This site is the complete 1907 book Menus Made Easy: How to Order Dinner and Give the Dishes Their French Names, page by page as originally printed — period spelling, remedies and opinions included. About this edition →
Browse the Book
The Book
1 page
Hors D'œuvres
1 page
Soups or Potages
7 pages
Fish or Poissons
9 pages
John Dory
1 page
Red Mullet
1 page
Grey Mullet
1 page
Shell Fish and Fish Entrées
1 page
Shrimps and Prawns
1 page
Entrées
32 pages
Wild Duck
2 pages
Removes or Releves
18 pages
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Highlights
Vegetables, or Légumes, and Salads. 157
Salade à l'Anglaise - lettuce, celery, beetroot, endive, etc., with oil and vinegar. à l'Allemande-slices of potatoes, Brussels…
Red Mullet
Rougets en caisse are broiled in papers, sprinkled with chopped parsley and oil. en papillotes are baked in papers and served…
Grey Mullet
Mulets au beurre fondu are broiled, and served with melted-butter sauce. They are also served au vert, with green sauce; or sauce…
Fish or Poissons (Cream served cold on cro tes)
of fish cream, served cold on croûtes of fried bread, garnished with a cucumber salad and aspic. À l'Alexandra, they are set in…
Shrimps and Prawns
These are dressed in Rissoles or Petits pâtés in the same way as lobster. They are called Rissoles or Petits pâtés, de…
John Dory
Jean Doré, or Saint Pierre, en ravigote is served in Ravigote sauce. à la crémière is boiled in milk and water, and served with a…