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Updated: June 12, 2025
Cover the saucepan, stand it over hot water, or use a double boiler, pushing the boiler to the back of the stove for twenty to thirty minutes. The saucepan must be kept closely covered, or the aroma of the mushrooms will be lost. This will fill sixteen cases, or fourteen pate shells, or alone it will serve twelve persons. SWEETBREADS a la BORDELAISE
The waiters reported that they objected to their breakfasts, and especially to the eggs. Eggs a la tripe, au gratin, a l'Aurore, a la Dauphine, a la Poulette, a la Tartare, a la Venitienne, a la Bordelaise, and so on, and so on. Still the two young gentlemen were not satisfied. The ex-Zouave, infuriated; wounded in his honor, disgraced as a professor, insisted on an explanation.
A fair was being held there, and a fair in a village or rural town is always a reason for being gay, and often an excuse for worse. There was some local colour here. All the young girls wore the Bordelaise coiffure, the handkerchief being generally of white, yellow, green, or crimson silk. Just clinging to the back of a young head, no coif is more graceful or picturesque than this.
The gauchos had also secured their beasts in the same way, and the process was continued until the fifty bullocks had been securely corralled, blissfully unconscious that this was the first stage of their ultimate transformation into roast beef, or filets de boeuf a la Bordelaise.
Another shell fish much in vogue among the Italian restaurants is mussels, which are found to perfection along the coast. These are usually served Bordelaise, and make quite a pleasant change when one is surfeited with other shell fish, but the best recipe is: Mussels Mariniere Thoroughly clean the mussels and then put them in a deep pan and pour over them half a glass of white wine.
There are attractive little chocolate and pastry shops and cheerful semi-pension restaurants where whole families, including, in these days, minor politicians with axes to grind and occasional young women from the boulevards, all dine together in a warm bustle of talk, smoke, the gurgle of claret, and tear off chunks of hard French bread, while madame the proprietress, a handsome, dark-eyed, rather Spanish-looking Bordelaise, sails round, subduing the impatient, smiling at those who wish to be smiled at, and ordering her faithful waiters about like a drill-sergeant.
"My dear," resumes Adolphe, on seeing the clouded and lengthened face of his chaste Caroline, "in France the dish in question is called Mushrooms a l'Italienne, a la provencale, a la bordelaise. The mushrooms are minced, fried in oil with a few ingredients whose names I have forgotten. You add a taste of garlic, I believe " Talk about calamities, of petty troubles!
Dried-up Stream! was voyaging toward Vait-hua in a whaleboat, I offered him ten francs and two litres of rum to take me. Remembering Neo's suggestion, I took also two other bottles of rum. While our whaleboat shot across the Bordelaise Channel pursued by a brisk breeze, Ugh! a wisp of a man of fifty, held the helm.
"My dear," resumes Adolphe, on seeing the clouded and lengthened face of his chaste Caroline, "in France the dish in question is called Mushrooms a l'Italienne, a la provencale, a la bordelaise. The mushrooms are minced, fried in oil with a few ingredients whose names I have forgotten. You add a taste of garlic, I believe " Talk about calamities, of petty troubles!
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