cutlets k la Dauphine, 421.
with olives, 421.
k la Pompadour, 422.
k la Toringo, 422.
Pig's
feet, filled, 844.
in jelly (cold), S46.
pickled (cold), 844.
head, filled (cold), 845.
ragoilt, 348.
tongue k la jardinidr^, t48b
Pork
croquettes, 848.
tenderloin k la jardinidre, 889.
Rabbits
Civet of, 451.
Hasenpfeifer, 452.
Rice
croustades k la Toulouae, 524.
timbales k la financiere, 528»
k la Portuguese, 525.
ftalinoii
in aspic (cold), 185.
mouseline (hot), 181.
served cold with Mayonnaioo, 180.
trout, with Mayonnaise, 189.
Scallops
devilled, 142.
on toast, 142.
Shad Roe
broiled, 198.
on toast, 198.
k la jardiniere,. 197.
Shrimps
with Mayonnaise (cold)^ 181.
Spaghetti
petites croustades, 516.
and tomatoes k Pltalienne, 517.
Spinach
border with calfs bndn, 616.
Sweetbreads
k la Beamaise, 299.
frit^ k la marinidre, 297.
k la Fonchonette, 298.
cutlets, 299.
with g^een peas, 297.
saut^, 297.
scallops with mushrooma, 288^
Terrapin
k la Brooklyn Hamilton Club, 141
k la Maryland, 140.
Morensi, 141.
k la New burg, 141.
Timbales
Swedish, 521.
Tomatoes
Gratines, 478.
stuffed, 472.
Turkey
in anpic (cold), 408.
k la b<^chame1, 898.
boned (cold), 401.
croquettes. 400.
curry, 899.
silan, 899.
in jelly (cold), 400.
with oysters, 400.
ragout, 401.
Teal
croquettes. No. 1, 289.
No. 2, 290.
p&t^ froid de veau (cold) (Ealte Kall»-
pastete), 287.
Tenison
in aspic (cold), 449.
ci/et k la Frangaise, 448.
garnished with aspic (cold),
leg, in aspic (oold), 449.
a7>
TS£ END.
Ax
J7^
^^
..^
J liiri; I t . f
Page 403
Presented as published in 1914. 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
cutlets à la Dauphine, 421. with olives, 421. à la Pompadour, 422. à la Toringo, 422.
Pig's
feet, filled, 844.
in jelly (cold), 846.
pickled (cold), 844. head, filled (cold), 845. ragoilt, 348. tongue à la jardiniare, 848.
Pork
croquettes, 848.
tenderloin à la jardiniare, 889.
Rabbits
Civet of, 451. Hasenpfeifer, 452.
Rice
croustades à la Toulouse, 524. timbales à la financière, 528. à la Portuguese, 525.
ftalinoii
in aspic (cold), 185.
mouseline (hot), 181.
served cold with Mayonnaise, 180.
trout, with Mayonnaise, 189.
Scallops
devilled, 142. on toast, 142.
Shad Roe
broiled, 198.
on toast, 198.
k la jardiniere,. 197.
Shrimps
with Mayonnaise (cold), 181.
Spaghetti
petites croustades, 516.
and tomatoes à l'italienne, 517.
Spinach
border with calf's brain, 616.
Sweetbreads
à la Béarnaise, 299.
frite à la marinière, 297.
à la Fonchonette, 298.
cutlets, 299.
with g^een peas, 297.
saut^, 297.
scallops with mushrooms, 288.
Terrapin
à la Brooklyn Hamilton Club, 141.
à la Maryland, 140.
Morensi, 141.
à la Newburg, 141.
Timbales
Swedish, 521.
Tomatoes
Gratines, 478. stuffed, 472.
Turkey
in aspic (cold), 408. à la béchamel, 898. boned (cold), 401. croquettes. 400. curry, 899.
salmis, 899. in jelly (cold), 400. with oysters, 400. ragout, 401.
Teal
croquettes. No. 1, 289.
No. 2, 290. Pâté froid de veau (cold) (Pâté Kalte pastete), 287.
Tenison
in aspic (cold), 449. civet à la Française, 448. garnished with aspic (cold), leg, in aspic (oold), 449.
a7>
THE END.
Ax
J7^
^^
..^
J liiri; I t . f