Bettie’s Reviews > Century of British Cooking > Status Update
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From Champagne to Rationing 1910-1919: Oyster soup, oyster cremeskies, braised pheasant, champagne sorbet, sweet souffle, scotch woodcock, summer lentil soup and nut rissoles.
— Nov 28, 2015 08:43AM
From Champagne to Rationing 1910-1919: Oyster soup, oyster cremeskies, braised pheasant, champagne sorbet, sweet souffle, scotch woodcock, summer lentil soup and nut rissoles.
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