Ambigu
A convenient French name for a repast of one course-all the dishes, hot and cold, together with the dessert, being on the table at once-as at a ball supper.
Every food on the Victorian table gets its history, its etymology and a strong opinion — the wittiest cookery book of 1877, written in secret by a Times leader-writer and named for London's most fashionable restaurant.
A convenient French name for a repast of one course-all the dishes, hot and cold, together with the dessert, being on the table at once-as at a ball supper.