The Whitehouse Cookbook (1887) Part 133
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Consomme Imperatrice Bisque de Crabes.
Accompanied by: Amontillado.
VARIES HORS D'OEUVRE VARIES.
Bouchees a la Regence.
POISSON.
Fruites de riviere Hollandaise vert pre.
Pommes de terre a la Parisienne.
Coucombres.
Accompanied by: Johannisberger.
RELEVe.
Filet de Boeuf a la Bernardi.
Accompanied by: Ernest Jeroy.
ENTREES.
Ailes de Poulets a la Perigord.
Pet.i.ts Pois au Beune.
Caisses de ris de Vean a l'Italienne.
Haricots verts.
Asperges, sauce Creme.
Sorbet Fantaisie.
RoTI.
Squabs.
Salade de Laitue.
Accompanied by: Nuits.
ENTREMETS SUCRES.
Croute aux Mille Fruits.
Cornets a la Chantilly.
Gelee a la Prunelle.
PIECES MONTEES.
Glace Varietees.
Fruits.
Pet.i.ts Fours.
Cafe.
MENU FOR 4 COVERS.
Huitres en Coquille.
Potage Julienne aux Quenelles.
Paupiettes de Turbots a la Joinville.
Cuc.u.mbers.
Pommes d'Auphine.
Filets Mignons a la Provencale.
Larded Sweetbread a la Meissoniere.
Punch au Kirsh.
Quails Bardes sur Cronstade.
Lettuce Salad.
German Asparagus.
Plombiere aux Fraises.
Fruits.
Cafe.
Fromage.
MENU FOR 6 COVERS.
Huitres en Coquilles.
Accompanied by: Sauterne.
Puree St. Germain.
Consomme Pate d'Italie.
Accompanied by: Amontillado.
Broiled Blue Fish, Maitre d'Hotel.
Cuc.u.mbers.
Pommes d.u.c.h.esse.
Accompanied by: Hochheimer.
Small Tenderloin Sautes, Marrow Sauce.
Lamb Chops a la Marechale.
Accompanied by: Moet & Chandon.
Croutes aux Champignons a la Parisienne.
Sorbet Venetienne.
Squabs with Water-cresses.
Accompanied by: Chateau Latour.
The Whitehouse Cookbook (1887) Part 133
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The Whitehouse Cookbook (1887) Part 133 summary
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