Marion reminded her that pretty little button tomatoes did not flourish in April, so she must forego them, and be content with the mushrooms, half a pound of which would suffice to garnish the dish.
“If we have mushrooms round the dish, I should think fried potato croquettes would be nice to hand with them, and some French beans,” said Jane.
“I did not know beans were in season,” said Ada.
“Not English beans, of course. These are foreign ones, at eightpence a pound. Half a pound are enough for a dish.”
“I should think that from four to four and a half pounds of veal would be sufficient for the joint,” said Marion meditatively. “Now, Jennie, here is our menu:”
- Fried Sole.
- Roast Fillet of Veal and Mushrooms.
- Potato Croquettes. Beans.
- Charlotte Russe.
- Victoria Sandwich.
- Custard in Glasses.
The last item was Ada’s idea, and she undertook to make it herself.
The invitations were sent at once for the following Saturday, and were promptly accepted. On the Friday before, Jane made some Victoria sandwich, and brought it home in the evening. She also prepared a small round cake tin ready for the Charlotte Russe. This is her recipe for the latter—
Charlotte Russe.—Dissolve half a pint of red jelly and pour a layer into the tin to the depth of half an inch. Let this set. Cut some finger sponge cakes to the depth of the tin and arrange them round the sides, sticking them together with jelly. Melt half an ounce of gelatine in half a pint of milk, and when it is lukewarm stir it into half a pint of sweetened whipped double cream, with which two ounces of crystallised cherries have been mixed. Pour this into the prepared mould and turn out when cold.