Breast of Chicken a la Sam Ward ... 60 Breast of Chicken Bombay Style ... 60 112 INDEX Breast of Guinea Hen Souveraine Capon a la Chevaliere ..... Chicken a la Creole ..<,.. Chicken a la Stanley Chicken Forcemeat Duckling a la Portugaise .... Goose a la Chipolata Guinea Hen a la Soubise . Squab en Casserole Supreme of Breast of Chicken with Truffles Timbales of Chicken ..... ENTREES OF VEAL Calf's Brain with Browned Butter Calf's Head a la Poulette .... Paprika " Schnitzel " of Veal . Sweetbread Braised with Asparagus Tips . Sweetbread Eugenie Sweetbread Pompadour .... Veal Chops Larded and Glaced . FISH Bluefish Baked Creole Style Butterfish Saute Colbert . Codfish in Cream (Baked) . Cutlets of Salmon with Peas Eels Sailor Style (Matelotte) Fillet of Halibut Girard > . Fillet of Kingfish — Bon Vivant Fillet of Sole Hoteliere . Fillet of Sole Venitienne . Finnan Haddie " en Coquilles " . Fish Forcemeat Fresh Mackerel Saute in Butter Grenadins of Salmon — Shrimp Sauce Haddock a la Mornay e Halibut Major Domo Kingfish Saute with Fine Herbs . Paupiettes of Smelts (White Wine Sauce) "3 30 39 37 37 36 38 32 38 32 31 40 30 33 37 40 32 39 30 INDEX Paupiettes of Trout- Mantou .... 34 Planked Shad 39 Pompano — Lobster Sauce 39 Red Snapper Baked Italienne Style ... 37 Salmon ....... . 36 Salmon a la Balzac 36 Sea-Bass Maitre d'Hotel 33 Sheepshead Boiled - - Egg Sauce ... 40 Smelts Saute Meuniere . . « . .31 Spanish Mackerel Mariniere ... .34 Striped Bass a la Bercy 33 Trout Baked in Cream ..... 34 Trout in Jelly 35 Whitebait Fried Plain, or Devilled . . .41 GAME 84 Blackhead Duck 84 Brant Duck 84 Canvasback Duck 84 Doe Birds 85 Mallard Duck 84 Partridge . ... \ ... 85 Pheasant 85 Plovers 84 Quail 85 Redhead Duck 84 Reed Birds 85 Rice Birds 85 Ruddy or Butterball Duck 84 Snipe 85 Snow Birds 85 Teal Duck 84 Widgeon 84 Woodcock Roast or Broiled on Canapes . . 85 HOT CHEESE DISHES 104 Cheese Croquettes 104 Cheese Tartelettes 104 Golden Buck 105 Toasted Cheese Sandwiches . . . .104 114 INDEX Welsh Rarebit Yorkshire Buck HOT SIDE-DISHES, OR HORS D'CEUVRES CHAUDS Bouchees of Oyster Crabs Brochette of Sweetbread (Tomato Sauce) . Canapes of Hard-Shell Crabs .... Croustade of Frogs' Legs . Croustade of Mushroom Hungarian Croquettes Lobster en Brochette Marrow Fritters Mushrooms en Surprise Ravioli Napolitaine Rissoles Pompadour Scotch Canapes Boston Brown Bread Ice-Cream Cafe Parfait Grapefruit Sherbet Lillian Russell Pears a la Melba Plombiere with Chestnuts Vanilla Ice-Cream KITCHEN BOUQUET ROAST, JOINTS OR " GROSSES PIECES " . Boiled Leg of Mutton, Caper Sauce . Braised Rump of Beef with Macaroni Brisket of Corned Beef with Vegetables . Capon a la Pennington Rib of Beef and Tip of the Sirloin . Roast Chicken, Giblet Sauce ... Roast Goose, Gooseberry Sauce ... Roast Ham with Spinach Roast Hindquarter of Spring Lamb . Roast Loin of Veal with Kidney Roast Rack of Lamb Roast Saddle of Mutton 24 28 26 25 24 24 28 25 29 26 27 27 25 101 101 IO2 IO2 103 103 IOI 1 01 8 80 81 So 81 82 80 82 82 83 81 83 81 INDEX Roast Saddle of Venison 82 Roast Sirloin of Beef, English Style ... 80 Roast Turkey Stuffed 82

AI-modernized reading of the original text

Breast of Chicken a la Sam Ward ... 60 Breast of Chicken Bombay Style ... 60 Breast of Guinea Hen Souveraine Capon a la Chevaliere ..... Chicken a la Creole ..<,.. Chicken a la Stanley Chicken Forcemeat Duckling a la Portugaise .... Goose a la Chipolata Guinea Hen a la Soubise . Squab en Casserole Supreme of Breast of Chicken with Truffles Timbales of Chicken ..... ENTREES OF VEAL Calf's Brain with Browned Butter Calf's Head a la Poulette .... Paprika " Schnitzel " of Veal . Sweetbread Braised with Asparagus Tips . Sweetbread Eugenie Sweetbread Pompadour .... Veal Chops Larded and Glaced . FISH Bluefish Baked Creole Style Butterfish Saute Colbert . Codfish in Cream (Baked) . Cutlets of Salmon with Peas Eels Sailor Style (Matelotte) Fillet of Halibut Girard > . Fillet of Kingfish — Bon Vivant Fillet of Sole Hoteliere . Fillet of Sole Venitienne . Finnan Haddie " en Coquilles " . Fish Forcemeat Fresh Mackerel Saute in Butter Grenadins of Salmon — Shrimp Sauce Haddock a la Mornay e Halibut Major Domo Kingfish Saute with Fine Herbs . Paupiettes of Smelts (White Wine Sauce) "3 Paupiettes of Trout- Mantou .... 34 Planked Shad 39 Pompano — Lobster Sauce 39 Red Snapper Baked Italienne Style ... 37 Salmon ....... . 36 Salmon a la Balzac 36 Sea-Bass Maitre d'Hotel 33 Sheepshead Boiled - - Egg Sauce ... 40 Smelts Saute Meuniere . . « . .31 Spanish Mackerel Mariniere ... .34 Striped Bass a la Bercy 33 Trout Baked in Cream ..... 34 Trout in Jelly 35 Whitebait Fried Plain, or Devilled . . .41 GAME 84 Blackhead Duck 84 Brant Duck 84 Canvasback Duck 84 Doe Birds 85 Mallard Duck 84 Partridge . ... \ ... 85 Pheasant 85 Plovers 84 Quail 85 Redhead Duck 84 Reed Birds 85 Rice Birds 85 Ruddy or Butterball Duck 84 Snipe 85 Snow Birds 85 Teal Duck 84 Widgeon 84 Woodcock Roast or Broiled on Canapes . . 85 HOT CHEESE DISHES 104 Cheese Croquettes 104 Cheese Tartelettes 104 Golden Buck 105 Toasted Cheese Sandwiches . . . .104 Welsh Rarebit Yorkshire Buck HOT SIDE-DISHES, OR HORS D'CEUVRES CHAUDS Bouchees of Oyster Crabs Brochette of Sweetbread (Tomato Sauce) . Canapes of Hard-Shell Crabs .... Croustade of Frogs' Legs . Croustade of Mushroom Hungarian Croquettes Lobster en Brochette Marrow Fritters Mushrooms en Surprise Ravioli Napolitaine Rissoles Pompadour Scotch Canapes Boston Brown Bread Ice-Cream Cafe Parfait Grapefruit Sherbet Lillian Russell Pears a la Melba Plombiere with Chestnuts Vanilla Ice-Cream KITCHEN BOUQUET ROAST, JOINTS OR " GROSSES PIECES " . Boiled Leg of Mutton, Caper Sauce . Braised Rump of Beef with Macaroni Brisket of Corned Beef with Vegetables . Capon a la Pennington Rib of Beef and Tip of the Sirloin . Roast Chicken, Giblet Sauce ... Roast Goose, Gooseberry Sauce ... Roast Ham with Spinach Roast Hindquarter of Spring Lamb . Roast Loin of Veal with Kidney Roast Rack of Lamb Roast Saddle of Mutton IO2 IO2 IOI 1 01 So Roast Saddle of Venison 82 Roast Sirloin of Beef, English Style ... 80 Roast Turkey Stuffed 82

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