This depends on the size of the guest list, whether there is a cook and waitress and other help, and whether the meal is served buffet or at the dinner table. With canapes and juices served before the meal, almost any favorite family menu is adaptable to this dinner or supper. One suggested menu is: roast veal or veal Provengale, baked stuffed potatoes or potato puff pudding, new peas or string beans, hot rolls, warm cherry tarts made with large black cherries or strawberry ice cream in a large meringue shell.
The veal and potato recipes are given here.
Planned entertainment after dinner is hardly necessary at this kind of big family party. But if there is space for dancing, this always makes a good ending to the evening. Showing a travel film of some place the couple may go on their honeymoon would make an interesting finale. Also, the camera fans among the guests will want to make movies of this occasion.
VEAL PROVENCALE 4 pounds leg of veal cut scallopine style as thin as possible
1/2 cup flour, sifted with 2-teaspoons salt and
1 teaspoon pepper
4 tablespoons butter
1/44 cup olive oil
2 small onions, peeled and chopped
1/2 clove garlic, peeled and minced
2 (No. 2) cans tomatoes (5 cups)
1 teaspoon dried basil
1/8 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons finely cut fresh parsley
Start oven at Hot (425°F.). Pound veal slices between sheets of waxed paper with mallet or cleaver until thin. Dredge meat lightly with seasoned flour. Heat 2 tablespoons of butter and the olive oil in a flame-proof, 3-quart shallow casserole; brown meat lightly on both sides. Saute onion and garlic in remaining 2 tablespoons butter in skillet; cook and stir until the onion is transparent. Add tomatoes, basil, sugar, salt, and pepper; continue cooking and stirring until the mixture thickens. Pour over veal in casserole. Cook in Hot oven (425 °F.) for 15 minutes or until the sauce bubbles. Sprinkle with parsley and serve. This recipe makes 8 servings. For a larger party make the dish twice or more often, using matching casseroles if possible.
POTATO PUFF PUDDING
8 medium potatoes
5/8 cup butter (1 stick plus 2 tablespoons)
1/2 cup light cream
2 large onions, peeled and chopped
2 green peppers, chopped 11/2 teaspoons salt
1/2 teaspoon pepper
1/3 cup grated Parmesan cheese
Cook scrubbed potatoes in boiling, salted water until they are tender, about 35 minutes. Drain, peel, and mash potatoes thoroughly. Gradually beat in 6 tablespoons of butter and enough cream to make potatoes light and fluffy. Melt remaining butter in skillet. Add onions and green pepper and saute until tender. Add to whipped potatoes. Season with salt and pepper. Let cool. Start oven at Moderate (375F.). Beat egg yolks into cooled potatoes. Beat egg whites until stiff but not dry. Fold into potato mixture. Spoon mixture into well-greased, deep 21/2 – or 3-quart casserole. Sprinkle top generously with cheese. Bake uncovered 15 to 20 minutes. This recipe makes 8 servings.For a larger party, make the recipe twice or more often, use matching casseroles if possible.