Photo: Cala
Ingredients
- two soups
- two fishes
- two removes
- four entrees
Directions
1
Two soups.
2
Puree a la Reine.
3
Puree des carottes au ris.
4
Two fishes.
5
Crimped salmon, parsley and butter sauce.
6
Soles au gratin.
7
Two removes.
8
Boast fore-quarter of lamb. Poularde a la printaniere.
9
Four entrees.
10
Lamb cutlets, sauce aux con~ combres.
11
Fricandeau de veaw, sauce aux epinards.
By Kirwan, A. V. (Andrew Valentine), 1804-1870 ·
Recipe sourced from
internet_archive