author - "Paul Pierce"
p or fish. A bit of lemon is to be put in the center of the oyster plate, six half-shells with oysters being served on each plate (except in California, where one can consume at least a dozen of the small delicious native bivalves). The small oyster-fork is laid either upon the plate or beside it on the table. After the shell-fish are eaten, the guest leaves the fork upon the plate so that it can be removed with it. Plates of brown bread, cut very thin and buttered, are placed upon the table with the shell-fish, and removed with them. If this bread is intended for use with the salad, it should be served in one compartment of a fancy basket or dish; the other divisions containing biscuit, crackers, old cheese, olives and small relishes. The basket containing the bread, etc., should be removed from the table with the salad. All plates are removed from and the various dishes passed at the guest's left hand; the wine is poured at the right. Hot plates are served with all the dishes except foie-gras, cavi
ndsome silver, which the hostess possesses. The menu is:
Bouillon Lobster Cutlets Tartar Sauce Cucumber Sandwiches Breast of Turkey, larded and broiled Green Peas Current Jelly Hot Rolls Pear and Celery Salad, with German Cherries served in Hearts of Lettuce Caramel Ice Cream, with Pecan Meringue Old Madeira is served with the meat course, then Sauterne.
A FAMILY BREAKFAST.
Grape Fruit with Cherries and Pineapple Creamed Fish New Potatoes with Sauce of Parsley and Drawn Butter Sliced Cucumbers Hot Biscuits Fried Chicken Asparagus on Toast Sweetbreads Waffles and Maple Syrup Strawberry Shortcake, with Frozen Whipped Cream Coffee
LIGHT INFORMAL BREAKFAST.
First serve a fluffy egg omelet with Saratoga potatoes, and fish and cheese sandwiches cut in hearts and rings. Next cucumber boa
p or fish. A bit of lemon is to be put in the center of the oyster plate, six half-shells with oysters being served on each plate (except in California, where one can consume at least a dozen of the small delicious native bivalves). The small oyster-fork is laid either upon the plate or beside it on the table. After the shell-fish are eaten, the guest leaves the fork upon the plate so that it can be removed with it. Plates of brown bread, cut very thin and buttered, are placed upon the table with the shell-fish, and removed with them. If this bread is intended for use with the salad, it should be served in one compartment of a fancy basket or dish; the other divisions containing biscuit, crackers, old cheese, olives and small relishes. The basket containing the bread, etc., should be removed from the table with the salad. All plates are removed from and the various dishes passed at the guest's left hand; the wine is poured at the right. Hot plates are served with all the dishes except foie-gras, cavi
ndsome silver, which the hostess possesses. The menu is:
Bouillon Lobster Cutlets Tartar Sauce Cucumber Sandwiches Breast of Turkey, larded and broiled Green Peas Current Jelly Hot Rolls Pear and Celery Salad, with German Cherries served in Hearts of Lettuce Caramel Ice Cream, with Pecan Meringue Old Madeira is served with the meat course, then Sauterne.
A FAMILY BREAKFAST.
Grape Fruit with Cherries and Pineapple Creamed Fish New Potatoes with Sauce of Parsley and Drawn Butter Sliced Cucumbers Hot Biscuits Fried Chicken Asparagus on Toast Sweetbreads Waffles and Maple Syrup Strawberry Shortcake, with Frozen Whipped Cream Coffee
LIGHT INFORMAL BREAKFAST.
First serve a fluffy egg omelet with Saratoga potatoes, and fish and cheese sandwiches cut in hearts and rings. Next cucumber boa