Huîtres.
Consommé de bœuf clair.
Saumon; sauce Hollandaise.
Ris de veau aux petits pois.
Côtelettes d’agneau à la purée de tomate.
Filet de bœuf aux champignons.
Cailles grillées aux pommes de terre.
Salade.
Fromage; céleri.
Charlotte-russe aux fraises.
Plum-pudding glacé.
Fruits.
Café.
This is a bill of fare seen very often at dinner parties. It is not
difficult to prepare, as there are only five of the courses which are
necessarily prepared at dinner-time. The oyster course is very simple,
and may be placed on the table before the guests enter the dining-room.
This soup may be made the day before, and only reheated at the time of
serving. The Saratoga potatoes may be made in the morning; and if the
_charlotte-russe_ is not purchased at a restaurant, it may be made the
day before. So, after the quails are broiled or roasted, the cook has
nothing more to do but to make the salad, which is an affair of three
minutes, and the coffee, for which she has a long time, the coffee
having been ground and in readiness in the coffee-pot two or three hours
before dinner. The four last courses before the coffee are easily
purchased outside. The cheese might be a Neufchatel or a Roquefort. The
_charlotte_ and the ice-cream can come from the confectioner’s. The
fruit is on the table during the dinner as one of the decorations.