Dining With Phryne

Over the next 13 weeks, I'll be attempting a 1920s-inspired dinner to match Miss (Phryne) Fisher's Murder Mystery on ABC TV each Friday night. Most of these recipes first appeared in Melbourne's Argus or the Sydney Morning Herald in the 1920s. Since hotel dining rooms, restaurants and cafes invariably offered French dishes, I've also sourced recipes from Recipes of Boulestin and other French cookbooks of the period.

Showing posts with label Episode 11 - Blood and Circuses. Show all posts
Showing posts with label Episode 11 - Blood and Circuses. Show all posts

Monday, May 7, 2012

Episode 11 - Blood and Circuses

Posted by Jill at 8:03 PM No comments:
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Labels: Episode 11 - Blood and Circuses, Neck of Lamb with Carrots Turnips and Peas, Persimmon Jelly (2), Tomato Soup
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The 1920's Kitchen

  • The Colour Scheme (1)
  • The Fitted Kitchen (1)
  • The Ice Man Calls Once (1)

Episodes

  • Episode 1 - Cocaine Blues
  • Episode 10 - Death by Miss Adventure
  • Episode 11 - Blood and Circuses
  • Episode 12 - Murder in the Dark
  • Episode 13 - Memses' Curse
  • Episode 2 - Murder on the Ballarat Train
  • Episode 3 - The Green Mill Murder
  • Episode 4 - Death at Victoria Dock
  • Episode 5 - Raisins and Almonds
  • Episode 6 - Ruddy Gore
  • Episode 7 - Murder in Montparnasse
  • Episode 8 - Away with the Fairies
  • Episode 9 - Queen of the Flowers
  • Series 2 Christmas Special
  • Series 2 Episode 1 - Murder Most Scandalous

The 1920's Dinner Menu

  • Agneau Jardiniere
  • Anzac Biscuits
  • Boeuf Provencal
  • Carrot and Ginger Soup with Scallops
  • Celeriac and Oyster Soup
  • Christmas Pudding
  • Corned Beef with Cabbage and Potatoes
  • Cream of Green Pea Soup
  • Crumbed Lamb Cutlets with Pommes de Terre Duchesse and Peas
  • Crumbed Whiting with Lemon
  • Currant and Apple Tart
  • Curried Pork with Apples and Sultanas
  • Devilled Scallops
  • Fettucine Puttanesca
  • Filet de Boeuf a la Russe
  • Fish and Oyster Pie
  • French Onion Soup with Gruyere and Cognac
  • Fried Oysters
  • Grilled Garfish with Creamed Celery and Boiled Potatoes
  • Lamb and Pearl Barley Soup
  • Lobster Cutlets
  • Mutton (or Lamb) Pie
  • Neck of Lamb with Carrots Turnips and Peas
  • Oyster Cocktails
  • Oyster Soup
  • Oysters a la Mornay
  • Passionfruit Pavlova
  • Passionfruit Souffle
  • Persimmon Jelly
  • Persimmon Jelly (2)
  • Pomegranate Jelly
  • Poulet Saute Bourguigonne
  • Prawn Cocktails
  • Quince Fool
  • Quince Jelly
  • Raspberry Souffle
  • Roast Chicken with Green Beans
  • Roast Lamb Provencal
  • Roast Pork with Sage and Onion Stuffing and Apple Sauce
  • Roast Shoulder of Lamb with Port and Redcurrant Jelly
  • Roast Sirloin of Beef with Horseradish Sauce
  • Roast Venison with Sauce Grand Veneur
  • Sauteed Rabbit in Red Wine with Prunes
  • Smoked Trout Salad with Fennel and Horseradish Cream
  • Steak and Kidney Pudding
  • Tomato Soup
  • Vanilla Souffle
  • Venison Pie
  • Waldorf Salad
  • Whisky Mince Pies
  • White Vegetable Soup
  • Winter Fruit Salad
  • Zabaglione with Fresh Figs

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Jill
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