The Whitehouse Cookbook (1887) Part 133

The Whitehouse Cookbook (1887) Part 133

Consomme Imperatrice Bisque de Crabes.


Accompanied by: Amontillado.


VARIES HORS DOEUVRE VARIES.


Bouchees a la Regence.


POISSON.


Fruites de riviere Hollandaise vert pre.


Pommes de terre a la Parisienne.


Coucombres.


Accompanied by: Johannisberger.


RELEVe.


Filet de Boeuf a la Bernardi.


Accompanied by: Ernest Jeroy.


ENTREES.


Ailes de Poulets a la Perigord.


Pet.i.ts Pois au Beune.


Caisses de ris de Vean a lItalienne.


Haricots verts.


Asperges, sauce Creme.


Sorbet Fantaisie.


RoTI.


Squabs.


Salade de Laitue.


Accompanied by: Nuits.


ENTREMETS SUCRES.


Croute aux Mille Fruits.


Cornets a la Chantilly.


Gelee a la Prunelle.


PIECES MONTEES.


Glace Varietees.


Fruits.


Pet.i.ts Fours.


Cafe.


MENU FOR 4 COVERS.


Huitres en Coquille.


Potage Julienne aux Quenelles.


Paupiettes de Turbots a la Joinville.


Cuc.u.mbers.


Pommes dAuphine.


Filets Mignons a la Provencale.


Larded Sweetbread a la Meissoniere.


Punch au Kirsh.


Quails Bardes sur Cronstade.


Lettuce Salad.


German Asparagus.


Plombiere aux Fraises.


Fruits.


Cafe.


Fromage.


MENU FOR 6 COVERS.


Huitres en Coquilles.


Accompanied by: Sauterne.


Puree St. Germain.


Consomme Pate dItalie.


Accompanied by: Amontillado.


Broiled Blue Fish, Maitre dHotel.


Cuc.u.mbers.


Pommes d.u.c.h.esse.


Accompanied by: Hochheimer.


Small Tenderloin Sautes, Marrow Sauce.


Lamb Chops a la Marechale.


Accompanied by: Moet & Chandon.


Croutes aux Champignons a la Parisienne.


Sorbet Venetienne.


Squabs with Water-cresses.


Accompanied by: Chateau Latour.