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

§9:11 Sitper §H1 of

Soups, WMte and Clear according to season

Jellies Creams

Perigord Pies Game do.

Preserves Bon-Bons Roast Beef Fowls i la Bechamel Mayonnaise Trout Do. Salmon Do. Chicken Do. Lobster Aspic of Plovers' Eggs Do. Lobster Do. Eels Do. Salmon Potted Game Patties Oyster Patties Italian Chicken Sardine Salad kinds.

Frencli Raised Pies Galantines of Turkey Co. Capon Do. Fowls Do. Lamb Do. Veal Boar's Head Om^e Tongues do. Hams do. Roast Fowls Ribs of Lamb Shoulder of Lamb Trifles Pastries of all kinds

Salads of aU

INE jI)UPS. If

P UPPER If INES AND

Claret Hock Moselle Cup Claret do. Seltzer Water Soda do. Ponche 4 la Romaine, No. 40a. 'Note.—tVe recommend Messre. Simmonds Brothess for Goods lent on liire for DimiGrB, Wedding lireakfaBts, Ball Suppers, Bouts, &o. See advt. Dry Sherry Champagne