The Book of Household Management · Chapter 714Dessert and Ices
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1954.—DINNER FOR 12 PERSONS (April).
FIRST COURSE. Soup à la Reine. Julienne Soup. Turbot and Lobster Sauce. Slices of Salmon a la Genévése.
ENTREES. Croquettes of Leveret. Fricandeau de Veau. Vol-au-Vent. Stewed Mushrooms.
SECOND COURSE. Fore-quarter of Lamb. Saddle of Mutton. Boiled Chickens and Asparagus Peas. Boiled Tongue garnished with Tufts of Brocoli. Vegetables.
THIRD COURSE. Ducklings. Larded Guinea-Fowls. Charlotte a la Parisienne. Orange Jelly. Meringues. Ratafia Ice Pudding. Lobster Salad. Sea-kale.
1955.—DINNER FOR 10 PERSONS (April).
FIRST COURSE Gravy Soup. Salmon and Dressed Cucumber. Shrimp Sauce. Fillets of Whitings.
ENTREES. Lobster Cutlets. Chicken Patties.
SECOND COURSE. Roast Fillet of Veal. Boiled Leg of Lamb. Ham, garnished with Brocoli. Vegetables.
THIRD COURSE. Ducklings. Compôte of Rhubarb. Custards. Vanilla Cream. Orange Jelly. Cabinet Pudding. Ice Pudding.
1956.—DINNER FOR 8 PERSONS (April).
FIRST COURSE. Spring Soup. Slices of Salmon and Caper Sauce. Fried Filleted Soles.
ENTREES. 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-Fowl. Sea-kale. Artichoke Bottoms. Cabinet Pudding. Blancmange. Apricot Tartlets. Rice Fritters. Macaroni and Parmesan Cheese.
1957.—DINNER FOR 6 PERSONS (April).
FIRST COURSE. Tapioca Soup. Boiled Salmon and Lobster Sauce.
ENTREES. Sweetbreads. Oyster Patties.
SECOND COURSE. Haunch of Mutton. Boiled Capon and White Sauce. Tongue. Vegetables.
THIRD COURSE. Soufflé of Rice. Lemon Cream. Charlotte & la Parisienne. Rhubarb Tart.