Family Dinner. A Menu for one day in a Month.
JANUARY.
- Oxtail soup.
- Fried whitefish.
- Small potato balls.
- Head lettuce.
- Fillet with champignons.
- Asparagus.
- Riced potatoes.
- Mixed salad.
- Vanilla ice cream with hot chocolate dressing.
- Coffee and cake.
FEBRUARY.
- Grape fruit.
- Chicken soup.
- Meat patties.
- Tongue ragout with dumplings and puff paste scallops.
- Tomato salad with boiled mayonnaise dressing.
- Rabbit roast with apple sauce and red cabbage.
- Orange cream.
- Coffee.
MARCH.
- Oyster soup.
- Fine ragout in shells.
- Asparagus with tongue.
- Lamb crown roast with turnips and mashed potatoes.
- Chocolate pudding with vanilla sauce.
- Coffee.
APRIL.
- Bouillon in cups.
- Bread sticks.
- Fish in red wine sauce.
- Fried potatoes.
- Chicken salad.
- Fillet beefsteak with sliced goose liver.
- Macaroni with tomato sauce.
- Cold rice pudding with peaches and whipped cream.
MAY.
- Vegetable soup.
- Lamb roast.
- Stuffed potatoes.
- Spinage.
- Green asparagus with salmon.
- Fried pigeons with gooseberry jam.
- Cheese, tart and coffee.
JUNE.
- Tomato soup.
- Ham noodles.
- Roast beef with fried potatoes and cauliflower.
- Asparagus salad.
- Strawberry ice with macaroons.
- Bread and butter and cheese.
- Coffee.
JULY.
- Bouillon with marrow dumplings.
- Fish ragout in shells.
- Baked ham with Burgundy sauce.
- Stuffed tomatoes.
- Potato chips.
- Red farina pudding with cream.
- Coffee.
AUGUST.
- Green pea soup.
- Lobster with remoulade sauce.
- Veal chops with apple sauce.
- Head lettuce.
- Broiled spring chicken.
- Fried potatoes.
- Fruit salad.
- Coffee and cake or tart.
SEPTEMBER.
- Bouillon with egg sponge dumplings.
- Chicken fricassee with dumplings and puff paste scallops.
- Hamburg steak with green beans and creamed potatoes.
- Champignon salad.
- Chocolate cream.
- Bread and butter.
- Cheese.
- Coffee.
OCTOBER.
- Brown bouillon with rice pudding.
- Lobster ragout in shells.
- Fried duck with cranberries and baked cauliflower.
- Mixed salad.
- Strawberry cream with almond heaps.
NOVEMBER.
- Green corn soup.
- Duck ragout.
- Lamb cutlet with kohlrabi.
- Potato pudding.
- Mixed jam or marmalade.
- Apple strudel.
DECEMBER.
- Fish soup.
- Roasted chestnuts with sliced goose liver.
- Turkey with jam and potatoes.
- Mixed salad.
- Plum pudding with vanilla sauce.
A FINE SUPPER OR BREAKFAST.
A Menu for each Season.
JANUARY to MARCH.
- Bouillon with cheese wafers.
- Lobster with remoulade sauce.
- Caviar on toast.
- Mutton chops with chestnut puree.
- Truffle salad.
- Spring chicken with jam.
- Tutti-Frutti ice.
APRIL to JUNE.
- Crab soup.
- Asparagus and cutlets.
- Pigeons and salad.
- Strawberry cream and cake.
JULY to SEPTEMBER.
- Bouillon in cups with bread sticks.
- Fish with Bearnaise dressing.
- Small potato balls.
- Sweetbread ragout with peas.
- Venison.
- Tomato salad.
- Fine wine ice cream.
OCTOBER to DECEMBER.
- Grape fruit.
- Oysters.
- Fillets of sole with mushroom sauce.
- Turkey with apple sauce.
- Mixed salad.
- Chocolate ice.
FINE DINNER.
A Menu for Each Season.
JANUARY to MARCH.
- Asparagus soup, meat patties.
- Venison with jam.
- Trout with horse radish and mustard butter.
- Pineapple ice.
- Young roast goose with small potato balls.
- Partridge with cucumber and tomato salad.
- Asparagus with creamed butter.
- Strawberry cream with almond heaps.
- Crackers.
- Butter.
- Various kinds of cheese.
- Coffee.
APRIL to JUNE.
- Vegetable soup.
- Timbale of crabs with herb sauce.
- Lamb roast with champignons.
- Whitefish with beaten egg sauce.
- Chicken souffle with puff paste scallops.
- Venison with vegetable salad.
- Asparagus with tongue.
- Strawberries and vanilla ice cream.
- Coffee.
- Fruit.
JULY to SEPTEMBER.
- Crawfish soup.
- Chicken patties with lobster, mayonnaise dressing.
- Saddle of veal garnished with beef tongue and riced potatoes.
- Broiled spring chicken with Bearnaise dressing.
- Champignons and stuffed tomatoes.
- Salmon with cucumber salad and browned butter.
- Baked sweetbreads with toast.
- Snipe with jam.
- Truffle and artichoke salad.
- Cold rice pudding with peaches and whipped cream.
- Coffee.
OCTOBER to DECEMBER.
- Turtle soup.
- Caviar pie.
- Venison with artichokes, garnished with goose liver and Madeira sauce.
- Fine fish with small potato balls.
- Brown champignons.
- Crawfish.
- Turkey with cranberries, salad.
- Chocolate ice with cake.
A LARGE BUFFET.
For 30 Persons.
- 1 salmon with lobsters and mayonnaise dressing
- 1 venison roast
- 1 roast beef
- 1 saddle of veal or veal roast
- 1 ham
- 1 chicken, asparagus and crawfish jelly with herb sauce
- 2 chicken pies with champignons
- 1 macaroni pudding with tomato sauce
- 1 goose liver pie garnished with aspic
- Fine fish salad
- Lobster salad
- 2 dishes of vegetables, (asparagus, peas, morels with crab tails)
- 12 deviled eggs
- 6 qts. assorted ices
- 2 wine jellies with fruit
- 4 portions of cake
EVERY DAY DINNER.
No. 1.
- Soup with mushrooms.
- Roast stuffed chicken.
- Potatoes.
- Apple sauce.
- Orange cream.
No. 2.
- Bread soup.
- Boiled fish with beaten egg gravy.
- Small potato balls.
- Head lettuce.
- Filled pancakes.
No. 3.
- Bouillon with rice.
- Veal roast, sauerkraut.
- Mashed potatoes.
- Chocolate pudding with vanilla sauce.
No. 4.
- Pea soup.
- Hamburg steak, spinage.
- Stuffed potatoes.
- Lemon souffle.
No. 5.
- Marrow dumpling soup.
- Lamb crown roast with cauliflower.
- Potatoes.
- Apple strudel.
No. 6.
- Tomato soup.
- Meat pie with rice.
- Tomato salad.
- Omelet.
No. 7.
- Pea soup.
- Roast beef.
- Stuffed tomatoes.
- Fried potatoes.
- Vanilla ice cream.
No. 8.
- Wine soup.
- Fish in red wine sauce, potatoes.
- Macaroni with tomato sauce.
- Apple sauce with cake.
No. 9.
- Soup with bread sticks.
- Stuffed duck.
- Red cabbage.
- Potato pudding.
- Strawberry ice cream.
No. 10.
- Asparagus soup.
- Chicken pie with cold slaw.
- Potatoes.
- Apple strudel.
No. 11.
- Vegetable soup.
- Veal chops.
- Kohlrabi.
- Mashed potatoes.
- Stuffed apples with rice pudding.
No. 12.
- Oyster soup.
- Goose stuffed with chestnuts.
- Cranberries.
- Potatoes.
- Vanilla ice cream with hot chocolate sauce.
No. 13.
- Potato soup.
- Mock rabbit.
- Mashed potatoes.
- Green beans.
- Wine jelly.
No. 14.
- Blueberry soup.
- Chicken fricassee with rice and potatoes.
- Potato pancakes with apple sauce.
No. 15.
- Red wine soup.
- Stuffed lamb crown roast.
- Turnips.
- Mashed potatoes.
- Rice pudding with cherry syrup.
No. 16.
- Cauliflower soup.
- Fried sausage.
- Beets.
- Potatoes.
- Bread pudding with cream.
No. 17.
- Lentil soup with Wieners.
- Fried fish.
- Head lettuce.
- Fried potatoes.
- Filled omelet.
No. 18.
- Bouillon with farina dumplings.
- Stuffed veal breast.
- Asparagus.
- Stuffed potatoes.
- Coffee with thousand puff tart.
No. 19.
- Bean soup.
- Stuffed cabbage head.
- Potatoes with cracker sauce.
- Apple fritters.
No. 20.
- Celery soup.
- Sour roast.
- Potato dumplings.
- Noodles.
- Fruit salad with whipped cream.