Home › First Course › First Course (Hare soup)

First Course (Hare soup)

Hare soup.

Remove Boiled turkey.

Slices of tongue (Vase.) Chicken curry. stewed. (Epergne.) Pastry Pork steaks, with apple sauce in (Vase.) or lobster salad.

Cheese fondu or pastry.

Game carved on side-table. (b) BILL OF FARE FOR A DINNER OF 8 COVERS IN JANUARY OR FEBRUARY:- Jerusalem artichoke soup.

Remove Boiled chickens.

Tongue. (Epergne.) Curried rabbit.

Cutlets of soles.

Remove-Haunch of mutton Vegetables-mashed potatoes, brocoli, seakale, stewed white. the centre.

Cod fish.

Remove-Sirloin of beef.

Sausages.

Vegetables-whole potatoes, potato balls, Jerusalem artichokes, on side-table. -