CATERING DEPARTMENT
Highest-Class Caterers and
Complete Ball Furnishers
This Department is fully equipped with all modern appliances for the carrying out of Society Functions and Entertainments, such as: Dance and Hunt Ball Suppers, Coming of Age Festivities, Theatre Suppers, Private and Public Luncheons, Dinners, Wedding, Afternoon and Evening Receptions, Garden and Children’s Parties, Military Race Meeting Luncheons and Teas, etc.
Experts sent to any address (Town or Country) to estimate and give full particulars.
Chefs, Cooks, Menservants, Waiters, Parlour Maids, Waitresses, sent on shortest notice, Town or Country.
All Contracts undertaken by us are carried out by a well-trained and thoroughly reliable Staff.
Estimates given for any Function.
SPECIMEN BUFFET RECEPTION MENU.
No. 1.
Menu.
SANDWICHES.
Brioche fourée au Foie Gras.Mignonne de Volaille.
Langue.Jambon.
Saumon et Anchois.Pain Bis.
GATEAUX.
Madeire.Sultane.
Richelieu.Eclair au Café.
Patience Royale.Palmier.
Moka.Biscuit Vanille.
Paniers de Dames.Genoise Glacée au Kirsch.
Marrons.Chocolats.
GLACES.
Biscuit. Fraise.
Gaufrettes.
Thé.Café.
Lait et Crème.
Pains Blanc et Noir.
Limonade.Coupe au Vin Rouge.Eau Minérale.
Estimates given, including the hire of all necessary Tabling, Table Linen, Cutlery, Silver Plate, Glass, China, Floral Decorations for the Tables, and the services of an efficient Staff of High-Class Waiters under the personal supervision of one of our Superintendents. This Menu would also be served with No. 2 Ball Supper Menu.
Prices, according to number of Guests, on application.
SPECIMEN BALL SUPPER MENU
No. 2.
Menu.
Chaud{
Consommé Riche en Tasse.
Suprème de Sole Grillée St. Germain.
Poularde Sauté Armenonville.
FROID.
Darne de Saumon glacée à l’Orientale.
Caille à la Richelieu.
Délices de Foie Gras Bohémienne.
Ballotines de Caneton Bigarade.
Langue de Bœuf Epicure.
Jambon d’York braisé au Clicquot.
Poulet de Surrey au Cresson.
Salade Française.
Timbale de Fruits frappée Grand-Marnier.
Bonbonnière de Friandise.
Mousseline de Fraise à la Paillard.
Suédoise de Pêche Georges V.
Dessert.
Consommé au depart.
[1290]