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VOLUME XLIII NUMBER 7
On the Cover Fresh berriescurrants
SUGAR AND SPICE 1
9 other sections not shown
Avenue baking bay leaf beat beef boil bowl combine brunch carte cheese chef chicken chilled chopped chutney Closed Sun cool coriander covered crab cream Dinner prix fixe Dinner table d'hote dish dough East egg yolks Entertainment fettuccine fillet fish flavor flour French French cuisine garlic garnish Gourmet grilled Hotel Italian cuisine large egg lobster Lunch & dinner Lunch prix fixe Lunch table d'hote meat menu minced fresh minutes moderate heat moderately high heat mushrooms onion oven parsley pasta pepper to taste preheated Private parties rack of lamb recipe Restaurant roast salad salmon salt and pepper sauce saucepan scallions scaloppine seafood served shrimp simmer the mixture skillet sliced slotted spoon soup specialties spoon stainless steel steak steel or enameled stirring Street sugar tablespoons teaspoon teaspoon salt tomato transfer unsalted butter veal veau vegetable vinegar West wine xh cup York