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

MARCH.

mm. Oxtail d la Jardiniere. Mulligatawny. Salmon Cutlets and Caper Sauce. John Dory Hollandaise.

j Shmty.

^OUp0.

dfiih

Stcintvein.

/ Lobster Patties. \ steitiwein. ©ntrew. j pricandeau of Veal and Peas, j

n Boiled Chicken and Oyster " Sauce. Bibs of Lamb. ,Ham,with Champagne Sauce«.

Sj>arkliriff Mo$elle.

Kmobis. •

Roast Duckling. Mayonnaise of Lobster.

Jellies. Creams.

Gateau of Fruits. Iced SouflSes Petit. Caviare.

StDCCtS.

Sfarasehino, PorU

DESSERT WINES. Madeira, Port, Sherry, Claret. Kote.—Sto JJdwd.Paiitiubob & Co.'a Wine Liat, page 1.