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

APRIL-

Siitu. Bisque of Lobster. ) Brunoise. Flounder Soucbet. • t Trout a la Tartare. > Whitebait, J Kromestys of Sweetbread, -j Lamb Cutlets, Asparagus > Points. J Boiled Spring Chicken. j Fore Quarter ofLamb. , Guinea Fowls.

Soups. 1

Madeira.

dFtfifi. 1

lAehfrau- milch. Iced Punch.

Sjiarhlitu} Moselle.

ffintrces. <

Sherr)/. Champagne Cup.

Kemobes.'

Quails,Asparagus. Plovers'Egg en Aspic.

f

Strawbeny Cream. Jelly, Eau d'Or. Cheese Straws. Dessert Ices.

1 Sherry.

Stoeets.

Liqueurs.

Vino de Paste,Port, and Claret.