The Skilful Cook

Chapter 111

V.

Macaroni soup.

Fried cutlets of cod, anchovy sauce.

_Entree._ Minced meat with poached eggs.

Braised breast of veal, cauliflower, potatoes.

Marlborough pudding, jam roly-poly.

Cheese, &c.

Dessert.

VI.

Lentil soup.

Boiled cod, egg sauce.

_Entree._ Tomatoes stuffed with sausage-meat.

Ribs of beef, horse-radish sauce, potatoes, spinach.

Apple fritters, lemon pudding.

Cheese, &c.

Dessert.

VII.

Haricot soup.

Plaice filleted and fried, anchovy sauce.

_Entree._ Croustards of minced meat.

Roast leg of mutton, red-currant jelly, potatoes, Brussels sprouts.

Boiled fowl, egg sauce.

Baked custard, sultana pudding, Normandy pippins.

Cheese.

Dessert.

VIII.

Celery soup.

Boiled halibut, shrimp sauce.

_Entree._ Rissoles.

Sirloin of beef, horse-radish sauce, greens, potatoes.

Tapioca pudding, jam tarts, raspberry pudding.

Cheese.

Dessert.

IX.

Palestine soup.

Fried whiting, thick white sauce.

_Entree._ Curried eggs.

Shoulder of mutton, onion sauce, cauliflower, potatoes. Boiled beef, young carrots.

Blancmange, gooseberry fool, apple pudding.

Cheese.

Dessert.

X.

Mock-turtle soup.

Boiled cod, lobster sauce.

_Entrees._ Mutton cutlets a la macedoine. Tomato farni.

Roast fillet of veal, boiled fowl, Bechamel sauce, asparagus, potatoes.

Ducklings, green peas.

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