Iced Bouillon. Water-Cress Sandwiches.
Cold Salmon. Sauce Tartare.
Tongue in Aspic.
Tomatoes with French Dressing.
Raspberry Shrub.
Pineapple Salad. Cheese Crackers.
Ice Cream in Drums. Cakes. Bonbons.
The currants are to be crushed with a silver fork, sweetened, and put on the ice; just before serving they are put in glass cups and a spoonful of crushed ice put on top. The bouillon is prepared the day before it is needed, and packed in ice and salt for an hour before the luncheon. The sandwiches passed with this are made by spreading very thin bread and butter with chopped water-cress, rolling and tying them, and then inserting a sprig of the cress at either end; it is not absolutely necessary to tie them, but they keep their shape far better if it is done.
Choose a large smoked tongue, and two days before the luncheon boil it until tender, skin it, and lay it in a long narrow pan. Make a bouillon of beef extract, season it highly with red pepper, salt, and lemon juice, and herbs; simmer these together for a few minutes, then add sufficient dissolved gelatine to set the quantity you will need, and strain the whole over the tongue, a little more than covering it. Put this on the ice, and the next day you will have what our grandmothers used to call "a sightly dish." It is to be put whole on the table, and sliced with a very sharp knife. The tomatoes served with this are to be on the same plate, not treated as a salad.