Page:Mary Ronald - Luncheons.djvu/13

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CONTENTS

CHAPTER I

(Pages 1–34)

Luncheons Fontage Cups
Garnishing and Dishing Different Ways of Preparing Butter
The Pasty-bag Measures and Terms
Order of Courses

CHAPTER II

(Pages 35–42)

First Course Fruits
Oyster and Clam Cocktails
Oysters and Clams on the Half Shell
Canapés

CHAPTER III

(Pages 43–48)

Second Course Soups

CHAPTER IV

(Pages 49–58)

Third Course Eggs

CHAPTER V

(Pages 59–68)

Fourth Course Shell-fish Lobsters Fish

CHAPTER VI

(Pages 69–82)

Fifth or Seventh Course Entrées
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