Bill of fare

Christmas Dinner

1868 edition

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