This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Salades d'Homard a la Victoria.
Langue de Boeuf Monte. Petits Poulets rstis.
Bceuf Braise. Coq de Bruyere.
Vetille a Comfiture. Gateaux de Savoie.
The above was served for eighteen at 21s. ($5.00) per head, including pint of champagne for each person. The table was a long one, with cake in the centre. Its entire surface was covered with flowers In low flat dishes between the different viands. The napkins were folded like artichokes, every fold being filled with flowers, so that each napkin looked like a bouquet. A miniature sword and gun were crossed and placed upright before each guest, so as to support the menus, which were silver laid, made in the form of a shield, and printed in bold red type.
Truffled Turkey. Russian Tongue.
Roast Lamb. Spring chicken.
Vanilla Creams. Ice Pudding".
Dessert and Bonbons.
The above was served for twenty-eight persons at 25s. ($6.00) per head, including a pint of champagne for each. The table was a large square one, formed of four smaller ones placed together, so as to seat seven at each side. The cake, a very large one, was placed in the centre, and a sloping bank made all round to come about eighteen inches on to the table. From this raised bank twenty-eight festoons of flowers depended, each terminating opposite a guest, and finished by a little cupid holding the menu, which was white satin bordered with a row of small pearls. The effect was charming, and, indeed, the table was photographed for its beauty and the photos sold locally, the bridegroom being a public man and popular in the neighborhood.
In all cases the entire service was of white china. The waiters wore white gloves during the breakfast. Crimson cloth was laid on the front steps and down to the carriages. A large drawing room was set apart for the guests to assemble in before breakfast, and bedrooms allotted for the ladies and gentlemen to leave their hats, cloaks, etc., etc.
I made a point to have everything ready long before the time required. All the dishes decorated the last thing with fresk flowers. Plenty of ice on the table, and a sufficient number of waiters (allowing one to five guests), with extra hands to carry to and from the rooms. No. talking allowed amongst the servants, and a good supply of extra cutlery, glass, cloths, and anything else that might be wanted. Probably in attention to these details may be found the chief reason why these entertainments passed off so successfully as they did.