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The Table: How To Buy Food, How to Cook It, and How to Serve It |by Alessandro Filippini |
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The pleasures of the table are enjoyed by all who possess good health. Nothing is more fascinating than to be seated at a well-served, well-cooked breakfast or dinner; and yet, of the immense number that enjoy the good cheer and luxuries of the table, how few, very few, there are who stop to consider the vexatious trouble our host undergoes when arranging the daily bill of fare. "Variety is the spice of life," but nowhere is it more important, aye, actually necessary, than in the getting up of a palatable meal...
The Table. The Pleasures Of The Table- The pleasures of the table are enjoyed by all who possess good health. Nothing is more fascinating than to be seated at a well-served, well-cooked breakfast or dinner; and yet, of the immense number t...
- Our Markets
- OUR markets contain an abundant supply of poultry and game of an exceptionally fine quality. For superior and palatable chickens we are recommended to those raised about the creameries of New Jersey. ...
- Varieties Of Fish To Be Found In The Markets During The Different Months. Fish Varieties in January
- Live codfish [Gadus morrhua]. Haddock [Melamogramus agle finus], Cusk [Brosmius brosme] ; this belongs to the cod family, and although very little known, is an excellent table fish. Hake [Phycis chuss...
- Fish Varieties in February
- Live codfish. Haddock. Halibut. Striped bass. Eels. Live lobsters. Fresh salmon. Frost-fish. Fresh Spanish-mackerel are found occasionally in market, coming from Pensacola, Florida. Pompano. Sheep's-h...
- Fish Varieties in March
- Live codfish. Haddock. Halibut. Striped bass. Chicken Halibut. Eels. Live lobsters. Salmon, from the Columbia River. During the latter part of the month a few fish are received from Nova Scotia, weigh...
- Fish Varieties in April
- Live codfish. Haddock. Halibut. Striped bass. Chicken halibut. Eels. Live lobsters. Tomcods. Salmon, fresh from the Columbia River. Salmon, fresh from Nova Scotia. Flounders. White perch. Fresh macker...
- Fish Varieties in May
- Codfish during this month is apt to be poor, as no live fish are brought to the New York markets. It is mostly fish caught off Nantucket and repacked in Boston, and from there shipped to New York. Had...
- Fish Varieties in June
- Codfish may be had, but not in good condition. Haddock may be had, but not in good condition. Halibut. Striped Bass. Eels. Lobsters. Fresh salmon from the Kennebec and Penobscot rivers, Maine, and fro...
- Fish Varieties in July
- Cod. Haddock. Halibut. Striped bass. Eels. Lobsters. Kennebec salmon. Pompano. Restigouche salmon. Large flounders for fillet of sole. Blackfish. Fresh mackerel. Spanish-mackerel. Butter-fish; this is...
- Fish Varieties in August
- Cod. Haddock. Halibut. Striped bass. Eels. Lobsters. Resti-gouche salmon. Kennebec salmon. Large flounders for fillet of sole. Fresh mackerel. Spanish-mackerel. Bonito [Sarda mediterranea]. This fish ...
- Fish Varieties in September
- Codfish. Haddock. Halibut. Striped bass. Lobsters. Eels. Salmon from Nova Scotia. During this mcnth the salmon advance very much in price, and with the close of the month fresh salmon caught on the At...
- Fish Varieties in October
- Codfish ; during the latter part of this month codfish are brought alive to the market. Haddock. Halibut. Striped bass. Eels. Lobsters. Blackfish. Columbia River salmon commence to come into market at...
- Fish Varieties in November
- Live cod. Haddock. Halibut. Striped bass. Eels. Lobsters. Salmon. Cusk. Blackfish. Fresh mackerel. Redfish, or spotted bass. Grouper. White perch. Smelts. Red-snapper. Skate. Black bass. Salmon-trout....
- Fish Varieties in December
- Live cod. Haddock. Halibut. Striped bass. Eels. Lobsters. Columbia River salmon. Large flounders for fillet of sole. Turbot. These fish are caught in extreme Northern waters. They are somewhat similar...
- Vegetables
- VEGETABLES are grown to such an extent in the South, and also in hot-houses in the North, that we may enjoy, even in the coldest winter weather, nearly every variety. The growing of vegetables in t...
- Water-Melons And Musk-Melons
- WATER-MELONS first make their appearance in market about the first of July, and can be had until the middle of October. Unlike the musk-melon, they are of a rather hardy nature, and after the melon ha...
- How To Set A Table
- TO set a table seems, perhaps, very easy, but to set it properly and tastily is not such an easy matter. The advice herewith given may prove advantageous to many. Place the table in the centre of the ...
- How To Serve Meals
- NEARLY every family of means is in the habit of giving a few dinners to its friends during the year. As a matter of course, the members of the family are, in return, invited to dine out. If you i...
- Menus for Every Day in the Year
- Explanatory Note While these menus are simple and complete, it is not supposed that they can always be carried out in detail. They will, however, furnish suggestions to house-keepers who are daily ...
- 1. New Year's Day Menu
- Tuesday, January -. Breakfast Eggs a l'Aurore, 444. Boiled Haddock, Cream sauce, 352, 181. Lamb Chops, maison d'or, 683. Potato Croquettes, 997. Stewed Prunes a la General Dufour, 13...
- 2. Wednesday, January Menu
- Breakfast Eggs, with brown butter, 414. Fried Scallops, Tomato sauce, 301-205. Minced Lamb a l'Anglaise, 688. Hashed Potatoes, 1002. Rice and Milk, 1177. Luncheon Lobster a la Bor...
- 3. Thursday, January Menu
- Breakfast Omelet Raspail, 467. Fish Balls, 347. Beefsteak, with Anchovy butter, 524-146. Olives. Potatoes a la Rice, 1007. Blanc Mange a la Josephine Delmonico, 1270. Luncheon Oyster Patties,...
- 4. Friday, January Menu
- Breakfast Eggs a la Bourguignonne, 411. Whitebait, 301. Pig's Feet a la Boston, 730. Succotash, 1022. Brioche a la Conde, 1203. Luncheon Boiled Skate, cream sauce, 325-181. Ste...
- 5. Saturday. January Menu
- Breakfast Ham Omelet, 462. Boiled Halibut, butter sauce, 309-157. Chicken Livers, with Bacon, 769. Sweet Potatoes Soufflees, 1010. Corn Fritters, 965. Luncheon Stuffed Oysters a l...
- 6. Sunday, January Menu
- Breakfast Eggs a la Livingstone, 410. Picked-up Codfish, 346. Escalops of Veal, Provencale, 573. Potatoes Julienne, 1013. Iced Timbale of Rice, 1175. Luncheon Lobster a la Newburg...
- 7. Monday, January Menu
- Breakfast Omelet, with fine Herbs, 451. Lobster Cutlets, Victoria, 366. Sausages au Gastronome, 740. Carrots and Cream, 927. Rice a l'Airolo, 1171. Luncheon Broiled Sardines on To...
- 8. Tuesday, January Menu
- Breakfast Fried Eggs, 412. Soles a la Horly, 321. Mutton Chops, Sover, 647. Stewed Potatoes, 995. Peach Marmalade, 1331. Luncheon Lobster en Chevreuse, 362. Mignon Filets aux Pommes ...
- 9. Wednesday, January Menu
- Breakfast Eggs a la Tripe, 419. Porterhouse Steak, with Watercress, 524. Cold Boiled Ham, 722. Hashed Potatoes au Gratin, 1004. Brioche Fluttes, 1204. Luncheon Stuffed Clams, devi...
- 10. Thursday, January Menu
- Breakfast Scrambled Eggs, with Asparagus tops, 406. Broiled Sardines on Toast, 403. Black Sausages, with mashed Potatoes, 719. Stewed Prunes, 1330. Łnncl)eon. Canape Lorenzo, 391. ...
- 11. Friday, January Menu
- Breakfast Oyster Omelet, 452. Pork Andouillettes, 742. Mutton Chops, maison d'or, 683. Sorrel, with Croutons, 974. French Pancake, 1186. Luncheon Mussels a la Mariniere, 378. Duck...
- 12. Saturday, January Menu
- Breakfast Eggs a la Finoise, 424. Codfish a la Bonne Femme, 345. Veal Cutlets en Papilottes, 566. Mashed Potatoes au Gratin, 998. Milan Cake, 1228. Luncheon Crabs a la St. Jean, 3...
- 13. Sunday, January Menu
- Breakfast Sausage Omelet, 465. Fried Smelts, tartare sauce, 301, 207. Kidneys, stewed with Madeira, 662. Potatoes, maitre d'hotel, 985. Preserved Peaches, 1340. Luncheon Stuffed C...
- 14. Monday, January Menu
- Breakfast Eggs a l'Aurore, 444. Mackerel aux Fines Herbes, 331. Minced Beef a la Provencale, 500. Sweet Potatoes Soufflees, 1010. Corn Fritters, 965. Luncheon Broiled Florida Shad...
- 15. Tuesday, January Menu
- Breakfast Oatmeal and Cream. Sardine Omelet, 468. Beefsteak, Horseradish sauce, 524-164. Mashed Potatoes, 998. German Pancake, with Apples, 1189. Luncheon Broiled Pompano, 329. ...
- 16. Wednesday, January Menu
- Breakfast Asparagus Omelet, 458. Minced Beef a la Catalan, 502. Turnips, with gravy, 967. Rice a la Francaise, 1180, Luncheon Lobster a l'Americaine, 357. Sweetbread Croquettes a la ...
- 17. Thursday, January Menu
- Breakfast Eggs, with brown butter, 414. Mutton Hash a la Zingara, 652. Lima Beans, 952. Small Brioches, 1202. Luncheon Oysters a la Poulette, 383. Corned Beef and Cabbage, 490. ...
- 18. Friday, January Menu
- Breakfast Eggs a la Bennett, 447. Fried Smelts, Colbert sauce, 301, 190. Country Sausages a l'Anglaise, 736. Beet-roots, with cream, 912. Stewed Quinces, 1338. Luncheon Stuffed Lo...
- 19. Saturday, January Menu
- Breakfast Cheese Omelet, 469. Broiled Spanish-Mackerel, 329. Breaded Veal Cutlets, tomato sauce, 563. Broiled Bacon, 754. Rice au Lait d'Amandes, 1170. Luncheon Oysters en Brochet...
- 20. Sunday, January Menu
- Breakfast Eggs a la Meyerbeer, 437. Veal Kidneys, sauce madere, 662. Stuffed Pig's Feet, 732. Potatoes a la Rice, 1007. Fried Hominy, 1035. Luncheon Lobster Croquettes a la Victor...
- 21. Monday, January Menu
- Breakfast Mushroom Omelet, 460. Cold Bass, Ravigote butter, 352, 147 Hashed Beef a la Zingara, 652. Broiled Ham, 753. Milan Cake, 1228. Luncheon Soft Clams a la Newburg, 390. C...
- 22. Tuesday, January Menu
- Breakfast Chicken Liver Omelet, 464. Broiled Sardines, sauce percillade, 403, 165 Hashed Mutton au Gratin, 653. Oyster-plant a la Poulette, 1019 Wheat Cakes, 1184. Luncheon heep's...
- 23. Wednesday, January Menu
- Breakfast Eggs a la Valencienne, 421. Fried Frostfish, sauce Colbert, 301-190. Mignon Filets a la Bernardi, 512. Hashed Potatoes au Gratin, 1004. Stewed Apples, 1332. Luncheon Cra...
- 24. Thursday, January Menu
- Breakfast Scrambled Eggs, with Chicory, 409. Broiled Oysters, 382. Flat Sausages, with White Wine, 735. Carrots, with Cream, 927. Brioche a laConde, 1203. Luncheon Oysters a la Ma...
- 25. Saturday, January Menu
- Breakfast Oatmeal and Cream. Eggs a la Provencale, 422. Cod's Tongues, black butter 349. Fried Calf's Brains, sauce tartare, 559. Oyster Plant, with butter, 1018. Baked Apples, 1124....
- 26. Sunday, January Menu
- Breakfast Kidney Omelet, 463, Broiled Shad, maitre d'hotel, 326. Hamburg Steak, Madeira sauce, 526-185. Potatoes Lyonnaise, 991. Cream Renversee, 1252. Luncheon Truffled Boned Tur...
- 27. Monday, January Menu
- Breakfast Boiled Eggs. Broiled Calf's Liver and Bacon, 584. Tripe a la mode de Caen, 547, Potatoes Lyonnaise 991. Stewed Pears, 1333. Luncheon Fried Oysters, 380. Veal, stewed ...
- 28. Tuesday, January Menu
- Breakfast Scrambled Eggs, with truffles, 407. Boiled Haddock, Cream sauce, 352-181. Brochettes of Lamb a la Dumas, 674. Potatoes Parisienne, 986. Creme en Mousse au Cafe, 1253. Lunch...
- 29. Wednesday, February Menu
- Breakfast Eggs a l'lmperatrice, 440. Mutton Chops, Soyer, with Potatoes, 647 Broiled Ham, 753. Milan Cake, 1228. Luncheon Fried Oysters, 380. Blanquette of Veal, with nouilles, 55...
- 30. Thursday, February Menu
- Breakfast Omelet Regence, 470. Boiled Porgies, maitre d'hotel, 329. Minced Veal a la Biscaenne, 576. Turnips and Gravy, 967. Preserved Cherries, 1347. Luncheon Oysters en Brochett...
- 31. Friday, February Menu
- Breakfast Eggs a la Chipolata, 442. Picked-up Codfish, 346. Lamb en Brochette, Colbert sauce, 674-190. Stewed Potatoes, 995. Rice and Milk, 1177. Luncheon Fillets of Sole a la Ven...
- 32. Saturday, February Menu
- Breakfast Omelet Bonne Femme, 466. Tripe Saute a la Lyonnaise, 548. Beefsteak, with Watercress, 524. Hashed Potatoes, with Cream, 1003. Corn Fritters, 965. Dinner Oysters, 298. ...
- 33. Sunday, February Menu
- Breakfast Eggs a la Turque, 439. Hashed Lamb, 700. Sausages, with White Wine, 735. Potatoes Julienne, 1013. Peach Marmalade, 1331. Oysters, 298. Consomme Douglas, 114. Celery, ...
- 34. Monday, February Menu
- Breakfast Omelet Mexicaine, 473. Broiled English Breakfast Bacon, 754. Calf's Liver Saute a l'ltalienne, 580. Stewed Tomatoes, 1027. Preserved Plums, 1343. Luncheon Soft Clams a l...
- 35. Friday, February Menu
- Breakfast Omelet, with fine Herbs, 451. Haddock, Cream sauce, 352, 181. Brochette of Lamb a la Colbert, 674, 190 Saratoga Potatoes, 1011. Buckwheat Cakes, 1183. Luncheon Fried Sme...
- 36. Saturday, February Menu
- Breakfast Eggs a la Reine, 438. Broiled Fresh Herrings, anchovy butter, 329, Minced Veal a la Catalan, 575. Stewed Carrots, and Cream, 927. Peach Marmalade, 1331. Luncheon Broiled Lobster, To...
- 37. Sunday, February Menu
- Breakfast Omelet, with Cheese, 469. Broiled Mutton Chops, Parisian potatoes, 647, Tripe Saute a la Creole, 545. [986. Wheat Cakes, 1184. Luncheon Canape Madison, 260. Broiled Sirloin a la ...
- 38. Wednesday, February Menu
- Breakfast Eggs a la Hyde, 448. Broiled Boned Smelts, tartare sauce, 354, 207 Escalops of Veal au Jus, 568. Hashed Potatoes, 1002. Milan Cake, 1228. Luncheon Welsh Rarebit, 294. ...
- 39. Thursday, February Menu
- Breakfast Omelet, with Chicken Livers, 464. Broiled Sardines on Toast, 403. Broiled Calf's Liver and Bacon, 584. Watercress Salad, 1072. Brioche Fluttes, 1204. Luncheon Soft Clams...
- 40. Friday, February Menu
- Breakfast Hominy and Cream, 1034. Scrambled Eggs, with Truffles, 407. Picked-up Codfish, 346. Sausages, with White Wine, 735. Potatoes, maitre d'hotel, 985. Corn Fritters, 965. Lunch...
- 41. Monday, February Menu
- Breakfast Omelet, with Smoked Beef, 461. Fried Oysters, 380. Lamb Steak a l'Americaine, 718. Lima Beans, 952. Brioche, 1201. Luncheon Timbales a l'Ecossaise, 361. Tendron of Veal, Mo...
- 42. Tuesday, February Menu
- Breakfast Lobster Omelet, 454. Hashed Turkey a la Creme, 804. Lamb's Tongues, sauce piquante, 203. Stewed Potatoes, 994. Stewed Quinces, 1338. Luncheon Oysters a la Baltimore, 388...
- 43. Wednesday, February Menu
- Breakfast Eggs a la Tripe, 419. Calf's Brains, brown butter, 557. Lamb Chops a la Signora, 681. Hashed Potatoes au Gratin, 1004. Rice a la Francaise, 1180. Luncheon Lobster en Chevre...
- 44. Washington's Birthday Menu. 45. Friday, February Menu
- Breakfast Eggs a la Bechamel, 416. Oysters en Brochette au Petit Sale, 385. Minced Lamb a l'Anglaise, 688. Potatoes, maitre d'hotel, 985. French Pancake, with jelly, 1187. Luncheon ...
- 46. Saturday, February Menu
- Breakfast Omelet a la Vanderbilt, 471. Tripe a la Bordelaise, 544. Mutton Kidneys, with Bacon, 661. Turnips, cream sauce, 967, 181. Apples, with Rice, 1169. Luncheon Stuffed Oyste...
- 47. Sunday, February Menu
- Breakfast Poached Eggs on Toast, Anchovy butter, 404, 146. Whitebait, 301. Smoked Beef, with Cream, 486. Potatoes a la Rice, 1007. Preserved Raspberries, 1346. Luncheon Broiled Sp...
- 48. Wednesday, February Menu
- Breakfast Omelet, with Peas, 459. Broiled Ham, 753. Calf's Liver a l'Alsacienne, 582. Mashed Potatoes au Gratin, 998. Wheat Cakes, 1184. Luncheon Crabs a la St. Laurent, 372. S...
- 49. Thursday, February Menu
- Breakfast Kidney Omelet, 463. Oysters a la Poulette, 383. Hamburg Steak, Colbert sauce, 526, 190. Stewed Sweet Corn, 964. Creme en Mousse au Maraschino, 1257. Luncheon Canape Madison...
- 50. Friday, March Menu
- Breakfast Eggs a la Post, 1359. Picked-up Codfish, 346. Pig's Feet a la St. Hubert, 727. Potatoes, Hollandaise, 999. Stewed Quinces, 1338. Luncheon Scallops, poulette sauce 392, 5...
- 51. Saturday, March Menu
- Breakfast Eggs a la Livingstone, 410. Breaded Broiled Lamb Fries, Tomato sauce,673. Mignon Filets a la Parisienne, 514. Potato Croquettes, 997. Corn Fritters, 965. Luncheon Stuffe...
- 52. Sunday, March Menu
- Breakfast Eggs a la Suisse, 441. Rice a l'Airolo, 1171. Corned Beef Hash au Gratin, 529. Sausages a l'Anglaise, 736. Stewed Tomatoes, 1037. Waffles and Sugar, 1196. Luncheon Lo...
- 53. Monday, March Menu
- Breakfast Barley, with cream. Fish Balls a la Mrs. Harrison, 347. Mutton Kidneys a la Diable, 715. Potatoes a l'Hollandaise, 999. Watercress Salad, 1072. Stewed Prunes, 1330. Lunc...
- 54. Tuesday, March Menu
- Breakfast Eggs a la Duchesse, 449. Broiled Sardines on Toast, 403. Mignon Filets, Anchovy butter, 509, 146. Broiled Sweet Potatoes, 983. Whipped Cream a la Vanille, 1254. Luncheon ...
- 55. Friday, March Menu
- Breakfast Eggs, with brown butter, 414. Broiled Shad, maitre d'hotel, 326. Pig's Feet a la Boston, 730. Saratoga Potatoes, 1011. Buckwheat Cakes, 1183. Luncheon Crabs a l'Anglaise...
- 56. Sunday, March Menu
- Breakfast Eggs a l'Aurore, 444. Fried Smelts, tartare sauce, 301, 207. Broiled Calf's Liver and Bacon, 584. Fried Potatoes, 993. Stewed Apples, 1332. Luncheon Lobster a l'Americaine, 35...
- 57. Monday, March Menu
- Breakfast Omelet Regence, 470. Oysters en Brochette au Petit Sale, 385. Smoked Beef, with cream, 486. Potato Croquettes, 997. Iced Timbale of Rice, 1175. Luncheon Stuffed Oysters ...
- 58. Tuesday, March Menu
- Breakfast Eggs a la Turque, 439. Broiled Perch, tomato sauce, 353, 205. Hashed Lamb a la Polonaise, 700. Saratoga Potatoes, 1011. Stewed Peaches, 1334. Luncheon Oysters a la Balti...
- 59. Wednesday, March Menu
- Breakfast Omelet Raspail, 467. Broiled Spanish-mackerel, 329. Sausages a l'ltalienne, 737. Mashed Potatoes, 998. Milan Cake, 1228. Luncheon Crabs a la St. Jean, 371. Stewed Bee...
- 60. Thursday, March Menu
- Breakfast Scrambled Eggs, with truffles, 407. Cods' Tongues, black butter, 349. Lamb en Brochette a la Dumas, 674. Hashed Potatoes, 1002. Creme en Mousse au Cafe, 1253. Luncheon B...
- 61. Friday, March Menu
- Breakfast Omelet a l'Espagnole, 472. Scallops a la Poulette, 392, 598. Chicken Livers, sautes au madere, 767. Potatoes a l'Hanna, 1012. Small Brioches, 1202. Luncheon Broiled Bone...
- 62. Saturday, March Menu
- Breakfast Eggs a la Valencienne, 421. Fried Sole, sauce tartare, 320, 207. Amourettes of Lamb a la Diable, 672. Potatoes a l'Anglaise, 988. French Pancake, 1186. Luncheon Oyster P...
- 63. Sunday, March Menu
- Breakfast Omelet, with cheese, 469. Picked-up Codfish, 346. Minced Beef a la Catalan, 502. Hashed Potatoes au Gratin, 1004. Oatmeal, with cream. Luncheon Canape Lorenzo, 391. B...
- 64. Monday, March Menu
- Breakfast Eggs a la Meyerbeer, 437. Aiguillettes of Bass, with White Wine, 342. Chicken Livers en Brochette, with bacon, 769. French Fried Potatoes, 993. Stewed Apples, 1332. Luncheo...
- 65. Tuesday, March Menu
- Breakfast Shrimp Omelet, 453. Fish Balls, 347. Hashed Beef au Gratin, 653. Saratoga Potatoes, 1011. Baked Apples, 1124. Luncheon Oysters en Brochette au Petit Sale, 385. Stewed...
- 66. Wednesday, March Menu
- Breakfast Eggs au Miroir, 425. Broiled Pickerel, maitre d'h6tel, 329. Calf's Liver a l'Alsacienne, 582. Stewed Potatoes, 995. Red Currant Jelly, 1326. Luncheon Scallops Brestoise,...
- 67. Thursday, March Menu
- Breakfast Kidney Omelet, 463. Shad, maitre d'hotel, 326. Veal Cutlets, Tomato sauce, 563. Stewed Carrots, with Cream, 927. Whipped Cream a la Vanille, 1254. Luncheon Stuffed Devil...
- 68. Friday, March Menu
- Breakfast Omelet, with Asparagus-tops, 458. Skate, with black butter, 325, 159. Pig's Feet a la Poulette, 731. Potatoes Julienne, 1013. Preserved Green-gages, 1344. Luncheon Broiled Spa...
- 69. Saturday, March Menu
- Breakfast Smoked Beef Omelet, 461. Broiled Smelts, Bearnaise sauce, 353. Lamb Steak a l'Americaine, 718. Potatoes, maitre d'hotel, 985. Apples and Rice, 1169. Luncheon Matelote of...
- 70. Sunday, March Menu
- Breakfast Boiled Eggs. Broiled Pompano, maitre d'hotel, 329. Flat Sausages, with mashed Potatoes, 719. Turnips and Gravy, 967. Creme en Mousse au Kirsch, 1256. Luncheon Broiled Sh...
- 71. Tuesday, March Menu
- Breakfast Scrambled Eggs, with Asparagus-tops, 406. Broiled Sardines on toast, 403. Lamb Chops, sauce Colbert, 647, 190. Potatoes Lyonnaise, 991. Maraschino Jelly, 1319. Luncheon ...
- 72. Wednesday, March Menu
- Breakfast Omelet, with fine Herbs, 451. Codfish, cream sauce, 352, 181. Mashed Potatoes, 998. Corned-beef Hash en bordure, 531. Malaga Grapes. Luncheon Stuffed Deviled Lobster, 36...
- 73. Thursday, March Menu
- Breakfast Poached Eggs on toast, anchovy butter, 404. Fried Whitebait, 301. Tripe a la Bordelaise, 544. Hashed Potatoes au Gratin, 1004. Creme-en-mousse au maraschino, 1257. Luncheon...
- 74. Friday, March Menu
- Breakfast Tomato Omelet, 456. Shad, with Sorrel, 327. Potatoes, maitre d'h6tel, 985. Spaghetti au Gratin, 961. Rice and Milk, 1177. Luncheon Fish Balls, 347. Stewed Beef a l'Egypti...
- 75. Saturday, March Menu
- Breakfast Eggs a la Tripe, 419. Fried Sole, Colbert sauce, 320. Hashed Mutton en bordure, 653. Potatoes en paille, 1014. Corn Fritters, 965. Luncheon Broiled Veal Kidneys, with Ba...
- 76. Sunday, March Menu
- Breakfast Omelet a la Vanderbilt, 471. Boned Broiled Smelts, Bearnaise sauce, 353. Tripe a la Lyonnaise, 548. Fried Potatoes, 993. Stewed Prunes a la General Dufour, 1330. Luncheon ...
- 77. Monday, April Menu
- Breakfast Eggs a la Livingstone, 410. Fillets of Sole a la Horly, 321. Corned Beef Hash a la Zingara, 530. Potatoes au Gratin, 1004. Strawberries and Cream. Luncheon Stuffed, Devi...
- 78. Tuesday, April Menu
- Breakfast Omelet, bonne femme, 466, Broiled Beefsteak, 524, Calf's Brains, black butter, 557, Hashed Potatoes, 1002. Brioches a la Conde, 1203. Luncheon Scallops Brestoise, 392. ...
- 79. Wednesday, April Menu
- Breakfast Eggs, with black butter, 414. Spring Lamb Chops, with Bacon, 647, 754. Sausages, with White Wine, 735. Saratoga Potatoes, 1011. Waffles and Sugar, 1196. Luncheon Smelts,...
- 80. Thursday, April Menu
- Breakfast Omelet Raspail, 467. Hashed Lamb a l'Anglaise, 688. Broiled Calfs Liver, maitre d'hotel, 584,145. Stewed Tomatoes, 1027. Rice Cake, 1222. Luncheon Broiled Trout au Petit...
- 81. Friday, April Menu
- Breakfast Eggs au Miroir, 425. Broiled Fresh Mackerel, 329. Mutton Chops a la Provencale, 642. Lima Beans, 952. Galette, 1221. Luncheon Frogs a la Poulette, 399. Chicken Pot-pie, ...
- 82. Saturday, April Menu
- Breakfast Omelet, with Chicken Livers, 464. Broiled Smelts, Tartare sauce, 353, 207. Pig's Feet, St. Hubert, 727. Potato Croquettes, 997. Stewed Apricots, 1335. Luncheon Fried Whi...
- 83. Sunday, April Menu
- Breakfast Eggs, with Tarragon, 429. Haddock, Cream sauce, 352,181. Calf's Liver Saute al'Italienne, 580 Corn, stewed with butter, 964. Cream Renversee, 1252. Luncheon Sole au Grat...
- 84. Monday, April Menu
- Breakfast Omelet, with fine Herbs, 451. Hamburg Steak, Russian sauce, 526. Kidneys, stewed with Madeira, 662. Saratoga Potatoes, 1011. Rice and Cream a la Croce, 1296. Luncheon Ge...
- 85. Tuesday, April Menu
- Breakfast Eggs a la Reine, 438. Codfish Tongues, with black butter, 349. Tripe a la Lyonnaise, 548. Stewed Turnips, 967. Brioche, 1201. Luncheon Broiled Trout, maitre d'hotel, 314...
- 86. Wednesday, April Menu
- Breakfast Plain Omelet, 450. Fish Balls, 347. Mutton Chops, with Watercress, 647. Julienne Potatoes, 1013. Brioches Fluttes, 1204. Luncheon Smelts, with White Wine, 342. Hamburg St...
- 87. Friday, April Menu
- Breakfast Eggs a la Bennett, 447. Picked-up Codfish, 346. Sheep's Feet a la Poulette, 654. Spaghetti a l'ltalienne, 960. Stewed Prunes, 1330. Luncheon Cromesquis a la Reine, 765. ...
- 88. Saturday, April Menu
- Breakfast Eggs a la Suisse, 441. Broiled Boned Smelts, maitre d'hotel, 355,145. Lamb Steak, 718. Potatoes Sautees au beurre, 994. Milan Cake, 1228. Luncheon Stuffed Deviled Crabs,...
- 89. Sunday, April Menu
- Breakfast Chicken Liver Omelet, 464. Broiled Shad's Roe, maitre d'h&tel, 402. Sausages a l'ltalienne, 737. Fried Oyster-plant, 1021. Creme en Mousse au Cafe, 1253. Luncheon Long I...
- 90. Tuesday, April Menu
- Breakfast Omelet a l'Espagnole, 472. Broiled Bluefish, maitre d'hotel, 329. Brochettes of Lamb a la Dumas, 674. Potato Croquettes, 997. Stewed Green-gages, 1336. Luncheon Oysters ...
- 91. Wednesday, April Menu
- Breakfast Eggs a la Meyerbeer, 437. Fried White Perch, Colbert sauce, 301, 190. Broiled Calfs Liver and Bacon, 584. Potatoes Lyonnaise, 991. Sherry Wine Jelly, 1318. Luncheon Cana...
- 92. Thursday, April Menu
- Breakfast Ham Omelet, 462. Fried Whitebait, 301. Minced Veal a la Catalan, 575. Stewed Carrots and Cream, 927. Strawberries and Cream. Luncheon Scallops Brestoise, 392. Pork and Beans,...
- 93. Friday, April Menu
- Breakfast Lobster Omelet, 454. Broiled Fresh Mackerel, maitre d'hotel, 329. Lamb Mignons, Madeira sauce, 1360, 185. Sweet Potatoes, stewed, 995. Brioches Fluttes, 1204. Luncheon K...
- 94. Saturday, April Menu
- Breakfast Eggs a la Tripe, 419. Mutton Hash a la Zingara, 652. Black Sausage, with mashed potatoes, 719. Rice a la Croce, 1296. Luncheon Lobster en Brochette, 361. Porterhouse Ste...
- 95. Sunday, April Menu
- Breakfast Omelet a la Vanderbilt, 471. Boiled Skate, black butter, 325, 159. Calfs Feet, sauce piquante, 599. Stewed Potatoes, 995. hipped Cream a la Vanille, 1254. Luncheon Salmon, ...
- 96. Monday, April Menu
- Breakfast Oatmeal. Eggs a l'Alsacienne, 443. Broiled Veal Cutlets, sauce piquante, 564, 203. Tripe a la Creole, 54 5. Potatoes maitre d'hotel, 985. Stewed Pears, 1333. Luncheon ...
- 97. Wednesday, April Menu
- Breakfast Poached Eggs on Toast, 404. Broiled Kingfish, maitre d'hotel, 329. Stewed Chicken Livers, with Madeira 767. Potatoes a la Rice, 1007. Stewed Apples, 1332. Łuncheon. Shee...
- 98. Thursday, April Menu
- Breakfast Sausage Omelet, 465. Scallops, Tomato sauce, 392, 205. Mignons Filets, with Anchovy butter, 509, 146. Potato Croquettes, 997. Strawberries and Cream. Łuncheon. Broiled T...
- 99. Saturday, April Menu
- Breakfast Eggs a la Provengale, 422. Fried Frost-fish, 301. Beefsteak a la Moelle, 493. Broiled Tomatoes, 1025. French Pancake, with Jelly, 1187. Luncheon Broiled Shad, maitre d'h...
- 100. Sunday, April Menu
- Breakfast Kidney Omelet, 463. Shad, White Wine sauce, 342. Veal Cutlets a la Milanaise, 563. Potato Croquettes, 997. Creme en Mousse au Maraschino, 1257. Luncheon Salmon a la Rege...
- 101. Monday, April Menu
- Breakfast Eggs a la Bechamel, 416. Fish Balls, 347. Brochettes of Lamb a la Dumas, 674. Mashed Potatoes au Gratin, 1004. Rice and Milk, 1177. Luncheon Stuffed Oysters a la Mali, 3...
- 102. Tuesday, April Menu
- Breakfast Omelet; with fine Herbs, 451. Broiled Pickerel, butter sauce, 329, 155. Hashed Chicken en Bordurc, 805. Stewed Beets, 911. Corn Fritters, 965. Luncheon Canape Lorenzo, 3...
- 103. Wednesday, May Menu
- Breakfast Eggs a la Bonne Femme, 432. Porgies a la Horly, 321. Pig's Feet, sauce Robert, 728. Mashed Potatoes, a l'Hollandaise, 999. Blackberries and Cream. Luncheon Oysters en Br...
- 104. Thursday, May Menu
- Breakfast Tomato Omelet, 456. Broiled Kingfish, 329. Lamb Chops au Petit Sale, 682, 754. Potatoes Julienne, 1013. Rice Cake, 1222. Luncheon Stuffed Deviled Clams, 376. Veal Cut...
- 105. Friday, May Menu
- Breakfast Eggs a la Bourguignonne, 411. Blackfish aux fines Herbes, 331. Lamb Kidneys, with Bacon, 713. Baked Potatoes. Wheat Cakes, 1184. Luncheon Sole au Gratin, 319. Beefste...
- 106. Saturday, May Menu
- Breakfast Eggs a la Paysanne, 433. Corned Beef Hash, 531. Stewed Calf's Liver a l'Alsacienne, 582. Sweet Potatoes Soufllees, 1010. Stewed Apricots, 1335. Luncheon Oysters, a la Ma...
- 107. Monday, May Menu
- Breakfast Eggs a la Turque, 439. Broiled Bluefish, 329. Lamb Steak, sauce Piquante, 717. Saratoga Potatoes, 1011. Buckwheat Cakes, 1183. Luncheon Coquilles of Chicken a l'Anglaise...
- 108. Tuesday, May Menu
- Breakfast Omelet, with Sardines, 468. Fried Whitebait, 301. Veal Cutlets a la Pagasqui, 560. Mashed Potatoes au Gratin, 998. Brioche, 1201. Łuncheon. Frogs broiled, 398. Shoulder ...
- 109. Wednesday, May Menu
- Breakfast Eggs au Soleil, 415. Broiled Oysters en Brochette, 385. Pig's Feet a la Poulette, 731. Potatoes en Paille, 1014. Strawberries and Cream. Luncheon Boiled Fresh Mackerel, ...
- 110. Thursday, May Menu
- Breakfast Eggs a la Hyde, 448. Fried Cod's Tongues, 350. Pork Chops, Apple sauce, 748. Hashed Potatoes, sautees, 1003. Iced Timbale of Rice, 1175. Luncheon Broiled Soft-shelled Crabs a ...
- 111. Friday, May Menu
- Breakfast Eggs a la Valencienne, 421. Fresh Mackerel a l'ltalienne, 337. Escalops of Veal, with Spinach, 568, 939, Fried Potatoes, 993. Stewed Prunes a la Dufour, 1330. Luncheon M...
- 112. Saturday, May Menu
- Breakfast Omelet Raspail, 467. Broiled Pickerel, Anchovy butter, 329, 146. Corned Beef Hash au Gratin, 529. Potato Balls, 996. Milan Cake, 1228. Luncheon Crabs a la St. Laurent, 3...
- 113. Sunday, May Menu
- Breakfast Scrambled Eggs, with Truffles, 407. Broiled Brook-trout, with Bacon, 314, 754. Deviled Spring Lamb Chops. 647. Potatoes a l'ltalienne. 990. Creme en Mousse au Cafe, 1253. L...
- 114. Monday, May Menu
- Breakfast Omelet a l'Espagnole, 472. Fish Balls, 347. Fillet of Pork, sauce Robert, 741, 192. Potatoes, Chateau, 1009. Blackberries and Cream. Luncheon Fried Soft-shelled Crabs, 3...
- 115. Tuesday, May Menu
- Breakfast Eggs a la Duchesse, 449. Shad's Roe, maitre d'hdtel, 402. Beefsteak, with Watercress, 524. Potatoes a la Hanna, 1012. French Pancake, 1186. Luncheon Kingfish, sauce Ravigote, 329...
- 116. Wednesday, May Menu
- Breakfast Oatmeal, with Cream. Omelet, with Cheese, 469. Broiled Porterhouse Steak au Cresson, 524. Potatoes au Gratin, 1004. Sherry Wine Jelly, 1318. Luncheon Codfish, Shrimp sau...
- 117. Thursday, May Menu
- Breakfast Eggs a la Bennett, 447. Butterfish aux fines Herbes, 331. Sausage a PAnglaise, 736. Potatoes, with Bacon, 989. Stewed Prunes a la Dufour, 1330. Luncheon Pompano, with White Wi...
- 118. Friday, May Menu
- Breakfast Oatmeal and Cream. Shrimp Omelet, 434. Boiled Codfish, Egg sauce, 352, 161. Corned-beef Hash, American style, 529. Saratoga Potatoes, 1011. Fresh Cherries. Luncheon S...
- 119. Saturday, May Menu
- Breakfast Eggs au Miroir, 425. Fried Whitebait, 301. CalPs Liver, Saute a P'Alsacienne, 582. Stewed Potatoes, 995. Currant Jam. Luncheon Broiled Soft-shelled Crabs a la Diable, 36...
- 120. Sunday, May Menu
- Breakfast Omelet a la Vanderbilt, 471. Broiled Codfish, with Bacon, 310, 754. Lamb Fries, Mustard Sauce, 673, 202. Stewed Carrots a. la Bechamel, 927, 154. Rice and Cream a la Croce, 12...
- 121. Monday, May Menu
- Breakfast Eggs a la Chipolata, 442. Fried Sea-bass, 301. Hashed Turkey en Bordure, 805. Succotash, 1022. Small Brioches, 1202. Luncheon Stuffed Deviled Crabs, 370. Stewed Mutto...
- 122. Tuesday, May. \ Menu
- Breakfast Smoked Beef Omelet, 461. Skate, with black Butter, 325, 159. Lamb Steak a l'Americaine, 718. Potatoes, maitre d'hotel, 985. Rice a l'Airolo, 1171. Luncheon Oysters a la ...
- 123. Wednesday, May Menu
- Breakfast Boiled Eggs. Broiled North River Shad, maitre d'h6tel, 326. Stewed Kidneys, with Mushrooms, 714. Turnips and Cream, 967. Stewed Peaches. 1334. Łuncheon. Crabs a PAnglais...
- 124. Thursday, May Menu
- Breakfast Omelet, with Cepes, 460. Chicken Halibut, Caper sauce, 309, 651. Tripe a la Lyonnaise, 548. Potatoes a la Rice, 1007. Strawberries and Cream. Luncheon Clams a la Marinie...
- 125. Friday, May Menu
- Breakfast Scrambled Eggs, with Asparagus-tops, 406. Broiled Pompano, 329. Mutton Hash, 653. Potatoes a la Lyonnaise, 991. German Pancake, 1188. Luncheon Scallops a la St. Jean, 37...
- 126. Saturday, May Menu
- Breakfast Omelet a PEspagnole, 472. Fried Scallops, Tomato Sauce, 301, 205. Mutton Chops, Bretonne, 644. Hashed Potatoes and Cream, 1003. Fritters a la Vanille, 1102. Łuncheon. Mu...
- 127. Sunday, May Menu
- Breakfast Poached Eggs on Toast, with Anchovy Butter, 404, 146. Broiled Kingfish, maitre d'h6tel, 329. Hashed Chicken a la Creme, 804. Creme Renversee, 1252. Luncheon * Lobster...
- 128. Monday, May Menu
- Breakfast Ham Omelet, 462. Fish Balls, 347. Calfs Liver and Bacon, 584. Potatoes, maitre d'hotel, 985. Sweet Potatoes, Sautees, 995. Whipped Cream au Kirsch, 1256. Luncheon Wel...
- 129. Tuesday, May Menu
- Breakfast Eggs a la Tripe, 419. Fried Frostfish, 301. Pig's Feet, Boston style, 730. Potato Croquettes, 997. Corn Fritters, 965. Luncheon Shad's Roe, sauce Hollandaise, 402,160. ...
- 130. Wednesday, May Menu
- Breakfast Omelet a la Provencale, 457. Fried Porgies, 301. Broiled Deviled Mutton Kidneys, 715. Fried Potatoes, 993. Waffles with Sugar, 1196. Luncheon Oysters a la Baltimore, 388...
- 131. Thursday, May Menu
- Breakfast Eggs au Beurre noir, 414. Spanish-mackerel, Vert-pre, 328. Calf's Head a la Vinaigrette, 640. Lima Beans and Cream, 952. Blackberries and Cream. Luncheon Broiled Trout, ...
- 132. Friday, May Menu
- Breakfast Omelet aux Sardines, 468. Broiled Bluefish, brown Butter, 329,159. Pig's Feet, St. Hubert, 727. Spaghetti a la Italienne, 960. Brioche, 1201. Luncheon Crabs a la St. Jea...
- 133. Saturday, June Menu
- Breakfast Eggs a la Bourguignonne, 411. Haddock, Cream Sauce, 352, 181. Lamb en Brochette, Colbert, 674, 190. Fried French Potatoes, 993. Rice Cake, 1222. Luncheon Broiled Stuffed...
- 134. Sunday, June Menu
- Breakfast Omelet with fresh Asparagus, 458. Veal Kidneys, Broiled and Deviled, 715, Broiled Ham, 753. Fried Oyster-plant, 1021. Fresh Cherries. Luncheon Baked Bluefish, 319. Ha...
- 135. Monday, June Menu
- Breakfast Eggs au Soleil, 415. Broiled Black Bass, 329. Sausages, with White Wine, 735. Hashed Potatoes, 1002. Stewed Apricots, 1335. Luncheon Stuffed Deviled Clams, 376. Corne...
- 136. Tuesday, June Menu
- Breakfast Omelet, with Parsley, 451. Broiled Bacon, 754. Hashed Lamb a la Polonaise, 700. Stewed Carrots and Cream, 927. Cream Renversee, 1252. Luncheon Broiled Trout a la maitre ...
- 137. Wednesday, June Menu
- Breakfast Fried Eggs, 412. Broiled Kingfish, 329. Minced Beef a la Provencale, 500. Potatoes a la Hanna, 1012. Buckwheat Cakes, 1183. Luncheon Welsh Rarebit, Golden Buck. 295. ...
- 138. Thursday, June Menu
- Breakfast Omelet Regence, 470. Picked-up Codfish, 346. Lamb Steak, with Bacon, 716, 754. Potato Balls, 996. Brioches, 1201. Luncheon Trout, Ravigote Sauce, 314, 147. Tendron of...
- 139. Friday, June Menu
- Breakfast Eggs a la Polonaise, 445. Broiled Whitebait, 329. Beef Tongue, sauce Piquante, 533. Fried Sweet Potatoes, 993. Kirsch Jelly, 1319. Luncheon Stuffed Deviled Crabs, 370. ...
- 140. Saturday, June Menu
- Breakfast Hominy and Cream, 1034. Chicken Liver Omelet, 464. Mutton Chops, with Bacon, 647, 754. Saratoga Potatoes, 1011. Rice a la Turque, 1178. Luncheon Frogs' Legs a la Geo. Me...
- 141. Sunday, June Menu
- Breakfast Scrambled Eggs, with Truffles, 407. Fried Soles, Tartare Sauce, 320, 207. Hashed Turkey a la Creme, 804. Broiled Egg-plant, 908. Stewed Prunes, 1330. Luncheon Codfish a ...
- 142. Monday, June Menu
- Breakfast Omelet aux fines Herbes, 451. Fish Balls, 347. Brochette of Lamb a la Dumas, 674. Succotash, 1022. Milan Cake, 1228. Luncheon Pickerel, with White Wine, 342. Haricot ...
- 143. Tuesday, June Menu
- Breakfast Eggs a la Livingstone, 410. Broiled Mutton Kidneys, with Bacon, 661. Potatoes, Saratoga, 1011 Creme en Mousse au Cafe, 1253. Luncheon Mussels a la Mariniere, 378. Hashed...
- 144. Wednesday, June Menu
- Breakfast Tomato Omelet 456. Shad, maitre d'h6tel, 326. Pig's Feet a la Boston, 730. Potatoes Julienne, 1013. Raspberries and Cream. . Luncheon. Scallops Brestoise, 392. Beefst...
- 145. Thursday, June Menu
- Breakfast Omelet, with Peas, 459. Porterhouse Steak, with Watercress, 524. Potatoes, Lyonnaise, 991. French Pancake, 1186. Luncheon Shad, with Sorrel, 327. Mutton Chops, Soyer, 64...
- 146. Friday, June Menu
- Breakfast Lobster Omelet, 454. Bluefish au Gratin, 319. Minced Beef a la Catalan, 502. Potatoes a la Rice, 1007. Preserved Apples, 1342. Luncheon Whitebait, 301. Green Peas, 97...
- 147. Saturday, June Menu
- Breakfast Omelet Espagnole, 472. Skate, with black Butter, 325, 159. Calfs Liver and Bacon, 584. Broiled Potatoes, 983. Fresh Grapes. Luncheon Broiled Porgies a la Bearnaise, 353....
- 148. Sunday, June Menu
- Breakfast Eggs a l'Imperatrice, 440. Broiled Pompano, 329. Hamburg Steak, Colbert, 526, 190. Mashed Potatoes, 998. Creme en Mousse au Cafe, 1253. Luncheon Fresh Mackerel, fine Herbs,...
- 149. Monday, June Menu
- Breakfast Kidney Omelet, 463. Hashed Beef a la Portugaise, 501. Potatoes, Hollandaise, 999. Fresh Red Currants. Luncheon Soft Clams a la Newburg, 390. Veal Cutlets a la Marechale, 562. ...
- 150. Tuesday, June Menu
- Breakfast Poached Eggs on Toast, Anchovy Butter, 404, 146. Porgies, maitre d'hotel, 329. Minced Tenderloin l'Italienne, 500, 188. Potatoes, Lyonnaise, 991. Whipped Cream a la Vanille...
- 151. Wednesday, June Menu
- Breakfast Cheese Omelet, 469. Boiled Sea-bass, Tomato sauce, 352, 205. Sausages a l'Anglaise, 736. Oyster-plant Saute au Beurre, 1018. Rice and Apples, 1169. Luncheon Broiled Broo...
- 152. Thursday, June Menu
- Breakfast Scrambled Eggs, with Mushrooms, 408. Broiled, Deviled Soft-shelled Crabs, 370. Stewed Mutton Kidneys, Madeira Wine, 662. Olives, Fried Potatoes a la Francaise, 993. Raspberrie...
- 153. Friday, June Menu
- Breakfast Crawfish Omelet, 453. Boiled Codfish, Cream sauce, 352, 181. Corned Beef Hash a l'Americaine, 531. Boiled Corn, 962. Brioche Conde, 1203. Luncheon Shad, maitre d'h6tel, ...
- 154. Saturday, June Menu
- Breakfast Omelet, Bonne Femme, 466. Fried Whitebait, 301. Escalops of Veal a la Provencale, 573. Broiled Tomatoes, 1025. Peach Marmalade, 1331. Luncheon Salmon Croquettes, 364. ...
- 155. Sunday, June Menu
- Breakfast Eggs a l'lmperatrice, 440. Broiled Spanish-mackerel, 329. Lamb Chops, Robinson, 682. Hashed Potatoes, with Cream, 1003. Fresh Cherries. Luncheon Scallops Brestoise, 392....
- 156. Monday, June Menu
- Breakfast Omelet, with fine Herbs, 451. Fish Balls, 347. Broiled Pig's Feet, sauce Piquante, 729. Turnips, with Gravy, 967. Brioches Fluttes, 1204. Luncheon Broiled, Deviled Soft-...
- 157. Tuesday, June Menu
- Breakfast Eggs en Filets, 423. Broiled Shad's Roe, 402. Hamburg Steak, Madeira Sauce, 526, 185. Stewed Tomatoes, 1027. Maraschino Cream, 1257. Łuncheon. Codfish with black Butter,...
- 158. Wednesday, June Menu
- Breakfast Omelet with Sausages, 465. Halibut Steaks, Butter sauce, 310,157. Call's Liver and Bacon, 584. Lima Beans, 952. Rit au Lait d'Amande, 1170. Luncheon Canape Lorenzo, 391. Ir...
- 159. Thursday, June Menu
- Breakfast Hominy and Cream. Eggs a la Turque, 439. Lamb Chops a la Diable, 672, Potato Croquettes, 997. Strawberries and Cream. Luncheon Broiled, Deviled Soft-shelled Crabs, 369. ...
- 160. Friday, June Menu
- Breakfast Omelet aux Sardines, 468. Broiled Kingfish, 329. Sheep's Feet a la Poulette, 654. Tomatoes a la Bock, 1026. Small Brioches, 1202. Luncheon Lobster a la Rushmore, 1358. ...
- 161. Saturday, June Menu
- Breakfast Eggs au Miroir, 425. Picked-up Codfish, 346. Lamb Fries, sauce Italienne, 673, 188. Stewed Green Corn. 964. Rice a l'Airolo, 1171. Luncheon Fried Frogs, sauce Tartare, 4...
- 162. Sunday, June Menu
- Breakfast Omelet a la Vanderbilt, 471. Broiled, Deviled Soft-shelled Crabs, 369. Mutton Chops with Watercress, 643. Sweet Potatoes, 982. Stewed Pears, 1333. Luncheon Broiled Lobst...
- 163. Monday, July Menu
- Breakfast Eggs a la Paysanne, 433. Broiled Bacon, 754. Lamb, Hashed a la Polonaise, 700, Stewed Tomatoes, 1027. Creme Renversee, 1252. Luncheon Frogs' Legs a la Geo. Merrill, 1372...
- 164. Tuesday, July Menu
- Breakfast Scrambled Eggs, with Cheese, 405. Broiled Fresh Mackerel, 329. Stewed Veal a la Chasseur, 632. Stewed Bermuda Potatoes, 995. Rice and Cream a la Croce, 1296. Luncheon Clam Pat...
- 165. Wednesday, July Menu
- Breakfast Oatmeal and Cream. Ham Omelet, 462. Porterhouse Steak, 524. French Fried Potatoes, 993. Brioche, 1201. Luncheon Broiled, Deviled Soft-shelled Crabs, 369. Veal Cutlets...
- 166. Thursday, July Menu
- Breakfast Eggs a la Bennett, 447. Fish Balls a la Mrs. Harrison, 347. Chicken Livers en Brochette, 769. Tomatoes a la Marseillaise, 1029. Raspberries and Cream. Luncheon Toast, with fine H...
- 167. Friday, July Menu
- Breakfast Fresh Shrimp Omelet, 453. Broiled Bluefish, 329. Calf's Brains, with black Butter, 557. Mashed Potatoes, 998. Rice a la Franchise, 1180. Luncheon Matelote of Eels, 332. Ste...
- 168. Saturday, July Menu
- Breakfast Eggs a l'Aurore, 444. Lamb Steaks, sauce Piquante, 717. Onions, with Cream, 968. Fresh Plums. Luncheon Kingfish, maitre d'hotel, 329. Curry of Chicken a la Creole, 794. ...
- 169. Sunday, July Menu
- Breakfast Omelet with Asparagus-tops, 458. Broiled Kingfish, 329. Hashed Chicken a la Creme, 804. Sweet Potatoes, Hollandaise, 999. Milan Cake, 1228. Luncheon Frogs Legs a la Geo. Merrill,...
- 170. Monday, July Menu
- Breakfast Eggs a la Suisse, 441. Mutton Chops, Anchovy Butter, 647, 146. Potatoes, Lyonnaise, 991. Breaded Pig's Feet, sauce Tartare, 727, 207. Creme en Mousse au Cafe, 1253. Luncheo...
- 171. Tuesday, July Menu
- Breakfast Ham and Eggs, 412, 753. Escalops of Veal, Tomato sauce, 568, 205. Potatoes a. la Rice, 1007. Rice a la Francaise, 1180. Luncheon Musk-melon. Scallops Brestoise, 392. ...
- 172. Wednesday, July Menu
- Breakfast Boiled Eggs. Bass, with White Wine, 342. Minced Beef a la Portugaise, 501. Potato Croquettes, 997. Brioche, 1201. Luncheon Mussels a la Mariniere, 378. Brochette of L...
- 173. Thursday, July Menu
- Breakfast Fresh Tomato Omelet, 456. Broiled Kingfish, 329. Lamb Chops, sauce Robert, 681, 192. Stewed Turnips, 967. Fresh Peaches and Cream. Luncheon Stuffed Deviled Clams, 376. ...
- 174. Friday, July Menu
- Breakfast Scrambled Eggs, with Asparagus-tops, 406. Boiled Skate, brown Butter, 325, 156. Minced Veal a la Biscaenne, 576. Hashed Potatoes, 1002. Stewed Apricots, 1335. Luncheon F...
- 175. Saturday, July Menu
- Breakfast Poached Eggs on Toast, 404. Fried Porgies, 320. Calfs Head a la Vinaigrette, 640. Lima Beans, 952. Fresh Cherries. Luncheon Broiled Bluefish, maitre d'h6tel, 329. Vea...
- 176. Sunday, July Menu
- Breakfast Omelet a la Regence, 470. Broiled, Deviled Soft-shelled Crabs, 369. Hashed Turkey en Bordure, 805. Stewed Potatoes, 995. Brioches Fluttes, 1204. Luncheon Spanish-mackere...
- 177. Monday, July Menu
- Breakfast Ham Omelet, with fine Herbs, 462, 451. Kingfish, maitre d'h6tel, 329. Escalops of Veal a la Duxelle, 569. Hashed Potatoes, with Cream, 1003. Whipped Cream a la Vanille, 1254. ...
- 178. Tuesday, July Menu
- Breakfast Eggs a la Tripe, 419. Broiled Fresh Mackerel, 329. Broiled Ham, 753. Potato Croquettes, 997. Fresh Apricots. Luncheon Canape Madison, 269. Veal Cutlets a la Philadelp...
- 179. Wednesday, July Menu
- Breakfast Shirred Eggs, with brown Butter, 414. Broiled English Breakfast Bacon, 754. Lamb Steak, with Green Peas, 716. Green Corn Stewed with Butter, 964. Apples and Rice Meringuees, 1...
- 180. Thursday, July Menu
- Breakfast Eggs a la Vanderbilt, 420. Fried Porgies, Tartare sauce, 320, 207. Tripe a la Bordelaise, 544. Saratoga Potatoes, 1011. Musk-melon. Luncheon Haddock, Cream sauce, 352, 1...
- 181. Friday, July Menu
- Breakfast Omelet with fine Herbs, 451. Blackfish, brown Butter, 309, 156. Hashed Beef a la Catalan, 502. Tomatoes a la Bock, 1026. Peach Marmalade, 1331. Luncheon Fried Sea-bass, ...
- 182. Saturday, July Menu
- Breakfast Omelet, Bonne Femme, 466. Fried Whitebait, 301. Calf's Liver, Saute a l'Alsacienne, 582. Potatoes a la Rice, 1007. Brioches a la Conde, 1203. Luncheon Stuffed Deviled Cl...
- 183. Sunday, July Menu
- Breakfast Eggs a la Turque, 439. Fish Balls a la Mrs. Harrison, 347. Deviled Lamb Chops, with Bacon, 647, 754. Succotash with Cream, 1022. Fresh Plums. Luncheon Broiled Pompano, m...
- 184. Monday, July Menu
- Breakfast Omelet Raspail, 467. Fried Black-bass, Tomato sauce, 320, 205. Hashed Lamb a. la Zingara, 652. Potatoes a la Hanna, 1012. Creme en Mousse au Maraschino, 1257. Luncheon B...
- 185. Tuesday. July Menu
- Breakfast Eggs a la Finoise, 424. Sole, with White Wine, 342. Smoked Beef, with Cream, 486. Potatoes en Paille, 1014. Fresh Pears. Łuncheon. Crawfish a la Bordelaise, 360. Hari...
- 186. Wednesday, July Menu
- Breakfast Omelet with Tarragon, 451. Boiled Codfish, Egg sauce, 352, 161. Broiled Lamb Kidneys, with Bacon, 713. Roasted Tomatoes, 1028. Corn Fritters, 965. Luncheon Fried Soles, ...
- 187. Thursday, July Menu
- Breakfast Hominy and Cream, 1034. Eggs a l'Imperatrice, 440. Minced Beef a la Catalan, 502. Potato Croquettes, 997. Raspberries and Cream. Luncheon Fried Soft-shelled Crabs, 368. ...
- 188. Friday, July Menu
- Breakfast Omelet with fine Herbs, 451. Broiled Bass, maitre d'hotel, 329. Stewed Tripe a la Creole, 545. Stewed Fresh Tomatoes, 1027. Brioches Fluttes, 1204. Luncheon Stuffed Devi...
- 189. Saturday, July Menu
- Breakfast Eggs a la Bechamel, 416. Porgies au Gratin, 356. Sirloin Steak a la Bordelaise, 491. Potatoes, maitre d'h6tel, 985. Musk-melon. Luncgeon. Frogs a la Poulette, 399. Br...
- 190. Sunday, July Menu
- Breakfast Omelet Regence, 470. Boiled Halibut, Egg sauce, 309,161. Hashed Chicken a la Bechamel, 802. Broiled Tomatoes, 1025. French Pancake,1186. Luncheon Canape Lorenzo, 391. ...
- 191. Monday, July Menu
- Breakfast Eggs a la Bourguignonne, 411. Broiled Salt Mackerel, 329. Minced Veal a la Catalan, 575. Lima Beans Sautees, with Cream, 952. Cream Renversee, 1252. Luncheon Mussels, sa...
- 192. Tuesday, July Menu
- Breakfast Green Peas Omelet, 459. Broiled Sardines on Toast, 403. Hamburg Steak, Colbert, 526, 190. Hashed Potatoes au Gratin, 1004. Fresh Pears. Luncheon Porgies, White Wine sauc...
- 193. Wednesday, July Menu
- Breakfast Scrambled Eggs, with Fresh Mushrooms, 406. Broiled Mackerel, maitre d'h6tel, 329. Stewed Mutton Kidneys, with Madeira Wine, 662. Stewed Turnips, 967. Brioche, 1201. Lunc...
- 194. Thursday, August Menu
- Breakfast Tomato Omelet, 456. Tripe a la Lyonnaise, 548. Brochette of Lamb a la Dumas, 674. Sorrel au Gras, 974. Peaches and Cream. Luncheon Bluefish with White Wine, 342. Ragout ...
- 195. Friday, August Menu
- Breakfast Omelet, Bonne Femme, 466. Fried Soft-shelled Crabs, 368. Hashed Beef a la Portugaise, 501. Potatoes with Cream, 1003. Rice a la Francaise, 1180. Luncheon Matelote of Eel...
- 196. Saturday, August Menu
- Breakfast Eggs au Beurre noir, 414. Sole a la Horly, 321. Broiled Lamb Fries a la Diable, 672. Oyster-plant a la Poulette, 1019. Whipped Cream a la Vanille, 1254. Luncheon Frogs' Leg...
- 197. Sunday, August Menu
- Breakfast Omelet Raspail, 467. Broiled Sea-bass, 310. Lamb Chops a la Robinson, 682. Potatoes Soufflees, 1010. Musk-melon. Luncheon Broiled, Deviled Soft-shelled Crabs, 369. Ha...
- 198. Monday, August Menu
- Breakfast. Eggs au Miroir, 425. Fish Balls, 347. Broiled Pork Tenderloin, Apple sauce, 741,168. Corn Saute with Butter, 964. Milan Cake, 1228. Luncheon Mussels a la Marinie...
- 199. Tuesaay, August Menu
- Breakfast Omelet with Cheese, 469. Broiled Kingfish, Anchovy Butter, 329, 146. Sheep's Feet, maitre d'hotel, 654, 177. Mashed Potatoes au Gratin, 998. Fresh Pears. Luncheon Scallo...
- 200. Wednesday August Menu
- Breakfast Eggs a la Valencienne, 421, Fried Porgies, 320. Lamb Steak, with Green Peas, 716. Tomatoes a la Marseillaise, 1029. Blackberries and Cream. Luncheon Fried Whitebait, 301...
- 201. Thursday, August Menu
- Breakfast Omelet with fine Herbs, 451. Broiled Pompano, maitre d'hdtel, 329. Sausages, with White Wine sauce, 735. Potatoes, Lyonnaise, 991. Fresh Grapes. Luncheon Weakfish a la V...
- 202. Saturday, August Menu
- Breakfast Ham Omelet, 462. Lamb en Brochette a la Dumas, 674. Macaroni, with Cream, 954. Creme en Mousse au Maraschino, 1257, Lunchecon. Fried Soft-shelled Crabs, 368. Minced Beef a ...
- 203. Sunday, August Menu
- Breakfast Eggs a la Vanderbilt, 420. Broiled Deviled Soft-shelled Crabs, 369. Hashed Turkey en Bordure, 805. Fried Oyster-plant, 1021. Fresh Green-gages. . Luncheon Broiled Trout,...
- 204. Monday, August Menu
- Breakfast Smoked Beef Omelet, 461. Minced Veal a la Biscaenne, 576. Stewed Lima Beans, 952. Small Brioches, 1202. Luncheon Stuffed Deviled Clams, 376. Stewed Calf's Liver, sauce Piquante, ...
- 205. Wednesday, August Menu
- Breakfast Tomato Omelet a la Provencale, 457. Broiled Porterhouse Steaks, 524. Potatoes Chateau, 1009. Sherry Wine Jelly, 1318. Luncheon Fried Scallops, Tomato sauce, 392, 205. Shoulder of...
- 206. Thursday, August Menu
- Breakfast Scrambled Eggs, with Asparagus-tops, 406. Broiled Kingfish, maitre d'h6tel, 329. Calf's Feet a la Poulette, 598. Tomatoes a la Bock, 1026. Rice a la Conde, 1181. Luncheon ...
- 207. Friday, August Menu
- Breakfast Omelet Mexicaine, 473. Broiled Haddock a l'Hollandaise, 310, 160. Tripe a la Lyonnaise, 548. Potatoes, Duchesse, 1006. Musk-melon. Luncheon Weakfish, Italian sauce, 188....
- 208. Saturday, August Menu
- Breakfast Eggs au Parmesan, 431. Blackfish au Gratin, 356. Broilod Bacon, 754. Breaded Veal Cutlets, Tomato sauce, 563. Succotash, 1022. Cream Renversee, 1252. Luncheon Oysters...
- 209. Sunday, August Menu
- Breakfast Eggs a la Meyerbeer, 437. Broiled Spanish-mackerel, maitre d'hotel, 329. Chicken Livers en Brochette, with Bacon, 769. Saratoga Potatoes, 1011. Peaches and Cream. Luncheon ...
- 210. Monday. August Menu
- Breakfast Fried Eggs, 412. Fish Balls, 347. Mutton Hash a la Zingara, 652. Stewed Turnips, with Cream, 967. Brioches, 1201. Luncheon Frogs en Brochette, with Bacon, 398, 754. C...
- 211. Tuesday, August Menu
- Breakfast Eggs a la Tripe, 419. Kingfish au Gratin, 319. Sausages a la l'ltalienne, 737. Potato Balls, 996. Fresh Plums. Luncheon Broiled Fresh Mackerel, maitre d'hotel, 329. Stewed Mutton...
- 212. Wednesday, August Menu
- Breakfast Scrambled Eggs, with Cheese, 405. Lamb Fries, sauce Colbert, 673, 190. Hamburg Steak, raw, 1359. Fried Oyster-plant, 1021. Iced Timbale of Rice, 1175. Luncheon Pompano, ...
- 213. Friday, August Menu
- Breakfast Sardine Omelet, 468. Broiled Fresh Mackerel, Anchovy Butter, 329, 146. Stewed Mutton Kidneys, sauce Madere, 662. Sweet Potatoes Soufflees, 1010. Cream en Mousse au Cafe, 1253....
- 214. Saturday, August Menu
- Breakfast Poached Eggs on Toast, 404. Cold Bass, Ravigote sauce, 147. Mutton Chops, Broiled, with Bacon, 647, 754. Mashed Potatoes au Gratin, 998. Kummel Jelly, 1323. Luncheon Oys...
- 215. Sunday, August Menu
- Breakfast Eggs a I'lmperatrice, 440. Hashed Turkey en Bordure, 805. , Broiled Fillets aux Pommes Parisienne, 515. Tomatoes a la Bock, 1026. Musk-melons. Luncheon Crabs a la St. La...
- 216. Monday, August Menu
- Breakfast Scrambled Eggs with Tomatoes, 406. Fried Scallops, 301. Flat Sausage and Mashed Potatoes, 719. Fried Onions, 969. Rice a la Francaise, 1180. Luncheon Broiled, Deviled So...
- 217. Tuesday, August Menu
- Breakfast Omelet, with Peas, 459. Boiled Halibut, Butter sauce, 309, 157. Lamb Chops, with Bacon, 647, 754. Potatoes, maitre d'hotel,985. Fresh Apricots. Luncheon Kingfish, maitre...
- 218. Wednesday, August Menu
- Breakfast Hominy, with Cream, 1034. Kidney Omelet, 463. Broiled Beefsteak a la Parisienne, 495. Potatoes, Lyonnaise, 991. Stewed Pears, 1333. Luncheon Mussels a la Poulette, 379. ...
- 219. Thursday, August Menu
- Breakfast Eggs a l'Aurore, 444. Fried Porgies, 301. Hashed Turkey en Bordure, 805. Potatoes en Paille, 1014. Peaches and Cream. Luncheon Salmon en Papillotes, 302. Braised Beef...
- 220. Friday, August Menu
- Breakfast Omelet, with fine Herbs, 451. Broiled Kingfish, maitre d'hotel, 329. Lamb Steak, Piquante sauce, 717. Stewed Green Corn, 964. Brioches Fluttes, 1204. Luncheon Stuffed Sm...
- 221. Saturday, August Menu
- Breakfast Eggs, with Tarragon, 429. Broiled Ham, 753. Mutton Hash au Gratin, 653. Stewed Carrots, with Cream, 927. Whipped Cream a la Vanille, 1254. Luncheon Fried Whitebait, 301....
- 222. Sunday, September Menu
- Breakfast Eggs a la Vanderbilt, 420. Boned, Broiled Smelts, Bearnaise sauce, 353. Small Mignons Filets, Madeira Wine sauce, 509. 185. Lima Beans Stewed with Cream, 952. Musk-melon. ...
- 223. Monday, September Menu
- Breakfast Tomato Omelet, 459. Fried Soft-shelled Crabs, 368. Pig's Feet, sauce Piquante, 729. Potatoes, maitre d'hotel, 985. Brioches a la Conde, 1203. Luncheon Matelote of Eels, ...
- 224. Tuesday, September Menu
- Breakfast Eggs a la Duchesse, 449. Salmon Tails, Broiled, 30S. Calf's Liver Saute a l'ltalienne, 580. Sorrel au Jus, 973. Apples and Rice Meringuees, 1169. Luncheon Frogs a la Poulette,...
- 225. Wednesday, September Menu
- Breakfast Oatmeal. Omelet, with Kidneys, 463. Broiled Porterhouse Steak, 524. Fried Onions, 969. Fresh Pears. Luncheon Oysters a la Mali, 386. Hashed Mutton a la Zingara, 652. ...
- 226. Thursday, September Menu
- Breakfast Omelet, with Smoked Beef, 461. . Broiled Spanish-mackerel, 329. Lamb Fries, Broiled a la Diable, 672. Potatoes, Julienne, 1013. Peaches and Cream. Luncheon Blackfish, White Wine, 34...
- 227. Friday, September Menu
- Breakfast Eggs au Beurre noir, 414. Fried Porgies, Tartare sauce, 320, 207. Hashed Beef a la Catalan, 502. Stewed Fresh Tomatoes, 1027. Rice a la Bonne Femme, 1172. Luncheon Picke...
- 228. Saturday, September Menu
- Breakfast Omelet, with Green Peas, 459. Broiled Ham, 753. Tripe a la Creole, 545. Sweet Potatoes Soufflees, 1010. Baked Apples, 1124. Luncheon Skate, with black Butter, 325, 159. ...
- 229. Sundays, September Menu
- Breakfast Eggs a l'Aurore, 444. Trout, maitre d'hotel, 314. Hashed Chicken au Gratin, 805. Potatoes en Paille, 1014. Cream Renversee, 1252. Luncheon Crabs a la St. Laurent, 372. ...
- 230. Monday, September Menu
- Breakfast Omelet, with fine Herbs, 451. Broiled Sea-bass, maitre d'hotel, 329. Minced Veal a la Biscaenne, 576. Potatoes Sautees, 995. Musk-melon. Luncheon Fried Porgies, 320. ...
- 231. Tuesday, September Menu
- Breakfast Scrambled Eggs, with Mushrooms, 406. Codfish a l'Hollandaise, 352, 160. Stewed Tripe a la Lyonnaise, 548. Green Corn Saute au Beurre, 964. French Pancake, 1186. Luncheon ...
- 232. Wednesday, September Menu
- Breakfast Omelet Raspail, 467. Fried Smelts, Tomato sauce, 301, 205. Beefsteak with Watercress, 524. Saratoga Potatoes, 1011. Preserved Strawberries, 1345. Lunchecon. Stuffed Devi...
- 233. Thursday, September Menu
- Breakfast Scrambled Eggs, with Truffles, 407. Fried Porgies, 320. Broiled Lamb Steak, Puree of Peas, 716. Potatoes au Gratin, 1004. Rice au Lait d'Amandes, 1170. Luncheon Broiled ...
- 234. Friday, September Menu
- Breakfast Crab Omelet, 455. Broiled Fresh Mackerel, maitre d'hotel, 329. Sausages a l'ltalienne, 737. Fried Oyster-plant, 1021. Brioche, 1201. Luncheon Mussels a la Mariniere, 378...
- 235. Saturday, September Menu
- Breakfast Hominy and Cream, 1034. Ham and Eggs, 412, 753. Brochette of Lamb a la Dumas, 674. Potatoes a la Hanna, 1012. Fresh Pears. Luncheon Oysters a la Baltimore, 388. Breas...
- 236. Sunday, September Menu
- Breakfast Omelet, with Truffles, 460. Fried Whitebait, 301. Chicken Livers Sautes au Madere, 767. Fried Sweet Potatoes, 993. Milan Cake, 1228. Luncheon Welsh Rarebit, Golden Buck,...
- 237. Monday, September Menu
- Breakfast Eggs a la Bourguignonne, 411. Fish Balls, 347. Sausages, with White Wine, 735. Hashed Potatoes, with Cream, 1003. Baked Apples, 1124. Luncheon Oysters a la Pompadour, 38...
- 238. Tuesday, September Menu
- Breakfast Tomato Omelet, 456. Broiled Bluefish, 329. Hashed Turkey en Bordure, 805. Potatoes en Paille, 1014. Stewed Rhubarb, 1112. Luncheon Broiled Lobster a la Diable, 364. Stewed Mutton...
- 239. Wednesday, September Menu
- Breakfast Eggs au Miroir, 425. Boiled Fresh Haddock, Cream sauce, 352, 181 Lamb Steak a l'Americaine, 718. Stewed Turnips, with Cream, 967. Musk-melon. Luncheon Codfish, Hollandai...
- 240. Thursday, September Menu
- Breakfast Oatmeal and Cream. Kidney Omelet, 463. Mutton Chops a la Provencale, 642. Succotash, 1022. Cream Renversee, 1252. Luncheon Fried Sea-bass, 320. Stewed Veal a la Maren...
- 241. Friday, September Menu
- Breakfast Omelet a l'Espagnole, 472. Broiled Pompano, 329. Pork Chops, sauce Robert, 746. Broiled Sweet Potatoes, 983. Corn Fritters, 965. Luncheon Stuffed Deviled Clams, 376. ...
- 242. Saturday, September Menu
- Breakfast Eggs a la Chipolata, 442. Broiled Sardines on Toast, 403. Hashed Mutton a la Zingara, 652. Stewed Carrots, 927. Preserved Cherries, 1347. Luncheon Broiled Boned Smelts, ...
- 243. Sunday, September Menu
- Breakfast Hominy and Cream, 1034. Boiled Eggs. Broiled Deviled Soft-shelled Crabs, 369. Lamb Chops, Breaded, 643. Potatoes, maitre d'hotel, 985. Brioche, 1201. Luncheon Crabs a...
- 244. Monday, September Menu
- Breakfast Omelet, with fine Herbs, 451. Fish Balls, 347. Hashed Chicken a la Creme, 804. French Fried Potatoes, 993. Iced Timbale of Rice, 1175. Luncheon Oysters a la Baltimore, 3...
- 245. Tuesday, September Menu
- Breakfast Scrambled Eggs, with Asparagus-tops, 406. Bass, sauce Mayonnaise, 352, 206. Calf's Liver a I'Alsacienne, 582. Stewed Lima Beans, 952. Stewed Prunes, 1330. Luncheon Scall...
- 246. Wednesday, September Menu
- Breakfast Poached Eggs on Toast, 404. Oysters en Brochette, with Bacon, 385. Minced Beef a la Catalan, 502. Stewed Potatoes, 995. Milan Cake, 1228. Luncheon Codfish a la Provencal...
- 247. Thursday, September Menu
- Breakfast Scrambled Eggs, with Tomatoes, 406. Fried Eels, 335. Broiled Calf' s Liver and Bacon, 584. Potatoes a l'Hollandaise, 999. Peaches and Cream. Luncheon Frogs a la Poulette...
- 248. Friday, September Menu
- Breakfast Crab Omelet, 455. Broiled Fresh Mackerel, maitre d'h6tel, 329. Tripe a la Poulette, 546. Baked Sweet Potatoes. Creme en Mousse au Cafe, 1253. Luncheon Fried Soft-shelled...
- 249. Saturday, September Menu
- Breakfast Eggs a la Tripe, 419. Broiled Fresh Perch, 314. Mutton Kidneys, Sautes a l'ltalienne, 663. Potatoes Duchesse, 1006. French Pancake, 1186. Luncheon Pompano, with Sorrel, ...
- 250. Sunday, September Menu
- Breakfast Eggs a la Bennett, 447. Broiled Spanish-mackerel, Anchovy Butter, 329,146. Hashed Lamb, a l'Anglaise, 688. Potatoes Julienne, 1013. Fresh Green-gages. Luncheon Lobste...
- 251. Monday, September Menu
- Breakfast Eggs au Soleil, 415. Picked-up Codfish, 346. Beefsteak with Watercress, 524. Saratoga Potatoes, 1011. Stewed Apples, 1332. Luncheon Oyster Patties, 387. Lamb Chops a ...
- 252. Tuesday, October Menu
- Breakfast Eggs a la Pauvre Femme, 417. Broiled Boned Smelts, Tartare sauce, 353, 207. Sausages, with White Wine, 735. Beet-roots, Sautes au Beurre, 911. Brioches Fluttes, 1204. Lunch...
- 253. Wednesday, October Menu
- Breakfast Omelet a la Provencale, 457. Codfish a l'Hollandaise, 352, 160. Corned Beef Hash a la Zingara, 530. Saratoga Potatoes, 1011. Fresh Pears. Luncheon Crabs a la St. Laurent...
- 254. Thursday. October Menu
- Breakfast Barley, with Cream. Eggs a la Turque, 439. Broiled Sirloin Steak, with Watercress, 491. Potatoes, Chateau, 1009. Baked Apples, 1124. Luncheon Soles a la Joinville, 322. ...
- 255. Friday, October Menu
- Breakfast Oyster Omelet, 452. Haddock, Cream sauce, 352, 181. Pig's Feet a la St. Hubert, 727. Mashed Potatoes au Gratin, 998. Rice a la Francaise, 1180. Luncheon Lobster a l'Amer...
- 256. Saturday, October Menu
- Breakfast Eggs a la Bourguignonne, 411. Mutton Chops, with Watercress, 647. Broiled Bacon, 754. Potatoes a la Rice, 1007. Apricot Preserves, 1340. Luncheon Stuffed Oysters a la Ma...
- 257. Monday, October Menu
- Breakfast Eggs au Gratin, 418. Fish Balls, 347. Stewed Kidneys, with Madeira, 662. Potatoes, Julienne, 1013. Preserved Cherries, 1347. Luncheon Scallops, Brestoise, 392. Hashed...
- 258. Tuesday, October Menu
- Breakfast Omelet, with fine Herbs, 451. Fried Whitebait, 301. Andouillettes, Broiled, 742. Hashed Potatoes au Gratin, 1004. Rice, with Apples, Meringuees, 1169. Luncheon Boned Boi...
- 259. Wednesday, October Menu
- Breakfast Eggs a Reine, 438. Black Basss, Caper sauce, 352, 651. Stewed Calf's Liver a l'ltalienne, 580. Stewed Tomatoes, 1027. Rice Cake, 1222. Luncheon Canape Madison, 269. B...
- 260. Thursday, October Menu
- Breakfast Omelet, with fine Herbs, 451. Broiled Deviled Soft-shelled Crabs, 369. Hashed Beef au Gratin, 529. Fried Oyster-plant, 1021. Peach Marmalade, 1331. Luncheon Broiled Blue...
- 261. Friday, October Menu
- Breakfast Eggs a la Vanderbilt, 420. Broiled Sardines on Toast, 403. Lamb Chops a la Robinson, 682. Sweet Potatoes, Broiled, 983. Preserved Strawberries, 1345. Luncheon Fillet of ...
- 262. Saturday, October Menu
- Breakfast Hominy and Cream, 1034. Scrambled Eggs, with Ham, 408. Broiled Porterhouse Steak, 524. Lyonnaise Potatoes, 991. Wheat Cakes, 1184. Luncheon Codfish Tongues, Cream sauce,...
- 263. Sunday, October Menu
- Breakfast Eggs, with Celery, 427. Broiled Spanish-mackerel, maitre d'h6tel, 329. Mutton Kidneys, Sautes aux Champignons, 714. Sweet Potatoes Soufflees, 1010. Maraschino Cream, 1257. ...
- 264. Monday, October Menu
- Breakfast Omelet aux Saucisser, 465. Boiled Chicken Halibut, Cream sauce, 309,181. Beefsteak, with Watercress, 524. Fried Saratoga Potatoes, 1011. Fresh Grapes. Luncheon Perch, Re...
- 265. Tuesday, October Menu
- Breakfast Scrambled Eggs, with Asparagus-tops, 406. Fried Smelts, Tomato sauce, 301, 205. Broiled Lamb Fries, 672. Potato Croquettes, 997. Corn Fritters, 965. Luncheon Red-snapper...
- 266. Wednesday, October Menu
- Breakfast Omelet Raspail, 467. Fried Scallops, Tartare sauce, 301, 207. Broiled Calf's Liver and Bacon, 584. Stewed Turnips, with Gravy, 967. Fresh Pears. Luncheon Smelts au Grati...
- 267. Thursday, October Menu
- Breakfast Eggs a la Meyerbeer, 437. Baked Sea-bass, 319. Minced Veal, Biscaenne, 576. Potatoes, Duchesse, 1006. Buckwheat Cakes, 1183. Luncheon Lobster a la Bordelaise, 360. Po...
- 268. Friday, October Menu
- Breakfast Omelet a la Vanderbilt, 471. Boiled Codfish, black Butter, 352, 159. Brochette of Lamb a la Dumas, 674. Green Corn, Saute au Beurre, 964. Preserved Peaches, 1340. Luncheon ...
- 269. Saturday, October Menu
- Breakfast Omelet aux Cepes, 460. Picked-up Codfish, 346. Mignons Filets, Madeira sauce, 509, 185. Stewed Potatoes, Hollandaise, 999. Stewed Apricots, 1335.. Luncheon Stuffed, Devi...
- 270. Sunday, October Menu
- Breakfast Eggs a la Livingstone, 410. Broiled Fresh Mackerel, fines Herbes, 331. Stewed Tripe a la Creole, 545. Sweet Potatoes a 1'Hollandaise, 999. Cream Renversee, 1252. Luncheon ...
- 271. Monday, October Menu
- Breakfast Omelet, with fresh Tomatoes, 456. Fish Balls, 347. Black Sausage, mashed Potatoes, 719. Fried Egg-plant, 907. Brioche, 1201. Luncheon Broiled Salt Mackerel, 329. Stuf...
- 272. Tuesday, October Menu
- Breakfast Eggs a l'Alsacienne, 443. Broiled Pompano, 329. Breaded Veal Cutlets, Tomato sauce, 563. Saratoga Potatoes, 1011. Milan Cake, 1228. Luncheon Spanish-mackerel a la Toulou...
- 273. Wednesday, October Menu
- Breakfast Scrambled Eggs & la Chicoree, 409. Codfish Tongues, brown Butter, 349. Hashed Lamb a la Polonaise, 700. Sorrel, with Gravy, 974. Preserved Raspberries, 1346. Luncheon Re...
- 274. Thursday. October Menu
- Breakfast Poached Eggs on Toast, 404. Scallops, with White Wine, 342. Minced Beef a la Provencale, 500. Potatoes enPaille, 1014. Apples Meringuees, 1248. Luncheon Oysters a la Bal...
- 275. Friday, October Menu
- Breakfast Cheese Omelet, 469. Fried Soft-shelled Crabs, 368. Sausage a l'ltalienne, 737 Potatoes, Sautees au Beurre, 994. Stewed Prunes, 1330. Luncheon Smelts a la Joinville, 322....
- 276. Saturday, October Menu
- Breakfast Fried Eggs, 412. Boiled Halibut, sauce Hollandaise, 309, 160. Broiled Deviled Beefsteak, 524. Potatoes, Parisienne, 986. Stewed Quinces, 1338. Luncheon Oysters en Brochette, with Ba...
- 277. Sunday, October Menu
- Breakfast Green Peas Omelet, 459. Broiled White Perch, Anchovy Butter, 329, 146. Hashed Turkey a la Bechamel, 802. Broiled Tomatoes, 1025. Baked Apples, 1124. Luncheon Broiled ...
- 278. Monday, October Menu
- Breakfast Oatmeal and Cream. Omelet aux Saucisses, 465. Brochette of Lamb, Colbert, 674, 190. Saratoga Potatoes, 1011. Apple Fritters, 1191. Luncheon Oysters a la Mali, 386. Broil...
- 279. Tuesday, October Menu
- Breakfast Eggs a l'Aurore, 444. Fish Balls, 347. Veal Kidneys, Stewed a la Provencale, 625. Lima Beans, with Cream, 952. French Pancake, 1186. Luncheon Soles au Gratin, 319. Veal ...
- 280. Wednesday, October Menu
- Breakfast Omelet, with Asparagus-tops, 458. Boned Broiled Smelts, Bearnaise. 353. Corned Beef Hash a l'Americaine, 529. Stewed Carrots and Cream, 927. Preserved Plums, 1343. Luncheon...
- 281. Thursday, October Menu
- Breakfast Eggs a la Bonne Femme, 432. Fried Black-bass, 320. Veal Cutlets a la Philadelphia, 565. Fried Potatoes, 993. Rice a la Franchise, 1180. Luncheon Oysters a la Poulette, 3...
- 282. Friday, November Menu
- Breakfast Tomato Omelet, 456. Boiled Halibut, Lobster sauce, 309, 158 Lamb Chops, with Bacon, 647, 754. Potatoes, Lyonnaise, 991. Stewed Apples, 1332. Luncheon Soft Clams a la Mer...
- 283. Saturday, November Menu
- Breakfast Eggs a la Duchesse, 449. Pig's Feet, Robert sauce, 728. Corned Beef Hash a la Zingara, 530. Fried Egg-plant, 907. Pears and Grapes. Luncheon Halibut Steaks, aux fines He...
- 284. Sunday, November Menu
- Breakfast Eggs a la Paysanne, 433. Fresh Mackerel aux fines Herbes, 331. Hashed Turkey en Bordure, 805. Stewed Lima Beans, with Cream, 952. Whipped Cream a la Vanille, 1254. Luncheon ...
- 285. Monday, November Menu
- Breakfast Omelet, with Green Peas; 459. Broiled Smelts, Tartare sauce, 353, 207. Venison Steak, sauce Piquante, 879, 203. Mashed Potatoes au Gratin, 998. Brioches Fluttes, 1204. Lunc...
- 286. Tuesday, November Menu
- Breakfast Eggs au Soleil, 415. Codfish a l'Hollandaise, 352. 160. Stewed Calf's Liver a l'Alsacienne, 582. Potatoes, maitre d'h6tel, 985. Rice a la Conde, 1181. Luncheon Crabs a l...
- 287. Wednesday, November Menu
- Breakfast Omelet, Vanderbilt, 471. Broiled Sardines on Toast, 403. Sausages Gastronome, 740. Stewed Tomatoes, T027. Rhein-wine Jelly, 1324. Luncheon Soles a la Horly, 321. Cive...
- 288. Thursday, November Menu
- Breakfast Eggs al'Aurore, 444. Fish Balls, 347. Calf's-head a la Vinaigrette, 640. Hashed Potatoes, with Cream, 1003. Peach Marmalade, 1331. Luncheon Broiled Salmon Steaks, Anchov...
- 289. Friday, November Menu
- Breakfast Omelet, Mexicaine, 473. Fried Perch, 320. Veal Cutlets, Pagasqui, 560. Potatoes en Paille, 1014. Buckwheat Cakes, 1183. Luncheon Fillet of Sole a la Venitienne, 338. ...
- 290. Saturday, November Menu
- Breakfast Eggs, with brown Butter, 414. Fried Smelts, Tomato sauce, 301, 205. Minced Veal a la Biscaenne, 576. Potatoes, Duchesse, 1006. Stewed Prunes a la Dufour, 1330. Luncheon Red...
- 291. Sunday, November Menu
- Breakfast Omelet a la Vanderbilt, 471. Picked-up Codfish, 346. Corned Beef Hash au Gratin, 529. Baked Potatoes. Creme Renversee, 1252. Luncheon Soft Clams a la Merrill, 389. St...
- 292. Thursday. November Menu
- Breakfast Cheese Omelet, 469. Fried White Perch, Tartare sauce, 301, 207. Beefsteak, with Watercress, 524. Fried Sweet Potatoes, 993. Pippin Apples and Grapes. Luncheon Bluefish, ...
- 293. Friday. November Menu
- Breakfast Scrambled Eggs, with Tomatoes, 406. Fillet of Soles a la Horly, 321. Smoked Beef, with Cream, 486. Potato Croquettes, 997. Brioche, 1201. Luncheon Frost Fish a la Toulou...
- 294. Saturday, November Menu
- Breakfast Hominy, with Cream, 1034. Ham Omelet, 462. Stewed Chicken Livers a l'ltalienne, 770. Mashed Potatoes, 998. Preserved Peaches, 1340. Luncheon Oyster Crabs a la Poulette, ...
- 295. Sunday, November Menu
- Breakfast Scrambled Eggs, with Truffles, 407. Broiled Salt Mackerel, 329. Sausages a l'ltalienne, 737. Fried Potatoes, 993. Whipped Cream au Maraschino, 1257. Luncheon Lobster en ...
- 296. Monday, November Menu
- Breakfast Omelet, with Asparagus-tops, 458. Fish Balls, 347. Hashed Turkey en Bordure, 805. Beet-roots a la Creme, 912. Wheat Cakes, 1184. Luncheon Broiled Fresh Mackerel, Anchovy Butter, ...
- 297. Tuesday, November Menu
- Breakfast Poached Eggs on Toast, 404. Fried Smelts, Tomato sauce, 301, 205. Lamb Steak a l'Americaine, 718. Potatoes au Gratin, 1004. Small Brioches, 1202. Luncheon Sheep's-head a...
- 298. Wednesday, November Menu
- Breakfast Omelet, with fine Herbs, 451. Fried Blackfish, 301. Broiled Porterhouse Steak, 524. Sorrel aux Croutons, 974, Preserved Pears, 1341. Luncheon Oysters a la Villeroi, 381....
- 299. Thursday, November Menu
- Breakfast Eggs a la Tripe, 419. Broiled Deviled Soft-shelled Crabs, 369. Mutton Kidneys, Sautes au Madere, 662. Potatoes a la Rice, 1007. Rice a la Francaise, 1180. Luncheon Stewe...
- 300. Friday, November Menu
- Breakfast Sardine Omelet, 468. Broiled Codfish a l'Hollandaise, 329, 160. Tripe a la Lyonnaise, 548. Broiled Sweet Potatoes, 983. Jamaica-rum Jelly, 1320. Luncheon Oyster Patties,...
- 301. Saturday, November Menu
- Breakfast Eggs a la Post, 1366. Fresh Mackerel, maitre d'hotel, 329. Broiled Lamb Fries a la Diable, 672. Fritters Soufflees, 1192. Luncheon Picked-up Codfish, 346. Mignons Filets a la Brown,...
- 302. Sunday, November Menu
- Breakfast Omelet Raspail, 467. Broiled Bluefish, maitre d'h6tel, 329. Venison Steak, Currant Jelly, 884. Fried Potatoes, 993. Creme en Mousse au Maraschino, 1257. Luncheon Pompano...
- 303. Monday, November Menu
- Breakfast Eggs au Miroir, 425. Porgies a l'ltalienne, 337. Lamb Chops, with Bacon, 647, 754. Potatoes, Duchesse, 1006. Rice au Lait d'Amandes, 1170. Luncheon Stuffed, Deviled Crab...
- 304. Tuesday, November Menu
- Breakfast Eggs a la Bennett, 447. Oysters a la Arthur Sullivan, 1367. Hashed Lamb a la Polonaise, 700. Baked Potatoes. Brioches Fluttes, 1204. Luncheon Scallops, St. Jean, 371. ...
- 305. Wednesday, November Menu
- Breakfast Plain Omelet, 450. Broiled Haddock, Anchovy Butter, 310, 146. Pig's Feet a la Boston, 730. Stewed Potatoes, 995. Waffles, with Sugar, 1196. Luncheon Broiled Smelts, Bearnai...
- 306. Thursday, November Menu
- Breakfast Eggs a la Chipolata, 442. Blackfish au Gratin, 356. Calf s-head a la Cavour. 638. Stewed Oyster-plant, 1018. Preserved Green-gages, 1344. Luncheon Fried Frogs, sauce Tartar...
- 307. Friday, Novenber Menu
- Breakfast Crab Omelet, 455: Fish Balls, 347. Broiled Sheep's-feet, Tartare sauce, 654, 207. Mashed Potatoes, 998. Rice a la Conde, 1181. Luncheon Soft Clams a la Merrill, 389. ...
- 308. Saturday, November Menu
- Breakfast Eggs a la Bourguignonne, 411. Picked-up Codfish, 346. Minced Beef a la Provengale, 500. Saratogo Potatoes, 1011. Brioche, 1201. Luncheon Lobster en Chevreuse, 362. Corne...
- 309. Sunday, December Menu
- Breakfast Eggs a la Turque, 439. Boned, Broiled Smelts a la Bearnaise, 353. Hashed Lamb a la Zingara, 652. Turnips, with Gravy, 967. Stewed Prunes, 1330. Luncheon Terrapin a la Baltimore, 396...
- 310. Monday. December Menu
- Breakfast Kidney Omelet, 463. Broiled Ham, 753. Tripe a la Creole, 545. Potatoes a la Hanna, 1012. Cream Renversee, 1252. Luncheon Bass, Ravigote sauce, 352, 147. Breaded Mutto...
- 311. Tuesday, December Menu
- Breakfast Eggs en Panade, 436. Codfish, Hollandaise sauce, 352, 160. Veal Cutlets a la Philadelphia, 565. Broiled Sweet Potatoes, 983. Buckwheat Cakes, 1183. Luncheon Crabs, St. L...
- 312. Wednesday, December Menu
- Breakfast Omelet, with fine Herbs, 451. Fried Scallops, Tomato sauce, 301, 205. Lamb Steak, with Bacon, 716, 754. Potatoes, maitre d'h6tel, 985. Brioche Conde, 1203. Luncheon Frie...
- 313. Thursday, December Menu
- Breakfast Eggs a la Vanderbilt, 42c. Haddock, Cream sauce, 352, 181. Broiled Pig's Feet a la Boston, 730. Saratoga Potatoes, 1011. German Pancake, 1188. Luncheon Stuffed Deviled L...
- 314. Friday. December Menu
- Breakfast Oyster Omelet, 452. Broiled Salt Mackerel, 329. Lamb Fries, Tomato sauce, 673. Fried Potatoes, 993. Preserved Raspberries, 1346. Luncheon. . Pompano, with fine Herbs, 33...
- 315. Saturday, December Menu
- Breakfast Barley and Cream. Eggs a la Chipolata, 442. Mutton Chops, Breaded, 643. Lima Beans, with Cream, 952. Malaga Grapes. Luncheon Stuffed Oysters a la Mali, 386. Breast of...
- 316. Sunday, December Menu
- Breakfast Spanish Omelet, 472. Fried Smelts, Tartare sauce, 301, 207, Porterhouse Steak, 524. Stewed Potatoes, 995. Creme en Mousse au Cafe, 1253. Luncheon Soft Clams a la Merrill...
- 317. Monday, December Menu
- Breakfast Poached Eggs on Anchovy Toast, 404, 280. Fish Balls, 347. Beef-tongue, Piquante sauce, 533. Mashed Potatoes au Gratin, 998. Rice and Cream a la Croce, 1296. Luncheon Oys...
- 318. Tuesday, December Menu
- Breakfast Omelet, with Cheese, 469. Cod's Tongues a la Poulctte, 351. Chicken Livers Sautes au Madere, 707. Potato Croquettes, 997. Preserved Egg-plums, 1343. Luncheon Haddock, wi...
- 319. Wednesday, December Menu
- Breakfast Scrambled Eggs, with Mushrooms, 405. Oysters en Brochette au Petit Sale, 385. Mutton Hash au Gratin, 653. Stewed Corn, 964. French Pancake, 1186. Luncheon Matelote of Ee...
- 320. Thursday, December Menu
- Breakfast Omelet, with Peas, 459. Broiled Sardines on Toast, 403. Broiled Venison Steak, Currant Jelly, 884. Potatoes, Hollandaise, 999. Stewed Prunes a la Dufour, 1330. Luncheon ...
- 321. Friday, December Menu
- Breakfast Lobster Omelet, 454. Boiled Codfish, Hollandaise sauce, 352, 160. Broiled Calf's Liver and Bacon, 584. Fried Egg-plant, 907. Brioches Fluttes, 1204. Luncheon Oysters a la Baltimore,...
- 322. Saturday, December Menu
- Breakfast Hominy and Cream, 1034. Ham and Eggs, 412, 753. Broiled Deviled Mutton Kidneys, 715. Fried Potatoes, 993 Baked Apples, 1124. Luncheon Mussels a la Mariniere, 378. Garnis...
- 323. Sunday, December Menu
- Breakfast Omelet Raspail, 467. Halibut Steaks, maitre d'hotel, 310. Minced Beef al'Ecarlate, 500, 247. Sweet Potatoes, Hollandaise, 999. Apricot Preserves, 1340. Luncheon Lobster ...
- 324. Monday, December Menu
- Breakfast Eggs a la Bonne Femme, 432. Fried Frost-fish, 301. Mutton Chops, sauce Colbert, 647, 190. Potatoes, Duchesse, 1006. Whipped Cream a la Vanille, 1254. Luncheon Stuffed De...
- 325. Tuesday, December Menu
- Breakfast Oatmeal and Cream. Sausage Omelet, 465. Hamburg Steak, Russian sauce, 526. Potatoes, Windsor, 1008. Small Brioches, 1202. Luncheon Oysters a la Pompadour, 384. Stewed Ve...
- 326. Wednesday, December Menu
- Breakfast Eggs au Soleil, 415. Fried Yellow Perch, 301. Pig's Feet a la St. Hubert, 727. Potato Croquettes, 997. Apples and Rice, 1169. Luncheon Black Bass, with White Wine, 342. ...
- 327. Thursday, December Menu
- Breakfast Eggs a la Paysanne, 433. Tripe a la Lyonnaise, 548. Mignons Filets a la Provencale, 509, 518. Hashed Potatoes au Gratin, 1004. Wheat Cakes, 1184. Luncheon Lobster Croque...
- 328. Friday, December Menu
- Breakfast Omelet Mexicaine, 473. Fried Black-bass, 301. Sausages a l'Anglaise, 736. Saratoga Potatoes, 1011. Peach Marmalade, 1331. Luncheon Picked-up Codfish, 346. Beefsteak Pie ...
- 329. Saturday, December Menu
- Breakfast Eggs a la Valencienne, 421. Broiled Sardines on Toast, 403. Lamb Kidneys, Sautes a l'Italienne, 663. Baked Potatoes. Marcella-wine Jelly a la Castellar, 1325. Luncheon Scal...
- 330. Sunday, December Menu
- Breakfast Eggs a la Hyde. 448. Fried Frogs* Legs, Tomato sauce, 400, 205. Hashed Chicken, with Cream, 804. Fried Oyster-plant, 1021. Rice a la Conde, 1181. Luncheon Stewed Terrapi...
- 331. Monday, December Menu
- Breakfast Hominy, with Cream, 1034. Eggs a 1'Aurore, 444. Broiled Venison Steaks, maitre d'h6tel, 879, 145. Fried Potatoes, 993. Creme Renversee, 1252. Luncheon Canape Lorenzo,...
- 332. Tuesday, December Menu
- Breakfast Smoked Beef Omelet, 461. Stewed Oysters a la Baltimore, 388. Broiled Lamb Chops, with Bacon, 647, 754. Potatoes en Paille, 1014. Preserved Strawberries, 1345. Luncheon S...
- 333. Thursday, December Menu
- Breakfast Spanish Omelet, 472. Fried Frost-fish, 301. Hamburg Steak, Madeira sauce, 526,185. Potatoes, Lyonnaise, 991. Prunes a la General Dufour, 1330. Luncheon Canape Lorenzo, 3...
- 334. Friday, December Menu
- Breakfast Scrambled Eggs, with Asparagus-tops, 406. Cod's Tongues, black Butter, 349. Hashed Turkey en Bordure, 805. Broiled Sweet Potatoes, 983. Baked Apples, 1124. Luncheon Porg...
- 335. Saturday, December Menu
- Breakfast Tomato.Omelet a la Provencale, 457. Fish Balls, 347. Lamb en Brochette a la Dumas, 674. Fried Potatoes, 993. Brioche a la Conde, 1203. Luncheon Stuffed Oysters a la Mali, 386. ...
- 336. Sunday, December Menu
- Breakfast Eggs a la Bourguignonne, 411. Broiled Frogs, maitre d'hotel, 398. Broiled Beefsteak a la Bearnaise, 492. Stewed Tomatoes, 1027. Buckwheat Cakes, 1183. Luncheon Smelts, Toulous...
- 337. Monday, December Menu
- Breakfast Omelet, with fine Herbs, 451. Minced Beef a la Catalan, 502. Sausages a l'ltalienne, 737. Potatoes, Julienne, 1013. Apple Fritters, 1191. Luncheon Clams a la Merrill, 38...
- 338. Tuesday, December Menu
- Breakfast Eggs a la Meyerbeer, 437. Fried Soft-shelled Crabs, 368. Tripe a la Lyonnaise, 548. Saratoga Potatoes, 1011. German Pancake, with Apples, 1189. Luncheon Lobster a la New...
- Soups. 1. Bomlle-A-Baisse
- Chop two medium-sized, peeled, sound onions very fine, with one medium-sized, fine, fresh, green pepper, the same way, and put them in a pan on the hot range, with a gill of sweet oil. When well brown...
- 2. Brunoise
- Pare and cut into small squares three medium-sized carrots, one turnip, half an onion, and two leeks ; put these with two ounces of butter in a covered saucepan for a few moments ; moisten with three ...
- 5. Beef A L'Anglaise
- Cut up into small squares a quarter of a pound of raw, lean beef ; brown them a little in a saucepan on the hot range, then moisten with three pints of broth (No. 99), add half a pint of prin-tanier (...
- 6. Beef A L'Ecossaise, Thickened
- Brown in a little fat, in a saucepan, a quarter of a pound of small squares of lean beef and a sliced onion ; moisten with three pints of broth (No. 99), adding half a cup of oatmeal, a small glass of...
- 7. Busecca
- Brown in a saucepan one pint of raw printanier (No. 51), adding half a pint of chopped celery ; let steam gently for about ten minutes, then moisten with three pints of white broth (No. 99) and a quar...
- 8. Bisque Of Clams
- Open twelve large clams, scald them whole in their own juice, and drain. Then pound them in a mortar, and put them back into a saucepan with the same water. Add one quart of white broth (No. 99), one ...
- 9. Bisque Of Crabs
- Boil four hard-shelled crabs in salted water for about fifteen minutes; wash and drain them well, and proceed as for No. 8. 10. Bisque Of Lobster The same as for No. 8. Two pounds of lobster boi...
- 11. Croute-Au-Pot
- Take two carrots cut in round slices, one turnip, cut the same, adding a few pieces of celery and half a quarter of chopped-up cabbage ; stew them for ten minutes in a covered saucepan, with two ounce...
- 12. Fish Chowder, Boston Style
- Take a nice live codfish of about six pounds, cut the head off and remove all the bones, then cut the fish into square pieces, place them in a bowl, and add half a pinch of salt and a pint of cold wat...
- 13. (Lam Chowder
- Wash six fine, medium-sized potatoes, peel and cut them into small dice-shaped pieces, wash again in fresh water, take them up with a skimmer ; place them in a stewpan large enough to hold three quart...
- 14. Chiffonade
- Wash wel2, drain, and chop up very fine one quart of sorrel with the green leaves of a lettuce-head. Brown in a saucepan, with two ounces of butter and a sliced onion, seasoning with half a table-spoo...
- 15. How To Prepare Green Turtle
- Select a medium-sized turtle, cut off the head, and let it bleed for twelve hours. Remove the bones by opening the sides ; cut the carcass in pieces, and blanch them for three minutes in boiling water...
- 16. Green Turtle Soup
- Place a pint of green turtle, cut into pieces (No. 15) in a saucepan with two pints of broth (No. 99); add a bouquet (No. 254), a glassful of Madeira wine, a little bit of red pepper, half a tablespoo...
- 17. Mock Turtle
- To be prepared as for green turtle (No. 16), substituting a pint of cooked calf's-head for the turtle. ...
- 18. Clear Green Turtle
- Proceed the same as for the green turtle (No. 16), omitting the Espagnole sauce, but adding two tablespoonfuls of dissolved corn-starch, also a quarter of a glassful more of Madeira wine before servin...
- 19. Giblets With Rice
- Take three chicken giblets and brown them in a saucepan, with half an ounce of fat and one sliced onion. Moisten with one quart of white broth (No. 99), adding one thinly sliced carrot, half a sliced ...
- 22. Giblets A L'Anulaise
- Brown in a saucepan three minced giblets with a sliced onion; moisten with one quart of white broth (No. 99), adding a cupful of Espagnole sauce (No. 151)), a bouquet (No. 254), half a glassful of Mad...
- 23. Gumbo With Frogs
- Brown in half an ounce of butter, in a saucepan, one chopped onion with about one ounce of raw ham cut into dice shape, half a green pepper cut in small dice, and half a tablespoonful of salt and a te...
- 26. Oysters
- Put thirty medium-sized oysters in their own water, with half a pint of water added, in a saucepan, with a tablespoonful of salt and half a teaspoonful of pepper, and one ounce of good butter. Let it ...
- 27. Julienne
- Cut into fine long shreds two carrots, half a turnip, two leaves of celery, one leek, an eighth of a cabbage, and half an onion; brown them in a saucepan with one ounce of butter; moisten with one qua...
- 29. Shin Of Beef Liee
- Place ten pounds of leg of beef (shin) in a saucepan, with one gallon of cold water, on the fire. When it comes to a boil, thoroughly skim off all the scum. . Add one good-sized carrot, one sound onio...
- 30. Mutton With Barley
- Cut in small squares a quarter of a pound of lean mutton, and brown them in saucepan, with a little fat,'on the hot range, with half a chopped sound onion. Moisten with three pints of white broth (No....
- 32. Mikado
- Cut half of a small breast of chicken, a quarter of a pound of very lean veal, and a quarter of a pound of lean mutton, into small equal-sized dice-shaped pieces, and put them in a saucepan on the hot...
- 33. Westmoreland Soup
- Put into a saucepan one quart of broth (No. 99), one quart of Espagnole sauce (No. 151), three tablespoonfuls of Parisian sauce, a little cayenne pepper (about the equivalent of a green pea), and a...
- 34. Mulligatawney
- Cut a quarter of a medium-sized raw chicken in pieces, with half a green pepper, half an ounce of lean raw ham, and half a finely sliced onion. Brown the whole for five minutes in a saucepan ; moisten...
- 30. Menestra
- Cut up all together into fine pieces two carrots, half a turnip, two leeks, a quarter of a cabbage, half an onion, and one stalk of celery, and steam them in two ounces of butter for about ten minutes...
- 37. Napolitaine
- Cut into small pieces a quarter of a raw chicken ; brown them well in one ounce of butter, with an ounce of lean raw ham, half a green pepper, half a sliced onion, also one carrot cut in the same way....
- 38. Ox-Tail With Barley
- Cut a small ox-tail into little pieces, wash well, drain them, then place in a saucepan with a quarter of an ounce of butter, fry for ten minutes on the hot stove. Moisten with three pints of consomme...
- 40. Ox-Tail A L'Anglaise
- Cut a small ox-tail into pieces, and fry them the same as in No. 38. Moisten with a quart of consomme (No. 100), and one pint of Espagnole sauce (No. 151). Cook for one hour, then season with a pinch ...
- 41. Sorrel With Asparagus-Tops
- Chop up fine one quart of well picked and washed sorrel; put it in a saucepan with two ounces of butter. Let it steam for ten minutes ; then moisten with three pints of white broth (No. 99), adding ha...
- 43. Puree Jackson
- Cut one pint of potatoes into pieces and cover them with one quart of white broth (No. 99) in a saucepan. Press the broth through a napkin, adding about two ounces of butter and a bouquet (No. 254.) S...
- 47. Puree Crecy
- Steam four medium-sized finely chopped carrots for fifteen minutes in a saucepan, with two ounces of butter ; then moisten with one quart of white broth (No. 99), adding half a cupful of raw rice, one...
- 48. Puree Conee
- Place in a saucepan on the fire one pint of red beans, previously soaked for four hours in cold water. Moisten with one quart of white broth (No. 99), and add two ounces of blanched salt pork, one oni...
- 50. Puree Mongole
- Boil in a saucepan half a cupful of dried peas in two gills of white broth (No, 99), for one hour; if fresh peas, half an hour will be sufficient. Cut up in julienne shape, one medium-sized sound carr...
- 51. Printanier Grenat
- Cut into small pieces two carrots, half a turnip, half an onion, two leaves of celery, and two leeks; steam them well for ten minutes in a saucepan with one ounce of butter; then moisten with three pi...
- 52. Printanier Chasseur
- Proceed as for No. 51, only replacing the tomato with half the breast of a cooked grouse, partridge, or any other game, cut into small pieces, and twelve quenelles (No. 221). ...
- 53. Paysanne
- Cut in square-shaped pieces two carrots, half a turnip, an eighth of a cabbage, half an onion, one potato, and two leaves of celery. Steam them for ten minutes with two ounces of butter in a saucepan;...
- 54. Pot-Au-Feu. - Family Soup
- Thoroughly wash twice in cold water, either six pounds of brisket or eight pounds of shin of beef. Place it in the stock-pot, and entirely cover with cold water ; place it on the fire, and be very car...
- 55. A La Russe
- Cut into pieces one ounce each of lean, raw ham, mutton, beef, and veal; brown them well in one ounce of butter with the half of a finely shred onion for five minutes. Moisten with one quart of white ...
- 56. Spaghetti With Tomatoes
- Pour into a saucepan one pint of white broth (No. 99), one pint of tomato sauce (No. 205), and season with half a pinch each of salt and pepper. Let it boil well for ten minutes; then throw in half a ...
- 58. Tomatoes A L'Andalouse
- Boil together in a saucepan one pint of tomato sauce (No. 205), and three pints of consomme (No. 100). Add half a tablespoonful of salt and a teaspoonful of pepper; then put in two tablespoonfuls of t...
- 59. Tomato With Sago
- Boil for ten minutes in a saucepan one pint of tomato sauce (No. 205), and three pints of consomme (No. 100), seasoning with half a pinch each of salt and pepper ; add two tablespoonfuls of sago, cook...
- 60. Terrapin - How To Prepare It
- Take live terrapin, and blanch them in boiling water for two minutes. Remove the skin from the feet, and put them back to cook with some salt in the saucepan until they feel soft to the touch; then pu...
- 61. Terrapin Soup
- Put in a saucepan one pint of Espagnole sauce (No. 151) and half a pint of consomme (No. 100). Add a good bouquet (No. 254), one tablespoonful of Parisian sauce, a very little red pepper, the same of ...
- 62. Chicken A La Richmond
- Place a quarter of a medium-sized chicken, previously boned, into a saucepan with one ounce of butter or fat, one finely shred onion, and half a green pepper, also shred. Fry well together for ten min...
- 64. Chicken Hollandaise
- Cut one quarter of a medium-sized raw chicken into small pieces with half an onion; brown well together for ten minutes in a saucepan with an ounce of butter, and moisten with three pints of consomme ...
- 66. Chicken A La Portugaise
- Prepare the chicken as for No. 64; add half a pint of cooked printanier (No. 51) cut very fine five minutes before serving. 67. Chicken A L'Okra The same as for No. 65, adding twelve raw okras c...
- 68. Chicken With Leeks
- Brown for ten minutes, in one ounce of butter in a saucepan, one quarter of a medium-sized chicken with half a cut-up small onion; moisten with three pints of consomme (No. 100), adding three leeks cu...
- 69. Chicken A La Turque
- Brown in a saucepan a quarter of a raw chicken in one ounce of butter, with one ounce of raw ham and a sliced onion, moisten with a quart of consomme (No. 100), and half a pint of tomato sauce (No. 20...
- 70. Cream Of Asparagus
- Put two ounces of butter in a saucepan, adding three tablespoonfuls of flour; stir well, and moisten with three pints of white broth (No. 99). Put in the equivalent of half a bunch of asparagus; add a...
- 71. Cream Of Celery
- Heat half a pint of mirepoix (No. 138) in a saucepan with an ounce of butter, adding three tablespoonfuls of flour; moisten with three pints of white broth (No. 99), put in half a bunch of celery with...
- 72. Cream Of Artichokes
- Heat half a pint of mirepoix (No. 138) in a saucepan with one ounce of butter, adding three tablespoonfuls of flour, and half a tablespoonful of salt; moisten with three pints of white broth (No. 99),...
- 73. Cream Of Cauliflower
- Proceed the same as for No. 72, omitting the mirepoix, and substituting half a medium-sized cauliflower instead of artichokes. ...
- 74. Cream Palestine
- Boil for about twenty-five minutes half a pound of Jerusalem artichokes; peel and mash them well, then put them in a saucepan with one ounce of butter, moistening with three pints of white broth (No. ...
- 75. Cream Of Lima Beans
- Put two ounces of butter in a saucepan with half a pint of mirepoix (No. 138), a tablespoonful of flour, and one pint of Lima beans, seasoning with half a tablespoonful of salt. Moisten with three pin...
- 76. Cream Of Dried Green Peas
- Soak one pint of dried peas for four hours; then cover them with three pints of white broth (No. 99), or water. Put them in a saucepan, adding a bouquet (No. 254), a good-sized piece of salt pork (abo...
- 77. Cream Of Barley
- Moisten half a pint of well-washed barley with one quart of white broth (No. 99), adding a bouquet (No. 254), and one whole onion; boil in the saucepan on the stove for forty-five minutes, and season ...
- 78. Cream Of Rice
- Same as for No. 77, using rice instead of barley, and letting it cook thirty minutes. ...
- 79. Cream Of Sorrel
- Steam three good handfuls of well-cleaned sorrel with one ounce of butter. After cooking ten minutes, rub through a sieve into a saucepan; add a quart of white broth (No. 99), and one pint of bechamel...
- 81. Cream Of Sorrel, Fermiere
- Steam three good handfuls of well-cleaned sorrel with one ounce of butter for ten minutes, and then strain it as for the above. Moisten with three pints of broth (No. 99), adding one more ounce of but...
- 82. Cream Of Chicken
- Pound half a boiled chicken in a mortar, then put it in a saucepan, and moisten with three pints of white broth (N0.99), adding one cupful of raw rice, one bouquet (No. 254), half a tablespoonful of s...
- 84. Cream A L'Ailemande
- Heat half a pint of mirepoix (No. 138) in a saucepan with one ounce of butter, adding two tablespoonfuls of flour, and moistening with three pints of white broth (No. 99); season with half a tablespoo...
- 85. Cream Of Turnips
- Put three medium sized cut-up raw turnips in a saucepan with one ounce of butter; steam them for thirty minutes, then add one pint of good bechamel sauce (No. 154); rub through a sieve and moisten wit...
- 86. Cream Of Celery A L'Espagnole
- Put two stalks of celery, cut into fine strips, in a covered saucepan, with one ounce of butter; add a pint of good broth (No. 99), with half a tablespoonful of salt and a teaspoonful of pepper. Boil ...
- 87. Cream Of Lettuce
- Wash thoroughly the green leaves of three good-sized heads of lettuce; drain and chop them up; place them in a saucepan with a quarter of a pound of butter, and cook for five minutes, stirring it ligh...
- 88. Cream Of Lentils A La Major-Domo
- Soak one pint of lentils for four hours in cold water; then put them on to boil in a saucepan, with two quarts of water, one carrot, one onion, two ounces of salt pork, six whole peppers, a bouquet (N...
- 89. Puree Of Partridge A La Destaing
- Pound in a mortar the bones of a partridge, and half a pint of puree of chestnuts (No. 131). Put the whole into a saucepan, and moisten with three pints of white broth (No. 99), one ounce of butter, a...
- 90. Puree Of Partridge A La Gentilhomme
- Pound well the bones of one of any kind of game, place them in a saucepan, add half a pint of puree of lentils with three pints of white broth (No. 99), half a tablespoonful of salt and a teaspoonful ...
- 91. Puree Of Chestnuts A La Jardiniere
- Place in a saucepan one pint of puree of chestnuts (No. 131), moisten it with one pint of white broth (No. 99) and a glassful of Madeira wine; boil for thirty minutes, then put in a quarter of a carro...
- 92. Puree Of Beans Soubise
- After soaking a pint of white beans for four hours, cook them in a saucepan with one ounce of butter and two sliced onions, and moisten with three pints of white broth (No. 99); season with half a tab...
- 93. Potage A La Diplomate
- Blanch a beef palate for two minutes in boiling water, then scrape it well, drain, cook again for one hour, and then cut it up in dice shape. Place it in a stewpan with one pint of consomme (No. 100),...
- 94. Potage A La Windsor
- Boil for one hour, in two quarts of white broth (No. 99) and one quart of water, three calf's feet; when done, bone and cut them into pieces (they are preferable if cold); moisten with three pints of ...
- 95. Potage A La Mcdonald
- Pound a cooked calf's brain in a mortar; add two cooked onions, three raw egg yolks, and a teaspoonful of curry powder; rub well through a fine sieve, and when ready to serve pour it into three pints ...
- 96. Potage A La D'Orsny
- Place in a saucepan a pint of bechamel (No. 154). One pint of white broth (No. 99), half a tablespoonful of salt and a teaspoonful of pepper, and let simmer on the corner of the fire for fifteen minut...
- 97. Potage Montmorency
- Add to one quart of boiling consomme (No. 100), in a saucepan, half a cupful of noodles (No. 1182) previously blanched in salted water; thicken with the yolks of two beaten eggs, a tablespoonful of gr...
- 98. Potage Of Rice A La Maintenon
- Take one quart of white broth No. 99), one pint of bechamel (No. 154), half a tablespoonful of salt and a teaspoonful of pepper, and add to it half a raw chicken; cook for twenty minutes in the saucep...
- 99. Bouillon Blanc-White Broth
- Place in a large stock-urn on a moderate fire a good heavy knuckle of a fine white veal with all the debris, or scraps of meat, including bones, remaining in the kitchen (but not of game); cover fully...
- 100. Consomme Pure - Consomme Plain
- Chop up a shin of beef of twelve pounds, using a tnackine if practicable; put it in a large soup kettle with two sound, well-scraped, good-sized carrots, two peeled, sound onions, three well-washed an...
- 101. Consomme Dubourg
- Cut half a pint of royal (No. 107) into pieces; put three tablespoonfuls of cooked rice into a soup-tureen, and pour three pints of boiling consomme over it, and serve. ...
- 102. Consomme Massena
- Add half a glassful of Madeira wine and a bouquet (No. 254) to three pints of game-stock (No. 219), and boil well together for two hours. Have ready three tablespoonfuls of puree of chestnuts (No. 131...
- 103. Consomme Aux Pates
- When one quart of consomme is boiling very hard, add three-quarters of a cupful of paste, such as vermicelli or any other Italian paste; let them cook for six minutes, stirring frequently; then serve....
- 104. Consomme A La Semoule, Or Tapioca
- Into one quart of boiling consomme (No. 100), sprinkle four tablespoonfuls of semolina, or tapioca, stirring constantly; boil thoroughly for ten minutes, and skim the surface just previous to serving....
- 106. Consomme A La Scvigne
- With chicken forcemeat (No. 226) fill six very small timbale-molds; let them poach for two minutes in hot water, then set them aside to cool, turn them out, and put them into the tureen with two table...
- 107. Consomme Royal
- Take six egg yolks and two whole eggs, half a teaspoonful of nutmeg, half a tablespoonful of salt, and a scant teaspoon-ful of cayenne pepper; beat well together in a bowl, adding half a pint of cream...
- 108. Consomme Deslignac
- Make a royal consomme for three tim-bales (No. 107), but instead of cream use consomme; unmold, cut them dice-shaped, and put them in the tureen with half a cupful of cooked printanier (No. 109) and o...
- 109. Consomme Printanier
- Cut out, with a vegetable scoop, two carrots and one turnip; simmer them for twenty minutes in water and with a tablespoonful of salt, then drain and throw them into a quart of consomme (No. 100) in a...
- 110. Consomme A La D'Orleans
- Add a little crawfish butter (No. 150) to eight fish quenelles; fill six long-shaped quenelle molds with this and poach them in salted water for two minutes; drain, and after unmold- , ing put them...
- 111. Consomme A l'Imperiale
- Place four tablespoonfuls of. chicken forcemeat (No. 226) in a paper cornet; cut away the end of the cornet. Butter a pan, and with the contents of the cornet, make eighteen round quenelles; put on to...
- 112. Consomme Garibaldi
- Proceed the same as for No. 107; have two green timbales, two red ones; use a very little carmine Broton, then use two more plain timbales, and serve. ...
- 118. Consomme Princesse
- Wash well three tablespoonfuls of bar-ley, drain, and place it in a saucepan with three pints of consomme (No. 100), and let boil for forty minutes. Add two tablespoonfuls of cooked breast of chicken ...
- 114. Consomme Douglas
- Pare and blanch for ten minutes half a root of celery as for a julienne (No. 27); then place it in a saucepan, adding two tablespoonfuls of boiled rice, half an ounce of smoked, cooked tongue, and six...
- 115. Consomme Renaissance
- With two ounces of pate-a-chou (No. 1240) make a handful of croutons, the size of the little finger; cook them on a tin dish in the oven for ten minutes, and when done fill them inside with chicken...
- 116. Consomme A L'Africaine
- Cut one cooked artichoke bottom dice-shaped, also one slice of fried egg-plant cut in pieces; drain them on a cloth to remove all the fat, then add two tablespoonfuls of cooked rice, and a teaspoonful...
- 117. Consomme A L'Andalouse
- Boil three tablespoonfuls of tapioca in one quart of consomme (No. 100); add half a pint of thin tomato sauce (No. 205), boil for ten minutes, and serve with twelve small quenelles of godi-veau. (No. ...
- 118. Consomme Celestine
- Make two light French pancakes (No. 1186) cover one with chicken forcemeat (No. 226), and sprinkle over it a little grated Parmesan cheese; then put the other one on top, and cut them in twelve slices...
- 119. Consomme A L'Anglaise
- Add half a cupful of minced cooked chicken, and three tablespoonfuls of cooked green peas to one quart of boiling consomme (No. 100), and serve in a hot tureen. ...
- 120. Consomme Colbert
- Add six poached eggs (No. 404) to one quart of boiling consomme (No. 100) before serving. 121. Consomn Printanier Colbert The same as for the above, adding half a pint of cooked printanier (No. ...
- 122. Consomme Suedoise
- Cut three rolls in halves, and take out the crumbs; make a preparation, cutting up together one carrot, half a turnip, one leaf of a white cabbage, two tablespoonfuls of peas, and one table-spoonful o...
- 123. Consomme Rachel
- Decorate the bottom and sides of twelve quenelle molds with sliced truffles, and the same of smoked cooked tongue, being careful to have them well buttered. Fill them with chicken forcemeat (No. 226);...
- 124. Consomme Printanier Royale
- Add to one quart of boiling consomme (No. 100) three royals (No. 107) cut into pieces, also half a pint of cooked printanier (No. 51), and serve. ...
- 125. Consomme Duchesse
- Butter and cover a tin plate with two ounces of pate-a-chou (No. 1240), about the height of a quarter of an inch. Cook it in the oven for six minutes, then remove, and fill it with forcemeat (No. 226)...
- 126. Consomme Patti
- Cut half a breast of a cooked chicken into small pieces; put them in a tureen, adding two tablespoonfuls of boiled rice, two tablespoonfuls of cooked green peas, and one truffle cut dice-shaped. Pour ...
- 127. Consomme Napolitaine
- Cut two ounces of cooked spaghetti into pieces, adding half an ounce of cut-up, cooked tongue, half an ounce of lean, cooked ham, and three mushrooms cut into small pieces. Pour all into a tureen with...
- 128. Consomme Chatelaine
- Take three molds. Add to the four whites of well-beaten eggs half a pint of puree of onions (Soubise No. 250), and a quarter of a pint of cream; beat well together with a very little grated nutmeg, an...
- 129. Consomme Aux Quenelles
- Have ready eighteen small godiveau quenelles (No. 221). Arrange them in a well-buttered stewpan, being careful they do not touch each other; pour some salted water over them, and let them poach for tw...
- 130. Onion Soup
- Brown two onions in a saucepan with one ounce of butter, stir in a little flour, and moisten with three pints of white broth (No. 99); season with half a tablespoonful of salt and a teaspoonful of pep...
- 131. Puree Of Chestnuts
- Boil one pound of chestnuts for ten minutes; peel and skin them immediately, put them in a saucepan with one quart of white broth (No. 99), a tablespoonful of salt, and two teaspoon-fuls of pepper and...
- 132. Chiffonade For Soups
- Chop well together half a head of lettuce, half a handful of sorrel, a few branches of chervil, and a little parsley. Use it in soups five minutes before serving. ...
- 133. Croutons For Soups
- Cut some dice-shaped pieces of bread, and fry them in a pan with clarified butter; when a rich golden color, drain, and add to the soup when needed. 133 1/2 Croutons for Garnishing. - Cut six rathe...
- 134. Croutons Souffles
- Make some pate-a-chou (No. 1240), spread it out to the thickness of macaroni, and cut with a knife the size of a pea. Put them in a sieve, sprinkle with flour, shake well, and fry in hot lard; when do...
- Stocks, Sauces, Forcemeats, And Garnishings. 135. White-Roux
- Put in a saucepan two ounces of butter, and place it on the corner of the hot range, add to it two tablespoonfuls of flour; keep stirring constantly for seven minutes. Then let it cool, and when cold,...
- 136. Brown-Roux
- Place two ounces of good butter in a saucepan on the hot range; mix in two tablespoonfuls of flour, and cook rapidly for about seven minutes, or until it assumes a rich brown color. Let it thoroughly ...
- 137. White Stock - For One Gallon
- Reduce in saucepan on the hot range, one ounce of very good, finely shred, salt pork, previously well washed, and the same of beef suet. Add one carrot, one onion, a bouquet of aromatic herbs (No. 254...
- 138. Mirepoix
- Stew in a saucepan two ounces of fat, two carrots, one onion, one sprig of thyme, one bay-leaf, six whole peppers, three cloves, and, if handy, a ham bone cut into pieces. Add two sprigs of celery and...
- 139. Marinade Stock, Cooked - For One Gallon
- Stew together a finely sliced sound onion and four parsley roots, adding one pint of vinegar and four quarts of fresh water, also a quarter of a bunch of thyme, six bay-leaves, twenty-four whole peppe...
- 140. Marinade Stock, Raw - For Six Persons
- Finely slice one medium-sized, sound, peeled onion, place it in an earthen crock, with three slices of lemon, two bay-leaves, twelve whole peppers, four cloves, three whole mace, and three sprigs of p...
- 141. Meat Glaze - Glace De Viande
- As this meat glaze, when properly made, will keep in perfect condition for any length of time, I would advise that half a pint be made at a time, in the following manner. Place in a large saucepan ten...
- 142. Court Bouillon
- Cut up one good-sized, peeled and well-washed carrot, with a sound onion, and half a bunch of parsley roots, also cut up; brown them in a glassful of white or red wine, according to the fish; add to i...
- 143. Cooked Fine Herbs
- Chop up one sound onion and, two well-peeled shallots; brown them in a saucepan with one ounce of butter, for five minutes, then add double the quantity of finely minced mushrooms and a grain of garli...
- 144. Raw Fine Herbs
- Chop separately, half an onion, two shallots, two sprigs of parsley, four hairs of chives, and the same of chervil; mix thoroughly before using. ...
- 145. Butter, Maitre D'Hotel
- Put one ounce of good butter in a bowl with a teaspoonful of very finely chopped parsley, adding the juice of half a sound lemon. Mingle well with a very little nutmeg, and keep it in a cool place to ...
- 146. Anchovy Butter
- To one ounce of good butter, add one tea-spoonful of anchovy essence; mix well, and keep it on ice - for general use. ...
- 147. Butter A La Ravigote
- Pound together in a mortar one sprig of parsley, the same of tarragon, very little chives, the same of chervil, and STOCKS, SAUCES, FORCEMEATS, GARNlSHMGS. 171 one small, peeled shallot. Add half a...
- 148. Horseradish Butter
- Pound in a mortar one teaspoonful of grated horseradish with one ounce of good butter, and season with very little red pepper - third of a saltspoonful. Rub through a fine sieve, and keep it in a cool...
- 149. Lobster Butter
- Extract the coral from one cooked lobster (the eggs may be used instead); pound it in a mortar to a paste, mixing it with one ounce of good butter and a teaspoonful of mustard. Rub through a fine siev...
- 150. Crawfish Butter
- Pick the meat from the tails of twelve boiled crawfish; dry the shells, and pound them all together in a mortar, adding one ounce of good butter; then place it in a saucepan on a moderate fire, stirri...
- 151. Sauce Espagnole - For One Gallon
- Mix one pint of raw, strong mirepoix (No. 138) with two ounces of good fat (chicken's fat is preferable). Mix with the compound four ounces of flour, and moisten with one gallon of white broth (No. 99...
- 152. Sauce Veloute
- Melt one ounce of good butter in a saucepan, adding two tablespoonfuls of flour, and stir well, not letting it get brown. Moisten with a pint and a half of good veal and chicken stock, the stronger th...
- 153. Sauce Tilleroi
- Strain and place in a saucepan with one ounce of butter, two tablespoonfuls of raw mirepoix (No. 138), adding two table-spoonfuls of flour. Cook, and mix well together for five minutes; moisten with t...
- 154. Bechamel Sauce
- Place in a saucepan two ounces of butter, add two tablespoonfuls of flour, and stir constantly for five minutes. Moisten with a pint and a half of boiling milk, being careful to pour it in gradually; ...
- 155. Melted Butter Sauce
- Put one ounce of good butter in a saucepan on a slow fire, stir, and when melted add the juice of half a lemon. Serve in a sauce bowl. ...
- 156. Nut-Brown Butter Sauce
- Place one ounce of good butter in a frying-pan, let it heat until it assumes a nut-brown color, then add one drop of vinegar, and use when needed. ...
- 157. Black Butter Sauce
- Warm one ounce of good butter in the frying-pan until it becomes brown ; add six parsley leaves, heat again for one minute, then throw in five drops of vinegar. Pour it into a sauce-bowl and serve. ...
- 158. Lobster Sauce
- Pour one pint of Hollandaise sauce (No. 160) into a saucepan ; place it on the hot stove, but do not allow it to boil. Add the claw of a good-sized boiled lobster cut into lozenge-shaped pieces; heat ...
- 159. Drawn-Butter Sauce
- Put two ounces of butter in a saucepan, adding two tablespoonfuls of flour while stirring ; moisten with one quart of water, and season with one tablespoonful of salt and half a tea-spoonful of pepper...
- 160. Sauce Hollandaise
- Place one sound, sliced onion, six whole peppers and a bay-leaf in a saucepan with two ounces of good butter on the hot stove ; stir in two tablespoonfuls of flour to thicken, then moisten with a pint...
- 161. Egg Sauce
- Use one pint of the Hollandaise sauce (No. 160), and when ready to serve sprinkle it with two chopped hard-boiled eggs and a teaspoonful of minced parsley. ...
- 162. Bread Sauce
- Crumble one and a half ounces of fresh bread crumbs, and place them in a saucepan with not quite half a cupful of cold water ; add half an ounce of butter, half a tablespoonful of salt, and six whole ...
- 163. Anchovy Sauce
- To three-quarters of a pint of drawn-butter sauce (No. 159), or Hollandaise sauce (No. 160), add one tablespoonful of anchovy essence ; beat well together and serve. ...
- 164. Horseradish Sauce
- Add two tablespoonfuls of grated horse-radish to three-quarters of a pint of bechamel sauce (No. 154); also half a pinch of powdered sugar, a third of a pinch of cayenne pepper, and half a pinch of sa...
- 165. Sauce Percillade
- Pour half a cupful of sweet oil into an earthen bowl with the juice of half a lemon, half a tablespoonful of salt, and a scant teaspoonful of pepper. Beat well with a spoon or whisk, adding one teaspo...
- 166. Sauce Bearuaise
- Chop very fine two medium-sized, sound, well-peeled shallots; place them in a small saucepan on the hot range, with two tablespoonfuls of either tarragon or chervil vinegar, and five whole crushed pep...
- 168. Apple Sauce
- Core, peel and quarter four sour apples. Place them in a saucepan with half a glassful of water, half a tablespoonful of salt, and two ounces of sugar. Cover and cook for about twenty-five minutes, or...
- 169. Mint Sauce
- Take one-quarter of a bunch of finely minced mint-leaves, moistening with half a cupful of water and half a cupful of broth (No. 99), or consomme (No. 100); add four tablespoonfuls of vinegar, a table...
- 170. Green Sauce
- Pound in a mortar one sprig of parsley and three hairs of chervil; add three medium-sized vinegar-pickles, half a small, white onion, one anchovy, and a teaspoonful of capers. Mix these with soaked br...
- 171. Supreme Sauce
- Clean thoroughly the carcass of one raw chicken and place it in a saucepan, covering it with water ; cook quickly, and at the first boil take it off, drain and wash the carcass well. Put it back into ...
- 172. Tarragon Sauce
- Put half a pint sauce veloute (No. 152) to boil in a saucepan on the hot stove. Add half a cupful of white broth (No. 99) and two sprigs of tarragon. Season with a very little salt, and cook for ten m...
- 173. Oyster Sauce
- Open eighteen medium-sized, fine Shrewsbury oysters and put them in a saucepan with one ounce of good butter, placing the pan on the stove. Cook for four minutes ; remove half the liquid from the pan ...
- 174. Indian Sauce
- Brown in a saucepan one sliced onion, one ounce of raw lean ham, one sprig of thyme, and twelve whole peppers, with one ounce of butter. Add a teaspoonful of powdered curry diluted in a pint of sauce ...
- 175. Sauce Normande, For Fish
- To a pint of sauce veloute (No. 152) add two tablespoonfuls of mushroom liquor. Reduce the sauce for ten minutes, and place in it two tablespoonfuls of fish-stock (No. 214). Let it just boil again, th...
- 176. Sauce A La Toulouse
- To a pint of Hollandaise sauce (No. 160) add two tablespoonfuls of white wine, one sliced truffle, and six minced mushrooms. Heat well without boiling, and when serving add a little meat-glaze (No. 14...
- 177. Sauce Maitre D'Hotel, Liee
- Add to half a pint of warm Hol-landaise sauce (No. 160), a teaspoonful of chopped parsley, half an ounce of butter, a scant teaspoonful of pepper,and half a teaspoonful of nutmeg; then serve. ...
- 178. Shrimp Sauce
- Place half an ounce of shrimp butter (No. 150) in half a pint of Hollandaise sauce (No. 160) ; stir well on the fire for five minutes, and when ready to serve add twelve picked shrimp tails and the ju...
- 179. Sauce A La Venitienne
- Reduce for four minutes one table-spoonful of tarragon-vinegar and chervil-vinegar with six whole peppers, one ounce of lean cooked ham cut into small dice, six parsley roots, one sprig of thyme, and ...
- 180. Sauce A La Matelote
- Reduce for five minutes one glassful of good red wine with a bouquet (No. 254) and a small glassful of mushroom liquor ; then add half a pint of veloute (No. 152) and boil for five minutes. Strain, an...
- 181. Cream Sauce
- Take half a pint of bechamel sauce (No. 154) ; add half an ounce of butter, and beat them together carefully, adding half a cupful of sweet cream. Then serve. ...
- 182. Sauce A L'Aurore
- To half a pint of hot, highly seasoned bechamel sauce (No. 154) in a saucepan add a small glassful of mushroom liquor, half an ounce of butter, and three tablespoonfuls of very red tomato sauce (No. 2...
- 183. Sauce A La Duchesse
- Cut up in small dice-shaped pieces half an ounce of cooked ham and two truffles, place these in a saucepan on the fire, with half a wine-glassful of white wine ; let reduce for three minutes on a bris...
- 184. Sauce Princesse
- Take eighteen chicken quenelles, two truffles cut in slices, and one blanched chicken liver cut in dice shape ; place all in a saucepan on the fire with half a glassful of white wine, and let reduce f...
- 185. Sauce Demi-Glace, Or Madeira
- Add one small glassful of mushroom liquor to one pint of good Espagnole sauce (No. 151); also a small glassful of Madeira wine, a bouquet (No. 254), and a scant teaspoon-ful of pepper. Remove the fat ...
- 186. Sauce Bordelaise
- Chop up two shallots very fine ; put them with half a glassful of red wine in a saucepan on the fire, reduce to half, and then add three-quarters of a pint of good Espagnole sauce (No. 151) and a scan...
- 187. Sauce A La Genoise
- Strain about two tablespoonfuls of cooked mirepoix (No. 138), and moisten it with half a glassful of red wine; reduce to half on the hot stove, then add half a pint of Espagnole (No. 151), two tablesp...
- 188. Sauce Italienne
- Brown two medium-sized, fine, peeled, and chopped-up shallots in a saucepan with a quarter of an ounce of butter, adding half an ounce of cooked, lean ham cut into small dice shape, four minced mushro...
- 189. Sauce Duxelle
- Reduce half a pint of Madeira sauce (No. 185) with half a glassful of white wine ; add to it twelve very finely chopped mushrooms, two shallots also chopped up and browned in a very little butter for ...
- 190. Sauce Colbert
- Put in a saucepan half a pint of very thick Madeira sauce (No. 185); add to it very gradually one ounce of good, fresh butter, also two tablespoonfuls of meat-glaze (No. 141). Mix well together withou...
- 191. Sauce Perigueux
- Chop up very fine two fine truffles; place them in a sautoire with a glassful of Madeira wine. Reduce on the hot stove for five minutes. Add half a pint of Espagnole sauce (No. 151). Just allow to com...
- 192. Sauce Robert
- Slice half an onion and fry it in a saucepan with half an ounce of butter and a teaspoonful of sugar until it is of a golden color, or about five minutes ; then moisten with half a glassful of white w...
- 193. Sauce Salmi
- Place in a saucepan two tablespoonfuls of fumet of game (No. 213) with a half pint of Madeira sauce (No. 185) ; add two or three livers of any kind of game at hand, cut into small dice-shape pieces. C...
- 194. Sauce Poivrade
- Fry in half an ounce of butter half an onion and half a carrot, cut up, a sprig of thyme, one bay-leaf, six whole peppers, three cloves, a quarter of a bunch of parsley-roots, and half an ounce of raw...
- 195. Sauce Napolitaine
- Reduce in a saucepan two tablespoonfuls of raw mirepoix (No. 138) with half an ounce of butter ; after five minutes moisten with a small glassful of Madeira wine, half a pint of Espagnole sauce (No. 1...
- 196. Sauce Hachee
- Chop up very fine two shallots and fry them lightly in a saucepan with half an ounce of butter ; add a tablespoonful of capers and three small chopped vinegar-pickles, also a teaspoonful of vinegar. R...
- 197. Sauce Chasseur
- Reduce in a saucepan half a pint of Espagnole sauce (No. 151) with two tablespoonfuls of fumet of game (No. 218); after five minutes thicken it with two tablespoonfuls of hare's blood - the blood of a...
- 198. Sauce Diable
- Pour a pint of Espagnole sauce (No. 151) into a saucepan with a teaspoonful of dry mustard, diluted in two teaspoonfuls of Parisian sauce, adding a third of a saltspoonful of red pepper. Mix well toge...
- 199. Crapaildine Sauce
- Place half a pint of light piquante sauce (No. 203) in a saucepan on the fire, add four chopped mushrooms, and a teaspoonful of dry mustard, diluted in two teaspoonfuls of tarragon-vinegar. Boil for f...
- 200. Celery Sauce
- Clean well, nicely pare, and cut into dice-shaped pieces, and then wash thoroughly in fresh water three roots of fine celery, using only the white parts. Lift them out with the hand, so that the sand ...
- 201. Vinaigrette Sauce
- Chop up together very fine one shallot, two branches of parsley, the same of chervil and chives, and when very fine place them in a sauce-bowl with a tablespoonful of salt, a teaspoonful of pepper, an...
- 202. Mustard Sauce
- Dilute in a saucepan one tablespoonful of ground English mustard with a tablespoonful of tarragon-vinegar, and half the same quantity of Parisian sauce; strain into this a pint of Espagn-ole sauce (No...
- 203. Sauce Piquante
- Place one onion chopped up very fine in a saucepan with half a cupful of vinegar ; reduce until almost dry, and then add one pint of Espagnole sauce (No. 151), one tablespoonful of capers, three small...
- 204. Champagne Sauce
- Place two cloves, six whole peppers, one bay-leaf, half a tablespoonful of powdered sugar in a saucepan with a good glassful of champagne ; place it on the fire, and reduce for five minutes. Then mois...
- 205. Tomato Sauce
- Place two tablespoonfuls of raw mirepoix (No. 138) in a saucepan with one ounce of butter ; cook on a moderate fire for five minutes, then add two tablespoonfuls of flour, brown all well. Select one q...
- 206. Sauce Mayonnaise
- Place two fresh egg yolks into an earthen bowl, with half a teaspoonful of ground English mustard, half a pinch of salt, half a saltspoonful of red pepper ; sharply stir with a wooden spoon for two or...
- 207. Sauce Tartare
- Chop up one shallot exceedingly fine, with half a tablespoonful of chervil, and the same of tarragon, and twelve capers chopped exceedingly fine. Place these in an earthen bowl with half a teaspoonful...
- 208. Victoria Sauce
- Pound one tablespoonful of lobster coral very fine with half an ounce of fresh butter. Then lay it aside. In three-quarters of a pint of Allemande sauce (No. 210), place half a glassful of white wine ...
- 209. Remoulade Sauce
- Chop up very fine twelve capers, one shallot, three small vinegar-pickles, and add one-half a tablespoonful of chives, with one tablespoonful of parsley. Place them in a bowl with a whole raw egg, a t...
- 210. Sauce Allemande
- Melt two ounces of butter in a saucepan on a slow fire, with three tablespoonfuls of flour to thicken. Stir well, not letting it brown; then moisten with one pint of white broth (No. 99), beating cons...
- 211. Prussian Sauce
- Add to three-quarters of a pint of hot bechamel sauce (No. 154), a teaspoonful of powdered sugar, a scant tea-spoonful of red pepper, three tablespoonfuls of grated horseradish, and two tablespoonfuls...
- 212. Sauce Chambord
- Place one truffle and three mushrooms, sliced very thin, in half a pint of Espagnole sauce (No. 151), adding three tablespoonfuls of Court bouillon (No. 142), six. fish quenelles (No. 227), and twelve...
- 213. Sauce Moutglas
- Cut very carefully into small julienne-shaped pieces one ounce of cooked smoked beef tongue, one ounce of cooked chicken, two truffles, and four mushrooms. Place all in a saucepan, with half a winegla...
- 214. Cuisson De Poisson - Fish Broth
- For One Gallon Fill a saucepan with three quarts of water, a good handful of salt, half a glassful of vinegar, one carrot, and one onion (both sliced), half a handful of whole peppers, one bunch of pa...
- 215. Duxelle
- Reduce half a pint of cooked, fine herbs (No. 143) in a saucepan, with a quarter of a pint of Madeira sauce (No. 185), on a moderate stove for about ten minutes, when it will then be of a proper consi...
- 216. Clear Gravy - For One Gallon
- Place two carrots and one onion cut in slices in a saucepan, with two ounces of uncooked, sliced, salt pork, one sprig of thyme, two bay-leaves, and half a bunch of parsley-roots. Add any scraps of me...
- 217. Chicken Essence
- Press one quart of chicken broth through a napkin, and then reduce it in a saucepan until there remains only one-half a pint, and use when needed. ...
- 218. Fumet Of Game
- Pare and slice one sound carrot and half a medium-sized onion ; place them with half a.sprig of thyme, one bay-leaf, a small piece of raw, lean ham, also cut up, and the carcass of any kind of raw gam...
- 219. Game Stock
- Place in a saucepan two game carcasses and one pint of mirepoix (No. 138) ; cover them with water, adding a pinch of salt. Cook for twenty minutes, and use when needed. ...
- 220. Sausage Forcemeat
- Cut up one pound of fresh pork into small pieces, season it with one pinch of salt, a saltspoonful of pepper, half a saltspoonful of grated nutmeg, and the same quantity of powdered thyme, and chop al...
- 221. Godiveaux Forcemeat
- Remove the stringy tissue from half a pound of veal suet, pound it in a mortar ; take the same quantity of lean veal, chopped in the machine, a quarter of a pound of very consistent pate-a-chou (No. 1...
- 222. Lobster Forcemeat
- Fry an onion, chopped very fine, in one ounce of good butter until it is of a golden brown color, adding one table-spoonful of flour to make a roux (No. 135). Moisten with half a pint of white stock (...
- 224. Clam Forcemeat
- Proceed the same as for No. 222, seasoning it more highly, and having twenty-four clams blanched and minced exceedingly fine, so that they will better incorporate in the forcemeat. ...
- 225. Chicken Forcemeat A La Creme
- Cut two raw chicken breasts in slices, pound them well in a mortar, adding the whites of three eggs ; bruise well together, and season with half a tablespoonful of salt, a scant teaspoonful of pepper,...
- 226. Chicken Forcemeat
- Cut in large pieces two raw chicken breasts, pound them in a mortar, adding the same quantity of bread soaked in milk, a teaspoonful of fresh butter and four egg yolks, seasoning with half a tablespoo...
- 227. Forcemeat Quenelles Of Fish
- Select one pound of firm fish (bass is preferable), remove the skin and take out the bones. Pound it well in a mortar, adding the whites of three eggs a little at a time. When well pounded add half a ...
- 228. Partridge Forcemeat
- Cut two breasts of partridges into large pieces, pound them well in a mortar, gradually adding the same quantity of bread soaked in milk, four egg yolks, one after another, and a tea-spoonful of butte...
- 229. American Forcemeat
- Place on the fire in a saucepan for five minutes two very finely chopped onions with an ounce of butter. Soak in water for fifteen minutes the crumbs of a loaf of bread ; press out all the water eithe...
- 230. Mushroom Garnishing
- Mince finely twelve mushrooms and place them in a saucepan with half a pint of Madeira sauce (No. 185). Cook for five minutes, and serve. ...
- 231. Garnishing Bayard
- Cut into very thin round slices with a tube one good-sized truffle, one ounce of cooked smoked beef-tongue, three mushrooms, and two artichoke bottoms. Place all in a saucepan on the fire with half a ...
- 232. Garnishing A La Chipolata - For One Gallon
- Fry a quarter of a pound of salt pork, cut dice-shaped, for two minutes in a saucepan ; then add half a pint of carrots cut tubular shaped, half a pint of onions browned and glazed in the oven (No. 97...
- 233. Garnishing Vanderbilt
- Peel one green pepper; chop it very fine, and place it in a stewpan with one tomato cut into small pieces. Add an. ounce of butter and eighteen canned, picked, and chopped-up shrimps ; season with a t...
- 234. Garnishing Valencienne
- Cut in long shreds one truffle, three mushrooms, and a very little cooked tongue, adding three tablespoonfuls of cooked rice ; put all together in a stewpan with three tablespoonfuls of tomato sauce (...
- 235. Garnishing Regence
- Take one pint of hot Allemande sauce (No. 210), add to it six mushrooms cut into large pieces, two truffles, six quenelles, either of godiveau (No. 221) or chicken, according to the usage, pieces of s...
- 236. Garnishing A La St. Nazaire
- Add three tablespoonfuls of court bouillon (No. 142) to a small glassful of white wine, also one table-spoonful of cooked fine herbs (No. 143) ; add half a pint of Allemande sauce (No. 210), and a thi...
- 237. Garnishing A La Grecque - For Roast Or Broiled Meats
- Cut off both ends from twelve medium-sized whole okras, parboil them in boiling water for five minutes, drain, and put them into any kind of meat-iuice or Madeira sauce (No. 185). Cook for ten minutes...
- 238. Godard Garnishing
- Take six godiveau quenelles (No. 221) two truffles cut dice-shaped, six cocks' combs, six cocks' kidneys, and three mushrooms cut into square pieces ; add half a glassful of Madeira wine, a pinch of s...
- 239. Tortile Garnishing
- Boil three chicken livers in water for three minutes, let them get cool, then cut them up into three pieces each, put them in a saucepan with six stoned and blanched olives, two truffles, four mushroo...
- 240. Garnishing Parisienne
- Put in a saucepan half a glassful of Madeira wine, six sliced mushrooms, three sliced truffles, and let cook for four minutes. Add half a pint of Madeira sauce (No. 185), cook again for five minutes, ...
- 241. Garnishing Gourmet
- Take a cooked artichoke bottom, either fresh or conserved, and cut it into six pieces; place them in a saucepan with four mushrooms, two truffles, and a piece of cooked palate, all cut dice-shaped ; a...
- 242. Garnishing Cepes
- Cut four cepes into pieces ; cook them in a sautoire for three minutes with a tablespoonful of olive oil, half a table-spoonful of salt, a teaspoonful of pepper, and half a clove of crushed garlic. Mo...
- 243. Bordelaise Garnishing, For Tenderloins And Steaks
- Place a peeled shallot chopped very fine in a sautoire with half a glassful of red wine, and cook for five minutes ; add half a pint of Espagnole sauce (No. 151), a small pinch of red pepper, and cook...
- 244. Marrow Garnishing
- Open two fine marrow bones by setting them upright on the table, the narrow part on top, and with a sharp blow of the hatchet cleaving them in two, striking on one side only. Remove the marrow, put it...
- 245. Garnishing A La Patti
- Wash well two ounces of rice ; drain, dry, and then put it in a saucepan with a pint of good white broth (No. 99). Pound the wing of a cooked chicken in a mortar and add it to the rice ; season with a...
- 246. Garnishing Financiere
- Cut a blanched, throat sweetbread into dice-sized pieces, put it in a saucepan with two truffles, six mushrooms, twelve stoned olives, six godiveau quenelles (No. 221), and two blanched chicken livers...
- 247. Garnishing Ecarlate
- Cook in a saucepan half a pint of tomato sauce (No. 205) with half a pint of Espagnole sauce (No. 151), and a little cooked, smoked beef-tongue, chopped very fine ; let cook for six minutes, then serv...
- 248. Garnishing A La Stanley
- Pour a pint of very hot Russian sauce (No. 211) upon the hot serving-dish. Lay the mignons filets, or any other meat, including broiled fillets, sirloin steaks, etc., on top, and garnish with six frie...
- 249. Garnishing A La Montebello
- Place a pint of tomato sauce (No. 205) in a saucepan; add a pint of Bearnaise sauce (No. 166) and three good-sized, nicely sliced truffles; heat well by means of the Bain-Marie, without boiling, and s...
- 250. Garnishing Soubisei
- Cut up three medium-sized, white onions, and place them in a saucepan with an ounce of butter, half a cupful of white broth (No. 99), a tablespoonful of salt, and a small saltspoonful of white pepper....
- 251. Garnishing Milanaise
- Cut into julienne-shaped pieces two medium-sized truffles, six mushrooms, and the same quantity of smoked, cooked tongue, and place them in a saucepan with a pint of cooked rice, half a pint of tomato...
- 252. Garnishing Rouennaise
- Cut three medium-sized turnips into six pieces, clove-of-garlic-shaped, pare them nicely and put them in a sautoire with one ounce of butter, sprinkling over them a little powdered sugar. Put the lid ...
- 253. Garnishing Robinson
- Cut the gall away carefully from twelve chicken livers, wash clean and wipe them well, and then fry them with an ounce of butter in a frying-pan. Season them with a tablespoonful of salt and two teasp...
- 254. A Bouquet
- how to prepare.- Take four branches of well-washed parsley-stalks - if the branches be small, take six - one branch of soup-celery, well washed; one blade of bay-leaf, one sprig of thyme, and two clov...
- 255. Salpicon Royal
- Cut a blanched throat sweetbread (No. 601) into small pieces, and put them into a saucepan, with half an ounce of good butter, six mushrooms, and one truffle, all nicely cut into dice-shape. Thicken w...
- 256. Salpicon A La Financiere
- Take either the leg or the breast of a roasted chicken. Cut it into dice-shaped pieces, and put them into a saucepan with half an ounce of good butter, adding four mushrooms, one truffle, half an ounc...
- 257. Salpicon Au Chasseur
- Cut the breast of a fine cooked partridge into dice-shaped pieces, and put them into a saucepan on the hot range, with half an ounce of butter, half a glassful of good sherry wine, three blanched chic...
- 258. Salpicon Of Lobster, Crawfish, Or Shrimps
- Put a pint of good bechamel (No. 154) into a saucepan, with four mushrooms, one truffle, and the meat from the claw of a cooked lobster, cutting them all into dice-shaped pieces. Thicken well and let ...
- 259. Salpicon A La Montglas
- Mince, as for a julienne, four mushrooms, one truffle, the breast of a small cooked chicken, or of any game, and half an ounce of cooked ham, or the same quantity of cooked, smoked beef-tongue. Put al...
- 260. Salpicon, Sauce Madere
- Place half an ounce of good butter in a saucepan, adding half a glassful of sherry wine, a blanched throat sweetbread (No. 601) nicely cut into dice-shaped pieces, four mushrooms, one truffle, and an ...
- 261. Timbales A L'Ecossaise
- Butter well six small timbale-molds, and line them with cuts of plain, unsweetened pancake (No. 1186). Take a preparation of puree of chicken (No. 226), and the same quantity of raw forcemeat (No. 22...
- 262. Timbales De Nouilles A La Genoise
- Sprinkle the insides of six well-buttered timbale-molds with grated, fresh bread-crumbs; line them with thin foundation paste (No. 1078), and fill with finely shred, boiled nouilles (No. 1182), adding...
- 263. Timbales Russe A La Schultze
- Prepare six light timbales as for No. 262, one and a quarter inches high by two and a quarter inches in diameter. Arrange them on a dessert dish with a folded napkin, and lay them in a cool place unti...
- 264. Croustade A La Regence
- Spread out a quarter of a pound of pate-a-foucer (No. 1078) an eighth of an inch thick. Clean well six tartlet moulds ; line them with the paste, then fill them with cracker-dust ; cover them with a b...
- 265. Croustades De Riz A La Victoria
- Wash thoroughly and boil in a saucepan one quart of rice with two quarts of broth and one ounce of butter. Keep it as dry as possible so that it remains firm, and add to it half an ounce of grated Par...
- 266. Small Hot Patties A L'Anglaise
- Line with fine pate-a-foucer (No. 1078) six small, hot patty-molds, fluted, and provided with hinges. Pinch the tops and fill them with common flour. Bake in a moderate oven for fifteen minutes ; empt...
- 267. Ortolan Patties
- Make six patties the same as for the above, (No. 266), only use them when cold. Place at the bottom of each a table-spoonful of salpicon royal (No. 255), and then place in each patty two well-picked, ...
- 268. Cromesquis Aux Truffles
- Bone a cooked chicken, hash the meat very fine, and put it in a sautoire with a pint of very strong veloute sauce (No. 152), adding two well-hashed truffles, and seasoning with a good pinch of salt, h...
- 269. Canape Madison
- Prepare six medium-sized slices of bread, all the same shape. Toast them to a good golden color and lay them on a dish. Cover each toast with a very thin slice of lean, cooked ham; spread a little mus...
- 270. Small Boucliees A La Reine
- Roll three-quarters of a pound of feuilletage paste (No. 1076) to a quarter of an inch thick ; let it rest for ten minutes in a cold place, then cut six rounds out of the paste with a No. 4 channeled ...
- 271. Coquilles Of Chicken A L'Anglaise
- Fill six table-shells with a thick chicken and truffle salpicon (No. 256) ; besprinkle the tops with grated, fresh bread-crumbs, spread a little clarified butter over each, and lay them on a very even...
- 272. Coquilles Of Oysters Au Gratin
- Blanch twenty-four medium-sized oysters in their own liquor for five minutes ; add half a pinch of pepper and half an ounce of butter ; then drain them, keeping the liquor for further use. Add to the ...
- 273. Oysters ILL Shells A L'Anglaise
- Select eighteen large oysters. Put three into each of six table-shells and season with a pinch of pepper, besprinkle with slightly fried bread-crumbs, and lay them on a flat roast-ing-pan. Place them ...
- 274. Lamb Sweetbreads En Petites Caisses
- Blanch, pare, and clean six small lamb sweetbreads as for No. 601. Lay them aside to cool, then lard them with either fresh fat pork or truffles. Place them in a well-buttered sautoire, adding a gill ...
- 275. Oysters En Petites Caisses
- Open and blanch for five minutes twenty-four medium-sized oysters in a sautoire with half a glassful of white wine and half an ounce of butter. Season with half a pinch of pepper and a third of a pinc...
- 276. Chicken Croquettes With Truffles
- Bone and cut up a medium-sized, cooked chickeninto small, square pieces; put them in a sautoire with two truffles cut the same way, adding half a pint of strong veloute (No. 152), and let cook for ten...
- 277. Croquettes Of Game
- To be made exactly like the chicken croquettes (No. 276), adding six hashed mushrooms and half a gill of cold fumet de gibier (No. 218). ...
- 278. Croquettes Of Foie-Gras
- Mix half an ounce of cooked, smoked beef - tongue with half a pint of dry salpicon of foie-gras. Put it into a saucepan with a gill of bechamel (No. 154), half a glassful of Madeira or sherry wine, an...
- 279. Croquettes Of Macaroni
- Boil a quarter of a pound of Italian macaroni in salted water for twenty-five minutes. Drain, and put it in a saucepan with a good ounce of butter, half an ounce of Parmesan cheese, and a quarter of a...
- 280. Anchovies On Toast
- Prepare with American bread six dry toasts, spread over them a little anchovy butter (No. 146), and cover each with four half anchovies. Place the toasts on a tin baking-sheet in the oven for one minu...
- 281. Caviare on Toast
- Prepare six toasts of American bread. Put half the contents of a small box of Russian caviare into a sautoire ; add two tablespoonfuls of cream, and heat one and a half minutes on the stove, stirring ...
- 282. Thon Marine
- Fold a napkin on a radish-dish, and dress on it the desired quantity of Thon Marine - pickled tunny. Decorate with a little fresh parsley, and serve as a hors-d'ceuvre. ...
- 283. Sardines A L'Huile
- Lift the sardines carefully out of the box to avoid breaking them, and lay them on a plate ; neatly pare off the loose skin, then dress on a radish-dish, and decorate with parsley. ...
- 284. Anchovies A L'Huile
- Take a pint bottle of boned anchovies, drain them on a cloth, then dress them artistically on a radish-dish. Decorate with a hashed, hard-boiled egg and some chopped parsley. ...
- 285. Norwegian Anchovies
- These are considered far superior to the bottled anchovies. On taking them out of the keg they should be placed in cold, fresh water for two hours, then drained, and with the hand split in two along t...
- 286. Saucisson De Lyon
- Procure a medium-sized, fine saucisson de Lyon, cut twelve very thin slices from it, dress nicely upon a radish-dish, and place a few parsley-leaves in the centre. ...
- 287. Mortadella
- To be served the same as the above (No. 286). ...
- 288. Tomatoes, Side Dish
- Take six fine, firm, red tomatoes, wipe well, then plunge them into boiling water for one minute, drain and peel them. Put them in a cool place, and when thoroughly cold, cut them into slices, arrange...
- 289. Cucumbers, Side Dish
- Take two medium-sized, fine cucumbers, peel neatly, and cut them in thin slices. Place in a bowl with a good pinch of salt, and put them in a cold place for two hours. Then drain the liquid off, and s...
- 290. Celery, In Glass
- Procure a bunch of fine, white Kalamazoo celery, pare off the green stalks, and trim the roots neatly. Be careful to save the clear, white hearts. Cut each plant lengthwise into four equal branches. W...
- 291. Celery, Frizzled
- Another and economical way to prepare celery for a side dish to decorate the table. Take only one large head of fine celery. Pare off the green stalks, and cut off the root (reserving it for a delicio...
- 292. Radishes, How To Prepare
- If the radishes be quite large, take three bunches - if small, four bunches - being careful to select them round, firm, and the reddest procurable. Pare off all the leaves and stems except the two pre...
- 293. Remarks Regarding Radishes
- The following incident happened in my presence over twenty-five years ago. One evening, dinner was served to a party of prominent gentlemen in Lyons, France, among whom were Alexander Dumas, pere, the...
- 294. Welsh Rarebit
- Take one pound of American cheese ; cut up in small pieces. Place them in a sautoire, adding half a glassful of good ale. Season with half a saltspoonful of red pepper. Stir it continually with a wood...
- 295. Golden Buck
- Proceed as for the above (No. 294), and when ready to serve, dress a poached egg (No. 404) on each piece of toast, and serve very hot. ...
- 296. Gherkin Buck
- Prepared the same as Golden Buck (No. 295), only adding to each toast a slice of broiled bacon (No. 754), and sending to the table very hot. ...
- 297. Welsh Rarebit An Gratin
- Prepare six toasts of American bread ; broil them lightly, remove, and cover each with a slice of Swiss cheese a little less than half an inch thick ; lay them in a roasting-pan, ' sprinkling a ver...
- Fish. 298. How To Serve Oysters For Private Families
- Oysters should be kept in a very cold place before they are opened, and well washed ' before using, otherwise their appearance will be destroyed. They should, according to the French custom, be opened...
- 299. Oysters A L'Alexandre Dumas
- Place in a sauce-bowl a heaped teaspoonful of salt, three-quarters of a teaspoonful of very finely crushed white pepper, one medium-sized, fine, sound, well-peeled, and very finely chopped shallot, on...
- 300. How To Serve Clams
- Clams should be served on deep plates, covered previously with finely chopped ice. To have them sweet and fresh, they should be kept as cold as possible. Serve six on each plate with quarters of lemon...
- 301. To Prepare Breaded Fish
- I. After the fish is pared, cleaned, and dried, dip it first in milk, then in flour, and fry in very hot fat. 2. Take very clean fish, dip it in beaten egg, then in freshly grated bread-crumbs, and...
- 302. Salmon, En Papillotes
- Procure two pounds of very fresh sal-mon and cut it into six even slices. Season these with a good pinch of salt and a pinch of pepper. Roll them well. Cut out six heart-shaped pieces of paper, oil th...
- 303. Salmon, Oyster Sauce
- Place two pounds of very fresh salmon in a fish-kettle, completely cover with cold water, season with a handful of salt, add one medium-sized, sliced onion, half a wine-glassful of white vinegar, eigh...
- 304. Salmon Colbert
- Proceed as for the above, and serve with three-quarters of a pint of Colbert sauce (No. 190), also four plain boiled potatoes served separately, and cut in quarters (No. 982). ...
- 305. Salmon A La Regence
- Take a fine but very small salmon, fill it with fish forcemeat (No. 227), and put it on a grate in the fish-kettle with half a bunch of parsley-roots, three sprigs of celery, three sliced onions, six ...
- 306. Salmon A La Genoise
- To be prepared the same as salmon Colbert (No. 304), garnishing with four clusters of mushrooms - four mushrooms on each cluster - and six cooked crawfish instead of the boiled potatoes. Serve with ha...
- 307. Salmon, Rolled A L'Irlandaise
- Bone three pounds of salmon. Parboil it. Besprinkle the sides and insides with a pinch of salt, half a pinch of pepper, and the same of nutmeg ; also twelve chopped oysters, one tablespoonful of parsl...
- 308. Broiled Salmon-Tail
- Take three pounds of the tail part of a salmon. Steep it for five or six hours in a marinade composed of three tablespoonfuls of olive oil in a dish with a quarter of a bunch of parsley-roots, two bay...
- 309. Boiled Halibut
- Put a piece of halibut weighing two pounds in a saucepan, and cover it with fresh water ; add one sliced onion, half a sliced carrot, and a bouquet (No. 254). Season with a handful of salt and two tab...
- 310. Halibut Steaks, Maitre D'Hotel
- Wipe well a two-pound piece of fresh halibut, lay it on a dish, and season it with a pinch of salt, a pinch of pepper, and two tablespoonfuls of sweet oil. Roll it well and lay it on a double broiler ...
- 311. Trout, Shrimp Sauce
- Clean, wash, and dry six fine trout, weighing about a quarter of a pound each. Place them on a grate in the fish-kettle, with a pinch of salt, adding one sliced carrot, one sprig of thyme, and two bay...
- 312. Trout A La Cambaceres
- Cook six trout as for the above (No. 311); when cooked, then place on a hot dish. Put in a saucepan two minced truffles, six mushrooms, also minced, and half a pint of Espagnole sauce No. 151), also t...
- 313. Trout A La Chambord
- Clean, wash, and dry three fine trout of half a pound each. Stuff them with fish forcemeat (No. 227), and place them in a deep baking-dish, buttering it well with about half an ounce of butter. Add ha...
- 314. Broiled Trout, Maitre D'Hotel
- Procure six fine trout, of a quarter of a pound each ; clean and wash well, drain them in a napkin, and make three incisions on each side. Place them on a dish with one teaspoonful of oil, a pinch of ...
- 315. Trout, With Fine Herbs
- Clean, wash, and dry six fine trout, of a quarter of a pound each. Put them on a buttered dish, adding half a glassful of white wine and one finely chopped shallot. Let cook for ten minutes, then put ...
- 316. Trout En Papillotes
- Take six trout, of a quarter of a pound each, and stuff them with fish forcemeat (No. 227). Oil as many pieces of paper as there are fish ; put a barde of salt pork on either end of each piece of pape...
- 317. Sole A L'Hollandaise
- Skin and bone well three medium-sized soles ; put the fillets in a stewpan, and cover them with salted water, adding a few drops of vinegar. Cook for about six minutes. Then take them off, drain well,...
- 318. Soles Normande
- Take the fillets from three fine soles, as for the above ; fold them in two, and lay them in a buttered, flat saucepan, with half a glassful of white wine, three tablespoonfuls of mushroom liquor, and...
- 319. Soles An Gratin
- Proceed as for No. 318. Put three table-spoonfuls of cooked, fine herbs (No. 143) in the bottom of a deep baking-dish, fold the fillets in two, and place them in, crown-shaped. Season with half a pinc...
- 320. Fried Soles, Sauce Colbert
- Select six small soles, cut off their heads, and make an incision down the backbone. Season with one pinch of salt, half a pinch of pepper, and the juice of half a lemon ; roll in fresh bread-crumbs a...
- 321. Fried Soles A La Horly
- Fry twelve fillets of sole as for No. 320, and serve with half a pint of tomato sauce (No. 205) separate. ...
- 322. Fillets Of Sole, Joinville
- Take the fillets of three soles, fold them, and lay them crown-shaped in a buttered, flat stewpan, moistening with half a glassful of white wine, and three tablespoonfuls of mushroom liquor. Season wi...
- 323. Sole, With Fine Herbs
- Proceed as for sole Joinville (No. 322), but replace the truffles and lobster claw by two tablespoonfuls of cooked, fine herbs (No. 143), half a pinch of chopped parsley, and the same of chervil and c...
- 324. Sole Dieppoise
- Lift the fillets from three medium-sized soles, put them in a buttered stewpan, with one very finely chopped shallot, moistening with half a glassful of white wine, and three tablespoonfuls of mushroo...
- 325. Skate Or Raie Au Naturel
- Pare and cut off the fins from half a skate weighing four pounds the half ; divide it into six square pieces, wash them well, being very careful to scrape it with a sharp knife, so as to remove the mu...
- 326. Shad, Broiled Maitre D'Hotel
- Pare and cut a small shad in two, scale it and remove the backbone ; lay it on a dish, sprinkling it over with a pinch of salt, and baste with one tablespoonful of oil. Leave it for a few moments, the...
- 327. Shad, With Sorrel
- Select a small, fine shad, pare and scale it, then let it steep as long as possible in a marinade composed of one tablespoon-ful of oil, half a sliced lemon, a quarter of a bunch of parsley-roots, and...
- 328. Shad Vert-Pre
- Pare and scale a small, fine shad, put it on a deep baking-dish, well buttered, and season with one pinch of salt and half a pinch of pepper, adding two finely chopped shallots and half a glassful of ...
- 329. Broiled Fresh Mackerel, Maitre D'Hotel
- Pare and split two good-sized, fresh mackerel through the back, remove the spine, score them slightly, and rub them with one tablespoonful of sweet oil ; season with a pinch of salt and half a pinch o...
- 330. Mackerel En Papillotes
- Oil three sheets of white paper a little larger than the length of the fish. Cut six thin slices of cooked, lean ham; lay one slice on each piece of paper, and on top a tablespoonful of cooked fine he...
- 331. Fresh Mackerel Aux Fines Herbes
- Choose two fine, fresh mackerel, make six small incisions on both sides, and place them in a buttered baking-dish, with half a glassful of white wine, three tablespoon-fuls of mushroom liquor, a finel...
- 332. Matelote Of Eels
- Pare and then cut one and a half pounds of eels into pieces two inches in length. When well washed, put them in a stewpan with one tablespoonful of butter; fry them for two minutes; add a glassful of ...
- 333. Matelote Of Eels A La Parisienne
- Proceed the same as for the above (No. 332), only lift out the fish when cooked; reduce the sauce to half, adding three tablespoonfuls of Espagnole (No. 151), six mushroom buttons, six glazed onions (...
- 334. Matelote Of Eels A La Normande
- Cut one and a half pounds of eels into pieces, put them in a saucepan with a tablespoonful of butter; fry two minutes; add a glassful of white wine, and three tablespoonfuls of mushroom liquor. Season...
- 335. Blanched Eels
- Select a pound and a half of well-skinned eels, cut them into pieces and tie them in rings; put them with cold water in a saucepan, with a good pinch of salt and a little vinegar, a sprig of thyme, tw...
- 336. Bluefish A L'Icarienne
- Scale and score two pounds of bluefish, place it on a well-buttered baking-dish, moistening with three table-spoonfuls of mushroom liquor and half a glassful of white wine. Season with half a pinch of...
- 337. Bluefish A L'Ltalienne
- Score and scale two pounds of blue-fish; place it in a buttered pan, with half a glassful of white wine, three tablespoonfuls of mushroom liquor. half of a very finely chopped onion, and six chopped-u...
- 338. Bluefish A La Venitienne
- Prepare the fish as for the above (No. 337), adding to it one tomato cut in pieces, half a pint of Espagnole sauce (No. 151) and six whole mushrooms. Besprinkle lightly with fresh bread-crumbs, and th...
- 339. Sheep's-Head A La Creole
- Put one chopped onion and one. very finely chopped green pepper - the seed extracted - in a stewpan; brown them in a half gill of oil for five minutes, then add one tomato, cut in pieces, four sliced ...
- 340. Bouille-A-Baisse, A La Marseillaise
- Brown two sliced onions in a gill of oil for five minutes in a saucepan, then moisten with one quart of fish-stock (No. 214), adding a bouquet (No. 254), three cloves of garlic, bruised and minced exc...
- 341. Bass A La Bordelaise
- Cut a deep incision down the back of a three-pound sea-bass, put it in a baking-dish with half a glassful of red wine, half a pinch of salt, and a third of a pinch of pepper. Besprinkle with a finely ...
- 342. Bass, With White Wine
- Lay a three-pound, well-cleaned bass on a well-buttered baking-dish; season with half a pinch of salt and a third of a pinch of pepper; moisten with half a glassful of white wine and three tablespoonf...
- 343. Bass A La Chambord
- Lift the middle skin from the back of a three-pound bass, leaving the head and tail covered; lard the fish nicely ' with a very small larding needle, and then lay it on a buttered, deep baking-pan,...
- 344. Salt Cod A La Biscaenne
- Take two pounds of boneless cod, and soak it in plenty of cold water for twenty-four hours, changing the water as often as possible. Place it in a saucepan with plenty of fresh water, then let simmer ...
- 345. Codfish, Bonne Femme
- Have two pounds of cooked, soaked, boneless cod; prepare it the same as for the above (No. 344), then put it in a saucepan, moistening with half a pint of bechamel (No. 154), and half a pint of Allema...
- 347. Fish Balls
- Place in a large pan, with plenty of fresh water, three pounds of boneless codfish, and let soak for twelve hours. Drain, and place it in a saucepan on the hot range, with plenty of cold water, and as...
- 348. How To Blanch Codfish-Tongues
- Procure eighteen fine, fresh codfish-tongues,wash them thoroughly in cold water, then drain, and place them in a saucepan on the hot stove: cover with fresh water, and season with a handful of salt, s...
- 349. Codfish - Tongues Au Beurre Noir
- Take eighteen blanched codfish-tongues, as for No. 348, heat them in a saucepan with half a gill of their own juice, but do not let them boil; drain well, then dress them on a hot dish, pour a pint of...
- 350. Fried Codfish-Tongues
- Take eighteen fine, fresh codfish-tongues, wash them well, drain them in a napkin, dip them in cold milk, and roll them, one by one, in flour. Put one gill of clarified butter in the frying-pan, heat ...
- 351. Codfish-Tongues A La Poulette
- Take eighteen blanched tongues, as for No. 34S, put them in a saucepan on the stove, adding a pint of sauce Hollandaise (No. 160), half a gill of their own stock, and a tea-spoonful of chopped parsley...
- 352. Boiled Codfish, Oyster Sauce
- Cover a three-pound fresh cod-fish with well-salted fish-stock (No. 214), and let cook thirty minutes without boiling ; then take it out and drain it well. Lay it on a dish, and garnish with a few bra...
- 353. Broiled Boned Smelts A La Bearnaise
- Split twelve good-sized or eighteen medium-sized smelts up the back, remove the backbone, rub them with one tablespoonful of oil, and season with half a pinch of salt and a third of a pinch of pepper....
- 354. Smelts A La Toulouse
- Take twelve large or eighteen medium-sized smelts, bone them as for the above, and then close them up again. Put them in a stewpan, with half a glassful of white wine and three tablespoonfuls of mushr...
- 355. Stuffed Smelts
- Cut off the fins, wash, and dry well with a towel, eighteen fine, fresh, medium-sized, Long Island smelts ; remove the eggs without splitting the stomachs open, then fill them with a fish force-meat (...
- 356. Smelts Ail Gratin
- Clean eighteen smelts, wipe them very dry, and put them on a baking-dish with two tablespoonfuls of cooked fine herbs (No. 143), half a glassful of white wine, half a pinch of salt, and a third of a p...
- 357. Lobster A L'Americaine
- Split two fine, good-sized, freshly boiled lobsters; remove all the meat carefully, then cut it up into pieces one inch in length. Have a pan on the hot range with half a gill of good olive oil, and w...
- 358. Lobster With Curry
- Pick out all the meat from two good-sized, fine, freshly boiled, and split lobsters. Cut the meat up in one-inch-length equal pieces. Have a saucepan on the hot range with an ounce of very good butter...
- 359. Lobster A La Newburg
- Split two good-sized, fine, freshly boiled lobsters. Pick all the meat out from the shells, then cut it into one-inch-length equal pieces. Place it in a saucepan on the hot range with one ounce of ver...
- 360. Lobster A La Bordelaise
- Add to one glassful of red wine in a stewpan one chopped shallot, and half of a small carrot cut into exceedingly small pieces. Boil for five minutes, and then put in pieces of boiled lobster, the sam...
- 361. Lobster En Brochette Au Petit Sale
- Take one and a half pounds of fresh, shelled, boiled lobster, cut it into two-inch-square, even pieces, lay them in a bowl, then season with a good pinch of salt, a pinch of pepper, the third of a pin...
- 362. Lobster En Chevreuse
- To two finely chopped shallots in a stew-pan add one glassful of Madeira wine, one ounce of butter, and a pound and a half of pieces of boiled lobster ; moisten with one pint of veloute (No. 152), and...
- 363. Broiled Lobster A La Bavigote
- Cut three small, raw lobsters into two equal parts, taking out the gravel from the head, season with one pinch of salt and half a pinch of pepper, and rub with a very little oil, then broil the pieces...
- 364. Broiled Lobster
- Select three medium-sized, good, live lobsters, split them in halves, and take out the stony pouch and intestines ; glaze them slightly with sweet oil, and season them with half a pinch of salt and ha...
- 365. Lobster Croquettes
- Make some lobster forcemeat (No. 222); form it into the shape of six pears with the hand, roll them in bread-crumbs (No. 301), and fry in very hot fat for three minutes ; drain well, then serve on a f...
- 367. Stuffed Lobster
- Fill six empty lobster-tails with forcemeat (No. 222), roll them in bread-crumbs, put them on a baking-dish, smoothing the surface with the blade of a knife ; place them in a baking-pan. Pour a little...
- 368. Fried Soft-Shelled Crabs
- Procure six good-sized, live, soft-shelled crabs, cleanse and wash them thoroughly, and dip each one in flour, then in beaten egg, and finally in rasped bread-crumbs or pulverized crackers, using them...
- 369. Broiled Soft-Shelled Crabs
- Have six good-sized, fresh, soft-shelled crabs, cleanse and wash them well, then drain them, oil them slightly, and season with a pinch of salt and half a pinch of pepper. Put them on the broiler, and...
- 370. Hard-Shelled Crabs A La Diable
- Fill six thoroughly cleaned crab-shells with some crab forcemeat (No. 223), flatten them with the hand, besprinkle with fresh bread-crumbs, smooth the surface with the blade of a knife, moistening the...
- 371. Crabs A La St. Jean
- Add double the quantity of onions to some crab forcemeat (No. 223), also garlic, parsley, and chervil (let the crabs be in as large pieces as possible). Then, as for No. 362, fill six St. Jacques-shel...
- 372. Crabs A La St. Laurent
- Reduce half a pint of good veloute (No. 152) with half a glassful of white wine, season with one pinch of salt, half a pinch of pepper, and a very little cayenne pepper, adding three tablespoonfuls of...
- 373. Crabs A L'Anglaise
- Pick twelve boiled, hard-shelled crabs in as large pieces as possible; mix them in a salad-bowl with half a cupful of the white of celery or finely shred lettuce leaves, one pinch of salt, half a pinc...
- 374. Oyster-Crabs A La Poulette
- Take one and a half pints of oyster-crabs, and proceed the same as for oysters a la poulette (No. 383). ...
- 375. Fried Oyster-Crabs
- Wash well, and dry one and a half pints of oyster-crabs, dip them in flour, then in cold milk, and finally in cracker-dust; shake them well in a colander, and fry in hot fat for three minutes; serve i...
- 376. Stuffed Clams
- Refill six good-sized, very clean clam-shells with clam forcemeat (No. 223), and prepare them the same as stuffed crabs (No. 370). ...
- 377. Clams A La Mariniere
- Open and remove thirty-six small clams from their shells; put them in a stewpan with two ounces of fresh butter, one pinch of chives, and one pinch of finely chopped chervil; add half a cupful of wate...
- 378. Mussels A La Mariniere
- Steam in a stewpan thirty-six mussels for ten minutes, and proceed as for No. 377, leaving a mussel in each half shell. ...
- 379. Mussels A La Poulette
- Steam in a stewpan thirty-six mussels for ten minutes, and proceed the same as oysters a la poulette (No. 383), leaving a mussel in each half shell. ...
- 380. Fried Oysters
- Procure twenty-four large freshly opened oysters, or thirty-six of medium size, dip each one separately in flour, then in beaten egg, and lastly in powdered cracker-dust. Fry in very hot fat for four ...
- 381. Oysters A La Villeroi
- Blanch twenty-four large oysters in their own juice for two minutes, then drain them; take some chicken forcemeat (No. 226), spread it over both sides of the oysters, dip in egg and fresh bread-crumbs...
- 382. Broiled Oysters
- Dip twenty-four large and freshly opened oysters in half bread-crumbs and half cracker-dust; flatten them with the hand, and broil them on a well-greased broiler for two minutes on each side, then sal...
- 383. Oysters A La Poulette
- Put thirty-six freshly opened oysters in a saucepan with a little of their own juice, one ounce of butter, half a pinch of salt, and the same of pepper; parboil for three minutes, adding half a pint o...
- 384. Oysters A La Pompadour
- Proceed the same as for No. 383, suppressing the parsley, and adding two chopped truffles. ...
- 385. Oysters En Brochette Au Petit Sale
- Place twenty-four freshly opened oysters in a stewpan with their own juice; season with a very little salt, half a pinch of pepper; parboil for two minutes. Take six skewers and pass them through the ...
- 386. Oysters A La Mali
- Chop an onion very fine; place it in a stew-pan with one ounce of butter, and let it get a good golden color, then add a tablespoonful of cooked, finely minced spinach, also a small glassful of white ...
- 387. Oyster Patties
- Take twenty-four medium-sized oysters (the least salted oysters are better for this purpose), put them in a stewpan with their own liquor, and add half a pinch of pepper. Cover, and let cook for two m...
- 388. Stewed Oysters A La Baltimore
- Open neatly thirty-six medium-sized, fresh Rockaway oysters; place them in a saucepan without their juice, adding one ounce of good butter; cover the pan, put it on the stove, and let cook for two min...
- 389. Soft Clams A La George Merrill
- Have thirty-six fresh and rather small soft clams, throw away all the hard part, keeping nothing but the body. Place them in a stewpan with two ounces of butter, half a pinch of pepper, a finely chopp...
- 390. Soft Clams A La Newburg
- Procure forty-two very fresh, soft clams, so that no sand should adhere to them after they are opened; lay them carefully in the palm of the left hand, and with the fingers of the right remove the bod...
- 391. Canape Lorenzo
- Cut out from an American bread six slices, the width of the bread, one-quarter of an inch in thickness; neatly pare off the crust, fry them in a sautoire with half an ounce of butter, so as to have th...
- 392. Scallops Brestoise
- Blanch in one ounce of butter for ten minutes, and then drain, one pint of scallops; chop up two onions, and put them in a saucepan with an ounce of butter; when brown add one table-spoonful of flour,...
- 393. Edible Snails A La Bourguignonne
- Have some fine Bourgogne snails; disgorge them well with a little salt for two or three days, then wash them several times in cold water, strain, and place them in a stew-pan, covering them with water...
- 394. Edible Snails A L'Ltalienne
- Prepare the snails as for the above, leaving them in their shells; drain, and put them in a saucepan with white wine and a little strong Espagnole sauce (No. 151), a few chopped, fried onions and fine...
- 395. Edible Snails A La Provencale
- Prepare the snails as for No. 393; fry a little chopped onion with oil, add the snails taken from the shells, a little white wine, two cloves of chopped garlic, a little fresh bread-crumbs, and choppe...
- 396. Terrapin A La Baltimore
- Prepare two medium-sized terrapins as for No. 60, make half a pint of mirepoix (No. 138), add to it a table-spoonful of flour, let cook for fifteen minutes, then moisten with half a glassful of Madeir...
- 397. Terrapin A La Maryland
- Carefully cut up two terrapins as described in No. 60; place them in a saucepan with half a wine-glass of good Madeira wine, half a pinch of salt, and a very little cayenne pepper, also an ounce of go...
- 398. Broiled Frogs
- Select eighteen good-sized, fine, fresh frogs pare off the feet neatly, then lay the frogs on a dish, and pour two tablespoon-fuls of sweet oil over, season with a pinch of salt and a pinch of pepper,...
- 399. Frogs a la Poulette
- Procure eighteen pieces of medium-sized, fine, fresh frogs; pare off the claws, then place the frogs in a sautoire with two ounces of butter, seasoning with a pinch of salt and a pinch of pepper. Add ...
- 400. Fried Frogs
- Select eighteen fine, fresh, medium-sized frogs ; trim off the claws neatly, and put the frogs in a bowl. Marinade them with a tablespoonful of vinegar, the same of sweet oil, a pinch of salt and a pi...
- 401. Frogs A L'Espagnole
- Trim nicely eighteen fine, fresh, medium-sized frogs' feet; lay the frogs in a sautoire on the hot stove with two ounces of good butter, season with a pinch of salt and half a pinch of pepper, and add...
- 402. Broiled Shad's Roe, With Bacon
- Procure six pieces of fresh shad's roe, wipe them thoroughly with a towel, then lay them on a dish, and season with a good pinch of salt and two tablespoonfuls of sweet oil. Roll them gently to avoid ...
- 403. Broiled Sardines On Toast
- Select twelve good-sized, fine, and firm sardines ; arrange them in a double broiler, and broil for two minutes on each side on a very brisk fire. Place six fresh, dry toasts on a hot dish, lay the sa...
- Eggs. 404. Poached
- Boil in a deep saucepan three quarts of water with a heavy pinch of salt and three drops of vinegar. Have easily at hand twelve fresh eggs. When, and only when, the water boils, rapidly but carefully ...
- 405. Scrambled Eggs
- Melt three ounces of butter in a saucepan, break into it twelve fresh eggs ; season with a pinch of salt, half a pinch of pepper, and a third of a pinch of grated nutmeg. Mix thoroughly without stoppi...
- 406. Scrambled Eggs With Asparagus-Tops
- To be prepared exactly the same as for No. 405. After the eggs have been well mixed with butter in the pan, there is added a quarter of a bunch of freshly boiled asparagus-tops. ...
- 407. Scrambled Eggs With Truffles
- Place in a saucepan four good-sized, sliced truffles with a glassful of Madeira wine. Reduce to about half, which will take two minutes ; add a tablespoonful of butter ; season with one pinch of salt ...
- 408. Scrambled Eggs With Smoked Beef
- Fry in a sautoire for one minute two ounces of finely minced smoked beef. Scramble twelve eggs as for No. 405, mixing with the above prepared beef. Any kind of garnishing may be added to the scrambled...
- 409. Scrambled Eggs With Chicory
- Blanch for fifteen minutes a good-sized head of chicory; drain it and cut it into one-inch lengths. Put these in a saucepan on the hot stove with an ounce of butter and one minced onion, fry, and then...
- 410. Eggs A La Livingstone
- Cover six pieces of cut toast with pate-de-foie-gras, lay them on a dish, and pour twelve scrambled eggs over (No. 405), add two tablespoonfuls of demi-glace around the dish and serve (No. 185). ...
- 411. Eggs A La Bourguignonne
- Place in a saucepan one tablespoon-ful of meat-glaze with one pint of broth (No. 99), or consomme (No. 100). Boil, then crack into it two fresh eggs, and poach for one and a quarter minutes. Carefully...
- 412. Fried Eggs
- Place in a frying-pan on the hot range three tablespoonfuls of very good sweet oil, heat it well, then carefully break into it one fresh egg, being careful not to break the yolk, and with the aid of a...
- 413. Fried Eggs For Garnishing
- Pour half a gill of sweet oil into the frying-pan ; when the oil is hot break in one egg, carefully closing up the white part with a skimmer, so as to have it firm, and in a single form. Only one at t...
- 414. Eggs Au Beurre Noir
- Put one ounce of butter in a frying-pan on the hot stove, let heat well, but not brown; break gently into a dish twelve very fresh eggs, slide them carefully into the pan, then season with a pinch of ...
- 415. Eggs Au Soleil
- Put two tablespoonfuls of lard in a frying-pan on the hot stove, break in twelve fresh eggs, dropping them in carefully, one by one; let them cook for two minutes, then with a skimmer take each one up...
- 416. Eggs A La Bechamel
- Pour one pint of bechamel (No. 154) into a saucepan, and put it on the hot stove. Cut twelve hard-boiled eggs in halves, add them to the hot bechamel ; season with half a pinch of white pepper, and le...
- 417. Eggs A La Pauvre Femme
- Heat half an ounce of butter in a dish on the hot stove, then break into it twelve fresh eggs, and sprinkle over two ounces of fresh bread-crumbs. Set the dish in the hot oven, and let bake for two mi...
- 418. Eggs An Glratin
- Knead well together in a bowl, one table-spoonful of bread-crumbs two ounces of butter, three chopped anchovies, a pinch of parsley, a pinch of chervil, one chopped shallot, three raw egg yolks, a goo...
- 419. Eggs A La Tripe
- Fry two medium-sized, sound, sliced onions in a frying-pan with two ounces of butter, but do not brown them; mix in half a spoonful of flour, and a large cupful of sweet cream; season with a pinch of ...
- 420. Eggs A La Vanderbilt
- Place one ounce of good butter on a silver dish, set it on the hot stove, and break in twelve fresh eggs, being careful not to disturb the yolks; season with a light pinch of salt and the third of a p...
- 421. Eggs A La Valencienne
- Put into a saucepan half a pint of hot, boiled rice, half a pint of hot tomato sauce (No. 205), two good-sized mushrooms, cut julienne-shaped, one truffle cut the same, and two table-spoonfuls of grat...
- 422. Eggs A La Provenqale
- Pour two tablespoonfuls of oil into a small frying-pan, and set it on the fire. When well heated, break one egg into a bowl, season with a pinch of salt and half a pinch of pepper (divided up for the ...
- 423. Eggs En Filets
- Mix in a dish that can be put in the oven (a silver one by preference) twelve raw egg yolks, with a spoonful of brandy and a pinch of salt. Cook them for five minutes in a hot oven, then let them cool...
- 424. Eggs A La Finoise
- Pour a pint of good tomato sauce (No. 205) into a saucepan on the hot stove, add two cut-up, peeled, sweet peppers, fry for two minutes in a tablespoonful of butter, a teaspoonful of chopped chives, a...
- 425. Eggs Au Miroir
- Lightly butter a silver dish large enough to hold twelve eggs, one beside another ; carefully break into it twelve eggs, taking care to keep the yolks intact. Evenly sprinkle over them half a pinch of...
- 426. Eggs With Fresh Mushrooms
- Peel, wash, and drain a quarter of a pound of fine, fresh mushrooms. Place them in a saucepan, with a tablespoonful of very good butter. Season with half a pinch of salt and a third of a pinch of whit...
- 427. Eggs With Celery
- Boil for fifteen minutes, in a quart of white broth (No. 99), two heads of well-washed and neatly pared, sound celery. Remove it from the broth; then cut it up in one-inch-length pieces, and return it...
- 428. Eggs With Truffles
- Peel three medium-sized, sound truffles. Cut them into thin slices, place in a saucepan with a glassful of Madeira wine; reduce to one-half on a moderate fire. Season with one pinch of salt and the th...
- 429. Eggs With Tarragon
- Blanch for one minute in a sautoire a quarter of a bunch of tarragon-leaves, drain, and chop them up very fine. Break twelve eggs into a bowl, add the tarragon, season with a pinch of salt and half a ...
- 430. Eggs With Livers
- Remove the gall carefully from about a pint of chicken livers, wash them well, drain, and slice them into small pieces. Place them in a sautoire with one ounce of butter, range the pan on the hot stov...
- 431. Eggs An Parmesan
- Beat twelve eggs in a saucepan, with two tablespoonfuls of grated Parmesan cheese, a pinch of pepper, but no salt; stir them well with a whip, and make of this six small omelets, as for No. 450. As so...
- 432. Eggs A La Bonne Femme
- Slice two large, sound onions, and fry them in two ounces of butter, in a saucepan, stirring frequently, so that they do not burn; when done, dredge in a good pinch of flour, moistening with half a pi...
- 433. Eggs A La Paysanne
- Put half a pint of cream into a dish, on the fire, and when it boils, break in twelve fresh eggs, season with a pinch of salt and twelve whole peppers; let cook for two minutes, and then set it in the...
- 434. Eggs A La Regence
- Shred an ounce and a half of salt pork into fine pieces (ham will answer the same purpose), also one onion cut into small squares, and six medium-sized mushrooms, all of equal size; moisten with a spo...
- 435. Eggs With Melted Cheese
- Grate two ounces of Parmesan cheese on a dish; set it on a slow fire, adding half a glassful of white wine, a pinch of chopped parsley, a pinch of chopped chives, half a pinch of pepper, and a saltspo...
- 430. Eggs En Panade
- Cut out twelve round pieces of bread-crumbs, each one measuring two inches in diameter, and place them in a pie-plate, spreading a little butter over each; brown them in the hot oven for one minute. B...
- 437. Eggs A La Meyerbeer
- Butter a silver dish and break into it twelve fresh eggs; or, if desired, use six small silver dishes, breaking two eggs into each one; then cook them on the stove for two minutes. Cut six mutton kidn...
- 438. Eggs A La Reine
- Prepare twelve eggs as for the above (No. 437), cook them for two minutes. Make a garnishing of one ounce of cooked chicken-breast, one finely shred, medium-sized truffle, and six minced mushrooms. Mo...
- 439. Eggs A La Turque
- Cook twelve eggs the same as for No. 437, and pour over them six chicken livers, tossed gently but rapidly in a saucepan on a brisk fire with one ounce of butter for three minutes, and then with a spo...
- 440. Eggs A L'Imperatrice
- Cook twelve eggs exactly as in No. 437, arranging six small slices of pate-de-foie-gras, one on top of each egg, and serving very hot. ...
- 441. Eggs A La Suisse
- Fry twelve eggs as for No. 437; after cooking for two minutes, cover with half a pint of hot tomato sauce (No. 205), and add three cooked sausages, cut in two, also a little grated cheese, then send t...
- 442. Eggs A La Chipolata
- Prepare twelve eggs as for No. 437, and cover them with a pint of hot Chipolata garnishing (No. 232), and serve very hot. ...
- 443. Eggs A L'Alsacienne
- Fry twelve eggs as for No. 437, only putting them on a long dish. Add one chopped onion to four ounces of finely minced calf's liver, quickly toss them on a brisk fire for about eight minutes, then po...
- 444. Eggs A L'Aurore
- Boil twelve eggs until hard, then let them cool; shell them, and separate the yolks from the whites, putting the former into a mortar, adding one ounce of fresh butter, a pinch of salt, half a pinch o...
- 445. Eggs A La Polonaise
- Cut twelve hard-boiled eggs in halves, separate the whites from the yolks, and pound the latter in a mortar, adding about one ounce of butter, a pinch of salt, half a pinch of ground spice, a saltspoo...
- 446. Eggs A La Sauce Robert
- Peel two medium-sized onions, and remove the hearts, cut them in slices (the hearts), and put them with a tablespoonful of butter in a saucepan on a brisk fire, and brown them well. Moisten with a cup...
- 447. Eggs A La Bennett
- Cut twelve hard-boiled eggs lengthwise, remove the yolks, and place them in a bowl with two ounces of good butter, a teaspoonful of anchovy essence, and a pinch of chopped chives. Beat well together, ...
- 448. Eggs A La Hyde
- Boil six fresh eggs for seven minutes, then lay them in cold water for five minutes to cool them off; shell them, and put them on a plate. Hash fine half a small canful of mushrooms with two branches ...
- 449. Eggs A La Ducheese
- Place a quarter of a pound of powdered sugar in a saucepan, adding half a pint of water, a small piece of lemon peel, and a short stick of cinnamon. Boil until the sugar is reduced to a syrup, then re...
- 450. Plain Omelet
- Crack into a bowl twelve fresh eggs, season them with a pinch of salt and half a pinch of white pepper, beat them well until the whites and yolks are thoroughly mixed, or for fully four minutes. Place...
- 451. Omelet With Fine Herbs
- Break twelve fresh eggs into a bowl, add a pinch of finely chopped parsley, half a pinch of chopped tarragon, and half a pinch of chives; also, if desired, half a cupful of sweet cream. Beat the whole...
- 452. Oyster Omelet
- Blanch eighteen oysters to boiling-point in their own water; drain, and return them to the saucepan, moistening with half a pint of good Allemande (No. 210); season with half a pinch of salt. Make a p...
- 453. Crawfish Omelet
- Stew twelve crawfish tails in a sautoire on the hot stove with half an ounce of butter, letting them cook for five minutes. Break twelve eggs into a bowl, add half a cupful of sweet cream, and a pinch...
- 454. Lobster Omelet
- Take six ounces of boiled lobster meat, and cut it into small pieces ; put them into a sautoire with half a glassful of white wine and a quarter of an ounce of butter. Moisten with a quarter of a pint...
- 455. Crab Omelet
- Proceed exactly the same as for the above (No. 454), substituting six ounces of crab meat cut into small pieces for the lobster. ...
- 456. Tomato Omelet
- Break twelve fresh eggs in a bowl, season them with a pinch of salt and half a pinch of pepper, and beat thoroughly for four minutes. Place two ounces of butter in a frying-pan on the hot stove, let i...
- 457. Tomato Omelet A La Provenqale
- Peel a medium-sized, sound onion, then chop it fine ; place it in a sautoire on the hot stove with one ounce of butter, and let get a good golden color, adding half a pint of stewed tomatoes (No. 1027...
- 458. Asparagns-Top Omelet
- Put a quarter of a bunch of boiled asparagus-tops into a bowl, pour twelve beaten eggs over, season with a pinch of salt and half a pinch of pepper, mix lightly again, and make an omelet exactly as fo...
- 459. Omelet, With Green Peas
- Break twelve eggs into a bowl, adding half a pint of boiled green peas, a pinch each of salt and pepper, beat well for four minutes, and make into an omelet as for No. 450. ...
- 460. Omelet Au Cepes
- Fry six cepes, cut into small pieces, in half an ounce of butter for two minutes. Beat twelve eggs in a bowl, season with a pinch of salt and half a pinch of pepper, pour them over the cepes, and make...
- 461. Smoked Beef Omelet
- Fry two ounces of finely mixed, smoked beef in a frying-pan, with half an ounce of butter, add twelve well-beaten eggs, and make an omelet as for No. 450. ...
- 462. Ham Omelet
- Cut about two ounces of lean ham into small, square pieces, fry them for two minutes with an ounce of butter in a frying-pan, and throw over twelve well beaten eggs; with this make an omelet as for No...
- 463. Kidney Omelet
- Stew on the hot stove three minced kidneys, with a quarter of a pint of Madeira wine sauce (No. 185), let cook for three minutes. Make a plain omelet with twelve eggs as for No. 450, fold the opposite...
- 465. Sausage Omelet
- Skin three raw sausages, then put them in a saucepan with a quarter of an ounce of butter ; set it on the hot fire for five minutes, and stir well until they cook. Make a plain omelet with twelve eggs...
- 466. Omelet Bonne Femme
- Cut one ounce of salt pork into small square pieces, also two tablespoonfuls of crust from off a fresh loaf of bread cut the same way ; fry them together in a frying-pan with an ounce of butter for ab...
- 467. Omelet Raspail
- Chop one raw onion very fine, and put it in a saucepan with an ounce of butter. Take one ounce of small squares of salt pork, cook them slightly, adding an ounce of scraps of very finely minced, cooke...
- 468. Sardine Omelet
- Thoroughly skin eight fine sardines, place six of them in a frying-pan with an ounce of butter, cook for two minutes. Beat well twelve eggs in a bowl. Season with one pinch of salt and half a pinch of...
- 469. Cheese Omelet
- Put one ounce of butter in a frying-pan, heat it on the hot stove. Break twelve eggs into a bowl, beat them thoroughly for four minutes, adding two tablespoonfuls of grated Swiss cheese, half a pinch ...
- 470. Omelet Regence
- Make an omelet with twelve eggs as for No. 450, and when nearly cooked, fold up the opposite side, then fill the centre with a quarter of a pint of hot Regence garnishing (No. 434), fold the other sid...
- 471. Omelet A La Vanderbilt
- Take two fine, sound, green peppers, plunge them into hot fat for half a minute, then take them up and lay them on a dry cloth; skin them neatly, remove all the seeds from the insides, and when emptie...
- 472. Omelet A L'Espagllole
- Put in a stewpan on the stove one finely shred onion, one ounce of butter, a chopped green pepper, six minced mushrooms, and one large, finely cut-up tomato; season with half a pinch of pepper and one...
- 473. Omelet Mexicaine
- Have a pint of veloute sauce (No. 152) in a saucepan, place it on a moderate fire, add a piece of lobster butter (No. 149) about the size of an egg, twenty-four shelled and cooked shrimps, and season ...
- 474. Omelet Soufflee, For Six Persons
- Have a deep, cold, silver dish ready, fifteen inches long by eleven wide. Put into a vessel four ounces of powdered sugar. Break twelve fresh eggs, drop the whites into a copper basin, and the yolks o...
- 475. Sweet Omelet
- Beat and sweeten with one ounce of sugar twelve eggs; make an omelet as for No. 450, using one ounce of fresh butter; turn it on a dish, and dredge another ounce of sugar over, then glaze it with a ho...
- 476. Omelet Au Kirscll, Or Rum
- Make a sweet omelet with twelve eggs as for the above (No. 475); when completed and glazed, throw around it a glassful of kirsch, and set the omelet on fire; serve it while burning. Rum omelet is prep...
- 477. Omelet Celestine
- Pulverize six macaroons, put them in a bowl, adding three tablespoonfuls of apple jelly (No. 1327) and one spoonful of whipped cream (No. 1254); mix well with the spatula. Make a sweet omelet as for N...
- Beef. 478. Braised Beef A La Morlaisienne
- Procure a rump-piece of beef weighing three pounds, lard it with four large pieces of salt pork, seasoned with a pinch of chopped parsley and a crushed garlic. Lay the beef in a saucepan, with pieces ...
- 479. Braised Beef A La Mode
- Lard and prepare a piece of beef weighing three pounds as for the above (No. 478). Let it marinate for twelve hours in the juice of half a lemon, with one good pinch of salt, the same quantity of pepp...
- 480. Braised Beef A La Providence
- Braise a piece of beef of three pounds, as for No. 479, adding a quarter of a cooked cauliflower, half a cupful of flageolet-beans, and a cupful of cooked carrots cut with a vegetable-scoop five minut...
- 481. Braised Beef A L'Orsini
- Braise a piece of beef as for No. 479, serve it on a dish garnished with rice, prepared as follows : with some cold risotto (No. 1017) form six balls the size of an egg ; roll them in bread crumbs, th...
- 482. Braised Beef A La Flamande
- Prepare the beef as for No. 479, and serve it decorated with clusters of a quarter of a cooked, red cabbage, two cooked carrots, and two turnips, all sliced. (Red cabbage, carrots, and turnips should ...
- 483. Braised Beef En Daube
- Add to a piece of braised beef, as for No. 479, one ounce of salt pork cut into small square pieces, the round slices of two carrots, and twelve glazed onions (No. 972), also one cut-up turnip. Put al...
- 484. Braised Beef A La Bignon
- Braise a piece of beef as for No. 479. Take six large potatoes and pare them as round as possible, scoop out the insides with a Parisian potato-spoon, being careful not to break them, parboil them sli...
- 485. Braised Beef, Russian Sauce
- Cook a piece of braised beef as for No. 479, and serve it with a little of the gravy on the dish, and half a pint of Russian sauce (No. 211) separate. ...
- 486. Smoked Beef A La Creme
- Take one pound of very finely minced smoked beef, put it in a stewpan with half an ounce of butter, cook for two minutes, and moisten slightly with half a cupful of cream, adding two tablespoonfuls of...
- 487. Beefsteak Pie L'Anglaise
- Slice two pounds of lean beef in half-inch-square slices, add two sliced onions, and stew together in a sauce-pan with one ounce of butter for ten minutes, stir in two tablespoonfuls of flour, and mix...
- 488. Beefsteak Pie A L'Americaine
- Proceed the same as for No. 487, but using in place of the eggs one pint of potatoes cut with a vegetable-scoop, also one ounce of lard, cut in small pieces, and cooking them with the beef the same le...
- 489. Corned Beef With Spinach
- Take three pounds of rump or brisket of corned beef, and put it into a saucepan, covering it with fresh water; boil briskly for an hour and a half, and serve with boiled spinach a l'Anglaise (No. 940)...
- 491. Sirloin Steak, Or Entrecote A La Bordelaise
- Procure two sirloin steaks of one pound each ; season them with one pinch of salt and half a pinch of pepper. Baste on both sides with half a tablespoonful of oil, and put them on a broiler over a bri...
- 492. Sirloin Steak A La Bearnaise
- Prepare and broil two sirloin steaks as for No. 491, and when cooked, pour over half a pint of Bearnaise sauce (No. 166), and serve. ...
- 493. Sirloin Steak A La Moelle
- Broil two sirloin steaks as for No. 491, take half a pint of Madeira sauce (No. 185), and to it add six drops of tarragon-vinegar, also the marrow of one marrow-bone cut in round slices. Boil once onl...
- 494. Sirloin Steak Larded A La Duchesse
- Procure a piece of four pounds of tender sirloin, pare and trim it nicely, taking out the bones; lard it over the top with a small larding-needle, and season with half a pinch of salt and a third of a...
- 495. Sirloin Steaks a la Parisienne
- Broil two sirloin steaks as for No. 491, and serve surrounded with one pint of cooked Parisian potatoes (No. 986), and half a gill of maitre d'hotel butter (No. 145). ...
- 496. Sirloin Steaks Aux Cepes
- Lay two broiled sirloin steaks, as for No. 491, on a hot dish ; cut six medium-sized cepes into quarter pieces, put them in a frying-pan with one tablespoonful of oil, and fry for two minutes with one...
- 497. Sirloin Steak, With Green Peppers
- Dish two broiled sirloin steaks (No. 491), and pour over them a sauce made as follows : empty three green peppers, mince them very fine, suppressing the seeds, and put them in a stewpan with a tablesp...
- 498. Sirloin Pique A La Bordelaise
- Proceed the same as for No. 491, adding a pint of Bordelaise sauce (No. 186) separately. 499. Sirloin Pique, Marrow Sauce The same as for No. 491, only serving with a pint of hot marrow garnishi...
- 500. Minced Beef A La Proyenqale
- Cut into small slices a piece of beef weighing one pound and a half, put them in a saucepan with two tablespoonfuls of oil and two medium-sized, chopped onions; brown them together for five minutes, t...
- 501. Minced Beef'Ala Portugaise
- The same as for the above, only leaving out the mushrooms, and garnishing with six timbales prepared as follows : thoroughly clean the interiors of six small timbale-molds, then butter them well insid...
- 502. Minced Beef A La Catalan
- Proceed as for No. 500, browning the meat in oil, and adding two very finely chopped shallots, one onion, and a green pepper cut into pieces. When well browned, after five minutes, put in a pint of Es...
- 503. Broiled Tenderloin Of Beef
- Procure two and a half pounds of tenderloin of beef; pare, cut it into three equal parts, flatten a little, then place them on a dish, and besprinkle with a pinch of salt, and the same of pepper. Bast...
- 504. Broiled Tenderloin A La Cheron
- Broil three tenderloin steaks, as for No. 503; lay them on a dish on the top of a gill of hot Bearnaise sauce (No. 166), place on each steak one hot artichoke-bottom filled with hot Macedoine (No. 103...
- 505. Tenderloin A La Nivernaise
- Broil three tenderloin steaks, as for No. 503; put them on a hot dish, with half a pint of garnishing of mushroom sauce (No. 230); lay six poached eggs (No. 404) on top, and serve. ...
- 506. Tenderloin A La Florentin
- Prepare three fillets the same as for No. 503; pour a gill of hot Madeira sauce (No. 185) over the steaks, and garnish with three hot artichokes a la Florentin (No. 903), and serve. ...
- 507. Tenderloin A La Trianon
- Broil three fillets, as for No. 503; pour half a pint of Bearnaise sauce (No. 166) over, and garnish with four slices of truffles on each; also a little meat-glaze (No. 141), and serve. ...
- 508. Broiled Tenderloin Aux Gourmets
- Have three tenderloin steaks prepared as for No. 503; when taken from the broiler, place them on a warm dish, and have already prepared the following garnishing: put in a saucepan one pint of Madeira ...
- 509. Millions Filets A La Pompadour
- After procuring two and a half pounds of fine, tender fillet of beef, pare it nicely all around; then cut it into six equal, small fillets. Flatten them slightly and equally. Place on a dish, season w...
- 510. Mignons Filets A La Moelle
- Prepare and fry six small fillets as for the above (No. 509) for three minutes on both sides; lay them on a dish, adding one pint of hot Madeira sauce (No. 185) with six drops of tarragon-vinegar and ...
- 511. Mignons Filets, Marinated, Russian Sauce
- Trim nicely and lard six fillets of beef - tail ends weighing each a quarter of a pound-steep them in a cooked marinade (No. 139) for twelve hours; then drain, and cook them in a sautoire, with one ou...
- 512. Misrnons Filets a la Bernardi
- Prepare six small fillets, as directed for No. 509; cook them for three minutes on each side; then lay them on a dish and pour over half a pint of hot Madeira sauce (No. 185). Serve with six small cro...
- 513. Mignons Filets A La Bohemienne
- Lay on a dish six small fillets prepared the same as for No. 509. Pour over them half a pint of hot Madeira sauce (No. 185). Make six small croustades (No. 264), fill them with a cooked macaroni a la ...
- 514. Mignons Filets A La Parisienne
- Pare nicely six small fillets; cook three minutes, as directed in No. 509; put half a pint of Madeira sauce (No. 185) in a saucepan, with two truffles and six mushrooms, all cut in slices. Let cook fo...
- 515. Mignons Filets Aux Pommes-De-Terre Parisiennes
- When cooked the same as the above, for three minutes, pour over the fillets placed on a dish half a gill of good maitre d'hotel butter (No. 145) thickened with some meat-glaze (No. 141), and garnish w...
- 516. Tenderloin Pique A La Duchesse
- Procure four pounds of tenderloin; pare it well, and lard it, using a fine needle. Line the bottom of a roasting-pan with some pork-skin, one sliced onion, one sliced carrot, and half a bunch of well-...
- 517. Tenderloin Pique A La Portugaise
- Roast four pounds of tenderloin as in No. 516, lay it on a hot dish, arrange six stuffed tomatoes (No. 1023) around the tenderloin at equal distances. Put in a saucepan half a pint of tomato sauce (No...
- 518. Tenderloin Roast
- Roast four pounds of tenderloin as for No. 516, slice half a pint of cepes, and add them to half a pint of Madeira sauce (No. 185) with one crushed clove of garlic. Pour the sauce onto a dish, lay the...
- 519. Roast Tenderloin A La Hussard
- Procure four pounds of fillet of beef, pare it nicely, and season with one pinch each of salt and pepper; butter the surface lightly, and lay it in a roasting-pan, and put it to cook for ten minutes i...
- 520. Tenderloin Pique A La Sevigne
- Roast a piece of tenderloin as for No. 519; when done and laid on a dish, pour over it half a pint of good Madeira sauce (No. 185), and decorate with six small bouchees filled with spinach (No. 588). ...
- 521. Tenderloin Pique A L'Egyptienne
- Roast a piece of tenderloin as for No. 519, lay it on a dish, pouring over it half a pint of good Madeira sauce (No. 185). Garnish one side of the dish with three roots of boiled celery - the white pa...
- 522. Tenderloin Pique A La Richelieu
- Exactly the same as for No. 519, only adding one pint of hot Richelieu sauce under the fillet (No. 539), and serve. ...
- 523. Tenderloin Pique A La Bernardi
- Take a four-pound piece of tenderloin, lard it - using a small larding needle - with very thin pieces of fresh ham and truffles, all cut the same size; put it into the oven to roast for thirty-five mi...
- 524. Porterhouse Steak
- Procure two porterhouse steaks of one and a half pounds each - see that they are cut from the short loin - flatten them well, pare and trim, and season with one pinch of salt and half a pinch of peppe...
- 525. Double Porterhouse Steak
- Have a fine porterhouse steak of three pounds, and proceed as for No. 524. Broil on a rather slow charcoal fire, if possible, ten minutes on each side, then serve as for the above. ...
- 526. Hamburg Steak, Russian Sauce
- Take two pounds of lean beef - the hip part is preferable - remove all the fat, and put it in a Salisbury chopping machine; then lay it in a bowl, adding a very finely chopped shallot, one raw egg for...
- 527. Roast Beef
- In order to have a fine piece of beef cooked to perfection, and at the same time have it retain all its juices, purchase, from a first-class butcher only, a three-rib piece near the short loin part. S...
- 528. Corned Beef Hash A La Polonaise
- Brown in a saucepan two onions, with one ounce of butter; add one pound of cooked, well-chopped corned beef, and one pint of hashed potatoes. Moisten with a gill of broth, and a gill of Espagnole (No....
- 529. Corned Beef Hash Au Gratin
- Make a hash as for the above, (No. 528), put it in a lightly buttered baking-dish, and besprinkle with rasped bread-crumbs. Moisten slightly with about one teaspoonful of clarified butter, and bake in...
- 531. Corned Beef Hash En Bordure
- Form a border around a baking-dish with mashed potatoes (No. 998), set it for two minutes in the oven, then fill the centre with hot corned beef hash (No. 528). Besprinkle the top with one pinch of ch...
- 532. Beef-Tongue A La Gendarme
- Boil a fresh beef-tongue in the soup-stock for one hour and a half. Skin it, then place it on a dish, adding one pint of Gendarme garnishing, made by pouring a pint of Madeira sauce (No. 185) into a s...
- 539. Roulade Of Beef A L'Ecarlate
- Procure six pounds of fine brisket of prime beef; roll it up as close as possible, so as to have it very firm, then firmly tie it around. Put in a saucepan one sound, peeled onion, one well-washed and...
- 540. Stewed Beef A L'Egyptienne
- Cut two pounds of beef into small, square pieces, brown them in a stewpan with one ounce of butter, adding two onions, cut into square pieces. When well browned, for about ten minutes, add two tablesp...
- 541. Stewed Beef A La Dufour
- Prepare two pounds of small, square cuts of beef, brown them with two onions cut in square pieces, adding two tablespooufuls of flour, cooking for six minutes. Stir well, and moisten with one quart of...
- 542. Stewed Beef A La Turque
- Cook the beef as directed in No. 541, substituting a good teaspoonful of curry, and serve with six timbales filled with cooked rice (No. 501). Unmold them, and use them instead of the potatoes. ...
- 543. Stewed Beef A La Marseillaise
- Proceed the same as for No. 541, omitting the potatoes, but adding two tomatoes cut in pieces, six chopped mushrooms, and two crushed cloves of garlic, all cooked six minutes with the beef. Serve with...
- 544. Tripe A La Bordelaise
- Take a pound and a half of lozenge-shaped pieces of tripe, cut into twelve parts. Marinate them for two hours in one tablespoonful of oil, with a pinch of salt, half a pinch of pepper, one bay-leaf, o...
- 545. Tripe A La Creole
- Cut a pound and a half of tripe into small pieces, fry them in a pan with two ounces of butter, one chopped onion, and half a green pepper, also chopped. Brown them slightly for six minutes, then tran...
- 546. Tripe A La Pleoutte
- Shred one and a half pounds of tripe, brown it slightly for three minutes in a pan, with an ounce of butter, one pinch of salt, and half a pinch of pepper; then transfer it to a saucepan, with half a ...
- 547. Tripe A La Mode De Caen
- Take one raw, double tripe, one ox-foot, three calf's feet, all well-washed and cleansed several times in fresh water, cutting them in pieces two inches long by one square. Have an earthen pot, or a s...
- 548. Tripe A La Lyonnaise
- Cut up a pound and a half of double tripe, also two onions, and brown them in the pan with one ounce of clarified butter until they assume a fine golden color. Drain them, put them back on the fire, a...
- Veal. 549. Blanquette Of Veal
- Cut into two-inch-square pieces two and a half pounds of breast of veal. Soak it in fresh water for one hour ; drain it well, then lay it in a saucepan ; cover with fresh water ; boil, and be very car...
- 554. Brisotin Of Veal
- Cut up six pieces of lean veal about a quarter of an inch thick, and of the length of the hand. Flatten them, and season with one pinch of salt and half a pinch of pepper. Lard the centres, using a sm...
- 557. Calf's Brains With Black Butter
- Place three fine, fresh calf's brains in cold water, and then peel off the skins. Wash again in cold water ; neatly drain ; put them in a sautoire and cover with fresh water. Add two pinches of salt, ...
- 558. Calf's Brains A La Vinaigrette
- Exactly the same as for No. 557, serving on a folded napkin on a dish, garnishing with a few green parsley-leaves, and a gill of vinaigrette sauce (No. 201), separately. ...
- 559. Fried Calf's Brains, Tartare Sauce
- Proceed as in No. 557, then dry the brains well in a napkin ; bread them a 1'Anglaise (No. 301), and fry in hot grease for five minutes. Serve with half a pint of tartare sauce (No. 207), separately. ...
- 560. Veal Cutlets A La Pagasqui
- Chop well two or three times in the machine two pounds of lean veal, from the hip if possible; place the meat in a bowl with two ounces of finely chopped, raw veal-suet. Season with one good pinch of ...
- 561. Veal Cutlets A La St. Cloud
- Lard thoroughly six veal cutlets with two small truffles, cut julienne-shape, one ounce of cooked beef-tongue, and one ounce of larding-pork, both cut the same. Place them in a sautoire with a pinch o...
- 562. Veal Cutlets A La Marecliale
- Pare nicely six veal cutlets; season them with a tablespoonful of salt and a teaspoonful of pepper. Cook in a sautoire with two ounces of butter for five minutes on each side. Moisten with half a pint...
- 563. Veal Cutlets A La Milanaise
- Pare nicely and season well with a tablespoonful of salt and a teaspoonful of pepper six veal cutlets. Dip them in beaten egg, then in grated Parmesan cheese, and finally in fresh bread-crumbs. Flatte...
- 564. Broiled Veal Cutlets
- Cut six even veal cutlets from a fine piece of the loin of white veal, pare them and flatten them slightly ; lay them on a dish, and season with a tablespoonful of salt, a teaspoonful of pepper, and o...
- 565. Veal Cutlets A La Philadelphia
- Pare and brown in a sautoire with two ounces of butter six veal cutlets. Season them with a pinch of salt and half a pinch of pepper, turning them carefully at times. Add two onions cut in thick slice...
- 566. Veal Cutlets En Papillotes
- Pare nicely six veal cutlets; put them in a sautoire with one ounce of butter, and season with a table-spoonful of salt and a teaspoonful of pepper. Add half a chopped onion, and brown slightly. Cook ...
- 567. Curry Of Veal A L'Indienne
- Cut into pieces and blanch in salted water two pounds of any kind of lean, raw veal. Drain and wash them well. Put the pieces into a saucepan, and cover them with warm water; seasoning with two pinche...
- 568. Escalops of Veal, plain
- Pare and cut two pounds of veal (from the hip is preferable) into six even steak-form slices. Season with one pinch of salt and half a pinch of pepper. Then brown them in a sautoire on a very hot rang...
- 569. Escalops Of Veal A La Duxelle
- Prepare six escalops as for No. 568, adding a chopped shallot, six mushrooms shred as finely as possible, one crushed clove of garlic, and a teaspoonful of chopped parsley. Moisten with a gill of Espa...
- 570. Escalops Of Veal With Stuffed Peppers
- Proceed exactly as for No. 568, adding the juice of half a medium-sized, sound lemon, and a gill of hot Madeira sauce (No. 185). Cook for three minutes longer, and decorate the dish with six stuffed g...
- 571. Escalops Of Veal A La Chicoree
- Prepare and proceed precisely the same as for No. 568. Cook for eight minutes. Then dress half a pint of chicoree au jus (No. 934) on the hot dish, and send to the table. 572. Escalops Of Veal A L'...
- 573. Escalops Of Veal A La Provenale
- Prepare as for. No. 568, replacing the butter by the same quantity of oil. Season well, and when browned on both sides add one shallot or a finely chopped onion. Let them color, and then moisten with ...
- 574. Escalops Of Sweetbreads A La Richelieu
- Take four blanched sweetbreads (No. 601); cut them into slices, and stew them in a saucepan, with an ounce of butter and half a glassful of white wine. Season with a tablespoonful of salt, a teaspoonf...
- 575. Minced Veal A La Catalan
- Mince two pounds of lean veal, and brown it in a saucepan with three tablespoonfuls of sweet oil, one onion cut in quarters, and half a minced green-pepper. When a fine color, add two tablespoonfuls o...
- 570. Minced Veal A La Biscaenne
- Proceed as for No. 575, adding one pint of potatoes Parisiennes (No. 986), and two cut-up tomatoes, fifteen minutes before serving. ...
- 577. Fricandeau With Sorrel
- Cut a slice of three pounds from a leg of veal; remove the sinews, and lard the surface with a medium-sized larding needle. Place it in a sautoire in which there are already pieces of pork-skin, one s...
- 580. Calf's Liver Stewed A L'Ltalienne
- Cut two pounds of fresh calf's liver into small pieces. Put them with one ounce of clarified butter into a pan on the hot range, with one peeled and finely chopped, sound onion, and a clove of crushed...
- 581. Calf's Liver Saute A La Provencale
- Proceed as for No. 580, adding two crushed cloves of garlic. Squeeze in the juice of half a lemon. Serve with a tablespoonful of chopped parsley. ...
- 582. Calf's Liver A L'Alsacienne
- Cut two pounds of calf's liver into square pieces, and put them in a sautoire with one ounce of clarified butter. Season with a tablespoonful of salt and a teaspoonful of pepper, and add two medium-si...
- 583. Calf's Liver Braised A La Bourgeoise
- Place a small calf's liver, larded thoroughly with pieces of larding pork, previously seasoned with a pinch of chopped parsley and a hashed clove of garlic, in a saucepan on the fire, with two tablesp...
- 581. Calf's Liver Broiled With Bacon
- Take a nice, tender, fresh calf's liver weighing a pound and a half ; pare and trim off the hard portions; cut it into six equal-sized slices, and put them on a dish. Season with a tablespoonful of sa...
- 585. Loin Of Veal, Roasted
- Saw from a fine, white, fresh, and fat loin of veal with the kidney, the spine, and whatever hip-bone remains. Season the loin with a tablest oonful and a half of salt, and one heaped teaspoonful of p...
- 586. Grenadins Of Teal, Puree Of Peas
- Cut into six pieces two pounds of lean veal from off the leg; extract the sinews, and lard the veal nicely on one side, using a needle for the purpose. Lay the pieces in a sautoire, with one carrot, o...
- 589. Grenadins Of Veal A L'Africaine
- Prepare the same as for No. 586, serving very hot, with three small, stuffed egg-plants (No. 909), and eighteen medium-sized, cooked gumbos (No. 1030). ...
- 590. Braised Noix Of Veal A La Providence
- Lard thoroughly a knuckle of veal of three pounds, braise it nicely in a saucepan with an ounce of fresh salt pork, one tablespoonful of salt, and a teaspoonful of pepper. Cook for fifteen minutes, st...
- 591. Braised Noix Of Veal En Daube
- Proceed the same as for braised beef en Daube (No. 483). ...
- 592. Panpietteof Veal A La Faubonne
- Cut two pounds of veal off the leg into six thin slices. Pare them to the size of the hand, and season with a tablespoonful of salt and a teaspoonful of pepper. Fill them with any kind of forcemeat, r...
- 596. Breast Of Veal A La Milanaise
- Bone a breast of veal of two and a half pounds; season with one tablespoonful of salt and a teaspoonful of pepper. Stuff it in the usual way with forcemeat (No. 229). Roll and tie it, making a few inc...
- 597. Calfs Feet, Naturel
- Split each of three calf's feet in two; remove the large bone, and put them in fresh water for one hour. Wash thoroughly, drain, and place them in a saucepan, with two tablespoonfuls of flour and thre...
- 599. Calfs Feet, Sauce Piquante
- Same as for No. 597, adding half a pint of hot piquante sauce (No. 203). ...
- 600. Calfs Feet, Sauce Remoulade
- Same as for No. 597, adding half a pint of hot Remoulade sauce (No. 209). ...
- 601. How To Blanch Sweetbreads
- Clean and neatly trim three pairs of fine sweetbreads. Soak them for three hours in three different fresh waters, one hour in each water, with one pinch of salt in each water. Drain, place in cold wat...
- 602. Sweetbreads, Braised
- Take six blanched heart-sweetbreads as above, lard the upper parts slightly, and put them in a sautoire with some slices of pork-skin. Add half a sliced carrot, half a sliced onion, and a bouquet (No....
- 603. Sweetbreads Braised A La Financiere
- Prepare six sweetbreads, as in No. 602, and serve with half a pint of hot Financiere sauce (No; 246). 604. Sweetbreads Braised With Sorrel The same as for No. 602, adding half a pint of hot pure...
- 615. Sweetbreads Braised A La Montglas
- Place six braised sweetbreads, prepared as for No. 602, in six small, buttered paper-boxes, having cooked fine herbs (No. 143) strewn around the bottom. Heat in the oven for five minutes ; then pour o...
- 616. Stewed Sweetbreads A La Catalan
- Cut four blanched sweetbreads (No. 601) into slices ; put them in a sautoire with half a gill of sweet oil, one tablespoonful of salt, a teaspoonful of pepper, two well-hashed shallots, and half a sli...
- 617. Sweetbreads Broiled A La Colbert
- Cut in two each of three fine blanched sweetbreads as in No. 601. Season them with one pinch of salt and half a pinch of pepper, and pour one tablespoonful of sweet oil over them ; mix them in well, a...
- 618. Sweetbreads Braised A La Pompadour
- Braise the sweetbreads exactly as for No. 602. Serve with half a pint of hot Bearnaise sauce (No. 166), two truffles cut in small square pieces; arrange six artichoke-bottoms on the sauce, place a swe...
- 619. Sweetbread Croquettes, Perigueux Sauce
- Prepare six sweetbread croquettes (No. 276), and serve them on a dish with a folded napkin. Serve half a pint of Perigueux sauce (No. 191), separate. 620. Sweetbread Croquettes With Peas The sam...
- 621. Coquilles Of Sweetbreads A La Dreux
- Cut four blanched sweetbreads (No. 601) into small slices, and stew them in a saucepan with half an ounce of good butter, half a glassful of white wine, and three table-spoonfuls of mushroom liquor. R...
- 623. Coquilles Of Sweetbreads A La Reine
- Cut four blanched sweetbreads (No. 601) in slices, and fry them in half an ounce of butter, half a glassful of white wine, and three tablespoonfuls of mushroom liquor. Season with half a tablespoonful...
- 624. Teal Stew, Marengo
- Cut three pounds of lean veal into pieces, and reduce them in a stewpan with one gill of oil, a cut-up onion or two shallots, and two ounces of salt pork, also cut up. Toss them occasionally, and when...
- 625. Teal Stew A La Provengale
- Cut three pounds of lean veal from the breast or shoulder into pieces, and place them in a stewpan with one ounce of butter, two tablespoonfuls of sweet oil, and one chopped onion. Cook them for ten m...
- 626. Veal Stew A La Grecque
- Place two pounds of lean veal cut in pieces in a stewpan, with two ounces of butter and one cut-up onion, and reduce for ten minutes, adding two tablespoonfuls of flour. Moisten with one quart of whit...
- 628. Veal, Stewed A La Solferino
- Reduce three pounds of pieces of veal cut from the breast or shoulder, in one ounce of butter, with six small onions. When cooked for ten minutes, add two tablespoonfuls of flour. Moisten with one qua...
- 629. Veal, Stewed A La Bourgeoise
- Reduce in one ounce of butter three pounds of lean veal cut in pieces, with six small onions. After cooking ten minutes add two tablespoonfuls of flour, and moisten with one quart of white broth (No. ...
- 633. Tendron Of Veal A La Nantaise
- Pare nicely three pounds of the breast of veal; make a few incisions on the top, and tie it firmly together. Lay it in a deep sautoire with a piece of pork-skin cut up, a carrot, and a cut-up onion. C...
- 637. Calf's Head, Plain
- Plunge a fine, fresh, white calf's head into hot water for one minute, lift it up, sharply rub it all over with a coarse towel, so as to remove all the remaining hairs. Carefully cut the flesh, starti...
- 638. Calfs Head A La Cavoiir
- Take half a boiled calf's head as for No. 637. Before serving pour a gill of hot tomato sauce (No. 205) over it, and surround it with twenty-four stoned and blanched olives, arranged in clusters, and ...
- 641. Calf's Head En Tortue
- Prepare and cut into six equal pieces, as for No. 637, half a calf's head. Place them on a hot dish, pour over it half a pint of hot tortue garnishing (No. 239), decorate with three pieces of heart-sh...
- Mutton - Lamb. 642. Mutton Chops A La Proveneale
- Flatten and pare neatly six fine, thick mutton chops, season them with a pinch of salt and half a pinch of pepper, oil them, slightly with sweet oil, and then either broil or cook them in a sautoire f...
- 643. Mutton Chops, Breaded
- Flatten six fine, thick mutton chops, pare nicely, and season with one tablespoonful of salt and a teaspoonful of pepper. Dip them in beaten egg, roll in fresh bread-crumbs, and place in a sautoire wi...
- 644. Mutton Chops, Bretonne
- Pare six nice mutton chops, season with a tablespoonful of salt and a teaspoonful of pepper, and pour a few drops of oil over each. Broil four minutes on each side. Arrange them on a dish, and serve w...
- 645. Mutton Chops A Pafricaine
- Broil six mutton chops as for No. 644, and serve with three stuffed egg-plants for garnishing (No. 909), and twelve sliced okras in clusters, in place of the other garnishing. 646. Mutton Chops A L...
- 647. Chops Soyer, With Potatoes
- Take five pounds of saddle of mutton, cut and saw it into six pieces crosswise. Flatten, pare, and trim. Season with one tablespoonful of salt and a teaspoonful of pepper. Broil them for six minutes o...
- 648. Leg Of Mutton A La Portugaise
- Take a medium-sized leg of mutton, cut off the shank-bone, trim well, and make an incision on the first joint. Season with two pinches of salt and half a pinch of pepper, rub half an ounce of butter o...
- 649. Leg Of Mutton A La Conde
- Roast a leg of mutton the same as for No. 648, and serve it with half a pint of cooked red beans (No. 951) added to the gravy, either on the same dish as the leg, or in a separate bowl. ...
- 650. Leg Of Mutton, Bretonne
- Proceed the same as for No. 648, but using half a pint of cooked white beans instead of the other garnishing, and adding one teaspoonful of chopped parsley, also one hashed and browned onion. ...
- 651. Leg Of Mutton, Caper Sauce
- Pare a nice leg of mutton as for No. 648, put it on to boil in a stock-pot, filled with slightly salted cold water, add a bouquet (No. 254), and one cut-up carrot. Boil one hour and a quarter, and ser...
- 652. Mutton Hash A La Zingara
- Chop up two onions, and fry them in a saucepan with one ounce of butter for three minutes, adding one and a half pounds of cooked and hashed mutton, also one-fourth the quantity of hashed potatoes. Se...
- 653. Mutton Hash An Gratin
- Proceed as for No. 652, omitting the tomatoes and garlic. Place the hash on a baking-dish, sprinkle a little fresh bread-crumbs over, spread a very little butter on top, and put into the oven until of...
- 655. Mutton Stew, Fermiere
- Put into a saucepan three pounds of breast or shoulder of mutton cut into square pieces, with one ounce of butter, and six small onions. Cook for ten minutes, or until of a good golden color. Add thre...
- 656. Mutton Stew, Solferino
- Proceed as directed for No. 655, adding half a pint of carrots and a like quantity of turnips, both cut with a vegetable-spoon ; cook these thirty minutes with the stew, and ten minutes before serving...
- 658. Mutton Stew, Portugese
- Proceed the same as for No. 655, replacing the garnishing with three stuffed tomatoes (No. 1023), and three timbales of cooked rice (No. 501), nicely arranged around the dish. ...
- 659. Mutton Stew With Potatoes
- Exactly the same as for No. 655, replacing the garnishing with one pint of potatoes cut in quarters, (paring the edges a little), also six small onions. Let cook thirty minutes, and serve. ...
- 660. Irish Mutton Stew
- Cut in square pieces three pounds of mutton; wash well, drain, and put them in a saucepan, covering with fresh water. Let them come to a boil; then remove into another pan. Clean the pieces well again...
- 661. Mutton Kidneys En Broehette Au Petit Sale
- Split twelve mutton kidneys in two, but do not separate the parts; remove the skin, place them in a deep plate, and season with a tablespoonful of salt, and a teaspoonful of pepper, adding two tablesp...
- 662. Mutton Kidneys Sautes, Madeira Sauce
- Pare well twelve mutton kidneys and cut them into slices. Put into a frying-pan, with one ounce of butter, a tablespoonful of salt, and a teaspoonful of pepper. Toss them well for six minutes. Add hal...
- 663. Mutton Kidneys Sautes A L'Ltalienne
- Proceed as for No. 662, adding one gill of cooked fine herbs (No. 143); toss well for one minute, being careful not to let it boil. Avoid boiling any kidneys when being prepared in this way. All stewe...
- 664. Saddle Of Mutton, Roasted, Plain
- Pare and trim a fine saddle of mutton, weighing about six pounds (if possible). Lift off the upper skin, make one slight incision in the middle, also three on each side; tie it firmly together with th...
- 665. Saddle Of Mutton, Sauce Colbert
- Proceed exactly the same as for No. 664, serving half a pint of Colbert sauce (No. 190) in a bowl. ...
- 666. Saddle Of Mutton, Currant Jelly
- Same as directed for No. 664 serving with half a pint of hot jelly sauce (No. 884), or with a little currant jelly, separately. ...
- 667. Saddle Of Mutton, Sauce Poivrade
- Proceed the same as for No. 664, serving with half a pint of poivrade sauce, separately (No. 194). 668. Saddle Of Mutton, Londonderry Sauce The same as for No. 664, serving with half a pint of h...
- 669. Saddle of Mutton a la Sevigne
- Exactly the same as for No. 664, only serving with six bouchees a la Sevigne (No. 588). ...
- 670. Saddle Of Mutton A La Duchesse
- Proceed as for No. 664, serving with six potatoes Duchesse (No. 1006). ...
- 671. Saddle Of Mutton With Potatoes
- Served exactly the same as for No. 664, only adding one pint of potatoes chateau (No. 1009). ...
- 672. Lamb Fries A La Diable
- Skin well six medium-sized lamb fries; cut each into three slices and put them into a bowl. Season with a table-spoonful of salt, a very little cayenne pepper, the juice of half a lemon, one tablespoo...
- 673. Lamb Fries, Tomato Sauce
- Same as for No. 672, only dipping the slices in beaten egg instead of mustard, and then in rasped bread-crust. Fry them in hot fat for six minutes, and serve on a hot dish on a folded napkin, with hal...
- 674. Brochette Of Lamb A La Dumas
- Take a raw leg of lamb weighing about three pounds; remove the bone and pare off the skin. Then cut into six square pieces of equal size. Put them in a vessel with two very finely chopped shallots, on...
- 675. Ballotin Of Lamb With Peas
- Bone a shoulder of spring lamb weighing about two and a half pounds. Let the end bone remain for a handle. Season with half a tablespoonful of salt, and the same quantity of pepper. Sew it up with a n...
- 676. Curry Of Lamb, With Asparagus-Tops
- Have three pounds of shoulder of lamb cut into pieces about two inches square. Wash well in fresh water, drain, put into a saucepan, and cover with fresh water. Let it come to a boil, then strain thro...
- 677. Curry Of Lamb A L'Indienne
- Proceed exactly as for No. 676, only adding three tablespoonfuls of curry diluted in half a cupful of water. Instead of the asparagus-tops, use a border of hot, cooked rice, carefully arranged around ...
- 679. Croquettes Of Lamb A La Patti
- Prepare six lamb croquettes as for No. 276, adding half a pint of Patti garnishing (No. 245) laid on the dish, and arranging the croquettes on top. Pour over it a little meat-glaze (No. 141). ...
- 680. Croustades Of Kidneys, With Mushrooms
- Prepare six crous-tades (No. 264), and fill them with kidneys sautes au Madere (No. 662). ...
- 681. Lamb Chops A La Signora
- Pare six fine lamb chops, and split them through the centre. Fill the insides with a very fine salpicon (No. 256); season with a pinch of salt and half a pinch of pepper. Close together, and dip in be...
- 682. Lamb Chops A La Robinson
- Pare six lamb chops, flatten nicely, and season with one pinch of salt and half a pinch of pepper. Place them in a sautoire with one ounce of butter, and fry for three minutes on each side. Serve with...
- 683. Lamb Chops, Malson D'Or
- Pare neatly six lamb chops, make an incision in each one, and insert therein a slice of truffle. Season with a pinch of salt and half a pinch of pepper. Dip the chops in beaten egg and then in fresh b...
- 684. Lamb Chops A La Clichy
- Pare nicely and flatten six lamb chops; season with one pinch of salt and half a pinch of pepper. Fry slightly in a sautoire with one ounce of butter for one minute on each side; then let them cool. C...
- 685. Lamb Chops A La Maintenon
- Take six well-pared and flattened lamb chops. Season with a pinch of salt and half a pinch of pepper; put into a sautoire with one ounce of butter, and fry on one side only for one minute. Cover the c...
- 686. Lamb Chops A La Villeroi
- Pare neatly six chops, flatten them well, and season with a pinch of salt and half a pinch of pepper. Make an incision in each chop, and garnish the inside with a slice of truffle, previously dipped i...
- 687. Lamb Chops A La Massena
- Trim neatly, flatten, and season with half a pinch each of salt and pepper, six lamb chops. Put them into a sautoire with one ounce of butter, and fry on one side only for one minute. Let them cool, a...
- 688. Minced Lamb A L'Anglaise
- Chop two onions fine, and fry in a saucepan with two ounces of butter for five minutes. Add two table-spoonfuls of flour, stirring well for two minutes. Moisten with a pint of broth (No. 99), and two ...
- 689. Epigrammes Of Lamb, Macedoine
- Take two breasts of lamb, tie them and put them on to boil in the soup-stock for forty-five minutes. Drain them well, then extract all the bones, and press down with a heavy weight on top. When thorou...
- 690. Epigrammes Of Lamb A La Chicoree
- Proceed exactly the same as for No. 689, only adding half a pint of hot chicory with a little gravy (No. 934), instead of the other garnishing, and serve the same. 691. Epigrammes Of Lamb A La Loui...
- 693. Shoulder Of Lamb A L'Africaine
- Take a shoulder of lamb of about three pounds, season with one pinch of salt and one pinch of pepper, and tie it up well. Place in a saucepan with one sliced onion, and one sliced carrot, and brown fo...
- 694. Shoulder Of Lamb, Puree Normande
- Proceed exactly the same as for No. 693, only substituting one pint of hot Normande (No. 175) for the other garnishing. 695. Shoulder Of Lamb, With Stuffed Tomatoes The same as for No. 693, plac...
- 696. Shoulder Of Lamb, Jardiniere
- Proceed as directed in No. 693, only serving with one pint of hot Jardiniere (No. 1033). ...
- 697. Shoulder Of Lamb, Stuffed A La Macedoine
- Prepare a shoulder the same as for No. 693, but before tying it, fill the interior with American forcemeat (No. 229); let cook the same, and serve with one pint of hot Macedoine (No. 1032). ...
- 698. Shoulder Of Lamb A La Rouennaise
- Braise a shoulder of lamb as for No. 693, cut three medium-sized turnips the shape of a large clove of garlic, and put them in a sautoire, with an ounce of butter, and a tea-spoonful of powdered sugar...
- 700. Hashed Lamb A La Polonaise
- Fry two chopped onions in a saucepan with an ounce of butter; add half a pound of cooked, hashed lamb to one pint of cooked, hashed potatoes (No. 1002). Season with a good tablespoonful of salt, a tea...
- 701. Haricot Or Ragout Of Lamb A La Providence
- Take a fine breast or a shoulder of lamb weighing about three pounds, cut it into equal square pieces, and fry them in a saucepan with an ounce of butter or fat. Add six small, sound, peeled onions, a...
- 702. Breast Of Lamb, Jardiniere
- Boil three medium-sized breasts of lamb for fifty minutes in the stock-pot, then the bones will be detached. Take them out, put the meat under a heavy weight, and let it thoroughly cool; then pare nea...
- 703. Stewed Lamb And Oyster-Plant
- As directed for ragout of lamb (No. 701); substituting for garnishing one bunch of thoroughly scraped and well-washed oyster-plant, cut into medium-sized pieces, and cooked with the stew. 704. Stew...
- 705. Stewed Lamb And Lima Beans
- Proceed as directed for No. 701, replacing the garnishing by one pint of cooked lima beans, added five minutes before serving. 706. Stewed Lamb, With Peas The same as for No. 701, only sub-stitu...
- 707. Stewed Lamb And Flageolets
- Proceed as directed for No. 701, only using instead of the garnishing a pint of well-soaked and drained flageolets, five minutes before serving. 708. Stewed Lamb A La Parisienne The same as for ...
- 710. Stewed Lamb Louisiannaise
- Proceed exactly as for No. 701, substituting for garnishing one pint of fried sweet potatoes, when serving, all around the dish. 711. Stewed Lamb A La Creole The same as for No. 701, adding for ...
- 712. Lamb's Kidneys, Colbert Sauce
- Split open twelve kidneys, skin them well, and place on a dish with a tablespoonful of sweet oil. Season with a tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Take s...
- 713. Lamb's Kidneys, With Bacon
- Proceed as for No. 712, but do not roll them in bread-crumbs, and serve them with six slices of broiled bacon (No. 754) and a gill of maitre d'hotel butter (No. 145). ...
- 714. Stewed Kidneys With Cepes
- Pare, trim, and skin well twelve kidneys. Cut them into slices, and cook for five minutes in a frying-pan with an ounce of clarified butter, a tablespoonful of salt, and a teaspoon-ful of pepper. Brow...
- 715. Lamb's Kidneys A La Diable
- Skin and pare well twelve kidneys, split them in two without separating the parts, and run the skewers through as for No. 712. Broil them slightly for one minute on each side. Mix together in a dish o...
- 716. Lamb Steak With Puree Of Peas
- Cut and saw off six small steaks from a tender leg of lamb ; pare and trim them nicely, flatten, and season with a good tablespoonfulof salt sprinkled over, and a teaspoonful of pepper. Put a tablespo...
- 718. Lamb Steak A L'Americaine
- Proceed as for No. 716, and serve the lamb steaks with six small pieces of fried hominy (No. 1035), also one gill of hot Madeira sauce (No. 185) on the dish, and the steaks arranged over, with six sli...
- Pork. 719. Black Sausage, Mashed Potatoes
- Take six black sausages (or blood pudding) ; make four light incisions on each side of them with a knife, then broil them for five minutes on each side.- Neatly arrange a pint of mashed potatoes (No. ...
- 720. Suckling Pig, Apple Sauce
- Thoroughly clean the interior of a small, tender, suckling pig (reserving the. liver); drain it well. Season the interior with two pinches of salt, one good pinch of pepper, and the third of a pinch o...
- 721. Boiled Ham, Plain
- Select a nice, small, lean ham of about seven pounds, and steep it in cold water during a whole night ; take it out, lay it on a board or table, dry it thoroughly in a cloth, then put it in a saucepan...
- 722. Cold Boiled Ham, For Family Use
- Proceed the same as for No. 721, but let the ham be thoroughly cooled off before serving. ...
- 723. Roast Ham, Champagne Sauce
- Boil a ham exactly as directed for No. 721, making a few lengthwise incisions on the surface. Sprinkle the top with a little powdered sugar; arrange it in a roasting-pan, then place it in a slow oven ...
- 725. Roast Ham, With Spinach
- Proceed as for No. 723, only serving with one pint of cooked hot spinach au jus (No. 943). ...
- 726. Pig's Cheek, With Spinach
- Take two lean, smoked pig's cheeks; let them soak in cold water over night, then drain them well, and put them in a saucepan, covering them with cold water. Let cook for one hour and three-quarters; t...
- 727. Pig's Feet A La St. Hubert
- Split three good-sized, boiled pig's feet in two, place them on a deep dish, season with a pinch of salt, half a pinch of pepper, and one tablespoonful of oil. Roll them well together, and lay them in...
- 728. Pig's Feet, Sauce Robert
- Exactly the same as for No. 727, serving with half a pint of hot Robert sauce (No. 192). 729. Pig's Feet, Sauce Piquante The same as for No. 727, serving with half a pint of hot piquante sauce (...
- 731. Pig's Feet A La Poulette
- Put three boiled pig's feet, cut in two, into a saucepan with half an ounce of butter, let simmer for five minutes, add a pint of poulette sauce (No. 598); heat without boiling for five minutes, then ...
- 732. Stuffed Pig's Feet A La Perigueux
- To one and a half pounds of boned turkey forcemeat (No. 813) add two minced truffles and half a glassful of Madeira wine; mix well together in a bowl. Spread six pieces of crepinette a skin found in t...
- 733. Stuffed Pig's Feet, Madeira Sauce
- Exactly the same as for the above, only serving with half a pint of hot Madeira sauce (No. 185) in place of the other. ...
- 734. Boned Pig's Feet
- Take three boiled feet, cut them in two, put them into boiling water for four minutes, then take them out. Drain well, bone them, then put the flesh into a dry, clean cloth, and wipe them thoroughly. ...
- 735. Sausages, With White Wine
- Brown a very finely chopped onion in a sautoire with one ounce of butter. Moisten with half a glassful of white wine, and add two country sausages; prick them slightly with a fork, then cover the pan,...
- 736. Sausages A 1'Anglaise
- Place twelve country sausages on a baking-tin ; prick them a little, and separate them by twelve slices of bread cut the same height as the sausages. Bake in the oven for twelve minutes, baste them oc...
- 738. Sausages A La Bourguignonne
- Take twelve country sausages, prick them with a fork, and place them in a baking-dish. Put them in the oven, and let cook for ten minutes ; garnish a hot dish with a pint of hot puree of red beans (No...
- 739. Sausages, With Cabbage
- Procure a medium-sized white cabbage ; remove all the green leaves, and cut it into four square parts, suppressing the centre stalks. Wash thoroughly in cold water, then drain well in a cloth ; when f...
- 740. Sausages Au Gastronome
- Prick twelve nice, lean sausages with a fork ; put them in a tin baking-dish, and cook them for six minutes in the oven. Add two raw eggs to a pint and a half of mashed potatoes, with three tablespoon...
- 741. Pork Tenderloin
- Procure three good-sized pork tenderloins, pare them neatly, remove the sinews, and cut each fillet lengthwise in two without detaching ; place in a sautoire with a tablespoonful of butter. Season the...
- 742. Pork Andouillettes
- Procure one and a half pounds of andouil-lettes; cut them into six pieces, and make four slight incisions on each side. Place them in a tin baking-dish, and put them in the oven to cook for eight minu...
- 743. Pork Chops, Plain
- Take six thick pork chops, pare and flatten them nicely, then season with a pinch of salt and a pinch of pepper one hour before using them. Put them in a sautoire with one ounce of butter, and let coo...
- 744. Pork Chops, Broiled
- These are to be prepared exactly the same as for No. 743, only to the seasoning add one tablespoonful of sweet oil, and roll in the chops well. Put them to broil for six minutes on each side, then arr...
- 745. Pork Chops, Piquante Sauce
- Proceed exactly as for No. 743, serving with half a pint of hot piquante sauce over the chops (No. 203). ...
- 746. Pork Chops, Sauce Robert
- Same as for No. 743, sending them to the table with half a pint of hot Robert sauce (No. 192) poured over the chops. 747. Pork Chops A. La Diable The same as for No. 743, but serving with half a...
- 748. Pork Chops, Apple Sauce
- Proceed as for No. 743, serving with one pint of hot apple sauce (No. 168) in a separate bowl. 749. Pork Chops A La Puree De Pois The same as for No. 743, pouring half a pint of hot puree of pea...
- 750. Pork Chops With Puree Of Potatoes
- Exactly the same as for No. 743, serving with a pint of puree of hot potatoes (No. 998) on the dish, and the chops nicely arranged over. ...
- 751. Roasted Fresh Pork
- Take three pounds of fresh loin of pork; season two hours before needed with two good pinches of salt and one good pinch.of pepper, well distributed. Put it into a roasting-pan with half a cupful of w...
- 752. Pork And Beans
- Take a pint of white dry beans, soak them in fresh water for six hours, then drain through a colander. Place them in a saucepan, or preferably an earthen dish ; season with one small pinch of salt, ha...
- 753. How To Prepare Ham For Broiling And Frying
- Procure a fine, sound, smoked ham, weighing about twelve to thirteen pounds, selecting it as lean as possible. With a sharp knife, begin cutting it carefully at the end of the shank bone, between the ...
- 754. How To Prepare English Breakfast Bacon
- Procure a fine, fresh English breakfast bacon, and with a keen knife cut the under bones off; pare both edges neatly, also the end (the opposite side to the string which hangs it up). With the use of ...
- Poultry. 755. Chicken Roasted, Plain
- Singe, draw, wipe nicely, and truss a fine large chicken weighing three pounds. Cover it with a thin slice of salt fat pork, and place it in a roasting-pan with two tablespoonfuls of broth. Spread a v...
- 756. Chicken Broiled With Bacon
- Procure two very fine, tender, spring chickens, singe, draw, wipe neatly, and cut the heads off, then split them without separating. Place them on a dish, season with one pinch of salt, half a pinch o...
- 757. Chicken Pot-Pie
- Take one fine Philadelphia chicken, from three and a half to four pounds, singe, draw, wipe well, and cut it into twelve even pieces. Put these in a saucepan, and cover them with cold water; leave the...
- 758. Chicken Croquettes A La Reine
- Make a croquette preparation as for No. 276, with chicken and mushrooms; roll it into six cork-shaped croquettes, dip each one separately in beaten egg, then in fresh or rasped bread-crumbs, fry them ...
- 760. Chicken Croquettes A L'Ecarlate
- Exactly the same as for No. 758, serving with half a pint of hot sauce Ecarlate (No. 247) separately. ...
- 761. Chicken Croquettes A La Perigourdin
- Prepare some forcemeat as for croquettes (No. 276), composed of chicken, mushrooms, two truffles cut into small square pieces, and bits of cooked smoked tongue, about one ounce. Fry them for four minu...
- 762. Croustade Of Chicken A La Drenx
- Make six croustades (No. 264), each one four inches and a half long by three inches in diameter. Take three-quarters of a pound of white, boned, cooked chicken meat, cut in half-inch pieces; add to th...
- 763. Croustade Of Chicken Livers, Au Madere
- Prepare six crou-stades as for No. 762, fill them with chicken livers stewed in Madeira wine sauce (No. 767). ...
- 764. Cromesquis Of Chicken A La Richelieu
- Make six cromesquis as for No. 268, and serve on a hot dish with a folded napkin, decorating with a little parsley-greens, and serving a pint of hot Richelieu sauce (No. 574) separately. ...
- 765. Cromesquis Of Chicken A La Reine
- Exactly the same as for No. 764, serving with half a pint of hot sauce a la Reine No. 623) separately, and garnishing the dish with parsley-greens. ...
- 766. Chicken Legs A La Diable
- Detach the legs from three medium-sized chickens; singe them slightly with a little alcohol lighted on a plate, then put them into the soup-pot and let boil for ten minutes. Remove them to a dish, coo...
- 767. Chicken Livers Stewed In Madeira Wine
- Cut away the gall from a pint of chicken livers, dry them well with a cloth, then fry them in a sautoire with one ounce of butter, on a brisk fire, for five minutes. Season with a pinch of salt, and h...
- 768. Chicken Livers With Mushrooms
- Proceed the same as for No. 767, only adding six minced mushrooms three minutes before serving. ...
- 769. Chicken Livers En Brochette With Bacon
- Procure eighteen fresh chicken livers; cut away the gall, dry them well with a clean cloth, season with half a pinch each of salt and pepper, and cut each liver in two. Now prepare six slices of lean ...
- 770. Chicken Livers Sautes a L'ltalienne
- Proceed exactly as for No. 767, only adding half a gill of cooked fine herbs (No. 143) five minutes before serving. ...
- 771. Chicken Saute A La Marengo
- Singe, draw, and cut into six pieces two small, tender chickens, each weighing a pound and a quarter. Lay them in an oiled sautoire, and brown slightly on both sides for five minutes, seasoning with a...
- 772. Chicken Saute A L'Hongroise
- Singe, draw, and cut into twelve pieces, two chickens of a pound and a quarter each; put them in a sautoire with an ounce of clarified butter, adding one finely chopped onion, half a pinch of salt, an...
- 773. Chicken Saute A La Parmentier
- Singe, draw, and cut two chickens of a pound and a quarter each into twelve pieces; put them in a sautoire with one ounce of butter, season with a pinch of salt and half a pinch of pepper, and let coo...
- 774. Chicken Saute With Tarragon
- Have two nice, tender young chickens of a pound and a quarter each; singe, draw, and cut each one into six pieces, and when well dried put them in a sautoire with one ounce of butter; season with a pi...
- 775. Chicken Saute A La Chasseur
- Prepare two chickens exactly as for the above (No. 774), moistening with half a pint of Espagnole sauce (No. 151), and half a cupful of mushroom liquor; add six finely minced mushrooms, half a glassfu...
- 776. Chicken Saute A La Bordelaise
- Singe, draw, and cut up two chickens, each weighing a pound and a quarter, into twelve pieces; put them in a sautoire with two tablespoonfuls of oil and one chopped shallot. Let brown well for five mi...
- 777. Chicken Saute A La Regence
- Singe, draw, and dry well two tender chickens of a pound and a quarter each; cut them into twelve pieces, and put them in a sautoire with one ounce of butter. Season with a good pinch of salt and half...
- 778. Chicken Saute A La Bohemienne
- Prepare two chickens as for the above (No. 777) ; put them in a sautoire with one ounce of butter, seasoning with a good pinch of salt and half a pinch of pepper. Cook on a brisk fire for six minutes,...
- 779. Chicken Boiled A La Providence
- Singe, draw, and wipe well two chickens of a pound and a quarter each; truss them from the wing to the leg with a needle, and boil them in good broth for three-quarters of an hour. Prepare a pint of A...
- 780. Chicken Fricasse A La Reine
- Cut up two fine, tender, raw chickens into twelve even pieces. Place them in alarge sautoire, with one quart of cold water, on a brisk fire; as soon as it comes to a boil, thoroughly skim. Season with...
- 781. Chicken Fricasse A L'Americaine
- Boil two chickens as for No. 779; cut them into twelve pieces, and put them into a sautoire with eight minced mushrooms, an ounce of cooked salt pork cut into small squares, and half a pint of Alleman...
- 782. Pillau Of Chicken A La Turque
- Take a fine tender chicken weighing two pounds, singe, draw, and wipe it well, then cut it into twelve even pieces. Brown them in a stewpan with an ounce of butter, one chopped onion, and one chopped ...
- 783. Chicken Pillau A La Creole
- Exactly the same as for No. 782, adding three medium-sized, cut-up,fresh tomatoes, or half a pint of canned tomatoes with the other garnishings. ...
- 784. Chicken With Rice
- Singe, draw, and wipe well a tender fowl of three pounds; truss it from the wing to the leg, then put it into a saucepan covering it with water; add two pinches of salt, half a pinch of pepper, one ca...
- 785. Chicken A La Maryland
- Procure two small, tender spring chickens, leave the half of one aside for other use, and detach the legs and the wings; lay them on a plate, season with a good pinch of salt and half a pinch of peppe...
- 786. Supreme Of Chicken A La Toulouse
- Singe, draw, and wipe neatly three fine, tender spring chickens. ' Remove the skin from the breasts. Make an incision on top of the breast - bone from end to end, then with a small sharp knife, carefu...
- 787. Supreme Of Chicken A La Bayard
- Proceed as for No. 786, only serving with one pint of garnishing Bayard (No. 231). ...
- 788. Supreme Of Chicken A La Reine
- Exactly the same as for No. 786, only substituting one pint of hot sauce a la reine (No. 780) for the other garnishing. ...
- 789. Supreme Of Chicken A La Patti
- Prepare the supreme the same as for No. 786, then have a puree of rice with cream a la Patti (No. 245), garnish the dish with this, and lay the supreme on top. Decorate the rice with two thinly sliced...
- 790. Supreme Of Chicken A La Rothschild
- Have six chicken supremes prepared exactly the same as in No. 786, but stuffing them with puree of chestnuts instead of the chicken forcemeat. Mince very fine two sound truffles, then mix them with a ...
- 791. Turban Of Chicken A La Cleveland
- Select two very tender chickens, singe, draw, and wipe them well ; bone them and cut them into quarters, then put them into a sautoire with one ounce of butter, a good pinch of salt and half a pinch o...
- 792. Chicken Curry A L'Lndiennie
- Take a good, tender three-pound chicken, singe, draw neatly, and cut it into square pieces. Put them in cold water for five minutes, wash them well, then drain, and put them in a saucepan, covering it...
- 795. Boiled Turkey A L'Anglaise
- Take a very fine, tender turkey of about five pounds, singe, draw, and truss well with a needle from the wing to the leg. Put it into the soup-pot, and let cook for one hour ; remove to a hot serving-...
- 796. Boiled Turkey, Celery Sauce
- Exactly the same as for No. 795, substituting for garnishing one pint of hot celery sauce (No. 200), served separately. ...
- 797. Boiled Turkey, Oyster Sauce
- Proceed as for No. 795, serving with one pint of hot oyster sauce (No. 173), separately. 798. Boiled Turkey, Egg Sauce The same as for No. 795, serving with one pint of hot egg sauce (No. 161), ...
- 799. Boiled Turkey A La Baltimore
- Serve a boiled turkey as for No. 795, garnishing it with half a head of cooked and hot cauliflower, one good-sized cooked carrot, cut in slices, and six cooked small onions, all neatly arranged around...
- 800. Roast Turkey, Stuffed With Chestnuts
- Singe, draw, wash well, and neatly dry a fine, tender turkey, weighing five to six pounds; fill the inside with the chestnut stuffing described below, then nicely truss the turkey from the wing to the...
- 801. Hashed Turkey A La Royale
- Take a pound and a half of dice-shaped pieces of cooked turkey; place them in a saucepan with a pint of bechamel (No. 154), three tablespoonfuls of mushroom liquor, and two truffles cut in square piec...
- 804. Hashed Turkey A La Creme
- Exactly the same as for No. 801, substituting one pint of cold, fresh cream, and a tablespoonful of fresh butter for the bechamel, also omitting the truffles and pate-de-foie-gras; reducing the cream ...
- 805. Hashed Turkey En Bordure
- Decorate the border of a baking-dish with a potato croquette preparation (No. 997), place it in the oven for six minutes, then fill the centre with hashed turkey a la bechamel (No. 802), and put it in...
- 806. Turkey Breasts A La Chipolata
- Singe, draw, and wipe neatly a fine young turkey of six pounds. Detach the two legs entirely from the turkey. Place in a saucepan any piece of pork-skin that is on hand, adding one cut-up carrot, one ...
- 807. Turkey Breasts A La Robinson
- Proceed exactly as for No. 806, but after cooking for twenty minutes, take it off and place it in another saucepan. Baste it with its own gravy, adding half a pint of Espagnole sauce (No. 151). Blanch...
- 808. Roast Goose, Stuffed With Chestnuts, Apple Sauce
- Have a fine, tender goose of four pounds, singe, draw, wash well, and thoroughly wipe the interior with a cloth ; then fill it with some stuffing as for the turkey (No. 800). Close both ends, truss we...
- 809. Timbale Of Foie-Gras Lagardere
- Butter lightly six timbale molds; decorate the inside according to taste with pieces of truffle and smoked beef-tongue; fill them half full with cream forcemeat (No. 225), leaving an empty space in th...
- 810. Tol-Au-Tent A La Financiere
- Fill six vol-au-vents made with feuilletage paste (No. 1076) with a quart of financiere garnishing (No. 246), and serve them on a dish with a folded napkin. ...
- 811. Vol-Au-Yent A La Toulouse
- Fill six vol-au-vents (No. 1076) with a quart of hot Toulouse garnishing (No. 176), and serve the same as for the above. ...
- 812. Tol-Au-Tent A La Reine
- Fill six vol-au-vents (No. 1076) with a quart of hot Reine garnishing (No. 623), and serve as for No. 810. ...
- 813. Boned Turkey A La Prosperity Of America
- Procure a fine, tender, young Rhode Island turkey, weighing eight pounds. Singe, draw, and neatly wipe the interior. Make an incision right along the back. Begin boning from the neck down toward the b...
- 814. Jelly For Boned Turkey
- Strain the broth in which the galantine was cooked into another saucepan, thoroughly skim all the fat off, add one ounce of clarified gelatine. Boil for five minutes. Crack into another saucepan the w...
- 815. Pigeon Cutlets A La "Victoria
- Singe, draw, and bone three fine pigeons, leaving on the legs; cut them in two, and stuff lightly with chicken forcemeat (No. 226), immerse then in beaten egg and fresh bread-crumbs, then cook in a sa...
- 816. Squabs Roasted Plain
- Singe, draw, cut off the necks, wipe neatly, and truss six fine, small squabs ; put them in a roasting-pan with half a pinch of salt, evenly divided, and a very little butter spread over. Put the pan ...
- 817. Squabs Broiled On Toast, With Bacon
- Singe, draw, cut the necks off, and wipe nicely three very good-sized squabs ; split them without detaching the parts, then lay them on a dish, and season with a pinch of salt, half a pinch of pepper,...
- 818. Ballotin Of Squab A L'Ltalienne
- Singe, draw, and bone six tender squabs ; stuff them with a good chicken forcemeat (No. 226), and leave on one leg, to decorate later with a ruffle. Form them into a circle, arranging each squab so it...
- 819. Squabs A La Crapaudine
- Singe, draw, then split six squabs through the back without entirely dividing the parts ; break the bones of the legs and wings, flatten them well, and lay them on a dish to season with a good pinch o...
- 820. Squabs A L'Americaine
- Singe, draw, and truss nicely six fine, fat squabs ; stuff them with American forcemeat (No. 229), and place them in a roasting-pan with a pinch of salt, evenly distributed, and half an ounce of butte...
- 821. Squabs A La Chipolata
- Prepare and roast six squabs same as for No. 816, and serve them with a pint of hot chipolata garnishing (No. 232) on a hot dish, and the squabs arranged over. ...
- 822. Squabs En Compote
- Singe, draw, and truss with their legs thrust inside, six fine, fat squabs ; lay them in a saucepan with half an ounce of butter, one cut-up onion, and one carrot cut the same. Season with a pinch of ...
- 823. Boast Duck A I' Americaine
- Select a fine young duck, weighing three and a half pounds ; singe, draw, and wipe it well, then stuff it with American forcemeat (No. 229), and place it in a roasting-pan with half an ounce of butter...
- 824. Boast Duck, Apple Sauce
- Have a fine, tender duckling of three and a half pounds ; singe, draw, wipe neatly, and truss. Place it in a roasting-pan, spread half an ounce of butter over, and a pinch of salt. Place it in a brisk...
- 825. Duckling A La Bouennaise
- Take two fine ducklings of one and a half pounds each, singe, draw, and truss them with the legs thrust inside; lay them in a roasting-pan, and cover them with half an ounce of butter, seasoning with ...
- 826. Salmi Of Duck A Pamericaine
- Procure two fine ducks : singe, draw, wipe neatly, and Cut off the wings, legs, and breasts ; put the two carcasses in a saucepan, sprinkle a little salt over, and put it in the oven to cook for six m...
- 827. Salmi Of Duck, With Olives
- Prepare the salmi of ducks as for the above (No. 826), adding half a pint of parboiled and stoned olives to the sauce. Use six heart-shaped fried croutons of bread (No. 133) instead of the hominy, and...
- 828. Salmi Of Duck A La Chasseur
- Make a salmi the same as for No. 826, adding twelve sliced mushrooms, and serve with six heart-shaped croutons (No. 133). ...
- 829. Salmi Of Duck A La Bourgeoise
- Prepare two fine ducks as for No. 826, and add twelve glazed onions (No. 967), and two raw carrots cut clove-garlic-shaped, letting them cook in salted water for ten minutes previous to adding them to...
- 830. Salmi Of Duck A La Montglas
- Singe, draw, and wipe two fine, tender ducks ; cut away the wings, legs, and breasts, then put the carcasses in a roasting-pan ; sprinkle a little salt over, spread on each bird a very little butter, ...
- 831. Salmi Of Duck A La Marechale
- Proceed exactly the same as for Salmi a l'Americaine (No. 826), adding twelve small godiveau quenelles (No 221), and twelve mushrooms cut in two. Let heat well for five minutes, then serve with six ...
- Game. 832. Canapes For Game
- Cut out the desired number of canapes from a loaf of American bread (a stale one is preferable) one and a half inches thick. Trim neatly, pare off the crusts; then cut out a piece in the centre of eac...
- 833. Croquettes Of Game A La Perigueux
- Make six game croquettes exactly the same as the chicken croquettes (No. 758) - the mushrooms can be omitted - and serve with half a pint of hot sauce perigueux (No. 191), separately. ...
- 834. Quails Roasted, Plain
- Pick six fine, tender, fat quails, singe, draw, and wipe them well; truss them, laying a thin layer of lard on the breasts. Put them in a roasting-pan, spreading a very little butter on top of each qu...
- 835. Quails Broiled With Bacon
- Have six fine fat quails. Singe, draw, and wipe them well. Split them through the back without separating the parts, and break the two leg bones. Put them on a dish; season with a pinch of salt, half ...
- 836. Braised Quails, Celery Sauce
- Take six nice fat quails, singe, draw, and wipe them well. Truss, and cover the breasts with a thin layer of lard. Place them in a sautoire with a piece of pork rind, half a carrot, and half an onion,...
- 837. Quails A La Financiere
- Braise six quails the same as for the above (No. 836), and serve them with a pint of hot financiere garnishing (No. 246) in place of the celery sauce. ...
- 838. Doe-Birds, Roasted, Plain
- Singe, draw, and truss six fine, fat doe-birds. Put them in a roasting-pan with half a cupful of water, seasoning with a pinch of salt. Spread a very little butter over the birds, and put them in a ho...
- 839. Broiled Doe-Birds
- Singe, draw, and wipe well six fine doe-birds; split them through the back without detaching the parts, and lay them on a dish. Season with a good pinch of salt, half a pinch of pepper, and onetablesp...
- 840. Boasted Doe-Birds A I' Americaine
- Proceed exactly as for No. 838, replacing the canapes of bread with six canapes of fried hominy (No. 1035), oR corn fritters, arranging six slices of broiled bacon over each bird, and serve the same. ...
- 841. Boasted Doe-Birds A L' Africaine
- Exactly as for No. 838, only serving with six stuffed egg-plants (No. 909) instead of the canapes. ...
- 842. Salmi Of Doe-Birds A La Gastronome
- Make a salmi as for salmi of snipe (No. 870), and serve with six small potato croquettes (No. 997). ...
- 843. Boast Partridge, Bread Sauce
- Singe, draw, and wipe two fine, young partridges; truss them neatly, and cover the breasts with a layer of thin lard, tying it twice around. Lay them on a roasting-pan, spreading a little butter over ...
- 844. Partridge Broiled A L'Americaine
- Singe, draw, and wipe neatly three tender partridges;'cut them in halves, lay them on a dish, and season with a good pinch of salt, half a pinch of pepper, and a table-spoonful of oil. Roll them in we...
- 845. Partridge And Cabbage
- Select a fine, tender cabbage, clean it thoroughly, cut it into four parts; wash well in cold water, remove the root, and put into salted boiling water for five minutes. Remove, and drain well, then r...
- 846. Partridge A La Financiere
- Singe, draw, wipe, and truss two partridges with their wings inside. Lay a piece of pork-rind in a saucepan, adding one carrot and one onion, both cut in slices, two bay-leaves, one sprig of thyme, an...
- 847. Partridge Braised With Celery Sauce
- Proceed exactly the same as for the above (No. 846), replacing the financiere by a pint of hot celery sauce (No. 200). ...
- 848. Partridge Saute A La Chasseur
- Singe, draw, and wipe two fine, tender partridges, cut them into twelve pieces, and place them in a sautoire with an ounce of butter, seasoning well with a good pinch of salt and half a pinch of peppe...
- 849. Chartreuse Of Partridge
- Prepare the partridges as for No. 845. Take a Charlotte-mold, which will hold three pints ; butter lightly, and decorate with small pieces of cooked carrot and turnip, cut very evenly with a vegetable...
- 850. Supreme Of Partridge, Sauce Perigueux
- Singe, draw, wipe neatly, and remove the skin from the breasts of three partridges. Make an incision on top of each breast-bone, from end to end, then with a keen knife carefully cut off the entire br...
- 852. Grouse, Roasted Plain
- Singe, draw, wipe, and truss two fine fat grouse. Place them in a roasting-pan with half a cupful of water, spread a little butter over each, and season with a pinch of salt. Put them into a brisk ove...
- 853. Grouse, Roasted A La Sam Ward
- Take two fine fat grouse ; pick, singe, draw, and dry them well ; then truss them nicely. Place them in a roasting-pan, putting inside of each bird a piece of broiled toast four inches long and two wi...
- 854. Grouse, Broiled With Bacon
- Singe, draw,and wipe nicely two fat grouse. Split them in two through the back without separating the parts ; lay them on a dish, and season with a pinch of salt, half a pinch of pepper, and a tablesp...
- 855. Salmi Of Grouse A La Parisienne
- Singe, draw, wipe, and truss two fine fat grouse ; season with a pinch of salt, spread a few small bits of butter on the birds, then place them in a roasting-pan, and put them in a brisk oven to cook ...
- 856. Salmi Of Grouse A La Walter Scott
- Proceed exactly the same as for the above (No. 855), omitting the mushrooms and truffles, and serving with half a pint of.bread sauce (No. 162) separately. 857. Salmi Of Grouse A La Florentine T...
- 858. Supreme Of Grouse A La Richelieu
- Proceed the same as for the supreme of partridge (No. 850), but substituting tongue for truffles, and serving with a gill of hot sauce Perigueux (No. 191), mingled with a gill of tomato sauce (No. 205...
- 859. Teal Duck, Roasted Plain
- Pick, singe, draw, wipe, and truss three fine teal ducks; place them in a roasting-pan. Season with a pinch of salt; put them in a brisk oven to roast for fourteen minutes, then untruss. Arrange on a ...
- 860. Teal Duck, Broiled
- Have three fine, fat teal ducks; pick, singe, and dry them neatly; cut the heads off, and split the birds in two without separating the parts. Lay them on a dish, and season them with a pinch of salt,...
- 861. Salmi Of Teal Duck A La Regence
- Prepare the salmi of teal duck as for the salmi of duck a l'Americaine (No. 826), adding half a pint of hot Regence garnishing (No. 235) four minutes before serving. ...
- 862. Ptarmigan, Roasted Plain
- Proceed exactly the same as for roasted teal ducks, No. 859. ...
- 863. Ptarmigan, Broiled Plain
- Prepared the same as for teal ducks broiled, No. 860. ...
- 864. Salmi Of Ptarmigan A La Chasseur
- To be prepared exactly as salmi of duck a l'Americaine (No. 826), adding twelve mushrooms, cut in two, four minutes before serving, and decorating with six heart-shaped croutons (No. 133). ...
- 865. Plovers, Roasted Plain
- Pick, singe, draw, and wipe neatly six fine, fat, tender plovers; pick out the eyes, truss the legs together, skewer the head under one leg, and lay a thin slice of larding pork on each bird; tie secu...
- 866. Plovers Broiled
- Pick, singe, draw, and wipe six fine, fat plovers; pick out the eyes, split them through the back without separating the parts, and place them on a dish. Season with one pinch of salt, half a pinch of...
- 867. Salmi Of Plover A La Maison D'Or
- Proceed exactly the same as for salmi of woodcock (No. 873), adding, on the serving-dish, six heart-shaped bread croutons (No. 133), covered with pate-de-foie-gras. ...
- 868. English Snipe, Roasted
- Procure six fine English snipe; pick, singe, draw, and wipe them (reserve the hearts and livers for further use); pick out the eyes, remove the skin from the heads, truss the legs, skewer them with th...
- 869. English Snipe, Broiled
- Pick, singe, draw, and dry well six fine English snipe; remove the skin from the heads, split them in two without detaching the parts, and put them on a dish. Season with a pinch of salt, half a pinch...
- 870. Salmi Of Snipe A La Moderne
- Singe, draw, and neatly wipe six fine, fat snipe. Chop off the legs, and then stuff the inside with a little game forcemeat (No. 228) through a paper cornet; fill the cavity of the eyes with a little ...
- 871. Woodcock, Roasted Plain
- Procure six fine, fat woodcocks, pick, singe, and draw them, putting the hearts and livers on a plate for further use. Take out the eyes, and remove the skin from the heads ; truss up the feet, skewer...
- 872. Woodcock, Broiled With Bacon
- Pick, singe, draw, pickout the eyes, and remove the skin from the heads of six fine woodcocks ; wipe them neatly, and split them through the back without separating the parts. Put them on a dish to se...
- 873. Salmi Of Woodcock A La Chasseur
- Pick, singe, draw, pick out the eyes, and remove the skin from the heads of six fine woodcocks ; wipe them neatly, and put them in a roasting-pan with half a pinch of salt. Cook for four minutes in th...
- 874. Canvas-Back Ducks, Roasted
- Procure two fine, fat canvas-back ducks, pick, singe, draw well, and wipe neatly ; throw a light pinch of salt inside, run in the head from the end of the neck to the back, truss nicely, and place in ...
- 875. Canvas-Back Ducks, Broiled
- Take two fine, fat canvas-back ducks ; pick, singe, draw, and wipe them thoroughly. Split them through the back without detaching them, and lay them on a dish to season with a good pinch of salt, half...
- 876. Red-Head Ducks, Roasted - Broiled
- Red-head ducks roasted are prepared exactly the same as canvas-back ducks roasted (No. 874). Red-head ducks broiled are prepared exactly the same as for canvas-back ducks broiled (No. 875). ...
- 877. Reed-Birds, Roasted
- Procure twelve freshly killed, fine, fat reed-birds ; cut off their legs and wings, pick the eyes out, and remove the skin from the heads, clean and wipe them neatly, and with a skewer remove the gizz...
- 878. Saddle Of Venison, Jelly Sauce
- Procure a saddle of a small venison, weighing about five pounds ; pare it neatly, remove the sinews from the surface, and lard it with a larding-needle as finely as possible ; tie it three times aroun...
- 879. Venison Steak, Broiled
- Procure from a freshly killed deer a fine leg of about five pounds weight; remove the noix, cut it into six steaks ; pare and flatten them nicely. Put them on a plate to season with a good pinch of sa...
- 880. Venison Steak, Londonderry Sauce
- To be prepared the same as for the above (No. 879). Cut into Julienne-shaped pieces half an ounce of citron, also the zest of half a small, sound lemon cut in the same way. Place them in a saucepan wi...
- 881. Venison Steak, Colbert Sauce
- Proceed the same as for No. 879, serving with half a pint of hot Colbert sauce (No. 190). 882. Venison Steak, Puree Of Chestnuts The same as for No. 879, serving with half a pint of puree of che...
- 885. Venison Chops, Chestnut Puree
- Have six fine venison chops ; pare, flatten a little, and place them on a plate with a good pinch of salt, half a pinch of pepper, and a tablespoonful of oil. Roll them in well, and put them to broil ...
- 886. Civet Of Venison, Poivrade Sauce
- Procure two and a half pounds of venison, the lower part if possible (for the lean parts are preferable), cut it into small square pieces, and lay them in an earthen jar, with one sliced onion, half a...
- 887. Civet Of Venison A La Francaise
- Prepare the venison exactly the same as for No. 886, and after marinating it twelve hours, drain it well from the marinade-juice, and place it in a saucepan with an ounce of clarified butter, and let ...
- 889. Venison Pie A L'Americaine
- Have three pounds of venison cut into small, square pieces (the parings are preferable) ; place them in a saucepan with an ounce of butter, and brown them well for six minutes, then add one tablespoon...
- 890. Antelope Steak, Russian Sauce