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

  • Lake, Nancy.
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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    Ramequins a la Genevoise—grated cheese with cream, baked on slices of bread. Nudeln an Parmesan are poached quenelles of butter, flour, milk, eggs, grated Parmesan, &c. Kluskis au fromage a la creme are little poached rolls of a paste of cream cheese, butter, eggs, breadcrumbs, &c.; served with black- butter sauce. Canapes an fromage—dissolved Parmesan on round slices of fried bread. Croutes an f romage—grated cheese with butter, breadcrumbs, yolks of eggs, &c., spread on pieces of toast and browned. Brioches au fromage are small cakes of brioche paste with grated Parmesan and small dice of Gruyere. Grugere an fromage—butter, grated cheese, flour and eggs, baked with slices of cheese on the top, and glazed. Creme de fromage—a baked cream of grated cheese, eggs and milk. Petits pains de] fromage are little cakes of flour, butter and grated cheese. Fromage cult is toasted cheese. Tartelettes d la Sefton are tartlets of a paste of grated Parmesan, flour, butter, &c., filled with a cheese custard. Pailles au Parmesan are cheese straws.