Fifty dinners

140 33 J59 77 167 14 14S >65 6a 138 104 170 M3 67 42 ENTRIES. Blaiiquettc of veal .... 150 Calf’s head k la tortue ... 98 Chicken in pancake . . • • 53 INDEX. 187 Croquettes of game a la chasseuse Cutlets of lamb or mutton h la Catalane 11 i> II II Dubois II II II II Nelson .1 _ I, I, grilled with turtiips gen Fillets of lamb or mutton a la darme .... Hashed hare Mutton stewed h la Bretonne II II 1; DugHrd II „ with rice . II II II turnips Salmis of grouse . Sheep's tongues with green peas Souffle of chicken Sweetbread h la Therbse . Tournedos of veal (or beeO h la Thercse .... SAUCES. HAGE 103 158 94 84 155 173 181 48 89 153 1 16 155 22 '53 179 Almond for poultry or game 4 Apricot for puddings 69 Brown for mutton . . 37 Butter melted 90 Cashu-nut .... 23 Ceylon .... 124 Chivry (green) 76 Fennel .... 144 For a salmis 155 ,, blanquette . 150 ,, game croquettes . 103 ,, plaice cream 155 Horseradish for fish . 88 Mcuni^re .... 142 Mu.ssel .... 2 Oyster .... 1 12 Portuguese .... 17 Proven^ale .... 22 Ravigole .... 83 Seville . _ . 174 Sharp for herrings 48 Shrimp 137 Soubise .... 108 „ tomatde . 77 .Swedish .... 165 Tartare (also mayonnaise) . 72 'Fher^se .... 9 Turtle 99 Wild duck .... 54 Zingara .... 1 1 1 r6ts. (POUI.TKY.) Duckling h, la Seville . ,, witli green peas . 173 80 Fowl in the American way „ casserole. ,, with rice, Italian way Hen turkey with almond sauce Pigeons on fried toasts Spatchcock with tarragon , Spring chickens h la fermiere PAG It III 182 18 3 10 27 M5 GAME. Roast Hlackcock Grouse . , Partridges Pheasant in the casserole ,, Wyvern’s way . Quails .... Saddle of hare with soiihise Snipe .... 'I'eal (grilled) . Wild duck, sauce made at the table VEGETABLES. .Artichoke bottoms h la Morny ,, 4, h la Soubise Artichokes with butter Asparagus with cream ,, ,, butter Aubergines baked Broad-beans with ham Celery baked ■„ Flemish way . ,, with marrow . Cucumber slewed Flageolets, Flemish way . Green peas with butler Onion pun5e h la Bretonne Potato tartlets . . Potatoes h rAmtfricaine h la Lyonnaise ,, Parisienne duchesses of garnish of for fish mashed new, h la maltre d’hotel pnir^e of Ragofit of vegetables . Salsify (black) scallops of . ,, (while) h la Milanaise ,, „ fritters of . Sorrel, purde of . . . ^ Spinach, French way of dressing Tomatoes, purde of . ,, scallops of 95 158 58 162 23 99 44 180 54 178 12S 90 19 125 38 176 I 12 104 168 15 117 28 48 4 44 28 73 68 13s 37 80 37 177 135 62 68 43 85 37 34 il 1 88 INDEX. SWEET DISHES. Apple custard pudding Apricot sauce Banana charlotte ,, fritters with rum ,, pudding Blancmanger with almonds Cake crodtes with apricots ,, n ,, pineapple ,, with stewed figs Caramel custards ,, to make PAGE 168 69 77 117 44 39 136 145 50 158 Vanilla soufil^ . Victoria pudding SAVOURIES, Anchovy patties PAGE . 105 • 95 Biscuits devilled h la Siciiienne . with bloater puree with ham . with kippered salmon Chartreuse of fruit 176 II II with olives and ham 170 Cherries in little pots . 25 11 >1 with smoked roe 34 Chestnut pudding with vanilla . Buttered tggs with cheese 168 Chocolate souffle 156 Caviare plain .... 5*3 Coffee custard pudding 162