Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 59

Table of Contents

First Course.—Gravy soup; salmon and dressed cucumber; shrimp sauce; fillets of whitings. Entrées.—Lobster cutlets; chicken patties. Second Course.—Roast fillet of veal; boiled leg of lamb; ham, garnished with broccoli; vegetables. Third Course.—Ducklings; compôte of rhubarb; custards; vanilla cream; orange jelly; cabinet pudding; ice pudding; dessert.