1. OYSTERS.
2. TOMATO SOUP.
3. SMELTS WITH SAUCE TARTARE.
4. ALMONDS. RADISHES. CELERY.
5. EGGS IN RAMEKINS.
6. CHICKEN CHARTREUSE AND POTATOES.
7. PEACH SHERBET.
8. SHREDDED LETTUCE AND CRACKERS.
9. ICE CREAM IN FORMS.
10. TEA.
11. and 12. MARRONS AND BONBONS.
The eggs are prepared by cutting up those that have been hard boiled,
seasoning them well, covering with white sauce, putting in individual
baking dishes, covering with grated cheese, and browning. The chicken is
minced, seasoned with salt, pepper, and a little sherry or stewed
tomato, and put in a melon mould which has been buttered and lined with
an inch thickness of boiled rice; then the mould is steamed for three
quarters of an hour, and when done the whole is turned out on a round
platter, and a tomato sauce is poured around it.
The salad is made by cutting a head of lettuce across with the scissors
until leaves of grass result; mayonnaise is to be passed with this.
The ice cream is to be in forms of any sort, but the figure of a man is
the most appropriate.
This luncheon may be changed from a gastronomic to a literary guessing
game, either by furnishing the guests with a copy of the titles of the
books without the authors, making them guess both the writer and the
dish which is represented, or by furnishing the actual menu and asking
the guests to give a title of a book which will suitably represent the
course. In order to give opportunity for some choice in this luncheon, a
slightly altered menu is also given:--