Photo: Cala
Ingredients
- two soups
- two fishes
- two removes
Directions
1
Two soups.
2
Clear turtle.
3
Potage printaniere.
4
Two fishes.
5
Turbot, au naturel with lob- ster or Dutch sauce. Salmon slices, with parsley and butter or caper sauce.
6
Two removes.
7
Roast filet of beef larded. Poivrade sauce.
8
Roast fore-quarter of lamb.
9
Noix de veaux a la St. Cloud. Filets de mouton pique , sauce aux tomates.
10
Supreme de volatile aux con- combres.
11
ZJn pate chaud d la financiere. Filets de laperaux, sauce aux oignons.
12
Filets de maquereau, d Tan- glaise.
By Kirwan, A. V. (Andrew Valentine), 1804-1870 ·
Recipe sourced from
internet_archive