1871 The Gentleman's Table Guide by E Ricket and C Thomas

THE BRIDAL CAKE.

Two Entrees (Hot) . Oyster or other Patties Sweetbreads Cutlets Salmis, &c.

Soups. Au Consomme,White Purfie of Chicken

OLD Dishes. P

Trout or Salmon Mayonnaise Lobster Mayonnaise Chicken do. Sole do. Eels in Aspic Boar's Head Omfie Veal Om6e Galantines of Turkey Do. Capon Do. Lamb Perigord Pies Game do. French Raised Pies Hams

Chicken Salads Lobster do. Salads of all kinds

Plovers' Eggs Potted Game Fowls h la Bech.amel Savoy Cakes, Ornamented Jellies Creams Trifles Pastries of all kinds Preserves Bon-Bons Flowers Cream and Water lees or Ice Pudding Bride Cake and the various Fruits

Tongues Chickens Roast Beef Lamb

JjmEs Ponche &la Romaine, No. 40a.

Madeira or Sherry

.

Hock and Claret Claret Cup, No. 9

Champagne

i

Seltzer and Soda Water Moselle Cup, No. 6 Wines and Biscuits to be served as the Guests arrive. Note.—ETorydescription of Floral Dccoratione,Bridal Bouquets,&c., J. ExnTi.AMD, Albion Nursery, Stoko Newington, London. See advt.