remember that at a soigne lunch, coHee, black or
otherwise, is indispensable, and the brilliancy and
aroma of this same coffee is one of the best tests of
the efficiency of the house-mistress. Recipes for the
prepai’ation of this have been given, so no more
need be said on the subject, save that if the host or
hostess is a traveller she will find that cafe Tm-c
made in the room with an appropriate cafetiere, and
the quaint, tiny Arab or Moorish cuj)s used abroad for
this add a cachet and a charm to the service. A well-
filled liqueur- stand, often of home-manufactured
and uncommon cordials such as Morat (or mulberry
liqueur), rowanberry whiskey, creme de menthe, &c.,
is another addition to the end of the lunch, and,
where fruit is plentiful, an easily attained luxury.
For outdoor lunches where it is possible to rig up
some kind of stove, oil or spirit, or where one of the
convenient Norwegian hot cases are available, few
things beat a hot potage puree of some kind ; for
instance, well-made pea or lentil soujj, sottpe d Vognon
au fromage (i.e., good tliick Avhite or brown onion
soup, to which you add, as you dish it, two or three
spoonfuls of grated G-ruyere cheese stirred in very
slowly and thoroughly ; this is a very favourite dish
with sportsmen abroad, who all have much faith in
the hygienic value of onions), Scotch hare soup, &c.
Then a Navarin, or Irish stew, or a Meg Merrilies stew
(a casserole or stew of all sorts of game, venison, mutton,
or beef, all mixed together, rather highly seasoned,
and cooked with soup vegetables and herbs), are all
well liked ; but as many recipes for such dishes are
given in No. V. of this series (“ Meat and Game ”),
LUNCHEON.
109
no more need be said on the subject. Curries, again,
are useful for all kinds of lunches, so are sandwiches
and fancy salads, but these are gi\en seijarately.
Sweets, again, are very favourite dishes for
luncheon use, the more solid English puddings
being’ especially accept ible, though, naturally, not in
quite so plain a form as Avhen served at the nursery-
dinner-lunch. Omelets also, sweet or savoury, plain
ov four rees, or soujfAes, are all approved, and so also
are eggs in various ways, whilst, where the cook
is to be trusted, dainty vegetable entremets should
always have a place on the lunch table. Macaroni
and rice in various forms, either as pilaff, a V Italienne,
aux tomates, &c , are also to be commended, and give
a note of novelty to the ordinary lunch table ; recipes
for these are given in another chajjter.
Lastly, a word must be said with regard to the
actual table itself, which on festive occasions should
be as carefullv decorated as ever it is for late dinner.
«/
In this matter all sorts of whims a,nd fads may be
given a free rein with advantage, and colours which
lose more than half their value under artificial light
are most effective by daylight.
As example is better than precept, the following
menus for dainty little lunches of the dejeuner type
may be found useful :
WINTER.
ConBomm4 a Tlndienne en tasscs.
Merluche en Orlie.
Faisan en Casserole.
Filets de Boeuf a la Maitro d’ Hotel.
Eclairs an Caf^, Fromage, &c.
110 BREAKFAST AND LITNOH DISHES.
SPRING.
Conpomme d’Artcis en taHscs.
Moiuo en Salado aux Tonial,e.s.
C6telette3 d’Agneau. See. Merithe.
Petits Poulets a la Printaniei’.
Rhubarb Flummery and Cream, &c.
SUMMER.
Sanmon en Mayonnaise,
fflufs au Karl.
Page 53
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
remember that at a soigne lunch, coHee, black or
otherwise, is indispensable, and the brilliancy and
aroma of this same coffee is one of the best tests of
the efficiency of the house-mistress. Recipes for the
prepai’ation of this have been given, so no more
need be said on the subject, save that if the host or
hostess is a traveller she will find that cafe Tm-c
made in the room with an appropriate cafetiere, and
the quaint, tiny Arab or Moorish cuj)s used abroad for
this add a cachet and a charm to the service. A well-
filled liqueur- stand, often of home-manufactured
and uncommon cordials such as Morat (or mulberry
liqueur), rowanberry whiskey, creme de menthe, &c.,
is another addition to the end of the lunch, and,
where fruit is plentiful, an easily attained luxury.
For outdoor lunches where it is possible to rig up
some kind of stove, oil or spirit, or where one of the
convenient Norwegian hot cases are available, few
things beat a hot potage puree of some kind ; for
instance, well-made pea or lentil soujj, sottpe d Vognon
au fromage (i.e., good tliick Avhite or brown onion
soup, to which you add, as you dish it, two or three
spoonfuls of grated G-ruyere cheese stirred in very
slowly and thoroughly ; this is a very favourite dish
with sportsmen abroad, who all have much faith in
the hygienic value of onions), Scotch hare soup, &c.
Then a Navarin, or Irish stew, or a Meg Merrilies stew
(a casserole or stew of all sorts of game, venison, mutton,
or beef, all mixed together, rather highly seasoned,
and cooked with soup vegetables and herbs), are all
well liked ; but as many recipes for such dishes are
given in No. V. of this series (“ Meat and Game ”),
LUNCHEON.
109
no more need be said on the subject. Curries, again,
are useful for all kinds of lunches, so are sandwiches
and fancy salads, but these are gi\en seijarately.
Sweets, again, are very favourite dishes for
luncheon use, the more solid English puddings
being’ especially accept ible, though, naturally, not in
quite so plain a form as Avhen served at the nursery-
dinner-lunch. Omelets also, sweet or savoury, plain
ov four rees, or soujfAes, are all approved, and so also
are eggs in various ways, whilst, where the cook
is to be trusted, dainty vegetable entremets should
always have a place on the lunch table. Macaroni
and rice in various forms, either as pilaff, a V Italienne,
aux tomates, &c , are also to be commended, and give
a note of novelty to the ordinary lunch table ; recipes
for these are given in another chajjter.
Lastly, a word must be said with regard to the
actual table itself, which on festive occasions should
be as carefullv decorated as ever it is for late dinner.
«/
In this matter all sorts of whims a,nd fads may be
given a free rein with advantage, and colours which
lose more than half their value under artificial light
are most effective by daylight.
As example is better than precept, the following
menus for dainty little lunches of the dejeuner type
may be found useful :
WINTER.
ConBomm4 a Tlndienne en tasscs.
Merluche en Orlie.
Faisan en Casserole.
Filets de Boeuf a la Maitro d’ Hotel.
Eclairs an Caf^, Fromage, &c.
110 BREAKFAST AND LITNOH DISHES.
SPRING.
Conpomme d’Artcis en taHscs.
Moiuo en Salado aux Tonial,e.s.
C6telette3 d’Agneau. See. Merithe.
Petits Poulets a la Printaniei’.
Rhubarb Flummery and Cream, &c.
SUMMER.
Sanmon en Mayonnaise,
fflufs au Karl.