Menus made easy, or, How to order dinner and give the dishes their French names / by Nancy Lake.

  • Lake, Nancy.
Date:
1911
Catalogue details

Licence: In copyright

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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    CONTENTS CHAPTER I. Hors d’ceuvres .... CHAPTER II. Soup, or Potages—Clear, Thick, Purees, and Maigre CI-IAPTER HI. Fish, or Poissons—Different modes of dressing Fish ; Shell- Fish and Fish Entrees ..... CHAPTER IV. Entries—Of Beef, Veal, Mutton, Lamb, Pork, Poultry, Game ........ CHAPTER V. Removes, or REi,Evf:s—Of Beef, Veal, Mutton, Lamb, Pork, Poultry, Game ...... CHAPTER VI. Roasts, or ROts .... CHAPTER VII. Vegetables, or L£gumes, and Salads PACE I 4 19 52 125 159 . 161