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Classic
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page 4
a little less refined, but quite as palatable and after all will be feasible for
all housekeepers, providing they take the trouble of following my advice.
Now let us begin at the beginning, that is to indicate how a "Menu" shall be
arranged.
A family dinner is essentially composed of:
A soup.
A fish or meat with sauce and vegetable called "Entree."
A roast, meat, poultry or game.
A vegetable of the season, dried or preserved called "Entremet" (side dish).
A sweet dish, ice cream, or some pastry.
Cheese and fruit.
Providing the dinner becomes more fashionable, you should serve two kinds of
soup, a clear one and a puree or cream, from which the guest may choose; and
increase the number of entrees and entremets.
A last advice before giving some examples of menus: To give pleasure a dinner
should have variety, and consequently you must avoid serving the same dish or
sauce twice, palatable as it may be; and as a rule a dish with white sauce
should follow a dish with red or brown sauce; for instance in the second family
menu given below we could not place "fillets of sole," with shrimp sauce, after
the "Andalousian soup," both being red, nor after the "cream of fowl," of the
holiday dinner, a fish with "Hollandaise sauce,"both being white; that will
injure at once the eye and the palate of au epicure.
There are now to start with two quite simple family dinners:
SOUP.
Stock soup--Clear.
ENTREE (meat).
Chateaubriand--Brown.
Fried Potatoes.
ENTREMET.
Mushrooms on Toast--White.
ROAST.
Roast Fowl--Brown.
SWEET DISH.
Peach la Condé--White.
SOUP.
Andalousian Soup--Red.
ENTREE (fish).
Salmon Trout.
With Hollandaise Sauce--White.
Boiled Potatoes.
ROAST.
Leg of Lamb with Mint Sauce.--Brown.
ENTREMET.
Croquettes of Oatmeal a l'Indienne--Red.
SWEET DISH.
Eggs a la Neige--White.
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