29 Turkey Soup... * * * 17 Entrees. Fisii, Aspic Jelly 30 Cod a la Creme 18 Beef Olives a l’Allemande 30 Cod’s Roe Fried . . 18 Brain Patties 30 N 2 • 180 INDEX. PACK. PACE. Calves’ Feet Fritters 31 ,, Head in Batter, Meats. Remouladen Sauce 31 Calf's Head Stew 31 Beef, Braised a l'Espagnole 48 ,, Tongue with Tomato ,. Fillet of. a laLouisXV. 48 Sauce 32 „ ,, Roast 49 Chicken. Blanciuette of 32 ,, Spiced... 49 ., Chaudfroid of 32 ,, Smoked, Roiled 49 ,, Fried 33 Lamb, Roast Keck of 4!* ,, and Rice, Stewed... QQ „ and Sprue 50 a la Suisse... .*>)> Mock Hare ... 50 „ Tartlets of... 34 Mutton a PAllemande 50 ,, Timbale of 34 ,, Grilled 51 Croquettes 34 ,, Leg of , boned 51 „ a l’lm per a trice ... 35 ,, Leg of, a la Durand 51 Curry, Cold 35 „ Leg of, with Toma- Egg Fritters ... 35 toes & Mushrooms 52 Eggs, Sa\onry 3!) „ Loin of, Braised Epigrammes ... 36 with Mushrooms. . . 52 Fillets of Beef with Horse- ., Saddle of, a la radish Sauce 36 Bourgeoise 52 Fillets of Beef ala Jardiniere 37 ,, Shoulder of, Boned 51 ,, „ with Olives... 37 ,, Stewed with Celery 53 Giblet Risotto 37 .. ,, ,, Leeks 53 „ Stew . . . 38 Sirloin, Roast 53 Kidneys and Tomatoes 38 Steak, Stewed with Chestnuts 54 Mushroom Patties . 38 ., ,, ., Tomatoes 54 Mutton Cutlets a l’ltalienne 38 Veal, Collared 54 „ a la Reforme 39 ,, Fillet of, Braised 54 Ox Palates, Braised... 39 „ Galantine of ... 55 „ Tongue, Sliced ala Monaco 40 ., White Fricandeau of 55 „ ,, Stewed — Piquante Sauce ... 40 „ „ with Tomato Sauce 41 Poultry and Game. Pigeons. Stewed 41 Potato Cups with Brains . 4 1 Breadcrumbs for Game, etc. 56 Sheep's Tongues Stewed 42 Capon. Roast... 67 Spanish Onions. Stuffed 42 Chicken in Casserole 56 Sweetbreads, Fried ... 42 ., Roast, with Watercress 56 Stewed 4 3 Duck, Roast., with Apple Sauce 57 Tomato Entree, Cold 43 ., Salmis of 57 Veal, Blanquette of... 43 Fowl, Boiled, Avith Sauce ... 57 ,, Cutlets a la Milanaise 4 1 ,, Curried 58 ,, ,, Savoury 44 Game or Poultry, Darioles of 68 ., Cutlets ala Vcnitienne 4 1 Giblet Pie 58 ., Gateau of 46 Goose, Roast, with Apple ,, Quenelles of ... 46 Sauce 58 Tournedos of ., 47 Pheasant, Roast with Water- Venetian Steaks 47 crrss 59 ]Nt)EX. 181 PAGE. Pigeons, Bordeaux, Roast ... 59 „ and Beef Steak Pie f 9 ,, in Casserole ... 60 Quails, Roast ... ... 59 Stuffing, Sage and Onion ... CO Turkey, Boiled 60 „ Roast, Chestnut Stuffing ... ... ... 61 Venison, Roast Haunch of 61 Potatoes a la Lyonnaise PAG 15. 68 ,, New, Boiled 69 ,, Sautees ... 69 Salsify ... 69 ,, in Batter 70 „ Fried ... 70 Seakale 70 Spinach, Boiled ... 70 Vegetables, Macedoine of ... 70 Watercress 70 Vegetables. Artichoke Bottoms, a la Princesse... ... ... 62 Artichokes, Globe ... ... 62 ,, ,, Stewed... 62 Asparagus ... ... ... 62 ,, Stewed ... ... 63 Aubergines (Egg-plant) wi th Anchovies ... ... 63 Aubergines, Fried ... ... 63 ,, ala Languedoj 64 Beans, Broad 64 „ French 64 Beetroots, Boiled 61 Brussels Sprouts and Chest- nuts ... 64 Cabbage, Red, Stewed ... 65 Cardoons ... ... ... 65 Carrots and Green Peas a l’Allemande ... ... 65 Carrots au Jus 65 Cauliflower a la Varenne ... 66 ,, Fritters ... 66 Celeriac, Fried 66 ,, with White Sauce 66

AI-modernized reading of the original text

Turkey Soup... * * * Entrees. Fisii, Aspic Jelly Cod a la Creme Beef Olives a l’Allemande Cod’s Roe Fried . . Brain Patties N 2 • 180 INDEX. PACK. PACE. Calves’ Feet Fritters ,, Head in Batter, Meats. Remouladen Sauce Calf's Head Stew Beef, Braised a l'Espagnole ,, Tongue with Tomato ,. Fillet of. a laLouisXV. Sauce „ ,, Roast Chicken. Blanciuette of ,, Spiced... ., Chaudfroid of ,, Smoked, Roiled ,, Fried Lamb, Roast Keck of 4!* ,, and Rice, Stewed... QQ „ and Sprue a la Suisse... .*>)> Mock Hare ... „ Tartlets of... Mutton a PAllemande ,, Timbale of ,, Grilled Croquettes ,, Leg of , boned „ a l’lm per a trice ... ,, Leg of, a la Durand Curry, Cold „ Leg of, with Toma- Egg Fritters ... toes & Mushrooms Eggs, Sa\onry 3!) „ Loin of, Braised Epigrammes ... with Mushrooms. . . Fillets of Beef with Horse- ., Saddle of, a la radish Sauce Bourgeoise Fillets of Beef ala Jardiniere ,, Shoulder of, Boned ,, „ with Olives... ,, Stewed with Celery Giblet Risotto .. ,, ,, Leeks „ Stew . . . Sirloin, Roast Kidneys and Tomatoes Steak, Stewed with Chestnuts Mushroom Patties . ., ,, ., Tomatoes Mutton Cutlets a l’ltalienne Veal, Collared „ a la Reforme ,, Fillet of, Braised Ox Palates, Braised... „ Galantine of ... „ Tongue, Sliced ala Monaco ., White Fricandeau of „ ,, Stewed — Piquante Sauce ... „ „ with Tomato Sauce Poultry and Game. Pigeons. Stewed Potato Cups with Brains . 4 1 Breadcrumbs for Game, etc. Sheep's Tongues Stewed Capon. Roast... Spanish Onions. Stuffed Chicken in Casserole Sweetbreads, Fried ... ., Roast, with Watercress Stewed 4 3 Duck, Roast., with Apple Sauce Tomato Entree, Cold ., Salmis of Veal, Blanquette of... Fowl, Boiled, Avith Sauce ... ,, Cutlets a la Milanaise 4 1 ,, Curried ,, ,, Savoury Game or Poultry, Darioles of ., Cutlets ala Vcnitienne 4 1 Giblet Pie ., Gateau of Goose, Roast, with Apple ,, Quenelles of ... Sauce Tournedos of ., Pheasant, Roast with Water- Venetian Steaks crrss ]Nt)EX. Pigeons, Bordeaux, Roast ... 59 „ and Beef Steak Pie f 9 ,, in Casserole ... 60 Quails, Roast ... ... 59 Stuffing, Sage and Onion ... CO Turkey, Boiled 60 „ Roast, Chestnut Stuffing ... ... ... 61 Venison, Roast Haunch of 61 Potatoes a la Lyonnaise PAG 15. ,, New, Boiled ,, Sautees ... 69 Salsify ... 69 ,, in Batter „ Fried ... 70 Seakale Spinach, Boiled ... 70 Vegetables, Macedoine of ... 70 Watercress Vegetables. Artichoke Bottoms, a la Princesse... ... ... 62 Artichokes, Globe ... ... 62 ,, ,, Stewed... 62 Asparagus ... ... ... 62 ,, Stewed ... ... 63 Aubergines (Egg-plant) wi th Anchovies ... ... 63 Aubergines, Fried ... ... 63 ,, ala Languedoj 64 Beans, Broad 64 „ French 64 Beetroots, Boiled 61 Brussels Sprouts and Chestnuts ... 64 Cabbage, Red, Stewed ... 65 Cardoons ... ... ... 65 Carrots and Green Peas a l’Allemande ... ... 65 Carrots au Jus 65 Cauliflower a la Varenne ... 66 ,, Fritters ... 66 Celeriac, Fried 66 ,, with White Sauce 66

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