The following is one for a birthday party, which generally consists of twenty persons:—
FIRST COURSE.
| Two Soups—Two Fish. | ||
| Removes. | — | Haunch of Mutton—Broiled Capons à l’Ecarlate. |
| Flancs. | — | Fricandeau of Veal—Currie of Fowl. |
| Entrées. | — | Fillets of Beef, sauce Tomate—Cutlets Soubise—Oyster Patties, or Little Vol-au-Vent; Croquettes of Veal or Fowl.[10] |
SECOND COURSE.
| Wild Ducks—Guinea Fowl larded—Charlotte Russe—Punch Jelly,Crusts of Fruit—Flanc Meringue—Apple with Rice—ScollopedOysters—Mayonnaise of Fowl—Sea Kale or Asparagus. | ||
| Removes. | — | Turban of Condé Glacée—Cheese Soufflé à la Vanille.Dessert of nineteen dishes. |
The bills of fare for our small evening parties, say thirty persons, are as follows; everything is cold, although I know that the fashion has been progressing towards having hot removes.
Our table on those occasions is, as you know, in the form of a horseshoe, which, in my opinion, is the most sociable after that of a round one, and upon the sociability of the supper depends in a great measure the success of the party. In the centre, and at the head of the table, I place a large Grouse-pie, the same as Nos. 249, 285, of which, by my recommendation, everybody partakes; I then on each of the wings have Fowls, Lobster Salads, Mayonnaises of Fowl, Ham, Tongue, cut in slices, and dished over parsley, ornamented with Aspic Jelly; and on the sideboard I have a fine piece of Sirloin of Beef, plain roasted, or an Aitch-Bone of Beef, or Fillet of Veal. Should there be no game, I have a Turkey or Fowls en Galantine, instead of the Grouse-pie, or if game is plentiful, I have less poultry, and add roast Pheasants—mind, not fowls with black legs larded, and a pheasant’s tail put to them, but real ones,—or Partridges or Grouse, or a fine Salad of Game.
With the Sweets I generally place about twelve—four on each table, that is 4 Jellies, 2 Creams, 2 Bavaroises, 4 Iced Cabinet Puddings, and 4 Raised Dishes of small Pastry, all of which are artistically disposed upon the table.
The fruits are likewise placed on the table: they consist of simple Compotes, 6 of various kinds and 6 of Dried Fruit, Biscuits, Wafers and Cossacks, which last are getting much out of fashion, but are very amusing.
The following is the Bill of Fare for Mr. B.’s Birthday Party, for which he allows me £15, with which I find everything in the shape of refreshments, with the exception of wine; it is—