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14

Chapter One

Historical Banqueting

foods and traditional New England cooking is apparent in this menu, even as it follows the classical menu format. Although heavy in the dessert section, the in- fluence of the three-course menu is still evident in the presence of the relish course and the fruits and nuts in the dessert course.

Escalloped

OYSTERS Stewed

Raw

.,

Mallard Duck with Currant Jelly

GAME Saddle of Venison

Red Head Duck with Confiture

Wild Turkey

Roast Bear with Cranberry Sauce Oyster Dressing

Broiled Partridge

Roast Wild Goose with Raspberry Jelly .,

Quail on Toast

Chicken

Ham

Corned Beef

ENTRÉES Lobster

Chicken Salad

Lobster Salad

.,

RELISHES

Chow Chow Spiced Onions

Pickled Cucumbers

Mixed Pickles

Tomato Catsup

French Mustard

Worcestershire Sauce

Olives

Celery

Lettuce

.,

Wheat Bread

BREAD Brown Bread

Graham Bread

.,

PASTRY

Apple Pie

Meat Pie Blueberry Pie

Cranberry Pie Raspberry Pie

Lemon Pie

.,

CAKES AND PRESERVES

Fruit Cake

Sponge Cake

Gold Cake

Currant Cak

e

Coconut Cake

Jelly Cake

Delicate Cake

Cup Cake

Peach Preserves

Chocolate Cake Quince Preserves

Ribbon Cake Raspberry Preserves

.,

DESSERTS

Vanilla Ice Cream

Lemon Ice Cream

Grapes Apples

Oranges

English Walnuts

Pecan Nuts

Layer Raisins

Filberts

Soft Shell Almonds

. Figure 1.11 , BALL AND GAME SUPPER, 1884

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