... The Menu I have been asked by some of my readers to give a few recipes for savouries, and hope the following will be of use: BLOATER ROES, WITH OYSTERS Cut some pieces of bread, three inches long, one inch wide, and half-an-inch deep, hollow out the centres ...

... The Menu On Soups It is an undisputed fact that soups do not form as important a part as they should do in the daily menu of the middle-class English household. The art of preparing good, wholesome, palatable soups without great expense, which is so well ...

... The Menu FISH SOUPS AND DISHES SOUPS An infinite variety of excellent soups may be made of fish, which should be stewed down in precisely the same manner as meat, with the necessary addition of vegetables and herbs. In France, Jersey, Cornwall, and many ...

... The Menu Some Fish Entrees SALMON CUTLETS Cut the slices of salmon one inch thick, remove the bone, season each slice with pepper and salt, wrap each in a sheet of buttered paper, broil over a clear fire about a quarter of an hour; or the cutlets can ...

... our advent, told me confidentially that my sole was in the menu, and that M. le Comte had order Volaille a la Rotschild, the noblest of all dishes of fowl, at his suggestion. Below is the menu of the Comte's dinner, and when he rubbed his hands and said ...

... Table d'Hote Gourmand (after a table d'hote) Anything else, waiter? Waiter: One more peach, sir, and you'll 'ave eat the menu The following excerpts from the On Circuit diary of a judge on circuit only serve to emphasise the importance of the warning ...