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

THE FOI,LO"WING ARE EXAMPLES OF WHITE DINNERS. WHITE DINNER, No.1, S-oups—Oyster. Partridge. Asparagus. ^ISlltncS—Sauterne. Dry Sherry. jFi'sfl—Turbot. John Dory. Boiled Salmon. Whitebait. Blackbait. iESHtncB—Sparkling Hock and Moselle. CriltrCES—Sweetbread ila Financi6re. Lamb Cutlets and Peas. Vol au Vent. Croquette of Chicken. 5123ii!e—Steinberg (Cabinet). iJointfi—Haunch of Mutton. Forequarter of Lamb. Asparagus. Veal Olive. Sea Kale. —Haute Sauterne. Scharzberg. Ipotiltrg—Chickens and Tongue. Duckling and York Ham. Pheasants. Partridges. 3I2iincS—Liebfraumilch. Sillery (Dry). Creams. Jellies. Ice Pudding, laaiiics Scssert—Dry Sherry. Champagne. Sillcry. Steinberg(Cabinet). WHITEDINNER,1^0.2{recherche). Soups—Turtle(clear). Asparagus. Iced Punch. Haute Sauterne, .dflSfl—John Dory. Trout. $lj2itncS—Stcinwein, Hockheimer. Dish of Plovers. Chickens. Reindeer Tongues. —Scharzberg. ^Otnt—Saddle of Welsh Mutton. SUailie—Steinberg Cabinet. pflultrg—Pheasants. Widgeons. 3HiturS—Liebfraumilch. Sparkling Moselle. ®©tnE toltS DcSStrt—Brown Syracuse. Imperial Tokay. KoTZ.— 1 recommend the Pi.ston Freezing Machine &Ice

CoMPANV,Oiford Street,for every description of Puddin", Dessert and lea Moulds. See advt.