Chapter IV: Part 4

The chicken livers are prepared by putting good-sized pieces of cooked livers on rather small wooden or silver skewers, alternating them with bits of thin bacon, putting them when ready in the frying-pan, and turning them till brown, and serving on toast with lemon. They are what is called _en brochette_ in cook-books, a formidable name for a simple dish. Fillet of beef is really a dinner dish, yet it is seen not unfrequently at luncheons, sliced in the kitchen and put on the plates with a spoonful of mushroom sauce. The frozen fruit has been already given,--a mixture of sliced oranges and bananas with a foamy sauce poured over; it is served in sherbet cups, or in candy flowers.

End of Project Gutenberg's Gala Day Luncheons, by Caroline Benedict Burrell