CHiaudfroid of Chicken Mousse, Ecarlate Style 37 " of Duckling, Orange Flavor. 39 " of Pheasant Cutlets, Beau- lieu Style 38 , Turkey, Regency Style 38 Cliicken Mayonnaise in Shells 39 Goose Liver (Fat) Medallions, Aiglon Style 27 Ham Zephirs. Italian Style 38 VEGETABLES, ETC. Artichoke Bottoms, Bayard Style 69 " , Ristori Style .: 69 Cauliflower, Mousse of, Du Barry Style. 72 Celery Souffles (Small) 72 Corn and Clam Fritters 70 Gnocchi, Italian Style 69 ** in Shells. Roman Style 70 Jardiniere Tartlets 73 Macaroni and Oysters, Sefton Style 70 *' Tartlets, Beaufremont Style... 73 Mushroom Souffle in Tartlets 73 Peppers, Stuffed Green, Boston Stvle... 74 ^' " " . New York'Style 74 , , bt. Tames ,^ Style .... 74 (Green), StuflFed with Shrimps, Indian Style 74 tt €* Spaghetti, Boieldieu 6tyle 71 ^ " Croquettes 71 ** ** f Milan Fashion . . 72 " , Royal Fashion 71 ^ , Shells of, with Ham and Truffles 71 Spinach (Small) Souffles 72 " and Ham Souffles (Small) 72 Tartlets, Palmerston Style 73 Tomatoes, Du Barry Style 75 " . Stuffed, Madras Fashion..... 75 E(5GS. Eggs, Aspic of, Ecarlate Style 77 '^ ^ ", LucuUus Style 76 Chaudfroid of Eggs, Ravigote Style 76 " ^* , Strassburg Style... 76 Eggs Cooked in Potatoes 77 Egg Cromesquis, Colbert Sauce 78 Egg Croquettes, Italian Style 78 Eggs, Hard, Marius Style 77 Eggs. Cold, Norman Style 77 Egg Rissoles 78 Eggs Scuffled, Parmesan Style 78 Eggs, "Two Brother" 77 Scotch Woodcock 79 Tartlets, Nice Style 79 CHEESE DISHES. Biscuits, Cheese, with Almonds 85 Canapes, Bale Fashion 83 " , Bernese Fashion 82 Cheese Cream 86 Cheese Ramekins 81 Cromesquis, Clieese 83 Croquettes, (Theese 83 Fingers, Cheese 84 Fritters, Cheese 82 " , Camembert 81 " , Cheese Cream 83 " , Gruyere 80 " , Neapolitan 82 " , Parmesan Cheese 81 , Parmesan Cheese and Ham. ... 82 " , Swiss Fashion j, . . . 82 Gimblets, Cheese , 83 . Qieese Cream 84 Golden Buck 86 Long Island Buck 86 Parmesan Bavarois 80 Parmesan Sticks, Small 80 Souffles, Helder Fashion 85 " , Parmesan Cheese 85 " , Parmesan Cheese and Ham 85 Straws, Cheese 84 " , Small, Deviled 84 Welsh Rarebit 86 Vorkshire Buck * 86 89 Some Special Selections from flie Book D^artment of "The Caterer" Thl» book is enHrelj different froni any other work on the hotel baslnesi. The main "atorj" takes up the matter o( location, InveBtment, equipment, etc, the "floanclng" of the buBlaeea after Btarting. and man; points toucblns m policy. organlzBtloa. etc., and the management of the bark iiart of the house. Following this la a aerlee of papers on the restaurant bualnesi. The "Suppiementarj aectloo" is of eniml lnfpr»st. It aarrm with n dlH. cuaalon of the Queetlon of ProQt Sharing PoHltlon." Then follows a very talnable __ __ .. tegular ^nd q^eclal blUa of fare (full a la carte, with pricea. etc.). of 4G of t tiegt-lcnouyit hoteta aad reitauranti in Hein Forit— from the moat eipenalve down to the "pcvDlat price" establish men t. Next cornea a collection of Notable Ban- quet Menu* of Recent Date and In conclusloa are a number of eiamplea (la aeries and In Illustrations) of Modern Hotel Advertising. Secherche Side Dishes Price only ti Wew (mporfoWon. By the purchase of the largest ablpment ever made from London to New York of any professional hotel book, we are able to otter the work entitled "Recherche Side EMsbes" lor cnlj' tl.OO. ittttaid of -, (l.Tfl, the price bitherto asked In this country.

AI-modernized reading of the original text

CHiaudfroid of Chicken Mousse, Ecarlate Style 37 " of Duckling, Orange Flavor. 39 " of Pheasant Cutlets, Beaulieu Style 38 , Turkey, Regency Style 38 Cliicken Mayonnaise in Shells 39 Goose Liver (Fat) Medallions, Aiglon Style 27 Ham Zephirs. Italian Style 38 VEGETABLES, ETC. Artichoke Bottoms, Bayard Style 69 " , Ristori Style .: 69 Cauliflower, Mousse of, Du Barry Style. 72 Celery Souffles (Small) 72 Corn and Clam Fritters 70 Gnocchi, Italian Style 69 ** in Shells. Roman Style 70 Jardiniere Tartlets 73 Macaroni and Oysters, Sefton Style 70 *' Tartlets, Beaufremont Style... 73 Mushroom Souffle in Tartlets 73 Peppers, Stuffed Green, Boston Style... 74 " " " , New York Style 74 " " " , St. James ,^ Style .... 74 (Green), StuflFed with Shrimps, Indian Style 74 tt €* Spaghetti, Boieldieu 6tyle 71 ^ " Croquettes 71 ** ** f Milan Fashion . . 72 " , Royal Fashion 71 ^ , Shells of, with Ham and Truffles 71 Spinach (Small) Souffles 72 " and Ham Souffles (Small) 72 Tartlets, Palmerston Style 73 Tomatoes, Du Barry Style 75 " . Stuffed, Madras Fashion..... 75 E(5GS. Eggs, Aspic of, Ecarlate Style 77 '^ ^ ", LucuUus Style 76 Chaudfroid of Eggs, Ravigote Style 76 " ^* , Strassburg Style... 76 Eggs Cooked in Potatoes 77 Egg Cromesquis, Colbert Sauce 78 Egg Croquettes, Italian Style 78 Eggs, Hard, Marius Style 77 Eggs. Cold, Norman Style 77 Egg Rissoles 78 Eggs Scuffled, Parmesan Style 78 Eggs, "Two Brother" 77 Scotch Woodcock 79 Tartlets, Nice Style 79 CHEESE DISHES. Biscuits, Cheese, with Almonds 85 Canapes, Bale Fashion 83 " , Bernese Fashion 82 Cheese Cream 86 Cheese Ramekins 81 Cromesquis, Clieese 83 Croquettes, (Theese 83 Fingers, Cheese 84 Fritters, Cheese 82 " , Camembert 81 " , Cheese Cream 83 " , Gruyere 80 " , Neapolitan 82 " , Parmesan Cheese 81 , Parmesan Cheese and Ham. ... 82 " , Swiss Fashion j, . . . 82 Gimblets, Cheese , 83 . Qieese Cream 84 Golden Buck 86 Long Island Buck 86 Parmesan Bavarois 80 Parmesan Sticks, Small 80 Souffles, Helder Fashion 85 " , Parmesan Cheese 85 " , Parmesan Cheese and Ham 85 Straws, Cheese 84 " , Small, Deviled 84 Welsh Rarebit 86 Vorkshire Buck * 86 Some Special Selections from flie Book D^artment of "The Caterer" Thl» book is enHrelj different froni any other work on the hotel baslnesi. The main "atorj" takes up the matter o( location, InveBtment, equipment, etc, the "floanclng" of the buBlaeea after Btarting. and man; points toucblns m policy. organlzBtloa. etc., and the management of the bark iiart of the house. Following this la a aerlee of papers on the restaurant bualnesi. The "Suppiementarj aectloo" is of eniml lnfpr»st. It aarrm with n dlH. cuaalon of the Queetlon of ProQt Sharing PoHltlon." Then follows a very talnable __ __ .. tegular ^nd q^eclal blUa of fare (full a la carte, with pricea. etc.). of 4G of t tiegt-lcnouyit hoteta aad reitauranti in Hein Forit— from the moat eipenalve down to the "pcvDlat price" establish men t. Next cornea a collection of Notable Banquet Menu* of Recent Date and In conclusloa are a number of eiamplea (la aeries and In Illustrations) of Modern Hotel Advertising. Secherche Side Dishes Price only ti Wew (mporfoWon. By the purchase of the largest ablpment ever made from London to New York of any professional hotel book, we are able to otter the work entitled "Recherche Side EMsbes" lor cnlj' tl.OO. ittttaid of -, (l.Tfl, the price bitherto asked In this country.

"Dainty dishes"