Mrs. Beeton's Dictionary of Every-Day Cookery: The "All About It" Books

apricot is done, it should be taken out of the syrup immediately. APRIL—BILLS OF FARE. Dinner for 18 persons. _First Course._ Spring Soup, removed by Salmon and Lobster Sauce. Fillets Vase of Fried of Mackerel. Flowers. Smelts. Soles à la Crême. _Second Course._ Roast Ribs of Lamb. Larded Capon. Stewed Beef Vase of Boiled à la Flowers. Ham. Jardinière. Spring Chickens. Braised Turkey. _Entrées._ Lamb Cutlets, Asparagus and Peas. Curried Vase of Oyster Lobster. Flowers. Patties. Grenadines de Veau. _Third Course._ Ducklings, removed by Cabinet Pudding. Charlotte Raspberry-Jam à la Parisienne. Rhubarb Tart. Tartlets. Clear Vase of Orange Jelly. Flowers. Jelly. Victoria Cheesecakes. Sandwiches. Raspberry Cream. Nesselrode Pudding. Dessert and Ices. Dinner for 12 persons. _First Course._—Soup à la reine; julienne soup; turbot and lobster sauce; slices of salmon à la genévése. _Entrées._—Croquettes of leveret; fricandeau de veau; vol-au-vent; stewed mushrooms. _Second Course._—Fore-quarter of lamb; saddle of mutton; boiled chickens, asparagus and peas; boiled tongue garnished with tufts of broccoli; vegetables. _Third Course._—Ducklings; larded guinea-fowls; charlotte à la parisienne; orange jelly; meringues; ratafia ice pudding; lobster salad; sea-kale; dessert and ices. Dinner for 10 persons. _First Course._—Gravy soup; salmon and dressed cucumber; shrimp sauce; fillets of whitings. _Entrées._—Lobster cutlets; chicken patties. _Second Course._—Roast fillet of veal; boiled leg of lamb; ham, garnished with broccoli; vegetables. _Third Course._—Ducklings; compôte of rhubarb; custards; vanilla cream; orange jelly; cabinet pudding; ice pudding; dessert. Dinner for 8 persons. _First Course._—Spring soup; slices of salmon and caper sauce; fried filleted soles. _Entrées._—Chicken vol-au-vent; mutton cutlets and tomato sauce. _Second Course._—Roast loin of veal; boiled fowls à la béchamel; tongue; vegetables. _Third Course._—Guinea-fowls; sea-kale; artichoke bottoms; cabinet pudding; blancmange; apricot tartlets; rice fritters; macaroni and Parmesan cheese; dessert. Dinners for 6 persons. _First Course._—Tapioca soup; boiled salmon and lobster sauce. _Entrées._—Sweetbreads; oyster patties. _Second Course._—Haunch of mutton; boiled capon and white sauce; tongue; vegetables. _Third Course._—Soufflé of rice; lemon cream; charlotte à la parisienne; rhubarb tart; dessert. * * * * * _First Course._—Julienne soup; fried whitings; red mullet. _Entrées._—Lamb cutlets and cucumbers; rissoles. _Second Course._—Roast ribs of beef; neck of veal à la béchamel; vegetables.