Tales of the Table: A History of Western CuisinePrentice-Hall, 1972 - 344 pages |
From inside the book
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Page 167
... menus shrank , even for gala banquets of royalty . More people ate decently , but hardly anyone ate magni- ficently ... menu for King George VI's lunch at Wind- sor Castle in honor of French President Lebrun in 1939 : Homard Bagration ...
... menus shrank , even for gala banquets of royalty . More people ate decently , but hardly anyone ate magni- ficently ... menu for King George VI's lunch at Wind- sor Castle in honor of French President Lebrun in 1939 : Homard Bagration ...
Page 317
... menu , suggested by the same author , is as follows : 38 Pears Oranges Olives Syllabubs * Cakes Sweetmeats Olives Apples Chestnuts THE AMBIGU The ambigu was an eighteenth - century invention , a one - course meal of hot or cold dishes ...
... menu , suggested by the same author , is as follows : 38 Pears Oranges Olives Syllabubs * Cakes Sweetmeats Olives Apples Chestnuts THE AMBIGU The ambigu was an eighteenth - century invention , a one - course meal of hot or cold dishes ...
Page 324
... Menu & c . Melon Cocktail Dinner Stewed tripe for 2 and por- ridge ( for 4 ) Stew , soup No. 2 , potatoes Sheep's head and dumplings Sheep's head and rice Sheep's head and dumplings Carrot soup and dumplings Bacon & potatoes , broken ...
... Menu & c . Melon Cocktail Dinner Stewed tripe for 2 and por- ridge ( for 4 ) Stew , soup No. 2 , potatoes Sheep's head and dumplings Sheep's head and rice Sheep's head and dumplings Carrot soup and dumplings Bacon & potatoes , broken ...
Contents
MESOPOTAMIA EGYPT AND GREECE | 12 |
THE DARK AND MIDDLE AGES | 58 |
AND UNCOMMON FOODS | 178 |
Copyright | |
2 other sections not shown
Common terms and phrases
Alexandre Dumas almond almond milk Anacharsis Apicius asparagus Athenaeus baked banquet beans became beef birds boiled Book bread butter cabbage cheese chefs chicken chocolate coffee Columella cookbooks cooking cream cuisine cultivated dessert dinner dishes drinking Dumas early eaten eating eggs Egyptians eighteenth century England English entremets Europe feast fifteenth figs fish flavor flour Forme of Cury fourth century B.C. France French fresh fruit garum gourmet Greece Greeks Greeks and Romans Grimod guests Hannah Glasse haute cuisine herbs honey household king kitchen Loeb Classical Library London Louis meal meat medieval menu Middle Ages milk mushrooms nineteenth century onions oysters Paris partridge pastry pepper pickled plant platter Pliny popular pork potato pounds recipes restaurants Reynière rich roasted Rome royal saffron salad salt sauce served sesterces seventeenth century sixteenth century soup spices stewed stuffed sugar Theophrastus truffles turkey vegetables verjuice vinegar wild wine wrote yolks