National viands à la mode

Fruit flutnmery, 24 Funghi con erbe fine, 42 G ALETTES a la Gruyere, 18 Galimafree, 19 Garbanzos, 70 Garlic sauce, 36 Gaspachio, 70, 71 Gateau de fromage, 78 Gnocchi alia Lorabardi, 42 Gofio, 2 Goose a la fa9on de Mecklenburg, — breasts, 25 Greek ravioles, 38 — soup, 36 Green molasses pie, 6 — peas a la Creole, 87 — tomato pie, 6 Guisado, 71 Gumbo, 6 Hahnenkamme, 26 Hase, 26 Hickory nut cake, 6 Holdarma, 75 Hot stewed squash, 7 I MAN Bai'ldi, 83 Indian burdwan, 54 — drink, 54 — pooloot, 55 Jambolaya, 88 Kabobed eels, 83 Kalbschnitten, 28 Kalbsmilchen in Papier, 27 Kartoffel-Klop, 28 Kataif, 83 Kebab, 83 Keihma, 84 Keinfte, 84 Kirschen-Kaltschale, 29 Kissel of currants, 61 Kossuless, 2 Kouglauffe, 29 Koulbac, 61 Krebsklosse, imperiale, 30 Lamb, boiled, 36 Langues de mouton aux concombres, 30 Lattughe alia dama, 43 Lenten shtshi, 61 Lingua alia Napolitana, 43 Llemas encaramelades, 15 Lobster, 7 Luccio alia Romana, 44 Macaroni al pomidoro, 44 — pastete, 31 Mandelbrei, 31 Mandel-Kranze, 32 — Meerrettig, 32 Mashie, 55 Matelote of eels, 7 Melange of fruit, 62 Merveilles, 78 Mexican camaroncito on papas, — dulce, 17 — omelet, 15 Minestra soup, 44 Molasses pie, 6, 89 Moniatillo, 16 Montagnarde, 79 Mulligatawny, 7 Mushroom pie, 62 Mutton a la Moscovite, 63 — stew, 55 Nougat de Provence, 19 Okroska soup, 63 011a podrida, 71 Omelet a la Canton de Vaud, 79 Ouson Kebab, 84 Oyster soup, 8 Pain of wood hens, 76 Pasta alia Turca, 84 Pastel de Salpor, 72 Pigeons on the skewer, 37 Pilaf, 85 Pillau of Lamb, 36 Pillau, Persian, 56 Pish-pash, 56 Polenta di Napoli, 45 Polio con formaggio, 46 — con olive, 46 Polpettone, 46 Pork cake, 9 Puchero, 72 Pumpkin pie, 9 — stew, 73 Puree of almonds, 31 Quails a la Cypriote, 37 Quince sambal, 57 Rahmschnee, 32 Ravioles, 38 Raviuoli, 47 — alia Fiorentina, 47 Red mullets in oil, 38 — sauce for fish, 73 — smitane salad, 64 Resurrection cutlets, 39 Rice a la Berne, 78 Risotto a la Milanaise, 48 Russian appetiser, 58 — apple souffle, 59 — cabbage and meat soup, 60 — sandwiches, 63 — waffles, 64 Salade Napolitaine, 48 Salmi of grives a la Provence, 2 1 ' Salmon a la Geneve, 80 Salsa agro-dolce, 49 Sander de Dantzig, 33 Sardellenbutter, 33 Sauerkraut, 33 Scalloped cauliflower a la Creole, 87 Scallops a I'ltalienne, 49 Schinken-Kartoffeln, 34 Schwarzwild mit Kirschen- Sauce, 34 Schweins- Carre mit Kirschen- Sauce, 34 Senorita salad, 74 Sesos a la Portugaise, 74 Sillsillat, 76 Slaw, 10, 88 Sou-fassua la mode de Grasse,20 Soupe a I'Andalouse, 74 Spaghetti a I'ltalienne, 49 Squash stewed, 89 Srazis, 65 — Polonais a la paysanne, 21 Succutash, 10 Sweet mountain salad, 10 — pillau, 57 Tailli Kataif, 85 Tawntatalet, 85 Terrapin, fricassee of, 1 1 Tomales, 17 Torta di funghi, 50 Tourte a la Proven9ale, 22 Trout, II UovA al raviggiuolo, 50 Vacherin a la creme, 80 Vatrovskis, 66 Veal kidneys, 65 Vindaloo, 75 Virginia pudding, 1 1 Wachholder-Sauce, 35 Water-melon rinds pickled, 12 West Indian pepperpot, 88 White Indian soup, 57 Zabajone, 50 Zarebrian junther, 58 Zimmet-Wafifeln 35 Zuppa alia Romana, 51 Spottiswoode & Co. Printers, 71 Street Square, London LIBRARY