Menu

Click the italicized dishes for a printable recipe.

Starter/Appetizer

Oysters in their shells

Soup

Consommé de Volaille, White Soup à la Reine
Serve with a light, pale Sherry

Fish

Salmon à la Genevese, Soles in Cream Sauce
Serve with a Hock; Rhine wine or Moselle

Meat

Carbonaded Shoulder of Mutton with Soubise Sauce, Turkey Galantines
Serve with a Bordeaux

Entrèes

Lapin au Kari avec Rizt, Vol-Au-Vent avec Fruits de Mer, Poulet à la Marengo
Serve with a white wine or a dry Champagne

Roasts

Served with potatoes and vegetables

Roast Chateaubriand of Beef, Crown Roast of Lamb

Potatoes

Potato Rissoles, Gratin Dauphinois, Yorkshire Pudding

Vegetables

Petit pois à la Francaise, Asparagus Pudding, Carrots in their own juices, Fried Artichokes
Serve with the same wines as above

Sorbet

Lemon Sorbet
Serve with a mature Champagne

Game

Jugged Hare, Roast Quail with Grapes, Duck à la Orange
Serve with a Bordeaux or a Burgundy

Salad

Seasonable green salad with dressing

Entrements

Bavarian Cream, Gelee de Fruits Marbre, Trifle
Lobster Salad, Croquettes de Macaroni au Fromage de Stilton
Serve with a Mature Champagne

Dessert

Charlotte Russe, Ice Cream

Nuts, Cheeses, and Savories

Walnuts, Stilton, Camembert, Red Leister, Double Glouchester, or any good locally made cheeses
Angels on Horseback, Devils on Horseback, Scotch Woodcock

After Dinner

For the gentlemen, Port, Brandy and Cigars, then Coffee or Tea
For the ladies, Coffee or Tea