Supper And Buffet Menus. Part 4
Description
This section is from the book "The Epicurean", by Charles Ranhofer. Also available from Amazon: The Epicurean, a Complete Treatise of Analytical and Practical Studies on the Culinary Art.
Supper And Buffet Menus. Part 4
Souper Buffet Et Assis Pour 100 Couverts. Menu Buffet
Consomme de volaille (190)
Huitres fricassees a la poulette (1067) Coquilles de saumon (2346) Terrapene a la Maryland (1085)
Cafe (3701)
Chaud
Creme d'orge a la Viennoise (249) Timbales a la Soubise (986) Bouchees Turbigo (941) Canvasbacks (canards sauvages) (2055)
The (3704)
Froid
Chandfroid de Courlis (2452) Terrine de lievre (2598)
Langne de boeuf ecarlate a la gelee (2609) Aspics de filets mignons de perdreaux (2416)
Cotelettes de noix d'agneau mayonnaise (2474) Filets de poulet a la Gallier (2466) Salade de celeri mayonnaise (2660) Salade de homard a 1'Americaine (2638)
Sandwichs variees (815)
Entremets De Douceur Froids Et Dessert
Gelee an rhum (3186) Gaufres brisselets a la creme framboisee (3223)
Gateau noisettes (3241) Charlotte Bengalienne (3142)
Bombe panachee au cafe blanc et noir (3444) Souffle glace a la Favart (3534)
Tutti frutti (3586) Biscuit glace (3438) Toronchino Procope (3583)
Fruits (3699) Petits fours (3364) Bonbons (3642) Devises (3653)
Le froid est decoupe et servi sur table a rant de servir le Souper. Le Souper assis est servi sur des tables de 5 a 10 Couverts dans l'ordre suivant.
Consomme de volaille Creme d'orge a la Viennoise
Timbales a la Soubise Bouchees Turbigo
Huitres fricassees a la poulette Coquilles de saumon
Cotelettes de noix d'agneau mayonnaise Filets de poulet a la Gallier
Terrapene a la Maryland Chaudfroid de Courlis Terrine de lievre
Langue de boeuf ecarlate a la gelee Aspics de filets mignons de perdreaux
Salade de homard a l'Americainc Sandwichs variees
Canvasbacks (canards sauvages) Salade de celeri mayonnaise
Gelee an rhum Gaufres brisselets a la creme framboisee
Gateau noisettes Charlotte Bengalienne
Bombe panachee au cafe blanc et noir Souffle glace a la Favart
Tutti frutti Biscuit glace Toronchino Procope
Fruits Petits fours Bonbons Devises
Oysters on the half shell (803)
Crawfish mariniere (1009)
Breasts of woodcock a la Houston (2201)
Deviled ribs of beef (1331)
Aspic of breast of quail (2419)
(Ice) Croquettes macedoine (3559)
Small fancy cakes (3364)
Dessert
Oysters on the half shell (803)
Lobster on skewers, Colbert (2222)
Game croquettes a la Dauphiue (885)
Green peas, English style (2742)
Roast redhead ducks (2063)
Celery mayonnaise salad (2660)
Ice cream (3458)
Dessert
Oysters on the half shell (803)
Woodcock croquettes with truffles (892)
Mutton kidneys on skewers, deviled (1620)
Lobster tails in their shells (2533)
(Ice) Souffles Palmyra (3535)
Dessert
Oysters (803) Crusts with Chester cheese (946)
Crawfish with butter (1011) Lamb sweetbreads, SSvigne (1762) Roast squabs (2018) (Ice) Nesselrode pudding with candied chestnuts (3495) Dessert
Oysters (803)
Consomme (189)
Marechale mousseline (913)
Escalops of fat livers a la Villeneuve (2279)
Green peas, English style (2742)
Doe birds (2051)
(Ice) Stuffed tomatoes (3582)
Dessert
Oysters in cases a la Lorenzo (2232)
Fresh mushroom patties (937)
Striped bass a la Manhattan (2428)
Chicken souffle a la Delsart (2360)
Roast plover (2119)
Salad
Charlotte Russe (3145)
Oysters in their natural shells with fried bread (2353) Lobster, American style (1024)
Chicken salad (2626)
Roasted English snipe (2159)
(Ice) Plombiere a la Havanaise (3484)
Dessert
Oysters on crusts (1062)
Turkey croquettes (894)
Noisettes of tenderloin of beef, plain (1410)
Sarah potatoes (2802)
Aspic of foies-gras (2411)
Asparagus salad (2621) Montelimar with hazel-nut ice cream (3566)
Cream of barley, Vienna style (249)
Fried stuffed oysters (1070)
Crcpine of reedbirds (2247)
Lobster mayonnaise, Printaniere (796)
Roast ptarmigan with gravy (2072)
(lce) Bomb with kirseh (3443)
Dessert
Welsh rarebit (946)
Lamb kidneys on skewers (1703)
Dauphine potatoes (2783)
Roast squabs (2018)
Strawberry water ice (3607)
Sponge cake (3260)
Dessert
Clear bouillon (187)
Squab cutlets a la de Luynes (2266)
Green peas, English style (2742)
Broiled chicken (1831)
Norwegian salad (2641)
(Ice) Andalusian cream (3446)
Dessert
Consomme (189)
Chicken croquettes, Exquisite (877)
Small green peas, Parisian style (2745)
Lobster a la Newberg (1037)
Pheasant adorned with its own plumage (2107)
(Ice) Fiori di latte a la Bellini (3467)
Dessert
Oysters and lemons (803)
Trout marinated in wine (829)
Minions of tenderloin of beef a la Baillard
(1400)
English partridges (2102)
Celery salad (2660)
(Ice) Diplomate biscuit (3435)
Dessert
Toast with oil and cheese (992)
Croquettes of frogs (884)
Pullet erepine (2243)
Oyster salad (2642)
Roast squabs (2018)
(Ice) Plombiere a la Rochambeau (3482)
Dessert
Oysters (803)
Crawfish, Maison d'Or (1010)
Sweetbread in eases a la Grammont (2235)
Quartered artichokes (2688)
Roast chicken with jelly and beef tongue
(2469)
Strawberry mousse ice cream (3474)
Dessert
Bouillon (1ST)
Toast a la Waddington (862)
Shells of oysters a la Villa (2340')
Breasts of chicken a la Beranger (1834)
Potato shavings (2807)
English snipe (2159)
Mignon salad (2620)
(Ice) Turban with strawberries (3100)
Clams (803)
Yorkshire rarebit (946)
Lobster a la Bounefoy (1026)
Dauphine potatoes (2783)
Broiled chicken (1831)
(Ice) Romanoff pudding (3497)
Dessert
Consomme (189)
Crusts of clams a la Schenk (903)
Ham mousseline a la Belmont (911)
Ptarmigans, currant jelly (2072)
Romaine salad (2675)
(Ice) Tutti frutti (3586)
Dessert
Clams (803)
Toast with sardines (992)
Venetian timbales (989)
Lamb cutlets with mayonnaise (2474)
Broiled squabs, Colbert sauce (2013)
(Ice) Bomb with maraschino (3443)
Dessert
Consomme (189)
Soft clams a la poulette (995)
Lamb cutlets. Signora (1686)
Chicken salad with vegetables (2627)
Broiled duckling (1938)
Salad
(Ice) Parfait with coffee (3479)
Dessert
Clams (803)
Brissotins of chicken supreme (849)
Lobsters a la Newberg (1037)
Border of forcemeat a la Duchess (2211)
Roast squabs (2018)
Ice cream parfait nougat (3478)
Salad
Dessert
Clams (803)
Rissoles of lamb (952)
Small green peas, Parisian style (2745)
Duckling a la Rouennaise (1937)
Broiled chicken (1831)
Lettuce salad (2672)
(Ice) Stuffed tomatoes (3582)
Dessert
Clams (803)
Lobster mayonnaise Printaniere (795)
Brissotins of chicken au supreme (849)
Green peas, French style (2743)
Roast squabs (2018)
Salad
(Ice) Bomb streaked with white and black coffee (3444)
Dessert
Clams (803)
Timbales Calaisienne (962)
Sweetbread cutlets a la Talleyrand (2272)
Green peas, English style (2742)
Roast sand-snipe with water-cress (2161)
(Ice) Vanilla mousse (3458)
Dessert
Claras (803)
Croustades Pannentier (896)
Chicken quenelles with consomme (2329)
Sauted mushrooms (2760)
Chaudfroid of lamb cutlets (2475)
Broiled reedbirds (2151)
Salad
Virgin ice cream with orange-flower water (3459)
Dessert
Clams (803)
Quenelles of spring turkey (2336)
Green peas, English style- (2742)
Cases of thrush with jelly (2449)
Broiled wild squabs (2112)
Tomato salad (2666)
(lce) Roman bomb (3442)
Dessert
Oysters (803)
Fish quenelles, Montglas (2330)
Tenderloin of beef with olives (1428)
Artichoke bottoms a la Soubise (2681)
Roast woodcock (2206)
Celery salad (2660)
(Ice) Mousse with peaches (3474)
Dessert
Oysters (803)
Anchovy fritters (835)
Partridge fillets. Giralda (2086)
Roast duckling with green mayonnaise and fine herbs (1938)
Aspics of foies gras 124121
Salad
(Ice) Fiori di latte a la Bellini (3467)
Dessert
Consomme (189)
Scallops on toast, baked (1078)
Chicken fillets a la Genin (1843)
Green peas, English style (2742)
Broiled plover (2118)
Salad
(Ice) Biscuit glaces (3438)
Oysters (803)
Bressoles of fat liver (848)
Minions of tenderloin of beef a la Dumas (1402)
Salad of crawfish with jelly (2630)
Roasted woodcock (2206)
(Ice) Duchess pudding (3492)
Small fancy cakes (3364)
Dessert
Oysters (803)
Deviled stuffed lobster a la Carlu (1043)
Toasted bread with bacon (827)
Chicken breasts. Empress style (1841)
Broiled snipe (2157)
Cucumber salad (2661)
(Ice) Marvelous (3563)
Dessert
Consomme (189)
Ham mousseline Virginienne (911)
Small aspics of foies gras (2412)
Roasted ruddy duck (2066)
Lettuce salad (2678)
(Ice) Mokabelle (3565)
Dessert
Oysters (803)
Partridge quenelles a la Stuart (2333)
Artichoke bottoms a la Mornay (2680)
Terrapin a la Trenton (1090a)
Roast grouse (2072)
Cos lettuce salad (2675)
(Ice) Mousse with macaroons (3477)
Dessert
Oysters (803)
Small cases with fat livers (2229)
Lamb cutlets a la Turenne (1688)
Shells of capon with jelly (2590)
Broiled woodcock (2204)
Salad
Parfait with coffee (3479)
Dessert
Oysters (803)
Toast, Florentine (991)
Cromesquis of crabs, Rumpford (869)
Terrapin, Epicurean style (1090b)
Small aspics of foies gras (2412)
Roast plover (2119)
Celery salad (2660)
(Ice) Toronchiuo Procope (3583)
Oysters (803)
Consomme (189;
Palmettes of snipe a la Osborn (932)
St. Jacques shells, Parisian style (1079)
Toasted bread with chicken (827)
Roast quails (2131)
Escarole salad (2671)
(Ice) Basket of oranges (3570)
Oysters (803)
Consomme (189)
Capon croquettes a la Royale (876)
Peas English style (2742)
Terrapin a la Maryland (1085)
Roast reedbirds with water-cress (2252)
Ice cream with chestnuts (3465)
Dessert
Consomme (189)
Brochettes of oysters with truffles (1058)
Sweetbreads a la Mirabeau (2595)
Fat livers, Toulousaine (2287)
Fried egg-plant (2739)
Roasted grouse (2072)
Salad
(Ice) Biscuit with vanilla, melon shape (3438)
Dessert
Welsh rarebit a la Cutting (946)
Lobster a la Bordelaise (1026)
Noisettes of tenderloin of beef Berthier (1411)
Terrapin a la Newberg (1086)
Roast squabs (2018)
Water-cress salad (2676)
(Ice) Harlequin (3554)
Dessert
Consomme (189)
Oysters on toast (1062)
Ham mousseline a la Costa (911)
Terrapin a la Crisfield (1084)
Roast woodcock (2206)
Okra and sweet pepper salad (2651)
(Ice) Potatoes (3575)
Dessert
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