Oysters on the half-shell.

Amber soup.

Salmon; sauce Hollandaise.

Sweet-breads and pease.

Lamb-chops; tomato-sauce.

Fillet of beef, with mushrooms.

Roast quails; Saratoga potatoes.

Salad: lettuce.

Cheese; celery; wafers.

Charlotte-russe, with French bottled strawberries around it.

Chocolate Fruit Ice-cream.



The same bill of fare in French is as follows:



Consommé de bœuf clair.

Saumon; sauce Hollandaise.

Ris de veau aux petits pois.

Côtelettes d'agneau à la purée de tomate.

Filet de bœuf aux champignons.

Cailles grillées aux pommes de terre.


Fromage; céleri.

Charlotte-russe aux fraises.

Plum-pudding glacé.



This is a bill of fare seen very often at dinner parties. It is not difficult to prepare, as there are only five of the courses which are necessarily prepared at dinner -time. The oyster course is very simple, and may be placed on the table before the guests enter the dining-room. This soup may be made the day before, and only reheated at the time of serving. The Saratoga potatoes may be made in the morning; and if the charlotte-russe is not purchased at a restaurant, it may be made the day before. So, after the quails are broiled or roasted, the cook has nothing more to do but to make the salad, which is an affair of three minutes, and the coffee, for which she has a long time, the coffee having been ground and in readiness in the coffee-pot two or three hours before dinner. The four last courses before the coffee are easily purchased outside. The cheese might be a Neufchatel or a Roquefort. The charlotte and the ice-cream can corne from the confectioner's. The fruit is on the table during the dinner as one of the decorations.