The Art of German Cooking and Baking/Chapter 24

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CHAPTER 24.

THE MENU.

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.
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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 gooseliver and Madeira sauce. — Fine fish with small potato balls. — Brown champignons. — Crawfish. — Turkey with cranberries, salad. — Chocolate ice with cake.
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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 crabtails
  • 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. — Pilled 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.

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