The Book of Household Management
Chapter 253 : Preserved Pineapples. Dried Cherries. Fruit. Grapes. Filberts. Pears. Walnuts. Wafers.

Preserved Pineapples. Dried Cherries. Fruit.

Grapes.

Filberts. Pears. Walnuts.

Wafers. Biscuits.

Ginger-Ice Cream. Vase of Orange-Water Ice.

Flowers.

Apples.

Dried Grapes. Preserved Fruit. Cherries.

Pears.

Figs. Lemon-Water Ice. Olives.

MENU.

2137.--SERVICE A LA RUSSE (July).

Julienne Soup.

Vermicelli Soup.

Boiled Salmon.

Turbot and Lobster Sauce.

Soles-Water Souchy.

Perch-Water Souchy.

Matelote d'Anguilles a la Toulouse.

Filets de Soles a la Normandie.

Red Mullet.

Trout.

Lobster Rissoles.

Whitebait.

Riz de Veau a la Banquiere.

Filets de Poulets aux Coucombres.

Canards a la Rouennaise.

Mutton Cutlets a la Jardiniere.

Braised Beef a la Flamande.

Spring Chickens.

Roast Quarter of Lamb.

Roast Saddle of Mutton.

Tongue.

Ham and Peas.

Quails, larded.

Roast Ducks.

Turkey Poult, larded.

Mayonnaise of Chicken.

Tomatas.

Green Peas a la Francaise.

Suedoise of Strawberries.

Charlotte Russe.

Compote of Cherries.

Neapolitan Cakes.

Pastry.

Madeira Wine Jelly.

Iced Pudding a la Nesselrode.

DESSERT AND ICES.

_Note._--Dinners a la Russe differ from ordinary dinners in the mode of serving the various dishes. In a dinner a la Russe, the dishes are cut up on a sideboard, and handed round to the guests, and each dish may be considered a course. The table for a dinner a la Russe should be laid with flowers and plants in fancy flowerpots down the middle, together with some of the dessert dishes. A menu or bill of fare should be laid by the side of each guest.

MENU.

2138.--SERVICE A LA RUSSE (November).

Ox-tail Soup.

Soup a la Jardiniere.

Turbot and Lobster Sauce.

Crimped Cod and Oyster Sauce.

Stewed Eels.

Soles a la Normandie.

Pike and Cream Sauce.

Fried Filleted Soles.

Filets de Boeuf a la Jardiniere