The Skilful Cook / A Practical Manual of Modern Experience

by Mary Harrison

• Mock-turtle soup. Potato purée.
• Salmon, Hollandaise sauce, cucumber. Sole à la Béchamel.
• Entrées.
  Chicken à la Marengo. Braised sweetbreads.
• Saddle of lamb, mint sauce, peas, potatoes. Boiled fowl, egg sauce, boiled ham, potato croquettes, asparagus.
• Goslings, peas.
• Strawberry charlotte, good trifle, orange jelly, jam puffs, cheese d'Artois.
• Cheese.
• Dessert.

XVIII.

• Julienne. Oyster soup.
• Turbot, lobster sauce. Sole à la Genoise.
• Entrées.
  Sweetbreads à la Béchamel. Mutton cutlets à la Rachel.
• Sirloin of beef, horse-radish sauce, asparagus, potatoes. Boiled leg of mutton, caper sauce, mashed turnips.
• Ducklings, peas.
• Charlotte Russe, pine-apple jelly, Normandy pippins, custards in glasses.
• Cheese.
• Dessert.

XIX.

• Ox-tail soup. Tapioca cream.
• Boiled salmon, Tartare sauce. Sole à la maître d'hôtel.
• Entrées.
  Chicken à la Marengo. Mutton cutlets à la Milanaise. Podovies.
• Roast fillet of veal, French beans, potatoes. Haunch of mutton, red currant jelly.
• Goslings, green peas.
• Pistachio cream, orange jelly, snow puddings, cheese d'Artois.
• Cheese.
• Dessert.

[SUPPERS.]

Cold Supper. 12 People.

• One sirloin of beef.
• One roast turkey.
• One boiled ham.
• One lobster salad.
• One apple tart.
• Twelve cheese cakes.
• One blancmange.
• One jelly.
• Fruit.
• Cheese.

Cold Supper. 12 People.