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Page:Mrs Beeton's Book of Household Management.djvu/1930

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SPECIMEN MENUS FOR VEGETARIAN LUNCHEONS

FRENCH. ENGLISH
Potage a la Parmentier. Potato Soup.
Omelette aux Champignons. Mushroom Omelet.
Oeufs a 1'Indienne. Curried Eggs.
Risotto aux Tomates. Risotto with Tomatoes.
Celeri a la Creme. Celery with White Sauce.
Salade Verte. Green Salad.
Creme au Cafe. Coffee Cream.
Groseille vertes a la Chantilly. Gooseberry Fool with Cream.
Fromage Cheese.
 
 
Puree a la Portugaise. Tomato Soup.
Omelette au Fromage. Cheese Omelet.
Oeufs Brouilles aux fines Herbes. Scrambled Eggs with Herbs.
Macaroni a la Creme. Macaroni with White Sauce.
Artichauts au Beurre. Artichokes.
Salade de Pommes de Terre. Potato Salad.
Pain d'Abricots. Apricot Cream.
Macedoine de Fruits. Salad of Mixed Fruit.
Fromage. Cheese.
 
 
Puree a la Palestine. Jerusalem Artichoke Soup.
Omelette aux Truffes. Truffle Omelet.
Oeufs a la Christen. Eggs, Christen style.
Riz a la Piemontaise. Rice, Piedmont style.
Choux fleur a la Creme. Cauliflowers with White Sauce.
Salade d'Asperges. Asparagus Salad.
Savarin Sicilienne. Sicilienne Savarin.
Compote de Poires. Stewed Pears.
Fromage Cheese.
 
 
Potage a la Chantilly. Lentil Cream Soup.
Omelette a la Milanaise. Omelet, Milan style.
Oeufs a la Crdme. Eggs, with White Sauce.
Macaroni a la Calabraise. Macaroni, Calabrian style.
Haricots verts au Beurre. French Beans with Butter.
Salade de Celeri. Celery Salad.
Pouding Cabinet. Cabinet Pudding.
Pain de Pruneaux. Prune Cream.
Fromage Cheese.
 
 
Puree de Celeri a la Creme. Celery Soup.
Omelette aux Tomates. Tomato Omelet.
Oeufs durs au Gratin. Hard Boiled Eggs, Baked.
Risotto Milanaise. Risotto, Milanese style
Asperges, Sauce Hollandaise. Asparagus, with Dutch Sauce.
Salade de Legumes. Vegetable Salad.
Crdme Caramel renversee. Caramel Pudding.
Pommes a la Royale. Baked Apples.
Fromage Cheese.

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