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The Bystander
The MENU
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The MENU
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The MENU
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The MENU
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THE MENU
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The MENU: A LUNCHEON MENU; Brochet of Smelts
... IBS .jsS- A LUNCHEON MENU Bkochet of Smelts. Braised Fillet of Beef with Spaghetti. Chaudfroid of Pheasant. Corn Fritters. Mince Pies. Boston Tit-bit. Brochet of Smelts MELT some butter, spread it on a dish, and dredge raspings of bread on it, season ...
THE MENU: SAVOURIES
... THE MENU. SAVOURIES SAVOURIES are nearly always popular, and by some preferred to the sweet course. If a menu is partly cold and partly hot, it is better to make the bonne-bouche a hot one. Eggs and fish can be served in a variety of ways. Prawns with ...
The MENU: SAVOURIES
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the MENU: OMELETTES
... Omelette. Cheese Omelette. OMELETTES, just now, when fuel and gas have to be economised, are a very useful addition to the menu. They are a delicious and inexpensive dish, and one of the most wholesome ways of cook ing eggs. An omelette must be served ...
The MENU: A HOT-WEATHER MENU; Mousse of Salmon Iced
... MENU A HOT- WEATHER MENU Mousse of Salmon (Iced). A Jellied Meat Mould. Mayonnaise of Eggs. Iced Savoury Souffle. Mousse of Salmon (Iced) FREE I 1b. of cold salmon from skin and bone, and pound it well. Then add to it half a pint of hot fish stock which ...
Irish Stew: But Not on the Menu
... Irish Stew (But Not on the Menu) It must have been very trying lately in those quiet old Family Hotels in Dublin, but, ot course, one gets used to everything ...