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Famille Royale D'Angleterre

Potages Puree de volaille, a la Reine. Consomme aux Pates. Poissons Tranches de cabillaud Eperlaus pits Releves Cuissot de chevreuil, sauce poivrade Poulardes et langues, aux chauxfleurs Entrees Troncons de anguilles, a la Perigord Rissolettes de volaille, a la Pompadour Saute de filets de Perdreaux Noix de veau, a la chicoree Rots Grouses au jus Poulardes, bread sauce Releves Pudding de cabinet Gaufres a la Flamande Entremets Celeri a l'Espagnole Salade de homaids Flan de Pommes Meringuees Biscottes glacees Side table Roast beef Roast Mutton Thirteen cooks of note took part in the preparation of the above dinner; their names are all duly appended, with the date 1858.

It would be a relief to anyone after scanning three score and ten such menus as the foregoing and finding the salads wandering up and down in the bills and going to and fro in the midst of them, to be able to give them a local habitation and a place all their own, as happily we do in our American hotel bill of fare, the form that is unborrowed, that contains some features of all the preceding specimens, yet is different from all, and more suitable to the habits and customs of the people. Some of the most renowned hotels of the United States use the exact form following, and a very large number beside only make the one or two changes of placing the list of boiled meats above instead of beside the roasts, and substituting the line "cold dishes and salads" for mayonaise, dispensing with the cold meats heading altogether.