The Whitehouse Cookbook (1887) Part 134

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Lettuce and Tomato Salad.

Artichauts, Sauce Hollandaise.

Creme Bavaroise au Chocolat.

Fruits.

Cafe.

Fromage.

MENU FOR 8 COVERS.

Huitres en Coquille.

Accompanied by: Haute Sauterne.

Bisque of Lobster.

Lamb Broth with Vegetables.

Radishes.

Olives.

Accompanied by: Amontillado.

Timbales a l'Ecossaise.

Ba.s.s a la Regence.

Accompanied by: Rauenthaler Berg.

Potatoes Windsor.

Filet of Beef Larded a la Parisienne.

Saddle of Mutton, Currant Jelly.

Accompanied by: Ernest Jeroy.

Sweetbreads a la Pompadour.

Terrapin a la Maryland.

Accompanied by: Chateau Latour.

Cauliflower au Gratin.

Celery au Jus.

Punch Maraschino.

Canvas Back Duck.

Lettuce Salad.

Souffle a l'Orange.

Fruits.

Cafe.

Fromage.

MENU FOR 10 COVERS.

Consomme de Volaille.

Accompanied by: Haute Sauterne.

Huitres a la Poulette.

Radishes.

Olives.

Bouchees a la Bohemienne.

Accompanied by: Johannisberger.

Truites Saumone au Beurre de Montpellier.

Tartelette Potatoes.

Cuc.u.mbers.

Filets Mignon de Boeuf a la Trianon.

Cotelettes de Pigeon, Marechale.

Accompanied by: Moet & Chandon.

Pet.i.ts Pois Garnis de Fleurous.

Artichauts a la Barigoule.

Punch Romaine.

Beca.s.sines au Cresson.

Accompanied by: Chas. de Vougert.

Lettuce Salad.

Pouding Nesselrode.

Fruits.

Cafe.

Fromage.

MENU FOR 12 COVERS.

Little Neck Clams.

Accompanied by: Haute Sauterne.

Cream of Asparagus.

Consomme Royal.

The Whitehouse Cookbook (1887) Part 134

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The Whitehouse Cookbook (1887) Part 134 summary

You're reading The Whitehouse Cookbook (1887) Part 134. This novel has been translated by Updating. Author: F. L. Gillette and Hugo Ziemann already has 707 views.

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