Menus made easy, or, How to order dinner and give the dishes their French names / by Nancy Lake.

  • Nancy Lake
Date:
1894
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.

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    CONTENTS. r > r. k Introduction . . . . i » • • • V Preface to Revised Edition , , , . , . vii CHAPTER I. Hors d’CEuvres CHAPTER II. Soups or Potages—Clear and thick;. , . , t , 8 CHAPTER III. Fish or Poissons—Different modes of dressing Fish ; Shell- Fish and Fish Entrees 17 CHAPTER IV. Entrees—Of Beef, Yeal, Mutton, Lamb, Pork, Poultry, Game . 46 CHAPTER Y. Removes or Releves—Of Beef, Veal, Mutton, Lamb, Pork, Poultry, Game 106 CHAPTER VI. Roasts, or Rots . 136
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