White Russian (cocktail) and styles of particular bars or mixologists. Most common varieties have adjusted amounts of vodka or coffee liqueur, or mixed brands of coffee liqueur. Shaking the cream in order to thicken it prior to pouring it over the drink is also common. Sometimes the drink is prepared on the stove with hot coffee for a warm treat on cold days. Many variants of the cocktail exist, both localized and widely known, such as a Blind Russian (which substitutes the cream with Baileys Irish Cream), a Mudslide (a Blind Russian with added cream), White Canadian (made with goat's milk), an Anna
Prawn cocktail, steak and Black Forest gateau Prawn cocktail, steak and Black Forest gateau Prawn cocktail, steak garni with chips, and Black Forest gâteau was, according to a survey by trade magazine "Caterer and Hotelkeeper", the most popular dinner menu in British restaurants in the 1980s. It was especially associated with the Berni Inn chain which popularised mass-market dining out after the end of food rationing in Britain, following the Second World War. "The Prawn Cocktail Years", by Simon Hopkinson and Lindsey Bareham, called this meal the Great British Meal Out. Laura Mason in "Food Culture in Great Britain" wrote that "In mid-twentieth-century Britain, eating out had