Swedish-English Cook Book

page 353

III.

  Julienne au consomme.

  Veal cutlets.

  Perch with potatoes.

  Veal leg and truffle.

  Cutlets with fine peas.

  Champignon omelettes.

  Lobster.

  Snipes or chickens, baked.

  Asparagus with butter.

  Champagne jelly.

  Ice cream.

  Dessert.

Wines to be selected from foregoing menus.

IV.

  Bouillon.

  Mock turtle soup.

  Veal fricadelle with champignon puree.

  Smoked salmon with spinach and pouched eggs.

  Veal cutlets.

  Glazed ham.

  Partridge with truffle.

  Goose liver pie.

  Baked snipes or chickens.

  Cold preserve pudding.

  Asparagus with butter.

  Cheese and cakes.

  Dessert.

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