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The Bystander
THE MENU
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The Menu: SOME SUGGESTIONS FOR A DINNER MENU
... SOME SUGGESTIONS FOR A DINNER MENU Clear Soup Red Mullet en Casserole Sweetbreads, with Oysters Filet de Bceuf Roast Teal or Wild Duck Chocolate Souffle Cheese Straws Red Mullet Place the fish (as many as may be required, and small nsn are best for this ...
The MENU: A LUNCHEON MENU; Brochet of Smelts
... IBS .jsS- A LUNCHEON MENU Bkochet of Smelts. Braised Fillet of Beef with Spaghetti. Chaudfroid of Pheasant. Corn Fritters. Mince Pies. Boston Tit-bit. Brochet of Smelts MELT some butter, spread it on a dish, and dredge raspings of bread on it, season ...
THE MENU: SAVOURIES
... THE MENU. SAVOURIES SAVOURIES are nearly always popular, and by some preferred to the sweet course. If a menu is partly cold and partly hot, it is better to make the bonne-bouche a hot one. Eggs and fish can be served in a variety of ways. Prawns with ...
The Menu: On Soups
... The Menu On Soups It is an undisputed fact that soups do not form as important a part as they should do in the daily menu of the middle-class English household. The art of preparing good, wholesome, palatable soups without great expense, which is so well ...
The MENU: SAVOURIES
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the MENU: OMELETTES
... Omelette. Cheese Omelette. OMELETTES, just now, when fuel and gas have to be economised, are a very useful addition to the menu. They are a delicious and inexpensive dish, and one of the most wholesome ways of cook ing eggs. An omelette must be served ...
The Menu: Omelets
... The Menu Omelets THE more speedily an omelet is made, the more chance it has of attaining perfection. Omelets ought not to be large, a very large one is never a success, and the quicker they are mixed, beaten, cooked, and eaten the better. Vegetables ...
The Menu: On Mushrooms
... The Menu On Mushrooms Now that mushrooms are in season (and the weather we have been having lately ought to make them very plentiful), I think a few recipes on the different ways of preparing them may be useful to my readers; they especially make a very ...
The XMAS MENU
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The MENU: A HOT-WEATHER MENU; Mousse of Salmon Iced
... MENU A HOT- WEATHER MENU Mousse of Salmon (Iced). A Jellied Meat Mould. Mayonnaise of Eggs. Iced Savoury Souffle. Mousse of Salmon (Iced) FREE I 1b. of cold salmon from skin and bone, and pound it well. Then add to it half a pint of hot fish stock which ...