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Classic
Cook Books
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page 5
The following menu is for a holiday, and by adding one or two entremets it may
serve for a banquet:
SOUPS.
Cream of Fowl--White.
Printanier--Clear and brown.
HORS D'OEUVRES.
Radishes, Olives and Anchovies.
ENTREES.
Fillets of Trout with Shrimp sauce.--Red.
Boiled potatoes.
Saddle of Mutton Richelieu--Brown.
ENTREMET.
Celery a la Moelle--White.
ROAST.
Roast Snipe on Toast--Brown.
Salad.
SWEET DISHES.
Pudding Diplomate--Yellow.
Pistachio Ice Cream with Cakes--Green.
FRUITS.
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Classic
Cook Books
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