PEACHES.
BOUILLON.
BROILED OYSTERS ON TOAST.
CURRIED EGGS IN RICE BORDER.
CHICKEN BREASTS WITH ITALIAN CHESTNUTS.
POTATO CROQUETTES. ROLLS.
ORANGE SHERBET.
PLUM SALAD. LETTUCE SANDWICHES.
SUNSHINE ICE CREAM AND CAKE.
COFFEE. BONBONS.
[Illustration]
To prepare curried eggs, boil as many as are needed until hard, peel,
and put them in a ring of boiled rice which has been turned out of a
border mould; this rice should be well seasoned with a little chopped
parsley mixed with it. Over all should be poured a white sauce
flavoured with curry powder, and on the top should be sprinkled grated
Parmesan cheese, and the whole lightly browned in the oven.
The Italian chestnuts served with the chicken are to be boiled until the
shells can be removed, and then stewed gently in cream until they are
tender; the inner skin is not to be removed, as this gives the chestnuts
a purple colour and serves to keep them in shape.
The salad is made of the largest plums to be found; they are to be
peeled, halved, and laid on lettuce with either French dressing or
mayonnaise.
The ice cream is a rich vanilla cream made with the yolks of the eggs;
it is served in a very large sunshine cake,--that is, an angels' food
with the yolks of the eggs added,--which has been turned upside down and
had the entire centre cut out, leaving only a ring of the cake. The
cream is put in this in large rounded spoonfuls, and a slice of the cake
is cut and served with each. If any of the wedding cake has been kept,
some other cream may be used for the luncheon, and the cake, cut in
small pieces, passed with it.