I. FAT SOUP. CLEAR.
1. Bouillon.
2. Consomme..................... Fundament of other soups.
3. Consomme de volaille......... Consomme of fowl.
4. Pot au feu............... { Stock or consomme with vegetables previously cooked apart in some boiling water.
5. Croute au pot............ { Stock or consomme with vegetables previously cooked apart in some boiling water.
6. Printanier............... { Stock or consomme with vegetables previously cooked apart in some boiling water.
7. Brunoise................. { Stock or consomme with vegetables previously cooked apart in some boiling water.
8. Julienne................. { Stock or consomme with vegetables not having been cooked as above.
9. Colbert...................... Printanier with poached eggs.
10. Consomme au riz.......... { Stock or consomme with farinaceous substances, having been previously cooked apart, in boiling water.
11. Consomme au vermicelle.....{ Stock or consomme with farinaceous substances, having been previously cooked apart, in boiling water.
12. Consomme au macaroni......{ Stock or consomme with farinaceous substances, having been previously cooked apart, in boiling water.
13. Potage milanaise......... Consomme or stock with macaroni and rasped cheese.
II. FAT SOUPS. HALF THICK.
14. Ox tail.................{ Stock with madeira, starch and pieces of oxtail or calf's head.
15. Potage tortue........... { Stock with madeira, starch and pieces of oxtail or calf's head.
16. Mullagatawny........... { Stock with flour and flesh, beef in the former and fowl in the second.
17. Tchy a la Russe......... { Stock with flour and flesh, beef in the former and fowl in the second.
18. Potage Semoule Liee..........Stock with semolia, eggs and cream.
19. Potage a l'orge..............Stock with barley, cream, butter.
20. Potage Andaloux.
21. Borch a la Polonaise.........Beets, milk and stock.
III. FAT SOUP. PUREE OR CREAM.
22. Potage a la Reine......Cream of fowl...............{ Always prepared with stock.
23. Creme de Celeri........Cream of celery.............{ Always prepared with stock.
24. Creme d'asperges.......Cream of asparagus..........{ Always prepared with stock.
25. Creme de choux fleurs..Cream of cauliflower........{ Always prepared with stock.
26. Puree Crecy............Cream of carrots with rice..{ Always prepared with stock.
27. *Potage St. Germain....... Cream of green peas.
28. *Potage Conde............. Cream of white kidney beans.
29. *Potage Musard............ Cream of red kidney beans.
30. *Creme de Lentilles....... Cream of lentils
I. LEAN SOUP. CLEAR.
31. Potage Paysanne.
32. Soupe a l'onion.
33. Soupe a l'oseille............ Sorrel soup.
34. Ouka de perches a la Russe... Fish soup.
35. Bouillabaisse................ Highly seasoned fish soup.
36. Soupe aux huitres............ Oyster soup.
37. Soupe aux clams.
*May be prepared with water instead of stock for a lean dinner.
II. LEAN SOUPS. HALF THICK.
38. Potage velour............... Soup with starch, eggs and butter.
20. Potage andaloux............. Lean or fat.
39. Potage Parmentier........... Cream of potatoes.
40. Semoule au lait............. Semolia with milk.
III. LEAN SOUP. PUREE OR CREAM.
41. Potage Princesse.......Puree of bread.............{Lean or fat.
27. Potage St Germain......Cream of green peas........{Lean or fat.
28. Potage Conde...........Cream of white kidney beans{Lean or fat.
29. Potage Musard..........Cream of red kidney beans {Lean or fat.
30. Creme de lentilles.....Cream of lentils...........{Lean or fat.
42. Creme de poturons......Cream of pumpkins..........{Lean or fat.
43. Creme de mais..........Cream of sweet corn........{Lean or fat.
44. Creme Duchesse Buckingham Cream of almonds........{Lean or fat.
45. Bisque de homards......Cream of lobsters..........{Lean or fat.
PUREES OF CREAM.
SALMON OR TROUT.
67. Saumon or Truite au Court Bouillon........ Boiled Salmon or Trout.
67a Sauce Hollandaise. } Hollandaise Sauce.
67b Sauce aux Capres.........with } Caper Sauce.
67c Sauce Polonaise. } Polish Sauce.
68. Saumon or Truite au Bleu.
Sauce Genevoise.
69. Saumon or Truite au Blanc.
69a Sauce aux huitres........ With oysters.
69b Sauce cardinal...........
69c Sauce homard............. Lobster sauce.
69d Sauce crevette........... Shrimp sauce.
70. Truite au vin Blanc............. With white wine.
71. Truite au Gratin................
72. Saumon Grillè............ Broiled salmon.
72a Maitre d'hotel.
72b Sauce Mayonnaise.
72c Sauce Tartare.
72d Sauce Remoulade.
72e Sauce Vinaigrette.
73. Petites Truites a la Menniere........... Brook trouts.
74. Fillets de Truite Frits a la Colbert....}Fried fillets of trout a la Colbert.
75. Fillets de Truite au Gratin.............
76. " " " au vin Blanc............ With white wine.
77. " " " Normande................
78. " " " a la Creme.............. With cream.
79. " " " a la Tanty..............
80. Saumon Froid } A l'Imperiale.
or
Truite Froide } A l'Imperiale.
81. Saumon Froid or Truite Froide.
81a Sauce Mayonnaise.
81b Sauce Tartare.
81c Sauce Remoulade.
81d Sauce Vinaigrette.
82. Coquilles de Saumon } A la Californienne.
or
Coquilles de Truite } A la Californienne.
PIKE.
83. Pike au Court Bouillon.
83a Sauce Hollandaise.
83b Sauce aux capres.
83c Sauce Polonaise.
84. Pike au Bleu.
Sauce Genevoise.
85. Pike au Blanc.
85a Sauce aux huitres.
85b Sauce cardinal.
85c Sauce homard.
85d Sauce crevette.
86. Pike au vin Blanc.
87. Pike au Gratin.
88. Fillets de Pike Frits a la Colbert.
89. Fillet de Pike au Gratin.
90. " " au Vin Blanc.
91. " " Normande.
92. " " a la Creme.
93. " " a la Tanty.
94. Pike Froid a l'Imperiale.
95. Pike Froid.
95a Sauce Mayonnaise.
95b Sauce Tartare.
95c Sauce Remoulade.
95d Sauce Vinaigrette.
96. Coquilles de Pike a la Californienne.
PICKEREL.
97. Brochet au Bleu.
Sauce Genevoise.
98. Brochet a la Juive.
99. Brochet Froid.
99a Sauce Mayonnaise.
99b Sauce Tartare.
99c Sauce Remoulade.
99d Sauce Vinaigrette.
CARP.
100. Carpe au Bleu.
Sauce Genevoise.
101. Carpe a la Juive.
102. Carpe Frite.
103. Carpes en Matelotte.
EEL.
104. Anguille Grillee Sauce Tartare.
105. Anguille en Matelotte.
106. Matelotte a la Mariniére.
BLACK BASS.
107. Black Bass aux Fines Herbes.
108. Black Bass Grillé.
108a Maitre d'hotel.
108b Sauce Mayonnaise.
108c Sauce Tartare.
108d Sauce Remoulade.
109. Black Bass Frit.
SHAD.
110. Alose Grillee.
110a Maitre d'hotel.
110b Sauce Mayonnaise.
110c Sauce Tartare.
110d Sauce Remoulade.
111. Oeufs d Alose Grillés Maitre d'hotel.
RED SNAPPER
112. Red Snapper Grillé
112a Maitre d'hotel.
112b Sauce Mayonnaise.
112c Sauce Tartare.
112d Sauce Remoulade.
112e Sauce Provencale.
WHITE FISH.
113. White Fish Grillé.
113a Maitre d'hotel.
113b Sauce Mayonnaise.
113c Sauce Tartare.
113d Sauce Remoulade.
SOLE.
114. Sole Fritte.
115. Fillets de Solle Frits a la Colbert.
116. Fillets de Solle au Gratin.
117. " " " au vin Blanc.
118. " " " Normande.
119. " " " a la Creme.
120. " " " a la Tanty.
MACKEREL.
121. Maquerau Grille.
Maitre d'hotel.
WHITING.
122. Merlans Frits.
123. Merlans au vin Blanc.
SMELTS.
124. Eperlans Frits.
HERRING.
125. Hareng Grille.
125a Maitre d'hotel.
125b Sauce Moutarde.
COD.
126. Cabillaud au Court Bouillon.
126a Sauce Hollandaise.
126b Sauce aux Capres.
127. Morue.
127a Au Beurre Loudu.
127b Sauce aux Capres.
PERCH.
128. Perches Frittes.
129. Salade de Fillets de Perches.
GUDGEONS.
130. Friture de Gougeons.
STURGEON.
131. Esturgeon a la Russe.
132. Esturgeon Froid.
Sauce Raifort.
LOBSTER.
133. and 134. Homard Grille.
Homard Froid.
133a-134a Sauce Mayonnaise.
133b-134b Sauce Tartare.
133c-134c Sauce Remoulade.
135. Homard a l'Americaine.
136. Salade de Homard.
137. Cotelettes de Homard.
138. Coquilles de Homard.
SHRIMP.
139. Buisson de Crevettes.
CRAWFISH.
140. Buisson d'Ecrevisses.
141. Ecrevisses a la Bordelaise.
SOFT SHELL CRABS.
142. Crabs Mous Frits a l'Americaine.
OYSTER.
143. Huitres Fraiches.
144. Huitres Frittes.
145. Huitres Grillees.
146. Huitres a la Poulette.
MUSSELS.
147. Moules a la Mariniere.
148. Moules a la Poulette.
FROGS.
149. Grenouilles Frittes.
150. Grenouilles a la Poulette.
FISH SOUPS.
SEE THE SOUPS.
Ouka a la Russe............................................ No. 34.
Bouillobaisse.............................................. No. 35.
Soupe aux Clam...................................Clam soup No. 37.
Soup aux Huitres...............................Oyster soup No. 36.
Bisque de Homards.............................Lobster soup No. 45.
SAUCES TO BE SERVED WITH FISH.
WARM SAUCES. { 151. Sauce Hollandaise............White.
WARM SAUCES. { 152. Sauce aux Capres............. Caper sauce, white.
WARM SAUCES. { 153. Sauce aux Huitres............ Oyster sauce, white.
WARM SAUCES. { 154. Sauce Cardinal............... Rose.
WARM SAUCES. { 155. Sauce Crevette............... Shrimp sauce, rose.
WARM SAUCES. { 156. Sauce Homard................. Lobster sauce, rose.
WARM SAUCES. { 157. Sauce Moutarde............... Mustard sauce, yellow.
WARM SAUCES. { 158. Sauce Genevoise.............. Genevese sauce, red.
WARM SAUCES. { 159. Sauce Polonaise.............. Polish sauce, yellow.
WARM SAUCES. { 160. Sauce Provencale............. Tomato sauce, red.
WARM SAUCES. { 161. Maitre d'hotel............... Melted Butter, yellow.
COLD SAUCES. { 162. Sauce Mayonnaise............. Mayonnaise sauce, light yellow.
COLD SAUCES. { 163. Sauce Tartare................ Tartare sauce.
COLD SAUCES. { 164. Sauce Remoulade.............. Light brown.
COLD SAUCES. { 165. Sauce Vinaigrette............
COLD SAUCES. { 166. Sauce Raifort................ Horseradish sauce.
I. SIDE DISHES FOR BREAKFAST OR LUNCH.
167. Oeufs a la Coque......................... Soft boiled eggs.
168. Oeufs Durs............................... Hard boiled eggs.
169. Oeufs a la Creme......................... Hard boiled eggs with cream.
170. Salad D'Oeufs............................ Egg salad.
171. Oeufs Poches a la Parisienne............. Poached eggs a la parisienne.
172. Oeufs a la Christophe Colomb............. Eggs a la Christophe Colomb.
173. Oeufs a la Tzarine....................... Eggs a la Tzarine.
174. Oeufs Frits.............................. Fried eggs.
175. Oeufs sur le Plat........................ Shirred eggs.
176. Oeufs au Jambon.......................... Ham and eggs.
177. Oeufs au Lard............................ Bacon and eggs.
178. Oeufs Brouilles aux Croutons............. Scrambled eggs with toast.
179. Oeufs Brouilles au Fromage............... Scrambled eggs with cheese.
180. Oeufs Brouilles aux Pointes D'Asperge.... Scrambled eggs with asparagus tops.
181. Oeufs Brouilles aux Quenes D'Ecrevisses.. Scrambled eggs with crawfish tails.
182. Oeufs Brouilles a l'Emince de Homard..... Scrambled eggs with lobster.
183. General Remark on Omelets.
184. Omelette au Fines Herbes................. Plain omelet with parsley.
185. Omelette au Fromage...................... Cheese omelet.
186. Omelette au Jambon....................... Ham omelet.
187. Omelette au Lard......................... Bacon omelet.
188. Omelette aux Rognons..................... Kidney omelet.
189. Omelette Celestine....................... Crawfish or lobster omelet.
II. SWEET DISHES FOR DINNERS.
190. Omelette aux Confitures.................. Omelet with preserved fruits.
191. Omelette aux Rhum........................ Omelet with rum.
192. Oeufs a la Neige......................... Snow eggs.
ROASTS.
193. Rosbif a l'Anglaise............. Roast Beef.
195. Fillet Roti..................... Roast Tenderloin.
RELEVES.
194. Cote de Boeuf Nivernaise........ Fore Ribs a la Nivernaise.
196. Fillet Braise Jardiniere........ Braised Tenderloin Jardiniere.
197. " " Richelieu.......... Braised Tenderloin Richelieu.
198. " " Financiere......... Braised Tenderloin Financiere.
199. " " Napolitaine........ " " Napolitaine.
ENTREES.
200. Entrecote Maitre d'Hotel........ Broiled Steak a la Maitre d'Hotel.
201. " au Beurre D'Anchois.
202. " Soubise........................... Broiled Steak a la Soubise.
203. " Bearnaise......................... Broiled Steak with Bearnaise Sauce.
204. " Creole............................ Broiled Steak with Creole Sauce.
205. " a la Parisienne................... Broiled Steak a la Parisienne.
206. " Bordelaise........................ Broiled Steak Bordelaise.
207. Chataubriand, or Beefsteak Maitre d'Hotel... Beefsteak a la Maitre d'Hotel.
208. Chataubriand, or Beefsteak au Beurre D'Anchois.
209. " " Soubise.
210. " " Bearnaise.
211. " " Creole.
212. " " Sauce Parisienne.
213. " " Bordelaise.
214. Boeuf Saute a la Strogonoff................. Beef Saute a la Strogonoff.
215. Fillet Saute aux Petits Pois................ Tenderloin with Green Peas.
216. " " aux Olives..................... Tenderloin Steak with Olives.
217. " " Bordelaise..................... Tenderloin Steak Bordelaise.
218. " " a l'Americaine................. Tenderloin Steak a l'Americaine.
219. " " aux Champignons................ " " with Mushrooms.
220. " " aux Truffles................... " " with Truffles.
221. " " a la Moelle.................... " " with Marrow.
222. Petits Fillets Rossini.
223. Bitocks a la Russe.
224. Stratzi a la Polonaise.
225. Boeuf a la Mode............................. Beef a la Mode.
226. Culotte de Boeuf a la Flamande.............. Beef Round a la Flamande.
227. " " a l'Anglaise............... " " a l'Anglaise.
228. Emince de Boeuf a la Bourgeois.............. Minced Boeuf a la Bourgeoise.
229. Boeuf en Miroton............................ Beef with Onions.
230. Croquettes de Boeuf......................... Beef Croquettes.
231. Boeuf Froid, Sauce Vinaigrette.............. Cold Beef with Sauce Vinaigrette.
232. Salade de Boeuf............................. Beef Salad.
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233. Beefsteak Pie.
234. Langue de Boeuf, Sauce Piquante, Tongue of Beef, Sauce Piquante.
235. Langue Froide............................... Cold Salted or Smoked Tongue.
236. Sandwiches a la Langue...................... Tongue Sandwiches.
237. Sandwich au Rosbif.......................... Beef Sandwich.
238. Cervelles de Boeuf a la Poulette............ Beef Brain a la Poulette.
239. Cervelles au Beurre Noir.................... Beef Brain with Brown Butter.
VEAL.
ROAST.
240. Longe de Veau Rotie......................... Roast Loin of Veal.
RELEVES.
241. Longe de Veau Jardiniere.................... Loin of Veal Jardiniere.
242. Longe de Veau a la Creme.................... Loin of Veal with Cream.
ENTREES.
243. Veau a la Bourgeoise........................ Veal a la Bourgeoise.
244. Poitrine de Veau Farcie..................... Stuffed Veal Brisket.
245. Blanquette de Veau.......................... Blanquette of Veal.
246. Veau a la Provencale........................ Veal a la Provencale.
247. Cotelette de Veau Grillee................... Broiled Veal Chop.
248. " " aux Petits Pois........... Veal Chops with French Peas.
249. " " Jardiniere................ Veal Chops Jardiniere.
250. " " aux Epinards.............. Veal Chops with Spinage.
251. " " Sauce Tomate.............. Veal Chops with Tomato Sauce.
252. " " aux Champignons........... Veal Chops with Mushrooms.
253. Cotelette de Veau aux Truffles.............. Veal Chops with Truffles.
254. " " Milanaise................. Veal Chops a la Milanaise.
255. " " en Papilotte.............. Veal Chops in Papilottes.
256. Escaloppes de Veau Grillees Maitre d'Hotel.. Escaloppes of Veal a la Maitre d'Hotel.
257. Escaloppes de Veau aux Petits Pois.......... Escaloppes of Veal with French Peas.
258. Escaloppes de Veau Jardiniere............... Escaloppes of Veal Jardiniere.
259. Escaloppe de Veau aux Epinards.............. Escaloppe of Veal with Spinage.
260. Escaloppe de Veau; Sauce Tomate............. Escaloppe of Veal with Tomato Sauce.
261. Foie de Veau Grille......................... Broiled Veal Liver.
262. " " aux Fines Herbes............... Veal Liver Saute with Parsley.
263. " " Saute au Madere................ Veal Liver Saute with Madeir
264. " " Bonne Femme.................... Backed Veal Liver.
265. Rognons de Veau Brochette................... Veal Kidney Broiled.
266. Rognons Saute au Madere..................... Kidney Saute with Madeira.
267. Langue de Veau Sauce Piquante............... Veal Tongue with Sauce Piquante.
268. Riz de Veau a la Financiere................. Sweet Breads a la Financiere.
269. " " aux Epinards.................... Sweet Breads with Spinage.
270. Riz de Veau, Sauce Tomate................... Sweet Breads with Tomato Sauce.
271. Cervelles de Veau a la Poulette......................... Veal Brains a la Poulette.
272. " " au Beurre Noir........................ Veal Brains with Browned Butter.
273. Tete de Veau Vinaigrette................................ Calf Head with Vinaigrette Sauce.
274. Tete de Veau Sauce Tomate............................... Calf Head with Tomato Sauce.
275. Tete de Veau Sauce Piquante............................. Calf Head with Sauce Piquante.
276. Pieds de Veau a la Poulette............................. Calf Feet a la Poulette.
277. " " Sauce Tomate.............................. Calf Feet with Tomato Sauce.
278. " " a la Vinaigrette.......................... Calf Feet a la Vinaigrette.
MUTTON.
ROASTS.
279. Selle de Mouton a l'Anglaise................... Saddle of Mutton roasted.
286. Gigot D'Agneau Sauce Menthe.................... Leg of Lamb with Mint Sauce.
287. Epaule de Mouton a la Bonne Femme.............. Mutton Shoulder a la.
288. " " Farcie............ Stuffed Mutton Shoulder.
RELEVES.
280. Selle de Mouton Jardiniere......... Saddle of Mutton Jardiniere.
281. " " Richelieu...................... " " Richelieu.
282. Gigot de Mouton a la Francaise................. Leg of Mutton a la Francaise.
ENTREES.
283. Gigot de Mouton a la Bretonne.................. Leg of Mutton al a Bretonne.
284. " " Bouilli a l'Anglaise........... Boiled leg of Mutton.
285. " " " Sauce aux Capres... Boiled leg of Mutton, Caper sauce.
289. Blanquette D'Agneau............................ Blanquette of Lamb.
290. Ragout de Mouton............................... French Mutton Stew.
291. " " a l'Irlandaise.................. Irish stew.
292. Cotelettes de Mouton Grillees a la Francaise... Broiled French mutton chops.
293. Cotelettes de Mouton Panees.................... Mutton chops with bread crumbs.
294. " " a l'Anglaise.............. English mutton chops.
295. Shachlick de Mouton a la Circassienne.......... Brochettes of mutton a la Circassienne.
296. Rognons de Mouton Poulette..................... Broiled Mutton Kidney.
297. " " Saute au Madere.............. Mutton Kidneys saute with Madeira.
298. Cervelle de Mouton Poulette.................... Mutton Brains a la Poulette.
299. " " et Beurre Noir.............. Mutton Brains with browned butter.
300. Pieds de Mouton Poulette....................... Mutton feet a la Poulette.
PORK.
RELEVES.
301. Jambon Froid................................. Cold Ham.
302. Jambon Braise au Madere...................... Braised Ham with Madeira sauce.
ROASTS.
303. Jambon Roti................................... Roast Ham.
305. Carre de Porc Roti............................ Roast Pork.
ENTREES.
304. Jambon Grille................................. Broiled Ham.
306. Petit Sale aux Choux.......................... Boiled Salted Pork with Cabbage.
307. Petit Lard Grille............................. Broiled Bacon.
308. Cotelettes de Porc Grilles, Sauce Tomate...... Broiled Pork with Tomato Sauce.
309. Cotelettes de Porc Grilles, Sauce Robert...... Broiled Pork with Robert Sauce.
310. Cotelettes de Porc Grilles, a la Parisienne... Pork Chops a la Parisienne.
311. Pieds de Cochon Grilles....................... Broiled Pig's Feet.
312. Pieds de Cochon, Sauce Vinaigrette............ Pig's Feet with Vinaigrette Sauce.
313. Salade de Pieds de Cochon..................... Salad of Pig's Feet.
176. Oeufs au Jambon............................... Ham and eggs.
186. Omelette au Jambon............................ Omelet with Ham.
177. Oeuf au Lard.................................. Eggs and Bacon.
187. Omelette au Lard.............................. Omelet with Bacon.
SAUCES TO BE SERVED WITH MEAT.
161. Maitre d'Hotel........................ White and green.
201. Beurre d'Anchois...................... Light Brown.
314. Sauce Bearnaise....................... Bearnaise Sauce. Yellow.
315. Sauce Soubise......................... Soubise Sauce. White.
316. Sauce Parisienne...................... White.
317. Sauce Bordelaise...................... Red.
118. Sauce Tomatte......................... Tomato Sauce. Red.
319. Sauce Creolle......................... Creole Sauce. Red.
320. Sauce Poivrade........................ Pepper Sauce. Brown.
321. Sauce Piquante........................ Brown.
322. Sauce Robert.......................... Brown.
165. Sauce Vinaigrette.....................
328. Sauce Menthe.......................... Mint Sauce. Green.
166. Sauce Ralfort......................... Horseradish Sauce. White.
GARNISHES TO BE SERVED WITH MEAT.
324. Jardiniere............................
325. Richelieu.............................
326. Financiere............................
327. Napolitaine...........................
328. Nivernaise............................
329. Flamende..............................
330. Bretonne..............................
358. Petits Pois a la Francaise............ French Peas.
361. Haricots Verts a l'Anglaise........... Green Beans with Butter.
380. Tomattes Farcies...................... Stuffed Tomatoes.
384. Mais au Beurre........................ Sweet Corn with Butter.
395. Puree de Pommes de Terre.............. Mashed Potatoes.
397. Croquettes de Pommes de Terre......... Potato Croquettes.
396. Pommes de Terre Duchesse..............
398. Pommes de Terre a la Creme............ Potatoes with Cream.
400. Pommes de Terre Frittes............... Fried Potatoes.
392. Pommes de Terre Sautees............... Potatoes Fried in Butter.
399. Pommes de Terre Farcies............... Stuffed Potatoes.
409. Croquettes de Oatmeal................. Oatmeal Croquettes.
405. Riz a la Milanaise.................... Rice a la Milanaise.
407. Riz a la Creole....................... Rice a la Creole.
406. Riz a la Georgienne................... Rice a la Georgienne.
378. Choucroute a la Strasbourgeoise....... Saurkrout a la Strasbourgeoise.
331. General Remarks.
TURKEY.
332. Dinde Rotie....................... Roast Turkey. (Roast.)
333. Abatis de Dinde................... Turkey Giblets. (Entree.)
CHICKEN.
334. Poulet Roti....................... Roast Chicken. (Roast.)
335. Poulet Grille..................... Broiled Chicken. (Entree.)
336. Cotelettes de Volaille............ Fowl Cutlets. (Entree.)
337. Fillets de Volaille............... Fillets of Fowl. (Hors d'oeuvre)
338. Fritto de Poulet a l'Italienne.... Fried Chicken. (Entree.)
339. Croquettes de Volaille............ Croquettes of Fowl. (Hors d'oeuvre.)
340. Poule au Riz...................... Boiled Chicken with Rice. (Entree.)
341. Jeune Poulet Saute Fermiere....... Chicken Saute a la Fermiere. (Entree.)
342. Poulet Saute Marengo. (Entree)
343. Poulet Saute aux Champignon....... Chicken Saute, with Mushrooms. (Entree.)
344. Poulet Saute a la Hongroise....... Chicken Saute a la Hongroise. (Entree.)
345. Fricassee de Poulet............... Fricassee of Chicken. (Entree.)
GUINEA HENS.
346. Pintade Rotie..................... Roast Guinea Hen. (Roast.)
347. Pintade Braisee................... Braised Guinea Hen. (Entree.)
GOOSE.
348. Oie Roti.......................... Roast Goose. (Roast.)
349. Abatis d'Oie...................... Goose Giblets. (Entree.)
DUCKS.
350. Canard Roti....................... Roast Duck. (Roast.)
351. Canard aux Petits Pois............ Duck with French Peas. (Entree.)
352. Canard aux Navets................. Duck with Turnips. (Entree.)
353. Canard aux Olives................. Duck with Olives. (Entree.)
354. Canard aux Onions................. Duck with Small Onions. (Entree.)
PIGEONS.
355. Pigeons Rotis..................... Roast Pigeons. (Roast.)
356. Pigeons a la Crapandine........... Broiled Pigeons. (Entree.)
357. Pigeon aux Petits Pois............ Pigeon with French Peas.
ROASTS.
357a. Selle de Chevreuil........................ Saddle of Venison.
357d. Cuissot de Chevreuil...................... Roast leg of Venison.
RELEVES.
357b. Selle de Chevreuil, Sauce Poivrade........ Saddle of Venison with sauce Poivrade.
357c. Selle de Chevreuil, Sauce Venaison........ Saddle of venison with venison sauce.
357e. Cuissot de Chevreuil, Sauce Poivrade...... Leg of Venison. Sauce Poivrade.
357f. Cuissot de Chevreuil, Sauce Venaison....... Leg of Venison. Sauce Venison.
ENTREES.
357g. Fillet de Chevreuil, Sauce Venaison........ Venison steak, sauce venison.
357h. Cotelettes de Chevreuil, Sauce Poivrade... Venison chops or cutlets. Sauce Poivrade.
357i. Civet de Chevreuil........................ Venison stew.
HARE.
ROAST.
357j. Rable de Lievre........................... Roast back of Hare.
ENTREE.
357k. Civer de Lievre a la Parisienne........... Stew of Hare a la Parisienne.
RABBIT.
ROAST.
357l. Rable de Lapin............................. Roast back of Rabbit.
ENTREES.
357m. Civet de Lapin............................. Rabbit stew, No. 1.
357n. Gibelotte de Lapin......................... Rabbit stew, No. 2.
357o. Lapin Saute Chausseur...................... Rabbit Saute a la Chasseur.
WILD TURKEY.
ROAST.
357p. Dinde Sauvage Roti......................... Wild Turkey roasted.
ENTREE.
357q. Salmis de Dinde............................ Salmis of Turkey.
PRAIRIE CHICKEN, PHEASANT, PARTRIDGE.
ROAST.
357r. Poule de Prairie, Faisant on Perdrix Roti........... Prairie Chicken, Pheasant or Partridge roasted.
ENTREES.
357s. Poule de Prairie, Faisant ou Perdrix grille......... Prairie Chicken, Pheasant or Partridge broiled.
357t. Salmis de Poule de Prairie, Faisant ou de Perdrix... Salmis of Prairie Chicken, Pheasant, or Partridge.
WILD DUCK.
ROAST.
357n. Canard Sauvage Roti.............. Wild duck roasted.
ENTREE.
357v. Salmis de Canard Sauvage......... Salmis of Wild Duck.
SMALL BIRDS.
357w. Quail, Snipe, Reed Birds, etc.
SAUCES TO BE SERVED WITH GAME.
357x. Sauce Poivrade.
357y. Sauce Venaison................... Venison Sauce.
357z. Pickling No. 1. Pickling No. 2.
PEAS.
358. Petits Pois a la Francaise.................. French Peas.
359. Petits Pois au Lard......................... Green Peas with Bacon.
360. Petits Pois a l'Anglaise.................... Green Peas a l'Anglaise.
BEANS.
361. Haricots Verts a l'Anglaise................. String Beans a l'Anglaise.
362. Haricots Verts Bonne Femme.................. String Beans a la Bonne Femme.
363. Gros Soissons au Beurre..................... Lima Beans with Butter.
364. Haricots Secs Menagere...................... Kidney Beans a la Menagere.
SPINAGE.
365. Epinards a la Creme......................... Spinage with Cream.
366. Epinards aux Croutons....................... Spinage with Toast.
367. Epinards aux Oeufs Poches................... Spinage with Poached Eggs.
CELERY.
368. Celeris aux Jus............................. Celery with Gravy.
369. Celeris a la Creme.......................... Celery with Cream.
CARROTS.
370. Carottes Nouvelles Sautees au Beurre........ Small Carrots Fried in Butter.
371. Carottes Nouvelles a la Creme............... Small Carrots with Cream.
328. Carottes a la Nivernaise.................... Carrots a la Nivernaise.
ASPARAGUS.
372. Asperges Sauce Blanche...................... Asparagus with White Sauce.
373. Asperges Sauce Polonnaise................... Asparagus with Polonaise Sauce.
374. Asperges Sauce Vinaigrette.................. Asparagus with Vinegar Sauce.
CAULIFLOWERS.
375. Choux Fleurs Sauce Blanche.................. Cauliflowers with White Sauce.
376. Choux Fleurs Sauce Polonnaise............... Cauliflowers with Polonnaise Sauce.
377. Choux Fleurs au Gratin...................... Cauliflowers au Gratin.
329. Choux a la Flamande......................... Cabbage a la Flamande.
378. Choucroute a la Strasbourgeoise............. Saur Krout a la Strasbourgeoise.
TOMATOES.
379. Tomattes Sauttees a la Provencale........... Tomatoes Sautees a la Provencale.
380. Tomattes Farcies............................ Stuffed Tomatoes.
CUCUMBERS.
381. Concombres a la Creme....................... Cucumbers with Cream.
MUSHROOMS.
382. Champignons a la Creme...................... Mushrooms with Cream.
383. Croute aux Champignons...................... Mushrooms on Toast.
SWEET CORN.
384. Mais a l'Americaine......................... Sweet Corn with Butter.
385. Mais Grille................................. Broiled Sweet Corn.
386. Mais a la Creme............................. Sweet Corn with Cream.
387 Galette de Mais............................. Galette of Corn.
POTATOES.
388. Pommes de Terre Sucreesen Robe de Chambre... Boiled Sweet Potatoes.
389. Pommes de Terre Sucrees Sauttees............ Sweet Potatoes Fried in Butter.
390. Pommes de Terre en Robe de Chambre.......... Boiled Potatoes.
391. Pommes de Terre au Four..................... Baked Potatoes.
392. Pommes de Terre Sauttees.................... Potatoes Fried in Butter.
393. Pommes de Terre a la Creme.................. Potatoes with Cream.
394. Pommes de Terre au Gratin................... Potatoes au Gratin.
395. Puree de Pommes de Terre.................... Mashed Potatoes.
396. Pommes de Terre Duchesse.................... Potatoes Duchesse.
397. Croquettes de Pommes de Terre............... Potato Croquettes.
398. Pommes de Terre au Lard..................... Potatoes with Bacon.
399. Pommes de Terre Farcies..................... Stuffed Potatoes.
400. Pommes de Terre Frittes..................... Fried Potatoes.
401. Pommes de Terre Souffles.................... Puffed Potatoes.
MACARONI.
402. Macaroni a l'Italienne...................... Macaroni a l'Italienne.
403. Macaroni Sauce Tomate....................... Macaroni with Tomato Sauce.
404. Macaroni au Gratin.......................... Macaroni au Gratin.
RICE.
405. Riz a la Milanaise.......................... Rice a la Milanaise.
406. Riz a la Georgienne......................... Rice a la Georgienne.
407 Riz a la Creole............................. Rice a la Creole.
OATMEAL.
408. Oat Meal a l'Americaine..................... Oat Meal a l'Americaine.
409. Croquettes de Oat Meal...................... Oat Meal Croquettes.
410. Galette de Oat Meal......................... Galette of Oat Meal.
WARM SWEET DISHES.
411. Peches a la Conde...................... Peaches a la Conde.
412. Poires a la Conde...................... Pears a la Conde.
413. Ananas a la Creole..................... Pine Apple a la Creole.
414. Peches a la Bourdaloue................. Peaches a la Bourdaloue.
415. Souffle a la Vanille................... Souffle a la Vanilla.
416. Souffle au Oatmeal.
417. Souffle a l'Americaine.
418. Poudding au Riz........................ Rice Pudding.
419. Poudding Diplomate.
420. Plum Pudding.
421. Charlottes de Pommes................... Charlotte of Apples.
422. Croute au Madere....................... Toast with Madeira Sauce.
423. Pain Perdu.
424. Pommes Frittes......................... Fried Apples.
425. Peches Frittes......................... Fried Peaches.
426. Ananas Frit............................ Fried Pine Apple.
427. Cremes Frittes......................... Fried Cream.
428. Pommes au Beurre....................... Apples with Butter.
429. Pommes au Four......................... Baked Apples.
430. Sauce Sambayon......................... Sambayon Sauce.
431. Sauce Abricot.......................... Apricot Sauce.
COLD SIDE DISHES.
432. Riz a l'Imperatrice.................... Rice a l'Imperatrice.
433. Blanc Manger.
434. Kissel a la Russe.
435. Creme au Chocolat.
436. Creme au Cafe.
437. Charlotte Russe.
438. Macedoine de Fruit.