In concluding this chapter we give from a modern English work the following bills of fare for dinners suiting the different seasons of the year, which may be useful to young housekeepers:
MENUS OF FOUR CHOICE DINNERS, ADAPTED TO EACH SEASON OF THE YEAR.
JANUARY.—(FOR TEN PERSONS.)
Consomme soup, with quenelles; Turbot, with Dutch sauce.
TWO REMOVES.—Braized fillet of veal, larded a la Chateaubriand;
Roast turkey, with puree of mushrooms.
FOUR ENTREES.—Oyster Kromeskys, a la Russe; Pork cutlets, sauce
Robert; Partridges, a la Prince of Wales; Supreme of fowls, a la
Macedoine.
SECOND COURSE.—Pintail; Snipes.
ONE REMOVE.—Fondu of Parmesan cheese.
FOUR ENTREMETS.-Salad, a la Rachel; Vol-au-vent of preserved
greengages; Plombieres cream iced; Braized celery with brown
sauce.
APRIL.-(FOR EIGHT PERSONS.)
Cray-fish soup; Spey trout, parsley sauce.
TWO REMOVES.—Boiled fowls, oyster sauce; Glazed tongue A la
jardiniere.
Two ENTREES.—Lamb cutlets, asparagus, peas; Boudins of rabbits, a
la Reine.
SECOND COURSE.—Lobster salad; Green goose.
FOUR ENTREMETS.—Orange fritters; Tapioca pudding; Wine jelly;
Potatoes a la Lyonnaise.
JUNE.—(FOR TWELVE PERSONS.)
Puree of green peas, soup; Stewed sturgeon, matelotte sauce;
Fillets of mackerel a la maitre d'hotel.
TWO REMOVES.—Roast fore-quarter of lamb; Spring chickens A la
Montmorency.
FOUR ENTREES.—Fillets of ducklings, with green peas; Mutton
cutlets a la Wyndham; Blanquette of chicken with cucumbers;
Timbale of macaroni a la Milanaise.
SECOND COURSE.—Pigeons; Leveret.
TWO REMOVES.—Flemish gauffers; Iced Souffle.
SIX ENTREMETS.-French beans, stewed; Mayonnaise of chicken; Peas a
la Francaise; Peach jelly with noyau; Love's wells glace with
chocolate; Flave of apricots and rice.
OCTOBER.—(FOR EIGHT PERSONS.)
Potage a la Julienne; Baked haddock, Italian sauce.
TWO REMOVES.—Braized neck of mutton, en cherveuil; Roast pheasant
a la Chipolata.
TWO ENTREES.—Pork cutlets, tomato sauce; Curried rabbit and rice.
SECOND COURSE.—Roast black-cock; Oyster omelette.
FOUR ENTREMETS.—Potatoes a la Duchesse; Blanc mange; Apple
tartlets; Semolina pudding.
MENU OF A FIRST RATE CHRISTMAS DINNER.
Turtle soup; Turbot a la Vatel; Fillets of sole a la Tartare.
THREE REMOVES.—Roast turkey, Perigueux sauce; Braized ham a la
jardiniere; Spiced round of beef.
FOUR ENTREES.—Marrow patties; Salmi of pheasants a la financiere;
Sweet breads a la Saint Cloud; Mutton cutlets a la Vicomtesse.
SECOND COURSE.—Woodcocks; Grouse; Mince pies; Plum pud ding.
SIX ENTREMETS.—Broccoli with Parmesan cheese; Italian creams;
Croute a l'Amanas; Salad a la Rachel; Meringues a la Parisienne;
Punch jelly.
BALLS.
THE form of invitations will be found on page 49.
An invitation to a ball should be sent out from two to three weeks before the evening, and should be answered within a day or two of being received.