Or a Cold Collation for a Summer Entertainment, or Wedding or
Christening Breakfast for 70 or 80 Persons (July),
Dish of Tongue.
Lobster, Ribs of Lamb. Veal-and-Ham
cut up. Two Roast Fowls. Pie.
|~%@ Mayonnaise of Salmon. ~%@|
|~%@ Charlotte ~%@|
|~%@ Russe à la Lobster Epergne, Lobster Savoy ~%@|
|~%@ Vanille. Salad. with Flowers. Salad. Cake. ~%@|
|~%@ ~%@|
|~%@ Mayonnaise of Trout. ~%@|
|~%@ Tongue, garnished. ~%@|
|~%@ Boiled Fowls and Béchamel Sauce. Dish of ~%@|
|~%@ Lobster, ~%@|
|~%@ Pigeon Pie. Collared Eel. cut up. ~%@|
|~%@ Ham. ~%@|
|~%@ Raised Pie. ~%@|
|~%@ Lobster Two Roast Fowls. Lobster ~%@|
|~%@ Salad. Shoulder of Lamb, stuffed. Salad. ~%@|
|~%@ Mayonnaise of Salmon. ~%@|
|~%@ Dish of ~%@|
|~%@ Lobster, Larded Epergne, Boar’s Pigeon ~%@|
|~%@ cut up. Capon. with Flowers. Head. Pie. ~%@|
|~%@ ~%@|
|~%@ Mayonnaise of Trout. ~%@|
|~%@ Tongue. ~%@|
|~%@ Lobster Boiled Fowls and Béchamel Sauce. Lobster ~%@|
|~%@ Salad. Raised Pie. Salad. ~%@|
|~%@ Ham, decorated. ~%@|
|~%@ Dish of ~%@|
|~%@ Pigeon Pie. Shoulder of Lamb, stuffed. Lobster, ~%@|
|~%@ Two Roast Fowls. cut up. ~%@|
|~%@ Mayonnaise of Salmon. ~%@|
|~%@ Charlotte Veal ~%@|
|~%@ Dish of Savoy Lobster Epergne, Lobster Russe and ~%@|
|~%@ lobster Cake. Salad. with Flowers. Salad. à la Ham ~%@|
|~%@ cut up. Vanille. Pie. ~%@|
|~%@ Mayonnaise of Trout. ~%@|
|~%@ Tongue, garnished. Dish of ~%@|
Boiled Fowls and Béchamel Sauce. Lobster,
cut up.
@ : 4 Blancmanges, to be placed down the table. 4 Jellies, to be placed down the table.
% : 3 Dishes of Small Pastry. 3 Fruit Tarts. 3 Cheesecakes.
~ : 3 Compôtes of Fruit. 3 English Pines. 20 Small Dishes of various Summer Fruits.
_Note._—The length of the page will not admit of our giving the dishes
as they should be placed on the table; they should be arranged with
the large and high dishes down the centre, and the spaces filled up
with the smaller dishes, fruit, and flowers, taking care that the
flavours and colours contrast nicely, and that no two dishes of a sort
come together. This bill of fare may be made to answer three or four
purposes, placing a wedding cake or christening cake in the centre on a
high stand, if required for either of these occasions. A few dishes of
fowls, lobster salads, &c. &c., should be kept in reserve to replenish
those that are most likely to be eaten first. A joint of cold roast
and boiled beef should be placed on the buffet, as being something
substantial for the gentlemen of the party to partake of. Besides the
articles enumerated in the bill of fare, biscuits and wafers will
be required, cream-and-water ices, tea, coffee, wines, liqueurs,
soda-water, ginger-beer, and lemonade.
SWEETBREADS, Baked (an Entrée).
_Ingredients._—3 sweetbreads, egg and bread-crumbs, oiled butter, 3
slices of toast, brown gravy. _Mode._—Choose large white sweetbreads;
put them into warm water to draw out the blood, and to improve their
colour; let them remain for rather more than 1 hour; then put them
into boiling water, and allow them to simmer for about 10 minutes,
which renders them firm. Take them up, drain them, brush over with
egg, sprinkle with bread-crumbs; dip them in egg again, and then into
more bread-crumbs. Drop on them a little oiled butter, and put the
sweetbreads into a moderately-heated oven, and let them bake for nearly
¾ hour. Make 3 pieces of toast; place the sweetbreads on the toast, and
pour round, but not over them, a good brown gravy. _Time._—To soak 1
hour, to be boiled 10 minutes, baked 40 minutes. _Average cost_, 1_s._
to 5_s._ _Sufficient_ for an entrée. _Seasonable._—In full season from
May to August.
[Illustration: SWEETBREADS.]
SWEETBREADS, Fried (à la Maître d’Hôtel), an Entrée.
_Ingredients._—3 sweetbreads, egg and bread-crumbs, ¼ lb. of butter,
salt and pepper to taste, rather more than ½ pint of maître-d’hôtel
sauce. _Mode._—Soak the sweetbreads in warm water for an hour; then
boil them for 10 minutes; cut them in slices, egg and bread-crumb them,
season with pepper and salt, and put them into a frying-pan, with the
above proportion of butter. Keep turning them until done, which will
be in about 10 minutes; dish them, and pour over them a maître-d’hôtel
sauce. The dish may be garnished with slices of cut lemon. _Time._—To
soak 1 hour, to be boiled 10 minutes, to be fried about 10 minutes.
_Average cost_, 1_s._ to 5_s._, according to the season. _Sufficient_
for an entrée. _Seasonable._—In full season from May to August.
_Note._—The egg and bread-crumb may be omitted, and the slices of
sweetbread dredged with a little flour instead, and a good gravy may be
substituted for the maître-d’hôtel sauce. This is a very simple method
of dressing them.
SWEETBREADS, Stewed (an Entrée).
_Ingredients._—3 sweetbreads, 1 pint of white stock, thickening of
butter and flour, 6 tablespoonfuls of cream, 1 tablespoonful of
lemon-juice, 1 blade of pounded mace, white pepper and salt to taste.
_Mode._—Soak the sweetbreads in warm water for 1 hour, and boil them
for 10 minutes; take them out, put them into cold water for a few
minutes; lay them in a stewpan with the stock, and simmer them gently
for rather more than ½ hour. Dish them; thicken the gravy with a little
butter and flour; let it boil up, add the remaining ingredients, allow
the sauce to get quite _hot_, but _not boil_, and pour it over the
sweetbreads. _Time._—To soak 1 hour, to be boiled 10 minutes, stewed
rather more than ½ hour. _Average cost_, from 1_s._ to 5_s._, according
to the season. _Sufficient_ for an entrée. _Seasonable._—In full season
from May to August.
_Note._—A few mushrooms added to this dish, and stewed with the
sweetbreads, will be found an improvement.
SWEETBREADS, Lambs’, larded, and Asparagus (an Entrée).
_Ingredients._—2 or 3 sweetbreads, ½ pint of veal stock, white pepper
and salt to taste, a small bunch of green onions, 1 blade of pounded
mace, thickening of butter and flour, 2 eggs, nearly ½ pint of
cream, 1 teaspoonful of minced parsley, a very little grated nutmeg.
_Mode._—Soak the sweetbreads in lukewarm water, and put them into a
saucepan with sufficient boiling water to cover them, and let them
simmer for 10 minutes; then take them out and put them into cold water.
Now lard them, lay them in a stewpan, add the stock, seasoning, onions,
mace, and a thickening of butter and flour, and stew gently for ¼
hour or 20 minutes. Beat up the egg with the cream, to which add the
minced parsley and a very little grated nutmeg. Put this to the other
ingredients; stir it well till quite hot, but do not let it boil after
the cream is added, or it will curdle. Have ready some asparagus-tops,
boiled; add these to the sweetbreads, and serve. _Time._—Altogether ½
hour. _Average cost_, 2_s._ 6_d._ to 3_s._ 6_d._ each. _Sufficient._—3
sweetbreads for 1 entrée. _Seasonable_ from Easter to Michaelmas.
SWEETBREADS, another Way to Dress (an Entrée).
_Ingredients._—Sweetbreads, egg and bread-crumbs, ½ pint of gravy, ½
glass of sherry. _Mode._—Soak the sweetbreads in water for an hour, and
throw them into boiling water to render them firm. Let them stew gently
for about ¼ hour, take them out and put them into a cloth to drain
all the water from them. Brush them over with egg, sprinkle them with
bread-crumbs, and either brown them in the oven or before the fire.
Have ready the above quantity of gravy, to which add ½ glass of sherry;
dish the sweetbreads, pour the gravy under them, and garnish with
water-cresses. _Time._—Rather more than ½ hour. _Average cost_, 2_s._
6_d._ to 3_s._ 6_d._ each. _Sufficient_—3 sweetbreads for 1 entrée.
_Seasonable_, from Easter to Michaelmas.