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

JULY.

llcnu. Puree of Green Peas. Consomme de Volaille.

Sherry.

Sioups.

r 1 •I Salmon Cutlets dI'lndienne. ^ i. John Dory. Whitebait, j Eels, Water Souchet. Lobster Cutlets. Filets of Ducldings and Peas. fBoiled Capon, dla Toulouse. Neck of Venison. 1 Leveret, Peas ala Frangais. ^ Pates au foie Gras. j Spring Chicken.

Still Moselle. Punch.

dfm

Moselle Oup.

©ntrtcs.

Champagne. Madeira.

iSewobcs.

Champagne.

ffiame.

Vanille Cream. Fruit Jelly. Anchovies on Toast. Dessert Ices.

• Liqueurs.

Stoectfl.

WINES AND DESSERT. B. I. Sherry, ChSteau Margaux.