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By Craig Claiborne
Published 1966
1. Consommé Chiffonade
Roast Goose with Chestnut Stuffing*
Carrots and Potatoes Mousseline*
Brussels Sprouts with Sautéed Mushrooms*
Watercress and Belgian Endive
Steamed Sponge Pudding*
Custard Sauce*
2. Caviar Roulade*
Standing Rib Roast*
Potatoes-in-the-Shell Soufflé*
Cauliflower with Mustard Sauce*
Buttered Green Beans
Frozen Fruitcake*
© 1966 Craig Claiborne estate. All rights reserved.