The Skilful Cook Part 111
V.
Macaroni soup.
Fried cutlets of cod, anchovy sauce.
_Entree._ Minced meat with poached eggs.
Braised breast of veal, cauliflower, potatoes.
Marlborough pudding, jam roly-poly.
Cheese, &c.
Dessert.
VI.
Lentil soup.
Boiled cod, egg sauce.
_Entree._ Tomatoes stuffed with sausage-meat.
Ribs of beef, horse-radish sauce, potatoes, spinach.
Apple fritters, lemon pudding.
Cheese, &c.
Dessert.
VII.
Haricot soup.
Plaice filleted and fried, anchovy sauce.
_Entree._ Croustards of minced meat.
Roast leg of mutton, red-currant jelly, potatoes, Brussels sprouts.
Boiled fowl, egg sauce.
Baked custard, sultana pudding, Normandy pippins.
Cheese.
Dessert.
VIII.
Celery soup.
Boiled halibut, shrimp sauce.
_Entree._ Rissoles.
Sirloin of beef, horse-radish sauce, greens, potatoes.
Tapioca pudding, jam tarts, raspberry pudding.
Cheese.
Dessert.
IX.
Palestine soup.
Fried whiting, thick white sauce.
_Entree._ Curried eggs.
Shoulder of mutton, onion sauce, cauliflower, potatoes. Boiled beef, young carrots.
Blancmange, gooseberry fool, apple pudding.
Cheese.
Dessert.
X.
Mock-turtle soup.
Boiled cod, lobster sauce.
_Entrees._ Mutton cutlets a la macedoine. Tomato farni.
Roast fillet of veal, boiled fowl, Bechamel sauce, asparagus, potatoes.
Ducklings, green peas.