OYSTERS ON THE HALF-SHELL.
BOUILLON.
FILLET OF FLOUNDER. SAUCE TARTARE.
POTATO BALLS.
CHICKEN LIVERS ON SKEWERS.
FILLET OF BEEF, SLICED, WITH MUSHROOM SAUCE.
POTATO CROQUETTES.
FROZEN FRUIT IN CANDY FLOWERS.
DEVILLED EGGS ON CHICCORY. MAYONNAISE.
HEART SANDWICHES.
ICE-CREAM HEARTS. CAKES.
COFFEE. BONBONS.
The chicken livers are prepared by putting good-sized pieces of cooked
livers on rather small wooden or silver skewers, alternating them with
bits of thin bacon, putting them when ready in the frying-pan, and
turning them till brown, and serving on toast with lemon. They are what
is called _en brochette_ in cook-books, a formidable name for a simple
dish. Fillet of beef is really a dinner dish, yet it is seen not
unfrequently at luncheons, sliced in the kitchen and put on the plates
with a spoonful of mushroom sauce. The frozen fruit has been already
given,--a mixture of sliced oranges and bananas with a foamy sauce
poured over; it is served in sherbet cups, or in candy flowers.