Ingredients
- eight entremets
- eight dishes of roast
- 2 tourtes
- eight hot entremets to remove the four sallets
- four sallets
- two middling
- four small
- 1 quarter of veal in cawl
- two pots of olio
- one
- 1 withriceandcray-fishcullis
- four entries
- six small dishes
- two pots of olid
Directions
Eight entremets, to remove the eight dishes of roast.
1 of small loaves of pistaches.
1 of Puis d" Amour.
2 Tourtes (d la Glace).
2 of Turkey caps.
1 of Creme soufflee.
1 of Creme veloutee.
Eight hot entremets to remove the four sallets and four sauces.
2 of trufles, the Italian way.
2 of lamb-stones.
2 of little artichokes, in sur- prize.
2 of quisselles.
Luxuries of the Table.
A Bui of Fare for a Supper of Fifteen or Sixteen Covers, served up with a great Dish, two middling,
FOUR SMALL, AND SlX HoRS FIRST COURSE.
For the middle.
1 quarter of veal in cawl.
Two pots of olio , one for each end.
1 a lajambe de hois.
1 withriceandcray-fishcullis.
Four entries.
1 of pullets (d la Montmo- rency).
1 of partridges, the Spanish way.
1 of young ducks with orange- juice.
1 of pigeons (a la (I Iluxelles').
Six small dishes.
1 of mutton-cutlets, glaz’d with endive.
1 of fricando’s of veal, glaz’d with sellery.
1 of popiettes, the Italian way.
1 of larks, the Muscovite way.
1 of fillets of soles with cham- pain.
1 of eels, glaz’d with an Italian sauce.
To remove the two pots of olid.
1 of a turbot, glaz’d.
1 of a jowl of salmon boiled, with shrimp-sauce.