Photo: Cala
Ingredients
- two soups
- two fishes
- two roasts
- four entrees
Directions
1
Two soups.
2
Soup a la Julienne.
3
Puree of pheasant.
4
Two fishes.
5
Filets de sole a la Dieppoise.
6
John Dory, sauce kollandaise.
7
Two roasts.
8
Boast turkey a la financiered aux truffes.
9
Westphalia, York, or Cum- berland ham, with Ma- deira sauce.
10
Four entrees.
11
Mutton cutlets d la Soubise.
12
Filet de la pin a la Mare- chale.
13
Pis de veaus pique , aux epi- nard.
14
Pates a la Reine.
By Kirwan, A. V. (Andrew Valentine), 1804-1870 ·
Recipe sourced from
internet_archive