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Chapter One

Historical Banqueting

Oyster Stew

STEWS Terrapin Stew

Pickeled Oysters

.,

Roast Beef Beef à la Mode

BEEF Filet de Bouef Beef à l’Anglaise

.,

Roast Leg of Veal

VEAL Fricandeau

Veal Malakoff

.,

Grouse

Roast Turkey Quail

POULTRY Boned Turkey Venison Pâtés

Roast Chicken Pâté of Duck en Gelee

Pâté de Foie Gras Tongue en Gelee

Smoked Hams Tongue Plain

.,

SALADS

Chicken

Lobster

Ornamental Pyramids

.,

Nougat

Orange

DESSERTS Caramel with Fancy Cream

Candy

Coconut

Macaroon

Chocolate

Cakes and Tarts

Almond

Sponge

Belle Alliance

Dame Blanche

Macaroon Tart Tarte à la Portugaise

Tarte à la Nelson Tarte à la Vienne

Tarte à la Orleans Jellies and Creams

Calf’s Foot and Wine Jelly

Charlotte Russe

Charlotte à la Vanilla

Ice Cream Vanilla

Lemon White Coffee

.,

Strawberry

Orange

FRUIT PIES Lemon Grapes Coffee and Chocolate

Almonds

Raisins

. Figure 1.16 ,

PRESIDENT LINCOLN’S INAUGURAL BALL MENU, 1865 (Source: The President’s Cookbook, 1968, p. 235)

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