Common-sense cookery for English households : with twenty menus worked out in detail / by Colonel A. Kenney-Herbert ("Wyvern").

  • Kenney-Herbert, A. R. (Arthur Robert), 1840-1916.
Date:
1905
Catalogue details

Licence: In copyright

Credit: Common-sense cookery for English households : with twenty menus worked out in detail / by Colonel A. Kenney-Herbert ("Wyvern"). 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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    these may be added good wine, no lack of ice, the brightest plate, snowy linen, well toned light, and tasteful adornment of the table ; with all minutiae remembered—from the little rolls in the deftly-folded napkins, and crisp dry toast for those who prefer it, to the artistic salad which in all modern menus if not expressed, is yet, like salt, understood to be present. An extra entree may, of course, be given, but if the one selected be really nice, the releve correct, and the game, or other bird, about to follow be the best in season, I fail to recognise the necessity or the good taste of the addition. And here it may not be altogether unprofitable to consider attentively certain points connected with the modern banquet upon which opinions differ, and concerning which a good many people find a difficulty in coming to a satisfactory decision. The moot point or points to which I refer are associated with the general plan or arrangement of the menu, and in order to explain them it will be necessary to trace their cause carefully. In the days of old, our forefathers divided their bills of fare into a number of ponderous courses. But of late years we have simplified matters, and the menu of the modern dinner of ceremony, adapted to a great extent, of course, from that of France, is placed before us in two “services,” as exemplified in the following table :— The French Menu. Premier service Second service Potage Soup. Poisson P'ish. Releve , Remove. Entries Made, or “ side ” dishes. Rdt The roast game or poultry. Entremets Dressed vegetables, and sweet dishes. Frontage Cheese. Dessert Dessert. In addition to the above, the custom of presenting oysters, when in season, before the soup has of course long been fashionable, and many people have adopted the practice of