Photo: Cala
Ingredients
- two soups
- two fishes
- two roasts
- eight entrees
Directions
1
Two soups.
2
Giblet soup.
3
Soupe d la Julienne.
4
Two Fishes.
5
Turbot boiled.
6
Slices of salmon, Genevoise sauce.
7
Two roasts.
8
A small fore-quarter of lamb. A haunch of mutton.
9
Eight entrees.
10
Lamb cutlets, cucumber sauce.
11
Lobster patties.
12
Mutton cutlets a la Soubise. Croquettes of sweetbreads. Chickens boiled, cream sauce. Sweetbreads.
13
Filet of beef, sauce poivrade. A tongue glazed, with Wind- sor beans.
By Kirwan, A. V. (Andrew Valentine), 1804-1870 ·
Recipe sourced from
internet_archive