Menus — Suppers, Buffets & Parties

Dancing Party of 100 Persons—Served French Style

Refreshments and Supper

Bill of Fare

First Service, 11 o'clock.

Genoeses with cream meringued (3308)

Conde cakes (3297)

Varied fruit tartlets (3337)

Africans (3364)

Macaroons (3379)

Refreshments

Lemonade, Orgeat and Grenadine syrup.

Second Service, 12 o'clock.

Assorted ice creams (3538)

Rolled wafers with Curacoa cream (3224)

Fancy cakes (3364)

Small cream biscuits (3137)

Champagne punch (3714)

Third Service, 1 o'clock.

Supper (hot)

Chicken croquettes exquisite (877)

Coffee and milk (3701)

Escalops of fat livers a la Villeneuve (2279)

Cold

Roast capon and water cress (1826)

Galantine of pigeons (2496)

Terrine of snipe (2603)

Tenderloin of beef with macedoine croustades (2440)

Small "pain" of capon with tarragon (2542)

Shrimp salad (2647)

Sandwiches of different meats (815)

Small rolls with lobster (809)

Sweet Entremets and Dessert

Fruit jellies (3187)

Varied ice cream (3538)

Assorted fancy cakes (3364)

Champagne.

446

Fevrier

Souper de 30 Couverts—Service a l'Americaine

Mars

Souper de 30 Couverts—Service a l'Americaine

April

Sideboard Supper for 300 Persons—Russian Service

Bill of Fare

Consomme (189)

Cream of rice Cremieux (249)

Truffled ham a la Florian (2523)

Chaudfroid of fillets of redhead duck (2460)

Decorated galantines of eels (2488)

Foies gras in border (2483)

Cold chicken fricassee (2467)

Shrimp salad (2647)

Caviare (778)

Lemons and oranges (793)

Small fancy rolls with lobster (809)

Assorted canapes (777)

Assorted sandwiches (811)

Entremets and Dessert

2 Vases of drawn sugar with flowers (3637)

Savoy biscuit (3231)

Baba syruped (3227)

Cream with cherries (3154)

Macedoine champagne jelly (3179)

Bavarois with meringues (3133)

High stands of assorted fancy cakes (3364)

Plates filled with bonbons (3642)

Basket of fresh fruits (3699)

Preserves (3684)

Supper, Hot and Cold for 200 Persons

On twenty tables, ten persons to each.

Consomme (189)

Puree of chicken Dufferin (269)

Darne of salmon a la Duperre (1240)

Crab salad (2628)

Chicken fillets au supreme (1858)

Squabs a la Flourens (2009)

Artichoke bottoms a la Villars (2682)

Green peas, French style (2743)

Roast pheasant (2107)

Roast turkey with water-cress (2028)

Fruit jelly with kirsch (3187)

Bengalian Charlotte (3142)

Peaches a la Louvoisienne (3198)

Sideboard for Tea, Refreshments and Ices

Tea (3704)

Coffee (3701)

Punch (3501)

Chocolate (3700)

Strawberry mousse (3474)

Small ices (3431)

American sherbet (3521)

Lemonade (3713)

Tea cakes (3339)

Mai

Souper Assis de 35 Couverts—Service a l'Americaine

Juin

Souper Assis 40 Couverts

July

Ambigu Picnic—60 Persons

Bill of Fare

Hors-d'Œuvre

Herring salad with potatoes (2633)

Beef sandwiches a la Barlow (812)

Chicken sandwiches (813)

Okra and sweet pepper salad (2651)

Small sturgeon Livonienne style (2594)

Tenderloin of beef with vegetables, mayonnaise (2441)

Smoked red beef tongue (2608)

Pigeon galantines (2496)

Veal and ham pie (2568)

Duckling with Spanish olives (2482)

Leg of mutton a la Garrison (2530)

Broiled chicken (1831)

Frog salad (2632)

Lobster salad, American style (2638)

Bagration salad (2622)

Apricot flawn (3170)

Punch cake with rum (3255)

Charlotte Russe (3145)

Bavarois with meringues (3133)

Raspberries and cream (3699)

Ice Cream.

Vanilla (3458)

Strawberry water ice (3607)

Chocolate (3449)

White coffee (3460)

Iced biscuit with vanilla (3438)

Fruits (3699)

Fancy cakes (3364)

Coffee (3701)

Dessert

August—Garden Party—100 Persons

Fruits

Olives, butter, radishes, caviar

Dresser Stand

Salmon mayonnaise, Buisson of Lobster

Cases of candied fruits Chantilly wafers

Toasted bread covered with green peppers and chicken

Lamb Theodora

Boned gosling

Boiled beef tongues

Coffee

Tea

Flowers

Fruits

Caviar, olives, butter, radishes

Dresser Stand

Lobster remoulade Sheepshead with jelly

Toasted bread covered with chicken and bacon

Meringue bavaroise cream Macedoine jelly

Pain of calf liver, Salpicon

Ribs of beef en bellevue

Turkey in daube, Verneuil

Coffee

Tea

Blanc mange

Fruit jelly

Fancy cakes

Bonbons

Mottoes

Parisian nougat

St. Honore cake

Cheese, crackers, salted almonds, sandwiches

Ice Cream

Rolled slices of buttered bread

Canapes of anchovies

Pain of apricot

Kirsch jelly

Fancy cakes

Bonbons

Mottoes

Croquenbouche

Vacherin cake

Cheese, crackers, salted almonds, pain of rillettes

Ice Cream

Rolled slices of buttered bread Canapes of caviar

452

September

Ambigu—200 Persons

Radishes (808)

Butter (775)

Olives (800)

Caviar (778)

Salted almonds (3696)

Marinated cauliflower (776)

Potato salad with herring (2653)

Celery (779)

Gherkins (785)

Red cabbage, marinated, English style (776)

Chow-chow (791)

Hard-boiled eggs on canapes (777)

Anchovy salad (772)

Slices of salmon with jelly (2578)

Roasted peacock adorned with its plumage (2552)

Kernel of veal with mayonnaise tomatoed sauce (2527)

Capon legs with truffles (1826)

Galantine of suckling pig (2498)

Beef a la mode (2433)

Cold snipe pie (2567)

Lobster with mayonnaise (2534)

Small "pain" of chicken a la Freycinet (2544)

Pork liver terrine (2551)

Barlow sandwiches (812)

Slices of bread and butter (820)

Galantine of gosling, melon shaped (2489)

Japanese salad (2636)

Rillettes (809)

Sandwiches with anchovies (816)

French roll sandwiches, American style (816)

Assorted ice cream (3538)

Fancy cakes (3364)

Claret punch (3714)

Iced coffee (3609)

Fruits (3699)

Lemonade (3713)

Iced chocolate (3608)

453

October

Supper for 300 Persons—English Service

Bill of Fare

Large Pieces

Chicken pie (2554)

Ham glazed with sugar (2522)

Ribs of beef a la bourgeoise (2431)

Turkey in daube (2616)

Entrees

Ballotines of quails a la Tivolier (2426)

Cutlets of pheasant in chaudfroid (2477)

Lamb cutlets, Imperial (2471)

Lobster salad, American style (2638)

Decorated darne of salmon (2576)

Smoked red beef tongues (2608)

Galantine of pullet a la Mozart (2497)

Chicken mayonnaise (2625)

Reserve

Chickens (2469) and tongues (2608)

Terrine of pork liver (2602)

Pastry Pieces

Fleury cake (3237)

Savoy biscuit (3231)

Nougatine cake (3251)

Iced baba (3227)

Sweet Dishes of Small Pastries and Ices

Pear tartlets (3337)

Espagnolettes (3346)

Nantes cakes (3352)

Japanese cakes (3347)

Lozenges (3349)

Apricot nougat (3319)

Small fancy ices (3538)

Biscuits glaces (3438)

Malakoff cream (3150)

Jelly with fruit and kirsch (3187)

"Pain" of bananas, Havanese (3195)

Surprise Bavarois (3132)

Hot Service on Sideboard

Bisque of clams a la Hendrick (197)

Cream of barley, Vienna style (249)

Nizam pearls (316)

Roast pullets (1996)

454

Novembre

Souper Buffet et Assis de 400 Personnes

Menu Buffet

Chaud

Consomme de gibier (192)

Mousseline Isabelle (912)

Huitres a la Hollandaise (1066)

Huitres frites a la Orly (1060)

Bouchees a la Victoria (942)

Quenelles de tetras a la Londonderry (2332)

Petoncles a la Brestoise (1074)

Queues de homard a la Stanley (1042)

Terrapene a la Baltimore (1083)

Cafe (3701)

The (3704)

Froid

Saumon de l'Oregon a la Venitienne (2587)

Filet de boeuf aux croustades macedoine (2440)

Galantine de dinde a la Berger (2499)

Langue de boeuf ecarlate en arcade (2607)

Becasses a la Valere (2619)

Mousseline de kingfish a la Briere (2536)

Mayonnaise de poulet (2625)

Sandwichs de gibier (814)

Rillettes (809)

Aspic de foies gras (2411)

Poulet roti garni de gelee (2469)

Salade de homard a l'Americaine (2638)

Canapes (777)

Entremets Sucres et Dessert

Pouding Valois (3211)

Gateau Vacherin a la creme (3264)

Gelee aux framboises (3183)

Savarin a la Valence (3259)

Glaces Variees

Fruits (3699)

Petits fours (3364)

Bonbons (3642)

Devises (3653)

Champagne glace (3710)

Le souper est dresse en buffet, ensuite servi sur des petites tables de cinq a dix couverts, on decoupe le froid que l'on dresse sur des petits plats que l'on place sur chacune des tables ainsi que le hors d'oeuvre froid. Avant de servir l'entremet sucre et le dessert on remplace le froid et le hors d'oeuvre par les gelees poudings, gateaux, fruits, etc. Le chaud est au choix des convives.

455

Decembre

Souper Buffet et Assis Pour 100 Couverts

Menu Buffet

Chaud

Consomme de volaille (190)

Huitres fricassees a la poulette (1067)

Coquilles de saumon (2346)

Terrapene a la Maryland (1085)

Cafe (3701)

Creme d'orge a la Viennoise (249)

Timbales a la Soubise (986)

Bouchees Turbigo (941)

Canvasbacks (canards sauvages) (2055)

The (3704)

Froid

Chaudfroid de Courlis (2452)

Langue de boeuf ecarlate a la gelee (2609)

Cotelettes de noix d'agneau mayonnaise (2474)

Salade de celeri mayonnaise (2660)

Terrine de lievre (2598)

Aspics de filets mignons de perdreaux (2416)

Filets de poulet a la Gallier (2466)

Salade de homard a l'Americaine (2638)

Sandwichs variees (815)

Entremets de Douceur Froids et Dessert

Gelee au rhum (3186)

Gateau noisettes (3241)

Bombe panachee au cafe blanc et noir (3444)

Gaufres brisselets a la creme framboisee (3223)

Charlotte Bengalienne (3142)

Souffle glace a la Favart (3534)

Tutti frutti (3586)

Biscuit glace (3438)

Toronchino Procope (3583)

Fruits (3699)

Petits fours (3364)

Bonbons (3642)

Devises (3653)

Le froid est decoupe et servi sur table avant de servir le Souper.

Le Souper assis est servi sur des tables de 5 a 10 Couverts dans l'ordre suivant.

Consomme de volaille

Timbales a la Soubise

Huitres fricassees a la poulette

Cotelettes de noix d'agneau mayonnaise

Terrapene a la Maryland

Creme d'orge a la Viennoise

Bouchees Turbigo

Coquilles de saumon

Filets de poulet a la Gallier

Chaudfroid de Courlis

Terrine de lievre

Langue de boeuf ecarlate a la gelee

Aspics de filets mignons de perdreaux

Salade de homard a l'Americaine

Sandwichs variees

Canvasbacks (canards sauvages)

Gelee au rhum

Salade de celeri mayonnaise

Gaufres brisselets a la creme framboisee

Gateau noisettes

Charlotte Bengalienne

Bombe panachee au cafe blanc et noir

Souffle glace a la Favart

Tutti frutti

Biscuit glace

Toronchino Procope

Fruits

Petits fours

Bonbons

Devises

Supper

456

January

Oysters on the half shell (803)

Crawfish mariniere (1009)

Breasts of woodcock a la Houston (2201)

Deviled ribs of beef (1331)

Aspic of breast of quail (2419)

(Ice) Croquettes macedoine (3559)

Small fancy cakes (3364)

Dessert

457

January

Oysters on the half shell (803)

Lobster on skewers, Colbert (2222)

Game croquettes a la Dauphine (885)

Green peas, English style (2742)

Roast redhead ducks (2063)

Celery mayonnaise salad (2660)

Ice cream (3458)

Dessert

458

January

Oysters on the half shell (803)

Woodcock croquettes with truffles (892)

Mutton kidneys on skewers, deviled (1620)

Lobster tails in their shells (2533)

(Ice) Souffles Palmyra (3535)

Dessert

459

January

Oysters (803)

Crusts with Chester cheese (946)

Crawfish with butter (1011)

Lamb sweetbreads, Sevigne (1762)

Roast squabs (2018)

(Ice) Nesselrode pudding with candied chestnuts (3495)

Dessert

460

February

Oysters (803)

Consomme (189)

Marechale mousseline (913)

Escalops of fat livers a la Villeneuve (2279)

Green peas, English style (2742)

Doe birds (2051)

(Ice) Stuffed tomatoes (3582)

Dessert

461

February

Oysters in cases a la Lorenzo (2232)

Fresh mushroom patties (937)

Striped bass a la Manhattan (2428)

Chicken souffle a la Delsart (2360)

Roast plover (2119)

Salad

Charlotte Russe (3145)

462

February

Oysters in their natural shells with fried bread (2353)

Lobster, American style (1024)

Chicken salad (2626)

Roasted English snipe (2159)

(Ice) Plombiere a la Havanaise (3484)

Dessert

463

February

Oysters on crusts (1062)

Turkey croquettes (894)

Noisettes of tenderloin of beef, plain (1410)

Sarah potatoes (2802)

Aspic of foies-gras (2411)

Asparagus salad (2621)

Montelimar with hazel-nut ice cream (3566)

Supper

464

March

Cream of barley, Vienna style (249)

Fried stuffed oysters (1070)

Crepine of reedbirds (2247)

Lobster mayonnaise, Printaniere (796)

Roast ptarmigan with gravy (2072)

(Ice) Bomb with kirsch (3443)

Dessert

465

March

Welsh rarebit (946)

Lamb kidneys on skewers (1703)

Dauphine potatoes (2783)

Roast squabs (2018)

Strawberry water ice (3607)

Sponge cake (3260)

Dessert

466

March

Clear bouillon (187)

Squab cutlets a la de Luynes (2266)

Green peas, English style (2742)

Broiled chicken (1831)

Norwegian salad (2641)

(Ice) Andalusian cream (3446)

Dessert

467

March

Consomme (189)

Chicken croquettes, Exquisite (877)

Small green peas, Parisian style (2745)

Lobster a la Newberg (1037)

Pheasant adorned with its own plumage (2107)

(Ice) Fiori di latte a la Bellini (3467)

Dessert

468

April

Oysters and lemons (803)

Trout marinated in wine (829)

Minions of tenderloin of beef a la Baillard (1400)

English partridges (2102)

Celery salad (2660)

(Ice) Diplomate biscuit (3435)

Dessert

469

April

Toast with oil and cheese (992)

Croquettes of frogs (884)

Pullet crepine (2243)

Oyster salad (2642)

Roast squabs (2018)

(Ice) Plombiere a la Rochambeau (3482)

Dessert

470

April

Oysters (803)

Crawfish, Maison d'Or (1010)

Sweetbread in cases a la Grammont (2235)

Quartered artichokes (2688)

Roast chicken with jelly and beef tongue (2469)

Strawberry mousse ice cream (3474)

Dessert

471

April

Bouillon (187)

Toast a la waddington (862)

Shells of oysters a la Villa (2340)

Breasts of chicken a la Beranger (1834)

Potato shavings (2807)

English snipe (2159)

Mignon salad (2620)

(Ice) Turban with strawberries (3100)

472

May

Clams (803)

Yorkshire rarebit (946)

Lobster a la Bonnefoy (1026)

Dauphine potatoes (2783)

Broiled chicken (1831)

(Ice) Romanoff pudding (3497)

Dessert

473

May

Consomme (189)

Crusts of clams a la Schenk (903)

Ham mousseline a la Belmont (911)

Ptarmigans, currant jelly (2072)

Romaine salad (2675)

(Ice) Tutti frutti (3586)

Dessert

474

May

Clams (803)

Toast with sardines (992)

Venetian timbales (989)

Lamb cutlets with mayonnaise (2474)

Broiled squabs, Colbert sauce (2013)

(Ice) Bomb with maraschino (3443)

Dessert

475

May

Consomme (189)

Soft clams a la poulette (995)

Lamb cutlets, Signora (1686)

Chicken salad with vegetables (2627)

Broiled duckling (1938)

Salad

(Ice) Parfait with coffee (3479)

Dessert

476

June

Clams (803)

Brissotins of chicken supreme (849)

Lobsters a la Newberg (1037)

Border of forcemeat a la Duchess (2211)

Roast squabs (2018)

Ice cream parfait nougat (3478)

Salad

Dessert

June

Clams (803)

Rissoles of lamb (952)

Small green peas, Parisian style (2745)

Duckling a la Rouennaise (1937)

Broiled chicken (1831)

Lettuce salad (2672)

(Ice) Stuffed tomatoes (3582)

Dessert

478

July

Clams (803)

Lobster mayonnaise Printaniere (795)

Brissotins of chicken au supreme (849)

Green peas, French style (2743)

Roast squabs (2018)

Salad

(Ice) Bomb streaked with white and black coffee (3444)

Dessert

479

July

Clams (803)

Timbales Calaisienne (962)

Sweetbread cutlets a la Talleyrand (2272)

Green peas, English style (2742)

Roast sand-snipe with water-cress (2161)

(Ice) Vanilla mousse (3458)

Dessert

480

August

Clams (803)

Croustades Parmentier (896)

Chicken quenelles with consomme (2329)

Sauted mushrooms (2760)

Chaudfroid of lamb cutlets (2475)

Broiled reedbirds (2151)

Salad

Virgin ice cream with orange-flower water (3459)

Dessert

481

August

Clams (803)

Quenelles of spring turkey (2336)

Green peas, English style (2742)

Cases of thrush with jelly (2449)

Broiled wild squabs (2112)

Tomato salad (2666)

(Ice) Roman bomb (3442)

Dessert

482

September

Oysters (803)

Fish quenelles, Montglas (2330)

Tenderloin of beef with olives (1428)

Artichoke bottoms a la Soubise (2681)

Roast woodcock (2206)

Celery salad (2660)

(Ice) Mousse with peaches (3474)

Dessert

483

September

Oysters (803)

Anchovy fritters (835)

Partridge fillets, Giralda (2086)

Roast duckling with green mayonnaise and fine herbs (1938)

Aspics of foies gras (2412)

Salad

(Ice) Fiori di latte a la Bellini (3467)

Dessert

484

October

Consomme (189)

Scallops on toast baked (1078)

Chicken fillets a la Genin (1843)

Green peas, English style (2742)

Broiled plover (2118)

Salad

(Ice) Biscuit glaces (3438)

485

October

Oysters (803)

Bressoles of fat liver (848)

Minions of tenderloin of beef a la Dumas (1402)

Salad of crawfish with jelly (2630)

Roasted woodcock (2206)

(Ice) Duchess pudding (3492)

Small fancy cakes (3364)

Dessert

486

October

Oysters (803)

Deviled stuffed lobster a la Carlu (1043)

Toasted bread with bacon (827)

Chicken breasts, Empress style (1841)

Broiled snipe (2157)

Cucumber salad (2661)

(Ice) Marvelous (3563)

Dessert

487

October

Consomme (189)

Ham mousseline Virginienne (911)

Small aspics of foies gras (2412)

Roasted ruddy duck (2066)

Lettuce salad (2672)

(Ice) Mokabelle (3565)

Dessert

488

November

Oysters (803)

Partridge quenelles a la Stuart (2333)

Artichoke bottoms a la Mornay (2680)

Terrapin a la Trenton (1090a)

Roast grouse (2072)

Cos-lettuce salad (2675)

(Ice) Mousse with macaroons (3477)

Dessert

489

November

Oysters (803)

Small cases with fat livers (2229)

Lamb cutlets a la Turenne (1688)

Shells of capon with jelly (2590)

Broiled woodcock (2204)

Salad

Parfait with coffee (3479)

Dessert

490

November

Oysters (803)

Toast, Florentine (991)

Cromesquis of crabs, Rumpford (869)

Terrapin, Epicurean style (1090b)

Small aspics of foies gras (2412)

Roast plover (2119)

Celery salad (2660)

(Ice) Toronchino Procope (3583)

491

November

Oysters (803)

Consomme (189)

Palmettes of snipe a la Osborn (932)

St. Jacques shells, Parisian style (1079)

Toasted bread with chicken (827)

Roast quails (2131)

Escarole salad (2671)

(Ice) Basket of oranges (3570)

492

December

Oysters (803)

Consomme (189)

Capon croquettes a la Royale (876)

Peas English style (2742)

Terrapin a la Maryland (1085)

Roast reedbirds with water-cress (2252)

Ice cream with chestnuts (3465)

Dessert

493

December

Consomme (189)

Brochettes of oysters with truffles (1058)

Sweetbreads a la Mirabeau (2595)

Fat livers, Toulousaine (2287)

Fried egg-plant (2739)

Roasted grouse (2072)

Salad

(Ice) Biscuit with vanilla, melon shape (3438)

Dessert

494

December

Welsh rarebit a la Cutting (946)

Lobster a la Bordelaise (1026)

Noisettes of tenderloin of beef Berthier (1411)

Terrapin a la Newberg (1086)

Roast squabs (2018)

Water-cress salad (2676)

(Ice) Harlequin (3554)

Dessert

495

December

Consomme (189)

Oysters on toast (1062)

Ham mousseline a la Costa (911)

Terrapin a la Crisfield (1084)

Roast woodcock (2206)

Okra and sweet pepper salad (2651)

(Ice) Potatoes (3575)

Dessert

496

Janvier

Buffet Pour 300 Personnes

Chaud

Consomme de gibier (192)

Huitres a la Villeroi (1056)

Rissolettes a la Renan (957)

Bouchees de ris de veau a la Francaise (940)

Terrapene, Maryland Club (1088)

Perdreaux piques rotis au jus et cresson (2102)

Crabes durs farcis a la diable (1004)

Froid

Saumon a la Moderne (2582)

Filet de boeuf a la Lucullus (2436)

Voliere de faisan a la Waddington (2424)

Jambon decore a la Gatti (2521)

Ballotines de pigeonneaux a la Madison (2427)

Galantine de faisan a la Lorenzo (2494)

Langues de boeuf, Rochefort (2606)

Salmis froid de perdreaux (2574)

Salade de homard a l'Americaine (2638)

Mayonnaise de volaille (2625)

Tetras rotis au jus (2072)

Sandwichs (811)

Tartines de pain blanc beurrees (820)

Entremets de Douceur et Dessert

Paniers d'oranges a la gelee (3130)

Bavarois aux marrons (3136)

Gateau aux amandes (3225)

Gaufres brisselets a la crème framboisee (3223)

Glaces

Bacchus (3590)

Le Puits (3599)

Toronchino Procope (3583)

Tutti frutti (3586)

Napolitaine (3569)

Mokabelle (3565)

Pieces Montees

Corne d'Abondance (3635)

Chariot garni de pommes d'api (3632)

Fruits (3699)

Bonbons (3642)

Devises (3653)

Dessert

497

Fevrier

Buffet Pour 200 Personnes

Chaud

Consomme (189)

Huitres frites au beurre (1061)

Rissoles de palais de veau (952)

Bouchees a la Victoria (942)

Terrapene a la Baltimore (1083)

Crabes durs farcis a la Caroline (1003)

Ruddy duck roti (2066)

Cafe (3701)

Froid

Galantine d'anguilles (2488)

Canetons aux olives Espagnole (2482)

Faisan farci a la Prince Orloff (2553)

Chaudfroid de filets de canards a tete rouge (2460)

Filets de poulet Mirebel (2464)

Mousseline de homard (2537)

Aspic de foies gras (2411)

Coquilles de chapon a la gelee (2590)

Tartines de pain de seigle beurrees (820)

Petits pains garnis de rillettes de Tours (809)

Entremets de Douceur et Dessert

Gateau Mille feuilles Pompadour (3247)

Gateau Favart (3263)

Gelee au Madere (3186)

Charlotte Russe (3145)

Glaces

Ananas en surprise (3595)

Turban a la vanille et aux fraises (3600)

Madrilian (3562)

Pommes de terre (3575)

Pasteque (3589)

Biscuit glace a la Diplomate (3435)

Pieces Montees

Vase en sucre file (3637)

Moulin a vent (3639)

Fruits (3699)

Bonbons (3642)

Devises (3653)

Dessert

498

Mars

Buffet Pour 250 Personnes

Chaud

Bouillon clair (187)

Brochettes d'huitres aux truffes (1058)

Rissoles de volaille (948)

Terrapene a la Maryland (1085)

Homard a l'Americaine (1024)

Timbales a la La Valliere (2357)

Cafe (3701)

Froid

Saumon a la Farragut (2581)

Filet de boeuf aux legumes mayonnaise (2441)

Buisson de crustaces a la Rochelaise (2572)

Timbale de faisan aux truffes (2605)

Galantine a la Berger (2499)

Langue de boeuf Ecarlate en Arcade (2607)

Chaudfroid de mauviettes (2454)

Pate de longe d'agneau a la gelee (2561)

Cuisses de poulet en forme de caneton ravigote (2529)

Entremets de Douceur et Dessert

Gateau Favart (3263)

Biscuit aux amandes (3229)

Gelee prunelle (3186)

Bavarois aux meringues (3133)

Glaces

Comtesse Leda (3548)

Timbale Chateaubriand (3581)

Panier de Perrette (3629)

Œufs a la Tremontaine (3550)

Mignonne (3564)

Biscuit tutti frutti (3585)

Pieces Montees

Corbeille garnie de fruits (3628)

Panier garni d'oranges (3570)

Fruits (3699)

Bonbons (3642)

Devises (3653)

Dessert

499

Avril

Buffet Pour 150 Personnes

Chaud

Consomme (189)

Huitres a la poulette (1067)

Palmettes a la Varsovienne (924)

Rissoles de palais de boeuf (952)

Bouchees Turbigo (941)

Terrapene a la Crisfield (1084)

Cafe (3701)

Froid

Saumon a la Russe (2586)

Filet de boeuf a la Noailles (2437)

Galantine de pigeon (2496)

Jambon truffe a la Florian (2523)

Dinde en daube a la Verneuil (2615)

Cotelettes d'agneau a l'aspic (2473)

Petites caisses de grives a la gelee (2449)

Aspic de faisan (2417)

Salade de homard a l'Americaine (2638)

Mayonnaise de poulet (2625)

Sandwichs de viandes variees (815)

Entremets de Douceur et Dessert

Gateau Genoise (3239)

Gelee a la Russe (3182)

Gaufres brisselets a la crème framboisee (3223)

Gateau Jamaique (3242)

Glaces

Bacchus (3590)

Le Puits (3599)

Bombe a la Romaine (3442)

Fiori di latte fleurs de violettes (3470)

Plombiere Montesquieu aux pralines et aux pistaches (3480)

Parfait au cafe (3479)

Pieces Montees

Le Char des Cygnes (3634)

Bateau bon voyage (3631)

Fruits (3699)

Bonbons (3643)

Devises (3653)

Dessert.

500

Mai

Buffet Pour 400 Personnes

Chaud

Bouillon clair (187)

Lucines orangees a la Philadelphie (994)

Moules aux fines herbes gratinees (1050)

Croquettes de canetons a la Muser (881)

Bouchees aux crevettes (935)

Crabes durs farcis aux champignons (1004)

Cafe (3701)

Froid

Saumon a la Seymour (2584)

Grenadins filet de boeuf, Rochambeau (2439)

Paon roti et pare de son plumage (2552)

Pate de filets d'oie Adolphe Hardy (2557)

Cotelettes d'agneau a l'Imperiale (2471)

Terrine de noix de Jambon (2597)

Poulet Ecarlate a la Derenne (2463)

Aspic de veau aux artichauts macedoine (2421)

Sandwichs (811)

Rillettes de Tours (809)

Entremets de Douceur et Dessert

Gateau a la gelee meringue (3243)

Gelee aux fraises (3183)

Baquets de gaufres a la crème (3128)

Biscuit a l'Hernani (3228)

Glaces

Melon Cantaloup en surprise (3591)

Nid garni d'oeufs (3594)

Pouding a la Constance (3490)

Mousse a l'ananas (3474)

Biscuit glace a la d'Orleans (3437)

Alexandria (3539)

Petites glaces fantaisie (3431)

Pieces Montees

Le chariot des Colombes (3633)

Le panier de Perrette (3629)

Fruits (3699)

Bonbons (3642)

Devises (3653)

Cafe (3701)

501

Juin

Buffet Pour 60 Personnes

Chaud

Bouillon (187)

Lucines orangees a la poulette (995)

Palmettes a la Perier (922)

Rissoles de poisson (952)

Petits pates feuilletes de saumon (945)

Homard roti a la diable (1030)

Froid

Truites de ruisseau a la Careme (2611)

Filet de boeuf aux croustades macedoine (2440)

Cotelettes d'agneau au chaudfroid tomate (2475)

Ris de veau a la Mirabeau (2595)

Celestine de poularde, Talleyrand (2450)

Fricassee de poulet chaudfroid (2467)

"Pain" de foies au salpicon (2547)

Galantine de caneton en forme de poire (2487)

Sandwichs assorties (811)

Entremets de Douceur et Dessert

Gateau Moka (3249)

Gelee a la Violette (3185)

Corbeille en Nougat a la Crème (3129)

Pouding Renaissance (3210)

Glaces

Poule avec poussins (3594)

Lapin en Surprise (3596)

Arlequin (3554)

Mousse aux fraises (3474)

Souffle glace a l'Alcazar (3533)

Asperges (3540)

Petites glaces fantaisie (3431)

Pieces Montees

Vase en sucre file garni de fleurs (3637)

Moulin a vent (3639)

Fruits (3699)

Bonbons (3642)

Devises (3653)

Dessert

502

Juillet

Buffet Pour 80 Personnes

Chaud

Bouillon clair (187)

Moules a la Mariniere (1046)

Lucines orangees farcies (997)

Brissotins de volaille au supreme (849)

Bouchees a l'Andalouse (934)

Crabes moux grilles beurre ravigote (1006)

Froid

Truites a la gelee sauce Tartare (2612)

Filet de boeuf aux croustades macedoine (2440)

Ballotine d'agneau en forme de coupole (2425)

Cotelettes de veau a l'Anacreon (2478)

Pate de foies gras de Strasbourg (2564)

Poularde piquee a la gelee (2571)

Galantine d'oison en forme de melon (2489)

Jambon glace au sucre (2522)

Sandwichs (811)

Petits pains garnis de rillettes de Tours (809)

Entremets de Douceur et Dessert

Biscuits a la crème (3137)

Bavarois aux framboises (3134)

Gateau Napolitain (3250)

Gateau Reine (3256)

Glaces

Ananas en Surprise (3595)

Delicieux aux noisettes (3592)

Souffle glace Palmyra (3535)

Champignons (3568)

Mousse aux perches (3474)

Pouding a la Romanoff (3497)

Petites glaces fantaisie (3431)

Pieces Montees

2 Vases en sucre file garnis de fleurs (3637)

Fruits (3699)

Bonbons (3642)

Devises (3653)

Dessert

503

Aout

Buffet Pour 150 Personnes

Chaud

Consomme (189)

Moules a la poulette (1047)

Lucines papillons frites (998)

Croquettes de dinde (894)

Bouchees a la Reine (938)

Crabes moux sautes au beurre (1006)

Cafe (3701) The (3704)

Froid

Darne de saumon historiee (2576)

Buisson d'ecrevisses (2572)

Petits aspics aux crevettes (2422)

Galantine de pintade a la Lytton (2490)

Pate de caneton a la Rouennaise (2555)

Poulet saute a la Sherman (2468)

Sandwichs de viandes (811)

Canapes d'anchois (777)

Entremets de Douceur et Dessert

Gelee aux fruits et au kirsch (3187)

Chateau framboise (3141)

Pound cake (3254)

Pouding Harrison (3207)

Glaces

Cantaloup moule (3591)

Nid garni d'oeufs (3594)

Pouding a la Serano (3498)

Mousse a l'Italienne (3475)

Spongade Medicis (3536)

Petites glaces fantaisie (3431)

Pieces Montees

Le char des Cygnes (3634)

Bateau bon voyage (3631)

Fruits (3699)

Bonbons (3642)

Devises (3653)

Dessert

504

Septembre

Buffet Pour 300 Personnes

Chaud

Consomme de volaille (190)

Bouchees a la Victoria (942)

Croquettes de ris de veau (893)

Homard a la Newberg (1037)

Crabes moux frits (1006)

Cafe (3701)

The (3704)

Froid

Turbot a la Remoulade (2613)

Chaudfroid de tetras (2457)

Galantine de cochon de lait (2498)

Pain de perdreau a la Montgomery (2548)

Petites caisses de becassines a la gelee (2448)

Crème de homard (2470)

Pate froid de cailles (2565)

Perdreaux piques rotis (2550)

Salade de chapon (2624)

Sandwichs (811)

Rillettes de Tours (809)

Canapes de caviar (777)

Entremets de Douceur et Dessert

Gelee au marsala (3186)

Puree de pommes mousseuse (3127)

Gelee aux fruits et au kirsch (3187)

Riz Mirabeau (3213)

Glaces

Corbeille jardiniere aux Colombes (3593)

Cygne aux roseaux (3597)

Crème spongade a la Parepa (3537)

Mousse aux liqueurs (3476)

Bombe aux fruits printaniere (3441)

Oranges Posilipo (3571)

Pieces Montees

Arbre prodigieux (3639a)

Moulin a vent (3639)

Fruits (3699)

Bonbons (3642)

Devises (3653)

Dessert

505

Octobre

Buffet Pour 250 Personnes

Chaud

Bouillon (187)

Huitres a la Philadelphie (1063)

Croquettes de crabes a la Parmentier (879)

Selle de chevreuil rotie (2194)

Bouchees de ris de veau a la Francaise (940)

Cafe (3701)

The (3704)

Froid

Tranches de sheepshead a la gelee (2589)

Filet de mouton a la Henry Clay (2541)

Jambon de poulet garni de zampino (2525)

Chaudfroid de perdreau Beatrice (2455)

Hure de porc (2570)

Aspic de homard (2414)

Cotelettes de faisan chaudfroid (2477)

Pate froid de becasses (2569)

Terrine de mauviettes (2599)

Sandwichs (811)

Pains de rillettes de Tours (809)

Entremets de Douceur et Dessert

Biscuits de Savoie (3231)

Gelee au champagne (3186)

Crème bain-marie (3160)

Gateau mandarin (3245)

Glaces

Ananas en surprise (3595)

Delicieux aux noisettes (3592)

Pouding aux biscuits (3488)

Mousse Semiramis (3471)

Souffle glace a l'Alcazar (3533)

Asperges sauce marasquin (3540)

Pieces Montees

2 Vases en sucre file (3637)

Fruits (3699)

Bonbons (3642)

Devises (3653)

Dessert

506

Novembre

Buffet Pour 200 Personnes

Chaud

Consomme (189)

Huitres a la Hollandaise (1066)

Rissoles de ris de veau (954)

Becassines roties (2159)

Croquettes de brochet a la Romaine (890)

Cafe (3701)

The (3704)

Froid

Saumon Venitienne (2587)

Filet de boeuf a la Evers (2435)

Galantine de perdreau, Elisabeth (2493)

Pate de lievre dans un plat (2559)

Cotelettes de homard a la Lowery (2476)

Aspic de filets de caille (2419)

Filets de poulet Renaissance (2465)

Chaudfroid de courlis au fumet (2452)

Estomacs de dinde a la Gustave Dore (2617)

Sandwichs (811)

Entremets de Douceur et Dessert

Gelee au sherry (3186)

Pouding Castillane (3206)

Bordure Caroline au champagne (3140)

Gateau de noisettes (3241)

Crème de riz a l'angelique (3151)

Marrons a la crème (3147)

Glaces

Corbeille jardiniere aux colombes (3593)

Le cygne aux roseaux (3597)

Pouding de ris a l'Imperial (3494)

La Grandina (3556)

Fiori di latte a la fleur d'orange (3469)

Sabayon a la Cannetti (3531)

Pieces Montees

Brouette de fleurs (3638)

Chariot de pommes (3632)

2 Corbeilles de fruits (3699)

Glaces (3699)

Bonbons (3642)

Devises (3653)

Dessert

507

Decembre

Buffet Pour 150 Personnes

Chaud

Bouillon (187)

Huitres frites au beurre (1061)

Timbales a la Dumas (965)

Bouchees a la Reine (938)

Terrapene Epicurienne (1090)

Poules de neige roties (2072)

Cafe (3701)

Froid

Saumon a la Avelane (2579)

Filet de boeuf a la Violetta (2438)

Galantine de perdreau Clementine (2491)

Petites caisses de foies gras (2229)

Chaudfroid de cailles Baudy (2459)

Cotelettes de becasses Sarah Bernhardt (2480)

Terrine de lievre (2598)

Aspic de cretes et rognons de coq a la Mazarin (2410)

Sandwichs assorties (811)

Entremets de Douceur et Dessert

Gateau Roederer (3257)

Gelee aux peches (3187)

Timbales Massillon (3221)

Pouding a la Boissy (3205)

Glaces

Ananas en surprise (3595)

Delicieux aux noisettes (3592)

Manchon Dejazet a la crème Venus (3567)

Biscuits glaces (3438)

Glaces assorties (3538)

Punch granit au cafe (3505)

Pieces Montees

Bateau "Bon Voyage" (3631)

Panier de Cerises (3630)

Fruits (3699)

Bonbons (3642)

Deyises (3653)

Dessert

508

September

Sideboard for 150 Persons

Bill of Fare

Hot

Consomme (189)

Oysters a la poulette (1067)

Sweetbread cutlets a la Talleyrand (2272)

Roast woodcock (2206)

Pullet croquettes a la Wright Sanford (882)

Tenderloin of beef, royale (1458)

Cold

Salmon with Montpellier butter (2588)

English ham with jelly (2524)

Galantine of partridge, sliced (2492)

Decorated wild boar's head (2618)

Dressed game pie a la Lesage (2556)

Chaudfroid of young Guinea fowl (2453)

Terrine of plover and larks (2601)

Small "pain" of chicken a la Freycinet (2544)

Mousseline of woodcock (2540)

Sandwiches (811)

Small "pains" of Rillettes de Tours (809)

Sweet Dishes and Dessert

Mousseline biscuit (3230)

Greengage jelly 3187)

Chestnuts with cream (3147)

Gugelhopfen cake (3240)

Ices

Hen and chicks (3594)

Rabbit in surprise (3596)

Excelsior Biscuit (3436)

Printaniere fruit Bomb (3441)

Waddington pudding (3500)

Chartreuse mousse (3476)

Center Pieces

Chariot filled with lady apples (3632)

Horn of plenty (3635)

Fruits (3699)

Bonbons (3642)

Mottoes (3653)

Dessert

Lady cake (3244)

509

October

Sideboard for 350 Persons

Bill of Fare

Hot

Cream of peas, St. Germain (260)

Bechamel oysters with truffles (1065)

Rissoles a la Demidoff (950)

Roast plover (2119)

Patties with mushrooms (937)

Frog croquettes (884)

Cold

Salmon a la Regence (2583)

Tenderloin of beef on a socle Bouquetiere (2434)

Voliere galantine of pheasants, Casimir Perier (2423)

Galantine of chicken a la d'Orleans (2486)

Woodcock a la Valere (2619)

Terrine of duck's liver a l'Aquitaine (2596)

Aspic of minion fillets of partridge (2416)

Fillets of sole a la Mazagran (2593)

Assorted sandwiches (815)

Sweet Dishes and Dessert

Plum cake (3253)

Peach jelly (3187)

Cream cornets with orange (3148)

Camper crowns (3156)

Ices

Bacchus (3590)

The Well (3599)

Banana pudding (3487)

Bomb with maraschino (3443)

Mousse with macaroons (3477)

Apples in surprise (3574)

Waffles with vanilla (3285)

Center Pieces

Basket filled with candied fruits (3628)

Perrette's basket (3629)

Fruits (3699)

Bonbons (3642)

Mottoes (3653)

Dessert

Fruit cake (3238)

510

November

Sideboard for 200 Persons

Bill of Fare

Hot

Cream of rice, Cremieux (249)

Oysters Viennaise (1068)

Palmettes of turkey a la Bearnaise (933)

Turbigo patties (941)

Terrapin a la Trenton (1090)

Roast partridges with gravy and water cress (2102)

Coffee (3701)

Cold

Decorated slices of salmon (2577)

Saddle of venison a la Harder (2573)

Aspic of oysters (2415)

Chaudfroid of woodcock with fumet (2452)

Red beef tongue with jelly (2609)

Ballotines of quail a la Tivolier (2426)

Terrine of wild rabbit (2604)

Snipe pie (2567)

Sandwiches (811)

Sweet Dishes and Dessert

Breton cake (3232)

Noyau jelly (3186)

Apple Flamri (3166)

Large brioche (3234)

Ices

Hen with chicks (3594)

Rabbit in surprise (3596)

Plum pudding (3496)

Grandina (3556)

Parisian (3573)

Gramolates with oranges (3610)

Center Pieces

Basket of cherries (3630)

Wheelbarrow filled with flowers (3638)

Fruits (3699)

Bonbons (3642)

Mottoes (3653)

Dessert.

Pound cake (3254)

511

December

Sideboard for 400 Persons

Bill of Fare

Hot

Chicken consomme (190)

Oyster rissolettes a la Pompadour (1054)

Lamb croquettes a la De Rivas (888)

Roast quails (2131)

Crab patties (935)

Timbale a la Renaissance (981)

Coffee (3701)

Cold

Slices of salmon with jelly (2578)

Ribs of beef in Bellevue (2432)

Galantine of partridge (2492)

"Pain" of partridge a la Montgomery (2548)

Chaudfroid of snipe in pyramid (2461)

Woodcock cutlets, Poniatowski (2479)

Mousseline of pheasant, Princess (2538)

Pate de foies gras in border (2483)

Chicken legs in the shape of ducklings (2529)

Sandwiches (811)

Sweet Dishes and Dessert

Compiegne cake (3236)

Prunelle jelly (3186)

Apricot rice (3214)

"Pain" of chestnut a la Beotie (3196)

Ices

Algerian timbale (3580)

Cauliflower with marchioness rice (3544)

Leona (3558)

St. Jacques Cup (3560)

Corn (3547)

Pears in surprise (3574)

Center Pieces

Chariot filled with lady apples (3632)

Horn of plenty (3635)

Fruits (3699)

Bonbons (3642)

Mottoes (3653)

Dessert

Pound cake (3254)

512

January

Sideboard for 300 Persons

Bill of Fare

Hot

Clear bouillon (187)

Fried oysters a la Horly (1060)

Oyster patties (939)

Scallops a la Mariniere (1076)

Turkey croquettes (894)

Roast canvasback (2055)

Stuffed lobster tails (1043)

Cold

Salmon a la Courbet (2585)

Tenderloin of beef a la Noailles (2437)

"Pain" of game Diana (2546)

Bastion, American style (2429)

Chaudfroid of chicken a la Clara Morris (2451)

Cold salmis of quails a la Balzac (2575)

Terrine of partridge de Nerac (2600)

Galantine of pheasant (2495)

Rolls filled with rillettes (809)

Buttered slices of rye bread (820)

Sweet Dishes and Dessert

Macedoine champagne jelly (3179)

"Pain" of apricots (3194)

Pineapple cake (3252)

Ministerial pudding (3209)

Ices

The helmet (3598)

Delicious with hazelnuts (3592)

Montelimar with hazelnuts (3566)

Ribambelle (3576)

Madeleine (3561)

Rice with maraschino (3578)

Center Pieces

Basket filled with candied fruit (3628)

Basket filled with tortillons (3628)

Fruits (3699)

Bonbons (3642)

Mottoes (3653)

Dessert

Wedding cake (3238)

513

February

Sideboard for 200 Persons

Bill of Fare

Hot

Chicken consomme (190)

Broiled oysters, maitre-d'hotel (1059)

Scallops a la Havraise (1075)

Palmettes a la Perier (922)

Roast redhead ducks (2063)

Coffee (3701)

Cold

Salmon a la d'Estaing (2580)

Tenderloin of beef a la Violetta (2438)

"Pain" of game a la Bartholdi (2545)

Aspic of tongue a la Picquart (2420)

Chaudfroid of fillets of pheasant (2456)

Cutlets of kernel of lamb in Bellevue (2472)

Galantine of pullet a la Mozart (2497)

Boar's head (2570)

Chicken mayonnaise (2625)

Sandwiches (811)

Small fancy rolls filled with rillettes de Tours (809)

Sweet Dishes and Dessert

Syruped baba (3227)

Sponge cake (3260)

Californian pineapple jelly (3178)

Blanc mange a la Smolenska (3138)

Ices

Cantaloup in surprise (3591)

Nest with eggs (3594)

Stuffed tomatoes (3582)

Sicilian (3579)

Ristori rice (3577)

Marvelous (3563)

Granite with currants (3611)

Center Pieces

Cornucopia garnished with fruit (3635)

Wheelbarrow filled with flowers (3638)

Fruits (3699)

Bonbons (3642)

Mottoes (3653)

Dessert

Angel cake (3226)

Bills of Fare

Restaurant Bill of Fare

Breakfast

June

Coffee (3701)

Chocolate (3700)

Arabian racahout (3703)

English breakfast tea (3704)

Side Dishes

Clams (803)

Gherkins (785)

Sandwiches (811)

Radishes (808)

Olives (800)

Caviare (778)

Anchovies (772)

Sardines (817)

Lyons sausage (818)

Stuffed olives (801)

Marinated tunny fish (831)

Mackerel in oil (797)

Mortadella (818)

Arles sausage (818)

Eggs

Boiled (2856)

Fried a la Eugene Andre (2866)

Scrambled a la Columbus (2934)

On a dish (2909)

Fried turned over a la sole (2869)

Hard boiled, Russian style (2865)

Omelets:

Argentine (2878)

With clams (2885)

With bacon (2879)

Cocottes (2873)

Soft eggs with puree of sorrel (2951)

Poached eggs with gravy (2931)

Fish

Red bass water fish (1098)

Pike perch a la Durance (1213)

Whitebait (1310)

Black bass a la Narragansett (1095)

Mussels a la poulette (1047)

Kingfish a la bateliere (1179)

Porgy with Chablis wine (1231)

Bluefish a la Barnave (1117)

Hot

Pig's feet a la St. Menehould (1783)

Veal cutlets (1501)

Mutton cutlets (1590)

Beefsteak (1368)

Pork chops (1778)

Spring lamb cutlets (1669)

Roast squabs (2018)

Beef palate a la Bechamel (1326)

Chateaubriand (1380)

Escalops of veal a la Habirshaw (2282)

Mutton breast broiled (1585)

Stuffed breast of lamb, Veloute tomato sauce (1665)

Frogs' legs a la poulette with mushrooms (1019)

Chicken sauted, half glaze (1906)

Squabs a la Carolina (2021)

Delmonico sirloin steak, Spanish style (1377)

Porterhouse steak (1362)

Cold

Corned beef, pressed (2430)

English ham with jelly (2524)

Red beef tongue with jelly (2609)

Ribs of beef Bellevue (2432)

Boned turkey (2499)

Calf tongue a la Macedoine (2610)

Lamb pie (2561)

Beef a la mode (2433)

Aspic de foies gras (2411)

Roast chicken with jelly and beef tongue (2469)

Salads

Tomato (2666)

Water-cress (2676)

Celery (2660)

Macedoine (2650)

Chicken mayonnaise (2625)

Russian (2645)

Vegetables

Potatoes:

Fried (2787)

Mashed in snow (2798)

Broiled sweet potatoes (2832)

Saratoga (2803)

Beets with butter and fine herbs (2702)

Boiled asparagus with Hollandaise sauce (2692)

Succotash (2731)

Breakfast Cakes

Brioches (3269)

Wheaten grits (3280)

Hominy (3280)

Oat meal (3280)

Muffins (3414)

Corn bread (3422)

Indian cake (3274)

Flannel cake (3273)

Waffles (3284)

Dessert

Darioles with orange-flower water (3300)

Fresh Fruits: (3699)

Apples

Oranges

Bananas

Pears

Watermelon

Peaches

Cheese: (2697)

American

Brie

Stilton

Roquefort

Chester

Glass of cream or milk.

Restaurant Bill of Fare

Lunch

July

Clams (803)

Soups

Consomme in cup (189)

Pea puree with croutons (282)

Julienne faubonne (318)

Fish broth with clams (370)

Clam chowder (300)

Chicken okra (299)

Mock turtle thickened (355)

Cream of corn a la Hermann (255)

Fish

Fresh mackerel maitre-d'hotel (1193)

Fried soft shell crabs (1006)

Striped bass a la Bercy (1101)

Baked codfish Duxelle (1136)

Kingfish a la Bateliere (1179)

Fillets of spotted fish English style (1283)

Porgies a la Manhattan (1229)

Eels a la Marechale (1149)

Ready

Leg of mutton a la Bordelaise (1622)

Sirloin of beef a la Dauphiness (1350)

Sausages with cream potatoes (1804)

Loin of veal with gravy (1537)

Bacon with spinach (1771)

Chicken fricassee a la Bouchard (1862)

Poached eggs with puree of chicken supreme (2932)

To Order

Veal cutlet maitre-d'hotel (1501)

Small steak plain (1368)

Mutton cutlets with puree of chestnut (1599)

Chicken croquettes exquisite (877)

Lamb cutlets (1669)

Minions of fillet of veal with mushrooms (1510)

Squabs a la Briand (2006)

Chicken cocotte (1832)

Noisettes fillet of beef a la Berthier (1411)

Frog's legs a la d'Antin (1017)

Mutton breast with tomato Andalouse sauce (1586)

Squabs sauted a l'Impromptu (2010)

Cold

Pickles (785)

Radishes (808)

Olives (800)

Caviare (778)

Celery (779)

English ham with jelly (2524)

Anchovies (772)

Sardines in oil (772)

Lyons sausage (818)

Mortadella (818)

Sandwiches (811)

Mackerel in oil (797)

Stuffed olives with anchovy butter (801)

Marinated tunny (831)

Spring lamb (2561)

Red beef tongue (2609)

Lobster with mayonnaise (2638)

Boned turkey (2499)

Goose liver pie (2562)

Salads

Russian (2645)

Tomato (2666)

Chicken mayonnaise (2625)

Potato (2654)

Macedoine (2650)

Water-cress (2676)

Vegetables

Potatoes:

Fried (2787)

Saratoga (2803)

Hashed, with cream (2780)

Lyonnese (2794)

String beans a l'Albani (2825)

Boiled asparagus with Hollandaise sauce (2692)

Lima beans maitre-d'hotel (2699)

Green peas, French style (2743)

Green corn on the cob (2730)

Stuffed truffles (2845)

Tomatoes broiled with mayonnaise sauce (2838)

Dessert

Ice Cream:

Toronchino, Procope (3583)

Pistachio (3454)

Asparagus (3540)

Nesselrode pudding with chestnuts (3495)

Vanilla (3458)

Chocolate (3449)

Tutti frutti (3586)

Tortoni cups (3584)

Neapolitan (3569)

Banana cream (3451)

White coffee (3460)

Water Ice:

Raspberry (3607)

Orange (3605)

Lemon (3604)

Punch:

Roman (3515)

Kirsch (3510)

Lalla Rookh (3516)

Maraschino (3510)

Bucket made of Chantilly waffles (3128)

Charlotte russe (3145)

Fruits: (3699)

Watermelon

Muskmelon

Peaches

Bananas

Apples

Grapes

Cheese: (3697)

American

Roquefort

Edam

Camembert

Pont l'Eveque

French coffee (3701)

Turkish coffee (3702)

Restaurant Bill of Fare

Dinner

May

Clams (803)

Soups

Consomme Careme (222)

Rice a la Rudini (343)

Sherman (344)

Bisque of crawfish a la Bateliere (202)

Cream of sorrel with stuffed eggs (262)

Julienne Mogul (318)

Pea puree with croutons (282)

Croute au pot (305)

Chicken okra (299)

Chicken okra strained (299)

Small individual soup pots (346)

Side Dishes—Cold

Radishes (808)

Olives (800)

Caviare (778)

Sardines in oil (772)

Lyons sausages (818)

Marinated tunny (831)

Gherkins (785)

Mortadella (818)

Stuffed olives with anchovy butter (801)

Mackerel in oil (797)

Side Dish—Hot

Cromesquis of sweetbread, Babanine (872)

Fish

Mussels with shallot(1051)

Eels broiled tartar sauce (1150)

Planked shad ravigote butter (1255)

Spotted fish Livournaise (1282)

Weakfish a la Brighton (1308)

Fried soft shell crabs (1006)

Blackfish a la Sandford (1115)

Lobster a la Camille (1028)

Sheepshead, Buena Vista (1259)

Removes

Roast sirloin of beef with brain patties (1355)

Rump of beef Boucicault (1337)

Pullet in surprise (1987)

Entrees

Mutton pie Canadian style (2375)

Sauted chicken florentine style (1890)

Mushrooms crust with truffles (2759)

Minions of tenderloin of beef a la Stanley (1406)

Hot plover pie (2317)

Breasts of turkey Donovan (2037)

Squabs a la Crispi (2008)

Frog shells (2347)

Sweetbread a la St. Cloud (1566)

Sorbets:

Lalla Rookh (3516)

Kirsch (3510)

Maraschino (3510)

Rum (3510)

Roast

Leg of mutton a la Roederer (1627)

Leg of yearling lamb with gravy (1715)

Beef ribs, American style (1331)

Squabs (2018)

Duckling (1921)

Partridge broiled, English style (2085)

Chicken in the saucepan (1881)

Cold

Galantine of chicken (2485a)

Trout, tartar sauce (2612)

Terrine of duck livers a l'Aquitaine (2596)

Salads:

Lettuce (2672)

Water-cress (2676)

Macedoine (2650)

Chicory (2668)

Vegetables

Purslain a la Brabancon (2815)

Lima beans thickened maitre-d'hotel (2699)

Potatoes Parisienne (2786)

Potatoes, Anna (2770)

Potatoes half glaze (2784)

Green peas, English style (2742)

String beans with butter (2829)

Boiled asparagus with Hollandaise sauce (2692)

Succotash (2731)

Cepes baked with cream (2724)

Stuffed cauliflower a la bechamel, baked (2715)

Risot a la Francatelli (2979)

Tomatoes a la Boquillon (2833)

Cardoons with half glaze (2710)

Fried eggplant (2739)

Spaghetti macaroni a la Lawrence (2966)

Asparagus tops a la Maintenon (2695)

Corn on the cob (2730)

Spinach with cream (2820)

Macaroni a la Brignoli (2958)

Whole artichoke boiled with white sauce (2691)

Macedoine a la Montigny (2755)

Sweet potatoes roasted (2832)

Sweet Entremets

Hot:

Pancakes with brown sugar (3077)

Glazed apple marmalade (3126)

Cold:

Blanc manage with strawberries (3139)

Bain marie cream molded (3149)

Charlotte Russe (3145)

Cream Malakoff (3150)

Dessert

Fancy Creams:

Biscuit, Excelsior (3436)

Basket filled with oranges (3570)

Nesselrode pudding with candied chestnuts (3495)

Biscuit glace (3435)

Neapolitan (3569)

Creams:

Vanilla (3458)

White coffee (3460)

Pistachio (3454)

Water Ice:

Lemon (3604)

Raspberry (3607)

Pineapple (3606)

Assorted cakes (3364)

Preserved fruits (3679) greengages, peaches, pineapple, quinces (3679)

Marmalade (3674) jelly, Dundee, peaches, ginger, Guava, Bar-le-duc (3678)

Stewed fruits (3686) pineapple, peaches, pears, prunes, apples, with jelly, bananas, cherries, chestnuts, oranges, orange salad, strawberries, raspberries.

Brandy fruits (3660) greengages, pears, oranges, strawberries with cream.

CHEESE (3697) Stilton, Brie, Strachino, Gorgonzola, Gruyere, Chester, Gervais, Port Salut, Holland

French coffee (3701)

Turkish coffee (3702)

Restaurant Bill of Fare

Supper

August

Clams (803)

Hot

Welsh rarebit (946)

Consomme in cups (189)

Golden buck (946)

Stuffed lobster tails, deviled (1043)

Ramequins (2975)

Deviled mutton kidneys on skewers (1620)

Stuffed hard shell crabs Carolina style (1003)

Sweetbread croquettes (893)

Chicken legs in papers (1876)

Croustades a la Castillane (895)

Bondons of woodcock a la Diane (845)

Chicken breast a la Chevreuse (1827)

Squab a la Briand (2006)

Minions of tenderloin of beef a la Baillard (1400)

Cold

Sandwiches (811)

Caviare (778)

Radishes (808)

Mortadella (818)

Anchovies (772)

Marinated sardines (831)

Celery (779)

Tunny (831)

Lyons sausage (818)

Boned turkey (2499)

Caviare canapes (777)

Goose liver pie (2562)

Salads

Lettuce (2672)

Cucumber (2661)

Water-cress (2676)

Celery (2660)

Macedoine (2650)

Cos lettuce (2675)

Lobster American style (2638)

Chicken mayonnaise (2625)

Russian (2645)

Tomato (2666)

Dessert

Ice Cream

SHERBET: Kirsch (3510)

Lalla Rookh (3516)

Prunelle (3510)

Maraschino (3510)

Water Ice:

Raspberry (3607)

Pine apple (3606)

Lemon (3604)

Orange (3605)

Fancy:

Pudding Cavour (3489)

Banana in surprise (3541)

Plombiere a la Rochambeau (3482)

Vanilla (3458)

Chocolate (3449)

Coffee (3460)

Pistachio (3454)

Biscuit glace (3435)

Neapolitan (3569)

Charlotte russe (3145)

Madeira jelly (3186)

Apricot flawn (3170)

Fresh Fruits (3699):

Bananas, pineapples, apples, oranges, Niagara grapes, huckleberries, currants, muskmelon, watermelon

Cheese (3697):

Stilton, Gruyere, Cream, Strachino

French coffee (3701)

Turkish coffee (3702)

All the Epicurean recipes are included in the menus. The heading of each recipe being in English and in French permits any person not thoroughly versed in both these languages to compose his bill of fare in either the one or the other. He has simply to make his selection of the necessary recipe and by referring to the number of the article, write his bill of fare in English or in French as he so chooses. In wording a dinner bill of fare be very careful to denote the fish or shell fish, the butcher's meat, the poultry and game in season, alternating white or brown for each course, also the white or brown sauces. I have as far as practicable replaced the term fillet by breasts for poultry or game and aiguillettes for fish, so that the word fillet need not be too frequently repeated in the same bill of fare. Oysters can be omitted from the bills of fare, also cold side dishes, salads and coffee, besides the details of the dessert following the entremets need only be mentioned by the single word of dessert.