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 Rissoles | 0/3 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 ,, |