Sweetbreads, larded a la Colbert, 617.
Terrapin a la Maryland, 397. Chateau Latour.
SORBET.
Kirfich Punch, 1305.
R<3TIS.
Canvas-back Ducks, 874.
Celery, Mayonnaise Salad, 1042. Chambertin.
ENTREMETS.
Artichoke Bottoms, 897. French Peas, 977.
String Beans, 948.
SWEET ENTREMETS.
Plum Pudding a 1'Anglaise, 1163.
ICES.
Vanilla, 1271. Pistache, 1275.
Fruit. Cakes.
Coffee, 1349.
Cordials.
22 THE TABLE.
To begin with the oysters or clams: place some finely chopped ice on
each soup-plate, with a small fancy napkin on top. Arrange the oysters
or clams nicely on top of each plate, with a piece of lemon, and serve.
With this course serve also Haut Sauterne. It is understood that the
oysters or clams are to be served after all the guests are seated. It should
be made a rule never to remove any plates while some of the guests are
still eating. When all have finished, remove the oyster-plates and leave
dinner-plates in their stead; then serve the soup. The servant is expected
to present a plate of each kind to each guest, and ask which is preferred.
Serve sherry with the soup. Always serve the plates on the right side,
and remove on the left. Serve timbales. First put a spoonful of sauce
on each plate, and then the timbale; at the same time you are serving the
timbale, remove the cold plates and serve the fish. Put the fish on the
plates, then the sauce, with a few potatoes on the same plate. Serve
Rauenthaler-Berg. Remove the plates and serve fillet of beef, which
should be cut in small, even slices. Put the sauce on the plate, and then
the fillet. Place the artichokes on the same plate. Serve Pommery Sec
with this and with the other course. Remove the plates and serve saddle
of mutton. Cut the loin of the saddle lengthwise, and then crosswise,
and serve with a little gravy and a spoonful of string-beans on the same
plate. When this course is finished, serve the sweetbreads. Put the
sauce first on the plate, as with the fillet, with a spoonful of peas. With
this serve Chateau Latour. The next course, terrapin, should be served
in a very hot tureen. Before serving, add a little fine sherry; mix well,
and give each guest a small portion. Serve more Chateau Latour with
this course.
After this comes sorbet. This can be served in glasses or in shells;
for instance, take six lemons or six small oranges, cut off the tops, take
the soft parts out of them, and in them place the sorbet. Arrange them
on cold dessert-plates, decorated with small fancy napkins or fancy paper.
While the guests are enjoying the sorbet, remove sherry, Sauterne, and
Hock glasses, no matter if empty or full. (Replace knives and forks
before serving the sorbet.)
Now come canvas-back ducks. Before serving, place them for a
moment before the host, so that all the guests can see them. Cut off only
the breasts, and serve with a little of the gravy and a small piece of fried
hominy, on very hot plates; then pass around the currant jelly. You can
serve a whole breast or a half one; however, during a hearty dinner, a
half one is preferable; this is entirely at the disposition of the host. Serve
celery salad with mayonnaise dressing on separate dessert-plates, with
forks, and then serve Chambertin.
The table
1889Page 18
Presented as published in 1889. 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
Sweetbreads, larded a la Colbert, 617. Terrapin a la Maryland, 397. Chateau Latour.
Kirsch Punch, 1305.
ROTIS.
Canvas-back Ducks, 874. Celery, Mayonnaise Salad, 1042. Chambertin.
Artichoke Bottoms, 897. French Peas, 977.
String Beans, 948.
SWEET ENTREMETS.
Plum Pudding a 1'Anglaise, 1163.
ICES.
Vanilla, 1271. Pistache, 1275.
Fruit. Cakes.
Coffee, 1349.
Cordials.
To begin with the oysters or clams: place some finely chopped ice on each soup-plate, with a small fancy napkin on top. Arrange the oysters or clams nicely on top of each plate, with a piece of lemon, and serve. With this course serve also Haut Sauterne. It is understood that the oysters or clams are to be served after all the guests are seated. It should be made a rule never to remove any plates while some of the guests are still eating. When all have finished, remove the oyster-plates and leave dinner-plates in their stead; then serve the soup. The servant is expected to present a plate of each kind to each guest, and ask which is preferred. Serve sherry with the soup. Always serve the plates on the right side, and remove on the left. Serve timbales. First put a spoonful of sauce on each plate, and then the timbale; at the same time you are serving the timbale, remove the cold plates and serve the fish. Put the fish on the plates, then the sauce, with a few potatoes on the same plate. Serve Rauenthaler-Berg. Remove the plates and serve fillet of beef, which should be cut in small, even slices. Put the sauce on the plate, and then the fillet. Place the artichokes on the same plate. Serve Pommery Sec with this and with the other course. Remove the plates and serve saddle of mutton. Cut the loin of the saddle lengthwise, and then crosswise, and serve with a little gravy and a spoonful of string-beans on the same plate. When this course is finished, serve the sweetbreads. Put the sauce first on the plate, as with the fillet, with a spoonful of peas. With this serve Chateau Latour. The next course, terrapin, should be served in a very hot tureen. Before serving, add a little fine sherry; mix well, and give each guest a small portion. Serve more Chateau Latour with this course.
After this comes sorbet. This can be served in glasses or in shells; for instance, take six lemons or six small oranges, cut off the tops, take the soft parts out of them, and in them place the sorbet. Arrange them on cold dessert-plates, decorated with small fancy napkins or fancy paper. While the guests are enjoying the sorbet, remove sherry, Sauterne, and Hock glasses, no matter if empty or full. (Replace knives and forks before serving the sorbet.)
Now come canvas-back ducks. Before serving, place them for a moment before the host, so that all the guests can see them. Cut off only the breasts, and serve with a little of the gravy and a small piece of fried hominy, on very hot plates; then pass around the currant jelly. You can serve a whole breast or a half one; however, during a hearty dinner, a half one is preferable; this is entirely at the disposition of the host. Serve celery salad with mayonnaise dressing on separate dessert-plates, with forks, and then serve Chambertin.