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... the fish, when a bone missed its way and he perished miserably LONDON NIGHTS ENTERTAINMENTS {concluded) half-way through the menu. This detail, of course, alters the outlook of the Mardens entirely. Indeed, although it is not customary to receive the news ...
... abiding- place just now, if the best people have foregathered on the Riviera or in Algiers or Biarritz. Real peche Melba's on the menu at Ciro's, and that does make the War seem over, doesn't it And anyone can once again jolly well have all the butter they like ...
... I T MENUS 1 T MENUS pencils Reproduction of sketch by the late Hayrvard Young drawn entirely with Venus Pencils.) OUT of the mists, thy gleaming pillars tall, Thy mighty river, winding far below, Thy noble dome, thy golden cross and ball, Bears on its ...
... I THE MENU j SALADS Sweetbread, Macaroni and Tomato Salad. Chicken Salad. Fish Salad. Small Sardine Salads. Corn and Rice Salad (a novelty). Sweetbread, Macaroni, and| Tomato Salad STEW until quite tender a sweetbread (lamb's or calf's), in a little stock ...
... be asked they were really commanded and they had to scrap their engagements like wise. Last, and most important ot all, the menu had to be settled with due regard to the King's favourite dishes, and an avoidance of plats at the last dinner. At so short ...
... II THE MENU BREAKFAST DISHES Ham Croquettes Eggs on Rice Dried Haddock and Tomatoes Fresh Herrings Corn Oysters (an American Dish) Hominy Fritters Ham Croauettes PUT the remains of some ham or gammon through a mincing-machine (two cupfuls will be sufficient) ...
... THE MENU I LUNCHEON DISHES I i Fricassee of Veal. A Grilled Shoulder of Lamb. Braised Ox Tongue. Compote of Pigeons. Lamb Cutlets. Fricassee of Veal CUT 2 lbs. of lean veal into small cubes, blanch in salted, water, and put into a casserole. Add enough ...
... Ij THE MENU SWEETS AND FRUIT DISHES Rice with Chocolate Sauce. Compote of Chestnuts. Rhubarb Cream Tart. Dried Apricots and Pears. Bottled Plums. Dried Figs. Raisins and Sultanas. Rice with Chocolate Sauce PUT a pint of milk and a ¼-lb. of rice in a double ...
... The 'menu THE TREATMENT OF IMPORTED MUTTON j A Braised Leg of Mutton Loin of Mutton a la Venaison Curry of Mutton en Casserole NOW that we are promised more and cheaper mutton, a few ways of dealing with this somewhat unpopular meat may be found helpful ...
... II THE MENU j EASILY PREPARED SUPPER DISHES j Lobster a la Bordelaise Shrimp Chowder Macaroni Mince Salmon in Aspic Buttered Crab A Cheese Supper Dish Lobster a la Bordelaise MELT one heaped tablespoonful of butter in a chafing- dish, and add a tablespoonful ...