The finger-bowls should contain only about a third as much water
as they will hold. On its surface should be laid a thin slice of
lemon or a fragrant green leaf, like geranium or lemon verbena. A
delicate doyley should be so folded as to show its fringe on all sides,
yet so small as not to conceal the rim of the dessert-plate on which
it is to be laid. The finger-glass is to rest on the doyley. Before
fruit is served, a dessert-plate should be placed before each guest,
who will at once raise the glass, remove the doyley to the left of the
plate, and set the glass on it. When the dessert-plates are painted
the doyley prevents any damage by contact with glass.
As soon as the dessert and coffee have been served, the waiter
leaves the room ; and the conversation may become livelier, because
of a feeling that it will not then delay the serving of a course.
Coffee is sometimes served in the drawing-room after the luncheon,
ns after dinner ; yet the custom is not common.
A One-o'clock Luncheon.
Here is a bill of fare, with directions for serving the dishes. Most
of the work for such a luncheon can be done a day in advance.
Chicken Consomme.
Broiled Sardines on Toast✪ Sardines on Toast.
Lamb Chops, Breaded. Green Peas.
Chicken Croquettes.
Lobster Salad.
Cantaloupe Charlotte.
Sherbet or Ice-cream. Fancy Cakes.
Olives. Fruit.
Coffee.
The croquettes can be shaped the day before the luncheon, and
fried at the proper time ; the lamb chops can be trimmed, seasoned
with salt and pepper, dipped in melted butter and then in fine
bread crumbs, and put away until the morrow ; the Mayonnaise
dressing can be prepared, and, if the weather be cold, the charlotte
can be made and the cream prepared for freezing. On the day of
the luncheon attention may be given chiefly to the sardines, the
lobster and lettuce for the salad, the freezing of the cream, and
arrangements for the table.
BILLS OF FARE 907
Before attempting any other work, have the kitchen and diniug-
room put in as good order as possible for the task before you.
See that your cream is ready for freezing ; that the cans of peas are
opened, if you use French peas ; that the sardines are removed from
their box, and drained on a large plate or platter ; that the lobsters
are opened, and the meat cut into dice and put into a marinade to
stand for two or three hours ; that the lettuce is washed, leaf by
leaf, and put into a pan of broken ice to keep it crisp.
Freeze the cream, and pack it into moulds. If buttered bread is
to be served, cut and butter the slices, and wrap them in a damp
napkin. Cut bread for toast also, and set aside a quantity of butter
to soften for the toast.
Page 479 · 1 recipe record on this page
Presented as published in 1887. 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
The finger-bowls should contain only about a third as much water as they will hold. On its surface should be laid a thin slice of lemon or a fragrant green leaf, like geranium or lemon verbena. A delicate doyley should be so folded as to show its fringe on all sides, yet so small as not to conceal the rim of the dessert-plate on which it is to be laid. The finger-glass is to rest on the doyley. Before fruit is served, a dessert-plate should be placed before each guest, who will at once raise the glass, remove the doyley to the left of the plate, and set the glass on it. When the dessert-plates are painted the doyley prevents any damage by contact with glass.
As soon as the dessert and coffee have been served, the waiter leaves the room ; and the conversation may become livelier, because of a feeling that it will not then delay the serving of a course. Coffee is sometimes served in the drawing-room after the luncheon, as after dinner; yet the custom is not common.
A One-o'clock Luncheon.
Here is a bill of fare, with directions for serving the dishes. Most of the work for such a luncheon can be done a day in advance.
Chicken Consomme. Broiled Sardines on Toast.
Lamb Chops, Breaded. Green Peas.
Chicken Croquettes.
Lobster Salad. Cantaloupe Charlotte.
Sherbet or Ice-cream. Fancy Cakes.
Olives. Fruit.
Coffee.
The croquettes can be shaped the day before the luncheon, and fried at the proper time ; the lamb chops can be trimmed, seasoned with salt and pepper, dipped in melted butter and then in fine bread crumbs, and put away until the morrow ; the Mayonnaise dressing can be prepared, and, if the weather be cold, the charlotte can be made and the cream prepared for freezing. On the day of the luncheon attention may be given chiefly to the sardines, the lobster and lettuce for the salad, the freezing of the cream, and arrangements for the table.
Before attempting any other work, have the kitchen and dining-room put in as good order as possible for the task before you. See that your cream is ready for freezing ; that the cans of peas are opened, if you use French peas ; that the sardines are removed from their box, and drained on a large plate or platter ; that the lobsters are opened, and the meat cut into dice and put into a marinade to stand for two or three hours ; that the lettuce is washed, leaf by leaf, and put into a pan of broken ice to keep it crisp.
Freeze the cream, and pack it into moulds. If buttered bread is to be served, cut and butter the slices, and wrap them in a damp napkin. Cut bread for toast also, and set aside a quantity of butter to soften for the toast.
Records on this page
Sardines on Toast