Word: gratine
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Scalloped Potatoes, Potatoes Julienne, Potatoes an Gratin, Lorette Potato, Potato Pancakes, Potatoes Allumettes, Potato Souffle-all these are delicacies when delivered from the hands of an expert chef. But there was no chef artist enough to make any of these as savory as the Potato Intrigue served last week in Washington...
MENU of today's Table d'hote dinner at the French Restaurant, 3 Linden street, from 12 to 2 and 6 to 7 p. m.; 50c. Soup: Mutton Broth with Barley. Fish: Halibut, gratin a la Creme. Joint: Roast Beef. Entrees: Breast of Lamb, Tomato Sauce; Chicken Croquettes, a l Italien. Vegetables: Spinach and Potatoes. Dessert: Apple, Squash and Mince Pie. Coffee...
MENU of today's Table d'hote dinner at the French Restaurant, 3 Linden street, from 12 to 2 and 6 to 7 p. m.; 50c. Soups: Fish Chowder; Mock Turtle. Fish: Smelts au gratin. Joints: Roast Beef; Boiled Leg of Lamb, Mint Sauce. Entree: Chicken hash on toast. Vegetables: Peas and Potatos. Dessert: Bread Pudding. Coffee...
MENU of today's Table d'hote dinner at the French Restaurant, 3 Linden street, from 12 to 2 and 6 to 7 p. m.; 50c. Soup: Puree de tomates aux croutons. Fish: Fresh Mackerel au gratin. Joints: Roast leg of Lamb Mint Sauce, Roast loins of fresh Pork, Apple Sauce. Entree: Chicken Croquette a la Creme. Vegetables: French peas, potatoes. Dessert: Ice Cream and Cakes. First class board. Club room and tables...
...hote dinner at the French Restaurant, 3 Linden street, from 12 to 2 and 6 to 7 p. m.; 50c. Soup: Creme devolaille. Fish: Smelts a la Tartar. Joints: Roast Capon, Cranberry Sauce; Boiled leg of lamb, Mint Sauce. Entrees: Ragout de boeuf; Macaroni aux tomates. Vegetables: Cauliflower an gratin; Lyonaise potatoes. Dessert: Apple tarts. Coffee. First class board. Club rooms and tables...