Dinner for 18 persons.
_First Course._
Asparagus Soup,
removed by
Crimped Salmon.
Fillets of Gurnets. Vase of Soles aux fines herbes.
Flowers.
Vermicelli Soup,
removed by
Whitebait.
_Entrées._
Lamb Cutlets and
Peas.
Lobster Patties. Vase of Tendrons de Veau
Flowers. à la Jardinière.
Larded Sweetbreads.
_Second Course._
Saddle of Lamb.
Tongue.
Roast Spring Vase of Boiled Capon.
Chickens. Flowers.
Ham.
Boiled Calf’s Head.
_Third Course._
Leveret,
Prawns. removed by Tartlets.
Iced Pudding.
Vol-au-Vent of Wine Jelly. Custards,
Strawberries and Cream. in glasses.
Vase of
Flowers.
Cheesecake. Plovers’ Eggs.
Blancmange.
Goslings,
removed by
Fondues, in cases.
Dessert and Ices.
Dinner for 12 persons.
_First Course._—Green-pea soup; rice soup; salmon and lobster
sauce; trout à la Genévése; whitebait. _Entrées._—Lamb cutlets and
cucumbers; fricasseed chicken; stewed veal and peas; lobster rissoles.
_Second Course._—Roast quarter of lamb and spinach; filet de bœuf
à la Jardinière; boiled fowls; braised shoulder of lamb; tongue;
vegetables. _Third Course._—Goslings; ducklings; Nesselrode pudding;
Charlotte à la Parisienne; gooseberry tartlets; strawberry cream;
raspberry-and-currant tart; custards; dessert and ices.
Dinner for 10 persons.
_First Course._—Julienne soup; salmon trout and parsley-and-butter; red
mullet. _Entrées._—Stewed breast of veal and peas; mutton cutlets à la
Maintenon. _Second Course._—Roast fillet of veal; boiled leg of lamb,
garnished with young carrots; boiled bacon-cheek; vegetables. _Third
Course._—Roast ducks; leveret; gooseberry tart; strawberry cream;
strawberry tartlets; meringues; cabinet pudding; iced pudding; dessert
and ices.
Dinner for 8 persons.
_First Course._—Vermicelli soup; trout à la Genévése; salmon cutlets.
_Entrées._—Lamb cutlets and peas; fricasseed chicken. _Second
Course._—Roast ribs of beef; half calf’s head, tongue, and brains;
boiled ham; vegetables. _Third Course._—Roast ducks; compôte of
gooseberries; strawberry jelly; pastry; iced pudding; cauliflower with
cream sauce; dessert and ices.
Dinner for 6 persons.
_First Course._—Spring soup; boiled salmon and lobster sauce.
_Entrées._—Veal cutlets and endive; ragoût of duck and green peas.
_Second Course._—Roast loin of veal; boiled leg of lamb and white
sauce; tongue, garnished; vegetables. _Third Course._—Strawberry cream;
gooseberry tartlets; almond pudding; lobster salad; dessert.
* * * * *
_First Course._—Calf’s head soup; mackerel à la maître d’hôtel;
whitebait. _Entrées._—Chicken cutlets; curried lobster. _Second
Course._—Fore-quarter of lamb and salad; stewed beef à la Jardinière;
vegetables. _Third Course._—Goslings; green-currant tart; custards, in
glasses; strawberry blancmange; soufflé of rice; dessert.
* * * * *
_First Course._—Green-pea soup; baked soles aux fines herbes;
stewed trout. _Entrées._—Calf’s liver and bacon; rissoles. _Second
Course._—Roast saddle of lamb and salad; calf’s head à la tortue;
vegetables. _Third Course._—Roast ducks; vol-au-vent of strawberries
and cream; strawberry tartlets; lemon blancmange; baked gooseberry
pudding; dessert.
* * * * *
_First Course._—Spinach soup; soles à la crême; red mullet.
_Entrées._—Roast fillet of veal; braised ham and spinach. _Second
Course._—Boiled fowls and white sauce; vegetables. _Third
Course._—Leveret; strawberry jelly; Swiss cream; cheesecakes; iced
pudding; dessert.
JUNE, Plain Family Dinners for.
_Sunday._—1. Salmon trout and parsley-and-butter, new potatoes. 2.
Roast fillet of veal, boiled bacon-cheek and spinach, vegetables. 3.
Gooseberry tart, custard.
_Monday._—1. Light gravy soup. 2. Small meat pie, minced
veal, garnished with rolled bacon, spinach, and potatoes. 3.
Raspberry-and-currant tart.
_Tuesday._—1. Baked mackerel, potatoes. 2. Boiled leg of lamb,
garnished with young carrots. 3. Lemon pudding.
_Wednesday._—1. Vegetable soup. 2. Calf’s liver and bacon, peas, hashed
lamb from remains of cold joint. 3. Baked gooseberry pudding.
_Thursday._—1. Roast ribs of beef, Yorkshire pudding, peas, potatoes.
2. Stewed rhubarb and boiled rice.
_Friday._—1. Cold beef and salad, lamb cutlets and peas. 2. Boiled
gooseberry pudding and baked custard pudding.
_Saturday._—1. Rump-steak pudding, broiled beef-bones and cucumber,
vegetables. 2. Bread pudding.
* * * * *
_Sunday._—1. Roast fore-quarter of lamb, mint sauce, peas, and new
potatoes. 2. Gooseberry pudding, strawberry tartlets. Fondue.
_Monday._—1. Cold lamb and salad, stewed neck of veal and peas, young
carrots, and new potatoes. 2. Almond pudding.
_Tuesday._—1. Green-pea soup. 2. Roast ducks stuffed, gravy, peas, and
new potatoes. 3. Baked ratafia pudding.
_Wednesday._—1. Roast leg of mutton, summer cabbage, potatoes. 2.
Gooseberry and rice pudding.
_Thursday._—1. Fried soles, melted butter, potatoes. 2. Sweetbreads,
hashed mutton, vegetables. 3. Bread-and-butter pudding.
_Friday._—1. Asparagus soup. 2. Boiled beef, young carrots, and new
potatoes, suet dumplings. 3. College puddings.
_Saturday._—1. Cold boiled beef and salad, lamb cutlets, and green
peas. 2. Boiled gooseberry pudding and plain cream.
JUNE, Things in Season.
_Fish._—Carp, crayfish, herrings, lobsters, mackerel, mullet, pike,
prawns, salmon, soles, tench, trout, turbot.
_Meat._—Beef, lamb, mutton, veal, buck venison.
_Poultry._—Chickens, ducklings, fowls, green geese, leverets, plovers,
pullets, rabbits, turkey poults, wheatears.
_Vegetables._—Artichokes, asparagus, beans, cabbages, carrots,
cucumbers, lettuces, onions, parsnips, peas, potatoes, radishes, small
salads, sea-kale, spinach,—various herbs.
_Fruit._—Apricots, cherries, currants, gooseberries, melons,
nectarines, peaches, pears, pineapples, raspberries, rhubarb,
strawberries.