1872 The Gentleman's Table Guide (2nd edition)

firirmg §r^akfasts.

T H

E B R ]

DAL CAKE. I

Two Entrees(Hot) Oyster or other Patties

Soups.

j

Au Consomme,White PurCe of Chicken

I

Sweetbreads

,! Cutlets I Salmis,See. P ISHES.

j^OLD Trout or Salmon Mayonnaise Lobster Mayonnaise Chicken do. Sole do. Eels in Aspic Boar's Head Omfie Veal Omfie Galantines of Turkey

Chicken Salads Lobster do. Salads of all kinds

Plovers*Eggs Potted Game Fowls ila Bechamel Savoy Cakes,Ornamented Jellies Creams Trifles Pastries of all kinds Preserves ^ Bon-Bons Flowers Cream and Water Ices or Ice Pudding Bride Cake and the various Fruits

Do. Capon Do. Lamb

Perigord Pies Game do. French Baised Pies Hams

Tongues Chickens Roast Beef Lamb

"jyiNES, ^C. Ponche la Romaine, No.40a.

Madeira or Sherry

. Hock and Claret

Champagne

I

Claret Cup,No.9

Seltzer and Soda Water j Moselle Clip, No.6 Wines and Biscuits to be served as the Guests arrive.