Ingredients
- 3 slices of salmon en matelote
- 1 soup
- 1 fish
- 2 removes
- 2 entrees
- 2 roasts
- 2 ducklings
- 4 pigeons barded
- 4 entremets
- 1 remove
Directions
French Pot au Feu.
3 Slices of Salmon en matelote.
2 REMOVES.
Braised Fowls with spring vegetables. Leg of Mutton basted with devil’s tears.
Asparagus.
New Potatoes.
2 ENTREES.
Lamb Cutlets with asparagus, peas. Salmi of Plovers with mushrooms.
2 Ducklings. 4 Pigeons barded with vine leaves.
4 ENTREMETS.
Orange Jelly. Green peas. Omelette with fine herbs. Gooseberry Tart with cream.
Iced Cake with fruits.
Nothing but light wine is drunk at the first coarse, but at the second my guests are at liberty to drink wines of any other description, intercepting them with several hors-d’œuvres, which are small dishes of French pickled olives and sardines, thin slices of Bologna sausage, fillets of anchovies, ciboulettes, or very small green onions, radishes, etc.; also a plain-dressed salade à la Française (for which see end of the entrées, Kitchen at Home), fromage de Brie, Neufchatel, or even Windsor cheese, when it can be procured. The coffee and dessert I usually leave to the good taste and economy of my menagère.
Une Réunion Gastronomique sans dames, est un parterre sans fleurs, L’océan sans flots, une flotte maritime sans voiles.]
PLAIN JOINTS ADAPTED TO THE TABLE OF THE WEALTHY AS WELL AS MY TABLE AT HOME.
As hardly any dinner is properly served without a simple joint, which may be deposited either on the table or sideboard, I have placed all plain joints, as also the directions for choosing meat, at the commencement of My Kitchen at Home, to which I shall beg to refer my readers while making the bills of fare, or choosing different qualities of meat.