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HOUSEHOLD MANAGEMENT
SPECIMEN MENUS FOR COLD LUNCHEONS
SUITABLE FOR A LARGE PARTY.
| French. | English. |
| Hors d'Oeuvre Variés. | Appetisers |
| Consommé Napolitaine. | Clear Soup garnished with Macaroni, etc. |
| Cotelettes de Homard à l'Aspic. | Lobster Cutlets in Aspic |
| Saumon en Mayonnaise. | Salmon Mayonaise |
| Cailles en Caisses, à l'Aspic. | Quails in Cases garnished with Aspic. |
| Fleurettes de Foie-Gras. | Small Moulds of Foie-Gras |
| Poulet en Bellevue. | Chickens coated with Aspic. |
| Pâte à la Strasbourgeoise. | Strasbourg Pie |
| Chartreuse aux Oranges. | Oranges in Jelly |
| Riz à l'Imperatrice. | Decorated Rice Mould. |
| Fromage. | Cheese |
| Dessert. | Dessert |
| French. | English. |
| Hors d'Oeuvre Variés. | Appetisers. |
| Consomme à la Nantaise. | Clear Soup garnished with Green Peas. |
| Tranchettes de Saumon en Bellevue. | Small Moulds of Salmon in Aspic. |
| Mayonnaise de Homard. | Lobster Mayonnaise. |
| Chaudfroid de Côtelettes d'Agneau. | Lamb Cutlets. |
| Petites Croustades à la Milanaise. | Small Creams in Croustades. |
| Pâté de Volaille et Jambon. | Chicken and Ham Pie. |
| Boeuf à la Presse. | Pressed Beef. |
| Salades de Fruits au Kirsch. | Fruit Salad with Kirsch Syrup. |
| Charlotte Russe. | Charlotte Russe. |
| Fromage. | Cheese. |
| Dessert. | Dessert. |
| French. | English. |
| Hors d'Oeuvre Variés. | Appetisers. |
| Consommé a la Céléstine. | Clear Soup with strips of Pancake. |
| Truite Saumonée a la Norvégicune. | Salmon Trout, Norwegian style. |
| Chaudfroid d'Huîtres à la Montpelier. | Oysters, Montpelier style. |
| Petites Crémes de Faisan. | Creams of Pheasant. |
| Medaillons de Volaille à l'Imperiale. | Slices of Chicken Dressed. |
| Galantine de Boeuf. | Beef Roll. |
| Pâté de Pigeon. | Pigeon Pie. |
| Chartreuse de Bananes. | Bananas in Jelly. |
| Créme au Chocolat. | Chocolate Cream. |
| Fromage. | Cheese. |
| Dessert. | Dessert. |
