Wild Ducks--Guinea Fowl larded--Charlotte Russe--Punch Jelly, Crusts of Fruit--Flanc Meringue--Apple with Rice--Scolloped Oysters--Mayonnaise of Fowl--Sea Kale or Asparagus.
_Removes._--Turban of Conde Glacee--Cheese Souffle a la Vanille.
_Dessert_ of nineteen dishes.
The bills of fare for our small evening parties, say thirty persons, are as follows; everything is cold, although I know that the fashion has been progressing towards having hot removes.
Our table on those occasions is, as you know, in the form of a horseshoe, which, in my opinion, is the most sociable after that of a round one, and upon the sociability of the supper depends in a great measure the success of the party. In the centre, and at the head of the table, I place a large Grouse-pie, the same as Nos. 249, 285, of which, by my recommendation, everybody partakes; I then on each of the wings have Fowls, Lobster Salads, Mayonnaises of Fowl, Ham, Tongue, cut in slices, and dished over parsley, ornamented with Aspic Jelly; and on the sideboard I have a fine piece of Sirloin of Beef, plain roasted, or an Aitch-Bone of Beef, or Fillet of Veal. Should there be no game, I have a Turkey or Fowls en Galantine, instead of the Grouse-pie, or if game is plentiful, I have less poultry, and add roast Pheasants--mind, not fowls with black legs larded, and a pheasant"s tail put to them, but real ones,--or Partridges or Grouse, or a fine Salad of Game.
With the Sweets I generally place about twelve--four on each table, that is 4 Jellies, 2 Creams, 2 Bavaroises, 4 Iced Cabinet Puddings, and 4 Raised Dishes of small Pastry, all of which are artistically disposed upon the table.
The fruits are likewise placed on the table: they consist of simple Compotes, 6 of various kinds and 6 of Dried Fruit, Biscuits, Wafers and Cossacks, which last are getting much out of fashion, but are very amusing.
The following is the Bill of Fare for Mr. B."s Birthday Party, for which he allows me 15, with which I find everything in the shape of refreshments, with the exception of wine; it is--
One Raised Pie--Two Mayonnaises of Fowl--Two Lobster Salads--One Piece of Roast Beef--Four Dishes of Fowl--Two Dishes of Pheasant--Four Dishes of Tongue--Four Dishes of Ham--Four Jellies with Fruit--Two Creams with Noyeau--Two Flancs with Apple Meringue--Two Iced Cabinet Puddings--Two Puddings a la Eloise--Six Various Pastry--Eight Various Compotes--Four Pieces Montees in China with Bonbons, Cossacks, &c.--Four of Fruit, as Pears, Grapes, &c.--Four of Dried Fruit, &c.--Four of Biscuits, &c.
This perhaps may appear extravagant, but we always have them, some country friends stopping a few days with us, so that I manage to make the best of everything, and make my week"s account look very well. We sometimes have as many as sixty on an evening.
Our Children"s Parties are as follows, there are generally about fifty present:
16 Dishes of Sandwiches. 4 Dishes of Lamb. 4 Dishes of Ham. 4 do.
of Slices of Beef. 4 do. of Tongue. 6 do. of Fowls. 10 Dishes of Slices of Galantine of Veal. 1 Dish of Dressed Beef. 24 Dishes of Various Pastry, Custards, Jellies, Bonbons, &c.
But I remember when in business, on those occasions we only used to have a large quant.i.ty of Sandwiches and Patties, and used to amuse the children by labelling the Dishes as Sandwiches of Peac.o.c.k"s Tongues, Patties of Partridge"s Eyes, &c., and also a large quant.i.ty of plain Sweets; and at that period Mr. B."s birthday party was not so extensive or _recherche_ as at present. It consisted of something like the following:
A Roast Turkey--2 Dishes of Fowls--1 Ham--2 Pigeon Pies--1 Piece of Boiled Beef--4 Lobsters--4 Salads--4 Jellies--4 Tarts--4 of Preserved Fruit, &c.--4 of Pastry; with about twelve of various kinds of Fruit, &c.
You will have seen by the previous Bills of Fare that I have not at all encroached upon the high-cla.s.s cookery, they being selected from the receipts I have given you; in order that you may see the difference, I inclose the Bill of Fare, of a dinner given by--Ba.s.s, Esq., M. P., at the Reform Club, the other day, and a copy of yesterday"s _Post_, containing one given in the country. You will find that the dishes mentioned in these Bills of Fare are not to be found in our receipts.
REFORM CLUB, _7 Juillet, 1849._ _Diner pour 18 Personnes._
Rissoletes a la Pompadour.
Pet.i.tes Croquantes aux oeufs de Rougets.
Rissoletes a la Pompadour.
Pet.i.tes Croquantes aux oeufs de Rougets.
Deux Potages.
One Thick Turtle.
One Clear Ditto.
Deux Poissons.
_Crimped Salmon_, Turbot en Matelote Normande. a la Richelieu.
Deux Releves.
La Hanche de Venaison aux haricots verts.
Les Poulardes en Diademe.
Six Entrees.
Vol-au-Vent de Foies gras a la Talleyrand.
Cotelettes d"Agneau demi Provencale.
Pet.i.ts Canetons Canaris aux jeunes legumes glacees.
Noix de Veau demi gra.s.se a la puree de concombres.
Ortolans a la Vicomtesse.
Aiguillettes de pet.i.ts Poussins a la Banquiere
Deux Rotis.
Les _Turkey Poults_ piques et bardes, garnis de Cailles aux feuilles de vignes.
Les Jeunes Levrauts au jus de groseilles.
Huit Entremets.
Gelee a l"eau de vie Flanc d"Abricots de Dantzick. aux Liqueurs.
Aspic de Homard Quartiers d"Artichaux a la Gelee. a la Venitienne.
Pet.i.ts Pois Gateau Milanais a l"Anglaise. au Parmesan.
Pain de Peches Bombe Glacee au Noyau. au Cafe Moka,
Jambon en surprise glace a la Vanille.
_Pudding_ a la Mephistophiles.
A. SOYER.
FESTIVITIES AT GRENDON HALL.
A series of festivities are taking place at the seat of Sir George Chetwynd, Bart., Grendon Hall, Atherstone, Warwickshire, to celebrate the christening of Sir George"s infant grandson. The christening took place on Tuesday, at Grendon church, and in the evening a grand dinner was given in celebration of the event, under the able superintendence of M. Alexis Soyer. As the dinner, which was provided for twenty persons, was of a very _recherche_ description, we subjoin the bill of fare.
Deux Potages.
One of Clear Turtle.
Ditto a la Nivernaise.
Deux Poissons.
Crimped Severn Salmon Turbot a la Regence. a la Cardinal.