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

  • Nancy Lake
Date:
[1888?]
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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    CHAPTER II. FISH OR POISSONS. When fish is served plainly boiled, the French name for it is given on the Menu, with the name of the sauce served with it; as Turbot, sauce Hollan- claise, for boiled turbot served with Hollandaise sauce in a sauce-boat. BARBEL. Barbeau, or Barbillon, grille is broiled, and should be served with anchovy sauce. au Parmesan—pieces of barbel with Becha- mel sauce, sprinkled with breadcrumbs and grated Parmesan, and browned. a Vetuvee is boiled in wine, and served in the sauce with flour and butter. au court-bouillon is boiled in a bouillon of wine and onions, Avith cloves, herbs and lemon peel. BASS. Bar & Veau cle set is boiled. sauce au beurre—broiled, and served with butter sauce.
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