I. Crab a la Twentieth Century
Crab a la Transvaal .
Turban of Trout
Lobster A la Newmarket .
Prawns Months au Naturel .
Savoury Finnan Haddock Patties
Smelts Fried ....
Oyster Patties a la Napoli
Lobster Salad ....
Oyster Aigrettes ....
1. Truite Saumon^e a la Nor-
VfiGIENNE
2. Sole a la Stella ....
3. Cutlets A la Rouge et Noir .
4. Medallions of Foie Gras A
Rosiere
5. Whiting A la Russe
la
• Frontispiece
V To face p. 2
16
28
40
Xll
COOKERY A LA MODE
PLATE
VI.
VII.
VIII.
IX.
X.
XL
XIL
XIIL
LA
1. Pressed Beef a la Cornwall
2. BouDiN A la Kaiser .
3. Chartreuse A l'Alexandra.
4. Chaudfroid a la Homburg
a. tournebroche a fum^e .
B. Clockwork Portion of Above
C. Eureka Wire Saucepan Lining
D. When in Use . ...
1. Lamb Cutlets Financi^re .
2. Dressed Tongue
3. Cutlets A la Pompadour
4. Kidneys Stewed with Mushrooms
5. Veal Cutlets A la Dundonald .
1. Medallions of Chicken A
Audrey ....
2. Chartreuse A l'Echec
3. Swans A la Henley
4. Cutlets A la General
1. Melange A l'Empire
2. Torpedos . . . • .
3. Timbale of Macaroni .
4. Medallions a la Diana .
A. Boiled Fowl ....
B. Roast Pheasant .
C. Roast Partridges
1. Little A^ics of Wild Duck.
2. Chicken A la Tombeau
3. Blanc Mange of Pheasant .
4. Prawns A la ' de Salis ' .
5. Chicken A la CnANCELLifcRE
A. Roast Pigeons
B. Roast Goose ....
C. Roast Fowl ....
To face p. 46
48
68
7S
80
86
90
LIST OF PLATES
xni
PLATE
XIV.
XV.
XVI.
XVII.
1. Pork. Cutlets a la Berlin .
2. Creme de Veau Porte Veine .
3. Creme de Lapin * 100 up' .
4. Mousse de Volaille St. Andrew
5. Lobster a la United Service
A. Asparagus
B. Asparagus Tongs .
C. Rack for serving Asparagus on
D. Sauceboat ....
E. Potato Straws ....
F. Stuffed Tomatoes .
G. Spinach with Hard-boiled Eggs
A. Vegetable Rack
B. Asparagus Saucepan .
C. Brooklyn Boiler .
D. Brooklyn Fluted Crust Bread-
pans
E. Raisin Stoner
A. Gourmet Boila
B. Gourmet whilst Cooking
C. Pie-dish
D. Queen's Pudding-boiler .
E. Chafing-dish ....
F. Salamander ....
XVIII. I. Ballettes a la Billard
2. Chartreuse a la Reine .
3. Petits Gateaux a l'Elys]£e
4. Ballettes a la Joujou
XIX. I, Corbeilles de Fantaisie
2. COQUEMBOUCHE D'ORANGE .
3. Harlequin Jelly .
To face p. 96
loS
120
144
[52
XIV
COOKERY A LA MODE
PLATE
XX.
XXI.
XXII,
1. Sweet Poached Eggs . . . A
2. Neapolitan Cream ....
3. Jugged Hare a la Surprise
4. Rhubarb Jelly and Banana Cream
5. Ocean Flowers .
6. Surprise Mushrooms
7. Eggs en Surprise
8. Rognons a la Curio
9. Macedon Jelly .
1. Tartlets Bizarre
2. Cigarettes a la Royale .
3. Fish Balls a la Bizarre
4. Pork au Nid
1. Cake aux Pistaches .
2. Californian Jelly .
3. Cornucopia a la S^vign^
4. Frontignac Jelly .
5. Apricot Cream a la Princesse
6. Cake a la Cerise .
7. Raspberry Jelly a la Dieppe
8. Cake Glac£ ...
XXIII. I. Red and White Currants
Dessert ....
Brandy Cherries Iced .
Melon Cut for Serving
Mac^doine of Fruit .
XXIV.
Pat6 de Foie Gras
Sucking Pig
Calf's Head
} To face p. 156
190
194
220
224
SOUPS
Spoon-meat, bespeak a long spoon'
Comeay of E-f^rors
Page 1
Presented as published in 1902. 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
I. Crab a la Twentieth Century Crab a la Transvaal . Turban of Trout Lobster A la Newmarket . Prawns Months au Naturel . Savoury Finnan Haddock Patties Smelts Fried .... Oyster Patties a la Napoli Lobster Salad .... Oyster Aigrettes ....
1. Truite Saumonnée à la Nor-
VIRGIENNE
2. Sole à la Stella ....
3. Cutlets À la Rouge et Noir .
4. Medallions of Foie Gras À
Rosiere
5. Whiting À la Russe
la
• Frontispiece
V To face p. 2
LA
1. Pressed Beef à la Cornwall
2. Boudin À la Kaiser .
3. Chartreuse À l'Alexandra.
4. Chaudfroid à la Homburg
a. TOURNEBROCHE À FUMÉE .
B. Clockwork Portion of Above
C. Eureka Wire Saucepan Lining
D. When in Use . ...
1. Lamb Cutlets Financière .
2. Dressed Tongue
3. Cutlets À la Pompadour
4. Kidneys Stewed with Mushrooms
5. Veal Cutlets À la Dundonald .
1. Medallions of Chicken À
Audrey ....
2. Chartreuse À l'Échec
3. Swans A la Henley
4. Cutlets À la General
1. Mélange À l'Empire
2. Torpedos . . . • .
3. Timbale of Macaroni .
4. .
A. Boiled Fowl ....
B. Roast Pheasant .
C. Roast Partridges
1. Little A^ics of Wild Duck.
2. Chicken À la Tombeau
3. Blanc Mange of Pheasant .
4. Prawns À la 'de Salis' .
5. Chicken À la Chancellière
A. Roast Pigeons
B. Roast Goose ....
C. Roast Fowl ....
To face p. 46
7S
LIST OF PLATES
xni
1. Pork Cutlets à la Berlin .
2. Crème de Veau Porte Veine .
3. Crème de Lapin * 100 up' .
4. Mousse de Volaille St. Andrew
5. Lobster à la United Service
A. Asparagus
B. Asparagus Tongs .
C. Rack for serving Asparagus on
D. Sauceboat ....
E. Potato Straws ....
F. Stuffed Tomatoes .
G. Spinach with Hard-boiled Eggs
A. Vegetable Rack
B. Asparagus Saucepan .
C. Brooklyn Boiler .
D. Brooklyn Fluted Crust Breadpans
E. Raisin Stoner
A. Gourmet Boila
B. Gourmet whilst Cooking
C. Pie-dish
D. Queen's Pudding-boiler .
E. Chafing-dish ....
F. Salamander ....
XVIII. I. Ballettes à la Billard
2. Chartreuse à la Reine .
3. Petits Gâteaux à l'Élysée
4. Ballettes à la Joujou
XIX. I, Corbeilles de Fantaisie
2. CROQUEMBOUCHE D'ORANGE .
3. Harlequin Jelly .
To face p. 96
loS
[52
XXII,
1. Sweet Poached Eggs . . . A
2. Neapolitan Cream ....
3. Jugged Hare a la Surprise
4. Rhubarb Jelly and Banana Cream
5. Ocean Flowers .
6. Surprise Mushrooms
7. Eggs en Surprise
8. Rognons a la Curio
9. Macedon Jelly .
1. Tartlets Bizarre
2. Cigarettes à la Royale .
3. Fish Balls à la Bizarre
4. Pork au Nid
1. Cake aux Pistaches .
2. Californian Jelly .
3. Cornucopia à la Sévigné
4. Frontignac Jelly .
5. Apricot Cream à la Princesse
6. Cake à la Cerise .
7. Raspberry Jelly à la Dieppe
8. Cake Glac£ ... XXIII. I. Red and White Currants
Dessert .... Brandy Cherries Iced . Melon Cut for Serving Mac^doine of Fruit .
Pat6 de Foie Gras Sucking Pig Calf's Head
} To face p. 156
Spoon-meat, bespeak a long spoon'
Comedy of Errors