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... MENU MEATLESS DISHES An Hors d'CEuvre. Risolto. Beans with Tomatoes and Rice. Cauliflower Souffle. Vegetable Marrow au Parmesan. An Hors d'CEuvre PREPARE some fillets of sardines, cut one hard-boiled egg into quarters, and chop up two others coarsely ...
... MENU SOME OCCASIONAL DISHES Madras Curry. Turbot and Mushrooms. Braised Fillet of Beef witii Spaghetti. Eggs in Casserole with Mushrooms. Madras Curry CUT into slices two small onions, and fry in 2 oz. of butter to a light golden colour. Mix a tablespoonful ...
... THE MENU A TENNIS TEA Tomato Sandwiches. Sandwiches a l'Imperiale. Sardine Sandwiches. Strawberry Short-Cake. Apricot Cream Cakes. Tennis Cake. Tomato Sandwiches ON thinly-cut slices of bread and butter, sprinkle some finely minced water-cress and a little ...
... MENU WAYS OF SERVING GROUSE Roast Grouse. Salmi of Grouse. Spatchcock of Grouse. Souffle of Grouse. Roast Grouse MIX half an ounce of butter, a little pepper and salt, and a few drops of lemon juice, and place this inside each bird. Grouse should be wiped ...
... MENU A DINNER FOR FOUR Hors d'CEuvres. White Soup. Italian Risotto. Noisettes of Lamb. Rac.6ut of Partridges. Fruit Salad. Boston Tit-Bit. Coffee. Italian Risotto PUT into a two-quart stewpan four tablespoonfuls of olive oil and heat it over the fire ...
... MENU A SIMPLE LUNCHEON Hors d'CEuvre Varies. Kidney Omelet. Haricot of Veal. Benito Pudding. Stewed Plums with Devonshire Cream. Oyster Puffs. Kidney Omelet BREAK five eggs into a basin and beat well. Skin two sheep's kidneys, and slice them finely. Melt ...
... T/HE MENU. CAKES FOR THE HOLIDAYS Almond Cake (Rich) BLANCH and pound thoroughly 8 ozs. of sweet and i oz. of bitter almonds. Then add six tablespoonfuls of white sugar and eight eggs. Work in six tablespoonfuls of flour and the grated rind of a lemon ...