Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 57

First Course.

Spring Soup, removed by Salmon and Lobster Sauce. Fillets of Mackerel. Vase of Flowers. Fried Smelts. Soles à la Crême.

Second Course.

Roast Ribs of Lamb. Larded Capon. Stewed Beef à la Jardinière. Vase of Flowers. Boiled Ham. Spring Chickens. Braised Turkey.

Entrées.

Lamb Cutlets, Asparagus and Peas. Curried Lobster. Vase of Flowers. Oyster Patties. Grenadines de Veau.

Third Course.

Dessert and Ices.

Ducklings, removed by Cabinet Pudding. Raspberry-Jam Tartlets. Charlotte à la Parisienne. Rhubarb Tart. Clear Jelly. Vase of Flowers. Orange Jelly. Victoria Sandwiches. Cheesecakes. Raspberry Cream. Nesselrode Pudding.