... The Menu some recherche dishes Oyster Cutlets Mix about ½lb. of veal with the same weight of large stewing oysters; chop all very finely, and then pound them together in a mortar, adding 20Z. of finely chopped veal suet and three tablespoonfuls of breadcrumbs ...

... The Menu a dinner for eight Boiled Salmon The fish must be carefully scaled and cleaned. Put it in the fish-kettle with enough boiling salted water to cover it, add some lemon-juice or vinegar, bring it quickly to the boil, take off the scum, and let ...

... The Menu.0 some maigre dishes suitable for lent Corn Rissoles Macaroni a la Napolitaine Spaghetti a l'lndienne Rice and Fish Toast Seakale Salad Casserole of Fish Cjn Rissoles Open a tin of corn, strain off the liquid, and then simmer the corn for about ...

... The Menu some fish recipes Fillets of Sole a la Reine Fillet two good-sized soles and steam them for twenty minutes. Take out and remove the dark skin. Fold each fillet and keep hot in the oven. For the sauce use 20Z. of butter and one dessertspoonful ...

... hundred entries, so that the slaughter of pigeons was tremendous, and pigeon a la this or that duly appeared on most Monegasque menus throughout the week. And a Suggestion It is a thousand pities that the Casino authori ties make membership of the Tir aux Pigeons ...