Squab, broiled Pigeon, jeune, grille. Pheasant, English Faisans a 1'Anglaise. " White " blanc. Partridge, broiled Perdreaux, grilles. " saute, with Madeira... " sautes, au vin de Ma- dere. " "with Mushrooms... " " aux champig- nons. " "with Truffles " " aux truffes. " "alafinanciere " " alafinanciere. " "auxChoux " aux choux. " Saimi, aux Olives Salmi de Perdreaux, aux olives. " " a la Bourguig- " a la Bourguig- nonne. nonne. " " au chasseur " au chasseur. " " a la Perrigord " a la Perrigord. Grouse, broiled Coq de Bruyeres, grille. " saute au Madeira " saute au Madere. " " with Mushrooms. " " aux champig- nons. " " alafinanciere " alafinanciere. " " au chasseur... " au chasseur. Filet of Grouse Filet de Coq de Bruyeres. " saute, a la Perrigord. " saute, a hi Perri- gord. ' " with Mushrooms. " " aux cham- pignons. " " au gratin " an gratin. Quails, broiled or roasted Cailles, grillees au roties. " sautees,with Mushrooms. " sautees, aux champig- nons. " " with Truffles " " aux truffes. " " withPeas " " aux petits pois. " " alafinanciere " " a la financicre. " " alapureedemarron. " " a la puree de mar- ron. " braised, Celery sauce " braisees a la sauceceleri. " " with Onions " " " oignons. " " ala Toulousaine.. " " a la Toulousaine. " " alaFlamande " " a la Flamande. Eggs, boiled (Eufs, a la coque. " fried " frits. " " with Ham " " aujambon, " " " Bacon " " au lard fume. " Spanish style " " al'Espagnole. " shirred " sur le plat. " brown butter " " " au beurre noir. " scrambled " brouilles. " withParsley " " aux fines herbes. " " Tomatoes " " aux tomates. " " Mushrooms.. " " aux champignons. " " Truffles " " aux truffes. " " Ham " " aujambon. " " Bacon " " au lard fume. " " Smoked Beef. " " auboeuffume. " Poached " pochcs. " " with Tomato Sauce. " " a la sauce aux to- mates. " " " Anchovis " " aux anchois. Omelette, plain Omelette, au natural. " withParsley " aux fines herbes. " " Tomatoes " aux tomates. " " Cheese '' au fromage. " " Kidney " aux rognons. " " Ham " aujambon. " " Bacon " au lard fume. " " Sausages " aux saucisses. " " Chicken Livers... " aux foies de poulet. " " Mushrooms " aux champignons. " " Truffles " aux truffes. " " Green Peas " aux petits pois. " " Asparagus Points. " auxturionsd'asperges. " " Oysters '' aux huitres. " " Clams " aux moules. " Spanish style " al'Espagnole. " Sweet " aux confitures. " withSugar " simple, au sucre. " " Jelly. " alagelee. " " Rum " au rhum. " ala Celestine... " a la Celestine. FRENCH NAMES OF DISHES USED IN MENUS. Ham, broiled or fried Jambon, grille ou frit. " with Eggs " " auxoeufs. " deviled " " aladiable. Bacon, broiled Lard fume, grille.

AI-modernized reading of the original text

Squab, broiled Pigeon, jeune, grille. Pheasant, English Faisans a 1'Anglaise. " White " blanc. Partridge, broiled Perdreaux, grillés. " saute, with Madeira... " sautes, au vin de Madere. " "with Mushrooms... " " aux champignons. " "with Truffles " " aux truffes. " "à la financière " " alafinanciere. " "auxChoux " aux choux. " Saimi, aux Olives Salmi de Perdreaux, aux olives. " " a la Bourguig- " a la Bourguignonne. nonne. " " au chasseur " au chasseur. " " a la Perrigord " à la Perrigord. Grouse, broiled Coq de Bruyères, grillé. " saute au Madeira " saute au Madere. " " with Mushrooms. " " aux champignons. " " alafinanciere " alafinanciere. " " au chasseur... " au chasseur. Filet of Grouse Filet de Coq de Bruyères. " saute, a la Perrigord. " saute, a hi Perrigord. ' " with Mushrooms. " " aux champignons. " " au gratin " an gratin. Quails, broiled or roasted Cailles, grillées ou rôties. " sautees,with Mushrooms. " sautees, aux champignons. " " with Truffles " " aux truffes. " " withPeas " " aux petits pois. " " alafinanciere " " a la financicre. " " alapureedemarron. " " a la puree de marron. " braised, Celery sauce " braisées à la sauce celeri. " " with Onions " " " oignons. " " ala Toulousaine.. " " a la Toulousaine. " " alaFlamande " " a la Flamande. Eggs, boiled (Eufs, a la coque. " fried " frits. " " with Ham " " aujambon, " " " Bacon " " au lard fume. " Spanish style " " al'Espagnole. " shirred " sur le plat. " brown butter " " " au beurre noir. " scrambled " brouilles. " withParsley " " aux fines herbes. " " Tomatoes " " aux tomates. " " Mushrooms.. " " aux champignons. " " Truffles " " aux truffes. " " Ham " " aujambon. " " Bacon " " au lard fume. " " Smoked Beef. " " auboeuffume. " Poached " pochcs. " " with Tomato Sauce. " " a la sauce aux tomates. " " " Anchovis " " aux anchois. Omelette, plain Omelette, au natural. " withParsley " aux fines herbes. " " Tomatoes " aux tomates. " " Cheese '' au fromage. " " Kidney " aux rognons. " " Ham " aujambon. " " Bacon " au lard fume. " " Sausages " aux saucisses. " " Chicken Livers... " aux foies de poulet. " " Mushrooms " aux champignons. " " Truffles " aux truffes. " " Green Peas " aux petits pois. " " Asparagus Points. " auxturionsd'asperges. " " Oysters '' aux huitres. " " Clams " aux moules. " Spanish style " al'Espagnole. " Sweet " aux confitures. " withSugar " simple, au sucre. " " Jelly. " alagelee. " " Rum " au rhum. " ala Celestine... " a la Celestine. FRENCH NAMES OF DISHES USED IN MENUS. Ham, broiled or fried Jambon, grille ou frit. " with Eggs " " auxoeufs. " deviled " " aladiable. Bacon, broiled Lard fume, grille.

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