Literature · Technology

The Boston Cooking-School Cook Book 44

Menus for Full Course Dinners

FarmerEnglish

Blue Points Consommé à la Royal Olives Celery Salted Almonds Swedish Timbales with Chicken and Mushrooms Fried Smelts Sauce Tartare Dressed Cucumbers Saddle of Mutton Currant Jelly Sauce Potatoes Brabant Brussels Sprouts Suprême of Chicken Mushrooms à la Sabine Canton Sherbet Canvasback Duck Olive Sauce Farina Cakes with Jelly Celery Salad Apricot and Wine Jelly Nesselrode Pudding Rolled Wafers Parisian Sweets Crackers Cheese Café Noir

☸☸☸☸☸

Little Neck Clams Consommé au Parmesan Olives Salted Pecans Bouchées Fillets of Halibut à la Poulette with Mayonnaise Tomatoes Delmonico Potatoes String Beans Larded Fillet of Beef with Horseradish Sauce Glazed Sweetbreads Artichokes with Béchamel Sauce Sorbet Broiled Quail with Lettuce and Celery Salad Banana Cantaloupe Sultana Roll with Claret Sauce Cinnamon Bars Lady Fingers Bonbons Crackers Cheese Café Noir

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Anchovy Canapés Julienne Soup Olives Celery Ginger Chips Oyster and Macaroni Croquettes Stuffed Fillets of Halibut, French Hollandaise Sauce Tomato Jelly Spring Lamb Potato Fritters Asparagus Tips with Hollandaise Sauce Chaud-froid of Chicken Crême de Menthe Ice Larded Grouse Bread Sauce Lettuce and Radish Salad Mont Blanc Bombe Glacée Sponge Drops Almond Crescents Bonbons Crackers Cheese Café Noir

Spotted a mistake or have an idea?

Literature · Technology

The Boston Cooking-School Cook Book 44

Menus for Full Course Dinners

FarmerEnglish

☸☸☸☸☸

Spotted a mistake or have an idea?

The Boston Cooking-School Cook Book 44Menus for Full Course Dinners

The Boston Cooking-School Cook Book 44

The Boston Cooking-School Cook Book 45

The Boston Cooking-School Cook Book 44Menus for Full Course Dinners

The Boston Cooking-School Cook Book 44

The Boston Cooking-School Cook Book 45