Bill of fare
Christmas Dinner
Christmas Dinner
Turtle soup.
2 Fishes
Turbot à la Vatel.
Fillet of soles à la Tartare.
3 Removes.
Roast turkey Perigueux sauce.
Braized ham à la jardiniere.
Spiced round of beef.
4 Entrees.
Marrow patties.
Salmis of pheasants à la financière.
Sweetbreads à la St. Cloud.
Mutton cutlets a la vicom.
SECOND COURSE.
2 Roasts
Woodcocks.
Grouse.
2 Removes.
Mince pies.
Plum pudding.
6 Entremets.
Broccoli with Parmesan cheese.
Salad à la Rachel.
Punch jelly.
Italian cream.
Croûtes à l'ananas.
Meringue à la Parisienne.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/bof/christmas-dinner.html- Legacy revision
8531e8373e9b- Source checksum
f325cac50418b2a4fbc1f6773a9b37d5a0b760932c0bbc928a4c5dda232669bb- Legacy text checksum
45ea2498aa9d51bbb0d647dd8fe50b424d373a724c922f000f3ba1f7c5eade31
Cite this page
Christmas Dinner. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/bof/christmas-dinner.html