Veal Cream a la General, 85
— — a la Andalouse, 82
— - - a la Clothilde, 82
Donna Anna, 83
Porte Veine, 85
— Cutlet, 83
a la Dundonald, 83
a la Heinz, 84
Vegetable Marrow a I'Andalouse,
IIS
a la Firenza, 115
Vegetables, their Cookery, 109
Venison Cream a la Danoise,
104
Vol-au-vent of Lamb Sweetbreads
en Blanquette, 84
Waiting at Table, 227, et seq.
Walnuts, to Candy, 173
Wild Duck in Aspic, 89
Jugged, 89
a la Serviette, 104
PRINTED BY
SPOTTISWOODE AND CO. LTD., KEW-STREET SQUARE
LONDON
^
BOSTON PUBLIC LIBRARY
lllllllllili ,
3 9999 05987 658 9
Boston Public Library
Central Library, Copley Square
Division of
Reference and Research Services
The Date Due Card in the pocket indi-
cates the date on or before which this
book should be returned to the Library.
Please do not remove cards from this
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JUL
5 1916
liPilli»lM;i
Page 90
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
Veal Cream a la General, 85
— — a la Andalouse, 82
— - - a la Clothilde, 82
Donna Anna, 83
Porte Veine, 85
— Cutlet, 83
a la Dundonald, 83
a la Heinz, 84
Vegetable Marrow a I'Andalouse,
115
a la Firenza, 115
Vegetables, their Cookery, 109
Venison Cream a la Danoise,
Vol-au-vent of Lamb Sweetbreads
en Blanquette, 84
Waiting at Table, 227, et seq. Walnuts, to Candy, 173 Wild Duck in Aspic, 89
Jugged, 89
a la Serviette, 104
PRINTED BY
SPOTTISWOODE AND CO. LTD., NEW STREET SQUARE
LONDON
BOSTON PUBLIC LIBRARY
Boston Public Library Central Library, Copley Square
Division of Reference and Research Services
The Date Due Card in the pocket indicates the date on or before which this book should be returned to the Library.
Please do not remove cards from this pocket.
JUL
5 1916