Purchase of this book includes free trial access to www. million-books. com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: PART III. COMPANY AND FORMAL DINNERS. COMPANY DINNERS. MENU NO. I. There is an emancipation from the heart in genuine hospitality which cannot be described, but is immediately felt, and puts the stranger at once at his ease.? Washington Irving. Lobster Canapes. Parisienne Soup. Bread Sticks. Stuffed Smelts, Bernaise Sauce. Roast Saddle Of Venison. Sauted Potato Balls. Broiled Tomatoes, Horseradish Hollandaise Sauce. Cheery Mint Sorbet. Pepper And Fruit Salad. Nut Bread Sandwiches. Rice Pudding With Compote Of Oranges. Galettes. Stuffed Raisins. Bonbons. Crackers. Cheese. Noir. n LOBSTER CANAPfiS. Pound lobster meat in a mortar and add an equal quantity of the yolks of hard boiled eggs, mashed and moistened with melted butter. Season highly with salt, cayenne, and French mustard, and moisten with beef extract. Cut stale bread in slices and remove crusts. Cut slices in fancy shapes and saute in butter until delicately browned. Cool, spread with lobster mixture and garnish with rings cut from whites of hard boiled eggs, and finely chopped olives. PARISIENNE SOUP. 4 Ibs. lean beef, cut from 2 tablespoons butter round 1 tablespoon lean raw ham, 2 lbs. marrow bone finely chopped 2 quarts cold water $ cup, each, carrot, turnip, 1 can tomatoes onion and celery, cut in 1 teaspoon peppercorns small pieces. 1 tablespoon salt 2 sprigs parsley bay leaf Wipe meat and cut in inch cubes. Put one-half in kettle with marrow bone, water and tomatoes. Brown remaining half in hot frying pan with some of the marrow from marrow bone, then turn into kettle. Heat slowly to boiling point, and let simmer five hours. Cook ham and vegetables with butter five minutes, then add to soup with peppercorns, salt, parsley and bay leaf. Cook one an... | What to Have for Dinner by Fannie Merritt Farmer, Paperback | Indigo Chapters