|
Classic
Cook Books
< last page | next page >
page 356
More simple menus
for 6 or 8 persons.
Adopted for the different seasons.
Dinners.
Januari--April.
Bouillon with vermicelli.
Boiled perch with browned butter.
Roast beef with glazed onion.
Stewed cauliflower.
Baked hazel ben with salad.
Vanilla cream on ice.
Tarts.
Suppers
for 6 or 8 persons.
I.
"Smörgåsbord."
Fish farce with crab sauce.
Baked woodcock with salad and cucumbers.
Mush fried in oven, with cream.
II.
"Smörgåsbord."
Cutlets with peas.
Pie of hare.
Vanilla cream on ice with tarts.
< last page | next page >
Classic
Cook Books
|
