Page:Mrs Beeton's Book of Household Management.djvu/1920

BREAKFAST MENUS

FOR A LARGE PARTY.—SUMMER.

Wheat Meal Porridge.

Ham Omelet.
Poached Eggs on Toast.
Fried Whiting.
Grilled Kidneys.
Potted Beef.
Galantine of Chicken.
Strawberries.
Scones, Rolls, Toast, Bread, Butter,
Marmalade, Jam.
Tea, Coffee, Cream, Milk.

Moulded Porridge,

Omelette au Pimentos.
Scrambled Eggs.
Grilled Sole.
Chicken Croquettes.
Beef Roll.
Potted Salmon.
Red and White Currants.
Scones, Rolls, Toast, Bread, Butter,
Marmalade, Jam.
Tea, Coffee, Cream, Milk.

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Porridge and Cream.

Tomato Omelet.
Baked Eggs (en Cocotte).
Grilled Mackerel.
Kidney Sauté.
Grilled Chicken.
Cold Ham. Sardines.
Cherries.
Scones, Rolls, Toast, Bread, Butter,
Marmalade, Jam.
Tea, Coffee, Cream, Milk.

Creamed Oats.

Mushroom Omelet.
Boiled Eggs.
Fried Fillets of Sole.
Grilled Bacon.
Lamb Cutlets.
Tongue and Ham (cold).
Mixed Fruit.
Scones, Rolls, Toast, Bread, Butter,
Marmalade, Jam.
Tea, Coffee, Cream, Milk.

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BREAKFAST MENUS

FOR A LARGE PARTY.—WINTER

Toasted Wheat Biscuits.

Omelettes fines Herbes.
Fried Eggs (beurre noir).
Coquille of Turbot.
Grilled Steak.
Cold Ham.
Potted Shrimps.
Apples and Bananas.
Scones, Rolls, Toast, Bread, Butter,
Marmalade, Jam.
Tea, Coffee, Cream, Milk.

Cream of Wheat.

Fish Omelet.
Poached Eggs on Toast.
Fillets of Sole à l'Horly.
Stewed Kidneys.
Grilled Bacon.
Cold Game.Cold Ham.
Stewed Figs and Cream.
Scones, Rolls, Toast, Bread, Butter,
Marmalade, Jam.
Tea, Coffee, Cream, Milk.

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Oatmeal Porridge.

Kidney Omelet.
Baked Eggs (au gratin).
Fried Cod.
Grilled Ham.
Potted Game.
Veal Cake.
Stewed Prunes and Cream.
Scones, Rolls, Toast, Bread, Butter,
Marmalade, Jam.
Tea, Coffee, Cream, Milk.

Porridge and Cream.

Omelet with Truffles.
Boiled Eggs.
Grilled Herrings.
Croquettes of Fish.
Grilled Cutlets.
Game Pie and Brawn.
Stewed Pears.
Scones Rolls, Toast, Bread, Butter,
Marmalade, Jam.
Tea, Coffee, Cream, Milk.