Family Dinner. A Menu for one day in a Month.

JANUARY.

• Oxtail soup.
• Fried whitefish.
• Small potato balls.
• Head lettuce.
• Fillet with champignons.
• Asparagus.
• Riced potatoes.
• Mixed salad.
• Vanilla ice cream with hot chocolate dressing.
• Coffee and cake.

FEBRUARY.

• Grape fruit.
• Chicken soup.
• Meat patties.
• Tongue ragout with dumplings and puff paste scallops.
• Tomato salad with boiled mayonnaise dressing.
• Rabbit roast with apple sauce and red cabbage.
• Orange cream.
• Coffee.

MARCH.

• Oyster soup.
• Fine ragout in shells.
• Asparagus with tongue.
• Lamb crown roast with turnips and mashed potatoes.
• Chocolate pudding with vanilla sauce.
• Coffee.

APRIL.

• Bouillon in cups.
• Bread sticks.
• Fish in red wine sauce.
• Fried potatoes.
• Chicken salad.
• Fillet beefsteak with sliced goose liver.
• Macaroni with tomato sauce.
• Cold rice pudding with peaches and whipped cream.

MAY.

• Vegetable soup.
• Lamb roast.
• Stuffed potatoes.
• Spinage.
• Green asparagus with salmon.
• Fried pigeons with gooseberry jam.
• Cheese, tart and coffee.

JUNE.

• Tomato soup.
• Ham noodles.
• Roast beef with fried potatoes and cauliflower.
• Asparagus salad.
• Strawberry ice with macaroons.
• Bread and butter and cheese.
• Coffee.

JULY.

• Bouillon with marrow dumplings.
• Fish ragout in shells.
• Baked ham with Burgundy sauce.
• Stuffed tomatoes.
• Potato chips.
• Red farina pudding with cream.
• Coffee.

AUGUST.

• Green pea soup.
• Lobster with remoulade sauce.
• Veal chops with apple sauce.
• Head lettuce.
• Broiled spring chicken.
• Fried potatoes.
• Fruit salad.
• Coffee and cake or tart.

SEPTEMBER.

• Bouillon with egg sponge dumplings.
• Chicken fricassee with dumplings and puff paste scallops.
• Hamburg steak with green beans and creamed potatoes.
• Champignon salad.
• Chocolate cream.
• Bread and butter.
• Cheese.
• Coffee.

OCTOBER.

• Brown bouillon with rice pudding.
• Lobster ragout in shells.
• Fried duck with cranberries and baked cauliflower.
• Mixed salad.
• Strawberry cream with almond heaps.

NOVEMBER.

• Green corn soup.
• Duck ragout.
• Lamb cutlet with kohlrabi.
• Potato pudding.
• Mixed jam or marmalade.
• Apple strudel.

DECEMBER.

• Fish soup.
• Roasted chestnuts with sliced goose liver.
• Turkey with jam and potatoes.
• Mixed salad.
• Plum pudding with vanilla sauce.

A FINE SUPPER OR BREAKFAST.

A Menu for each Season.

JANUARY to MARCH.

• Bouillon with cheese wafers.
• Lobster with remoulade sauce.
• Caviar on toast.
• Mutton chops with chestnut puree.
• Truffle salad.
• Spring chicken with jam.
• Tutti-Frutti ice.

APRIL to JUNE.

• Crab soup.
• Asparagus and cutlets.
• Pigeons and salad.
• Strawberry cream and cake.

JULY to SEPTEMBER.

• Bouillon in cups with bread sticks.
• Fish with Bearnaise dressing.
• Small potato balls.
• Sweetbread ragout with peas.
• Venison.
• Tomato salad.
• Fine wine ice cream.

OCTOBER to DECEMBER.

• Grape fruit.
• Oysters.
• Fillets of sole with mushroom sauce.
• Turkey with apple sauce.
• Mixed salad.
• Chocolate ice.

FINE DINNER.

A Menu for Each Season.

JANUARY to MARCH.

• Asparagus soup, meat patties.
• Venison with jam.
• Trout with horse radish and mustard butter.
• Pineapple ice.
• Young roast goose with small potato balls.
• Partridge with cucumber and tomato salad.
• Asparagus with creamed butter.
• Strawberry cream with almond heaps.
• Crackers.
• Butter.
• Various kinds of cheese.
• Coffee.

APRIL to JUNE.

• Vegetable soup.
• Timbale of crabs with herb sauce.
• Lamb roast with champignons.
• Whitefish with beaten egg sauce.
• Chicken souffle with puff paste scallops.
• Venison with vegetable salad.
• Asparagus with tongue.
• Strawberries and vanilla ice cream.
• Coffee.
• Fruit.

JULY to SEPTEMBER.

• Crawfish soup.
• Chicken patties with lobster, mayonnaise dressing.
• Saddle of veal garnished with beef tongue and riced potatoes.
• Broiled spring chicken with Bearnaise dressing.
• Champignons and stuffed tomatoes.
• Salmon with cucumber salad and browned butter.
• Baked sweetbreads with toast.
• Snipe with jam.
• Truffle and artichoke salad.
• Cold rice pudding with peaches and whipped cream.
• Coffee.

OCTOBER to DECEMBER.

• Turtle soup.
• Caviar pie.
• Venison with artichokes, garnished with goose liver and Madeira sauce.
• Fine fish with small potato balls.
• Brown champignons.
• Crawfish.
• Turkey with cranberries, salad.
• Chocolate ice with cake.

A LARGE BUFFET.

For 30 Persons.

• 1 salmon with lobsters and mayonnaise dressing
• 1 venison roast
• 1 roast beef
• 1 saddle of veal or veal roast
• 1 ham
• 1 chicken, asparagus and crawfish jelly with herb sauce
• 2 chicken pies with champignons
• 1 macaroni pudding with tomato sauce
• 1 goose liver pie garnished with aspic
• Fine fish salad
• Lobster salad
• 2 dishes of vegetables, (asparagus, peas, morels with crab tails)
• 12 deviled eggs
• 6 qts. assorted ices
• 2 wine jellies with fruit
• 4 portions of cake

EVERY DAY DINNER.

No. 1.

• Soup with mushrooms.
• Roast stuffed chicken.
• Potatoes.
• Apple sauce.
• Orange cream.

No. 2.

• Bread soup.
• Boiled fish with beaten egg gravy.
• Small potato balls.
• Head lettuce.
• Filled pancakes.

No. 3.

• Bouillon with rice.
• Veal roast, sauerkraut.
• Mashed potatoes.
• Chocolate pudding with vanilla sauce.

No. 4.

• Pea soup.
• Hamburg steak, spinage.
• Stuffed potatoes.
• Lemon souffle.

No. 5.

• Marrow dumpling soup.
• Lamb crown roast with cauliflower.
• Potatoes.
• Apple strudel.

No. 6.

• Tomato soup.
• Meat pie with rice.
• Tomato salad.
• Omelet.

No. 7.

• Pea soup.
• Roast beef.
• Stuffed tomatoes.
• Fried potatoes.
• Vanilla ice cream.

No. 8.

• Wine soup.
• Fish in red wine sauce, potatoes.
• Macaroni with tomato sauce.
• Apple sauce with cake.

No. 9.

• Soup with bread sticks.
• Stuffed duck.
• Red cabbage.
• Potato pudding.
• Strawberry ice cream.

No. 10.

• Asparagus soup.
• Chicken pie with cold slaw.
• Potatoes.
• Apple strudel.

No. 11.

• Vegetable soup.
• Veal chops.
• Kohlrabi.
• Mashed potatoes.
• Stuffed apples with rice pudding.

No. 12.

• Oyster soup.
• Goose stuffed with chestnuts.
• Cranberries.
• Potatoes.
• Vanilla ice cream with hot chocolate sauce.

No. 13.

• Potato soup.
• Mock rabbit.
• Mashed potatoes.
• Green beans.
• Wine jelly.

No. 14.

• Blueberry soup.
• Chicken fricassee with rice and potatoes.
• Potato pancakes with apple sauce.

No. 15.

• Red wine soup.
• Stuffed lamb crown roast.
• Turnips.
• Mashed potatoes.
• Rice pudding with cherry syrup.

No. 16.

• Cauliflower soup.
• Fried sausage.
• Beets.
• Potatoes.
• Bread pudding with cream.

No. 17.

• Lentil soup with Wieners.
• Fried fish.
• Head lettuce.
• Fried potatoes.
• Filled omelet.

No. 18.

• Bouillon with farina dumplings.
• Stuffed veal breast.
• Asparagus.
• Stuffed potatoes.
• Coffee with thousand puff tart.

No. 19.

• Bean soup.
• Stuffed cabbage head.
• Potatoes with cracker sauce.
• Apple fritters.

No. 20.

• Celery soup.
• Sour roast.
• Potato dumplings.
• Noodles.
• Fruit salad with whipped cream.