CREAM OF CHICKEN SOUP.
TIMBALES OF COD. OYSTER SAUCE.
SWEETBREAD PATTIES.
BEEFSTEAK A LA STANLEY. CREAMED POTATOES.
CELERY SALAD. White Mayonnaise.
CHEESE STRAWS.
WHIPPED CREAM MOUSSE. SNOWBALL CAKES.
COFFEE WITH WHIPPED CREAM.
The beefsteak a la Stanley, said to have been invented by the African
discoverer, is an odd dish for luncheon, but it is extremely good,
although one who has never eaten it would not be inclined to think so;
if served in small pieces is not too heavy for a winter's luncheon.
A thick, tender sirloin steak is broiled and laid on a hot platter on a
bed of horse-radish sauce made with the grated root, cream, and white
bread crumbs; a layer of fried bananas is put on the meat after it has
been seasoned, and over all, a thin layer of the sauce; the root is then
grated on top to look like long white ribbons, and the dish is served
hot. Of course for a luncheon the steak must be cut in strips before the
sauce is put on, or it will be a difficult matter to prevent its
becoming mussy in cutting, but if the plates are prepared in the
kitchen, the matter will be simple enough. To one who has never
attempted this dish a suggestion might be given,--do not condemn it
untried. The mousse is simply whipped cream which has been sweetened,
flavoured with sherry, filled with candied fruit and nuts cut in small
bits, and packed in a melon mould with ice and salt for four or five
hours; it should be served on a bed of whipped cream. The snow-ball
cakes have been suggested before; they are very pretty with this
luncheon.
As this menu is heartier than usual, no sherbet is given, for presumably
there is enough to eat without it; if, however, just because it is
hearty it is thought necessary to introduce a course of ice to refresh
after the meat, an apricot ice made from canned fruit may be added.