DocumentCode
1446385
Title
Editorial
Author
Ross, David
Author_Institution
Editor-in-Chief
Volume
5
Issue
3
fYear
2010
Firstpage
4
Lastpage
4
Abstract
NEARLY A century ago, the great French chef Escoffier created a menu to celebrate the coronation of George V in 1911: Caviar, Canteloupe melon; Clear turtle soup, Cold chicken veloute soup; Roast chicken George V; Saddle of Welsh lamb, Peas a l??anglaise; Duckling breasts in portwine aspic; Quail with grapes; Salad orientale, Artichoke hearts Grand Duc; Peaches Queen Mary, Petits fours, Fruit.
fLanguage
English
Journal_Title
Engineering & Technology
Publisher
iet
ISSN
1750-9637
Type
jour
Filename
5434328
Link To Document