French dishes for American tables

187. Ox-tails braised 70 199. Tripe a la Lyonnaise 74 201. Tripe a la mode de Caen 75 198. Broiled tripe 74 200. Fried tripe 75 Veal. 226. Blanquette of veal 84 206. Calves' brains au gratin 77 207. Calves' brains a la poulette 77 20S. Fried calves' brains, tomato sauce 77 209. Calves' ears farcied 78 215. Calf's feet a la poulette -r-sT'. '. 79 214. Calf's heart aux fines herbes 79 203. Calf 's head a la vinaigrette 76 204. Baked calf's head a l'ltalienne 76 202. Calf's head en tortue 75 213. Braised calf's liver a la Bourgignone 79 211. Broiled calf 's liver 78 210. Calves' liver saute, sauce poivrade 78 217. Calf 's liver with bacon 79 205. Calves' tongues 76 225. Fricandeau of veal 84 217. Sweetbreads aux fines herbes 80 218. Sweetbreads larded with peas 81 219. Sweetbread croquettes Sr. 221. Veal chops a la Mayonnaise 82 222. Veal chops piques 82 220. Veal cutlets a l'AUemande 82 223. Braised tendons of veal a la macedoine 83 224. Braised tendons of veal with pur£e of celery 83 227. Minced veal, with poached eggs on top 84 216. Veal pot-pie 80 228. Veal kidneys sautes 85 229. Deviled veal kidneys 85 Mutton. 245. Breast of lamb, with asparagus go 244. Epigramme of lamb go 242. Irish stew 89 234. Mutton chops a. la Pompadour 86 232. Mutton chops a la soubise 86 235. Mutton chops en crepinette 87 233. Mutton chops sautes 86 236. Breast of mutton 87 238. Roast leg of mutton a la Bretonne 88 23g. Boiled leg of mutton 88 241. Leg of mutton en venaison 88 240. Roast saddle of mutton 88 243. Shoulder of mutton farcied 89 237. Sheep's feet a la poulette 87 230. Sheep's brains 85 231. Sheep's kidneys en brochette 85 Pork. 258. Glazed ham g5 25g. Glazed ham with champagne sauce g5 260. Glazed ham with truffles g5 261. Ham a l'Americaine g6 262. Ham a la Zingara 96 264. Ham toast g7 263. Roast ham 96 248. Broiled pig's feet 92 255. Pig's head, sauce poivrade 94 249. Pig's kidneys sautes g2 246. Pig's tongue gi 253. Broiled pork chops g3 254. Pork chops a l'lndienne 93 252. Pork chops, sauce Robert 93 247. Fillet of pork a la fermiere 91 250. Sausage of fresh pork 92 256. Frankfort sausages, with sourcrout 94 251. Spare-ribs, apple sauce 93 257. Roast sucking pig farcied 94 Poultry and Game, with Roasts of same. 284. Puff paste 106 285. Pate bris£e 106 278. Aspic de foie gras 102 279. Aspic (another manner of making it) 103 277. Boiled fowl, caper sauce 102 286. Bouchees de salpicon 106 287. Croiistades de salpicon 107 272. Chicken a la financere 100 269. Chicken a la Marengo 99 274. Chicken a la Toulouse 101 271. Chicken saute aux fines herbes 99 270. Chicken saute^ a la Hongroise 99 276. Chicken saute au chasseur 102 280. Boned chicken 104 265. Broiled chicken 97 266. Broiled chickens (deviled) 97 283. Chicken croquettes 105 288. Cromesqui of chicken 108 268. Fricassee of chicken 93 23r. Larded chicken 104 282. Chicken pie a la Christine 104 267. Roast spring chicken 98 275. Chicken with rice 101 289. Timbale of chicken 108 273. Supreme de volaille 100 294. Ducks with olives Ill 296. Ducks with puree of peas 112 295. Duck with turnip ill 293. Tame duck roasted m 29S. Braised goose, celery sauce 112 297. Roast goose 112 315. Pigeons en compote nS 314. Pigeons poeles 118 292. Boned turkey no 290. Roast turkey stuffed 109