Menus made easy; or, how to order dinner and give the dishes their French names / By Nancy Lake.

  • Lake, Nancy.
Date:
[1884]
Catalogue details

Licence: Public Domain Mark

Credit: Menus made easy; or, how to order dinner and give the dishes their French names / By Nancy Lake. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    CHAPTER I. SOUPS OR POTAGrES. In planning out a dinner the subject of Soups is the first thing to be considered. They may he divided into two classes:—1st. Thick soups, including purees of game, vegetables, &c. 2ndly. Clear, transparent soups, or consommes, of meat, game or poultry, varying according to the floating garnish added to them. At a large dinner, when there are two soups, one is thick and the other clear. Consomme d la Julienne has a floating gar- nish of vegetables cut in strips. a la Xavier has a garnish of threads of vegetables. a la Jardiniere is garnished with vege- tables cut in small fancy shapes. a la Brunoise has vegetables cut in small dice. This is sometimes called Potage Faubonne. B