The Book of Household Management Part 254

Croquettes of Game aux Champignons.

Chicken Cutlets.

Mutton Cutlets and Tomata Sauce.

Lobster Rissoles.

Oyster Patties.

Partridges aux fines herbes.

Larded Sweetbreads.

Roast Beef.

Poulets aux Cressons.

Haunch of Mutton.

Roast Turkey.

Boiled Turkey and Celery Sauce.

Ham.

Grouse.

Pheasants.

Hare.

Salad.

Artichokes.

Stewed Celery.

Italian Cream.

Charlotte aux Pommes.

Compote of Pears.

Crotes madrees aux Fruits.

Pastry.

Punch Jelly.

Iced Pudding.

DESSERT AND ICES.

_Note._--Dinners a la Russe are scarcely suitable for small establishments; a large number of servants being required to carve; and to help the guests; besides there being a necessity for more plates, dishes, knives, forks, and spoons, than are usually to be found in any other than a very large establishment. Where, however, a service a la Russe is practicable, there it, perhaps, no mode of serving a dinner so enjoyable as this.

SUPPERS.

2139. Much may be done in the arrangement of a supper-table, at a very small expense, provided _taste_ and _ingenuity_ are exercised. The colours and flavours of the various dishes should contrast nicely; there should be plenty of fruit and flowers on the table, and the room should be well lighted. We have endeavoured to show how the various dishes may be placed; but of course these little matters entirely depend on the length and width of the table used, on individual taste, whether the tables are arranged round the room, whether down the centre, with a cross one at the top, or whether the supper is laid in two separate rooms, &c. &c. The garnis.h.i.+ng of the dishes has also much to do with the appearance of a supper-table. Hams and tongues should be ornamented with cut vegetable flowers, raised pies with aspic jelly cut in dice, and all the dishes garnished sufficiently to be in good taste without looking absurd. The eye, in fact, should be as much gratified as the palate. Hot soup is now often served at suppers, but is not placed on the table. The servants fill the plates from a tureen on the buffet, and then hand them to the guests: when these plates are removed, the business of supper commences.

2140. Where small rooms and large parties necessitate having a standing supper, many things enumerated in the following bill of fare may be placed on the buffet. Dishes for these suppers should be selected which may be eaten standing without any trouble. The following list may, perhaps, a.s.sist our readers in the arrangement of a buffet for a standing supper.

2141. Beef, ham, and tongue sandwiches, lobster and oyster patties, sausage rolls, meat rolls, lobster salad, dishes of fowls, the latter _all cut up_; dishes of sliced ham, sliced tongue, sliced beef, and galantine of veal; various jellies, blancmanges, and creams; custards in gla.s.ses, compotes of fruit, tartlets of jam, and several dishes of small fancy pastry; dishes of fresh fruit, bonbons, sweetmeats, two or three sponge cakes, a few plates of biscuits, and the buffet ornamented with vases of fresh or artificial flowers. The above dishes are quite sufficient for a standing supper; where more are desired, a supper must then be laid and arranged in the usual manner.

2142.--BILL OF FARE FOR A BALL SUPPER FOR 60 PERSONS (For Winter)

Boar's Head, garnished with Aspic Jelly.

Lobster Salad Lobster Salad.

Fruited Jelly. Mayonnaise of Fowl. Charlotte Russe.

Small Ham, garnished.

Small Pastry. Iced Savoy Cake. Biscuits.

Vanilla Cream EPERGNE, WITH FRUIT. Fruited Jelly.

Two Roast Fowls, cut up. Two Roast Fowls, cut up.

Prawns Two Boiled Fowls, with Bechamel Prawns Sauce.

Biscuits Small Pastry Tongue, ornamented.

Custards, TRIFLE, ORNAMENTED. Custards, in gla.s.ses. in gla.s.ses.

Raised Chicken Pie.

Tipsy Cake Lobster Salad. Lobster Salad.

Fruited Jelly. Swiss Cream.

Roast Pheasant.

Meringues. EPERGNE, WITH FRUIT. Meringues.

Raspberry Cream. Galantine of Veal. Fruited Jelly.

Tipsy Cake.

Small Pastry. Biscuits.

Raised Game Pie.

Custards, TRIFLE, ORNAMENTED Custards, in gla.s.ses. in gla.s.ses.

Two Roast Fowls, cut up. Two Roast Fowls, cut up.

Tongue, ornamented.

Prawns. Prawns.

Two Boiled Fowls, with Bechamel Sauce.

Biscuits. Small Pastry.

EPERGNE, WITH FRUIT.

Lobster Salad. Lobster Salad.

Fruited Jelly. Iced Savoy Cake. Blancmange.

Small Ham, garnished.