Dinner for 18 persons.
_First Course._
Asparagus Soup,
removed by
Salmon and Lobster
Sauce.
Fried Filleted Fillets of Mackerel,
Soles. Vase of Flowers. à la Maître d’Hôtel.
Ox-tail Soup,
removed by
Brill & Shrimp Sauce.
_Entrées._
Lamb Cutlets and
Cucumbers.
Lobster Pudding. Curried Fowl.
Vase of
Flowers.
Veal Ragoût.
_Second Course._
Saddle of Lamb.
Raised Pie.
Roast Fowls. Boiled Capon and
Vase of Flowers. White Sauce.
Braised Ham.
Roast Veal.
_Third Course._
Almond Goslings, Lobster
Cheesecakes. removed by Salad.
College Puddings.
Noyeau Jelly.
Italian Vase of Charlotte à la
Cream. Flowers. Parisienne.
Inlaid Jelly.
Plover’s Ducklings,
Eggs. removed by Tartlets.
Nesselrode Pudding.
Dessert and Ices.
Dinner for 12 persons.
_First Course._—White soup; asparagus soup; salmon cutlets; boiled
turbot and lobster sauce. _Entrées._—Chicken vol-au-vent; lamb
cutlets and cucumbers; fricandeau of veal; stewed mushrooms. _Second
Course._—Roast lamb; haunch of mutton; boiled and roast fowls;
vegetables. _Third Course._—Ducklings; goslings; Charlotte Russe;
Vanilla cream; gooseberry tart; custards; cheesecakes; cabinet pudding
and iced pudding; dessert and ices.
Dinner for 10 persons.
_First Course._—Spring soup; salmon à la Genévése; red mullet.
_Entrées._—Chicken vol-au-vent; calf’s liver and bacon aux fines
herbes. _Second Course._—Saddle of mutton; half calf’s head, tongue,
and brains; braised ham; asparagus. _Third Course._—Roast pigeons;
ducklings; sponge-cake pudding; Charlotte à la vanille; gooseberry
tart; cream; cheesecakes; apricot-jam tart; dessert and ices.
Dinner for 8 persons.
_First Course._—Julienne soup; brill and lobster sauce; fried fillets
of mackerel. _Entrées._—Lamb cutlets and cucumbers; lobster patties.
_Second Course._—Roast fillet of veal; boiled leg of lamb; asparagus.
_Third Course._—Ducklings; gooseberry tart; custards; fancy pastry;
soufflé; dessert and ices.
Dinner for 6 persons.
_First Course._—Vermicelli soup; boiled salmon and anchovy
sauce. _Entrées._—Fillets of beef and tomato sauce; sweetbreads.
_Second Course._—Roast lamb; boiled capon; asparagus. _Third
Course._—Ducklings; cabinet pudding; compôte of gooseberries; custards
in glasses; blancmange; lemon tartlets; fondue; dessert.
* * * * *
_First Course._—Macaroni soup; boiled mackerel à la maître d’hôtel;
fried smelts. _Entrées._—Scollops of fowl; lobster pudding. _Second
Course._—Boiled leg of lamb and spinach; roast sirloin of beef and
horseradish sauce; vegetables. _Third Course._—Roast leveret; salad;
soufflé of rice; ramakins; strawberry-jam tartlets; orange jelly;
dessert.
* * * * *
_First Course._—Julienne soup; trout with Dutch sauce; salmon cutlets.
_Entrées._—Lamb cutlets and mushrooms; vol-au-vent of chicken. _Second
Course._—Roast lamb; calf’s head à la tortue; vegetables. _Third
Course._—Spring chickens; iced pudding; Vanilla cream; clear jelly;
tartlets; cheesecakes; dessert.
* * * * *
_First Course._—Soup à la reine; crimped trout and lobster sauce;
baked whitings aux fines herbes. _Entrées._—Braised mutton cutlets
and cucumbers; stewed pigeons. _Second Course._—Roast fillet of
veal; bacon-cheek and greens; fillet of beef à la jardinière. _Third
Course._—Ducklings; soufflé à la vanille; compôte of oranges;
meringues; gooseberry tart; fondue; dessert.
MAY, Plain Family Dinners for.
_Sunday._—1. Vegetable soup. 2. Saddle of mutton, asparagus and
potatoes. 3. Gooseberry tart, custards.
_Monday._—1. Fried whitings, anchovy sauce. 2. Cold mutton, mashed
potatoes, stewed veal. 3. Fig pudding.
_Tuesday._—1. Haricot mutton, made from remains of cold mutton,
rump-steak pie. 2. Macaroni.
_Wednesday._—1. Roast loin of veal and spinach, boiled bacon, mutton
cutlets and tomato sauce. 2. Gooseberry pudding and cream.
_Thursday._—1. Spring soup. 2. Roast leg of lamb, mint sauce, spinach,
curried veal and rice. 3. Lemon pudding.
_Friday._—1. Boiled mackerel and parsley-and-butter. 2. Stewed
rump-steak, cold lamb and salad. 3. Baked gooseberry pudding.
_Saturday._—1. Vermicelli. 2. Rump-steak pudding, lamb cutlets, and
cucumbers. 3. Macaroni.
* * * * *
_Sunday._—1. Boiled salmon and lobster or caper sauce. 2. Roast lamb,
mint sauce, asparagus, potatoes. 3. Plum-pudding, gooseberry tart.
_Monday._—1. Salmon warmed in remains of lobster sauce and garnished
with croûtons. 2. Stewed knuckle of veal and rice, cold lamb and
dressed cucumber. 3. Slices of pudding warmed, and served with sugar
sprinkled over. Baked rice pudding.
_Tuesday._—1. Roast ribs of beef, horseradish sauce, Yorkshire pudding,
spinach and potatoes. 2. Boiled lemon pudding.
_Wednesday._—1. Fried soles, melted butter. 2. Cold beef and dressed
cucumber or salad, veal cutlets and bacon. 3. Baked plum-pudding.
_Thursday._—1. Spring soup. 2. Calf’s liver and bacon, broiled
beef-bones, spinach and potatoes. 3. Gooseberry tart.
_Friday._—1. Roast shoulder of mutton, baked potatoes, onion sauce,
spinach. 2. Currant dumplings.
_Saturday._—1. Broiled mackerel, fennel sauce or plain melted butter.
2. Rump-steak pie, hashed mutton, vegetables. 3. Baked arrowroot
pudding.
MAY, Things in Season.
_Fish._—Carp, chub, crabs, crayfish, dory, herrings, lobsters,
mackerel, red and gray mullet, prawns, salmon, shad, smelts, soles,
trout, turbot.
_Meat._—Beef, lamb, mutton, veal.
_Poultry._—Chickens, ducklings, fowls, green geese, leverets, pullets,
rabbits.
_Vegetables._—Asparagus, beans, early cabbages, carrots, cauliflowers,
cresses, cucumbers, lettuces, pease, early potatoes, salads,
sea-kale,—various herbs.
_Fruit._—Apples, green apricots, cherries, currants for tarts,
gooseberries, melons, pears, rhubarb, strawberries.
MAYONNAISE, a Sauce or Salad-Dressing for cold Chicken, Meat, and other
cold Dishes.
_Ingredients._—The yolks of 2 eggs, 6 tablespoonfuls of salad oil,
4 tablespoonfuls of vinegar, salt and white pepper to taste, 1
tablespoonful of white stock, 2 tablespoonfuls of cream. _Mode._—Put
the yolks of the eggs into a basin, with a seasoning of pepper and
salt; have ready the above quantities of oil and vinegar, in separate
vessels; add them _very gradually_ to the eggs; continue stirring and
rubbing the mixture with a wooden spoon, as herein consists the secret
of having a nice smooth sauce. It cannot be stirred too frequently,
and it should be made in a very cool place, or, if ice is at hand, it
should be mixed over it. When the vinegar and oil are well incorporated
with the eggs, add the stock and cream, stirring all the time, and it
will then be ready for use.
For a fish Mayonnaise, this sauce may be coloured with lobster-spawn,
pounded; and for poultry or meat, where variety is desired, a little
parsley-juice may be used to add to its appearance. Cucumber, tarragon,
or any other flavoured vinegar, may be substituted for plain, where
they are liked. _Average cost_, for this quantity, 7_d._ _Sufficient_
for a small salad.
_Note._—In mixing the oil and vinegar with the eggs, put in first a few
drops of oil, and then a few drops of vinegar, never adding a large
quantity of either at one time. By this means, you can be more certain
of the sauce not curdling. Patience and practice, let us add, are two
essentials for making this sauce good.