Meal Plan

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About
To serve the above dinner to six people without help takes more than magic. It takes planning and organization. Therefore, write out a plan—it is easier than trying to remember. Here is how I would organize the last menu.
Two days before the dinner
  1. Do all of the shopping.
  2. Check crystal, dishes, silver, and linens to be sure all are clean and ready.
  3. Wash greens for the salad. Wrap in linen towel and refrigerate.
  4. Make salad dressing. Pour into glass jar, cover, but do not refrigerate. The oil will congeal if you do.
  5. Make Champignons à la Grecque. Cool and refrigerate in a glass jar. They should be aged.