underglaze:
Un surtout pour le milieu
underglaze:
Potage à la purée verte, garni de deux pigeons
underglaze:
Carré d'agneau à la Chirac
underglaze:
Pieds d`agneau aux concombres
underglaze:
Rotis d'anchois
underglaze:
Cou d`oie farci de foie gras
underglaze:
Paté de cerf
underglaze:
Radis et navets
underglaze:
Menu de printemps, second service
underglaze:
Rôt de petits poulets
underglaze:
Rôt de levreau
underglaze:
Menu de printemps, premier service
underglaze:
Truites farcies
underglaze:
Ragoût mêlé
underglaze:
Sauce à la Sultanne
underglaze:
Sauce à la Princesse
underglaze:
Asperges blancs
underglaze:
Artichauts
underglaze:
Petits pois
underglaze:
Asperges vertes
underglaze:
Salade
underglaze:
Menu de printemps,
underglaze:
Biscuit de Savoie
underglaze:
Fromage glacé des fraises
underglaze:
Cerises
underglaze:
Groseilles
underglaze:
Fraises
underglaze:
Framboises
underglaze:
Gaufres