sauteed Veal. I found a similar recipe for Rouelle de Veau Bourgeoise on the Web and the link is: www.ibiblio.org/expo/restaurant/menu3/rouelles.html
I am not familiar with Romsteck a cotelette but thankfully I discovered a great blog that translated the words into "rumpsteak chops". You may enjoying reading this blog and learning more about the foods of France if you aren't French( http://realfrance.wordpress.com/what-im-eating/terminology-for-the-boucherie/) Of course if you are french, you know all this already!
So for any of my french speaking foodie readers who wouldn't mind improving on my terrible translation of food and its description, I would really appreciate your comments and help!
And don't forget to send me your favorite nostalgic or recent cruise ship menu or tell us about your dining experience on aboard a cruise.
French Ship "YANG -TAI Menu 1st Class Feburary 9th, 1899 |
No doubt you have a unique style of writing. i am very much glad to see such kind of information Dhow cruise Dubai
ReplyDeletethank you for you comments, I hope you enjoy looking at the menus and I will be posting more often!
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