Salad No. 230.
Baba of Fruits.
Cheese, Butter, and Biscuits.
Pound Cake. Galettes de Plum. Buns.
APRIL.
Three Chaufroix of Sole.
Two Lobster Salads.
Pigeon Pie.
Fore-quarter of Lamb.
Cold Curry.
Ham.
Salad No. 228.
Two Cream Cheeses.
Trifle.
Plum Cake. Buns. Biscuits.
RACE LUNCHEONS.
45
MAY.
Three Chaufroix of Salmon.
Three Dozen Fish Rolls.
Two Mayonnaise of Chicken.
Stewed Brisket of Beef in Aspic.
Pigeon Pie.
Two Tongues.
Galantine of Veal aux Truffes.
Salad No. 231.
D’Artois.
Cheese, Butter, and Biscuits.
Plum and Pound Cake. Buns.
JUNE.
Three Mayonnaise of Salmon.
Three Dishes of Prawns.
Pot-pourri.
Fore-quarter of Lamb, with Mint Aspic.
Two Cold Chicken.
Two Tongues.
Galantine.
Salads No. 231 and No. 230.
Savarins.
Cream Cheese.
Pound Cake. Galettes de Plum. Biscuits.
46
RACE LUNCHEONS.
JULY.
Half a Cold Salmon, with Mayonnaise Sauce.
Pigeon Pie.
Chicken Pie.
Four Ballotines of Chicken in Aspic.
Ham.
Silver Side of Spiced Beef.
Two Cold Chicken.
Two Tongues.
Salads No. 230 and No. 232.
Cheese, Butter, and Biscuits.
Small Babas of Fruits.
Plum and Pound Cakes.
AUGUST.
Three Lobster Salads.
Three Dozen P'ish Rolls.
Pate Chaud of Grouse.
Stewed Beef in Aspic.
Chicken and Ham Pie.
Four Cold Grouse.
Two Cold Chicken.
Two Tongues.
Salads No. 231 and No. 230.
Apricot Tartlets.
Cream Cheese. Biscuits.
Plum and Pound Cakes.
RACE LUNCHEONS.
47
SEPTEMBER.
Three Chaufroix of Soles.
Three Dozen Lobster Rolls.
Pate Chaud of Grouse.
Pot-pourri of Game.
Cold Beef.
Two Chicken.
Two Tongues.
Four Cold Partridges.
D’Artois.
Salad No. 235.
Cheese, Butter, and Biscuits.
Plum and Gingerbread Cake.
OCTOBER.
Three Mayonnaise of Soles.
Three Dozen Timbales of Lobster in Aspic.
Pot-pourri of Game.
Dry Curry.
Two Galantines of Pheasant.
Stewed Brisket of Beef.
Two Cold Grouse.
Two Pheasants.
Ham.
Salad No. 229.
Apricot Tartlets.
Cheese, Butter, and Biscuits.
Plum and Pound Cake.
E
48
RACE LUNCHEONS.
NOVEMBER.
Mutton Broth.
Curry of Chicken.
Braised Duck aux Navets.
Plum Pudding.
Cheese^ Butter^ and Biscuits.
Pound and Gingerbread Cakes.
DECEMBER.
Mock Turtle a la Diable.
Hashed Venison.
Saute of Chicken aux Champignons.
Apple Dumplings.
Cheese, Butter, and Biscuits.
Plum and Gingerbread Cakes.
2nd. — This class of Luncheon cannot, of course, have
the same variety or be as good as those written on in the
commencement of this chapter, but there are many small
things which can be taken in a small space, without
knives, forks, or plates, and the Author thinks it advisable
to give a list of what he considers applicable to such
Luncheons. If there is room for knives and forks, etc.,
a selection from the large menus can easily be made. The
most difficult business in a small Luncheon is to produce
RACE LUNCHEONS.
45
the champagne properly iced, and the only way in which
this can be done is to obtain one of Messrs. Farrow &
Jackson’s icing cases, to hold two or three bottles, for this
purpose. A list of things suitable for such Luncheons is
now given :
Fish Pies.
Hunting Pies.
Small Pies filled with Aspic.
Galantines cut in slices.
Mayonnaise of Chicken and Ham in Rolls.
„ of Lobster in Rolls.
„ of Salmon
Cold Chicken
„ Pheasant I
„ Grouse j
Partridge/
neatly filleted in Aspic.
Tongue cut in slices.
Ham
Page 10
Presented as published in 1887. 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
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Salad No. 230.
Baba of Fruits.
Cheese, Butter, and Biscuits.
Pound Cake. Galettes de Plum. Buns.
APRIL.
Three Chaufroix of Sole.
Two Lobster Salads.
Pigeon Pie.
Fore-quarter of Lamb.
Cold Curry.
Ham.
Salad No. 228.
Two Cream Cheeses.
Trifle.
Plum Cake. Buns. Biscuits.
RACE LUNCHEONS.
45
MAY.
Three Chaufroix of Salmon.
Three Dozen Fish Rolls.
Two Mayonnaise of Chicken.
Stewed Brisket of Beef in Aspic.
Pigeon Pie.
Two Tongues.
Galantine of Veal aux Truffes.
Salad No. 231.
D’Artois.
Cheese, Butter, and Biscuits.
Plum and Pound Cake. Buns.
JUNE.
Three Mayonnaise of Salmon.
Three Dishes of Prawns.
Pot-pourri.
Fore-quarter of Lamb, with Mint Aspic.
Two Cold Chicken.
Two Tongues.
Galantine.
Salads No. 231 and No. 230.
Savarins.
Cream Cheese.
Pound Cake. Galettes de Plum. Biscuits.
46
RACE LUNCHEONS.
JULY.
Half a Cold Salmon, with Mayonnaise Sauce.
Pigeon Pie.
Chicken Pie.
Four Ballotines of Chicken in Aspic.
Ham.
Silver Side of Spiced Beef.
Two Cold Chicken.
Two Tongues.
Salads No. 230 and No. 232.
Cheese, Butter, and Biscuits.
Small Babas of Fruits.
Plum and Pound Cakes.
AUGUST.
Three Lobster Salads.
Three Dozen P'ish Rolls.
Pate Chaud of Grouse.
Stewed Beef in Aspic.
Chicken and Ham Pie.
Four Cold Grouse.
Two Cold Chicken.
Two Tongues.
Salads No. 231 and No. 230.
Apricot Tartlets.
Cream Cheese. Biscuits.
Plum and Pound Cakes.
RACE LUNCHEONS.
47
SEPTEMBER.
Three Chaufroix of Soles.
Three Dozen Lobster Rolls.
Pate Chaud of Grouse.
Pot-pourri of Game.
Cold Beef.
Two Chicken.
Two Tongues.
Four Cold Partridges.
D’Artois.
Salad No. 235.
Cheese, Butter, and Biscuits.
Plum and Gingerbread Cake.
OCTOBER.
Three Mayonnaise of Soles.
Three Dozen Timbales of Lobster in Aspic.
Pot-pourri of Game.
Dry Curry.
Two Galantines of Pheasant.
Stewed Brisket of Beef.
Two Cold Grouse.
Two Pheasants.
Ham.
Salad No. 229.
Apricot Tartlets.
Cheese, Butter, and Biscuits.
Plum and Pound Cake.
E
48
RACE LUNCHEONS.
NOVEMBER.
Mutton Broth.
Curry of Chicken.
Braised Duck aux Navets.
Plum Pudding.
Cheese^ Butter^ and Biscuits.
Pound and Gingerbread Cakes.
DECEMBER.
Mock Turtle a la Diable.
Hashed Venison.
Saute of Chicken aux Champignons.
Apple Dumplings.
Cheese, Butter, and Biscuits.
Plum and Gingerbread Cakes.
2nd. — This class of Luncheon cannot, of course, have
the same variety or be as good as those written on in the
commencement of this chapter, but there are many small
things which can be taken in a small space, without
knives, forks, or plates, and the Author thinks it advisable
to give a list of what he considers applicable to such
Luncheons. If there is room for knives and forks, etc.,
a selection from the large menus can easily be made. The
most difficult business in a small Luncheon is to produce
RACE LUNCHEONS.
45
the champagne properly iced, and the only way in which
this can be done is to obtain one of Messrs. Farrow &
Jackson’s icing cases, to hold two or three bottles, for this
purpose. A list of things suitable for such Luncheons is
now given :
Fish Pies.
Hunting Pies.
Small Pies filled with Aspic.
Galantines cut in slices.
Mayonnaise of Chicken and Ham in Rolls.
„ of Lobster in Rolls.
„ of Salmon
Cold Chicken
„ Pheasant I
„ Grouse j
Partridge/
neatly filleted in Aspic.
Tongue cut in slices.
Ham