This section is from the book "The Epicurean", by Charles Ranhofer. Also available from Amazon: The Epicurean, a Complete Treatise of Analytical and Practical Studies on the Culinary Art.
Sherry, Bitters, Canapes d'anchois (777) Radis (808) Olives (800)
Kummel, Vermouth, Ce1eri en branches (779)
Absinthe Saumon fume (823) Caviar (778) Concombres (2661)
Haut Sauterne Huitres (803)
Xeres Consomme Britannia (221)
Bisque de crabes (198)
Attereaux a la Piemontaise (810)
Timbale mosaique (976)
Johannisberg poissons.
Fletan a la Richmond (1169)
Redsnapper a la Crequy (1233)
Nuits releves.
Chapon a la Financiere (1823)
Selle de mouton a la Duchesse (1644)
Leoville entrees.
Cailles farcies aux champignons (2134)
C6telettes de ehevreuil a la Buridan (2170)
Quenelles de volaille a la Drew (2326)
Filets de tetras a la Tzarine (2073)
Champagne rots.
Rainart
Dinde truffee (2031)
Beeasses sur canapes (2206)
Fonds d'artiehauts a la Montglas (2679)
Choux de Bruxelles a la Baronue (2703)
Chateau Margaux entremets.
Beignets de brioche a la creme Sabayon (3040)
Mirlitons de poires Bienvenue (3054) Lunel Gelee a la Russe (3182)
Liqueurs Bombe Romaine (3442)
Sierry, Bitters, Huitres (803)
Vermouth
Amontillado Consomme a la Noailles (237)
Puree de chapon Jussienne (267)
Timbales a la Irving (969) poisson.
Zeltinger Soles a la Rochelaise (1276)
Pommes de terre, persillade (2774) releve.
Filet de boeuf a la Montebello (1454)
Quartiers d'artichauts a la Villeroi (2688)
St. Julien Cotelettes de mouton aux laitues braisees (1601)
Macaroni Brignoli (2958)
Becassines a la Waleski (2155)
Petits pois a la Parisienne (2745) Quenelles de foies gras fourrees a la financiere (2331)
Punch a la Stanley (3518) ROTS.
Batailly Sarcelles (2068)
Cailles (2131)
Salade d'escarole (2671)
Croutes de poires a la Douglas (3028)
Ponding de riz a l'lmperial (3494) Royal Charter Petits fours (3364) Fromages (3697) Fruits (3699)
Liqueurs Cafe (3701)
Soup Oxtail a la Soyer (332)
Pompano a la Potentini (1225) Cucumbers (2661)
Round buttock top of beef, smothered (1334) Potatoes a la Parmentier (2811)
Pullet a la Zingara (1983) Brussels sprouts, baroness (2703)
Hare backs with cream (2076) Salad
Hot Entremets Celeriac fritters (3041)
Parfait with almonds (3478) Dessert
Oysters, American style (333)
Striped bass with fine herbs (1112) Potato fritters (2788)
Rump of beef a la Jardiniere (1343) Noodles a la Lauer (2970)
Duck paupiettes with risot (1928) Tomatoes a la Boquillon (2833)
Plovers (2119) Salad
Hot Entremets
Rice croquettes with orange raspberry sauce
(3018)
(Ice) Mousse of fruits with pineapple (3474)
 
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