Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 60

Table of Contents

First Course.—Spring soup; slices of salmon and caper sauce; fried filleted soles. Entrées.—Chicken vol-au-vent; mutton cutlets and tomato sauce. Second Course.—Roast loin of veal; boiled fowls à la béchamel; tongue; vegetables. Third Course.—Guinea-fowls; sea-kale; artichoke bottoms; cabinet pudding; blancmange; apricot tartlets; rice fritters; macaroni and Parmesan cheese; dessert.