Roger Verge's Entertaining in the French Style

Verge offers here 20 complete menus for intimate entertainmentfrom lunch in the countryside to a full-dress hunt dinnerthat include comprehensive information on linens, tableware and beverages, as well as hints on purchasing ingredients, creating an appropriate atmosphere and organizing the often awe-inspiring preparations. But even though the directions are quite clear, it is hard to imagine anyone other than fully equipped catering firms actually carrying out Verge's instructions. Yet readers will find that many of the 120 individual recipes are intriguing and relatively easy to prepare, such as olive tart (La Tourte d'Olives Mouginoise, named for Verge's Provence restaurant, Le Moulin de Mougins), oysters with citrus fruits, or apricot gratins with almonds and kirsch. The 200 lavish color photographs are tantalizing. First serial to House Beautiful; author tour. (October 1)