Chapter XII Menus for a Thanksgiving — A Christmas and a Lenten Dinner
[From “A Book of Good Dinners for My Friend.” FANNY MERRITT FARMER.]
Thanksgiving Dinner
Clam Soup, Browned Crackers. Halibut Rolls, Sauce Tartare, Dressed Cucumbers. Roast Turkey with Chestnut Stuffing, Giblet Gravy, Maître d’Hotel Potatoes. Mashed Winter Squash, Onions in Cream, Cranberry Punch. Pear Salad, French Dressing, Thanksgiving Pudding, Hard Sauce, Vanilla Ice Cream, Hot Chocolate Sauce, Sponge Cake, Assorted Nuts, Fruit, Black Coffee.
Christmas Dinner
Clam and Tomato Consommé. Browned Soup Rings. Olives and Salted Pecans. Fillets of Sole, Mushroom Sauce. Roast Goose, Giblet Gravy, Frozen Apples. Riced Potatoes, Glazed Silver Skins. Pimento Timbales. Chiffonade Salad. English Plum Pudding, Sherry Sauce. Coffee Ice Cream, Almond Cakes. Bonbons. Crackers and Cheese. Black Coffee.
Lenten Dinner
Smoked Salmon and Anchovy Canapés. Tomato Bisque Soup. Buttered Croquettes, Croutons. Tartlets of Egg with Curry. Boiled Cod, Venetian Sauce. Hot Potato Salad. Cauliflower au Gratin. Cheese Soufflé. Chocolate Bavarian Cream. Black Coffee.