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

SEPTEMBER.

penw. Grouse Pm-ee. Italienne.

Madeira, Slierry,

Soups.

Salmon Souchet. Sole au Gratin, Italienne. Brill and Shrimp Sauce. Oyster Patties. Veal Cutlets a la Regent. Salmi of Grouse.

• Jolumnisberg

jFisf).

Moselle Cup^

(Putrers.

( Braized Fowls a la Financier. 1 Saddle of Mutton.

Champagne,

ISontobes.

Roast Hare. Partridge. Tomato au Gratin. Lobster Salad.

Seaune. Champagne,

CBamc.

Punch Jelly Charlotte £k Russe. Cheese Souffle. Dessert Ices. DESSERT WINES. Imperial Tokay, Port, and Claret.

. Port,

Stofrts.