menu-normal.jpg

Starter/Appetizer

Oysters in their shells


Soup

Consommé de Volaille, White Soup à la Reine

Serve with a light, pale Sherry


Fish

Salmon à la Genevese, Soles in Cream Sauce

Serve with a Hock; Rhine wine or Moselle

 

Meat

Carbonaded Shoulder of Mutton with Soubise Sauce, Turkey Galantines

Serve with a Bordeaux

 

Entrèes

Lapin au Kari avec Rizt, Vol-Au-Vent avec Fruits de Mer, Poulet à la Marengo

Serve with a white wine or a dry Champagne

 

Roasts
 

Roast Chateaubriand of Beef, Crown Roast of Lamb

Potato Rissoles, Gratin Dauphinois, Yorkshire Pudding

Petit pois à la Francaise, Asparagus Pudding, Carrots in their own juices, Fried Artichokes

Serve with the same wines as above

Sorbet

Lemon Sorbet

Serve with a mature Champagne

 

Game

Jugged Hare, Roast Quail with Grapes, Duck à la Orange

Serve with a Bordeaux or a Burgundy

 

Salad

Seasonable green salad with dressing

Entrements

Bavarian Cream, Gelee de Fruits Marbre, Trifle

Lobster Salad, Croquettes de Macaroni au Fromage de Stilton

Serve with a Mature Champagne

 

Dessert

Charlotte Russe, Ice Cream

 

Nuts, Cheeses, and Savories

Walnuts, Stilton, Camembert, Red Leister, Double Glouchester

Angels on Horseback, Devils on Horseback, Scotch Woodcock

 

After Dinner

Port, Brandy and Cigars, then Coffee or Tea