x oat Tht NS Sa WN S ‘ MEY . NS . S SX AO Ss SAN ‘S Sk REMAAWAN : TEVH AEN SSAA SARS ESN ONS WE SARE x SaaS SERRA SNH SAOVMn SS RIVRVM.O NWI MMs SS . WOE ONS Ns S SS SS ~ SS a x SSuao. LQHY S TE Ss SANNA ~ OAR NT IA LXV woof S SN S SS NS ate * A RS ~ SS . Sy ASR SN ANN SNS S SR * SA AIA MX NS nS SEA SENN Nees RAVI ~ RSS BRERSRS ’ oN ¥ SEN SS Rersescunniny’ SS \ hs NY re) WRQWQ QQ S Ms LAK A NY . — . ~~ : . WK ane nk ~ RRR Ss Ne . * a SPM Aas — F- BUN on! rey, s ~~ t to Her Majesty’s Judges South Kensington : ‘ Park Street Fuly— Menus by the Way ‘ : Dinner given by the Great Western Falvey Directors ‘¢The World.’? Menu du Diner August— Banquet to Her Majesty’s Ministers at the Mansion House Menus by the Way September— ’ Dinner to the Municipality of Cherbourg 2 The Montreuil Peach Crops of 1874-75 . A : : Dinner given by the Emperor of Germany to the Emperors of Russia and Austria : : Dinner in honour of Michael Angelo—Florence October— Dinner to the President of the French Republic : Dinner given by the Duke de Tremouille to the Prince of Wales Dinner to Madame Adelina Patti : Menu of the Balaklava Commemoration Banquet, 1875 November— Inaugural Dinner of the St. James’s Restaurant, Piccadilly The Paris Hunting Club—St. Hubert Dinner First Fin-Bec Dinner M. Thiers’ Opening Diplomatic Dine Dinner by Marshal MacMahon to the Coarewitel Grand Souper at the Opening of the Suez Canal Complimentary Dinner to Francis Bennoch, Esq. Ln i> fh dl CONTENTS. December— First Horse Banquet in England The late Lord Dalhousie’s Wines Brie Cheese . OF DINNERS AND DINNER-GIVING Order of Service ‘Wines THE WINE CELLAR Of Decanting Wines The Chymistry of Wines RoyAL MENUs : Famille Royale biti sloterve “ie Her Majesty’ s Dinner Famille Impériale de France Famille Royale de Prusse Famille Royale de Danemark Présidence des Etats Unis d’ Amerique SHAKSPERE DINNERS : Shakspere Annual Commemoration, Philadelphia: Apostles, Dee sO68St 7. Twentieth Annual Dinner of the aes Society of Phila- delphia, April 23, 1872 Twenty-third Annual Dinner of the Shalenere Society of Phila. delphia, April 23, 1875 (CEREMONIAL ENTERTAINMENTS : Menu de 20 Couverts ¥ Menu de 60 Couverts Bal d’Enfants—8o Couverts Menu de Déjetiner—4o Couverts Menu de 20 Couverts Menu de 15 Couverts City MENUS: Mansion House Menus :— Banquet to Her Majesty’s Ministers, 1864 The Right Hon. Benjamin S. Phillips, Lord Mayor CONTENTS. The Right Hon. Thomas Gabriel, Lord Mayor Banquet to Her Majesty’s Judges Dinner to the Bishops, 1873 Banquet to the Mayors and Provosts of the United Kingdon 18 74 Banquet to the Representatives of Literature, Art, and Science Dinner to Her Majesty’s Ministers, 1874 Sheriffs’ Banquets :— Inaugural Banquet of Mr. H. N. Nissen . atte : Ree Déjeiiner at Salters’ Hall : : i 149 Inauguration Banquet of Mr, Sydney H. Wikies I 1866 . eas <2) Banquet at Salters’ Hall, 1866 . : : ‘ 4 ‘ Papen! a9 City Companies’ Menus :— Goldsmiths’ Hall ; : é : ; ; ‘ : aan Merchant Taylors’ Hall, 1866 : : E : : < SEER Merchant Taylors’ Hall, 1865 : ; : ; : : hoe Merchant Taylors’ Hall, 1864 ~—.. ; : ' ; - 2 T55 The Worshipful Society of Apothecaries . - : 5 Pee 6, ‘| Salters’Haliir<: . ; z ‘ ; : ES | Banquet to H.R.H. the Dake of Edinburgh ; ; : ~, 158 The Worshipful Company of Salters ; : : : + EEG The Worshipful Company of Fruiterers . : ; : . 160 The Worshipful Company of Leathersellers : : 7 ROE Cordwainers’ Hall . 5 , ; : y = 362 The Worshipful Company of ae 5 page ) : Mere Pcs The Worshipful Company of Distillers. : : : > Ge The Worshipful Company of Brewers : : ; ; } e66 Dinner to H.R.H. the Prince of Wales. : ee | Dinner to Prince Arthur . 4 ‘ : GF | Ball to the Prince and Princess of Wales apne Menu . . 168 Banquet to the Patriarch of Antioch : : ; : .* 169 | Banquet to Her Majesty’s Judges, 1874. ; E ? Beis (8, WHITEBAIT MENUS: The Cobden Club, 1868 >... go, | ‘¢ The Lancet” ; : : ; : ‘ : ; Pee | | June : ; ‘ ; : : : ‘ ; F tee os " \ May 3ist : | London Hospital College Club CONTENTS. Vii ws PAGE The Ship, Greenwich, May 31st, 1876 17g The Trafalgar, Greenwich, May, 1874 7, The Trafalgar, Greenwich, June, 1874 179. Sir E. R. and Lady Jodrell 180 The Worshipful Company of Brewers 181 Manchester, Sheffield, and Lincolnshire Renee eorpany 182 The Chairman and Directors of the Imperial Fire and Life Insurance Company 183 DinER MAIGRE . 187 For Twenty 190 MENUS FOR ALL THE YEAR ROUND: Fanuary— ‘Diner pour Dix Personnes 196 The London Tavern "197 February— Famille Royale d'Espagne , 202 Service a la Russe | 205 March— Reform Club, March, 1854 ae 209 Reform Club, March, os Pate 6, 210 April— . Visit of the Prince of Wales to Crossness Point 220 Great Western Hotel, tian 221 May— Royal Literary Fund, 1872 226 Fuly— Déjetiner par le Sultan 4 S. A. I. le Prince Jérome Napoléon 243 August— Diners Maigres . : : : : : : q A 250 September— Diners Maigres . 254 October— ‘ Coronation Banquet of the King and Queen of Prussia 260 Opening Dinner of Her Majesty’s Theatre 261 262 CONTENTS. aes? City Board of Guardians to the Chairman, James Abbiss, Esq. Complimentary Banquet to the Duque de Saldanha i November— | Farewell Banquet to Charles Dickens Vingt Couverts December— Diners Maigres . : ; : : : : : : FIN-BEC’s SCRAP BOOK : The Red Herring The Dinner Table of the out eau Riche Bog Butter Canvas-Back Ducks . Fusion * Sir Theodore vee ae S City of face Pie Gravy Two Cooks A Duck Pie Prince Napoleon’s Kutcher : : ‘. : Prices in the Good Old Times . , : . ah . A Snail Market The Fate of a Pieman ; ; 3 : ‘ ‘ Sparkling Hock ; ; : , } : ; me A Siege Dinner Lion Ham as the Piéce de Adastiae Shot in Bottles How the Pope Lives Noyes Browne on the Closing of Philippe’ s in Janene 187 5 ¥ AREME, in his day, was deemed a neces- sary presence at the congresses of Aix- la-Chapelle, Laybach, and Verona. Who shall say that he exercised no influence at these diplomatic gatherings? After a dinner conceived and cooked by a Caréme the mind is disposed to calm judicial action; for, be it ob- served, the epicure abhors excess, and rises from his dinner as calm as a judge from the bench. Cooking . for a congress, to whose hands the fate of nations is committed, is a solemn duty. A bad dish may twist a protocol; a tough bird may make an un- yielding plenipotentiary. It was in this way that Caréme, among others, understood his art, and practised it. When he was in the service of the ~ oye : = EN g : : | | AR 2 THE BOOK OF MENUS. Prince Regent, his master observed to him one morning i “Caréme, the dinner yesterday was succulent. I find everything you offer me delicious; but you will — make me die of indigestion.” Caréme replied, ‘‘ Prince, my duty is to tempt, to flatter your appetite, and not to regulate it.” Such an eater as the finest gentleman in Europe was not worthy of Caréme. He preferred the delicacy and moderation at table of such masters as Lalley- rand and Rothschild. He was in Rothschild’s house for five years, and he observed of it :—‘ There only oe or people know.how to live! And Madame the Baroness Rothschild, who does the honours of this magnificent hospitality, deserves to be reckoned among the women who make you love to contemplate wealth, because | of the charm and happiness she makes it yield to | others, of the dignity of her habits, and of the delicate | luxury of her table.” The Epicure is the antithesis of the glutton: it is to the Epicure this book is addressed. He is simply the moderate, cultivated man who knows what to eat, and how to eatit. Heis an economist also, and a hater of waste. He is to be found not only in great ia) td INTRODUCTION. 3 houses or West End clubs (where, by the way, the culinary art has been in a woeful state of decline the last few years), but in very humble quarters indeed, living with refinement on some little pension, which, in gross hands, would provide little better than a journeyman’s fare. I remember a gentleman of the fine old formal school, who had spoken to Napoleon, and known Louis Philippe well. He had been in Lafitte’s house, and subsequently a banker on his own ac- count in Brussels. The Revolution of 1830 ruined him, and he fled to London. He was a philosopher, and a gay one. He had the manners of an old French marquis, and they gave a grace to his thread- bare coat and rusty velvet waistcoat. He livedina narrow street by Covent Garden, and in an attic. Yet, when he received you, he did the honours of his mansardé with the ceremony that had become second nature to him. He was too proud a man to apologise for the more than homeliness of his surroundings. They were accidents of fortune, which in no way affected the intercourse of gentlemen. They were just something to philosophise upon pleasantly, and to put in their place, which was far away from, , Be Vr ch bs 4 THE BOOK OF MENUS. and below the serious consideration of, a cultivated man. But my friend looked his best—when he was . cooking! He was a tall, spare man—very like De Lamartine in the face; and he wore a black skull cap, an embroidered dressing-gown (which a marquis of historic name had given him many a long year ago), i and a deep Regency stock. I have talked of Castle- reagh and Talleyrand, and the bad conduct of the Duke of York (who was the ruin of my friend’s father), while this stately personage has whipped eggs for his omelette; and I have known him to pause with an egg-shell in either hand, while he related a conver- sation that occurred between him and the Citizen King. Draining a shell, he would say :— / “As empty, sir, as the pockets of His Royal High- ness the Duke of York.” And in a minute there would be the music of the | omelette in the pan. Presently the omelette, golden | brown, and cooked a fozwt, would be upon the table. | The old gentleman was great on salads, and had. one, as he would relate, for a few pence, all the year round. It would be such a salad as no spendthrift was eating in Pall Mall that evening. The arrangements for ps INTRODUCTION. 5 coffee-making were of a learned kind. The old gentleman was for the biggin; and he would throw off very eloquent periods on the loss of aroma, the too much roasting, the misuse-of chicory. He had inven- ted a mustard, of which he was very proud; and he would carry a jar of it off with him when he dined ez ville, and present it with many courtly phrases to his host. He dealt with the best shops in London, and he lived in as refined a manner in that Covent Garden back street as he had lived in his prosperous days when a chef worked for him. Yet his income was barely one hundred pounds a year. Let it not be imagined for a moment that my venerable friend gave an undue time to the pleasures of the palate. He was a studious man. He used to frequent the great reading-room of Gliddon’s divan, where he played his game of chess (he kept a set of dominoes in his room), and devoted his afternoons to solid reading, and to the writing of his experiences. I had arranged to help him_in the preparation of his papers for publication, but death gently overtook him before the work was begun, and I could never discover where he had laid his treasures. Just enough remained to bury my friend. He had arranged it so, yet Sn Oe THE BOOK OF MENUS. and he begged that his funeral should not exceed the money set aside for it by one shilling. “ His late Royal Highness,” he used to say, but not bitterly, “lies in Genoa velvet, but plain cloth willdo _ for the son of his creditor.”’ That noble old man was one for whom a Caréme would have worked for nothing: he was such a gentleman as [ should be glad to find among those who will turn over this Look of Menus. It is, per- haps, in the hope, among others, of coming across other gentlemen similarly cultivated, who can receive — the blows of fortune with a bow, and show their high breeding even under the slates of a mean lodging- house, that I have spread my menus for rich and ~ poor, and that I have undertaken to discourse a little of that branch of refinement which has only of late years (I may say it without undue self-laudation, since I issued my L£fzcure’s Year Book) received much attention in this country. The tendency towards the refinements (which are also the economics) of the table, that has recently manifested itself, has tempted me forth once more. For the last year or two I have been watching others steal and deface my ideas and pro- positions. I should not have broken silence again had INTRODUCTION. Z. _ these been only purloined, but I rebel a little at the disfigurement, And now I place myself in direct permanent communication with the public. I shall be glad to receive communications on all subjects referring even remotely to gastronomy. I promise that they shall - receive my earnest attention, from season to season. I beg all readers who may be interested in my subject to communicate to me any gastronomic hints, reflec- tions, or menus that the season of 1876 may produce within their experience, in order that I may make my Look of Menus for the season of 1877 worthy of their attention. - THE EPICURE’S ALMANACK. ) © ! | THE EPICURE’S ALMANACK. II 2 3 4 JANUARY. Henri Heine b. 1800. Grimod de la SS aa founded the Almanach des Gourmands, 1803. Cardinal Fesch b. 1763. A Lion Banquet at = Restaurant ater Paris, 1875. See ‘‘ Scrap- Book.”’ Twelfth Cake Day. ‘¢ Philippe’s,’’ in Paris, closed, 1875. Dinner given by the Prefect of the Seine to the Lord Mayor of London, 1875. Partridge shooting ends in Ireland. Felix, the confectioner, b. Talleyrand-Perigord b. 1754. St. Vincent, Patron of the Wine Grower. Prince Soltikoff b. Sir T. N. Talfourd b. 1795. Dr. Véron d. 1867. Jone Se A ee by se: 12 ; THE BOOK OF MENUS. DINNER GIVEN BY THE PREFECT OF THE SEINE TO THE LORD MAYOR OF LONDON. January 9th, 1875. SE Potages. Consommé a la Frangaise. Bisque d’Ecrevisses. Petits Coulibiacs 4 la Russe. Caisses de Laitances a la Princesse. Turbots a la Normande. Dindes truffés 4 la Perigord. Filets de Boeuf 4 la Macédoine. : Suprémes de Volaille. ¥ Alouettes 4 la Lucullus. Aspic d’Homard 4 la Ravigote. a Punch a la Romaine. ‘- Sorbets. 4 | Chevreuil, sauce venaison. Foie-gras de Strasbourg 4 la Bellevue. — : |. Salade Royale. Petits pois 4 ]’ Anglaise. | | Madeleines 4 la Parisienne. Gelée a la Maréchale. - EPICUREAN CALENDAR. | | JANUARY: Marronglacaire. JuLy: Melonial. FEBRUARY: Harengsauridor. AUGUST: Raisinose, | Marcu: C£ufalacoquidor. SEPTEMBER: Huitrose. ) APRIL: Petitpoisidor. OCTOBER: Bécassinose. May: Aspergial. NOVEMBER: Pommedetaire. JUNE: Concombrial. | DECEMBER: Boudinaire. (Proposed to the Rappel by the Zvénement.) THE EPICURE’S ALMANACK. 13 THEOPHILE GAUTIER’S REPLY To AN INVITATION TO DINNER, SENT TO HIM BY M. GARNIER, THE ARCHITECT OF THE NEW OPERA IN PARIS. PPPS IA IAS SSI SISI SSS GARNIER, grand maitre du fronton, De l’astragale et du feston, Mardi, lachant 14 mon planton, Du fond de mon lointain canton J’irai chez toi, tardif piéton, Aidant mes pas de mon baton Et précédé d’un mirliton, Duilius du feuilleton, Je viendrai, portant’un veston Jadis couleur de hanneton, Sous mon plus ancien hoqueton. Les gants et le col en carton, Les poitrails 4 la Benoiton Et les diamants en bouton . Te paraftraient de mauvais ton Pour ce fraternel gueuleton Quw’arrosera le piqueton. Que ce soit poule ou caneton, Perdrix aux choux ou miroton, Paté de veau froid ou de thon, Nids d’hirondelle de Canton Ou gousse d’ail sur un crofiton, Faisan ou hachis de mouton, Pain bis, brioche ou paneton, Argenteuil ou Brane-Mouton, Cidre ou pale-ale de Burton, Chez Lucullus ou chez Caton Je m’emplirai jusqu’au menton, Avalant tout comme un glouton Sans laisser un seul rogaton Pour la desserte ou'marmiton. Pendant ce banquet de Platon, Mélant Athéne 4 Charenton, On parlera de Wellington Ft du soldat de Marathon, D’Aspasie ou de Mousqueton Et du saint-pére et du santon ; Chacun lancera son dicton. Allant du char de Phaéton Aux locomotives de Crampton, De l’Lliade a Y Oncle Tom Et de Babylone 4 Boston. A trés grand’peine saura-t-on Si c’est du basque ou du teuton, Du sanscrit ou du bas-breton... Puis, vidant un dernier rhyton, Le ténor ou le baryton, Plus faux qu’un cornet a piston, Sur lair de: Zontatne, tonton, Chantera Philis ou Gothon Jusqu’a Vheure oi le vieux Titon Chasse I’ Aurore au frais téton. Mais il faut finir ce centon A la maniére d’ Hamilton, Ou j’ai, pour mieux rimer en Zon, Fait de la muse Jeanneton, Dans mon fauteuil 4 capiton, En casaque de molleton, Coiffé d’un bonnet de coton, Je m’endors et je signe: Ton... Ami de cceur et de plume, ‘ THfOPHILE GAUTIER. 14 | THE BOOK OF MENUS. Salmon fishing begins. Le Gastronome founded by P. L, Jacob and Charles Lemesle, 1830, Only complete copy in the National Library, Paris. Brillat- Savarin d. 1826. FEBRUARY. ' Partridge and Pheasant shooting ends. . Banquet Hippophagique, Grand Hotel, Paris, 1865. Rabelais b. 1483. Banquet to Her Majesty’s Judges, ,Fishmongers’ Hall, 1874. See ** City Menus.” Partridges pair. Very b. Henri Heine d. 1856. Charles Lamb b. 1775. Chinese banquet to cigar-makers at San Francisco, 1875. Prévost, the inventor of galantine, b. The monk Chabot, inventor of the omelette purée de pintade, b. Pancake day. Dr. Kitchiner, author of “The Cook’s Oracle,’’ d. Hare hunting ends. Veuve Clicquot b. THE EPICURE’S ALMANACK. MENU POETIQUE DE LA VOGUE. BECASSES A LA PAMELA. Trois bécasses assez ‘‘ faztes.”’ Comme trois caryatides Pour bien saisir l’odorat Soutiendront trois pyramides (Fumet qui les rend parfaites) De truffes du Périgord !...... ; Par leur dos on ouvrira: ae Bey Des “‘intestins ”’ on fera, Avec truffes épicées, Une farce qu’on rendra Aux bécasses qui, lacées (Chacune a l’aide du bec), Et sur un feu vif placées, Cuiront au Madére sec...... De ce fin mets, l’origine Vient des temps ot se méla Aux modes, a la cuisine (En succés on fait cela), Le nom de quelque héroine : Tout fut. “a la Pamédia 1s: Puisqu’aujourd’hui 1’on raffine, Les trois bécasses dressées __ Servons ‘‘ bécasses 4 la...... * Contre un pain frit, couleur d’or. | ‘‘ A@éss Multon ou Séraphine!” J. ROUYER. BANQUET HIPPOPHAGIQUE, GRAND HOTEL, PARIS.* february 6, 1865. POTAGE. Vermicelle au Consommé de Cheval. Hors-d’CEuvre de table variés. : RELEVES. Saumon, sauce hollandaise. Culotte de Cheval bouillie, garnie de Choux. Cheval en Boeuf a la Mode. ENTREES. Hachis de Cheval 4 la Ménagére. Poularde, sauce supréme. ROTS. : Ma Sorbets Mousseux au Kirsch. Sorbets Mousseux au Kirsch. x Filets de Cheval Bigarrés (sauce Xérés a part). Salades de Saison. Patés de Foie de Cheval aux Truffes. ENTREMETS. Petits Pois 4 la Frangaise. Abricots a la Portugaise. GLACE. Parfait au Café. ' DESSERT. VINS. Madére. Bordeaux de table. Sauterne. Beaune supérieur. CAFE ET LIQUEURS. * One hundred and thirty-two doctors, professors, savants, and journalists sat | down to dinner. The price per couvert was fifteen francs. | THE BOOK OF MENUS. MR. WALKER’S PLAIN CHOICE DINNER. By way of illustration of what I have said on the subject of plain choice dinners, I give an account of one I once gave in the chambers of a friend of mine in the Temple, to a party of six, all of whom were accus- tomed to good living, and one of whom was bred at one of the most ~ celebrated tables in London. The dinner consisted of the following dishes, served in succession, and with their respective adjuncts carefully attended to. First, spring soup from Birch’s (now Ring and Brymer’s) on Cornhill, which, to those who have never tasted it, I particularly recommend in the season, as being quite delicious ; then a moderate-sized turbot, bought in the City, beautifully boiled, with first-rate lobster-sauce, cucumber, and new potatoes; after that, ribs of beef from Leadenhall | Market, roasted to a turn, and smoking from the spit, with French beans and salad; then a very fine dressed crab; and lastly some jelly. * * * The dessert, I think, consisted only of oranges and biscuits, followed by occasional introductions of anchovy toast. The wines were champagne, port, and claret. I have had much experience in the dinner, way, both at large and at small parties, but I never saw such a vividness of conviviality, either at or after dinner, which I attribute principally to the real object of a dinner being the only one studied; state, ornament, and superfluity being utterly excluded. *'* ¥* The party consisted of Lord Abinger, then Sir James Scarlett; Sir John Johnstone, the present member for Scarborough; Mr. Young, private secretary to Lord Melbourne; Mr. R. Bell, of the firm of Bell Brothers, who occupied the chambers and acted as caterer; and lastly, my excellent friend, the late honourable George Lamb, whose good-humoured convivial qualities were held in high estimation by all who knew him and who on this occasion outshone himself.—Zhe Original, 1835.* * The Original. By Thomas Walker, M.A. Edited by Blanchard Jerrold. (Grant and Co., 1874). Vol. II., page 204. Syn Gri 2) 51 : a 1797: ae S- Banquet at the Pall Mall 21 - by the Goldsmiths’ Company to the Prince of Wales, - See * City Menus.” ) ai aréme bs Inaugural Dinner of the Patent Cork Company, po 1872. . Fin-Bec Dinner chez Philippe, 1869. : . =p a 15 me 4 ' gy Re ASN” oa eee oe ea a as t A wipe ya ys - ‘ a, a % ‘ i ay ! j r i Sete? , : oa | THE BOOK OF MENUS. - FIN-BEC CHEZ PHILIPPE. , ‘ Huitres Marennes. Chablis Moutonne. Potage Printamery aa) eee Crevettes. -Saucisson de Lyon. — Hareng Medoc. | gee TSS 2 es COotelettes ila Maintenon. Ris de Veau Financiére. Poulet Gras du Nuits. ae. Petits Pois 4 la Francaise. ae _ Parfait au Café. _ Camenbert. Moét et Chandon. ~ Fraises. a Grande Chartreuse. = Kimel. 7 ‘i i ‘ies : St > Lise _ -FIN-BEC’S BANQUET. PALL MALL RESTAURANT. arch 2nd, 1 Les Huitres. << i Sy , Printanier. : ¥. \ ' Bisque aux Homards. Filets de Saumon ala d’Aumale. Coquilles de Filets de Soles. Kromeskie de Foie-gras. Ris de Veau piqué aux Epinards. Snipes a la Fin-Bec. : Pommes nouvelles au four. Asperges. Artichauts. - Poulets farcis a lV’ Allemande. a Jambon d’York braisé. . Salade de laitue Frangaise. “I Hors d’CEuvres de France. Savarin au Kirsch. Bombe glacé. . Fondu de Parmesan. © Dessert de Fruits. THE EPICURE’S ALMANACK. MACARONI A LA NICOLO. Extrait d’un livre de cuisine déterré par Gygés et que je prends la liberté de dédier 4 M. Hippolyte de ~-Villemessant, rédacteur-expert assermenté \ prés la cour des Hauts-Fourneaux :— Macaroni & la Nicolo. Votre macaroni étant cuit 4 point et convenablement égoutté, ayez une petite seringue et injectez chaque tuyau de moelle de bceuf, ajoutez-y des petits morceaux de foie-gras et de truftes. Ce plat demande a étre mangé lentement et une main sur les yeux, sour éviter les distractions. te Une main sur les yeux ! Lfigaro. INAUGURAL DINNER OF THE PATENT CORK COMPANY, LIMITED. PALL MALL RESTAURANT. Jarch 17th, 1872. Bisque d’Homard. Printanier. Truite. Filet piqué au Beurre d’ Anchois. Foie de Caneton aux truftes. Céotelettes de Veau 4a la Béchamel. Poulet a Allemande, Asperges en branches. Crotte a |’ Ananas. Pouding a la Nesselrode. & W N & LP® THE BOOK OF MENUS. : | APRIL. Trout fishing in Thames begins. Horse, mule, and donkey banquet at the Grand Hotel, Paris, 1875. Dr. Gastaldy b.—Game licence expires.—Dinner to the Prince of Wales, on his visit to. Crossness Point, by the Metropolitan Board of Works, 1865. Tortoni b, Rabelais d. 1553. The famous Trois Fréres Provencaux finally closed, 1872. Grey plover appears. Liebig d, 1873. Eel fishing begins, Judgment of the jury of Gourmands delivered on the Abbevile eel pies of M. Richard, 1807. Shakespeare dinners in England and America. Prince de Metternich, proprietor of the Johannisberg cru, b. Brillat-Savarin b. ” hi THE EPICURE’S ALMANACK. 21 HORSE, MULE, AND DONKEY BANQUET. April 3, 1875. GRAND HOTEL, PARIS. MENU. POTAGE. Le consommé aux Trois Animaux Diffamés. HORS D’CUVRE. Les Saucissons de Cheval aux Piments des Anglais. _ RELEVES. Le Turbot 4 la sauce algérienne. Le Filet de Cheval Borak réti 4 l’Orientale. L’ Aloyau de Coursier a4 la Phébus. ENTREES. Les Langues de Cheval, de Mulet, et d’Ane a la Cosaque. Le Fricandeau d’Oreilles d’ Ane braisé. Le Filet de Mulet 4 la Gelée Obstinée. ROT. Poulardes truffées. Salade a ’ Huile Chevaline. ENTREMETS. Les Cépes sautés 4 l’Entente Cordiale. Les Asperges en branches 4 la sauce présidente. Les Sylphides 4 la Reine des Fleurs. Les Crotites Triomphales. GLACES. Longchamps.—Pons Asinorum.—Chantilly. © Les Sorbets aux Grands Mulets du Mont Blanc. DESSERT ASSORTI. VINS. Haut-Sauterne.—Pomard. —Saint-Emillion.—Médoc vieux en carafe.— Champagne frappé.—Madeére. reer THE BOOK OF MENUS. — " ~ < . se \ oes ~~" pay Ob"S'P RING. “MyB Na , eee ye “RECOMMENDED BY : er be: : CHARLES MONSELET. tee ’ aes Paar A Sn) eS Le Potage Chantilly (petits pois nouveaux). Le Hors d’ceuvre. BS > | ~ La Truite saumonée. ; Le Poulet 4 la diable. ns Sorbets 4 l’alkermés. “S rir Le Gigot de pie-salé. o Le Jambon d’York aux épinards. — Les Haricots verts a la maitre d’hétel. ; _ Les Céleris fits: La Charlotte russe au thé.* . po, Wessert: ~~ ‘ * Le Potage 4 l’aurore. ; Les radis en decoupure. Les Poies de canard, sauce madére. Les Cételettes d’Agneau, aux violettes grillées.t Le Chapon. ) La Salade de Laitue aux ceufs, Les Guocchi au Parmesan. Les Asperges en branche. La Bombe 4 I’Espagnole. . Dessert. * A most delicate entremet.—Fi1n- Bec. + Charles Monselet, who ate this dinner last April, explains that the pees is a purée of carrots; and that the grilled violets were a pleasant excursion away from a the flat road of routine. ey | Be $$ __—____—— —-— THE EPICURE’S ALMANACK. 23 WHITEBAIT: BLANCHAILLE OR BLANQUETTE. “The Pall Mall Gazette, in pews M. Esquiros’ ‘Guide to Great Britain and Ireland,’ notices that the author, in speaking of whitebait, gives it the French name of blangquette, whilst on the English-French bills of fare it is always called dlanchazlle. If this is so, andif we may rely on the authority of the best French lexicons, the Greenwich hételier has been all the while doing a shameful injury to the fair fame of this most delicate lilliputian fish, for dlanchaille is not the name of an animal saz generis, but a mere synonym of fretin (fry!) According to the Academy, Bescherelle, &e., the true appellation is dlanquet or blanquette. In’Flanders, where white- bait are caught in the Scheldt near the mouth of the Durme, they bear the French provincial name of mange-tout, a very appropriate expression too : the Flemish name is g7, as an allusion, perhaps, to the diminutiveness of their form. The way to prepare #27 in those localities is quite primitive, though the only one agreeable to the taste of the country gourmet :—Of every little fish the tail is clipped off with scissors; boiling water is kept ready on the fire, and the whitebait cast into it; at the first bubbling a the water, which happens in an instant, the fish are strained and dished up. Melted butter is the only sauce. Some people consider fz to be young smelt, but the fishers hold a contrary opinion.”—J. VAN DE ' VELDE.— Votes and Queries. HOt PLATES INU PARIS. Mr. Disraeli once observed that the best dinners in Paris were spoiled - owing to the absence of hot plates. The observation was true: but now in some good houses and restaurants hot plates are to be had. pie THE BOOK OF MENUS. MAY. \ 1 Trout fishing begins. 2 3 Colnet (author of L’Art de diner en Ville) b. 4 Baron Brisseb. Opening dinner of the Burlington, 1864. 3 Pheasants lay. 6 7 Chef Dunan b. 8 Soyer’s diner Lucullusien & la Sampayo, Reform Club, 1846. 9 10 II 12 Nestor Roqueplan b. 13 Cardinal Fesch d. 1839. Partridges lay. 17 Camerani b. 20 The first number of “The Original”? by Thomas Walker appeared, 1835.—Talleyrand-Périgord d.—Balzac b. 1799. 22 International Horticultural Exhibition and Botanical Congress Banquet, at Guildhall, 1866. % 24 Alexandre Dumas b. 1802. 25 Marquis de Béchamel b. 28 Honey bees swarm. Berchoux (author of Za Gastronomie) b. ; Fah . ‘ i“ he 2 t, ij ; rae Cease RY | Ke THE EPICURE’S ALMANACK. 25 ie THE INAUGURAL DINNER OF THE BURLINGTON. Wednesday, May 4th, 1864. POTAGES. A la Tortue claire et liée. Printanier aux Quenelles. A la Du Barry. POISSONS. Le Saumon, sauce hollandaise. Le Turbot, sauce homard. Les Rougets a l’Italienne. Les Filets de Soles 4 la Vert Pré. ENTREES. \ Les Boudins 4 la Richelieu. ‘Les Petits Patés aux Huitres. Les Petits Pains 4 la Dumanoir. Les Ris de Veau 4 la Parisienne. Les Cételettes d’Agneau aux Concombres. Les Suprémes de Volaille 4 l’Ecarlate. RELEVES, La Selle de Mouton, Le Sirloin de Beeuf. Les Quartiers d’Agneau, Les Poulardes 4 la Maillot. ? ROTS, . Les Canetons. Les Poulets, Les Aspics d’Homard. Les Petits Pois. Les Asperges en Branches, ENTREMETS. Les Gelées au Kirsch. Les Poudings 4 la Coburg, La Charlotte Russe, Les Crémes Diplomatiques, Les Meringues a4 la Créme, Les Tourtes au Citron, Les Savarins au Marasquin. Les Bombes A la Maximilien, Glaces. Dessert. THE BOOK OF MENUS. INTERNATIONAL HORTICULTURAL EXHIBITION AND | BOTANICAL CONGRESS. BANQUET AT GUILDHALL, 22nd May, 1866. Turtle, Clear Turtle, me Cételettes de Saumon 4 1’Indienne, Turbot and Lobster Sauce, — Cételettes d’Agneau aux Concombres, Suprémes de Volaille aux Pointes d’ Asperges, Cailles en Petites Caisses aux Truffes, ie ae Capons Praises aux Chem sntee Jambons sautés au Vin. *') | Baron of Beef. Haunch of Venison. Ducklings, Gelées au Vin, Crémes a la Vanille. Plum Pudding, (£ufs de Pluviers en buisson, Meringues a la Francaise Brioches au F romage. Poudings a la Nesselrode, WINES. ; it Sherry—Vino de Pasto, Champagne—Ruinart’s Carte Blanche. | . Hock—Steinwein, Claret—Chateau La Rose. . Port—Sandeman, Sauterne—Chateau Yquem, | a LIQUEURS, Maraschino, Curacoa. Brandy. Dessert and Ices. i > id _« 4 » ir . i Desf ‘a " 7 % + i ‘ ; ‘ : = Pm , . ¥ v4 4 . » d cae ik Ae ries | ~ * ° ord | ) aS & ; bs far f 5 f(tare ie \ : i _ ‘ ~ oe ‘ he the sauce) b.; buried in Pére la Chaise; note - = é * ang confectioner, b. : ee, - . ean . ge ntor of the Moutarde Maille) b. — ' : | We ( 2 | i ‘ | inner Table Decorations at Birmingham, 1872, | | ue Club ” Dinner. The Trafalgar, Greenwich, 1874.—Sir J. Ben- : ‘nett’s and Sir F. W. Truscott’s Banquet to the Judges, 1872. - . + \ aT. y Fe . ’ A 4 Picot (the great truffle eater) b. - ae | ral : 28 THE BOOK OF MENUS. THE TRAFALGAR, GREENWICH. Samedi, Fuin 27, 1874. _—_— | Saumon 4a la Norvégienne, Les Ablettes, | | OURY CLUB POTAGES. Lord Marcus Hill. Printanier. POISSONS. Souchets. Carrelets, - --Saumon, Fritures, | Rissolettes d’Homard, Anguilles 4 la Diable. | . Petites Soles. . Carrelets, | | | Entrées, : = | Anguilles etuvées 4 la Bordelaise, , Cételettes de Saumon a la Trafalgar, Raie en Kari au Riz. Omelette a la Trafalgar, Truite a la Tartare, | SECOND SERVICE, Cailles en Compote aux Truffes, Cételettes d’Agneau aux Pois Verts. Selle de Mouton. Canetons, Beans and Bacon. ENTREMETS SUCRES. Patisserie Francaise, Gelée au Vin, Gateaux fondant, Pouding glacé a la Macédoine. GLACES, L’Eau d’Orange. Créme aux Fraises, . DESSERT, \ in \ 5 26 aN ae @ i \ Ee YY eo oo ; : | | Way ve sea THE EPICURE’S ALMANACK. _ 29 ‘SIR JOHN BENNETT'S AND SIR FRANCIS W. TRUSCOTI’S BANQUET TO HER MAJESTY’S JUDGES, 1872. _ Tortue claire, ° Tortue liée, Consommé a la Royale. Saumons 4 la sauce homard. Turbots Hollandaise. Epigrammes de Rougets. Ablettes Frites, Croustades a la Moélle aux Fines Herbes. Cotelettes d’Agneau aux Concombres. _ Ris de Veau Piqués. | | Pointes d’Asperges. Salmis de Cailles aux Olives. Chapons a la Périgueux. Jambons aux Féves. Langues. Poulets Printaniers aux Choux-Fleurs, Hanches de Venaison. ‘Haricots Verts. Pommes de Terre Nouvelles. SECOND SERVICE. Canetons. Pintades. Oisillons. Asperges. Pois Verts. Macédoines de Fruits. Charlottes Célestines, Tartelettes d’Abricots. GAteaux d’Ambroisie. Croutes a l’Ananas. Gelées de Péches. Tourtes de Cerises. Bavarois a4 la Cintra. Poudings glacés. Pines. Peaches, . Apricots. Nectarines. Grapes, Strawberries. Cherries. Zephyrs. Polonaises. Venuses. Cupids. Coffee granito. Cherry Water Ice. Strawberry Ice Cream. Iced Punch. - T. E. Madeira. Sauterne. Chablis. - Liebfraumilch, Piper Sec. Piper trés Sec. Moét. _Perrier-Jouet. St. Marceaux. Burgundy. Amontillado. Gold Sherry. Volnay. Chateau Yquem. Chateau Margaux, 1857. Port, 1847. E. T. Sherry. Liqueurs. { * THE BOOK OF MENUS. +2 - '-SOUTH KENSINGTON. 7 —— Fune 15, 1875. : POTAGES. Tortue et Tortue claire. POISSONS. ea rs Saumon, sauce homard. Les Rougets a l’Italienne. ; . Whitebait. ENTREES. « Petits Patés de Foie-gras. Ris de Veau piqués aux pointes d’ Asperges. Salmi de Cailles, 4 la Portugale. ~ / RELEVES. . Ra ik Chapon ala Plessy. Selle de Mouton. ROTS. Canards. Levrauts. ENTREMETS. < ee Mayonnaise d’Homard. Boudin a la Tedworth. Gelée de Marasquin. . Créme d’Ananas. Les Fraises 4 la Créme glace. RELEVES. Soufflé glacé 4la Vanille. Ramequins de Fromage au Parmesan. “GLACE Napolitaine. Petes 2 < o ‘ $ ’ ave 2 Ass r ' my i? ; “ 4 f i t eal aS 7 i tare Py _ ey oe = _ 4 , > ee ne i r f henry CURE’S ALMANACK. 31 ae : ‘oil mh See AK TRE eT. Pee : : : a ‘ "7 + Sie Py aj “3 * } ‘ 1 : pete. Menu du2s Yurz. a2 Pek , P P ¥ . { f : Paes. POTAGES = ft ee neat DESSERT. ' ~~ Glaces Napolitaines. , . % 4 = ‘ac rts er ae ? : - eno & , im ‘ ‘ z ' oh ‘ ‘ * ae | 7 nS. ie ee rs id Poe at ea Beh \ THE BOOK OF MENUS. JULY. So isi ; ; | 2 Haberdashers’ Company’s Dinner to Prince Arthur, 1 “«< City Menus.” 20 Velour b: Bee 4 Prince de Soubise d. 1787.—Ball given to the soy es and £ . of Wales by me Goldsmiths’ Company 1873. See “City I 6 Déjetiner offered by the Sultan to Prince Jerome N Young partridges sedge ; i ) 7 8 * 10 First Dinner of ‘The World,” 1875. i | 12 The Rvediniancaeon Society of Great Britain’s Dinr er Rooms, 1862. 13. Dinner given by the Great Western Railway Directors : _mouthshire Railway Directors, 1875. i | 14 ’ 15 bees ioe ae 16 The Rouher Dinner, 1862, ‘See *'The Epicure’s — Fin-Bec. Gt We 18 ; Be / 20 21 Lord Mayor Lusk’s Banquet to Fepres ave of as { and Science, 1874. ; un is 22 : : If) 23 | 24 | | 25 Prince de Condé (Potage Condé) b. 26 a: ee 27 : | Se yi | 28 2 : , | 30 Samuel Rogers b, 1763. Sie 31 ; rm - THE EPICURE’S ALMANACK. | MENUS BY. THE WAY, HOTEL DE L’UNIVERS, BRUSSELS. 1.—Menu du 9 Fuillet. Potage Prés Vertes. ~ Turbot Hollandaise. Bouchées Crevettes, Gigot Haricots Verts. ~ Salmi Canard Sauvage, Macaroni au Gratin, Noix de Veau, sauce tomate, Poulet réti, Salade Homard, sauce mayonnaise, Gateau Duchesse. Abricots, Reine Claude. 2.—Menu du 10 Fuillet. Potage Vermicelle, Salade Hareng. Maquereau Maitre d’H6tel. Filet, purée Pomme de Terre. Cotelettes Porc, sauce Robert. Poulet 4 la Dauphine, Céleri au Jus. Pluvier Doré, | Compote de Poire. Gateaux, Dessert, Raisin. 3.—Menu du ii Fuillet. Potage Julienne, Bouchées a la Reine. Saumon, sauce cApres. Filet, sauce béarnaise. Pommes de Terre Duchesse, Ris de Veau Napolitaine. ; Chevreuil, sauce venaison. Poulet roti, Salade Romaine, Créme Bavaroise. Dessert, Raisin, t i ; 34 THE BOOK OF MENUS. MENUS BY THE WAY. 4.—Menu du 12 Fuillet, | Potage Macaroni, Raie, Beurre Noir, ' ! Roast’ Beef 4 l’Anglaise with Pickles, u, Hareng Salé. Haricots Verts. ai. - Cételettes de Veau a 1’Allemande, Poulet Chasseur, i 1 2 Choux-Fleurs, sauce blanche, Canard Sauvage, Salade Romaine, -GAteau Punch, Dessert, Prunes, RESTAURANT SAULNIER, BRUSSELS. 5-—Menu du 13 Furllet. Potage Pate d’Italie. Bouchées 4 la Reine, Turbot, sauce hollandaise. Chateaubriand Béarnaise. ; Cételettes Mouton aux Petits Pois, Snipe, Lobster, sauce mayonnaise. Salade. 4 Dessert, Poires, Gateaux, Abricots, etc, Rudesheimer, St. Julien, HOTEL DE HOLLANDE, BADE, 6,—Menu du 20 Fuztllet. Potage Vermicelle. : Truite au, Bleu. Gigot Bretonne, Salmi de Caneton. Soubise. ‘Filet de Beeuf, Artichauts, Poularde, | Salade. * Pouding. Glace, Patisserie, Dessert. Mauerwein, Apfenthaler, Assmanhaiiser, DINNER GIVEN BY THE GREAT WESTERN RAILWAY DIRECTORS TO THE MONMOUTHSHIRE RAILWAY DIRECTORS. POTAGES. Tortue liée. Tortue claire. Consommé 4 la Chiffonade. POISSONS. Saumon bouilli, sauce homard. Filets de Truite 4 la Génevoise. , Blanchaille frite. | ENTREES. Rissolettes de Foie-gras. Ris de Veau piqués 4 la Diadéme. Cételettes d’Agneau aux Haricots verts. Supréme de Poulet 4 l’Ecarlate. RELEVES. Hanche de Venaison. Chapons braisés 4 la Milanaise. Tranches de Jambon au Vin de Champagne. Filet de boeuf piqué aux Légumes. ROTS. Canetons. Cailles. Levraut. Fonds d’Artichauts a4 l’Italienne. Petits Pois. ENTREMETS. Salade 4 la Russe. Chartreuse de Fraises. Pouding 4 la Victoria. Gelée aux Framboises. Vol au Vent aux Abricots. Gelée au Marasquin. RELEVES. Savarin aux Cerises. Baba au Rhum. Pouding glacé. Charlotte Russe au Gingembre. Croutes a |’Indienne. Batons de Fromage. GLACES. -Ananas a la Créme. Cerise 4 l’Eau. stn WORLD.” e: MENU DU DINER ~ Du Fuillet 10, 1875. — pate | | een pina te POTAGES. Ne es 4 : : ‘Crécy aux Croutons. . ; Printanier. ___ POISSONS. eile ee Oi 3 2 , - . Saumon boulli, sauce homard, Filets de Soles a la Joinville. _ | Whitebait. © cae - \ - "4 ” ‘ ENTREES. De eS " Supréme de Volaille a PE carlate.. a Cotelettes d’Agneau aux Concombres. er Cailles en. Aspic. 3 a. eae ' Selle de Mouton. Bacon and Beans. . \ $ : ‘ = ROT. | i Jinn ; | Caneton. ‘ wots ‘ENTREMETS, Ses Baba au Rhum. — ; Pouding glacé. dK THE EPICURE’S ALMANACK. ey: AUGUBT. Count d’Orsay d. 1852.—Banquet at Mansion House to Her Majesty’s Ministers, 1875. Oyster season opens—for those who can eat oysters in any condition. Oysters reached London—instead of the 4th—1872. Grouse shooting begins. | Horace Raisson (author of the Code Gourmand) b. Balzac d. 18 50.—Blackcock shooting begins. _ Theodore Hook d. 1841.—Lampern fishing begins. Saint Louis—Féte of the cooks. Jules Gouffé’s “‘ Livre des Soupes ”’ appeared, 1875. First arrivals of oysters at the Central Markets, Paris, 1872. 38 | THE BOOK OF MENUS. BANQUET TO HER MAJESTY’S MINISTERS AT THE MANSION HOUSE, August 4, 1875. POTAGES, Tortue et Tortue claire. POISSONS,. Rougets au Vin de Bordeaux. Cotelettes de Saumon a l’Hindoustan. Saumon de Gloster a la Tartare, Turbot, sauce d’homard, ENTREES. Petites Bouchées de Crevettes. Filets de Cailles au Vin de Bourgogne. Ris d’Agneau aux Petits Pois. Petits Poulets au Macédoine. Poularde a la Perigueux. Jambon d’York. . RELEVES. Selle de Mouton. Quartier d’Agneau. ROTS, Canetons. Oisons. Dindonneaux piqués. ENTREMETS, Chaudfroid 4 la Strasbourg. Meringues a la Créme. Gelées claires. Gateaux aux Amandes a la Princesse. Suédoise 4 la Moderne. Beignets aux Ananas. RELEVES. Plombiéres 4 la Régence. Soufflés glacés. Ramequins. THE EPICURE’S ALMANACK. MENUS BY THE WAY. HOTEL DES TROIS Rois, BALE. 1.—Menu du 21 Aout. Potage Crécy. Ferra, sauce hollandaise. Rosbif 4 Anglais. Petits Patés a la Bourgeoise. Poulet Marengo, Lard au Chou. Chevreuil Salade. Tourré au Pomme, Compote. Patisserie, Dessert, Neuchatel (Cra de la Ville). Vin du Glacier, 2.—Menu du 22 Aoit. _ Potage Tapioca, Saumon Grillé Maitre d’ Hotel, Beeuf a la Mode. Timbale de Riz a la Milanaise, Fricandeau a 1’ Oseille, Haricots Verts. Créme a la Vanille. Compote. Dessert. HOTEL DE L’EUROPE, LYON 3.—Menu du 30 Aout. Potage Vermicelle, Saumon, sauce génevoise, Volailles 4 l’Ivoire. Beeuf 4 la Portugaise Epinards. aux Croutons, Pigeons r6éti aux cressons Salade, GAteaux de Semoule. Compote de Poires, | Dessert. : 40 THE BOOK OF MENUS. SEPTEMBER. of 1 Partridge shooting begins. Oysters appeared in abundance in the Halles, Paris, 1875. Peaches ripe. An extraordinary crop at Montreuil 1875. Statue of Chateaubriand unveiled at St. Malo, oe on which ce all Paris ate his dish—the filet Chateaubriand. Dinner given by the Emperor ot Goncere to the Emperors of Russia : and Austria, 1872. 9g Salmon and Trout fishing ends. 12 Féte des Serrures,* at Lamarre, 1875. 13 Dinner given to the authorities of Cherbourg, me by the Mayor and | Council of Poole, 1865.—Dinner given by the "Prince de Carignan in honour of Michael Angelo. 14 The Mayors of the Department of the Seine ordered to protect snails as valuable articles of food, 16 The first snipe appeared in Paris market, 1872,—Bouvalet b.—Buck hunting ends. 17 The King of the Pumpkins for 1872, baptised Rabagas, and crowned at the Central Market, Paris, and sold for 80 francs. 20 Fin-Bec’s Russian Dinner in Paris Exhibition, 1867. 21 Partridge shooting begins in Ireland. 22 Theodore Hook b, 1788. 23 24 Philippe b. 25 26 2] 28 29 Fifth Somerset Butter and Cheese Exhibition held at Frome, 1875. 30 * Serrures are cakes peculiar to the féte of Lamarre; and first made in honour of a visit of Jean Jacques Rousseau. THE EPICURE’S ALMANACK. 41 i _ |} DINNER GIVEN TO THE MUNICIPALITY AND OTHER : AUTHORITIES OF CHERBOURG BY THE MAYOR OF POOLE, Wednesday, September 13, 1865. oo BILL OF FARE, . Turtle and Clear Turtle. Escalopes de Volaille 4 la Zingara, Petits Bouchées 4 la Reine. Ris de Veau en petites Caisses, Cotelettes d’Agneau glacées aux Champignons. } COLD, ETC, Tranches de Saumon en Mayonnaise, Roast Chickens. Capons en galantine. Capons 4 la Reine. Ribs of Lamb Tongues.. Hams, Perigord Pies, Raised Pies, Lobster Salads. ‘Charlottes a la Turque, ais Suédoise aux fraises, Crevettes en Bouquets, Feuilletage 4]’Espagnole. Tourtes 4 la Créme. Meringues 4 la Suisse, Patisserie 4 la Florentine. Petits Pains 4 la Duchesse, — Petits Nouilles 4 la Marmalade. ~ Gelées au Marasquin. Petits Gateaux a la Royale. Crémes a la Victoria, ' REMOVES. Partridges. Grouse, Leverets, WINES, Claret, Beaujolais, | _— Chablis, 3 Burgundy, Sparkling Hock, Champagne. Madeira, Port. Sherry. : DESSERT, Pines. Peaches, Strawberries, | Hothouse Grapes, ICES, / J | : 42 THE BOOK OF MENUS. THE MONTREUIL PEACH CROPS OF 1874-5. vi The peach season of Montreuil in 1874 was extraordinarily productive. © The value of the fruit gathered was estimated at 480,000! It was even — greater in 1875. There are 600 peach growers at Montreuil; and in 1874 they sent sixty millions of peaches to the Paris market at the rate_ of half a million per diem, M, Alexis Lepére sent a new variety to the Halles Centrales, some samples of which measured thirty-two centimétres in circumference. | | DINNER GIVEN BY THE EMPEROR OF GERMANY TO THE EMPERORS OF RUSSIA AND AUSTRIA, AT His MajEsty’s PALACE, BERLIN, September 7, 1872, MENU—zn English, Turtle Soup. Gravy Soup with forcemeat balls. Salmon, sauce génevoise. Turbot, shrimp sauce. Fillet of Beef 4 la Jardiniére. Saddle of Veal a la Financiére. Haunch of Venison, Cumberland Sauce. Mayonnaise of Lobster. Poultry and Game. Artichokes 4 l’Italienne. Asparagus, Hollandaise. Champagne Jelly, with Pineapple. Charlotte Parisienne, with Peaches. Cheese. Ices. Preserves. Dessert. WINES. Chateau Yquem. Grand Vin Chateau Lafitte. Rudesheimer Hinterhzeuser. Champagne Crémant (Zisez: Mousseux). Teint d’ Alicante. THE EPICURE’S ALMANACK. 43 DINNER GIVEN BY THE PRINCE: DE CARIGNAN, pie betic PY Pit PALACE, FE LORENCE, IN HONOUR OF MICHAEL ANGELO. September 13, 187 re Huitres. Potage 4 la génoise. Bouchées au Chasseur, Aiguillettes en Villeroy. Poisson de Mer, garni sauce homard. Noix de Veau a la provencale. Supréme de Poulardes 4 l’Ambassadrice. Ortolans en croustades a la Périgord. Chaudfroid de Cailles 4 la Lucullus. Petits Pois a la francaise g. fleurons. Hors-d’ oeuvre. Petits Canetons et foie-gras 4 la gelée. Punch a la Romaine. ROT. Faisans piqués et Dindon aux salades cresson. Pouding diplomate au frontignan. Gateaux d’Amiens garnis de péches. Patisserie mélangée. DESSERT. Glaces Créme 4 la Vanille. Fraise au Citron. The silver included some of Benvenuto Cellini’s finest works, 44 THE BOOK OF MENUS. - Thomas Walker, author of ‘‘The Original,” b, 1784. OCTOBER. Pheasant shooting begins. Snipe appear. Horace Walpole b, 1717. Dinner given to M. Thiers by M. Leon Say. See ‘‘ Menus,” Alexis Soyer b. Banquet to James Abbiss, Esq., chairman of the Board, by the Guardians of the Poor of the City of London Union, 1867. Fox hunting commences, ~ Dinner given to the Prince of Wales at Rambouillet, 1874. —Corona- tion Banquet of the King and Queen of Prussia, 1861, t Jullien, pastrycook, b.—New truffles appeared in Paris markets, 1872. Funguses plentiful, cae Dinner given by the Governor of Moscow to Madame Adelina Patti. Sous plover appear. —First Balaklava Banquet of all the Survivors, 1875. Eel fishing ends, Hare hunting commences, Thackeray b, 1811, Opening Dinner of Her Majesty’s Theatre, 1863. Complimentary Banquet to the Duque de Saldanha, by the Cadiz Oporto, and Light Wine Association, 1864. | THE EPICURE’S ALMANACK. _ 45 ‘| - DINNER TO THE PRESIDENT OF THE REPUBLIC OFFERED BY THE PREFECT OF THE SEINE, October 9, 1872. Potages : Bisque d’écrevisses; Printanier aux quenelles, Bouchées a la Monglas. Turbot a la Hollandaise, Quartier de Chevreuil, sauces poivrade et groseille, Poulardes a la Toulouse. Homards a lAméricaine, Filets de Boeuf Jardiniére, Chaudfroid de Mauviettes, ~ Sorbets au Rhum, Perdreaux et Cailles ritis. Jambons d’York a la Gelée, © Fonds d’Artichauts glacés. Haricots Flageolets au Beurre. - Timbale de Fruits a la Parisienne. Glacés Sultane, Gaufres. DINNER GIVEN BY THE DUKE DE TREMOUILLE TO THE PRINCE OF WALES, RAMBOUILLET, October 18, 1874. Potages : Bisque d’écrevisses ; Consommé 4 la Royale. Tartelettes 4 la Talleyrand, Roast Beef; Pommes de Terre Dauphine, Poulardes Régence ; sauce supréme. Filets de Lapereaux, Purée de Gibier, Mayonnaise d’Homard, Faisans a la Bohémienne. Ramequins au Fromage. Epinards au Vélouté. Glaces a l’Orleans, The dinner lasted fifty minutes, after which the guests stayed en partie to taste some of the unrivalled wines from the Duke’s cellars, % mt THE BOOK OF MENUS. - DINNER GIVEN TO MADAME ADELINA PATE BY E PRINCE DOLGOROUSKI, GOVERNOR OF MOSCOW, Moscow, October 24, 1872, POTAGES, A la Patti, Le Consommé aux pointes d’Asperges. . HORS D’CQ2UVRE, Les Petits Vol au Vent a la Purée de Gibier, Les Croquettes 4 ]’Indienne, RELEVES, Les Sandres au Gratin 4 la Bordelaise, , z Les Longes de Veau a la Bourgeoise, ENTREES, Les Cételettes de Cailles 4 la Duchesse. ~ Le Riz 4 l’Italienne, Les Foies-gras 4 la Financiére. Punch a la Richelieu. ROTS, Les Faisans, doubles Bécasses et Perdreaux, — Les Salades de Concombres et de Laitues, ENTREMETS, Les Haricots Verts et Artichauts 4 la Barigoule, Les Poudings a la Cowley. La Moscovite 4 l’Ananas, garnie d’un Pain de Fraises. THE EPICURE’S ALMANACK. . 47 MENU OF THE BALAKLAVA COMMEMORATION BANQUET, Monday, October 25, 1875. j SOUPS. Mock Turtle. Game. Clear Ox Tail. FISH. Crimped Cod, oyster sauce. Boiled Turbot, lobster sauce. Stewed Eels. Red Mullets. | Fried Eels and Fillets of Soles. ENTREES. _ Sweetbreads larded, tomato sauce. Chicken Sauté, with Mushrooms. Lamb Cutlets, Purée of Chicorée. RELEVES. ; Roast Saddles of Mutton. Sirlgin of Beef. York Hams. Glazed Tongues. Roast and Boiled Capons. Baron of Beet. Roast Pheasants. Hares. Partridges. ENTREMETS. Maraschino Jelly. Punch Jelly. Pineapple Creams, French Pastry. Bomb of Fruits. Hot Plum Puddings. _ Balaklava Puddings. ae DESSERT. 48 THE BOOK OF MENUS. NOVEMBER. | il I Woodcock arrive, 2 Farewell Banquet to Charles Dickens, 1867, 3. Charles Monselet b. 4 | 5 A new economic oven was opened, Rue Pierre-au-Lard, Paris, 6 Inaugural Dinner of the St. James’s Restaurant, 1875.—The annual St. Hubert Dinner of the Paris Hunting Club. See ‘“‘ Menus.” 7 8 ies g M. Thiers’ Opening Diplomatic Dinner, 1872. IO II , 12 First Fin-Bec Dinner, St. James’s Hotel, Piccadilly, 1867. 13 . 14 The time for a canvas-back dinner or supper—when you can get it. Mr. H. L, Bateman was the greatest authority on the subject Fin-Bec ever met in England, 16 The verdict of the grand jury on the wines of Burgundy and Bordeaux of the 1872 vintage given in favour of Clos-Vougeot as the finest ~ wine of the year. 18 Grand Supper given at Ismailia, on the opening of the Isthmus of “Suez, 1869. Ig Teal arrive. 20. Fieldfare arrive, 21 Mr, Quartermaine, of the Ship Tavern, Greenwich, d, 1867,—M. Jules Gouffé’s Dinner to his colleagues, in Paris, on the completion of his great cookery book, 27 Dinner given by Mr, Cyrus Field to Mr, Gladstone, 28 Dinner given by Marshal MacMahon to the Czarewitch, 1874. 29 Dinner given to Mr. Francis Bennoch, 1875; menu by Francatelli. 30 Scottish Corporation Dinner, 1872; the Right Hon. R, Lowe chairman, | “THE EPICURE’S ALMANACK. - + . : YAUGURAL DINNER OF THE ST. J AMES’S RESTAURANT, h a ae PICCADILLY, W., November 6, 1875. ere Menu & la Russe. : ‘ ; é 7 POTAGES. . i} Bi ear Bisque d’Ecrevisses a la Benoiton. | Consommé de Volaille 4 la Royale. Printaniére. — | <8 r \ 1 | * HORS D’Q2UVRES CHAUDES. it Bouchées 4 la Douglas. Cromesquis 4 la Polonaise. r |. te -" ; _ POISSONS. : af er Turbot a la Hollandaise et Genoise. a Rougets de la Méditerranée en caisse. Eperlans frits. eae 8 RELVES. Filet de Beeuf a la Joinville. Cételettes de Mouton 4 la Maintenon. ENTREES, — is ster ‘i Jambon York aux Epinards. ~ Poulardes de Bresse en demi-deuil. 1 fi _ Perdreaux en Salmis truffés. Timbales 4 la Milanaise. ROTIS. Sf Blass : Truites du Rhin au bleu. Lf ay; Chapons fins du Mans, Cresson. _ Faisans truffés, Flanqués de Cailles. . , Buissons d’Ecrevisses. LEGUMES. Oe * -_-Haricots Verts 4 l’Anglaise. Asperges en Branches. Crotites aux Champignons. Salade 4 la Russe. | ENTREMETS. Purée de Marrons ala Gauloise. , Croiites d’Ananas a |’ Américaine. Fromage glacé 4 la Vanille. PAtisseries assorties. e 4 DESSERT. Fromages, Fruits assortis, etc., etc. Proprietor, Mr. JOHN GRIEVE. Manager, M. DURET. E 50 THE BOOK OF MENUS. THE PARIS HUNTING CLUB.—ST. HUBERT DINNER. November 6, 1872. POTAGES, A la Reine. Bisque. RELEVES. Turbot. _Saumon, ENTREES, : Bouchées d’ Alouettes, Perdrix aux Choux. Filet de Boeuf Madére, Liévre Royale. ROTS. Faisan truffé, Cuissot de Sanglier, ENTREMETS. Haricots Verts. Crofites aux Fruits. Glaces. — DESSERT. FIRST FIN-BEC DINNER November 12, 1867. Les Huitres. POTAGES, _La Purée de Gibier a la Chasseur. A la Julienne. POISSONS. Les Epigrammes de Rougets 4 la Bordelaise. Le Saumon°a la Tartare. ENTREES, Les Mauviettes a la Fiorenza. | Les Cételettes 4 la Duchesse | Les Médaillons de Perdreaux 4 la St. James. . La Selle de Mouton rétie. Légumes, Salade, | SECOND SERVICE, / _. Le Faisan truffé 4 la Périgueux. La Mayonnaise de Prawns. Les Choux-Fleurs au Parmesan, La Charlotte de Pommes. Le GAteau a la Cérito. | Cooked by Francatelli. THE EPICURE’S ALMANACK. _* M. THIERS’ OPENING DIPLOMATIC DINNER. VERSAILLES, Movember 9, 1872. Potage Printanier aux C£ufs pochés, HORS D’QUVRE. _ Petites Caisses de Foie-gras. - RELEVES. Turbots, sauces crevettes et hollandaise. Filets de Boeuf Jardiniére, sauce madére, ENTREES, Cotelettes d’Agneau a la Soubise. Timbales 4la Bontout. || Chaudfroid de Mauviettes. Punch a la Romaine. Salade de Légumes. ROTIS. Quartiers de Chevreuils, sauce poivrade. Faisans rotis en Canapés. ENTREMETS. Cardons a la Moélle. Tomates Farcies. t Glaces Japonaises. Mousse a la Pistache. DINNER GIVEN BY MARSHAL MacMAHON TO THE | CZAREWITCH. November 28, 1874. Créme de Volaille a la Reine. Consommé 4 la Colbert. Petits Coulibiacs 4 la Polonaise. , Vol au Vent aux huitres. . | Filets de Truites 4 la Régence. Selle de Chevreuil Venaison. Cételettes d’Agneau a la Maréchale. Pains de Volaille 4 ]’Impériale. | Mayonnaise d’Homard 4 la Russe. | | Sorbets. | Cailles en Canapé. Patés de Foie-gras de Strasbourg. | Haricots Verts au Velouté. Fonds d’Artichauts 4 la Lyonnaise. | Biscuit Mousseline 4 l’Orange. Glaces Cérito. “52 . THE BOOK OF MENUS. GRAND SOUPER DONNE A ISMAILIA, AU BAL DE LINAUGURATION DU CANAL DE L’ISTHME DE SUEZ Le 18 Novembre 1869. GRANDES PIECES. \ Poisson a la réunion des deux mers. Roast Beef a |’ Anglaise. Galantine de Dinde a4 la Périgueux sur socle, Jambon historié zd, Grand Pain de Gibier en bastion iid. Galantine de Faisans 4 la Voliére ta. ENTREES. . Patés de Gibier 4 la Dorsey. Langues de Boeuf a l’ Anglaise. Aspics de Nérac. Galantine de Cailles en Bellevue. Filets 4 l’Impériale. hSALADR Crevettes de Suez au Cresson. Truffes au Vin de Champagne. Salade russe. Asperges d’Italie 4 l’huile vierge. - ROTIS. Cuissot de Chevreuil 4 St. Hubert. Dindonneaux truffés. Faisans au Cresson. Chapons garnis de Cailles. ENTREMETS. Macédoines au Kirschwasser. Pouding diplomate a l’Ananas. Biscuits de Savoie décorés. Napolitain historié. Glaces. Piéces Montées. Dessert Assorti. - ; WINES. wae Iced Punch. . _ E. J. Madeira. a Chablis. , Montebello. ‘2 Piper Sec. “ay Pommery Greno. Py" Amontillado. Hermitage. Chateau Yquem.. Sherry. Champagnes. Mirgaux, 1858. Port, 1847. EJ. Sherry. Liqueurs. THE EPICURE’S ALMANACK. * LES APPETISSANTS. . Faisans. _ COMPLIMENTARY DINNER TO FRANCIS BENNOCH, ESQ. | friday, November 28th, 1873. MENU. POTAGES. -Tortue liée. Tortue claire. POISSONS. Turbot, sauce homard. Cabillaud, sauce aux huitres. Cételettes d’Homard 4a la Cardinale. Eperlans a la Tartare. ENTREES. Mauviettes en Caisses aux Fines Herbes. Filets de Volaille Régence. Cételettes de Perdreaux a la Rachéle. ‘RELEVES. Dinde truffée 4 la Périgueux. Jambon aux Petits Feéves. Selle de Mouton rétie. SECOND SERVICE. Bécassines. Pommes de Terre rubanées. Salade a la Francaise. ENTREMETS. - Gelées de Péches au Noyeau. Crotites 4 ]’Ananas glacés. Mince Pies. Fondans au Parmesan. Poudings 4 la Nesselrode. DESSERT. Vases de Fleurs. Ananas. Muscatelles.. Poires. Pommes. Oranges. Noix. Avelines. Compotes. Gateaux de Fantaisie. GLACES. Fraises 4 ]'Eau. Diavolini a la Créme. 54 THE BOOK OF MENUS. DECEMBER. The month of good cheer. Vattel b. Grouse and black game shooting ends.—Banquet to the Patriarch of Antioch, Fishmongers’ Hall, 1874. See ‘‘ City Menus.” Sale of Lord Dalhousie’s wines, 1874. Izaak Walton d. 1683. William Bosville, of Gunthwaite, ton vivant, d. 1813. Samuel Rogers d. 1855. First Horse Banquet in England, 1867, at the St. James’s Hotel. Fin-Bec b. Christmas Day. a Charles Lamb d, 1834. Mr. Bateman’s canvas-back duck dinner, 1863.—Char fishing ends. Pan ( bp 8 THE EPICURE’S ALMANACK. © Pale Sherry. Rudesheimer and . Amontillado. Sherry. Amontillado. Champagne, : Moét. Beaune. , Amontillado and Liqueurs. Larose. FIRST HORSE BANQUET IN ENGLAND. Given by A. S. Bicknell, Esq. Cooked by Francatelli. 1867. ST. JAMES’s HOTEL, Dec. 19, 1867. POTAGES. Le.Consommé de Cheval aux Quenelles. A la Purée de Faisans. POISSONS. Le Turbot 4 la Hollandaise. Les Filets de Saumon a la Tartare. HORS D’C2UVRES. Les Saucisses de Cheval aux Pistaches. Les Crépinettes de Cheval aux Truffes. ENTREES. . . Ordinaires. Cheval. Les Quenelles de Volaille 4 la{ Les Petites Croustades 4 la Valencoy. Moélle. Les Cételettes 4la Duchesse. | Les Escalopes aux Fines Les Filets de Perdreaux 4 la Herbes. Purée de Chataignes. L’émincée a la Polonaise. RELEVES. Ordinatres. : Cheval. La Dinde 4a la Périgueux. Le Filet piqué réti 4 la Le Jambon aux Feéves. Poivrade. La Selle de Mouton réti. | La Culotte de Cheval braisée © ; aux choux. SECOND SERVICE. Les Canards Sauvages rotis. Les Faisans rétis. Les Choux-de-Mer 4a la Sauce. Les Mayonnaises de Homard 4 l’Huile de Cheval. Les Gateaux de Compiégne, Les Macédoines de Fruits. Les Bombes Glacées, DESSERT, Les Raisins. Les Poires. Les Pommes, Les Oranges. Les Noix. Les Avelines. Les Gateaux. Les Compotes. GLACES.: De Fraises 4 )’Eau. D’Oranges 4 la Cintra. oS Ou THE BOOK OF MENUS. THE LATE LORD. DALHOUSIE’S WINES, This rare old cellar of wines was sold by auction at Mr. Dowell’s rooms, George-street, Edinburgh, on the 12th of December, 1874. Among the more prominent lots sold were :—Lot 4, pale sherry, from Lord Ruther- ford’s cellar, bottled in 1845, at 45 5s. per dozen; lot 9,-‘* Lady Holland’s sherry,”’ a rich old brown wine, at £5 per dozen; lot 17, sherry, ‘“‘ King of Spain,”’ cellared in 1841, at £8 per dozen; and lot 18, the same wine in pints, at £3 16s. per dozen. The most interesting part of the sale was the spirited competition for the ‘‘ Stag sherry,’’ a dark brown wine, bottled in 1837, and presented to Lord Dalhousie (then the Hon. Fox Maule) by the late Marquis of Breadalbane. This curious wine was sold at £7 5s. per dozen. Lot 29 port, 1840 vintage, bottled in 1844, was sold at £4 I4s. per dozen; the ‘‘Tappit hen,’’ holding one gallon of 1841 claret, fetched 45; lot 34, imperial magnums of Chateau Lafitte, 1851 vintage, cellared in 1855, was sold at £20 per dozen; lot 35, Chateau Lafitte, 1851, was sold at £5 per.dozen; lot 36, Chateau Latour, 1858 vintage, at £6 5s. per dozen; lot 37, Chateau Latour, 1862 vintage, at £4 12s. per: dozen ; lot 38, magnums of 1864 Chateau Lafitte, at £10 per dozen; lot 39, Chateau Lafitte, 1864 vintage, at £4 15s. per dozen; and lot 40, Chateau Lafitte, 1865 vintage, was sold at the same price. Some of the rare hocks of Johannisberg, Steinberg, and Rauenthal, of vintage 1246, were knocked down at low prices of £5, &c. The sale was altogether a very interesting one, and, with the exception of a parcel of ‘‘ Lady Hol- land’s sherry”’ (£5 per dozen), some of the ‘‘ Stag sherry”’ (47 per dozen), and some of the 1846 hocks, which were bought by Messrs. Lionel Strauss and Co., of Leith and London, most of the wines were bought" by friends of the late earl. ‘ es ee ee ee ee ee ee BRIE CHEESE. The French papers announced (December 1874) that Brie cheese was fast disappearing from the Paris Halles, in consequence of the demand for milk, which was leading the farmers to give up cheese-making. Not more than twenty real Brie cheeses appeared in the market per diem. : . ee ee . > ret ae . —— “DINNERS & DINNER-GIVING. _ ce : * : e : : ’ es Ay , & Ee . | ; ‘ ! : — a 7 ¥ ‘ ; , ; ; s : i wy t ; a F \ " 2: ' | ; : a xs a ‘ / ' ; ‘ s+ , ; * = cance sti : oe eS a cee aoe eRe . ‘ i : 2 : A ‘ 17 . i= are, ; ; 7 2 4 \Bx OF DINNERS & DINNER-GIVING. high repute who approached the reform of the cuzszze from the right point of view. In his Zzvre de Cuzsine he went from the cuzszne de ménage—the homely, Beery day: kitchen—to the grande cutsine, the region of the dzsgues and suprémes. He began with the fol-au-feu, and proclaimed that the douzllon of beef was the soul of the household kitchen ; and he made war against the idea that good cookery—as the epicure understands it—is to be had only from the grande cuisine. The object of his practical book, written upon a corner of his kitchen dresser, as he tells us, is to disseminate in the most modest house- holds a knowledge of the proper preparation of the JULES GOUFFE was the first chef of (a a 60 THE BOOK OF MENUS. food of the family; and at the same time to show the world how the triumphs of his art are achieved. He is the chef for every day, as well as for coronation * We see him in his little kitchen, throwing all day. his art into harzcots of mutton, or bdblanquedltes, or sautés, and showing his readers how the housewife of , — the most moderate means may afford exquisite little daily menus to her friends; and then we find him proud and superb, rearing trophies of salmon ex mayonnaise or a la Chambord, or perfecting a monu- ment of foulardes a la Godard for the table of a Sovereign or an Ambassador. We recognise in him the true artist who could really achieve the reform, in ; which the South Kensington authorities have been meddling, and which Sir Henry Cole and Mr. Buck- master have been zealously muddling—the latter knowing, to judge from his lectures as reprinted, nothing whatever of a fundamental kind about the Fe art of Caréme, Francatelli, and the Gouffés. If the reader is desirous of effecting a thorough reform in his kitchen, and of being able to substitute for the abominations of an ordinary English cuzszne * He descends to the minutest particulars, telling the cook to keep the goose fat, because it is excellent for cabbage, onion, or other vegetable soup. _ > ie y he ee a OF DINNERS AND DINNER-GIVING. 61 the delicacies and economical luxuries which emanate _ from a well-ordered cuzszne bourgeoise in Paris, let him select the simpler menus that are to be found in this book, and then turn for a knowledge of the component parts of them to M. Gouffé’s Lzvre de Cuzsine, or to Francatelli’s Modern Book, or to Urbain Dubois’ ee Cosmopolitan Cookery and his Household Cookery Book,* or to Durand, or to Jules Breteuil’s Le Cuzsznzer Européen. The cookery book will show him how each dish should be made: the Book of Menus will give him ideas on happy combinations of dishes, as arranged by various illustrious epicures and che/s. These he can vary according to circumstances and tastes; and such a guide as Gouffé is invaluable for suggestions. Does a host want a simple entremet, for instance? he has a list of flaws before him! In a hurry for a last dish, what could be better than the Totfait ? The golden rule in the elaboration of a menu is that the simple dishes and the simple and the light wines should come first; and that there should be no repetitions of flavour, or sauces, or dressing. A * The English edition of this book contains a translation of the names of French dishes, px (5S joo 62 THE BOOK OF MENUS.’ second rule is that the menu laid before the guest should be strictly adhered to; and that every item of it should be submitted to each guest—the object of laying a menu before a guest being to enable him to select his dinner. In order that there may not be disappointments on the part of his guests, the host should insist that his cook shall not finally write out — the menu until he has all the necessary parts of it under his hand, and is quite certain that it contains not a single item which may fail at the last moment. Inattention to this precaution leads to the failure of many dinners. The guest who has been disappointed of a favourite dish, and has passed others waiting for it, is disturbed, and enjoys nothing. M. Gouffé says— warning cooks against raising false hopes in menus :— “Quoi de plus souverainement déplaisant qu'un menu qui ne tient pas ses promesses, qui leurre les convives en leur mettant sous les yeux des titres de mets qu ‘ils attendront vainement et qu’on sera dans Vimpossibilité de leur offrir!”’ Although it has been said by a high authority that it is not necessary to dwell on the manner of laying out a dinner table, since a well-dressed dinner will always be a well-served one, and it cannot matter mM OF DINNERS AND DINNER-GIVING. 63 how a bad dinner is put upon the table; caution against over-loading the table on the one hand, and against crumpled and imperfect linen and slovenly accessories on the other, is necessary in this country. The plentifulness and purity of table linen in the _ poorest public and private establishments of France, strike every traveller. In England abundant snowy linen is not the invariable rule. It should be every- where: for every table is in excellent taste that has a speckless damask, spotless silver, and glass without “a flaw. Our tendency in England is to over orna- ment; we have too lavish a display of silver: too ra many flowers: over-bearing epergnes, over-lofty can- — delabra, a redundancy of glasses and knives and forks, an over-bountiful dessert blocking all the central lines of the table. The French host gives you little fruit —but this of the most exquisite kind. M. Urbain Dubois says of the dining room and table:— The whole serving of the table, in a house where comfort is the standing rule, necessitates a great variety of corresponding cares, for all the details are mutually dependent, and combine to form one connected whole. Accordingly, to serve a dinner irreproachably, before all, is required a comfortable dining- room, in every sense of the word: nothing should be wanting ; neither the due measure of light, nor a certain appropriate style. To eat in a room adequately lighted, warmed without excess in THE BOOK OF MENUS. winter, cool and fresh in summer, is one of the conditions in- dispensable for the enjoyment of a satisfactory repast. The table at which the guests are seated to be served ought, proportionally to the number, to be rather over-spacious than too narrow; the same also may be said of the room in which the repast is taken: hardly anything can be more distressing for the attendance than the scantiness of the dining-room. Nor can anything be more disgusting to the guests, than to be seated round a table where, while incommoding themselves, they are constrained quite unintentionally, and unconsciously, to in- commode their neighbours, at the table. . The table linen, the glasses, the requisites for each cover, the porcelain or the plate, ought always to be in consistent harmony with the style of the dinner. If the wines are choice and old, . the glasses ought to be as fine. For all dishes that are not. served cold, the plates ought to be warmed. The covers ought not only to be of the utmost cleanliness, but also in sufficient - number to admit of the most frequent changes that can be desired ; in fact, they should be changed with every dish pre- sented. But he who requires many of the above directions is unworthy of the position of host. That there are thousands of dinner-givers in this country who have . not mastered even. the elementary principles of epicurism is a fact unfortunately known to all who are diners-out. People who have not conveniences for the perfect production of a little dinner @ la Francatseé do not hesitate to spread menus a la Russe, and to include in them dishes which only a master hand can produce. The first rule is to calculate psi ! OF DINNERS AND DINNER-GIVING. —_—~— your forces. ‘Stretch not your legs beyond your Carpet’ says the Persian proverb. A perfect plain dinner is far better than a muddled array of what the Briton calls ‘made dishes.” On this head let the reader consult Mr. Walker’s Orzginal. In it he will find the exquisite epicurism of a _ wise, moderate, and most refined gentleman; and direc- tions by which the table of the man of small means : “may outshine the overloaded buffet and board of the nouveau riche. I have said elsewhere of this distinguished epicure : We have before us, then, a man so schooled and practised in the rules which govern health as to be almost beyond the reach. Mia Rs Ra A a a a SN ‘ = oe : of temptation to excesses of any kind. Is he not to enjoy the good things in the world, he who is best disciplined wholly to enjoy them? Surely he has a right to enjoyment as well as health. His palate is cool and delicate, and is he not to taste the pleasure which it is capable of affording him? ‘‘ The different products of the different seasons, and of the different parts of the earth, afford endless proofs of bounty, which it is as unreasonable to reject as to abuse.’’ The epicure is not to suffer for the sins of the glutton. Because there have been men who have given up the greater part of their life to the pleasures of the table, and who have indulged in these pleasures to excess, giving them a place before and above the higher purposes of life, is the true epicure, the moderate man of highly cultivated tastes, who, his daily round of duties finished, can savour with delight the infinite delicacies of flavour which nature has laid under the skilled human hand—is he to be condemned as paying undue homage to THE BOOK *OF MENUS. the flesh? Mr. Walker maintains that there is a happy mean ; and as upon the due regulation of the appetite assuredly depends our physical well-being, and upon this our mental energies, it seems to me that gastronomy is worthy of attention, for reasons of very high importance. Some attention may be given to the pleasures of the table, if only to promote the content and the agreeable emotions which conduce to the healthy assimilation of the food with the body. It is healthy to have that which is agreeable to the palate.' Variety is wholesome, content is a | | | . a a a fq Bh | d 2 a medicine, and hence, as our own philosopher has it, ‘‘it is sound pe, 7, practicable philosophy to have mustard on the table before the arrival of toasted cheese,”’ * cos It is many years since Thomas Walker made the following observation: “It is a pity one never sees — luxuries and simplicity go together, and that people cannot understand that woodcocks and champagne are just as simple as fried bacon and small beer, or a haunch of venison as a leg of mutton ; ‘but with — | / delicacies there is always so much alloy as to take | away the true relish.” This same master of refined simplicity divides dinners into three categories or classes :— There are three kinds of dinners—solitary dinners, every-day social dinners, and set dinners; all three involving the con- sideration of cheer, and the last two of society also. Solitary dinners, I think, ought to be avoided as much as possible, because solitude tends to produce thought, and thought tends * The Original. By Thomas Walker, M.A, Edited by Blanchard | Jerrold, (Grant & Co. 1874.) to the suspension of the digestive powers. When, however, dining alone is necessary, the mind should be disposed to cheer- _ fulness by a previous interval of relaxation from whatever has seriously occupied the attention, and by directing it to some agreeable object. As contentment ought to be an accom- paniment to every meal, punctuality is essential, and the diner and the dinner should: be ready at the same time. A chief maxim in dining with comfort is, to have what you want when you want it. It is ruinous to have to wait for first one thing and then another, and to have the little additions brought when what Peyeperons tO is half or entirely finished.. * * * Indeed; I] recommend an habitual consideration of what adjuncts will be required to the main matters; and I think an attention to this, on the part of females, might often be preventive of sour looks and cross words, and their anti-conjugal consequences. There are not only the usual adjuncts, but to those who have anything of a genius for dinners, little additions will sometimes suggest themselves, which give a sort of poetry to a repast, and please the palate to the promotion of health. As our senses were made for our enjoyment, and as the vast variety of good things in the world were designed for the same end, it seems a sort of impiety not to put them to their best uses, provided it does not cause us to neglect higher considerations. The different products of the different seasons, and of the different parts of the earth, afford endless proofs of bounty, which it is as unreasonable to reject, as it is to abuse. It has happened that those who have made the gratification of the appetite a study have generally done so to excess, and to the exclusion of nobler pursuits; whilst, on the other hand, such study has been held to be incompatible with moral refinement and elevation. But there isa happy mean, and as upon the due regulation of the appetite assuredly depends our physical well-being, and upon that in a great measure our mental energies, it seems to me that the subject is worthy of attention, for reasons of more importance than is ordinarily supposed. Simple dinners and simple attendance mean com- 33 forve what. are called — “set” \dinners,, €Verinesy mea exquisitely oes are s generally wanting in this first essential. Mr. Walker describes the manner in which a friendly dinner of eight is, and should be, conducted. See a small party with a dish of fish at each end of the table, and four silver covers unmeaningly starving at the sides, whilst everything pertaining to the fish comes, even with the best attendance, provokingly lagging one thing after another, ‘so that contentment is out of the question; and all this is done under the pretence that it is the most convenient plan. This is an utter fallacy. The only convenient plan is to have every- thing actually upon the table that is wanted at the same time, and nothing else; as for example, for a party of eight, turbot and salmon, with doubles of each of the adjuncts, lobster-sauce, cucumber, young potatoes, cayenne, and Chili vinegar, and let the guests assist one another, which, with such an arrangement, they could do with perfect ease. This is undisturbed and visible comfort. I am speaking now only with reference to small parties. As to large ones, they have long been to me scenes of despair in the way of convivial enjoyment. * * * I remember once receiving a severe frown from a lady at the head of her table, next to whom I was sitting, because I offered to take some fish from her, to which she had helped me, instead of waiting till it’ could be handed to me by her one servant: and she was not deficient either in sense or good breeding; but when people give in to such follies, they know no mean. * * * State, without the machinery of state, is of all states the worst. This is a golden maxim; and the remark which follows upon it should be borne in mind by every host :—“] think the affluent would render themselves to fall into the simple, refined style of living, dis- carding everything incompatible with real enjoyment; and I believe that if the history of ee luxury ‘were traced, it has always had its origin from the vulgar-rich—the very last class worthy of imitation.” Then Mr. Walker passes to an example of a good dinner which he saw at Lovegrove’s at Blackwall. ‘It may be imitated by any reader in the season, at the Trafalgar or Ship at Greenwich. I will give you, dear reader, an account of a dinner I have ordered this very day* at Lovegrove’s, at Blackwall, where if you never dined, so much the worse for you. This account will serve as an illustration of my doctrines on dinner-giving better than a long abstract discourse. The party will consist of seven besides myself, and every guest is asked for some reason—upon which good fellowship mainly depends; for people brought together unconnectedly had, in my opinion, better be kept separate. Eight I hold to be the golden number, never to be exceeded without weakening the efficacy of concentration. The dinner is to consist of turtle, followed by no other fish but whitebait, which is to be followed by no other meat but grouse, which are to be’ succeeded simply by apple-fritters and jelly; pastry on such occasions being quite. out of place. With the turtle of course there will be punch, with the whitebait champagne, and * August 19, 1835. OF DINNERS AND DINNER-GIVING. Comer and their country an essential service if they were THE BOOK OF MENUS. with the grouse claret: the two former I have ordered to be particularly well iced, and they will all be placed in succession upon the table, so that we can help ourselves as we please. I ‘ shall permit no other wines, unless, perchance, a bottle or two of port, if particularly wanted, as I hold variety of wines a great mistake. With respect to the adjuncts, I shall take care that there is cayenne, with lemons cut in halves, not in quarters, within reach of every one, for the turtle, and that brown bread- and-butter in abundance is set upon the table for the whitebait. It is no trouble to think of these little matters beforehand, but they make a vast difference in convivial contentment. The dinner will be followed by ices and a good dessert, after which coffee and one glass of liqueur each, and no more; so that the present may be enjoyed rationally without inducing retrospective regrets. Ifthe master of a feast wishes his party to succeed, he must know how to command, and not let his guests run riot, each according to his own wild fancy. The author of Zhe Original insists again and again that a dinner party should never exceed eight per- sons. And he is right. For complete enjoyment a company (especially at the table) ought to be ONE; sympathising and drawing together, listening and talking in due proportions—no monopolists, nor any ciphers. With the best arrangements, much will depend upon the chief of the feast giving the tone, and keeping it up» Paulus Aimilius, who was the most successful general and best entertainer of his time, seems to have understood this well; for he said that it required the same sort of spirit to manage a banquet as a battle, with this difference, that the one should be made as pleasant to friends, and the other as formidable to enemies, as possible. I often think of this excellent saying at large dinner-parties, where the master and mistress preside as if they were the humblest of + potas the guests, or as if they were overwhelmed with anxiety respect- _ ing their cumbrous and pleasure-destroying arrangements. Mr. Walker’s description of a fashionable London dinner-party, although written forty years ago, is true in most particulars to the present bad rules :— It appears to me that nothing can be better contrived to defeat its legitimate end than a large dinner-party in the London season—sixteen, for instance. The names Of the guests. are generally so announced that it is difficult to hear them, and in the earlier part of the year the assembling takes place in such obscurity that it is impossible to see.* Then there is often a tedious and stupefying interval of waiting, caused perhaps by some affected fashionable, some important politician, or some gorgeously decked matron, or it may be by some culinary | accident. At last comes the formal business of descending into the dining-room, where the blaze of light produces by degrees sundry recognitions; but many a slight acquaintance is pre- vented from being renewed by the chilling mode of assembling. In the long days the light is more favourable, but the waiting is generally more tedious, and half the guests are perhaps leaving the park when they ought to be sitting down to dinner. At table, intercourse is prevented as much as possible by a huge centrepiece of plate and flowers, which cuts off about one-half the company from the other, and some very awkward mistakes have taken place in consequence, from guests having made personal observations upon those who were actually opposite to them. It seems strange that people should be invited to be hidden from‘one another. Besides the centrepiece, there are usually massive branches to assist in interrupting communi- * We have destroyed this perplexity by making our dinner hours a trifle © later than the supper hour of our ancestors. | | | | | THE BOOK, OF PMENTS; cation; and perhaps you are placed between two persons with whom you are not acquainted, and have no community of interest to induce you to become so for, in the present over- grown state of society, a new acquaintance, except for some particular reason, is an incumbrance to be avoided.* When the company is arranged, then ‘comes the perpetual motion of the attendants, the perpetual declining of what you do not want, and the perpetual waiting for what you do, or a silent resignation to your fate. To desire a potato, and to see the dish handed to your next neighbour, and taking its course in a direction from — you round an immense table, with occasional retrograde move- ments and digressions, is one of the unsatisfactory occurrences which frequently take place; but perhaps the most distressing. incident in a grand dinner is to be asked to take champagne, and, after much delay, to see the butler extract the bottle from a cooler, and hold it nearly parallel to the horizon, in order to calculate how much he is to put into the first glass to leave any for the second.. To relieve him and yourself from the chilling difficulty, the only alternative is to change your mind, and prefer sherry, which, under the circumstances, has rather an awkward effect. These and an infinity of minor evils are constantly experienced amidst the greatest displays, and they have, from sad experience, made me come to the con- clusion that a combination of state and calculation is the horror of horrors. Some good bread and cheese, and a jug of ale, comfortably set before me, and heartily given, are heaven on earth in comparison. Some of these evils have disappeared—but the prin- ciple of ‘‘a combination of state and calculation ”’ 9) remains, making the English “set” dinners still * What would the epicure of 1835 say of the hurly-burly of the society of 1875? OF DINNERS AND DINNER-GIVING. ae - . ae aes a een almost as painful an ordeal for the epicure to con- template as a surgical operatian. . A round table spacious enough, but not too spa- cious, for comfortable conversation,* with low-lying fruit and cos in the centre, and eight guests, and not more than eight dishes in all (on this point all epicures of authority are, I think, agreed, from old- |} fashioned Thomas Walker to the present illustrious © 7 || . chef of: the Paris Jockey-Club)—this, if the chef be : cool and practised and the guests be chosen well, is a the perfect way of dining. Touching on the choice of dishes, which should SS els Ce ee) have, if possible, some relation with the tastes of the guests, Mr. Walker makes some excellent general. observations—not the less valuable because they have | a an old-fashioned complexion. In whatever style people live, Arovided zt is good in its kind, they will always have attractions to offer by means of a little extra exertion well directed within their own bounds, but when they pass those bounds they forego the advantages of variety and ease. It is almost always practicable to provide something out of the common way, or something common better than common; and people in different situations are the most likely * «¢ Utque fluat sermo feliciter ‘ ove rotundo,’ De more Arthuri, mensa ‘ votwnda placet.’ ” Unpublished. Ars Cenandt. Auctore Carolo Delapryme, M.A. BS THE BOOK OP MENUS: to be able to produce an agreeable variety. The rule generally followed is to think what the:guests are accustomed to, whereas it should be reversed, and’ what they are not accustomed to should rather be set before them, especially where the situation of the entertainer or his place of residence affords anything peculiar. By adopting such course, persons of moderate in- comes may entertain their superiors in wealth without incon- venience to themselves, and very much to the satisfaction of their guests—much better than laboured imitations of their own style. Contrast should be arrived at, and men used to state and luxury are most likely to be pleased with comfort and simplicity. We all laugh at the idea of a Frenchman in his own country thinking it necessary to treat an Englishman with roast beef; but it is the same principle to think it necessary to entertain as we ‘have been entertained, under different circum- stances. There are people in remote parts of the country, who having the best trout at hand, and for nothing, send for turbot at a great expense to entertain their London guests; and in- stances of’ the like want of judgment are innumerable. In general it is best to give strangers the best of the place; they are then-the most sure to be pleased. I remember two illustrious men of letters who were called upon to entertain two noblemen. The first turned his house inside out; threw out con- servatories, raised awnings, hired exotics, laboured over a bill of fare fit for a coronation banquet, and, in the end succeeded in giving his grace an enter- tainment a few degrees inferior to that which the guest could command on any day of the week, by a few minutes’ conversation with his steward and his OF DINNERS AND DINNER-GIVING. 75 chef. The second man of letters, who kept a simple house in perfect order, received his nobleman as he received his ordinary friends.” Some spring soup, | Sriture from the Thames hard by, some perfect ham and peas, a sweetbread, a bird, and an apricot tart. Good wine and a noble dish of strawberries from the garden preceded a cigar in the tent under the mulberry tree, and—which was the best commentary on the cottage fare—many a happy dinner afterwards. This latter was Fhe true and more refined course; and the apricot tart was in better taste than any strange and eee uous dish the host could have found had he toiled through the Reverend Richard Warner’s Antiguitates' Culinarte and every modern cookery book, French, English and Italian—and let me add American, for our cousins include’ some 3 notable ‘ geniuses for victuals ;”” and had he weighed the merits of every dish from the cheese, garlic, and eggs of the Greeks (the progenitor of our omelette aux fines herbes) to the latest culinary mot of Gouffé, Dubois, or Francatelli. Had the peer who consumed with delight the English author's /rzfure and tart been privileged to enter the house of Rossini on intimate terms, he would have had little more than 76 THE BOOK OF MENUS. macaroni—but this, cooked by the unerring hand of the illustrious Maestro. Had he been permitted to the intimacy of Alexandre Dumas, he would have been invited to a fot-au-feu: but to a perfect fot ! And these great men would have shown themselves to be worthy the company of peers, princes, sove- reigns, and the most redoubtable of fourchettes. With these preliminary remarks, I submit my | menus to the indulgent reader. ORDER OF SERVICE. The Soup. 4 Hors d’CE£uvre (melon should immediately follow the soup.) The Relevés of Fish, The Relevés of Meat. The Entrées of Meat, Fowl, and Game. The Cold Entrées. | Punch & la Romaine between the last Entrées and the Réts. | The Rots of Fowl and Game. | Salad. Entremets of Vegetables. Sweet Entremets. After these the table should be cleared for the Dessert, Cheese being offered before the Fruits, and then the Cakes, Confectionery, and Ices. Coffee and Liqueurs. THE WINES.* © After the Soup :— i _ Madeira, Sherry, and Vermouth. With the Relevés and the Entrées :— BuRGUNDY: Beaune, Volnay, Pomard, &c. BorRDEAUX: Mouton, Léoville, Laroze, &c. Between the Services, after the Relevés, and before the Rots :— Chateau Yquem, and Hocks. With the Rots and after :— . BuRGUNDY: La Romanée Conti, Clos Vougeot, Chambertin, &c. BorDEAUX: Chateau Lafitte, Margaux, Latour, and Haut-Brion. With the sweet Entremets :— : or = Sherry. a Champagnes may be served from the beginning to the end of Dinner. * See “The Wine Cellar,” p. 81. ‘ ‘ i i 4 ‘ ae ; af ’ ‘ Le ‘ ; * e y ‘xT t : \ ‘ et a rt , wy Re ee a4 1 ; * F lees j a hs - ‘ t ‘ ‘ t , { ‘ . - z* * t x ; % o ; ‘ nd a . V Fi ~ f 5 ” “ge 7 ' ‘ C x 1 iy y is ~ t . j ~ ' 4 ig ‘ * ‘ s i y ay . . { : Ae K 2, a “ ‘ : oy » a Wy ae . ~ . \ 3 ' . ) iat Wa j . , \ fs 4 eis i ; j sme ig ; : Vie rem % , | ‘ , Ms ls is \ : . ” i u . a i a, ; é : i ‘ f] s ‘ ‘ on f - a ' vi 1" x - ) " og \ i ae rn ‘ 4 Pr ; ‘ ~ - . h gee mn ’ » \ ‘ - , . ~ “ s “ee 7 7 rl ‘ r ¥ « : ' : é \ 2 - A “ 7, * y id ‘ ‘ 1 s ‘ 4 ' -~ te E ’ : J, , “ ' ‘ 5 « ; i r 4 ‘, : i 1 A r «“ x i ' ‘ J ° 4 7 " me), 7 7 ai ¥ . Nee? ’ ae + t - ‘ ry ‘. * be} = rey Ss . Pe ‘ OL eS dp CMD pease K RS THE WINE CELLAR. 2 HE Hrstorva Vinarta, which Bacon indicated to future writers, has yet to be written. Fin-Bec has long kept notes for such a work; and in due time his History of the Grape shall be laid before his countrymen. But, while this great work lies in so many dzsyecta membra in an empty wine bin, lacking the adjust- ments arid the breath which shall presently give them ot | life, he begs to submit to the intelligent epicure a _ few observations on wine, that may be useful in the eodon. or control of a butler, or by way of azde- mémotre to that better epicure who holds jealously the key and mastery of his own cellar. Between 1770 and 1780 Sir Edward Barry issued a dissertation on the history of wine, which had G sel THE BOOK OF. MENUS. obtained a marked repute in the Regency, and which was then superseded by Dr. Henderson’s Aizstory of Ancient. and Modern Wines, published in 1824. A copy of this work, ornamented with proofs of William Harvey’s classical drawings, lies before me; and it justifies both the pretension of the preface and the richness of its page. Henderson is under obligations to Bacci and fifty other writers on his subject, and he acknowledges his obligations, while he proves that he knows how to use them to the reader’s profit. He takes wine, ab ovo—from the egg of the vine. He reviews the ancient and modern methods of vine culture and of wine making; marshals the authorities of France, Germany, and Italy; and eulogises the Enologia of Count Dandolo (published about 1812) as the only considerable practical treatise on the fermentation of the grape which had come under his notice. ‘The result is an exhaustive account of the ancient and modern art of wine making, as developed exactly half a century ago. Since Dr. Henderson’s time a whole library of books has been ‘produced on the tempting subject. We have scientific, technical, purely historical, whim- sical, rhapsodical treatises, reports, essays, and jeux THE WINE CELLAR. _ @esprit without number. The book-worm and the chymist have prosed, and the poet has sung: we have had Redding, Messrs. Griffin and Druitt, Dr. Gaubert Lenoir, and Beckwith (whose Practical Notes on Wine I strongly advise the epicure to keep at hand), and Moore,. Barry. Cornwall, Béranger, and Monselet, among hosts of others. _ The altered condition of the public taste may. be seen by a comparison of the wine importation of 1822 with that of last year. In the former year we imported 27,454 tons of wine, and of this quantity 14,814 came from Portugal (it was the good old port time), and only 1,193 from France. Nous avons changé tout cela, and have. become once again, as in the olden time, claret drinkers, to the great advantage of our heads and manners. My brilliant and de- lightful friend—so seldom seen abroad now—G. H.- Lewes (who knows his France well) has observed :— Englishmen, who, in France, Germany, Italy, and Greece, drink and enjoy the light, fragrant wines of the country, have a strange prejudice against these very wines in England, as not ‘suited to ourclimate. ‘They forget that our climate has remained unchanged from what it was when port and sherry were arene and when the wines of France were universal. They had forgotten it years ago; but of late they an THE ‘BOOK OF MENUS. have turned very much to our philosopher’s way of thinking, and have learned to prefer the various wholesome and pure wines of France and Germany, Greece, Hungary, and Italy, to the abominable ‘spirituous chymical: mixtures for which Cette has a bad pre-eminence. ‘That wittiest of living epicures, Monselet, has observed of the wine manufacturing of our day, “Ox fart du vin avec tout—meme le rarsin.” It will be well for the stomachs of men when the sting - shall have disappeared from the sarcasm, and even Cette shall have been reduced to the honest course of bottling only the juice of the grape. Gustave Nadaud has sung :— | e L’estomac gouverne la téte, Et la pensée est un ruisseau, Qui prend sa source dans la béte, Pour se filtrer dans le cerveau. The perfect larder and wine cellar are the fittest antechambers to the library, the studio, the court of - justice, and the senate. My old and much esteemed friend, the late Cyrus Redding, in his preface to the 1851 edition of his work, observes :— There is considerable alteration in the taste of those who take the better classes of wine since this work went first to the press. Wines artificially strengthened and skilfully adapted to the tastes of all orders of consumers, with the same name and quality ee < else ® oe —s TR ious - persons. of the.present day is to the purer and better growths, best merchants. The long interval of peace enjoyed in Europe the choice wines of Europe, and among such less of some of the atthe table. People do not now sit as long as their fathers, and advance of a purer taste. tinguishea from heavy and full-flavoured vintages, ; ' i are preferred everywhere—save, perhaps, among old- two divisions, one of which should be some degrees warmer than THE WINE CELLAR. 8 ascribed to all, are now rejected for natural growths, which are cooler and more exhilarating. The tendency of all refined and of such wines new varieties have been introduced by the’ has made individuals of competent means better acquainted with old and. customary kinds has been taken. The same circum- stance has probably tended to a less consumption of every kind in both the foregoing respects lean towards an imitation of their continental neighbours. .* * * The author is gratified to find that some of his prognostications on the subject of changes in the public feeling in regard ‘to wine have been fulfilled in the Within the last twenty: years the advance has con- tinued ; and now light and- delicate wines, as dis- { fashioned, iron-built squires. Let us now descend to the cellar in Cyrus Redding’s company :— It should, if possible, face the north, and in England consist of the other, for there are many wines which do best in a cellar of high temperature. Madeira, sherry, Canary, Malaga, Syracuse, Alicant, Cyprus, and some others keep better in warm than in cold cellars. The wine of Portugal is so hardy that even the cellars under the streets of the metropolis will little injure its quality ;* * Tf this were not so London wine merchants would be in a grave difficulty.—F. B. > ja \ > ey POLS ST i Ved Ste ee 86 THE BOOK OF MENUS. but this is not the case with other kinds. The wines of Bor- deaux, Champagne, and the Rhone should be kept in cellars where no motion can affect them, far from the vibration—or rather trembling—of the earth from the traffic over granite pavements. They should be as far removed from sewers and the air of courts, where trades of a bad odour are carried on, as possible. These in wet weather do not fail to affect the wine and give a tendency to acetous fermentation. No VINEGAR MUST BE KEPT IN A WINE CELLAR, and the temperature ought tc be unchanged throughout the year. THE FERMENTATION OF WINE in close cellars is very apt to affect the atmosphere around to a considerable degree, and this. is an additional reason why they should be well aired. The vapours which are formed in similar cases produce sometimes : distressing effects upon those who encounter them. Intoxication, vertigo, vomiting, deadness of the limbs, and sleepiness are frequently experienced, but these disappear upon returning into the fresh air, and taking repose after swallowing an*infusion of coffee or acidulated water. There have been instances, how- ever, in which dangerous paralysis has occurred from too long exposure to the carbonic acid gas, and even death has ensued. It is proper, therefore, always before entering a closed cellar some time shut up, and when the wine is thought to be in a state of fermentation, to halt a moment, when the peculiar odour of the gas will be perceived. A lighted candle is a good test, by the diminution or extinction of its flame. Upon first perceiving the flame to diminish in intensity and burn fainter, it is a sufficient warning to retreat until the cellar is purified. THE QUANTITY OF WINE IN A CELLAR must be regulated by the rate of consumption in each class, so that too large a stock may not be kept of such as is least durable. This, in a large establishment, where a curiosity in wines is indulged, is a matter of much importance. liek a ie St ES RE oe ate Se et - , Ni ’ - THE WINE CELLAR. 87 These details depend of course not only on the rela- tive quantities, but also on the vintages of the various wines. ARTIFICIAL HEAT may be introduced into cellars which hold the wines of the South, in very cold weather, with considerable advantage. This maybe done by means of a chafing-dish. The cellar should be kept clean and swept as often as convenient. In this climate a cellar should have an ante-room, and be entered ' through two doors, closing one before the other is opened, and keeping, by artificial means, if natural ones will not do, the same temperature throughout the winter and summer, judging by a thermometer. : ‘OF DECANTING WINES AND CELLAR MANAGE- MENT Mr. J. L. Denman has observed * :— In decanting wines, great care should be taken not to disturb the deposit or crust, for all improving wines must of necessity continue to precipitate their tartar, tannin, &c. When any wine ceases to deposit, it ceases to improve and begins to deteriorate. All natural wines ripen more quickly than those that are fortified (or made up), as the action of the spirit retards improvement, and ultimately tends to destroy its vinous character. FoR DRAWING CORKS, Lund’s lever corkscrew is recom- mended, as it is both easy and safe, and does not disturb the wine if care is used. | To fully develop the flavour and bouquet of any wine a little gentle warmth is necessary, and it is therefore advisable that the wines intended for immediate use should be placed in a warmer * What should we Drink ? an Inquiry suggested by Mr. E. L. Beck- ‘with’s * Practical Notes on Wine.” By James L. Denman,’ author of ‘¢ The Vine and its Fruit.”” 1868. (Longmans, Green, & Co.) Jat 88 THE: BOOK OF MENUS temperature than that of the cellar* (which should be dry and of a uniform temperature, rarely exceeding 56° or falling below 46° of Fahrenheit). ALL SPARKLING WINES should be kept in the very coolest part of the cellar, cork downwards; all other kinds should be laid down horizontally that the cork may be kept moist and the air thereby excluded. Francatelli insists, and justly, that the different kinds of sherries, ports, Madeira, and all Spanish and Portuguese wines are improved by being decanted several hours before dinner. During winter (he remarks in his Cook’s Guzde) their aroma is improved by the temperature of the dining-room acting upon their volatile properties for an hour or so before dinner-time. By paying due attention to this part of the process, all the mellow- ness which good wines acquire by age predominates to the delight of the epicure’s grateful palate. The lighter wines, such as Bor- deaux, Burgundy, and most of the wines of Italy, should be most carefully handled, and decanted an hour before dinner-time. In winter the decanters should be either dipped in warm water or else placed near the fire, to warm them for about ten minutes previously to their being used. In summer use the decanters without warming them, as the genial warmth of the atmosphere will be all-sufficient, not only to prevent chilling the wines, but to develop their fragrant bouquet. Moreover, let these and all delicate wines be brought into the dining-room as late as may be consistent with convenience. * The dining-room is the proper place. As a rule the wine should be of the temperature of the room. Strong wines, as Madeira, must be uncorked a couple of hours before use, and left in open decanters. JH WINE CELLAR the fuller the body the The length of time that should elapse between decantering, that is exposing a wine to warmth and air, depends on the wine longer should be the exposure : thus, Madeira requires the longest time in its passage from the cellar to the epicure’s lip, of any wine. It is impossible to lay down a hard and fast rule; but the above may be taken as general principles on which a man may pro- ceed to acquire a sound knowledge of the manner of He presenting his wines in good condition to his guests Francatelli has his own ideas about the order of the wines at dinner; I have already given mine When it happens that oysters preface the dinner, a glass of Chablis or Sauterne is their most proper accompaniment ; genuine saysi— old Madeira, or East India sherry, or Amontillado proves a wel- come stomachic after soup of any kind—not excepting turtle—after eating which, as you value your health, avoid all kinds of punch especially Roman punch. During the service of fish, cause any of the following to be handed round to your guests :—Amontillado Hock, Tisane champagne, Pouilly, Meursault, Sauterne, Arbois, vin de Grave, Montrachet, Chateau-Grillé, Barsac, and generally with the second course all kinds of dry white wines. _With the ezirées the same authority presents a series of Bordeaux and Burgundies i red wines, as Pomard, Volnay, Nuits, Clos Vougeot, Chambertin, Rhenish wines, Tavel (a greatly neglected THE BOOK OF MENUS. wine in England), Chateau Neuf du Pape, and red champagnes, &c., and white wines, as Grave, Sauterne, Ai pétillant, and other. champagnes; with dessert, Muscats, Madeira, Malaga, Tokay, &c. M. Franca- telli has some pertinent observations on suiting the wines to the guests; a company of sanguine tempera- ments will affect the genuine champagnes and flasks of Rhenish, while a phlegmatic company must be moved by the cafzteux vintages of Burgundy, the Alto Douro, Spain, and Madeira. A word as to dessert wines, or those to accompany ‘the entremets de douceur. ‘Let iced-creaming, spark- ling champagne or Moselle be handed round; but far superior to them, I would recommend a trial of Ai pétillant, Arbois, Coudrieux, Rivesaltes, Malaga, Frontignan, Grenache, Malmsey Madeira, and East India sherry.” THE CHYMISTRY OF WINES. In conclusion I would draw the attention of the reader to an admirable, exhaustive article on the chymistry of wines, which appeared in the Zzmes of April 18th, 1872; being a critical commentary on A Treatise on the Origin, Nature, and Varteties p. j j i ‘ rae ~ ‘ a 7 ee eee | ee oe a ee eae ee Pie WINE CELLAR, of Wine, by Drs. J. L. W. Thudichum and Auguste Dupré, published by Messrs. Macmillan in 1870. The tendency of these learned and _ laborious chymists was to show not only that wine is ceasing to be the natural produce of the grape and becoming a chymical compound, but that the laboratory was as good a wine-producer as the vine- yard—a conclusion against which the critic protested energetically. We need not trace back the history of the adultera- tion of wine to the time when Falstaff was angry at the lime in his sack: let us take up the subject where it affects us. So long ago as in 1776 experiments were tried which have resulted in carrying back adulteration to an earlier stage, and which were commenced as attempts to improve the quality and afterwards to increase the quantity of wine, by operating upon the must prior to fermentation. In October of that year the chymist Macquer gathered sufficient white grapes, of the varieties Pineau and mélier, in his garden in Paris, to make from 25 to 30 pints of wine. He selected grapes which he described as mere refuse, ‘‘ ~azszz de rebut,’’ and so imperfectly ripened that it was impossible to make drinkable wine from them by any ordinary method. Separating only those which were absolutely rotten, he crushed the rest with the stems, and expressed the juice, which he describes as very turbid, of a dirty green colour, and so sour it could not be tasted without a grimace. To this juice be added sufficient raw sugar to render it distinctly sweet, be ae: ‘THE BOOK: OF MENUS. and then plated the mixture in a vessel that he suffered to stand in a summer-house in the garden. Fermentation commenced in three days, and continued for eight days, producing a new wine of penetrating vinous odopr and rather harsh taste, from which all vestige of sugar had disappeared. It was suffered to remain during the winter undisturbed, and in the following March was found bright and clear, with its flavour improved. It was then bottled, and in October, 1777, one year from the fermentation, is described by the maker as—‘‘ Clair, fin, trés brillant, agréable au gott, généreux et chaud, et, en un mot, tel qu’un bon vin blanc’ de pur raisin, qui n’a rien de liquoreux, et provenant d’un bon vignoble, dans une bonne année.’’ In the following year M. d’Arcet made wine by boiling down a portion of his must, ~ sweetening it, adding some extract of absinthe, and pouring the > hot liquid into the remaining bulk of the must; the whole being then set aside for fermentation: He expressed himself as being well pleased with the results, and. the examples thus set were followed, more or less, by many other growers, until it became a general practice in some way to doctor the must, and in many cases to dilute it freely with water, adding sugar to increase the capacity for fermentation. _ In 1852 Petiot introduced a more advanced method of treat- — ment, by not only mixing the expressed juice of grapes with an equal measure of sugar and water, but by adding successive quantities of sugar and water to the squeezed husks, and squeezing again and again, to the fifth time, until he obtained, from grapes which should have yielded 60 hectolitres of genuine wine, 285 hectolitres of a product which he describes as ‘‘ wine in the full sense of the word.’’ His method was followed by the chymists Thénard, father and son, and was introduced into Germany, according to Drs. Thudichum and Dupré, by Thil- many, general secretary of the Agricultural Society of Rhenish Prussia, who lectured upon the subject in 1858, at Bonn. Dr. Gall, of Tréves, who had experimented in the same way, even en ~ = ‘ : SN eee iia oWiN EV CHLEAR. 93 - || before Petiot, published a pamphlet on the subject in 1862; and | in 1868 Dr. Hussman, of Missouri, wrote a book warmly advo- cating the employment of the new process in America, and giving full and minute instructions for conducting it. We do not know how far he has succeeded in making converts in the ) country of his adoption ; but the practical outcome of the method has been that a very large proportion of the ‘‘ wine’’ of France and Germany has ceased to be juice of the grape at all, andisa product of the fermentation of sweetened water in which husks . ‘have been steeped. A Cologne paper thus writes upon the | | ‘subject, and is quoted with ARE in the Heidelberg Axnalen | fur Gnologie :— | “ ‘In the district of Neuwied things have come to a sorry pass indeed. The evil has been imported by wine dealers from | abroad, who come in numbers every autumn, and, whether the vintage promises well or ill, buy up the growing grapes, and | make from them five or six times the quantity of wine which the press of an honest vintner would produce. The reader will ask, how is that possible ? Here is the explanation. Ce “During the vintage, at night, and when the moon has gone | down, boats glide over the Rhine freighted with a soapy sub- | stance manufactured from potatoes, and called by its owners | sugar. This stuff is thrown into the vats containing the must, | water is introduced from pumps and wells, or, in case of need, from Father Rhine himself. When the brewage has fermented sufficiently it is strained and laid away. The lees are similarly treated three, four, or five times over. When the dregs are so | exhausted that further natural fermentation has become impos- & sible, chymical ferments and artificial heat are applied. This | cooking, or stewing, is continued often until midwinter, pro- ducing wines of every description for the consumption of every class. The noble fluid is sent away by land and water to its places of destination; and the dealers are seen no more until the next vintage season. ‘Their business lies in the most distant ! Medals as tellethcnertteds fener eicchidleacoc set gnindarmtediemamniettncimecdeteeematen, ‘eemeeteetenmmnnecaeen ormerce ee eee ty a Ey OAs es THE BOOK OF MENUS. parts to which the beverage can be carried, where, of course, there is no end to their praises of its purity, its sources, and of the rustic simplicity of its producers. | ‘‘The example thus set by strangers has been only too closely followed at home. The nuisance is largely on the increase, and the honest vintner is the greatest sufferer. He rarely succeeds ~ in selling his entire vintage at once, partly because the quantity of grapes required by the manufacturers is constantly diminish- ing, and partly because the practices described have driven away desirable purchasers from the localities. The ‘ Gallisation’ of wine benefits none but the professional adulterators, and the poorest class of small growers, who are indebted to it for a sure market for their small and inferior crops. Some grapes are still required for the fabrication of wine,-although an infinitely small quantity is sufficient.’’ This unwholesome state of things is rather encou- raged than discouraged by Drs. Thudichum and Dupré. To the chymical palate potato brandy diluted and flavoured may be made equal to the grandest vintage Nature ripens in her most favoured clos. Thus the doctors discourse on the point :— What must surprise every one is that each one of these chymists and experimenters admits that the sugar infusion wines retain the perfect bouquet of the natural ones. The amount of acidity or of tartrate of potash in them is less than in the natural wines. The circumstance that they contain so little tartrate makes them much more like old wines, for it is well known that wines by age deposit their tartar; and become milder to the taste. The infusion wines resemble natural wines in all essential qualities : they contain all the essential ingredients, and almost in the same proportions, as the natural product. The non- : 4 es ; Bi ‘ - 3 “RT a AR ) THE WINE .CELLAR. 95 essential ingredients, or those which are frequently hurtful to the natural wines, are diminished in the infused wines to such an extent that their absence is a favourable circumstance. The method promises to increase the quantity of cheap beverage, and _affords to the less opulent classes the means of making for them- selves a cheap, wholesome beverage, even from grapes from . which wines could not be obtained fit for commerce or transport. To which the angry critic tartly replies :— _ Itis fortunate that the absurdities and inconsistencies of the foregoing paragraph are so glaring that it is hardly necessary to point them out. The opening assertion about perfect bouquet is one that the authors do not seem to adopt ; and we confess that , we should find it hard to believe them if they did.. The lessened amount of natural acid or tartrate in the infusion wines would prevent them from ever assuming that character of age which depends upon the full development of ether; and the admission that the ‘‘ acidity or tartrate ” in them is less than in the natural wines contradicts the assertion of the next sentence, that they contain all the essential ingredients of the natural product ; ‘¢almost’’ in the same proportions. We do not.know what the ‘non-essential and hurtful ingredients ’? are, unless grape-juice be one of them; but it is new to speak of an evil being dimi- nished ‘‘ to such an extent’’ that its absence is a favourable cir- cumstance. If our remarks should diminish the next brew of the ~ Neuwied beverage by only a single cask, we should regard the absence of that cask as a very favourable circumstance indeed. We must, however, do justice to our authors in one particular. They give directions, mainly taken from Dr. Gall, for making the infusion wines, and also for the dilution and sweetening of grape juice before fermentation, so as to adjust the proportions of sugar, acid, and water to some supposed normal standard, and to render the grower independent of the vicissitudes of seasons, and of the degree of ripeness of his grapes. In these directions they say, —————————————————————E—EE——— ws 96 THE BOOK OF MENUS. ' ‘‘The sugar must always be pure white cane sugar, for grape sugar so called, or sugar made by the influence of sulphuric acid | upon starch, is always objectionable.’’ On the ground of this | statement they may demur to the charge of supporting the Neuwied doings, and may feel their consciences unsoiled by potato whisky. We, refer rather to the principle than to the details of their advice, .and it unfortunately happens that the chief authority on the subject is directly opposed to them on this point. Dr. Hussman says :—‘‘ Dr. Gall recommends grape sugar as the best to be used for the purpose. This is made from potato . starch, but it is hard to obtain here, and I have found crushed loaf sugar answer every purpose.’’ admits of an easy reductio ad absurdum. We have not hitherto made wines in England, because we have only a small growth of grapes, and cannot depend upon their ripening in our climate. | | | | | From a practical point of view,,of course, the whole question | If Drs. Thudichum and Dupré are right, these circumstances | need no longer stand in our way. We may, in spite of the | niggardliness of nature, make all the wine we want, and render if ourselves independent of duties and treaties of commerce. The quantity of grapes employed has only an insignificant bearing | upon the quantity of wine produced, which is ‘chiefly determined by the supply of water and of artificial sugar. _Unripe grapes are better than ripe ones, for they yield a must which will admit of | more fiee dilution. In fact, there seems to be no reason, save want of knowledge or want of enterprise, why the proprietor of a’ single bunch should not use them as a sort of talisman with which to supply the cellars of the world. There are certain chy- mical substances which possess the property of inducing, by their mere presence, changes in which they do not participate; and this, according to the new light now shed upon us, is the true relation of the fruit of the vine to the bevérages of man. The function of the grape is to induce fermentative changes in solutions of potato sugar! It is impossible not to regret that scientific LHe WINK CEELAR, O7 ‘men should put forward such statements, which will admit of being used to justify any amount of sophistication that vintners Or wine-dealers may think it profitable to practise. We do not care to drink chymical messes under the name of wine; and we fully believe that these messes, even if undistinguishable from > -wine in the laboratory, would be distinguished with extreme promptitude and certainty by the stomach and the brain. We have heard with pleasure that a recent attempt to chymicalise the making of wine in Spain, although undertaken with much confi- - dence and carried on under conditions favourable to success, has resulted in a failure which was indeed signal, but which, in the interests of the public, we cannot bring ourselves to call disas- trous. Pe bin-Bec heartily agrees with the critic in his con- cluding remarks on the learned doctors, and on all who are engaged in an endeavour to manufacture wine. When an artificial rose shall have been made equal to that of the garden, and the lilies of the field shall have been shamed by those of the factory, shall I begin—and only begin—to believe that chymical wine is not a bad and a base thing, unworthy to figure at good men’s tables. Another question upon which the authors express an opinion that is, we hope, unsound, is with regard to the effect of added alcohol. It is well known that the addition of a very small amount of alcohol to an otherwise pure wine is at once detected by a practised taster, and it has been stated and believed that the natural alcohol exists in a somewhat different state, either of molecular distribution or of chymical combination, from that which is added artificially. Mr. Flagg quotes some experiments . arts > is PS A sig eee eee as. pts heel ees Aes eee rere fie. P ‘ . ¢ ore i ri t y ; 4 " 4 ‘ ‘ Fd - 4 ‘ * . oa . wre on Lar "a p - re m4 Bj I ‘ “ » ts iy al ‘ ‘ ' l 4 mina. yb ef hte pa | be ; s it. Wer id, , 3 : 4 ‘oe Be tien” PN, ; E i rf \ whe ry “ 4 : _ 7 ‘ \ ees oe ne AN oe We eee ¢ . | : “ 98 THE BOOK OF MENUS. by Mr. Delarue to show that added alcohol is disengaged at a much lower temperature than that which is natural; but the conditions of these experiments are not stated with sufficient precision to enable us to judge of their value. Drs. Thudichum and: Dupré go to the other end of thé scale, and show, on grounds probably not to be disputed, that there is no discoverable physical or chymical difference between the natural and the fortified wine. They hence infer that there is no difference; and in doing so they probably go too far. They are opposed to the general ex- perience of mankind, which teaches us that wine is a different agent from brandy and water, and which leads us to employ one or the other under different circumstances, and for the pro- duction of different effects. : If we waive this point, as being, after all, a secondary, one, the chief lesson to be learnt from the elaborate work before us is that the consumers of wines are in an evil case. It is bad enough to have wine fortified, and sweetened, and plastered into the legitimate port and sherry of the middle-class festivities of a dozen years ago. But these proceedings were guided by a rule of thumb, in hands comparatively unskilful, and could not be carried beyond very definite limits. What we now see in France and Germany is a prostitution of scientific knowledge to the accomplishment of wholesale adulteration on the largest scale— adulteration by which we shall buy as wine a purely artificial and factitious compound, a medicated dilution of alcohol, and nothing more. No amount of chymical knowledge that Drs. Thudichum and Dupré may possess can shut our eyes to the essential wrong- doing of the processes which they describe, and in some degree advocate; and our confidence in their work is still further shaken by the fact that a curious error in a pamphlet published by well- known wine merchants is repeated in the pages before us, and that another pamphlet, which was issued as an advertisement some time ago, is absolutely reprinted in them almost word for word. i oe - = Ch THE OWINE CEDLAR. | 99 The whole history of the sugar infusion ‘‘ wines” may, perhaps, ¥ . be taken to show that France, Germany, and the Peninsula have : | too long enjoyed a practical monopoly as wine-producing : ] countries, and that their area under grape cultivation is too small for the demands upon them. If this be so, it is manifestly _time for English merchants to seek the markets of such countries -_ as Hungary and Greece, where wine is too plentiful to render adulteration profitable, and where the fermented juice of the grape may still be obtained in its purity, with the wholesome and _ pleasant subacid freshness of its youth, and with a capacity to develop fragrant ethers in its progress towards a glorious old age. The small demand in these countries has hitherto pre- vented their produce from being brought ‘even near to the full _ perfection of which it ‘is capable; but the faults thence arising would be speedily corrected by the enlightened criticism of large purchasers. There is wine enough in Southern and South- Eastern Europe to supply the wants of the present generation, even though the chymical manufacturers of France and Germany were left in the undisturbed enjoyment of their own concoctions. English chymists could render no better service to their country- men than by devising processes by which the nature of these concoctions might be detected and exposed, and by which pur- chasers might learn to beware of those who introduce and sell them. There is a well known, quaint, and pleasant work, Ce guil y a dans une Bouterlle de Vin, over which I have spent some pleasant hours, and which I can cordially recommend to the reader. In this volume the simple author appears unaware of all the chymists’ mischief | which is doing in the wine districts of Europe. We should be under deep obligations to him if he would i We 100 THE BOOK OF MENUS. devote a second speculative volume to this subject. The title might be Ce gu’2l y aura dans une Boutetlle de Vin. At the pace we are travelling now, in the days of our children—Qw'y aura-t-cl, mon Dieu? The Clos Vougeot will be a turnip-field, and the vineyards of Burgundy will grow potatoes for the chymists. Mr. James L. Denman gives us the equivalents of French and German wines, for a dinner, in Greek wines :— Brillat-Savarin’s idea of a feast (he remarks) is a little too elaborate for ordinary indulgence; but such as it is I give it, substituting the various vintages of Greece for the wines on his list. With soup, a glass of St. Elie or Thera; with fish, or the hors d’ceuvre, white Kephisia or Patras. At, between, and with the first and second courses, red Kephisia or Patras. With the eztremets offer any of the aforesaid vintages, but principally the red, finishing up before the dessert with sparkling Kephisia or Patras. At the beginning of dessert introduce old red Kephisia, Patras, Sautorin, or Como; and as white wines, _ St. Elie, Calliste, and Thera. During dessert, with dried fruits or nuts, a glass of Cyprus, Lachryme Christi, or Visanto will be found agreeable. Brillat-Savarin remarks that, to serve the wines with ‘‘ ue certaine pomfpe’’ Ist, the large ordinary drinking glass; 2nd, the Bordeaux or Burgundy glass; 3rd, the glass for Madeira, a little smaller than the last; the green glass for Rhine’ wine (an abomination—for any grape should be seen through pure crystal, F.B.); 5th, the brilliant cut glass, to show the beautiful ‘‘ cow/seur dor’’ of eight glasses are necessary : THE WINE CELLAR. “rie ohannisberg ; 6th, the tall glass for sparkling wine ; 7th, the cup (a cowge) for iced sparkling wine; and 8th, at the finish, | a the liqueur glass. Three glasses, according to him, should be . 3 * __ placed on the table ‘‘avec le couvert:”’ the large glass for igs diluted wine, the Bordeaux or Burgundy glass, and the Madeira _ glass. At the second course these are to be removed, and _ replaced by the others that should remain during the dinner. ¥ >. o . The light Spanish tumbler is the pleasantest glass | he - for light wines or wine and water. i ss! . , | | en =, : . aes i tes aos 7 Fee > i & f “ Se oes te oC, eer ce aa it ASS be Se ¢ 1 os a i> oy ull ‘ * y be - ~~ . - ~ 2. f cd 7 = i / ‘ eae . A > E ps “ . s » : = > ~ 7 % x - * . e 1 : ’ ¥ , 4 1 ROVAL MENUS. , a? y ROYAL MENUS. (See also THE Eprcurr’s ALMANACK.) ~ * i 4 FAMILLE ROYALE D’ANGLETERRE. ~ ‘i ‘ ee . POTAGES. : ee _, Ala Tortue. Consommé aux Quenelles. 4 ae \_ BOISSONS. + ae - Turbot bouilli, Eperlans frits. | ~~. Soles 4 Ja Matelotte Normande. cr » RELEVES. a, " Filet de Boeuf aux Nouilles. Poulardes a la Royale. ENTREES. | _ Rissoles de Volaille a la d’ Artois. “Mauviettes farcies au Gratin. Cotelettes de Mouton 4a la Soubise. Epigrammes de Volaille aux Haricots Verts. ‘- De Fricandeau 4a la Chicorée. Boudins de Brochet, sauce homard. ROTS. Faisans. Ptarmigans. Ortolans. RELEVES. Beignets de Griesz, Pouding Nesselrode. ENTREMETS. Sam Salsifis frits. Croquembouche. ; Créme de Riz au Jus. ' Galantine de Poulets. Petits Babas Chaud. Bavarois au Chocolat. * . SIDE TABLE. Roast Beef. Roast Mutton. Dinner served at Windsor Castle, by Mr. ABERLIN, etc. THE BOOK OF MENUS. HER MAJESTY’S DINNER. POTAGES. Purse de Volaille a la Reine. Consommé aux Pates. POISSONS. * Tranches de Cabillaud. Eperlans frits 50 RELEVES. Cuissot de Chevreuil, sauce poivrade. Poulardes et Langues, aux Choux-Fleurs. - v ENTREES. Troucons d’Anguilles a la Périgord. Rissolettes de Volaille 4 la Rompadour. Sauté de Filets de Perdreaux. Noix de Veau 4 la Chicorée. ROTS. Grouses, au Jus. Poulardes, bread sauce. RELEVES. Pouding de Cabinet. Gaufres a la Flamande. ENTREMETS. Céleri 4 l’Espagnole. Salade de Homards. Flan de Pommes Meringuées. Biscottes glacées. SIDE TABLE. Roast Beef. Roast Mutton. Served at London, by M. PIERRE MURET, eétc., etc. "ROYAL MENUS. y nat ls ‘POTAGES. er . , ia | Poteau eu, : Pates @Tialie. Pie is s ; ‘ _ . HORS D’EUVRE. Petits Patés au Naturel. GROSSES PIECES. ad Saumon ala Génevoise. : ‘Pitce de Boeuf 4 la Jardiniére. Rosbif garni de Croquettes. eo a ENTREES. 1 en Tortue. Petites Timbales a ala Lavalliere. Bk Grenadins 4 la Giitores. ‘ ; le de Volaille aux, Pointes d’ Asperges. | ea ‘ Chauxfroix de Foie- -gras. * “Salade de Filets de Soles 3 ala Ravigotte. _ROTS. . ‘Faisans et Chapons au Cresson. Artichauts frits. ~. Soe Sh als pe Choux-Fleurs, sauce au beurre. So Sal _ Haricots Verts sautés. I ards au Velouté. “Charlotte Russe au Chocolat. | _ Timbale de Poires a 4 'Italienne. Gelée Macédoine de Fruits. _ Pains la Mecque. . DESSERT. oe _ Served by M. BENOIT, efc., etc. | 51860. Y? ‘ : he. f : ‘ Z Sh oe Ss 2 | } EC : LA 108 _ THE BOOK OF MENUS. FAMILLE ROYALE DE PRUSSE. Potage Riz a l’Indienne. (E£ufs de Vanneau, Beurre Frais. Filets de Soles 4 la Normande. , Noix de Veau et Jambon, sauce madeére. | Epinards. Légumes. | Crépinettes de Foie-gras 4 la Périgueux. — Salade de homard, a la Gelée. Gelinottes réties, Cresson. _Asperges Sauce, au Pain frit. Péches a la Condé. Meringues du Roi. Fromage. Salade. Compote. Served at Berlin, by M*N. Dusots, ete., ete. FAMILLE ROYALE DE DANEMARK. Chateau-Kirvan. Potage Tortue 4 I’ Anglaise. Melon: Porto. Petites Croustades a 1’ Allemande. } - Sherry. Gros Cabillaud, sauce aux huitres. | | Vin Vieux du Rhin. Cimier de Daim Piqué. ) | ' Ris de Veau en Bordure, aux Truffes. nfl Chateau Larose. _ Homard a l’Indienne. Vieux Madére, Paté de Foie-gras de Strasbourg. Cote-Rotie. - . Petits Pois au Naturel. ~ Choux-Fleurs 4 la Hollandaise. PUNCH A LA NAPOLITAINE. Champagne-Crémant. Dindonneaux rétis, aux Jus. | Compote. _Salade. . Pouding Glacé a la Royale. : Gelée au Vin de Sauterne. | Malvoisie. Gateaux décorés aux Fruits. By GLACES. DESSERT, Served by, M. VIALE, 1867. ROYAL MENUS. SIDENCE DES ETATS-UNIS D’AMERIQUE. Potage Tortue Verte. HORS D’UVRE. cute Croustades ala Reine. POISSON. _ ee Filets de Basse Rayée au Gratin. RELEVES. Langues de Veau a la Béchamel. _ Dinde Sauvage 4 la Régence. ry ENTREES. Cotes de Mouton a a la Soubise. — Boudin de Perdreaux a la Richelieu. de Beane an, Truffes. Pain de Gibier a la Bellevue. “Sorbets 4 ]’Américaine. ie . A ROTS. ; -Canvas-back Ducks. Faisans Bardés au Jus. ENTREMETS. Petits Pois et Asperges. Charlotte Russe. | Macédoine de Fruits. Abricots a la Condé. ~— : Served to PRESIDENT BUCHANAN, at Washington, by M. ApoLPHE Harpy. \ eas ~ - = . SHAKSPERE DINNERS. xs, masterpiece it tee been his lot to Bees \ “” dae : os = eh ee ee ae) , PN ee Te ee ee . * x r £ vy SHAKSPERE DINNERS. a PERE ANNUAL COMMEMORATIO N, APOSTLES. | Wednesday, Dec. 30, 1857. ; EXERCISES, USUAL READING.—HAMLEFT, Act v. SUBJECTS FOR DISCUSSION. The Earlier Editions of Shakspere. Shakspere’s Visit to Kenilworth. BEFORE DINNER. Brandenburg Brandy, 1820. Hines Chalopin, 1800, Sherry with Wine Bitters, DINNER. Chintoteague Oysters on Shell. Wine—Chablis. Soup a la Reine. Wine—Amontillado Sherry, 1851. ~ Fish—Boiled Cod, with anchovy sauce. Wine—Sherry, Mosel, Muscatel. Roast Saddle of Southdown Mutton. Baked Potatoes. Wines—Moét Champagne, Chateau Margaux, 1840, Dom-Dechanel. ~ Broiled Oysters. Fillet, with Mushrooms and Truffles. Roast: Potatoes. Plain Salad. Wines—Moét Champagne, Dom-Dechanel, Steinberger Cabinet, 1846, Zeres Sherry, 1851. Canvas-back Ducks. Potatoes, plain. Wines—Chateau-Margaux, 1840, Chateau Montrose, 1846, Clos de Vougeot, 1851. Terrapin. Roast Potatoes. Wines—Messchert Madeira, Fish Madeira, 1811, Kane Madeira. Roman Punch. Savarin. Cre acta s Punch, Oxford Punch, Brandy of 1800, Brandy of 1820. Dry Fruits. Stilton Cheese. Coffee. Cigars. ** We adjourn.” flen. Villy ACUIL, Scene 4. } } } | j | Tey lesa, 8 114 THE BOOK OF MENUS. TOASTS. oe 1.— WILLIAM SHAKSPERE, Gentleman) ~ _ | | ' Stratford Parish Register, Anno 1616. 2.—OuUR ANNUAL, fs - “Of all, the fair resort of gentlemen.”’ 4 Two Gent. Ver., Act I., Scene 2. ' / : 7 ‘ 3.—ABSENT APOSTLES. ‘¢______ a gap in our Great Feast.” Macbeth, Act IIL, Scene 25 4.—PRESENT APOSTLES. i . | «¢__ great friends Did feast together.” nia “ 2 Hen. IV:, Act Tv., Scene 2.) iam 5.—OuR MEDICAL BROTHERS. ee a ‘«< Ghost unlaid, forbear thee.” : Be Cymbeline, Act IV., Scene 2. 6.—OuR LEGAL BROTHERS. ; ie Pare | re ‘‘ Well, Time is the Old Justice that examines all a % such oer and let Time try them,”’ | pee : As You Like It, Act tv., Scene 1. ee 7.—OUR BACHELOR BROTHERS. ‘‘T do much wonder, that one man seeing how much , i y ‘another man is a fool, when he dedicates his behaviour ae to love, will, after he hath laughed at such shallow follies in others, become the argument of his own scorn, | by falling in love.” ; Much Ado, Act 11., Scene 33 -8.—OuR BENEDICK BROTHERS. le ‘‘ Honour, riches, marriage aren ~ Long continuance and i increasing, — Hourly joys be still upon you.” Tempest, Act Iv., Scene 1.—Song. - SHAKSPERE DINNERS. DISPUTED PASSAGES IN “HAMLET.” Ham. ~ Saw! Who? : Act I., Scene 2. Pol. Costly thy habit as thy purse can buy, - . But not express’d in fancy; rich, not gaudy; For the apparel oft proclaims the man; And they in France, of the best rank and station, : Are of a most select and generous chief in that. eS: a4 | Act1t., Scene 3. Bast. as red as new enkindled fire.—IV. ii. 163. a Sal. Be of good comfort—for you are borne To set a forme vpon that indigest.—V. vii. 25. ‘eS "re, * a ke a me LIMBOURGER CHEESE. Fohn. sullen presage of your owne decay.—I. i. 28. Sal. I am stifled with this smell.—IV. iii. 113. FROZEN COFFEE. ns Bast. Sweet, sweet, sweet poyson for the ages tooth.—I. i. 213. Art. the instrument is cold.—IV. i. 104. OMELETTE AU RHUM. Sohn. bullets wrapt in fire.—II. ii. 227. Bast. fire, and smoake and bounce.—II. ii. 462. FRESH FRUITS. | Con. Giue yt a plum, a cherry, and a figge.—II. i. 161. WINE: WHITE PorT 1847. CIGARS. Fohn. They burn in indignation.—IV. ii. 103. Mel. whose blacke contagious breath ag Fran. and thou shalt turne To ashes.—III. i. 344. Art. There is no malice in this burning cole, The breath of heauen hath blowne this spirit out, ___ And strew’d repentant ashes on its head.—IV. i. rog. 3 Art. make it blush And glow with shame of your proceedings.—IV. i. 113. THE SECRETARY’S PIPE. Hub. stealing that sweete breath Which was embounded in this beauteous clay.—IV. iii. 136. | Already smoakes about the burning Crest.—V. iv. 33. folded vp in smoake.—II. i. 129. / THE BOOK OF MENUS. BLACK COFFEE. Last. Ha? Tle tell thee what. ~ - Thou’rt—as black, nay nothing is so blacke.—IV. ui. 120. LIQUEUR: KIRSCHWASSER. Dolph. \ cull’d these fiery spirits.—V. ii. 113. Pemb. allay the burning qualitie | Of that fell poison.—V. vii. 8. Hub. they say fiue Moones were seene to-night : Foure fixed, and the fift did whirle about — The other foure, in wondrous motion.—IV. ii. 182. MEMBERS PRESENT. Last. This is worshipfull society.—I. i205 Richard L. Ashhurst. ’ Charles Hare Hutchinson. Henry Armitt Brown. ey , -Charles-P. Kracthes J. M. Da Costa. - . John G. R. McElroy. | Samuel Dickson. James Parsons. . sa bsnl ot k - Alfred Vezin. Horace Howard Furness. | George W. Woodward. ADJOURNMENT. Bast. forrage, and runne.—V. i. 59. Dolph. we bid good night,—V. v. 6. Bast. My knightly stomacke is suffis’d.—I. i. 191. John. The mid-night bell | Did with his yron tongue, and brazen mouth Sound on into the drouzie race of night.—III. iti. 37. All the citations this year are from our Winter’s study— KING JOHN. | Fou. 1623. PHILADELPHIA : | , One Hundred Copies privately printed for the Shakspere Society by Ring and Baird, Printers to the Society. | / SHAKSPERE DINNERS. ' II. MDCCCLXXV. 1564, April 26, Gulielmus Filius Johannes Shakspere. 1616, April 25, Will Shakspere, Gent. Laer. he is the Brooch indeed, - And Iemme of all our Nation.—IV. vii. 94. Hlam. A Combination, and a forme indeed, - Where euery God did seeme to set his Seale, To giue the world assurance of a man.—III. iv. 55. ~ TWENTY-THIRD ANNUAL DINNER . OF THE SHAKSPERE SOCIETY OF PHILADELPHIA. Hor. tis acustome? Ham. Imarry ist ;—I. iv. 12. ‘ LTor. some Enterprize ier That hath a stomacke in’t :—I. i. 98. King. — wee’l Feast together.—II. ii. 84. King. Set me the Stopes of wine vpon that table :—V. i. 278. FRIDAY, 23rd APRIL. . Mar. So hallow’d, and so gracious is the time.—I. i. 164. DINNER AT 6 P.M. AT THE MERCHANTS’ CLUB. fra. come most carefully vpon your houre.—I. i. 6. Ham. This heauy headed reueale east.—I. iv. 17... Quarto 1604. MEMBERS PRESENT. Pol. Looke you Sir, Hnguire-me first: -* ..* -* And how, and who; what meanes; and where they keepe: What company, at what expence:—II. i. 7. fTor. a list of lawlesse resolutes For foode and diet.—I. i. 98. Quarto 1604. Oph. Courtiers, Soldiers, Schollers: Eye, tongue, sword. Th’ expectansie and Rose of the faire State.—IITI. 1. 159. ful of most excellent differences.—V. ii. 112. Quarto 1604. 124 George Allen. Asa I. Fish. Richard L. Ashhurst. : Horace Howard Furness. A. Sydney Biddle. Victor Guillof. Henry Armitt Brown. Charles P. Krauth. J. M. Da Costa. John G. R. McElroy. r.De Witt Cuyler. M. Huizinga Messchert. - Samuel Dickson. Alfred Vezin. Henry Galbraith Ward. THE DEAN IN THE CHAIR. Laer. Hee may not, as vnuallued persons doe, Carue for himselfe ; for, on his choyce depends The sanctity and health of the weole State. And therefore must his choycebe circumscrib’d Vnto the voyce and yeelding of that Body, Whereof he is the Head.—I. iii. 19. King. Heere in the cheere and comfort of our eye, Our cheefest.—I. ii. 106. : BILL OF FARE. fam. Here’s the Commission, read it at more leysure : —V. ii. 26. Ham. Words, words, words.—II. ii. 193. Hor. heere and there, Shark’d vp.—I. i. 98. Ham. Excellent Ifaith, of the Camelions dish: I eate the Ayre promise-cramm’d.—III. ii. 89. LITTLE-NEcCK CLAMS. Laer. your chast Treasure open To his vnmastred importunity.—I. iii. 31. Clo. dig’d ;—V. i. 42. Hor. Harbindgers preceading.—I. i. 122. Quarto 1604. Hor. And prologue to the Omen comming.—I. i. 123. Quarto 1604. WINE: CHABLIS 1865. Pol. Giue first admittance to—II. ii. 51. Soup: BISQUE AUX ECREVISSES A LA ROYALE. fam. a Crab.—II. ii. 207. fTor. THE BOOK OF MENUS. away with the shell.—V. ii. 191. SS i ee eae eal ; SHAKSPERE DINNERS. 125 ¢ Wine: Topaz SHERRY. 7 fi meet. Pale,’or Red? 4 7. Hor. Nay, very pale.—l. ii. 233. 4y fTam. - look you how pale he glares.—III. ii. 125. q DELAWARE SHAD A LA CHAMBORD. i Queen. a creature Natiue, —IV. vii. r8o. a) | . WINE: MARCOBRUNNER CABINET 1865. Ham. draughts of Rhenish.—I. iv. ro. : : | - { BERMUDA POTATOES. — ae oe Flor. in Russet mantle clad,—I. i. 166. . ‘ * | CUCUMBERS. RADISHES, | Rosin, the indifferent Children of the earth.—II. ii. 227. SADDLE OF SOUTHDOWN MUTTON. Ham. the Parragon of Animals ;—II. ii. 321. ffam. ouer-done, is fré the purpose—III. ii. 23. TOMATES FARCIES. King. you must not thinke | That we are made of stuffe, so flat and dull,—IV. vii. 30. WINE: W. ROEDERER FRAPPE; POMMERY SEC. | Ham. presentment of two Brothers :—IIL. iv. 54- oa Pol. ‘The flash and out-breake—II. i. 33. Alam. The Bubbles are out.—V. ii. 202. PETITS Pols AU NATUREL. Laer. in the Morne and liquid dew of Youth,—I. iii. 41. ASPARAGUS. Tor. once me thought Laer. It lifted vp it head.—I. ii. 215. the Infants of the Spring—I. iii. 39. METTERNICH’S SCHLOSS JOHANNISBERGER 1862. Ham. a delicate and tender Prince, ‘ Whose spirit with diuine ambition puft. —IV. iv. 149. Quarto 1604. i My © aa wee as ¥. .* os MRM lr a - f ~ ee os zi vf 5 oa Tet oss) Tay 4 > ; < “< ° a - > as ¥ P rage ‘ v : x J } D Ny ie Rees 4‘ A « 2 & et Ps ¥> i a J Ad ¥ 7 i { ‘ \ , nN “it Mi o es Ee a 7 e ¥ wy, Bt . U ‘% “é ; i * - ; , 126 THE BOOK OF MENUS. ; - : s be , ; i \ SUPREME OF SPRING CHICKEN A LA POMPADOUR. Oe. excellent white bosome, these.—II. ii. 113. 2 3 mae. PLAIN CELERY. Bern. stalkes.—I. i. 50. , WINE: CHATEAU LAFITTE 1868, PERRIER JOUET 1872. i y flam. married * bau: - but no more like MES pet mo gee 3 Than I too Hercules.—I. ii. 153. Pol. in France of the best ranck and station.—I. iii. 73. ! SorBET A LA LACHRYMAECHRISTI. | f Ham. Like Move, all teares,—I. ii. 149. Fra. For this releese much thankes :—’Tis bitter cold.—I. i. 7. Laer. Occasion smiles vpon a second leaue.—I. iii. 54. Clo. Too’t againe, Come.—V. i. 56. — : CIGARETTES. . Pals _ these blazes, Daughter, Giuing more light than heate:—I. iii. 117. ENGLISH: SNIPE SOUS CANAPE, Ham. I haue that Within, which passeth show ; These but the Trappings,—I. ii. 85. Oph.- Larded all.—IV. vi 37. Quarto 1604. fTam. _ fit and season’d for his passage ?—III. iii. 85. . WINE: CHAMBERTIN 1868. — . | Laer. A Violet in the youth of Primy Nature;—I. iii. 8. 0 PoTATOES X LA PARISIENNE. King. praise your excellence, And set a double varnish on the fame __ The Frenchman gaue you,—IV. vii. 134. . WINE: CLos VouGEOT 1868, CHEVALIER MONTRACHET 1868. King. In equall Scale weighing Delight_I. ii, iz ‘ Yo t re MS Re. a x TERRAPIN \ LA MARVLAND. What, ha’s this thing appear’d againe to-night.—I. i. 21. . A beast that wants discourse of Reason—l. ii. 150. "crawling betweene Heauen and Earth.—III. i. 130. _ hath clawed me in his clutch.—V. i. 80. Quarto 1604. WINE: MADEIRA 1829. ‘of so sweet breath compos’d, As made the things more rich,—III. i. 98. For you yourselfe Sir, should be old as I am,—II. ii. 206.» SALAD. | . Collected from all the Simples that haue Vertue Vnder the Moone,—IV. vil. 144. Sallets in the lines, to make the matter sauoury ;—II. ii. 461. | MADEIRA I819. 3 I am thy Father’s Spirit, —I. va: OMELETTE SOUFFLEE A LA MARASCHINO. puft,—lI. iii. 49. A thing my Lord ? Of nothing: IV. ii. 31. Sweet not lasting The suppliance of a minute? No more.—I. iii. 9g. Folio 1623. DESSERT. IcE CREAM MontT BLANC. as chast as Ice, as pure as Snow,—III. i. 140. White his Shrow’d as the Mountaine Snow.—IV. v. 35. F WINE: Port 1825. Time qualifies the sparke and fire of it :—IV. vii. 117. FRUITS. shall be the fruite to that great feast.—II. ii. 52. Quarto 1604. as wholesome as sweet.—II. il. 466. Quarto 1604. CHEESE: LIMBURGER. you shall nose him as you go vp, —IV. iii. 37. ' GRUYERE. The most vulgar thing to sence,—I. ii. 100. er ee ries ee MLE ea ER POE ee aa em” te ih Ai ge or y f } cy te 5 . rea ; 14 > : Im 128 THE BOOK OF MENUS. BLACK COFFEE. Ham roasted in wrath and fire,—II. ii. 483. Ham did the night resemble—II. ii. 475. LIQUEURS. Clo. fetch me a stoupe of Liquor.—V. i. 68. Flor. Of vnimprouved mettle, hot and full,—I. i. 96. TOKAY-I-AZUBOR. Ham. too deare a halfepeny ;—II. ii. 281. . ABSINTHE. : Ham. Wormwood, Wormwood.—III. ii. 191. CIGARS. Lucian. Midnight Weeds—III. ii. 268. 1 Player. with the whiffe and winde—II. ii. 495. SECRETARY EMERITUS HIS PIPE. Ham. Will you play vpon this Pipe ?—III. ii. 366. Ham. there is much musicke, in this little Organe,—TIII. ii. 383. ADJOURNMENT. Gho. My hower is almost come,—I. v. 2 : Ham. What hower now ? Hor. IJ thinke it lackes of twelve. Mar. (No, it is strooke.—I. iv. 3. Hor. then, the Morning Cocke crew loud ;—I. ii. 218. Ham. farewell.—I. ii. 254. All. Exeunt.—I. ii. 253. All the citations this year are from our Winter’s study ‘‘ Hamlet,” and have been verified by the copy of the First Folio 1623 and a copy of the Quarto of 1604 Ashbee’s Facsimile in the Library of the Members. PHILADELPHIA: One Hundred and Fifty Copies privately printed for the Shakspere Society. MDCCCLXXV. 2 , , ; BRGeREMONTAL 3. jhe - ENTERTAINMENTS, | A! } . Bs : o \ be } ‘ ( Fy + ‘ f - e ! i - : ; : ; - we . f - , y 1 Z , . “ { i y ‘ ; ne 4 . ‘ t “ : ’ = , f 1 . + ‘ . : - i } ¢ td q t ‘ : : ; % , - s - r . :. ‘ - 4 : 3 i ‘ ’ : ° K : 2 - ) : ; 4 , y q ' > a) » J < , 4 5 F, 5 ‘ ; af 1 é : 4 sae a ; ‘ 7 re % . , e pii-2 * F : ; ty r A 2 7 ra : » : MENU DE 20 COUVERTS, Service & la Francaise, “ a PREMIER SERVICE, be | Potage a la Palatine. Consommé aux Quenelles de Volaille. - Barbue, sauce hollandaise. ee PUNCH IMPERIAL, Gigot de Mouton braisé. - Cételettes d’Agneau a la Purée de Céleri. _ Ris de Veau 4 la Toulouse, en Croustade. ie ee Bécassines a la Maréchale. . Timbale de Homards a la Béchamel. eee SERVICE, - Quartier de Chevreuil, sauce poivrade. ; Dindonneaux rétis. 3 . Soufflé aux Pommes. c ar ie a Pispaeacie’ Fonds d’Artichauts a la Baigoule, pe. ~ Gelée d’Oranges a la Mandarine. i Croquante de Génoise 4 la Créme Framboisée. Glaces et Dessert. Pe as URBAIN DUBOIS. : | ? 2 THE BOOK OF MENUS. . MENU DE 60 COUVERTS, SERVI PAR SIX. | Service a la Russé. . Huitres. Citron. Beurre. ; , SOUPIERES. s MENU DE 15 COUVERTS. © Service a 0? Anglaise. or: ' PREMIER SERVICE. 4 | } | 2 SOUPIERES.. Potage aux Moules. Consommé 4a la Royale. -=32, RELEVES: eae Truite grillée, a la Maitre d’ Hotel. ny Boeuf salé, aux Legumes. 4 ENTREES. Paté de Poulets 4 l’ Anglaise. Cételettes d’Agneau a la Villeroi. Filets de Chevreuil au Macaroni. Paupiettes de Soles a l’Italienne. DEUXIEME SERVICE. 2 ROTS. Grouses bardées. Chapon au Cresson. 2° BOUDLS Has, Dampfnouilles 4 la Vanille. Pommes a la Richelieu. 4 ENTREMETS, - €hicorée aux Ceufs pochés. Salade de Queues d’Ecrevisses. Bavarois aux Noix Fraiches. ous Jambonneaux au Biscuit. i _ SIDE-TABLE. Noix de Veau,. Langue. Paté de Gibier. ‘ UrsBAIN DuBois. t J CITY MENUS. CITY MENUS. MANSION HOUSE MENUS. - BANQUET TO HER MAJESTY’S MINISTERS. MANSION HousE, uly 27, 1864. THE RIGHT HON. WILLIAM LAWRENCE, LORD MAYOR. ' Tortue a I’ Anglaise. Filets de Truite 4 la Tartare. Perches a la Varsovie. Cételettes de Saumon a |’Indienne. Filets de Soles 4 la Sultane. Rougets au Vin d’Oporto. Saumon de Gloster bouilli. Turbot, sauce de homard. Merlans frits. , Balotines de Volaille a la Princesse. Cotelettes d’Agneau aux Concombres. Gratin de Pigeons aux Chasseurs. Escalopes de Ris de Veau a l’Oseille. Kremouskis 4 la Polonaise. Petites Grenadines 4 la Tomate. Chapons farcies aux Truffes. Poulets aux Petits Pois. Jambons sautés au Vin de Madeére. Patés a la Maitre d’ Hotel. Poularde au.supréme. - Langues de Boeuf aux Epinards. Vol au Vent aux Champignons. _—‘Patés a la Francaise. Coté de Boeuf 4 la Napolitaine. Selles du Mouton ratis. ' Quartiers d’Agneau ratis. Hanches de Venaison. Canetons. Levrauts. Oisons. Dindonneaux piqués. Homard en Gelée d’ Aspique. ¥ Crevettes en buissons. Salades de Homard. Charlotte 4 la Russe. Crémes a la Martinique. Poudings Moelleux. Tourtes de Fruits Ala Créme. Gelées claires aux Millefruits. Suédoises aux Fraises. Meringues glacées 4 la Parisienne. — Pouding Diplomatique. Poudings de Savoie. Patisserie 4 la Florentine. Gateau de Génoise aux Amandes. Petits Gateaux melés aux Conserves. Beignets aux Ananas. Poudings 4 la Nesselrode. Petites Soufflées glacées Marasquin. Ramaquins au Parmesan. THE BOOK OF MENUS. THE RIGHT HON. BENJAMIN S. PHILLIPS, LORD MAYOR. \ MANSION HousE, February 28, 1866. Tortue a l Anglaise. Cotelettes de Saumon 4 la Calcutta. Filets de Soles 4 la Provencale. Perches a la Varsovie. Anguilles a la Perigord. Saumon en Tranches bouilli. Turbot, sauce de homard. Merlans frits. . - Kremouskis a la Polonaise. Cételettes de Mouton aux Concombres. Gratin de Rées aux Truffes. Fricandeau de Veau a l’Oseille. Filets de Pigeons a la Bigarade. = Chartreuse a la Frangaise. Petites Bouchées au Vermicelle. Dinde braisée aux Truffes. Petits Poulets rétis. Patés a la Maitre d’ Hotel. Langues de Boeuf glacées a la Moderne. Chapons farcies aux Champignons. Poulardes aux Pointes d’Asperge. Jambons d’York glacés. Patés de Perigord. Quartiers d’Agneau rotis. Hanches de Mouton rotis. Paons piqués. _ Dindonneaux piqués. Oisons. Pluviers. Cercelles. Poudings Moelleux. Tourtes a la Créme. -Gelées claires 4 la Martinique. Chartreuse d’Orange. Mayonnaises de Homard. Anguilles en Gelée d’Aspique. Poudings aux Conserves 4a la Suisse. Gateau glacé a la Marmalade. Gelées aux Millefruits. Crémes aux Ananas. Croquettes aux Oranges Tangeriennes. Patisserie melée a la Royale. Charlottes 4 la Russe. Meringues glacées a la Vanille. Petits Pains a la Reine. Beignets a l’Orange. Poudings a la Nesselrode. Petites Soufflées glacées. CITY MENUS. THE RIGHT HON. THOMAS GABRIEL, LORD MAYOR. MANSION HOoUusE, JZarch 19, 1867. Tortue. ~ Rougets au Vin de Bordeaux. Soles a la Normandie. Jean Doré 4a l’Italienne. Filets de Truite 4 la Tartare. Saumon de Gloster bouilli. Turbot au sauce de homard. Cételettes de Mouton aux Concombres. . | Ris d’Agneau 4 la Villeroi. Escalopes de Volaille aux Truffes. Petites Croquettes au Vermicelle. Chartreuse de Homard au Cardinal. Chapons farcies aux Champignons. Jambon sauté au Vin. Paté a la Maitre d’Hotel. ~ Langues de Boeuf aux Epinards. Poularde a la Montmorenci. Petits Poulets 4 la Reine. Patés de Perigord. Selle de Mouton. ~ Quartier d’ Agneau. ) i Oisons. Paons piqués. Dindonneaux piqués. Crevettes en buissons. Salades de Homard. | Patisserie 4 la bonne femme. Meringues 4 la Venise. : Gelée aux Millefruits. Suédoises aux Raisins. Croques en bouche aux Fruits. Tourte 4 la Créme. Croutes aux Péches. ~GAteau a la Danoise. Créme 4 la Vanille. Gelées a la Seville. Petits Gateaux aux Conserves. Petites Soufflées glacées au Marasquin. Pouding 4 la Nesselrode. Beignets a l’Orange. 142 _ THE BOOK OF MENUS. : BANQUET TO HER MAJESTY’S JUDGES: MANSION House, May 28, 1867. THE RIGHT HON. THOMAS GABRIEL, LORD MAYOR. | Tortue. Cételettes de Saumon 4a la Calcutta. Anguilles 4 la Broche. * Rougets a la Hollandaise. Soles 4 la Normandie. Filets de Truite a la Tartare. Saumon de Gloster bouilli. Turbot au sauce de homard. Cételettes de Mouton aux Concombres. Ris de Veau aux Pointes d’ Asperge. Escalopes de Volaille 4 la Zingara. Gratin de Rées aux Truffes. Filets de Cailles au Vin de Madére. Chapons farcies aux Truffes. Jambon sauté au Vin. Paté a la Maitre d’ Hotel. Langues de Bceuf aux Epinards. Poularde aux Petits Pois. Petits Poulets au supréme. Patés de Perigord. Selle de Mouton. Quartier d’Agneau. Oisons. Canetons. Paons piqués. Dindonneaux piqués. (E£ufs de Pluviers en Bouquets. Crevettes en buissons. Foie-gras en Gelée d’ Aspique. Chartreuses aux Raisins. Patisserie 4 la bonne femme. Meringues a la Venise. Suédoises aux Fruits. Pouding de Figues au Rheims. Tourte a la Créme. Croutes aux Péches. Gateau a |’Espagnole. Créme 4 la Vanille. Gelées 4 la Seville. Petits Gateaux aux Conserves. Petites Soufflées glacées au Marasquin. Pouding 4 la Nesselrode. Fondu au Parmesan. wine: TCH 7 Be ; CITY MENUS. 143. | 4 |: DINNER TO THE BISHOPS. — | ! MANSION HOwsE, uly 2, 1873. mt THE RIGHT HON. SIR SYDNEY H. WATERLOW, LORD MAYOR. POTAGES. Tortue et Tortue claire. t ; POISSONS. Truite de Spey 4 la Tartare. Filets de Soles a la Maréchale. Saumon de Gloster bouilli. Turbot, sauce de homard. ENTREES. Vols au Vent a la Financiére. Quenelles de Pigeons a la Dreux. Escalopes de Ris de Veau 4 la Carlton. Petits Poulets a la Reine. Poularde aux Champignons. ~ Jambon d’York. Petits Poulets rétis. RELEVES. Selle de Mouton. Quartier d’Agneau. ROTS. } Canetons. Oisons. Pintades piquées. ENTREMETS. Crevettes en buissons. Bavarois aux Conserves. Pouding Moelleux. Meringues 4 la Créme. ‘ Gelées claires. Patisserie a |’ Alexandre. Petits Pains 4 la Royale. RELEVES. Plombiéres 4 la Régence. Soufflées glacées. Caviare. 144 _ .THE BOOK OF MENUS. BANQUET TO THE MAYORS AND PROVOSTS OF THE UNITED KINGDOM. MANSION HOUSE, une 3, 1874. THE RIGHT HON. ANDREW LUSK, M.P., LORD MAYOR. POTAGES. Tortue et Tortue claire. , POISSONS. Filets de Truite 4 la Verte. Soles de Torbay 4 la Bellevue. Saumon a la-fartare. ENTREES. Filets de Rées a la Chasseur. Vols au Vent a la Financiére. RELEVES. Petits Poulets a la Régence. Langues de Boeuf braisées. Jambon d’York. Selle de Mouton. Quartier d’Agneau. ROTS. Oisons. Dindonneaux piqués. Canetons. ENTREMETS. Crevettes en buissons. Crofites de Cerises 4 la Reine. Gelées claires. Bavarois 4 la Moderne. | Pouding 4 la Militaire. Meringues a la Créme. RELEVES. Poudings a la Nesselrode. Petites Soufflées glacées. Caviare. — CITY MENUS. 145 BANQUET TO THE REPRESENTATIVES OF LITERATURE, | ART, AND.SCIENCE. | -~ MANSION House, uly 21, 1874. THE RIGHT HON. ANDREW LUSK, M.P., LORD MAYOR. ae Wit Le : | POTAGES. Tortue et Tortue claire. - . x POISSONS. f Souché de Carrelets. Rougets aux Fines Herbes. Saumon de Gloster bouilli. Blanchaille. ENTREES. | Vols au Vent a la Financiére. Cailles en caisses 4 la Pingueur. b4 RELEVES. Petits Poulets rétis. Jambon d’York. Selle de Mouton. Quartiers d’Agneau. | Hanche de Venaison. ROTS. Oisons. Canetons. Dindonneaux piqués. ENTREMETS. Chauxfroix de Foie-gras. Meringues 4 la Créme. tt Gelées aux Conserves. Macédoine au Fruits. | Petits Pains de Fontainebleau. Créme a |’Italienne. Beignets aux Ananas. | RELEVES. @ Poudings a la Nesselrode. Anchois au Canapé. 146 THE BOOK OF MENUS. DINNER TO HER MAJESTY? Ss MINISTERS. Mansion House, Fuly 22, 1874. THE RIGHT HON. ANDREW pes! M.P., LORD MAYOR. ‘ $ i _ POTAGES. Tortue et Tortue claire. Teor ee Truite de Spey 3 Ala Parisienne. Suprémes de Soles A la Bellevue. Saumon a la Tartare. ’ Blanchaille. ENTREES. Chartreuse de Macaroni ala Perigord. Epigrammes de Ris de Veau 4 la Bayonne. Cételettes de Homard glacées a la Norwége. _RELEVES. \ Petits Poulets au Macédoine. Langues de Boeuf braisées. Jambon d’York. Hanche de Venaison. Quartier d’Agneau. ROTS. Dindonneaux piqués. Canetons. ENTREMETS. © : aU Crevettes en buissons. Crotites aux Ananas. Gelées au Vin. Bavarois dla Modeme. Pouding Diplomatique. Meringues 4 la Créme. -Créme 4 la Victoria. ; RELEVES. Poudings a la Nesselrode. Petits Biscuits glacés. Fondus cu Parmesan. CITY MENUS. 147 7 Se SHERIFFS’ BANQUETS... Bae 2 oe _ ~‘THE INAUGURATION BANQUET Of H. N. Nissen, Esq., and THOMAS CAVE, Esq., Sheriffs for London and Middlesex.—LONDON TAVERN, Thursday, October 22, 1863. Y SERVICE A LA RUSSE. ae First Course. Clear Turtle. Turtle. cm _. Ailerons de Tortue 4 la Londres. Ailerons de Tortue en Matelote. . | | Turtle Patties. Tortue Grasse. {| 2 FISH, | | ; | Turbots. Cod Fish. % Mullets en Papillote. Stewed Eels. . Boudins de Merlans 4 la Princesse Alexandra. Sauté de Merlans aux Huitres.: ‘a Filets of Sole a l’Orly. _Smelts. Second Course. ENTREES. a Sauté de Filets de Volaille aux Truffes. Ris de Veau a l’Egyptienne. Casserolettes au Salpicon. Filets de Levraut piqués aux Tomates, Salmis de Pluviers aux Champignons. RELEVES. Haunches of Venison. Saddles of Mutton. Rump of Beef, | Roast Chickens. Braised Chickens a la Royale. | Roast Geese, York Hams. Tongues. : Cétes de Bceuf aux Concombres. Oisons braisés 4 la Soubise Carrés de Venaison a la Jardiniére. | i oeatr 148 - THE BOOK OF MENUS. . THE INAUGURATION BANQUET OF H. N. NISsEN, EsQ., AND a= THOMAS CAVE, EsQ.—(continued.) . Third Course. . ’ ROTS. Pheasants. ' Partridges. Snipe. Woodcocks. ENTREMETS, Mayonnaise of Chicken. | Game Pies. - Lae Tomates au Gratin. Prawns, Oysters au Gratin. - Mushrooms 4 la Bordelaise. Apricot Jellies. Pineapple Jellies. Suédoise de Pommes. Gelée a la Macédoine. - Gelée d’Or. Vanilla Creams. GAteaux de Pommes. Boudins a la Saint Clair. . ‘Flans de Cerises. Puits d’ Amour. Mirlitons. Fanchancttes. Florentines. Canapes. Petites Meringues. Cheesecakes. Puffs. ; Gateau a la Génoise. | Gateau a la Celestine. Soufflé glacé. Soufflé de Citron. Plombiéres. Apple Fritters. Plum Puddings. Be Ices, Dessert. WINES. During Dinner. Iced Punch. Fine Pale Sherry. Fine Amontillado. Old East India Madeira. | Steinberger Hock. ; Sauterne Chateau Yquem. Madame Cliquot Champagne. Nonpareil Sparkling Moselle. Liqueurs. ' Dessert Wines. Old Dry Sherry. Port, Vintage 1840. Claret, Lafitte 1854. DEJEUNER AT SALTERS’ HALL, Given by SILLs JOHN Gipzons, Esq., Alderman, and JAMES FIGGINS, Esq., Sheriffs of London and Middlesex, Thursday, Sept. 28, 1865. rts 2 Potages 4 la Reine, Julienne, &c. ENTREES. Escalopes de Volaille 4 la Zingara. ’ Petites Bouchées 4 la Reine. Ris de Veau en petites caisses. Ley Cotelettes d’Agneau glacées aux Champignons. COLD, ETC. 3 Wr ‘ Petits Poulets rétis. Perdreaux, Coqs de Bruyére. . Chapons en galantine. Chapons 4 la Reine. Tongues. York Hams. Perigord Pies. , Mayonnaises de Homard. Raised Pies. Charlottes, a la Turque. - Suédoise aux fraises. a . Crevettes en bouquets. Feuilletage a 1’Espagnole. Tourtes a-la Créme. . Meringues 4 la Suisse. Patisserie 4 la Florentine. Petits Pains 4 la Duchesse. >| 5 aaa Petites Nouilles 4 la Marmalade. Gelées au Marasquin. Petits Gateaux a la Royale. Crémes 4 la Victoire. WINES. Champagne—Ruinart’s Pale Dry Crémant. Claret—Chateau Margaux. ae _ Sherry—Pale Dry. Amontillado. Port—Sandeman & Co. Sauterne— Chateau Yquem. ICES. THE BOOK OF MENUS. ‘ THE INAUGURATION BANQUET * ’ Of SypnEy HEDLEY WATERLOW, Esq., Alderman, and FRANCIS Lycett, Esq., Sheriffs of London and Middlesex.—STATIONERS’ HALL, October 18, 1866. Tortue a lV’ Anglaise. . va Rougets au Vin de Bordeaux. Jean Doré a la Hollandaise. Filets de Soles 4 la Pompadour. NS Sn ee ae ad Re en ee ee Fae ee Gratin d’Eperlans aux Huitres. Turbot, sauce de homard. Cabillaud bouilli en Tranches. Rissoles de Foie-grds 4 la Russe. Chartreuse de Perdreaux a la Francaise. Cételettes de Mouton aux Concombres. © * Olives de Bécassines aux Truffes. . Escalopes de Volaille 4 la Reine. Ris de Veau 4 la Dauphine. Ee ers Pouding de Coq de Bruyére. Dinde braisée aux Truffes. Chapons bouillis aux Huitres. Jambon sauté au Vin. Paté ala Maitre d’Hétel. - Petits Poulets au Supréme. Selles de Mouton. Hanches de Venaison. ; Perdreaux. Faisans. Cogs de Bruyere. Levrauts. Mayonnaises de Homard. ' Crevettes en buissons. mes Poudings 4 la Savoie. Feuilletage 4 l’Espagnole. Meringues glacées a la Napolitaine. - Petits Gateaux de Génoise aux Macarons. : Gelées claires aux Millefruits. Suédoises aux Raisins. Patisserie melée a la bonne femme. Crémes au Gingembre. Poudings Moelleux. Gateau a la Royale. Poudings a la Nesselrode. Petites Soufflées glacées au Marasquin. Caviare 4 la Russe. CITY MENUS. 151 BeaNOULET AE SALTERS’ HALL; GIVEN. TO HER MAJESTY’S JUDGES, By Sitts JOHN GiBBons, Esq., Alderman, and JAMES Ficerns, Esq., Sheriffs of London and Middlesex, Yune 20, 1866. POTAGES. Tortue et Tortue claire. : POISSONS. Truites de Spey 4 la Chambord. -Cételettes de Saumon 4 1’Indienne. Jean Doré 4 la Hollandaise. Filets de Merlans a l’Empereur. Turbot, sauce de homard. Saumon de Gloster a la Tartare. ENTREES. Suprémes de Volaille 4 la Zingara. - Cételettes de Mouton braisées aux Champignons. Cailles en Croustade au Vin de Madere. ” Petites Bouchées a la Princesse. Chartreuse de Homard au Cardinal. Chapons bouillis aux Petits Pois. © Jambons sautés au Vin. PAtés A la Maitre d’Hotel. Langues de Boeuf aux Epinards. - Petits Poulets rotis. Hanches de Venaison. Canetons. Dindonneaux piqués,. Cailles. Crevettes en buisson. Homard en Gelée d’ Aspique. Mayonnaise de Homard. Patisserie 4 la Florentine. Crofites aux Abricots. Croquettes aux Cerises en Caramel. Gelées claires aux Fraises. Créme a la Martinique. Suédoises aux Millefruits. Gateau de Génoise a la Royale. Poudings a la Nesselrode. Petites Soufflées glacées aux Macarons. Ramaquins au Parmesan. WINES. Sherry—Amontillado. ~ Hock—Steinwein. Scharlachberg. Sauterne—Chateau Yquem. Champagne—Ruinart. 'Port—Sandeman. Claret —Margaux. TT a eer Z THE BOOK OF MENUS. CITY COMPANIES’ MENUS. GOLDSMITHS’ HALL, POTAGES. Tortue a |’ Anglaise. Consommé a la Printanier. POISSONS. Cételettes de Saumon a la Calcutta. Petites Escalopes d’Anguilles 4 la Pierre le Grand. Filets de Turbot Contis aux Truffes. Truites de Lochleven ala Tartare. Saumon de Gloster aux Capres. | Turbot, sauce de homard. Merlans frits. ENTREES. Ortolans en petites caisses aux Pointes d’ Asperge.. Cotelettes d’Agneau glacées aux Artichauts. Filets de Poularde a la Princesse. Petites Timbales 4 la Chesterfield. Ris d’Agneau blancs 4 la Bohemienne. Filets' de Cercelles 4 la Provencale.:: ~~ Petits Poulets aux Langues de Veau. Paté 4 la Mattre d’ Hotel. Fricandeau de Veau piqué a ]’Oseille. ; Jambon sauté au Vin de Madére. Chapons braisés aux Champignons. Poulard bouilli aux Petits Pois. Langues de Boeuf aux Epinards. Paté a la Frangaise. ; BUFFET. Hanche de Mouton réti. Quartier d’ Agneau. Beeuf roti. Cailles piquées. Canetons. Dindonneaux piqués. _Oisons. Salade de Homard en Mayonnaise. - Crevettes en buissons. CEufs de Pluviers en bouquets. Patisserie a4 la Florentine. Suédoise de Raisins 4 Ja Créme. Gelée claire aux Millefruits. Petits Gateaux 4 la Marmalade. Croques en bouche a |’Orange. Gelée a la Seville. Meringues de Pommes aux Pistaches. Gateau de Compiegne aux Amandes. Créme au Marasquin. oN Pains a la Duchesse. Tourte de Fruit 4 la Créme. - Poudings Moelleux. RELEVES. Petites Soufflées glacées aux Macarons. Poudings a la Nesselrode. Beignets au Parmesan. Caviare 4 la Russe. MERCHANT TAYLORS’ HALL. Thursday, January 25, 1866. POTAGES. Tortue et Tortue claire. : POISSONS. Filets de Soles 4 la Pompadour. Anguilles a la Tartare. e Perches 4 la Varsovie. Jean Doré a la Hollandaise. — Cabillaud, sauce d’huitres. Turbots, sauce de homard. Eperlans frits. | ENTREES. Mauviettes en Cerises aux Truffes. Rissoles de Foie-gras 4 la’ Russe. Cételettes de Mouton 4 la Soubise. Ris de Veau a la Tomate: Champignons en Croustade. Dindes farcis aux Truffes. Petits Poulets au Céleri. Paté de Perigord. . Pouding de Mauviettes 4 l’ Anglaise. Petits Poulets rétis. Jambon sauté au Vin de Madére. Patés a la Maitre d’H6tel. Langues de Boeuf aux Epinards. Selles de Mouton rétis. Boeuf roti. Hanches de Mouton ratis. Bécasses et Bécassines. Perdreaux et Faisans. Crevettes en buissons. Homard en Mayonnaise. Tourtes 4 la Créme. Poudings Moelleux. Petits Patés de Noel. Gelées claires aux Raisins. Suédoise aux Oranges. Crémes aux Ananas. Meringues a la Venitienne. Gateaux d’Orleans aux Amandes. Croquettes aux Fruits en Caramel. Patisserie 4 la Florentine. Petites Soufflées glacées au Marasquin. Beignets. a l’Orange. Poudings a la Nesselrode. Caviare 4 la Russe. DESSERT. ICES. CITY MENUS. 153 +p . et THE BOOK OF MENUS. MERCHANT TAYLORS. HAs Wednesday; May 24, 1865. POTAGES, ere: Tortue a l’ Anglaise. Consommé 4 la Princesse. aa POISSONS. Cételettes de Saumon ala Calcutta. Perches 4 la Varsovie. Truites de Spey a la Tartare Rougets au Vin d’Oporto. -. Saumon de Gloster aux CApres. Turbots, sauce de homard. ENTREES. Cailles en caisses aux Petits Pois. Olives de Rées aux Truffes. Cotelettes glacées aux Artichauts. Ris d’Agneau 4 la Villeroi. Timbale de Macaroni 4 la Napolitaine. Chapons 4 la Zingara. Poulardes braisées aux Truffes. _ Jambons sautés au Vin de Madére. Patés de Perigord. Noix de Veau 4 I’Oseille. Cote de Beeuf a |’Espagnole. Paté a la Maitre d’ Hotel. Quartier d’ Agneau. Selle de Mouton. - Cailles piquées. ' Canetons, et Paons aks (£ufs de Plies en bouquets. aa Crevettes en buissons. Mayonnaises de Volaille. — Gelées claires au Marasquin. Baba a la Polonaise. Gateau de Génoise a la Danoise. Suédoise aux Millefruits. Meringues 4 la Vanille. | Patisserie 4 la Florentine. Charlotte 4 la Russe. Gelées 4 la Seville. RELEVES. Petites Soufflées glacées aux Macarons. Reignets a l’Orange. Poudings a la Nesselrode. Caviare a la Russe. NOMURA E fe EL SE TS TESTE eS Se PP SEE i [ . “7 - SS AEs Se SORTS, RIN ele I ars hae ins eit en oh EES CITY MENUS... I Gn Cn MERCHANT TAYLORS’ HALL. me Saturday, Fune 11, 1864. ; i ’ PREMIER SERVICE. | Tortue et Tortue claire. ae | Truites de Spey a la Tartare. Perches a la Varsovie. Cotelettes de Saumon 4 |’Indienne. Anguilles 4 la Perigord. Filets de Soles a la Provencale. Saumon de Gloster aux Capres. Turbot, sauce de homard., Merlans frits. ° SECOND SERVICE, Cailles en caisses aux Truffes. Timbale de Macaroni au Supréme. Cotelettes de Mouton aux Légumes Printaniers. Ris d’Agneau 4 la Villeroi. Filets de Boeuf piqués 4 la Sicilienne. Escalopes de Volaille 4 la Zingara. Petits Poulets du Printemps rotis. Chapons en Galantines. Dindonneaux piqués. Poulardes 4 la Béchamel. Patés a la Francaise. Salades de homard. Crevettes en buissons. Patés de Perigord. Jambons d’ York glacés. Langues de Boeuf a la Moderne. Quartier d’Agneau. TROISIEME SERVICE. | | | Hanches de Venaison rdotis. Cailles. Canetons. ‘(Oisons, Gelées au Marasquin. . Crémes aux Ananas. Tourtes 4 la Créme. Suédoises aux Fruits melés. GAateau glacé a la Danoise. Meringues. a la Francaise. Mayonnaise de Volaille. Anguilles en Aspique 4 la Beurre de Montpellier. Patisserie 4 la Florentine. Petits Gateaux de Génoise aux Conserves. ' Poudings a la Savoie. Beignets a la Princesse. Petites Souffiées glacées. Poudings 4 la Nesselrode. Caviare. ) i pe 6 2) iL eA Bs o's a f ee oo iw We 156 “THE BOOK OF.MENUS. ‘ THE WORSHIPFUL SOCIETY OF APOTHECARIES, > October 9, 1867. © . Hare Soup. Mock Turtle. Oxtail. Mulligatawny. POISSONS. Crimped Cod. Turbot. Cod au Gratin. Dories 4 la Hollandaise. Mullets. Eels 4 la Génoise. Fried Whitings. Smelts. — ENTREES. Ris de Veau aux Epinards. - Kari de Lapereau, Perdreaux aux Choux a l’Espagnole. \ Cételettes de Levraut. Cételettes de Mouton aux Concombres. RELEVES. Chapon braisé a la Chapolata. Roast Turkey. Boiled Turkey. Roast and Boiled Chickens. Hams. Tongues. Roast Geese. | Céte de Boeuf 4 la Jardiniére. ? Rolards de Veau aux Petits Pois. | | Saddles of Mutton. Haunch of Mutton, | ROTS. s a | Pheasants. Partridges. Grouse. Leverets,:* ENTREMETS., at Crevettes, «~_ Huitres au Gratin. Pommies de Terre frits. © Gelée a)’ Ananas. Gelée au Noyeau. Gelée au Vin. : Gateau de Pommes, : ; Gelée d’Orange. Boudin St. Clair. Cheesecakes. GAteaux d’ Artois, ° : Petites Meringues. Canapes. Beignets. Plum Pudding. Icé Pudding, ICES, DESSERT. THE LONDON TAVERN. CITY MENUS. - Swe RSS HOA ET: friday, May 12, 1865. ~ Tortue a l’ Anglaise. Aeites 2 a la Tartare. Rougets a Uitalignne, z Dory a la Hollandaise. Cételettes de Saumon 4 1’Indienne. © Anguilles en Matelote. Saumon de Gloster bouilli. | Turbot, sauce de homard. Merlans frits. Pétites Croquettes au Vermicelle. Ris d’Agneau en petites caisses. Champignons en Croustade. Filets de Volaille aux Pointes d’ Asperges. Cételettes d’ Agneau aux Filets de Concombres. Chapons a la Reine. Jambons d’ York aux Hpards: Patés a la Maitre d’ Hotel. Petits Poulets au Supréme. __ Petits Poulets rétis. Langues de Boeuf glacées, Patés de Perigord. Céte de Boeuf a 1’ fesparuole: Quartiers d’Agneau. — Selles de Mouton. J Canetons. Paons piqués. Oisons. Dindonneaux piqués. Crevettes en bouquets. (£ufs de Pluviers en bouquets. Gelées a la Seville. Tourtes de Fruit 4 la Créme. Poudings Moelleux. ‘Crémes aux Ananas. Meringues 4 la Francaise Beignets 4 l’Orange. Gelées claires aux Raisins. Croquettes aux Fruits en Caramel. Petits Gateaux de Génoise en Pyramide. Gateaux aux Amandes a la Créme. PAtisserie 4 la Florentine. Pouding de Figues au Rheims. Trifles. Charlotte 4 la Russe. Poudings a la Nesselrode. Ramaquins au Parmesan. | ie 158 THE BOOK OF MENUS. ; BANQUET. TO H.R,H. THE DUKE OF EDINBURGH, K.G. . SALTERS’ HALL. , Wednesday, Fune 13, 1866. ' Tortue et Tortue claire. Filets de Turbot 4 la Normandie. Rougets au Vin d’Oporto. | Cételettes de Saumon 4 la Calcutta. | Saumon de Gloster bouilli aux Capres. Truites de Spey a la Tartare. Turbot, sauce de homard. Ortolans en croustades aux Petits Pois. Cailles‘en gratin au Vin de Madére.. _ Kremouskis 4 la Russe. Suprémes de Volaille Contis aux Truffes. Poulardes aux Pointes d’ Asperges. Chapons braisés aux Truffes. Petits Poulets rétis. Patés a la Maitre d’Hotel. ‘ Jambon sauté au Vin. © Hanches de Venaison. .. \. | * Cailles. Canetons. Oisons. Dindonneaux piqués. | Salades de Homard au Mayonnaise. Truffes de Perigord 4 Ila Champagne. , Crevettes en buissons, Pouding 4 la Savoie. Meringues 4 la Frangaise. Petits Gateaux aux Conserves. _ Patisserie melée a la Génoise. Gelées claires aux Fraises. Suédoises aux Millefruits. . Beignets aux Ananas. | Poudings 4 la Nesselrode. Petites Soufflées glacées au Marasquin. Fondu au Parmesan. CITY MENUS. THE WORSHIPFUL COMPANY OF SALTERS. 3 November 16, 1864. PREMIER SERVICE. Tortue 4 l’ Anglaise. Tortue claire. ag POISSONS. | | Crimped Cod. _ Turbots. Mullets a l’Italienne. Dories a la Hollandaise. - Merlans 4 la Régence. Cabillaud au Gratin. - Eels a la Génoise. Fried Whitings. Smelts. eee! ete ENTREES. , Perdrix'aux Choux sc. Espagnole. | _Faisan braisé sc. Soubise. ; _ Levraut braisé sc. Napolitaine. Ris de Veau aux Epinards. Fricandeau aux Tomates. Cételettes de Mouton aux Concombres. BAS, RELEVES. Pork Griskins. Cétes de Boeuf a la Jardiniére. Dindon 4la Chapolata. | Roast Turkeys. Boiled Turkeys. Lark Puddings. _ Boiled Fowls. Roast Fowls. Hams. Haunches of Mutton. Sirloin of Beef. Saddles of Mutton. : —ROTS. Snipes. — Woodcocks. Wild Ducks. Pheasants. Leverets. ENTREMETS. Salades de Homard. Scolloped Oysters. Patés de Gibier. Gelée 4 la Macédoine, Créme 4a la Vanille. Gelée au Vin. _ Gelée a l’Ananas. Gelée aux Oranges. Mirlitons. Petites Meringues. Génoises decorées. Canapes. Gateaux de Pommes. Flans de Groseilles. Puits d’Amour. Patés de Noél. -Boudins 4 I’Anglaise. Ice Puddings. DESSERT. ICES, THE LONDON TAVERN COMPANY, LIMITED. . y \ * "ha Fe RL TR ie at). GNI Sern es i Ma fb OS ae ~ ‘ We ‘" 5 ; on a a ae oy ri a , an eh. aa ee on ¥ > 4 160 | THE BOOK OF: MENUS. ‘ THE WORSHIPFUL COMPANY OF F RUITERERS. St. PAUL’s Day, Yanuary 25, 1867. Service a la Russe. _ POTAGES. : Tortue claire. | Tortue 4 l’Anglaise. POISSONS. 3 Saumon. ~ Turbot 4 l'eau. Cabillaud bouilli. | Dory a la Hollandaise. | | Anguilles 4 la Génoise. Sole a l’Orly. | ; ENTREES. _ | Quenelles de Levraut 4 ]’Ecarlotte. © Poulet 4 la Marengo. . Noix de Veau aux Tomates. Cételettes de Homard au Persil frit. ' Cotelettes de Mouton a la Portugaise. - Kremouskis a la Polonaise. RELEVES. : ; Dindon braisé aux Champignons. Dindons rétis. — : Dindons bouillis. Poulets rétis. Poulets en béchamel. Jambons d’York. Langue de Beeuf. Boudins de Mauviettes. Echine de Mouton. ROTS. , Pluviers. Faisans. Canards sauvages. . Sa _. ENTREMETS. Huitres au Gratin. Paté de Gibier. _ | Pommes de Terre frits. Gelée au Vin. Gelée aux Oranges. Gelée a l’Ananas. Gelée 4 la Macédoine. Boudinsala St. Clair, Talmouses. _Flans d’ Abricots. Meringues a la Nicholas. Boudin a |’ Anglaise. Boudins glacés, . | | GLACES. : DESSERT. THE LONDON TAVERN. eee 25 1867. Bread POTAGES. Clear Turtle. Thick Turtle. art 7 ‘ Hae oa POISSONS. Etc ee Turbot. : i Cod Fish. au _ -Mullets 4 l’'Italienne. es “ee Dory 4 la Hollandaise. 3 1 | ala Génoise.. . ' Fried Whitings. : ae Smelts. ; aot | ENTREES. es “y ‘Ris de Veau aux Epinards. | hie aay . Kari de Lapereau. | . Be aimni de Cog de Bruyére aux Champignons. Perdreaux aux Choux a l’Espagnole. RELEVES. ; Dindon braisé aux Champignons. R Boiled and Roast Fowls. . "Roast Goose. | Ham. es Céte de Beeuf a la Fasdinitre, . Saddle of Mutton. ' ROTS. __ Pheasants. ' ~ Leverets. Partridges. _ _ ENTREMETS. . _ Huitres au Gratin. Pommes de Terre frits. Gelée au Vin.: Gelée d’Orange. — Boudin St. Clair. wre : acti. ' Talmouses. Meringues. _ \ re Beignets de. Pommes. Plum Puddings. 0 Age Ice Puddings. ICES. alr DESSERT. Ye. % . THE LonDON TAVERN. es ee ee ag are) Na eee a ee ae CS 08 es THE BOOK OF MENUS. | eee : : CORDWAINERS’ HALL. | | Fuly 27, 1865. : oe : Turtle. ae : Filets de Soles A la Reine. Truite 4 la Tartare. Cételettes de Saumon 4 ]’Indienne. _ Salmon. Turbot. Stewed Eels. Whitings. Chartreuse de Homard au Fumet. Carrés de Venaison aux Petits Pois. — Cotelettes d’Agneau aux Concombres. : Grenadines de Torte a lOseille. oe % Petites Bouchées a la Reine. Ris de Veau a la St. Cloud, Boiled Chickens 4 la Supreme. ——- Capons braised and mushroom sauce. Roast Chickens. Hams. Warden Pies. . Venison Pasties. Tongues. - : Pigeon Pies. | -Haunches of Venison. | ele Ducks. Leverets. Goslings. Turkey Poults. . Fruit Tarts. Clear and Noyeau Jellies. Marrow Padding, Italian fil ‘Pine Creams. _ Charlotte a la Ruasse. Lobster Salads. Prawns. Trifles. Maids of Honour. Meringues 4 la Créme. Patisserie 4 la Bonne Femme. Gateau 4la Royale. N esselrode Puddings. Pine Fritters; om | i EGET TG CITY MENUS. 163 THE WORSHIPFUL COMPANY OF WEAVERS. aes, Fuly 25, 1867. 2 5 _ SOUPS... 3 - Purée de Pois. Julienne. = Mock Turtle. pe . ‘Wai i mee Rate FISH.. i - Salmon. Turbot. Millets 4 1’Italienne. i ne Ray _ Salmon Cutlets. Eels a la Génoise. Fried Whitings. - Truite a la Tartare. Whitebait. en | ENTREES. Ris de Veau aux Epinards. Canetons braisés aux Petits Pois. Levraut braisé aux Tomates. Balontines de Volaille aux Champignons. Cételettes d’A gneau aux Concombres. a i é RELEVES. ; Roast Fowls. Hams. Tongues. Boiled Fowls, ee _ Céte de Beeuf a la Jardiniére. er (he _ Bacon and Beans. Saddles of Mutton. Quarters of Lamb. ae : ROTS. . Turkey Poults. Goslings. Ducklings. | ENTREMETS. mee \ Paté de Gibier. | Crevettes. Gelée 4 l’Ananas. y Gelée a la Victoria. Gelée au Vin. Gelée d’Orange. Boudins St. Clair.. , \) Canapes. Talmouses. Génoises décorées. Tartelettes. Puffs. ; Meringues. os Ice Puddings. ICES. DESSERT. THE LONDON TAVERN. 164 THE BOOK OF MENUS. \ 1 : THE WORSHIPFUL COMPANY OF DISTILLERS. October 15, 1867. . : POTAGES. Hare Soup. = - Ox Tail. =~ Mock Turtle. Mulligatawny. , POISSONS. ae Codizs Turbot. a Rougets en Papillote. Roularde de Merlans. Anguilles 4 la Génoise. Ur ee Fried Whitings. —_- Smelts. ie ENTREES. Perdreaux aux Choux a l’Espagnole. Ris de Veau aux Epinards. Cételettes de Mouton aux Tomates. Salmi de Coq de Bruyére aux Truffes. - RELEVES. : Dindon 4a la Chapolata. : Roast Turkey. Roast Goose. Roast and Boiled Fowls. © Ham. | Boeuf 4 la Jardinigre. ~ . . Saddles of Mutton. ROTS. Pheasants. Partridges, -Plovers. ENTREMETS. Huitres au Gratin. Pommes de Terre frits. Gelée 4 l’ Ananas. Gateaux de Pommes. ; Boudin St. Clair. Gelée au Vin. Gelée d’ Abricots. Talmouses. Tartelettes. Canapes. Génoises décorées. Fritters. Plum Puddings. Ice Puddings. DESSERT. THE LONDON TAVERN. | THE WORSHIPFUL COMPANY OF BREWERS. i . ALDENHAM VISITATION DINNER, October 8, 1867. 4 ‘ 7 aa Crea a: pee <> PREMIER SERVICE. -Tortue claire. Tortue a l’ Anglaise. ‘ Ailerons de Tortue aux Fines Herbes. oe Tortue grasse. ——~Peetits Patés de Tortue. te POISSONS. 1 0 Sauchy de Carrelets. Cabillaud aux Huitres. Bet Turbot a lEau. Rougets a |’Italienne. Omelette de Merlans. eae . Eperlans frits. ae ENTREES. _ Filets de Cogs de Bruyére aux Truffes. —Cételettes de Levraut a l’Ecarlotte. Perdreaux aux Choux 4 l’Espagnole. Filets de Pigeons 4 la Londres aux Champignons. RELEVES. Hanche de Venaison. . Dindonneaux 4 la Chapolata. -Poulets rétis. ~ Selle de Mouton. : Jambon d’York. ROTS, Faisans. Perdreaux. Cogs de Bruyére. ENTREMETS. Crevettes. Pommes de Terre frits. Gelée d’Abricots. Gateaux de Pommes. Créme de Parfait-Amour. Meringues a la Créme. Talmouses. Canapés. Soufilée a la Glace. Boudin glacé. Plum Puddings. GLACES. DESSERT. THE LONDON TAVERN. 166 THE BOOK OF MENUS. 3 DINNER TO H.R.H. THE PRINCE OF WALES. GOLDSMITHS’ HALL, March 15, 1873. : POTAGES. wel Tortue. _ _— Tortue claire. Brunoise. POISSONS. . Filets de Truite a la Verte. Rougets en Papillotes 4 la Bourgogne. Saumon 4 la Tartare. : Whitebait. ers A _ ENTREES. Epigrammes de Cailles 4 la Strasbourg. Ris de Veau piqué 4 la Carlton. RELEVES. \ Pouding de Bécassines au Naturel. | Dinde a Ja Chapolata. — ) Petits Poulets au Beurre d’Ecrevisses. Jambon sauté au Vin de Champagne. Selles de Mouton. | Quartiers d’Agneau. * ont ROTS. Cailles bardées, Canetons, &c. | | | | ENTREMETS. | Foies-gras de Strasbourg en pate. Flan de Péches ala Reine Claude. — Génoises 4 la Grande Chartreuse. Bavarois de Conserves a la Moderne. : Gelées d’Oranges a la Malte. RELEVES. | £ Petites Soufflées glacées au Marasquin. Petits Fondus au Parmesan. ES ie iE a a aa de Turbot A la Maréchale. : Turbot, sauce de homard. e ala Périgueux. Cailles bardées. | Pate de Foie-gras. J Poudings a la Sévigné. Meringues 4 la Créme. Petites Soufflées glacées. ‘CITY MENUS. - ‘ POTAGES. Tortue et Tortue claire. ~ POISSONS. Truite de Spey 4 la Réforme. Whitebait. - | - ENTREES.. Ortolans: ‘en caisses aux Truffes. _ Escalopes de Ris de Veau 4 la Sultane. Chartreuse a la Moderne. RELEVES. Petits Poulets 4 Jambons sautés au Vin de Madére. Hanches de Venaison. ROTS. Canetons. Dindonneaux piqués. ENTREMETS. : Crevettes en buissons. Gelées a la Victoria. Bavarois aux Conserves. . a) Crotitons de Péches. RELEVES. Poudings a la Nesselrode. » Anchois en Canapé. DESSERT. ICES. Saumon 8 la Tartare. la Princesse. 168 THE BOOK OF MENUS. BALL TO THEIR R.H. THE PRINCE AND PRINCESS OF WALES. a GOLDSMITHS’ HALL, Fuly 4, 1873. “y t / SUPPER MENU. Ge POTAGES. Brunoise. ~ A la Princesse. ENTREES. Ortolans en Croustade aux Truffes. Cételettes d’Agneau aux Petits Pois. Epigrammes de Ris de Veau a la Périgueux. RELEVES. Saumon au Beurre de Montpelier. Mayonnaise de Volaille 4 la Danoise. Chaudfroid de Foie-gras en Aspique. ; fomten de Bayonne 4 la Gelée. Cailles Ala Créme. — Paté de Perigord. | : ' Salades de Homard. Galantine de Chapon. | Petits Poulets rétis. wm ; ENTREMETS. Macédoine aux Fruits. , | Meringues 4 la Créme. GAteaux d’Amandes a l’Impériale. Compote d’Abricots. Gelées 4 la Victoria. Plombiére aux Ananas. CITY MENUS Masa “BANQUET TO THE PATRIARCH OF ANTIOCH. i - FISHMONGERS’ HALL, December 10, 1874. POTAGES.. . Tortue a l’ Anglaise. Iced Punch. | Hock—Steinberg Cabinet. _ Fins de Tortue en Matelote. Madeira. POISSONS. Soles en Matelote a la Perigord. _ Saumon a la Tartare. Eperlans frits. Chateau eae Sherry. Punch a la Romaine. ENTREES. Pouding d’Huitres a la Créme. Vol au Vent 4 la Financiére. Filets de Bécassines a la Bordelaise. Raters —Montebello. Perrier Jouet extra quality. RELEVES, Dinde au Ceéleri. Jambons braisés au Vin. _ Selles de Mouton. Baron of Beef. Burgundy— Chambertin. Champagne. wie, ROTS 20. -_ Bécasses. Bécassines. -Perdreaux. Faisans. | Madeira. Sherry. | Champagne. ENTREMETS. Terrines de Foie-gras. Gelées 4 la Seville. . Poudings de Castille. Souvenirs de Byzance. _GAteaux frangaises aux Avelines. Cognac. Cherry Brandy. 7 RELEVES. Poudings 4 la Nesselrode. Biscuits glacés. Caviare. - Liqueurs—Maraschino, Curacao, Kumel, Kirschenwasser. DESSERT, ETC, Port 1844. Lafitte 1862. Madeira 1821. Sherry. Montilla. 7 RR ee eee: ee - ‘ - . ; vet) 8 ai - m4 s = VS Ash ae ae |THE BOOK OF MENUS. | | BANQUET TO HER MAJESTY’S JUDGES. FISHMONGERS’ HALL, february 12, 1874. POTAGES. { Tortue a l Anglaise. ) Iced Punch. . Madeira, 1821. Sherry. : Fins de Tortue en Matelote. _Cételettes de Tortue au Fumet. POISSONS. . Filets de Barbues Contis aux Truffes. Saumon a la Tartare. Blanchaille. Hock—Steinberg Cabinet. Chateau Yquem. . Punch a la Romaine. . ENTREES. Timbales d’Huitres a la Biarritz. Epigrammes de Volaille aux Petits Pois. Mauviettes en Casserole 4 la Czarevna. Champagne—Montebello. Monopole. » RELEVES. 3 Chapons 4 la Printaniére. Jambons braisés au Vin. Selles de Mouton. Quartier d’Agneau. Baron of Beef. Burgundy—Chambertin. Champagne. : ROTS. . Bécasses. Bécassines. Canards sauvages. Pluviers. ; Madeira. Sherry. Champagne. ENTREMETS. ‘ Terrines de Foies-gras. Gelées aux Fruits. ~ Bavarois 4 la Moderne. Créme 4 la Victoria. Croitons aux Ananas. | Cognac. Cherry Brandy. RELEVES. Plombiéres d’Abricots. Petites Soufflées glacées. © Anchois en Canapé. Liqueurs —Maraschino, Curacao, Kumel, Kirschenwasser. ee DESSERT, ETC. Port 1847. Lafitte 1864. | Madeira 1821. Sherry— Vino de Pasto and Dry. Duke mes 7 ‘ } 2 i x ; i ° f ae © . , 3 . ; eet = : ; i ea s ( ay HI A = i ‘ ‘° eee \ i % P f t - : r P ; ‘ ‘ + E ‘ y i / f Fe ‘ ~ . = t ‘ ‘ 4 me Fi or 1 ’ . s + 7 \ ‘ ‘ ‘ = Pod ‘ ‘ \ ‘ $ 4 ¥ i x ' : i * L + ‘ . . uit r 4 “ : : ey : * ’ ’ . A % he Y, 7 %, . i 7 + ~ j ‘ ‘ a ¢ ~ “ ~ t ‘ ‘ « £ ‘i | A ied ' a 7, i po es , ~ ' ~ £ - . . = a | 1 + 7 - ‘ ‘ r . ‘ > ay WHITEBAIT MENUS. Dimer COBVDVENTCEUB: Mercredi, Fuin 24, 1868. | POTAGES. z Tortue claire. Bisque d’Ecrevisses & la Duchesse. alee de Tortue au Vin de Madére. Calipash de Tortue a la Dalhousie. & : SOUCHETS. _ -° : Carrelets. Saumon. F _FRITURES. F Bs Croquettes de Homard. Petites Soles. | Anguilles. ENTREES DE POISSON. a Quenelles de Merlans 4 la Richelieu. & ' Croustades de Laitances de Maquereau. Rougets a |’Italienne. 4 Omelette de Merlans aux Fines Herbes. 5 Truite a la Tartare. Saumon 4a la Norvégienne. i 4g WHITEBAIT. aS tee praise au Vin de Bordeaux. Pois verts. | Féves. } ENTREES. Es ean Ree oes de Volaille aux Truffes. Cotelettes d’Agneau a la Macédoine. — 4 | RELEVES. ] ) Hanche de Venaison. Selle de Mouton. P| SECOND SERVICE. ; | Cailles rotis. Terrines de Foie-gras. Crevettes. - ENTREMETS. | ’ Gelée 4 la Grande Chartreuse. - Eeclairs glacés au Chocolat. Eventail de Cerises. RELEVE. : Soufflée glacée Vanille. ce | GLACES. ; Créme aux Fraises. Créme au Pain brun. Eau d’Ananas. : | DESSERT. e . Old E. T, Madeira.—Punch.— Chateau Yquem 1858.—Steinberg Cabinet a Hock 1857.—Champagne.— Chambertin 1848.—Fine old Sillery.—- $. Liqueurs.—Lafitte 1848.—Sherry 1820.—Thompson & Croft’s Port, vintage 1834. ys 174 + +‘THE BOOK OF MENUS. “THE LANCET.” Samedt, Fuin 27, 1868. ‘ Potage a la Tortue.plein-clair. —_ Souchée de Carrelets a Saumon. Turbot a Ja Parisienne. Chartreuse de Filets de Soles A’Alexandra. Roulardes de Merlans a la Perigord. | de Cételettes de Saumon 4 1]’Indienne. - Carrelets frits. Anguilles frites. Omelette de Merlan. sae Croquettes de Homard. Truite a la Tartare. Saumon 4 la Norvégienne. WHITEBAIT. Cotelettes ao Asaaean aux Concombres. Ris de Veau aux Petits Pois. Vol au Vent a la Financiére. n Poulets bouillis. Canetons rétis. Quartier d’A gneau. : Jambon. Gelée 4 la Grande Chartreuse. . Créme 4 la Bohémienne. Patisserie variée. _ GAteau a la Victoria. Pouding Nesselrode. LES GLACES.., ee Crémes aux Fraises.. Eau de Citron. Madeira. Punch. Sherry—-Capdepon’s. Hockheimer. \ Champagne—Perrier Jouet’s. Claret. ' _ Old E. T. Sherry. Port—Taylor’s 1844. WHITEBAIT MENUS. - 175. Been mele S Bay. Potage aux Asperges. | > Printanier. : Souchée de Carrelets. 7 | eg y -Souchée de Saumon. e oe Chartreuse Sole a P Alexandra, - Roulardes de Merlan a la Sefton. ar Cételettes de Homard a la Royale. | Be; Anguilles ala Régence. Cételettes de Saumon A l’Indienne. * \ ‘ | Kari de Raie. _ Auguilles et Carrelets frits. “ een. --Truite 4 la Tartare. Omelettes de Merlan. jee x WHITEBAIT. Cételettes d’A gneau‘aux Concombres. f r % Ris de Veau aux Tomates. b ee Petits PAatés de Foie-gras aux Truffes. tee are Poulets et Grimeiire rons. ‘Langue de Bout. z “Mayonnaise de Homard. 3 GAteau a la Victoria. Gelée 4 la Grande Chartreuse. Créme alItalienne. © Patisserie variée. : sd - . - MERINGUES. - Pouding Luxembourg. — ee aie - Créme aux Fraises glacées. ot Zo Eau-de Citron glacée. Sliss’s Water Souchée. | Truite a la Tartare. Canetons ratis. Asperges en Tranches. THE BOOK OF MENUS. * - MAY 31. Potage Tortue 4 P Anglaise. Thee Potage Tortue claire. >| Filet Merlan 4 la Ristori. Saumon. » Turbot. © WHITEBAIT. Ris,de-Veau 4 la Lucullus. ~- . Mazarine 4a la N orvégienne. . Poulet a la Royale. Carré de Venaison a la jardtiens eg Selle de Mouton réti. Bae Quartier d’Agneau. Jambon al’ Albion aux Petits Pois. ov Cailles rétis. « Célestine de Fraises 4 la Créme. Gelée au Vin. Créme au Thé vert. Gelée a la Macédoine. Patisserie a la Frangaise. * Pouding glacé aux Oranges. ‘GLACES. _ THE SHIP, GREENWICH. : July. 7 4 Diner a & la Russe. “Green Pea and Julienne Soups. {- wit korean - Souchée of | Flounders and Salmon. ‘i OF. Lobster Rissoles. _ Fried Eels. ae of Whiting a la Richelieu. Pai. Be urRots ala d'Orsay. } ‘ ‘ _ Salmon 4 la Norvégienne. “Malle Italienne. WHITEBAIT. - Croguettes de Volailles aux Truffes. Lamb Cutlets and Cucumbers. ; | Haunches of Venison. | 3 Saddles of Mutton. ‘Hams. — Roast Fowls and Ducks. vi French Beans. ; Broad Beans. _ Jellies 4 la Eugénie. . Pastry. Bararoie of Apricots. . _ Nesselrode Puddings. VICES. Strawberry Cream. Lemon Water. ie rae ae Cream. Currant Water. ‘ THE BOOK OF MENUS. 4 THE TRAFALGAR, GREENWICH. | Lundi, Mat 18; 1874. POTAGES. | es Tortue claire. ~ Tortue liée. “Gras Vert au Jus: POISSONS. Souchets.. ; Truite. _. Carrelets. UNA Fritures, oe ie Rissolettes de Homard. Carrelets frits. me - | Anguilles 4 la Diable. 2 \ pees . Lintrées, Be: Paupiettes de Filets de Sole Ala Carainates ‘Boudins de Merlans a la Créme. | Cételettes de Saumon a-la Trafalgar. ti Relevés de Poissons. 1 ae Truite 4 la Tartare. Rougets 4 l’Epicurienne. Turbot 4 la Vatel. Sei 3 : Les Ablettes. . a s iy gee ENTREES. Les Suprémes de Volaille aux Truffes. Les Ris de Veau 4 la Monarque. SECOND SERVICE. Quartier d’Agneau roti. Les Canetons rétis. a Mayonnaise de Homard. 3 ee. a ENTREMETS. 3, AS Gelée a la Dantzic. Tartelettes de Cerises. © | Tasse d’Amande a la Chantilly. pete Pouding glacé a la Nesselrode. poe ie GLACES. ne Le aa L’Eau de Citron. _ Créme aux Fraises. © Rei: : DESSERT. Pines. Strawberries. Grapes. Conserves, &c. WHITEBAIT MENUS. \ THE TRAFALGAR, GREENWICH. Vendredi, ee 19, 1874. | POTAGES. “Tortue claire. — Tortue liée. rras Vert au Jus. — Ailerons aux Fines erie. POISSONS. ey “Souchets. : Carrelets. _ Perche. | Saumon. . _Fritures. : " Rissoettes ae Homard. Anguilles ala Diable. 5s i a: _ Petites Soles. eee 4 | Entrées. re pe es Boudins de Merlans A la Crémiére. | Eonsicites de Saumon 4 la Trafalgar. a . Pines Rougets a VEpicuiemne, Turbot a la Moeeancies Ee: Relevés. ne ete a la Trafalgar. Saumon a ala Norvégienne, ae Les Ablettes. x SECOND SERVICE. ENTREES. ~ Ris de’ Veau piqué 4 la Monarque. ROTS. _ D'Agneau grillé, » Jambon grillé. Cailles aux Feuilles de Vigne. Canetons. . Beans and Bacon. Plat de Séparation. Mayonnaise de Homard. 4 +; _ENTREMETS SUCRES. Gelée au Marasquin. -GAteau fondant glacé. _ Patisserie Francaise. Pouding glacé aux Millefruits. ‘GLACES. - L’Eau d’ Orange. Créme aux Fraises. DESSERT. ~ Sy Ly > ; : y | _ 180 THE BOOK OF MENUS. | | } SIR E. R. AND LADY JODRELL. Friday, Fuly 10, 1874. POTAGES. Tortue claire. Tortue liée. POISSONS, Souchets. ‘ ) Carrelets. a ~ Saumon. Fritures, . % . Rissolettes de Homard. Anguilles 4 la Diable. ‘Petites Soles. Spitchcock Eels. . Entrées, Boudins de Merlans ala Crémieére. Cételettes de Saumon a 1’Indienne. flanes. a | < Rougets 4 1’Epicurienne. Turbot 4 la Normandie. . Relevés. Omelette 4 la Trafalgar, Saumon a la Norvégienne. Les Ablettes, zi \ SECOND SERVICE. ‘ : - ENTREE Ge Ris de Veau piqué 4 la Monarque. : ROTS. Hanche de Venaison. “| . Canetons. ~ Cailles. Beans and Bacon. Plat de Séparation. Mayonnaise de Homard. ENTREMETS SUCRES. : Gelée au Marasquin. GAteau fondant glacé. Patisserie Francaise. GLACES. L’Eau d’Ananas. Créme aux Fraises. | | f 4b | ie Pouding glacé aux Millefruits, Ro DESSERT, WHITEBAIT MENUS. ‘ a THE WORSHIPFUL COMPANY OF BREWERS. i | 9 Nae oan? Vendredi, Fuin 26, 1874. a | rs a 4c a ; POTAGES. a iy _ Tortue claire. ‘Tortue liée. : ie ; Gras Vert au Jus. -, statis ies Cotelettes de Tortue aux Fines Herbes. 8 ae iy ae _ POISSONS. * Ses Sa _ Souchets. ft ae _ Carrelets. - Saumon. Truite. | 0S) Cae PLL OR i ge he < ‘ hig ‘a Rissolettes de Homard. Anguilles Ala Diable. is owes Te - Petites Soles. = ~ { 4 res re hs! Ligitrées. * } i. ‘aa bese So: ~ Anguilles étuvées Ala Génoise. : ne Cotelettes de Saumon 4a la Trafalgar. | - Raie en Kari au Riz. ? an So pith ienaee . _ Relevés. ey ae Truite 4 la Tartare. ; ; a Saumon 4 la Norvégienne. _ Les Ablettes. i. | | SECOND SERVICE. . ENTREES. — eae | ee _. - Cailles en compote aux Truffes. } ie B. RELEVE. ; ‘i Selle de Mouton. : vie ROTS. ; Poulets de Printemps. — Canetons. Beans and Bacon. Ay be 7 ; 5 a q ee _ ENTREMETS SUCRES. i By, . Gelées au Marasquin. Dames d’Honneur. : Gateaux fondants. . Patisserie Frangaise. 4 ee Pouding glacé a la Macédoine. aay 3 e mt GLACES. 4 Créme aux Fraises. L’Eau d’Orange. i . j : DESSERT. | batt Pine. Melon. Peaches. Grapes. Strawberries. Cherries. Plums. Apricots, &c. MANCHESTER, SHEFFIELD, & LINCOLNSHIRE RAILWAY i oom wy. WA reas mas he the" Ca Res : x ae) Bete ; Y Le a 5 ea . i) . a ¥ c m a ; . i a E 182 THE BOOK OF MENUS: 5 a ie COMPANY. Vendredi, Fuin 26, 1874. rus q ae oa ie _ POTAGES. Tortue claire. ; Tortue liée. Les Nageoires de Tortue. Gras Vert au Jus. — POISSONS. Be: Souchets. : Truite. Carrelets. Fritures. Rissolettes de Homard. Anguilles 4 la Diable. Petites Soles frites. Enthées. a ae ee i ee ' Matelote d’Anguilles 4 la Bordelaise. B| Boudins de Merlans décorés, is Cételettes de Saumon 4 la Vénitienne. ZI bi : flancs. he Ri, Truite 4 la Beyrout. 144 Relevés. he A Omelette a la Trafalgar. Saumon a la Norvégienne. re Les Ablettes. =a 2 a SECOND SERVICE. ENTREES. . Cailles aux Truffes en compote. Ris de Veau piqué a la Monarque. RELEVES. . Selle de Mouton. i 3 . Jambon braisé au Vin de Champagne. Poulets de Printemps. — . Canetons. ’ ENTREMETS ‘SUCRES. Gateaux fondants. Meringues 4 la Chantilly. Gelée a la Millionnaire. Pouding glacé 4 la Macédoine. — GLACES. “ e L’Eau d’Orange. ' Créme aux Fraises. DESSERT, 3 E Pine. Grapes. Peaches. _ Apricots. Nectarines. Strawberries. Cherries? &¢;,a2G; ae ry - : De ae ‘THE CHAIRMAN AND DIRECTORS OF THE IMPERIAL a —— a) LIFE INSURANCE COMPANY. : Ge ‘ Rehabs. # ‘ é ae | 3, Punch. * Madeira. Wino de Pasto et Sauterne. ~ Champagne eee LOCKS; Moselle. — Claret cup. - Chambertin. Perrier Jouet. oederer. Pommery and Greno. Chateau Yquem. Liqueurs. Chateau Lafitte. Old Port. East India Madeira. WHITEBAIT MENUS. - wh ~ MENU. _ Hors d’ceuvres diversité. POTAGES. Tortue claire et liée. Consommé a la Royale. POISSONS. Souchets of Flounders and Trout. Filets de Soles 4 la Maitre d’H6tel. Rougets a la Bordelaise. Saumon, sauce crevettes. Turbot, sauce hollandaise. Spitchcock Eels. Whitebait. » | . : ENTREES. Ris de Veaw en caisse aux Truffes. Cételettes de Mouton galloises 4 la Soubise. - Crouistade de Beurre a laitances de Ea fi RELEVES. Poularde 4 la Périgueux. Jambon flageolets. Boiled Mutton, Turnips, and caper sauce. Bacon and Beans. Haunch of Venison. Sorbet 4 la Napolitaine. ROTS. Canetons. Ortolans. Mayonnaise de Homard. malades ENTREMETS. Abricots 4 la Condé. Créme au Chocolat. Gelée Macédoine au Fruit, Mocata d’ Alexis. Corbeille de Morel. Enterprise de Barbarel. . Dames d’Honneur. Pouding glacé 4 la Star and Garter. Pouding Victoria. DESSERT. Ananas and Cherry Water Ices. 4. ea} [ERS MAIGRES. , & > ‘DINERS MAIGRES. 1 * POTAGE. Julienne maigre. RELEVE. Carpe au Bleu. . ~! ENTREE. Merlans au Gratin. \ ROTI. : ; Truite, sauce génevoise. - ENTREMETS. ; Macaroni au Parmesan. Charlotte Russe. DESSERT. Fruits of the Season. Science du Bien Vivre. ' - re ce : ap e i ° & we Jeet : : m? Ne : is re) rae 4 Tey aR irda ie 1s : 188 ..'’ ..' THE’ BOOK OF MENUS: (7 POTAGE, — : “4 Riz au Lait. | ‘ { ; : x 4 | carve: ; RELEVE. cate tae . : | Brochet au Bleu. ENTREES. . . ; - wie Harengs frais 4 la Ravigote verte. Aiguillettes de Morte. — : ove ROrt ae x ) Carpe frite. - Salade. | bs Cope aaa ENTREMETS. © | Soufflé de Riz. Céleri frit. DESSERT. Fruits of the Season, | ua : ; Science du Bien Vivre. POTAGE. Au Lait d’Amandes. RELEVE. Alose grillée, sauce aux capres. ENTREES. "gag ae Maquereaux 4 la Maitre d’ Hotel. Raie au Beurre noir. ROTH Ut» oP Eperlans frits. Salade. ENTREMETS, — se Petits Pois au Sucre 4 la Parisienne.’ Gelée d’Oranges. - Li \ ‘ DESSERT. Fruits of the Season. : ’ Science du Bien Vivre, — DINERS MAIGRES 5 } a E ‘ ite 4 POTAGE. : “Aux Pointes d’Asperges. . "RELEVE. ae eiclte ala Mariniére. ‘ENTREES. Filets de Merlans a Ditalicnne: at ae ee Hy6 - Cételettes de Thon en Macédoine. eg paae , ROTI. } Abe Soles frites. Salade. Pi ENTREMETS. 7 Créme aux Amandes pralinées. . ' Gelée au Rhum. 3p Haricots blancs a la Maitre d’ Hotel 5 a3 i Artichauts. | Fines Herbes. ; DESSERT. : " Fruits of the Season. : ’ Science du Bien Vivre. ; a Au Poisson Y= RELEVE. | -Cabilland a la Hollandaise. ENTREES. | ; Vol au Vent Béchamel de Morue. oat a Anguille a la Tartare. | ROTI. "Soles frites, buisson Orecreciedes: Salade. POTAGE | , ENTREMETS. , -Croquettes de Riz. Charlotte de Pommes. ss eat au Sucre Artichauts a la Pao, so . f DESSERT. ; J an 2 Fruits of the Season , gate alte? Science du Bien Vivre. ‘ THE BOOK OF MENUS. 4 oe gio)! BO ReT wees eee 7 DEUX POTAGES, ‘ ; Aux Huitres. Vermicelle aux Lait d’Amandes. DEUX RELEVES. Turbot a la Hollandaise. Saumon a Génoise. | SIX ENTREES. Soles a la Normande. Filets de Limandes 4 Pansies Filets de Grondins panés. Truites a la Génevoise. Tanches aux fines herbes. | Anguille 4 la Poulette. i TROIS ROTIS. Buisson de Homards. Eperlans frits. Goujons frits. “ Deux Salades.. SIX ENTREMETS. Truffes a la Serviette. Choux-Fleurs au Parmesan. Une Gelée au Marasquin. ert MEE Gelée d’Oranges. Un Biscuit meringue. > € Une Piéce montée en Oranges. DESI. One Corbeille garnie de Fruits d’Automne. ‘ Quatre Assiettes montées. ate Six Compotiers : : deux Compotes de Poires de Bon-ckr Seen : | deux de Pommes de Reinette, deux d’Abricots. Deux Corbeilles d’Oranges. | Deux de Raisin. _ Deux Ananas. ) Six Assiettes Petit-four variées. Deux Fromages glacés. | _ Sctence du Bien Vivre. | Dry ; { : bcicpaie ; ee tH pol + _-DINERS MAIGRES. == —iIgi A aoe, z ary = ea 4 “, x ; Purée d’Oignons aux Quenelles de Poisson. esd -Merlans au Gratin. : | Me grees ; -Paté de Macaroni | Peta | es hep r + : ~ re , wes er), cone _Anguille 4 la Broche. _ | foe ae Cardons au Maigre. ‘: , Baba Chaud-au Madére. Roa ari} Potage aux Oignons blancs. 4 | ~ Saumon fumé. 2 | vee a . X [ ! he Esturgeon en Matelote. ; ettes de Pommes de Terre 4 la Béchamel. :) : 4 n » ‘ { F + - Pilets rdtis. . cS & Petits Poisen Conserve. ie ae ; aa eee _———s Madeleines a la Fleur d’Oranger. etre de P at : - ; ‘ = A. | Bae (a) Ve ae eo t | \ “MENUS | 2 FOR | SG | 85 ei eet “ALL THE YEAR ROUND. y 3 . ‘ ye = . tye a tthe vat ae : 3 si i, ; mA cas aT : . . . 5 AS rey ee ee rac SR RT ees i aie Pay nn Ne oe =| MENUS. - 7 i FOR ALL THE YEAR ROUND. { a fee JANUARY. Oysters. ; ; bt: =) ‘Potage clair au Liévre. Turbot a la Créme. ie Ris de Veau piqué a la Financiére. Filets de Boeuf a la Beurre d’ Anchois. Saddle of Welsh Mutton. a 4 Sauté de Faisans aux Truffes. Fondue a la Napolitaine. - Beignets d’Orange. _ ; Vegetables. Epinards au jus. Artichauts 4 la Bordelaise Concannon, ' a ‘ Potage a la Londonderry, et Consommé. er. . Petits Soufflés au Parmesan. ‘@ ' Sandres en troncons, sauce soya. | i me Punch glacé. bs Boeuf de Hambourg 4 la Choucroite. Pigeons aux Petits Pois. — Petites Timbales a |’ Impériale. Filets de Levrauts en Chauxfroix. Dinde truffée, rétie, jus: Pieds de Fenouils, sauce espagnole. Mince-pies, sauce au punch. Bavarois printanier, garni. URBAIN DUBOIS. i pO 196 THE BOOK OF MENUS. DINER POUR DIX PERSONNES. - POTAGES. Tortue. Tortue clair. POISSONS. Saumon bouilli, sauce de homard. — Filets de Soles en Matelote Mariniére. Rougets 4 I’Italienne. ‘ REMOVES, Roast Saddle of Welsh Mutton. Braised Poulet a Ja Reine. Roast Fore-quarter of House Lamb. ENTREES. Poudings de. Mauviettes a l’ Essence. ik . ~ Ris de Veau piqué a l’Allemande. Vol au Vent a la Financiére. | Filet de Boeuf au Lard farci. ROTS. Faisan piqué, Bécasse. - Bécassines. | ENTREMETS. Gelée de Maraschino aux Fruits. Charlotte Russe 4 la Noble Dame. Pomme au Riz a l’ Angelica. Pouding de Cabinet, sauce eau-de-vie. | Choux-Fleurs au Gratin. Etuve Céleri. RELEVE. Jambon glacé en surprise. ' DESSERT. Hot-house Grapes. Pears. Apples. | Pomegranates. Pineapples. Orange Water Ice. Raspberry Water Ice. &e.; &c. » MENUS FOR ALL THE YEAR ROUND. 197 t ne THE LONDON TAVERN. rs | Mulligatawny. Hare. — Ox-tail. | Mock Turtle, POISSONS. Turbot 4 l’eau. Cabillaud bouilli, - — POTAGES. Beers Anguilles 4 la Génoise. | -Merlans frits. Filets de Merlans sautés. © Ree i Dory a la Hollandaise. Cabillaud au Gratin. ' ‘ae | Eperlans frits. | ENTREES. Mauviettes au Gratin. Kari de Volaille. Tendrons de Veau aux Petits Pois. Faisan braisé aux Champignons. . . Cételettes de Mouton aux Concombres. } ‘ Fricandeau de Veau aux Tomates. -RELEVES. ; Dindons bouillis. : Dindons rotis. ‘Poulet en Béchamel. Jambon. Poulets rétis. Roulardes de Veau aux Tomates. Céte de Boeuf a la Jardiniére. Selles de Mouton. ROTS. Faisans. Canards sauvages. Pluviers. Levrauts. ; ENTREMETS. Gelée au Noyau. Gelée 4 1’ Ananas. ~ Gelée au Vin. ; Gelée aux Oranges. Boudins 4 la St-Clair. =F : Canapés. Gateaux Génois. Talmouses. | Gateaux d’ Artois. Beignets de Pommes. . Plum Pudding. _ Boudin glacé. A ik ; | DESSERT. Are A Conia aM, 4" THE BOOK OF MENUS. Huitres. POTAGES. ; Tortue. Princesse. POISSON S. Turbot 4 la Hollandaise. _ Eperlans. ‘ ' i Gets: ENTREES. Ss ee Cotelettes 4 la Princesse. Poulets 4 la Provencale. ; _ RELEVE. Quartier d’Agneau aux Petits Pois. ROT. Bécassines. ENTREMETS DE LEGUMES. on Choux-Fleurs au Gratin, Salade 4 l’Italienne, ENTREMETS SUCRES. nae Omelette aux Confitures. Nesselrode glacé. — CAFE ET CIGARES. - (hte ne Trois douzaines d’Huitres. POTAGE. Ris au gras. | RELEVE. Petit Brochet au Bleu. ENTREE. Beefsteaks au Beurre d’Anchois. ROT. Poulet 4 la Broche. LEGUMES. . Choux de Bruxelles a l’Espagnole. DESSERT. . Fromage de Roquefort. | Marrons. Macarons. ' Compotes de Pommes et de Poires. / Science. du Bien Vivre. MENUS FOR ALL THE YEAR ROUND. 199 , * A i 7 > : ; - = + Potage a la Julienne. ‘ Anguille 4 la Minute. Selle de Mouton garnie de Rissoles. ss Mauviettes roties. - Choux de Bruxelles 4 la Purée de Marron. , Flan de Créme meringuée. a Crotites au Pot. -Merlans aux Fines Herbes. Poulet a la Chasseur, _ Filet de Boeuf roti. _ Pommes de Terre sautées. Meringues a la Chantilly. Potage au Mouton, _ Gigot de Mouton bouilli, sauce aux capres. Goujons frits. Ji oe e Oie Grasse rotie. a -Champignons farcis. Gelée au Kirsch. " eS Potage ala Purée de Navets. Bouchées aux Huitres. _ Brochet en Dauphin. Carpes frites. Choux-Fleurs, sauce au beurre. GAateau de Riz. 4 Potage en Tortue. _Eperlans frits. Langue de Bcoeuf braisée, sauce tomate. | Gigot réti. Purée de Haricots 4 la Créme. Beignets de Pommes. \ { 2 ; ® Potage aux Lazagnes. Filets de Soles a l’Orly. i Poulet en marinade. : aa Rosbif réti aux Pommes. iy. Laitues a la Flamande. Pak Croftes Ala. ormande (chaudes).. Bye a Potage a la Purée de Pois. Merlans au Gratin. ’ Haricot de Mouton. Oie farcie aux Marrons. Artichauts 4 l’Italienne. Omelette aux Confitures. Potage a la Francaise. ; : c Boeuf garni de Petits Patés. Ris de Veau a lEspagnole. . Perdreaux rotis. \ ‘ Salade de Homard, Charlotte de Poires, ee Potage aux Nouilles. -Filets de Soles 4 l’Italienne. ~ Noix de Veau a la Bourgeoise. Liévre réti. 3 Fonds d’ Artichauts frits. Baba au Rhum, Potage aux Céufs pochés, Barbue a la Sainte-Menehould. Cételettes de Mouton a la Soubise. Faisan roti, 3 Gratin de Pommes de Terre. Meringues 4 la Chantilly vanillées. a 201 : Potage au Tapioca. ; oe ees? Pidce de Beeuf bouillie garnie d’Oignons Bees ne We ea, -: “Mauviettesen Salmis. ih : . Gigot 6G Salade de Légumes. Pouding. Maquereaux grillés a la Maitre d’ Hotel. ay poeta d’Oie 4 la Lyonnaise, - Filet de Boeuf roti. . ‘Choux-Fleurs a4 Gratin, Mpricots au 1 Riz, chauds. ; { Potage ala Parisienne. : Cabillaud ala Hollandaise. d es. Poitrines de Mouton 4a la sauce piquante. Dinde rétie. -Céleri au Jus. Tartelettes aux Poires. . Riz au Lait d’Amandes. ’ Soles 4 la Parisienne. (Eufs pochés a l’Estragon. Eperlans frits. Macaroni au Gratin, i 4 ; y a ae 5. a - =. a _ Potage aux Petits Oignons. rae Beignets aux.Confitures. _ Potage au Macaroni avec Parmesan. Poularde 4 la Montmorency. - eee Eperlans frits. a Perdreaux rotis. Purée de Marrons. Omelette soufflée. to nae ne 4 —— ee ' THE BOOK OF MENUS.. FEBRUARY. \ i FAMILLE ROYALE D’ESPAGNE. POTAGES. Xérés Sec. = Créme de Perdreaux 4 la Princesse. Consommé a |’Impératrice. Nouilles 4 la Napolitaine.. HORS D’QUVRE. Chateau Petits Patés 4 la Béchamel. Bryon. : RELEVES. Madére de _ Saumon garni, 4 la Royale. Carpenter. Jambon, sauce au malaga. ENTREES. Marsala de Timbale de Foie-gras a la Montesquieu. Sicile. Supréme de Poulets, aux Truffes. Priorata. Salade de Homards, en Bellevue. Vin du Rhin, ; . | LEGUMES, Cote Rotie. Petits Pois 4 la Frangaise. ROTS. Champagne, = Chapons garnis de Cailles. . Dinde en Galantine. | ENTREMETS. Malvoisie, Mazarine de Fruits. - Charlotte 4 la Portugaise. Served by M. A. BLANCHARD. . 2 ; Val 5 ‘ “MENUS FOR ALL THE YEAR ROUND. 203 | a PREMIER SERVICE. Tortue claire. / _-- Tortue a Anglaise. Hes Os a Calipée de Tortue au Vin de Madére, ee ) Ailerons de Tortue aux Fines Herbes. eset Tortue grasse. . POISSONS. Saumon de Gloster. ‘Rougets ala Cardinal. ! ENTREES, Petits Patés aux Huitres. Salmi de Bécassines. : -Filets de Volaille aux Truffes. RELEVE. ‘ Selle de Mouton. . 4 ROTS. Canetons. Petits Pois. — Asperges. me : ENTREMETS. _ Paté aux Abricots. Charlotte de Pommes. Soufflé 4 la Glace. ~ GLACES. ‘DESSERT. : POTAGE. Riz purée de Crécy. c RELEVE. Saumon 4 la Génoise. ae ; ENTREES. | Noix de Veau 4 la Chicorée. Cételettes de Mouton piquées. ROT. Lapin de Garenne bardé. Salade de Saison. | ENTREMETS. Epinards au Blond de Veau. Meringues ala Chantilly. ° ‘DESSERT. | A Une Compote de Pruneaux. Compote d’Abricots. Poires, Pommes. Oranges. Fruits Confits. Fromage de Conserve. Science du Bien Vivre. THE BOOK OF MENUS. t POTAGES. Ree Aux Huitres, Julienne. ie POISSONS, Saumon, sauce hollandaise. - Turbot 4 la Normande. F fperlans frits. Filets de Soles a la Victoria. ENTREES, ~ Turban de Filet de Levrauts Chasseur. Ris de Veau a la Mazarin. Supréme de Volaille. Pointes d’Asperges. Vol au Vent Ala Financiére. ) ; Epigramme d’Agneau Chartreuse. Salmi de Bécassine 4 la Perigord. Vigbhe RELEVES. -% Selle de Mouton. Quartier d’Agneau, sauce menthe. ROL. | Poulardes au Cresson. ENTREMETS. Péche a l’ Impératrice. Bavarois aux Fraises. Gelée au Maegan Gelée au Sherry. | Diplomatic Pudding. Vacherine a la Créme. Pouding glacé. Dessert. eat MENUS FOR ALL THE YEAR ROUND. 205 & \ 3, y p = i ES q ; 4 rk mene C Ee - . Fae! hon ee) | ..: SERVICE A LA RUSSE. ae i j : q b ; Huitres. — re “4 a = - . . | t i +a Potage 4 la Colbert. | a Potage a4 la Bagration. : Turbot, sauce hollandaise. Darnes de Saumon 4 la Provencale. ae . Es . 5 es , 1 -, ‘ i Croquettes 4 la d’Angouléme. | a | Langue écarlate et Poulets a la Maillot. Fore | wae 7 j a ee Warnes. of | | _ Filet de Boeuf aux Petits Pois. Ris de Veau a la Toulouse. og icep ae : < : ed Quartiers d’Agneau roti. Jambon, sauce madére. bt 2 | - Salade 4 la Russe. bs ) R f 1 ; i i | Cardons 4 la Moélle. Artichauts sautés 4 la Lyonnaise. ah | se AG - ‘ : rN a Bécassines. Widgeons. | : | | “* Poires a Ja Florentine. ; 4 aa | Savarins 4 l’Anisette de Bordeaux. Gelée aux Pistaches historiées. - | | ro Pouding glacé 4 la Théroine. wae Fondus au Parmesa. a Dessert. < ¢ Potage au Sagou. | Poularde au Gros sel. Filets de Soles 4 l’Orly. Gigot d’Agneau roti, ~ Choux de Bruxelles au Beurre. Petits Gateaux de Riz. ye Purée aux Crofitons. Merlans au Gratin. _ Poulet sauté. Gigot de Mouton roti. Haricots, bretonne.. | Compote d’Oranges x Potage a la Purée de Pommes de Terre. - Cabillaud, sauce hollandaise. Langue de Boeuf au Gratin. _—- Sarcelles réties. Champignons 4 la Bordelaise. % Gelée au Marasquin. Potage au Pain. » Piéce de Boeuf garnie 4 la Flamande. Ris de Veau Ala Toulouse. Canards sauvages rétis. Salade de Homard. Beignets aux Abricots. : Potage au Pain. Piéce de Boeuf garnie d’Oignons glacés. Limandes frites. i ais Chapons bardés rotis. Betteraves a la Créme. -Compote d’ Oranges. ” ‘ - | “a ¢ 1 | MENUS FOR ALL THE YEAR ROUND. a - Potage a la Purée de Marrons.* Filets de Merlans au Gratin. Haricot de Mouton. Jambon rdti. ‘Epinards au Jus. Soufflé de Riz. ‘ Purée de Pois verts au Riz. . . Cabillaud a la Hollandaise. Choucroute aux Huitres. Canards sauvages rétis. Salade de Légumes garnie de Saumon fumé | Blanc-manger. { Potage a la Purée de Haricots. Morue aux Pommes de Terre. ‘ Noix de Veau en Fricandeau. Volaille rétie. Choux-Fleurs au Gratin. Péches au Riz. Potage Créme de Riz. —_ Raie au Beurre noir. Poulets 4 la Bonne Femme. Rosbif 4 P Anglaise. Pommes sautées. Ceufs a la Neige. Maquereaux bouillis. Potage aux Laitues. Cételettes de Mouton 4 la Capucine, Canetons rotis, Laitue 4 la Flamande. Gateaux de Pistaches. * This potage is easily made. Chesnuts are strangely neglected in English kitchens. The reader is prayed o consult his cookery books on the subject.—F. B. : £ a SS SS a a nr Nae Ta THE BOOK OF MENUS. » t ‘ - Potage a la Purée d’Artichauts, Raie au Beurre noir. — Boeuf 4 la Mode. i Caneton nouveau roti. Choux-Fleurs en Salade. Chartreuse de Pommes, \ Potage au Pain. Piéce de Boeuf garnie de Petits Patés. Canetons aux Navets. Terrine de Foies-gras. Chicorées 4 la Créme. Beignets d’Oranges. © Potage Julienne. § _Morue aux Pommes de Terre. Jambon d’York a l’ Anglaise. Pigeons rétis. Champignons farcis. GAateau 4 la Créme. Potage Crécy. Filets de Soles a POrly. ae Aloyau braisé a la Royale. Poulet réti, ' Artichauts frits. | Biscuit glacé au Chocolat. ‘ - | MENUS FOR ALL THE YEAR ROUND. 209 MARK CH: 7 REFORM CLUB. 4} DINNER TO VICE-ADMIRAL SiR C. NAPIER, K.C.B. : March 7, 1854. VINGT POTAGES. a Dix Consommé de Volaille aux Légumes Printaniéres, aay Dix Tortue a4 l’ Anglaise. ee ee ee ee eet a ne a ek eee oe a8} QUARANTE POISSONS, Bit Dix Turbots, sauce de homard. eT ; Dix Tranches de Saumon en Matelote Mariniére. 3a) Sept Filets de Sole 4 la Hollandaise. | | oe} Sept Buissons d’Eperlans. Six Filets de Merlans, | | VINGT RELEVES. 1 Dix Selles de Mouton (Gallois). Dix Poulardes 4 la Nelson, SOIXANTE ENTREES, Dix Epigrammes d’Agneau aux Pointes d’Asperges. Dix Filets de Volaille (piqués) 4 la Purée de Champignons, | Dix Jambons Westphaliens au Vin de Madére. | Dix Petits Patés 4 la Montglas. Dix Salmi de Bécasse a la Richelieu. Dix Boudins de Lapereau 4 la Financiére. VINGT ROTS. Les Pintades (piquées) et Bardées, Les Canetons. | Canards sauvages. Les Petits Poulets Printaniers aux Cressons,” » ee SOIXANTE ENTREMETS, Cing Gelées de Dantzic 4 la Macédoine aux Fruits, Cinq Crémes de Café au Curacao. Cing Tartelettes pralinées aux Abricots. Cing Pommes au Riz garnies d’ Angélique. Dix Mayonnaises de Homard aux Anchois, Dix Galantines de Volaille 4 la Moderne. -Cing Poudings 4 la Diplomate. Cing Gelées d’Oranges mousseuse, Cing Charlottes Prussiennes au Marasquin. Cing Turbands de Meringues aux Pistaches, S84 (Oe oS VINGT RELEVES. ’ at a - i rm Ti a ert a a te ner meer 20 a rar : sana Si Cing Gateaux Britanniques a |’Amiral. Cing Petits Fondus au Parmesan. Brioche frit au Vin de Madére. Cing Bombes glacés a la St, Jean d’ Arc. ~ A Py eae ya x wey * > P. = * ae Me," + ve - , ¥ nee o 210 - THE BOOK OF MENUS. REFORM CLUB. _ Samedi, 26 Mars, 1870. PREMIER SERVICE. Potage Crécy a la Belle Héléne. Consommé de Volaille a la Royale. POISSONS. Truites, sauces troyenne et génevoise. Blanchailles a la Diable. — ENTREES, Bouchées a la ‘‘ Vanity Fair.” Cételettes de Mouton a la Réforme. — RELEVES. ' i ) Ai Bee 1 Mie Pe » | im \ ty i ie ao ae . se | i bed | 1s fein i ia ia be Si Y A al Be te ha | ‘Filet de Boeuf a la Renaissance. SECOND SERVICE. Salade a la Romaine. ROT, Canetons rétis au Cresson. Artichauts a I’ Anglaise. ENTREMETS. Pouding a la De la Pryme.* Gelée a la Carthaginoise. RELEVES DE ROTS. e Parfait au Citron. Paillettes au Parmesan. i Dessert et Fruits. * DE LA PRYME PUDDING. I. Juice of four fresh lemons. 10. Half-ounce of grated nutmeg. | 2. Ditto two oranges. 11. Mix well with a silver whisk. | 3- Grated rind of two lemons. 12. Put into a dish with paste- - 4. Ditto one orange. ; border. 5. Yolk of six new eggs well whipped. 13. Bake for forty-five minutes in a_ | 6. White of three ditto. ) smart oven. ; ! 7. Half-pint of real cream. 14. Serve up piping hot. \ 8. Six ounces of powdered sugar. 15. Greedily devour. | 9. One ounce of pounded Jordan 16. And speedily digest. almonds. . ; PREMIER SERVICE. POTAGES, nsommé ala pecs Macaroni 4 I’Italienne. POISSONS. ‘sauce génevoise. *Filets de Soles a la Dieppoise, “HORS D’CEUVRE. Croustades aux Huitres. ENTREBRS. de Voile aux Pointes d’Asperges. Ris de Veau a la Monarque. Cote -lettes d’Agneau aux Pois. SE ee Ss > eee aod, Poulets ala Financiére.” Selle de Mouton rétie. Jambon d’York a la Macédoine. a LEGUMES. Be hcux Fieuts: Pois. Haricots verts. ~ Pommes de Terre a la Maitre d’ Hotel. \ SECOND SERVICE. — ROTS. Oison. Pluviers dorés. ENTREMETS. ge au Vin de Champagne. Galantine decoupée 4 |’ Aspique. 0 Sata Créme Bavaroise au Chocolat. . | | RELEVES, Soufflé glacé a la Vanille. Brioche aux Cerises. - GLACES. Créme de Framboises. Citron, Mille Fruits. 2 rine a se 3 ‘ ee - © t j x2 4 % 4 \ ia * 5 ray) hee 22 THE BOOK OF MENUS. POTAGES. Ni! Bisque d’Ecrevisses. Printaniére 4 la Royale: | POISSONS. | Darne de Saumon a la Chambord. Turban de Filets de Soles 4 la Chevreuse. ‘ ENTREES. Supréme de Volaille aux Pointes d’Asperges. — Ris de Veau a la Perigord. Petites Bouchées a la Montglas. Mayonnaise de Homard 4 la Gelée. RELEVE. Fore-quarter of Lamb. / ROTS eo bd - ' Prairie. Guinea Fowls. ENTREMETS. Pommes de Terre nouvelles au Naturel. Petits Pois 4 la Francaise. | Fonds d’Artichauts au Gratin. — . Asperges en Branches. Croute a l’Ananas. Gelée au Marasquin, Vacherine a la Créme. Créme aux Abricots. Charlotte aux Framboises. Boudin glacé. DESSERT, ; Potages, Au Liévre.—A la Lazagne. > | Filets de Soles 4 Orly. Filets de Maquereaux, sauce hollandaise. A Rissolettes de Volaille, Cételettes de Mouton-a i Réforme. Grenadines de Veau 4 la Napolitaine. Langue écarlate en Papillotes. intet de Brstiaa Raisin: da Moe Cogs de Prairie rétis. PS Omelette aux Huitres. Beignets d’Ananas, Tartelettes a la Frangipane. Potages. Brunoise.—Purée Palestine, Filets de Soles 5 la Colbert. Maquereaux 4 la Bordelaise, Croquettes 4 la Villeroi. Cételettes de Mouton 4 la Jardiniére, Escalopes de Veau a la Provengale. Epigramme d’Agneau aux Champignons. Jambons aux Raisins de Malaga. Filet de Boeuf au Madére. Cogs de Prairie rotis. . Omelette aux Huitres. Pannequettes aux Abricots. Gelée ou Curagao. THE BOOK OF MENUS. : + Potage a la Palestine. Filets de Maquereaux, sauce tartare, | Patés de Moélle. Cotelettes de Mouton 4a la Bretonne. Langue en écarlate. — Entrecéte sauté a la Bordelaise, Pintade piquée braisée. - Omelette aux Huitres. Ananas a la Condé, Gelée au Kirsch. Les Huitres. ° Le Potage Printanier 4 l’Impératrice. — Les Darnes de Saumon, sauce hollandaise. Les Filets de Soles 4 la Venitienne. 9 Les Bouchées 4 la Montglas. Les Rissolettes de Homard. Le Filet de Boeuf 4 la Piémontaise. Le Salmi de Gelinottes. La Selle d’Agneau, La Poularde aux Cressons. La Salade a la Cazanova. : Les Cardons 4 1|’Espagnol. ; Les Beignets d’Ananas. La Mousse 4 la Vanille. ENUS FOR ALL THE YEAR ROUND. 215. ~~ . POTAGES. Tortue claire. A la Reine. \ POISSONS, fee Warne de Saumon a ala Chambord, | Turban de Byes de Soles ala Joinville. . : --Eperlans frits. of a : : e gy rRtiEs. ‘ ae Quenelles de Volaille a la Pompadour, et d’Agneau a a la Chartreuse. Ris de Veau a la Mazarin. ee Croquette de Gibier en Surprise. | 7 . j 3 , 7 D> i Peat Mayonnaise de Homard. ROAST. __- Saddle of Mutton, socks. Wild Ducks. Prairie Hens. a eae LEGUMES. Petits Pois a la Saison. ENTREMETS. ‘Grasse meringuée historiée. Bavarois a la Péche. " Gelée a la Californienne. Pouding de Cabinet. > ‘Supréme de Fruits. ‘Cheval glacé. Glaces variées. ~ Dessert. é- 1 ae ie # ‘, i, 4 ee Te ot Bs r ‘ y ee | ti if 5 ‘ . : ri hy We * “ A ; sii 5 , A ' ~ THE BOOK OF MENUS. ° POTAGE, _ , A la Brunoise. RELEVE, Poularde a VEstragon. . _ ENTREES. Filets d’Alose sautés. Cailles aux laitues, bd o> a Ii Gigot de Pré salé. Salade de Saison, : a ENTREMETS. : | mee 4 f | Choux-Fleurs au, Parmesan. Charlotte de Pommes. * i DESSERT. a | Compote d’Oranges, Cerises 4 l’Eau-de-vie. Pommes de Colville. # Oranges. Une assiette montée. Deux assiettes de Petits-fours. Be Sctence du Bien Vivre. . Pa See esas ee Potage Brunoise aux Pates d’Italie. Chateaubriand grillé, y | mes ~ Croquettes de Poisson. a Chartreuse de Pommes: 9 eran Canards sauvages rdotis, Asperges en Branches, j Sage “eek aos Potage au Vermicelle. Filets de Soles a l’Italienne, Pluviers rétis en entrée. Rognon de Veau roti. Asperges 4 la sauce blanche, Soufflé de Riz, _ MENUS FOR ALL THE YEAR ROUND. itt ‘ ieee Consommé aux Crotites grillées, ie Poule au Pot. o Sauté de Lapereaux. Rosbif roti. ; ; Gt Choux-Fleurs gratinés au Parmesan. Créme au Chocolat. f Borge aux Pates d’Italie. a Carrelets grillés { Aloyau a la Godard. Volaille rétie. Céleri au jus. Parfait au Café. . “ | | | _ Potage a la Francaise. ; Boeuf bouilli, sauce robert. Poularde en entrée de Broche, © - os — Paté de emo: _ Choux de Bruxelles au Beurre. ‘Biscuit glacé au Chocolat, ee oe Riz Crécy. 7 Gigot bouilli, sauce aux capres. Sate ne _ Anguille 4 Anglaise. : Vanneaux rotis, Céleri-rave a la Demi-glace, Beignets de Pommes 4 la d’Orléans, 218 THE BOOK OF MENUS. Potage au Tapioca, Cabillaud a la Hollandaise. . : Poularde 4 la Bourgeoise. . | | Gigot d?Agneau roti. Champignons au Gratin. | GAateau de Semoule a la Créme. Potage au Pain. Piéce de Boeuf, sauce tomates. Anguille au Soleil. ' Sarcelles réties. — Purée de Pommes de Terre au Gratin. i ; | Meringues a la Créme,’ Crécy 4 l’Orge. Moreau 4 la Maitre d’Hétel. Cotelettes de Porc frais grillées, sauce poivrade. Caneton réti. . Asperges en Branches. Pains de la Mecque.., Potage Faubonne. Saumon au Bleu. | Poularde 4 la Grimod. Filet de Boeuf roti. operas au Beurre. CEufs a la Neige. ‘US FOR ALL THE YEAR ROUND. 219 iille 4 PAnglaise. east, co, i ‘ _ Fricassée de Poulets. Le Ge | . re ea Papeisotritin 2. | . . i : Haricots Bretonne. _ Gateau de Riz. 3 “s ier. | _ Potage Printanier. é = fe ‘| _Anguille au Soleil. f Blanquette de Veau. ; ‘ a Canards sauvages r6otis. Crotite aux Champignons. ~ ; _ Compote de Poires. “| t ; ‘ Fe j | PG " e: _ Petites Limandes frites, sauce colbert. | . iat de Veau a V’Italienne, : Quartier d’A.gneau farci réti. ae Salsifis frits. _ Gateau aux Amandes. Consommeé a la Chiffonnade de Cerfeuil. ‘ he | 220 THE BOOK OF MENUS. sated Sel 884 BO VISIT OF H.R.H. THE PRINCE OF WALES, K.G., 10 CROSSNESS POINT, > . Tortue a l’ Anglaise. Tortue claire. Téte de Sanglier en Galantine. Mayonnaise de Saumon a la Danoise. Macédoine de Cailles a la Moderne., Anguilles en Gelée d’Aspique aux Fines Herbes, | i Tuesday, April 4, 1865. ‘ | | | | | | | Petits Poulets de Printemps. | Chapon en Galantine. | Dindonneaux piqués. Paté de Perigord. » Langues de Boeuf ornées de Fleurs. | . Jambon a |’Espagnole. Mayonnaises de Homard a la Montpelier. Crevettes en buissons. Meringues a la Montmorenci. Gelée au Vin de Bordeaux, Suédoise aux Millefruits, . Crémes au Chocolat. . Patisserie melée a la Princesse. Gateaux de Bruxelles glacés au Marasquin. ! : Fruits: Ananas, Fraises et Raisins. — MENUS FOR ALL THE YEAR ROUND. 221 ~ i = é GREAT WESTERN HOTEL, BIRMINGHAM. HORS D’GUVRE, Timbales d’Olives a la Marseillaise, Petits Radis nouveaux. POTAGES. Tortue 4 |’ Anglaise. Printanier, Bonnes Bouches au Beurre d’Anchois. POISSONS. Les Merlans au Gratin. Les Cételettes de Saumon a la Clanricarde. ENTREES. Vol an Vent a la Financiére. Les Ris de Veau aux Epinards. Les Cételettes de Mouton ala Russe. ROTS. Filet de Boeuf pique aux Pommes nouvelles, Quartier d’Agneau a 1’ Anglaise. Mayonnaise ‘d’Ecrevisses. RELEVESe ‘ Les Canetons aux Olives. ‘ Les Pigeons aux Petits Pois. ENTREMETS SUCRES. - Soufflé a la Vanille. Charlotte Russe xo DESSERT. ° THE BOOK OF MENUS. ‘POTAGE. : A la Julienne. ‘ RELEVE. Boeuf aux Oignons glacés. ENTREES. Darnes de Saumon, sauce aux capres. Cételettes de Veau piquées et glacées. ROT. Poulets nouveaux au Cresson. ‘ Salade. ENTREMETS., Asperges. Tarte aux Confitures. DESSERT. . . sd ; Compotes d’Oranges. ' Fromage a la Créme. — Raisin de Malaga. ~ Amandes. Une Assiette montée. ’ ; ma Bien Vivre. ‘ Science du / Potage au Pain. Boeeuf garni de Légumes. Marinade de Volaille. Brochet au Bleu. Saale a Macaroni a la Ménagére. Onn Pommes au Riz. Potage aux C£ufs pochés. x of ON Truite, sauce au beurre d’anchois. id Céte de Boeuf braisée aux Petites Carottes. Poularde rotie. Choux-Fleurs, sauce hollandaise. Blanc-manger au Café. |MENUS FOR ALL THE YEAR ROUND. 223 . --—- Potage de Riz au isa ae | Raie a la Sainte-Menehould. Ragott de Veau 4 la Bourgeoise. Rougets de Riviére bardés. — é __. Salsifis frits. | : _. Tarte aux Fraises. tbe ~Potage au Vermicelle Maigre. ete Morue frite. : ‘a < Epaule d’Agneau glacée. ang . Canard roti, 6 ai Petits Pois 4 la Frangaise. “Meringues ala Créme. — a8 Potage au Tapioca. Filets de Soles au Gratin. » Cételettes de Mouton Jardiniéres. Poulet réti au Cresson. Choux de Bruxelles au Beurre. Beignets de Fruits A l’Eau-de-vie. Potage d’Oseille 4 1a Bonne Femme. Maquereaux a la Maitre d’ Hotel. Bifteck garni de Pommes de Terre. Canetons rotis. Morilles 4 ’'Italienne. » Géateau d’Amandes. THE BOOK OF MENUS. ~ Potage au Macaroni. Soles a la Parisienne. 4 Pigeons aux Petits Pois. | Filet de Boeuf r6ti, sauce madére. Asperges au Beurre. | Omelette soufflée. . 1 Potage au Riz purée de Pois. Brochet au Court-bouillon. Eperlans frits. ; Homard, sauce mayonnaise. Pommes de Terre sautées. oe Confitures de Cerises. Potage au Tapioca. Maquereaux 4 la Maitre d’Hotel. Poularde au Gros sel. Foie de Veau roti. Salade de Légumes. 1 GAateau feuilleté. Potage Crotite au Pot. Jambon 4 la Broche aux Epinards. Poulets sautés Marengo. | | Anguille rotie a la sauce verte. | Asperges en Branches. Pouding a la d’Orléans. NUS FOR ALL THE YEAR ROUND. 225 Potage Printanier. 5s ie a heh (ee, - Morue au Beurre noir. ci | Cee oularde 4 1’Estragon. — et Atte Filet d’Aloyau réti. os Z Oignons farcis. . ae eee Tarte aux Fraises. / . Ros : ; ‘ __- Potage aux Nouilles. 7 ce a ; i villaud a la Hollandaise. . : oulets a la Chevaliare. . Gigot roti. - Pointes d’Asperges au jus. ps ye Créme au Café. uf x a f 1 V « - : » ve te - , 4 . rf \ / Sf , ¥ ’ * > e ‘ ' 7 1 : . \ 3 > - , ~ * : ; a re 7 . 226 ‘THE BOOK OF MENUS. MAY. ROYAL LITERARY FUND. ST. JAMES’S HALL, Jay 8, 1872. POTAGES. aan Tortue claire. Tortue a P Anglaise. A la Reine. Jardiniére. POISSONS. Darne de Saumon a la Montpelier. Truites saumonées garnies 4 la Royale. Buisson de Coquillages. ENTREES. Salade de Homard. Bastion d’Anguilles. Filets de Sole 4 la Mayonnaise. Cételettes de Mouton aux Petits Pois, Ballotine de Volaille a la Perigord. (Eufs de Pluviers 4 la Gelée. Salade a la Russe. RELEVES. Quartier d’Agneau. Boeuf réti. Boeuf Epicier. Poulets Printaniers, rdtis. Galantine de Veau. Langue de Boeuf. Jambon d’York. Patés de Pigeonneaux. Patés de Foie-gras. HORS D’2UVRE. Asperges 4 la Créme. Choux-Fleurs au Parmesan. Timbale au Choux. ENTREMETS. Gelée Victoria. Créme Vanille. Blanc-manger. Gelée 4 la Macédoine. Créme aux Fraises. Chartreuse d’Oranges. Gelée marbrée. Charlotte Russe. Compote d’Abricots. Compote d’Ananas. Chartreuse aux Fraises. Gateaux Napolitaines. Gateaux Royales. Talmouse au puone Tourte de Groseilles. Meringues 4 la Suisse. Meringues Francaises. Petits Gateaux Génoises. Petites Bouchées aux Confitures. Pouding Diplomatique. | Pouding St. Claire. Pouding glacé Belgique. ’ SS eed { DESSERT. | MENUS FOR . ALL THE YEAR Rounp. é. ' H ? “ze 4 : < 1 oa | » POTAGES. — Purée AixPois verts. ' Mulligatawny. es =! Consommé aux Queues de Veau. ee cae - POISSONS. mo sauce dehomard.. -——‘ Turbot, sauce hollandaise. ‘Fillets de Soles 4 la Maitre d’Hétel. ; cs . Whitebait. _ * Whitebait Ala Diable. | ENTREES. — orl f ttes aux Homards.. ; < Cételettes au Tomate. - ; Tatas &: Ris de Veau aux ue . | ‘ ft _ RELEVES. ae | Petits Poulets Tardiniere . ’ Poulardes roties aux Champignons. @York au Madére. Ae Selles de Mouton. | tes ad’ Agnenu. Pommes de Terre nouvelles. | asi _. ROFS. | | _ Canetons. _ ’ Oisons. - Dindonneaux. : ENTREMETS, i rges en Branches. ais Petits Pois au ‘Naturel. eee Crelee Macédoine. Gelée Curacao. Gelée Citron. ‘a Créme a la Vanille. : Petites Bouchées de Chantilly. . Saas RELEVES DES ROTS. Pouding de Millefruits. oes GLACHS, tes ) ‘Ananas et Eau de Cerise. \ Ba WILLIs’s Rooms. , ‘ ; . QO 2 _ PREMIER SERVICE. f POTAGES. | Purée de Pois. Consommé 4 la Chiffonard. POISSONS. _ Saumon a la Salade. Soles 4 la Parisienne. Blanchailles. ENTREES. Boudins Strabane. ’ ee Ris de Veau 4 la Maréchale. RELEVES. Fricandeau a4 la Macédoine. Jambon. Gigot. Pois verts. SECOND SERVICE. ROTS. Cailles bardées. ENTREMETS. ‘ \ (CEufs de Pluviers. Asperges. Gelée de Marasquin. Nougats de Fruits. Pouding a la Nesselrode. FAVORITES. EQ MENUS FOR ALL THE YEAR ROUND. 229 SOUPS, Purée de Pois. Julienne. Mock Turtle. ef a E FISH. | Ps ‘ he a ; Turbot. ' | | Salmon. | 4 Filets de Sole 4 la Hollandaise. F sea Fried Whitings. - Stewed Eels. Truite 4 la Tartare. | oh | Whitebait. | is . | ENTREES. : Quenelles de Levraut 4 la Bohémienne. Ris de Veau aux Epinards. ' , Cételettes d’Agneau aux Concombres. | | . Croquettes de Homard. RELEVES. | Roast Fowls, Ham. | Quarter of Lamb. : | Céte de Boeuf a la Jardiniére. Saddles of Mutton. cea | ROTS. Ducklings. Guinea Fowls. Gosling. ENTREMETS. Crevettes. ‘Mayonnaise de Saumon. | Jellies. Pastry. Boudin St. Clair. Plum Puddings, } | Groseilles a la Glace. | Wo Poulets bouillis en Macédoine. | DESSERT. ’ ian hs 1 7 eee 6, Se eee a, Me ee ey ee. (Ur wenn 8 a, lane oe Coe ty” ys, ea TENN: ft tS pike She) ee eee J Aner SNE ee DO San a ‘ - ‘sr | “(Pa | | , | | 230 «| THE BOOK OF MENUS. POTAGES. Printanier vert a 1’ Anglaise.. Ox Tail. Mock Turtle. | POISSONS. Boiled Salmon. Anguilles en Matelote. ie Fried Soles, : Boudins de Homard. Whitebait. ENTREES. / - Ris de Veau a la Montpensier. » Cételettes de Mouton a la Réforme. Petites Bouchées 4 la Reine. Compote de Pigeons a l’essence. ; SECOND SERVICE. . Chapon réti aux Champignons. _ Poulets bouillis. Poulets rétis. Langues de Boeuf. Jambon au Vin. : Quartier d’ Agneau. Patés chauds. Selle de Mouton. THIRD SERVICE. _ , Ducklings. Guinea Fowls. Ruffs and Reeves. Goslings. Salads. Plovers’ Eggs. ° Gelées. Gateaux. Génoise. Compotes d’Oranges. Pommes 4a la Portugaise. Meringues. Dames d’Honneur. Ice Puddings. . ; Julienne Soup. Mock Turtle. | Turbot. Rissolettes of Lobster. Rognons au Vin de Madére. Fricandeau a lOseille. Mutton Cutlets. Roast Lamb. Ducklings. Mayonnaise of Fowl. . Jelly. | Neapolitan Cakes. Chocolate Cream. Pudding. _ MENUS FOR ALL THE YEAR ROUND. © 231 * \ ’ , ‘ Purée' de Volaille a la Reine. 2 eA ‘Julienne au Consommé. , Les Filets de Soles a la Vénitienne. Les Ablettes frites et A la Diable. } Les Croustades aux Laitances de Maquereau. "ee _ Les Ris d’Agneau aux Petits Pois. Les Tournedos aux Pommes nouvelles, sauce madeére. Les Crepinettes de Mouton aux Champignons. | Le Dindonneau piqué Désossé, sauce perigueux. Les Asperges au Beurre. La Mayonnaise de Saumon. La Gelée au Noyau. Les Souwfflets au Chocolat. Le Consommé aux Quenelles de Volaille. La Créme de Concombres 4 la Reine. Le Saumon grillé, sauce tartare. Les Ablettes frifes et A la Diable. ; | Les Cotelettes de Homard a la Victoria. | : Les Croustades a la Montglas. | “Les Ris d’Agneau aux Pointes d’ Asperges. ‘ ; Les Cétes d’Agneau. 7 Les Carbonades de Mouton a la Jardiniére. Le Caneton braisé a la Demi-glace. . ms La Gelée au Curacao. Le Parfait glacé 4 la Vanille. Les Tartelettes Piémontaises au Fromage. ea aa ee VR ect 5 ‘ - * 4 4.0 45 ee ed ae ee! See ee ‘oe .' pa Ee ate A Re ag ne e E = 4 y 7 = pee a, nds, 230 re THE BOOK OF MENUS. POTAGES. Julienne. A la Chanoinesse. - POISSONS. Saumon au Naturel. Filets de Soles a la Chanceliére. Escalopes aux Huitres. ENTREES. Coételettes de Homard. _ Ris de Veau aux Petits Pois. Cételettes d’Agneau aux Concombres. Chartreuse de Volaille. ROT. - Selle de Mouton. RELEVES. Petits Poussins 4 la Langue de Beeuf. Canards sauvages. Mayonnaise. ENTREMETS. Pouding a Ja Prince Albert. Gelée. Créme au Café. —_ Bavaroise 4 l’Orange. Fanchonettes a la Vanille. Bec RELEVES. Omelette aux Champignons. a pT MENUS FOR ALL THE YEAR ROUND. * DEUX POTAGES. : Printanier. Aux Pates d’Italie. DEUX RELEVES. Filet de Boeuf glacé. Brochet, sauce hollandaise. ENTREES. Ris de Veau. Purée a l’Oseille. Paté chaud. Filets de Merlan, sauce aux truffes. Cotelettes d’Agneau aux Pointes d’Asperges. DEUX ROTS. Pigeons de Voliére. ara Soles frites. | Deux Salades. ENTREMETS. Haricots verts 4 la Maitre d’Hotel. Petits Pois a la Créme. Gelée de Fraises. Charlotte Russe. DESSERT. Corbeille de Fleurs. Deux Assiettes montées. Quatre Compotiers. Confitures. Fruits 4 l’Eau de Vie. Compote d’Oranges. Compote de Cerises. Deux Fruits Crus. Pommes d’ Apis. Ananas. Quatre Asstettes de Petit-four. Deux Biscuits. Deux Meringues 4 la Bellevue. Science du Bien Vivre. THE BOOK OF MENUS. et “Potage a la Purée de Pois verts. Perche grillée. Lapin en Gibelotte. Paté de Bécassines. Petits Pois au Jus. Tartelettes aux Fraises. ™ * Potage Condé. Barbue, sauce hollandaise. — Cotelettes de Veau a la Singarat. Canetons rétis. Concombres a la Demi-glace. Pouding 4 la d’Orléans. Potage a la Parisienne. Selle de Mouton braisée. Marinade de Téte de Veau. Saumon a |’ Huile. . Omelette aux Pointes d’Asperges. Blanc-mangeér aux Avelines. Potage, Pates d’Italie. Culotte de Boeuf bouillie, sauce tomates. © Saumon grillé. Canetons rotis. Petits Pois 4 la Francaise. C£ufs aux Pistaches. Potage Paysanne. — Piéce de Boeuf bouillie, garnie de persil. Poulets, 4 la sauce tomate. Quartier d’Agneau roti. -Pommes de Terre a la Parisienne. Meringues aux Fraises. : 7 . 3 5) MENUS FOR ALL THE YEAR ROUND. 7 . - Turbot, sauce béchamel. Lapereaux au Chasseur. . ‘ a Paté de Cochon de Lait. | ~ Morilles aux Crodtons. Créme au Chocolat. ‘ ; ; fe . rere Potage ala Saint-Germain. we | | | Potage a la Julienne. | Bees 3 em Saumon erillé. | Rosbif, garni de rissoles. | me od Poulets rétis. Chicorée au Jus. | “hats | Seen + | Gelée au Citron. . | Se + sine Se Potage a l’Oseille. Sole farcie aux Fines Herbes. Poularde rétie. Chicoré au Velouté. . Soufflé glacé aux Fraises. | | } Palais de Boeuf a la Lyonnaise. — aie Potage Purée Crécy. | . Merlans grillés. Epaule d’Agneau glacée. Canards rétis. | Pois au Jambon. - Gelée de Fraises 4 la Vanille. | | | Potage de Riz ala Paysanne. | . Anguille 4 la Tartare. Beeuf a la Mode. Poulets rétis. ee Artichauts 4 la Lyonnaise. = a Soufflé a la Vanille. THE BOOK OF MENUS. Brunoise aux Pois. Soles au Vin blanc. Tournedos aux Olives. Canetons rétis. Artichauts a l’Essence de Jambon. Flan meringué. - + Potage Purée de Pois verts. Maquereaux aux Groseilles vertes. Poulet Marengo. Langue Ecarlate. Salade de Légumes. Tartelettes aux Cerises. Potage aux Choux. _—Carrelets, sauce normande. Rosbif garni de Pommes sautées. | Poulets rétis a la Peau de Goret. Haricots verts 4 la Maitre d’Hétel. Bavarois Vanillé. Potage aux Petits Pois. Paté chaud de Saumon. Cételettes de Mouton Jardiniére. | Langue Ecarlate. Salade de Légumes. Beignets de Pommes. pl ‘MENUS FOR ALL THE YEAR ROUND. 237 JUNE. Clear Soup. White Soup 4 la Printaniére. A. Turbot and lobster sauce. bie - -Red Mullets. _ Whitebait. E: Chickens and Tongue. Saddle of Mutton. Two Lamb Cutlets a la Soubise. Two Sweetbreads 4 la Financiére. Two Quail Cutlets a la Villeroi. Curried Crab. : Chartreuse of Strawberries. . | Clear Jelly. ‘ he Charlotte of Oranges. Ice Pudding. Cheese Straws. Chapons en Galantine. Saumons en Mayonnaise. Dindonneaux piqués. Quartiers d’Agneau rdotis. Patés a la Maitre d’Hotel. : Poulets rétis. Langue de Boeuf 4 la Moderne. Crevettes en buisson. Patés de Perigord 4 |’ Anglaise. Beeuf roti. Jambon d’York braisé, Gelée au Vin de Xérés. Créme 4 la Vanille. Charlotte 4 la Russe. ; Gelée 4 l’Orange. Patisserie 4 la Florentine. Meringues 4 la Francaise. Gateau 4 la Royale. Croiites aux Conserves. Gateau de Savoie. | | ‘ : Larded Turkey Poult. Ducklings. | | | | | | nammnidilciensisimamsianciomcioa mises GLACES, ae _THE BOOK OF MENUS. Le Potage Dubarry aux Croiitons. Les Maquereaux au Gratin. Les Croustades de Laitances de Carpes. Les Cotelettes d’Agneau 4 la Toulouse. Le Boudin de Lapereau aux Champignons. Le Filet de Boeuf a la Napolitaine.. Le Caneton réti. L’Omelette au Jambon. La Gelée de Noyau. Les Gauffres glacées, POTAGE. De Gros Pois nouveaux a la Jardiniére. RELEVE. Jambon glacé aux Epinards. ° ENTREES. Filets de Soles. Cételettes de Mouton a la Financiére. ROT Cailles. Salade. ENTREMETS, Asperges aux Petits Pois, Gelée de Fruits rouges. DESSERT. . Une Assiette montée, Deux Compotiers. Compote de Cerises. Fromage a la Créme, Deux Fruits Crus. Bigarreaux. Fraises. Deux de Petit-four, Macarons au Chocolat. Biscuits au Rhum. Sctence du Bien Vivre. er _-- MENUS FOR ALL THE YEAR ROUND. 239 - Vermicelle a ia Hollandaise. I Mulet grillé, sauce tartare. Poulet A la Marengo. . Filet de Boeuf rdti, ; Epinards a la Créme. Compote d’Abricots. Crotte au pot. ae Ash ‘Truite a lEspagnole. Pigeons en compote. Nip ~) Gigot de Mouton roti. Haricots verts sautés, Flan de Cerises. Potage Crécy au Riz. | Maquereaux grillés, sauce ravigote. ‘Selle de Mouton ala F ran¢aise. Terrine de Foie-gras. iG Epinards a la Maitre d’Hétel. 7 -Créme brilée. 3 hese an Potage de Riz au Consommé. Carrelets, sauce normande. Poulets a I’Italienne. Quartier d’A gneau roti. 5 Asperges en Petits Pois. | Tourte aux Abricots. THE BOOK OF MENUS. Potage au Pain. . Piéce de Boeuf, sauce tomate. Quenelles de Poissons, sauce italienne - Quartier d’Agneau roti. Pommes sautées: Flan de Fraises. Potage Printanier aux G£ufs pochés. Petits Patés au Jus. Coételettes de Mouton garnies de Haricots verts. Jambon roti. Epinards au Velouté. Flan de Ente: Consommé au Macarani avec Parmesan. Soles au Vin blanc. Oreilles de Veau 4 |’Italienne. Lapereaux rétis. Artichauts, sauce au beurre. Tartelettes aux Cerises, Purée de Pois aux Croiitons. Céte de Boeuf braisée, garnie de Tomates farcies. Carrelets 4 la Normande. Caneton de Rouen réti. Artichauts 4 la Barigoule. Gelée au Marasquin, garnie de Fraises. ei wes, Epinards au Jus. tan) as : a b wae os ate | ae ied oe rae ee 24 nm ye ; ; ; is e \ xh c 7 x 4 i 7 ‘ Cet A ee S| : Wx >} \ ; _ MENUS FOR ALL THE YEAR ROUND. 241 }) ‘Potage a la Julienne. . cir? | Soles au Gratin, — | ee Lapereaux a la Chasseur. : Tendrons de Veau en Mayonnaise, 3 a. Macaroni 4 la Napolitaine. ee : Macédoine de Fruits. | --——s Potage AVOseille. — Chiffonnade de Cerfeuil. 3 Maquereaux a la Maitre d’Hotel. Pe Chou farci.* ; | Poularde rétie. — - -Meringues 4 la Créme. : $a Consommé aux Laitues. Raie au Beurre noir. a Croquettes de Palais de Boeuf. Baie, -Gigot réti. . Haricots panachés sautés. Gateau d’Amandes. Potage de Mouton a l’Oseille. Gigot bouilli, sauce aux capres. Marinade de Volaille. ‘Langue de Boeuf a l’Ecarlate. Petits Pois 4 l’ Anglaise. ‘ Gelée de Cerises. * An admirable Italian dish, that might with great advantage be added to the menus of the most modest households.— F. B. ye | Ki THE BOOK OF MENUS. JULY. . PREMIER SERVICE. : Consommé de Volaille 4 la Royale. Bisque d’Ecrevisses. Dry and Golden Sherry. Saumon bouilli, sauce Greenwich. Filets de Soles a a Joinville. Whitebait, devilled. Liebfraumilch. Sauterne. Ris de Veau en caisses a la Perigueux. Canetons sautés, sauce bigarade. Chateau la Grange. Chateau Perayne. Gigots de Sept Heures a4 l’Ancienne. Chapon réti, farci aux Truffes. Champagne Sec. Punch a la Romaine. SECOND SERVICE. Hanche de Venaison, sauce groseilles. Cailles bardées, en Feuilles de Vigne. a OG Galantine de Volaille 4 la Caréme. Mayonnaise de Homards en Bellevue. Amontillado. Mais 4 l’Américaine. _ Fonds d’Artichauts 4 l’Italienne. Pouding de George IV. Macédoine de Fruits 4 la Gelée. Créme au Café Vierge. | GAteau Napolitain 4 la Chantilly. Bombe panachée. Glace de Créme aux Truffes. Liqueurs. Pichon Longueville. Old Port. Montilla Sherry. LANGHAM HOTEL. A DEJEUNER OFFERT PAR S.-M. LE SULTAN A S.-AwI. LE | PRINCE JEROME NAPOLEON. ae Omelette truffée. Poissons frits. ‘Beurek. -Courges farcies. Cotelettes d’Agneau. Quephté. Bifteck aux Pommes. , Haricots verts. = ie { Pilau. Kiag. Lokmassy. = 3 ae _ Gelée au Marasquin. e Visnali. Ekmek. Glaces. . Served by M. D&MITRY MAVRONIGKALLI. POTAGES. A l’Italienne. ae A la Reine. ge Sas POISSONS. Turbot, sauce de homard. Saumon aux Capres. ae ENTREES. : Ris d’Agneau aux Champignons. Cételettes de Homard. Quenelles aux Truffes. Cételettes d’Agneau aux Concombres. mae. | " RELEVES. Selle de Mouton. Poulets. Jambons. Langues de Renne. LE SECOND SERVICE. ROTS. Levrauts. Canetons. ‘ ENTREMETS. : ‘Boudin a la Garibaldi. Gelée aux Fruits. Meringues. Créme aux Framboises. Soufflet de Fromage. ’ RELEVE. ¢ Boudin glacé 4 la Macédoine. Rue Se Oa EE THE BOOK OF MENUS. ! Consommé au Printanier. ‘ A Saumon, sauce aux capres, -Anguilles au Beurre de Memphis. a \ rar f . Petites Croustades a la Montglas. Cételettes d’Agneau aux Concombres. Ris de Veau a la Toulouse.. Filets de Boeuf piqué 4 la Milanaise. Canetons braisés aux Olives, © e ‘.. Gelée d’Ananas au Noyau. Glaces aux Framboises. * Rissoles au Parmesan. Julienne. Whitebait. Filets de Saumon 4 la Maréchal. Cételettes d’Agneau 4 la Viscomtesse. st Filets de Mignons 4 la Jardiniére. Vol au Vent a la Paysanne. Roast Leveret. Beans and Bacon. — Omelette a la Reine-Claude. Beignets de Pommes. POTAGE. Mou de Veau 4 la Printaniére. Les Darnes de Saumon,.sauce tartare. Les Ablettes frites et a la Roué. Les Petites Bouchées a la Saint-George. ‘Les Cételettes d’Agneau aux Petits Pois. Le Ris de Veau piqué a la Toulouse. Les Canetons braisés aux Navets glacés. Les Becafiques lardés sur Canapés. Le Petit Salé aux Féves de Marais. La Gelée de Péches au Maraschino, La Glace de Cerises. 4 la Sainte-Cécile. ® ‘ ‘ aes POTAGE. RELEVE. ‘ ENTREES. | Poularde au Riz. ae Sai . ROT. Salade. ENTREMETS. - DESSERT. ‘Compote de Cerises. : Deux Fruits Crus Deux Petit-four. Julienne. Les Petits Pois. Les Cailles réties. GLACES. Cerises, Fraises, MENUS FOR ALL THE YEAR ROUND. 245, Purée aux Crotitons. Quartier de Mouton a l’Anglaise. Matelote au Vin de Bordeaux. ; Canetons de Rouen. Petits Pois au Beurre. | Tarte aux Fruits rouges. Une Assiette montée. Deux Compotiers. Cerneaux. ‘ Fruits rouges glacés. - Guirlandes Printaniéres, Science du Bien Filet de Soles 4 la Rougemont. -Cételettes de Homard. Ris de Veau aux Champignons. | Selle de Mouton (Southdown). : Chartreuse aux Fraises. DESSERT. Vivre. ™ THE BOOK OF MENUS. Tortue claire. i, ee Purée de Volaille 4 la Jardiniére. Filets de Turbot a la Normande. , Saumon froid 4 la Norvégienne- Se : si Blanchailles. Zéphyrs de Volaille 4 la Macédoine. Ris de Veau ala Villeroi. ‘Salmi de Cailles a la Lucullus. Poulets 4 la Montmorency. Jambon d’York. | Selle de Mouton. Sorbet. See aa) Canetons et Ortolans. Pois a l’ Anglaise. et Petite Mayonnaise a4 la Favorita. ' Compiégnes aux Fruits. Gelées au Marasquin. Poudings glacés a la Cézito. Croiites de Crevettes. GLACES. . Eau de Cerises. ~ Créme d’Ananas. ~~ Be bouilli, sauce tomates. _ Cervelles 4 la Provengale. ; Poularde rétie. Haricots verts a la Maitre d’ Hotel. Pot-au-feu. ae ; | . | ‘ | Tarte aux Fraises. gi < 7 . eat 9 MENUS FOR ALL THE YEAR ROUND. ‘ ‘ : Potage a la Julienne. Turbot, sauce au raifort. le s Poulets sautés. 3 | Rognon de Veau roti. _ Marinade de Choux-Fleurs. Mousse aux Fraises. — Maquereaux a la Flamande. re Pigeons a la Crapaudine. Rosbif a l’ Anglaise. Pommes de Terre sautées, © Meringues 4 la Créme. ‘ Potage Printanier aux Geufs pochés. i Créme d’Orge garnie de Petits Pois. Cétes de Boeuf couvertes aux Racines. Pigeons rétis, Cresson. Saumon, sauce crevettes. ~Concombres 4 la Béchamel. Beignets de Patates. Riz au Consommeé. E Canard aux Navets. ere . 3 Quenelles de Poisson frites. ¢ Gigot d’Agneau roti. Haricots panachés. Omelette aux Cerises. oa ap % es a : ie ae Os: ‘ooo 4 J a ak CPt ESP ties hy fe Pal wert ee) Stee es ‘ ts La as ns : re q AVE Ye a A ne +i \ itis Net : 4 , ia ; ny ’ teu By ; , : se Shp year arta ee ght lah sae ea ne Ss Ge . e " 4 C ; ‘ 4 ; not Tee! ameieg a ol ¥ ba S oo % i a : i 4 =i . rf : ats ; “ 4 pié ‘ ns att i: 4 eS bz ? x — ey | . yore tie t. ee ‘ Phen y sf ‘ " xy 1h, vege { o i ‘ 7 a : r = y 248 THE BOOK OF MENUS. | v3 4 * rs * : - ‘ 3 - ay Potage a la Saint-Germain. Fraise de Veau au Naturel. Lapins en Gibelotte. ie Filet de Boeuf roti. Pommes de Terre nouvelles sautées. U Darioles au Riz. / ' Potage Purée de Pommes de Terre. — Peluche de Cerfeuil. Matelote Mariniére. ee ‘ Poitrines d’Agneau 4 la Maréchale. ‘Eperlans frits. 9< | Choux-Fleurs au Gratin... | Abricots 4 la Condé. | , ; Consommé aux Croates grillées. ' : ! Escalopes de Saumon sautées. » a Langue de Boeuf A VItalienne. f Canard roti. : Concombres farcis. 1 Tarte aux Fraises. Potage Printanier aux Quenelles. Poule au Riz. Pee _ Cételettes de Mouton 4 la Jardiniére. | - Jambon au Naturel. ¢ | Salade de Légumes. | Tarte de Groseilles vertes, 4 la Créme. x . s Consommé au Tapioca. Saumon, sauce ravigote: % - Cételettes de Lapereaux, 4 la sauce tomates, | Dindonneau au Cresson. Purée de Faves aux Crofitons. Darioles a la Patissiére. ; ths \ Pot-au-feu. Pitoe del Boeuf bouilli, garnie 4 la Flamande. as Raie A la sauce blanche. | : Dindonneau roti. Macaroni au Gratin. Ricusse aux Fraises. - Potage Purée de Pois verts. Haricot de Mouton. | Fricot de Poulets, sauce poivrade. . Aloyau roti. Omelette 4 la Jardiniére. Péches a la Condé. THE BOOK OF MENUS. a AUGUST. SOUPS, Consommé. Ox Tail. FISH. Boiled Salmon. _— Sole a la Créme. © JOINTS. . Saddle of Mutton. Roast Capons. Boiled Bacon. ROTS. -Ducklings and French Beans. _ SWEETS. Green Gage Tart. Jelly. POTAGE. ‘Brunoise au Blond de Veau. RELEVE. Rosbif garni de Pommes de Terre. ENTREES. Vol au Vent a la Financiére. Canetons aux Olives. Filets de Maquereaux. Cételettes de Mouton a la Jardiniére. ROT. Dindonneau au Cresson. ENTREMETS. Artichauts 4 lEspagnole. Concombres au Velouté. Gelée aux Quatres Fruits. Flan de Péches. DESSERT. Une Corbeille de Fleurs. Deux Assiettes montées, Quatre Compotiers: Compote d’Abricots, de Prunes, Groseilles pralinées, Cerneaux. Quatre Fruits crus: Abricots, Prunes, Groseilles, Fraises. Quatre Petit-four: deux Gateaux Anglais, deux Biscuits 4 la Vanille. Fromage glacé, Science du Bien Vivre. ; F ‘ r ? | MENUS FOR ALL THE YEAR ROUND. 251 _ Purée de Pois a la Saint-Germain. ) | Poule au Riz. Escalopes de Saumon sautées. See Sah. aoout a PEcarlate. Ps iy Peat Artichauts 4 la sauce blanche. t Crépes. Ss Purée de Potiron. Cote de Boeuf braisée garnie de Choux. : Filets de Soles a l’Orly. | m Haricots panachés sautés. Créme fouettée aux Framboises. Consommé aux Lazagnes. _ Anguille a la Tartare. Langue de Boeuf 4 la sauce tomates. ~ _ Galantine de Dinde. Macédoine de Légumes en Salade. -- Péches a Ja Richelieu. Crofite au pot. - Raie au Beurre noir. _ Fricandeau'de Ris de Veau. : Gigot d’Agneau roti. ' Pommes de Terre au Lard. Abricots 4 la Condé. Poularde rotie. ; : ‘ THE BOOK OF MENUS. 4 _ Potage de Riz au Gras. Melon. — Matelote d’Anguille. Ramereaux marinés et frits. Rognon de Veau roti. Laitues 4 la Créme. Crodite aux Fruits. Potage au Pain. Piéce de Boeuf, sauce raifort. Pluviers braisés. Canards rétis. 4 Epinards au Jus. * Compote de Prunes de Reine-Claude. Consommé au Macaroni avec Parmesan. - Saumon au Bleu. Poularde frite. - Rosbif, | Petits Pois au Lard. Flan de Poires. Potage Julienne. —_, Poulets bouillis 4 ’ Anglaise. Eperlans frits. Filet de Boeuf réti. Pommes de Terre sautées, Marmelade de Verjus. * - i Potage Paysanne. _Brémes de Mer au Vin blanc. : Timbales de Nouilles, Milanaise. _ Eperlans a Anglaise. Pommes de Terre 4 la Créme. Pommes meringuées. 1 Consommeé ‘aux Laitues. — _* Turbot au four, sauce A volonté. Selle de Mouton garnie de Rissoles. | Pluviers rétis. Choux-Fleurs gratinés. Tartelettes aux Prunes. Lazagnes au Fromage, _, Rosbif a l’Anglaise, Cervelles au Blanc-manger, Langouste a la Broche. ‘Tomates farcies. Tartelettes de Groseilles rouges. ‘ Purée de Racines blanches aux Crofitons. Carrelets gratinés aux Champignons. Poulet, sauce au supréme. Aloyau 4 l Anglaise. +CEufs mollets, 4 la sauce tomates. Petites Tartelettes de Péches. _ MENUS FOR ALL THE YEAR ROUND. 25 254 Tortue claire. Patés de Tortue. Souchée de Carrelets. Rougets 4 l’Italienne. : Ris de Veau aux Epinards, Hanche de Venaison. Poulardes réties, Perdreaux, Pommes Canapés, Boudin glacé. GLACES. \ THE BOOK OF MENUS. + NS + SEPTEMBER, ||. am PREMIER SERVICE. . Tortue 4 l’Anglaise. Ailerons de Tortue aux Fines Herbes. ‘Tortue grasse. POISSONS. ah Turbot a Eau. Cabillaud. bouilli. ’ e- Eperlans frits. ENTREES. Perdreaux aux Choux a l’Espagnole. Cételettes de Pore aux Tomates. RELEVES,. Chapon braisé 4 la Chipolata Jambon d’York, : Selle de Mouton, | ROTS, Levraut. ENTREMETS. | | Champignons 4 la Bordelaise. . de Terre frites, Gelée 4 l Ananas. Gelée de Pommes. ' Créme de Parfait Amour Beignets de Pommes. Soufflé 4 la Glace. Gelée au Vin. Talmouses. © DESSERT. _ MENUS FOR ALL THE YEAR ROUND. A Botsce aux Pates d’Italie. Esturgeon, sauce fines herbes. : : Rognons de Veau, sauce tomates. : = Canetons rotis. a _ Aubergines au Gratin. Glaces au Café garnies de Fondus. - SALADE. —__—DESSERT. ot = a a Far | oy POTAGE. ; Riz a la Purée de Navets. RELEVE. Filet de Boeuf braisé, garni de Carottes. ENTREES. — Darnes de Saumon grillées, sauce aux cApres. Poularde, sauce aux tomates. ROT. . : F Gigot de Chevreuil. © Salade. ENTREMETS. — - Laitues au Consommé. Beignets de Péches. DESSERT. Une Assiette montée. » Deux Compotiers : Compote de Péches, Fromage 4 la Créme. Deux Fruits crus: Péches, Raisin. Deux Petit-four : Massepains. : t Science du Bien Vivre, , ! THE BOOK OF MENUS. t > Consommé aux Gufs pochés. 4 Perdrix aux Choux. - Cételettes de Mouton Financiére. - Liévre roti. : Céleri au Jus. Macédoine de Fruits au Citron. Potage Purée d’Oignons aux Quenelles de Poisson. Matelote a la Mariniere. ok Petits Vols au Vent garnis d’une Macédoine de Légumes. Turbot en Mayonnaise. * Petits Pois au Beurre. Gateau d’Amandes. Potage aux Choux. Chou au Lard. Selle de Mouton a la Purée ua Navets. Paté d’ Alouettes. | Cardons au Jus. ot aeahe = Beignets de Poires. Potage Purée de Haricots. oN Anguille 4 la sauce verte. © __Noix de Veau braisée aux Carottes. Grives roties. Champignons farcis. Compote de Poires. ; Potage Crécy. = rae sauce diplomate. Se Civet de Liévre. 3 Poulet roti. ae bet - Haricots blancs en purée. ’ Px ‘- _ Beignets de Pommes glacés. Lo \ Potage Julienne. - Filets de Soles a la Cardinal. Salmis de Bécasses. eu Gigot we Mouton réti. Haricots panachés. eee Plumpouding Anglais. Potage en Tortue. Coquilles aux Huitres. is Cailles réties. | Battie” Potage Julienne. Carré de Veau piqué et braisé. Eperlans frits. | Bécasses A PEsprit-de-Vin, _ Salade de Légumes. * Péches au He au Marasquiniy) \ - Cote re Boeuf braisée, garnie de tomates farcies. Chicorée au Jus. Pommes au Riz. | | | | | _ Potage aux Pates d’Italie. Boulli en Matelote, Perdrix 4 l’Estouffade. Brochet au Ble. Chicorée au Velouté. - Baba au.Rhum. — Potage Faubonne. Cabillaud, sauce hollandaise. Pieds de Veau frits. Perdreaux en Escalopes. Rosbif. Pommes de Terre sautées. Gateau Mille Feuilles. Potage Purée de Pois verts. Choucroute garnie. Sauté de filets de Bécasses. Brochet au Bleu. Macaroni a l’Italienne. Brioche a la Créme. Potage Purée de Haricots. Cabillaud a la Béchamel, Perdrix aux Choux, Filet de Boeuf réti. * Cardons au Gratin. | Choux a la Créme. Potage Brunoise. _ Brémes 4 la Maitre d’Hotel. | Sauté de Bécasses a la Provencale. | Gigot roti. Haricots panachés sautés. Petites Patisseries. te t 25 Champagne | de Veuve Clicquot. © ft Chateau Tofitte, \ Rauenthaler 1838. Muscateller. ‘ a) , an _ - MENUS FOR Bee! 1s OCTOBER: -” #4 \ ALL THE YEAR ROUND. 259 v . Huitres et Citrons, -Consommé de Gibier 4 la Printaniére. © \ oe 4 Créme de Volaille a ’Allemande. -. Caviar, etc. Turbot bouilli, sauce d’écrevisses et au raifort, Rosbif braisé a la Duchesse. \ Ris de Veau piqués aux Champignons, — 4 -Hure de Marcassin farcie aux Truffes, PUNCH A L’ANANAS, Dindonneaux et Perdreaux rétis, Salade de Chicorée, wes -Artichauts 4 la Barigoule. Pouding aux Marrons a l’ Anglaise Tourte de Prunes. A: GLACES ET FRUITS. THE BOOK OF MENUS. ‘CORONATION ‘BANQUET OF THE KING AND QUEERS oy OF, PRUSSIA, > > Sata es MENU DE LEURS MAJESTES, B95 . Octobre 18, 1861. me ee ( fey 4 Potage d’Orge a la Princesse. Consommé Printanier Royal. Saumon du Rhin a la Génevoise. Turbot A la sauce aux huitres. ety | Pitce de Beeuf. a la ee eS Jambon leer ‘sauce madre. Pounders a la Toulouse. = Timbale a la Talleyrand. Homards 4 la Bagration. Faisans de Bohéme ratis. : { | . | _ Pain de Foie-gras 4 la gelée. PUNCH A LA ROMAINE, | Petits Pois a la, Frangaise. Asperges 4 la Hollandaise. ' Péches 4 la Maintenon. ; eS : Pouding soufflé a la Vanille. ~ eae ’ a Gelée sultane 4 l’Ananas. Charlotte a la Parisienne. — ‘ Ea Glaces variées. | | : ' | ; ’ Gan ; DESSERT. isan? Bearers | Menu du diner servi 4 Kénigsberg ie jour ae couronnement de | Leurs Majestés le Roi et la Reine de Prusse. F i L URBAIN DUBOIS. MENUS FOR ALL THE YEAR ROUND. 261 ‘ ! * 2 ; . OPENING DINNER OF HER MAJESTY’S THEATRE. rs . October 30, 1863. é pA bs POTAGES. AlaTortue. | Printaniére 4 la Royale. _POISSONS. Cabillaud aux Huitres. Filets de Soles Médicis. Pain de Poisson a la Richelieu. ' Anguilles 4 la Chambord. RELEVE. ‘Selle de Mouton. ENTREES. Ris de Veau a la Financiére, Filet de Poulets a la Lucullus. Cételette de Pigeon a la Gotier. Timbale de Perdreaux 4 la Moderne. ROTS.- Bécasses. _ Faisans. f ENTREMETS. : Mayonnaise des C£ufs de Pluvier. Gelée d’ Aqua d’Oro. Poire a la Condé. | -Meringues a la Chantilly. @ \ F REMOVES. | Pouding glacé 4 la Royale. Soufflet 4 la Vanille. DESSERT. WINES. | Madeira. East Indian Sherry. Sauterne. Hock. Moselle. - Amontillado. Léoville. © Beaune. Sparkling Moselle. Sparkling Assmanshauser. Veuve Clicquot’s Champagne. Petites Meringues. Génoises decorées. Beignets de Pommes. 638 ee THE BOOK OF MENUS. \ = ~ THE LONDON HOSPITAL COLLEGE CLUB. POTAGES. Mock Turtle. Ox Tail. Julienne. Hare Soup. ; POISSONS. 2 Crimped Cod. Turbot. Cod au Gratin. Dories a la Hollandaise. Fried Whitings. _ Mullets 4 l’Italienne. Eels 4 la Génoise. | Smelts. : ENTREES. Ris de Veau aux Tomates. _ Kari de Lapereau. ’ Perdrix aux Choux 4 ’Espagnole. Croquettes de Volaille. Cételettes de Porc, sauce robert. RELEVES. f Boiled Turkeys. — Roast Chickens. Boiled Chickens. Hams. ) Tongues. Roast Geese. Roast Ducks. Cote de Boeuf a la Jardiniére. Roulardes de Veau aux Petits Pois. Saddles and Haunch of Mutton. ‘ ROTS. Partridges. Grouse. . -. Leverets. ENTREMETS. - Gelée a la Macédoine. Gelée au Noyau. Gelée au Vin. Gelée 4 la Victoria. Gateaux de Pommes. Boudins St. Clair. Cheese Cakes. Gateaux d’Artois. Canapés. Ice Puddings. Plum Puddings. DESSERT. Clin ai Wid Nek warts auth ee oe MENUS FOR ALL THE YEAR ROUND. BANQUET TO JAMES ABBISS, Esq., ; batig i CHAIRMAN OF THE BOARD, BY THE GUARDIANS OF THE POOR OF THE CITY OF LONDON UNION. | October 15, 1867» “ PREMIER SERVICE. _ Tortue claire. Tortue 4 Anglaise. , Tortue grasse. POISSONS. _ Cabillaud SouiTl Turbot a4 l’Eau. Rougets en Papillote. Anguilles a la Génoise. — Dory 4 la Hollandaise. Sate Merlans frits. Eperlans frits. ENTREES. Ris de Veau aux Epinards. Quenelles de Levraut 4 la Bohémienne. Cételettes de Mouton aux Concombres. Croquettes de Volaille au Persil frit. | _ RELEVES. Hanches de Venaison, Chapon braisé a la Chipolata. Dindons rétis. | Poulardes réties. Jambon d’York. Oisons. Salmi de Cog de Bruyére aux Truffes., Be Selle de Mouton. ROTS. Perdreaux. Cogs de Bruyére, ENTREMETS. Crevettes. | Huitres au Gratin. Pommes de Terre frits. Gelée 4 |’ Ananas, Gelée d’Orange. | Créme ‘de Parfait Amour. Gelée d’Abricots, é Patisserie. Beignets de Pommes. Boudin glacé, Boudin a l’ Anglaise. my GLACES. DESSERT. 'THE LONDON TAVERN. THE BOOK OF MENUS. j COMPLIMENTARY BANQUET GIVEN TO THE DUQUE DE SALDANHA. | PREMIER SERVICE. ee Tortue claire. Tortue a l’Anglaise. Potage Julienne. ; Rieeone de Tortue aux Champignons. ‘Noix de Tortue aux Fines Herbes. Patés de. Tortie, e. é Tortue grasse. POISSONS. Souchée de Carrelets. Cabillaud bouilli. Turbot. Roularde de Merlans a la Royale. Rougets en Papillote. . Sole a POrly. Eperlans frits. ENTREES.. Sauté Filets dé Volaille aux Champignons. Filets de Faisan a la Bohémienne. — a Salmi de Cog de Bruyére aux Truffes. Ris de Veau 4 la Financire. : Perdrix aux Choux, sc. Espagnole. Kremouskis 4 la Polonaise. | ~| RELEVES. Dindon braisé aux Chataignes. Poulardes bouillies. Jambon d’ York, Selle de Mouton. Poulardes roties. Culotte de Boeuf. Hanches de Venaison. ROTS. Bécasses. Faisans. Bécassines. Canards sauvages. ENTREMETS, Paté de Foie-gras. Huitres au Gratin. _-Paté de Gibier. | Suédoisé Pomme. Gelée 4 PAnanas, Créme de Parfait Amour. Petites Meringues 4 la Créme. Soufflés glacés, Gelée aux Oranges. ‘Canapés. Talmouses. — | Boudins glacés, Petits Biscuits glacés. — Plum Pudding. GLACES. DESSERT. MENUS FOR ALL THE YEAR ROUND. 265 x ‘i a% \ 2 oe {ENTARY BANQUET GIVEN TO THE DUQUE DE SALDANHA. | a. } _ (Continued. ) . . . WINES DURING DINNER. iy Sie. Bee eedxPunch;: 2 _ Fine Pale Sherry. — Mere a ee Amontillado. Fine Cabinet Hock. _ Magnums Perrier Jouet’s Champagne, vintage 1857. ee Nonpareil Sparkling Moselle. | | ae in he . Liqueurs. oP { ones DESSERT WINES. s “Old Dry Sherry. he - Old East India Madeira, s ns tage 1A) sae, Old Port, vintage 1840. “i! ° Oe ae ‘Claret Chateau Margaux, vintage 1854. Meee “oe ee) >) * POTAGE, | : : ee Au Potiron. | ~ RELEVE. pee eek Me Quartier de Chevreuil mariné. \ _ ENTREES. ettes de Veau ala Singara. © Vol au Vent ala Béchamel. ee ' | arate Tes hs . Poularde au Cresson. va ENTREMETS. ‘ _ _Haricots blancs a l Anglaise. ce Ls Fromage Bavarois. DESSERT. Une Assiette montée. ie Deux Compotiers. _* Compote de Péches. | _ Gelée de Cerises. - Deux Fruits Crus. | _ Péches. Raisin. | Ai i Deux Petit-four. — Pate d’Abricots. _Croquettes au Raisin de Corinthe. | { ; . Science du Bien Vivre. - 266 ‘THE BOOK OF MENUS. Potage Faubonne. Aloyau réti, garni de Pommes de Terre. ‘Alouettes en Tourte. - Eperlans frits. Céleri au Jus, Marmelade de Péches. Potage Purée de Navets aux Croitons. Carré de Veau aux Carottes glacées. Rougets en caisse. Perdreaux ratis. Macaroni au Gratin, - Beignets de Pommes. Potage a la Semoule lié. : Cabillaud, sauce aux capres. Chauxfroix de Perdreaux. Gigot d’Agneau roti. Cardons au Gras, | ga Gelée au Jus de Grenades. Potage a la Francaise. Piéce de Boeuf, garnie d’oignons glacés, Cailles aux Laitues. Brochet au Bleu, Omelettes aux Pointes d’Aspergeti ® Pommes glacées au Four, Purée de Carottes aux Nouilles, Dorade grillée, sauce persillade. Canards aux Navets. Gigot roti. Haricots panachés sautés. Gateaux de Riz. iS re Potage au Pain. — _ Piéce de Boeuf garnie de Petits Patés. Poulet sauté. Liévre en Daube. Salade de Légumes. “Pommes au Beurre. Crofite au Pot. Petit Salé garni de Légumes. . Perdreaux en Soufflé. - Rables de Liévres rétis, sauce poivrade. Epinards au Jus. Pouding de Cabinet. \ Purée d’Artichauts aux Crotitons. Croquettes de Semoule au Parmesan. Morue a l’Anglaise. _ Soles frites, Pommes de Terre en Purée gratinées, Pommes au Riz. Potage aux Queues de Beeuf. Rougets aux Fines Herbes. Cételettes Jardiniére. Gelinottes réties, Chicorée au Velouté. 4 Savarins a l’ Ananas, ° Consommeé. Haricot de Mouton aux Navets. Soles 4 la Colbert. | Mauviettes rdties, Artichauts 4 la Barigoule. Meringues a la Créme. Potage de Mouton 4 I’Oseille. Gigot de Mouton a l’Eau. Filets de Maquereaux, sauce tartare. Bécasses réties, Purée de Marrons. Darioles. | BOOK OF MENUS. | “NOVEMBER. -FAREWELL BANQUET TO CHARLES DICKENS, Esq. | Saturday, November 2, 1867. — . POTAGES. Purée de Faisan 4 la Clavel. | Consommé a la Des Clignac. | POISSONS. Nae Turbot, sauce hollandaise et homard. Cabillaud, sauce aux huitres. Quenelles de Merlans 4 la Créme. Eperlans frits, Rougets en Court Bouillon. ENTREES, : Sta ie Filets de Volaille aux Truffes 4 la Nivernaise. Pluviers d’Or Conti a la Du Barry. Blanquettes de Ris de Veau en Miraton 4 la Royale. SECOND SERVICE. / Chapon braisé 4 la Romaine. — - Poulets rétis. Jambon de Westphalie au Vin. Langue de Boeuf. Oison, sauce de pommes. Poulets bouillis 4 la Rémoulade. Selle de Mouton. Hanche de Mouton. | Patés chauds 4 la Francaise. TROISIEME SERVICE. ROTS. Cogs de Bruyére. Faisans. | Canards sauvages. Crevettes en buisson. Boas te _Salade de Homard. ' ENTREMETS. Tis Charlotte d’Oranges 4 la Créme. Gelées aux Liqueurs. Petites Pralines aux Amandes. | mits Gateau de Fruits 4 la Chantilly. Petites Bouchées de Dames au Chocolat. Patisserie 4 la Francaise. Poudings glacés a la Nesselrode. DESSERT. ' t } ob te 7 & os 4 a Bir j ‘he 4 > ‘_ pe SS ae , ha he ee a Cd oes SIR ERT, EE FREEMASONS’ TAVERN. NUS FOR ALL THE YEAR ROUND. ¢ tix ‘ , ’ ‘Purée de Haricots aux Croutons. | _ Filets de Vives 4 la Normande. _ Lapereaux sautés. Gigot de Mouton roti. yy *, x -" Haricots a la Bretonne. Consommé au Tapioca. | Cote de Boeuf braisée, garnie de Macaroni. : ce mard roti, sur un lit de Céleri. . ea ae -Goujons frits. - Bminee de Champignons, sauce Hethamel. ‘Consommé au Tapioca. Dindon aux Huitres. Lapin. sauté. Bonen fate Salade de Légumes. - Pommes meringuées. SS ee - Potage de Riz a la Purée de Pois. Pieds de Mouton a la Poulette. | “Salmis de Faisan. Soles frites. - Cardons au Fromage. Sa ae Ey ls Maeda OE ee De ier Bo at sl a a Sk ES Sa, —~<__—— Patisserie. { Consommé au Tapioca. _ Noix de Veau braisée. rr | 7 | Gale aux Truffes. Tl de ‘ Rable de Liévre a la Gelée de Groseille. Haricots au Beurre de Piment. . : : Bavarois au Café. { Consommé aux Cufs pochés. Barbue, sauce aux huitres. Ragoft de Foies-gras. ' Rosbif a l’Anglaise. Laitues a l’Espagnole. Compote de Marrons. . Potage a la Purée de Navets. Bréme grillée. Ris de Veau en Attelets. | Perdreaux a la Périgueux, | Gigot de Mouton roti. | Haricots blancs au Jus. Geléeau Rhum | | | Potage a la Purée de Marrons. | Oie a la Chipolata. Bécasses a la Minute. ' Eperlans frits. Salade de Légumes. Croquenbouche. ‘ MENUS FOR ALL THE YEAR ROUND. * + AP oF ss Pasta d’Italia. -—-Créme d’Orge. 4 a aan -Morue, sauce d’huitres. ss Eeperlans frits. Anguille. eee ~ J ! a \ mp Mauviettes en Caisse aux Truffes. ss: Poulet la Financiére, Filet de I euf, sauce poivrade aux champignons. Mi Selle de Mouton. de farcie aux Marrons. Langue. ~ - Oison réti, ~ Faisans. Gelée a la Princesse. _ Macédoine aux Fruits. Patisserie Génoise. j ee ee = GLACES. -Vaniille. Fraise. it THE BOOK OF MENUS. VINGT COUYVERTS. \ DEUX POTAGES, A la Reine. Vermicelle Purée de Pois verts. DEUX RELEVES. Longe de Veau garnie de Petits Patés. ‘Turbot, sauce capres. ‘ SIX ENTREES, -Filets de Lapereaux sautés. Aspic garni de Filets de Volaille. Filets de Volaille. Filets de Soles a la Hollandaise. . Cételettes de Mouton a la Soubise. Filets de Perdreaux a la Bordelaise. _ Cervelles de Veau, sauce 4 la ravigote. DEUX ROTS. : Deux Faisans piqués aux Mauviettes. ei Eperlans frits. Deux Salades. * SIX ENTREMETS, Chow. Flettts au Parmesan. Artichauts 4 la Barigoule. GAteau Napolitain. Pouding au Vin de Madére. Gelée au Marasquin. Piéce montée en Oranges glacées, ‘ DESSERT. PS isk ~ €ax Une Corbeille garnie. Deux Assiettes montées. Deux Tambours garnis. Six Compotiers. ; Deux Compotes de Poires. Deux de Fritts a VBau-devie. Deux Compotes de Péches. Deux Corbeilles de Raisin. Deux Corbeilles de Poires. Deux Corbeilles de Pommes. Six Assiettes de Petit-four variées. Deux Fromages glacés. Science du Bien Vivre. 7 Vm a if es é e. ra, > aerae ae =< FL ; ¥ ; . 7” x 1 ¥ ‘ v “eet Le ee ee ae lai aN ey t-, ” ’ . ba n~ \ = “ ro ; - eee, . / meee “ie , - ibe RUM Seat 157% vi ot) ea ke re ee C A MENUS FOR ALL THE YEAR ROUND. tae et ee ee Potage 4a Perdrix aux Marrons. Maquereaux grillés, sauce béarnaise, Marinade de Pieds de Veau. Filet de Boeuf réti. Pommes sautées. Nougat, Potage au Pain. Beeuf bouilli, garni 4 la Flamande. Brochet 4 la Clermont, — Levraut 4 la Minute, Paté de Foie-gras. Crofites grillées 4 la Marmelade d’Abricots. — ! Potage au Macaroni avec Parmesan. | Cabillaud farci. Ris de Veau aux Pointes d’Asperges. Gigot réti. Chicorée 4 la Créme. Gateau au Rhum: Puréé Crécy. _ Barbue, sauce aux huitres. Poulet sauté, Mauviettes réties. Navets au Sucre. Pommes au Beurre. Purée de Pois Secs. Sole Colbert. Cotelettes de Pré-salé a la Jardiniére. Coq de Bruyére réti. Céleri au Jus avec Truffes, Créme de Sagou au Marasquin, Potage de Semoule a la Chiffonnade d’Oseille. Oie en Daube. Petits Patés 4 la Bourgeoise. Chateaubriand, garni de Pommes sautées. Champignons 4.]’Italienne. Madeleines a la Fleur d’Oranger. . DECEMBER.’ _ Potage de Liévre clair aux Quenelles. ae ies Turbot au Vin blanc, garni d’Eperlans. ENS. Croustades de Volaille 4 la Montglas. ~ oes Foie-gras en caisses aux Truffes. © ; Cételettes de Mouton 4a la Rachel. > igh eae ; Filet. de Boeuf braisé 4 la Piémontaise. - Perdreaux poéllés au Jus d’Orange. Terrine de Gibier en Bellevue. Omelette aux Huitres a la Diable. Tartelettes d’Abricot 4 la Napolitaine. ae: . Gelée au Kirschwasser. POTAGE. Au Céleri. -RELEVE. Filet d’Aloyau 4 la Montglas. — DEUX ENTREES, Merlans grillés. Poulets 4 la Reine au Vin de Madeére. ROTI. ; z, 0 Grives et Mauviettes bardées. - ed - Salade.” Siem) aA DEUX ENTREMETS. _ Pa Soufflé au Riz. Truffes 4 la Servietté. 9° + DESSERT, se | Une Assiette montée. Deux de Petit-four. ao Deux Compotes. sos De Pommes glacées. = =~ De Pruneaux. : Quatre de Frutts. eytog Pommes d’ Apis. Pommes de Calville. Deux d’Oranges. Fromage. Lis ; \ nthe Ay Science du Bien Vivre. ‘US FOR ALL THE YEAR ROUND. “ Chel ¢ Bee Paysanne. - + |. \\Poule an Riz. | Z a : | Mayonnaise de Cervelles. Cotes de Boeuf roties. See -Pommes sautées. 7 Puree de Pois Secs. Soles Colbert. - Lapin en Solace: ; | a Bécasses réties. Ss Betteraves a la Poitevine. » "Souflé de Riz a pars: a - Purée W’Oseille ala Hollandaise. Blanguette de Veau. ae Perches grillées, Quartier de Venaison roti. - Champignons farcis. c Beignets de Pommes, ’ Purée de Potiron, -Anguille Ala Tartare. -Pluviers aux Truffes. perlans frits. Eufs brouillés aux Pointes a Asperges. Crotites ‘grillées ala Marmelade d’Abricots, LQA Gigot de Mouton braisé. Consommé au Vermicelle. Cabillaud 4 la Hollandaise. Cételettes de Veau en Papillotes. Canards sauvages rétis. Purée de Pois verts. Patisserie. Consommé au Riz. Heme 4 la: Bordelaise. Epinards au Velouté. Glace 4 la Vanille. Potage a la Colbert. Maquereaux grillés, sauce béarnaise. ~ Chartreuse 4 la Parisienne. Perdreaux bardés rétis. Cardons 4a I’Italienne. Bavarois au Café. SC oneomane aux Pates Italie, Vol au Vent de mucnelles et de Godiveaux. Rognons ue Mouton au Vin as Champagne. Faisan roti, Epinards a l’ Anglaise, Beignets d’ Abricots, | Mauviettes en Cotelettes. va ' : Pot Pienrs _ MENUS FOR ALL THE YEAR ROUND. Riz a la Purée de Pois. Petites ‘Truites, sauce crevettes, | Mp ilets de Mouton 4 id Purée de Navets. - Perdreaux en aalnde: Poulet réti au lip cean Pommes de Terre sautées. Patisseries.. Potage a la Purée de Pois. Matelote d’Anguille. Carré de Mouton a la Ravigote. Mauviettes rdties, Crofite aux Champignons, Pommes en Croustade. Consommé au Macaroni. _ Brémes en tranches, sauce mayonnaise, Langue de Boeuf en Gratin, Faisans rotis, Croquettes de Riz aux Amandes. S ' Potage de Semoule au Lait. Harengs frais, sauce 4 la moutarde. Sarcelles en Salmis. - Croquettes de Pommes de Terre 4 la Béchamel. Anguille a la Broche. Choux-Fleurs au Gratin. Gateau d’Amandes. a la Hollandaise. ea = | at J euby! Bet ie a ~ epee atieth F io y . {Sat Paw 1 ae net poe + es Ta, oe 4% 4° 2 \ Fa ‘ = > rf = = beg = . —~ A i Furs THE BOOK OF MENUS. . Riz ala Crecy-. 9 Raie au Beurre Nols te Civet'de Lieve. Oie farcie a la Broche. ‘4 - Salsifis frits. * Gateau aux Amandes. Purée de Navets aux Crofitons, — Oie a la Choucroute. Rognons de Mouton a la Brochette. Filet de Boeuf réti. — . Pommes sautées. . : " . ° = Darioles au Riz. S Sia : : Potage a la Julienne... = 45 Filets de Brochet a la Bourguignonne. Vol au Vent de Mauviettes. | Jambon a la Broche. : Epinards au Jus. Nougat aux Avelines. bi) \ RAP BOOK S SC o v ; were the first importers into this country.”’ - A SIEGE DINNER. , Here is the bill of fare of a December diner de stége given by the Paris Jockey Club :— Flors @’ Guvre. Radishes, Herring mariné, Onions 4 la Proven- cale, slightly salt Butter, Gherkins and Olives. Ass flesh cutlets, with carrots; Mule’s liver sauté aux champignons ; Horse’s lights, with white sauce; Carp ala matelote ; fried Gud- geons; Celery heads, with seasoning. Second Course: Quarter of Dog braised; leg of Dog roasted ; Rats cooked upon the ashes; Rat pie, with Mushrooms ; Eel a la broche ; Salad of Celery ~ and small Salad. Dessert. Dutch Cheese, Apples, Pears, Marmalade au kirsch, Gateau d’ Italie au fromage de Chester. This 2ze2u« was composed by that renowned epicure Baron Brisse, who, in days before the war, was wont to publish one daily in the Zzderzé for the guidance of gowrme?rs. : MoRTIMER COLLINS. [The Baron is still publishing his daily #zezws-in the same paper.—FIN-BEC. ] FIN-BEC’S SCRAP BOOK. LION HAM AS THE PIECE DE RESISTANCE. M. Constant Cheret, the well-known lion hunter, in January, 1875, sent the editor of Za Chasse Lllustrée, Land and Water tells us, a magnificent quarter of a lion, which he had shot in the neighbourhood of Philippeville, Algeria, in the course of the month of December. With a view of doing all possible honour to the sportsman’s gift, the editor invited his staff to dine with him at the Restaurant Magny, a house renowned for its cook and cellar, and well patronised by JZesszeurs les Chasseurs. On this momentous occasion the great Magny himself super- intended the dinner, and prepared the principal dishes with his own hands. The guests were nineteen in number, and the mez was one of the choicest; indeed, Mr. Lion seems to have been the pretext for organising one of the prettiest and most vrecherché gastronomical fézes that we have heard of for a long time. The bill of fare was as follows :—Huitres de Marennes;, Beurre et olives ; Potages tapioca et bisque; Bouchée ala Reine; Barbue, sauce hollandaise; Filets 4 la Rossini; Estouffade de Lion a la Méridionale ; Cceur de Lion a la Castellane; Coq de Bruyére flanqué de Bécasses; Petits Pois; Biscuit glacé. Vins:—Chablis, Sauterne, Roussillon’s champagne, Corton, &c. ‘The dinner, as a specimen of the culinary art, was perfect; but of course the great attraction was the lion ham and heart. These dishes were prepared by Magny himself in the following manner:—Zsfouffade de Lion a la Méridionale. Marinez the lion for a week with plenty of spice, oignons, carrots, thyme, bay-leaves, garlic, parsley, and cloves; then pour red wine over it—some Burgundy or a strong Southern wine—until it is completely covered, taking care to add a little good cognac. At the end of the week strain the lion on a cloth, remove the sinews, cut it into nice 7Ze¢s, lard them, and put them into a casserole with olive oil. When the outside is slightly browned, remove them from the saucepan, and place them ez couronne in a large frying pan, along with a third of the marinade, some butter, and the third of a quarter of THE BOOK OF MENUS. orange. Prick a few fine olives with pins, remove the stones, and place them along with the /Ze¢s half an hour before serving. Four hours’ cooking is sufficient. Ceur de Lion a la Castellane. Chop up a pound of fat bacon and a pound of lean veal, season it well with salt, pepper, and spice; pass it through a strainer, as you would in making a purée, after having warmed it on the fire. Now mix a pound of farce de volazlle with it, adding a little cognac, some Madeira, and half a pound of mushrooms chopped up small, Remove the centre of the heart, fill it with the farce, roll itand envelope it ina J4zé. Cook it for three hours and a half, and serve it up with a demz-glace and a garniture of mush- room farcis. When Mr. Lion was placed upon the table there was a religious silence, which, however, only lasted for a few seconds, for at the first mouthful a murmur of approbation ran round the table, and the guests with one accord drank to the health of M. Cheret and M. Magny, coupling in their admira- tion the valiant lion-slayer and the clever av¢zste who had proved himself able to prepare such a delicious dish out of the flesh of this ferocious game, which is more frequently in the habit of I eating others than of being eaten itself. In these days of | . economy it is pleasing to find that even lions in carcase can be | utilised, and that no longer is a live dog better than a dead lion. | SHOT IN BOTTLES. A clergyman, who says his early training was for the medical profession, writes to us:—‘‘ Many years ago my father, who was a physician and whose medical pupil I then was, was called to see a farmer’s wife whose case baffled the usual medical attendant. My father pronounced it to be a case of lead poison- ing. A minute inquiry was at once instituted into the water, | food-cooking utensils, &c.; but nothing was discovered which could in any way corroborate my father’s assumption. The poor woman had been ill a week or two before my father was called \ FIN BEC’S SCRAP BOOK. 290 in; she lingered some little time after and died. We attended the funeral, and after the funeral her husband signified a wish to see my father as he had something to show him. It wasa bottle of cider which ‘had been half emptied, and which he had found in the cupboard, and of the contents of which his wife had partaken just before she was taken ill, and which fact he had entirely forgotten until he had seen the bottle in the cupboard the day before the funeral. The mystery was solved. At the bottom of the bottle was a quantity of shot all crusted over by the action of the cider, and the cause of death at once was made evident.’’ ~ HOW ITHE POPE LIVES. _The Pope will complete his eighty-fourth year on the 13th of May, 1876. He comes of a long-lived family. Several of his ancestors, the Mastai Ferretti of Sinigaglia, were centenarians ; still he must have been attentive to his dietary to have thus out- passed the scriptural span by a decade, and still to retain his faculties clear and his spirits buoyant. The stomach is the furnace where nine out of ten of the maladies that attack humanity are manufactured; and His Holiness has always had the good sense to take care of his stomach, and to suit his food to his system and to the season. He shows more intelligence in that than some ecclesiastics of minor rank in his own Church. The reputation of the late Cardinal Wiseman as a large eater was notorious. Stories are told of his having devoured an entire leg of mutton at one sitting ; but then he had an inordinate appe- tite, and this excess is to be attributed less to gourmandism than to disease. The reputation of his successor as a small eater is equally notorious. We have heard that Monsignor Manning considers himself ‘‘riotous’’ when he takes a milk-biscuit and a glass of sherry over and above the daily ascetic allowance he has apportioned to himself. The Pope has discovered the golden THE BOOK OF MENUS. mean between both—he eats enough, and eats at regular hours, and his food is properly cooked. So the Pope at eighty-four is | a hale veteran, can crack his mild joke, and enjoy his game of | billiards. At two o’clock he dines, and the expenses of his table, | we are. assured, do not exceed five lire a day—that is to say, in | round figures, four English shillings. He is fond of vegetables | and partial to fresh-water fish, but does not indulge in much animal food. Every one who knows Italy will agree that he is right. in this, both because of the temperature of the country and of the quality of butchers’ meat. Bullocks, as a rule, are not driven to the shambles there until they have led an industrious | career in the traces. They fall like Macbeth, with harness on | their backs. Here is the bill of fare of the Pope’s dinner on a | day of abstinence: A bowl of vegetable soup, a plate of macaroni, with olive- oil. and pomo-dore, two gurnets, some . | French beans, some bread and cheese, and three apples. The | Pope makes a mistake, but he can hardly be blamed for that, as _ | the traditions of his dignity compel it—he dines usually alone, | and always at a separate table. There are /éZe-days, however, | when the Pontiff has his guests, and then the bill of fare is more | luxurious. One of these is the Thursday in Holy Week, when | thirteen poor priests of different nationalities, introduced by | their respective ambassadors, are invited to a little feast at the Vatican in commemoration of the Last Supper. We are enabled to reproduce the menz of one of these banquets:—Potage | maigre aux herbes. Meunier,* sauce mayonnaise. Vol au | Vent de Turbot de Tenere. Artichauts garnis d’épinards. Salade d’écrevisses. Fromage. Néfles du Japon. Fraisés. Cerises. Oranges. Ananas. Petits-fours.° Vins de Velletri et Castel- Gondolfo, rouges et blancs. When appetite is brought to such a spread as that—and we | have the conviction that the Pope is mindful of the Italian - saw ‘‘La fame é il miglior intingolo’’—the admission must be * A sort of fish. Co e Py br FIN-BEC’S SCRAP BOOK. 301 made that the Pope does ‘‘lead a happy life,” in the words of the song, even though he does not habitually ‘‘ drink the best of Rhenish wine,” but patriotically prefers vintage of his native Italy. ; NOYES BROWNE IN THE MORNING POST ON*THE CLOSING OF PHILIPPE’S IN JANUARY, 1875. “‘We came to the conclusion that the life, fame, and prosperity of a Parisian restaurant depended on the genius of one man, of one artistic mind, one rare inspired palate, of one chef. Of course, that exceptional creation of human nature must possess, like a great general, a variety of gifts; he must know also how dinners are to be served; he must have an eagle’s eye for con- ducting an establishment as difficult to govern with success as the French nation. To find all the qualities in one man is very rare, almost as difficult to meet with as the varied requirements necessary to make a great dramatic singer. Nature begins many _ great works, but leaves most of them incomplete. Pascal was the life and soul of ‘ Philippe’s.’? A man of extraordinary grasp of mind, not only a cook, he understood natural humanity, he was master of all the caprices of appetite, and he conducted his establishment like an experienced statesman. The happiest hours of his hfe were when he was composing a mez for what he called educated diners, and he would watch the effect of a recommended ezzrée on his guests with all the interest a young lover attaches to the approving smile of his mistress. He was rich in anecdote, and remembered certain historical dinners and breakfasts and the favourite dishes of illustrious personages. I recollect asking Pascal one day after a small banquet he had personally conducted what was the largest number of persons who ought to sit down to an artistic dinner in order to enjoy the feast to perfection. Pascal passed his hand over his massive brow, and then added :—‘ That is a subject which has long engaged my attention. I have come to the conclusion that no amount of ee 3027 THE BOOK OF MENUS. cooks and servants can serve a dinner of more than thirty covers as artistic dinners ought to be. placed before worthy guests. ‘If you attempt a larger number you lose the more delicate flavours, ~ that light and shade of refined cooking which addresses the per- ceptive mind.’ Pascal, after a slight pause, observed (having been persuaded to take a seat), ‘There are many things to be _ observed. In the first place, no dinner is perfect unless the kitchen is very near the dining-room; the most simple dishes _ begin to lose value every five minutes after they have left the kitchen ; more delicately-conceived ezzrées are yet more suscep- tible; some sauces sulk when they begin to feel cold. Ah, gentlemen, there is so much to think about. * * * I like my company to take a walk before dining, and I am a great enemy of cigars before and even after a feast. I don’t care to have pretty women at table; they often interfere with gastronomic appreciation, There is much to be said about wines. If I were a despot I would oblige nothing but Bordeaux, and perhaps a glass of generous wine at the end of the banquet. Sweet wines are my enemy. There are some people,’ added Pascal with a sigh, ‘not worthy of a refined dinner.’ ”’ | THE END. THE BOOK OF MENUS ADVERTISER. AD es tieb Gentleman's Magazine. a a a a a a IE OLA Goo Sh) ake BY THE MASTERS OF FICTION. POETRY OP2A=HIGH ORDER. SKETCHES. ART. ENTERTAINMENT. HISTORY, BRILLIANT ARTICLES BY ABLE AND FAMOUS’. MEN ON GREAT SUBJECTS: SPA PARR DIP LLL PLL OOIOIOIIOLIIELILLLOL LD LLLP LPL LP The efforts which have been made of late to render the GENTLEMAN’S MAGAZINE worthy at once of its unexampled antecedents and of the best intellectual patronage and widest popularity of the present day, have met with great encouragement. . In high-class reputation and general popularity it occupies a proud position. Its leading novels have been welcomed to the first rank of current fiction, and its articies have been accepted as among the best expressions of the cultivated sentiment and literary activity of the time. The name of the GENTLEMAN’S MAGAZINE has a meaning reflected, it is hoped, in the character of the periodical; but it signifies no more than a warrant of ‘the quality of the literature. It does not imply class, party, sex, or any particular order of subjects. The GENTLEMAN’S MAGAZINE is, in fact, a Lady’s Magazine, a House- hold Magazine, a Social and General Magazine of Literature at once high class and popular for the reading of all men, women, and young people of culture, thought, and intelligent observation. MONTHLY: PRICE ONE SHILLING. PONDON: GRANT. & CO., TURNMILL STREET, E.C. THE BOOK OF MENUS ADVERTISER. ; GRANT & CO.’S PUBLICATIONS. NEW LIBRARY EDITION OF THE:.ORT @inAge BY THOMAS WALKER, M.A., Lidited, with Notes and Liographical Sketches, by’ BLANCHARD FERR OLD. “The World says :—‘‘ We are in the presence of a very old friend. A pleasant oldageanda — pleasant author in truth. Mr. Walker wrote these delightful essays on everything in general, and on the art of good living in particular, from the epicurean altitude of a magisterial chair, in the rich mellowness of those ‘years that bring the philosophic mind.’ The ‘Original’ is to the literature of English epicureanism what the immortal treatise of Brillat Savarin is to French—this and a good deal more. ; Two Vols. demy 8vo, 21s. LONDON: A PILGRIMAGE. By GUSTAVE DORE anp BLANCHARD JERROLD. A New and Cheaper Edition of this magnificent Work is now ready, beautifully bound in cloth gilt, price £3; or in best Morocco, full gilt and gilt edges, £6. = ‘‘ The great city has for the first time found a great artist to go through its length and breadth, to picture its life in all its aspects . . . worthy alike of its theme and its authors.”—Z7mes. “« A book which must take its place as a volume of art among our best works.”—Sftandard. ‘¢ The work, as a whole, is beautiful in the extreme, and will constitute a volume of the greatest value and interest.”—Globe. ““We cannot commend too highly this beautiful and artistic production, which is sure to have the popularity it deserves.’’— Queen. —— ee a An entirely New and Original Illustrated Work. THE HISTORY OF THE SIX WIVES OF BLUEBEARD, Compiled from Mendacious Chronicles by SABILLA NOVELLO. a Magnificently Illustrated in Chromolithography by GRANT & Co. after Original Designs by GEORGE CRUICKSHANK, Jun. ‘¢¢ The Six Wives of Blue Beard’ is a gorgeous volume illustrated by George Cruickshank, Jun. The conception is truly ingenious. Unlike our ordinary Blue Beard chroniclers, who never go further back in their researches than the nuptials of Blue Beard and Fatima, the present author has given us a veracious account of the lives of all Fatima’s predecessors, whom hitherto we have c= known only in a decapitated condition. We can now study their complete biographies with the ; help of the most attractive pictures, and are even privileged to make acquaintance with their lord E and master before his evil propensities were developed or his beard was blue.” —Aaamzner. a Now Ready, royal 8vo, beautifully bound, price Five Shillings. In One Vol., crown 8vo. In Fancy Boards, 2/-, by post 2/4. In Cloth, bevelled edges, extra 2 gilt, gilt top, 3/6, by post 3/z0, WATEHRSIDE SKE TG F A BOOK FOR WANDERERS AND ANGLERS, 5 By W. SENIOR (‘RED SPINNER ”’), Author of ‘‘ Notable Shipwrecks,” &c. fr Reprinted from the ‘* Gentleman’s Magazine.” ANA TOLICA OR THE JOURNAL OF A VISIT TO SOME OF THE ANCIENT RUINED CITIES OF CARIA,; PHRYGIA, LYCIA, AND PISIDIA. By the Rev. E. J. DAVIS, H.B.Ms ‘Episc. Consular Chaplain, Alexandria. With Maps and numerous Heliotype and aeier sE teins Plates and Woodcuts. Medium 8yo, 2!s. | - LONDON: GRANT & CO., TURNMILL STREET, E.C, ey, fon PAT THE BOOK OF MENUS ADVERTISER. BY APPOINTMENT TO THE REFRESHMENT DEPARTMENT OF THE HOUSES OF LORDS AND COMMONS. | ey ee eed 2 1 SO. Wego iM. TAYLOR’S Soda Water, Lemonade, Brighton Seltzer, Potass, Magnesia, AND MINERAL WATERS OF EVERY DESCRIPTION Are highly recommended by the Trade and Medical Faculty, for their Purity and excellence of Manufacture. J. M. T.’s GINGER BEER, warranted to keep twelve months, is allowed to be equal to any in the Trade. MINERAL WATERS EXPRESSLY PREPARED FOR SHIPMENT ACCORDING TO CLIMATE. Special Quotations for large Consumers, and Country Orders promptly attended to. PROPRIETOR: eA TAY LOR, 100, NEw CHURCH ROAD, CAMBERWELL, S.E. .T. A. TAYLOR gladly embraces the opportunity of thanking his friends for their long-continued patronage, and respectfully solicits the favour of their recom- mendation. He also begs to inform them, New and Commodious Premises have been erected, which will afford increased facilities for a ready supply to his customers. ’ CADBURY’S ~ COCOA ESSENCE. GUARANTEED PURE AND SOLUBLE. CADBURY’S COCOA ESSENCE. (Register as now taken by thousands as a light and invigorating beverage, who could not before take prepared Cocoa, owing to its being too thick and heavy. It consists solely of fine Cocoa Nibs, with the Excess of fatty matter extracted, and is consequently three times the strength of the prepared Cocoas so largely advertised, which often disagree with dyspeptic and delicate con- stitutions. NOTICE.—When Cocoa thickens in the cup it proves the addition of starch. yA THE BOOK OF MENUS ADVERTISER. 1 i ValtanbrciMaN | BREWERS] SS’ e ALSO Pw DIA PALE ALE. Preit BITTER ALE. MILD ALE. wer ONG ALE. SroUuUT & PORTER. All specially Brewed for Private Families from the finest Malt and Hops, with Pure Water obtained from the deep Artesian Well on the premises. WALTHAM BROTHERS, THE HALF-GUINEA ALE BREWERY, STOCKWELL, LONDON. THE BOOK OF MENUS ADVERTISER. Dr. J. Collis Browne’s Chlorodyne. THE ORIGINAL AND ONLY GENUINE. DVICE TO INVALIDS.—If you wish to obtain quiet refreshing sleep free from headache, relief from pain and anguish, to calm and assuage the weary achings of protracted disease, invigorate the nervous media, and regulate the circu- lating systems of the body, you will provide yourself with that marvellous remedy nae by Dr. J. COLLIS BROWNE (late Medical Staff), to which he gave the name of CHLORODYNE,. And which is admitted by the Profession to be the most wonderful and valuable — 3 remedy ever discovered. , 4 Bee Setaaeay se is the best remedy known for Coughs, Consumption, Bronchitis. - » Asthma. CHLORODYNE effectually checks and arrests those too often fatal diseases— Diphtheria, Fever, Croup, Ague. CHLORODYNE acts like a charm in Diarrhcea, and is the only specifie in Cholera and Dysentery. . ‘ CHLORODYNE effectually cuts short all attacks of Epilepsy, Hysteria, Palpita- tion, and Spasms. i CHLORODYNE is the only palliative in Neuralgia, Rheumatism, Gout, Cancer, Toothache, Meningitis, &c. The Right Hon. EARL RUSSELL has A Heese) favoured J. T. DAVENPORT with the et ollowing :— “‘Earl Russell communicated to the College of Physicians that he received a despatch from — Her Majesty’s Consul at Manilla, to the effect that Cholera had been raging fearfully, and that the ONLY remedy of any service was CHLORODYNE.”—See Lancet, December rst, 1864. From W. Vesalius Pettigrew, M.D. : I have no hesitation in stating that I have never met with any medicine so efficacious as an Anti-spasmodic and Sedative. I have used it in Consumption, Asthma, Diarrhoea, and other diseases, and am perfectly satisfied with the results. From Dr. B. F. Boulton and Co., Horncastle. We have made pretty extensive use of Chlorodyne in our practice lately, and look upon it as an excellent direct sedative and anti-spasmodic. It seems to allay pain and irritation in whatever organ, and from whatever cause. It induces a feeling of comfort and quietude not obtainable by any other remedy, and it seems to possess this great advantage over all other sedatives, that it leaves no unpleasant after effects. : CAUTION.—The extraordinary medical reports on the efficacy of Chlorodyne render it of vital importance that the public should obtain the genuine, which bears the words “ Dr. J. Collis Browne’s Chlorodyne.”’ ; Vice-Chancellor Woop stated that Dr. J. CoLtis BROWNE was undoubtedly the Inventor of CHLORODYNE;; that the whole story of the defendant. Freeman, was deliberately untrue. Lord Chancellor Selborne and Lord Justice James stated that the defendant had made a deliberate misrepresentation of the decision of Vice-Chancellor Wood. Chemists throughout the land confirm this decision that Dr. J. C. BROWNE was the a Inventor of CHLORODYNE. : Sold in Bottles at ts. t4d., 25. 9d. and 4s. 6d., by all Chemists. SOLE MANUFACTURER, J. T DAVENPORT j 33, GREAT RUSSELL STREET, BLOOMSBURY, LONDON. THE BOOK OF MENUS ADVERTISER. THE “CARLTON” WHISKEY. REGISTERED. MATHEWe , of SAME AS SUPPLIED TO LHE CARLION, CLUB. a mane ELEVEN YEARS OLD, 22s. 6d. per gallon, NETT CASH, in quantities of NOT LESS than TWO gallons. SLE LA LALA AOL PLDI IOI III II EO SP PL II OOOO RICHARD MATHEWS & Co., Old Liqueur Arandy and abiskey Merchants, DUTY PAID WAREHOUSES AND VAULTS, 92, ALBANY STREET, REGENT’S PARK, LONDON. ARYL SLID S SS LIL PID IIS SISSY PPI IFSP DIDI LS The “CARLTON” WHISKEY is a blend: of the finest Glenlivat, Islay, and Campbeltown, it is stored in old Sherry butts and Madeira pipes, and is there- fore a pale straw colour, very mellow, of delicious flavour, and is necessarily free from fusil oil or any other objectionable matter. PARABLE ID DD LD IDOI I III ILI LODO LL Copy of Letter received from si alia ai of the Carlton Club. “Messrs. R. MATHEWS & Co. Sf ee 20; LOTS. *‘GENTLEMEN,—In reply to your inquiry as to whether the whiskey you are supplying. to this -elub is approved by the members, the best answer I can give is that the consumption of this spirit in the club has greatly increased since it has been supplied by your firm. There can be no doubt whatever about the whiskey being most excellent. It is old and soft, and I may safely say that it is much approved by the members.’ PP POPP LLP LL PPL LLLP LI PL DOP EP LE PPO Per gall. Finest Champagne eters ... 20 years old 5S4/- ”? ie Ne, ners Oe” 49 4.2 /- 5 Be | a 22 LG 55 36/- 27 2? 2?) ‘ 53 30/- ,? 9 er) d? i: 4 45 27/- pO WY, 10 “i S0/- Irish Whiskey (John Jameson es 5 10 ” 24/- Gin (Tanqueray & Sons) d ay 14/]- Samples enue on gpneeariy THE BOOK OF MENUS ADVERTISER. Se ee ee OF 8 OCS OCS S SOC E SSO OCC R SONS TCC CLO ASSS SS ROSSESCCO SSS SOS ONCE RATS ON ASA ss . ) | ‘een | EMONADE Sewell [V\ ALVERN SELTZER ear ee | opomss Ss Wee GLASGOW, BRISTOL, Coe & MALVERN.. | ; +] e e e @ es e e e ® @ © e _@ e e e e e e 6 e e e ® e e e e e ® e e e 6 ° e ° ° ° a e ° e ® aa ae ars are areolar Fegcsiea to Bi forSCHWEPPE’S and observe TRADE MARK on Labels, as many imitations are offered to the public. To be obtained of all the leading Chemists, Wine Merchants, and Grocers, GRANT’S MORELLA GHERRY BRANDY, As supplied to Her Majesty at all the Royal Palaces, — And to the Aristocracy and Gentry of the United Kingdom. ‘The delicious product of the famed Kent Morellas. Supersedes Wine in many households. » A most valuable Tunic, 42s. net per Dozen, prepaid. Carriage free in England. GRANT’S MORELLA CHERRY BRANDY, “The Sportsman’s Special Quality.” 50s. net per Dozen, prepaid. Carriage free in England. This quality—which please observe is not supplied zdess dzstinctiy nd spectally ordered— contains more Brandy and less Saccharine than the above ‘‘ Queen’s Quadity,’’ and has been specially prepared fur the Huntiny Field, &c. Order through any Wine Merchant, or directiof T. GRANT, DISTILLERY, MAIDSTONE. RIMMEL’S PERFUMED MENUS AND DINNER CARDS, PPP PLL LP PD PPPS Lo DINNER CARDS — Tluminated, 1/- ; 1/6, and 2/6; Willow pattern 1/6; Black ground, Floral, 4/- per dozen. * Menvs—Plain 1/6; Willow pattern 2/6 per dozen. MENUS and DINNER CARDS combined—Illuminated. Subjects on Black ground (the last out), 12/- per dozen. Fancy CRACKERS for DINNERS, BALLS, &c. Rosewater 2/-; Comic Conversa- tions 2/6; Costume 3/6; Lottery 4) Passions of the Period 4/6; Floral 5/6 per dozen. SIS IY ISIS IIIS SL SS SPS SSL LL SLL LS SS" EUGENE RIMMEL, Perfumer to G.B.H. the Princess of Wales, 96, STRAND: 128, REGENT STREET: anp 24, CORNHILL, LONDON. 76; Kina’s Roap, BRIGHTON: AND 17, BOULEVART Des ITALIENS, PARIS. i] - SSN SS \\\ WA IK \ ~ \ ~~ \