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

THE FOLLOWINO ARE EXAMPLES OP WHITE DINNERS. WHITE DINNER, No. 1 Soups —Oyster. Partridge. Asparagus. SliiStnes—Sauterne. Dry Sherry. —Turlxjt. John Dory. Boiled Salmon. Whitebait. Blackbait. iSiHineS—Sparkling Hock and Moselle. fiEntrrtS—Sweetbread it la Financi^re. Lamb Cutlets and Peas. Vol au Vent. Croquette of Chicken. illSBine—Steinberg (Cabinet). JjlointS—Haunch of Mutton. Forequarter of Lamb. Asparagus. Veal Olive. Sea Kale. ffliSSineS—Haute Sauterne. Scharzberg. IPotllfrp—Chickens and Tongue. Duckling and York Ham. Pheasants. Partridges. SIMtnra—Licbfraumilch. Sillery (Dry). Creams. Jellies. Ice Pudding. fiiSilirB toitS IBeeent—Dry Sherry. Champagne. Sillery. Steinberg (Cabinet). WHITE DINNER, No.2(rec/ierc^J). iooups—Turtle (clear). Iced Punch. Haute Sauterne. John Dory. Trout. ilSSintB—Steinwein. Hocheimer. Dish of Plovers. Chickens. Reindeer Tongues. ?iaa inr—Scharzberg. Jfotnt—Saddle of Welsh Mutton. fflJBitie—Steinberg Cabinet. liJoulft'S—Pheasants. Widgeons. 3129ine!l—Liebfraumilch. Sparkling Moselle. ffliiEme toilfj IDcssert—Brown Syracuse. Imperial Tokay. Note, —Woreconunond thQ Piston Freezing Machine & Ice

Company, Oxford Street, for every description of Pudding, Dessert and Ice Moulds, See advt.