WHITE GRAPES.
TOMATO BISQUE.
FRIED OYSTERS. SAUCE TARTARE.
CHICKEN CROQUETTES WITH PEAS.
QUAIL. CURRANT JELLY.
FRENCH FRIED POTATOES.
GRAPE FRUIT SHERBET IN SKINS.
SWEETBREADS IN ASPIC. MAYONNAISE.
WINE JELLY WITH CREAM. CAKES.
CHOCOLATE.
The sherbet is delicious, but rather troublesome to prepare. Small fruit
is selected, the pulp removed in spoonfuls without the breaking the
sections, and after sweetening well, it is packed in the freezer to
stand four hours; meanwhile the skins of the fruit are cut in basket
shapes, and when the luncheon is ready, the frozen fruit is heaped in
these.
The salad is made by putting cooked sweetbreads in melted beef extract
which has been seasoned and had sufficient gelatine added to set it; it
is to be put in small moulds and turned out on lettuce with a spoonful
of mayonnaise by each. If a simpler salad is wished, one that is
surprisingly good is made by putting cold cooked string beans on
lettuce, sprinkling with French dressing and serving with mayonnaise.
The wine jelly, while still warm, is to be poured over bits of candied
fruit laid in a ring mould. When served, the centre is filled with
whipped cream and candied fruit scattered over all.