This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Blanquette of Veal a la Poulette.......................60
Poulec saute a l'Estragon..............................75
Lamb's Kidneys a l'ltalienne..........................60
Lobster Croquettes aux fines herbes...................60
Frog's Legs sautes a la Hollandaise...................6b.
Pigeon...........................................50
English snipe, on toast..........................50
Philadelphia squab.............................6b.
Plover, on toast..................................6b.
Potatoes, boiled...............10
" fried..................10
" Saratoga.............10
" mashed..............10
" a 1 a maltre d 'hotel.... 15 " sauies................15
Potatoes, a la Parisienne......20
" a la Lyonnaise.......20
Boiled rice.....................15
Stewed tomatoes...............20
Green peas....................25
Asparagus.....................25
New beets.....................20
Macaroni a l'ltalienne.........25
Spaghetti......................30
French peas...................35
Stuffed tomatoes...............30
Canned corn....................20
French string beans............35
String beans...................25
Lettuce, plain dressing..,..................25
" with egg................................30
" with mayonnaise........................35
Potato salid.....................................20
Sliced tomatoes..................................25
Tomato salad, mayonnaise.......................35
Cucumbers......................................20
Watercress......................................20
Currant jelly....................................15
French or English pickles.......................15
Chow chow..................................... 15
Qlives...........................................15
Pickled beets....................................10
Radishes........................................10
Charlotte russe..................................15
Apple pie........................................15
Peach pie........................................15
Pineapple pie....................................15
Custard pie......................................15
Eclairs...........................................15
Lady fingers.....................................15
Fancy cakes..................................20
Blanc mange.....................................20
Cabinet pudding................................20
Rum Jelly........................................25
Chocolate ice cream..............................25
Vanilla or strawberry ice cream.................25
Meringue glacee.................................30
Lemon ice........................................25
TuttiFrutti......................................25
 
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