The Book of Household Management

by Mrs. Beeton

2143.—BILL OF FARE FOR A BALL SUPPER,

Or a Cold Collation for a Summer Entertainment, or Wedding or
Christening Breakfast for 70 or 80 Persons (July).

[Illustration: Containing the following—]

[Columns 1 and 5] 4 Blancmanges, to be placed down the table. 4 Jellies, to be placed down the table. 3 Dishes of Small Pastry. 3 Fruit Tarts. 3 Cheesecakes. 3 Compotes of Fruit. 3 English Pines. 20 Small Dishes of various Summer Fruits.

[Column 2]
Dish of Lobster, cut up.
Charlotte Russe à la Vanille.
Lobster Salad
Pigeon Pie.
Lobster Salad.
Dish of Lobster, cut up.
Larded Capon.
Lobster Salad.
Pigeon Pie.
Dish of Lobster, cut up.
Savoy Cake.
Lobster Salad.

[Column 3]
Tongue.
Ribs of Lamb.
Two Roast Fowls.
Mayonnaise of Salmon.
Epergne, with Flowers.
Mayonnaise of Trout.
Tongue, garnished.
Boiled Fowls and Béchamel Sauce.
Collared Eel.
Ham.
Raised Pie.
Two Roast Fowls.
Shoulder of Lamb, stuffed.
Mayonnaise of Salmon.
Epergne, with Flowers.
Mayonnaise of Trout.
Tongue.
Boiled Fowls and Béchamel Sauce.
Raised Pie.
Ham, decorated.
Shoulder of Lamb, stuffed.
Two Roast Fowls.
Mayonnaise of Salmon.
Epergne, with Flowers.
Mayonnaise of Trout.
Tongue, garnished.
Boiled Fowls and Béchamel Sauce.
Collared Eel.

[Column 4]
Veal-and-Ham Pie.
Lobster Salad.
Savoy Cake.
Dish of Lobster, cut up.
Lobster Salad.
Boar's Head.
Pigeon Pie.
Lobster Salad.
Dish of Lobster, cut up.
Lobster Salad.
Charlotte Russe à la Vanille.
Veal and Ham Pie.
Dish of Lobster, cut up.

Note.—The length of the page will not admit of our giving the dishes as they should be placed on the table; they should be arranged with the large and high dishes down the centre, and the spaces filled up with the smaller dishes, fruit, and flowers, taking care that the flavours and colours contrast nicely, and that no two dishes of a sort come together. This bill of fare may be made to answer three or four purposes, placing a wedding cake or christening cake in the centre on a high stand, if required for either of these occasions. A few dishes of fowls, lobster salads, &c. &c., should be kept in reserve to replenish those that are most likely to be eaten first. A joint of cold roast and boiled beef should be placed on the buffet, as being something substantial for the gentlemen of the party to partake of. Besides the articles enumerated in the bill of fare, biscuits and wafers will be required, cream-and-water ices, tea, coffee, wines, liqueurs, soda-water, ginger-beer, and lemonade.