Gala-day luncheons; . samesort with little chickens peeping fromunder her wings, but this is rather tooelaborate for a luncheon. If all caterersforms are out of reach, the best substi-tute is made by serving rounded spoon-fuls of a very yellow cream as nearlylike eggs as possible. The menu for theluncheon should consist principally ofchicken and eggs in different styles. 74 Gala-Day Luncheons MENU Clams on the Half-Shell. Cream of Chicken Soup. Green Peppers Filled with Creamed Salmon. Patties of Sweetbreads and Mushrooms. Chicken in Eice Border. New Potatoes. Lemon and Peppermint Ice. Egg Sal
Gala-day luncheons; . samesort with little chickens peeping fromunder her wings, but this is rather tooelaborate for a luncheon. If all caterersforms are out of reach, the best substi-tute is made by serving rounded spoon-fuls of a very yellow cream as nearlylike eggs as possible. The menu for theluncheon should consist principally ofchicken and eggs in different styles. 74 Gala-Day Luncheons MENU Clams on the Half-Shell. Cream of Chicken Soup. Green Peppers Filled with Creamed Salmon. Patties of Sweetbreads and Mushrooms. Chicken in Eice Border. New Potatoes. Lemon and Peppermint Ice. Egg Salad. Cheese Straws. Ice Cream in Egg Forms. Cake. Coffee. Bonbons. The peppers are prepared by cuttingoff the small ^iicl and filling them withcreamed salmon,heating them in theoven before patties are tobe purchased at thebakery and filled witha mixture of sweet-breads and cannedmushrooms. Thechicken in rice is adelicious dish, andone easily prepared, but seldom white meat of two or if necessary 75. EASTER FAVOUR. Gala-Day Luncheons three chickens is stewed mitil tender,then cut into pieces about four inchesby two, and put in the centre of a bor-der of boiled rice which has been turnedout on a round platter; a sauce made of thestrained chicken stock, thickened and withcream added until it is white in colour, is
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Keywords: ., boo, bookcentury1900, bookdecade1900, booksubjectcbk, bookyear1901
