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English: * Original source: The Oysterette yearbook, 1953, published by Oyster Bay High School in Oyster Bay, New York. Immediate source: Reproduced on page 171 of Clifford Mead's 1989 book Thomas Pynchon: a Bibliography of Primary and Secondary Materials, published by the Dalkey Archive Press, ISBN 0-916583-37-6. Scanned copy of the book ...
Oyster crackers are small, salted crackers, typically rounds about 15 millimetres (5 ⁄ 8 inch) in diameter, although a slightly smaller hexagonal variety is also common. . Oyster crackers are often served with oyster stew and clam chowder and have a flavor similar to saltine crac
In restaurants, à la carte (/ ɑː l ə ˈ k ɑːr t /; French: [a la kaʁt]; lit. ' at the card ') [1] is the practice of ordering individual dishes from a menu in a restaurant, as opposed to table d'hôte, where a set menu is offered. [2]
Hamamoto and Lu have a 1-year-old son together, according to a probable cause statement filed by a detective with the King County Sheriff’s Office. It was not immediately clear Wednesday ...
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The word entrée as a culinary term first appears in print around 1536 in the Petit traicté auquel verrez la maniere de faire cuisine, more widely known from a later edition titled Livre fort excellent de cuisine [b], in a collection of menus [c] at the end of the book.
Menu showing a list of desserts in a pizzeria. In a restaurant, the menu is a list of food and beverages offered to the customer. A menu may be à la carte – which presents a list of options from which customers choose, often with prices shown – or table d'hôte, in which case a pre-established sequence of courses is offered.
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