1912 The Buffet Blue Book bu John H Considine

FOR THB CAFB.

SAUCES FOR MEAT. With roast beef, grated horseradish. With roast veal, tomato or horseradish

sauce.

Roast mutton, currant jelly. Roast pork, apple sauce . Roast lamb, mint sauce. Roast turke:v, chestnut jelly. Roast venison, black currant

dressing,

cri .1.1berr:;·

jelly or grape

jelly. Roast goose, tart apple sauce. Roast qu.all, currant jelly, celery sauce. Ro~st c-anvasback currant jelly. Roast chicken, bread sauce. Fried chicken, cream gravy, corn fritters. Roast duck, orange salad. Roast ptarmigan, bread sauce. Cold bolled tongue, sauce tartare stuffed with peppers. Vf'al sausage, tomato sauce, grated Parmesan cheese. Pork sausage, tart apple sauce or fried ap- r.Ies. Frizzled beef, horseradish. Pork croquettes, tomato sauce. Corned beef, mustard. Lobster cutlet, sauce tartare. s,,·eetbread cutlet, sauce Bechamel. Iteedrrirds, fried hominy, white celery. Cc>ld lJoilcd fish, sauce piquant. nr,iiled steak, maitre d'hotel butter or mush- rooms. Tripe, fried bacon ar.d apple rings. Broiled fresh mackerel, stewed gooseberries. Fresh salmon, cream sauce an,j green peas. duck, apple bread. black or olives

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