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Newspaper
Lawrence Journal World
Location
Lawrence, Kansas, United States of America
Date
Jun 14, 1981
Page
6
A nature themed kitchen feature extols summer salads as main course options. It details a Greek Country Salad with shrimp feta olives and grape leaves and presents a Salmon Mousse as an elegant lunch or supper option with a detailed dressing and dill sauce.
A divergent piece on dish nomenclature presents oeufs a la tripe as an illusion of tripe via hard boiled eggs in a light cream sauce. It then lists two recipes, Sliced Eggs in Cream Sauce and Zucchini and Tomato Salad, with steps, ingredients, and yield, illustrating the luncheon dishes.
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