... ...

... THE GOURMET By Emilia A DINNER MENU Hors d'CEuvres Varies ((Eufs a la Caviare) HARD-BOIL some eggs, shell them, and cut off a piece from the pointed end, so that when cut in half both halves will stand upright. Remove the yolk and fill with caviare. Pound ...

... When cold, and just before serving, dust some finely powdered cinnamon rather thickly over it. A BERKELEY RESTAURAN1 MENU This menu, signed by M. F. Ferraro, the well- known maitre d'hotel of the Berkeley Hotel, Piccadilly, maintains the high standard ...

... the management of Romano s, in the Strand, and is reviving the glories of this famous Bohemian resort ROMANO' S-A DINNER MENU The menu of a 10/6 dinner signed hi/ Mr. E. C. Borgo, the Manager of Romano's, which he recentlu took over after having been Restaurant ...

... should only be half filled. Bake from twenty minutes to half an hour and serve immediately. The amusing cover of a menu at Bellometti' s The menu of a dinner served at Bellometti' s, the popular Bohemian restaurant in Soho Square. It has been signed by M. ...

... with savoury butter or anchovy cream. Whip up a little, and decorate the surface of each with little stars. Dish up and serve. MENU. Caviar de Beluga Royal Whitstable Natives Consomme Riche Veronese Sacristain au Kiimmel D£lice de Sole Lucullus Supreme de ...

... S Carre d'Agneau j j a la Polonaise. POMMES SAUTEES. j f j j Apple Beignets. j Sardines Sales. J I Iz?) I j Cafe. Diner c Menu Pyrfait de Foie Gras Royal Natives Caviar Tortue Verte en Tasse Paillettes Dord-es Turbot Poche Sauce Hollandaise Beurre Fondu ...

... Correction In our issue of September 10, there appeared the reproduction of a menu of a 15s. 6 d. supper a choix which was described as being from Romano's Restaurant. This menu was not from Romano's, but that of a 10s. 6 d. supper served at the Cafd Anglais ...

... la Lyonnaise. I i Fried Chicken a l'Americaine. Salad a la Franjaise. J j Caviar aux Crevettes. ij J 1 I Cafe. Dessert. The menu of an appetising lunch, served at the Ambassadors Club, given by Mr. Harry Preston for Mr. Tom Webster. On the left can be ...

... aux Huitres I I Pigeons en Capote j Pommes de Terre Nouvelles j 1 Epinards en Branche i Creme d'Abricots 5> Cafe J The menu of an attractive luncheon served recently in the restaurant of the May Fair Hotel ...

... Sprinkle over them a little grated cheese, and put them under the gas broiler until slightly browned, Serve very hot. T he menu of a delightful optional 8s.6d.T heatre Supper served at Kettner's Restaurant in Church Street. This popular resort is celebrated ...

... golden colour. When cold, spread them with butter and place a layer of caviar on each. Squeeze lemon juice over and serve. The menu of a delightful supper served at the May Fair Hotel. This is 1 ne of the most popular resorts in the West End ...