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

Eggs and Omelettes

3 pages in this part of Menus Made Easy.

Eggs and Omelettes

THESE are specially useful for luncheon, and for dinner when maigre dishes are required. Some of them are suitable for savouries. At…

Eggs and Omelettes: Parmesan-with

Œufs à la Béchamel are hard-boiled, cut in halves, and served in Béchamel sauce. à la Norfolk-hard-boiled, cut in halves, breadcrumbed and…

Eggs and Omelettes: Omelette

A simple omelette is called Omelette au naturel.

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