The Whitehouse Cookbook (1887) Part 135
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Radishes.
Olives.
Accompanied by: Amontillado.
Caviar sur Toast.
Pompano Maitre d'Hotel.
Ba.s.s a la Regence.
Pommes Parisienne.
Accompanied by: Moselbluemchen.
Cotelettes d'Agneau a la Puree de Colen.
Filet of Boeuf a la Pocahontas.
Accompanied by: Moet & Chandon.
Tarrapin a la Richelieu.
Sorbet Dunderberg.
Canvas Back Ducks.
Accompanied by: Nuits.
Celery Mayonnaise.
Artichauts Bottoms.
French Peas.
Omelette Celestine.
Fruits.
Cafe.
Fromage.
MENU FOR 24 COVERS.
Huitres.
POTAGES.
Consomme Francatelli.
Bisque d'Ecrevisses.
HORS D'OEUVRE.
Timbales a la Reyniere.
POISSON.
Filet Turbot Portugaise.
Pommes de terre Parisienne.
Celery Mayonnaise.
RELEVe.
Selle d'Agneau a la Colbert.
Haricots verts.
ENTREES.
Ailes de Poulets a la Hongroise.
Cepes a la Bordelaise.
Asperges Sauce Creme.
Sorbet a la Prunelle.
RoTI.
Faisan rotes Franque de Cailles.
ENTREMETS DE DOUCEUR.
Croutes aux Ananas.
Glaces Fantaisies.
Fruits.
Cafe.
Pet.i.ts Fours.
BUFFET FOR 1,000 PEOPLE.
COLD SERVICE.
Consomme on Ta.s.se.
Sandwiches.
Caviar on Toast.
Radishes.
Celery.
Cold Salmon Mayonnaise.
Lobster and Shrimp Salad.
Westphalia Ham a la Gelee.
Boned Turkey.
Galautine of Faison.
Cold Game in Season.
Mayonnaise of Chicken.
Cold Turkey.
The Whitehouse Cookbook (1887) Part 135
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The Whitehouse Cookbook (1887) Part 135 summary
You're reading The Whitehouse Cookbook (1887) Part 135. This novel has been translated by Updating. Author: F. L. Gillette and Hugo Ziemann already has 737 views.
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