Читать книгу Luncheons: A Cook's Picture Book - Mary Ronald - Страница 8

Parsley

Hard-boiled eggs

Croutons

For Cold Meats

Parsley

Leaves of any of the salads

Cold vegetables in fancy cuts

Hard-boiled eggs

Stuffed eggs

Pickles of any kind

Capers

Olives

Lemons

Jellied vegetables

Aspic jelly

Truffles

Chaudfroid sauce

Fancy skewers

Flowers

Ice

For Fish

Parsley

Lettuce

Watercress

Croutons

Hard-boiled eggs

Lemons

Pickles

Capers

Potato purée and balls

Lobster coral and claws

Crawfish

Prawns

Shrimps