Serve with crisp lettuce and French dressing, Garnishing with sliced tomatoes.
"The Myrtle Reed Cook Book"
Myrtle Reed
Serve on lettuce with French dressing or Mayonnaise, Garnishing with anchovies and small pickles, or in a mould of aspic.
"The Myrtle Reed Cook Book"
Myrtle Reed
There were strips of crisp bacon Garnishing a trout browned to the last painstaking turn.
"The Everlasting Whisper"
Jackson Gregory