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Sorbet Piper Heidsieck Is A Champagne Sherbert. Ices Are Usually Served Between The Main Courses And Take The Place Of The Liqueurs, Which Formerly Were Served In The Middle Of The Meal.
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Perdreau Roti, Sauce Cumberland; Pommes Roesti A Roasted Partridge With A Jellied Sauce Of Red Currant, Orange And Lemon. The Partridge Was Introduced Into France In The Fifteenth Century By Rene, King Of Naples.
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Emmenthaler This Is The World Favourite That We Usually Call "Swiss Cheese". The Genuine Emmanthaler Wheels With The Red Trademark "Switzerland" Stamped On Them Weigh Up To 200 Lbs, Have A Diameter Of 30" And Are 10" High. The Rind Is Dry And Hard. Fine Emmenthaler Has A Delicious Walnut Or Hazlenut Flavour.
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Gruyere Is Made In The Swiss French Cantons; Weighs About 100 Lbs, Has A Stronger, More Piquant Flavour And Smaller Holes Than The Emmenthaler. The Rind Runs From Brown To Yellow In Colour, And Is Slightly Moist.
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Spalen Is A Hard Cheese Amde From Whole Milk And Stands Well For Many Years. It Is Also Known As Habelkase (Plane Cheese) Because It Is Often Served With A Wooden Carpenter's Plane.
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Raclette Is A Rather Hard Cheese Made Form Whole Cow's Milk. It Is Made In The Mountains Of Valais, And Is Usually Consumed A Short Time After It Is Made. The Name Also Is Used For A Method Of Serving, I.E., Scraping The Softening Block Of Cheese Before A Fire And Eating It As Once.
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Souffle Grand Marnier, Les Petit Fours Is Is Generally Recognized That The Arabs And Chinese Knew The Art Of Making Iced Sweets, Especially Water Ices. It Was The Chinese Who Taught The Art Of Ice Cream Making To The Indians, The Persians And The Arabs. Ice Cream And Water Ices Were Introduced Into France About The Year 1660 By A Sicilian Named Francisco Procopio. Under The Second Empire, The First Coupes, Mousses And Parfaits Were Made. The Name Petits Four, According To Careme, Comes From The Fact That They Are Baked In A Slow Oven After The Big Cakes Have Been Baked, And The Temperature Of The Oven Has Gone Down Considerably.
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