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A LARGE BUFFET.
For 30 Persons.
- 1 salmon with lobsters and mayonnaise dressing
- 1 venison roast
- 1 roast beef
- 1 saddle of veal or veal roast
- 1 ham
- 1 chicken, asparagus and crawfish jelly with herb sauce
- 2 chicken pies with champignons
- 1 macaroni pudding with tomato sauce
- 1 goose liver pie garnished with aspic
- Fine fish salad
- Lobster salad
- 2 dishes of vegetables, (asparagus, peas, morels with crabtails
- 12 deviled eggs
- 6 qts. assorted ices
- 2 wine jellies with fruit
- 4 portions of cake
EVERY DAY DINNER.
No. 1.—Soup with mushrooms.—Roast stuffed chicken.—Potatoes.—Apple sauce.—Orange cream.
No. 2.—Bread soup.—Boiled fish with beaten egg gravy.—Small potato balls.—Head lettuce.—Pilled pancakes.
No. 3.—Bouillon with rice.—Veal roast, sauerkraut.—Mashed potatoes.—Chocolate pudding with vanilla sauce.
No. 4.—Pea soup.—Hamburg steak, spinage.—Stuffed potatoes.—Lemon souffle.
No. 5.—Marrow dumpling soup.—Lamb crown roast with cauliflower.—Potatoes.—Apple strudel.
No. 6.—Tomato soup.—Meat pie with rice.—Tomato salad.—Omelet.
No. 7.—Pea soup.—Roast beef.—Stuffed tomatoes.—Fried potatoes.—Vanilla ice cream.
No. 8.—Wine soup.—Fish in red wine sauce, potatoes.—Macaroni with tomato sauce.—Apple sauce with cake.
No. 9.—Soup with bread sticks.—Stuffed duck.—Red cabbage.—Potato pudding.—Strawberry ice cream.
