This section is from the book "The Epicurean", by Charles Ranhofer. Also available from Amazon: The Epicurean, a Complete Treatise of Analytical and Practical Studies on the Culinary Art.
Crawfish tails in shells (2341)
Chicken fricassee (1861)
Venison cutlets, tomato Parisian sauce (3174)
Tomatoes stuffed with fresh mushrooms (2842)
Conde peaches (3081)
Watermelon
Stuffed oysters, Mornay (1069)
Crusts of woodcock (906)
Artichoke bottoms a la Florence (2677)
Cream of lobster (2470)
Jelly cake meringued (3243)
Cheese
Shells of oysters in their natural shells (2351)
Mutton cutlets with marinade (1604)
String bean salad (2657)
Chicken pie, Australian style (2372)
Alliance fritters (3036)
Barberries
Oysters in cases a la Lorenzo (2232)
Venison cutlets with chestnut puree(2175) Souffle of chicken a la Delsart (2360) Broiled teal duck (2067) Frascati biscuits (3004) Muskmelon
Brissotins of game, Lyonnese (850)
Lobster a la Ravigote (2531)
Green peas, English style (2742)
Noisettes of tenderloin of beef with puree of mushrooms (1420) Peach ice cream a la Herbster (3453) Huckleberries
Shells of oysters with fried bread (2353)
Salmis of partridge cold (2574) Croustade a la Perigueux (897) Italian salad (2635) Roasted woodcocks (2206) Souffled omelet with vanilla (3066) Cheese
Fried soft clams (998)
Patties with puree of game (936) Shells of terrapin with hazel-nuts (2358) Broiled snipe (2157) Frothy puree of apples (3127) Spanish oranges
Shells of oysters baked in their shells (2350)
Epigrammes of lamb, ancient style (1695)
Timbales of pullet (2386)
Plain Delmonieo sirloin steak (1375)
Lamb's lettuce salad (2669)
Preserved quinces (3685)
 
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