Page:Mary Ronald - Luncheons.djvu/13

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CONTENTS

CHAPTER I

(Pages 134)

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

CHAPTER II

(Pages 3542)

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

CHAPTER III

(Pages 4348)

Second Course Soups

CHAPTER IV

(Pages 4958)

Third Course Eggs

CHAPTER V

(Pages 5968)

Fourth Course Shell-fish Lobsters Fish

CHAPTER VI

(Pages 6982)

Fifth or Seventh Course Entrées