Luncheon dishes : comprising menus in French and English for four complete luncheons for six persons, as well as suggestions for appropriate arrangement and decoration of the table for the four seasons spring, summer, autumn and winter

Preface

It having been suggested to me that a collection of Menus for easily-prepared Luncheon Dishes would be appreciated by the Public, I have brought out the accompanying little book on the subject.

Many of the receipts contained in it are obtained from family MSS. (one dating as far back as 1696), a few of the receipts are original, and several are new. I have given the cost of each dish, as far as possible, and have arranged the Menus with regard to the season of the year.

As regards decorations for the table, I have purposely omitted suggesting anything elaborate, because I consider that, however appropriate decorations maybe for “dinner,” luncheon being a daylight meal, the less the spotless linen of the table is hidden from view, except by fruit and flowers, the better is the taste displayed by the hostess.

I want to take this opportunity of thanking Mrs

PREFACE

Bagot for the valuable help she has given me in the present collection of receipts, as in a previous publication, viz., “Savouries and Sweets,” which has met with considerable appreciation by the public.

Index

PAGE

Bobotages ....... 30

Curried Sheep’s Tongues ..... 73

Chicken and Ham Cutlets in Aspic ... 36

Curried Chicken (cold) 31

Cream of Ham ....... 44

Jugged Hare ....... 92

Mutton Cutlets and Cucumber Sauce . . 32

Pork Cutlets, a la Pompadour .... 59

Rabbit Cutlets in Rice ..... 83

St Hubert Venison Cutlets .... 80

Truffled Sweetbreads ..... 49

Timbale of Rice . . . . . . 34

Tongue and Sauce Piquante .... 43

Fish —

Buttered Crab . . . . . . . 75

Oyster Cutlets ....... 27

Sole k la Toque (hot) 51

Scalloped Oysters 57

Game (or in place of) —

Boiled Pheasant garnished with Chestnuts and

Tomatoes 61

Parisian Rabbits . ... . . 48

Guinea Fowls ....... 94

Braised Turkey 54

Snipe with Watercress 84

INDEX

Joints and Cold Dishes (in place of) —

Beef, Pressed

,, Cold Spiced 71

,, Rump Steak Stuffed and Rolled . . 37

,, Braised and Larded Fillet of . . . 19

Pies, Sweetbread and Oyster, Bride Pie . . 68

,, Lobster 91

French Pie 39

Veal, Fricandeau 58

,, Galantine of 46

York Ham 24

IIORS D’GEuvres (or Small Side Dishes) —

Bologna Sausage, Radishes and Olives . . 79

Herring Salad 29

Sliced Chicken, Tongue, and French Beans . 29

Plovers’ Eggs 30

Savouries and Salads—

Aigrettes of Parmesan . . . . . 28

Aspic of Shrimps ...... 23

Pate de foie gras and Prawns in Aspic . . 86

Asparagus Salad 70

Tomato Salad 24

Tomato Katsup ...... 35

Russian Salad 77

Mayonnai'se Sauce for Salad .... 76

Orange Salad 82

Bishop’s Salad Sauce • • • • • 33

Spring Salad 21

Shrimp Creams 67

French Sauce . 22

Germau Sauce 41

Curry Sauce 26

Parmesan Croquettes 56

Good White Sauce ...... 62

INDEX

PAGE

Puddings, Sweets, and Cakes —

Almond Custards ...... 90

Apple Jelly ....... 88

Blackberry Jelly ...... 89

Brandy Snaps ....... 78

Chocolate Custard . . . • . . . 63

Cake, Erroll ....... 38

,, Chocolate .47

,, Sponge (Chantry) ..... 64

,, Seed (Wickham) ..... 85

Cherry Meringue ...... 87

Christmas Pudding ...... 52

Diplomatic Pudding ..... 60

Iced Fruit P’ool ...... 42

Orange Fool .47

Wallfield Pudding ...... 65

Pine Apple Whips ...... 53

Prune Jelly and Cream ..... 25

Venoise Pudding . . . . . . 40

Vegetables —

Potato Balls ....... 93

Potato Ribbons ...... 20

Potato Rissoles 72

Potatoes, New . . . . . . . 21

Potatoes a la Macaire ..... 45

Mont d’or Beans 20

Salsafy 55 lO TABLE DECORATIONS FOR SPRING.

SPRING.

I

Table Decorations. — Take an oblong piece of drawn linen work handsomely embroidered in white between the drawings. It should be yards long and nearly half a yard wide. On it, stand down the centre of the table three tall slender glass vases mounted in ornamental copper work. Arrange some sprays of pink almond blossom in the vases. Procure six or eight little copper plates or saucers, and fill them with the fashionable American bonbons in brown and pink colours. Tie up six small sprays of almond blossom with copper-coloured ribbon, and lay them on the table-cloth, on either side of the drawn linen work strip.