MET IN THE MENU
Hors D'ceuvre—A variety of cold dishes which may be served as a sort of prelude to lunch or dinner. Caviar—The roe of a sturgeon salted. Very dark in colour. Chicory—The root of this plant is used as a vegetable. Sometimes added to coffee. , , Compote—Fresh fruit cooked and served in a syrup. Consomme —A clear soup made from the stock of beef or mutton: it should Entree—A hot or cold dish, the fifth on the menu. Gateaux—Flat ornamented cakes. , Mayonnaise—A sauce served with salads and salmon. Pot au Feu—Broth. Puree —Thick soup without vegetables Rissoles—A mixture of meat or fish with seasoning fried lightly. Roux—The same to sauces and stew that stock is to soup. A foundation.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/ODT19381201.2.171.3
Bibliographic details
Otago Daily Times, Issue 23671, 1 December 1938, Page 21
Word Count
120MET IN THE MENU Otago Daily Times, Issue 23671, 1 December 1938, Page 21
Using This Item
Allied Press Ltd is the copyright owner for the Otago Daily Times. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons New Zealand BY-NC-SA licence. This newspaper is not available for commercial use without the consent of Allied Press Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in