Turkish Soup
Creole Halibut
Bread Sticks
Creamed Brussels Sprouts
*Potato and Spinach Croquettes
Dresden Sandwiches, Wine Sauce

In 1914 October 2 was a Friday. Guess what? Fish!

I’m presuming  Creole Halibut. is the same as Halibut à la Creole, which we will have in two weeks. Fannie Farmer defines “Creole” as “with tomatoes” and the has a couple of other Creole dishes, but there’s not a lot of consistency between them.

I can’t find a recipe for Creamed Brussels Sprouts, but it may just be Brussels sprouts in the ever-popular white sauce.

M2This project is supported by my Patrons on Patreon and donations from other enthusiasts of historic cookery. With your help I can acquire the unusual ingredients and equipment and do the research needed to continue my culinary adventures. Thank you so much!

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