This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Stewed Eels en Matelotte.
Salmi of Widgeon.
If headings are used and hors d'oeuvres appear under their proper head,they are not designated as hot or cold, however, for their place In the bill shows of which description they are, as the bill of fare on the preceding page illustrates. Had this been in the United States the first section would have been "Blue Point Oysters," and there might have been a total omission of all the other cold hors d'aeuvres, just as in this bill there is a total omission of the vegetables, which of course they had, as not worth mentioning.
To be fair, however, here is an example where both classes of hors d'auvre are printed after the soup, the "Bouche'es Viennoises" being Vienna patties, a hot hors d'auvre, as most of those small trifles are, which in our American bills are classed as entrees.
Hors d'oeuvre varies.
Turbot, sauce crevettes et Hollandaise.
Poulardes a la ChevalieVe aux truffes.
Langouste a la Parisienne.
Pate's de foie gr,as de Strasbourg.
Corbeilles de fruis. Bonbons.
Xeres. Chateau Durcc. Chateau Clemens.
Pommard. Bacherolles. Medoc en carafes.
Champagne. Heidsieck. Monopole.
As, perhaps, not one in ten thousand in this country understand French, as applied to dishes in a menu, and as these articles are intended to be informatory, the above may be translated thus:
(hot) Vienna patties or bouchees an salpiqon. Fish - turbot, with choice of two sauces, shrimp and hollandaise. Entrees - chicken fried, truffle sauce, sea crayfish or small lobster In Parisian style. Sorbet - with Jamaica rum, perhaps a new name for Roman or rum punch. Game - pheasants and partridges on ornamental fried toast. Salads - not specified what kind. Raised pies of foie-gras (Strasbourg fat goose liver), green peas in sauce, moulded vanilla and apricot ice creams, Havana cake, baskets of fruit, candies, small cakes, wines, coffee and liqueurs.