" Smoked .... Hake, a la Valeska . . . Halibut, a la Minute . Herrings, a la Russe . . . Fresh Kippers or Bloaters . Lobster a I'Americaine . . Mackerel, a la Napolitaine . Mullet, ^Red or Gray . . . Plaice, a la Meuniere . Plaice, Filleted .... Salmon Scallops Smelts Milanaise .... Sole Bourgigone .... " Filleted ' (Lemon) a la Comtesse Sprats Trout a la Soyer .... Turbot White Fish a la Soyer . . . Whiting, a la Normande . " Fines Herbes POULTRY : — Chicken, Bruxelloise Roast Cold Poultry Curry of Poultry .... Duckling with Turnips . . . Fowl, Various Goose Pheasant Pigeon ....... Poulet a I'Americaine " a la Marseilles . " a la Reine . .' . " aux Olives .... ?uail, Roast urkey 119. VEGETABLES: — Asparagus Beans, Broad Marrow, Vegetable .... Mushrooms Peas PAGE 225 225 227 227 227 229 22g III 228 228 229 no 107 105 no 196 105 1 06 106 106 1 06 106 107 107 107 108 1 08 108 1 08 I 08 109 no no 110 no 109 110 109 IIO III IIO 112 II I III 1 2O 119 196 187 I2O 119 1 2O 122 120 121 121 I2O 122 I2O I2O IS2 152 153 152 152 PAGE Potatoes: — " Baked . . . " New . . . Pommes Chateau Pommes Maitre d'Hotel .... 153 Pommes Paysanne . 152 Spinach 153 Tomatoes .... .151 ENTREES:— Beef, Curry of 187 " Fillet of 186 " Fillet de Bceuf a la Mirande .... 190 ' Roulade de Bceuf a la Napolitaine . . . 195 Chicken, Entree of . . . 188 on _ Spatchcock . . 194 Duck, Salmi de Caneton . . 194 Hare, Roasted 188 " Stewed 189 Irish Stew 189 Mutton: — Chop . ..... 185, 186 Cotelettes a la Paysanne 191 a la St. Cecile aux Navettes Chops a 1'Espagnol . a Tlndienne . for the Nursery " in a Hurry . Economical Stew Irish Stew 189 Kidneys 189 Mouton Grille a 1'Indienne 196 Pheasant: Croustades de Faisan a la Royale . . 190 Pork 189 Rabbit, Roasted 188 Stewed 188 Sausages 186 Sweetbreads, Au Naturel . . 187 " Escalop of ... 186 " Fancy 186 Veal 189 " Cannelon a la Royale . 195 ' Chop 186 " Curry of ..... 187 " and Ham Pie . . . . 188 Venison, Curried .... 190 JOINT: — Beef, Ribs, Round of, Sir- loin of 228 Mutton 229 193 192 191 19.3 193 192 194 Pork Veal Venison and Sauce .... SWEETS AND PASTRY: — Apples: — Dumpling .... " Petit Nid .... Pommes a la Duchesse " Pommes a la Mascotte Bananas . ^ 285 Beignets a la Portugaise (Rice) 287 Cakes, various 285 Genoise Paste 285 Pudding a la Baronne . . 287 " a la Mayence . . 286 " a la Munich . . 286 229 229 229 284 285 286 287 432 INDEX PAGE 284 284 28S 284 389 390 388 391 390 389 391 389 389 391 390 390 SWEETS AND PASTRY, Continued- Puff Paste Sausage Rolls Scone Tart in a Pie-dish . . . . BREAKFAST DISHES: — Eggs : —

AI-modernized reading of the original text

" Smoked .... Hake, a la Valeska . . . Halibut, a la Minute . Herrings, a la Russe . . . Fresh Kippers or Bloaters . Lobster a I'Americaine . . Mackerel, a la Napolitaine . Mullet, ^Red or Gray . . . Plaice, a la Meuniere . Plaice, Filleted .... Salmon Scallops Smelts Milanaise .... Sole Bourgigone .... " Filleted ' (Lemon) a la Comtesse Sprats Trout a la Soyer .... Turbot White Fish a la Soyer . . . Whiting, a la Normande . " Fines Herbes POULTRY : — Chicken, Bruxelloise Roast Cold Poultry Curry of Poultry .... Duckling with Turnips . . . Fowl, Various Goose Pheasant Pigeon ....... Poulet a I'Americaine " a la Marseilles . " a la Reine . .' . " aux Olives .... ?uail, Roast urkey 119. Asparagus Beans, Broad Marrow, Vegetable .... Mushrooms Peas 22g no no 1 06 1 06 1 08 1 08 I 08 no no no IIO IIO II I 1 2O I2O 1 2O I2O I2O I2O IS2 Potatoes: — " Baked . . . " New . . . Pommes Chateau Pommes Maitre d'Hotel .... 153 Pommes Paysanne . 152 Spinach 153 Tomatoes .... .151 Beef, Curry of 187 " Fillet of 186 " Fillet de Bceuf a la Mirande .... 190 ' Roulade de Bceuf a la Napolitaine . . . 195 Chicken, Entree of . . . 188 on _ Spatchcock . . 194 Duck, Salmi de Caneton . . 194 Hare, Roasted 188 " Stewed 189 Irish Stew 189 Mutton: — Chop . ..... 185, 186 Cotelettes a la Paysanne 191 a la St. Cecile aux Navettes Chops a 1'Espagnol . a Tlndienne . for the Nursery " in a Hurry . Economical Stew Irish Stew 189 Kidneys 189 Mouton Grille a 1'Indienne 196 Pheasant: Croustades de Faisan a la Royale . . 190 Pork 189 Rabbit, Roasted 188 Stewed 188 Sausages 186 Sweetbreads, Au Naturel . . 187 " Escalop of ... 186 " Fancy 186 Veal 189 " Cannelon a la Royale . 195 ' Chop 186 " Curry of ..... 187 " and Ham Pie . . . . 188 Venison, Curried .... 190 JOINT: — Beef, Ribs, Round of, Sirloin of 228 Mutton 229 19.3 Pork Veal Venison and Sauce .... SWEETS AND PASTRY: — Apples: — Dumpling .... " Petit Nid .... Pommes a la Duchesse " Pommes a la Mascotte Bananas . ^ 285 Beignets a la Portugaise (Rice) 287 Cakes, various 285 Genoise Paste 285 Pudding a la Baronne . . 287 " a la Mayence . . 286 " a la Munich . . 286 28S SWEETS AND PASTRY, Continued- Puff Paste Sausage Rolls Scone Tart in a Pie-dish . . . . BREAKFAST DISHES: — Eggs : —

Soyer's standard cookery