The juice for the fruit punch, the sweetbread croquettes, timbale cases, rolls, cucumber jelly salad, grisini, bride's cake and the cream patties should all have been prepared the preceding day. The wedding cake should have been made some weeks previously, as the flavor is greatly improved by standing. Some make these cakes months and even years beforehand.

Immediately after the early breakfast for the family cut the potato balls and cover with cold water. Also wash the parsley and lettuce which will be used, open the olives, rinse, and pour into the serving dishes, or arrange on the bread and butter plates 2 to each. Now prepare the pineapple parfait and pack in ice and salt. Now shell the peas and let stand in cold water until ready to cook them. Mince the parsley for the potato balls. One h before serving time put the peas on to cook, then cook the potato balls. While these are cooking prepare the halibut turbans and put into the oven, then fry the sweetbread croquettes and set in a warm place until needed. Make the Hollandaise Sauce and 10 m before removing the fish from the oven reheat the rolls and the grisini. Arrange the timbale cases on plates ready for the peas, also put out the cucumber jelly salad, finish the fruit punch, putting a large piece of ice in it so that it will be thoroughly cold, cut the cakes, and put the patties in serving dishes. Drain the potato balls, season and cover with the minced parsley. Drain the peas and add the seasoning, and keep warm until needed. The breakfast would, naturally, be served in courses. The first course is the fruit punch; the second course, halibut turbans, potato balls and olives; the third, sweetbread croquettes, peas in timbale cases and hot rolls; fourth, moulded cucumber jelly salad, grisini; fifth, pineapple parfait, cake and patties.