Quantity for a Reception or Evening Party — Of 225 Persons
14 dozen Croquettes; 1 Boned Turkey; 8 quarts Terrapin.
(Six turkeys, 2½ chickens, 6 dozen stalks of celery, 6 heads of lettuce, 3 half-pint bottles of olive oil are required for chicken salad; 2½ dozen eggs for the dressing and garnishing. Parsley can also be used for garnishing the dishes.)
[This quantity can be increased or lessened in proportion to the above number.]
FOR A SPRING LUNCH.
Little Neck clams or deviled crabs; patties; spring chickens; squabs; pate de foie gras, or a bird glace; ices and fruits.
DINNER FOR 12 PERSONS.
Oysters (Blue Point), 5 or 6 on a plate; Julienne soup or puree of chicken or asparagus, followed by a course of fish; patties, either chicken or mushroom. For filet de bœuf, take 5 or 6 pounds fillet. In the spring garnish this dish with mushrooms, or asparagus and French potatoes; macaroni timbale; sweetbreads, larded and roasted, served with pease; supreme of chicken; salad and crushed chunks; cheese souffle; ices, fruits, coffee.
A SPRING BREAKFAST.
Oranges with scalloped peel; broiled fish cutlets and potato croquettes; lamb chops and pease (French chops); vol-au-vents of sweetbreads; broiled squabs; waffles and coffee; cheese, straws, ices.