SUPPER, BILL OF FARE FOR A BALL, FOR 60 PERSONS (for Winter).
Boar’s Head garnished with Aspic Jelly. Lobster Salad. Lobster Salad. Fruited Jelly. Mayonnaise of Fowl. Charlotte Russe. Small Ham, garnished. Small Pastry. Biscuits. Iced Savoy Cake. Vanilla Cream. Epergne, with Fruit. Fruited Jelly. Two Roast Fowls, cut up. Two Roast Fowls, cut up. Prawns. Two Boiled Fowls, with Béchamel Sauce. Prawns. Biscuits. Small Pastry. Tongue, ornamented. Custards, in glasses. Trifle, ornamented. Custards, in glasses. Raised Chicken Pie. Tipsy Cake. Fruited Jelly. Swiss Cream. Roast Pheasant. Lobster Salad. Lobster Salad. Meringues. Epergne, with Fruit. Meringues. Galantine of Veal. Raspberry Cream. Fruited Jelly. Tipsy Cake. Small Pastry. Biscuits. Raised Game Pie. Two Roast Fowls, cut up. Two Roast Fowls, cut up. Custards, in glasses. Trifle, ornamented. Custards, in glasses. Tongue, ornamented. Prawns. Two Boiled Fowls, with Béchamel Sauce. Prawns. Biscuits. Small Pastry. —— EPERGNE, WITH FRUIT. —— Fruited Jelly. Iced Savoy Cake. Blancmange. Lobster Salad. Lobster Salad. Small Ham, garnished. Mayonnaise of Fowl. Charlotte Russe. Fruited Jelly. Larded Capon.
Note.—When soup is served from the buffet, Mock Turtle and Julienne may be selected. Besides the articles enumerated above, Ices, Wafers, Biscuits, Tea, Coffee, Wines, and Liqueurs will be required. Punch à la Romaine may also be added to the list of beverages.
SUPPER, BILL OF FARE FOR A BALL,
Or a Cold Collation for a Summer Entertainment, or Wedding or Christening Breakfast for 70 or 80 Persons (July),
Dish of Lobster, cut up. Tongue. 3 Compôtes of Fruit. Ribs of Lamb. Veal-and-Ham Pie. 20 Small Dishes of various Summer Fruits. Two Roast Fowls. 4 Blancmanges, to be placed down the table. 3 Dishes of Small Pastry. Mayonnaise of Salmon. Charlotte Russe à la Vanille. Lobster Salad. Epergne, with Flowers. Lobster Salad. Savoy Cake. Mayonnaise of Trout. Tongue, garnished. Dish of Lobster, cut up. Boiled Fowls and Béchamel Sauce. Pigeon Pie. Collared Eel. 3 English Pines. Ham. Raised Pie. Lobster Salad. Two Roast Fowls. Lobster Salad. Shoulder of Lamb, stuffed. Mayonnaise of Salmon. Dish of Lobster, cut up. 3 Fruit Tarts. Larded Capon. Epergne, with Flowers. Boar’s Head. Pigeon Pie. Mayonnaise of Trout. Tongue. Lobster Salad. Boiled Fowls and Béchamel Sauce. Lobster Salad. Raised Pie. Ham, decorated. Dish of Lobster, cut up. 3 Cheesecakes. Pigeon Pie. Shoulder of Lamb, stuffed. Dish of Lobster, cut up. 4 Jellies, to be placed down the table. Two Roast Fowls. Mayonnaise of Salmon. Charlotte Russe à la Vanille. Veal and Ham Pie. Dish of Lobster, cut up. Savoy Cake. Lobster Salad. Epergne, with Flowers. Lobster Salad. Mayonnaise of Trout. Dish of Lobster, cut up. Tongue, garnished. Boiled Fowls and Béchamel Sauce. Collared Eel.
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.