GENERAL RULES FOR A GOOD DINNER.

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:—

Sweetbreads, larded. Stewed Beef, with Vegetables. Small Beef Pies.

Reindeer Tongues, highly dressed in sauce. Dressed Peas. Rissoles of Veal and Ham, served in sauce.

Macaroni, with Parmesan cheese. Plateau. Dressed Eggs.

Mutton Cutlets glazed in onion sauce. Stuffed Cabbage. Supreme of Fowls.

Vol-au-vent. Roasted Turkey, with truffles, morels, chesnuts, &c. Small breast of Veal glazed brown, with Peas under.

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.

Cauliflower, with cheese. Larded Hare, removed by Souffle16-*. Orange Jelly.

Apples in compote.

Puffs and Tartlets. Plateau. Stewed Partridges.

Dressed Pigeons. Creams in Glasses. Italian Cream.

Small Puddings, with sauce. Two roasted Pheasants, one larded, one plain, removed by Fondu16-+. Jerusalem Artichokes.

Remove the whole.

Third Course.

Pickles. Gruyère33-1 Cheese and Schabzieger17-*. Pickles.

Bologna Sausages. Savoury Toasts. Brawn.

Cold Pie. Plateau. Cold Pie.

Savoury Toasts.

Anchovies. Stilton and Parmesan. Kipper Salmon.

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

Dessert.

Pistachio Nuts and Orange chips. Cream Ice, removed by a Preserved Pineapple. Figs.

Dried Sweetmeats. Cake. Preserved Plums.

Chantilly Basket. Plateau. Pyramid with various Sweetmeats.

Almonds and Raisins. Cake. Preserves of Apricots.

Brandy Cherries. Water Ice à la Macedoine, removed by Grapes. Sugared Walnuts.

DINNER FOR TWELVE OR FOURTEEN PERSONS.

First Course.

Lamb Cutlets and Asparagus sauce. White Soups, removed by plain Fish: removed by Bouilli, dressed according to any of the various receipts. Stewed Chicken.

Patés.

Fricandeau, or Sorrel sauce. Dressed Vegetable in a mould. Beef Olives.

Small savoury Pies. Plateau. Small Ham, glazed.

Macaroni in a mould.

Patés.

Breast of Veal, stewed white, as per receipt.

Dressed Eggs. Small Ragout of Mutton.

Any of the Brown Soups, removed by any of the dressed Fish.

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

Second Course.

Charlotte. Grouse. Plover’s Eggs.

Tart.

Jelly. Custards.

Plateau.

Partridges. Woodcocks.

Trifle.

Fried Artichokes. Dressed Sea Kale.

Leveret.

Third Course.

Various Cheeses, with Red Herring.

Savoury Toasts.

Radishes, Cucumbers, &c. Plateau. Sausages, &c.

Savoury Toasts.

Potted Game.

Dessert.

Chesnuts. Ice Water, removed by Pineapple. Walnuts.

Various Cake.

Green Figs. Apples.

Plateau.

Filberts. Grapes.

Various Cake.

Plums. Pears.

Ice Cream, removed by Peaches.

DINNER FOR TEN OR TWELVE PERSONS.

First Course.

Scotch Collops, brown. Brown Soup, removed by Fish, removed by Boiled Turkey, white sauce. Ragout of Ham.

Vol-au-vent of Chicken. Fricandeau, with Spinach.

Plateau.

Cutlets with Tomata sauce. Rissoles of Fowl.

Macaroni in paste. White Soup, removed by Dressed Fish, removed by Roast Mutton. Patés of Veal.

Sideboard—salad, brocoli, mashed potatoes, cold pie, potted meats.

Second Course.

Orange Jelly. Peahen, larded. Plum Puddings.

Stewed Truffles. Plateau. Blancmange.

Tart, Sponge Cake, with Custard. Two Wild Fowls. Eggs, with white sauce, cheesecakes.

Sideboard, Sea Kale, Pickles, Greens, Potatoes.

Third Course.

Gruyère—Schabzieger.

Butter. Celery.

Grated Parmesan.

Radishes. Plateau. Cheese in square pieces.

Salad.

Dessert.

Ice.

Biscuits. Currants.

Apricots.

Various Cakes.

Strawberries. Preserved Orange.

Plateau.

Preserved Pine. Cherries.

Cakes.

Peaches.

Gooseberries. Wafers.

Ice.

DINNER FOR EIGHT PERSONS.

First Course.

Dressed Asparagus. Patés of Veal and Ham.

Fish, removed by Loin of Mutton, rolled with Tomata sauce.

Dressed Tongues. Plateau. Beef Olives. Stewed Spinach.

Soup, removed by Roast Neck of Veal, with rich white sauce and Mushrooms.

Macaroni. Stewed Spinach.

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

Second Course.

Dressed Eggs. Stewed Pigeons, removed by a Fondu. Dressed French beans.

Apple Tart. Plateau. Four small Plum Puddings.

Fried Artichokes. Roast Fowl, with Water Cresses, removed by Souffle. Dressed Ham.

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.

Ice Cream, removed by a large Cake stuck with Sweetmeats.

Oranges. Brandy Cherries. Dry Preserves.

Plateau.

Wet Preserves. Apples.

Brandy Peaches.

Strawberries.

DINNER FOR SIX PERSONS.

First Course.

Small Ham. Asparagus Soup, removed by Fish, removed by Roast Veal bechamelled. Sea Kale, white sauce.

Plateau.

Stewed Turnips, browned. Alamode Beef. Mutton Cutlets, Sauce piquante.

Second Course.

Blancmange. Turkey Poult stuffed, glazed brown, fine rich brown sauce under. Croquets of Potatoes.

Plateau.

Dressed Peas. Stewed Duck, with Truffles, Morells, &c. Tart.

Third Course.

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

Dessert.

Brandy Peaches. Ice, removed by Preserved Citron. Apples.

Plateau.

Oranges. Large Cake like a hedgehog, stuck with Almonds. Dry Preserves.

DINNER FOR FOUR PERSONS.

First Course.

Hare Soup, removed by Fish, removed by Bouilli Beef.

Tendrons de veau. Plateau. Dressed Ham. Brocoli.

Chicken Pie

Second Course.

Raspberry Cream. Widgeon. Stewed French Beans.

Croquettes of Potatoes. Plateau. Tart.

Partridge.

Cheese as usual.

Dessert.

Orange Chips. Dry Preserves.

Wet Preserves. Wafers.