Mayonnaise of Fowl.
Charlotte Russe. Fruited Jelly.
Larded Capon.
_Note:_ When soup is served from the buffet, Mock Turtle and Julienne may be selected. Besides the articles enumerated above, Ices, Wafers, Biscuits, Tea, Coffee, Wines and Liqueurs will be required. Punch a la Romaine may also be added to the list of beverages.
2143.--BILL OF FARE FOR A BALL SUPPER,
Or a Cold Collation for a Summer Entertainment, or Wedding or Christening Breakfast for 70 or 80 Persons (July).
[Ill.u.s.tration: Containing the following--]
[Columns 1 and 5]
4 Blancmanges, to be placed down the table.
4 Jellies, to be placed down the table.
3 Dishes of Small Pastry.
3 Fruit Tarts.
3 Cheesecakes.
3 Compotes of Fruit.
3 English Pines.
20 Small Dishes of various Summer Fruits.
[Column 2]
Dish of Lobster, cut up.
Charlotte Russe a la Vanille.
Lobster Salad Pigeon Pie.
Lobster Salad.
Dish of Lobster, cut up.
Larded Capon.
Lobster Salad.
Pigeon Pie.
Dish of Lobster, cut up.
Savoy Cake.
Lobster Salad.
[Column 3]
Tongue.
Ribs of Lamb.
Two Roast Fowls.
Mayonnaise of Salmon.
Epergne, with Flowers.
Mayonnaise of Trout.
Tongue, garnished.
Boiled Fowls and Bechamel Sauce.
Collared Eel.
Ham.
Raised Pie.
Two Roast Fowls.
Shoulder of Lamb, stuffed.
Mayonnaise of Salmon.
Epergne, with Flowers.
Mayonnaise of Trout.
Tongue.
Boiled Fowls and Bechamel Sauce.
Raised Pie.
Ham, decorated.
Shoulder of Lamb, stuffed.
Two Roast Fowls.
Mayonnaise of Salmon.
Epergne, with Flowers.
Mayonnaise of Trout.
Tongue, garnished.
Boiled Fowls and Bechamel Sauce.
Collared Eel.
[Column 4]
Veal-and-Ham Pie.
Lobster Salad.
Savoy Cake.
Dish of Lobster, cut up.
Lobster Salad.
Boar"s Head.
Pigeon Pie.
Lobster Salad.
Dish of Lobster, cut up.
Lobster Salad.
Charlotte Russe a la Vanille.
Veal and Ham Pie.
Dish of Lobster, cut up.
_Note_.--The length of the page will not admit of our giving the dishes as they should be placed on the table; they should be arranged with the large and high dishes down the centre, and the s.p.a.ces filled up with the smaller dishes, fruit, and flowers, taking care that the flavours and colours contrast nicely, and that no two dishes of a sort come together.
This bill of fare may be made to answer three or four purposes, placing a wedding cake or christening cake in the centre on a high stand, if required for either of these occasions. A few dishes of fowls, lobster salads, &c. &c., should be kept in reserve to replenish those that are most likely to be eaten first. A joint of cold roast and boiled beef should be placed on the buffet, as being something substantial for the gentlemen of the party to partake of. Besides the articles enumerated in the bill of fare, biscuits and wafers will be required, cream-and-water ices, tea, coffee, wines, liqueurs, soda-water, ginger-beer, and lemonade.
BREAKFASTS.
2144. It will not be necessary to give here a long bill of fare of cold joints, &c., which may be placed on the side-board, and do duty at the breakfast-table. Suffice it to say, that any cold meat the larder may furnish, should be nicely garnished, and be placed on the buffet.
Collared and potted meats or fish, cold game or poultry, veal-and-ham pies, game-and-Rump-steak pies, are all suitable dishes for the breakfast-table; as also cold ham, tongue, &c. &c.
2145. The following list of hot dishes may perhaps a.s.sist our readers in knowing what to provide for the comfortable meal called breakfast.
Broiled fish, such as mackerel, whiting, herrings, dried haddocks, &c.; mutton chops and rump-steaks, broiled sheep"s kidneys, kidneys a la maitre d"hotel, sausages, plain rashers of bacon, bacon and poached eggs, ham and poached eggs, omelets, plain boiled eggs, oeufs-au-plat, poached eggs on toast, m.u.f.fins, toast, marmalade, b.u.t.ter, &c. &c.
2146. In the summer, and when they are obtainable, always have a vase of freshly-gathered flowers on the breakfast-table, and, when convenient, a nicely-arranged dish of fruit: when strawberries are in season, these are particularly refreshing; as also grapes, or even currants.
LUNCHEONS AND SUPPERS.
2147. The remains of cold joints, nicely garnished, a few sweets, or a little hashed meat, poultry or game, are the usual articles placed on the table for luncheon, with bread and cheese, biscuits, b.u.t.ter, &c. If a substantial meal is desired, rump-steaks or mutton chops may he served, as also veal cutlets, kidneys, or any dish of that kind. In families where there is a nursery, the mistress of the house often partakes of the meal with the children, and makes it her luncheon. In the summer, a few dishes of fresh fruit should be added to the luncheon, or, instead of this, a compote of fruit or fruit tart, or pudding.