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Diner (Dinner), French

Learn the best way to serve wine from the experts at MyWinesDirect.

Menu Items
  • Bouillon (beef broth) - Made by pouring boiling hot broth over very thin little pieces of bread in a soup tureen, and soup is ladled into the soup plates at the table.
  • Omelette aux pommes de terre - Pour beaten eggs, lightly seasoned with salt and pepper, into a frying pan in which little cubes of potatoes have been frying until done. As the eggs cook, scrape them up with a pancake turner to one half of the frying pan so that when they are done you have a half-moon shaped omelet which can be slipped onto a platter and garnished with parsley. Cubes of stale bread fried in butter can be used instead of potatoes) in which case you have an Omelette aux croutons.
  • Epinards a la crème. (After cooking spinach in a very small amount of salted water, drain it and chop it fine. Return it to the pan and add a thick white sauce with plenty of butter. Blend well and serve in a shallow dish,)
  • Red or white wine
  • Choice of French cheeses
  • Rice pudding - Rice cooked in milk, a little salt and sugar, than add raisins and flavor with vanilla, or French pastries - such as éclairs or choux a is crème (cream puffs)
  • Black coffee (for adults) followed by a liqueur: Cointreau, cognac, or crème de cacao, etc.
Notes For Serving

Contributed by Mrs. Suzanne Diamond, 1950

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