To Cook Soft-boiled . . . 209
with Brown butter .... 207
Fricassee of Eggs . . . . .201
Fried Eggs 207, 218
" a la Bordelaise . . 218
" a la Fortugaise . . 218
" a la Frovenc.ale . 219
" a la Romaine . . 219
Hard-boiled Eggs Chimay . . 212
" in Croquettes . 212
" " in Rissoles . 212
Jockey Club Eggs 208
Mirabeau Eggs 208
Molded Eggs, Neapolitan . . 214
Palermitaine . 215
Mushrooms and Eggs . . . 137
CEufs a la Reine 205
Omelettes, a la Bruxelloise . . 219
a la Choisy 220
tla Lyonnaise 221
la Paysanne 221
PAGE
a la Provengale 221
a la Rossini 222
aux Fines Herbes .... 220
Breadcrumbs 198
Charles V 219
Cheese 198
Fermiere 220
French 197
French Bean 198
Green Pea 198
Jambon 198
Mousseuse ...... 221
Parmentier 221
Potato 198
Princesse 220
Spanish 199
Tomato .... . . 199
with Artichoke Bottoms . . 220
with Asparagus Tops . . . 221
with Cepes 219
with Chicken's Liver . . . 220
with Kidneys 222
with Mushrooms .... 220
with Spinach 220
with Truffles 222
Onion Puree with Poached Eggs 139
Pacha Eggs 208
Parmentier Eggs 208
Piedmontese Eggs .... 207
Poached Eggs . . . 199. 200, 209
" a 1'Aurore . 210
" a la Bohemienne 210
" a la Bruxelloise 210
" a la Clamart . 210
" a la Comtesse . 211
" a la Reine . . 200
and Calves' Live 200
" Argenteuil . 210
" Boiel-Dieu . 210
" Colbert ... 210
D'Orsay . . 211
" en Berceau . 210
Grand Due . 211
" in Rice Cases 199
Maintenon . 211
" Massena . 211
Mornay . 211
Rossini . 211
Sevigne . 212
Victoria . 212
" with Curried On
ions . . . 200
Potatoes and Eggs au Gratin 141
Princess Eggs 215
Savory Eggs 201
Scrambled Eggs . . . . . 215
a la Piemontaise 217
a la Portugaise 217
Chasseur . . 216
Chatillon . . 216
Fines Herbes . 216
Georgette . . 217
Margot . . . 217
Orloff ... 217
Rachel . . . 217
Rothschild . . 218
with Cheese . 217
with Morels . 217
with Mushrooms 216
with Shrimps . 216
with Truffles . 218
INDEX
427
PAGE
Spinach and Eggs 147
Stewed Eggs and Cheese . . . 204
Stuffed Eggs a la Diable . . 205
Vol au Vent of Asparagus and
Eggs 125
ENTREES
BEEF: —
Amourettes
Beef Cake
" Gateau
" Mold
" Olives
" Scallop
" Suzette .....
! Timbole
Bistecchi
Casserole of Rice with Beef
Cold Pie
Curry of Beef (Paper- Bag)
Dresden Patties ....
Fillet de Boeuf a la Mirande
(Paper-Bag) . . .
Fillet of Beef (Paper-Bag)
Fillet of Beef with Shrimps
Grenadin of Beef
Hashed Beef
Marinated Beef
Minced Cutlet
Pickled Steak
Rolled Beef
Rolled Beef in Jelly . . .
Roulade de Boeuf a la Napo-
litaine (Paper-Bag)
Sauerbraten
Spanish Onions with Kidneys
Spiced Pressed Beef . . .
Steak and Kidney Pie . . .
Pudding
Page 289
Presented as published in 1912. 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
To Cook Soft-boiled . . . 209
with Brown butter .... 207
Fricassee of Eggs . . . . .201
Fried Eggs 207, 218
" a la Bordelaise . . 218
" a la Fortugaise . . 218
" a la Frovenc.ale . 219
" a la Romaine . . 219
Hard-boiled Eggs Chimay . . 212
" in Croquettes . 212
" " in Rissoles . 212
Jockey Club Eggs 208
Mirabeau Eggs 208
Molded Eggs, Neapolitan . . 214
Palermitaine . 215
Mushrooms and Eggs . . . 137
CEufs a la Reine 205
Omelettes, a la Bruxelloise . . 219
a la Choisy 220
tla Lyonnaise 221
la Paysanne 221
a la Provengale 221
a la Rossini 222
aux Fines Herbes .... 220
Breadcrumbs 198
Charles V 219
Cheese 198
Fermiere 220
French 197
French Bean 198
Green Pea 198
Jambon 198
Mousseuse ...... 221
Parmentier 221
Potato 198
Princesse 220
Spanish 199
Tomato .... . . 199
with Artichoke Bottoms . . 220
with Asparagus Tops . . . 221
with Cepes 219
with Chicken's Liver . . . 220
with Kidneys 222
with Mushrooms .... 220
with Spinach 220
with Truffles 222
Onion Puree with Poached Eggs 139
Pacha Eggs 208
Parmentier Eggs 208
Piedmontese Eggs .... 207
Poached Eggs . . . 199. 200, 209
" a 1'Aurore . 210
" a la Bohemienne 210
" a la Bruxelloise 210
" a la Clamart . 210
" a la Comtesse . 211
" a la Reine . . 200
and Calves' Live 200
" Argenteuil . 210
" Boiel-Dieu . 210
" Colbert ... 210
D'Orsay . . 211
" en Berceau . 210
Grand Due . 211
" in Rice Cases 199
Maintenon . 211
" Massena . 211
Mornay . 211
Rossini . 211
Sevigne . 212
Victoria . 212
" wwith Curried Onions . . . 200
Potatoes and Eggs au Gratin 141
Princess Eggs 215
Savory Eggs 201
Scrambled Eggs . . . . . 215
a la Piemontaise 217
a la Portugaise 217
Chasseur . . 216
Chatillon . . 216
Fines Herbes . 216
Georgette . . 217
Margot . . . 217
Orloff ... 217
Rachel . . . 217
Rothschild . . 218
with Cheese . 217
with Morels . 217
with Mushrooms 216
with Shrimps . 216
with Truffles . 218
Spinach and Eggs 147
Stewed Eggs and Cheese . . . 204
Stuffed Eggs a la Diable . . 205 Vol au Vent of Asparagus and
Eggs 125
BEEF: —
Amourettes
Beef Cake
" Gateau
" Mold
" Olives
" Scallop
" Suzette .....
! Timbole
Bistecchi
Casserole of Rice with Beef
Cold Pie
Curry of Beef (Paper- Bag) Dresden Patties .... Fillet de Boeuf a la Mirande
(Paper-Bag) . . . Fillet of Beef (Paper-Bag) Fillet of Beef with Shrimps
Grenadin of Beef
Hashed Beef
Marinated Beef
Minced Cutlet
Pickled Steak
Rolled Beef
Rolled Beef in Jelly . . . Roulade de Boeuf a la Napolitaine (Paper-Bag)
Sauerbraten
Spanish Onions with Kidneys Spiced Pressed Beef . . . Steak and Kidney Pie . . .
Pudding