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... 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 ...
... 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 ...
... Roast Guinea-Fowl. Pommes Nouvelles Salade a la Fran£aise. j Bavaroise a la Mont Ida. I Olives Farcies. Dessert. Cafe j The menu of a luncheon served in the Grill Room of Claridges, and signed by M. Vivari, the maitre d' hotel. Claridges Grill is quiet ...
... Bceuf. j Sauce Piquante. Pommes de Terre Frits. I 1 j Timbale de Fruits. f j Croutes a la Duchesse. I j Dessert. Cafe. j 4 The menu o) a dinner served at the Hotel des Anglais, Cannes. It has been signed by Mme. Bret, the mother of the famous aviator, M. ...
... quite ten minutes till the mixture becomes the consistency of sponge. Pour into a wetted mould and leave till next day. The menu of a dinner served at the Piccadilly Hotel. It has been signed by Ernest, who re cently took over the management of the Restau ...