55-
«• and Olive Sauce,
128.
Eggs ^ la Cuba, 87.
«* baked with Cheese,
18.
Egg Croquettes, 99.
" Cutlets, 156.
" Gems, 114.
Eggs in Bread Sauce,
151.
" with Bread Sauce,
36.
" in Boxes, 17.
** and Mushrooms, 88.
" and Onions, 115.
Eggs on Rice, 66.
Egg Timbale, 56.
Fillet of Bass, 102.
" of Eggs, 92.
«« of Fish, Ambassa-
dor Style, 26.
" of Sole, 43.
" of «* with Nor-
mandy Sauce,
137.
" of Turkey with
Forcemeat Bread-
ed, 39.
Fish Croquettes, 90.
«« , Hash, 47.
«« Pie, 60.
Flounders k la Dresden,
35-
Frankfiirter Sausage, 28.
French Kidney, 117.
" Veal No. I, 106.
" Minced Veal No.
2, 108.
Fresh Fish Cakes, 1 15.
Fried Chicken with Tar-
tar Sauce, 140.
" Cucumbers and
Broiled Ham, 77.
" Frogs' Legs, 94.
" Hominy, 75.
«« Oysters, 141.
«« Perch, 136.
" Salt Pork, Cream
Gravy, 153.
" Scallops, 152.
«• Smelt. 5.
«« Soft Clams, 93.
" Softshell Crabs, 77,
165
Index*
Q^-"' '^j
«
(«
<«
Fried
(f
Fried Sweetbreads, 60.
Fricassee of Cold Beef,
22.
of Eggs, 119.
of Ox Tails,
34.
of Rabbit, 6.
Tomatoes and
Bacon, 80.
Fish, 122.
Frizzled Beef, 61.
Golden Eggs, 138.
Goose and Apple Sauce,
Greek Hash, 51.
Green Corn Omelet, 112.
(irilled Beef, 96.
Gulasch, 152.
Ham Balls, 36.
Hamburg Steak, 8.
Ham Croquettes, 53.
" Hash, 80.
" Steak, 7.
" Tarts, 141.
" Toast, 45.
Ham with Cream Sauce,
138.
" " Noodles, 75.
Hashed Brown Potatoes
and Bacon, 17.
Hash Fritters, 108.
" Piquante, 57.
Heart Stew, 64.
Hominy Fritters, 102.
Hungarian Kidney, 43.
Irish Stew, 47.
Italian Croquettes, 1 26.
Kidneys a la Maixre,
D* Hotel, 127.
Kippered Herrings, 36.
Lamb Chops and Hom-
iny Hearts, 10.
Lamb Chops with
Truffles, 41.
Lamb Croquettes, 27.
" Fricassee with
Farina Dump-
lings, 70.
Lamb's Liver Curried,
66.
Liver k la Quebec, 107.
Liver and Bacon, 3.
Lobster Croquettes, 46.
Cutlets, 3.
Farce, 91.
Omelet, 141.
Lucanian Eggs, 138.
u
ft
ti
Marrow Bones on
Toast, 86.
Meat Cakes, 76.
«« Fritters, 132.
" Souffle, 74.
Meringue Toast, 74.
Milk Toast, 71.
Minced Beef, 122.
Calf 's Liver, 40.
Lamb, 50.
Veal Moulded, 7.
Miroton of Beef, 160.
(I
im
— -1
Index.
Mock Sausage, 134.
OystersalaPoulette,66.
" Woodcock Toast,
Reine, 148.
'54.
Sauteed,
Mrs, Clay's Beefsteak
130.
Pie. 14.
Mushiooms and Aspara-
Pannikins, 146.
gus Tips, H9-
Panned Chicken, 62.
" Oysters, 109.
Mushroomi on Toast, 74.
Parsley Eggs, 94.
Mullon Cecils, 16.
" Omelet, 31.
Mutton Chops, a W
Peas in Potato Cases, 97.
Cleveland, 136.
Pigs in Blankets, 154.
Chops with
Pilau ofCold Beef. 85.
Furte of
Plain Omelet, 10.
Peas, 107.
Poached Eggs on Toast,
Chops with
No. I, 5.
Tomato Sauce,
Polpetti, 113.
132.
Pork Chops, Sauce
Culleis with
Robert, I,
Mushrooms,
" Richauffi, 150.
54.
Portuguese Hash. 139.
Hash, 39.
Potato Croquctles and
" and Oyster
Cold Meal,
Sausage, 68.
72.
Omelet, 97.
Nests (Eggs), 17.
Normandy Hash, tl.
" Pancake, 104.
Nun's Toast, 96.
Queen Omelet. 72,
Omelet Rudolph, 116.
Ragoittaut, 89.
Onion Omelet, je.
Ragout of Beef and To-
Oyster Balls, 129.
mato. 54.
Oysters in Brown Sauce,
Ragout of Veal, 45.
48.
Rfchaufft, 61.
" and Celery on
Rice and Chicken Cro-
Toast, 28.
quettes. 77.
Oyster Omelet, 22.
" " Mutton Seal-
Oysters in Potato Cases,
lop. 134.
117.
Index^
Rice Croquettes, 105.
Omelet, So.
Waffles, 76.
<«
M
Salmi of
<(
Partridge,
129.
" Tongue with
Olives,
Salmon Cutlets, 1 14.
" Toast, 139.
Salpicon k la Toulouse,
99.
Salpicon of Fish, 78.
Salt Codfish in Egg
Cups, 19.
Salt Codfish Omelet, 134.
Sardines Saut6, 160.
Salt Mackerel Creamed,
63-
Page 44
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
«• and Olive Sauce,
Eggs ^ la Cuba, 87.
«* baked with Cheese,
Egg Croquettes, 99.
" Cutlets, 156.
" Gems, 114.
Eggs in Bread Sauce,
" with Bread Sauce,
" in Boxes, 17.
** and Mushrooms, 88.
" and Onions, 115.
Eggs on Rice, 66. Egg Timbale, 56.
Fillet of Bass, 102.
" of Eggs, 92.
«« of Fish, Ambassador Style, 26.
" of Sole, 43.
" of «* with Normandy Sauce,
" of Turkey with
Forcemeat Breaded, 39. Fish Croquettes, 90. «« , Hash, 47. «« Pie, 60. Flounders k la Dresden,
Frankfiirter Sausage, 28.
French Kidney, 117. " Veal No. I, 106. " Minced Veal No. 2, 108. Fresh Fish Cakes, 1 15. Fried Chicken with Tartar Sauce, 140. " Cucumbers and Broiled Ham, 77. " Frogs' Legs, 94. " Hominy, 75. «« Oysters, 141. «« Perch, 136. " Salt Pork, Cream
Gravy, 153. " Scallops, 152. «• Smelt. 5. «« Soft Clams, 93. " Softshell Crabs, 77,
Index.
Q^-"' '^j
«
(«
<«
Fried
(f
Fried Sweetbreads, 60. Fricassee of Cold Beef,
of Eggs, 119.
of Ox Tails,
of Rabbit, 6.
Tomatoes and Bacon, 80. Fish, 122. Frizzled Beef, 61.
Golden Eggs, 138. Goose and Apple Sauce,
Greek Hash, 51. Green Corn Omelet, 112. (irilled Beef, 96. Gulasch, 152.
Ham Balls, 36. Hamburg Steak, 8. Ham Croquettes, 53.
" Hash, 80.
" Steak, 7.
" Tarts, 141.
" Toast, 45. Ham with Cream Sauce,
" " Noodles, 75. Hashed Brown Potatoes
and Bacon, 17. Hash Fritters, 108.
" Piquante, 57. Heart Stew, 64. Hominy Fritters, 102. Hungarian Kidney, 43.
Irish Stew, 47.
Italian Croquettes, 1 26.
Kidneys a la Maixre,
D* Hotel, 127. Kippered Herrings, 36.
Lamb Chops and Hominy Hearts, 10. Lamb Chops with
Truffles, 41. Lamb Croquettes, 27. " Fricassee with Farina Dumplings, 70. Lamb's Liver Curried,
Liver k la Quebec, 107. Liver and Bacon, 3. Lobster Croquettes, 46. Cutlets, 3. Farce, 91. Omelet, 141. Lucanian Eggs, 138.
u ft
ti
Marrow Bones on
Toast, 86. Meat Cakes, 76. «« Fritters, 132. " Souffle, 74. Meringue Toast, 74. Milk Toast, 71. Minced Beef, 122.
Calf 's Liver, 40. Lamb, 50. Veal Moulded, 7. Miroton of Beef, 160.
(I
im
Index.
Mock Sausage, 134.
OystersalaPoulette,66.
" Woodcock Toast,
Reine, 148.
'54.
Sauteed,
Mrs, Clay's Beefsteak
Pie. 14.
Mushiooms and Aspara-
Pannikins, 146.
gus Tips, H9-
Panned Chicken, 62.
" Oysters, 109.
Mushroomi on Toast, 74.
Parsley Eggs, 94.
Mullon Cecils, 16.
" Omelet, 31.
Mutton Chops, a W
Peas in Potato Cases, 97.
Cleveland, 136.
Pigs in Blankets, 154.
Chops with
Pilau ofCold Beef. 85.
Furte of
Plain Omelet, 10.
Peas, 107.
Poached Eggs on Toast,
Chops with
No. I, 5.
Tomato Sauce,
Polpetti, 113.
Pork Chops, Sauce
Culleis with
Robert, I,
Mushrooms,
" Richauffi, 150.
Portuguese Hash. 139.
Hash, 39.
Potato Croquctles and
" and Oyster
Cold Meal,
Sausage, 68.
Omelet, 97.
Nests (Eggs), 17.
Normandy Hash, tl.
" Pancake, 104.
Nun's Toast, 96.
Queen Omelet. 72,
Omelet Rudolph, 116.
Ragoittaut, 89.
Onion Omelet, je.
Ragout of Beef and To-
Oyster Balls, 129.
mato. 54.
Oysters in Brown Sauce,
Ragout of Veal, 45.
Rfchaufft, 61.
" and Celery on
Rice and Chicken Cro-
Toast, 28.
quettes. 77.
Oyster Omelet, 22.
" " Mutton Seal-
Oysters in Potato Cases,
lop. 134.
Index.
Rice Croquettes, 105. Omelet, So. Waffles, 76.
<«
M
Salmi of
<(
Partridge, " Tongue with Olives,
Salmon Cutlets, 1 14.
" Toast, 139. Salpicon k la Toulouse,
Salpicon of Fish, 78. Salt Codfish in Egg
Cups, 19. Salt Codfish Omelet, 134. Sardines Saut6, 160. Salt Mackerel Creamed,