huitres ostriche austein ostras pancakes crepes panicetti pfannkuchen hojuela parsley persil soup soupe, potage zuppa suppe sopa sparkling gazeux, petillant gazoso fillet, coated half with lobster sauce and half with white wine sauce with truffle asparagus tips, truffie, soubise, gratinated with mornay sauce Otero
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which has substituted for the soup spoon and additional glasses (14,15) as shown in Figure 1 9 holds the half-lobster in the napkin and uses a fork to take out the length of gut and d'ecrevisses - crayfish in mornay sauce Meat Boeuf a la Huitres normande - barquette of poached oysters with shrimps, mushroom and
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