Luncheon menu• bruits: melon, grapefruit, avocado pear, mango, paw paw • Fruit juices: grapefruit, orange, pineapple, tomato, etc. • Shellfish у etc.: potted shrimps, prawns, oysters, caviar, snails, crabmeat. • Shellfish cocktails: lobster, crab, prawn, shrimp. • Smoked fish or meat: salmon, trout, eel, sprats, buckling, mackerel, roe, ham, salami.
• Hors-d'oeuvre: assorted or simple items, light salads with a vegetable, fish, meat or game content. • Soup: consomme with simple garnish; cold in summer; vegetable soups, cream soup (mushroom); chicken, minestrone, Scotch broth, etc. • Pasta: spaghetti, macaroni, ravioli, canneloni, gnocchi, noodles, risotto, pizza and quiche. • Eggs: when served for a luncheon menu egg dishes are usually garnished: scrambled, poached, soft boiled, en cocotte, sur le plat, omelet. • Fish: nearly all kinds of fish can be served, but without complicated garnishes, they are usually steamed, poached, grilled, deep or shallow fried; mussels, scallops, herrings, skate, whiting, plaice, cod, turbot, brill, sole, scampi, trout, salmon trout, salmon, monkfish, whitebait, kedgeree; dishes to include various fish in light sauces. • Main courses:
• Brown stews of meat. • Braised steaks, braised beef, jugged hare. • Goulash, braised oxtail, salmis of game. • Hot pot, Irish stew. • Meat pies, chicken pies. • Meat puddings. • Boiled meat (French and English style). • Fricasse, blanquette. • Calves' head, tripe, sauteed kidneys. • Vienna and Hamburg steaks, hamburgers. • Sausages, minced meat, chicken a la king. • Fried lamb, veal or pork cutlets or fillets. • Fried steaks (entrecote, tournedos, fillets, etc.). • Veal escalopes, sweetbreads. • Vol-au-vent of chicken or sweetbreads or both. • Sauerkraut, pilaff, kebab, chicken cutlets. • Vegetarian and ethnic dishes. • Roasts: beef, pork, veal, lamb, mutton, chicken. • Grills: • steaks (chateaubriand, fillet, tournedos, point, rump, porterhouse, entrecote). • Cutlets (single, double). • Chops (loin, chump). • Kidneys, mixed grill, chicken, chicken legs, kebabs. • Cold buffet: • Salmon, lobster, crab. • Pate or terrine. • Beef, ham, tongue, lamb. • Turkey, chicken, chicken pie, raised pies. • Vegetarian dishes. • Salads, simple or compound; mixed salad leaves tossed in a light oil with lemon juice or vinegar dressing topped with baked goats cheese, fresh asparagus, fried chicken livers, fried wild or cultivated mushrooms, a poached or soft-boiled egg removed from the shell. • Vegetables: cabbage, cauliflower, French beans, spinach, peas, carrots, tomatoes, asparagus, globe artichoke (hot or cold with suitable sauce) etc. • Potatoes', boiled, steamed, sauteed, fried, roast, creamed, croquette, lyonnaise, etc. • Sweets:
• Steamed puddings (fruit and sponge). • Milk puddings. • Fruit (stewed, fools, flans, salad, pies, fritters). • Egg custard sweets (baked, bread and butter, cream, caramel, diplomat, cabinet). • Bavarois, savarin, baba. • Charlottes, profiteroles, gateaux (see Plate 100, page 258). • Pastries (mille-feuille, eclairs, etc.) (see Plate 101, page 258). • Various ices and sorbets. • Savouries: simple savouries may also be served; for example Welsh rarebit. • Cheese: a good selection of cheese; biscuits, celery and radishes. • Dessert: Fresh fruit of all kinds and nuts. • Coffee or tea. A vegetarian lunch menu (Figure 7.4a and b) may be offered as an alternative to or as part of the a la carte or table d'hote menus.
Vegetarian Lunch menu
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