Amazingly enough, I got the quantity of food right, but not quite in the manner I predicted. After messing up one sauce and probably losing four of them due to trying to cook with three hands but only having two, I ended up using 45 eggs some total (I bought 42). That's a bit short of my personal record of 112 eggs when I was baking a s**tload of pumpkin pies for a church, but I'm still proud of the figure. First "course," a double-tray of 48 home-made sweet rolls. Those went off without a hitch. Second course, eggs benedict. I ended up with two servings of that left over, and the hollendaise sauce was kinda funky, but not bad for a first attempt. Third course--Austrian Busctlen (I don't know how to spell that!) with little puffy fluffballs of biscuit floating on vanilla custard. Not totally happy with that, but only because I've made that one enough to get it right--I overcooked the custard, overdid the biscuits, and used too much flour in the dough, but they were still tastey.
Somehow, I've got a reputation for cooking more than I need to prepare. I can't think why. And I did, there were leftovers all over the kitchen. But as she was packing to leave, my sister called her friend, who reminded her that she had a potluck luncheon to go to, she took a full tray of sweet rolls with her. Then me and Butterfly had the leftover Busctlen for dinner, and 395Boyko had the last two sweet rolls--after all that madness, and an Eggs Benedict fed to the dog, that left me with eight Busctlen biscuits left. And I even un-destroyed the kitchen, putting it in the state it was in the night before.