Francillon, Square mould, lined cafe, fil. w. fine cham¬
pagne ice crea✪ Francillon Ice Creamm.
Fromage, AH ice creams in conical mould shape fluted
with variegated colors of ice cream✪ Fromage Ice Cream (See Parfait
comp.)
Glaces, Large ice cream in form of different subjects
also small form, made of all kinds of ice cream, un¬
mould, and keep in special freezing box.
lies (de®), Mould Madeleine, lined van. filled pineapple.
Madeleine, In mould, fil, van. add. Chantilly cream and
fruit salpicon.
Marie-Rose, Mould Charlotte, bottom gaufrette fil. w.
straw, gar. comp, bomb w. praline, chocolate sa. sepa¬
rately.
Marie Therese, Mould Madeleine, lined chocolate, fil.
cream Chantilly w. vanilla, gar. pineapple aroud.
Miramar, Mould Madeleine, gar. biscuit w. chartreuse
alternate w. pineapple, fil. bomb comp. w. pomegra
nate.
Meringue, Glace Meringue, shell fill, divers ice cream.
PI om bi ere, Mould Parfait fil. w. divers ice cream and
fruit salpicon, layer w. apricot marmalade✪ Pombiere Ice Cream.
— 426 —
T*he Dinner Table
RECEPTION AND TABLE (Reception et table)
The host and hostess should be ready to receive then-
guests, one quarter of an hour before the time an¬
nounced.
Each guest should be received with the same gra¬
cious hospitality. The host and hostees and the per¬
sons invited to receive with them, should introduce
the guests. A few minutes before dinner an appetizer
should be served in the drawing room. The host
should offer his arm to the lady in whose honor the
dinner is given or to the elder lady of the party.
The hostees then should take the arm of the gentleman
in whose honor the dinner is given or to the elder gent*
leman present. The host should not be seated until
after all of the guests. The names are written either
on a card or upon the menu. The placing of the guests
at the table require particular attention. The host
should have at his right and left the two ladies most
honored, or the two elder ladies present. The hostees ,
should proceed in the same manner. The lady and
gentleman should be seated alternately. There are no
— 427 —
CANCEL'S CULINARY ENCYCLOPEDIA
absolute rules as to the luxury of the service as It
depends upon circumstances. The host and hostees
should do every thing to make their guests feel at
home, and above all show a great deal of tact.
THE SERVICE (Le Service)
After the soup, serve a glass of wine, white beina
preferable (See Service for dinner wines), but this Is
not “de rigueur”. In pouring wine do not fill the glass.
Change the knife, fork and spoon after each
dish. The host or hostess should pay attention
and see that' the guests are served a second time
if so desired. When the dinner is finished, the host
should arise and conduct his guests to the reception
room, where coffee and liquors are served.
ETIQUETTE AT THE TABLE
(La maniere de se tenir a table)
Page 209 · 4 recipe records on this page
Presented as published in 1920. 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
Francillon, Square mould, lined cafe, fil. w. fine cham¬ pagne ice cream.
Fromage, AH ice creams in conical mould shape fluted with variegated colors of ice cream (See Parfait comp.)
Glaces, Large ice cream in form of different subjects also small form, made of all kinds of ice cream, un¬ mould, and keep in special freezing box.
Iles (de), Mould Madeleine, lined van. filled pineapple.
Madeleine, In mould, fil, van. add. Chantilly cream and fruit salpicon.
Marie-Rose, Mould Charlotte, bottom gaufrette fil. w. straw, gar. comp, bomb w. praline, chocolate sa. sepa¬ rately.
Marie Therese, Mould Madeleine, lined chocolate, fil. cream Chantilly w. vanilla, gar. pineapple aroud.
Miramar, Mould Madeleine, gar. biscuit w. chartreuse alternate w. pineapple, fil. bomb comp. w. pomegranate.
Meringue, Glace Meringue, shell fill, divers ice cream.
PI om bi ere, Mould Parfait fil. w. divers ice cream and fruit salpicon, layer w. apricot marmalade.
— 426 —
The Dinner Table
RECEPTION AND TABLE (Reception et table)
The host and hostess should be ready to receive the guests, one quarter of an hour before the time announced.
Each guest should be received with the same gra¬ cious hospitality. The host and hostees and the per¬ sons invited to receive with them, should introduce the guests. A few minutes before dinner an appetizer should be served in the drawing room. The host should offer his arm to the lady in whose honor the dinner is given or to the elder lady of the party. The hostees then should take the arm of the gentleman in whose honor the dinner is given or to the elder gentleman present. The host should not be seated until after all of the guests. The names are written either on a card or upon the menu. The placing of the guests at the table require particular attention. The host should have at his right and left the two ladies most honored, or the two elder ladies present. The hostees , should proceed in the same manner. The lady and gentleman should be seated alternately. There are no
— 427 —
absolute rules as to the luxury of the service as It depends upon circumstances. The host and hostees should do every thing to make their guests feel at home, and above all show a great deal of tact.
THE SERVICE (Le Service)
After the soup, serve a glass of wine, white beina preferable (See Service for dinner wines), but this Is not “de rigueur”. In pouring wine do not fill the glass. Change the knife, fork and spoon after each dish. The host or hostess should pay attention and see that' the guests are served a second time if so desired. When the dinner is finished, the host should arise and conduct his guests to the reception room, where coffee and liquors are served.
ETIQUETTE AT THE TABLE (La maniere de se tenir a table)
Records on this page
Francillon Ice CreamFromage Ice CreamPombiere Ice CreamMeringue Ice Cream