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Updated: May 12, 2025
Garnish your dish with horse-radish and lemon. You may make a forc'd leg of lamb the same way. To make FRENCH CUTLETS of MUTTON.
"What else, sirrah?" "A boiled calf's head, my lord." "A boiled calf's head! Let it be roasted, or I'll roast you, sir!" cried Pickersgill, in an angry tone. "Yes, my lord; I'll roast it." "And what else, sir?" "Maintenon cutlets, my lord." "Maintenon cutlets! I hate them I won't have them, sir. Let them be dressed a l'ombre Chinoise." "I don't know what that is, my lord."
For breakfast we had excellent-flavored coffee, hot and strong not very clear and no great deal of cream veal cutlets, elegant ham and eggs and nice bread and butter. I never sat down to a more plentiful or a nicer breakfast. I wish you could have seen the eggs and the great dishes of meat. She has coughed hardly any and had no night sweat.
At a dinner at the young and pretty Princess Potemkin's, on entering the dining-room, we saw only a round table covered with fruit and sweetmeats, as if we had come in at the dessert; and so it remained while, first, soup, then cutlets, then fish, one dish at a time, ten or twelve one after another, were handed round, ending with game, sweet things, and ice.
The Captain being silent, nobody else cared to speak, as is the way in ships. And I was saying nothing simply because I had been made dumb by the splendour of the entertainment. I had expected the usual sea-breakfast, whereas I beheld spread before us a veritable feast of shore provisions: eggs, sausages, butter which plainly did not come from a Danish tin, cutlets, and even a dish of potatoes.
Ware kept Katherine Holroyd engaged in mild talk of cooks and curates, while the other two maintained their baffling conversation, half banter, half serious, on a bewildering number of topics, and poor Dick remained as dumb as the fish and cutlets he was eating. He sat at the head of the table, Mrs. Ware at the foot.
The dish which the Emperor preferred was the kind of fried chicken to which this preference of the conqueror of Italy has given the name of poulet a la Marengo. He also ate with relish beans, lentils, cutlets, roast mutton, and roast chicken. The simplest dishes were those he liked best, but he was fastidious in the article of bread.
And how I longed to be filled with the sense of freedom, if only for that morning, to stop thinking of what was going on in the town, or of my needs, or even of eating! Nothing has so much prevented my living as the feeling of acute hunger, which make my finest thoughts get mixed up with thoughts of porridge, cutlets, and fried fish.
Carlo and Luciano fell hungrily upon dishes of herb-flavoured cutlets, and Neapolitan maccaroni, green figs, green and red slices of melon, chocolate, and a dry red Florentine wine. The countess let them eat, and then gave her son a letter that been delivered at her door an hour back by the confectioner Zotti. It proved to be an enclosure of a letter addressed to Vittoria by the Chief.
It is very difficult to use them in cookery and get a product that is as finely flavored as the original nuts. The vegetarians use them in compounding what they call roasts, cutlets, steaks, etc. My experience with these imitation products has not been of the best, for though my digestive organs are strong, they do not take kindly to these mixtures.
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