Page:The Boston cooking-school cook book (1910).djvu/695

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                   Little Neck Clams
                 Consommé au Parmesan
               Olives Salted Pecans
                     Bouchées
 Fillets of Halibut à la Poulette with Mayonnaise
Tomatoes Delmonico Potatoes String Beans
   Larded Fillet of Beef with Horseradish Sauce
                 Glazed Sweetbreads
            Artichokes with Béchamel Sauce
                       Sorbet
      Broiled Quail with Lettuce and Celery Salad
                  Banana Cantaloupe
             Sultana Roll with Claret Sauce
      Cinnamon Bars Lady Fingers Bonbons
                 Crackers Cheese
                        Café Noir


                       Anchovy Canapés
                        Julienne Soup
               Olives Celery Ginger Chips
                  Oyster and Macaroni Croquettes
      Stuffed Fillets of Halibut, French Hollandaise Sauce
       Tomato Jelly Spring Lamb Potato Fritters
                Asparagus Tips with Hollandaise Sauce
                    Chaud-froid of Chicken
                     Crême de Menthe Ice
  Larded Grouse Bread Sauce Lettuce and Radish Salad
                          Mont Blanc
Bombe Glacée Sponge Drops Almond Crescents Bonbons
                        Crackers Cheese
                           Café Noir

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