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

I all Sitpper §tll Jfar£.

Soups, White and Clear according to season

Jellies Creams

Perigotd Pies Game do.

Preserves Bon-Bons Roast Beef Fowlsila Bechamel Mayonnaise Trout Do. Salmon Do. Chicken Do. Lobster Aspic of Plovers'Eggs Do; Lobster Do. Eels Do. Salmon dotted Game Patties

French Kaised Pies Galantines of Turkey

Do. Capon Do. Fowls Do. Lamb Do. Veal

Boar's Head Orn^e Tongues do. Hams do. Roast Fowls Ribs of Lamb Shoulder of Lamb Trifles Pastries of all kinds

Oyster Patties Italian Chicken Sardine Salad

Salads of all

kinds.

^UPPER ^INES AND"^INE jHuP!

Claret Hock Moselle Cup Claret do. Seltzer Water Soda do. Ponche a la Eomaine,No.'lOa. ~ Note.—1 recommesd MeBsre. Siuuonds Brothersfor Goods lent on liiro for BinnerB,"Weddiug Breakfasts,Ball Soppcrs, Bouts,&c. See odvt. Dry Sherry Champagne