DINNER FOR 18 PERSONS. June.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
18.0 persons
Status
success · extracted 14 days ago
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No ingredients extracted.
Instructions (25)
Consommé with lettuces and peas.
  1. Consommé with lettuces and peas. [2 Soups.]
Macaroni, à la Medicis.
  1. Macaroni, à la Medicis.
Salmon trout with parsley and butter sauce.
  1. Salmon trout with parsley and butter sauce. [2 Fishes.]
Sturgeon, à la Beaufort.
  1. Sturgeon, à la Beaufort.
Bouchées of whitings, à la Pompadour.
  1. Bouchées of whitings, à la Pompadour.
Poulards, à la Belle-vue.
  1. Poulards, à la Belle-vue. [2 Removes.]
Haunch of venison.
  1. Haunch of venison.
6 Entrées:
  1. Mazarine of fat livers, à la Toulouse.
  2. Mutton cutlets braized, à la Nivernaise
  3. Chartreuse of vegetables, garnished with tendons of veal.
  4. Fillets of fowls, à la Valençay.
  5. Boudins of rabbit, à la Reine.
  6. Petits-pâtés, à la Tortue.
SECOND COURSE.
  1. Green-goose. [2 Roasts.]
  2. Quails.
Large meringue with iced cream.
  1. Large meringue with iced cream. [2 Removes.]
Compiègne cake.
  1. Compiègne cake.
8 Entremets:
  1. French-beans sautés with butter.
  2. Fine-apple cheese, à la Chantilly
  3. Stewed-peas à la Française.
  4. Panachées with vanille.
  5. Redcurrant jelly, garnished with peaches.
  6. Flan of cherries.
  7. Plovers' eggs.
  8. Aspic of prawns.
Original Text
DINNER FOR 18 PERSONS. June. Consommé with lettuces and peas. [2 Soups.] Macaroni, à la Medicis. Salmon trout with parsley and but- [2 Fishes.] Sturgeon, à la Beaufort. ter sauce. Bouchées of whitings, à la Pompadour. Poulards, à la Belle-vue. [2 Removes.] Haunch of venison. 6 Entrées: Mazarine of fat livers, à la Toulouse. Mutton cutlets braized, à la Nivernaise Chartreuse of vegetables, garnished with Fillets of fowls, à la Valençay. tendons of veal. Petits-pâtés, à la Tortue. Boudins of rabbit, à la Reine. SECOND COURSE. Green-goose. [2 Roasts.] Quails. Large meringue with iced cream. [2 Removes.] Compiègne cake. 8 Entremets: French-beans sautés with butter. Fine-apple cheese, à la Chantilly Stewed-peas à la Française. Panachées with vanille. Redcurrant jelly, garnished with peaches. Flan of cherries. Plovers' eggs. Aspic of prawns.
Notes
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