Menus made easy; or, how to order dinner and give the dishes their French names / By Nancy Lake.

  • Nancy Lake
Date:
[1884]
Catalogue details

Licence: Public Domain Mark

Credit: Menus made easy; or, how to order dinner and give the dishes their French names / By Nancy Lake. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    And the Vegetable Purees :— Puree de pommes de terre. Potato puree. This is often called Potage Parmentier on account of Parmentier having introduced potatoes into France. de petits pois or pois verts. Puree of green peas. This can also be called Potage ci la D’Artois. Served with whole peas in it, it is Potage d la St. Germain. Potage d la Palestine. Puree of Jerusalem arti- chokes. Potage d la Cre'cy. Puree d’ asperges. Puree de celeris. Pu ree de marrons. Potage d la Bretonne. Puree de choux-fleurs. Puree de concombres. Potage d la Soubise. Puree d'epinards. Puree de tomates. Puree de pot iro ns. Potage d la Conde. Potage d la Dustan. Potage d la Chantilly. Potage d la Stamboul. Puo'ee d’aidichauts. Puree d'oseille. Puree de feves. Puree de pois. Puree of carrots. Puree of asparagus. Puree of celery. Puree of chestnuts. Puree of turnips. Puree of cauliflower. Puree of cucumbers. Puree of onions. ] Puree of spinach. Puree of tomatoes. Puree of vegetable marrow. Puree of red haricots. Puree of white haricots. Puree of lentils. Puree of rice and tomatoes. Puree of artichokes. Puree of sorrel. Puree of beans. Puree of dried peas.