Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 83

Table of Contents

First Course.—Julienne soup; fillets of turbot and Dutch sauce; red mullet. Entrées.—Riz de veau aux tomates; fillets of ducks and peas. Second Course.—Haunch of venison; boiled capon and oysters; ham, garnished; vegetables. Third Course.—Leveret; fruit jelly; compôte of greengages; plum tart; custards, in glasses; omelette soufflé; dessert and ices.