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



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