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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    HADDOCK. Merluche grille'e is broiled. a la Hollandaise—served with Hollandaise sauce. d la maitre cVhotel—with, maitre d’hotel sauce. sauce aux ceufs—with egg sauce. farcie—stuffed, baked, and served with brown gravy. HERRINGS. HarengS grilles, sauce moutarde, are broiled, and served with white sauce and mustard. d la creme—boiled, and served with a sauce of cream, butter and lemon-juice. fumes d la Bruxelloisc — smoked fillets broiled in a paper case with a layer of stuffing between them. Served with pieces of lemon. For Croquettes de harengs they are broiled, made into balls with mashed potatoes, and fried. JOHN DORY. Jean Dore, or Saint Pierre, en Bavigote is served in Ravigote sauce.