Page:Mary Ronald - Luncheons.djvu/13

CONTENTS

 

CHAPTER I

(Pages 1–34)

Luncheons	Fontage Cups
Garnishing and Dishing	Different Ways of Preparing Butter
The Pasty-bag	Measures and Terms
Order of Courses

 

CHAPTER II

(Pages 35–42)

First Course		Fruits
		Oyster and Clam Cocktails
		Oysters and Clams on the Half Shell
		Canapés

 

CHAPTER III

(Pages 43–48)

Second Course

Soups

 

CHAPTER IV

(Pages 49–58)

Third Course

Eggs

 

CHAPTER V

(Pages 59–68)

Fourth Course

Shell-fish

Lobsters

Fish

 

CHAPTER VI

(Pages 69–82)

Fifth or Seventh Course

Entrées