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

Shell Fish and Fish Entrées

1 page in this part of Menus Made Easy.

Shell Fish and Fish Entrées

Coquille de crabe is scalloped crab, served in the shell. As Suprême de crabe aux tomates, it is dressed with tomato sauce and breadcrumbs…

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