GARLIC (" THE FRENCHMAN'S DELIGHT ") ^ A bulb like an onion, useful for flavouring, but only in very small quantities. A clove of garlic rubbed on a small crust of bread called a ' chapon," mixed with salads, is commonly used in French or Italian restaurants to give a peculiar flavour to the dressing. It may be bought from vegetable dealers. LEEKS ^ A species of onion, the leaves of which are green on the top and white near the root and flat like ribbons, not tubular like onions. Leeks are milder in flavour than onions, and are used in most of the vegetable soups. CHERVIL ^ A garden herb like young parsley, of a delicious flavour. May be used in salads or soups. TARRAGON (ESTRAGON) ^ A garden herb, the delicate small narrow leaves of which are used in sauces or salads and to prepare tarragon vinegar. In summer big bunches of tarragon are placed in large glass bottles, covered with good vinegar, and put in the sun for two or three weeks and then bottled. VARIOUS CHEESES USED IN COOKING PARMESAN CHEESE ^ An Italian cheese imported from Parma. It is always used in grated form and is of an excellent flavour. The best kind is used for macaroni, Italian rice, or in cream sauces for fish and vegetables. GRUYERE OR SWISS CHEESE &£ A cheese imported from Switzerland which is used for many dishes, soups, and sandwiches. AMERICAN CHEESE ^ Cheese used for rarebit and other hot cheese dishes. 109 INDEX BRIEF EXPLANATION OF SOME UNCOMMON ARTICLES 106 CANAPES i Anchovies I Careme ....••••• Caviar * Danish 2 Norwegian 2 Oriental 2 Sardines 2 Tartine a la Russe 3 Tartine de Foie Gras 3 Windsor 2 DISHES PREPARED FROM FOOD LEFT OVER FROM PREVIOUS MEALS . . . . 94 Beef Hash, English Style 96 Broiled and Devilled Bones .... 96 Lamb Croquettes 95 Lamb Hash with Green Peppers ... 95 Minced and Devilled Turkey .... 95 Minced Halibut with Potatoes, Baked . . 94 Minced Veal and Ham 96 Rissoles of Chicken 94 Salmon Salad 94 Scalloped Codfish 94 EGGS ......«.«• 47 Benedict 47 Coquelicot 47 Farci au Gratin 47 Meyerbeer 48 Mornay 48 in INDEX Omelette a la Paul 48 Omelette 0. C. Y. C. Style 48 Scrambled Eggs with Asparagus Tips „ „ 49 ENTREES OF BEEF „ 74 Beef Tongue Braised a la Romaine ... 75 Medaillon of Beef a la Bertrand . . 75 Minion Fillet of Beef " Louis " . „ . 74 Tenderloin Steak Mirabeau .... 74 Tournedos of Fillet of Beef Cheron ... 74 ENTREES OF GAME 66 Braised Quail, Celery Sauce .... 66 Civet of Rabbit 67 Grenadins of Venison a la Cumberland , . 67 Partridge with Savoy Cabbage 66 Salmi of Grouse with Truffles .... 66 Venison Chops, Port Wine Sauce ... 67 ENTREES OF LAMB AND MUTTON ... 69 Lamb Chops a la Favorite ... .69 Loin of Mutton with Turnips ... .70 Minions of Lamb Andalouse .... 69 Mutton Chops Devilled English Style „ . 70 Noisette of Lamb a la Robinson 69 ENTREES --MISCELLANEOUS .... 76 Croquettes of Chicken 78 Croquettes of Sweetbread 78 Epigrammes of Sweetbread .... 78 Mousse of Virginia Ham 77 Mushroom under Glass 77 Pigeon Pie 77 Terrapin Maryland 79 Timbale Parisienne 76 Turtle Meat or Fins a la Newburg ... 79 Vol-au-Vent a la Toulouse 76 ENTREES OF POULTRY . .... 59

AI-modernized reading of the original text

GARLIC (" THE FRENCHMAN'S DELIGHT ") ^ A bulb like an onion, useful for flavouring, but only in very small quantities. A clove of garlic rubbed on a small crust of bread called a ' chapon," mixed with salads, is commonly used in French or Italian restaurants to give a peculiar flavour to the dressing. It may be bought from vegetable dealers. LEEKS ^ A species of onion, the leaves of which are green on the top and white near the root and flat like ribbons, not tubular like onions. Leeks are milder in flavour than onions, and are used in most of the vegetable soups. CHERVIL ^ A garden herb like young parsley, of a delicious flavour. May be used in salads or soups. TARRAGON (ESTRAGON) ^ A garden herb, the delicate small narrow leaves of which are used in sauces or salads and to prepare tarragon vinegar. In summer big bunches of tarragon are placed in large glass bottles, covered with good vinegar, and put in the sun for two or three weeks and then bottled. VARIOUS CHEESES USED IN COOKING PARMESAN CHEESE ^ An Italian cheese imported from Parma. It is always used in grated form and is of an excellent flavour. The best kind is used for macaroni, Italian rice, or in cream sauces for fish and vegetables. GRUYERE OR SWISS CHEESE &£ A cheese imported from Switzerland which is used for many dishes, soups, and sandwiches. AMERICAN CHEESE ^ Cheese used for rarebit and other hot cheese dishes. BRIEF EXPLANATION OF SOME UNCOMMON ARTICLES 106 CANAPES i Anchovies I Careme ....••••• Caviar * Danish 2 Norwegian 2 Oriental 2 Sardines 2 Tartine a la Russe 3 Tartine de Foie Gras 3 Windsor 2 DISHES PREPARED FROM FOOD LEFT OVER FROM PREVIOUS MEALS . . . . 94 Beef Hash, English Style 96 Broiled and Devilled Bones .... 96 Lamb Croquettes 95 Lamb Hash with Green Peppers ... 95 Minced and Devilled Turkey .... 95 Minced Halibut with Potatoes, Baked . . 94 Minced Veal and Ham 96 Rissoles of Chicken 94 Salmon Salad 94 Scalloped Codfish 94 EGGS ......«.«• 47 Benedict 47 Coquelicot 47 Farci au Gratin 47 Meyerbeer 48 Mornay 48 in Omelette a la Paul 48 Omelette 0. C. Y. C. Style 48 Scrambled Eggs with Asparagus Tips „ „ 49 ENTREES OF BEEF „ 74 Beef Tongue Braised a la Romaine ... 75 Medaillon of Beef a la Bertrand . . 75 Minion Fillet of Beef " Louis " . „ . 74 Tenderloin Steak Mirabeau .... 74 Tournedos of Fillet of Beef Cheron ... 74 ENTREES OF GAME 66 Braised Quail, Celery Sauce .... 66 Civet of Rabbit 67 Grenadins of Venison a la Cumberland , . 67 Partridge with Savoy Cabbage 66 Salmi of Grouse with Truffles .... 66 Venison Chops, Port Wine Sauce ... 67 ENTREES OF LAMB AND MUTTON ... 69 Lamb Chops a la Favorite ... .69 Loin of Mutton with Turnips ... .70 Minions of Lamb Andalouse .... 69 Mutton Chops Devilled English Style „ . 70 Noisette of Lamb a la Robinson 69 ENTREES --MISCELLANEOUS .... 76 Croquettes of Chicken 78 Croquettes of Sweetbread 78 Epigrammes of Sweetbread .... 78 Mousse of Virginia Ham 77 Mushroom under Glass 77 Pigeon Pie 77 Terrapin Maryland 79 Timbale Parisienne 76 Turtle Meat or Fins a la Newburg ... 79 Vol-au-Vent a la Toulouse 76 ENTREES OF POULTRY . .... 59

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