Roast Young Duckling 82 Tenderloin of Beef a la Portugaise ... 80 SALADS 90 Asparagus . 9° Banana and Nut 91 Cavour .... .... 92 Celery 9° Crabflake 93 Cress and Apple 90 Endive 91 Escarole 91 Home-made French Dressing .... 89 How Different Salads are Prepared and Served 89 Melba 91 Monk's-Beard 9° Potato 9° Romaine 91 Roquefort Cheese 91 Royale 92 Seville 91 Tomato with Chives 92 Waldorf . 92 SAUCES Allemande Bearnaise Bechamel Bercy Bigarad . Bordelaise Caper Cardinal . Colbert . Cream . Creole Cumberland 116 • • 50 54 55 55 56 56 56 5i 55 52 52 INDEX Demi Glace 5° Devilled . . 52 Egg 56 Espagnole or Spanish Brown .... 50 Fish 57 Fresh Mushroom 52 Hollandaise . . 57 Italienne 53 .Mayonnaise 5° Oyster 57 Perigueux 53 Piquante 53 Port Wine 53 Poulette 57 Remoulade ........ 51 Robert 54 Shrimp ......... 58 Tartar 51 Tomato ......... 54 Trianon 58 Veloute 55 Vin Blanc, or White Wine 58 SHELL FISH 42 Baked Lobster a la Gerant 42 Clams Chatham Style 43 Crab Flakes in Cream 45 Crabflakes Mornay 45 Lobster a la Bercy 42 Lobster Newport Style 42 Oysters a la Poulette 44 Oyster Crabs Astoria 45 Oyster Crabs Devilled .46 Oysters en Brochette, or Flying Angels . . 44 Oysters Manhattan 43 Quahaug Clams (Stuffed) 43 Soft Shell Crabs Broiled 44 Soft Shell Crabs with Browned Butter . . 45 Stuffed Crabs with Bacon 45 117 INDEX SOUP STOCKS 4 Brown or Rich Stock 5 Chicken Stock or Broth 6 Clam Broth 6 Fish Stock ........ 5 Kitchen Bouquet 8 Mutton and Veal Broths 6 Plain Stock Bouillon or Marmite ... 4 White Stock, or Fond Blanc .... 4 &\J U -t o •••••••••« o CONSOMMES OR CLEAR, WITH DIFFERENT GARNISHINGS 9 Consomme ........ 8 Consomme Caroline 9 Consomme Celestine 9 Consomme Colbert 10 Consomme Fermiere n Consomme Isabelle 10 Consomme Monaco u Consomme Princess 10 Consomme Sevigne 10 Consomme with Cheese Croutons . . .11 Royal ......... 9 SOUPS, CREAM AND PUREE 12 Cream of Cauliflower a la Dubarry . . .12 Cream of Celery 12 Cream of Chicken Reine Margot . . .13 Cream of Mushroom 13 Cream of Sorrel with Tapioca . . . .12 Puree of Lentils 14 Puree of White Beans a la Bretonne . . 14 Puree St. Lambert 13 SOUPS, ESSENCES 19 Beef Tea 20 Beef Juice 20 Essence of Beef 20 Essence of Celery 19 Essence of Chicken and Clams .... 20 118 INDEX Essence of Mushroom Essence of Tomatoes SOUPS, FISH AND SHELL FISH . . . .21 Bisque of Lobster 22 Bisque of Oysters, Family Style . . . .22 Clam Soup Duxbury 21 Cream of Oyster Crabs 23 Fish Chowder -- Boston Style . . . .21 Mousseline of Clams 21 SOUPS, RICH 15 Chicken Gumbo - - Southern Style . . .17 Game Soup, or Puree of Grouse . . . .15 Ox Joint Clear 16 Ox Joint Thick, or a PAnglaise . . . .17 Potage d'Artagnan, or Calf's Foot Soup . . 16 Potage Westmoreland 15 Scotch Cockie-Leekie 17 SWEET ENTREMETS OR DESSERTS ... 98 Apple Charlotte 100 Bavarian Cream with Maraschino ... 99 Chocolate Soufflee Pudding .... 99 Omelette Soufflee a la Vanille .... 98 Pancakes with Meringue 98 Peaches with Rice a la Conde ... 98

AI-modernized reading of the original text

Roast Young Duckling 82 Tenderloin of Beef a la Portugaise ... 80 SALADS 90 Asparagus . 9° Banana and Nut 91 Cavour .... .... 92 Celery 9° Crabflake 93 Cress and Apple 90 Endive 91 Escarole 91 Home-made French Dressing .... 89 How Different Salads are Prepared and Served 89 Melba 91 Monk's-Beard 9° Potato 9° Romaine 91 Roquefort Cheese 91 Royale 92 Seville 91 Tomato with Chives 92 Waldorf . 92 SAUCES Allemande Bearnaise Bechamel Bercy Bigarad . Bordelaise Caper Cardinal . Colbert . Cream . Creole Cumberland • • Demi Glace 5° Devilled . . 52 Egg 56 Espagnole or Spanish Brown .... 50 Fish 57 Fresh Mushroom 52 Hollandaise . . 57 Italienne 53 .Mayonnaise 5° Oyster 57 Perigueux 53 Piquante 53 Port Wine 53 Poulette 57 Remoulade ........ 51 Robert 54 Shrimp ......... 58 Tartar 51 Tomato ......... 54 Trianon 58 Veloute 55 Vin Blanc, or White Wine 58 SHELL FISH 42 Baked Lobster a la Gerant 42 Clams Chatham Style 43 Crab Flakes in Cream 45 Crabflakes Mornay 45 Lobster a la Bercy 42 Lobster Newport Style 42 Oysters a la Poulette 44 Oyster Crabs Astoria 45 Oyster Crabs Devilled .46 Oysters en Brochette, or Flying Angels . . 44 Oysters Manhattan 43 Quahaug Clams (Stuffed) 43 Soft Shell Crabs Broiled 44 Soft Shell Crabs with Browned Butter . . 45 Stuffed Crabs with Bacon 45 SOUP STOCKS 4 Brown or Rich Stock 5 Chicken Stock or Broth 6 Clam Broth 6 Fish Stock ........ 5 Kitchen Bouquet 8 Mutton and Veal Broths 6 Plain Stock Bouillon or Marmite ... 4 White Stock, or Fond Blanc .... 4 &\J U -t o •••••••••« o CONSOMMES OR CLEAR, WITH DIFFERENT GARNISHINGS 9 Consomme ........ 8 Consomme Caroline 9 Consomme Celestine 9 Consomme Colbert 10 Consomme Fermiere n Consomme Isabelle 10 Consomme Monaco u Consomme Princess 10 Consomme Sevigne 10 Consomme with Cheese Croutons . . .11 Royal ......... 9 SOUPS, CREAM AND PUREE 12 Cream of Cauliflower a la Dubarry . . .12 Cream of Celery 12 Cream of Chicken Reine Margot . . .13 Cream of Mushroom 13 Cream of Sorrel with Tapioca . . . .12 Puree of Lentils 14 Puree of White Beans a la Bretonne . . 14 Puree St. Lambert 13 SOUPS, ESSENCES 19 Beef Tea 20 Beef Juice 20 Essence of Beef 20 Essence of Celery 19 Essence of Chicken and Clams .... 20 Essence of Mushroom Essence of Tomatoes SOUPS, FISH AND SHELL FISH . . . .21 Bisque of Lobster 22 Bisque of Oysters, Family Style . . . .22 Clam Soup Duxbury 21 Cream of Oyster Crabs 23 Fish Chowder -- Boston Style . . . .21 Mousseline of Clams 21 SOUPS, RICH 15 Chicken Gumbo - - Southern Style . . .17 Game Soup, or Puree of Grouse . . . .15 Ox Joint Clear 16 Ox Joint Thick, or a PAnglaise . . . .17 Potage d'Artagnan, or Calf's Foot Soup . . 16 Potage Westmoreland 15 Scotch Cockie-Leekie 17 SWEET ENTREMETS OR DESSERTS ... 98 Apple Charlotte 100 Bavarian Cream with Maraschino ... 99 Chocolate Soufflee Pudding .... 99 Omelette Soufflee a la Vanille .... 98 Pancakes with Meringue 98 Peaches with Rice a la Conde ... 98

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