The Book of Household Management Part 253

The Book of Household Management Part 253

Preserved Pineapples. Dried Cherries. Fruit.


Grapes.


Filberts. Pears. Walnuts.


Wafers. Biscuits.


Ginger-Ice Cream. Vase of Orange-Water Ice.


Flowers.


Apples.


Dried Grapes. Preserved Fruit. Cherries.


Pears.


Figs. Lemon-Water Ice. Olives.


MENU.


2137.--SERVICE A LA RUSSE (July).


Julienne Soup.


Vermicelli Soup.


Boiled Salmon.


Turbot and Lobster Sauce.


Soles-Water Souchy.


Perch-Water Souchy.


Matelote dAnguilles a la Toulouse.


Filets de Soles a la Normandie.


Red Mullet.


Trout.


Lobster Rissoles.


Whitebait.


Riz de Veau a la Banquiere.


Filets de Poulets aux Coucombres.


Canards a la Rouennaise.


Mutton Cutlets a la Jardiniere.


Braised Beef a la Flamande.


Spring Chickens.


Roast Quarter of Lamb.


Roast Saddle of Mutton.


Tongue.


Ham and Peas.


Quails, larded.


Roast Ducks.


Turkey Poult, larded.


Mayonnaise of Chicken.


Tomatas.


Green Peas a la Francaise.


Suedoise of Strawberries.


Charlotte Russe.


Compote of Cherries.


Neapolitan Cakes.


Pastry.


Madeira Wine Jelly.


Iced Pudding a la Nesselrode.


DESSERT AND ICES.


_Note._--Dinners a la Russe differ from ordinary dinners in the mode of serving the various dishes. In a dinner a la Russe, the dishes are cut up on a sideboard, and handed round to the guests, and each dish may be considered a course. The table for a dinner a la Russe should be laid with flowers and plants in fancy flowerpots down the middle, together with some of the dessert dishes. A menu or bill of fare should be laid by the side of each guest.


MENU.


2138.--SERVICE A LA RUSSE (November).


Ox-tail Soup.


Soup a la Jardiniere.


Turbot and Lobster Sauce.


Crimped Cod and Oyster Sauce.


Stewed Eels.


Soles a la Normandie.


Pike and Cream Sauce.


Fried Filleted Soles.


Filets de Boeuf a la Jardiniere