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

AUGUST.

Itenu. A la Reine. Maccaroni, clear.

Soups.

Slierry.

ai. I

/ Filets of Brill d la Provengal ( Salmon and Caper Sauce

dFisJ).

HooTi,

/ Supreme deVolailleauTruffes. I Filets of Beef, with Olives.

®nfrees.

Champagne.

Burgundij. Claret Cup.

Haunch of Venison.

KEIUDbs.

Grouse.

Cabinet Pudding. Apricot and Rice. Strawberry Cream.

Noyeau Jelly lAqueurs,

Stoeets.

Caviare.

Dessert Ices.

DESSERT WINES. Madeira, Port, Claret.