The Menu Maker; Suggestions for Selecting And Arranging Menus for Hotels And Restaurants, With Object of Changing From Day to Day to Give Continuous Variety of Foods in Season ..
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In our eReader you can find the full English version of the book. Read The Menu Maker; Suggestions for Selecting And Arranging Menus for Hotels And Restaurants, With Object of Changing From Day to Day to Give Continuous Variety of Foods in Season .. Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The Menu Maker; Suggestions for Selecting And Arranging Menus for Hotels And Restaurants, With Object of Changing From Day to Day to Give Continuous Variety of Foods in Season ..
In our eReader you can find the full English version of the book. Read The Menu Maker; Suggestions for Selecting And Arranging Menus for Hotels And Restaurants, With Object of Changing From Day to Day to Give Continuous Variety of Foods in Season .. Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The Menu Maker; Suggestions for Selecting And Arranging Menus for Hotels And Restaurants, With Object of Changing From Day to Day to Give Continuous Variety of Foods in Season ..
What reading level is The Menu Maker; Suggestions for Selecting And Arranging Menus for Hotels And Restaurants, With Object of Changing From Day to Day to Give Continuous Variety of Foods in Season .. book?
To quickly assess the difficulty of the text, read a short excerpt:
Fried perch with bacon.
Broiled pickerel, butter sauce Roast beef hash with peppers Broiled fresh pigs' feet. Chipped beef in cream.
Fried hominy. Tomato bouillon.
Lunch.
Split pea, macedoine. Consomme with rice.
Broiled silver bass, Italian sauce. Long Branch potatoes.
Turkey hash with mushrooms, aux Fleurons.
Lobster croquettes, Bechamel.
Curry of lamb with rice. Spaghetti Napolitaine.
German potato salad.
CAFE SPECIALS.
Mock turtle with quenelles.
Chicken pie, individual.
Tenderloin steak wi...th marrow, Bordelaise.
Braised ham a la macedoine.
Compote of fresh fruits.
Dinner.
Puree of new tomatoes. Consomme %. I'ltalienne' Baked sea trout, Creole sauce, Parisienne potatoes Leg of mutton with glazed new carrots.
Chicken pot pie.
Boiled fresh beef h. I'Ecarlate.
Raspberry fritters, sauce Ecumante.
Roast pig with dressing, apple sauce.
CAFE SPECIALS.
Pur^e of Mexican beans. Consomme Duborg.
Baked bluefish au gratin.
Fricandeau of veal, St. George. (Madeira sauce, mushroom.'!, chicken quenelles, sweetbreads.) Breast of chicken, curried, with rice.
What to read after The Menu Maker; Suggestions for Selecting And Arranging Menus for Hotels And Restaurants, With Object of Changing From Day to Day to Give Continuous Variety of Foods in Season ..?
You can find similar books in the "Read Also" column, or choose other free books by Charles Fellows to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Fried perch with bacon.
Broiled pickerel, butter sauce Roast beef hash with peppers Broiled fresh pigs' feet. Chipped beef in cream.
Fried hominy. Tomato bouillon.
Lunch.
Split pea, macedoine. Consomme with rice.
Broiled silver bass, Italian sauce. Long Branch potatoes.
Turkey hash with mushrooms, aux Fleurons.
Lobster croquettes, Bechamel.
Curry of lamb with rice. Spaghetti Napolitaine.
German potato salad.
CAFE SPECIALS.
Mock turtle with quenelles.
Chicken pie, individual.
Tenderloin steak wi...th marrow, Bordelaise.
Braised ham a la macedoine.
Compote of fresh fruits.
Dinner.
Puree of new tomatoes. Consomme %. I'ltalienne' Baked sea trout, Creole sauce, Parisienne potatoes Leg of mutton with glazed new carrots.
Chicken pot pie.
Boiled fresh beef h. I'Ecarlate.
Raspberry fritters, sauce Ecumante.
Roast pig with dressing, apple sauce.
CAFE SPECIALS.
Pur^e of Mexican beans. Consomme Duborg.
Baked bluefish au gratin.
Fricandeau of veal, St. George. (Madeira sauce, mushroom.'!, chicken quenelles, sweetbreads.) Breast of chicken, curried, with rice.
What to read after The Menu Maker; Suggestions for Selecting And Arranging Menus for Hotels And Restaurants, With Object of Changing From Day to Day to Give Continuous Variety of Foods in Season ..?
You can find similar books in the "Read Also" column, or choose other free books by Charles Fellows to read onlineMoreLess
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