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A FINE SUPPER OR BREAKFAST.
A Menu for each Season.
JANUARY to MARCH.—Bouillon with cheese wafers.—Lobster with remoulade sauce.—Caviar on toast.—Mutton chops with chestnut puree.—Truffle salad.—Spring chicken with jam.—Tutti-Frutti ice.
APRIL to JUNE.—Crab soup.—Asparagus and cutlets.—Pigeons and salad.—Strawberry cream and cake.
JULY to SEPTEMBER.—Bouillon in cups with bread sticks.—Fish with Bearnaise dressing.—Small potato balls.—Sweetbread ragout with peas.—Venison.—Tomato salad.—Fine wine ice cream.
OCTOBER to DECEMBER.—Grape fruit.—Oysters.—Fillets of sole with mushroom sauce.—Turkey with apple sauce.—Mixed salad.—Chocolate ice.
FINE DINNER.
A Menu for Each Season.
JANUARY to MARCH.—Asparagus soup, meat patties.—Venison with jam.—Trout with horse radish and mustard butter.—Pineapple ice.—Young roast goose with small potato balls.—Partridge with cucumber and tomato salad.—Asparagus with creamed butter.—Strawberry cream with almond heaps.—Crackers.—Butter.—Various kinds of cheese.—Coffee.
APRIL to JUNE.—Vegetable soup.—Timbale of crabs with herb sauce.—Lamb roast with champignons.—Whitefish with beaten egg sauce.—Chicken souffle with puff-paste scallops.—Venison with vegetable salad.—Asparagus with tongue.—Strawberries and vanilla ice cream.—Coffee.—Fruit.
JULY to SEPTEMBER.— Crawfish soup.—Chicken patties with lobster, mayonnaise dressing.—Saddle of veal garnished with beef tongue and riced, potatoes.—Broiled spring chicken with Bearnaise dressing.—Champignons and stuffed tomatoes.—Salmon with cucumber salad and browned butter.—Baked sweetbreads with toast.—Snipe with jam.—Truffle and artichoke salad.—Cold rice pudding with peaches and whipped cream.—Coffee.
OCTOBER to DECEMBER.—Turtle soup.—Caviar pie.—Venison with artichokes, garnished with gooseliver and Madeira sauce.—Fine fish with small potato balls.—Brown champignons.—Crawfish.—Turkey with cranberries, salad.—Chocolate ice with cake.
