Menus made easy, or, How to order dinner and give the dishes their French names

Carre d'agneau au cresson, is roasted, and served with watercress; aux legumes printaniers — with spring vegetables. a la BruxeUaise is braised and served on a puree of Brussels sprouts. aux cerises is served with cherry sauce. a la Douairiere is braised, and served in a white sauce with cocks' combs, and braised lambs' breads cut in slices. The Shoulder, or — Epaule d'agneau, is roasted; served a la Maitre d'hotel — with Maitre d'hotel sauce; or aux pointes d'asperges — with asparagus heads and white sauce. Boned, larded, braised and glazed, it is served cold as glacee. a la Montmorency — boned, stuffed with force- meat, larded and braised; served with Tou- louse garnish. It is also dressed a la Polonaise in the same way as a saddle of mutton. Pate cliaud d'agneau is a hot pie of lamb cutlets, with potatoes, white sauce, etc. PORK. Selle de pore frais is a roast saddle of pork. A la Eobert — it has Robert sauce. MENUS MADE EASY, A Leg of pork as — Gigot de pore bouilli is boiled with the carrots, turnips and parsnips with which it is served. a la Piemontaise is roasted and served in a highly seasoned brown sauce, with Chili vinegar and olives. a VAllemande is pickled, boiled, and served with stewed red cabbage and pickled cabbage, carrots and turnips, and Poivrade sauce. Echinee de pore rotie is a roast chine of pork. Cotes de pore is a spare-rib of pork. A la Diplomate, it is braised and served in a brown sauce with sausages and stuffed potatoes. Carre de pore a la Remoulade is a roast neck served in Remoulade sauce with chopped Indian pickles. a VAlsacienne is braised and served with pickled cabbage, potato croquettes, and sausage balls. a la Eusse — braised, and served in orange sauce with sultanas. Longe de pore rotie is a loin roasted. A la Soiibise, it is served with Soubise sauce. Pate a la Leicestershire is a pork pie in a crust made with lard. Pate a la Devonshire is a pie of layers of slices of pork, bacon and apples. Croustade a la Chipolata is a raised pie filled with sausage-meat, bacon and chestnuts, and brown sauce. Salt pork boiled and served with cabbages and other vegetables, is called Petit sale aux choux, REMOVES OR RELEVES. 121 or a la Fermiere ; aux panais, it is served with parsnips. Cochon de lait is a sucking pig. It is plainly roasted; or stuffed with truffles, etc., a la Perigueux ; or with chestnut and sausage- meat stuffing, and served with Chipolata garnish, a la Chipolata. a la Savoyarde — stuffed with sausage-meat, rice, etc., and roasted ; served with little sausages, and a white sauce with wine and mushrooms. en galantine is a braised galantine of sucking Pig- Pdtefroid de cochon de lait is a cold sucking pig pie. A Ham as — Jambon a la broche aux epinards is roasted, and served with spinach. If a York ham is used, the dish is called Jambon d'York a VAnglaise. braise is braised. Served with sausages and peas puddings, it is called a la Polonaise. aux cerises is braised, and served in a brown sauce with wine and stewed cherries. a la Maillot is braised in wine; served with vegetables and Madeira sauce. glace a la Jardiniere is glazed, and garnished "a la Jardiniere." It is also served a la Mace- doine, aux petits pois or aux haricots verts, with a garnish of Macedoine, green peas or French beans. Fromage de cochon is brawn.