Côtelettes de porc à l'Amèricaine are pork cutlets saute, masked with a tomato sauce with aspic, and served on an aspic border with tomatoes in the centre.

Côtelettes de porc

à la Bolognaise are breadcrumbed, with grated Parmesan mixed with the crumbs, and fried; served with brown sauce and a garnish in the centre of short pieces of macaroni, mushrooms and tongue, with tomato sauce and grated cheese.

à la Dauphinoise are braised, and served with chestnuts, and a rich brown sauce with orange juice and shreds of the peel.

à la Mancelle are braised, and served with a purée of chestnuts in the centre, and brown sauce.

à la Marseillaise are breadcrumbed and fried, and served with a puree of onions.

à la Navarraise are pickled and braised, and served with rice and tomato sauce.

à la Pasha are served with a compote of stewed dates in the centre, and a rich brown sauce with wine.

à la Robert are broiled, and served with Robert sauce. au petit maître are breadcrumbed and fried, and served in a sauce of white wine with oil, lemon juice, and chopped herbs. aux coings are breadcrumbed and fried, and served with a compote of quinces.

Pork cutlets may be served with Poivrade, Tomato, Ravigote, Piquante, Indienne, or Rémoulade sauce, and are named according to the sauce with which they are served.

Crépinettes à la Francaise are fried balls or cakes of sausage meat, served with fried potatoes. à la sauce piquante are served with piquante sauce, aux épinards are served with spinach.

Croustades de porc are little fillets of pork on croûtes of

à la Diable fried bread, covered with a tomato sauce with cayenne, and sprinkled with grated cheese and bread-crumbs. Escalopes de pore

à l'Indienne are oval slices breadcrumbed and fried, and served with Indian sauce.

à la Lyonnaise are breadcrumbed and fried, dressed on a border, covered with Soubise sauce, sprinkled with breadcrumbs and browned.

à la Nivernaise are served with a puree of carrots, and a savoury brown sauce. Filets de porc

à la Hanovérienne are small fillets cut from the loin, larded, braised and glazed; dressed in a crown with white pickled cabbage in the centre, and brown sauce. They are aux èpinards, or aux pommes, with spinach or apple sauce in the centre instead of cabbage.

à la Maltaise are served in a savoury white sauce with orange juice, and chopped orange peel, mushrooms, and parsley.

à la Marèchale are breadcrumbed and broiled, and served with orange sauce. Noisettes de porc

à l'Alphonse are round slices from the neck or loin, braised, and served with a compote of bananas and olives in the centre, and a rich gravy with wine and orange juice.

à la Claremont are served on croûtes of fried bread with slices of tomatoes, and brown onion sauce.

à la Grimod are served with mushrooms in the centre, and a sauce of yolks of eggs with butter, lemon juice and spice.

Noisettes de porc

à la Smyrne are served on a border of savoury rice, with raisins and pickled onions, and a sharp white sauce. Ragoût de porc

à la Portugaise is a stew of pork with Spanish onion. aux cornichons is dressed with pickled gherkins. Saucissons d la are small sausages cooked with Creole tomatoes, and served in a potato border, covered with a puree of the tomatoes. Ham for an entrée as - Crèmes de jambon is made into little creams, and served en Mayonnaise cold with salad and Mayonnaise sauce, garnished with aspic. Escalopes de jambon à la Berlin are little oval slices, served on a border of spinach, with a thick puree of tomatoes in the centre. à la Philadelphia are oval slices served on a forcemeat border with a compote of cran-berries in the centre, and a sauce of half glaze with wine. au Champagne are served in a rich brown sauce with champagne. Mousse de jambon a is a cold souffle of ham with whipped la Valentine cream, set in a mould lined with chopped pistachio nuts and aspic.

It is garnished with green and white aspic, and a compote of pineapple is served with it.

Petites mousses de are composed of a rich souffle mixture jambon a of ham and chicken, steamed in l' Espagne little moulds lined with green peas, and served on artichoke bottoms, with a savoury brown sauce. Petits pains de jam- are made of minced or pounded bon aux èpinards ham, steamed in little moulds and served with spinach. Quenelles de jambon

à la D'Artois are quenelles of ham served with peas. aux champignois are served with mushrooms.

Ham is also dressed as a souffle', and in iced souffles.

Pigs' Ears dressed as Oreilles de porc

à la Lyonnaise are cut in strips, and cooked in stock with slices of onion. à la Ste Mène- are breadcrumbed and baked, and hould served with Rémoulade sauce.

braisées are braised and served in the stock, on dressed spinach.

Pigs' Feet are dressed as Pieds de cochon

à la Marseillaise, stuffed and served with Soubise sauce. à la Or!y, pickled, breadcrumbed and fried, and served with tomato sauce. en hoche-pot, stewed in brown sauce with vegetables and herbs. en marinade, soaked in marinade, fried in batter, and served with Robert or Piquante sauce.