| MENU | BILL OF FARE |
| (Old style, obsolete) | (New style) |
| Hors d’œuvres. | Raw Bits. |
| Pot au Feu. | Pot on the Fire. |
| Purée de petits pois. | Mash of Little Peas. |
| Bouchées aux Huîtres. | Mouthfuls of Oysters. |
| Chaud-froid de Saumon. | Hot-cold of Salmon. |
| Vol-au-vent de Volaille. | Fowl Fly-to-Wind. |
| Petits Filets mignons à la Maître d’Hotel. | “Ducksy” little Fillets to the Butler. |
| Noix de Veau à la Jardinière. | Nut of Veal in the way of the Gardener’s wife. |
| Pommes de terre sautées. | Jumped Potatoes. |
| Asperges en branches: | Asparagus in branches; |
| Sauce Mousseline. | Muslin Sauce. |
| Timbales de Fruits. | Mugs of Fruit. |
| Crème renversée. | Turned-up Cream. |
| Petits Soufflés de Foie gras. | Little Blow-outs of fat Liver. |
Such a meal as this, to be thoroughly appreciated, would no doubt have to be prepared by a Chief or a Blue Cord.
A purely English dinner, however, is not so difficult to describe in plain straight-forward language. Such a one, for instance, as the Festival Dinner of the Royal Society of St. George, which ran thuswise:—
Appetizers.
Imperial “Clear” Soup.
Boiled Hampshire Salmon and Cucumber.
Thames Whitebait devilled.
Norfolk Sweetbreads
and Truffles.
The Roast Beef of Old England
(Devon Baron).
Yorkshire Pudding.
English New Potatoes and Beans.
Royal Navy Iced Punch.
Roast Buckinghamshire Duckling and
Apple Sauce.
Peas. Lettuce Salad.
Colchester Asparagus.
Braised Berkshire Ham.
Trafalgar Pudding.
Colonial Ice Pudding.
Dessert.
Coffee.
The menu of a Japanese luncheon given by the Mikado at Tokio makes curious reading, although I am assured that its purely local features are assuaged by a leaven of European delicacies.
MENU
Suimono (Soup).
Night Heron and Shimeji (a species of Champignon).
Kuchitori (Hors d’Œuvres).
Wild Duck.
Awabi (Haliotis, etc.).
Iashami (uncooked Fish).
Tai, Kawatsukuri and Arai (two modes of preparing uncooked Fish).
Sunomono (Mixed Salad).
Iced Whale and Mustard Sauce.
Yakimono (Entrées).
Baked Ai Fish (chawaninushi Eel Soup).
Fried Chicken and String Beans.
Anago and Imo (a species of Eel and Potato).
Rice Soup and Quail.
Pickles. Cake.
Fruit.
A friend has sent me a curiosity from Havana in the shape of a menu, into the composition of every dish of which the banana entered in some shape or form. As a triumph of skill and ingenuity I respect the menu, but am thankful that I was not invited to partake of the repast. Here it is.
MENU
Soupe à la Banane avec Croûtons de Banane.
Crèpes de Banane avec Gelée de Banane.
Poulets à l’Etuvée avec Bananes Ciselées.
Poulets Rôtis avec Bananes Dressées.
Rôti de Bœuf avec Gelée de Banane.
Gâteau à la Gelée de Banane.
Galettes de Bananes.
Gâteau de Banane aux Fruits.
Café de Banane.
The subjoined menu is a quaint attempt to please adult lovers of “Alice in Wonderland,” and deserves notice in that it really does contain a number of references, more or less apt, to that perennially delightful work.
MENU
Hors d’œuvres.
Huîtres, Larmes Amères.
Snickersnacks.
Potages.
Manxommé.
Jabberwock’s-tail.
Poisson.
Walrus à la Charpentier.
Snark, sauce Boojumoise.
Entrées.
Momerath de lait.
Tweedledum aux Tum-tumatoes
Roti.
Aloyau de Jabberwock.
Selle de Gryphon.
Volaille.
Bandersnatch, sauce évitée.
Jubjub sauté.
Salade: Feuilles de Tumtum tulgeuses.
Entremets.
Crême au Jour Frabjoise.
Omelette Whifflée.
Glace à la Duchesse.
Savory.
Œufs de Borogove Gimblées.