"Dainty dishes"

Scallops. Mills Fashion 33 Shrimps, Brazilian Style 32 " , Pilau, Louisiana Style 32 Sole, Souffled Fillets of 33 Whitebait, Parisian (or Fillets of Sole as Whitebait) 33 MISCELLANEOUS ENTREES AND DAINTY DISHES. Bressoles, Chicken, Queen's Fashion.... 43 " , (^me. Hunter's Fashion 43 " , Goose Liver, Strassburg Style 43 " , Montglas Style 43 Ca^on, Colloped, Creole Style 54 " . ' , with Cucumbers 54 Colombines, Piedmont Fashion 44 ** , Tessino Style 44 Chicken, Boudin of, Lucullus Style 64 " , Breast of. Admiral Fashion... 63 *' , Breast of, Florian Fashion. ... 63 *' , Breast of. Opera Style 62 , Breast of. Princess Fashion... 63 " Crepinettes with Truffles 48 " Croquettes So " , Marigny Style 51 Cutlets, Du Barry Style 46 , Lucullus,Style 46 *' ** , Montglas Style 46 Hash, San ford Style 54 " Livers, Brochettes of, Queen Fashion 64 " Livers, Crusts of, Balzac Style. 67 " " , Crusts of, Murillo Style 67 " , Small Cases of. Financier's Style 45 Souffles (Small), Financier's ^ . Style 64 Crepmettes, Truffled 48 " , Strassburg Style 49 Cromesquis 52 Croquettes, Ejnpress 52 " , Lucullus Fashion 51 " , Surprise^ Neptune Style.... 52 Crusts, Queen Fashion 66 Farina (Jrusts, Dauphin Style 67 Frog Cutlets, Gismonda Fashion 52 Frogs' Legs, Crusts of Boneless, Theodore Style S3 " , South Side Club Style.... S3 Fowl, Colloped, Geisha Style S4 " " , Newburg Style S3 (jk)ose Liver (Small), Cases of Fat, Financier's Style 46 " (Small), Cases of Fat, Toulousian Style 46 " , Celestines of Fat, Perigord Style 44 " " , Celestines of Fat. Pompadour Style 43 " , Medallions of Fat, Metternich Style 44 " .Muslin of Fat, Bohemian Fashion 45 " (Fat) Skewers, Lucullus Fashion 42 " .Skewers of Fat, Villeroi Style 41 " , Souffle of Fat 45 Grouse, Breast of, Occidental Style 60 " ", Romanoff Style 61 Ham, Casino Style 50 " Croquettes, Zingara Style si " Timbales, Neapolitan Style S5 " " , Souvaroff Fashion 56 Kidneys, Brochettes of, Meyerbeer Style 47 " , Broiled, Melba Style 47 " , Crusts of Veal, Bordeaux Style 68 (Veal), Crusts of, Italian Style 68 (Lamb), Sauted, Madeira Sauce* 47 I* , Sauted, Venetian Style 48 ,, " " , Portuguese Fashion... 48 Marrow, Deviled, on Toast 50 Noodle Crusts 66 " Croquettes with Ham 66 Partridges, Breasts of, Dartois Style ... 65 ^ . .„♦ . " "» Countess Style.. 65 Patties (Small), C^ountess Style 4a " " , Hunter's Fashion 42 " " , Mogador Style 42 " , Princess Style 43 " , Volunteer Style A Pigeon, Crepinettes of 4« Pigs' Feet, Stuffed, Truffled , 49 Pompadour Skewers 42 Quail, Crepinettes of \ 49 Reed Birds in Surprise Potatoes 6«; " " , Lucullus Fashion 66 Shells, Clievreuse Style 62 ** , Toulouse Style ] 62 Skewers, Villeroi Style " 41 Snipe (Small) Patties, Epicurean Style.' 61 in Cases, Financier's Style 6r , Supreme of, Alsatian Style 62 Squab Cutlets, Sylvia Style 60 , Valois Style 60 f DETAILED INDEX OF DISHES— Continued. <« « Sweetbread in Border, Hunter's Fashion 57 " in Border, Nesselrode Style. 57 Fritters, Dino Style 57 , Junot Style 58 , Shells of, Cardinal Fashion. 57 f Skewers of. Lamartine Style 58 , Slices of, Doria Style 58 Timbales (Small), Montglas Style 56 " , Palermitan Style 56 " , Parmentier 55 " • (Small), Queen Style 56 (Small), Rothschild Style 55 Turkey Cutlets, Banker's Style 59 " •• , Southerland Stvle 59 in Shells, Dreux Style.' 61 " , Aurora Style 62 Skewers, Villeroi Style 41 .Dreux Style 41 Wings, Fried, Cariguan Style. . . 59 , Villeroi Style 59 << ti It ^ *t COLD ENTREES. Artichoke Bottoms, Duchess Style 40 " ** , St. (jeorge Style.... 39 Aspics, Small, Duchess Style 37 " , " , of Lobsters, Grimaldi Style 37 " , " , Montglas Style 36 " , " , Queen Fashion 36