QUANTITY FOR A
RECEPTION OR EVENING PARTY
Of 225 Persons.
14 dozen Croquettes; 1 Boned Turkey; 8 quarts Terrapin.
(Six turkeys, 2½ chickens, 6 dozen stalks of celery, 6 heads of lettuce, 3 half-pint bottles of olive oil are required for chicken salad; 2½ dozen eggs for the dressing and garnishing. Parsley can also be used for garnishing the dishes.)
[This quantity can be increased or lessened in proportion to the above number.]
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FOR A SPRING LUNCH.
Little Neck clams or deviled crabs; patties; spring chickens; squabs; pate de foie gras, or a bird glace; ices and fruits.
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DINNER FOR 12 PERSONS.