This section is from the book "The Epicurean", by Charles Ranhofer. Also available from Amazon: The Epicurean, a Complete Treatise of Analytical and Practical Studies on the Culinary Art.
Crawfish canapes (777)
Omelet with frogs (2890)
Fresh herring a la Calaisienne (1174)
Pork cutlets, gherkin sauce (1781)
Chicken legs, puree of Jerusalem artichokes
(1877).
Porterhouse steak (1362)
Potato cakes (2778)
Crescents with preserves (3298)
Oysters tartare (804)
Eggs on a dish, Plumerey (2918)
Red snapper a la Princess (1236)
Hashed partridge Cleineneeau style (2298)
Kulash a la Finnoise (1318)
Broiled chicken with bacon maitre-d'hotel
(1830) Baked Biarritz potatoes (2772) D'Artois cake with apricot marmalade
(3302)
Beets marinated (774) Soft eggs with puree of sorrel (2951) Maskinonge a la Providence (1207) Potato croquettes maisienne (2782) Beef palate a la Bechamel (1326) Minced partridge with rice (2091) Redhead duck roasted (2063) Goronflot (3310)
Anchovy canapes (777) Omelet of beef palate (2880)
Fresh mackerel, Bonnefoy (1191) Jugged venison (2180) Flat sausage broiled with tomato Soubise sauce (1805) . Delmonico sirloin steak, plain (1375) Potato tartlets (2810) Marrow frangipane pie (3088)
Fried eels, tartar sauce (1150)
Scrambled eggs with Swiss cheese (2944)
Calf's tails with cabbage (1580)
Zampino, Modena style with string beans (1820)
Mutton cutlets a la Bouehere (1593)
Potatoes half glaze (2784)
Broiled teal duck (2067)
German pancake (3074)
Boiled perch, Valois sauce (1209) Omelet with smoked herring (2895) Calf's head a la poulette (1516) Troves Chitterlings (1775) Rib steak of beef a la Rover (1365) Potatoes, housekeeper's style (2791) Woodcock roasted (2206) Wells of love (3338)
Molded eggs in cases a l'Echiquier (2875) Pike perch a la Royale (1216) Breast of mutton (haricot) with turnips (1588) Jugged rabbit with blood (2141) Marinated pork tenderloin (1815)
Celery salad (2660) Puff paste galette (3306) Stewed fruits (3686)
Whitefisb a la Gherardi (1311)
Eggs molded a la Parisian (2876)
Mutton kidneys on skewers, Bordelaise sauce (1619)
Tripe a la mode de Caen (1471)
Stuffed tomatoes with fresh mushrooms (2842)
Roast squabs with water-cress (2018)
Cheese (36
 
Continue to: