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

AUGUST.

itenu.

( A la Eeine.

Soups.

} S/terry,

^

Macoaroni, clear.

)

/ Filets of Brill a la Provencal. ) [ Salmon and Caper Sauce.

1 Sock.

JFibS.

/ SupremedeVoIailleauTruffes. \ [ Filets of Beef, with Olives.

ChoAnpagM,

Burgundy. Claret Oup.

Haimch of Venison.

SSnnobe.

Grouse,

--

Cabinet Pudding. Apricot and Kice. Strawberry Cream.

NoyeauJelly Liqueun,

Stofctfl.

Caviare.

Dessert Ices,

-

DESSERT WINES Madeira, Port, Claret,