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

  • Nancy Lake
Date:
[between 1880 and 1889?]
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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    Consomme avb vermicelle has vermicelli. WitL this and with macaroni soup, grated Par< mesan must he served on a separate dish. au tapioca has tapioca in it. aux pdtes d'Italic, sometimes called Potage aux lazagnes, has pieces of Italian paste. d la semoule and au riz are respectively garnished with semolina and rice. d la Prince de Galles has little pieces of chicken enveloped in forcemeat, pieces of custard cut in the same shape, and aspa- ragus points. d la Colbert has a garnish of cos lettuce, celery, Jerusalem artichokes and button onions. aux haricots verts has French beans. d la Jerusalem has Jerusalem artichokes cut into very small halls. d la macedoine de legumes is garnished with several kinds of vegetables. d la Nivernaise has vegetables cut in thin small shapes, Itahan paste, and quenelles cut in slices. d la Duchesse is thickened with arrowroot, and garnished with thin strips of poultry or game. Potage Baraquine has tapioca, and strips of chicken and truffles. d la Gouffe is also made with tapioca, pieces of chicken, tongue and truffles.
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