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

JUNE.

pnu.

FISH Clear Tui-tle.

DINNER.

Turtle Fins. I (

Soups.

Madeira.

Bisque of Prawns.

Flounder Souehet. Salmon Souehet.

Filets of Sole d la Creme. Salmon Cutlets, Indienne. Stewed Eels. Red Mullet, Italienne. Trout Grilled a la Tartare. Salmon & Lobster Sauce. Whitebait, Plain & Devilled.. Shrimp Patties. Whiting Pudding. Sweetbreads and Peas. Lamb Cutlets.

Hoch.

Ponche it la Ptomaine.

Chateau

ISlltms. .

y quern. Champagne.

Haunch of Venison.

Komobe.

Duckling. Quails. Mayonnaise of Lobster.

Claret Cup

ISoasts.

I Strawberry Jelly. PeachJelly. I Pine Cream. Ice Pudding. Caviare. DESSERT WINES. Madeira, Pale Dry Sherry, Port, Lafitte.

Idqueurs.

Stotets.