CREAM OF CLAM SOUP WITH WHIPPED CREAM.
SCALLOPED LOBSTER.
BROILED BLUEFISH. POTATO BALLS. ROLLS.
SHRIMP SALAD. SANDWICHES.
ICES IN FISH FORMS. CAKES.
COFFEE. BONBONS.
[Illustration]
The boiled lobster is removed from the shell, seasoned, and mixed with
bread crumbs, returned to the shell of the backs and tails, and browned
in the oven. The shells may be saved when lobster is used for some time
previous to the luncheon, if it is difficult to obtain a number at once.
The salad is made by cutting canned shrimps into halves, and after
putting them into small individual moulds, pouring over them a lemon
jelly made without sweetening, and well seasoned. These moulds are to be
turned out on lettuce leaves, and one or two small shrimps placed by
each, and stiff mayonnaise passed with them. The ices may be had from
the caterer in the form of shells, or fishes, or boats. If these are not
to be had, a home-made cream may be served in the large scallop shells
which are to be purchased very cheaply. If you are too far inland to
obtain sea food, or if you do not fancy it for a whole luncheon, your
decoration will sufficiently suggest the idea of the meal, and another
menu can be substituted.