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.
Alligator pears (771)
Boudius of game, Berckoux (3218)
Olysters a la Rubino (1055)
Epigrammes of mutton a la Jardiniere (1607.)
Timbale of pullet (2386)
Iced souffles, Favart (3534)
Oysters in cases a la Hilton (2231)
Patties with Regence salpicon (943)
Sirloin steak for gourmets (1378)
Squabs roasted in earthenware saucepan (2018)
Fiori di latte a la Bellini (3467)
Apples
Shrimp patties (935)
Tournedos of tenderloin of beef a la Roque-plan (1436)
Green peas, housekeeper's style (2744)
Broiled partridges, Colbert sauce (2099)
Francillon cakes (3305)
Cheese
Oysters with fine herbs (1072)
Cromesquis of sweetbreads, Babanine-(872)
Broiled eggplant, Duperret (2735)
Breasts of grouse a la Czarina (2073)
Marillan cakes (3317)
Bananas
Cromesquis of game, Stanislas (871)
Shells of shrimps with oyster crabs (2342) Chateaubriand, with souffled potatoes (1383) Iced pudding, Constance (3490) Cocoanut
Fried soft clams with parsley (998)
Blanquette of pullet with mushrooms (1997)
Slices of kernel of venison a la Hussard (2181)
Small aspics of foies-gras (2412)
Demonet tartlets (3331)
Cheese
Consomme (189)
Lobster a la Duglcre (1031) Timbale of squabs a la Berchoux (2387) Lamb cutlets, Murillo (1681) Cream with apples (3014)
Strained okra soup (299)
Baked oysters a la Crane (1057)
Cromesquis of beef tongue (872)
Chickens Ecarlateala Derenne (2463)
Apples, Baron de Brisse style (2993)
Concord grapes
 
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