Entrees

Bacon and Cabbage, 169.

Beef a la Mode, Allemande,'917.

Jardiniere, 750.

Parisienne, 881. Beef and Green Peas, a la Turque, 1058. Beef and Fried Squash, a la Creole, Beef Heart, Smothered with Onions,

Stuffed and Baked, 186. Blanquette of Lamb with Peas, 602. Breast of Lamb, a la Jardiniere, 905.

of Veal, a l'Anglaise, 922. Braised Mutton with Nudels, 918.

Tongue, a la Flamande, 765. Brochettes of Kidneys, a la Claremont, 776.

Liver, a la Bretonne, 731. Brisket of Veal, a la Marechale, 840. Buttered Crab on Toast, 379.

Eggs on Toast, 589.

Lobster on Toast, 363.

Shrimp on Toast, 370. Calf's Head, a la Tortue, 796.

Fried in Batter, 988. Calf's Brains in Batter, Remoulade 1003. Canapes au Fromage, 81. Catfish, Stewed with Tomatoes, 1063. Cheese Fondue, 909. Chicken a la Bechamel, 1047.

au Puree de Marrons, 1057.

Croquettes with French Peas, 126.

Cutlets a la Bordelaise, 872.

Liver Croustades, 873.

Giblets in Rice Cases, 923.

Giblets Sautes, with Rice, 1025.

Pot Pie, Country Style, 1015.

Pie, American Style, 850.

Pie, plain, HO. Civet of Rabbit, a la Chasseur, 1064. Clam Chowder, Baked, 346. Clams, Fricasseed on Toast, 344. Clam Patties, 341. Clams, Scalloped, en Coquille, 338.

Soft Shell, Fried, 342.

Stewed. 336.

Entrees.

Collops of Beef, a la Macedoine, 985. Corned Beef Hash, 100.

Stew with Potatoes. Corn Fritters, Maryland Style, 925. Crabs, Soft Shell, 374. Crepinettes of Veal, a la Toulouse, 636. Curry of Veal, a la Calcutta, 1048. Cutlets of Sweetbreads, a la Victoria, 883. Ducks with Green Peas, 129. Devilled Crabs, 501 and 377.

Ham with Puree of Potatoes, 741. Egg-plant Stew, a la Turque, 1086. Emince of Veal, a la Portuguaise, 891. Epigramme of Lamb, a l'Allemande, 751.

a la Bordelaise, 986.

a la Trianon, 716. Entrecote of Pork a la Dauphinoise, 759. Escalopes of Veal a la Bearnaise, 739. Fillet a la Chateaubriand, 41. Fillet of Beef, larded, with Mushrooms,

120. Fricandeau of Veal, a l'ltalienne, 788. Fricassee of Chicken, a la Parisienne, 723.

Veal, a la Francaise, 730. Fried Oysters, 13. Giblets a la Parmentier, 1065. Grated Corn Pudding, 1017. Green Corn Pudding, 1027. Grenadins of Veal a la Napolitaine, 774. Ham and Eggs, Restaurant, 76.

Roulettes with Puree of Potatoes, 741. Haricot of Mutton, a la Bourgeoise, 724. Irish Stew with Vegetables, 60. Kidneys Sautes, 581-Kromeskies a la Russe, 760.

Venitienne, 961. Lamb Cutlets, a la Maintenon, 946.

a la Nelson, 841.

with Peas, 672.

Gallimanfry, 618.

Stew, a la Jardiniere, 816. Lambs' Tongues with Artichokes, 153. Larded Fillet of Beef, 120. Liver and Bacon, Restaurant, 80.

IV.

Entrees.

Lobster Cutlets, 365.

a la Victoria, 1028.

Croquettes, 366in Shell, 353.

in vinegar, 354.

Patties, a la Reine, 364. Lyonaise of Liver with Crusts, 1039. Macaroni, a la Bechamel, 173.

a la Creole, 1049a la Genoise, 972.

a la Palermetane, 934.

a la Rossini, 892.

and Cheese, Ordinary, 585.

and Tomatoes, Italienne, 65.

with Creamed Cheese, 592. Minced Beefsteak, 86.

Ham on Toast, 513.

Turkey with Poached Eggs, 63. Mushrooms, Stewed in Wine, 121. Mussells, Stewed, 351. Mutton, a la Breton ne, 849.

a la Soubise, 959.

Stew, a lTrlandaise, 933. New England Boiled Dinner, 59. Omelet, Plain, 87.

with Cheese, 91.

with Ham, 90.

with Jelly, 77with Onions, 89.

with Oysters, 78.

with Parsley, 88.

with Tomatoes, 92. Oyster Fritters, 15.

Patties, a la Francaise, 329.

a la Princesse, 328.

a la Reine, 327-

Pies, individual, 17.

Pot Pie, 18. Oysters, Boston Fancy, 320.

Broiled, 315.

Broiled in Bacon, 317.

Fried, 313.

Fried in Butter, 312.

Pan Roast on Toast, 321.

Scalloped, Coney Island Style, 826.

Steamed, 318. Partridge Souffles in Cases, 948.

Entrees.

Pigeon or Squab Pie, 971. Poached Eggs, 96. Pork, Brown Stew, 101.

Cutlets a la Robert, 766.

Tenderloins, 73.

Tenderloins with Fried Apples, 74. Potted Beefsteak, 591. Rabbit Pot Pie, Country Style, 64 Ragout of Beef, a la Creole, 906.

of Giblets, en Croustade, 923.

of Sweetbreads and Mushrooms, 172.

of Veal, a la Julienne, 825. Rissolettes, a la Marseillaise, 843. Rissoles of Sweetbread with Truffles, 806. Roulade of Veal, a la Napolitaine, 871. Salmi of Grouse with Olives, 1085. Saute of Chicken with Rissotto, 960. Scalloped Salmon, au Vin, 772. Scalloped Oysters (see Oysters). Scallops, 343.

Scollops of Mutton, a la Provencale, 799. Scrambled Brains in Patties, 189-

Eggs, 93.

Sweetbreads with Puree of Peas, 832. Shirred Eggs, 94. Shrimp Toast, 371.

Small Fillets of Beef, a la Creole, 1016. Small Patties, a la Toulouse, 790. Soft Shell Clams, Fried, 342.

Crabs, 71 and 72. Spaghetti and Cheese, a la Romaine, 154. Stuffed Choulder of Mutton, 686-Stuffed Brisket of Veal, 171. Sucking Pig, a la Francaise, 1084. Sweetbreads au Beurre Noir, 824.

a la Maitre d'Hotel, 651-

Scrambled in Border, 673.

with Green Peas, 559. Timbales of Macaroni, a la Rossini, 892. Tripe, Broiled or Fried, 75. Veal Cutlets, alaMaintenon, 1002.

Cutlets, a la Milanaise, 899.

Patties, a la Bechamel, 662.

Pie, a la Fermiere, 882-

Stew, a la Milanaise, 805. VinaigretteofBrains,alaProvencale,900. Welsh Rarebit, three ways, 908.

Fish, a la Bechamel, 684. a la Cardinal, 998.

Chambord, 847.

Chevaliere, 670.

Dieppoise, 879. l'Ecossaise, 764.

Espagnole, 728. a la Genevoise, 931.

Genoise, 982.

Horly, 870. l'lndienne, 794.

Italienne, 838.

Fish a la Joinville, 897.

Maitre d'Hotel, 58. Margate, 1013. Maryland, 1036. Mexico, 957. Morny, 814. Normandie, 1067. Palatka, 1055. Point Shirley, 660. Remoulade, 888. Tartare, 830. Venitienne, 802.