393, Snails a la bourguignonne.
311, shrimp sauce.
KO RC E M EATS .
229, Forcemeat, American.
226, chicken,
225, chicken a la creme.
clam.
crab.
godiveau.
224,
223,
221,
222, Forcemeat, lobster.
228, partridge.
227, quenelles of fish.
220, sausage.
218, Fumet of game.
1372, Frogs' legs a la Merrill.
QAME.
891, Antelope chops, port-wine
sauce.
890, steak, Russian sauce.
832, Canapes for roast game.
875, Canvas-back ducks broiled.
874, roasted.
833, Croquettes a la Perigueux.
839, Doe-birds, broiled.
841, roasted a 1'africaine.
840, a 1'americaine.
838, plain.
842, salmi & la gastronome.
1369, Game pie & la Levi P. Morton.
894, Gibelotte of hare.
854, Grouse, broiled with bacon.
J39Oi & la Pomeroy.
852, roasted, plain.
853, a la Sam Ward.
855, salmi a la parisienne.
856, a la Walter Scott.
857j a la florentin.
858, supreme a la Richelieu.
895, Hare fillets, poivrade sauce.
893, civet & la francaise.
892, roasted plain.
845, Partridge, braised with cab-
bage.
847, Partridge, braised with celery
sauce.
844, broiled & I'americairte.
843, roasted, bread sauce.
849, chartreuse of.
848, saute a la chasseur.
846, h la financiere.
851, supreme & la Godard.
850, Perigueux.
866, Plovers, broiled.
865, roasted plain.
867, salmi, maison d'or.
863, Ptarmigan, broiled.
862, roasted plain.
864, salmi a la chasseur.
836, Quails, braised, celery sauce.
835, broiled with bacon.
837, & la financiere.
834, roasted plain.
876, Red-head ducks, broiled.
876, roasted plain.
877, Reed-birds.
869, Snipe, broiled.
868, roasted plain.
870, salmi a la moderne.
860, Teal duck broiled.
861, salmi £ la regence.
INDEX.
425
859, Teal duck, roasted plain.
878, Venison, saddle, currant jelly.
885, chops, puree of chest-
nuts.
887, civet a la francaise.
886, civet, poivrade sauce.
888, civet & la parisienne.
889, pie £ 1'americaine.
879, steak broiled.
881, Venison steak, Colbert sauce.
884, - currant jelly.
880, Londonderry sauce.
883, mashed potatoes;
882, puree of chestnuts.
872, Woodcock broiled.
871, roasted plain.
873, salmi a la chasseur.
254, Bouquet, how to prepare.
143, Fine herbs cooked.
144, raw.
231, Garnishing Bayard.
243, bordelaise.
242, cepes.
232, chipolata.
247, & 1'ecarlate.
246, financiere.
238, Godard.
241, gourmets.
237. grecque.
244, marrow. '
251, milanaise.
249. Garnishing Montebello.
230, mushrooms.
!75K> normande.
240, parisienne.
245, & la Patti.
235. regence.
253, Robinson.
252, rouennaise.
236, St. Nazaire.
248, Stanley.
250, soubise.
239, tortue.
234, valencienne.
233, Vanderbilt.
HORS D'OEUVRES.
285, Anchovies, Norwegian.
284, in oil.
280, on toast.
270, Bouchees £ la reine.
269, Canape Madison.
281, Caviare on toast.
291, Celery, frizzled.
290, in glass.
271, Coquilles of chicken a 1'an-
glaise.
272, of oysters au gratin.
268, Cromesquis aux truffes.
276, Croquettes, chicken, with truf-
fles.
278, foie-gras.
277, of game.
279, of macaroni.
264, Croustades a la regence.
265, de riz a la Victoria.
289, Cucumbers.
274, Lamb sweetbreads en caisses.
287, Mortadella.
275. Oysters en petites caisses.
273, Oysters in shells al'anglaise,
266, Patties a 1'anglaise.
267. ortolans.
The table
1889Page 354
Presented as published in 1889. 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
393, Snails a la bourguignonne.
311, shrimp sauce.
KO RC E M EATS .
229, Forcemeat, American.
226, chicken,
225, chicken a la creme.
clam.
crab.
godiveau.
224, 223, 221,
222, Forcemeat, lobster. 228, partridge. 227, quenelles of fish. 220, sausage. 218, Fumet of game. 372, Frogs' legs a la Merrill.
QAME.
891, Antelope chops, port-wine
sauce. 890, steak, Russian sauce.
832, Canapes for roast game. 875, Canvas-back ducks broiled. 874, roasted.
833, Croquettes a la Perigueux.
839, Doe-birds, broiled.
841, roasted a 1'africaine.
840, a 1'americaine. 838, plain.
842, salmi & la gastronome. 369, Game pie à la Levi P. Morton.
894, Gibelotte of hare.
854, Grouse, broiled with bacon. 390, à la Pomeroy.
852, roasted, plain.
853, a la Sam Ward.
855, salmi a la parisienne.
856, a la Walter Scott. 857j a la florentin. 858, supreme a la Richelieu.
895, Hare fillets, poivrade sauce. 893, civet & la francaise.
892, roasted plain.
845, Partridge, braised with cabbage.
847, Partridge, braised with celery
sauce.
844, broiled & I'americairte. 843, roasted, bread sauce.
849, chartreuse of.
848, saute a la chasseur. 846, h la financiere. 851, supreme & la Godard.
850, Perigueux.
866, Plovers, broiled. 865, roasted plain.
867, salmi, maison d'or.
863, Ptarmigan, broiled. 862, roasted plain.
864, salmi a la chasseur.
836, Quails, braised, celery sauce. 835, broiled with bacon.
837, & la financiere. 834, roasted plain.
876, Red-head ducks, broiled.
876, roasted plain.
877, Reed-birds.
869, Snipe, broiled.
868, roasted plain.
870, salmi a la moderne.
860, Teal duck broiled.
861, salmi £ la regence.
859, Teal duck, roasted plain.
878, Venison, saddle, currant jelly.
885, chops, puree of chestnuts.
887, civet a la francaise.
886, civet, poivrade sauce.
888, civet & la parisienne.
889, pie £ 1'americaine.
879, steak broiled.
881, Venison steak, Colbert sauce. 884, - currant jelly.
880, Londonderry sauce.
883, mashed potatoes;
882, puree of chestnuts.
872, Woodcock broiled. 871, roasted plain.
873, salmi a la chasseur.
254, Bouquet, how to prepare.
143, Fine herbs cooked.
144, raw.
231, Garnishing Bayard.
243, bordelaise. 242, cepes.
232, chipolata. 247, & 1'ecarlate. 246, financiere. 238, Godard. 241, gourmets. 237. grecque.
244, marrow. ' 251, milanaise.
249. Garnishing Montebello. 230, mushrooms. !75K> normande.
240, parisienne.
245, & la Patti.
235. regence. 253, Robinson. 252, rouennaise.
236, St. Nazaire. 248, Stanley.
250, soubise. 239, tortue.
234, valencienne.
233, Vanderbilt.
285, Anchovies, Norwegian. 284, in oil.
280, on toast.
270, Bouchees £ la reine. 269, Canape Madison.
281, Caviare on toast. 291, Celery, frizzled. 290, in glass.
271, Coquilles of chicken a 1'anglaise.
272, of oysters au gratin. 268, Cromesquis aux truffes.
276, Croquettes, chicken, with truffles.
278, foie-gras.
277, of game.
279, of macaroni.
264, Croustades a la regence.
265, de riz a la Victoria. 289, Cucumbers.
274, Lamb sweetbreads en caisses. 287, Mortadella.
275. Oysters en petites caisses.
273, Oysters in shells al'anglaise,
266, Patties a 1'anglaise.
267. ortolans.