Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 61

Table of Contents

First Course.—Tapioca soup; boiled salmon and lobster sauce. Entrées.—Sweetbreads; oyster patties. Second Course.—Haunch of mutton; boiled capon and white sauce; tongue; vegetables. Third Course.—Soufflé of rice; lemon cream; charlotte à la parisienne; rhubarb tart; dessert.

First Course.—Julienne soup; fried whitings; red mullet. Entrées.—Lamb cutlets and cucumbers; rissoles. Second Course.—Roast ribs of beef; neck of veal à la béchamel; vegetables. Third Course.—Ducklings; lemon pudding; rhubarb tart; custards; cheesecakes; dessert.

First Course.—Vermicelli soup; brill and shrimp sauce. Entrées.—Fricandeau of veal; lobster cutlets. Second Course.—Roast fore-quarter of lamb; boiled chickens; tongue; vegetables. Third Course.—Goslings; sea-kale; plum pudding; whipped cream; compôte of rhubarb; cheesecakes; dessert.

First Course.—Ox-tail soup; crimped salmon. Entrées.—Croquettes of chicken; mutton cutlets and soubise sauce. Second Course.—Roast fillet of veal; boiled bacon-cheek, garnished with sprouts; boiled capon; vegetables. Third Course.—Sea-kale; lobster salad; cabinet pudding; ginger cream; raspberry-jam tartlets; rhubarb tart; macaroni; dessert.