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

MARCH.

IttM,

Oxtair a Ia"JardimSve.-— Mulligatawny. Salnaon Cutlets and Caper Sauce. John D017 Hollandaise.

X

"She^Ty,

Soups.

dTifl?.

SteinTvein.

/ Lobster Patties. j ®ntrees. | Pricandeau of Veal and Peas, j Steinmdn. Champagne Cup.

Boiled Chicken and Oyster Sauce. Kibs of Lamb. . Ham, with Champagne Sauce-.

SjparJding Moselle,

Ijtrmobcs.

Boast Duckling. Mayonnaise of Lobster.

Jellies. Creams.

Gateau of Fruits. Iced Souffles Petit. Caviare. DESSERT WINES. Madeira, Port, Sherry, Claret.

StDOCtS.

Maraschino. Port.