_9 Mai, 1846._ _Diner pour 10 Personnes._
Potage à la Comte de Paris.
Do. à la purée d’Asperges.
Deux Poissons.
Saumon de Severne Rougets gratinés
à la Mazarin. à la Montesquieu.
Deux Relevés.
Le Chapon farci de Foie gras à la Nelson.
Saddleback d’Agneau de Maison à la Sévigné.
Quatre Hors-d’œuvres à la Française.
Les Olives farcies. Salade d’Anchois historiée.
Thon mariné à l’Italienne. Sardines à l’Huile de Noisette.
Quatre Entrées.
Rissolettes à la Pompadour.
Rissolettes à la Pompadour.
Sauté de Filets de Volaille à l’Ambassadrice.
Petites Croustades de Beurre aux Laitances de Maquereaux.
Cotelettes de Mouton Galloise à la Réforme.
Turban de Ris de Veau purée de Concombres.
Deux Rôtis.
Les grosses Asperges vertes,
sauce à la Crème.
Les grosses Asperges vertes,
sauce à la Crème.
Les Dotrelles aux Feuilles de Vignes.
Le Buisson d’Ecrevisse Pagodatique, au Vin
de Champagne à la Sampayo.
La Gelée de Dantzic Les Croquantes d’Amandes
aux fruits Printaniers. pralinées aux Abricots.
Les petits Pois nouveaux Le Miroton de Homard aux
à l’Anglo-Français. Œufs de Pluviers.
Les grosses Truffes La Crème mousseuse au
à l’essence de Madère. Curaçao.
Deux Relevés.
La Hûre de Sanglier demi-glacée,
arnie de Champignons en surprise.
Les Diablotins au fromage de Windsor.
[NOTE. The tradespeople received their orders a week previous to
the dinner. The finest mullets I ever saw, as well as the Severn
salmon, were obtained at Grove’s, in Bond Street; the remainder of
the fish was from Jay’s, Hungerford Market. At seven o’clock the
live Severn salmon was brought to me, it having just arrived direct
from Gloucester, and was boiled immediately, being just ten minutes
before the dinner was placed upon the table, and was eaten in its
greatest possible perfection. The finest of the poultry came from
Bailey’s, Davis Street, Grosvenor Square, and Townsend’s, Charles
Street, Haymarket. The foies gras and some very fine fresh French
truffles came from Morel’s; the hors-d’-œuvres, from Edges and
Butler’s, Regent Street. The saddleback of lamb came from
Newland’s, Air Street, Piccadilly, the Welsh mutton from Skier’s,
and the young green peas and a very expensive dessert came from
Solomon’s, Covent Garden. My being so minute in mentioning the name
of the above tradespeople is not to advertise their fame in their
different specialities, as that I believe they have already
acquired, but merely to prove the trouble a real gourmet will take
to furnish his table, Mr. S. having called many times upon several
of them himself, previous to this party taking place, to ascertain
what his dinner was to be composed of. The most expensive dishes
were the mullets, the salmon, poulardes à la Nelson, and, above
all, the crawfish which, when dressed, cost upwards of seven
guineas.]