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

Hors D'œuvres

1 page in this part of Menus Made Easy.

Hors D'œuvres

A LARGE dinner may begin with one of the following hors d'œuvres :- Huîtres au naturel. Oysters, served in the shells, with lemon, and…

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.