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MENUS AT THE RETRO HOUSEWIFE

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Dejeuner (Noon Meal), French

Menu Items
  • Hors d'oeuvre - varies Saucisson (salami) Anchois (anchovies) Tomates en salade (sliced fresh tomatoes, marinated in a little oil and vinegar dressing with minced parsley and garlic, salt and pepper)
  • Tranche de veau (veal cutlet), pan-broiled with:
  • Pommes parisiennes - Small new potatoes fried whole in deep fat after being scraped. (Peeled)
  • White wine like sauterne is served with the meal.
  • Salade - Large pieces of lettuce leaves tossed in a bowl with 1 tbsp. wine vinegar, 2 tbsp. olive oil or peanut oil, and a pinch of salt and pepper.
  • Fromages (cheeses) - Choice of Brie, Auvergne, Gruyere (Swiss).
  • Assorted fruit and black coffee
Notes For Serving

Tea is often taken by French families in the afternoon with or without cream and sugar, and accompanied by slices of bread and butter or jam, and tea cakes or Pain d'epice. This is a light tan-colored, gingerbread-type cake made with honey and spices and which is bought in pastry shops. It is also cut in thin slices and buttered.

Contributed by Mrs. Suzanne Diamond, 1950

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