Ingredients
- four dishes of roast fowl
- four sallets
- 2 sauces
Directions
1
Entremets.
2
1 of a roasted ham for the middle.
3
For both ends of the table.
4
1 of a Savoy cake.
5
1 of a cake of mille feuilles.
6
Four dishes of roast fowl.
7
1 of turkeys.
8
1 of fowls.
9
1 of partridges.
10
1 of young pigeons, dress’d like ortolans.
11
Four sallets and 2 sauces.
By Kirwan, A. V. (Andrew Valentine), 1804-1870 ·
Recipe sourced from
internet_archive