The Manor
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Dishes
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| Les Delices d'Emmenthal- A croquette of Emmenthal cheese made with Bechamel sauce and served with tomato sauce. Bechamel sauce is supposedly named for the Marquis Louis de Bechamel,- a financier rather than a cook. The chances are the real inventor was one of the cooks of Louis XIV. | |
| Paillette aux Anchois- A puff pastry with anchovies. the puff pastry was allegedly discovered by Feuillet, who was the chief pastry cook to the house of Conde. | |
| Croissants au Jambon- A crescent pastry with ham. The croissant dates from the year 1686 when it was first created in Budapest. In that year, the Turks were besieging the city. In order to reach the center of the city, they had to dig underground passages. The bakers who worked during the night heard them and gave alarm. The assailants were repulsed. In order to reward the bakers, they were granted the privilege of making a special pastry in the form of the emblem which decorates the Ottoman flag. | |
| Viand Sechee de Grisons- Air dried cold beef. | |
| Le Caviar Beluga- Fresh caiar has a relatively large, resilient, pleasant appearing eggs. All caviar is salted, but the fresh is not salted so strongly. Eggs are firmer and each one is separated from its neighbour. | |
| Le Ramequin de Fromage- A cheese tart prepared in the Swiss manner. | |
| A barley cream soup from the Canton of Grisons. Barley is one of the most ancient cultivated cereals, and still exists today in its original form on the shores of the Red and Caspian Seas. | |
| La Truite Neuchateloise, Pommes Vapeur- A filet of trout prepared with a white cream sauce. Trout is a species of fish of the same group as salmon, whose flesh, very delicate, is white, pink, or salmon coloured according to the waters they inhabit. | |
| Selle de Veau, Bouquetiere de Legumes- A saddle of veal consisting of the entire back of the animal. It is served with a bouquet of fresh vegetables. The best veal comes from animals aged from two and a half months to three months, fed exclusively on milk, with some eggs towards the end; it must be white with a slight greenish tinge( reddish colouration shows that the animal has been given solid food.) | |
| Hors d'Oeuvres |
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| Sorbet Piper-Heidsieck- is a champagne sherbert. Ices are usually served between the main courses and take the place of the liqueurs, which formerly were served in the middle of the meal. | |
| Perdreau Roti, Sauce Cumberland; Pommes Roesti- a roasted partridge with a jellied sauce of red currant, orange and lemon. The partridge was introduced into France in the fifteenth century by Rene, King of Naples. | |
| Emmenthaler- This is the world favourite that we usually call "Swiss Cheese". The genuine Emmanthaler wheels with the red trademark "Switzerland" stamped on them weigh up to 200 lbs, have a diameter of 30" and are 10" high. The rind is dry and hard. Fine Emmenthaler has a delicious walnut or hazlenut flavour. | |
| Gruyere- is made in the Swiss-French Cantons; weighs about 100 lbs, has a stronger, more piquant flavour and smaller holes than the Emmenthaler. The rind runs from brown to yellow in colour, and is slightly moist. | |
| Spalen- is a hard cheese amde from whole milk and stands well for many years. It is also known as Habelkase (Plane cheese) because it is often served with a wooden carpenter's plane. | |
| Raclette- is a rather hard cheese made form whole cow's milk. It is made in the mountains of Valais, and is usually consumed a short time after it is made. The name also is used for a method of serving, i.e., scraping the softening block of cheese before a fire and eating it as once. | |
| Souffle Grand Marnier, Les Petit Fours- is is generally recognized that the Arabs and Chinese knew the art of making iced sweets, especially water ices. It was the Chinese who taught the art of ice cream making to the Indians, the Persians and the Arabs. Ice cream and water ices were introduced into France about the year 1660 by a Sicilian named Francisco Procopio. Under the Second Empire, the first coupes, mousses and parfaits were made. The name Petits Four, according to Careme, comes from the fact that they are baked in a slow oven after the big cakes have been baked, and the temperature of the oven has gone down considerably. |
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| Dezaley- 1964 - Grossenbacher (Day-za-lay)- The steeply terraced vineyards of Dezaley lie to the east of Lausanne on the north shores of Lake Leman. Here is produced one of the better dry white wines of Switzerland. Made form the Chasselas grape, it develops quickly, and should be consumed young, fresh and chilled. It is an agreeable light wine for light meals. | |
| Pommery Brut 1961 - En Methusalems- Pommery is one of the great champagne names of the world, and this vintage is one of their finest. The spectacular Methusalem is quite rare in this country and contains eight bottles. Brut champagne(which Pommery is credited with developing) is the driest type made, and all producers use their best wines in the cuvee. | |
| Chateau d'Auvernier, Chateau Bottled Neuchatel (Shah-toe Doh-vern-yerr)- One of the best known of the very good white wines produced in Switzerland. The vineyards lie on the northern shore of Lake Neuchatel, and benefit from the reflected sunshine from the lake, as well as the direct rays of the afternoon sun. It is dry, sprightly, and flowery. A very gracious, pleasant wine with any light meal. | |
| The Wines by Gordon Bass- In Switzerland, many times more wine is consumed than is made and comparatively little is exported. Although wine is made in 20 of the 22 cantons, only four areas have commercial significance. Neuchatal, the best known to us, comes from primarily the northern shore of Lake Neuchahtal. The wines of the Vaud originate in the lovely necklace of towns that string along the northern shore of Lake Geneva (Leman), from Geneva through Lausanne, and Monteux to Aigle. The Valais is the cradle o f the Rhone, and produces some very good white wine, and the best of the red. The Ticino region, not far from Milan, bears more than a passing resemblance to the wines of Italy. |
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| Dole De Sion- Grossenbacher (Dole duh See-ohn)-The best red wine of Switzerland is produced in the lovely Valais. The vineyards lie along the upper Rhone River, and climb to incredible heights on the northern slopes of the valley. Sion is the home of one of the best viticultural schools in Europe. The wine is full boded with good colour and high in alcohol. Both the Pinot Noir grape of Burgundy ad Gamay of Beaujolais are used in this area and the wine resembles those of lower Burgundy and upper Rhone. | |
| Chateau Petrus 1959- Chateau Bottled (Shah-toe Peh-trews)- Chateau Petrus modestly calls itself "Grand Vin", but is universally regarded as the outstanding wine of Pomerol, and brings prices at least on par with the great first growth clarets of Medoc. There are only eight chateaux in all Bordeaux in this category- 4 in Medoc, 1 in graves, 2 in St. Emilion, and Chateau Petrus in Pomer0l. It is rich and velvety with a lovely colour and splendid balance, this vintage is outstanding, and while today it will still continue and thrive years to come, until it reaches its soft, gracious perfection. | |
| Moet & Chandon- White Seal Extra Dry (Moe-eh Shan-dohn)- This is an excellent wine for all occasions. A blend of the finest reserves of several years, it appeals especially to popular taste. Moet & Chandon is one of the largest as well as one of the best champagne houses. |
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| Paillettes aux Anchois | |
| Croissants au Jambon | |
| Les Delices d"emmenthal | |
| Le Ramequin De Formage | |
| Viande sechee des Grisons | |
| Le Caviar Beluga | |
| Le Potage des Grisons | |
| La Truite Neuchatelois, Pommes Vapeur | |
| Selle de Veau, Bouquetiere de Legumes Frais | |
| Sorbet Piper-Heidsieck | |
| Perdreau Roti Sauce Cumberland | |
| Pommes Roesti | |
| La Salde a la Manor | |
| Les Formages de Suisse | |
| Souffle glace Grand Marnier | |
| Les Petits Fours | |
| Le Cafe des Maitres | |
| Dezaley 1964 - Grossenbacher Nature | |
| Chateau D'Auvernier 1964, Neuchatel de Montmollin | |
| Champagen Pommery Brut 1961 en Methusalems | |
| Dezaley 1964 Grossenbacher Au Cassis Cartron | |
| Lillet Zest D'orange | |
| Dole De Sion, Grossenbacher & Cie | |
| Chateau Petrus 1959, Premier Cru Pomerol | |
| Moet et Chandon Extra Dry White Seal | |
| Williams Pear Brandy | |
| Kirsch de Zoug Etter | |
| Framboise Massenez | |
| Drambuie | |
| Hennessy Bras D'Or |
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| Paillettes aux Anchois | |
| Croissants au Jambon | |
| Dezaley 1964 - Grossenbacher Nature | |
| Dezaley 1964 Grossenbacher Au Cassis Cartron | |
| Champagne Pommery Brut 1961 en Methusalems | |
| Lillet Zest D'orange | |
| Chateau D'Auvernier 1964 Neuchatel de Montmollin | |
| Dole De Sion, Grossenbacher & Cie | |
| Chateau Petrus 1959, Premier Cru Pomerol | |
| Moet et Chandon Extra Dry White Seal | |
| Williams Pear Brandy | |
| Kirsch de Zoug Etter | |
| Framboise Massenez | |
| Drambuie | |
| Hennessy Bras D'Or | |
| Selle de Veau, Bouquetiere de Legumes Frais | |
| La Truite Neuchateloise, Pommes Vapeur |
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| Les Delices d'Emmenthal | |
| Pailletes aux Anchois | |
| Croissants au Jambon | |
| Le Ramequin De Formage | |
| Viande Lechee des Grisons | |
| Le Caviar Beluga | |
| Le Potage des Grisons | |
| La Truite Neuchateloise | |
| Pommes Vapeur | |
| Selle de Veau | |
| Bouquetiere de Legumes Frais | |
| Sorbet Piper-Heidsieck | |
| Perdreau Roti Sauce Cimberland | |
| Pommes Roesti | |
| La Salde a la Manor | |
| Les Formages de Suisse | |
| Souffle Glace Grand Mariner | |
| Les Petits Fours | |
| Le Cafe des Maitres | |
| Dezaley 1964 - Grossenbacher Nature | |
| Dezaley 1964 Grossenbacher Au Cassis Cartron | |
| Champagne Pommery Brut 1961 en Methusalems | |
| Lillet Zest D'orange | |
| Chateau D'Auvernier 1964, Neuchatel de Montmollin | |
| Dole De Sion, Grossenbacher & Cie | |
| Chateau Petrus 1959, Premier Cru Pomerol | |
| Moet et Chandon Extra Dry White Seal | |
| Williams Pear Brandy | |
| Kirsch de Zoug Etter | |
| Framboise Massenez | |
| Drambuie | |
| Hennessy Bras D'Or |