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MENUS MADE EASY
Caviar
à la Mignonne
is caviar dressed in tomatoes from which the inside is scooped out; it is mixed with the tomato pulp, hard-boiled egg cut in dice, oil and vinegar, and curled fillets of anchovies are laid on the top.
aux crevettes
is caviar spread on buttered toast garnished with prawns.
sur croûtes
is spread on croûtes of fried bread. As Blini au caviar, it is spread on buttered crumpets, well seasoned with lemon juice.
Huîtres
are oysters; they are served in the shells, with lemon, and slices of brown bread and butter. As Huîtres nature, they are laid on slices of lemon, over slices of cucumber, on little squares of anchovy pastry.
Lax
sur croûtes
is lax on buttered croûtes.
Olives
à la Metropole
are olives stuffed with green butter, set in little moulds of aspic, and served on slices of Bologna or other sausage, garnished with green butter.
farcies
are stuffed olives.
Pastèque
is water melon. It is cut in thin slices, and ginger, pepper and sugar should be served with it.
Sardines
à l'huile
are sardines in oil.
à la Royale
are served on shred celery, seasoned with oil and vinegar, and are garnished with strips of beet-root, gherkins, and white of hard-boiled egg.
aux tomates
are dressed with tomato sauce.
