I have a set of neat plates that were one of my sister's that have a different flower on each plate. They also have matching bowls, cups, saucers and dessert plates. Luncheons are the perfect opportunity to use these. They are so springy, (if that's a word). I have parts from an old chandelier I use for napkin rings around my black cloth napkins.
We are having Creamed Chicken on Cornbread. This is a recipe that I got from one of my favorite cookbooks and tabletop books called Come to the Table. This is my Friday Finds this week because it is a beautiful book full of very pretty photos and wonderful recipes and tablescapes that I highly recommend. Here's the recipe for today's luncheon just in case any of you would like to prepare it.
1.5 lbs bone-in chicken breasts, poached
1/2 c sliced green onions
1 c chopped celery
8 oz sliced mushrooms
8 Tbsp butter, divided
1/4 c flour
1/5 c milk
1/2 c chicken broth
2 egg yolks, lightly beaten
1/2 c green peas
2 hard-boiled eggs, sliced
6 to 8 pieces cornbread, split in half.
Remove chicken from bone and cut into small pieces. Set aside. Saute onions, celery, & mushrooms in 4 Tbsp butter until tender. Melt remaining butter and stir in flour until smooth. In a bowl, combine milk, broth and egg yolks. Add to the flour and stir over low heat until thick and smooth. Stir in veges, chicken, peas and eggs. Season w/salt & pepper. Serve over hot cornbread slices.