This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
The fan is made precisely like the Shell, only the edges are not turned down; but in folding, at first, are kept inside. The fan is placed in a glass, in the way shown in fig. 5.
It is, also, sometimes folded again before crimping three parts up. This forms a double Fan, and the lower one should be pulled out a little by the fingers.
The Rosette Fan is very handsome and uncommon, but difficult to make, requiring very nice manipulation. First fold the serviette in half, lengthways, the edges downward. As it lays on the table, make it into three equal folds, lengthways. Then take the upper fold between the finger and thumb, lengthways, and the lower fold between the second and third fingers of each hand. Bring the lower fold up to within an inch and a half of the fold left, and the one between the finger and thumb to within an inch and a half of that. The hemmed edges ought to be an inch and a half below the last of the three plaits you have now formed. Press them well down. Crimp as for the Rosette. Hold what would be the handle of the Fan well in the left hand, and keep it all close together. Insert right through the upper fold or plait the handle of a silver fork, the flat way, and when right through, turn it, rounding out the plait like a bullionne on a lady's dress. Treat the other two plaits in the same way. Then put the handle end firmly in a glass and let the top spread out.
The effect is excellent.
This spirited design is difficult to accomplish, and requires to be very stiff indeed. Fold the serviette in half twice, lengthways, keeping the hems to the edge. Then plait it as the Shell was plaited, in the way shown in fig. i. The number of petals will depend on the number of folds, which should be twice as many as were made for the Shell, the width being only half as much. Keep the folds as close together as possible, and begin forming the petals by drawing back the first hem, as the edge of the Shell was done. Proceed to turn down the next fold and make another round of petals to meet the first ones, and finish by making the last hem fold in the same way (fig. 2). Set it round by bringing the two edges of the serviette together. It is not at all easy to set the petals well. The bread is not to be placed in or under it; but a single flower, such as a rose, may very properly be slipped into the heart. Fig. 3 represents the Victoria Regia, which should be placed in the centre of the plate.
The Swan is a very simple fold, yet one requiring some knack to produce. The serviette should be very stiff. Form a triangle by folding it in half. Hold the point, A, between the teeth; take C and B in each hand. Hold it tight across the chest, so that from A to D it is strained tight against you. Roll up the ends B and C very tight, one in each hand, in the manner shown in fig. 2. The reason it is held tight across the chest is to keep it plain at E; otherwise it would curl up to the top. Now bring the points B and C together (fig. 2). Bend over the point A and shape the twisted pieces so as to give the appearance of a Swan. Our illustration gives but a rough notion of it, as it is not easy to delineate well on paper, and at the same time show the way of bending it. With a little manipulation, a very good imitation of a Swan may be produced. The centre piece is the head and neck; the twisted portions represent the outline of the breast, body and the legs.