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Updated: May 13, 2025
Thin soups for formal dinners, cream or thick soups for informal ones is the rule. With Consomme, Bread or Cheese Sticks; with thick soups Crackers or Croutons; with Oyster Stew, Oyster Crackers are the proper thing. Radishes, Celery and Olives are served after the soup. Cocktails or Canapes beginning a dinner call for plain sandwiches or wafers.
Peel the raw chestnuts and scald them to remove the inner skin; put them in a frying pan with a little butter and toss them about a few moments; add a sprinkle of salt and a suspicion of cayenne. Serve them after the cheese. Peanuts may be blanched and roasted the same. These crispy croutons answer as a substitute for hard-water crackers and are also relished by most people.
Roll up the slices of beef and fasten with tiny skewers; brush them over with egg and crumb and brown slightly in the oven; then put in stew pan and stew till tender. Serve in gravy in which they were cooked, with fried or toasted croutons of bread. From MRS. MATILDA B. CARSE, of Chicago, Lady Manager,
Just before serving mash the lentils through a strainer directly into the milk. Serve in cups and pass croutons with the soup. Slice two or three large onions; fry them in a tablespoon of butter until they are soft and red, then add three tablespoons of flour and stir until it is a little cooked. To this add slowly a pint of boiling water, stirring all the time, so it will be smooth.
Croûtons and crackers lose their crispness if put into the tureen with the soup, and should therefore be passed separately. Much has been written on the importance of serving neatly the various drinks for an invalid. But careful service is equally essential at the daily home table.
102. =Roast Chicken with Duchesse Potatoes.= Prepare and roast a pair of chickens as directed in receipt No. 99; or for the stuffing named in that receipt substitute No. 93; meantime boil one quart of potatoes, for mashing, and make twelve heart-shaped croutons or pieces of bread fried in hot fat: lay the Duchesse potatoes around the chickens when it is dished, and the croutons in an outer circle, with the points outward.
To Mr. Rideing we are indebted for certain items indicating the very moderate scale of prices at the Restaurant du Grand Vatel. Outside there was a sign that read: "Tous les plats, eight cents; plats extra variés; café superieur, three cents; café au lait, five cents." Here is a list of some of the dishes and their cost: Soup and a plate of beef and bread, ten cents; soupe aux croutons, five cents; boeuf, legumes, ten cents; veau
It was her first New York meal that was not read off a badly thumbed menu and eaten off thick-lipped china. A stringed orchestra played the Duo of Parsifal and Kundry, which was enough to set the blood rocking in her veins and some of its bombastic maternal passion to dye her face. He ordered a man's dinner: Clear soup with croutons. Long oysters on the half shell.
Serve with croutons. Brown slightly one minced onion in one tablespoon of butter, add one can of tomatoes or a quart of medium sized tomatoes cut in small pieces, season with salt, pepper, one tablespoon of sugar and a pinch of paprika.
Simmer for another half-hour. Remove the bouquet, add a gill of stewed and strained tomato, half a gill of glaze, and a tablespoonful of Chutney. Serve in a pyramid, pour the gravy, after it is well skimmed, over the whole, and garnish with fried croûtons. Timbales d’Épinard.
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