Читать книгу The Lady's Own Cookery Book, and New Dinner-Table Directory; - Bury Charlotte Campbell - Страница 4

There should be always two soups, white and brown, two fish, dressed and undressed; a bouilli and petits-patés; and on the sideboard a plain roast joint, besides many savoury articles, such as hung beef, Bologna sausages, pickles, cold ham, cold pie, &c. some or all of these according to the number of guests, the names of which the head-servant ought to whisper about to the company, occasionally offering them. He should likewise carry about all the side-dishes or entrées, after the soups are taken away in rotation. A silver lamp should be kept burning, to put any dish upon that may grow cold.

It is indispensable to have candles, or plateau, or epergne, in the middle of the table.

Beware of letting the table appear loaded; neither should it be too bare. The soups and fish should be dispatched before the rest of the dinner is set on; but, lest any of the guests eat of neither, two small dishes of patés should be on the table. Of course, the meats and vegetables and fruits which compose these dinners must be varied according to the season, the number of guests, and the tastes of the host and hostess. It is also needless to add that without iced champagne and Roman punch a dinner is not called a dinner.

These observations and the following directions for dinners are suitable to persons who chuse to live fashionably; but the receipts contained in this book will suit any mode of living, and the persons consulting it will find matter for all tastes and all establishments. There is many an excellent dish not considered adapted to a fashionable table, which, nevertheless, is given in these pages.

A DINNER FOR FOURTEEN OR SIXTEEN PERSONS

N.B. It is the fashion to lay two table-cloths, and never to leave the table uncovered. Of course, the individual things must be varied according to the season.

First Course

Queen Soup, white, removed by Plain boiled Turbot

Petits Patés of Oysters

Plateau, or Epergne, or Candles

Petits Patés of Chickens

Herb Soup, brown, removed by Dressed fish (Salmon.)

Remove the whole and set on as follows: —

On the sideboard, fish sauces, cold pie, hot ham, saddle of mutton roasted; pickles, cucumbers, salad, mashed potatoes, greens, and cauliflowers, crumbs of bread, and grated Parmesan cheese. These should be handed round, to eat with soup, or game, or fowl, if liked.

Second Course

^1. Light sweet Pudding.

2. Melted Cheese.

Remove the whole

Third Course

^3. Swiss cheeses.

Radishes, cucumbers, salad, butter, &c. to be handed from the side table

Dessert

DINNER FOR TWELVE OR FOURTEEN PERSONS

First Course

Sideboard furnished with plain joint and vegetables of all sorts, pickles, &c

Second Course

Third Course

Dessert

DINNER FOR TEN OR TWELVE PERSONS

First Course

Sideboard – salad, brocoli, mashed potatoes, cold pie, potted meats

Second Course

Sideboard, Sea Kale, Pickles, Greens, Potatoes

Third Course

Dessert

DINNER FOR EIGHT PERSONS

First Course

Sideboard, a bouilli, a joint, pickles, plain boiled vegetables, &c

Second Course

When a plain roast fowl, there should be on the sideboard egg sauce or bread sauce; if a plain duck, wine sauce or onion sauce

Cheese Course

Various Cheeses,

Bologna Sausages,

Pickles

Savoury Toasts,

&c. &c

Dessert

DINNER FOR SIX PERSONS

First Course

Second Course

Third Course

Two or three sorts of cheeses (plain), a small fondu, relishes, &c

Dessert

DINNER FOR FOUR PERSONS

First Course

Second Course

Cheese as usual

Dessert