Ingredients
- 1 piece of beef garnished
- 1 quarter of veal
- two terrines
- one eel
- two large pikes
- 2 dishes of petits patees
- four soops
- 1 soop
- eight entries four
- four meager dishes
- 1 eel
- eight small dishes of melons
- four removes
Directions
The middle of the table.
A surtout in the middle.
1 Piece of beef garnished with attelets.
1 quarter of veal with gravy.
Two terrines.
1 of fillets of pikes with cray- fish.
1 of a matellottee of one eel and two carps, and two large pikes.
Tivo pots of olio.
1 of water.
1 of roots with oil.
Two terrines.
1 of fillets of soles.
1 of fillets of eels.
At each of the tables 2 dishes of petits patees.
Four soops.
1 of bisque of cray-fish.
1 of muscles.
1 of pottage de Sante.
1 soop, (a la St. Cloud. )
Eight entries four with meat , and four in meager.
1 of chickens, Italian sauce.
1 of young turkeys with trufles.
1 of fricandoes of veal glazed.
1 of pheasants, with a carp sauce, a carp.
The four meager dishes.
1 of a pudding of old ling (a la Muscovite ).
1 of carps forc’d (a la Dau- phine ), 3 ca#ps.
1 of eels rowl’d, 1 eel.
1 of tenches (d la Ste. Mene- hout).
Eight small dishes of melons, figs, and radishes.
Four removes for the soops.
1 of pikes (d la Civita Vec- chia ).
1 of perches, the Dutch way.
1 of trouts (d la Genoise ).
1 of turbot broil’d, with shalot sauce, and oil.
To remove the eight small dishes of melons, Jigs, and radishes.
1 of lottes with champagne.
1 of soles, the Italian way.
] of sturgeon roasted, sharp sauce.
1 of fillets of pikes, with an Italian sauce.
Four of meat.
1 of quails with oil.
1 of young partridges, the Spanish way.
1 of pigeons (d la d Huxelles).
1 of fillets of fowls with cray- fish.