The Skilful Cook / A Practical Manual of Modern Experience

by Mary Harrison

• One rabbit pie.
• One galantine of veal.
• One ox tongue.
• One lobster salad.
• One charlotte Russe.
• One croquant of oranges.
• One small trifle.
• Two jellies.
• One dish of pastry.
• Cheese, &c.
• Fruit.

Cold Supper. 20 People.

• Ribs of beef rolled.
• Salmon coated with mayonnaise sauce.
• Cucumber.
• One pigeon pie.
• One veal-and-ham pie.
• One ox tongue.
• A stone cream.
• One tipsy cake.
• A dish of Genoise pastry.
• A pine-apple jelly.
• A compote of peaches.
• Strawberries and cream.
• A lemon jelly.
• Cheese and fruit.

Cold Supper. 20 People.

• Roast turkey.
• Boiled tongue.
• One pigeon pie.
• One mayonnaise of lobster garnished with aspic.
• One veal-and-ham pie.
• One large pine-apple jelly.
• One large blancmange.
• Jam puffs.
• Cheese cakes.
• Boiled custards.
• Normandy pippins.
• Gâteau de cerise.
• Cakes.
• Biscuits.
• Fruit.

High Tea for 12 People, for Lawn Tennis Parties, &c.

• One lobster mayonnaise.
• Two chickens, coated with thick white sauce.
• One veal-and-ham pie.
• One tongue.
• One apple amber pudding.
• Twelve boiled custards.
• Twelve custard-glasses filled with chopped jelly.
• One blancmange.
• Strawberries and cream.
• Thin bread and butter.
• Biscuits, cake, fruit.
• Tea, coffee.

Supper for 50 People. Guests not seated.