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Lieut.-Col. Newnham-Davis. Dinners and Diners: Where and How to Dine in London
Dinners and Diners: Where and How to Dine in London
Table of Contents
PREFACE
FOREWORD
THE DIFFICULTIES OF DINING
Le Maître D'Hôtel Français
CHAPTER I
PRINCES' HALL (PICCADILLY)
Recette de la poularde G. Sand
CHAPTER II
THE CHESHIRE CHEESE
CHAPTER III
THE HOLBORN
CHAPTER IV
ROMANO'S
Pink 'Un Potage
CHAPTER V
SIMPSON'S
CHAPTER VI
THE HANS CRESCENT HOTEL
CHAPTER VII
THE BLUE POSTS (CORK STREET)
CHAPTER VIII
VERREY'S (REGENT STREET)
Timbale Lucullus
CHAPTER IX
THE HOTEL CECIL (THE STRAND)
Consommé Sarah Bernhardt
CHAPTER X
GATTI'S (THE STRAND)
CHAPTER XI
THE SAVOY UNDER MONS. RITZ (THAMES EMBANKMENT)
Timbale de filets de sole Savoy (Proportions pour six couverts)
JOSEPH AT THE SAVOY
CHAPTER XII
THE ST. GEORGE'S CAFÉ (ST. MARTIN'S LANE)
CHAPTER XIII
WILLIS'S ROOMS (KING STREET)
CHAPTER XIV
LE RESTAURANT DES GOURMETS (LISLE STREET)
CHAPTER XV
THE TROCADERO (SHAFTESBURY AVENUE)
Suprêmes de Sole Trocadéro
Saddle of Lamb à la Pera
CHAPTER XVI
THE AMERICAN BAR, CRITERION (PICCADILLY CIRCUS)
CHAPTER XVII
THE HOTEL CONTINENTAL (REGENT STREET)
CHAPTER XVIII
THE AVONDALE (PICCADILLY)
Bortsch Soup
Soufflé de Filets de Sole à la d'Orléans
CHAPTER XIX
THE MERCERS' HALL (CHEAPSIDE)
CHAPTER XX
IN—— STREET
CHAPTER XXI
A REGIMENTAL DINNER (HOTEL VICTORIA, NORTHUMBERLAND AVENUE)
CHAPTER XXII
DIEUDONNÉ'S (RYDER STREET)
CHAPTER XXIII
THE BERKELEY (PICCADILLY)
Petite marmite à la Russe
Crème d'Or
Truite en gondolier à la Monseigneur
Selle d'agneau de Pauillac aux primeurs
Homard à l'Américaine
Poularde à la Berkeley (Pour une jolie poularde)
Caneton à la Drexel
Ananas glacé Sibérienne
Rocher de mandarines glacées
Soufflé diablé à la Mercédès
Timbale Parisienne
CHAPTER XXIV
THE SHIP (GREENWICH)
CHAPTER XXV
THE HOUSE OF COMMONS
CHAPTER XXVI
EARL'S COURT
CHAPTER XXVII
CHAPTER XXVIII
THE CAVOUR (LEICESTER SQUARE)
CHAPTER XXIX
THE CAFÉ ROYAL (REGENT STREET)
Recettes de filets de sole St-Augustin
CHAPTER XXX
FRASCATI'S (OXFORD STREET)
CHAPTER XXXI
THE FREEMASONS' TAVERN (GREAT QUEEN STREET)
CHAPTER XXXII
SCOTT'S (PICCADILLY CIRCUS)
CHAPTER XXXIII
THE EAST ROOM (CRITERION, PICCADILLY CIRCUS)
Suprêmes de soles aux délices
Croûtes à la Caume
CHAPTER XXXIV
THE MONICO (SHAFTESBURY AVENUE)
CHAPTER XXXV
GOLDSTEIN'S (BLOOMFIELD STREET)
CHAPTER XXXVI
THE TIVOLI (THE STRAND)
CHAPTER XXXVII
THE GORDON HOTELS (NORTHUMBERLAND AVENUE)
CHAPTER XXXVIII
THE QUEEN'S GUARD (ST. JAMES'S PALACE)
CHAPTER XXXIX
THE COBURG (CARLOS PLACE)
CHAPTER XL
THE MIDLAND HOTEL (ST. PANCRAS)
CHAPTER XLI
KETTNER'S (CHURCH STREET)
CHAPTER XLII
PAGANI'S (GREAT PORTLAND STREET)
Filets sole Pagani
CHAPTER XLIII
CLARIDGE'S (BROOK STREET)
Potages
Poissons
Entrées
Entrées Froides
Poissons Froids
Entremets
Glaces
CHAPTER XLIV
HÔTEL DE PARIS (LEICESTER PLACE)
CHAPTER XLV
THE WALSINGHAM HOUSE (PICCADILLY)
Tournedos Walsingham
CHAPTER XLVI
CHALLIS'S (RUPERT STREET)
CHAPTER XLVII
EPITAUX'S (THE HAYMARKET)
Отрывок из книги
Lieut.-Col. Newnham-Davis
Published by Good Press, 2019
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D'autre part prenez une livre d'orge perlée que vous aurez faite cuire pendant trois heures dans un bouillon ordinaire, brayez dans un mortier vos écrevisses et crevettes, ainsi que l'orge, mélangez, délayez avec un litre de bouillon, passez ensuite a l'étamine; ceci fait, remettez votre potage à chauffer sans lui donner de l'ébullition; additionnez une réduction de cognac où vous y aurez mis une branche de thym, deux feuilles de laurier, un petit bouquet de persil, d'estragon et cerfeuil. Finissez votre potage en y ajoutant six onces de beurre frais et servez avec croûtons.
Put in a saucepan two ounces of butter and two teaspoonfuls of olive oil. Cut a carrot and an onion into small pieces, and let them cook gently for five minutes. Then take twenty-four live cray-fish, a pound of prawns, and six fresh tomatoes. Put these in altogether, and then add half a bottle of Chablis, and after having seasoned with salt and cayenne pepper, put the lid on the saucepan, and let it boil for twenty minutes. Have ready a pound of pearl barley which has been cooked for three hours, in ordinary stock. Pound in a mortar the cray-fish and prawns, with the barley, dilute with a pint and three-quarters of stock, and pass through a fine sieve. This done, put the soup back to warm again, without letting it boil. Add then a little cognac, in which you have steeped a bunch of thyme, two laurel leaves, and a little bunch of parsley, tarragon and chervil. Finish your soup by adding six ounces of fresh butter, and serve with sippets of fried bread.
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