The plate below is from The Housekeeper's Instructor of 1805. I am not sure why it indicates a 'ball supper for twenty people'. Certainly the amount of food shown would provide for many more people than twenty.
A few items are unfamiliar. The 'marangles' listed seem to be present day meringues; here is a recipe from the same book:The 'galanteen' is a veal dish, a spicy savory:
Almost every cookery book had mentions of dishes for ball-suppers, or, how a dish might be tweaked for presentation at such an entertainment. The Complete System of Cookery from 1816 offered such an adjustment:
'Til next time,
I have just come across this menu for a ball supper for forty people. It comes from The New London Family Cook, a book from 1808: