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Classic
Cook Books
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page 317
(SECOND COURSE.)
Sweetbreads.
Mushrooms stewed.
Sauce Robart.
Blamange in small forms.
Trifle.
Currant Tart with Custard.
Bread Sauce.
Stewed Cucumbers.
Roasted Partridges.
NINE AND ELEVEN; AND A REMOVE.
(FIRST COURSE.)
Turbot.
(Remove--Chickens.)
Palates.
Liver and Lemon Sauce.
Lamb's Fry.
French Pie.
Carrot Soup.
Tongue in Turnips.
Veal Olives.
Butter.
Rabbit brown in Fricassee.
Edgebone of Beef.
Vegetables on side table.
(SECOND COURSE.)
Wild Fowl.
Stewed Pippins.
French Beans.
Lobster in Fricassee Sauce.
Scalloped Oysters.
Solid Syllabub in a glass dish.
Stewed Mushrooms.
Cray-fish in Jelly.
Peas.
Apricot Tart, open cover.
Goose.
Nine DISHES, TWO REMOVES, AND ELEVEN.
(FIRST COURSE.)
Fish.
(Remote-Stewed Beef.)
Oxford Dumplings.
Fricandeau.
Small Ham.
White Soup.
Turkey boiled, Oyster Sauce.
Lamb Steaks round Potatoes.
Lobster Patties.
Fish.
(Remove-Saddle of Mutton.)
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