Prices for such vary from 2 s. 6 d. to 7 r. 6 d. per head, according to the number of guests
and the style of catering required. The quantity and quality of provisions supplied must, oj
course, be regulated according to the price paid per head. This generally includes the hire of
all plate, glass, linen, china , cutlery, and table plant. Table decorations and attendance are,
as a rule, charged extra, unless the number of guests is large enough to enable the Caterer
to provide the whole at an inclusive price. The following Specimen Menus will give an idea
as to what can be done, leaving a fair profit to the Caterer.
MENU at 2s. 6d. per head.
Sandwiches :
Ham, Beef, Lobster, Salmon, Anchovy,
Watercress.
Cold Roast Beef. Salad.
Various pastries.
Strawberry ice. Lemon water ice.
White and brown bread and butter.
Biscuits.
Mineral waters. Tea and coffee.
MENU at 3s. 6d. per head.
Mineral waters. Tea and coffee.
Brown and white bread and butter.
Madeira, Sultana, and other cakes,,
Dessert biscuits.
Macaroons. Continental pastry.
Cold ham and beef.
Sandwiches,
Lobster. Salmon. Ham. Tongue.
Beef. Foie gras. Neapolitan ices.
672
THE NEW CENTURY COOKERY BOOK
MENU at 4s. 6d. per head.
Roast and boiled chicken.
York ham. Ox tongue.
Raised veal and ham and pigeon pies.
Tomato salad.
Vanilla cream. Lemon sponge.
Fruit pies. Various pastries.
Dinner rolls.
White and brown bread and butter.
Noyau jelly. Lemon jelly.
Chartreuse of strawberries.
Strawberry ice cream. Orange water ice.
Biscuits. Tea and coffee. Fruits.
MENU at 5s. per head
(inclusive of all charges).
Port. Sherry. Claret.
Brandy. Irish and Scotch whiskies.
Champagne and claret cups.
Lemonade and soda water.
Tea and coffee served with cream.
Thin white and brown bread and butter.
Pound cake. Madeira cake. Sultana cake.
Rout biscuits. Wine biscuits.
Dessert biscuits.
French pastry. Macaroons. Meringues.
Carlsbad plums. Crystallised fruit.
Assorted sweets. Chocolate almonds.
Champagne jelly. Macedoine fruit jelly.
Sandwiches.
Smoked salmon. Victoria.
Ham. Beef. Tongue. Foie gras.
Biscuit ices. Petits fours.
Dessebt.
MENU at 5s. 6d. per head
(inclusive of all charges).
Sandwiches.
Langue. Anchois. Jambon. Pain bis.
Concombre aux oeufs. Volaille.
Cresson. A la Connaught. A la Rothschild.
A la Regence.
The et cafe.
Brown and white bread and butter
Gatekux varies.
Madeira cake. Chambord. Bresilienne.
Progres. Merveilleux.
Macarons. Biscuits assortis.
Petits fours. Brioches.
Petits choux. Fondants.
Glaces.
Creme de fraises. Napolitaines.
Creme 4 la vanille.
Eau de cerises. Eau de citron.
Champagne cup. Claret cup. Lemonade.
Dessebt.
MENU at 6s. 6d. per head.
Blayonnaise of salmon.
Filets de soles a la creme d’anchois.
Oyster and lobster patties.
Roast fowl. Ox tongues.
Galantine of veal. York ham.
Raised pigeon pies. Salads.
Compote of apricots. Pineapple cream.
Chocolate cream.
Marasquin jelly. Lemon jelly.
Various fancy pastries. Gateaux.
Meringues.
Brown and white bread and butter.
Dinner rolls.
Tea and coffee. Biscuits.
Strawberry cream ice. Pineapple cream ice.
Orange water ice.
Carlsbad wafers. Fruits.
MENU at 7s. 6d. per head (inclusive of all charges).
Claret cup. Mineral waters.
Tea and coffee.
Thin white and brown bread and butter.
Poundcake. Sultana cake. Venetian cake.
Almond cake. Wine biscuits.
Dessert biscuits. Rout biscuits.
Macaroons.
Page 564
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Prices for such vary from 2 s. 6 d. to 7 r. 6 d. per head, according to the number of guests and the style of catering required. The quantity and quality of provisions supplied must, oj course, be regulated according to the price paid per head. This generally includes the hire of all plate, glass, linen, china, cutlery, and table plant. Table decorations and attendance are, as a rule, charged extra, unless the number of guests is large enough to enable the Caterer to provide the whole at an inclusive price. The following Specimen Menus will give an idea as to what can be done, leaving a fair profit to the Caterer.
MENU at 2s. 6d. per head.
Sandwiches :
Ham, Beef, Lobster, Salmon, Anchovy, Watercress.
Cold Roast Beef. Salad. Various pastries.
Strawberry ice. Lemon water ice.
White and brown bread and butter. Biscuits.
Mineral waters. Tea and coffee.
MENU at 3s. 6d. per head.
Mineral waters. Tea and coffee. Brown and white bread and butter. Madeira, Sultana, and other cakes, Dessert biscuits.
Macaroons. Continental pastry. Cold ham and beef. Sandwiches,
Lobster. Salmon. Ham. Tongue. Beef. Foie gras. Neapolitan ices.
MENU at 4s. 6d. per head.
Roast and boiled chicken.
York ham. Ox tongue.
Raised veal and ham and pigeon pies. Tomato salad.
Vanilla cream. Lemon sponge. Fruit pies. Various pastries.
Dinner rolls.
White and brown bread and butter. Noyau jelly. Lemon jelly. Chartreuse of strawberries. Strawberry ice cream. Orange water ice. Biscuits. Tea and coffee. Fruits.
MENU at 5s. per head
(inclusive of all charges).
Port. Sherry. Claret.
Brandy. Irish and Scotch whiskies. Champagne and claret cups.
Lemonade and soda water.
Tea and coffee served with cream.
Thin white and brown bread and butter. Pound cake. Madeira cake. Sultana cake. Rout biscuits. Wine biscuits. Dessert biscuits.
French pastry. Macaroons. Meringues. Carlsbad plums. Crystallised fruit.
Assorted sweets. Chocolate almonds.
Champagne jelly. Macedoine fruit jelly.
Sandwiches.
Smoked salmon. Victoria.
Ham. Beef. Tongue. Foie gras.
Biscuit ices. Petits fours.
Dessert.
MENU at 5s. 6d. per head
(inclusive of all charges).
Sandwiches.
Langue. Anchois. Jambon. Pain bis. Concombre aux oeufs. Volaille. Cresson. A la Connaught. A la Rothschild. A la Regence.
The et café.
Brown and white bread and butter Gâteaux variés.
Madeira cake. Chambord. Bresilienne. Progres. Merveilleux.
Macarons. Biscuits assortis.
Petits fours. Brioches.
Petits choux. Fondants.
Glaces.
Creme de fraises. Napolitaines.
Creme 4 la vanille.
Eau de cerises. Eau de citron.
Champagne cup. Claret cup. Lemonade.
Dessert.
MENU at 6s. 6d. per head.
Blayonnaise of salmon.
Filets de soles a la creme d’anchois. Oyster and lobster patties.
Roast fowl. Ox tongues. Galantine of veal. York ham. Raised pigeon pies. Salads.
Compote of apricots. Pineapple cream. Chocolate cream.
Marasquin jelly. Lemon jelly. Various fancy pastries. Gateaux. Meringues.
Brown and white bread and butter. Dinner rolls.
Tea and coffee. Biscuits. Strawberry cream ice. Pineapple cream ice. Orange water ice.
Carlsbad wafers. Fruits.
MENU at 7s. 6d. per head (inclusive of all charges).
Claret cup. Mineral waters.
Tea and coffee.
Thin white and brown bread and butter.
Pound cake. Sultana cake. Venetian cake. Almond cake. Wine biscuits. Dessert biscuits. Rout biscuits. Macaroons.