CREAM OF CORN SOUP.
TIMBALE OF HALIBUT IN MELON SHAPE.
LOBSTER SAUCE.
CHICKEN BREASTS WITH CELERY SAUCE.
POTATO BALLS.
ORANGE SHERBET.
SWEETBREADS IN ASPIC WITH WHITE MAYONNAISE.
ICES IN FORMS. ANGELS' FOOD.
COFFEE WITH WHIPPED CREAM.
The fish is prepared by putting a pound and a half of boiled halibut
through a sieve, adding a teacup of whipped cream, seasoning, and the
whites of five eggs well beaten; the whole is put in a buttered mould
and steamed for half an hour, turned out on a round platter with the
lobster sauce around it, and passed. The sauce for the chicken is made
by pressing stewed celery through a sieve, adding seasoning and
thickening. Stewed celery may be served with the chicken in place of
this sauce.
The sweetbreads are cleaned, blanched by throwing in cold water when
taken from that in which they have been boiled, and cut in bits; they
are then seasoned and put in small moulds and aspic, or melted beef
extract, and dissolved gelatine is poured over them. When they are
served they are put on lettuce leaves and a white mayonnaise is put by
the side of each.
The cream may be in the form of cradles, as has been suggested, or a
white cream may be served in spun sugar cases, or, if neither of these
is to be had, a plain cream may be served in slices with whipped cream
around each. The cake should be passed in a large iced loaf, and the
coffee should have a spoonful of whipped cream on top.
With the last course a large silver tray may be carried around the table
with a mass of white roses and asparagus fern on it, which proves to
separate readily into individual roses, each one holding a tiny card
bearing the name of the newly named baby, which the guests will
doubtless like to preserve as souvenirs of the day.
To alter this menu a trifle for those who do not fancy a sherbet and a
cream in the same luncheon, have for dessert small moulds of whipped
cream set with gelatine, filled with chopped almonds and flavoured with
sherry; serve a spoonful of whipped cream with each. This is a good dish
and one that is easily prepared, and may be substituted in any luncheon
for the suggested cream when that is not just what is wanted.