The Pytchley book of refined cookery and bills of fare / by Major L.

  • L., Major.
Date:
[1893?]
    ENGLISH. Purde of Green Peas. Broiled Mackerel, Sauce Tartar. Croquets of Grouse. Silver Side of Beef. Braised Ducklings. Greengage Tart. Vegetable Marrow au Parmesan. Consomme a PEstragon. Fillets of Sole au Gratin. Whiting Quenelle, Cardinal Sauce. Neck of Venison. Spring Chicken a l’Estragon. Sussex Pudding. Shrimps in Aspic a la Tartar. Purde of Vegetable Marrow. Red Mullet a la Beguinot. Sweetbreads Stewed aux Petits Pois. Mutton Cutlets en Papillote. Grouse. Tartlets of Apricot a la Creme. Artichokes, Butter Sauce.
    FRENCH. SEPTEMBRE. Consommd a la Julienne. Rougets aux Fines Iierbes. Cotelettes de Ris de Veau en Concombre. Filets de Bceuf a la Jardiniere. Grouse. Pouding de Creme cuit au four. Sardines au Parmesan. Puree de Grouse. Filets de Sole au Parmesan. Croquettes de Volaille. Bouilli. Perdrix Roties. Pouding de Sussex aux Mures. Artichauts, Sauce au Beurre. Consomme a la Jardiniere. Merlan Frit, Sauce d'Anchois. Rissolettes de Gibier. Longe de Mouton Braisee. Pigeons aux Cressons. Compote de Figues Vertes k la Creme. Souffles de Merluche Fumd.
    ENGLISH. SEPTEMBER. Consomme a la Julienne. Red Mullet aux Fine Herbs. Sweetbread Cutlets en Concombre. Fillets of Beef a la Jardiniere. Grouse. Custard Pudding. Sardines au Parmesan. Purde of Grouse aux Croutons. Fillets of Sole au Parmesan. Croquets of Chicken. Round of Beef. Partridges. Sussex Pudding of Blackberries. Artichokes, Butter Sauce. Consomme a la Jardinidre Whiting Fried, Anchovy Sauce. Rissolettes of Game. Braised Loin of Mutton. Pigeons aux Cressons. Compote of Green Figs a la Creme. Soufflds of Haddock.
    FRENCH. Purde de Petits Pois Verts. Raie Recrepi, Sauce Hollandaise. Creme de Lievre. Gigot de Mouton Gallois. Perdrix Roties. Macddoine de Fruits. Beignets au Parmesan. Pur6e de Lievre aux Croutons. Grayling, Sauce a la Downton. Filets de Perdrix, Puree de Champignons. Poitrine de Boeuf Braisee. Grouse. Compote de Peches a la Creme. Eclair d’Anchois. Consomme au Vermicelle. Filets de Barbue, Sauce Hollandaise. Cotelettes de Ris de Veau aux Petits Pois. Cotelettes de Mouton Grilles a la Soubise. Perdrix Roties. Cafe a la Neige. Laitance d’Harengs aux Huitres.
    ENGLISH. Puree of Green Peas. Crimped Skate, Dutch Sauce. Creme de Lievre. Leg of Welsh Mutton. Partridges. Macedoine of Fruits. Beignets au Parmesan. Purde of Hare aux Croutons. Grayling, Downton Sauce. Fillets of Partridge, Puree of Mushrooms. Brisket of Beef, Stewed. Grouse. Compote of Peach a la Creme r Eclair of Anchovy. Consommd au Vermicelli. Fillets of Brill, Dutch Sauce. Sweetbread Cutlets aux Petits Pois. Mutton Cutlets Broiled a la Soubise. Partridges. Cafe a la Neige. Herring’s Roe aux Huitres.