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Dinner is at half-past five; no luncheon and no dressing for dinner. I will describe one dinner Bouilli de boeuf large piece in the middle, and all the other dishes round it rotie de mouton ris de veau pique maquereaux pates de cervelle salad. 2nd service; oeufs aux jus petits pois lettuce stewed gateaux de confitures prunes. Dessert; gateaux, cerises, confiture d'abricot et de groseille.
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