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 40 decorated cold meat dishes named for our sample ball supper may consist of anything in cold meats which is named in any of the bills of fare to be found in these pages; but to be explicit the plainly cut up roast chicken already instanced may be arranged in neat shape in the dishes and bordered with water-cress or garden cres6, or, rather, the cress should be placed in the dish first and chicken upon it The cress is a good relish to eat with the chicken, but if none to be had then border with parsley, and it becomes a decorated meat dish. To do better than that the breasts only of the chickens should be cut in thin slices, without bones, trimmed a little to make them nearly of one shape and size, laid in order in the dish and bord ered with green and with sliced lemons.
Next above that may be instanced breast of chicken (or turkey) decorated with jelly, the jelly chopped, put into a paper cornet and pressed out of the point in piping the same as in icing cakes, also, the jelly in any kind of fancy shapes placed with a knife. Next may be smoked tongue thinly sliced and decorated in the dishes 01, commoner, red corned tongue. Thert are such dishes as white veal cut into round pieces like silver dollars, two pieces together with grated tongue between and a spot of jelly on tco cold oyster pies or patties or similar parties and vol-au-vents filled with finely cut game or chicken in a sauce, cold but rich and as firm as jelly. There are boned chickens and galantines of various things which are in effect, ornamental and spicy-flavored rolls of boneless meat, very handy to 6lice and savory eating, and among the most expensive decorated cold meat dishes may be named boned quail and other birds in aspic jelly and stuffed or decorated with truffles and plovers' eggs.
It is the tediousness, trouble and elaborateness of these things which makes most of the difference between one-dollar and two-dollar suppers, and the addition of wine that makes the difference between five dollars and ten.