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.

    41/200 page 29
    SHELL FISH. CRAB. Coquille de crabe is scalloped crab, served in tbe shell. It can also be dressed in a salad in tbe same manner as lobster. CRAYriSH. ^crevisses au court-houillon are boiled in court- bouillon. If served in Bordelaise sauce they are called ct la Bordelaise. As]pio d’icrevisses — a mould of crayfish, meat jelly, and vegetables cut in shapes. Served with Mayonnaise sauce. Petits pdtes aux icrevisses—covered patties, filled with crayfish and quenelles of fish. Langouste d la hroche. Sea crayfish roasted. LOBSTER. Homard au ccyart-houillon is boiled in court- bouillon and served with lobster sauce. d la Bordelaise—cut up and served in Bor- delaise sauce. au hari — curried ; served with boiled rice. - — m aspic—sHces coated with white sauce, in St mould of aspic.
    digitised image 1
    digitised image 2
    digitised image 3