Harrods for Everything - Harrods Ltd.

POISSONS (HOT)
Sole, Barbue, Cabillaud, Turbot, Merlan,can be obtained prepared in the followingstyles:
			Per Dish for
			4	6	10
			pers.	pers.	pers.
Edouard VII.	..	..	4/0	5/6	8/6
Chauchat	..	..	3/6	4/6	7/6
Dugléré	..	..	4/0	5/6	8/6
St. Germain	..	..	3/6	4/6	7/6
Tyrolienne	..	..	4/0	5/6	8/6
Andalouse	..	..	3/6	4/6	7/6
Bonne Femme	..	..	4/0	5/6	8/6
Bretonne	..	..	3/6	4/6	7/6
Gratin	..	..	4/0	5/6	8/6
Colbert	..	..	3/6	4/6	7/6
Niçoise	..	..	4/0	5/6	8/6
Héloise	..	..	4/0	5/6	8/6
Grenobloise	..	..	3/6	4/6	7/6
Rachel	..	..	4/0	5/6	8/6
Réjane	..	..	4/0	5/6	8/6
Orly	..	..	3/0	4/0	6/6
Aux Moules	..	..	3/6	4/6	7/6
Dieppoise	..	..	4/0	5/6	8/6
Champagne	..	..	6/0	7/6	10/6
Vin Blanc	..	..	4/0	5/6	8/6
Maçonaise	..	..	4/0	5/6	8/6
Crême	..	..	3/6	4/6	7/6
Américaine	..	..	4/0	5/6	8/6
Bercy	..	..	3/0	4/0	6/6
Normande	..	..	5/0	6/6	9/0
Jean-Bart	..	..	3/6	4/6	7/6
Cléopâtre	..	..	4/0	5/6	8/6
Joinville	..	..	4/0	5/6	8/6
Meunière	..	..	3/6	4/6	7/6
Doria	..	..	4/0	5/6	8/6
Montreuil	..	..	3/6	4/6	7/6
Polignac	..	..	4/6	6/0	8/6
Valois	..	..	3/6	4/7	7/6
Timbale de Filets de Sole Alexandra			6/0	7/6	10/6
,,,,Grimaldi			6/0	7/6	10/6
,,,,Koutchoubé			6/0	7/6	10/6
Eperlans
Anglaise	..	..	2/6	3/6	5/6
Boitel	..	..	3/0	4/0	6/6
Buisson	..	..	2/6	3/6	5/6
Vin Blanc	..	..	3/0	4/0	6/6
Orly	..	..	2/6	3/6	5/6
Rougets
Bordelaise	..	..	3/6	4/6	7/6
En Caisse	..	..	3/6	4/6	7/6
Juive	..	..	3/6	4/6	7/6
Niçoise	..	..	3/6	4/6	7/6
Papillotte	..	..	4/0	5/6	8/6
Portugaise	..	..	3/6	4/6	7/6
Edouard VII.	..	..	3/6	4/6	7/6
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	..	..	4/0	5/6	8/6
Rachel	..	..	4/0	5/6	8/6
Salvator	..	..	4/0	5/6	8/6
Valentine	..	..	4/0	5/6	8/6
Edouard VII	..	..	4/0	5/6	8/6
POISSONS (COLD)
			Per Dish for
Filets de Sole			4	6	10
			pers.	pers.	pers.
Bohémienne	..	..	4/0	5/6	8/6
Russe	..	..	4/0	5/6	8/6
Olga	..	..	4/0	5/6	8/6
Américaine	..	..	4/0	5/6	8/6
Lavallière	..	..	4/0	5/6	8/6
Norvégienne	..	..	4/0	5/6	8/6
En Gelée	..	..	4/0	5/6	8/6
En Chartreuse	..	..	4/0	5/6	8/6
Homard Escaloppe Pompadour	..	..	4/0	5/6	8/6
,,Salade Niçoise	..	..	4/0	5/6	8/6
,,Norvégienne	..	..	4/0	5/6	8/6
,,Parisienne	..	..	6/0	7/6	10/6
Mousse de Homard	..	..	4/0	5/6	8/6
,,,,Ecrevisses	..	..	4/0	5/6	8/6
Ecrevisses Liégoises	..	..	4/0	5/6	8/6
En Coquille Mayonaise, 6d. each.

ENTRÉES (HOT)
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.		⎭
Tournedos, Noisettes, et Côtelettes canbe obtained and prepared in the followingstyles:
			Per Dish for
			4	6	10
			pers.	pers.	pers.
A la Chartres	..	..	6/0	7/6	10/6
Cambacérès	..	..	4/0	5/6	8/6
Edouard VII.	..	..	4/0	5/6	8/6
Judic	..	..	4/0	5/6	8/6
Monte Carlo	..	..	4/0	5/6	8/6
Méridionale	..	..	4/0	5/6	8/6
Mikado	..	..	4/0	5/6	8/6
Montesquieu	..	..	4/0	5/6	8/6
Niçoise	..	..	4/0	5/6	8/6
d’Orléans	..	..	4/0	5/6	8/6
Polonaise	..	..	4/0	5/6	8/6
Rachel	..	..	4/0	5/6	8/6
St. Germain	..	..	4/0	5/6	8/6
Indienne	..	..	4/0	5/6	8/6
Trianon	..	..	4/0	5/6	8/6
Victoria	..	..	4/0	5/6	8/6
Maréchale	..	..	4/0	5/6	8/6
Amélie	..	..	4/0	5/6	8/6
Poulets
Albuféra	..	..	6/0	7/6	10/6
Parmentier	..	..	5/0	6/6	9/0
Edouard VII.	..	..	6/0	7/6	10/6
Au Riz Pilaff	..	..	5/0	6/6	9/0
Archiduc	..	..	6/0	7/6	10/6
Ancienne	..	..	6/0	7/6	10/6
Fines Herbes	..	..	5/0	6/6	9/0
Masséna	..	..	6/0	7/6	10/6
Mascotte	..	..	6/0	7/6	10/6
Marengo	..	..	6/0	7/6	10/6
Indienne	..	..	5/6	6/6	9/0
Demidoff	..	..	6/0	7/6	10/6
Chasseur	..	..	6/0	7/6	10/6
Perigueux	..	..	6/0	7/6	10/6
Stanley	..	..	6/6	8/6	11/0
Provençale	..	..	5/0	6/6	9/0
Vaucanson	..	..	6/0	7/6	10/6
Argenteuil	..	..	6/0	7/6	10/6
Cécil	..	..	5/6	6/6	9/0
Mexicaine	..	..	6/0	7/6	10/6
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	..	..	5/6	6/6	9/0
Godard	..	..	6/0	7/6	10/6
Filets Princesse	..	..	5/6	6/6	9/0
Provençale	..	..	5/6	6/6	9/0
Financière Blanc ou Brun	..	..	6/0	7/6	10/6
Bouquetière	..	..	5/6	6/6	9/0
Meunière	..	..	5/6	6/6	9/0
Clamart	..	..	5/6	6/6	9/0
Demi-deuil	..	..	5/6	6/6	9/0
Montglas	..	..	5/6	6/6	9/0
Toulouse	..	..	6/0	7/6	10/6
Rachel	..	..	5/6	6/6	9/0
Parisienne	..	..	5/6	6/6	9/6
Rognons
Bordelaise	..	..	3/0	4/6	6/6
Chasseur	..	..	3/0	4/6	6/6
Cresson	..	..	3/0	4/6	6/6
Champagne	..	..	4/0	5/6	8/6
Berrichone	..	..	3/0	4/6	6/6
Henry IV.	..	..	3/0	4/6	6/6
Châteaubriand	..	..	3/0	4/6	6/6
Madère	..	..	3/0	4/6	6/6
Vert Pré	..	..	3/0	4/6	6/6
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	}	According to season
Perdrix, Perdreaux, et. Grouses
Cocotte	}	According to season
Casserole
Salmis Batelière
Chartreuse
		Per Dish for
Pigeons		4	6	10
		pers.	pers.	pers.
En Compôte	...	5/0	6/6	10/6
Paysanne	...	5/0	6/6	10/6
Cotelettes St. Charles	...	6/0	7/6	12/6
Piémontaise	...	5/0	6/6	10/6
Farcis	...	6/0	7/6	12/6
Grillé Diable	...	5/0	6/6	10/6
Pluvier
Doré sur Canapé	}	According to season
Douglas	}	According to season
Bouchees, Croustades, Rissoles de toute sortes.
Timbales et Vol au Vents
Bontoux	...	5/6	6/6	9/0
Godard	...	5/6	6/6	9/0
Financière	...	5/6	6/6	9/0
Parisienne	...	5/6	6/6	9/0
Milanaise	...	5/6	6/6	9/0
Duchesse	...	5/6	6/6	9/0
Pâtissière	...	5/6	6/6	9/0
Volaille	...	5/6	6/6	9/0
Curries
d’Agneau	...	5/6	6/6	9/0
Œufs	...	3/0	4/6	6/6
Poisson	...	5/0	4/6	6/6
Crevettes	...	3/0	4/6	6/6
Champignons	...	3/0	4/6	6/6
Mouton	...	5/6	6/6	9/0
Poulet	...	6/0	7/6	10/6
ENTRÉES (COLD)
Côtelettes et Noisettes
Pompadour	...	4/6	5/6	8/6
A l’Estragon	...	4/6	5/6	8/6
Aurore	...	4/6	5/6	8/6
Belle Vue	...	4/6	5/6	8/6
Indienne	...	4/6	5/6	8/6
Renaissance	...	4/6	5/6	8/6
Bourgeoise	...	4/6	5/6	8/6
A la Russe	...	4/6	5/6	8/6
Aux Petit Pois	...	4/6	5/6	8/6
A la Reine	...	4/6	5/6	8/6
A la Menthe	...	4/6	5/6	8/6
Vichy	...	4/6	5/6	8/6
Portugaise	...	4/6	5/6	8/6
Chaudfroid	...	4/6	5/6	8/6
Mousse de Volaille
Comtesse	...	5/0	6/6	9/0
Chantilly	...	5/0	6/6	9/0
Aux Truffes	...	5/0	6/6	9/0
A l’Estragon	...	5/0	6/6	9/0
Parisienne	...	5/0	6/6	9/0
Soufflé de Volaille	...	5/0	6/6	9/0
Au Champagne	...	5/0	6/6	9/0
Médaillon de Volaille Printanière	...	4/0	5/6	7/6
Suprême de Volaille Jeanette	...	6/0	7/6	10/6
Suprême de Volaille Saint-James	...	6/0	7/6	10/6
Volaille découpés en Chaudfroid	...	6/0	7/6	10/6
,,,,au Soleil Levant	...	6/0	7/6	10/6
Zéphyr de Volaille Chantilly	...	4/0	5/6	7/6
Terrine de Volaille à la Singapour	...	6/0	7/6	10/6
Salade de Volaille	...	6/0	7/6	10/6
Volaille Mayonnaise	...	6/0	7/6	10/6
,,à la Béchamel	...	5/6	6/6	9/0
,,Piqué Chevalière	...	7/6	9/6	12/6
Poularde Argenteuil	...	7/6	9/6	12/6

ENTRÉES (COLD)—continued.
		Per Dish for
Foie Gras		4	6	10
		pers.	pers.	pers.
Médaillons de Foie Gras en Caisse	...	3/0	4/6	6/6
,,,,Aspic	...	3/0	4/6	6/6
Mousse de Foie Gras	...	4/6	5/6	8/6
Soufflé de Foie Gras	...	5/6	7/6	9/6
Côtelette de Foie Gras	...	4/0	5/6	7/6
Tartelette de Foie Gras Impériale	...	3/0	4/6	6/6
Escaloppe de Foie Gras Princesse	...	4/0	5/6	8/6
Jambon
Mousse de Jambon à l’Estragon	...	5/6	7/6	9/6
Aux Truffes	...	5/6	7/6	9/6
Nancéene	...	5/6	7/6	9/6
Mousse Chantecler	...	5/6	7/6	9/6
Langue
Mousse Régina	...	5/6	7/6	9/6
Champagne	...	6/0	7/6	10/6
Médaillon à l’Aurore	...	4/0	5/6	7/6
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	..	4/0	5/6	7/6
Saxon	..	4/0	5/6	7/6
Diplomate	..	4/0	5/6	7/6
Cabinet	..	4/0	5/6	7/6
Victoria	..	4/0	5/6	7/6
Soufflé Chimay	..	4/0	5/6	7/6
Poires
Bourdaloue	..	4/0	5/6	7/6
Beignets	..	4/0	5/6	7/6
Condé	..	4/0	5/6	7/6
Bonne Femme	..	4/0	5/6	7/6
Charlotte	..	4/0	5/6	7/6
Pêches
Cardinale	⎫
Montreuil	⎬	According to season
Talleyrand	⎭
Soufflé
Rothschild	..	4/0	5/6	7/6
Vanille	..	4/0	5/6	7/6
Praliné	..	4/0	5/6	7/6
Orléans	..	4/0	5/6	7/6
Liqueurs	..	4/0	5/6	7/6
Orange	..	4/0	5/6	7/6
Thé	..	4/0	5/6	7/6
Chocolat	..	4/0	5/6	7/6
Fraises	..	4/0	5/6	7/6
Citron	..	4/0	5/6	7/6
Palmyre	..	4/0	5/6	7/6
Omelette
Soufflé	..	5/0	6/6	9/0
Confiture	..	4/0	5/6	7/6
Sucre	..	4/0	5/6	7/6
En Surprise	..	6/0	7/6	10/6
		Per Dish for
ENTREMETS (COLD)		3	6	10
		pers.	pers.	pers.
Poire à l’Impératrice	..	4/0	5/6	7/6
Compôte de tous les fruits	..	According to season
Charlotte
Russe	..	3/0	4/6	6/6
Calville	..	3/0	4/6	6/6
Coloniale	..	3/0	4/6	6/6
Bohémienne	..	3/0	4/6	6/6
Chartreuse
Princesse	..	3/0	4/6	6/6
Ananas	..	3/0	4/6	6/6
Orange	..	3/0	4/6	6/6
Gelées
Aux Fruits	..	3/0	4/6	6/6
Aux Liqueurs	..	3/0	4/6	6/6
Dantzig	..	3/0	4/6	6/6
Rubannée	..	3/0	4/6	6/6
Victoria	..	3/0	4/6	6/6
Marbrée	..	3/0	4/6	6/6
Russe	..	3/0	4/6	6/6
Fantaisie	..	3/0	4/6	6/6

ENTRÉES (COLD)—continued.
		Per Dish for
		3	6	10
Crêmes		pers.	pers.	pers.
Beaurivage	..	3/0	4/6	6/6
Chantilly	..	3/0	4/6	6/6
Napolitaine	..	3/0	4/6	6/6
Café	..	3/0	4/6	6/6
Marons	..	3/0	4/6	6/6
Fraises	..	3/0	4/6	6/6
Caramel	..	3/0	4/6	6/6
Bavarois
Au Chocolat	..	3/0	4/6	6/6
Diplomate	..	3/0	4/6	6/6
Mont Blanc	..	4/0	5/6	7/6
Nids d’Hirondelles	..	4/0	5/6	7/6
Ris à l’Impératrice	..	3/0	4/6	6/6
Crépes Suzettes	..	4/0	5/6	7/6
Croûtes aux Fruits	..	4/0	5/6	7/6
Timbale d’Aremberg	..	3/6	5/0	7/0
,, Montmorency	..	3/6	5/0	7/0
,, Léon XIII.	..	3/6	5/0	7/0
Meringues à la Crême	..	2/0	2/6	3/6
,, en Turban	..	3/0	4/6	6/6
,, Italienne	..	3/0	4/6	6/6
Cerises Jubilée	..	4/0	5/6	7/6
Darioles d’Amandes	..	3/0	4/6	6/6
Petit Nougat à la Crême	..	3/0	4/6	6/6
Timbale de Nougats	..	3/0	4/6	6/6
Trifles	..	3/0	4/6	6/6
Baba au Rhum	..	3/0	4/6	6/6
Petit Condé	..	3/0	4/6	6/6
Dartois aux Abricots	..	3/0	4/6	6/6
Eclairs au Café	..	2/0	2/6	3/6
,, Chocolat	..	2/0	2/6	3/6
,,Créme Patissière	..	2/6	3/6	4/6
Jalousies aux Confitures	..	3/0	4/6	6/6
Tartelettes aux Fruits	..	2/6	3/6	4/6
Macédoine de Fruits	..	3/6	5/0	7/0
SAVOURIES (HOT)		Per Dish for
		4	6	10
		pers.	pers.	pers.
Canapé Diane	..	2/0	3/0	5/0
,, Hollandaise	..	2/0	3/0	5/0
,, Juliette	..	2/0	3/0	5/0
Scotch Woodcock	..	2/0	3/0	5/0
Chester Fondant	..	2/0	3/0	5/0
Pailles au Parmesan	..	2/0	3/0	5/0
Fondu au Parmesan	..	2/0	3/0	5/0
Soufflé au Fromage	..	2/0	3/0	5/0
Sardines Diablées	..	2/0	3/0	5/0
Tartelette Ecossaise	..	2/0	3/0	5/0
Laitanees au Paprika doré	..	2/0	3/0	5/0
Croûte Bourguignonne	..	2/0	3/0	5/0
Tartelette à la Moêlle	..	2/0	3/0	5/0
SAVOURIES (COLD)
Canapés en Surprise	..	2/0	3/0	5/0
Amandes grillées	..	2/0	3/0	5/0
Mousse au Camembert	..	2/0	3/0	5/0
Canapés Moscovite	..	2/0	3/0	5/0
,,Anchois	..	2/0	3/0	5/0
,,Reine	..	2/0	3/0	5/0
,,Arlésienne	..	2/0	3/0	5/0
Cornets de Saumon	..	2/0	3/0	5/0
Pommes Georgette	..	4/0	5/6	7/6
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]

MEAT DEPARTMENT.

DAILY PRICE LIST
POSTED IN DEPT.