But where is the man that can live without dining ?
Owen Meredith
PAET IV
COMPLETE
MENU-COMPILER
AND REGISTEK OF
MOST KNOWN DISHES
IN
FRENCH AND ENGLISH
WITH
Practical Observations on Same
" La Gastronomie marche en souveraine a
la tete de la civilisation, mais elle vegete dans
le temps de revolution."
Bbillat-Savaein.
89
HORS-D'CEUVRE FROIDS
Hors-d'oeuvre simples— Plain Side Dishes
Served on small Glass or China Dishes.
N.B. — Pats of fresh Butter should be served with all
side dishes.
French.
Anchois a I'huile.
Anchois aux capres.
Anguilles fumees.
Anguilles marinees.
Sardines a I'huile.
Sardines fumees.
Sardines sans aretes.
Sardines a la tomate.
Royans a I'huile.
Sardines Russe.
Harengs marines.
Melesses fumees.
Saumon fume.
Carrelets fumes.
Langouste.
Crevettes.
Ecrevisses.
Lamproies a I'huile.
English.
Anchovies in oil.
Anchovies ivith Capers.
Smoked Eel.
Pickled Eel.
Sardines in oil.
Smoked Sardines.
Boneless Sardines.
Sardines in Tomato sauce.
Eoyans in oil.
Bussian Sardines pickled.
Pickled Herrings.
Smoked Sprats.
Smoked Salmon.
Smoked Flounders.
Spiny Lobster.
Praiv7is.
Crayfish.
Lampreys in oil
90
PKACTICAL GASTRONOMY
Maquereaux a rhuile.
Then marine.
(Eufs de Plmiers.
(Eufs de Moiiettes.
(Eufs de Vanneaux.
Mackerel in oil.
Pickled Tunny Fish.
Plover's eggs.
Meio eggs (Gull eggs).
Lapwing eggs {Puvet eggs).
Smoked Provisions suitable for Hors-d'oRuvre, cut in
thin slices, and served in Hors-d'oeuvre dishes.
Jambon de Strasbourg.
Langue fouree.
Jambon Westphalie.
Jambon d'Espagne.
Langue de Eenne fumee.
Saucisson de Brunswick.
Saucisson de Milan.
Strashurg Ham.
Smoked Ox Tongue.
Westphalian Ham.
Spanish Ham.
Beindeer Tongues.
Brunswick Sausage.
Salami Sausage.
Saucisson de Foie de Strasbourg.
Strashurg Liver Sausage,
Saucisson de Foie gras.
Saucissons de Jambon.
Saucisson de Lyon.
Saucisson de Mordadelle.
Saucisson noir.
Saucisson blanc.
Saucisson de Perigueux.
Saucisson de Bologne.
Poitrine d'oie fumee.
Cornicbons a la moutarde.
Cornichons.
Olives d'Espagne.
Goose-Liver Sausage.
Ha77i Sausage.
Lyon Saiisage.
Mordedella Sausage.
Black Sausage.
White Sausage.
Liver and Truffle Sausage.
Bologna Sausage,
Smoked breast of goose.
Gherkins in mustard sauce.
Gherkins.
Spanish Olives.
HORS-D (EUVRE
91
Olives farcies.
Melon brode.
Radis rose et blanc.
Celeri.
Betterave marinee.
Cresson alenois.
Tomates crues.
Anguille marinee.
Clames Am^ricains.
Crevettes dressees.
Ecrevisse dressee.
Escargots farcis.
Grenouilles marinees.
Harengs saurets.
Stuffed Olives.
Pickled Melon.
Badishes, pink and white.
Celery.
Pickled Beetroot.
Garden Cress.
Fresh Tomatoes.
Soused Eel.
America7i Clams.
Dressed Shrimps (Prawns).
Dressed Crawfish.
Stuffed Snails.
Pickled Frogs.
Smoked Herrings.
Soused Herrings.
Harengs marines.
Harengs a la Remoulade.
Pickled Herrings in Mustard Sauce.
Huitres. Oysters.
Sandwich au Jambon. Hayji Sandtuich.
Sandwich aux Anchois. Anchovy Sajidwich.
Sandwich au Caviar. Caviare Sandtuich.
Sandwich panache.
Sandwich with various kinds of meat.
Sandwich de Homard. Lobster Sandivich.
Sandwich aux Sardines. Sardine Sandwich.
Sandwich au fromage. Cheese Sandwich.
Sandwich de Foie gras. Goose-Liver Sandwich.
92 PRACTICAL GASTBONOMY
Hors-d'oeuvre froids et mets divers.
Prepared Side Dishes (Cold).
Anchois sur canapes. Anchovy Canapees.
Anchois en salade. Anchovy Salad.
Anchois et queues d'ecrevisses au capisantis.
Page 34
Presented as published in 1892. 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
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But where is the man that can live without dining ?
Owen Meredith
PAET IV
COMPLETE
MENU-COMPILER
AND REGISTEK OF
MOST KNOWN DISHES
IN
FRENCH AND ENGLISH
WITH
Practical Observations on Same
" La Gastronomie marche en souveraine a
la tete de la civilisation, mais elle vegete dans
le temps de revolution."
Bbillat-Savaein.
89
HORS-D'CEUVRE FROIDS
Hors-d'oeuvre simples— Plain Side Dishes
Served on small Glass or China Dishes.
N.B. — Pats of fresh Butter should be served with all
side dishes.
French.
Anchois a I'huile.
Anchois aux capres.
Anguilles fumees.
Anguilles marinees.
Sardines a I'huile.
Sardines fumees.
Sardines sans aretes.
Sardines a la tomate.
Royans a I'huile.
Sardines Russe.
Harengs marines.
Melesses fumees.
Saumon fume.
Carrelets fumes.
Langouste.
Crevettes.
Ecrevisses.
Lamproies a I'huile.
English.
Anchovies in oil.
Anchovies ivith Capers.
Smoked Eel.
Pickled Eel.
Sardines in oil.
Smoked Sardines.
Boneless Sardines.
Sardines in Tomato sauce.
Eoyans in oil.
Bussian Sardines pickled.
Pickled Herrings.
Smoked Sprats.
Smoked Salmon.
Smoked Flounders.
Spiny Lobster.
Praiv7is.
Crayfish.
Lampreys in oil
90
PKACTICAL GASTRONOMY
Maquereaux a rhuile.
Then marine.
(Eufs de Plmiers.
(Eufs de Moiiettes.
(Eufs de Vanneaux.
Mackerel in oil.
Pickled Tunny Fish.
Plover's eggs.
Meio eggs (Gull eggs).
Lapwing eggs {Puvet eggs).
Smoked Provisions suitable for Hors-d'oRuvre, cut in
thin slices, and served in Hors-d'oeuvre dishes.
Jambon de Strasbourg.
Langue fouree.
Jambon Westphalie.
Jambon d'Espagne.
Langue de Eenne fumee.
Saucisson de Brunswick.
Saucisson de Milan.
Strashurg Ham.
Smoked Ox Tongue.
Westphalian Ham.
Spanish Ham.
Beindeer Tongues.
Brunswick Sausage.
Salami Sausage.
Saucisson de Foie de Strasbourg.
Strashurg Liver Sausage,
Saucisson de Foie gras.
Saucissons de Jambon.
Saucisson de Lyon.
Saucisson de Mordadelle.
Saucisson noir.
Saucisson blanc.
Saucisson de Perigueux.
Saucisson de Bologne.
Poitrine d'oie fumee.
Cornicbons a la moutarde.
Cornichons.
Olives d'Espagne.
Goose-Liver Sausage.
Ha77i Sausage.
Lyon Saiisage.
Mordedella Sausage.
Black Sausage.
White Sausage.
Liver and Truffle Sausage.
Bologna Sausage,
Smoked breast of goose.
Gherkins in mustard sauce.
Gherkins.
Spanish Olives.
HORS-D (EUVRE
91
Olives farcies.
Melon brode.
Radis rose et blanc.
Celeri.
Betterave marinee.
Cresson alenois.
Tomates crues.
Anguille marinee.
Clames Am^ricains.
Crevettes dressees.
Ecrevisse dressee.
Escargots farcis.
Grenouilles marinees.
Harengs saurets.
Stuffed Olives.
Pickled Melon.
Badishes, pink and white.
Celery.
Pickled Beetroot.
Garden Cress.
Fresh Tomatoes.
Soused Eel.
America7i Clams.
Dressed Shrimps (Prawns).
Dressed Crawfish.
Stuffed Snails.
Pickled Frogs.
Smoked Herrings.
Soused Herrings.
Harengs marines.
Harengs a la Remoulade.
Pickled Herrings in Mustard Sauce.
Huitres. Oysters.
Sandwich au Jambon. Hayji Sandtuich.
Sandwich aux Anchois. Anchovy Sajidwich.
Sandwich au Caviar. Caviare Sandtuich.
Sandwich panache.
Sandwich with various kinds of meat.
Sandwich de Homard. Lobster Sandivich.
Sandwich aux Sardines. Sardine Sandwich.
Sandwich au fromage. Cheese Sandwich.
Sandwich de Foie gras. Goose-Liver Sandwich.
92 PRACTICAL GASTBONOMY
Hors-d'oeuvre froids et mets divers.
Prepared Side Dishes (Cold).
Anchois sur canapes. Anchovy Canapees.
Anchois en salade. Anchovy Salad.
Anchois et queues d'ecrevisses au capisantis.