Bill of fare
Bills of Fare for March
Bills of Fare for March french
Dinner for 8 or 10 Persons
Ox-tail soup a la jardiniere.
Baked gurnets, piquant sauce.
2 Removes.
Roast saddle of Welsh mutton.
Boiled capon with celery sauce.
3 Entrees.
Lobster patties.
Fricandeau with peas (preserved).
Fillets of pigeons a la de Luynes.
SECOND COURSE.
2 Roasts.
Russian salad.
Teal.
2 Removes.
Apple tart.
Cabinate pudding.
4 Entremets.
Dressed Brussels sprouts.
Scolloped oysters.
Pine-apple jelly.
Meringues a la vanille.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/bof/bof05e.html- Legacy revision
8531e8373e9b- Source checksum
b965039c0d9b3bb3f478ea65cd94f1ab5302c5613d2c7e2bb063cee4aa536dc9- Legacy text checksum
8b9f44ec00a581a06eba7529d4a68830f78e5f1ce0f49e08e00e57ea3e23b5c9
Cite this page
Bills of Fare for March. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/bof/bof05e.html