The Skilful Cook Part 112
Cheese cakes, chartreuse de fruit, lemon jelly.
Cheese.
Dessert.
XI.
Clear soup.
Cods head and shoulders, oyster sauce. Fried smelts.
_Entrees._ Beef olives. Quenelles of veal.
Saddle of mutton, red currant jelly, spinach, potatoes. Boiled turkey, celery sauce.
Grouse.
Plum pudding, mince pies, tipsy cake, stone cream, cheese ramequins.
Cheese.
Dessert.
XII.
Bonne femme soup.
Boiled brill, anchovy sauce.
_Entrees._ Podovies. Veal cutlets a la Talleyrand.
Boiled leg of mutton, caper sauce, young carrots. Roast fowl and bacon, Brussels sprouts, potatoes.
Goslings, green peas.
Charlotte Russe, Viennoise pudding, apple fritters.
Cheese.
Dessert.
XIII.
Calves-tail soup. Palestine soup.
Sole a la Rouennaise. Fried whiting.
_Entrees._ Mutton cutlets, tomato sauce. Rabbit a la Tartare.
Sirloin of beef, horse-radish sauce, spinach, potatoes. Boiled turkey, white sauce, Brussels sprouts.
Pheasants.
Marmalade pudding, general satisfaction, almond cakes, vanilla cream, cheese straws.
Cheese.
Dessert.
XIV.
Mulligatawny.
Cod, oyster sauce. Red mullets in cases.
_Entrees._ Chicken tartlets. Fillets de boeuf, a la Bearnaise. Mutton cutlets a la macedoine.
Saddle of mutton, red-currant jelly, potatoes, Brussels sprouts. Boiled turkey, celery sauce. Boiled tongue.
Pheasants.
Apple amber pudding, plum pudding, stone cream, orange fritters, cheese ramequins.
Cheese.
Dessert.
XV.
Mock turtle. Clear soup.
Turbot, Hollandaise sauce. Lobster cutlets.
_Entrees._ Braised sweetbreads. Pigeons a lItalienne. Fillets of chicken.
Saddle of lamb, mint sauce, asparagus, potatoes. Boiled fowls, bacon.
Bechamel sauce, potato croquettes.
Ducklings, green peas.
Strawberry cream, Genoise pastry, cold cabinet pudding, claret jelly, cheese straws.
Cheese.