arjd Cheese, Ordinary, 585.
Rissoletces, a la Marseillaise, 843.
and Tomatoes, Italienne, 65.
Rissoles of Sweetbread with Truffles, 806.
with Creamed Cheese, 592.
Roulade of Veal, a la Napolitaine, 871.
Minced Beefsteak, 86.
Salmi of Grouse with Olives, 1085.
Ham on Toast, 513.
Saute of Chicken with Rissotto, 960.
Turkey with Poached Eggs, 63.
Scalloped Salmon, au Vin, 772.
Mushrooms, Stewed in Wine, 121.
Scalloped Oysters (see Oysters).
Mussells, Stewed, 351.
Scallops, 343.
Mutton, a la Breton ne, 849.
Scollops of Mutton, a la Provencale, 799.
a la Soubise, 959.
Scrambled Brains in Patties, 189.
Stew, a ITrlandaise, 933.
Eggs, 93.
New England Boiled Dinner, 59.
Sweetbreads with Puree of Peas, 832.
Omelet, Plain, 87.
Shirred Egjjs, 94.
with Cheese, 91.
Shrimp Toast, 371.
with Ham, 90-
Small Fillets of Beef, a la Creole, 1016.
with Jelly, 77-
Small Patties, a la Toulouse, 790.
with Onions, 89.
Soft Shell Clams, Fried✪ Soft Shell Clams, Fried, 342.
with Oysters, 78.
Crabs, 71 and 72.
with Parsley, 88.
Spaghetti and Cheese, a la Romaine, 154
with Tomatoes, 92.
Stuffed Choulder of Mutton, 686-
Oyster Fritters, 15-
Stuffed Brisket of Veal, 171.
Patties, a la Francaise, 329.
Sucking Pig, a la Francaise, 1084
a la Princesse, 328.
Sweetbreads au Beurre Noir, 824.
a la Reine, 327-
a la Maitre d' Hotel, Gol.
Pies, individual, 17.
Scrambled in Border, G73.
Pot Pie, 18.
with Green Peas, 559.
Oysters, Boston Fancy, 320.
Timbales of Macaroni, a la Rossini, 892.
Broiled, 315.
Tripe, Broiled or Fried, 75.
Broiled in Bacon, 317.
Veal Cutlets, a laMaintenon, 1002.
Fried, 313.
Cutlets, a la Milanaise, 899.
Fried in Butter, 312.
Patties, a la Bechamel, 662.
Pan Roast on Toast, 321.
Pie, a la Fermiere, 882.
Scalloped, Coney Island Style, 326.
Stew, a la Milanaise, 805.
Steamed, 318-
Vinaigretteof Brains,alaProvencale,900.
Partridge Souffles in Cases, 948.
Welsh Rarebit, three ways, 908.
Fishy a la Bechamel, G84.
a la Cardinal, 998.
Chambord, 847.
Chevaliere, 670.
Dieppoisc, 879.
I'Ecossaise, 764.
Espagnole, 728.
a la Genevoise, 931.
Genoise, 982.
Horly, 870.
ITndienne, 794-
Italienne, 838.
Fish a la Joinville, 897-
Maitre d'Hotel, 58.
Margate, 1013.
Maryland, 1036.
Mexico, 957-
Morny, 814.
Normandie, 1067-
Palatka, 1055.
Point Shirley, 660.
Remoulade, 888.
Tartare, 830.
Venitienne, 802.
Fish a la Victoria, 1026.
au Courtbouilion, 786.
Gratin, 757, 601.
aux Fines Herbes, 737.
Bisque, of, 1081.
Scalloped, 772.
Steaks, 58-
Water Souchet, 1023.
Fish, Kinds.
Bass, ()(J0, 747, 106.
Carp, 1082.
V.
Fish, Kinds.
Catfish, 1063.
Codfish, 904, 56, 911.
Croaker, 888-
Flounder, 838.
HaHhut, 1036.
Lake Trout, 550.
Mackerel, 1043.
Mackinaw Trout, 570.
Muskal.ons^e, 721.
Panfish, 1013, 888.
Perch, 1023.
Pickrel, 606, 610, 525.
Pike, 982.
Redfish, 786, 847-
Red Snapper, 794, 117.
Salmon, 910,757,764,58.
Salmon Trout, 597-
Sardines, 502.
Sea Bass, 141.
Sheephead, 870, 879.
Sole, 830.
Trout, 931, 670.
Whitefish, 822, 802, 184,728.
Fairy gingerbread, 6.
Family roast beef, 575.
Fancy toast for poached eggs,
555.
Farina puddings, 761 and 991.
Fig creams, 438.
paste, 451.
Fillet of beef, 120, 41.
Fillets oi sole, 830.
fish, 1069, 737.
Floating island, 938.
Florentine meringue, 302, 702.
Flounder, 838.
Forcemeat balls, 798.
for boned turkey, 855.
Frangipane or pastry cream,
181.
French coffee cakes, 263.
cream puffs, 297.
peas, 50.
potato fritters, 982.
Page 368 · 1 recipe record on this page
Presented as published in 1886. 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
arjd Cheese, Ordinary, 585.
Rissoletces, a la Marseillaise, 843.
and Tomatoes, Italienne, 65.
Rissoles of Sweetbread with Truffles, 806.
with Creamed Cheese, 592.
Roulade of Veal, a la Napolitaine, 871.
Minced Beefsteak, 86.
Salmi of Grouse with Olives, 1085.
Ham on Toast, 513.
Saute of Chicken with Rissotto, 960.
Turkey with Poached Eggs, 63.
Scalloped Salmon, au Vin, 772.
Mushrooms, Stewed in Wine, 121.
Scalloped Oysters (see Oysters).
Mussells, Stewed, 351.
Scallops, 343.
Mutton, a la Breton ne, 849.
Scallops of Mutton, a la Provencale, 799.
a la Soubise, 959.
Scrambled Brains in Patties, 189.
Stew, a ITrlandaise, 933.
Eggs, 93.
New England Boiled Dinner, 59.
Sweetbreads with Puree of Peas, 832.
Omelet, Plain, 87.
Shirred Egjjs, 94.
with Cheese, 91.
Shrimp Toast, 371.
with Ham, 90-
Small Fillets of Beef, a la Creole, 1016.
with Jelly, 77-
Small Patties, a la Toulouse, 790.
with Onions, 89.
Soft Shell Clams, Fried, 342.
with Oysters, 78.
Crabs, 71 and 72.
with Parsley, 88.
Spaghetti and Cheese, a la Romaine, 154
with Tomatoes, 92.
Stuffed Choulder of Mutton, 686-
Oyster Fritters, 15-
Stuffed Brisket of Veal, 171.
Patties, a la Francaise, 329.
Sucking Pig, a la Francaise, 1084
a la Princesse, 328.
Sweetbreads au Beurre Noir, 824.
a la Reine, 327-
a la Maitre d' Hotel, Gol.
Pies, individual, 17.
Scrambled in Border, G73.
Pot Pie, 18.
with Green Peas, 559.
Oysters, Boston Fancy, 320.
Timbales of Macaroni, a la Rossini, 892.
Broiled, 315.
Tripe, Broiled or Fried, 75.
Broiled in Bacon, 317.
Veal Cutlets, a laMaintenon, 1002.
Fried, 313.
Cutlets, a la Milanaise, 899.
Fried in Butter, 312.
Patties, a la Bechamel, 662.
Pan Roast on Toast, 321.
Pie, a la Fermiere, 882.
Scalloped, Coney Island Style, 326.
Stew, a la Milanaise, 805.
Steamed, 318-
Vinaigretteof Brains,alaProvencale,900.
Partridge Souffles in Cases, 948.
Welsh Rarebit, three ways, 908.
Fishy a la Bechamel, G84.
a la Cardinal, 998.
Chambord, 847.
Chevaliere, 670.
Dieppoisc, 879. I'Ecossaise, 764.
Espagnole, 728. a la Genevoise, 931.
Genoise, 982.
Horly, 870. ITndienne, 794-
Italienne, 838.
Fish a la Joinville, 897-
Maitre d'Hotel, 58. Margate, 1013. Maryland, 1036. Mexico, 957- Morny, 814. Normandie, 1067- Palatka, 1055. Point Shirley, 660. Remoulade, 888. Tartare, 830. Venitienne, 802.
Fish a la Victoria, 1026. au Courtbouilion, 786.
Gratin, 757, 601. aux Fines Herbes, 737. Bisque, of, 1081. Scalloped, 772. Steaks, 58- Water Souchet, 1023.
Fish, Kinds.
Bass, ()(J0, 747, 106. Carp, 1082.
Fish, Kinds. Catfish, 1063. Codfish, 904, 56, 911. Croaker, 888- Flounder, 838. HaHhut, 1036. Lake Trout, 550. Mackerel, 1043. Mackinaw Trout, 570. Muskal.ons^e, 721. Panfish, 1013, 888. Perch, 1023. Pickrel, 606, 610, 525. Pike, 982. Redfish, 786, 847- Red Snapper, 794, 117. Salmon, 910,757,764,58. Salmon Trout, 597- Sardines, 502. Sea Bass, 141. Sheephead, 870, 879. Sole, 830. Trout, 931, 670. Whitefish, 822, 802, 184,728.
Fairy gingerbread, 6. Family roast beef, 575. Fancy toast for poached eggs,
Farina puddings, 761 and 991. Fig creams, 438.
paste, 451. Fillet of beef, 120, 41. Fillets oi sole, 830.
fish, 1069, 737. Floating island, 938. Florentine meringue, 302, 702. Flounder, 838. Forcemeat balls, 798.
for boned turkey, 855. Frangipane or pastry cream,
French coffee cakes, 263.
cream puffs, 297.
peas, 50.
potato fritters, 982.
Records on this page
Soft Shell Clams, Fried