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

JUNE.

glmu.

FiSH DINNER. I Clear Turtle. Tui-tle Fins.) I Bisque of Pra™s. <

^oups.

Flounder Soucliet. Salmon Soucliet.

Filets ofSole d la Creme. Salmon Cutlets, Indienne. Stewed Eels. Bed Mullet, Italienne. Trout Grilled a la Tartare. Salmon & Lotster Sauce. -Whitebait, Plain & Devilled.

jTistl-

Jloch*

Ponche h ^ ItomainC'

Shrimp Patties. > Whiting Pudding. Sweetbreads and Peas. Lamb Cutlets.

Chateau

(V Yqvem , Champagne.

13ntr«s.

JSurgundy,

Haunch of Venison.

ivcmobc.

iioasle. Quails. Mayonnaise of Lobster. f StrawberryJelly. PeachJelly. gtoetts I Pine Cream. Ice Pudding. ' Caviare. Duckling.

Claret Cup

Liqueurs,

DESSERT WINES. Madeira, Pale Dry Sherry,Port,Lafitte. Noxb,—SeeEdwd.Pabtridoe & Co.'s Wine List,page1.