Appetizer Soup Fish Entree Main Course . Entree of Vegetables, etc. . Salad Course . Dessert . Coffee . Cocktails, such as: Manhattan Martini Absinthe, etc. Sherry Sauterne Claret Champagne a Madeira or Port Different kinds of liqueurs, such as: Creme de Menthe, Chartreuse, Kiimmel, Benedictine, and Brandy The main There are very few beverages served for luncheon, ones are Cocktails, Sherry, Claret, or Sauterne. HOW TO SERVE BEVERAGES FOR DINNER ' Copyright, 1924, by Mrs. Ericsson Hammond MRS. ERICSSON HAMMOND’S EXHIBIT AT THE HOTEL COMMODORE, SEPTEMBER 24-29, 1923 Menus Dinner Crab in Tomato a la Berthel Petite Marmite Cheese Straws Olives Radishes Celery Stuffed Salmon with Shrimps a la Gustaf Adolf Shrimp Newburg Sauce Chicken with Bananas a la Hildur Alexandra Braised Fillet of Beef with Mushrooms a la Lincoln Potato Croquettes Peas Pate de Foie-gras a la Cornucopia Alligator Pear Salad a la Mauro Orange Savarin with Vanilla Ice Cream a la Lydie Matilde Fruit Coffee Fancy Cakes 163 164 MRS. ERICSSON HAMMOND’S COOK BOOK MENU Dinner Caviar in Artichokes a la Malvinia Clear Ox-tail Soup a la Barnegat Cheese Straws Olives Celery Stuffed Salmon a la Gimo Bearnaise Sauce Cucumber Salad Sweetbreads with Mushrooms a la Parisienne Garnished Saddle of Mutton Currant Jelly Marbles of Potatoes with Butter String Beans Swan a la Rivergreen Orange Grape Salad a la Evelyn Love Peaches a la Blossom with Bomb a la Printaniere Fruit Coffee Fancy Cakes MRS. ERICSSON HAMMOND’S COOK BOOK 165 MENU Dinner Caviar in Artichokes a la Russe Mock-Turtle Soup a la Octavious Celery Cheese Straws Radishes Olives Chaudfroid Salmon with Lobster a la Ericsson Hammond Cucumber Salad Aurorian Sauce Stuffed Mushrooms a la Perigord Supreme Sauce Boned Stuffed Capon Currant Jelly Giblet Sauce Potatoes String Beans Cutlet of Sweetbreads a la Theodoria Apple Lettuce Salad a la Julienne Frozen Almond SoufHe with Meringue a la Violet Cake Coffee Fruit 166 MRS. ERICSSON HAMMOND’S COOK BOOK MENU Dinner Smoked Salmon Sandwiches a la Diana Consomme a la Baraguine Cheese Biscuits Olives Celery Radishes Halibut with Oyster Crabs a la Gimo Bearnaise Sauce Tomato Cucumber Salad Mousse of Chicken a la Ericsson Hammond Mushroom Sauce Roast Spring Lamb Potatoes Mint Sauce Spinach Artichoke Salad with Tongue a la Tyra Pineapple Ice Cream a la Mabel Cake Coffee Fruit MRS. ERICSSON HAMMOND’S COOK BOOK 167 MENU Dinner Caviar in Tomato a la Brunnhild Beet Soup a la Russe Croutons Olives Radishes Striped Bass a la Alexandria Cucumber Salad Hollandaise Sauce Braised Celery a la Marcellus with Chicken in Supreme Sauce Glazed Boiled Smoked Tongue a la Garnish Timbale of Spinach Potato Gratin Currant Sauce Broiled Squabs with Cress a la Righarth Salad Chartreuse of Asparagus a la Ericsson Hammond Brick Ice Cream Raspberry Favorita Cake Coffee Fruit 168 MRS. ERICSSON HAMMOND’S COOK BOOK MENU Dinner Stuffed Anchovy a la Prince Carl Consomme a la Octavious Cheese Sandwiches Celery Olives Striped Bass a la Ericsson Hammond Cucumber Beet Salad Hollandaise Sauce Sweetbreads a la Parisienne Brown Truffle Sauce Roast Guinea Hen Hot Currant Sauce Potatoes Peas Wild Rice Banana Salad with Pimento Cheese a la Valentine Crackers Strawberry Savarin with Vanilla Ice Cream a la Hildur Alexandra Cake Coffee Fruit

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Appetizer Soup Fish Entree Main Course . Entree of Vegetables, etc. . Salad Course . Dessert . Coffee . Cocktails, such as: Manhattan Martini Absinthe, etc. Sherry Sauterne Claret Champagne a Madeira or Port Different kinds of liqueurs, such as: Creme de Menthe, Chartreuse, Kiimmel, Benedictine, and Brandy The main There are very few beverages served for luncheon, ones are Cocktails, Sherry, Claret, or Sauterne. HOW TO SERVE BEVERAGES FOR DINNER ' Copyright, 1924, by Mrs. Ericsson Hammond MRS. ERICSSON HAMMOND’S EXHIBIT AT THE HOTEL COMMODORE, SEPTEMBER 24-29, 1923 Menus Dinner Crab in Tomato a la Berthel Petite Marmite Cheese Straws Olives Radishes Celery Stuffed Salmon with Shrimps a la Gustaf Adolf Shrimp Newburg Sauce Chicken with Bananas a la Hildur Alexandra Braised Fillet of Beef with Mushrooms a la Lincoln Potato Croquettes Peas Pate de Foie-gras a la Cornucopia Alligator Pear Salad a la Mauro Orange Savarin with Vanilla Ice Cream a la Lydie Matilde Fruit Coffee Fancy Cakes Dinner Caviar in Artichokes a la Malvinia Clear Ox-tail Soup a la Barnegat Cheese Straws Olives Celery Stuffed Salmon a la Gimo Bearnaise Sauce Cucumber Salad Sweetbreads with Mushrooms a la Parisienne Garnished Saddle of Mutton Currant Jelly Marbles of Potatoes with Butter String Beans Swan a la Rivergreen Orange Grape Salad a la Evelyn Love Peaches a la Blossom with Bomb a la Printaniere Fruit Coffee Fancy Cakes Dinner Caviar in Artichokes a la Russe Mock-Turtle Soup a la Octavious Celery Cheese Straws Radishes Olives Chaudfroid Salmon with Lobster a la Ericsson Hammond Cucumber Salad Aurorian Sauce Stuffed Mushrooms a la Perigord Supreme Sauce Boned Stuffed Capon Currant Jelly Giblet Sauce Potatoes String Beans Cutlet of Sweetbreads a la Theodoria Apple Lettuce Salad a la Julienne Frozen Almond SoufHe with Meringue a la Violet Cake Coffee Fruit Dinner Smoked Salmon Sandwiches a la Diana Consomme a la Baraguine Cheese Biscuits Olives Celery Radishes Halibut with Oyster Crabs a la Gimo Bearnaise Sauce Tomato Cucumber Salad Mousse of Chicken a la Ericsson Hammond Mushroom Sauce Roast Spring Lamb Potatoes Mint Sauce Spinach Artichoke Salad with Tongue a la Tyra Pineapple Ice Cream a la Mabel Cake Coffee Fruit Dinner Caviar in Tomato a la Brunnhild Beet Soup a la Russe Croutons Olives Radishes Striped Bass a la Alexandria Cucumber Salad Hollandaise Sauce Braised Celery a la Marcellus with Chicken in Supreme Sauce Glazed Boiled Smoked Tongue a la Garnish Timbale of Spinach Potato Gratin Currant Sauce Broiled Squabs with Cress a la Righarth Salad Chartreuse of Asparagus a la Ericsson Hammond Brick Ice Cream Raspberry Favorita Cake Coffee Fruit Dinner Stuffed Anchovy a la Prince Carl Consomme a la Octavious Cheese Sandwiches Celery Olives Striped Bass a la Ericsson Hammond Cucumber Beet Salad Hollandaise Sauce Sweetbreads a la Parisienne Brown Truffle Sauce Roast Guinea Hen Hot Currant Sauce Potatoes Peas Wild Rice Banana Salad with Pimento Cheese a la Valentine Crackers Strawberry Savarin with Vanilla Ice Cream a la Hildur Alexandra Cake Coffee Fruit

Mrs. Ericsson Hammond's salad appetizer cook book...