Book of Household Management — 092 - Dinners and Dining. Chapter 40. Part 4.
_First Course_.
Mock-Turtle Soup, removed by Cod's Head and Shoulders and Oyster Sauce.
Stewed Eels.
Vase of Fried Whitings.
Flowers.
Julienne Soup, removed by Soles aux fines herbes.
_Entrées_.
Fillets of Grouse and Sauce Piquante.
Curried Lobster.
Vase of Mutton Cutlets and Flowers.
Soubise Sauce.
Sweetbreads.
_Second Course_.
Haunch of Mutton.
Ham and Brussels Sprouts.
Roast Goose.
Vase of Stewed Beef à la Flowers.
Jardinière.
Game Pie.
Boiled Turkey and Celery Sauce.
_Third Course_.
Apricot Torte.
Pheasants, Victoria removed by Sandwiches.
Plum-pudding.
Vanilla Cream.
Lemon Jelly.
Vase of Champagne Jelly.
Flowers.
Blancmange.
Wild Ducks, removed by Tipsy Cake.
Iced Pudding.
Mince Pies.
DESSERT AND ICES.
2115. --DINNER FOR 12 PERSONS (December).
FIRST COURSE.
Game Soup.
Clear Vermicelli Soup.
Codfish au gratin.
Fillets of Whitings à la Maître d'Hôtel.
ENTREES.
Filet de Boeuf and Sauce Piquante.
Fricasseed Chicken.
Oyster Patties.
Curried Rabbit.
SECOND COURSE.
Roast Turkey and Sausages.
Boiled Leg of Pork and Vegetables.
Roast Goose.
Stewed Beef à la Jardinière.
THIRD COURSE.
Widgeon.
Partridges.
Charlotte aux Pommes.
Mince Pies.
Orange Jelly.
Lemon Cream.
Apple Tart.
Cabinet Pudding.
DESSERT AND ICES.
2116. --DINNER FOR 10 PERSONS (December).
FIRST COURSE.
Mulligatawny Soup.
Fried Slices of Codfish.
Soles à la Crême.
ENTREES.
Croquettes of Fowl.
Pork Cutlets and Tomata Sauce.
SECOND COURSE.
Roast Ribs of Beef.
Boiled Turkey and Celery Sauce.
Tongue, garnished.
Lark Pudding.
Vegetables.
THIRD COURSE.
Roast Hare.
Grouse.
Plum-pudding.
Mince Pies.
Charlotte à la Parisienne.
Cheesecakes.
Apple Tart.
Nesselrode Pudding.
DESSERT AND ICES.
2117. --DINNER FOR 8 PERSONS (December).
FIRST COURSE.
Carrot Soup.
Crimped Cod and Oyster Sauce.
Baked Soles.
ENTREES.
Mutton Kidneys à la Française.
Oyster Patties.
SECOND COURSE.
Boiled Beef and Vegetables.
Marrow-bones.
Roast Fowls and Water-cresses Tongue, garnished.
Game Pie.
THIRD COURSE.
Partridges.
Blancmange.
Compôte of Apples.
Vol-au-Vent of Pears.
Almond Cheesecakes.
Lemon Pudding.
DESSERT AND ICES.
2118. --DINNER FOR 6 PERSONS (December).
--I.
FIRST COURSE.
Rabbit Soup.
Brill and Shrimp Sauce.
ENTREES.
Curried Fowl.
Oyster Patties.
SECOND COURSE.
Roast Turkey and Sausages.
Boiled Leg of Pork.
Vegetables.
THIRD COURSE.
Hunters' Pudding.
Lemon Cheesecakes.
Apple Tart.
Custards, in glasses.
Raspberry Cream.
DESSERT.
2119. --DINNER FOR, 6 PERSONS (December).
--II.
FIRST COURSE.
Ox-tail Soup.
Crimped Cod and Oyster Sauce.
ENTREES.
Savoury Rissoles.
Fowl Scollops à la Béchamel.
SECOND COURSE.
Haunch of Mutton.
Boiled Chickens and Celery Sauce.
Bacon-cheek, garnished with Brussels Sprouts.
Vegetables.
THIRD COURSE.
Snipes.
Orange Jelly.
Cheesecakes.
Apples à la Portugaise.
Apricot-jam Tartlets.
Soufflé of Rice.
DESSERT.
2120. --DINNER FOR 6 PERSONS (December).
--III.
FIRST COURSE.
Vermicelli Soup.
Soles à la Maître d'Hôtel.
Fried Eels.
ENTREES.
Pork Cutlets and Tomato Sauce.
Ragoût of Mutton à la Jardinière.
SECOND COURSE.
Roast Goose.
Boiled Leg of Mutton and Vegetables.
THIRD COURSE.
Pheasants.
Whipped Cream.
Meringues.
Compôte of Normandy Pippins.
Mince Pies.
Plum-pudding.
Dessert.
2121. --DINNER FOR 6 PERSONS (December).
--IV.
FIRST COURSE.
Carrot Soup.
Baked Cod.
Fried Smelts.
ENTREES.
Stewed Rump-steak à la Jardinière.
Fricasseed Chicken.
SECOND COURSE.
Roast Leg of Mutton, boned and stuffed.
Boiled Turkey and Oyster Sauce.
Vegetables.
THIRD COURSE.
Wild Ducks.
Fancy Pastry.
Lemon Cream.
Damson Tart, with bottled fruit.
Custards, in glasses.
Cabinet Pudding.
Dessert.
PLAIN FAMILY DINNERS FOR DECEMBER.
2122. _Sunday_.
--1. Carrot soup.
2. Roast beef, horseradish sauce, vegetables.
3. Plum-pudding, mince pies.
2123. _Monday.
_--1. Fried whitings, melted butter.
2. Rabbit pie, cold beef, mashed potatoes.
3. Plum-pudding cut in slices and warmed; apple tart.
2124. _Tuesday_.
--1. Hashed beef and broiled bones, pork cutlets and tomata sauce; vegetables.
2. Baked lemon pudding.
2125. _Wednesday_.
--1. Boiled neck of mutton and vegetables; the broth served first with a little pearl barley or rice boiled in it 2. Bakewell pudding.
2126. _Thursday_.
--1. Roast leg of pork, apple sauce, vegetables.
2. Rice snowballs.
2127. _Friday_.
--1. Soles à la Crime.
2. Cold pork and mashed potatoes, broiled rump-steaks and oyster sauce.
3. Rolled jam pudding.
2128. _Saturday_.
--1. The remains of cold pork curried, dish of rice, mutton cutlets, and mashed potatoes.
2. Baked apple dumplings.
* * * * * 2129. _Sunday_.
--1. Roast turkey and sausages, boiled leg of pork, pease pudding, vegetables.
2. Baked apple pudding, mince pies.
2130. _Monday_.
--1. Hashed turkey, cold pork, mashed potatoes.
2. Mince-meat pudding.
2131. _Tuesday_.
--1. Pea-soup made from liquor in which pork was boiled.
2. Boiled fowls and celery sauce, vegetables.
3. Baked rice pudding.
2132. _Wednesday_.
--1. Roast leg of mutton, stewed Spanish onions, potatoes.
2. Baked rolled jam pudding.
2133. _Thursday_.
--1. Baked cod's head.
2. Cold mutton, roast hare, gravy and red-currant jelly.
3. Macaroni.
2134. _Friday_.
--1. Hare soup, made with stock and remains of roast hare.
2. Hashed mutton, pork cutlets, and mashed potatoes.
3. Open tarts, rice blancmange.
2135. _Saturday_.
--1. Rump-steak-and-kidney pudding, vegetables.
2. Mince pies, baked apple dumplings.
2136. --BILL OF FARE FOR A GAME DINNER FOR 30 PERSONS (November).
_First course_.
Hare Soup.
Purée of Grouse.
Vase of Pheasant Soup.
Flowers.
Soup á la Reine.
_Entrées_.
Salmi of Fillets of Hare Salmi of Widgeon.
en Chevereuil.
Woodcock.
Perdrixaux Choux.
Lark Pudding.
Vase of Game Patties.
Flowers.
Curried Rabbit.
Salmi of Fillet of Pheasant Salmi of Woodcock.
and Truffles.
Widgeon.
_Second Course_.
Larded Pheasants.
Leveret, larded and stuffed.
Cold Pheasant Pie Vase of Hot raised Pie of á la Périgord.
Flowers.
mixed Game.
Grouse.
Larded Partridges.
_Third Course_.
Snipes.
Pintails.
Ortolans.
Quails.
Golden Vase of Widgeon.
Plovers.
Flowers.
Teal.
Wild Duck.
Woodcock.
Snipes.
_Entremets and Removes_.
Apricot Boudin à la Nesselrode.
Maids of Tart.
Honour.
Dantzic Jelly.
Vol-au-Vent Vase of Gâteau.
of Pears.
Flowers.
Génoise glacé.
Charlotte Russe.
Maids of Plum Pudding.
Compôte of Honour.
Apples.
_Dessert.
_ Olives.
Strawberry-Ice Figs.
Cream.
Preserved Pineapples.
Dried Cherries.
Fruit.
Grapes.
Filberts.
Pears.
Walnuts.
Wafers.
Biscuits.
Ginger-Ice Cream.
Vase of Orange-Water Ice.
