MENU
Oysters on the Half-Shell.
Bouillon.
Halibut Timbales with Lobster Sauce.
Salmon Croquettes with Peas.
Shad with Roe. New Potatoes. Cucumbers.
Violet Cabbage Salad.
Brown Bread and Butter. Olives.
Violet Ice Cream. Cakes.
Coffee. Bonbons.
If shad is not in market as yet, though it should be in March, use any broiled fish; if white fish is obtainable, nothing is nicer, especially if it is planked. The salad is an odd one; a head of purple cabbage is taken, the leaves turned back and the centre cut out; a white cabbage is shredded and mixed with as much shredded celery and stiff mayonnaise, and this is put into the purple cabbage head, and it is passed on a round platter to the guests.
The ice cream is a plain one coloured violet with fruit colour; it is put in a circular border mould and turned when firm out on a bed of whipped cream; the centre of the mould is heaped with this same whipped cream, and over the whole a quantity of candied violets is sprinkled. On the edge of the platter a wreath of natural violets is arranged with their leaves, making a really beautiful dish. If this seems too elaborate, or if the flowers are not abundant, fill meringue shells with the violet cream and tie two together with narrow violet ribbon and lay on rounds of lace paper on each plate; the cream should rather more than fill the shells.
If you prefer a menu with less fish and some meat, this would do:—