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Food & Accompaniments
- 2. Accompaniments are highly flavoured seasonings of various kinds offered with certain dishes. The object of offering accompaniments with dishes is to improve the flavour of the food or to counteract its richness or texture.
- 4. HORSD’OEUVR’ES HOR SD’OEUVRES GRAPEFRUIT COCKTAIL: SERVED WITH: CASTOR SUGAR
- 5. HORSD’OEUVR’ES HOR SD’OEUVRES TOMATO JUICE: SERVED WITH: WORCESTERSHIRE SAUCE
- 6. HORSD’OEUVR’ES HOR SD’OEUVRES OYSTERS : SERVED WITH: CAYENNE PEPPER PEPPER MILL CHILLI VINEGAR TABASCO SAUCE LEMON WEDGE BROWN BREAD & BUTTER
- 7. SNAILS : SERVED WITH: BROWN BREAD & BUTTER HORSD’OEUVRES HOR SD’OEUVRES
- 8. SHRIMPS: SERVED WITH: CAYENNE PEPPER PEPPER MILL LEMON WEDGES HOT BREAKFAST TOAST HORSD’OEUVRES HOR SD’OEUVRES
- 9. HAM MOUSSE: SERVED WITH: HOT BREAKFAST TOAST HORSD’OEUVRES HOR SD’OEUVRES
- 10. GULL’S EGG SERVED WITH: BROWN BREAD & BUTTER ORIENTAL SALT HORSD’OEUVRES HOR SD’OEUVRES
- 11. SMOKED SALMON SERVED WITH: CAYENNE PEPPER PEPPER MILL LEMON WEDGE BROWN BREAD & BUTTER HORSD’OEUVRES HOR SD’OEUVRES
- 12. ASPARAGUS: SERVED WITH: HOLLANDAISE SAUCE (IF HOT) VINAIGRETTE (IF COLD) HORSD’OEUVRES HOR SD’OEUVRES
- 13. GLOBE ARTICHOKE HOLLANDAISE SAUCE (IF HOT) VINAIGRETTE (IF COLD) HORSD’OEUVRES HOR SD’OEUVRES
- 14. CORN ON THE COB SERVED WITH: BEURRE FONDUE HORSD’OEUVRES HOR SD’OEUVRES
- 15. FRESH PRAWNS SERVED WITH: BROWN BREAD & BUTTER MAYONNAISE SAUCE HORSD’OEUVRES HOR SD’OEUVRES
- 16. CHILLED MELON SERVED WITH: GROUND GINGER CASTOR SUGAR HORSD’OEUVRES HOR SD’OEUVRES
- 17. AVACADO SERVED WITH: BROWN BREAD & BUTTER HORSD’OEUVRES HOR SD’OEUVRES
- 18. SHELLFISH COCKTAIL SERVED WITH: BROWN BREAD & BUTTER HORSD’OEUVRES HOR SD’OEUVRES
- 19. SOUP
- 20. CRÈME DE TOMATE SERVED WITH: CROUTONS
- 21. CONSOMME SERVED WITH: DEPENDING ON GARNISH
- 22. FRENCH ONION SOUP SERVED WITH: GRATED PARMESAN CHEESE GRILLED FLUTES
- 23. PETITE MARMITE SERVED WITH: GRATED PARMESAN CHEESE GRILLED FLUTES POACHED BONE MARROW
- 24. POTAGE GERMINY SERVED WITH: CHEESE STRAWS
- 25. BOUILLABASSE SERVED WITH: THIN SLICES OF FRENCH BREAD DIPPED IN OIL AND GRILLED
- 26. BORTSCH SERVED WITH: SOUR CREAM BEETROOT JUICE BOUCHEES FILLED WITH DUCK PASTE
- 27. TURTLE SOUP SERVED WITH: BROWN BREAD & BUTTER SEGMENTS OF LEMON CHEESE STRAWS MEASURE OF SHERRY
- 28. FISH & SEA FOOD
- 29. FRIED FISH SERVED WITH: SEGMENTS OF LEMON, SAUCES: TARTARE, REMOULADE, GRIBICHE
- 30. GRILLED FISH SERVED WITH: SEGMENTS OF LEMON, COLD SAUCES: TARTARE, REMOULADE, GRIBICHE HOT SAUCES: BEARNAISE, TYROLIENNE
- 31. POACHED FISH SERVED WITH: SEGMENTS OF LEMON, COLD SAUCES: TARTARE, REMOULADE, GRIBICHE HOT SAUCES: HOLLANDAISE, MOUSSELINE
- 32. GRILLED HERRING SERVED WITH: MUSTARD SAUCE
- 33. POACHED SALMON SERVED WITH: HOLLANDAISE SAUCE MOUSSELINE SAUCE
- 34. MUSSELS SERVED WITH: BROWN BREAD & BUTTER, CAYENNE PEPPER
- 35. CRAWFISH SERVED WITH: MAYONNAISE SAUCE
- 36. COLD LOBSTER SERVED WITH: MAYONNAISE SAUCE
- 37. FARINACEOUS
- 38. SPAGHETTI SERVED WITH: GRATED PARMESAN CHEESE
- 39. MEAT
- 40. CURRY SERVED WITH: POPPADAMS, PAN CAKES
- 41. ROAST BEEF SERVED WITH: ENGLISH/FRENCH MUSTARD, HORSERADISH SAUCE, YORKSHIRE PUDDING, ROAST GRAVY
- 42. ROAST LAMB SERVED WITH: MINT SAUCE. ROAST GRAVY
- 43. ROAST PORK SERVED WITH: SAGE & ONION STUFFING, APPLE SAUCE, ROAST GRAVY
- 44. BOILED MUTTON SERVED WITH: CAPER SAUCE
- 45. SALTED BEEF SERVED WITH: TURNED ROOT VEGETABLES, DUMPLINGS, NATURAL COOKING LIQUOR
- 46. BOILED FRESH BEEF SERVED WITH: TURNED ROOT VEGETABLES, NATURAL COOKING LIQUOR, ROCK SALT, GHERKINS
- 47. CALF’S HEAD SERVED WITH: BOILED BACON, PARSLEY SAUCE, BRAIN SAUCE, SAUCE VINAIGRETTE
- 48. GRILLED STEAKS SERVED WITH: FRENCH/ENGLISH MUSTARD, BEURRE MAITRE D’HOTEL, POMMES PAILLE (STRAW POTATOES), WATERCRESS
- 49. IRISH STEW SERVED WITH: WORCESTER SAUCE, PICKLED RED CABBAGE
- 50. POULTRY
- 51. CHICKEN SERVED WITH: BREAD SAUCE, ROAST GRAVY, PARSLEY & THYME STUFING, BACON ROLLS, GAME CHIPS, WATERCRESS
- 52. ROAST TURKEY SERVED WITH: CRANBERRY SAUCE, BREAD SAUCE, CHESTNUT STUFFING, CHIPOLATA, GAME CHIPS, WATERCRESS, ROAST GRAVY
- 53. GOOSE SERVED WITH: SAGE & ONION STUFFING, APPLE SAUCE, ROAST GRAVY
- 54. WILD DUCK SERVED WITH: ORANGE SALAD, ACIDULATED CREAM DRESSING
- 55. DUCK SERVED WITH: ONION & SAGE STUFFING, APPLE SAUCE, WATERCRESS, ROAST GRAVY
- 56. GAME
- 57. HARE SERVED WITH: HEART SHAPED CROUTES FORCEMEAT BALLS RED CURRANT JELLY
- 58. VENISON SERVED WITH: CUCUMBERLAND SAUCE, REDCURRANT JELLY
- 59. PARTRIDGE SERVED WITH : FRIED BREAD CRUMBS
- 60. GROUSE SERVED WITH: HOT LIVER PASTE SPREAD ON A CROUTE
- 61. PHEASANT SERVED WITH: BREAD SAUCE, GAME CHIPS, WATERCRESS, ROAST GRAVY