La cuisine creole

for Pickles, To Make 4* While Onion 39 Wine, for Venison or Mutton. . . 42 Beans, Baked, and Pork 51 Beef, Hashed 50 Calf or Pigs' Brains Fried 56 " Feet " 56 " Head, Boiled or Baked. . . 57 " " Collared 57 " " Potted 57 Curry of Cold Roast Fowl 56 Fricadellons, Veal or Mutton. . . 54 Ham Toast for Lunch 55 Mustard, French, To Make 52 Mutton, Scallops, with Mushrooms 52 Pie, Veal and Ham 53 Rarebit, Welsh 57 Salad, Veal 52 Sandwiches 51 " for Picnics 52 Stew, Irish 49 " Kidney and Mushrooms. . . 50 " Lamb Chops 50 " Pigeon 51 " Tripe, Plain 51 Sweetbreads, Veal 54 Timbale 54 Tripe, with Mushrooms 51 " To Fry Brown 51 Veal Hash 56 " and Ham Pie 53 " Minced and Poached Eggs. 56 " or Mutton Fricadellons ji " Salad 55 " Sweetbreads 53 fNDEX. MUTTON, BEEF AND HAMS. Beef, Brisket, Boiled and Stuffed 6i " Round, Stewed 6i " " a la Baronne 62 " Steak, to Fry as if Broiled. 62 " Roasted 63 " To Roast in Stove 63 Boiling, Remarks on 59 Daube Glacée of Beef 60 Ham, Baked 59 " Stuffed 59 " to Boil 60 Mutton, Haunch 64 Legof, Boiled 64 Roast 64 " Stuffed with Mushrooms 64 " to Taste like Venison. . . 65 FOWLS AND GAME. Chicken, Boiled 66 " " with Stuffing.... 67 Broiled 69 " Cold, Scalloped 69 Country Fried 66 " Curry 69 '' Fricassée a la Marenga. 68 '" Pie a la Reine 69 " Plain 70 Pot Pie 70 Roast 68 " Stew or Fricassée 67 " Saute, with Oyster Sauce 68 Duck, Canvas Back 'jd " Roast 75,77 " to Stew with Green Peas. . 76 " Tame and Wild 75 Wild 77 Oame, Venison, etc, Remarks On 78 Goose, with Chestnuts a la Chipolita 78 Goose, Roast, with Sage and Onion 77 Goose, Wild 77 Hare or Rabbit, Roast 80 Partridge 80 Pigeon Pie 80 Pie, Squirrel or Rabbit 79 *• Rice Bird 80 " Roast 81 Pigeon 80 Pig, Roast 81 Quails 80 Rice-Bird Pie 80 Teal, Broiled 77 Turkey, Boiled, with Celery Sauce 74 Turkey, Boiled, with Oyster Sauce 74 Turkey, Boned 71 " to Roast 72 " Roast a la Perigord. ... 73 Wild 72 Venison Steak 79 " Pasty 79 VEGETABLES. Artichokes, Burr 89 Asparagus on Toast 87 " with Cream 88 Beans, Snap, Stewed and Boiled. 89 " Lima, or Butter 90 Beets, Boiled 92 Cabbage, Stewed 91 Cauliflower, with White Sauce. . 91 Corn, Green, on Cob 84 " Stewed 84 " " Fritters 85 " Oysters Se " Pudding 85 Egg Plant 88 Macaroni in a Mould 92 " and Grated Cheese... 93 Mushrooms, Stewed, on Toast. . . 88 Okra and Corn Fricassée 85 " or Gombo, to Cook 86 Onions, Boiled and Fried 84 Parsnip Fritters 92 Peas, Green English, to Stew 89 " Marrowfat 90 Potatoes 83 " Croquets 81 " Fried 83 " Irish, Mashed and Browned 82 INDEX. Potato, Irish, Stewed 82 Puffs 82 " Swcct 83 Pumpkin, with Sait Méat 91 Salsify, Fried in Batter 86 Spinach, to Cook 87 Squash, Stewed 90 " Summer, Stewed 91 Succotash 85 Tomatoes, to Broil 87 Stuffed 86 Stewed 87 Turnips, to Cook 84 EGGS^ OMELETS^ ETC. Eggs au Gratin, for Lent * . 95 " Boiled, Soft or Hard 94 " Poached, with Toast and Anchovy Paste 95 " Poached, and Ham 96 " with Browned Butter and Vinegar 96 Omelet, Delicious 99 " for One Person 97 " Spanish 99 " with Green Onion 97 " " Oysters 100 " " Parmesan Cheese. . 97 " Sugar 98 " au Naturel 96 Soufflée 98 " in mould 98 SALADS AND RELISHES. Catsup, Mushroom loi " Tomato 102 Celery, etc., Vinegar 102 Garnishes loi Jambolaya of Fowls and Rice. .. 106 Salad, Chicken, French 103 Small 104 " Potato 105 ** Tomato, with or without Shrimp 105 Slaw, Cold, with Hot Sauce.... 106 " Plain 106 Thyme, etc., Flavor loi Tomato Catsup 102, 103 " Green, Soy 102 PICKLES. FAOL Cabbage, Chopped 112 Pickle, Yellow 112 Red 113 Cantaloupe, Sweet Pickle of m Cauliflower 113