Swedish-English Cook Book

page 349

Smaller dinners.

I.

  Crab soup.

  Bouillon with macaroni.

  Baked whiting.

  Fricadelle on veal with puree Jelly with tart.

  Cheese. Dessert.

II.

  Turtle soup.

  Bouillon with vermicelli.

  Pike or perch a la financiere.

  Oyster on shells.

  Baked hazel hen with salad.

  Asparagus and french peas.

  Compote.

  Ice cream. Dessert.

III.

  Vegetable soup.

  Boiled trout.

  Lined beef filet with vegetables

  Goose liver pie.

  Asparagus with butter.

  Baked fowl with salad.

  Vanilla pudding.

  Ice cream.

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