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

MAY.

lm»

Puree of Asparagus. Clear Mock Turtle.

Sherry,

soups.

r Filets of Sole d la Cardinal. Salmon,Grilled,Caper Sauce. WMtebait.

JSbcTtheimer. Cliampagte.

dFis5.

Shiimp Patties. Salmi of Quails aux Truffes.

Champagne.

©ntrcES.

f Boiled Chicken and Tongue. Smobes. •; Braized Rump of Beef d la '■ Neapolitan.

Champagne. Claret Cvp.

Turkey Poult. Ducklings and Peas. Mayonnaise of Lobster. Pineapple Cream, Macedoine Jelly. Nesselrode Pudding.

Claret Cup. Champagne.

Iioasts.

i

Chartreuse. Cognac,

>■

J

DESSERT WINES. Tinta Madeira, Lafitte, Amontillado.