The meat for the sandwiches should be chopped fine. The rolls must be small, and the b.u.t.tered bread should be cut in thin slices, two slices be put together, and then be cut into long strips or little squares.
There should be one hundred sandwiches, seventy-five rolls, one hundred dices of bread, forty maids of honor, six dishes of _gateau St. Honore_ two gallons of each kind of ice cream, and a generous supply of small cakes, candies and fruit.
Spinach. Fricandeau of Veal. Mashed Potatoes.
Boiled Haddock, Lobster Sauce.
Chicken Croquettes, Cream Sauce.
Broiled Halibut, _Maitre d'Hotel_ b.u.t.ter.
French Fried Potatoes.
Ground Rice Pudding.
Turbot _a la Creme._
Cold Roast Beef with Puree of Potatoes.
Mock Bisque Soup.
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