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... cream turned out and cut into slices crosswise. They are dished up overlapping each other. In the centre of the dish is placed salad, and the ham is garnished with ham butter COTELETTES A LA GRAFTON Cooked cold mutton pounded with a little eschalot, and when ...
... a la Reine. Fillet of Sole with Mushrooms. Souffle of Sweetbread. Fillet of Beef with Puree of Vegetables. Roast Pheasant. Salad. Coffee Cream. Macaroon Baskets. Stuffed Olives. Dessert. Coffee. ...
... THE MENU Two Luncheon Menus I. Pate de Foie Gras. Mutton Cutlets. Spinach. Potatoes Saute. Roast Pheasant. Corn Salad. Cabinet Pudding. Lemon Jelly. II. Savoury Souffle. Whiting au Gratin. Saddle of Mutton. Parsnips a la frangais. Mashed Potatoes. Compote ...
... easily done, and they will only need reheating on Sunday evening Menu No. I Tomato Soup. Cold Turkey and Ham. Tomato and Celery Salad. Mince Pies. Camembert Cheese. Menu No. II. Mulligatawny Soup. Mayonnaise of Fish in Shell; Cold Roast Beef. Baked Potatoes ...
... Turkey a la Royal Game Pie Roast Chickens Roast Pheasants York Ham Ox Tongue Galantine of Veal Pressed Beef Oyster Patties. Salads. Wine Jellies. Orange Jellies. Maraschino Jellies. Strawberry Creams. Vanilla Creams. Italian Creams. Trifles. Gipsy Cakes ...
... then remove the fillets from the backbone. Place them in a marinade composed of salt, pepper, lemon juice, a spoonful of salad oil, a little parsley, and any other herbs liked, for twenty-five minutes, turning them from time to time. Afterwards let the ...
... top and serve. SEAKALE SALAD Pour into a deep pie-dish some cream and a little Tarragon vinegar cut the seakale into pieces, and place them in the cream for twelve hours before using have some endive and lettuce prepared for salad, which place in a bowl ...
... them may be found useful. RED MULLET (BROILED) Wipe each fish quite dry, and lay it on a sheet of notepaper well oiled with salad oil sprinkle pepper, salt, and a little minced parsley on the fish add a little lemon juice fold up the paper neatly, broil ...
... fire, fold it nicely over. Clarified butter may be served with it, into which a few drops of vinegar have been poured. TOMATO SALAD A LA DUCHESS OF FIFE Chop up some tomatoes quite small, flavour them with a bead of garlic or a shallot chopped and rubbed ...
... and some lettuce, chopped fine; mix all together, with some mayonnaise sauce, fill the cucumber, and dish up with any nice salad in the centre, and chopped aspic round. FILLETS OF BEEF GRENADINES WITH MUSH ROOMS AND POIVEADE SAUCE Cut a piece of fillet ...
... Fillets of Sole and Macaroni au Gratin Aspic of Chicken Aspic Jelly Iced Curry in Cucumber Cases Curry for the Cases Ripe Fruit Salad with Cream GREEN PEA SOUP Ingredients: 3 pints stock (made from bones), 1 pint shelled peas, ¼ pint pea-shells, 1lb. spinach ...
... nourishing. Meat is not so necessary, and should be partaken of sparingly, and plenty of fresh vegetables, stewed fruits, and salads should be served in the daily menu. PUREE OF BROAD BEANS Put I quart of shelled broad beans in a pan of fast-boiling salted ...