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The Manor
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Dish Price
Hors D'oeuvres -
Les Delices D'emmenthal A Croquette Of Emmenthal Cheese Made With Bechamel Sauce And Served With Tomato Sauce. Bechamel Sauce Is Supposedly Named For The Marquis Louis De Bechamel, A Financier Rather Than A Cook. The Chances Are The Real Inventor Was One Of The Cooks Of Louis Xiv. -
Paillette Aux Anchois A Puff Pastry With Anchovies. The Puff Pastry Was Allegedly Discovered By Feuillet, Who Was The Chief Pastry Cook To The House Of Conde. -
Croissants Au Jambon A Crescent Pastry With Ham. The Croissant Dates From The Year 1686 When It Was First Created In Budapest. In That Year, The Turks Were Besieging The City. In Order To Reach The Center Of The City, They Had To Dig Underground Passages. The Bakers Who Worked During The Night Heard Them And Gave Alarm. The Assailants Were Repulsed. In Order To Reward The Bakers, They Were Granted The Privilege Of Making A Special Pastry In The Form Of The Emblem Which Decorates The Ottoman Flag. -
Viand Sechee De Grisons Air Dried Cold Beef. -
Le Caviar Beluga Fresh Caiar Has A Relatively Large, Resilient, Pleasant Appearing Eggs. All Caviar Is Salted, But The Fresh Is Not Salted So Strongly. Eggs Are Firmer And Each One Is Separated From Its Neighbour. -
Le Ramequin De Fromage A Cheese Tart Prepared In The Swiss Manner. -
A Barley Cream Soup From The Canton Of Grisons. Barley Is One Of The Most Ancient Cultivated Cereals, And Still Exists Today In Its Original Form On The Shores Of The Red And Caspian Seas. -
La Truite Neuchateloise, Pommes Vapeur A Filet Of Trout Prepared With A White Cream Sauce. Trout Is A Species Of Fish Of The Same Group As Salmon, Whose Flesh, Very Delicate, Is White, Pink, Or Salmon Coloured According To The Waters They Inhabit. -
Selle De Veau, Bouquetiere De Legumes A Saddle Of Veal Consisting Of The Entire Back Of The Animal. It Is Served With A Bouquet Of Fresh Vegetables. The Best Veal Comes From Animals Aged From Two And A Half Months To Three Months, Fed Exclusively On Milk, With Some Eggs Towards The End; It Must Be White With A Slight Greenish Tinge( Reddish Colouration Shows That The Animal Has Been Given Solid Food.) -