles au Citron. | Blanchailles au Citron. | 687 | 1 quart | 0 | 3 | 0 | Whitebait. | Whitebait. | Whitebait. |
| Ris de Veau à l'Italienne. | Ris de Veau à l'Italienne. | Ris de Veau à l'Italienne. | 772 | 1 pair | 0 | 7 | 6 | Calves' Sweetbread. | Calves' Sweetbread. | Calves' Sweetbread. |
| Côtelettes de Mouton grillées | Côtelettes de Mouton grillées | Côtelettes de Mouton grillées | 1028 | 10 cutlets | 0 | 6 | 6 | Mutton Cutlets | Mutton Cutlets | Mutton Cutlets |
| Poularde rôtie. | Poularde rôtie. | Poularde rôtie. | 1148 1189 | 1 bird | 0 | 7 | 0 | Roast Poulard. | Roast Poulard. | Roast Poulard. |
| Salade. | Salade. | Salade. | 2369 | 1 dish | 0 | 1 | 6 | Salad. | Salad. | Salad. |
| Savarin aux Fruits. | Savarin aux Fruits. | Savarin aux Fruits. | 1905 | 1 large | 0 | 1 | 6 | Savarin with Fruit. | Savarin with Fruit. | Savarin with Fruit. |
| Crème à la Vanille. | Crème à la Vanille. | Crème à la Vanille. | 2061 | 1 mould | 0 | 2 | 0 | Vanilla Cream | Vanilla Cream | Vanilla Cream |
| ou | ou | ou | | | | | | or | or | or |
| Glace Napolitaine. | Glace Napolitaine. | Glace Napolitaine. | 2246 | 1 block | 0 | 2 | 6 | Napolitan Ice. | Napolitan Ice. | Napolitan Ice. |
| Rissolettes aux Anchois. | Rissolettes aux Anchois. | Rissolettes aux Anchois. | 2716 | 10 riss. | 0 | 1 | 0 | Anchovy Rissolettes. | Anchovy Rissolettes. | Anchovy Rissolettes. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Courge à la Crème. | 1630 | 2 marrows | 0 | 1 | 0 | Vegetables with Cutlets | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Vegetable Marrow |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes pailles. | 1585 | 2 dishes | 0 | 0 | 9 | Vegetables with Cutlets | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Potato Straws. |
| | | | | | 2 | 0 | 3 | | | |
DINNERS FOR EIGHT PERSONS.—AUGUST. :
| | | | Recipe No. | Quantity. | Average cost. | Average cost. | Average cost. | |
| French. | French. | French. | | | £ | s | d | English. |
| Consommé Bouqutière. | Consommé Bouqutière. | Consommé Bouqutière. | 34 | 3 pints | 0 | 3 | 0 | Clear Soup. | Clear Soup. | Clear Soup. |
| Soufflé de Merlan. | Soufflé de Merlan. | Soufflé de Merlan. | 568 | 1 large | 0 | 2 | 3 | Whiting Soufflé. | Whiting Soufflé. | Whiting Soufflé. |
| Ballotines de Volaille. | Ballotines de Volaille. | Ballotines de Volaille. | 1160 | 10 ballotins | 0 | 5 | 0 | Chicken Ballotines. | Chicken Ballotines. | Chicken Ballotines. |
| Quartier d' Agneau rôti. | Quartier d' Agneau rôti. | Quartier d' Agneau rôti. | 988 | 8 lbs. | 0 | 8 | 0 | Quarter of Lamb. | Quarter of Lamb. | Quarter of Lamb. |
| Coq de Bruyère. | Coq de Bruyère. | Coq de Bruyère. | 1294 | 2 brace | 0 | 9 | 6 | Roast Grouse. | Roast Grouse. | Roast Grouse. |
| Salade. | Salade. | Salade. | 2421 | 1 dish | 0 | 1 | 3 | Salad. | Salad. | Salad. |
| Flan de Framboises Meringués. | Flan de Framboises Meringués. | Flan de Framboises Meringués. | 1702 | 1 flan | 0 | 1 | 6 | Raspberry Tart. | Raspberry Tart. | Raspberry Tart. |
| Crème au Café. | Crème au Café. | Crème au Café. | 2038 | 1 mould | 0 | 1 | 10 | Coffee Cream. | Coffee Cream. | Coffee Cream. |
| ou | ou | ou | | | | | | or | or | or |
| Glace Vanille. | Glace Vanille. | Glace Vanille. | 2216 | 1 mould | 0 | 2 | 6 | Vanilla Cream Ice. | Vanilla Cream Ice. | Vanilla Cream Ice. |
| Œufs farcis aux Crevettes. | Œufs farcis aux Crevettes. | Œufs farcis aux Crevettes. | 2756 | 5 eggs | 0 | 2 | 0 | Eggs Stuffed with Shrimps. | Eggs Stuffed with Shrimps. | Eggs Stuffed with Shrimps. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Haricots Verts. | 1451 | 2 lbs. | 0 | 0 | 6 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | French Beans. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes Dauphine. | 1562 | 2 dishes | 0 | 0 | 9 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Potato Croquettes. |
| | | | | | 1 | 18 | 1 | | | |
| Potage à la Condé. | Potage à la Condé. | Potage à la Condé. | 121 | 3 pints | 0 | 2 | 0 | Cream of Haricot Bean Soup. | Cream of Haricot Bean Soup. | Cream of Haricot Bean Soup. |
| Sole au gratin. | Sole au gratin. | Sole au gratin. | 653 | 2 soles | 0 | 5 | 0 | Baked Sole. | Baked Sole. | Baked Sole. |
| Suprème de Volaille. | Suprème de Volaille. | Suprème de Volaille. | 1203 | 2 birds | 0 | 8 | 0 | Chicken Creams. | Chicken Creams. | Chicken Creams. |
| Côtelettes d'Agneau au Concombre | Côtelettes d'Agneau au Concombre | Côtelettes d'Agneau au Concombre | 965 | 10 cutlets | 0 | 7 | 0 | Lamb Cutlets with Cucumber. | Lamb Cutlets with Cucumber. | Lamb Cutlets with Cucumber. |
| Canards Sauvage rôtis. | Canards Sauvage rôtis. | Canards Sauvage rôtis. | 1339 | 2 birds | 0 | 6 | 6 | Wild Ducks. | Wild Ducks. | Wild Ducks. |
| Salade. | Salade. | Salade. | 2397 | 1 dish | 0 | 1 | 0 | Salad. | Salad. | Salad. |
| Poires au Riz à la Marquise. | Poires au Riz à la Marquise. | Poires au Riz à la Marquise. | 1887 | 1 dish | 0 | 1 | 6 | Pears and Rice. | Pears and Rice. | Pears and Rice. |
| Pouding Jubilee. | Pouding Jubilee. | Pouding Jubilee. | 2000 | 1 mould | 0 | 2 | 9 | Jubilee Pudding. | Jubilee Pudding. | Jubilee Pudding. |
| ou | ou | ou | | | | | | or | or | or |
| Glace Napolitaine. | Glace Napolitaine. | Glace Napolitaine. | 2246 | 1 block | 0 | 2 | 6 | Napolitan Ice. | Napolitan Ice. | Napolitan Ice. |
| Olives Farcies. | Olives Farcies. | Olives Farcies. | 2777 | 10 olives | 0 | 1 | 9 | Stuffed Olives. | Stuffed Olives. | Stuffed Olives. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Petits pois Française. | 1358 | 1 dish | 0 | 1 | 6 | Vegetables with Cutlets | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Peas. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Soufflé de Pomme de terre. | 1586 | 10 soufflés | 0 | 0 | 10 | Vegetables with Cutlets | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Potato Souffles. |
| | | | | | 2 | 0 | 4 | | | |
| Consommé au Tapioca. | Consommé au Tapioca. | Consommé au Tapioca. | 53 | 3 pints | 0 | 3 | 0 | Tapioca Soup. | Tapioca Soup. | Tapioca Soup. |
| Barbue, Sauce de Homard. | Barbue, Sauce de Homard. | Barbue, Sauce de Homard. | 680, 199 | 4 lbs. | 0 | 3 | 6 | Brill, Lobster Sauce. | Brill, Lobster Sauce. | Brill, Lobster Sauce. |
| Pigeons en Compote. | Pigeons en Compote. | Pigeons en Compote. | 1249 | 5 birds | 0 | 8 | 6 | Stewed Pigeons. | Stewed Pigeons. | Stewed Pigeons. |
| Selle de Mouton rôtie. | Selle de Mouton rôtie. | Selle de Mouton rôtie. | 1059 | 1 lb. | 0 | 11 | 0 | Roast Saddle of Mutton. | Roast Saddle of Mutton. | Roast Saddle of Mutton. |
| Choufleur au gratin. | Choufleur au gratin. | Choufleur au gratin. | 1477 | 2 dishes. | 0 | 1 | 4 | Baked Cauliflower. | Baked Cauliflower. | Baked Cauliflower. |
| Croquettes de Fruits. | Croquettes de Fruits. | Croquettes de Fruits. | 1958 | 10 croquett | 0 | 1 | 10 | Fruit Croquettes. | Fruit Croquettes. | Fruit Croquettes. |
| Crème au Chocolate. | Crème au Chocolate. | Crème au Chocolate. | 2036 | 1 mould | 0 | 3 | 0 | Chocolate Cream. | Chocolate Cream. | Chocolate Cream. |
| ou | ou | ou | | | | | | or | or | or |
| Glace aux Framboises. | Glace aux Framboises. | Glace aux Framboises. | 2210 | 1 mould | 0 | 2 | 0 | Raspberry Water Ice. | Raspberry Water Ice. | Raspberry Water Ice. |
| Croûtes à la Russe. | Croûtes à la Russe. | Croûtes à la Russe. | 2749 | 10 croûtes | 0 | 1 | 3 | Russian Croûtes. | Russian Croûtes. | Russian Croûtes. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Tomate aux Epinards. | 1615 | 10 tomatoes | 0 | 2 | 0 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Tomatoes and Spinach. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes naturel | 1565 | 1 dish | 0 | 0 | 6 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Potatoes. |
| | | | | | 1 | 17 | 11 | | | |
| Crème de Concombre à l'Indienne. | Crème de Concombre à l'Indienne. | Crème de Concombre à l'Indienne. | 117 | 3 pints | 0 | 3 | 0 | Cucumber Cream, Indian Style. | Cucumber Cream, Indian Style. | Cucumber Cream, Indian Style. |
| Rouget à l'Italienne. | Rouget à l'Italienne. | Rouget à l'Italienne. | 554 | 9 mullets | 0 | 4 | 3 | Red Mullet, Italian Sauce. | Red Mullet, Italian Sauce. | Red Mullet, Italian Sauce. |
| Noisettes d'Agneau à l'Union. | Noisettes d'Agneau à l'Union. | Noisettes d'Agneau à l'Union. | 985 | 10 noisettes | 0 | 7 | 6 | Noisettes of Lamb. | Noisettes of Lamb. | Noisettes of Lamb. |
| Poulet rôti | Poulet rôti | Poulet rôti | 1189 | 2 birds | 0 | 7 | 0 | Roast Chickens. | Roast Chickens. | Roast Chickens. |
| Salade. | Salade. | Salade. | 2421 | 1 dish | 0 | 1 | 3 | Salad. | Salad. | Salad. |
| Concombre Farcis. | Concombre Farcis. | Concombre Farcis. | 1505 | 2 cucumber | 0 | 2 | 6 | Stuffed Cucumber. | Stuffed Cucumber. | Stuffed Cucumber. |
| Pouding Ecossaise. | Pouding Ecossaise. | Pouding Ecossaise. | 1872 | 1 large | 0 | 1 | 6 | Marmalade Pudding. | Marmalade Pudding. | Marmalade Pudding. |
| Macedoine de Fruits au Kirsch. | Macedoine de Fruits au Kirsch. | Macedoine de Fruits au Kirsch. | 2001 | 1 mould | 0 | 3 | 6 | Mixed Fruit with Kirsch. | Mixed Fruit with Kirsch. | Mixed Fruit with Kirsch. |
| ou | ou | ou | | | | | | or | or | or |
| Glace à la Crème de Banane. | Glace à la Crème de Banane. | Glace à la Crème de Banane. | 2023 | 1 mould | 0 | 2 | 3 | Banana Cream Ice. | Banana Cream Ice. | Banana Cream Ice. |
| Pailles au Parmesan. | Pailles au Parmesan. | Pailles au Parmesan. | 2746 | 1 dish | 0 | 0 | 9 | Cheese Straws. | Cheese Straws. | Cheese Straws. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Flageolets à la Crème. | 1514 | 1½ pints | 0 | 1 | 6 | Vegetables with cutlets | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Green Haricot Beans. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes Sautées. | 1584 | 2 dishes | 0 | 0 | 9 | Vegetables with cutlets | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Fried Potatoes. |
| | | | | | 1 | 15 | 9 | | | |
DINNERS FOR EIGHT PERSONS.—SEPTEMBER. :
| | | | Recipe No. | Quantity. | Average cost. | Average cost. | Average cost. | |
| French. | French. | French. | | | £ | s | d | English. | English. | English. |
| Consommé Marie Louise. | Consommé Marie Louise. | Consommé Marie Louise. | 42 | 3 pints | 0 | 3 | 0 | Clear Soup. | Clear Soup. | Clear Soup. |
| Sole au Champignons. | Sole au Champignons. | Sole au Champignons. | 657 | 3 soles | 0 | 5 | 6 | Sole with mushrooms. | Sole with mushrooms. | Sole with mushrooms. |
| Tournedos à la Rossini. | Tournedos à la Rossini. | Tournedos à la Rossini. | 880 | 10 fillets | 0 | 7 | 6 | Fillets of Beef. | Fillets of Beef. | Fillets of Beef. |
| Dindonneau rôti. | Dindonneau rôti. | Dindonneau rôti. | 1271 | 1 bird | 0 | 7 | 6 | Roast Turkey Poult. | Roast Turkey Poult. | Roast Turkey Poult. |
| Salade. | Salade. | Salade. | 2397 | 1 bird | 0 | 1 | 0 | Salad. | Salad. | Salad. |
| Courge à la Poulette. | Courge à la Poulette. | Courge à la Poulette. | 1630,207 | 2 marrows | 0 | 1 | 6 | Vegetable Marrow, Poulette Sauce. | Vegetable Marrow, Poulette Sauce. | Vegetable Marrow, Poulette Sauce. |
| Tartlettes d'Abricots. | Tartlettes d'Abricots. | Tartlettes d'Abricots. | 1682, 1688 | 10 tartlets | 0 | 1 | 8 | Apricot Tartlets. | Apricot Tartlets. | Apricot Tartlets. |
| Meringues à la Crème. | Meringues à la Crème. | Meringues à la Crème. | 2136 | 10 merngs. | 0 | 2 | 0 | Meringues with Cream. | Meringues with Cream. | Meringues with Cream. |
| Huîtres frites à la Diable. | Huîtres frites à la Diable. | Huîtres frites à la Diable. | 2778 | 10 oysters | 0 | 2 | 3 | Devilled Oysters. | Devilled Oysters. | Devilled Oysters. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Choufleur à la Crème. | 1478 | 2 dishes | 0 | 1 | 4 | Vegetables with entrée | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Cauliflower. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes pailles | 1585 | 2 dishes | 0 | 0 | 6 | Vegetables with entrée | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Potato Straws. |
| | | | | | 1 | 13 | 9 | | | |
| Potage aux Epinards. | Potage aux Epinards. | Potage aux Epinards. | 132 | 3 pints | 0 | 2 | 0 | Spinach Soup. | Spinach Soup. | Spinach Soup. |
| Coquilles de Barbue. | Coquilles de Barbue. | Coquilles de Barbue. | 510 | 10 cqlles. | 0 | 3 | 6 | Scalloped Brill. | Scalloped Brill. | Scalloped Brill. |
| Salmi de Coq de Bruyère. | Salmi de Coq de Bruyère. | Salmi de Coq de Bruyère. | 1340 | 3 birds | 0 | 8 | 6 | Salmi of Grouse. | Salmi of Grouse. | Salmi of Grouse. |
| Longe de Mouton rôti. | Longe de Mouton rôti. | Longe de Mouton rôti. | 1050 | 6 lbs. | 0 | 5 | 6 | Roast Loin of Mutton. | Roast Loin of Mutton. | Roast Loin of Mutton. |
| Tomates Farcies aux Champignons | Tomates Farcies aux Champignons | Tomates Farcies aux Champignons | 1618 | 10 tomats. | 0 | 2 | 6 | Stuffed Tomatoes. | Stuffed Tomatoes. | Stuffed Tomatoes. |
| Beignets de Banane. | Beignets de Banane. | Beignets de Banane. | 1954 | 1 dish | 0 | 1 | 3 | Banana Fritters. | Banana Fritters. | Banana Fritters. |
| Pommes à la Chantilly. | Pommes à la Chantilly. | Pommes à la Chantilly. | 2074 | 10 cups | 0 | 1 | 6 | Apple Fool with Cream. | Apple Fool with Cream. | Apple Fool with Cream. |
| Anchois aux Oeufs. | Anchois aux Oeufs. | Anchois aux Oeufs. | 2713 | 3 eggs | 0 | 1 | 3 | | | |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Haricots Verts. | 1451 | 2 lbs. | 0 | 0 | 6 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Kidney Beans, |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes Vermicelle. | 1589 | 1 dish | 0 | 0 | 6 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Vermicelli Potatoes. |
| | | | | | 1 | 7 | 0 | | | |
| Consommé Brunoise au Tapioca. | Consommé Brunoise au Tapioca. | Consommé Brunoise au Tapioca. | 29 | 3 pints | 0 | 3 | 0 | Clear Soup. | Clear Soup. | Clear Soup. |
| Truite au Vin Rouge. | Truite au Vin Rouge. | Truite au Vin Rouge. | 677 | 3 trout | 0 | 4 | 6 | Trout with red wine. | Trout with red wine. | Trout with red wine. |
| Ris d'Agneau en Caisse. | Ris d'Agneau en Caisse. | Ris d'Agneau en Caisse. | 975 | 10 cases | 0 | 7 | 0 | Lambs' Sweetbreads. | Lambs' Sweetbreads. | Lambs' Sweetbreads. |
| Filets de Boeuf fines herbes. | Filets de Boeuf fines herbes. | Filets de Boeuf fines herbes. | 885 | 4 lbs. | 0 | 6 | 0 | Fillets of Beef. | Fillets of Beef. | Fillets of Beef. |
| Perdreaux rôtis. | Perdreaux rôtis. | Perdreaux rôtis. | 1304 | 2 brace | 0 | 9 | 0 | Roast Partridges. | Roast Partridges. | Roast Partridges. |
| Salade. | Salade. | Salade. | 2307 | 1 dish | 0 | 1 | 0 | Salad | Salad | Salad |
| Pouding Royale. | Pouding Royale. | Pouding Royale. | 1903 | 1 mould | 0 | 2 | 6 | Royal Pudding. | Royal Pudding. | Royal Pudding. |
| Macedoine de Fruits en Gelée. | Macedoine de Fruits en Gelée. | Macedoine de Fruits en Gelée. | 2001 | 1 mould | 0 | 3 | 6 | Mixed Fruit in Jelly. | Mixed Fruit in Jelly. | Mixed Fruit in Jelly. |
| Gnocchi au gratin. | Gnocchi au gratin. | Gnocchi au gratin. | 2975 | 1 dish | 0 | 0 | 8 | Baked Gnocchi. | Baked Gnocchi. | Baked Gnocchi. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Topinambours à la Crème. | 1443 | 3 lbs. | 0 | 1 | 3 | Vegetables with joint | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Artichokes, |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes Sautées. | 1584 | 2 dishes | 0 | 0 | 9 | Vegetables with joint | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Fried Potatoes. |
| | | | | | 1 | 19 | 5 | | | |
| Potage au Chicorée. | Potage au Chicorée. | Potage au Chicorée. | 63 | 3 pints | 0 | 3 | 6 | Endive Soup. | Endive Soup. | Endive Soup. |
| Filets de Turbot au gratin. | Filets de Turbot au gratin. | Filets de Turbot au gratin. | 683 | 10 coqlles. | 0 | 4 | 0 | Baked Fillets of Turbot. | Baked Fillets of Turbot. | Baked Fillets of Turbot. |
| Poulet à la Milanaise. | Poulet à la Milanaise. | Poulet à la Milanaise. | 1201 | 2 birds | 0 | 8 | 0 | Chicken and Macaroni. | Chicken and Macaroni. | Chicken and Macaroni. |
| Selle d'Agneau, Sce. Menthe. | Selle d'Agneau, Sce. Menthe. | Selle d'Agneau, Sce. Menthe. | 988 | 7 lbs. | 0 | 7 | 7 | Saddle of Lamb, Mint Sauce. | Saddle of Lamb, Mint Sauce. | Saddle of Lamb, Mint Sauce. |
| Bécasse rôtie. | Bécasse rôtie. | Bécasse rôtie. | 1341 | 3 birds | 0 | 7 | 6 | Roast Woodcock. | Roast Woodcock. | Roast Woodcock. |
| Salade. | Salade. | Salade. | 2397 | 1 dish | 0 | 1 | 0 | Salad. | Salad. | Salad. |
| Flan de Pommes Meringuées. | Flan de Pommes Meringuées. | Flan de Pommes Meringuées. | 1700 | 1 flan | 0 | 1 | 6 | Flan of Apples. | Flan of Apples. | Flan of Apples. |
| Riz à l'Impératrice. | Riz à l'Impératrice. | Riz à l'Impératrice. | 2051 | 1 mould | 0 | 3 | 0 | Rice Cream. | Rice Cream. | Rice Cream. |
| Champignons grillés. | Champignons grillés. | Champignons grillés. | 1530 | 10 mshms. | 0 | 0 | 10 | Grilled Mushrooms | Grilled Mushrooms | Grilled Mushrooms |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Petits pois au beurre | 1559 | 2 bottles | 0 | 2 | 0 | Vegetables with joint | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Peas, |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes de terre Maître d' Hôtel. | 1583 | 1 dish | 0 | 0 | 9 | Vegetables with joint | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Potatoes with Maitre d'Hôtel Sauce. |
| | | | | | 1 | 19 | 8 | | | |
DINNERS FOR EIGHT PERSONS.—OCTOBER. :
| | | | Recipe No. | Quantity. | Average cost. | Average cost. | Average cost. | |
| French. | French. | French. | | | £ | s | d | English. |
| Consommé Julienne. | Consommé Julienne. | Consommé Julienne. | 35 | 3 pints | 0 | 3 | 0 | Julienne Soup. | Julienne Soup. | Julienne Soup. |
| Turbot, Sauce Crevette. | Turbot, Sauce Crevette. | Turbot, Sauce Crevette. | 680, 314 | 4 lbs. | 0 | 5 | 6 | Turbot, Shrimp Sauce. | Turbot, Shrimp Sauce. | Turbot, Shrimp Sauce. |
| Filet de Boeuf Piqués. | Filet de Boeuf Piqués. | Filet de Boeuf Piqués. | 881 | 10 fillets | 0 | 5 | 6 | Fillets of Beef. | Fillets of Beef. | Fillets of Beef. |
| Poulet braisé a l'écarlate. | Poulet braisé a l'écarlate. | Poulet braisé a l'écarlate. | 1273 | 2 birds | 0 | 10 | 6 | Braised Chicken and Tongue. | Braised Chicken and Tongue. | Braised Chicken and Tongue. |
| Faisan rôti. | Faisan rôti. | Faisan rôti. | 1305 | 2 birds„ | 0 | 6 | 0 | Roast Pheasants. | Roast Pheasants. | Roast Pheasants. |
| Salade. | Salade. | Salade. | 2397 | 1 dish | 0 | 1 | 0 | Salad. | Salad. | Salad. |
| Pouding à la Duchesse. | Pouding à la Duchesse. | Pouding à la Duchesse. | 1838 | 1 mould | 0 | 2 | 0 | Duchess Pudding. | Duchess Pudding. | Duchess Pudding. |
| Crème aux Amandes. | Crème aux Amandes. | Crème aux Amandes. | 2021 | 1 mould„ | 0 | 2 | 3 | Almond Cream. | Almond Cream. | Almond Cream. |
| Champignons farcis. | Champignons farcis. | Champignons farcis. | 1536 | 10 mushs. | 0 | 1 | 3 | Stuffed Mushrooms. | Stuffed Mushrooms. | Stuffed Mushrooms. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Courge à la Crème. | 1630 | 2 marrows | 0 | 1 | 0 | Vegetables with Chicken | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Vegetable Marrow. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes Naturel. | 1565 | 1 dish | 0 | 0 | 6 | Vegetables with Chicken | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Boiled Potatoes. |
| | | | | | 1 | 18 | 6 | | | |
| Potage à la Chasseur. | Potage à la Chasseur. | Potage à la Chasseur. | 73 | 3 Pints | 0 | 3 | 0 | Game Soup. | Game Soup. | Game Soup. |
| Filets de Soles à l'Orly. | Filets de Soles à l'Orly. | Filets de Soles à l'Orly. | 646 | 2 soles | 0 | 4 | 0 | Fried Fillets of Sole. | Fried Fillets of Sole. | Fried Fillets of Sole. |
| Ris de Veau. | Ris de Veau. | Ris de Veau. | 766 | 1 pair | 0 | 7 | 0 | Calves' Sweetbread. | Calves' Sweetbread. | Calves' Sweetbread. |
| Jambon braisé | Jambon braisé | Jambon braisé | 1137,859 | 9 lbs. | 0 | 9 | 6 | Braised Ham. | Braised Ham. | Braised Ham. |
| Perdreaux blancs rôtis | Perdreaux blancs rôtis | Perdreaux blancs rôtis | 1316 | 3 birds | 0 | 5 | 6 | Roast Ptarmigan | Roast Ptarmigan | Roast Ptarmigan |
| Salade. | Salade. | Salade. | 2387 | 1 dish | 0 | 1 | 3 | Salad. | Salad. | Salad. |
| Pouding Caramel au riz. | Pouding Caramel au riz. | Pouding Caramel au riz. | 1801 | 10 dariols | 0 | 1 | 0 | Rice Caramel Pudding. | Rice Caramel Pudding. | Rice Caramel Pudding. |
| Chartreuse de Bananes. | Chartreuse de Bananes. | Chartreuse de Bananes. | 1999 | 1 mould | 0 | 2 | 3 | Jelly with Bananas. | Jelly with Bananas. | Jelly with Bananas. |
| Crème au Fromage Froid. | Crème au Fromage Froid. | Crème au Fromage Froid. | 2731 | 10 cases | 0 | 1 | 0 | Cheese Creams, Cold. | Cheese Creams, Cold. | Cheese Creams, Cold. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Choufleurs à la Crème. | 1478 | 2 dishes | 0 | 1 | 4 | Vegetables with joint | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Cauliflowers. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Purée de pommes de terre | 1588 | 2 dishes„ | 0 | 0 | 6 | Vegetables with joint | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Mashed Potato. |
| | | | | | 1 | 16 | 4 | | | |
| Consommé Perles du Nizam. | Consommé Perles du Nizam. | Consommé Perles du Nizam. | 52 | 3 pints | 0 | 3 | 0 | Clear Soup. | Clear Soup. | Clear Soup. |
| Eperlaus Frits, See. Tartare | Eperlaus Frits, See. Tartare | Eperlaus Frits, See. Tartare | 635,213 | 18 smelts | 0 | 3 | 6 | Fried Smelts, Tartare Sauce. | Fried Smelts, Tartare Sauce. | Fried Smelts, Tartare Sauce. |
| Carré de Mouton braisé. | Carré de Mouton braisé. | Carré de Mouton braisé. | 1050 | 2 necks | 0 | 7 | 0 | Braised Neck of Mutton. | Braised Neck of Mutton. | Braised Neck of Mutton. |
| Dindonneau rôti. | Dindonneau rôti. | Dindonneau rôti. | 1271 | 1 bird | 0 | 8 | 6 | Roast Turkey Poult. | Roast Turkey Poult. | Roast Turkey Poult. |
| Salade. | Salade. | Salade. | 2386 | 1 dish | 0 | 2 | 0 | Salad. | Salad. | Salad. |
| Tomatoes farcies. | Tomatoes farcies. | Tomatoes farcies. | 1617 | 10 tomts. | 0 | 2 | 6 | Stuffed Tomatoes. | Stuffed Tomatoes. | Stuffed Tomatoes. |
| Beignets aux Amandes. | Beignets aux Amandes. | Beignets aux Amandes. | 1951 | 1 dish | 0 | 0 | 9 | Almond Fritters. | Almond Fritters. | Almond Fritters. |
| Pouding Cabinet. | Pouding Cabinet. | Pouding Cabinet. | 2097 | 1 mould | 0 | 2 | 3 | Cabinet Pudding. | Cabinet Pudding. | Cabinet Pudding. |
| Croùtes à la Russe. | Croùtes à la Russe. | Croùtes à la Russe. | 2749 | 10 croutes | 0 | 1 | 0 | Russian Croutes. | Russian Croutes. | Russian Croutes. |
| Legumés | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Haricot Verts. | 1451 | 2lbs. | 0 | 1 | 0 | Vegetables with joint | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Scarlet Runners |
| Legumés | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes Parisiennes. | 1579 | 2 dishes | 0 | 0 | 9 | Vegetables with joint | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Fried Potatoes. |
| | | | | | 1 | 12 | 3 | | | |
| Cotage à la Reine. | Cotage à la Reine. | Cotage à la Reine. | 80 | 3 pints | 0 | 6 | 6 | White Soup | White Soup | White Soup |
| Pilets de Merlan à la Italienne. | Pilets de Merlan à la Italienne. | Pilets de Merlan à la Italienne. | 577 | 10 fillets | 0 | 4 | 0 | Fillets of Whiting, Italian Sauce. | Fillets of Whiting, Italian Sauce. | Fillets of Whiting, Italian Sauce. |
| Fôtelettes de Veau à la Française. | Fôtelettes de Veau à la Française. | Fôtelettes de Veau à la Française. | 783 | 10 cutlets | 0 | 3 | 0 | Veal Cutlets. | Veal Cutlets. | Veal Cutlets. |
| Lievere farcie and rotie | Lievere farcie and rotie | Lievere farcie and rotie | 1350 | 1 hare | 0 | 6 | 6 | Stuffed and roasted Hare. | Stuffed and roasted Hare. | Stuffed and roasted Hare. |
| Salade. | Salade. | Salade. | 2386 | 1 dish | 0 | 2 | 0 | Salad | Salad | Salad |
| Pouding à la Madere. | Pouding à la Madere. | Pouding à la Madere. | 1871 | 1 mould | 0 | 1 | 4 | Madeira Pudding. | Madeira Pudding. | Madeira Pudding. |
| Chartreuse aux Oranges. | Chartreuse aux Oranges. | Chartreuse aux Oranges. | 2002 | 1 1 mould„ | 0 | 2 | 3 | Oranges in Jelly. | Oranges in Jelly. | Oranges in Jelly. |
| Ramaquin de Merluche fumée. | Ramaquin de Merluche fumée. | Ramaquin de Merluche fumée. | 2889 | 10 cases | 0 | 0 | 9 | Cream of Haddock on Toast. | Cream of Haddock on Toast. | Cream of Haddock on Toast. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Céleri au jus. | 1481 | 4 heads | 0 | 1 | 9 | Vegetables with cutlets. | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Stewed Celery. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes frites. | 1570 | 2 dishes | 0 | 0 | 9 | Vegetables with cutlets. | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Fried Potatoes. |
| | | | | | 1 | 8 | 10 | | | |
DINNERS FOR EIGHT PERSONS.—NOVEMBER. :
| | | | Recipe No. | Quantity. | Average cost. | Average cost. | Average cost. | |
| French. | French. | French. | | | £ | s | d | English. | English. | English. |
| Consommé aux Queues de Boeuf. | Consommé aux Queues de Boeuf. | Consommé aux Queues de Boeuf. | 40 | 3 pints | 0 | 3 | 0 | Ox Tail Soup. | Ox Tail Soup. | Ox Tail Soup. |
| Filets de Sole à la Colbert. | Filets de Sole à la Colbert. | Filets de Sole à la Colbert. | 645 | 5 fillets | 0 | 3 | 6 | Baked Fillets of Sole. | Baked Fillets of Sole. | Baked Fillets of Sole. |
| Còtélettes de Volaille. | Còtélettes de Volaille. | Còtélettes de Volaille. | 1157 | 10 cutlets | 0 | 2 | 3 | Chicken Cutlets. | Chicken Cutlets. | Chicken Cutlets. |
| Filet de Boeuf braisé. | Filet de Boeuf braisé. | Filet de Boeuf braisé. | 884 | 4 lbs. | 0 | 5 | 6 | Braised Fillet of Beef. | Braised Fillet of Beef. | Braised Fillet of Beef. |
| Perdreaux rotis. | Perdreaux rotis. | Perdreaux rotis. | 1304 | 2 brace | 0 | 8 | 6 | Roast Partridges. | Roast Partridges. | Roast Partridges. |
| Salade. | Salade. | Salade. | 2369 | 1 dish | 0 | 1 | 6 | Salad. | Salad. | Salad. |
| Omelette aux Confitures. | Omelette aux Confitures. | Omelette aux Confitures. | 1950 | 2 omelets | 0 | 2 | 6 | Jam Omelet. | Jam Omelet. | Jam Omelet. |
| Charlotte à la St. José. | Charlotte à la St. José. | Charlotte à la St. José. | 2033 | 1 mould | 0 | 3 | 0 | Pineapple Charlotte. | Pineapple Charlotte. | Pineapple Charlotte. |
| Eclairs aux Anchois. | Eclairs aux Anchois. | Eclairs aux Anchois. | 2712 | 10 eclairs | 0 | 1 | 0 | Anchovy Eclairs. | Anchovy Eclairs. | Anchovy Eclairs. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Topinambours à la Crème. | 1443 | 3 lbs. | 0 | 1 | 0 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Artichokes. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes Dauphine. | 1562 | 2 dishes | 0 | 0 | 9 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Potato Croquettes. |
| | | | | | 1 | 12 | 6 |
| Potage à la Palestine. | Potage à la Palestine. | Potage à la Palestine. | 101 | 3 pints | 0 | 2 | 3 | Artichoke Soup. | Artichoke Soup. | Artichoke Soup. |
| Petites Soles frites See. Anchois. | Petites Soles frites See. Anchois. | Petites Soles frites See. Anchois. | 650 | 8 small | 0 | 5 | 8 | Fried Soles. Anchovy Sauce. | Fried Soles. Anchovy Sauce. | Fried Soles. Anchovy Sauce. |
| Pâtes aux Huîtres. | Pâtes aux Huîtres. | Pâtes aux Huîtres. | 565 | 10 patties | 0 | 3 | 6 | Oyster Patties. | Oyster Patties. | Oyster Patties. |
| Fricandeau de Veau. | Fricandeau de Veau. | Fricandeau de Veau. | 733 | 3 lbs. | 0 | 5 | 0 | Braised Fillet of Veal. | Braised Fillet of Veal. | Braised Fillet of Veal. |
| Coq de Bruyère rôti. | Coq de Bruyère rôti. | Coq de Bruyère rôti. | 1294 | 3 birds | 0 | 9 | 0 | Roast Grouse. | Roast Grouse. | Roast Grouse. |
| Salade. | Salade. | Salade. | 2421 | 1 dish | 0 | 1 | 3 | Salad. | Salad. | Salad. |
| Flan de Pommes Meringuée. | Flan de Pommes Meringuée. | Flan de Pommes Meringuée. | 1700 | 1 flan | 0 | 1 | 6 | Apple Tart. | Apple Tart. | Apple Tart. |
| Macedoine de Fruits en gelée. | Macedoine de Fruits en gelée. | Macedoine de Fruits en gelée. | 2001 | 1 mould | 0 | 3 | 6 | Mixed Fruit in Jelly. | Mixed Fruit in Jelly. | Mixed Fruit in Jelly. |
| Crème au Parmésan. | Crème au Parmésan. | Crème au Parmésan. | 2731 | 10 cases | 0 | 1 | 0 | Cheese Creams. | Cheese Creams. | Cheese Creams. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Choux de Bruxelles. | 1461 | 3 lbs. | 0 | 0 | 9 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Brussels Sprouts. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes Sautés. | 1584 | 2 dishes | | | | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Fried Potatoes. |
| | | | | | 1 | 14 | 2 | | | |
| Consommé au Semonle | Consommé au Semonle | Consommé au Semonle | 53 | 3 pints | 0 | 3 | 0 | Semolina Soup. | Semolina Soup. | Semolina Soup. |
| Cabilland, See. aux Huîtres. | Cabilland, See. aux Huîtres. | Cabilland, See. aux Huîtres. | 428 310 | 4 lbs. | 0 | 5 | 6 | Boiled Cod. Oyster Sauce. | Boiled Cod. Oyster Sauce. | Boiled Cod. Oyster Sauce. |
| Salmi de Faisan. | Salmi de Faisan. | Salmi de Faisan. | 1311 | 2 birds | 0 | 10 | 0 | Stewed Pheasant. | Stewed Pheasant. | Stewed Pheasant. |
| Selle de Mouton rôtie. | Selle de Mouton rôtie. | Selle de Mouton rôtie. | 1059 | 11 lbs. | 0 | 11 | 0 | Saddle of Mutton. | Saddle of Mutton. | Saddle of Mutton. |
| Artichauts, Sce. Vinaigrette. | Artichauts, Sce. Vinaigrette. | Artichauts, Sce. Vinaigrette. | 1435,218 | 5 large | 0 | 3 | 0 | Artichokes. Vinaigrette Sauce. | Artichokes. Vinaigrette Sauce. | Artichokes. Vinaigrette Sauce. |
| Tartlettes d'Airelles à la Chantilly. | Tartlettes d'Airelles à la Chantilly. | Tartlettes d'Airelles à la Chantilly. | 1687 | 10 tartlets | 0 | 1 | 3 | Cranberry Tartlets with Cream. | Cranberry Tartlets with Cream. | Cranberry Tartlets with Cream. |
| Creme au Café. | Creme au Café. | Creme au Café. | 2038 | 1 mould | 0 | 2 | 0 | Coffee Cream. | Coffee Cream. | Coffee Cream. |
| Canapés de Homard à la Newbury | Canapés de Homard à la Newbury | Canapés de Homard à la Newbury | 2766 | 10 croutes | 0 | 2 | 0 | Croutes of Creamed Lobster. | Croutes of Creamed Lobster. | Croutes of Creamed Lobster. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Choufleur à la Crème | 1478 | 2 dishes | 0 | 1 | 4 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Cauliflowers, |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pomme purée | 1575 | 2 dishes | 0 | 0 | 9 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Mashed Potato. |
| | | | | | 1 | 19 | 10 | | | |
| Potage à la Crème de Celeri. | Potage à la Crème de Celeri. | Potage à la Crème de Celeri. | 109 | 3 pints | 0 | 4 | 0 | Celery Soup. | Celery Soup. | Celery Soup. |
| Rougets au gratin. | Rougets au gratin. | Rougets au gratin. | 533, 653 | 9 mullet | 0 | 6 | 0 | Baked Mullet. | Baked Mullet. | Baked Mullet. |
| Noisette de Mouton aux petits pois. | Noisette de Mouton aux petits pois. | Noisette de Mouton aux petits pois. | 985,1033 | 10 noisettes | 0 | 7 | 0 | Noisettes of Mutton. | Noisettes of Mutton. | Noisettes of Mutton. |
| Poulet rôti. | Poulet rôti. | Poulet rôti. | 1226 | 2 chickens | 0 | 9 | 0 | Roast Chickens. | Roast Chickens. | Roast Chickens. |
| Salade. | Salade. | Salade. | 2411 | 1 dish | 0 | 1 | 9 | Salad. | Salad. | Salad. |
| Céléri a la Crème. | Céléri a la Crème. | Céléri a la Crème. | 1487 | 4 heads | 0 | 1 | 9 | Celery with Cream Sauce. | Celery with Cream Sauce. | Celery with Cream Sauce. |
| Pouding au Chocolate. | Pouding au Chocolate. | Pouding au Chocolate. | 1810 | 8 dariols | 0 | 1 | 3 | Chocolate Pudding. | Chocolate Pudding. | Chocolate Pudding. |
| Charlotte Russe. | Charlotte Russe. | Charlotte Russe. | 2032 | 1 mould | 0 | 2 | 6 | Russian Charlotte. | Russian Charlotte. | Russian Charlotte. |
| Canapés de Laitance. | Canapés de Laitance. | Canapés de Laitance. | 2761 | 10 croutes | 0 | 1 | 3 | Herring Roes on Toast. | Herring Roes on Toast. | Herring Roes on Toast. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Epinards au jus. | 1607 | 2 dishes | 0 | 1 | 9 | Vegetables with entrée | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Spinach, |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes pailles | 1585 | 2 dishes | 0 | 0 | 9 | Vegetables with entrée | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Potato Straws. |
| | | | | | 1 | 17 | 0 | |
DINNERS FOR EIGHT PERSONS.—DECEMBER. :
| | | | Recipe No. | Quantity. | Average cost. | Average cost. | Average cost. | |
| French. | French. | French. | | | £ | s | d | English. |
| Consommé à la Royale. | Consommé à la Royale. | Consommé à la Royale. | 41 | 3 pints | 0 | 3 | 6 | Royal Soup. | Royal Soup. | Royal Soup. |
| Filet de Barbue à la Mornay. | Filet de Barbue à la Mornay. | Filet de Barbue à la Mornay. | 599 | 5 slices | 0 | 6 | 0 | Baked Filleted Brill. | Baked Filleted Brill. | Baked Filleted Brill. |
| Cotelette de Mouton à la Reforme. | Cotelette de Mouton à la Reforme. | Cotelette de Mouton à la Reforme. | 1032 | 10 cutlets | 0 | 7 | 0 | Mutton Cutlets. | Mutton Cutlets. | Mutton Cutlets. |
| Dinde braise et Langue. | Dinde braise et Langue. | Dinde braise et Langue. | 1273 | 1 bird | 0 | 10 | 0 | Braised Turkey and Tongue. | Braised Turkey and Tongue. | Braised Turkey and Tongue. |
| Cailles rôties au cresson. | Cailles rôties au cresson. | Cailles rôties au cresson. | 1317 | 8 birds | o | 11 | 6 | Roast Quail. | Roast Quail. | Roast Quail. |
| Salade. | Salade. | Salade. | 2397 | 1 dish | 0 | 1 | 3 | Salad. | Salad. | Salad. |
| Pouding Noel. | Pouding Noel. | Pouding Noel. | 1889 | 1 pudding | 0 | 2 | 0 | Christmas Pudding.. | Christmas Pudding.. | Christmas Pudding.. |
| Pommes à la Chantily. | Pommes à la Chantily. | Pommes à la Chantily. | 2074 | 10 cups | 0 | 1 | 9 | Apple Fool and Cream. | Apple Fool and Cream. | Apple Fool and Cream. |
| Canapés au Caviar. | Canapés au Caviar. | Canapés au Caviar. | 2727 | 10 canapes | 0 | 3 | 6 | Caviare on Toast. | Caviare on Toast. | Caviare on Toast. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Flageolets à la Crème. | | 2 dishes | 0 | 1 | 4 | Vegetables with Turkey | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Flageolets, |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pomme Naturel | 1565 | 2 dishes | 0 | 0 | 6 | Vegetables with Turkey | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Boiled Potatoes. |
| | | | | | 2 | 8 | 4 | | | |
| Potage Fausse Tortue Clair. | Potage Fausse Tortue Clair. | Potage Fausse Tortue Clair. | 37 | 3 pints | 0 | 3 | 6 | Mock Turtle Soup. | Mock Turtle Soup. | Mock Turtle Soup. |
| Sole à la Colbert. | Sole à la Colbert. | Sole à la Colbert. | 645 | 8 fillets | 0 | 4 | 6 | Baked Fillets of Sole. | Baked Fillets of Sole. | Baked Fillets of Sole. |
| Crème de Volaille. | Crème de Volaille. | Crème de Volaille. | 1155 | 8 dariols | 0 | 3 | 6 | Chicken Creams. | Chicken Creams. | Chicken Creams. |
| Carré de Mouton braisé. | Carré de Mouton braisé. | Carré de Mouton braisé. | 1052 | 4 lbs. | 0 | 5 | 0 | Braised Neck of Mutton. | Braised Neck of Mutton. | Braised Neck of Mutton. |
| Faisan rôti. | Faisan rôti. | Faisan rôti. | 1310 | 2 birds | 0 | 9 | 0 | Roast Pheasant. | Roast Pheasant. | Roast Pheasant. |
| Salade. | Salade. | Salade. | 2455 | 1 fish | 0 | 2 | 0 | Salad. | Salad. | Salad. |
| Pâte de Fruit. | Pâte de Fruit. | Pâte de Fruit. | 1716 | 10 pies | 0 | 1 | 3 | Mince Pies. | Mince Pies. | Mince Pies. |
| Crème de Vanille. | Crème de Vanille. | Crème de Vanille. | 2062 | 1 mould | 0 | 2 | 9 | Vanilla Cream. | Vanilla Cream. | Vanilla Cream. |
| Foie de Coq à la Diable. | Foie de Coq à la Diable. | Foie de Coq à la Diable. | 2752 | 10 croûtes | 0 | 1 | 0 | Devilled Chicken Livers. | Devilled Chicken Livers. | Devilled Chicken Livers. |
| Légumes. | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Choux de Bruxelles. | 1461 | 3 lbs. | 0 | 0 | 9 | Vegetables with joint | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Brussels Sprouts, |
| Légumes. | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Croquettes de Pommes de terre. | 1562 | 2 dishes | 0 | 0 | 9 | Vegetables with joint | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Potato Croquettes. |
| | | | | | 1 | 14 | 0 | | | |
| Potage Queue de boeuf, clair. | Potage Queue de boeuf, clair. | Potage Queue de boeuf, clair. | 40 | 3 pints | 0 | 3 | 3 | Clear Ox-tail Soup. | Clear Ox-tail Soup. | Clear Ox-tail Soup. |
| Turbot Sauce Mousseline. | Turbot Sauce Mousseline. | Turbot Sauce Mousseline. | 680, 306 | 4 lbs. | 0 | 5 | 6 | Boiled Turbot, Mousseline Sauce. | Boiled Turbot, Mousseline Sauce. | Boiled Turbot, Mousseline Sauce. |
| Pigeons à la Duchesse. | Pigeons à la Duchesse. | Pigeons à la Duchesse. | 1252 | 5 birds | 0 | 10 | 0 | Braised Pigeons. |
| Selle de Mouton rôtie. | Selle de Mouton rôtie. | Selle de Mouton rôtie. | 1059 | 11 lbs. | 0 | 11 | 0 | Roast Saddle of Mutton. | Roast Saddle of Mutton. | Roast Saddle of Mutton. |
| Céleri au jus. | Céleri au jus. | Céleri au jus. | 1481 | 4 heads | 0 | 2 | 6 | Stewed Celery. | Stewed Celery. | Stewed Celery. |
| Charlotte de pommes. | Charlotte de pommes. | Charlotte de pommes. | 1755 | 1 mould | 0 | 1 | 6 | Apple Charlotte. | Apple Charlotte. | Apple Charlotte. |
| Meringues à la Crème. | Meringues à la Crème. | Meringues à la Crème. | 2136 | 10 merges. | 0 | 2 | 3 | Meringues with Cream. | Meringues with Cream. | Meringues with Cream. |
| Beignets aux Anchois. | Beignets aux Anchois. | Beignets aux Anchois. | 2715 | 10 anchois | 0 | 1 | 3 | Anchovy Fritters. | Anchovy Fritters. | Anchovy Fritters. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Topinambours à la crème | 1443 | 3 lbs. | 0 | 0 | 9 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Artichokes. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pomme Dauphine. | 1562 | 2 dishes | 0 | 0 | 9 | Vegetables with joint | $\scriptstyle {\left.{\begin{matrix}\ \\\ \end{matrix}}\right\}\,$ | Potato Croquettes. |
| | | | | | 1 | 18 | 9 |
| Potage à la Indienne. | Potage à la Indienne. | Potage à la Indienne. | 76 | 3 pints | 0 | 2 | 3 | Mulligatawny Soup. | Mulligatawny Soup. | Mulligatawny Soup. |
| Filets de Cabilland, frits. | Filets de Cabilland, frits. | Filets de Cabilland, frits. | 443 | 3 lbs. | 0 | 2 | 6 | Fried Fillets of Cod. | Fried Fillets of Cod. | Fried Fillets of Cod. |
| Tournedos à la Parmentier. | Tournedos à la Parmentier. | Tournedos à la Parmentier. | 897 | 10 fillets | 0 | 4 | 6 | Fillets of Beef. | Fillets of Beef. | Fillets of Beef. |
| Dinde rôtie au Marrons. | Dinde rôtie au Marrons. | Dinde rôtie au Marrons. | 1226, 1272 | 1 bird | 0 | 12 | 0 | Roast Turkey. | Roast Turkey. | Roast Turkey. |
| Salade. | Salade. | Salade. | 2435 | 1 dish | 0 | 2 | 0 | Salad. | Salad. | Salad. |
| Choufleur au gratin. | Choufleur au gratin. | Choufleur au gratin. | 1477 | 2 dishes | 0 | 2 | 0 | Baked Cauliflower. | Baked Cauliflower. | Baked Cauliflower. |
| Pouding Cabinet. | Pouding Cabinet. | Pouding Cabinet. | 1705 | 1 mould | 0 | 1 | 6 | Cabinet Pudding. | Cabinet Pudding. | Cabinet Pudding. |
| Pommes Meringué à la crème. | Pommes Meringué à la crème. | Pommes Meringué à la crème. | 2068 | 1 dish | 0 | 2 | 9 | Apple's with Meringue. | Apple's with Meringue. | Apple's with Meringue. |
| Fondu au Parmesan. | Fondu au Parmesan. | Fondu au Parmesan. | 2744 | 1 mould | 0 | 1 | 6 | Cheese Soufflé. | Cheese Soufflé. | Cheese Soufflé. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Chou de Mer braisé | 1603 | 2 baskets | 0 | 2 | 0 | Vegetables | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Braised Seakale. |
| Légumes | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Pommes Saratoga | 1572 | 2 dishes | 0 | 0 | 9 | Vegetables | $\scriptstyle {\left\{{\begin{matrix}\ \\\ \end{matrix}}\right.}$ | Potato Ribands |
| | | | | | 1 | 13 | 9 | | | |
SPECIMEN MENUS FOR SIX-COURSE DINNERS.
| FRENCH. | ENGLISH |
| Consommé à la Boquetiere. | Clear Soup with Vegetable Garnish. |
| Purée à la Palestine. | Artichoke Soup. |
| Saumon, Sauce Mousseline. | Boiled Salmon, Mousseline Sauce. |
| Poulet à la Stanley. | Chicken stewed with Rice. |
| Selle de Mouton Riôte. | Roast Saddle of Mutton. |
| Choufleurs à la Crème. | Cauliflowers with White Sauce. |
| Pommes Dauphine. | Dressed Potatoes. |
| Pêches à la Colbert. | Peaches, Colbert style. |
| Riz à l’Imperatrice. | Rice Mould, Empress style. |
| Aigrettes au Parmesan. | Cheese Fritters. |
| Fromage. | Cheese. |
| Dessert. | Dessert. |
| Consommé à la Royale. | Clear Soup, Custard Garnish. |
| Potage à la Crème d'Orge. | Barley Cream Soup. |
| Rouget à l'Italienne. | Red Mullet, Italian Sauce. |
| Ris d'Agneau en Caisses. | Lamb's Sweetbread in Cases. |
| Petits Pois à la Francais. | Green Peas, French style. |
| Pommes Sautées. | Fried Potatoes. |
| Poulet Rôti au Cresson. | Roast Chicken, Watercress Garnish. |
| Salade Céleri et Pimientos. | Celery and Pimento Salad. |
| Soufflé à la Vanille. | Vanilla Soufflé. |
| Flans aux Praises. | Strawberry Open Tart. |
| Tartlettes de Saumon, Eçossaise. | Small Salmon Tartlets, Scotch style. |
| Fromage. | Cheese. |
| Dessert. | Dessert. |
| Consommé à la Caroline. | Clear Soup garnished with Rice, etc. |
| Potage à la St. Germain. | Green Pea Purée. |
| Soufflé aux Huîtres. | Oyster Souffle. |
| Poulet Sauté à la Maréngo. | Chicken, Marengo style. |
| Agneau Rôti, Sauce Menthe. | Roast Lamb, Mint Sauce. |
| Asperges, Sauce Hollandaise. | Asparagus, Hollandaise Sauce. |
| Pommes Nouvelles au Beurre. | New Potatoes dressed in Butter. |
| Ananas à la Créole. | Pineapple and Rice. |
| Charlotte Russe. | Charlotte Russe. |
| Oeufs à la Suédoise. | Eggs, Swiss style. |
| Fromage. | Cheese. |
| Dessert. | Dessert. |
| Consommé à la Portugaise. | Clear Soup garnished with Tomatoes. |
| Bisque de Homard. | Lobster Soup. |
| Blanchaille à la Diable. | Devilled Whitebait. |
| Noisettes d'Agneau à l’Union. | Fillets of Lamb. |
| Choufleurs à la Crème. | Cauliflower with White Sauce. |
| Pommes Pailles. | Potato Straws. |
| Dindonneau rôti. | Roast Turkey Poult. |
| Salade. | Salad. |
| Soufflé au Chocolat. | Chocolate Soufflé. |
| Chartreuse de Bananes. | Bananas in Jelly. |
| Médaillons de Foie Gras. | Medallions of Foie Gras. |
| Consommé à la Brunoise. | Clear Soup with Vegetable Garnish. |
| Potage à la Reine. | Chicken and Cream Purée. |
| Sole à la Colbert. | Sole, Colbert Style. |
| Ballotines de Volaille. | Ballotines of Chicken. |
| Boeuf braisé aux Legumes. | Braised Beef with Vegetables. |
| Haricots verts au Beurre. | French Beans dressed in Butter. |
| Pommes Rousettes. | Rosettes of Potato Purée. |
| Petites Charlottes de Pommes. | Small Apple Charlottes. |
| Bavaroise au Chocolat. | Chocolate Cream. |
| Fondu à la Piémontaise. | Cheese Tartlets. |
| Fromage. | Cheese. |
| Dessert. | Dessert. |
| Consommé à la Mikado. | Clear Soup garnished with Rice and Chicken. |
| Potage à l'Américaine. | Tomato Soup. |
| Filets de Soles à la Dieppoise. | Fillets of Sole, Dieppe Style. |
| Tournedos de Boeuf à la Bearnaise. | Fillets of Beef with Bearnaise Sauce. |
| Caneton Rôti. | Roast Ducks. |
| Petits Pois Naturel. | Green Peas. |
| Pommes à la Princesse. | Fried Potatoes. |
| Salade d' Oranges. | Orange Salad. |
| Pouding au pain noir. | Brown Bread Pudding. |
| Bavaroise aux Pêches. | Peach Cream. |
| Pailles au Parmesan. | Cheese Straws. |
| Fromage. | Cheese |
| Dessert. | Dessert. |
SPECIMEN MENUS FOR FIVE-COURSE DINNERS.
| FRENCH. | ENGLISH |
| Consommé à la Nantaise. | Clear Soup garnished with Green Peas. |
| Patites Soufflés a la Merlan. | Small Whiting Soufflés. |
| Filets de Veau à la Tallyrand. | Fillets of Veal, Tallyrand Style. |
| Epinards au jus. | Spinach dressed with Gravy. |
| Pommes de terre à la Princesse. | Fried Potatoes. |
| Faisan Rôti. | Roast Pheasants. |
| Salade Verte. | Green Salad. |
| Baba au Rhum. | Baba with Rum Syrup. |
| Laitance sur Croûtes. | Soft Roes on Toast. |
| Fromage. | Cheese. |
| Dessert. | Dessert. |
| Consommé à la Julienne. | Clear Soup with Vegetable Garnish. |
| Petites Soles au Beurre. | Small Soles fried in Butter. |
| Côtelettes de Mouton à la Milanaise. | Mutton Cutlets, Milanese Style. |
| Topinambours à la Créme. | Jerusalem Artichokes with White Sauce. |
| Croquettes de Pommes de terre. | Potato Croquettes. |
| Poulet Rôti au cresson. | Roast Chickens. |
| Salade de Céleri. | Celery Salad. |
| Pouding au Chocolat | Chocolate Pudding. |
| Pailles au Parmesan. | Cheese Straws. |
| Fromage. | Cheese. |
| Dessert. | Dessert. |
SPECIMEN MENUS FOR FIVE-COURSE DINNERS.
| Consommé au Riz. | Clear Soup garnished with Rice. |
| Coquilles de Barbue. | Scalloped Brill. |
| Noisettes de Mouton à la Chasseur. | Fillets of Mutton with Mushrooms. |
| Petits Pois à la Francaise. | Green Peas, French Style. |
| Pommes de terre à la Dauphine. | Dressed Potatoes. |
| Caneton Rôti, Sauce Bigarade. | Roast Ducks, Orange Sauce. |
| Salade de Laitues. | Lettuce Salad. |
| Peches à la Colbert. | Peaches, Colbert Style. |
| Soufflé au Parmesan. | Cheese Souffles. |
| Fromage. | Cheese. |
| Dessert. | Dessert. |
| Consommé à la Royale. | Clear Soup garnished with Custard. |
| Eperlans frits, Sauce Tartare. | Fried Smelts, Tartare Sauce. |
| Ris d'Agneau en Caisses. | Lamb's Sweetbread in Cases. |
| Selle de Mouton Rôtie. | Roast Saddle of Mutton. |
| Asperges, Sauce Hollandaise. | Asparagus, Dutch Sauce. |
| Pommes nouvelles au Beurre. | New Potatoes with Butter. |
| Savarin Sicilienne. | Savarin with Macédoine of Fruit. |
| Eclairs d'Anchois. | Anchovy Rolls. |
| Fromage. | Cheese. |
| Dessert. | Dessert. |
| Consommé Pates d' Italie. | Clear Soup garnished with Italian Paste. |
| Filets de Soles à la Mornay. | Fillets of Sole, Morny Style. |
| Tournedos à la Parmentier. | Fillets of Beef, fried Potato Garnish. |
| Choufleurs à la Crème. | Cauliflowers with White Sauce. |
| Pommes de terre Rousette. | Rosettes of Potato Purée. |
| Poulet Rôti au Cresson. | Roast Chicken. |
| Salade de Laitues. | Lettuce Salad. |
| Pouding Viennoise. | Viennoise Pudding. |
| Aigrettes au Parmesan. | Cheese Fritters. |
| Fromage. | Cheese. |
| Dessert. | Dessert. |
| Consommé au Tapioca. | Clear Soup garnished with Tapioca. |
| Sole à la Poulette. | Sole, Poulette Style. |
| Pigeons à la Duchesse. | Pigeons boned and farced. |
| Quatier d'Agneau Rôti. | Roast Quarter of Lamb. |
| Haricots verts Sautés. | French Beans fried in Butter. |
| Pommes de terre en caisses, | Potato Purée in Cases. |
| Beignets à la Groseille. | Fritters with Red Currant Jelly, |
| Oeufs à la Suédoise, | Eggs, Swedish Style, |
| Fromage, | Cheese. |
| Dessert. | Dessert. |
SPECIMEN MENUS FOR FOUR-COURSE DINNERS.
| FRENCH | ENGLISH |
| Potage lié aux Queues de Boeuf, ou | Ox Tail Soup, or |
| Harengs grillés, Sauce Moutarde. | Grilled Fresh Herrings with Mustard Sauce. |
| Crepinettes de Volaille. | Crepinettes of Chicken. |
| Boeuf braise aux legumes. | Beef Braised, garnished with Vegetables. |
| Céleri au jus. | Celery stewed in Gravy. |
| Pommes de terre Princesse. | Potatoes, Princess Style. |
| Pouding de Cabinet, ou | Cabinet Pudding, or |
| Oeufs au fromage. | Eggs and Cheese. |
| Fromage. | Cheese. |
| Dessert. | Dessert. |
| Potage de Pois Vert, or. | Green Pea Soup, or |
| Filets de Merlans à la Poulette. | Fillets of Whiting with Poulette Sauce. |
| Navarin de Mouton. | Haricot Mutton. |
| Topinambours au Beurre. | Jerusalem Artichokes dressed in Butter. |
| Croquettes de Pommes de terre. | Potato Croquettes. |
| Poulet Rôti. | Roast Chicken. |
| Salade de Laitues. | Lettuce Salad. |
| Poires à la Florentine, ou | Pears, Florentine Style, or |
| Pailles au Parmesan. | Cheese Straws. |
| Fromage. | Cheese. |
| Dessert. | Dessert. |
| Potage aux Tomates, or | Tomato Soup, or |
| Cabillaud grillé, Sauce Anchois. | Grilled Slices of Cod with Anchovy Sauce. |
| Bouchées à la Moderne. | Bouchées, Modern Style. |
| Longe de Mouton rôti. | Roast Loin of Mutton. |
| Choux de Bruxelles au Beurre. | Brussels Sprouts dressed in Butter. |
| Pommes de terre naturel. | Boiled Potatoes. |
| Petites Charlotte de Pommes, ou | Small Apple Charlottes, or |
| Beignets au Parmesan. | Cheese Fritters. |
| Fromage. | Cheese. |
| Dessert. | Dessert. |
| Potage à la Parmentier, or | Potato Soup, or |
| Filets de Merlans frits, See. Tomate. | Fried Fillets of Whiting with Tomato Sauce. |
| Croquettes de Volaille. | Croquettes of Chicken. Agneau Rôti, Sauce Menthe. |
| Roast Lamb with Mint Sauce. Petits Pois verts au Naturel. | Green Peas. Pommes nouvelles au Beurre. |
| New Potatoes dressed in Butter. Croquettes de Semoule aux Fruits, ou Sardines sur Croûtes. | Croquettes of Semolina with Fruit, or Sardines on Toast. Fromage. |
| Cheese. Dessert. | Dessert. |
| Potage à la Bretonne, ou | Haricot Bean Soup, or |
| Filets de Pile à l'Horly. | Fillets of Plaice fried in Batter. |
| Ris d'Agneau en Caisses. | Lambs' Sweetbreads in Case. |
| Filet de Boeuf Rôti aux fines Herbes. | Fillet of Beef roasted with Kerbs. |
| Chouxfleurs à la Crème. | Cauliflowers with White Sauce. |
| Purée de Pommes de terre. | Mashed Potatoes. |
| Abricots à la Condé, ou | Apricots, Conde Style, or |
| Laitance sur Croûtes. | Soft Roes on Toast. |
| Fromage. | Cheese. |
| Dessert | Dessert. |
| Potage à la Crécy, ou | Carrot Soup, or |
| Barbue à la Crevette. | Brill with Shrimp Sauce. |
| Côtelettes de Mouton Vert Pré. | Mutton Cutlets with Green Garnish. |
| Haricots Verts. | French Beans. |
| Pommes de terre Sautées. | Fried Potatoes. |
| Ptarmigan Rôti. | Roast Ptarmigan. |
| Salade Verte | Green Salad. |
| Pouding à la lycée, ou | College Pudding, or |
| Spaghetti au Gratin. | Spaghetti browned in the Oven. |
| Fromage. | Cheese. |
| Dessert. | Dessert. |
SPECIMEN MENUS FOR LENTEN DINNERS.
| FRENCH | ENGLISH |
| Potage de Sagou au Lait. | Sago and Milk Soup. |
| Petits Soufflés de Merlans à la Crème. | Small Whiting Souffles with White Sauce. |
| Risotto à la Portugaise. | Risotto, Portuguese Style. |
| Turbot, Sauce aux Huîtres. | Turbot with Oyster Sauce. |
| Chouxfleurs au Gratin. | Cauliflowers browned in the oven. |
| Pommes de terre à la Dauphine. | Potatoes, Dauphine Style. |
| Artichauts froid, S. Vinaigrette. | Cold Globe Artichokes' with Vinaigrette Sauce. |
| Soufflé à la Vanille. | Vanilla Soufflé. |
| Crème aux Abricots. | Apricot Cream. |
| Gnocchi au Gratin. | Baked Gnocchi. |
| Fromage. | Cheese. |
| Dessert. | Dessert. |
| Potage de Riz au Choux. | Rice and Cabbage Soup. |
| Bouchées aux Huîtres. | Oyster Patties. |
| Macaroni à la Calabraise. | Macaroni, Calabrian Style. |
| Rougets à l'Italienne. | Red Mullet with Italian Sauce. |
| Chouxfleurs à la Crème. | Cauliflowers with White Sauce. |
| Pommes en Caisses de terre. | Potato Purée baked in Cases. |
| Salade Verte. | Green Salad. |
| Pouding au Chocolat. | Chocolate Pudding. |
| Glacé à la Crème de Vanille. | Vanilla Cream Ice. |
| Bouchées a la Caroline. | Patties, Caroline Style. |
| Fromage. | Cheese. |
| Dessert. | Dessert. |
| Potage aux Laitues. | Lettuce Soup. |
| Coquilles de Barbue. | Scalloped Brill. |
| Spaghetti à la Napolitaine. | Spaghetti, Naples style. |
| Cabillaud frit S. Anchois. | Fried Cod, Anchovy Sauce. |
| Haricots Verts au Beurre. | French Beans, dressed in Butter. |
| Pommes à la Rosette. | Rosettes of Potato Purée. |
| Salade de Céleri. | Celery Salad. |
| Pouding Viennoise. | Viennoise Pudding. |
| Crème au Caramel. | Caramel Cream. |
| Eclairs d' Anchois. | Anchovy Rolls. |
| Fromage. | Cheese. |
| Dessert. | Dessert. |
| Potage de Macaroni au Lait. | Macaroni and Milk Soup. |
| Côtelettes de Homard. | Lobster Cutlets. |
| Riz à la Piémontaise. | Rice, Piedmont style. |
| Turbot grillé. | Grilled Turbot. |
| Asperges, Sauce Hollandaise. | Asparagus with Dutch Sauce. |
| Pommes de terre Sautées. | Fried Potatoes. |
| Salade de Tomates. | Tomato Salad. |
| Petits Pouding au pain noir. | Small Brown Bread Puddings. |
| Glace au Citron. | Lemon Water Ice. |
| Croûtes de Fromage à l'Anglaise. | Welsh Rarebit. |
| Fromage. | Cheese. |
| Dessert. | Dessert. |
| Potage de Pommes de terre. | Potato Soup. |
| Boucheés de Homard. | Lobster Patties. |
| Macaroni à la Crème. | Macaroni with White Sauce. |
| Sole au Gratin. | Baked Sole. |
| Celeri à la Crème. | Celery with White Sauce. |
| Pommes de terre à la Princesse. | Potatoes Shaped and Fried. |
| Salade de Légumes. | Vegetable Salad. |
| Pouding Cabinet. | Cabinet Pudding. |
| Bavaroise au Chocolat. | Chocolate Cream. |
| Oeufs à la Suédoise. | Swedish Eggs. |
| Fromage. | Cheese. |
| Dessert. | Dessert. |
| Crème de Celeri. | Celery and Cream Soup. |
| Filets de Soles à la Cancale. | Fillets of Sole wth Shrimp Sauce. |
| Risotto à la Milanaise. | Risotto, Milanese style. |
| Saumon, Sauce Hollandaise. | Boiled Salmon, Dutch Sauce. |
| Petits Pois à la Française. | Green Peas, French style. |
| Pommes Nouvelles. | New Potatoes. |
| Asperges Froide, See. Vinaigrette. | Cold Asparagus with Vinaigrette Sauce |
| Baba au Rhum. | Bab as with Rum Syrup. |
| Glacé au Moka. | Coffee Ice |
| Canapés de Sardines à la Française. | Sardines on Croûtes. |
| Fromage. | Cheese. |
| Dessert. | Dessert. |
TWELVE MENUS FOR THREE-COURSE DINNERS, UTILIZING COLD MEAT.
All except the first and last of the following twelve simple three-course dinners include a dish made of the cold remains of the dinner of the previous day.
| Lamb's Sweetbread in Cases. | Salami of Duck. |
| Roast Fillet of Beef. | Beef Steak rolled and stuffed. |
| Macaroni Pudding. | Semolina Croquettes and Fruit Syrup. |
| Beef Olives. | Beef Scalloped. |
| Roast Lamb. | Boiled Fowl and Bacon. |
| Rhubarb Tart. | Apple Amber. |
| Minced Lamb and Tomatoes. | Chicken and Rice in a Casserole. |
| Roast Chicken. | Braised Neck of Mutton. |
| Marmalade Pudding. | Lemon Pudding. |
| Chicken Croquettes. | Meat Fritters. |
| Shoulder of Mutton boned & rolled | Stewed Rabbit (or Veal). |
| Apricots with Rice. | Apple Charlotte. |
| Curried Mutton. | Crepinettes of Rabbit. |
| Fillet of Veal Stuffed. | Mutton Cutlets and Rice. |
| Pancakes. | Gooseberry Pudding. |
| Minced Veal and Poached Eggs. | Vegetable Curry. |
| Roast Duck. | Beef and Kidney Pudding. |
| Gooseberry Fool. | Baked Apples. |
FAMILY SUPPERS FOR ONE WEEK.—Summer.
FAMILY SUPPERS FOR ONE WEEK.—Winter.
VERY ECONOMICAL SUPPERS FOR ONE WEEK.
SPECIMEN MENUS FOR COLD SUPPERS.
| Tartelettes de Saumon, Ecossaise. | Salmon Tartlets. |
| Aspic de Homard. | Lobster in Aspic Jelly. |
| Fleurettes de Volaille. | Small Moulds of Chicken. |
| Côtelettes de Mouton en Chaudfroid. | Cold Mutton Cutlets, coated with Sauce. |
| Pâté de Pigeons à l'Anglaise. | Pigeon Pie. |
| Salade de Laitues. | Lettuce Salad. |
| Bavaroise au Chocolat. | Chocolate Cream. |
| Cornets à la Crème. | Cornets filled with Cream. |
| Dessert. | Dessert. |
| Petits Pàtes aux Huîtres. | Oyster Patties. |
| Darne de Saumon à la Rémoulade. | Slice of Salmon with Rémoulade Sauce. |
| Crème de Volaille en Tomates. | Cream of Chicken with Tomatoes. |
| Galantine de Veau en Aspic. | Galantine of Veal garnished with Savoury Jelly |
| Langue de Boeuf. | Ox Tongue. |
| Salade de Chouxfleurs. | Cauliflower Salad. |
| Petites Crèmes à la Vanille. | Small Vanilla Creams. |
| Eclairs au Café. | Coffee Eclairs. |
| Dessert. | Dessert. |
| Crabe Garni. | Dressed Crab. |
| Paniers d'Ecrevisses | Shrimp Tartlets with Mayonnaise. |
| Côtelettes d'Agneau à la Moscovienne. | Lamb Cutlets, Muscovy style. |
| Poulet en Aspic. | Chicken in Savoury Jelly. |
| Boeuf Pressé. | Pressed Beef. |
| Salade de Légumes. | Vegetable Salad. |
| Petits Pains aux Abricots. | Small Apricot Creams. |
| Meringues à la Crème. | Meringues filled with Cream. |
| Dessert. | Dessert. |
| Salade de Homard. | Lobster Salad. |
| Ecrevisses en Aspic. | Prawns in Aspic. |
| Petites Bouchées de Jambon. | Small Ham Patties. |
| Chaudfroid de Volaille. | Chicken coated with Sauce. |
| Pâté de Veau à l'Anglaise. | Veal and Ham Pie. |
| Salade de Tomates. | Tomato Salad. |
| Petites Crèmes au Café. | Small Coffee Creams. |
| Boucheés des Dames. | Genoise Basksts filled with Cream. |
| Dessert. | Dessert. |
| Anchois en Salade. | Anchovy Salad. |
| Tranches de Caviar. | Caviare Sandwiches. |
| Aspic aux Oeufs de Pluviers. | Plover's Eggs in Aspic. |
| Galantine de Volaille. | Galantine of Chicken |
| Jambon de York. | York Ham. |
| Salade de Haricots Verts. | French Bean Salad. |
| Petits Pains aux Pruneaux. | Small Prune Creams. |
| Tartelettes Balmoral. | Balmoral Tartlets. |
| Dessert. | Dessert. |
| Salade à la Russe. | Lobster and Vegetables in Aspic. |
| Tartines de Caviar en Chaudfroid. | Caviare Croûtes coated with Sauce. |
| Mayonnaise de Volaille. | Chicken with Mayonnaise Dressing. |
| Filets de Boeuf en Chaudfroid. | Fillets of Beef coated with Sauce. |
| Pâté de Gibier. | Game Pie. |
| Salade de Céleri. | Celery Salad. |
| Charlotte St. José. | Charlotte Russe with Pineapple. |
| Tartelletes aux Amandes. | Almond Tartlets. |
| Dessert. | Dessert. |
SPECIMEN MENUS FOR COLD SUPPERS.
| FRENCH | ENGLISH |
| Homard au Gratin. | Lobster Browned in the Oven. |
| Filets de Boeuf à la Rossini. | Fillets of Beef, Rossini style. |
| Poulet à la Diable. | Devilled Chicken. |
| Salade à la Française. | French Salad. |
| Canapés Laitance de Hareng sour. | Soft Roes on Toast. |
| Coquilles d'Huîtres. | Scalloped Oysters. |
| Côtelettes de Mouton aux Pois. | Mutton Cutlets with Green Peas. |
| Salmi de Faisan aux Truffes. | Salmi of Pheasant with Truffles. |
| Salade à la Cazanova. | Celery Salad, Cazanova style. |
| Allumettes d'Anchois. | Anchovy Matches. |
| Eperlans au Citron. | Smelts with Lemon. |
| Rognons Sautés au Madère. | Kidneys tossed in Madeira Sauce. |
| Poussins à la Turenne. | Small Chickens, Turenne style. |
| Salade à l'Espagnole. | Spanish Salad. |
| Croûtes de Fromage à l'Anglaise. | Welsh Rarebit. |
| Blanchailles à la Diable. | Devilled Whitebait. |
| Cailles en Casserole. | Quails served in Stoneware. |
| Noisettes de Mouton à la Française. | Mutton Fillets, French style. |
| Salade de chicorée. | Endive Salad. |
| Huîtres en Brochettes. | Grilled Oysters. |
| Homard à l'Indienne. | Curried Lobster. |
| Pigeons à la Broche. | Grilled Pigeons. |
| Côtelettes de Mouton à la Pompadour. | Mutton Cutlets, with Stuffed Tomatoes. |
| Epinards à le Crème. | Creamed Spinach. |
| Foie de Volaille à la Diable. | Devilled Chicken Livers. |
| Coquilles de Crevettes. | Scalloped Shrimps. |
| Côtelettes d'Agneau à la Chasseur. | Lamb Cutlets, Chasseur style. |
| Kari de Poulet. | Curried Chicken. |
| Croquettes de Pommes de terre. | Potato Croquets. |
| Sardines à la Diable. | Devilled Sardines. |
SPECIMEN MENUS FOR SMALL SUPPER PARTIES.
COLD SUPPERS.
| Pigeon Pie. | Chicken Mayonnaise. |
| Galantine of Beef. | Pressed Beef. |
| Lettuce Salad. | Tomato Salad. |
| Stewed Figs and Custard. | Gooseberry Tartlets. |
| Cheese, Butter, Biscuits. | Cheese, Butter, Biscuits. |
| Veal and Ham Pie. | Chicken Pie. |
| Chaudfroid of Chicken. | Cold Lamb and Mint Sauce. |
| Salad of Mixed Vegetables. | Green Pea Salad, Cucumber and Radishes. |
| Swiss Roll and Custard. | Strawberry Trifle. |
| Cheese, Butter, Biscuits. | Cheese, Butter, Biscuits. |
| Veal and Ham Patties. | Slices of Fried Cod. |
| Roast Chicken and Tongue. | Veal and Ham Pie. |
| Celery Salad. | Spaghetti with Tomato Sauce. |
| Bartlett Pears and Cream. | Cheese, Butter, Biscuits. |
| Cheese, Butter, Biscuits. | |
HOT SUPPERS.
| Grilled Salmon and Tartare Sauce. | Savoury Cod and Tomatoes. |
| Curried Veal. | Rabbit Pie. |
| Potato Balls. | Tossed Potatoes. |
| Apple Charlotte. | Baked Apples and Custard. |
| Cheese, Butter, Biscuits. | Cheese, Butter, Biscuits. |
| Baked Fillets of Plaice. | Fried Fillets of Whiting. |
| Stewed Steak. | Beef Steak and Kidney Pie. |
| French Beans. | Macaroni au Gratin. |
| Bake well Tart. | Cheese, Butter, Biscuits. |
| Cheese, Butter, Biscuits. | |
SPECIMEN MENUS FOR SMALL FAMILY SUPPERS.
| FRENCH | ENGLISH |
| Bouchées aux Huîtres. | Oyster Patties. |
| Châteaubriand à la St. Louis. | Double Fillet of Beef, St. Louis style. |
| Pommes de terre Duchesse. | Duchesse Potatoes. |
| Céleri en Mayonnise. | Celery Salad. |
| Beignets de Bananes. | Banana Fritters. |
| Omelette au Saumon. | Salmon Omelet. |
| Croquettes de Dinde. | Croquets of Turkey. |
| Salade de Marrons. | Chestnut Salad. |
| Crabe à la Diable. | Devilled Crab. |
| Oranges à la Napolitaine. | Neapolitan Oranges. |
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. |
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. |
MENU FOR BALL SUPPERS. Summer. (Fr.—Souper de Bal.)
| French | English |
| Plats Chauds. | Hot Dishes. |
| Consommé Julienne. | Julienne Soup. |
| Côtelettes d'Agneau aux petits Pois. | Lamb Cutlets with Peas. |
| Cailles au Cresson. | Quails and Watercress. |
| Plat Froids. | Cold Dishes. |
| Mayonnaise de Saumon | Salmon Mayonnaise. |
| Salade de Homard. | Lobster Salad. |
| Crevettes en Aspic. | Prawns in Aspic. |
| Chaudfroid de Volaille. | Chicken masked with Sauce. |
| Pâté de Pigeon à la Française. | French Pigeon Pie. |
| Galantine de Dindonneau. | Galantine of Turkey Poult. |
| Poulet rôti découpé. | Roast Chickens. |
| Jambon et Langue. | Ham and Tongue. |
| Médallions de Foie Gras | Medallions of Foie Gras (Goose Liver). |
| Sandwiches assorties. | Sandwiches. |
| Salade de Saison. | Salad. |
| Chartreuse de Fraise. | Strawberries in Jelly. |
| Bavaroise aux Pistachis. | Pistachio Cream. |
| Gâteau au Chocolat. | French Chocolate Cake. |
| Macédoine de Fruits au Kirsch. | Mixed Fruit with Kirsch. |
| Eclairs au Café. | Coffee Eclairs. |
| Patisserie assorties. | French Pastry. |
| Glace Crème de Vanille. | Vanilla Cream Ice. |
| Glace au Citron. | Lemon Water Ice. |
MENU FOR BALL SUPPERS.—Winter. (Fr.—Souper de Bal.)
| French | English. |
| Plats Chauds. | Hot Dishes. |
| Consommé Clair. | Clear Soup. |
| Homard à la Diable. | Devilled Lobster. |
| Pigeon sauté en Casserole. | Pigeons stewed in Casserole. |
| Plats Froids. | Cold Dishes. |
| Petits Pâtes aux Huîtres. | Oyster Patties. |
| Filets de Sole en Aspic. | Fillets of Sole in Aspic. |
| Mayonnaise de Homard. | Lobster Mayonnaise. |
| Chaudfroid de Perdreaux. | Partridges masked with Sauce. |
| Pâté de Gibier a l'Anglaise. | Game Pie. |
| Galantine de Dinde. | Galantine of Turkey. |
| Faisan rôti. | Roast Pheasants. |
| Boeuf pressé. | Pressed Beef. |
| Suprème de Volaille. | Chicken Creams. |
| Sandwiches assorties. | Sandwiches. |
| Salade de Saison. | Salad. |
| Chartreuse d 'Oranges. | Oranges in Jelly. |
| Crème aux Amandes. | Almond Cream. |
| Charlotte Russe. | Russian Charlotte. |
| Compôte de Poires à la Chantilly | Stewed Pears and Cream. |
| Meringues à la Crème Vanillée. | Meringues with Vanilla Cream. |
| Patisserie. | French Pastry. |
| Glace Napolitaine. | Neapolitan Ice. |
| Glace Crème d'Ananas. | Pineapple Ice. |
TABLE-GLASS.
* ↑ *Fill halves of peaches with well-cooked, sweetened and flavoured rice, coat them with egg and cake crumbs or breadcrumbs and fry golden brown.
* ↑ Size of new potatoes, almond-shaped, with tapering points.
* ↑ The soles must be divided into long narrow fillets, 5 in. by 1 in. egged and breadcrumbed and fried in hot fat.
* ↑ Size of new potatoes, almond-shaped, with tapering points.
* ↑ Substitute French tapioca for the semolina.
* ↑ Substitute Italian Sauce, No. 252, for Tartar Sauce.
* ↑ Substitute green haricots for white beans or use those in bottles or tins.
* ↑ To the clear soup add a garnish of equal parts of finely shredded chicken, white of egg, and celery.
* ↑ Substitute Perles du Nizam for the Sago.
* ↑ Shape as cutlets and insert a short piece of macaroni to substitute the bone.
* ↑ Add apricot, or other jam, before folding the omelet.
* ↑ Use cranberries instead of black currants, wash and drain well before stewing, and add sugar to taste.
* ↑ Poach the fillets for 8 minutes in white wine, flavoured with lemon juice. Drain, and them in a flat dish, coat with rich white sauce, mixed with a tablespoonful of grated cheese, and brown in a quick oven.