Large Luncheon Menu 1

Ingredients

• Raw Oysters
• Chicken Bouillon
• Creamed Lobster
• Crackers or Bread and Butter
• Scalloped Chicken
• Sweetbread Pâtés
• Green Pease
• Maraschino Punch
• Fillet of Beef
• Mushroom Sauce
• French Fried Potatoes
• Broiled Squabs
• Water-cress
• Chicken Salad
• Strawberries in Wine Jelly
• Whipped Cream
• Nesselrode Pudding
• Biscuit Fancy Cakes
• Fruit
• Bonbons
• Coffee
• Chocolate

Method

1. 1

   Serve the oysters as the first course, followed by chicken bouillon.

2. 2

   Next, serve creamed lobster with crackers or bread and butter.

3. 3

   Follow with scalloped chicken and sweetbread pâtés accompanied by green peas.

4. 4

   Serve maraschino punch, then fillet of beef with mushroom sauce and French fried potatoes.

5. 5

   Broiled squabs on toast with water-cress follow, then chicken salad.

6. 6

   For dessert, serve strawberries in wine jelly with whipped cream, followed by nesselrode pudding and biscuit fancy cakes.

7. 7

   Finish with fruit, bonbons, coffee, and chocolate.

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 28. The excerpt below is the record exactly as published.

bonbons, glace fruits, etc. — must be many, and their contents of the choicest. The arrangement of silver, glass, and china may be the same as at a small luncheon, ex- 108 A LARGE LUNCHEON cept that the amount of silver at each place must be increased. The bread sticks on every napkin must be tied with a narrow ribbon matching the broad one that ties the houquet de corsage provided for the guest. Cards bearing the names of the guests indi- cate their seats, and may be either hand- painted or plain. Favors are often given, and should be placed on the table before the luncheon is announced. Oyster or Little Neck clams compose the first course, and are followed by bouillon. Fish succeeds this; then comes one entree^ and sometimes two. Next is a dish of meat, with one or more vegetables, and then the Roman punch appears. After this, game comes, and then salad. The table then being cleared, pastry in some form, or Charlottes or jellies are brought in, and this course in turn is succeeded by ices in pretty or fanciful shapes. An attractive caprice is that of ices or cream in the form of fruits heaped up in and rolling out of a basket of clear ice or spun sugar placed on a salver. Ices in small goblets or tumblers of 109 WHAT TO EAT — HOW TO 8EBVE IT clear ice are often served. The fruit comes next, and is accompanied by bonbons, glace fruits, marrona^ and the like. Last are coflfee and chocolate. Of the following menus, either one is suit- able for a large luncheon : 1. Raw Oysters. Cbickea Bouillon. Creamed Lobster. Crackers or Bread and Butter. Scalloped Chicken. Sweetbread Pdtes. Green Pease. Maraschino Punch. Fillet of Beef, Mushroom Sauce. French Fried Potatoes. Broiled Squabs on Toast. Water-cress. Chicken Salad. Strawberries in Wine Jelly, with Whipped Cream. Nesselrode Pudding. Biscuit Fancy Cakes. Fruit. Bonbons. Coffee

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