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

Ices, or Glaces, and Sorbets

1 page in this part of Menus Made Easy.

Ices, or Glaces, and Sorbets

AT large dinners it is usually the custom to give the names of the ices-cream and water-on the menu; but they are often omitted from it, as…

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