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

THE TWO FOLLOWING ARB EXAMPLES OP EXCELLENT RED DINNERS. RED DINNER, No. 1. Wild Carrot, or Clear Strong Gravy and Hare Soups. 5123(1116—Red Burgundy (Volnay or Chambertin). JFM)—Red Mullet. Broiled Salmon. Same Wine. (!Fnfrc«6—o.v Palates. Kidneys aux Truffes. Filet de Boeuf. Tomato Sauce. SISEinre—Claret (Latour, St. Julien). 5Joint6—Roast Beef. Braized Beet. Same Wine, ffiante—^Venison. Grouse. Moorfowl. 5123ine—Burgundy (Romance). BrasMoutonne. Red Sparkling Burgundy. I3t68rtt fflliailice—Claret (La Rose). Sparkling Burgundy and Old Port. RED DINNER, No. 2 (recherche). strong Gravy Soup. fflSEltne — Chateau Margaux. IPntrtfS—Filet de Boeuf. Ox Tongue. Kidneys SautSe aux Champignons. 2iaatne—Sparkling Burgundy. A Haunch of Venison. 2123tnea—Sparkling Burgundy and Chambertin. A Dish of Grouse. Same Wines. «Sntremct6—Small pieces of Broiled Bloater and portions of Anchovies to be handed round before Dessert. 5i2aine6 toitft 33c68crt—Claret (La Rose), Sparkling Burgundy, Tinta Madeira, and Old Port.

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