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John and Henry Locke cookery archive, item 2, 1830s?
Page 98
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1st Course Turbin Lobster Sauce Mock-Turtle - 2-Course Boiled Turkey Sweetbreads a la Bechamel oyster Sauce Lamb cutlets & cucumber [illegible] Patties [Basket?] [Raisell?] Pie Breast of Veal Braised Beef [Bisket?] Braised Lamb Roast House Lamb [illegible] au Vin Mint Sauce Rissoles [Fricendo?] 3rd Course Roast Pheasants [illegible] Savoy Cake Plateau Julep Cab Pudding [illegible] Plum pudd Lemon puddg Fruit Roast Hare [illegible] Cream [Fancy?] pastry
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1st Course Turbin Lobster Sauce Mock-Turtle - 2-Course Boiled Turkey Sweetbreads a la Bechamel oyster Sauce Lamb cutlets & cucumber [illegible] Patties [Basket?] [Raisell?] Pie Breast of Veal Braised Beef [Bisket?] Braised Lamb Roast House Lamb [illegible] au Vin Mint Sauce Rissoles [Fricendo?] 3rd Course Roast Pheasants [illegible] Savoy Cake Plateau Julep Cab Pudding [illegible] Plum pudd Lemon puddg Fruit Roast Hare [illegible] Cream [Fancy?] pastry
Szathmary Culinary Manuscripts and Cookbooks
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