Food and feeding / by Sir Henry Thompson. With an appendix.

Thompson, Henry, Sir, bart., 1820-1904.

Date:: 1894

Credit: Food and feeding / by Sir Henry Thompson. With an appendix. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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$Menu in French. Menu in English. Food and Feeding. NOVEMBER. POTAGE Poissox ... PeLEV]^ Entree R6t E.NTREMETS. Puree de Gibier, | Soupe aux Choux. Sole Bouillie, Sauce aux liuitres. Merlan gi'ille, Sauce au Capres. Selle do Mouton K6tie, “ Laver.”* Salmi de Perdreaux. Faisan bouilli, a la puree de Celeri. Becasses ou Becassines, | Foie Gras en Aspic, Salade Macddoine. Savarin. Oie. Pommes de Terre Sautecs au Beurrc. Meringues k la Cr6rae. Petites Coquilles de Macaroni au Gratin, Soup Consommd, vith pastes. DECEMBER. {Christmas Dinners.) Italian Fi.su Oyster. Eels and Tartars Sauce. ReleviI; or Remove Turbot, Hollandaise Sauce rvith capers. Turkey stuffed with Chestnuts. Fillet of Beef, Horse radish Sauce. 'VVestphalianGoose Breast Entree Quenelles of Fowl, Sauce with TrulHes. 1 with Winter Spinach. Roast Game in Season. Entp.emets, Spinach in gravy. | Potato Salad. Plum Pudding, Brandy Sauce. Welsh Rarebit. Mince Pies. Chartreuse of Omnges. Devilled Biscuit. * Laver is in season from October to March ; and consists of two native marine plants, Forpliyra vulgaris and Vha latie.,iina. It is unknown in France, and recognised in few of our own cookery books. A most excellent adjunct to roast mutton. Let it soak in two fresh waters, about an hour in each, to get rid of the salt ; then put it in a saucepan with some hot w ater, and simmer until quite soft and mucila- ginous ; dress it as spinach, with huttc)’, or with a little stock, and a dash of lemon juice ; serve hot.$

Food and feeding / by Sir Henry Thompson. With an appendix.

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