Luncheon dishes
Subtitle: comprising menus in French and English for four complete luncheons for six persons, as well as suggestions for appropriate arrangement and decoration of the table for the four seasons spring, summer, autumn and winter
By: by Mary L. Allen
Contributors: University of Leeds. Library
Publisher: Kegan Paul, Trench, Tr©ơbner
Published: 1891
Place of publication: London
Language: eng
Number of pages: 94
Notes: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

The University of Leeds Library.