113. Sauce Mayonnaise 44
91. Sauce Perigueux 38
216 FRENCH DISHES.
ART- PAGE
86. Sauce piquante 37
95. Sauce poivrade 39
111. Sauce ravigote (hot) 44
112. Sauce ravigote (cold) 44
109. Sauce remoulade (cold) 43
no. Sauce remoulade (hot) 43
92. Sauce Robert 38
94. Sauce soubise 39
99. Sauce supreme 40
114. Sauce Tartare 45
82. Sauce velout£e 35
100. Sauce Venetienne 40
83. Bechamel sauce 36
87. Bread sauce 37
97. Hunter sauce 39
93. Italian sauce 38
106. Lobster sauce 42
89. Parisian sauce 37
107. Shrimp sauce 43
80. Spanish sauce.. 35
90. Tomato sauce 38
84. White sauce or butter sauce 36
CHAPTER III.
Fish.
115. Boiled striped bass a la Ven6tienne 46
123. Black bass, Burgundy sauce 47
124. Baked blue-fish, tomato sauce 47
119. Boiled codfish, oyster sauce 47
170. Codfish au gratin 64
137. Eels en matelote 53
128. Eels a la Tartare 49
125. Baked fillet of sole (or flounder) 48
169. Fish-balls 63
118. Halibut, lobster sauce 46
INDEX.
217
ART. PAGE
135. Halibut, sauce supreme 52
127. Chicken halibut aux fines herbes 4S
129. King-fish, sherry sauce 49
122. Pickerel, anchovy sauce 47
116. Boiled red snapper with butter sauce 46
138. Red snapper a la Chambord. . . . , 53
139. Ray, with caper sauce 54
140. Ray, au beurre noir 54
117. Boiled salmon, madeira sauce 46
136. Scallops of whitefish a la Provencale 52
120. Sheep's head, shrimp sauce 47
130. Fillet of shad with puree of sorrel 50
131. Broiled shad a la maitre d'hotel 5°
141. Fried smelts 55
142. Farcied smelts 55
133. Trout a la Ge'nevoise 51
132. Long Island brook trout 50
121. Salmon trout, sauce Hollandaise 47
134. Scallops of trout 51
126. Weak -fish, Italian sauce 48
Clams, Oysters, Lobsters, etc.
167. Clam fritters 63
172. Clams on toast 65
1 74. Clams au gratin 65
173. Soft clams steamed 65
157. Crawfish a la Bordelaise 60
164. Soft-shell crabs 62
165. Farcied crabs 62
166. Deviled crabs 63
160. Fried frogs' legs 61
161. Frogs' legs a la poulette 61
162. Frogs' legs a la Mariniere 62
163. Frogs' legs a la maitre d'hdtel 62
151. Lobster au naturel 58
152. Lobsters a la Havraise 59
19
2i3 FRENCH DISHES.
ART. PAGE
154. Broiled lobster 59
156. Lobster a la Borclelaise 60
159. Lobster a l'lndienne 60
155. Deviled lobster 60
158. Farcied lobster 60
153. Croquettes of lobster 59
175. Mussels a la Mariniere 66
143. Oysters a la poulette 56
149. Oysters a la Mosely 5S
150. Oysters au gratin 58
148. Oysters on toast 57
144. Farcied oysters a l'Africaine 56
145. Fried oysters 56
146. Broiled oysters 57
147. Cromesqui of oysters 57
168. Oyster fritters 63
176. Stewed terrapin a la Lucie 66
177. Stewed terrapin a la Maryland 66
178. Stewed terrapin (another manner) 67
CHAPTER IV.
ENTREES.
Beef.
195. Beef a la mode 73
184. Beef 's brains au beurre no ir 69
185. Beef's brains a la poulette 70
188. Beef-kidneys, sautes au vin blanc 70
183. Hashed beef 69
194. Braised beef, tomato sauce 72
193. Fillet of beef saute, madeira sauce 72
192. Tenderloins of beef, with potatoes a la Parisienne. .. . 71
180. Beef tongue, sauce piquante 68
151. Beef's tongue a la jardiniere 68
182. Smoked beef's tongue, wine sauce with mushrooms . . 68
191. Porter-house steak a la Bordelaise 71
INDEX.
219
ART. PAGE
190. Rump steak broiled a la maitre d'hotel 71
189. Sirloin steak broiled, with anchovy sauce 71
197. Beefsteak pie 74
179. Glaze 67
196. Boiled marrow-bones 73
Page 99
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
113. Sauce Mayonnaise 44
91. Sauce Perigueux 38
86. Sauce piquante 37
95. Sauce poivrade 39
111. Sauce ravigote (hot) 44
112. Sauce ravigote (cold) 44
109. Sauce remoulade (cold) 43
no. Sauce remoulade (hot) 43
92. Sauce Robert 38
94. Sauce soubise 39
99. Sauce supreme 40
114. Sauce Tartare 45
82. Sauce velout£e 35
100. Sauce Venetienne 40
83. Bechamel sauce 36
87. Bread sauce 37
97. Hunter sauce 39
93. Italian sauce 38
106. Lobster sauce 42
89. Parisian sauce 37
107. Shrimp sauce 43
80. Spanish sauce.. 35
90. Tomato sauce 38
84. White sauce or butter sauce 36
CHAPTER III. Fish.
115. Boiled striped bass a la Ven6tienne 46
123. Black bass, Burgundy sauce 47
124. Baked blue-fish, tomato sauce 47
119. Boiled codfish, oyster sauce 47
170. Codfish au gratin 64
137. Eels en matelote 53
128. Eels a la Tartare 49
125. Baked fillet of sole (or flounder) 48
169. Fish-balls 63
118. Halibut, lobster sauce 46
135. Halibut, sauce supreme 52
127. Chicken halibut aux fines herbes 4S
129. King-fish, sherry sauce 49
122. Pickerel, anchovy sauce 47
116. Boiled red snapper with butter sauce 46
138. Red snapper a la Chambord. . . . , 53
139. Ray, with caper sauce 54
140. Ray, au beurre noir 54
117. Boiled salmon, madeira sauce 46
136. Scallops of whitefish a la Provencale 52
120. Sheep's head, shrimp sauce 47
130. Fillet of shad with puree of sorrel 50
131. Broiled shad a la maitre d'hotel 5°
141. Fried smelts 55
142. Farcied smelts 55
133. Trout a la Ge'nevoise 51
132. Long Island brook trout 50
121. Salmon trout, sauce Hollandaise 47
134. Scallops of trout 51
126. Weak -fish, Italian sauce 48
Clams, Oysters, Lobsters, etc.
167. Clam fritters 63
172. Clams on toast 65
1 74. Clams au gratin 65
173. Soft clams steamed 65
157. Crawfish a la Bordelaise 60
164. Soft-shell crabs 62
165. Farcied crabs 62
166. Deviled crabs 63
160. Fried frogs' legs 61
161. Frogs' legs a la poulette 61
162. Frogs' legs a la Mariniere 62
163. Frogs' legs a la maitre d'hdtel 62
151. Lobster au naturel 58
152. Lobsters a la Havraise 59
154. Broiled lobster 59
156. Lobster a la Borclelaise 60
159. Lobster a l'lndienne 60
155. Deviled lobster 60
158. Farcied lobster 60
153. Croquettes of lobster 59
175. Mussels a la Mariniere 66
143. Oysters a la poulette 56
149. Oysters a la Mosely 5S
150. Oysters au gratin 58
148. Oysters on toast 57
144. Farcied oysters a l'Africaine 56
145. Fried oysters 56
146. Broiled oysters 57
147. Cromesqui of oysters 57
168. Oyster fritters 63
176. Stewed terrapin a la Lucie 66
177. Stewed terrapin a la Maryland 66
178. Stewed terrapin (another manner) 67
CHAPTER IV.
Beef.
195. Beef a la mode 73
184. Beef 's brains au beurre no ir 69
185. Beef's brains a la poulette 70
188. Beef-kidneys, sautes au vin blanc 70
183. Hashed beef 69
194. Braised beef, tomato sauce 72
193. Fillet of beef saute, madeira sauce 72
192. Tenderloins of beef, with potatoes a la Parisienne. .. . 71
180. Beef tongue, sauce piquante 68
151. Beef's tongue a la jardiniere 68
182. Smoked beef's tongue, wine sauce with mushrooms . . 68
191. Porter-house steak a la Bordelaise 71
190. Rump steak broiled a la maitre d'hotel 71
189. Sirloin steak broiled, with anchovy sauce 71
197. Beefsteak pie 74
179. Glaze 67
196. Boiled marrow-bones 73