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The Bystander
THE GOURMET: A DINNER MENU
... 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 ...
TOM WEBSTER Entertains the NEW ZEALANDERS and OTHERS
... Chapman, the famous All-England Captain, bidding Steve Donoghue who is more at home in paddocks than in toads, to si an his menu, while the Earl of Westmor land exhorts the fam- i ous jockey to Come on, Steve The cheery Arthur Sims, the big sheep owner ...
Other
... SUMMER MENUS by A. H. Adair TU[; E J^ESOI N I RA JD eksenl bed by Gordon Beckles SOME BREAKFAST SUGGESTIONS FOR THE WARM MONTHS THE GERMAN 'REVOLUTION' IN LONDON by Hannen Swaffer by Mrs. Sam Sloan MARLENE DIETRICH by Sydney Tremayne ECONOMICAL MENUS by ...
THE GOURMET: Anchois à l'Impériale
... 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 GOURMET: Red Cabbage à la Russe
... 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 ...
THE EDITOR'S BOX
... relate to a Grand Smoking Concert and Dugout Supper organised by the Leeds Pals (15th West Yorks Regt.) Association. The menu of the supper will appeal to all gourmets as being both unusual and appetising, whilst the sum charged, 2s. 6d. per head, certainly ...
THE GOURMET: Turbot à la Granite
... Cotelettes de Veau a la FRANgAisE. j Haricots Verts. j ...
THE GOURMET
... 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 ...
THE GOURMET: Shrimp Cocktails
... Pudding I with Almond Sauce. j Ices. I 1^) Anchovy and Tomato Croutons. I 1^*5 Dessert. Coffee. CHRISTMAS ON THE RIVIERA T he menu of the dinner to be served at Ciros, Monte Carlo on Christmas Day ...
THE GOURMET: Pilau de Homard
... Pilau de Homard. s I Terrapin de Veau. j Petits Pois au Beurre. 3 Compote de Marrons. I tsn CEufs au Parmesan. i 1 Cafe. i The menu of an attractive dinner served recently at the Branksome Tower Hotel, Bournemouth, It has been signed by the Manager, M. L ...
THE GOURMET: Hors d'Œuvres (Celeriac Salad)
... Volaille aux 5 Olives J Epinards a la Creme Pommes Saut£es 4 j- Creme de Vanille I I Laitances de Hareng 4 Dessert Cafe The menu oj an attractive dinner served recently at the Cafe de Paris. It has been signed by the Manager, M. Primo Conti ...