DRESSED PROVISION DEPARTMENT

HARRODS Ltd
BROMPTON ROAD SW
DRESSED DEPARTMENT
PROVISION
TURTLE SOUP
CUISINE FRANCAIS
PREPARED IN OUR
OWN KITCHEN

TURTLE SPECIALITIES.

24 hours’ notice freshTurtle Soup, thick or clearReady for immediate useper quart, 21/0

In bottles ...per ½ bot. 3/3,per bot. 6/6
2nd quality,,2/0,,,3/6
Turtle Jelly,,1/6,,,2/6
Turtle Fins aux Fines Herbsper ½ bot. 4/6,,,7/6

Turtle Meat Calipash,
Calipee & Fins,

½ bot. 4/6,,,7/6
Sun-dried Jamaica Turtle,lb. 6/6 and 7/6

Turtle Steaks with Truffles
(glass pots)

,,3/6, ½ lb. 2/0

Turtle Steak in Jelly
(glass pots)

,,3/6,,,2/0
Live Turtle (whole)from per lb. 1/6
Green Turtle Fat...per bot. 4/6

APPETISING TABLE DELICACIES, FINEST FRENCH COMESTIBLES, COLD ENTRÉES AND FOREIGN DISHES.

Boiled Fowls, Bechamel Sauce and Decorated ... from 5/0

HARRODS Ltd
BROMPTON ROAD SW
DRESSED DEPARTMENT
PROVISION
JULIENNE
CUISINE FRANCAIS
PREPARED IN OUR
OWN KITCHEN

SOUPS (Thick or Clear).
Our own make, per bot. 1/3
Aspics Chicken & Tongue and Ham
each. per doz.
0/4, 0/6 or 3/6 5/6
Aspic Lobster... 0/4
,,Prawns... 0/4, 0/6 or 3/6 5/6
,,Foie Gras... 0/4, 0/6 or 3/6 5/6
,,Various... 0/4, 0/6 or 3/6 5/6
,,Eggs... 0/4, 0/6 or 3/6 5/6

,,Fillets of Sole ...

0/6 5/6

,,Crême of Chicken,

0/4, 0/6, 0/8 or 3/6, 5/6, 7/6

,,Lamb Cutlets and Peas,

each 0/6, per doz. 5/6

,,,,mounted and garnished 6/6
Sweetbread with Peas in Aspic each 0/4

JELLIES.

Plain, Lemon, Orange, Maraschino, Port Wine,
Marble, Kirsch, Noyau, Brandy, Curaçao,
Sherry, etc., etc. ... per pint mould 2/6
per quart mould 4/6
Fresh Fruit Champagne per pint mould 2/6
per quart mould 4/6

Ox Tongues garnished ......each 6/0 6/6 7/0 7/6
,,rolled and pressed ...,, 3/6 4/6 5/6
,,smoked ... ... ,,6/6 7/6
,,sliced ......from per lb. 2/6

CREAMS.

Almond, Coffee, Chocolate, Pistachio,
Apricot, Strawberry, Raspberry,
Vanilla, etc., etc. per pint mould 2/6
per quart mould 4/6

CHARLOTTES.
Russe, Apple, Strawberry, etc., etc.
per pint mould 2/6, quart mould 4/6
The above are made in the most artistic
and decorative designs.

Larks, Boned and Stuffed.
0/8 each, doz. 7/0
Quails, Boned and Stuffed.
½ quail, 1/0, whole, 2/0

Cream of Chicken, dished and
decorated, per mould 5/6, 7/6

Mousse of Ham, dished and decorated,
per mould 5/6, 7/6

Brawn, Oxford per box 1/0 & 2/0
,,Collared Head, per lb. 1/4
Bath Chaps ...,,1/0
Galantine of Chicken,,2/6
,,Veal ...,,2/0
,,Game, when in season ,,3/0
Pressed Beef, our Speciality,,1/8
Rolled Spiced Beef...,,1/8

Roast Beef, by the Joint,
whole 1/9, sliced per lb. 2/6

Round of Beef, Spiced, suitable
for Hunt Breakfasts
(4 days’ notice required) per lb 2/0

Brisket Beef ...,,1/6
Braised ...,,1/8
Small Special Blocks
of Pressed Beef ...,,1/9

PYRAMID OF PRESSED BEEF.

[1291]

DRESSED PROVISION DEPARTMENT.

Everything is in the best taste, the viands are the finest obtainable, each dish can be selected at the Dressed Provision Counter, and the style of decoration is artistic and distinguished.

Ox Tongues, Rolled and Pressed

3/6, 4/6, 5/6 each

,,Sliced ... per lb.2/6
,,Kosher ... each from6/6
Dressed Tongues ...,,6/6,7/0
,,,,Large Special, each7/6
Stewed Ox Tail, in basins ... ...1/3
Curried Chicken,, ... ...1/6
Calf’s Head Tortue in basin ...1/6

SANDWICHES.
Ham, Tongue, Potted Shrimp, Leberwurst, Egg and Cress, Anchovy Paste. From 2/0 per dozen. Salmon, Pâté de Foie Gras, Caviare. 3/0 per dozen.

HAMPERS FOR BOATING, RACING, COACHING, &c.
Fitted Hampers are supplied, and customers can choose their own viands from our counters. River Hampers a speciality. Motor Hampers. House Boats and River Parties catered for.

A visit is courteously invited to inspect the examples of French Cuisine on view in this department. Attention is directed to the following list of comestibles prepared from the finest viands obtainable, and are specially recommended for festivities of all kinds.

TIMBALES AND VOL-AU-VENTS.
Bontoux ...from 5/6
Godard ...,,5/6
Financière ...,,5/6
Parisienne ...,,5/6
Milanaise ...,,5/6
Duchesse ...,,5/6
Volaille ...,,5/6

POTTED MEATS.
Our Own Make.
Game.
Chicken, Ham, Tongue, Beef, Prawns, Anchovies, Salmon, Shrimps, Lobster, Sardines, Bloater. 0/6½ pot.

GLAZED AND DECORATED HAMS.
Hams, finest York, whole ...per lb. 1/10
,,,,half ...,,2/0
,,,,sliced ...,,2/6
,,Small Breakfast ...,,1/7
,,,,Irish ...,,1/9

Boar’s Head, entire (Truffled), when in season,
each 21/0 to 42/0

Boned Turkey (Truffled) when in season,
each 21/0 to 42/0
,, Capons,,...,, 12/6,,21/0
,, Fowls,, ...,, 7/6,,12/6
,, Pigeons,,...,, 2/0,,3/0
Roast Turkeys, Ducks, Pigeons, Game, etc.,
when in season to order.
Plain Roast Fowls ...from 4/0

Pressed Pork (when in season) ...

per lb. 1/6

Chicken and Ham Rissoles0/3 each, 2/9 doz.
Veal and Ham,,0/3,, 2/9 ,,
Lobster Cutlets ...0/3,, 2/9 ,,
Salmon Cutlets ...0/3,, 2/9 ,,
Beef Olives ...0/4,, 3/6 ,,

PATTIES. 3/6 per doz.
Chicken and Ham, Lobster, Sweetbreads, Shrimp, Veal and Ham, Oyster.

FRESH RUSSIAN CAVIARE.
Stone Jars (returnable, allowed 0/3)
per jar 4/0, 5/0, 6/6, 10/6
Pressed in Tins ...1/10 and 2/9
Stone Barrels “Elbe Caviare” ...2/9,,4/9
Pressed in Porcelain Terrines...each 3/0
Game Pies (Raised) ...—5/67/610/621/0
Melton Mowbray ...0/101/31/82/63/6
Steak and Kidney Pies2/63/64/65/67/6
Pigeon and Steak Pies4/65/67/610/621/0
Veal and Ham Pies ...2/63/65/67/610/6
Quail Pies ...4/65/67/610/621/0
Lark Pies ...4/65/67/610/621/0
CHIPPED POTATOES.
Prepared hourly ...per box 0/4½
GLASSES.
Hors d’Œuvres.
Gulden Mustard with Horseradish ..0/9½
Parisian Spice ..1/3
Olives Stuffed with Pimento ..1/4½ and 0/8
,,,,,,Anchovies .. 1/4½
Californian Black Olives ..1/6
Esseggurken ..1/2 and 1/8
Senfgurken ..1/2 and 1/8
Terrine of Foie Gras ..1/0
Cranberries (Presselbeeren) ..1/0
German Mayonnaise (Turk and Pabst)1/0 and 1/5
Himbeersaft ..1/6
Kirshsaft ..1/6
Johannigbeersaft ..1/6
Salzgurken ..3/9 and 6/0
Fileted Herring in Wine ..1/2 and 1/10
Frankfurts Sausages ..1/0 and 2/8
Norwegian Anchovies ..1/1 and 1/6
Finest Spanish Olives ..3/6

Customers sending orders by letter are respectfully requested to mention “Dressed Provision Department”; by this means the execution of orders and despatch of the goods will be greatly facilitated.

LETTER ORDERS RECEIVE CAREFUL AND PROMPT ATTENTION.

[1292]

DRESSED PROVISIONS AND FRENCH CUISINE DEPARTMENT.

HORS D’ŒUVRES Per Dish for
4610
pers.pers.pers.
Anchois..2/03/05/0
Bouchées (divers)..1/62/03/6
Caviar..4/05/69/6
Harengs Marinés..2/03/05/0
Crevettes..2/03/05/0
Huîtres..According to season
Kilkis..2/03/05/0
Melon..According to season
Olives..2/03/05/0
Canapé de Caviar..4/05/69/6
,, ,, Anchois..2/03/05/0
,, ,, Sardines..2/03/05/0
,, ,, Homard..According to season
,, ,, Beurre de Montpellier..4/05/69/6
Œufs de Pluvier..According to season
Radis..1/01/62/6
Sardines..2/03/05/0
Thon..2/03/05/0
Filets de Saumon fumé..3/65/68/6
Tomates..2/03/05/0
Russe..4/05/69/6
Concombres farcis Norvégienne..According to season
Canapé Danois..2/03/05/0
Barquettes à la Reine..2/03/05/0
POTAGES
per qt.
Consommé Ailerons......4/0
,,Bouquetière......4/0
,,Printanière......4/0
,,Brunoise......4/0
,,Célestine......4/0
,,Chicken Broth......6/0
,,Colbert......5/0
,,Cultivateur......4/0
,,d’Eslignac......4/0
,,Fermière......4/0
,,Garbure......4/0
,,Henry IV......5/0
,,Hoche Pot......5/0
,,Julienne......4/0
,,Mutton Broth......5/0
,,Fausse Tortue......4/0
,,Queue de Bœuf......4/0
,,Nelson......4/0
,,Olga......4/0
,,Princesse......5/0
,,Royale......4/0
,,Paysanne......4/0
,,Petite Marmite......6/0
,,Croute au Pot......5/0
,,TORTUE CLAIRE (made from Live Turtle)21/0
POTAGES ÉPAIS
Per qt.
Potage Portugaise......3/0
,, Reine......6/0
,, Ox Tail......3/0
,, Mock Turtle......3/0
,, Santé......5/0
,, St. Germain......4/0
,, Bisque d’Ecrevisses......6/0
,, Crême de Homard......6/0
,, Pierre le Grand......4/0
,, Régence......6/0
,, Princesse......5/0
,, Palestine......3/0
,, Lamballe......4/0
,, Nemours......4/0
,, Normande......4/0
,, Crécy......4/0
,, Bagration......3/6
,, Argenteuil......4/0
ŒUFSPer Dish for 4 pers.
Œufs Portugaise......3/6
,,Argenteuil......3/6
,,Colbert......3/6
,,Moscovite......3/6
,,Nantua......3/6
,,Estragon......3/6
,,en Bordure à la Russe......3/6
,,Polignac......3/6
Mollets Japonaise......5/0
Pochés a l’Estragon......3/6
Brouillés aux truffes......4/0
,,à la Reine......4/0
Cocotte Lucullus......3/6
,,Jeanette......4/0
Sur Plat Florentine......3/0
Durs Tripe......3/6
,, Parisienne......3/6
,, ou Mollets Aurore......4/0
,, Chimay......3/6
Vol au Vent d’Œufs à l’Indienne......4/0
Pochés Cardinale......4/0
Mollets Halévy......4/0
,,Mornay......3/6
,,Périgueux......4/0
Omelette Chasseur......3/0
,, Bohémienne......4/0
,, Czarine......3/6
,, Portugaise......3/6
POISSONS (HOT)

Sole, Barbue, Cabillaud, Turbot, Merlan,can be obtained prepared in the followingstyles:

Per Dish for
4610
pers.pers.pers.
Edouard VII.....4/05/68/6
Chauchat....3/64/67/6
Dugléré....4/05/68/6
St. Germain....3/64/67/6
Tyrolienne....4/05/68/6
Andalouse....3/64/67/6
Bonne Femme....4/05/68/6
Bretonne....3/64/67/6
Gratin....4/05/68/6
Colbert....3/64/67/6
Niçoise....4/05/68/6
Héloise....4/05/68/6
Grenobloise....3/64/67/6
Rachel....4/05/68/6
Réjane....4/05/68/6
Orly....3/04/06/6
Aux Moules....3/64/67/6
Dieppoise....4/05/68/6
Champagne....6/07/610/6
Vin Blanc....4/05/68/6
Maçonaise....4/05/68/6
Crême....3/64/67/6
Américaine....4/05/68/6
Bercy....3/04/06/6
Normande....5/06/69/0
Jean-Bart....3/64/67/6
Cléopâtre....4/05/68/6
Joinville....4/05/68/6
Meunière....3/64/67/6
Doria....4/05/68/6
Montreuil....3/64/67/6
Polignac....4/66/08/6
Valois....3/64/77/6
Timbale de Filets de Sole Alexandra6/07/610/6
,,,,Grimaldi6/07/610/6
,,,,Koutchoubé6/07/610/6
Eperlans
Anglaise....2/63/65/6
Boitel....3/04/06/6
Buisson....2/63/65/6
Vin Blanc....3/04/06/6
Orly....2/63/65/6
Rougets
Bordelaise....3/64/67/6
En Caisse....3/64/67/6
Juive....3/64/67/6
Niçoise....3/64/67/6
Papillotte....4/05/68/6
Portugaise....3/64/67/6
Edouard VII.....3/64/67/6
Saumon
Américaine..⎫
Beurre d’Anchois..⎪
Génevoise..⎪
Hollandaise..⎬According to season
Dieppoise..⎪
Chambord..⎪
D’Artois..⎭
En Coquille, when in season, 6d. each.
Truite
Meunière..⎫
Doria..⎪
Braisée au Champagne..⎬According to season
,,,,Vin Rouge..⎪
,,,,Court Bouillon..⎪
Piémontaise..⎭
Turbot
Admiral....4/05/68/6
Rachel....4/05/68/6
Salvator....4/05/68/6
Valentine....4/05/68/6
Edouard VII....4/05/68/6
POISSONS (COLD)
Per Dish for
Filets de Sole4610
pers.pers.pers.
Bohémienne....4/05/68/6
Russe....4/05/68/6
Olga....4/05/68/6
Américaine....4/05/68/6
Lavallière....4/05/68/6
Norvégienne....4/05/68/6
En Gelée....4/05/68/6
En Chartreuse....4/05/68/6
Homard Escaloppe Pompadour....4/05/68/6
,,Salade Niçoise....4/05/68/6
,,Norvégienne....4/05/68/6
,,Parisienne....6/07/610/6
Mousse de Homard....4/05/68/6
,,,,Ecrevisses....4/05/68/6
Ecrevisses Liégoises....4/05/68/6
En Coquille Mayonaise, 6d. each.
POISSONS (COLD)—continued.
Saumon
Escaloppe de Saumon Beaujolaise⎫
Darne de Saumon Montgolfier⎪
,, ,,Piémontaise⎪
,, ,,Rachel ..⎪
,, ,,Marie Louise⎪
,, ,,Montpellier⎬According to season
Mayonnaise de Saumon ..⎪
,, ,,Homard ..⎪
⎪
Salade de Poisson à la Parisienne.⎭
ENTRÉES (HOT)

Tournedos, Noisettes, et Côtelettes canbe obtained and prepared in the followingstyles:

Per Dish for
4610
pers.pers.pers.
A la Chartres....6/07/610/6
Cambacérès....4/05/68/6
Edouard VII.....4/05/68/6
Judic....4/05/68/6
Monte Carlo....4/05/68/6
Méridionale....4/05/68/6
Mikado....4/05/68/6
Montesquieu....4/05/68/6
Niçoise....4/05/68/6
d’Orléans....4/05/68/6
Polonaise....4/05/68/6
Rachel....4/05/68/6
St. Germain....4/05/68/6
Indienne....4/05/68/6
Trianon....4/05/68/6
Victoria....4/05/68/6
Maréchale....4/05/68/6
Amélie....4/05/68/6
Poulets
Albuféra....6/07/610/6
Parmentier....5/06/69/0
Edouard VII.....6/07/610/6
Au Riz Pilaff....5/06/69/0
Archiduc....6/07/610/6
Ancienne....6/07/610/6
Fines Herbes....5/06/69/0
Masséna....6/07/610/6
Mascotte....6/07/610/6
Marengo....6/07/610/6
Indienne....5/66/69/0
Demidoff....6/07/610/6
Chasseur....6/07/610/6
Perigueux....6/07/610/6
Stanley....6/68/611/0
Provençale....5/06/69/0
Vaucanson....6/07/610/6
Argenteuil....6/07/610/6
Cécil....5/66/69/0
Mexicaine....6/07/610/6
Poulets Entiers
each
A l’Aurore........7/6
Valois........7/6
Vladimir........7/6
Chevalière........7/6
Derby........7/6
Lady Curzon........7/6
Parisienne........7/6
Ris de Veau
Doria....5/66/69/0
Godard....6/07/610/6
Filets Princesse....5/66/69/0
Provençale....5/66/69/0
Financière Blanc ou Brun....6/07/610/6
Bouquetière....5/66/69/0
Meunière....5/66/69/0
Clamart....5/66/69/0
Demi-deuil....5/66/69/0
Montglas....5/66/69/0
Toulouse....6/07/610/6
Rachel....5/66/69/0
Parisienne....5/66/69/6
Rognons
Bordelaise....3/04/66/6
Chasseur....3/04/66/6
Cresson....3/04/66/6
Champagne....4/05/68/6
Berrichone....3/04/66/6
Henry IV.....3/04/66/6
Châteaubriand....3/04/66/6
Madère....3/04/66/6
Vert Pré....3/04/66/6
Cailles
Casserole..⎫
Clermont..⎪
Cocotte..⎪
Demidoff..⎪
Lucullus..⎪
au Nid..⎬Prices according to
Piémontaise..⎪season
Raisins..⎪
Régence..⎪
Richelieu..⎪
Souvaroff..⎪
Truffées..⎭

[1293]

ENTRÉES (HOT)—continued
Bécasseset Bécassines
Braisée au Champagne}Prices according to
season
,,,, Truffes
,,Cocotte
Faisans
Salmis}Prices according to
season
Souvaroff
Livournaise
Choux
Vosgienne
Lapereau
Gibelotte}Prices according to
season
Sauté Chasseur
,, Marengo
Grand Mère
Lièvre
Civet Bourguignonne}According to season
A la Française
Rable à l’Allemande
Mauviettes
Bonne Femme}According to season
Cerises
Paysanne
Rôties
Ortolans
Lucullus}According to season
Maraine
Perdrix, Perdreaux, et. Grouses
Cocotte}According to season
Casserole
Salmis Batelière
Chartreuse
Per Dish for
Pigeons4610
pers.pers.pers.
En Compôte...5/06/610/6
Paysanne...5/06/610/6
Cotelettes St. Charles...6/07/612/6
Piémontaise...5/06/610/6
Farcis...6/07/612/6
Grillé Diable...5/06/610/6
Pluvier
Doré sur Canapé}According to season
Douglas
Bouchees, Croustades, Rissoles de toute sortes.
Timbales et Vol au Vents
Bontoux...5/66/69/0
Godard...5/66/69/0
Financière...5/66/69/0
Parisienne...5/66/69/0
Milanaise...5/66/69/0
Duchesse...5/66/69/0
Pâtissière...5/66/69/0
Volaille...5/66/69/0
Curries
d’Agneau...5/66/69/0
Œufs...3/04/66/6
Poisson...5/04/66/6
Crevettes...3/04/66/6
Champignons...3/04/66/6
Mouton...5/66/69/0
Poulet...6/07/610/6
ENTRÉES (COLD)
Côtelettes et Noisettes
Pompadour...4/65/68/6
A l’Estragon...4/65/68/6
Aurore...4/65/68/6
Belle Vue...4/65/68/6
Indienne...4/65/68/6
Renaissance...4/65/68/6
Bourgeoise...4/65/68/6
A la Russe...4/65/68/6
Aux Petit Pois...4/65/68/6
A la Reine...4/65/68/6
A la Menthe...4/65/68/6
Vichy...4/65/68/6
Portugaise...4/65/68/6
Chaudfroid...4/65/68/6
Mousse de Volaille
Comtesse...5/06/69/0
Chantilly...5/06/69/0
Aux Truffes...5/06/69/0
A l’Estragon...5/06/69/0
Parisienne...5/06/69/0
Soufflé de Volaille...5/06/69/0
Au Champagne...5/06/69/0
Médaillon de Volaille Printanière...4/05/67/6
Suprême de Volaille Jeanette...6/07/610/6
Suprême de Volaille Saint-James...6/07/610/6
Volaille découpés en Chaudfroid...6/07/610/6
,,,,au Soleil Levant...6/07/610/6
Zéphyr de Volaille Chantilly...4/05/67/6
Terrine de Volaille à la Singapour...6/07/610/6
Salade de Volaille...6/07/610/6
Volaille Mayonnaise...6/07/610/6
,,à la Béchamel...5/66/69/0
,,Piqué Chevalière...7/69/612/6
Poularde Argenteuil...7/69/612/6
ENTRÉES (COLD)—continued.
Per Dish for
Foie Gras4610
pers.pers.pers.
Médaillons de Foie Gras en Caisse...3/04/66/6
,,,,Aspic...3/04/66/6
Mousse de Foie Gras...4/65/68/6
Soufflé de Foie Gras...5/67/69/6
Côtelette de Foie Gras...4/05/67/6
Tartelette de Foie Gras Impériale...3/04/66/6
Escaloppe de Foie Gras Princesse...4/05/68/6
Jambon
Mousse de Jambon à l’Estragon...5/67/69/6
Aux Truffes...5/67/69/6
Nancéene...5/67/69/6
Mousse Chantecler...5/67/69/6
Langue
Mousse Régina...5/67/69/6
Champagne...6/07/610/6
Médaillon à l’Aurore...4/05/67/6
Cailles
Richelieu⎫
Chaudfroid⎪
Dame Blanche⎪
En Caisse à la Gelée⎬According to season
Périgourdine⎪
Cerise⎪
Demidoff⎪
Sous la cendre⎭
SALADE
Américaine⎫
Russe⎪
Victoria⎪
Lorette⎪
Demi-deuil⎬6d. per person
Française⎪
Orientale⎪
Niçoise⎪
Espagnole⎪
Italienne⎭
ENTREMETS (HOT)
Poudings
Royale..4/05/67/6
Saxon..4/05/67/6
Diplomate..4/05/67/6
Cabinet..4/05/67/6
Victoria..4/05/67/6
Soufflé Chimay..4/05/67/6
Poires
Bourdaloue..4/05/67/6
Beignets..4/05/67/6
Condé..4/05/67/6
Bonne Femme..4/05/67/6
Charlotte..4/05/67/6
Pêches
Cardinale⎫
Montreuil⎬According to season
Talleyrand⎭
Soufflé
Rothschild..4/05/67/6
Vanille..4/05/67/6
Praliné..4/05/67/6
Orléans..4/05/67/6
Liqueurs..4/05/67/6
Orange..4/05/67/6
Thé..4/05/67/6
Chocolat..4/05/67/6
Fraises..4/05/67/6
Citron..4/05/67/6
Palmyre..4/05/67/6
Omelette
Soufflé..5/06/69/0
Confiture..4/05/67/6
Sucre..4/05/67/6
En Surprise..6/07/610/6
Per Dish for
ENTREMETS (COLD)3610
pers.pers.pers.
Poire à l’Impératrice..4/05/67/6
Compôte de tous les fruits..According to season
Charlotte
Russe..3/04/66/6
Calville..3/04/66/6
Coloniale..3/04/66/6
Bohémienne..3/04/66/6
Chartreuse
Princesse..3/04/66/6
Ananas..3/04/66/6
Orange..3/04/66/6
Gelées
Aux Fruits..3/04/66/6
Aux Liqueurs..3/04/66/6
Dantzig..3/04/66/6
Rubannée..3/04/66/6
Victoria..3/04/66/6
Marbrée..3/04/66/6
Russe..3/04/66/6
Fantaisie..3/04/66/6
ENTRÉES (COLD)—continued.
Per Dish for
3610
Crêmespers.pers.pers.
Beaurivage..3/04/66/6
Chantilly..3/04/66/6
Napolitaine..3/04/66/6
Café..3/04/66/6
Marons..3/04/66/6
Fraises..3/04/66/6
Caramel..3/04/66/6
Bavarois
Au Chocolat..3/04/66/6
Diplomate..3/04/66/6
Mont Blanc..4/05/67/6
Nids d’Hirondelles..4/05/67/6
Ris à l’Impératrice..3/04/66/6
Crépes Suzettes..4/05/67/6
Croûtes aux Fruits..4/05/67/6
Timbale d’Aremberg..3/65/07/0
,, Montmorency..3/65/07/0
,, Léon XIII...3/65/07/0
Meringues à la Crême..2/02/63/6
,, en Turban..3/04/66/6
,, Italienne..3/04/66/6
Cerises Jubilée..4/05/67/6
Darioles d’Amandes..3/04/66/6
Petit Nougat à la Crême..3/04/66/6
Timbale de Nougats..3/04/66/6
Trifles..3/04/66/6
Baba au Rhum..3/04/66/6
Petit Condé..3/04/66/6
Dartois aux Abricots..3/04/66/6
Eclairs au Café..2/02/63/6
,, Chocolat..2/02/63/6
,,Créme Patissière..2/63/64/6
Jalousies aux Confitures..3/04/66/6
Tartelettes aux Fruits..2/63/64/6
Macédoine de Fruits..3/65/07/0
SAVOURIES (HOT)Per Dish for
4610
pers.pers.pers.
Canapé Diane..2/03/05/0
,, Hollandaise..2/03/05/0
,, Juliette..2/03/05/0
Scotch Woodcock..2/03/05/0
Chester Fondant..2/03/05/0
Pailles au Parmesan..2/03/05/0
Fondu au Parmesan..2/03/05/0
Soufflé au Fromage..2/03/05/0
Sardines Diablées..2/03/05/0
Tartelette Ecossaise..2/03/05/0
Laitanees au Paprika doré..2/03/05/0
Croûte Bourguignonne..2/03/05/0
Tartelette à la Moêlle..2/03/05/0
SAVOURIES (COLD)
Canapés en Surprise..2/03/05/0
Amandes grillées..2/03/05/0
Mousse au Camembert..2/03/05/0
Canapés Moscovite..2/03/05/0
,,Anchois..2/03/05/0
,,Reine..2/03/05/0
,,Arlésienne..2/03/05/0
Cornets de Saumon..2/03/05/0
Pommes Georgette..4/05/67/6
Best Aspic Jelly in Bottles, pint..1/3
,,,,,,Shaped or Plain per lb.1/3
GENUINE GERMAN SAUSAGE
Real Brunswick Sausage, per lb...2/0
,, Strasburg Salami, per lb.....2/0
Finest Metwurst Sausage, per lb...1/4
,,Tongue Sausage, per lb...1/6
Truffled Liver Sausage, per lb...1/6
Plain Liver Sausage, per lb.....1/4
Garlic Sausage, per lb.....1/4
Lyon Sausage, per lb.....3/6
Ham Sausage, per lb.....1/4
Real Italian Salami, per lb.....1/9
Lachsshinken, per lb.....2/0
Real Frankfurt Sausage, 3 pairs..0/11
Anglo-German Sausage, per lb...1/4
Lunch German, about 1 lb. each..1/0
Chicken and Ham Sausages, each..0/10
Smoked Pork Sausages, per box..1/0
Kosher Tongues, from, each....6/6
,,Worsht, per lb.....1/0
GLASSES
Hors d’Œuvres
Fileted Anchovies in Oil......1/0
Fish Egg (delicacy)......0/10½
Crayfish Tails......1/10
Mixed Hors d’Œuvres......0/10½
Tunny Fish with Tomato......0/10½
,,,,Plain......0/10½
Bismarck Herrings......1/0
Mousse de Anchois......1/3
Appetit Sild Anchovies......0/8½
Alici Piccante......1/2½
Alici Falstaff......1/2½
German Mustard..0/6 and 0/9½
Gulden Mustard......0/9½
See page [1291] for further selection of above.

[1294]