How to order dinner and give the dishes their French names — the 1907 course-by-course phrasebook of the Edwardian table.

Broad Beans

1 page in this part of Menus Made Easy.

Broad Beans

Fèves de marais à l'Anglaise are boiled, and served with parsley and butter. à la crème are boiled in milk with chopped parsley; served in…

Rights & ReuseThe complete text of Menus Made Easy: How to Order Dinner and Give the Dishes Their French Names (1907) is in the public domain in the United States — like all works published before 1928 — and is free to read, download, quote, teach from, and reuse. This digital edition (its transcription, restored images, and site design) is © 2026 PhotoOpAI, and any editorial commentary we add is clearly marked as ours; the underlying public-domain text carries no such restriction.