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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 ...
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 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: 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 ...
THE COURMET: Homard à l'Aspic
... Homard a l'Aspic Omelette aux Rognons Salmis de Perdrix POMMES DE TERRE FRIIES Haricots verts Meringues aux Ananas Cafe 7 he menu oj a dinner served recently m the Restaurant of the Berkeley Hotel. It will be noted that it includes that delightful Russian ...
THE GOURMET: Œufs à I'Aurore
... l'Aurore.) I i I Merlans aux Fines Herbes. I Souffle de Volaille. i Haricots Verts. j 1 i Meringues aux Bananes. J j Cafe. L 3 The menu of an attractive dinner served at the Grand Hotel, Pourville. It has been signed by the Chef de Cuisine ...
THE GOURMET: Hors d'Œuvres (Salade d'Artichauts)
... j J 1 j Grenadins de Bceuf. j Pommes Nouveaux. Epinards. I C25 Glace Vanille. J Diablotins au Fromage. Desert. Cafe. I The menu of a dinner served at the Palace Hotel Torquay. It has been signed by Mr. George Conquest, the mailre d'holcl ...
THE GOURMET: Œufs aux Champignons
... strips, twist each, and put them on a baking sheet. Bake in a quick oven from five to ten minutes. A RIVIERA LUNCHEON T he menu of an attractively simple luncheon served at the Hotel Provencal, Juan-les-Pins. It has been signed by Snr. S. Sperante. the ...
THE GOURMET: Salade à la Napolitaine
... Homard a l'Americaine. j k?) 5 Salmis de Pigeons. Puree de Champignons. POMMES NOUVELLES. Compote de Peches. i I Cafe. 1 i T he menu oj an attractive dinner. It was served recently in the resiaurant of the Dorchester in Park Lane ...