Formal Dinner

Ingredients

• Fruit cocktail in orange baskets
• Beef bouillon
• Fillet of fish, tartare sauce
• Cheese croquettes
• Roast lamb, caper sauce
• new potatoes
• brussels sprouts creamed
• Asparagus patties
• Raspberry ice
• Roast duck, olive and almond sauce
• grape fruit marmalade
• Pistachio ice cream in crystal cups
• Gold cake
• Graham wafers
• dates
• Cafe noir, demi tasse

Method

1. 1

   Begin with a fruit cocktail served in orange baskets.

2. 2

   Follow with beef bouillon and toasted triscuits.

3. 3

   The third course features fillet of fish with tartare sauce.

4. 4

   Serve cheese croquettes next, followed by roast lamb with caper sauce, new potatoes, and creamed brussels sprouts.

5. 5

   Continue with asparagus patties, raspberry ice, and roast duck with olive and almond sauce.

6. 6

   Serve kumquat and apple salad with mayonnaise and saltines.

7. 7

   Finish with pistachio ice cream in crystal cups, gold cake, graham wafers, and dates, concluding with cafe noir.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 129. The excerpt below is the record exactly as published.

formal dinner notes. With this course the cream and sugar are to be passed to the left of each guest. Main course — Next comes the main part of the breakfast. Each plate is filled by the host or hostess and placed by the waitress, or in- dividual servings are made from the pantry. Coffee — Coffee is served by the hostess, or brought in and placed at the right of each guest. The handle of the cup should be turned away from the guest. Loaf sugar should be placed on the edge of the saucer, so that the guest may take it or leave it as he chooses. Rolls are passed. Crumbs are not removed at a formal breakfast. *Note — A silver tray is especially pretty to use. 8 P. M. FORMAL DINNER. First course — Fruit cocktail in orange baskets. Second course — Beef bouillon, toasted triscuits. Third course — Fillet of fish, tartare sauce. Fourth course — Cheese croquettes. Fifth course — Roast lamb, caper sauce, new potatoes, brussels sprouts creamed. Sixth course — Asparagus patties. Seventh course — Raspberry ice. Eighth course — Roast duck, olive and almond sauce, grape fruit marmalade. Ninth course — Kumquat and apple salad, mayonnaise, saltines. LABORATORY COOK BOOK. 239 Tenth course — Pistachio ice cream in crystal cups on spun sugar. Gold cake. Eleventh course — Graham wafers, dates. Twelfth course — Cafe noir, demi tasse

Cook this with the app: pantry check, scaling, and the assistant.