,transcriber's ,notes ,text between underscores represents italic text1 and text between equal signs represents bold face text4 ,blackletter texts are indicated by tildes4 ,small capitals have been replaced with ,,all ,,capitals4 ,superscript texts have been transcribed as text4 ,more ,transcriber's ,notes may be found at the end of this text4 ,,the ,,table3 ,,how ,,to ,,buy ,,food1 ,,how ,,to ,,cook ,,it1 ,,and ,,how ,,to ,,serve ,,it4 ,illustration3 ,very ,sincerely ,yours obedient servant ,alessandro ,filippini ,queen3--8,sure to find its way to any ,kitchen ruled by a ,cook worthy of the name40 ,,the ,,delmonico ,,cook ,,book4 ,,how ,,to ,,buy ,,food1 ,,how ,,to ,,cook ,,it1 ,,and ,,how ,,to ,,serve ,,it4 ,,by ,,alessandro ,,filippini4 7#be ,,years ,,chef ,,at ,,delmonico',s1 ,,new ,,york74 ,,brentano',s ,,london3 #dcj ,,strand4 ,,new ,,york4 ,,chicago4 ,,washington4 ,,paris4 ,all ,rights ,reserved4 #abs4 ,nett4 ,,contents4 ,,page ,,fac-,,simile ,,letters ,,of ,,filippini ,,and ,,delmonico vi-vii ,,the ,,pleasures ,,of ,,the ,,table #a-c ,,our ,,markets #d-g ,,varieties ,,of ,,fish ,,to ,,be ,,found ,,in ,,the ,,markets ,,during ,,the ,,different ,,months #h-ad ,,vegetables #ae-ag ,,water-,,melons ,,and ,,musk-,,melons #ah ,,how ,,to ,,set ,a ,,table #ai1 #bj ,,how ,,to ,,serve ,,meals #bj-bc ,,menus ,,for ,,every ,,day ,,in ,,the ,,year #be-aej ,,recipes #aea-chb ,,supplement #chc-cib ,,how ,,to ,,carve #cic1 #cid ,,celebrated ,,menus1 ,,many ,,of ,,which ,,were ,,prepared ,,by ,,mr4 ,,filippini #cie-dji ,,curious ,,menus ,,of ,,various ,,nations #daa-dah ,,index #dai-dcb ,,second ,,supplement #dcc-eje ,illustration3 ,delmonico's #cda ,broadway ,new ,york ,february #adth #ahhi ,mr4 ,charles ,c4 ,delmonico1 ,my ,dear ,sir3-- ,your are1 no doubt1 acquainted with the fact1 that for the past five years1 ,i have been engaged upon a work1 designed for the use of private families4 ,this work1 which embraces the culinary art of the past and present1 together1 with a collection of ,menus from almost every country in world1 is now completed4 ,having been with 8,delmonico's0 for nearly a quarter of a century2 and as a mark of reverence for those departed and of respect and esteem to those living1 ,i should feel honored by your permission1 to dedicate the book ,to the ,delmonico ,family ,very ,sincerely ,yours obedient ,servant ,alessandro ,filippini ,illustration3 ,new ,york ,march #dth #ahhi ,mr4 ,a4 ,filippini1 ,dear ,sir1 ,the work which you have now completed1 ,i have no doubt1 will prove instructive and invaluable4 ,your labors in the house of ,delmonico1 satifactory as they have been1 should be a sufficient guarantee1 of your comprehensive knowledge of the subject4 ,very sincerely ,charles ,delmonico ,,the ,,table4 ,,the ,,pleasures ,,of ,,the ,,table4 ,the pleasures of the table are enjoyed by all who possess good health4 ,nothing is more fascinating than to be seated at a well-served1 well-cooked breakfast or dinner2 and yet1 of the immense number that enjoy the good cheer and luxuries of the table1 how few1 very few1 there are who stop to consider the vexatious trouble our host undergoes when arranging the daily bill of fare4 8,variety is the spice of life10 but nowhere is it more important1 aye1 actually necessary1 than in the getting up of a palatable meal4 ,this pertains not only to the dining-room of a hotel of the least pretensions or to the so-called 8grand0 restaurant1 but particularly to the family table4 ,the writer has known a gentleman who presided over an immense restaurant1 and daily provided the supplies therefor4 ,he experienced no difficulty with any single part of his business1 yet when he came to arrange the details of his own family's meals1 and attempted to practically fulfill them1 he was puzzled and annoyed beyond description4 ,and1 after all1 there is no place in the civilized world where the market for the supply of food is so well provided as in ,new ,york1 both as to variety and excellence1 and even as to luxuries4 ,educated as thousands of persons have been1 in the art of dining1 by the famous ,delmonico and his able lieutenants1 ,new ,york1 perhaps1 contains a larger number of so-called high-livers than any other city4 ,these 8gourmands0 7if you please71 and their number is legion1 have1 with the aid of the excellent resources of the ,american market and the encouragement given to the culinary art of the period1 brought the modern ,american table to virtual perfection4 ,this is saying a great deal1 inasmuch as the famed restaurants of ,london1 ,paris1 and ,vienna have ever claimed a reputation and an ascendancy over others that seemed to form a part of history itself4 ,but as times change1 so we change with them4 ,westward the course of ,empire sways1 and the great glory of the past has departed from those centres where the culinary art at one time defied all rivals4 ,the sceptre of supremacy has passed into the hands of the great metropolis of the ,new ,world4 ,it has been the writer's good fortune to gain experience on this subject from his observations in ,europe as well as in this country4 ,he can state1 without fear of contradiction1 that more first-class1 well-fatted1 and corn-fed cattle reach the markets of ,new ,york1 than any other market of the ,united ,states4 ,whenever a first-class article of beef is required by one of the inland hotels1 they send to ,new ,york for it4 ,ask the ordinary traveler1 and he will tell you that a first-class steak1 an 8,a #a0 chop1 or prime roast beef is a rara avis in hotels outside of ,new ,york4 ,london has excellent mutton and good beef2 that is all4 ,paris gives plenty of variety1 but it is all of an inferior quality with the exception of veal1 which is good4 ,the same may be said of northern ,germany1 where1 in addition1 the larger hotels in ,hamburg and ,bremen are able to supply good steaks1 the cattle in that country being of fine quality4 ,yet no ,american1 accustomed to his prime beef at ,new ,york1 can be pleased at any of these continental hotels1 as he loses sight of his favorite roast and steak4 ,at the extensive cattle yards of ,berlin1 which are under control of an excellent administration1 and perfectly arranged1 it was impossible1 for instance1 on a well-supplied market day to find a single dozen corn-fed young steers that would make good enough beef for first-class custom in ,new ,york4 ,the bulk of cattle offered for sale was made up of oxen that had been overworked--they had horns bigger than themselves--and the remainder were old cows and bulls4 ,of the bovine family1 the branch most celebrated for the good quality of beef is the ,durhams or ,shorthorns4 ,it is only fifty years ago that the first were imported to this country from ,england1 and so well have they prospered and multiplied that the finest and best specimens of the race are now found in these ,united ,states4 ,they are now freely exported1 at large prices1 to the mother-country1 where they are highly prized for breeding purposes4 ,there are farms in ,kentucky1 ,illinois1 ,indiana1 ,ohio1 and even in ,missouri and ,kansas1 that turn out annually from #cjj to #a1jjj head of fatted1 corn-fed cattle1 from two to four years old1 and weighing from #a1ejj to #b1ejj pounds per head4 ,as to mutton1 this country is already beginning to occupy a position second to none4 ,we may probably not as yet surpass ,england in this respect1 but we have learned a great deal on this subject during the past thirty years2 hence the ,american breed of sheep has considerably improved4 ,the quality and flavor of our mutton is improving to that extent that a long time cannot possibly elapse before the prejudice now existing in favor of the ,english article must give way to the honest acknowledgment that the ,american mutton1 if not superior to1 stands at least fully on a par with1 the ,english rival4 ,our farmers and agriculturists have learned a great deal on this question4 ,they now know that1 as to early lambs1 for instance1 the ewes should be strong1 and kept in good condition1 so that they can supply the lambs with plenty of milk4 ,they are now kept in a warm barn where the cold winds do not touch them1 and where the sun can shine on them4 ,they commence feeding them by putting a little bran in the lamb's mouth1 so that it can taste it1 and the lambs commence eating from a box separate from the sheep4 ,they generally feed them with cracked corn or meal1 and sometimes oats and corn ground together1 with plenty of milk from the ewes4 ,if kept in good order and well fed1 they will be ready for market by the time they are six to eight weeks old4 ,after the month of ,june1 lambs come from ,new ,york ,state--mostly from ,dutchess ,county4 ,they are turned out to graze on the hills1 where some cracked corn and meal are put in the fields1 so they can eat it at their pleasure4 ,many of the late sheep and lambs come from ,canada4 ,two of the largest sheep ever sold in ,new ,york were raised by ,mr4 ,vail1 of ,dutchess ,county1 and sold by ,a4 ,luyster to ,mr4 ,l4 ,delmonico for the sum of #ajj4 ,the two weighed1 alive1 #fcb lbs41 and dressed1 #dbj lbs4 ,one of the leading questions that directly affects the ,american cuisine is the contest now progressing as to the transportation of animal food to the great ,eastern markets4 ,heretofore live cattle were transported to1 and slaughtered at1 the places of consumption4 ,this so-called home-slaughtering interest has within the past few years experienced great competition with the slaughterers of cattle in the far ,west1 who have brought their meats to the ,eastern market in refrigerator-cars4 ,the great question now is3 ,which is the better way1 and by which method are the public interests served the best1 as well as the sanitary condition of this important article of food most improved8 ,there can be no doubt that1 while this controversy lasts1 the consumer has already been benefited1 and the transportation of live cattle has already been greatly facilitated and improved4 ,the quality of the meat does not depend upon the place where the animal is slaughtered1 but it does depend upon the state of the animal's health when it is slaughtered4 ,let the cattle-cars be improved so that cattle can be transported without being knocked about and bruised1 and let them be properly fed and watered while in transit2 after making the long journey from the far ,west1 let them be well rested and cooled off before slaughtering4 ,the ,western dressed-beef men will also have to be on their mettle in order to meet the exigencies of the times4 ,let them keep their wild prairie cattle and their scalawags out of the better markets1 handle their beef carefully1 keep it subjected to a uniform temperature of about #ch ,fahrenheit1 discard all artificial preservative means1 and all opponents to their interests will be bereft of argument4 ,,our ,,markets4 ,our markets contain an abundant supply of poultry and game of an exceptionally fine quality4 ,for superior and palatable chickens we are recommended to those raised about the creameries of ,new ,jersey4 ,the hand-fed geese and ducks of ,rhode ,island rival in flavor and delicacy the celebrated ,caneton-de-,rouen1 while the ,american turkeys are famous the world over4 ,to give any adequate idea of the quantity of game which comes from the vast feeding-grounds of this country1 or to enumerate substantially every form in which1 during the different seasons1 game appears in market1 would require too much space4 ,no game is more highly prized or more eagerly sought after in ,europe than our ,american canvas-back ducks1 grouse and wild turkeys4 ,it has become part of our history that during the late war twenty thousand turkeys were shipped by one firm in ,new ,york ,city to supply a ,thanksgiving dinner to an army2 while at present so plentiful is the supply that but a few days would be required to secure double that number4 ,near ,rhode ,island1 on one farm of about fifty acres1 twenty thousand geese1 and as many ducks1 are fattened annually for market4 ,in ,vermont and other cold localities during ,december1 when turkeys are full grown and fattest1 hundreds of tons of them are dressed1 frozen hard in boxes1 and preserved in that condition for use in the spring and summer months2 when freshly killed1 turkeys are tough and unpalatable4 ,unless well experienced1 the purchaser would do better to leave the selection of poultry and game to some reliable dealer1 rather than depend upon 8signs10 which are at times deceiving4 ,spring chickens appear in market about ,may2 those hatched in incubators come somewhat earlier4 ,they are very small1 weighing about a pound each1 and improve in flavor and richness as they increase in size4 ,tender chickens may be had almost the whole year1 but they are not plentiful during the spring months4 ,capons are good from ,december until ,april4 ,young turkeys are first killed in ,september2 they are full grown and fattest in ,december1 and remain good until spring1 when they are superseded by frozen turkeys4 ,geese and ducks are first brought to market in ,june1 and1 if they have been properly fed1 are a great delicacy4 ,they may be had through the summer1 autumn1 and winter months4 ,geese are called 8green0 until they are three or four months old4 ,guinea-fowls are best in summer and autumn1 when young and fat4 ,squabs are in market the whole year4 ,the laws for killing and selling game vary somewhat in the different ,states1 and sometimes in the different counties of the same ,state4 ,reference is made principally in regard to the ,new ,york ,city markets4 ,so great are the facilities for forwarding quickly by rail and steamer1 that supplies of game are easily obtained from long distances2 and birds killed in southern ,texas1 or other remote places1 may be served perfectly fresh on ,new ,york tables a few days later4 ,the flight of birds is greatly controlled by the weather4 ,an early or late season1 or a wet or dry one1 or even a cold wave1 may hasten or retard them1 and make game plentiful or scarce1 fat or poor2 but an abundant supply of all kinds of game in its best condition is generally to be had in the months it is in season1 as follows3 ,ruffed grouse1 commonly called partridges1 are in season from ,september #a to ,february #a4 ,pinnated grouse1 commonly called prairie-chickens1 from ,september #a to ,february #a4 ,quails1 from ,november #a to ,february #a4 ,woodcock are in the market from ,august #a to ,february #a1 and are fattest in ,october4 ,english snipe appear in the spring1 and again in the autumn1 when they are in their best condition1 and are to be had in smaller quantities during the winter4 ,yellow-legged snipe1 robin or red-breasted snipe1 dowicher and black-breasted or winter snipe1 also common snipe1 are abundant in the spring1 and again from ,july through ,october1 when they are best4 ,upland1 grass1 or gray plover are in market through the spring and summer months1 and are fattest in ,august and ,september4 ,doe-birds are to be had at about the same time4 ,they are plover of a larger size1 and are considered not inferior to any other4 ,golden plover1 or frost-birds1 are plentiful in the spring1 and are in fine condition in ,september and ,october4 ,sora1 or ,virginia rail1 are best in ,september and ,october4 ,reed-birds1 or rice-birds1 become very fat in ,august and ,september4 ,when found among the reeds of ,new ,jersey they are called reed-birds1 and rice-birds when from the wild rice-fields of the ,south4 ,rabbits and hares are in season from ,november #a to ,february #a4 ,venison is in market from ,august #a to ,january #a only1 and is good during that time4 ,antelope may be generally had through the autumn and winter months4 ,wild pigeons appear in the spring and autumn1 but no longer in such immense numbers as formerly4 ,it is only possible to obtain them for market when their 8nestings0 are near a railroad1 which facilitates their quick shipment4 ,the young birds 7wild squabs71 taken from the nest1 make a most delicious broil4 ,wild ducks1 swan1 geese1 and brant are in season from ,september #a to ,may #a4 ,the choicest of these are3 canvas-back1 mallard1 teal1 red-head1 widgeon1 wood1 brant1 cygnet or young swan1 goose when young and fat4 ,english pheasants1 ,english hares1 and ,scotch grouse are to be found in the ,new ,york markets in excellent condition during the winter months4 ,the wild mongrel goose1 which appears in our markets about ,christmas-time1 is1 like the canvas-back duck1 considered as one of the greatest luxuries1 and exclusively ,american4 ,the far-famed canvas-back duck is also an exclusively ,north ,american species4 ,closely resembling in appearance and habits the red-head of ,america and the pochard of ,europe1 it is still quite distinct from and superior to both these species in the excellence of its flesh4 ,it is found throughout ,north ,america1 from the ,arctic ,ocean to ,central ,america1 on the interior waters and on both shores4 ,chesapeake ,bay is the most noted ground for canvas-back ducks in the country1 but they are especially abundant in ,southern ,california4 ,they breed on the ponds1 rivers1 and lakes1 from ,oregon to the more extreme northern portions of the continent4 ,the canvas-back is without doubt the most sought after and widely known of all our ducks1 and in localities where it can obtain the root of the ,vallisneria spiralis 7called by some tape-grass1 and by others1 incorrectly1 wild celery71 the food to which it owes the peculiarly delicate flavor for which it is so famous4 ,as a highly prized delicacy1 it stands without a rival4 ,when1 however1 it is obliged to content itself with a diet chiefly of animal food1 or is not properly handled in the kitchen1 it becomes merely a very ordinary table bird4 ,the ,vallisneria is not found on the ,pacific ,coast1 but in many parts of the interior1 and especially in the ,chesapeake ,bay4 ,the canvas-back being an excellent and strong diver1 brings from the bottom the ,vallisneria by the roots2 these it bites off and swallows1 while the red-head1 black-head1 and other ducks feed on the refuse grass1 or occasionally a root snatched from the canvas-back4 ,at times the water is covered with grass thus pulled up4 ,by the middle of ,december the canvas-back becomes so fat as to have been known to burst open in the breast in falling on the water4 ,in ,new ,orleans it is called 8canard cheval40 ,the canvas-back is covered somewhat like the red-head1 but there is no reason for the confusion which exists in the minds of so many people regarding the two species4 ,a careful comparison of the following descriptions of the two birds will indicate well-marked differences by which they may always be distinguished4 ,the cook of a ,buffalo gentleman1 when asked if she knew the difference between a red-head and a canvas-back replied1 8,to be sure6 one has the head of a fool60 7meaning the canvas-back74 ,,canvas-,,back4 ,feathers of the head short and smooth4 ,male with head and neck of deep chestnut color1 the former sometimes quite blackish4 ,fore parts of body1 wings and tail1 black1 under parts white2 back and sides whitish1 waved with black1 but the white predominates1 and the black lines are faint and much broken up4 ,female everywhere duller in color than the male4 ,bill entirely greenish-black1 longer than head1 nearly as long as middle toe 7without claw71 narrow1 high at base1 and nostrils medium4 ,iris red4 ,the weight of a pair of good fat canvas-back ducks with feathers on will average six pounds4 ,,red-,,head4 ,feathers of the head rather long1 giving it a puffy appearance4 ,male with head and neck chestnut red4 ,fore parts of body1 wings and tail1 black1 under parts white2 back and sides whitish1 waved with black1 the dark waved lines unbroken4 ,female everywhere duller in color than the male4 ,bill dull blue1 with a black belt across the end1 shorter than the head1 shorter than the middle toe 7without claw71 broad1 depressed2 nostrils within its basal half4 ,always to be distinguished from other ducks by shape of the bill4 ,iris yellow4 ,the weight of a pair of good fat red-head ducks with feathers on will average five pounds4 ,the red-head duck is found in greater or less numbers throughout ,north ,america1 on the ,atlantic and ,pacific coasts1 breeding in high northern latitudes1 and frequenting in winter the southern portions of the continent as far as ,mexico4 ,the red-head is not common on the coasts of ,new ,england4 ,during the winter months it abounds considerably along the south shore of ,long ,island1 and is extremely abundant from this point south1 especially at ,chesapeake ,bay and ,currituck4 ,its flesh is excellent1 and when it is enabled to feed on the well-known ,vallisneria is almost fully equal in point of flavor to that of the canvas-back4 ,the diet of the red-head is by preference vegetable1 but in default of a sufficiency of food of this nature1 they will1 like other ducks1 eat frogs1 tadpoles1 and various mollusks4 ,in the ,west they feed largely on corn and wheat1 which they glean from the fields1 and on wild oats1 the seed of the water-lily1 and roots and leaves of other aquatic plants4 ,,varieties ,,of ,,fish ,,to ,,be ,,found ,,in ,,the ,,markets ,,during ,,the ,,different ,,months4 ,,january4 ,live codfish ,gadus morrhua4 ,haddock ,melamogramus agle finus4 ,cusk ,brosmius brosme2 this belongs to the cod family1 and although very little known1 is an excellent table fish4 ,hake ,phycis chuss2 this is another of the codfish family1 but inferior to any of the other varieties4 ,halibut ,hypoglossus vulgaris4 ,small chicken halibut ,hypoglossus vulgaris4 ,striped bass ,roccus lineatus4 ,eels ,arguilla vulgaris4 ,lobsters ,homarus ,americanus2 very scarce1 and in poor condition4 ,fresh salmon ,oncorhynchus chouicha2 these salmon are caught in the ,columbia ,river1 ,oregon1 all the year round1 and are shipped in refrigerator-cars1 and received daily in the ,new ,york markets4 ,frozen salmon ,salmo salar2 caught in the ,restigouche ,river in ,july1 and kept in freezers4 ,turbot ,platysomatichthys hippoglossoides1 coming from ,newfoundland1 are occasionally in market during this month4 ,frost-fish1 sometimes called tom-cods ,microgdus tomcod4 ,frozen fresh mackerel ,scomber scombrus4 ,frozen ,spanish-mackerel ,scomber omarus4 ,pompano ,trachynotus carolinus2 a few occasionally in market1 coming from ,pensacola1 ,florida4 ,red-fish1 or channel bass ,scina ocellata1 caught in ,florida4 ,sheep's-head ,diplodus pobatocephalus1 from ,florida4 ,grouper ,epinephelus morio1 from ,pensacola2 a very good fish for boiling1 somewhat like the red-snapper1 but the meat is of a finer grain4 ,red-snapper ,lutjanus ,blackfordii has become a staple article in our markets during the winter4 ,they weigh from two pounds upward1 as much as twenty pounds each4 ,it is good either boiled or baked1 but most epicures prefer it baked4 ,in selecting a fish1 care should be taken not to buy one that weighs over eight pounds1 as anything larger than that is apt to be tough and lacking in flavor4 ,shad ,clupea sopidisima1 caught in the ,st4 ,john's ,river1 in ,florida1 are to be had nearly every day during this month4 ,frozen bluefish ,pomatomus saltatrix1 preserved by being kept in freezers since the previous fall4 ,herring ,clupea harengus1 from ,nova ,scotia4 ,skate1 or ray-fish ,plerroplatea maclura4 ,the demand for this fish increases every year4 ,the ,american people begin to appreciate its many excellences4 ,probably the annual dinners of the ,ichthyophagous ,club1 at which this fish is always served1 have materially increased the popularity and demand for this fish4 ,rainbow trout ,salmo irridea4 ,these fish were first marketed during the winter of #ahhe and #ahhf1 and they are one of the notable examples of fish-culture1 as the following brief history will show4 ,six years ago ,professor ,spencer ,f4 ,baird1 then ,commissioner of ,fish and ,fisheries for the ,united ,states1 received a lot of eggs of the rainbow trout from ,california4 ,he presented five hundred of them to the ,south ,side ,club1 who have one of the most complete fish-cultural establishments in this ,state4 ,these eggs were hatched and the fish raised in the preserves of the ,club1 where they increased to such an extent that the ,club decided to send their surplus to market1 and they have become very popular1 and sell readily at one dollar and twenty-five cents per pound4 ,the open season for these trout is from ,april to ,september4 ,salmon-trout1 frozen ,salvelinus namaycush4 ,whitefish1 frozen ,coregonus clupeiformis4 ,pickerel ,esox reticulatus1 weighing from half a pound to ten pounds each1 are very good during the winter months4 ,wall-eyed pike ,sticostedium vitreum4 ,catfish ,ictalurus punctatus4 ,smelts ,osmerus mordax are received from different parts of the ,east and ,north during this month4 ,the choicest come from ,maine and ,massachusetts4 ,those coming from ,canada are always frozen1 and are inferior1 and sold at a very low price4 ,green turtle4 ,diamond-back terrapin4 ,prawns1 from ,south ,carolina4 ,scallops4 ,oysters4 ,the following are the best in this month3 ,blue ,points1 ,shrewsburys1 ,east ,rivers1 and ,mill ,ponds4 ,hard crabs4 ,crab-meat1 fresh picked4 ,whitebait4 ,finnan haddie4 ,smoked salmon4 ,smoked halibut4 ,best boneless dried codfish4 ,,february4 ,live codfish4 ,haddock4 ,halibut4 ,striped bass4 ,eels4 ,live lobsters4 ,fresh salmon4 ,frost-fish4 ,fresh ,spanish-mackerel are found occasionally in market1 coming from ,pensacola1 ,florida4 ,pompano4 ,sheep's-head4 ,red-fish1 or channel bass4 ,grouper4 ,red-snapper4 ,white perch ,roccus ,americanus1 from ,long ,island2 one of the best pan-fish that is found in market4 ,smelts1 green1 from ,maine1 ,massachusetts1 and ,rhode ,island1 and frozen smelts from ,canada4 ,during the latter part of the month very choice smelts are received from ,long ,island4 ,these fish are large1 and are considered the best of all varieties of smelts received4 ,shad4 ,during the latter part of the month they begin to come from ,north ,carolina4 ,these fish are oftentimes large1 weighing six pounds each1 and in flavor are equal to those taken in the ,connecticut ,river4 ,herring4 ,skate1 or ray-fish4 ,salmon-trout4 ,whitefish4 ,yellow perch ,perca ,americana4 ,pickerel4 ,wall-eyed pike4 ,catfish4 ,green turtle4 ,terrapin4 ,prawns4 ,scallops4 ,oysters4 ,codfish tongues4 ,soft shell crabs during this month are in excellent condition1 and are considered one of the most seasonable shell fish in market at this time4 ,hard crabs4 ,whitebait4 ,crab-meat1 fresh picked4 ,finnan haddie4 ,smoked salmon4 ,boneless dried codfish4 ,smoked halibut4 ,,march4 ,live codfish4 ,haddock4 ,halibut4 ,striped bass4 ,chicken ,halibut4 ,eels4 ,live lobsters4 ,salmon1 from the ,columbia ,river4 ,during the latter part of the month a few fish are received from ,nova ,scotia1 weighing about eight pounds each1 and are called ,kennebec salmon by the tradesmen1 although no salmon are caught either in the ,penobscot or ,kennebec rivers1 ,maine1 until about the #ast of ,may4 ,large flounders ,pseudopleuronectes ,americanus1 suitable for making fillet of sole4 ,spanish-mackerel4 ,pompano4 ,sheep's-head4 ,red-snapper4 ,grouper4 ,shad are abundant this month from ,north ,carolina1 and about the #beth or #cjth of ,march they make their first appearance in the ,north or ,hudson ,river4 ,herring4 ,skate1 or ray-fish4 ,sturgeon ,acipencer sturio4 ,salmon-trout4 ,whitefish4 ,yellow perch4 ,pickerel4 ,cisco ,coregonus artedi4 ,catfish4 ,wall-eyed pike4 ,green turtle4 ,terrapin4 ,with the month of ,march closes the terrapin season1 as after the #ast of ,april it seems to be universally conceded that the weather is too warm1 and terrapin are not relished1 nor does the palate crave them4 ,soft shell clams are still excellent this month4 ,prawns4 ,scallops4 ,oysters4 ,those known as ,east ,rivers1 caught on the north shore of ,long ,island1 are considered best in this month4 ,crab-meat1 fresh picked4 ,smoked haddock4 ,smoked salmon4 ,smoked halibut4 ,smoked mackerel4 ,,april4 ,live codfish4 ,haddock4 ,halibut4 ,striped bass4 ,chicken halibut4 ,eels4 ,live lobsters4 ,tomcods4 ,salmon1 fresh from the ,columbia ,river4 ,salmon1 fresh from ,nova ,scotia4 ,flounders4 ,white perch4 ,fresh mackerel4 ,about the first part of ,april mackerel make their appearance on our coast1 oftentimes in enormous numbers1 and are sold in the markets at prices so low as to make them the cheapest food of the season4 ,spanish-mackerel and pompano are occasionally in the market from ,pensacola1 ,florida4 ,kingfish ,menticirrus nebulosus2 a few come into market from ,north ,carolina4 ,sheep's-head1 from ,north ,carolina4 ,smelts2 with the close of this month the fish goes out of season4 ,red-snapper are to be found in market up to the #aeth of ,april4 ,sea bass ,serranus atrarius2 a few occasionally come into market from ,charleston1 ,s4 ,c4 ,shad increase in abundance from the ,north and ,hudson rivers4 ,skate1 or ray-fish4 ,bluefish ,pomatomus saltatrix2 a few make their appearance1 caught on the ,florida coast4 ,brook-trout ,salvelinus fontinalis4 ,the open season for this fish commences ,april #a4 ,salmon-trout4 ,whitefish4 ,pickerel4 ,cisco4 ,wall-eyed pike4 ,catfish4 ,green turtle4 ,prawns4 ,crayfish ,astacus fluviatilus are found during this month in the markets2 they are caught in the ,potomac ,river4 ,scallops2 with the close of this month they are out of season4 ,oysters are generally better during the month of ,april than at any other time of the year1 but1 according to custom1 with the close of this month the oyster season ends4 ,fresh frogs' legs during the latter part of this month are taken1 and begin to make their appearance in market at prices of about sixty to seventy-five cents per pound4 ,codfish tongues4 ,hard crabs4 ,crab-meat4 ,whitebait4 ,smoked haddock4 ,smoked salmon4 ,smoked halibut4 ,,may4 ,codfish during this month is apt to be poor1 as no live fish are brought to the ,new ,york markets4 ,it is mostly fish caught off ,nantucket and repacked in ,boston1 and from there shipped to ,new ,york4 ,haddock2 the same applies to this fish as to the cod4 ,halibut is in excellent condition this month1 both large fish for steaks1 and small chicken halibut for dinner fish4 ,striped bass4 ,eels4 ,lobsters4 ,blackfish ,teutogo onitis4 ,salmon from ,restigouche make their appearance about the #bjth of ,may4 ,oregon salmon continue to come during this month1 although not in as good order as in previous months4 ,large flounders for fillet of sole are excellent this month4 ,fresh mackerel4 ,spanish-mackerel and pompano from ,pensacola1 ,florida4 ,a few come to market from ,north ,carolina during this month4 ,butter-fish ,stromateus triacanthus make their appearance in the market this month4 ,weakfish ,cyonoscion regale plenty and cheap4 ,kingfish from ,long ,island make their appearance during this month in the markets1 and are an excellent fish1 growing better each month till ,october1 when they go out of season4 ,sheep's-head2 a few make their appearance from ,long ,island4 ,porgies ,stenotomus chrysops1 from ,long ,island4 ,sea bass during this month are abundant from ,narragansett ,bay4 ,shad from ,connecticut is probably at its best this month4 ,there is no doubt that shad from this river possesses a flavor superior to all others4 ,shad from the ,north ,river begin to get soft and are not in good condition4 ,bluefish2 there are a few weighing one and a half to two pounds each in market4 ,squid ,loligo peali ,this is an article of food that ,spaniards and ,italians think a great deal of1 but it is very little used by ,american people as yet4 ,it has been introduced to the ,american public by the dinners of the ,ichthyophagous ,club1 which is composed of a few gentlemen connected with the leading newspapers1 and some eminent scientific men1 whose object is to cultivate a taste and demand for those varieties of fish which are not generally supposed to be good edible food4 ,brook-trout under the existing law come into market on ,april #a4 ,probably the finest flavored trout found on this continent are the wild brook-trout taken in the streams of ,long ,island4 ,cultivated brook-trout that are raised in ponds and preserves depend very much upon the character of their food as to what the flavor will be4 ,trout that are fed entirely upon chopped liver are usually flat and insipid to the taste4 ,but trout that are fed upon small minnows or other fish-food1 such as clams1 larvae of insects1 and small fish of any kind1 are always more delicate in flavor4 ,salmon-trout and whitefish2 a few are found in market this month1 but during warm weather it is very difficult to obtain them in ,new ,york ,city markets in prime condition4 ,carp ,cyprinus carpia4 ,these fish are now making their appearance in our markets in considerable quantities1 having been introduced into this country through the instrumentality of ,professor ,spencer ,f4 ,baird1 late ,united ,states ,fish and ,fisheries ,commissioner1 some eight years ago4 ,they have been distributed in nearly every ,state of the ,union1 and in the ,southern ,states have grown larger1 and are found in better condition1 than they are in ,germany1 where the parent fish came from4 ,the market is principally supplied now with fish caught in the ,potomac ,river1 weighing from two to fifteen pounds each1 and are selling at present for twenty-five cents a pound2 but in the course of a few years there is no doubt that these fish will be sold for from ten to twelve cents a pound4 ,green turtle4 ,frogs' legs4 ,crayfish during this month come from ,wisconsin4 ,they are of very fine flavor1 and are the best that are found in this country4 ,prawns from ,south ,carolina4 ,crab-meat1 fresh picked4 ,soft crabs grow more abundant during this month1 and are in excellent condition4 ,a very choice smoked fish is in season this month1 called the roe herring1 and by some of the grocers under various names1 such as bloaters1 ,burlington herring1 etc4 ,,june4 ,codfish may be had1 but not in good condition4 ,haddock may be had1 but not in good condition4 ,halibut4 ,striped ,bass4 ,eels4 ,lobsters4 ,fresh salmon from the ,kennebec and ,penobscot rivers1 ,maine1 and from the ,restigouche and other rivers in ,canada1 are very abundant this month1 and are to be had at the lowest price during the season1 selling oftentimes as low as fifteen cents per pound by the whole fish4 ,large flounders for fillet of sole4 ,blackfish4 ,fresh mackerel4 ,pompano4 ,spanish-mackerel4 ,weakfish4 ,butter-fish4 ,kingfish4 ,sheep's-head4 ,porgies4 ,sea bass4 ,sturgeon4 ,shad from the ,connecticut ,river are still in good condition1 but with the close of this month go out of season4 ,bluefish are larger1 sometimes weighing four to six pounds each1 and are improving in quality4 ,carp4 ,skate1 or ray-fish4 ,black bass ,micropterus dolomiei are in season from the #ast of ,june until the #ast of ,january4 ,this is a very choice table fish2 probably one of the best of the fresh water fishes4 ,crayfish4 ,frogs' legs4 ,soft crabs4 ,crab-meat4 ,whitebait4 ,,july4 ,cod4 ,haddock4 ,halibut4 ,striped bass4 ,eels4 ,lobsters4 ,kennebec salmon4 ,pompano4 ,restigouche salmon4 ,large flounders for fillet of sole4 ,blackfish4 ,fresh mackerel4 ,spanish-mackerel4 ,butter-fish2 this is a small1 sweet pan-fish4 ,weakfish4 ,kingfish4 ,sheep's-head4 ,porgies4 ,sea bass4 ,bluefish4 ,moonfish ,choetodipterus faber4 ,this fish is somewhat similar in appearance to the sheep's-head1 and is a very fine boiling or baking fish4 ,squid4 ,skate4 ,brook-trout4 ,black bass4 ,green turtle4 ,crayfish4 ,prawns4 ,frogs' legs4 ,soft crabs4 ,whitebait4 ,,august4 ,cod4 ,haddock4 ,halibut4 ,striped bass4 ,eels4 ,lobsters4 ,restigouche salmon4 ,kennebec salmon4 ,large flounders for fillet of sole4 ,fresh mackerel4 ,spanish-mackerel4 ,bonito ,sarda mediterranea4 ,this fish is sometimes sold through the country as ,spanish-mackerel1 but it is a very inferior fish as compared with the ,spanish-mackerel4 ,crevalle ,caranx hippos4 ,this fish is sometimes sold as pompano1 but is a very inferior fish1 as the pompano is one of the choicest fishes that we have in market4 ,butter-fish4 ,tilefish ,lopholatilus chamaeleonticeps4 ,this fish was first discovered in our waters by the ,united ,states ,fish ,commission in #ahhj4 ,it is very brilliant in color1 but the meat is very coarse-flaked1 and somewhat resembling the haddock in appearance and flavor4 ,lafayette ,liostomus xanthurus1 a small fish weighing about a quarter of a pound each1 and a very desirable pan-fish4 ,sea-robins ,prionotus palmipes4 ,this fish is found very plentifully at this season of the year in the waters of ,long ,island1 and was first introduced as a table fish by the ,ichthyophagous ,club some five years ago4 ,it is a very fair pan-fish4 ,sea bass4 ,kingfish4 ,sheep's-head4 ,porgies4 ,bluefish4 ,moonfish4 ,squid4 ,skate4 ,brook-trout4 ,black bass4 ,catfish4 ,green turtle4 ,crayfish4 ,prawns4 ,frogs' legs4 ,soft crabs4 ,white-bait4 ,,september4 ,codfish4 ,haddock4 ,halibut4 ,striped bass4 ,lobsters4 ,eels4 ,salmon from ,nova ,scotia4 ,during this month the salmon advance very much in price1 and with the close of the month fresh salmon caught on the ,atlantic coast go out of season4 ,large flounders for fillet of sole4 ,blackfish4 ,fresh mackerel4 ,spanish-mackerel4 ,during this month the ,spanish-mackerel are in their best condition1 being fat and of delicate flavor4 ,cero ,scomberomorus caballa4 ,a large fish1 weighing from six to twenty pounds each1 resembling the ,spanish-mackerel in appearance1 but not so fine flavored4 ,crevalle ,caranx hippos4 ,pompano4 ,butter-fish4 ,tilefish4 ,weakfish4 ,lafayette4 ,porgies4 ,squid4 ,smelts make their appearance for the first time in the season during this month4 ,red-snapper are to be found in market this month1 the first of the season4 ,grouper2 a fish somewhat resembling the red-snapper in form1 but of a darker red color1 and similar in flavor to the red-snapper1 and by a great many people thought to be superior to the red-snapper4 ,sea bass4 ,skate4 ,bluefish are in better condition1 and in their prime during this month4 ,salmon-trout4 ,pickerel4 ,whitefish4 ,catfish4 ,wall-eyed pike4 ,carp4 ,green turtle4 ,crayfish4 ,prawns4 ,frogs' legs4 ,scallops begin to come into market at this time1 but are not quite so good as they are a month later4 ,hard crabs4 ,whitebait4 ,soft crabs are in better condition and of better flavor during this month than at any other time of the year4 ,moonfish4 ,butter-fish4 ,bonito4 ,sea-robins4 ,,october4 ,codfish2 during the latter part of this month codfish are brought alive to the market4 ,haddock4 ,halibut4 ,striped bass4 ,eels4 ,lobsters4 ,blackfish4 ,columbia ,river salmon commence to come into market at this time4 ,these salmon are what are known as the steel-head variety ,salmo gardneri4 ,they are not as fine flavored nor as much esteemed as those that are called chinooks1 which come earlier in the season4 ,large flounders for fillet of sole4 ,fresh mackerel4 ,cero4 ,spanish-mackerel4 ,pompano4 ,weakfish4 ,kingfish4 ,sheep's-head4 ,grouper4 ,white ,perch4 ,smelts4 ,red-snapper4 ,sea bass4 ,bluefish4 ,black bass4 ,salmon-trout4 ,whitefish4 ,yellow perch4 ,pickerel4 ,cisco4 ,wall-eyed pike4 ,green turtle4 ,carp4 ,terrapin are caught during every month in the year1 but are not considered good for the table until the weather is cold1 and with the month of ,october are first used on the table4 ,crayfish4 ,prawns4 ,frogs' legs4 ,hard crabs4 ,soft crabs are to be found in market usually up to the #ajth of ,october4 ,white-bait4 ,scallops4 ,redfish1 or spotted bass4 ,this is a ,southern fish1 and is somewhat similar in flavor to the striped bass1 but not quite so good4 ,,november4 ,live cod4 ,haddock4 ,halibut4 ,striped bass4 ,eels4 ,lobsters4 ,salmon4 ,cusk4 ,blackfish4 ,fresh mackerel4 ,redfish1 or spotted bass4 ,grouper4 ,white perch4 ,smelts4 ,red-snapper4 ,skate4 ,black bass4 ,salmon-trout4 ,whitefish4 ,yellow ,perch4 ,pickerel4 ,cisco4 ,shad4 ,for the past two or three years1 during the month of ,november1 shad have been taken off the coast of ,massachusetts in the nets along with the mackerel4 ,these shad are large1 weighing five pounds each1 and are very fat and of excellent flavor4 ,bluefish4 ,this month usually closes the bluefish season1 but during the months of ,december1 ,january1 and ,february they are found in market1 but always are fish that have been preserved by freezing4 ,masquallonge ,esox nobilier4 ,this fish weighs from four to twenty pounds each1 and is of the pickerel family1 and considered the most superior in flavor to all the pickerels4 ,wall-eyed pike4 ,catfish4 ,green turtle4 ,terrapin4 ,crayfish4 ,prawns4 ,scallops4 ,frogs' legs4 ,hard crabs4 ,whitebait4 ,,december4 ,live cod4 ,haddock4 ,halibut4 ,striped bass4 ,eels4 ,lobsters4 ,columbia ,river salmon4 ,large flounders for fillet of sole4 ,turbot4 ,these fish are caught in extreme ,northern waters4 ,they are somewhat similar in flavor to the chicken halibut1 but are black upon both sides4 ,they are of a very peculiar flavor4 ,tomcods1 or frost-fish4 ,a small fish weighing about one-fourth of a pound each2 very sweet1 and a desirable pan-fish4 ,cusk4 ,blackfish4 ,grouper4 ,smelts4 ,mullet ,mugil albula4 ,a ,southern fish1 sweet and oily1 and a good pan-fish4 ,red-snapper4 ,skate4 ,shad are received during this month from ,st4 ,john's ,river1 ,florida4 ,black bass4 ,salmon-trout4 ,whitefish4 ,yellow perch4 ,pickerel4 ,masquallonge4 ,cisco4 ,wall-eyed pike4 ,green turtle4 ,terrapin4 ,crayfish4 ,frogs' legs4 ,prawns4 ,scallops4 ,hard crabs4 ,soft crabs4 ,this is a different variety of crab than is found in the summer2 it is very much smaller1 and of a brown color2 not equal in flavor to the soft crab found during the summer4 ,,vegetables4 ,vegetables are grown to such an extent in the ,south1 and also in hot-houses in the ,north1 that we may enjoy1 even in the coldest winter weather1 nearly every variety4 ,the growing of vegetables in the ,south for ,northern markets received its impetus through an incident which happened in a then well-known resort in ,new ,york4 ,a party of gentlemen1 among them a steward on one of the ,southern steamers1 were seated one day in ,january conversing1 when the steward1 who was in the habit of bringing mint with him for this particular resort1 ordered a mint-julep2 this order1 at that time of the year1 created a little surprise1 especially to one of the party1 who was a dealer in vegetables4 ,however1 the matter was explained1 and the dealer arranged with the steward to bring him some mint1 together with whatever vegetables he could get1 on each of his ,northern trips4 ,the demand for them increased so fast that a great many growers commenced to raise vegetables1 so that the business has grown to vast proportions4 ,the following information may be useful to those who wish to know at what season of the year certain vegetables may be had1 and also where they may be had in their prime4 ,asparagus4 ,the consumption of asparagus has grown so much during the past few years1 partly1 perhaps1 through the recommendation of physicians1 that it might be well here to give an idea as to where and when it is grown4 ,it first makes its appearance in market from the middle of ,february until the middle of ,march1 according to the condition of the weather4 ,occasionally it may be had during the winter from hot-houses1 but of inferior quality4 ,the first of out-door growth comes from ,charleston1 ,s4 ,c41 where there are a number of very large beds1 and where it is grown very successfully1 both as to quality and quantity4 ,it is shipped from there to ,baltimore1 ,washington1 ,philadelphia1 and ,new ,york1 arriving at the latter place by express in a little less than forty-eight hours after cutting4 ,although ,north ,carolina is growing more every year1 the next location where it is raised in quantities for market is ,norfolk1 ,va41 the quality being of the best4 ,we now reach our own vicinity--,oyster ,bay and ,new ,jersey4 ,the former place has long had the reputation of raising the finest asparagus1 but as a great many of their beds are getting old1 and not receiving the proper attention1 they are fast losing their prestige to ,jersey1 where they are growing more and more every year1 and of the very finest quality4 ,asparagus may be had at its best from the #ast of ,may1 until the #ast of ,june2 after this time it commences to run out until ,july first1 when cutting is stopped4 ,the demand has been so great for the past few years that1 although more and more is raised every year1 the price advances instead of getting less1 and for the large 8,colossal0 or 8,delmonico0 asparagus immense prices are paid4 ,french artichokes may be had all the year round2 the quality and size depend on the condition of the weather during their growth4 ,most of the supply is from ,france1 but occasionally from ,california and the ,south4 ,jerusalem artichokes appear from the #ast of ,october until ,june2 they are always good4 ,string beans can be had from the middle of ,february until ,december2 they are in their prime during the spring and fall months4 ,occasionally we receive them in ,december and ,january from ,havana1 but they are not first-class4 ,lima beans1 which are seldom shipped from the ,south1 can be had from ,august until frost sets in2 they are always good4 ,beets all the year round2 best in spring and summer4 ,cabbage all the year round2 always good4 ,the first new cabbage comes from ,florida in ,march4 ,during the winter large quantities of cabbages are imported from ,denmark4 ,carrots all the year2 the small young ones appearing in the spring4 ,chives can be had all the year round4 ,cucumbers all the year round4 ,in the winter we get them from the hot-houses around ,boston2 they are of the very finest quality1 although rather expensive4 ,cauliflower all the year round2 we have them in ,january1 ,february1 and ,march from ,england and ,france1 and in ,april and ,may from the hot-houses on ,long ,island4 ,they are of fine quality at all seasons except during summer4 ,celery may be had in every month but ,may and ,june1 but is best during the cold weather4 ,it is being extensively raised in ,kalamazoo1 ,mich41 for the past three or four years2 and as they raise it much earlier than we1 and of good quality1 it will not be long before we have it all the year round4 ,chervil may be had all the year round1 but is usually poor during warm weather4 ,chicory we have from ,august until ,march2 best during fall and winter months2 occasionally during ,february and ,march2 a fine quality comes from ,france4 ,corn or winter salad 7called by the ,french doucette1 and by the ,germans fetticux7 from ,september until warm weather sets in4 ,it is purely1 as its name indicates1 a winter salad1 as it never grows in the summer4 ,cress all the year round2 best in the spring4 ,dandelion from ,january #a to ,june4 ,escarole salad from ,august until ,march4 ,egg-plant all the year round2 scarce during winter4 ,garlic all the year round2 in large quantities for the past two or three years during ,may1 ,june1 and ,july1 from ,new ,orleans4 ,herbs1 such as thyme1 sage1 sweet basil1 borage1 dill1 lavender1 sweet-fennel1 sweet-marjoram1 rosemary1 summer-savory1 tansy1 etc41 may be had green in the summer and fall1 and dry during the balance of the year4 ,kohl-rabi from ,may until ,november4 ,knot celery from ,september until ,may4 ,leeks all the year round4 ,lettuce can be had all the year round4 ,in the winter it comes from the hot-houses of ,boston1 ,providence1 ,long ,island1 and ,jersey1 but principally from ,providence1 as that city for the past few years has made a business of growing lettuce for the ,new ,york market4 ,it is best in the fall and spring4 ,it is almost impossible to grow good lettuce in the summer1 for1 should it head at all1 the warm weather would rot it4 ,mint can be had nearly all the year round2 scarce during ,december and ,january4 ,mushrooms can be had all the year round2 they are raised principally in cellars and hot-houses on ,long ,island1 and the demand for them increases yearly4 ,the people are gradually getting over the fear they once had of the poisonous toad-stools1 of which1 by the way1 there is no danger now1 as the mushrooms are carefully picked and sent to market by men who understand the business4 ,they are scarce during the very warm weather4 ,oyster-plant can be had from ,september until ,june4 ,okra appears all the year round2 in the winter and spring it comes from ,havana4 ,parsley all the year round4 ,onions may be had all the year round4 ,green peppers all the year round4 ,in winter we get them from ,havana4 ,potatoes all the year round4 ,there need be but little fear of a potato-famine4 ,during the past few years1 when our own crop has been light1 large quantities were imported from ,england1 ,ireland1 ,scotland1 and ,germany4 ,the first new potatoes come from ,bermuda about ,april #a4 ,sweet potatoes from ,august until ,june4 ,peas from ,march until ,november4 ,parsnips from ,september until ,june4 ,pumpkins from ,september until ,february4 ,romaine salad can be had in the spring and fall4 ,radishes all the year round2 they are very scarce in hot weather4 ,rhubarb from ,february until ,july4 ,brussels-sprouts from ,october until ,april4 ,we import the very finest from ,france during ,march and ,april1 but our growers are improving in raising them from year to year1 and we hope before long to rival the ,french4 ,kale-sprouts from ,november until ,june4 ,shallots all the year round4 ,they are green in spring and summer and can be had dry during winter4 ,spinach all the year round2 it is covered up in the early winter to keep it from freezing1 but occasionally during extreme cold weather the cold reaches it1 when it is impossible to cut it1 which makes it scarce and high in the markets4 ,sorrel can be had all the year round2 it is raised mostly by ,french gardeners4 ,white and yellow summer-squash from ,april until ,october4 ,marrow-squash all the year round1 except ,may and part of ,june2 they are used quite generally to make pies instead of pumpkins4 ,tomatoes can be had all the year round1 except ,december and part of ,january4 ,the first new ones come from ,key ,west2 they are of excellent quality4 ,white and ruta-baga turnips can be had all the year round4 ,estragon appears from ,march until ,december4 ,,water-,,melons ,,and ,,musk-,,melons4 ,water-melons first make their appearance in market about the first of ,july1 and can be had until the middle of ,october4 ,unlike the musk-melon1 they are of a rather hardy nature1 and after the melon has grown on the vine1 the changes in temperature1 or rain1 have little effect on them4 ,the first in market come from ,florida1 and as the season advances we get them from further ,north1 until ,new ,jersey is reached4 ,more melons are raised in ,georgia than in any other ,state1 and of far better quality4 ,the best variety to be relied on1 as to quality1 is known as the 8,gem40 ,musk-melons1 although raised in nearly all parts of the country where the climate will admit1 are seldom shipped to ,new ,york from any distance further than ,north ,carolina1 as a musk-melon1 in order to be of good flavor1 must be ripened1 or nearly so1 on the vine4 ,when ripe they are so easily cracked or mashed that they would not stand transportation4 ,for the past two or three years1 a few1 of a rather hard-rind variety1 but of excellent flavor1 have been shipped from ,new ,orleans1 but with only partial success1 as the cost of transportation and the loss are so great that it hardly pays4 ,we often hear the remark1 8,i have not eaten a good melon this season40 ,this can be easily explained4 ,a melon is of a very sensitive nature1 and the delicious flavor is destroyed by rain or cold weather4 ,a melon-patch from which we get finely flavored melons to-day1 may be ruined 7as to flavor7 for a few days1 by a heavy rain-storm2 for the melon absorbs water like a sponge4 ,when we have hot nights and no rain1 we have perfect melons4 ,invariably1 it is during this kind of weather that they are most appreciated4 ,melons first appear about the middle of ,july1 and last until cold weather4 ,,how ,,to ,,set ,a ,,table4 ,to set a table seems1 perhaps1 very easy1 but to set it properly and tastily is not such an easy matter4 ,the advice herewith given may prove advantageous to many4 ,place the table in the centre of the dining-room1 under the chandelier1 and see to it that it is perfectly steady2 that is to say1 that there is no danger of its being shaken while the dinner is in progress4 ,should it not rest firmly1 perhaps an old relic1 in the shape of a ,bland ,dollar1 could be made serviceable by placing it under one of the feet4 ,see to it that there is plenty of space between each cover2 it is annoying to come in contact with every move of your neighbor4 ,illustration3 ,a--,plates4 ,b--,flowers4 ,c--,sherry4 ,d--,sauterne4 ,e--,fruits4 ,f--,cakes4 ,g--,celery4 ,h--,radishes4 ,i--,black and ,red ,pepper4 ,k--,salt ,cellars4 #a--;,green ,glass for ,sauterne4 #b--;,glass for ,sherry4 #c--,red ,glass for ,rhine ,wine4 #d--;,glass for ,champagne4 #e--;,glass for ,latour4 #f--;,glass for ,chambertin4 #g--;,glass for ,water4 ,a table for six persons should be six feet long4 ,take a woolen cloth and put it over the table1 and then place a linen cloth on top of it2 this will deaden the noise of plates and glasses4 ,flowers should never be absent from the table when you have guests2 they can be procured at all seasons4 ,a large basket or bouquet should be placed in the centre of the table2 a large bouquet on the right side for each lady1 and a small boutonnire for each gentleman1 also on the right side of the cover4 ,on each side of the centre-piece place a fruit-stand1 nicely arranged with the choicest fruits of the season4 ,next to this place a compotier with assorted cakes4 ,place celery1 olives1 or radishes symmetrically in the space that is left between the centre and the covers4 ,fish-knives1 soup-spoons1 and oyster-forks must be placed on the right side of the plate1 and the fork on the left side4 ,if desired1 place fancy pieces on the table1 7pices montes72 but as the foregoing items pertain only to a dinner for six persons it would crowd out much available space4 ,the diagram on the preceding page will illustrate the arrangement of the glasses on the table4 ,napkins can be arranged in various styles and figures2 into flowers or any other desired form4 ,the latest and most fashionable way is to arrange them folded plainly1 so as to show the monogram of the family4 ,a small salt-cellar should be placed at each cover1 to avoid asking the servant for it4 ,menus1 either printed or written1 should be placed at each cover4 ,it is not a breach of etiquette to refuse a course you do not desire2 by knowing what is coming1 you can with propriety refuse a course1 and take the next one4 ,about ten minutes before commencing dinner1 fill the decanters with ,sauterne and with sherry1 and place the same on the table1 as in diagram1 marked ,c and ,d4 ,,how ,,to ,,serve ,,meals4 ,nearly every family of means is in the habit of giving a few dinners to its friends during the year4 ,as a matter of course1 the members of the family are1 in return1 invited to 8dine out40 ,if you invite your friends to a dinner1 you should not wish them to go away dissatisfied4 ,after a varied experience of many years1 both in this country and in ,europe1 the author feels that no apologies are necessary if he endeavors to enlighten our epicures and dinner-givers as to how to arrange and serve a fine dinner1 from commencement to close1 after the manner of the ,french4 ,it should not be forgotten that much depends upon the appearance of the table1 and the manner of serving the courses4 ,in fact1 more success can be attained by studied attention to the room1 the table1 and the serving of the courses1 than in the preparation of costly viands4 ,on entering a dining-room1 the first object which strikes the eye is the table4 ,if the table is void of flowers1 and other side decorations1 including olives1 radishes1 and celery1 tastefully arranged napkins and wine-glasses1 an impression is given of a boarding-house table4 ,on the contrary1 when you see a beautifully decorated and artistically arranged table1 the heart is immediately gladdened4 ,a proper regard should be given to the comfort of the guests as regards temperature4 ,have the room neither too cold nor too warm2 the temperature should never exceed sixty degrees4 ,the dining-room should be well aired before dinner commences4 ,great care should be taken that the dinner be served very hot4 ,noises with plates and glasses should be avoided4 ,there is as much system in serving a fine dinner as there is in running a railroad1 or in any other business4 ,french dinners are generally served in three main courses1 viz41 ,relevs1 ,entres1 and ,rotis2 all the rest are considered side courses4 ,it depends entirely on the taste of the host as to how many main courses he desires served4 ,the author would suggest two relevs1 three entres1 and one or two rotis2 this could be made an elaborate dinner4 ,naturally1 what you shall serve will depend entirely on what there is in market at the season4 ,for instance1 you cannot serve brook-trout in ,january1 or canvas-back duck during the months of ,june1 ,july1 ,august1 or ,september4 ,however1 the very best in the market should invariably be selected4 ,care should be taken to have the wines at the right temperature4 ,sherry1 ,sauterne1 ,chablis1 and ,rhine wines should always be served cold4 ,champagne should be served very cold1 almost at the freezing-point4 ,bordeaux and ,burgundy should be kept twelve hours before dinner in a room at a temperature of seventy degrees4 ,servants should be instructed not to fill the glasses more than three-fourths full2 for guests are in danger of soiling their dresses1 and1 again1 it is not considered good form4 ,the following is a fair menu for a ,new ,year's dinner1 with the necessary instructions how to serve it3 ,blue ,point ,oysters1 #bih4 ,haut ,sauterne4 ,,soups4 ,cream of ,asparagus1 #gj4 ,consomm ,royale1 #ajg4 ,amontillado4 ,,hors ,d',,uvre4 ,radishes1 #bib4 ,olives4 ,timbales l',ecossaise1 #bfa4 ,,releves4 ,bass la ,rgence1 #cje4 ,potatoes la ,windsor1 #ajjh4 ,rauenthaler-,berg4 ,fillet of ,beef1 larded la ,parisienne1 #ead4 ,saddle of ,mutton1 currant jelly1 #fff4 ,pommery ,sec4 ,,entrees4 ,sweetbreads1 larded la ,colbert1 #fag4 ,terrapin la ,maryland1 #cig4 ,chateau ,latour4 ,,sorbet4 ,kirsch ,punch1 #acje4 ,,rotis4 ,canvas-back ,ducks1 #hgd4 ,celery1 ,mayonnaise ,salad1 #ajdb4 ,chambertin4 ,,entremets4 ,artichoke ,bottoms1 #hig4 ,french ,peas1 #igg4 ,string ,beans1 #idh4 ,,sweet ,,entremets4 ,plum ,pudding l',anglaise1 #aafc4 ,,ices4 ,vanilla1 #abga4 ,pistache1 #abge4 ,fruit4 ,cakes4 ,coffee1 #acdi4 ,cordials4 ,to begin with the oysters or clams3 place some finely chopped ice on each soup-plate1 with a small fancy napkin on top4 ,arrange the oysters or clams nicely on top of each plate1 with a piece of lemon1 and serve4 ,with this course serve also ,haut ,sauterne4 ,it is understood that the oysters or clams are to be served after all the guests are seated4 ,it should be made a rule never to remove any plates while some of the guests are still eating4 ,when all have finished1 remove the oyster-plates and leave dinner-plates in their stead2 then serve the soup4 ,the servant is expected to present a plate of each kind to each guest1 and ask which is preferred4 ,serve sherry with the soup4 ,always serve the plates on the right side1 and remove on the left4 ,serve timbales4 ,first put a spoonful of sauce on each plate1 and then the timbale2 at the same time you are serving the timbale1 remove the cold plates and serve the fish4 ,put the fish on the plates1 then the sauce1 with a few potatoes on the same plate4 ,serve ,rauenthaler-,berg4 ,remove the plates and serve fillet of beef1 which should be cut in small1 even slices4 ,put the sauce on the plate1 and then the fillet4 ,place the artichokes on the same plate4 ,serve ,pommery ,sec with this and with the other course4 ,remove the plates and serve saddle of mutton4 ,cut the loin of the saddle lengthwise1 and then crosswise1 and serve with a little gravy and a spoonful of string-beans on the same plate4 ,when this course is finished1 serve the sweetbreads4 ,put the sauce first on the plate1 as with the fillet1 with a spoonful of peas4 ,with this serve ,chateau ,latour4 ,the next course1 terrapin1 should be served in a very hot tureen4 ,before serving1 add a little fine sherry2 mix well1 and give each guest a small portion4 ,serve more ,chateau ,latour with this course4 ,after this comes sorbet4 ,this can be served in glasses or in shells2 for instance1 take six lemons or six small oranges1 cut off the tops1 take the soft parts out of them1 and in them place the sorbet4 ,arrange them on cold dessert-plates1 decorated with small fancy napkins or fancy paper4 ,while the guests are enjoying the sorbet1 remove sherry1 ,sauterne1 and ,hock glasses1 no matter if empty or full4 7,replace knives and forks before serving the sorbet47 ,now come canvas-back ducks4 ,before serving1 place them for a moment before the host1 so that all the guests can see them4 ,cut off only the breasts1 and serve with a little of the gravy and a small piece of fried hominy1 on very hot plates2 then pass around the currant jelly4 ,you can serve a whole breast or a half one2 however1 during a hearty dinner1 a half one is preferable2 this is entirely at the disposition of the host4 ,serve celery salad with mayonnaise dressing on separate dessert-plates1 with forks1 and then serve ,chambertin4 ,when this course is finished1 remove all side dishes1 casters1 and salt and pepper cruets1 and leave nothing on the table but flowers1 fruits1 and cakes4 ,clean the table neatly with a brush or napkin1 and then place dessert spoons and forks at each cover4 ,serve plum pudding the same as omelette au rum4 ,pour the rum over the pudding1 spread powdered sugar on top1 and1 with a spoon1 keep pouring the burning liquid over it until it ceases to burn4 ,then cut in slices and serve1 putting some of the liquid on each plate4 ,vanilla and pistache ice-cream should be served on cold dessert-plates with fancy paper underneath1 and with dessert spoons and forks4 ,serve the cakes with the ice-cream4 ,when this course is finished1 serve to each guest a finger-bowl1 with a thin slice of lemon in the water4 ,small cups for coffee should be passed at the same time4 ,fruits1 nuts1 and raisins come next4 ,it is customary with some old ,american families to introduce at this course a bottle of very old ,madeira wine2 but this is certainly not necessary4 ,now comes the last1 the coffee1 which must be served fresh and very hot1 for the preparation of which the author refers you to page #cha4 ,at the same time serve cordials1 and the dinner will be completed4 ,,menus ,,for ,,every ,,day ,,in ,,the ,,year4 ,,explanatory ,,note4 ,while these menus are simple and complete1 it is not supposed that they can always be carried out in detail4 ,they will1 however1 furnish suggestions to house-keepers who are daily perplexed with the question1 8,what shall we have for breakfast1 luncheon1 and dinner80 ,the number placed after each dish refers to the recipe showing how the dish is prepared4 ,the menus are arranged so as to be used for any year4 ,new ,year's1 #ahij1 will begin on a ,wednesday instead of a ,tuesday1 as here printed2 in that case1 use the ,new ,year's menu and then turn to the first ,thursday in ,january and proceed in regular order4 ,should you come out uneven at the end of the month1 through skipping some days at the first1 turn back again to the beginning4 ,for instance should ,thursday be the #bith of ,january1 instead of the last1 as printed1 turn back to the first ,friday in ,january1 and proceed until the month is completed4 ,special menus have been prepared for ,new ,year's ,day1 ,washington's ,birthday1 ,fourth of ,july1 ,thanksgiving ,day1 and ,christmas4 ,,new ,,year',s ,,day4 ,tuesday1 ,january --4 ,breakfast4 ,eggs l',aurore1 #ddd4 ,boiled ,haddock1 ,cream sauce1 #ceb1 #aha4 ,lamb ,chops1 maison d'or1 #fhc4 ,potato ,croquettes1 #iig4 ,stewed ,prunes la ,gnral ,dufour1 #accj4 ,wheat ,cakes1 #aahd4 ,luncheon4 ,stuffed ,deviled ,crabs1 #cgj4 ,chicken ,saut la ,marengo1 #gga4 ,sweet ,potatoes ,souffles1 #ajaj4 ,macaroni au ,gratin1 #iee4 ,maraschino ,pudding1 #aacd4 ,dinner4 ,blue ,point ,oysters1 #bih4 ,haut ,sauterne4 ,,soups4 ,cream of ,asparagus1 #gj4 ,consomm ,royale1 #ajg4 ,amontillado4 ,,hors ,d',,uvre4 ,radishes1 #bib4 ,olives4 ,timbales l',ecossaise1 #bfa4 ,,relev,s4 ,bass la ,rgence1 #cje4 ,potatoes la ,windsor1 #ajjh4 ,rauenthaler-,berg4 ,fillet of ,beef1 larded la ,parisienne1 #ead4 ,saddle of ,mutton1 currant jelly1 #fff4 ,pommery ,sec4 ,,entr,,es4 ,sweetbreads1 larded la ,colbert1 #fag4 ,terrapin la ,maryland1 #cig4 ,chateau ,latour4 ,,sorbet4 ,kirsch ,punch1 #acje4 ,,rotis4 ,canvas-back ,ducks1 #hgd4 ,celery1 ,mayonnaise ,salad1 #ajdb4 ,chambertin4 ,,entremets4 ,artichoke ,bottoms1 #hig4 ,french ,peas1 #igg4 ,string ,beans1 #idh4 ,,sweet ,,entremets4 ,plum ,pudding l',anglaise1 #aafc4 ,,ices4 ,vanilla1 #abga4 ,pistache1 #abge4 ,fruit4 ,cakes4 ,coffee1 #acdi4 ,cordials4 ,wednesday1 ,january --4 ,breakfast4 ,eggs1 with brown butter1 #dad4 ,fried ,scallops1 ,tomato sauce1 #cja1 #bje4 ,minced ,lamb l',anglaise1 #fhh4 ,hashed ,potatoes1 #ajjb4 ,rice and ,milk1 #aagg4 ,luncheon4 ,lobster la ,bordelaise1 #cfj4 ,mutton ,chops1 ,maintenon1 #fhe4 ,potatoes ,chteau1 #ajji4 ,herring ,salad1 #ajgd4 ,galette1 #abba4 ,dinner4 ,oysters1 #bih4 ,mock ,turtle1 #ag4 ,celery1 #bij4 ,sardines1 #bhc4 ,fillets of ,sole1 ,joinville1 #cbb4 ,salmi of ,duck la ,bourgeoise1 #hbi4 ,string ,beans1 with cream1 #idf4 ,venison ,steak1 ,londonderry sauce1 #hhj4 ,stuffed ,tomatoes1 #ajbc4 ,roast ,veal1 #ehe4 ,escarole ,salad1 #ajee4 ,nelson ,pudding1 #aaee4 ,coffee1 #acdi4 ,thursday1 ,january --4 ,breakfast4 ,omelet ,raspail1 #dfg4 ,fish ,balls1 #cdg4 ,beefsteak1 with ,anchovy butter1 #ebd1 #adf4 ,potatoes la ,rice1 #ajjg4 ,blanc ,mange la ,josephine ,delmonico1 #abgj4 ,luncheon4 ,oyster ,patties1 #chg4 ,broiled ,kidneys1 with ,bacon1 #gac4 ,saratoga ,potatoes1 #ajaa4 ,blanquette of ,veal1 with ,mouilles1 #eeb4 ,strawberry ,tarts1 #aaag4 ,dinner4 ,oysters1 #bih4 ,pure ,crcy1 #dg4 ,olives4 ,radishes1 #bib4 ,salmon la ,rgence1 #cje4 ,sweetbreads1 with ,spinach1 #fjg4 ,spaghetti l',italienne1 #ifj4 ,mignon ,filets aux ,pommes ,parisiennes1 #eae4 ,roast ,chicken1 #gee4 ,celery ,salad1 #ajda4 ,almond ,cake1 #abbd4 ,coffee1 #acdi4 ,friday1 ,january --4 ,breakfast4 ,eggs la ,bourguignonne1 #daa4 ,whitebait1 #cja4 ,pig's ,feet la ,boston1 #gcj4 ,succotash1 #ajbb4 ,brioche la ,cond1 #abjc4 ,luncheon4 ,boiled ,skate1 cream sauce1 #cbe1 #aha4 ,stewed ,calf's ,liver l',alsacienne1 #ehb4 ,oyster-,plant ,poulette1 #ajai4 ,lobster ,salad la ,plummer1 #ajfb4 ,vermicelli ,pudding1 #aadb4 ,dinner4 ,oysters1 #bih4 ,cream of ,asparagus1 #gj4 ,celery1 #bij4 ,thon1 #bhb4 ,smelts la ,toulouse1 #ced4 ,braised ,beef la ,flamande1 #dhb4 ,artichokes la ,florentine1 #ijc4 ,chicken ,saut la ,marengo1 #gga4 ,french ,peas4 ,roast ,quail1 with ,watercress1 #hcd4 ,lettuce ,salad1 #ajeg4 ,pie la ,martha ,washington1 #aaje4 ,coffee1 #acdi4 ,saturday1 ,january --4 ,breakfast4 ,ham ,omelet1 #dfb4 ,boiled ,halibut1 butter sauce1 #cji1 #aeg4 ,chicken ,livers1 with ,bacon1 #gfi4 ,sweet ,potatoes ,souffles1 #ajaj4 ,corn ,fritters1 #ife4 ,luncheon4 ,stuffed ,oysters la ,mali1 #chf4 ,chicken ,pot-pie1 #geg4 ,anchovy ,salad1 #ajcg4 ,diplomatic ,pudding1 #aabi4 ,dinner4 ,clams1 #cjj4 ,pot-au-feu1 #ed4 ,olives4 ,radishes1 #bib4 ,matelote of ,eels1 #ccb4 ,partridge1 braised with ,cabbage1 #hde4 ,stewed ,tomatoes1 #ajbg4 ,calf's ,head la ,poulette1 #fci4 ,potatoes la ,bignon1 #ajja4 ,roast ,mutton1 #ehe4 ,chicory ,salad1 #ajde4 ,baked ,apple ,dumplings1 #aabb4 ,champagne ,jelly1 #acbb4 ,coffee1 #acdi4 ,sunday1 ,january --4 ,breakfast4 ,eggs la ,livingstone1 #daj4 ,picked-up ,codfish1 #cdf4 ,escalops of ,veal1 ,provenale1 #egc4 ,potatoes ,julienne1 #ajac4 ,iced ,timbale of ,rice1 #aage4 ,luncheon4 ,lobster la ,newburg1 #cei4 ,chicken ,croquettes la ,prigourdin1 #gfa4 ,hashed ,potatoes au ,gratin1 #ajjd4 ,macaroni1 with cream1 #ied4 ,chocolate ,eclairs1 #abdc4 ,dinner4 ,oysters1 #bih4 ,chicken la ,pimontaise1 #fc4 ,radishes1 #bib4 ,celery1 #bij4 ,blackfish au ,gratin1 #cai4 ,minced ,beef la ,catalan1 #ejb4 ,cauliflower1 butter sauce1 #ibe4 ,boiled ,leg of ,mutton1 caper sauce1 #fea4 ,brussels ,sprouts1 #ibb4 ,romaine ,punch1 #acjd4 ,roast ,grouse1 #heb4 ,watercress ,salad1 #ajgb4 ,english ,pudding1 #aacg4 ,stilton ,cheese4 ,coffee1 #acdi4 ,monday1 ,january --4 ,breakfast4 ,omelet1 with fine ,herbs1 #dea4 ,lobster ,cutlets1 ,victoria1 #cff4 ,sausages au ,gastronome1 #gdj4 ,carrots and ,cream1 #ibg4 ,rice l',airolo1 #aaga4 ,luncheon4 ,broiled ,sardines on ,toast1 #djc4 ,hamburg ,steak1 ,russian sauce1 #ebf4 ,potatoes la ,hanna1 #ajab4 ,chicken ,salad1 #ajdd4 ,apple ,tarts1 #aabj4 ,dinner4 ,clams1 #cjj4 ,brunoise1 #b4 ,lyon ,sausage1 #bhf4 ,olives4 ,smelts au ,gratin1 #cef4 ,stewed ,lamb1 with ,peas1 #gjf4 ,potatoes ,souffles1 #ajaj4 ,croquettes of ,sweetbreads1 ,prigueux1 #fai4 ,string ,beans1 #idf4 ,squash a l',amricaine1 #hbj4 ,barbe de ,capucine ,salad1 #ajch4 ,plum ,pudding1 #aaaj4 ,coffee1 #acdi4 ,tuesday1 ,january --4 ,breakfast4 ,fried ,eggs1 #dab4 ,soles la ,horly1 #cba4 ,mutton ,chops1 ,soyer1 #fdg4 ,stewed ,potatoes1 #iie4 ,peach ,marmalade1 #acca4 ,luncheon4 ,lobster en ,chevreuse1 #cfb4 ,mignon ,filets aux ,pommes ,parisienne1 #eae4 ,celery la ,bonne ,femme1 #ibh4 ,apple ,pie1 #ajhc4 ,dinner4 ,oysters1 #bih4 ,chicken1 with ,leeks1 #fh4 ,radishes1 #bib4 ,thon1 #bhb4 ,broiled ,sea ,bass1 matre d'htel1 #cbf4 ,cucumber ,salad1 #bhi4 ,hot ,patties l',anglaise1 #bff4 ,braised ,noix of ,veal1 ,morlaisienne1 #fce4 ,stuffed ,egg-,plant1 #iji4 ,roast ,chicken1 #gee4 ,lettuce1 and ,egg ,salad1 #ajeh4 ,charlottes ,glaces1 #abii4 ,coffee1 #acdi4 ,wednesday1 ,january --4 ,breakfast4 ,eggs la ,tripe1 #dai4 ,porterhouse ,steak1 with ,watercress1 #ebd4 ,cold ,boiled ,ham1 #gbb4 ,hashed ,potatoes au ,gratin1 #ajjd4 ,brioche ,fluttes1 #abjd4 ,luncheon4 ,stuffed ,clams1 deviled1 #cgf4 ,epigrammes of ,lamb1 with chicory1 #fij4 ,macaroni au ,gratin1 #iee4 ,french ,pudding1 #aaci4 ,dinner4 ,oysters1 #bih4 ,consomm ,royal1 #ajg4 ,celery1 #bij4 ,olives4 ,fillets of ,bass la ,chambord1 #cdc4 ,croquettes of ,chicken la ,reine1 #geh4 ,braised ,beef la ,mode1 #dgi4 ,spinach1 matre d'htel1 #idb4 ,roast ,venison1 currant jelly sauce1 #hgh4 ,escarole ,salad1 #ajee4 ,savarin l',anglaise1 #aaii4 ,sherry ,wine ,jelly1 #acah4 ,coffee1 #acdi4 ,thursday1 ,january --4 ,breakfast4 ,scrambled ,eggs1 with ,asparagus tops1 #djf4 ,broiled ,sardines on ,toast1 #djc4 ,black ,sausages1 with mashed ,potatoes1 #gai4 ,stewed ,prunes1 #accj4 ,luncheon4 ,canap ,lorenzo1 #cia4 ,beefsteak ,pie l',anglaise1 #dhg4 ,macdoine ,salad1 #ajfc4 ,rhubarb ,tarts1 #aaab4 ,dinner4 ,clams1 #cjj4 ,terrapin1 #fa4 ,radishes1 #bib4 ,lyon ,sausage1 #bhf4 ,sheep's-head au ,gratin1 #cai4 ,saddle of ,mutton la ,sevign1 #ffi4 ,broiled ,fresh ,mushrooms on ,toast1 #iaf4 ,chicken ,saut la ,parmentier1 #ggc4 ,french ,peas4 ,roast ,partridge sur ,canap1 #hdc4 ,celery1 ,mayonnaise ,salad1 #ajdb4 ,baba au ,rhum1 #abag4 ,coffee1 #acdi4 ,friday1 ,january --4 ,breakfast4 ,oyster ,omelet1 #deb4 ,pork ,andouillettes1 #gdb4 ,mutton ,chops1 maison d'or1 #fhc4 ,sorrel1 with ,crotons1 #igd4 ,french ,pancake1 #aahf4 ,luncheon4 ,mussels la ,marinire1 #cgh4 ,duck l',amricaine1 #hbc4 ,string ,beans1 #idg4 ,apple ,charlotte1 #aafg4 ,dinner4 ,oysters1 #bih4 ,bisque of ,crabs1 #i4 ,celery1 #bij4 ,olives4 ,broiled ,pompano1 matre d'htel1 #cbi4 ,cucumber ,salad1 #bhi4 ,tenderloin ,piqu la ,bernardi1 #ebc4 ,stuffed ,green ,peppers1 #ige4 ,calf's ,head en tortue1 #fda4 ,roast ,quail1 #hcd4 ,watercress ,salad1 #ajgb4 ,vanilla ,ice-,cream1 #abga4 ,lady-,fingers1 #abca4 ,coffee1 #acdi4 ,saturday1 ,january --4 ,breakfast4 ,eggs la ,finoise1 #dbd4 ,codfish la ,bonne ,femme1 #cde4 ,veal ,cutlets en ,papillotes1 #eff4 ,mashed ,potatoes au ,gratin1 #iih4 ,milan ,cake1 #abbh4 ,luncheon4 ,crabs la ,st4 ,jean1 #cga4 ,chicken la ,maryland1 #ghe4 ,stewed ,tomatoes1 #ajbg4 ,anchovy ,salad1 #ajcg4 ,apricot ,tarts1 #aajh4 ,dinner4 ,oysters l',alexandre ,dumas1 #bii4 ,crote-au-,pot1 #aa4 ,thon1 #bhb4 ,radishes1 #bib4 ,fillet of ,soles1 la ,hollandaise1 #cag4 ,potatoes la ,parisienne1 #ihf4 ,shoulder of ,lamb ,rouennaise1 #fih4 ,spinach1 with gravy1 #idc4 ,sweetbreads la ,barnaise1 #faj4 ,roast ,squabs1 #haf4 ,chicory ,salad1 #ajde4 ,omelet ,clestine1 #dgg4 ,lemon ,water ,ice1 #abgi4 ,coffee1 #acdi4 ,sunday1 ,january --4 ,breakfast4 ,sausage ,omelet1 #dfe4 ,fried ,smelts1 tartare sauce1 #cja1 #bjg4 ,kidneys1 stewed with ,madeira1 #ffb4 ,potatoes1 matre d'htel1 #ihe4 ,preserved ,peaches1 #acdj4 ,luncheon4 ,stuffed ,clams1 #cgf4 ,curry of ,lamb l',indienne1 #fgg4 ,spaghetti au ,gratin1 #ifa4 ,chicken ,salad1 #ajdd4 ,apple ,pie1 meringu1 #aajc4 ,dinner4 ,oysters1 #bih4 ,consomm ,deslignac1 #ajh4 ,celery1 #bij4 ,olives4 ,bass aux ,fines ,herbs1 #cbc4 ,suprme of ,chicken la ,toulouse1 #ghf4 ,brussels ,sprouts1 #ibb4 ,antelope ,steak1 pure of ,chestnuts1 #hij1 #hhb4 ,potatoes la ,bignon1 #ajja4 ,kirsch ,punch1 #acje4 ,roast ,beef1 #ebg4 ,escarole ,salad1 #ajee4 ,diplomatic ,pudding1 #aabi4 ,gorgonzolla ,cheese4 ,coffee1 #acdi4 ,monday1 ,january --4 ,breakfast4 ,eggs l',aurore1 #ddd4 ,mackerel aux ,fines ,herbes1 #cca4 ,minced ,beef la ,provenale1 #ejj4 ,sweet ,potatoes ,souffles1 #ajaj4 ,corn ,fritters1 #ife4 ,luncheon4 ,broiled ,florida ,shad1 matre d'htel1 #cbf4 ,cucumber ,salad1 #bhi4 ,beef ,tongue1 with risotto1 #ecg4 ,macaroni and ,cream1 #ied4 ,cream ,renverse1 #abeb4 ,dinner4 ,clams1 #cjj4 ,chicken la ,portugaise1 #ff4 ,radishes1 #bib4 ,celery1 #bij4 ,lobster au ,curry1 #ceh4 ,pork ,chops1 sauce piquante1 #gde4 ,cauliflower1 with butter1 #ibe4 ,croquettes of ,chicken la ,reine1 #geh4 ,stuffed ,lettuce1 #iec4 ,roast ,turkey1 ,cranberry sauce1 #hjj1 #acbi4 ,barbe de ,capucine ,salad1 #ajch4 ,omelet ,souffle1 #dgd4 ,kmmel ,jelly1 #acbc4 ,coffee1 #acdi4 ,tuesday1 ,january --4 ,breakfast4 ,oatmeal and ,cream4 ,sardine ,omelet1 #dfh4 ,beefsteak1 ,horseradish sauce1 #ebd1 #afd4 ,mashed ,potatoes1 #iih4 ,german ,pancake1 with ,apples1 #aahi4 ,luncheon4 ,broiled ,pompano1 #cbi4 ,roulade of ,beef l',ecarlate1 #eci4 ,sorrel1 with eggs1 #igd4 ,salad l',italienne1 #ajcf4 ,peach ,pie1 #ajib4 ,dinner4 ,oysters1 #bih4 ,cream of ,celery1 #ga4 ,thon1 #bhb4 ,radishes1 #bib4 ,deviled ,crabs1 #cgj4 ,shoulder of ,lamb1 jardinire1 #fif4 ,potatoes ,duchesse1 #ajjf4 ,artichoke ,bottoms1 ,florentine1 #ijc4 ,antelope ,chops1 ,currant jelly1 #hia4 ,beans ,panachs1 #iej4 ,doe-birds sur canap1 #hch4 ,celery ,salad1 #ajdb4 ,cabinet ,pudding la ,sadi-,carnot1 #aafd4 ,coffee1 #acdi4 ,wednesday1 ,january --4 ,breakfast4 ,asparagus ,omelet1 #deh4 ,minced ,beef la ,catalan1 #ejb4 ,turnips1 with gravy1 #ifg4 ,rice la ,franaise1 #aahj4 ,luncheon4 ,lobster l',amricaine1 #ceg4 ,sweetbread ,croquettes la ,prigueux1 #fai4 ,potatoes ,julienne1 #ajac4 ,stewed ,fresh ,mushrooms1 with cream1 #iae4 ,sago ,pudding1 #aadj4 ,dinner4 ,clams1 #cjj4 ,pure la ,parmentier1 #dd4 ,radishes1 #bib4 ,sardines1 #bhc4 ,broiled ,blackfish1 ,shrimp sauce1 #cbe1 #agh4 ,civet of ,hare la ,franaise1 #hic4 ,celery la ,bonne ,femme1 #ibh4 ,mutton ,chops la ,robinson1 #fhb4 ,stuffed ,tomatoes1 #ajbc4 ,roast ,red-head ,ducks1 #hgf4 ,lettuce ,salad1 #ajei4 ,charlotte ,panache1 #acjj4 ,coffee1 #acdi4 ,thursday1 ,january --4 ,breakfast4 ,eggs1 with brown butter1 #dad4 ,mutton ,hash la ,zingara1 #feb4 ,lima ,beans1 #ieb4 ,small ,brioches1 #abjb4 ,luncheon4 ,oysters la ,poulette1 #chc4 ,corned ,beef and ,cabbage1 #dij4 ,macaroni ,napolitaine1 #ieg4 ,chicken ,salad1 #ajdd4 ,cherry ,tarts1 #aaaa4 ,dinner4 ,oysters1 #bih4 ,busecca1 #g4 ,celery1 #bij4 ,olives4 ,salmon la ,gnoise1 #cjf4 ,boiled ,turkey1 ,oyster sauce1 #gig4 ,spinach l',anglaise1 #idj4 ,lamb ,steak1 pure of ,peas1 #gaf4 ,potatoes la ,parisienne1 #ihf4 ,woodcock sur ,canap1 #hga4 ,tomato ,salad1 #ajgj4 ,hot ,savarin1 #aaih4 ,coffee1 #acdi4 ,friday1 ,january --4 ,breakfast4 ,eggs la ,bennett1 #ddg4 ,fried ,smelts1 ,colbert sauce1 #cja1 #aij4 ,country ,sausages l',anglaise1 #gcf4 ,beet-roots1 with cream1 #iab4 ,stewed ,quinces1 #acch4 ,luncheon4 ,stuffed ,lobster la ,diable1 #cfg4 ,stewed ,veal1 ,solferino1 #fbh4 ,fried ,egg-plant1 #ijg4 ,tongue ,salad1 #ajef4 ,caramel ,pudding1 #aaff4 ,dinner4 ,oysters1 #bih4 ,bouille--,baisse1 #a4 ,olives4 ,sardines1 #bhc4 ,bass la ,vnitienne1 #cch4 ,beef ,tongue la ,chipolata1 #ecb1 #bcb4 ,stuffed ,green ,peppers1 #ige4 ,pigeon ,cutlets la ,victoria1 #hae4 ,potatoes la ,windsor1 #ajjh4 ,saddle of ,antelope1 ,cranberry sauce1 #hgh1 #acbi4 ,celery ,salad1 #ajda4 ,chocolate ,ice-,cream1 #abgb4 ,vanilla ,eclairs1 #abde4 ,coffee1 #acdi4 ,saturday1 ,january --4 ,breakfast4 ,cheese ,omelet1 #dfi4 ,broiled ,spanish-,mackerel1 #cbi4 ,breaded ,veal ,cutlets1 tomato sauce1 #efc4 ,broiled ,bacon1 #ged4 ,rice au ,lait d',amandes1 #aagj4 ,luncheon4 ,oysters en ,brochette au ,petit ,sal1 #che4 ,broiled ,beefsteak1 with ,watercress1 #ebd4 ,brussels ,sprouts1 #ibb4 ,stewed ,lamb la ,parisienne1 #gjh4 ,apple ,tarts1 #aabj4 ,dinner4 ,clams1 #cjj4 ,sorrel1 with ,asparagus tops1 #da4 ,lyon ,sausage1 #bhf4 ,celery1 #bij4 ,fried ,eels1 sauce tartare1 #cja1 #bjg4 ,potatoes1 ,saratoga1 #ajaa4 ,garnished ,sour-krout1 #ibd4 ,salmi of ,duck1 with olives1 #hbg4 ,celery1 with cream1 #ibi4 ,roast ,leg of ,lamb1 #fdh4 ,lettuce ,salad1 #ajeg4 ,pineapple ,pudding1 #aadh4 ,coffee1 #acdi4 ,sunday1 ,january --4 ,breakfast4 ,eggs la ,meyerbeer1 #dcg4 ,veal ,kidneys1 sauce madre1 #ffb4 ,stuffed ,pig's ,feet1 #gcb4 ,potatoes la ,rice1 #ajjg4 ,fried ,hominy1 #ajce4 ,luncheon4 ,lobster ,croquettes la ,victoria1 #cfe4 ,broiled ,grouse1 bread sauce1 #hed1 #afb4 ,broiled ,fresh ,mushrooms on ,toast1 #iaf4 ,boiled ,apple ,dumplings1 #aabg4 ,dinner4 ,oysters1 #bih4 ,chicken la ,hollandaise1 #fd4 ,celery1 #bij4 ,radishes1 #bib4 ,red ,snapper la ,crole1 #cci4 ,beef ,braised l',orsini1 #dha4 ,stuffed ,tomatoes1 #ajbc4 ,lamb ,croquettes1 sauce ,robert1 #fgi1 #aib4 ,string ,beans1 #ide4 ,punch la ,cardinal1 #acjf4 ,canvas-,back ,ducks1 ,currant jelly1 #hgd1 #acbf4 ,chicory ,salad1 #ajde4 ,iced ,pound ,cake1 #aaic4 ,pistache ,ice-,cream1 #abge4 ,imported ,brie ,cheese4 ,coffee1 #acdi4 ,monday1 ,january --4 ,breakfast4 ,mushroom ,omelet1 #dfj4 ,cold ,bass1 ,ravigote butter1 #ceb1 #adg4 ,hashed ,beef la ,zingara1 #feb4 ,broiled ,ham1 #gec4 ,milan ,cake1 #abbh4 ,luncheon4 ,soft ,clams la ,newburg1 #cij4 ,chicken ,saut1 with ,tarragon1 #ggd4 ,potatoes l',italienne1 #iij4 ,herring ,salad1 #ajgd4 ,baked ,apples1 #aabd4 ,dinner4 ,oysters1 #bih4 ,consomm ,clestine1 #aah4 ,thon1 #bhb4 ,celery1 #bij4 ,terrapin la ,maryland1 #cig4 ,compote of ,squabs1 #hbb4 ,fried ,oyster-plant1 #ajba4 ,veal ,fricandeau la ,morlaisienne1 #egi4 ,sorrel au ,gras1 #igd4 ,roast ,saddle of ,mutton1 #ffd4 ,tomato ,salad1 #ajgj4 ,pithivier's ,cake1 #abbe4 ,peach ,marmalade1 #acca4 ,coffee1 #acdi4 ,tuesday1 ,january --4 ,breakfast4 ,chicken ,liver ,omelet1 #dfd4 ,broiled ,sardines1 sauce percillade1 #djc1 #afe ,hashed ,mutton au ,gratin1 #fec4 ,oyster-plant la ,poulette1 #ajai4 ,wheat ,cakes1 #aahd4 ,luncheon4 ,sheep's-head1 sauce ,hollandaise1 #cji1 #afj4 ,beefsteak ,pie l',amricaine1 #dhh4 ,cauliflower au ,gratin1 #ibf4 ,lemon ,pie1 meringu1 #aajb4 ,dinner4 ,oysters1 #bih4 ,mulligatawney1 #cd4 ,tomatoes1 #bhh4 ,olives4 ,crawfish la ,bordelaise1 #cfj4 ,piloff of ,chicken la ,turque1 #ghb4 ,succotash1 #ajbb4 ,sweetbreads ,piqus la ,financire1 #fjc4 ,spaghetti l',italienne1 #ifj4 ,roast ,quails1 with ,watercress1 #hcd4 ,escarole ,salad1 #ajee4 ,cocoanut ,pudding1 #aadg4 ,camembert ,cheese4 ,coffee1 #acdi4 ,wednesday1 ,january --4 ,breakfast4 ,eggs la ,valencienne1 #dba4 ,fried ,frostfish1 sauce ,colbert1 #cja1 #aij4 ,mignon ,filets la ,bernardi1 #eab4 ,hashed ,potatoes au ,gratin1 #ajjd4 ,stewed ,apples1 #accb4 ,luncheon4 ,crabs l',anglaise1 #cgc4 ,hashed ,turkey en ,bordure1 #hje4 ,broiled ,tomatoes1 #ajbe4 ,potato ,salad1 #ajgc4 ,farina ,pudding1 #aadd4 ,dinner4 ,clams1 #cjj4 ,beef l',ecossaise1 #f4 ,anchovies1 #bhd4 ,celery1 #bij4 ,smelts la ,toulouse1 #ced4 ,civet of ,hare1 poivrade sauce1 #hhf4 ,stuffed ,cabbage1 #iai4 ,breast of ,lamb1 jardinire1 #gjb4 ,roast ,chicken1 #gee4 ,watercress ,salad1 #ajgb4 ,orange ,water-,ice1 #abhj4 ,allumettes1 #abje4 ,roquefort ,cheese4 ,coffee1 #acdi4 ,thursday1 ,january --4 ,breakfast4 ,scrambled ,eggs1 with ,chicory1 #dji4 ,broiled ,oysters1 #chb4 ,flat ,sausages1 with ,white ,wine1 #gce4 ,carrots1 with ,cream1 #ibg4 ,brioche la ,cond1 #abjc4 ,luncheon4 ,oysters la ,mali1 #chf4 ,irish ,stewed ,mutton1 #ffj4 ,shrimp ,salad1 #ajfg4 ,french ,pancake1 with jelly1 #aahg4 ,dinner4 ,clams1 #cjj4 ,consomm au ,vermicelli1 #ajc4 ,celery1 #bij4 ,lyon ,sausage1 #bhf4 ,frogs' ,legs la ,geo4 ,merrill1 #acgb4 ,leg of ,mutton la ,cond1 #fdi4 ,stuffed ,onions1 #igj4 ,suprme of ,chicken la ,toulouse1 #ghf4 ,fresh ,mushrooms on ,toast1 #iad4 ,red-head ,duck l',amricaine1 #hbj4 ,lettuce and ,egg ,salad1 #ajeh4 ,peach ,ice-,cream1 #abgf4 ,almond ,biscuits1 #abce4 ,coffee1 #acdi4 ,friday1 ,january --4 ,breakfast4 ,tomato ,omelet1 #def4 ,black ,bass1 ,oyster sauce1 #cji1 #agc4 ,chicken ,livers en ,brochette1 #gfi4 ,potatoes la ,lyonnaise1 #iia4 ,waffles and ,sugar1 #aaif4 ,luncheon4 ,croquettes of ,salmon la ,victoria1 #cfe1 #bjh4 ,calf's ,head la ,vinaigrette1 #fdj4 ,okra1 stewed with cream1 #ajca4 ,russian ,salad1 #ajfe4 ,bread ,pudding1 #aacb4 ,dinner4 ,oysters l',alexandre ,dumas1 #bii4 ,mulligatawney la ,delmonico1 #ce4 ,olives4 ,thon1 #bhb4 ,pompano1 with fine ,herbs1 #cca4 ,broiled ,tenderloin1 with ,mushrooms1 #dif4 ,lima ,beans1 #ieb4 ,chicken ,vol-au-,vent au ,salpicon ,royal1 #haj1 #bee4 ,artichokes la ,barigoul1 #hig4 ,roast ,woodcock1 #hga4 ,chicory ,salad1 #ajde4 ,iced ,timbale of ,rice1 #aage4 ,swiss ,cheese4 ,coffee1 #acdi4 ,saturday1 ,january --4 ,breakfast4 ,oatmeal and ,cream4 ,eggs la ,provenale1 #dbb4 ,cod's ,tongues1 black butter1 #cdi4 ,fried ,calf's ,brains1 sauce tartare1 #eei4 ,oyster ,plant1 with butter1 #ajah4 ,baked ,apples1 #aabd4 ,luncheon4 ,crabs la ,st4 ,laurent1 #cgb4 ,broiled ,chicken on ,toast1 #gef4 ,brussels ,sprouts1 #ibb4 ,timbales la ,schultze1 #bfc4 ,rum ,omelet1 #dgf ,dinner4 ,oysters1 #bih4 ,cream of ,chicken1 #hb4 ,anchovies1 #bhd4 ,radishes1 #bib4 ,sheep's-head1 ,lobster sauce1 #aeh4 ,braised ,beef la ,morlaisienne1 #dgh4 ,potatoes en ,surprise1 #ajje4 ,lamb ,chops la ,signora1 #fha4 ,french ,peas4 ,roast ,partridge1 #hdc4 ,celery ,salad1 #ajdb4 ,charlotte au ,caf1 #abfb4 ,coffee1 #acdi4 ,sunday1 ,january --4 ,breakfast4 ,kidney ,omelet1 #dfc4 ,broiled ,shad1 matre d'htel1 #cbf4 ,hamburg ,steak1 ,madeira sauce1 #ebf1 #ahe4 ,potatoes ,lyonnaise1 #iia4 ,cream ,renverse1 #abeb4 ,luncheon4 ,truffled ,boned ,turkey1 #hac4 ,mignon ,filets la ,bohmienne1 #eac4 ,potatoes au ,gratin1 #ajjd4 ,shrimp ,salad1 #ajfg4 ,chaussons1 #abcf4 ,dinner4 ,oysters1 #bih4 ,consomm ,colbert1 #abj4 ,olives4 ,celery1 #bij4 ,smelts la ,barnaise1 #cec4 ,grenadin of ,veal la ,sevign1 #ehh4 ,celery1 with ,marrow1 #icj4 ,fried ,chicken1 ,cream sauce1 #aha4 ,string ,beans1 #idh4 ,punch la ,lallah ,rookh1 #acjh4 ,roast ,doe-birds l',amricaine1 #hdj4 ,escarole ,salad1 #ajee4 ,peach ,pudding1 #aaej4 ,gorgonzolla ,cheese4 ,coffee1 #acdi4 ,monday4 ,january --4 ,breakfast4 ,boiled ,eggs4 ,broiled ,calf's ,liver and ,bacon1 #ehd4 ,tripe la mode de ,can1 #edg4 ,potatoes ,lyonnaise1 #iia4 ,stewed ,pears1 #accc4 ,luncheon4 ,fried ,oysters1 #chj4 ,veal1 stewed with ,peas1 #fca4 ,cauliflower ,salad1 #ajdj4 ,pineapple ,pie1 #ajhg4 ,dinner4 ,clams1 #cjj4 ,julienne1 #bg4 ,celery1 #bij4 ,radishes1 #bib4 ,turbot1 sauce aurore1 #cji1 #ahb4 ,bouches la ,reine1 #bgj4 ,flageolets1 #acfe4 ,epigrammes of ,lamb1 with ,asparagus tops1 #fij4 ,spaghetti l',italienne1 #ifj4 ,roast ,beef1 #ebg4 ,tomato1 ,mayonnaise ,salad1 #ajga4 ,champagne ,jelly1 #acbb4 ,lady ,fingers1 #abca4 ,coffee1 #acdi4 ,tuesday1 ,january --4 ,breakfast4 ,scrambled ,eggs1 with truffles1 #djg4 ,boiled ,haddock1 ,cream sauce1 #ceb1 #aha4 ,brochettes of ,lamb la ,dumas1 #fgd4 ,potatoes ,parisienne1 #ihf4 ,crme en ,mousse au ,caf1 #abec4 ,luncheon4 ,bluefish l',italienne1 #ccg4 ,escalops of ,veal la ,duxelle1 #efi4 ,stuffed ,cucumbers1 #icg4 ,croquettes of ,macaroni1 #bgi4 ,blackberry ,tarts1 #aaai4 ,dinner4 ,oysters1 #bih4 ,clear ,green ,turtle1 #ah4 ,tomatoes1 #bhh4 ,radishes1 #bib4 ,shad1 with fine ,herbs1 #cbc4 ,broiled ,sirloin ,steak la ,bordelaise1 #dia4 ,potatoes ,bignon1 #ajja4 ,timbale of ,foie-gras1 ,lagardre1 #hji4 ,roast ,partridge1 #hdc4 ,lettuce1 ,mayonnaise ,salad1 #ajeg1 #ajdb4 ,apples ,meringues1 #abdh4 ,cheddar ,cheese4 ,coffee1 #acdi4 ,wednesday1 ,february --4 ,breakfast4 ,eggs l',impratrice1 #ddj4 ,mutton ,chops1 ,soyer1 with ,potatoes1 #fdg4 ,broiled ,ham1 #gec4 ,milan ,cake1 #abbh4 ,luncheon4 ,fried ,oysters1 #chj4 ,blanquette of ,veal1 with nouilles1 #eeb4 ,fried ,sweet ,potatoes1 #iic4 ,mince ,pie1 #ajhb4 ,dinner4 ,clams1 #cjj4 ,menestra1 #cf4 ,sardines1 #bhc4 ,celery1 #bij4 ,lobster en ,chevreuse1 #cfb4 ,tenderloin ,piqu l',egyptienne1 #eba4 ,french ,peas4 ,broiled ,fresh ,mushrooms on ,toast1 #iaf4 ,croquettes of ,sweetbreads1 with ,peas1 #fbj4 ,roast ,goose1 #hjh4 ,watercress ,salad1 #ajgb4 ,boiled ,peach ,dumplings1 #aabe4 ,coffee1 #acdi4 ,thursday1 ,february --4 ,breakfast4 ,omelet ,rgence1 #dgj4 ,boiled ,porgies1 matre d'htel1 #cbi4 ,minced ,veal la ,biscanne1 #egf4 ,turnips and ,gravy1 #ifg4 ,preserved ,cherries1 #acdg4 ,luncheon4 ,oysters en ,brochette au ,petit ,sal1 #che4 ,chicken ,pot ,pie1 #geg4 ,tomatoes la ,marseillaise1 #ajbi4 ,beef ,salad1 #ajci4 ,stewed ,pears1 #accc4 ,dinner4 ,oysters1 #bih4 ,consomm1 with ,italian paste1 #ajc4 ,olives4 ,tomatoes1 #bhh4 ,broiled ,spanish-,mackerel1 #cbi4 ,cucumber ,salad1 #bhi4 ,beef ,tongue la ,gendarme1 #ecb4 ,fried ,oyster ,plant1 #ajba4 ,salmi of ,woodcock la ,chasseur1 #hgc4 ,roast ,veal1 #ehe4 ,lettuce ,salad1 #ajeg4 ,pistache ,ice ,cream1 #abge4 ,bitter ,almond ,macaroons1 #abji4 ,coffee1 #acdi4 ,friday1 ,february --4 ,breakfast4 ,eggs la ,chipolata1 #ddb4 ,picked-up ,codfish1 #cdf4 ,lamb en ,brochette1 ,colbert sauce1 #fgd1 #aij4 ,stewed ,potatoes1 #iie4 ,rice and ,milk1 #aagg4 ,luncheon4 ,fillets of ,sole la ,vnitienne1 #cch4 ,breaded ,veal ,cutlets1 ,tomato sauce1 #efc4 ,string ,beans1 #idf4 ,crab ,salad1 #ajdg4 ,plum ,pudding1 #aafc4 ,dinner4 ,oysters1 #bih4 ,bisque of ,lobster1 #aj4 ,sardines1 #bhc4 ,olives4 ,salmon1 en papillotes1 #cjb4 ,tenderloin la ,hussarde1 #eai4 ,succotash1 #ajbb4 ,coquilles of ,chicken1 with ,mushrooms1 #bga4 ,roast ,english ,snipe sur canap1 #hfh4 ,celery ,salad1 #ajda4 ,baba1 #abaf4 ,pont l',evque ,cheese4 ,coffee1 #acdi4 ,saturday1 ,february --4 ,breakfast4 ,omelet ,bonne ,femme1 #dff4 ,tripe ,saut la ,lyonnaise1 #edh4 ,beefsteak1 with ,watercress1 #ebd4 ,hashed ,potatoes1 with ,cream1 #ajjc4 ,corn ,fritters1 #ife4 ,luncheon4 ,canap ,lorenzo1 #cia4 ,lamb ,chops la ,robinson1 #fhb4 ,french ,peas4 ,anchovy ,salad1 #ajcg4 ,diplomatic ,pudding1 #aabi4 ,dinner4 ,oysters1 #bih4 ,consomm ,tapioca1 #ajd4 ,thon1 #bhb4 ,celery1 #bij4 ,boiled ,sheep's-head1 with fine ,herbs1 #ceb1 #cbc4 ,pig's ,cheek1 ,apple sauce1 #gbf1 #afh4 ,oyster ,plant la ,paulette1 #ajai4 ,piloff of ,chicken la ,creole1 #ghc4 ,beans l',anglaise1 #idh4 ,roast ,mutton1 #ehe4 ,barbe de ,capucine ,salad1 #ajch4 ,charlotte ,russe1 #abfa4 ,coffee1 #acdi4 ,sunday1 ,february --4 ,breakfast4 ,eggs la ,turque1 #dci4 ,hashed ,lamb1 #gjj4 ,sausages1 with ,white ,wine1 #gce4 ,potatoes ,julienne1 #ajac4 ,peach ,marmalade1 #acca4 ,luncheon4 ,broiled ,spanish ,mackerel1 matre d'htel1 #cbi4 ,cucumber ,salad1 #bhi4 ,stewed ,veal la ,marengo1 #fbd4 ,rhubarb ,pie1 #ajhe4 ,dinner4 ,oysters1 #bih4 ,consomm ,douglas1 #aad4 ,celery1 #bij4 ,lyons ,sausage1 #bhf4 ,croquettes of ,lobster1 sauce ,colbert1 #cfe1 #aij4 ,sweetbreads la ,duxelle1 #fjh4 ,broiled ,tomatoes1 #ajbe4 ,chicken ,saut l',hongroise1 #ggb4 ,spinach1 with crotons1 #idc4 ,romaine ,punch1 #acjd4 ,roast ,english ,snipe1 #hfh4 ,watercress ,salad1 #ajgb4 ,croustade of ,rice1 #aagf4 ,imported ,brie ,cheese4 ,coffee1 #acdi4 ,monday1 ,february --4 ,breakfast4 ,omelet ,mexicaine1 #dgc4 ,broiled ,english ,breakfast ,bacon1 #ged4 ,calf's ,liver ,saut l',italienne1 #ehj4 ,stewed ,tomatoes1 #ajbg4 ,preserved ,plums1 #acdc4 ,luncheon4 ,soft ,clams la ,merrill1 #chi4 ,curry of ,chicken l',indienne1 #gib4 ,french ,peas4 ,salad ,sudoise1 #ajfi4 ,mille-feuilles1 #abbc4 ,dinner4 ,clams1 #cjj4 ,consomm ,printanier1 #aji4 ,celery1 #bij4 ,caviare1 #bha4 ,broiled ,smelts1 ,barnaise1 #cec4 ,broiled ,lamb ,chops1 ,bordelaise sauce1 #fdg1 #ahf4 ,spaghetti l',italienne1 #ifj4 ,antelope ,steak1 ,currant jelly sauce1 #hhd4 ,sweet ,potatoes1 ,hollandaise1 #iii4 ,roast ,teal ,ducks1 #hei4 ,chicory ,salad1 #ajde4 ,tapioca ,pudding1 #aada4 ,coffee1 #acdi4 ,tuesday1 ,february --4 ,breakfast4 ,eggs au ,miroir1 #dbe4 ,broiled ,deviled ,mutton1 ,kidneys1 #gae4 ,hamburg ,steak1 ,russian sauce1 #ebf4 ,lima ,beans1 #ieb4 ,german ,pancake1 #aahh4 ,luncheon4 ,broiled ,shad1 matre d'htel1 #cbf4 ,cucumber ,salad1 #bhi4 ,salmi of ,duck1 ,rouennaise1 #hbe4 ,onions1 with ,cream1 #ifh4 ,greengage ,pie1 #ajic4 ,dinner4 ,oysters1 #bih4 ,chicken la ,richmond1 #fb4 ,celery1 #bij4 ,radishes1 #bib4 ,stuffed ,lobster1 #cfg4 ,tenderloin1 piqu la ,portugaise1 #eag4 ,potatoes ,duchesse1 #ajjf4 ,squabs en ,crapaudine1 #hai4 ,brussels ,sprouts sauts au beurre1 #ibb4 ,roast ,chicken1 #gee4 ,celery1 ,mayonnaise ,salad1 #ajdb4 ,sponge ,cake1 #aaie4 ,english ,cheese4 ,coffee1 #acdi4 ,wednesday1 ,february --4 ,breakfast4 ,tomato ,omelet1 #def4 ,broiled ,smelts1 ,barnaise1 #cec4 ,chicken ,livers en ,brochette1 #gfi4 ,potato ,croquettes1 #iig4 ,preserved ,apricots1 #acdj4 ,luncheon4 ,lobster en ,brochette1 #cfa4 ,beefsteak ,pie l',anglaise1 #dhg4 ,spinach1 with eggs1 #idc4 ,macdoine ,salad1 #ajfc4 ,huckleberry ,tarts1 #aaac4 ,dinner4 ,oysters1 #bih4 ,giblet l',anglaise1 #bb4 ,sardines1 #bhc4 ,celery1 #bij4 ,bass la ,chambord1 #cdc4 ,stewed ,veal la ,grecque1 #fbf4 ,edible ,snails la ,bourguignonne1 #cic4 ,artichokes1 ,barigoul1 #hig4 ,roast ,plover1 #hfe4 ,lettuce ,salad1 #ajeg4 ,crme en mousse1 #abfj4 ,sweet ,almond ,macaroons1 #abaj4 ,coffee1 #acdi4 ,thursday1 ,february --4 ,breakfast4 ,eggs l',impratrice1 #ddj4 ,broiled ,pig's ,feet1 matre d'htel1 #gbg1 #ade4 ,smoked ,beef1 with ,cream1 #dhf4 ,potatoes ,hollandaise1 #iii4 ,brioche1 #abja4 ,luncheon4 ,oyster ,patties1 #chg4 ,sirloin ,steak la ,duchesse1 #did4 ,potatoes ,chteau1 #ajji4 ,lobster ,salad la ,plummer1 #ajfb4 ,vanilla ,eclairs1 #abde ,dinner4 ,clams1 #cjj4 ,consomm ,rachel1 #abc4 ,radishes1 #bib4 ,olives4 ,crabs1 ,st4 ,laurent1 #cgb4 ,panpiette of ,veal1 pure of ,chestnuts1 #eid4 ,fried ,oyster-plant1 #ajba4 ,chicken ,saut1 with tarragon1 #ggd4 ,asparagus la ,tessinoise1 #ijf4 ,roast ,beef1 #ebg4 ,celery1 ,mayonnaise ,salad1 #ajdb4 ,parfait au ,caf1 #abie4 ,coffee1 #acdi4 ,friday1 ,february --4 ,breakfast4 ,omelet1 with fine ,herbs1 #dea4 ,haddock1 ,cream sauce1 #ceb1 #aha4 ,brochette of ,lamb la ,colbert1 #fgd1 #aij4 ,saratoga ,potatoes1 #ajaa4 ,buckwheat ,cakes1 #aahc4 ,luncheon4 ,fried ,smelts1 ,tomato sauce1 #cja1 #bje4 ,leg of ,mutton1 ,bretonne1 #fej4 ,spaghetti l',italienne1 #ifj4 ,russian ,salad1 #ajfe4 ,blackberry ,pie1 #ajig4 ,dinner4 ,oysters1 #bih4 ,bisque of ,clams1 #h4 ,celery1 #bij4 ,olives4 ,lobster l',amricaine1 #ceg4 ,broiled ,tenderloin la ,nivernaise1 #eje4 ,stewed ,tomatoes1 #ajbg4 ,stuffed ,pig's ,feet1 ,prigueux1 #gcb4 ,goose1 stuffed with ,chestnuts1 #hjh4 ,romaine ,salad1 #ajfd4 ,custard ,pudding1 #aaed4 ,brie ,cheese4 ,coffee1 #acdi4 ,saturday1 ,february --4 ,breakfast4 ,eggs la ,reine1 #dch4 ,broiled ,fresh ,herrings1 anchovy butter1 #cbi1 #adf4 ,minced ,veal la ,catalan1 #ege4 ,stewed ,carrots1 and ,cream1 #ibg4 ,peach ,marmalade1 #acca4 ,luncheon4 ,broiled ,lobster1 ,tomato sauce1 #cfd1 #bje4 ,stewed ,lamb1 and ,potatoes1 #gjh4 ,broiled ,fresh ,mushrooms on ,toast1 #iaf4 ,apples1 with ,rice1 #aafi4 ,dinner4 ,oysters1 #bih4 ,cream of ,cauliflower1 #gc4 ,celery1 #bij4 ,radishes1 #bib4 ,bluefish l',icarienne1 #ccf4 ,roast ,suckling ,pig1 ,apple sauce1 #gbj4 ,stuffed ,green ,peppers1 #ige4 ,turkey's ,legs la ,diable1 #gff4 ,beans ,panachs1 #iej4 ,roast ,spring ,lamb1 ,mint sauce1 #acfa1 #afi4 ,lettuce ,salad1 #ajeh4 ,charlotte ,russe1 #abfa4 ,coffee1 #acdi4 ,sunday1 ,february --4 ,breakfast4 ,omelet1 with ,cheese1 #dfi4 ,broiled ,mutton ,chops1 ,parisian potatoes1 #fdg1 #ihf4 ,tripe ,saut la ,crole1 #ede4 ,wheat ,cakes1 #aahd4 ,luncheon4 ,canap ,madison1 #bfj4 ,broiled ,sirloin la ,molle1 #dic4 ,spaghetti ,napolitaine1 #iei4 ,string ,bean ,salad1 #ajfh4 ,frangipani ,tarts1 #aaba4 ,dinner4 ,oysters l',alexandre ,dumas1 #bii4 ,consomm ,chtelaine1 #abh4 ,radishes1 #bib4 ,tomatoes1 #bhh4 ,bass la ,vnitienne1 #cch4 ,chicken ,saut la ,marengo1 #gga4 ,sweet ,potatoes ,hollandaise1 #iii4 ,sweetbreads1 larded la ,soubise1 #fjf4 ,carrots1 with ,cream1 #ibg4 ,punch la ,lorenzo ,delmonico1 #acjc4 ,roast ,beef1 #ebg4 ,barbe de ,capucine ,salad1 #ajch4 ,cabinet ,pudding la ,sadi-,carnot1 #aafd4 ,strachino ,cheese4 ,coffee1 #acdi4 ,monday1 ,february --4 ,breakfast4 ,eggs la ,bonne ,femme1 #dcb4 ,cod's ,tongues la ,poulette1 #cea4 ,tenderloin of ,pork1 sauce piquante1 #gda1 #bjc4 ,fried ,oyster-plant1 #ajba4 ,waffles1 with ,sugar1 #aaif4 ,luncheon4 ,hashed ,lamb la ,polonaise1 #gjj4 ,escalops of ,veal1 ,jardinire1 #efh4 ,succotash1 #ajbb4 ,shrimp ,salad1 #ajfg4 ,pear ,pie1 #ajhd4 ,dinner4 ,clams1 #cjj4 ,a la ,russe1 #ee4 ,olives4 ,bologna ,sausage1 #bhf4 ,halibut1 ,lobster sauce1 #cji1 #aeh4 ,corned ,beef1 with ,kale sprouts1 #dij4 ,potatoes la ,windsor1 #ajjh4 ,sweetbreads la ,barnaise1 #faj4 ,green ,peas la ,bourgeoise1 #igj4 ,roast ,chicken1 with ,watercress1 #gee4 ,doucette ,salad1 #ajeb4 ,apple ,charlotte1 #aafg4 ,coffee1 #acdi4 ,tuesday1 ,february --4 ,breakfast4 ,omelet ,rgence1 #dgj4 ,broiled ,ham1 #gec4 ,lamb ,chops la ,robinson1 #fhb4 ,lima ,beans1 #ieb4 ,stewed ,plums1 #accg4 ,luncheon4 ,broiled ,deviled ,lobster1 butter sauce1 #cfd1 #aei4 ,stewed ,tripe la ,lyonnaise1 #edh4 ,fried ,egg-plant1 #ijg4 ,apple ,fritters1 #aaia4 ,dinner4 ,oysters1 #bih4 ,crabs1 with ,gumbo1 #bd4 ,radishes1 #bib4 ,olives4 ,smelts1 ,toulouse1 #ced4 ,tendron of ,veal la ,chipolata1 #fcf4 ,chicken ,saut la ,parmentier1 #ggc4 ,tomatoes la ,bock1 #ajbf4 ,roast ,squabs1 #haf4 ,beet-root and ,doucette ,salad1 #ajec4 ,almond ,cake1 #abbd4 ,neufchatel ,cheese4 ,coffee1 #acdi4 ,wednesday1 ,february --4 ,breakfast4 ,eggs la ,hyde1 #ddh4 ,broiled ,boned ,smelts1 tartare sauce1 #ced1 #bjg4 ,escalops of ,veal au ,jus1 #efh4 ,hashed ,potatoes1 #ajjb4 ,milan ,cake1 #abbh4 ,luncheon4 ,welsh ,rarebit1 #bid4 ,bass1 with fine ,herbs1 #cbc4 ,broiled ,porterhouse ,steak1 #ebd4 ,macaroni ,croquettes1 #bgi4 ,pumpkin ,pie1 #ajii4 ,dinner4 ,oysters1 #bih4 ,brunoise1 with ,sorrel1 #d4 ,celery1 #bij4 ,olives4 ,salmon ,cutlets1 ,victoria1 #cff4 ,antelope ,steak1 ,currant jelly1 #hij4 ,oyster ,plant la ,poulette1 #ajai4 ,mignon ,filets1 with ,marrow1 #eaj4 ,cauliflower1 sauce ,hollandaise1 #ibe4 ,upland ,plovers1 sur canap1 #hfe4 ,escarole ,salad1 #ajee4 ,coffee ,ice ,cream1 #abgc4 ,fancy ,almond ,cakes1 #abci4 ,coffee1 #acdi4 ,thursday1 ,february --4 ,breakfast4 ,omelet1 with ,chicken ,livers1 #dfd4 ,broiled ,sardines on ,toast1 #djc4 ,broiled ,calf's ,liver and ,bacon1 #ehd4 ,watercress ,salad1 #ajgb4 ,brioche ,fluttes1 #abjd4 ,luncheon4 ,soft ,clams la ,newburg1 #cij4 ,lamb ,stewed la ,crole1 #gaa4 ,herring ,salad1 #ajgd4 ,cherry ,tarts1 #aaaa4 ,dinner4 ,clams1 #cjj4 ,cream of ,barley1 #gg4 ,radishes1 #bib4 ,cucumbers1 #bhi4 ,shad1 with ,sorrel1 #cbg4 ,chicken ,saut la ,bohmienne1 #ggh4 ,stuffed ,tomatoes1 #ajbc4 ,coquilles of ,sweetbreads la ,dreux1 #fba4 ,new ,peas1 with cream1 #ihj4 ,roast ,turkey1 #hjj4 ,lettuce ,salad1 #ajei4 ,baked ,apple ,dumplings1 #aabb4 ,coffee1 #acdi4 ,friday1 ,february --4 ,breakfast4 ,hominy and ,cream1 #ajcd4 ,scrambled ,eggs1 with ,truffles1 #djg4 ,picked-up ,codfish1 #cdf4 ,sausages1 with ,white ,wine1 #gce4 ,potatoes1 matre d'htel1 #ihe4 ,corn ,fritters1 #ife4 ,luncheon4 ,skate1 with black butter1 #cbe1 #aei4 ,corned ,beef ,hash en ,bordure1 #eca4 ,stuffed ,egg-plant1 #iji4 ,stewed ,peaches1 #accd4 ,dinner4 ,oysters1 #bih4 ,consomm l',africaine1 #aaf4 ,radishes1 #bib4 ,caviare1 #bha4 ,bluefish l',italienne1 #ccg4 ,tenderloin ,piqu la ,provenale1 #eah4 ,cauliflower au ,gratin1 #ibf4 ,veal ,cutlets la ,marchale1 #efb4 ,string ,beans1 #idh4 ,doe-birds l',amricaine1 #hdj4 ,chicory ,salad1 #ajdf4 ,apples ,meringues1 #abdh4 ,coffee1 #acdi4 ,saturday1 ,february --4 ,breakfast4 ,omelet ,raspail1 #dfg4 ,hashed ,mutton au ,gratin1 #fec4 ,pig's ,feet la ,boston1 #gcj4 ,succotash1 #ajbb4 ,french ,pancake1 #aahf4 ,luncheon4 ,cromesquis aux ,truffles1 #bfh4 ,calf's ,head la ,financire1 #fcg4 ,stewed ,sweet ,potatoes1 #iie4 ,rum ,omelet1 #dgf4 ,dinner4 ,clams1 #cjj4 ,pure of ,chestnuts1 #ia4 ,celery1 #bij4 ,olives4 ,sole la ,normande1 #cah4 ,antelope ,chops1 port wine sauce1 #hia4 ,potatoes ,chteau1 #ajji4 ,chicken ,saut la ,bordelaise1 #ggf4 ,asparagus1 drawn butter1 #ijd1 #aeg4 ,roast ,mutton1 #ehe4 ,celery ,salad1 #ajdb4 ,savarin l',anglaise1 #aaii4 ,coffee1 #acdi4 ,sunday1 ,february --4 ,breakfast4 ,oatmeal1 with ,cream4 ,eggs la ,meyerbeer1 #dcg4 ,broiled ,deviled ,kidneys1 #gae4 ,potatoes la ,rice1 #ajjg4 ,malaga ,grapes4 ,luncheon4 ,broiled ,pompano1 matre d'htel1 #cbi4 ,cucumber ,salad1 #bhi4 ,mutton ,chops1 ,soyer1 #fdg4 ,spaghetti au ,gratin1 #ifa4 ,sago ,pudding1 #aadj4 ,dinner4 ,oysters1 #bih4 ,cream l',allemande1 #hd4 ,radishes1 #bib4 ,celery1 #bij4 ,lobster la ,newburg1 #cei4 ,broiled ,tenderloin la ,trianon1 #ejg4 ,potatoes la ,hanna1 #ajab4 ,lamb ,chops1 maison d'or1 #fhc4 ,spinach1 with ,crotons1 #idc4 ,punch la ,franaise1 #acaa4 ,roast ,english ,snipe1 #hfh4 ,barbe de ,capucine ,salad1 #ajch4 ,macdoine ,glace la ,cavour1 #abih4 ,stilton ,cheese4 ,coffee1 #acdi4 ,monday1 ,february --4 ,breakfast4 ,omelet1 with ,smoked ,beef1 #dfa4 ,fried ,oysters1 #chj4 ,lamb ,steak l',amricaine1 #gah4 ,lima ,beans1 #ieb4 ,brioche1 #abja4 ,luncheon4 ,timbales l',ecossaise1 #cfa4 ,tendron of ,veal1 ,morlaisienne1 #fce4 ,sweet ,potatoes ,souffles1 #ajaj4 ,lobster ,salad1 #ajfa4 ,apple ,pie1 #ajhc4 ,dinner4 ,clams1 #cjj4 ,consomm d',orlans1 #aaj4 ,olives4 ,cucumbers1 #bhi4 ,shad1 vert pr1 #cbh4 ,cromesquis of ,chicken la ,richelieu1 #gfd4 ,calf's ,liver1 braised1 ,bourgeoise1 #ehc4 ,potato ,croquettes1 #iig4 ,roast ,beef1 #ebg4 ,lettuce ,salad1 #ajeg4 ,maraschino ,pudding1 #aacd4 ,coffee1 #acdi4 ,tuesday1 ,february --4 ,breakfast4 ,lobster ,omelet1 #ded4 ,hashed ,turkey la ,crme1 #hjd4 ,lamb's ,tongues1 sauce piquante1 #bjc4 ,stewed ,potatoes1 #iid4 ,stewed ,quinces1 #acch4 ,luncheon4 ,oysters la ,baltimore1 #chh4 ,brisotin of ,veal l',ecarlate1 #eee4 ,macaroni au ,gratin1 #iee4 ,baked ,apples1 #aabd4 ,dinner4 ,oysters1 #bih4 ,cream of ,celery l',espagnole1 #hf4 ,celery1 #bij4 ,radishes1 #bib4 ,oyster ,crabs la ,poulette1 #cgd4 ,civet of ,hare la ,franaise1 #hic4 ,brussels ,sprouts1 #ibb4 ,squabs en ,compote1 #hbb4 ,string ,beans l',anglaise1 #idh4 ,roast ,capon1 #gee4 ,dandelion ,salad1 #ajdh4 ,baba1 with ,rum1 #abag4 ,domestic ,brie ,cheese4 ,coffee1 #acdi4 ,wednesday1 ,february --4 ,breakfast4 ,eggs la ,tripe1 #dai4 ,calf's ,brains1 brown butter1 #eeg4 ,lamb ,chops la ,signora1 #fha4 ,hashed ,potatoes au ,gratin1 #ajjd4 ,rice la ,franaise1 #aahj4 ,luncheon4 ,lobster en ,chevreuse1 #cfb4 ,breast of ,veal la ,milanaise1 #eif4 ,carrots and ,cream1 #ibg4 ,spaghetti ,napolitaine1 #iei4 ,custard ,pie1 #aajj4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,chicken la ,crole1 #fe4 ,radishes1 #bib4 ,lyons ,sausage1 #bhf4 ,bass la ,bordelaise1 #cda4 ,broiled ,sirloin ,steak la ,molle1 #dic4 ,string ,beans au ,blanc1 #idg4 ,salmi of ,duck la ,chasseur1 #hbh4 ,celery1 with gravy1 #ibh4 ,roast ,saddle of ,lamb1 #ffd4 ,escarole ,salad1 #ajee4 ,chocolate ,pudding1 #aadf4 ,coffee1 #acdi4 ,thursday1 ,february --4 ,breakfast4 ,omelet ,espagnole1 #dgb4 ,broiled ,perch1 matre d'htel1 #cbi4 ,black ,sausages1 with mashed ,potatoes1 #gai4 ,stewed ,tomatoes1 #ajbg4 ,whipped ,cream la ,vanille1 #abed4 ,luncheon4 ,fried ,oysters1 #chj4 ,broiled ,chickens' ,legs la ,diable1 #gff4 ,spinach1 with ,eggs1 #idc4 ,lamb's ,tongue ,salad1 #ajef4 ,mince ,pie1 #ajhb4 ,dinner4 ,oysters1 #bih4 ,consomm ,dubourg1 #aja4 ,olives4 ,mortadella1 #bhg4 ,red-snapper1 ,caper sauce1 #ceb1 #fea4 ,turban of ,chicken la ,cleveland1 #gia4 ,potatoes ,duchesse1 #ajjf4 ,sweetbreads1 ,larded la ,cardinal1 #fjb4 ,brussels ,sprouts1 #ibb4 ,roast ,ptarmigan1 with ,watercress1 #hfb4 ,lettuce ,salad1 #ajeh4 ,fruit ,pudding1 #aafa4 ,coffee1 #acdi4 ,,washington',s ,,birthday4 ,friday1 ,february --4 ,breakfast4 ,eggs la ,bchamel1 #daf4 ,oysters en ,brochette au ,petit ,sal1 #che4 ,minced ,lamb l',anglaise1 #fhh4 ,potatoes1 matre d'htel1 #ihe4 ,french ,pancake1 with jelly1 #aahg4 ,luncheon4 ,crabs la ,st4 ,jean1 #cga4 ,stewed ,veal la ,chasseur1 #fcb4 ,stuffed ,egg-plant1 #iji4 ,cauliflower ,salad1 #ajdj4 ,coffee ,eclairs1 #abdd4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,cream ,palestine1 #gd4 ,tomatoes1 #bhh4 ,celery1 #bij4 ,shad1 with fine ,herbs1 #cbc4 ,suprme of ,chicken la ,bayard1 #ghg4 ,broiled ,tomatoes1 #ajbe4 ,lamb ,steak1 with pure of ,chestnuts1 #gaf1 #aca4 ,stewed ,mushroom on ,toast1 #iad4 ,roast ,squabs1 #haf4 ,celery ,salad1 #ajdb4 ,pie la ,martha ,washington1 #aaje4 ,coffee1 #acdi4 ,saturday1 ,february --4 ,breakfast4 ,omelet la ,vanderbilt1 #dga4 ,tripe la ,bordelaise1 #edd4 ,mutton ,kidneys1 with ,bacon1 #ffa4 ,turnips1 cream sauce1 #ifg1 #aha4 ,apples1 with ,rice1 #aafi4 ,luncheon4 ,stuffed ,oysters la ,mali1 #chf4 ,epigrammes of ,lamb la ,chicore1 #fij4 ,fried ,sweet ,potatoes1 #iic4 ,string-,bean ,salad1 #ajfh4 ,peach ,tarts1 #aajf4 ,dinner4 ,oysters1 #bih4 ,consomm au ,sago1 #ajd4 ,thon1 #bhb4 ,radishes1 #bib4 ,bass la ,bordelaise1 #cda4 ,tenderloin of ,beef ,piqu1 sauce ,prigueux1 #eaf1 #aia4 ,stewed ,tomatoes1 #ajbg4 ,sweetbread ,croquettes1 with ,peas1 #fbj4 ,roast ,teal ,ducks1 #hei4 ,tomato and ,lettuce ,salad1 #ajfj4 ,charlotte ,panache1 #acjj4 ,coffee1 #acdi4 ,sunday1 ,february --4 ,breakfast4 ,poached ,eggs on ,toast1 ,anchovy butter1 #djd1 #adf4 ,whitebait1 #cja4 ,smoked ,beef1 with ,cream1 #dhf4 ,potatoes la ,rice1 #ajjg4 ,preserved ,raspberries1 #acdf4 ,luncheon4 ,broiled ,spanish-mackerel1 matre d'htel1 #cbi4 ,cucumber ,salad1 #bhi4 ,beefsteak ,pie l',amricaine1 #dhh4 ,omelet au ,kirsch1 #dgf4 ,dinner4 ,oysters1 #bih4 ,green ,turtle1 #af4 ,olives4 ,radishes1 #bib4 ,small ,bouches la ,reine1 #bgj4 ,terrapin la ,baltimore1 #cif4 ,mignon ,filets1 with ,mushrooms1 #ead4 ,fresh ,green ,peas l',anglaise1 #igh4 ,fricassee of ,chicken1 with ,curry1 #gib4 ,lima ,beans1 #ieb4 ,punch en ,surprise1 #acji4 ,red-head ,duck1 #hgf4 ,lettuce ,salad1 #ajeh4 ,plum ,pudding1 #aafc4 ,gorgonzolla ,cheese4 ,coffee1 #acdi4 ,monday1 ,february --4 ,breakfast4 ,eggs1 with ,tarragon1 #dbi4 ,broiled ,veal ,kidneys la ,diable1 #gae4 ,stewed ,tomatoes1 #ajbg4 ,tripe la ,mode de ,can1 #edg4 ,peach ,marmalade1 #acca4 ,luncheon4 ,stewed ,oysters la ,pompadour1 #chd4 ,mutton ,chops1 ,soyer1 #fdg4 ,spaghetti1 with black butter1 #ied1 #aei4 ,anchovy ,salad1 #ajcg4 ,hot ,savarin1 #aaih4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,pure of ,lima ,beans1 #di4 ,sardines1 #bhc4 ,celery1 #bij4 ,sheep's-head la ,crole1 #cci4 ,shoulder of ,lamb la ,macdoine1 #fig4 ,risotto1 #ajag4 ,chicken ,vol-au-,vent1 with ,mushrooms1 #haj4 ,roast ,loin of ,pork1 #gea4 ,barbe de ,capucine ,salad1 #ajch4 ,meringue ,glaces1 #acja4 ,coffee1 #acdi4 ,tuesday1 ,february --4 ,breakfast4 ,scrambled ,eggs1 with ,mushrooms1 #dje4 ,fish ,balls1 #cdg4 ,minced ,beef l',italienne1 #ejj4 ,oyster-plant1 ,cream sauce1 #ajbj4 ,rice l',airolo1 #aaga4 ,luncheon4 ,broiled ,lobster1 ,ravigote sauce1 #cfc4 ,blanquette of ,veal l',ancienne1 #eec4 ,tomatoes la ,marseillaise1 #ajbi4 ,pineapple ,pie1 #ajhg4 ,dinner4 ,oysters1 #bih4 ,chicken la ,turque1 #fi4 ,cucumbers1 #bhi4 ,radishes1 #bib4 ,fried ,oyster ,crabs1 #cge4 ,stewed ,antelope1 sauce poivrade1 #hhf4 ,mushrooms1 with ,cream1 #iae4 ,croquettes of ,lamb la ,patti1 #fgi4 ,potatoes ,bignon1 #ajja4 ,teal ,duck l',amricaine1 #hdj4 ,doucette ,salad1 #ajed4 ,tapioca ,pudding1 #aada4 ,roquefort ,cheese4 ,coffee1 #acdi4 ,wednesday1 ,february --4 ,breakfast4 ,omelet1 with ,peas1 #dei4 ,broiled ,ham1 #gec4 ,calf's ,liver l',alsacienne1 #ehb4 ,mashed ,potatoes au ,gratin1 #iih4 ,wheat ,cakes1 #aahd4 ,luncheon4 ,crabs la ,st4 ,laurent1 #cgb4 ,sausages la ,gastronome1 #gdj4 ,broiled ,tomatoes1 #ajbe4 ,potato ,salad1 #ajgc4 ,boiled ,apple ,dumplings1 #aabg4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,tomatoes and ,rice1 #eg4 ,olives4 ,celery1 #bij4 ,bluefish l',italienne1 #ccg4 ,tenderloin1 ,marinaded1 ,russian sauce1 #eaa4 ,beans ,panachs1 #iej4 ,lamb ,chops la ,signora1 #fha4 ,brussels ,sprouts1 #ibb4 ,roast ,chicken1 #gee4 ,celery1 ,mayonnaise ,salad1 #ajdb4 ,biscuits ,tortoni1 #abhg4 ,petites ,bouches la ,mme4 ,astor1 #abch4 ,coffee1 #acdi4 ,thursday1 ,february --4 ,breakfast4 ,kidney ,omelet1 #dfc4 ,oysters la ,paulette1 #chc4 ,hamburg ,steak1 ,colbert sauce1 #ebf1 #aij4 ,stewed ,sweet ,corn1 #ifd4 ,crme en ,mousse au ,maraschino1 #abeg4 ,luncheon4 ,canap ,madison1 #bfi4 ,salmi of ,duck la ,marchale1 #hca4 ,spinach la ,vieille ,mode1 #ida4 ,beef ,salad1 #ajci4 ,apple ,tarts1 #aabj4 ,dinner4 ,oysters l',alexandre ,dumas1 #bii4 ,chicken l',hollandaise1 #fd4 ,sardines1 #bhc4 ,radishes1 #bib4 ,skate1 with black butter1 #cbe1 #aei4 ,potatoes la ,windsor1 #ajjh4 ,saddle of ,mutton la ,sevign1 #ffi4 ,lima ,beans1 cream sauce1 #ieb1 #aha4 ,larded ,sweetbreads au ,salpicon1 #fje4 ,fresh ,asparagus1 melted butter1 #ijd1 #aee4 ,roast ,loin of ,veal1 #ehe4 ,lettuce and ,egg ,salad1 #ajeh4 ,nelson ,pudding1 #aaee4 ,coffee1 #acdi4 ,friday1 ,march --4 ,breakfast4 ,eggs la ,post1 #acei4 ,picked-up ,codfish1 #cdf4 ,pig's ,feet la ,st4 ,hubert1 #gbg4 ,potatoes1 ,hollandaise1 #iii4 ,stewed ,quinces1 #acch4 ,luncheon4 ,scallops1 poulette sauce1 #cib1 #eih4 ,veal ,cutlets la ,marchale1 #efb4 ,potatoes1 ,julienne1 #ajac4 ,lobster ,salad la ,boardman1 #acfa4 ,plum ,pudding1 #aafc4 ,dinner4 ,clams1 #cjj4 ,pure of ,green ,peas1 #di4 ,olives4 ,radishes1 #bib4 ,bass la ,bordelaise1 #cda4 ,hashed ,turkey1 with ,cream1 #hjd4 ,lamb ,chops la ,villeroi1 #fhf4 ,spinach au ,crotons1 #idc4 ,roast ,chicken1 #gee4 ,celery ,salad1 #ajda4 ,baba1 #abaf4 ,coffee1 #acdi4 ,saturday1 ,march --4 ,breakfast4 ,eggs la ,livingstone1 #daj4 ,breaded ,broiled ,lamb ,fries1 ,tomato sauce1 #fgc4 ,mignon ,filets la ,parisienne1 #ead4 ,potato ,croquettes1 #iig4 ,corn ,fritters1 #ife4 ,luncheon4 ,stuffed ,deviled ,crabs1 #cgj4 ,stewed ,mutton la ,parisienne1 #gjh4 ,broiled ,chicken ,livers au ,petit ,sal1 #gfi4 ,choux la ,crme1 #abdf4 ,dinner4 ,oysters1 #bih4 ,ox-,tail l',ecossaise1 #ci4 ,celery1 #bij4 ,lyons ,sausage1 #bhf4 ,perch aux ,fines ,herbes1 #cca4 ,pork ,chops1 ,apple sauce1 #gdh4 ,succotash1 #ajbb4 ,chicken ,saut la ,maryland1 #ghe4 ,green ,peas l',anglaise1 #igh4 ,roast ,plovers1 #hfe4 ,dandelion ,salad1 #ajdi4 ,charlotte ,russe1 #abfa4 ,coffee1 #acdi4 ,sunday1 ,march --4 ,breakfast4 ,eggs la ,suisse1 #dda4 ,rice l',airolo1 #aaga4 ,corned ,beef ,hash au ,gratin1 #ebi4 ,sausages l',anglaise1 #gcf4 ,stewed ,tomatoes1 #ajbg4 ,waffles and ,sugar1 #aaif4 ,luncheon4 ,lobster la ,newburg1 #cei4 ,stewed ,veal1 with ,oyster-plant1 #fcj4 ,macdoine ,salad1 #ajfc4 ,rice and ,orange ,pudding1 #aacj4 ,dinner4 ,oysters1 #bih4 ,potage la ,dorsay1 #if4 ,celery1 #bij4 ,radishes1 #bib4 ,sole ,joinville1 #cbb4 ,squabs en ,crapaudine1 #hai4 ,potatoes1 ,duchesse1 #ajjf4 ,antelope ,steaks1 pure of ,chestnuts1 #hhb4 ,risotto1 #ajag4 ,punch la ,cardinal1 #acjf4 ,roast ,tenderloin of ,beef1 #eaf4 ,lettuce and ,tomato ,salad1 #ajfj4 ,omelet ,souffle1 #dgd4 ,camembert ,cheese4 ,coffee1 #acdi4 ,monday1 ,march --4 ,breakfast4 ,barley1 with cream4 ,fish ,balls la ,mrs4 ,harrison1 #cdg4 ,mutton ,kidneys la ,diable1 #gae4 ,potatoes l',hollandaise1 #iii4 ,watercress ,salad1 #ajgb4 ,stewed ,prunes1 #accj4 ,luncheon4 ,oysters ,fried la ,arthur ,sullivan1 #acfj4 ,game ,pie la ,levi ,p4 ,morton1 #acfb4 ,stewed ,tomatoes1 #ajbg4 ,rhubarb ,tarts1 #aaab4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,printanier ,chasseur1 #eb4 ,olives4 ,thon1 #bhb4 ,salmon en ,papillotes1 #cjb4 ,sirloin ,steak1 with ,marrow1 #dic4 ,potatoes1 ,chteau1 #ajji4 ,duck la ,rouennaise1 #hbe4 ,asparagus1 ,hollandaise1 #ijd4 ,roast ,mutton1 #ehe4 ,romaine ,salad1 #ajfd4 ,tutti ,frutti la ,gen4 ,harrison1 #acfd4 ,coffee1 #acdi4 ,tuesday1 ,march --4 ,breakfast4 ,eggs la ,duchesse1 #ddi4 ,broiled ,sardines on ,toast1 #djc4 ,mignon ,filets1 ,anchovy butter1 #eji1 #adf4 ,broiled ,sweet ,potatoes1 #ihc4 ,whipped ,cream la ,vanille1 #abed4 ,luncheon4 ,stuffed ,deviled ,clams1 #cgf4 ,stewed ,lamb1 ,louisianaise1 #gaj4 ,timbales la ,schultze1 #bfc4 ,cocoanut ,pie1 #aaja4 ,dinner4 ,oysters l',alexandre ,dumas1 #bii4 ,giblet l',anglaise1 #bb4 ,celery1 #bij4 ,radishes1 #bib4 ,broiled ,shad1 #cbf4 ,cucumber ,salad1 #bhi4 ,piloff of ,chicken la ,turque1 #ghb4 ,potatoes en ,surprise1 #ajje4 ,spring ,lamb ,chops la ,soubise1 #fdg1 #bej4 ,stuffed ,peppers1 #ige4 ,roast ,teal ,duck1 #hei4 ,chicory ,salad1 #ajde4 ,rice la ,cond1 #aaha4 ,coffee1 #acdi4 ,wednesday1 ,march --4 ,breakfast4 ,eggs la ,paysanne1 #dcc4 ,chicken ,hashed au ,gratin1 #hje4 ,black ,sausage1 with mashed potatoes1 #gai4 ,carrots and ,cream1 #ibg4 ,stewed ,apricots1 #acce4 ,luncheon4 ,oysters la ,villeroi1 #cha4 ,mutton ,kidneys en ,brochette1 with bacon1 #ffa4 ,chicory1 with gravy1 #icc4 ,calf's ,liver ,saut la ,provenale1 #eha4 ,onions1 with cream1 #ifh4 ,chocolate ,eclairs1 #abdc4 ,dinner4 ,clams1 #cjj4 ,consomm aux ,quenelles1 #abi4 ,sardines1 #bhc4 ,radishes1 #bib4 ,bass la ,chambord1 #cdc4 ,civet of ,antelope la ,franaise1 #hic4 ,noix of ,veal la ,bourgeoise1 #eij1 #ehc4 ,tomatoes la ,bock1 #ajbf4 ,roast ,rice-birds1 #hgg4 ,lettuce1 ,mayonnaise salad1 #ajdb4 ,baba1 crme la vanille1 #abah4 ,coffee1 #acdi4 ,thursday1 ,march --4 ,breakfast4 ,omelet1 with fine herbs1 #dea4 ,boiled ,codfish1 oyster sauce1 #ceb4 ,mutton ,chops la ,robinson1 #fhb4 ,potatoes1 matre d'htel1 #ihe4 ,apple ,fritters1 #aaia4 ,luncheon4 ,smelts1 with white wine1 #cdb4 ,blanquette of ,veal1 with nouilles1 #eeb4 ,fried ,egg-plant1 #ijg4 ,rum ,cake1 #abbi4 ,dinner4 ,oysters1 #bih4 ,pure of ,tomato l',andalouse1 #eh4 ,olives4 ,radishes1 #bib4 ,croquettes of ,lobsters1 sauce aurore1 #cfe1 #ahb4 ,boiled ,turkey1 oyster sauce1 #gig4 ,stuffed ,tomatoes1 #ajbc4 ,roast ,tenderloin of ,beef l',hussarde1 #eai4 ,potato ,croquettes1 #iig4 ,roast ,english ,snipe1 #hfh4 ,dandelion ,salad1 #ajdi4 ,peach ,ice-cream1 #abgf4 ,biscuits ,ambroisienne1 #abcd4 ,gruyre ,cheese4 ,coffee1 #acdi4 ,friday1 ,march --4 ,breakfast4 ,eggs1 with brown butter1 #dad4 ,broiled ,shad1 matre d'htel1 #cbf4 ,pig's ,feet la ,boston1 #gcj4 ,saratoga ,potatoes1 #ajaa4 ,buckwheat ,cakes1 #aahc4 ,luncheon4 ,crabs l',anglaise1 #cgc4 ,epigramme of ,lamb1 ,macdoine1 #fhi4 ,lima ,beans1 #ieb4 ,cold ,bass en ,remoulade1 #bji4 ,pineapple ,fritters1 #aaia4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,cream of ,rice1 #gh4 ,tomatoes1 #bhh4 ,celery1 #bij4 ,codfish1 egg sauce1 #ceb1 #afa4 ,salmi of ,doe-birds la ,gastronome1 #hdb4 ,string ,beans1 with butter1 #idh4 ,veal ,cutlets la ,philadelphie1 #efe4 ,roast ,leg of ,lamb1 #fdh4 ,barbe de ,capucine ,salad1 #ajch4 ,custard ,pudding1 #aaed4 ,coffee1 #acdi4 ,saturday1 ,march --4 ,breakfast4 ,omelet1 with ,sardines1 #dfh4 ,haddock1 cream sauce1 #ceb1 #aha4 ,hamburg ,steak1 ,russian sauce1 #ebf4 ,mashed ,potatoes au ,gratin1 #iih4 ,brioche1 #abja4 ,luncheon4 ,red-snapper la matre d'htel1 #cbi4 ,fricandeau of ,veal1 with sorrel1 #egg4 ,stewed ,tomatoes1 #ajbg4 ,plum ,tarts1 #aaaj4 ,dinner4 ,oysters1 #bih4 ,shin of ,beef1 lie1 #bi4 ,radishes1 #bib4 ,anchovies1 #bhd4 ,oyster ,patties1 #chg4 ,pigeon ,cutlets1 ,victoria1 #hae4 ,asparagus la ,tessinoise1 #ijf4 ,croustade of ,kidneys la ,prigueux1 #fhj1 #aia4 ,roast ,beef1 #ebg4 ,celery1 ,mayonnaise salad1 #ajdb4 ,charlotte ,russe1 #abfa4 ,coffee1 #acdi4 ,sunday1 ,march --4 ,breakfast4 ,eggs l',aurore1 #ddd4 ,fried ,smelts1 tartare sauce1 #cja1 #bjg4 ,broiled ,calf's ,liver and ,bacon1 #ehd4 ,fried ,potatoes1 #iic4 ,stewed ,apples1 #accb4 ,luncheon4 ,lobster l',amricaine1 #ceg4 ,irish ,mutton ,stew1 #ffj4 ,corn ,stewed with butter1 #ifd4 ,deviled ,lamb ,fries1 matre d'htel1 #fgb1 #ade4 ,tomato ,salad1 #ajgj4 ,caramel ,pudding1 #aaff4 ,dinner4 ,oysters l',alexandre ,dumas1 #bii4 ,potage la ,montmorency1 #ig4 ,olives4 ,celery1 #bij4 ,sheep's-head au ,gratin1 #cai4 ,broiled ,tenderloin of ,beef la ,chron1 #ejd4 ,parisian ,potatoes1 #ihf4 ,coquilles of ,sweetbreads la ,dreux1 #fba4 ,punch en ,surprise1 #acji4 ,roast ,chicken1 #gee4 ,lettuce ,salad1 #ajeg4 ,neapolitan ,ice-cream1 #abib4 ,biscuits la ,richelieu1 #abcb4 ,roquefort ,cheese4 ,coffee1 #acdi4 ,monday1 ,march --4 ,breakfast4 ,omelet ,rgence1 #dgj4 ,oysters en ,brochette au ,petit ,sal1 #che4 ,smoked ,beef1 with cream1 #dhf4 ,potato ,croquettes1 #iig4 ,iced ,timbale of ,rice1 #aage4 ,luncheon4 ,stuffed ,oysters la ,mali1 #chf4 ,lamb en ,brochette la ,dumas1 #fgd4 ,stuffed ,egg-plant1 #iji4 ,chicken ,croquettes1 with peas1 #bgf4 ,pear ,tarts1 #aaji4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,sorrel ,fermire1 #ha4 ,celery1 #bij4 ,sardines1 #bhc4 ,fresh ,mackerel1 with white wine1 #cdb4 ,curry of ,lamb l',indienne1 #fgg4 ,fried ,oyster-plant1 #ajba4 ,chicken ,saut la ,bordelaise1 #ggf4 ,brussels ,sprouts1 #ibb4 ,roast ,leg of ,lamb1 #fdh4 ,doucette ,salad1 #ajed4 ,sago ,pudding1 #aadj4 ,coffee1 #acdi4 ,tuesday1 ,march --4 ,breakfast4 ,eggs la ,turque1 #dci4 ,broiled ,perch1 tomato sauce1 #cec1 #bje4 ,hashed ,lamb la ,polonaise1 #gjj4 ,saratoga ,potatoes1 #ajaa4 ,stewed ,peaches1 #accd4 ,luncheon4 ,oysters la ,baltimore1 #chh4 ,veal ,cutlets la ,milanaise1 #efc4 ,potatoes la ,rice1 #ajjg4 ,turban of ,apples1 #aagd4 ,dinner4 ,oysters1 #bih4 ,beef l',ecossaise1 #e4 ,tomatoes1 #bhh4 ,olives4 ,red-snapper l',hollandaise1 #cag4 ,balotine of ,squab l',italienne1 #hah4 ,shoulder of ,lamb1 jardinire1 #fif4 ,string ,beans1 #idh4 ,roast ,plovers1 #hfe4 ,watercress ,salad1 #ajgb4 ,almond ,cake1 #abbd4 ,coffee1 #acdi4 ,wednesday1 ,march --4 ,breakfast4 ,omelet ,raspail1 #dfg4 ,broiled ,spanish-mackerel1 #cbi4 ,sausages l',italienne1 #gcg4 ,mashed ,potatoes1 #iih4 ,milan ,cake1 #abbh4 ,luncheon4 ,crabs la ,st4 ,jean1 #cga4 ,stewed ,beef la ,turque1 #edb4 ,saratoga ,potatoes1 #ajaa4 ,stuffed ,egg-plant1 #iji4 ,apricot ,pie1 #ajib4 ,dinner4 ,clams1 #cjj4 ,consomm au ,semoule1 #ajd4 ,celery1 #bij4 ,radishes1 #bib4 ,salmon la ,crole1 #cci4 ,chicken ,fricassee la ,reine1 #ghj4 ,cauliflower1 with butter1 #ibe4 ,fresh ,artichokes la ,barigoul1 #hig4 ,roast ,snipe sur ,canap1 #hfh4 ,chicory ,salad1 #ajde4 ,maraschino ,pudding1 #aacd4 ,coffee1 #acdi4 ,thursday1 ,march --4 ,breakfast4 ,scrambled ,eggs1 with truffles1 #djg4 ,cods' ,tongues1 black butter1 #cdi4 ,lamb en ,brochette la ,dumas1 #fgd4 ,hashed ,potatoes1 #ajjb4 ,crme en ,mousse au ,caf1 #abec4 ,luncheon4 ,broiled ,pompano1 matre d'htel1 #cbi4 ,calf's ,head la ,cavour1 #fch4 ,oyster-plant la ,poulette1 #ajai4 ,tongue ,salad1 #ajef4 ,cherry ,tarts1 #aaaa4 ,dinner4 ,glen ,cove ,clams1 #cjj4 ,cream of ,lentils la ,major-domo1 #hh4 ,radishes1 #bib4 ,olives4 ,lobster ,cutlets1 sauce ,colbert1 #cff1 #aij4 ,broiled ,tenderloin la ,florentine1 #ejf4 ,stewed ,flageolets1 #idg4 ,salmi of ,duck1 with olives1 #hbg4 ,brussels ,sprouts1 #ibc4 ,roast ,mutton1 #ehe4 ,lettuce1 ,mayonnaise salad1 #ajdb1 #ajeg4 ,baked ,apple ,dumplings1 #aabb4 ,gorgonzolla ,cheese4 ,coffee1 #acdi4 ,friday1 ,march --4 ,breakfast4 ,omelet l',espagnole1 #dgb4 ,scallops la ,paulette1 #cib1 #eih4 ,chicken ,livers1 sauts au madre1 #gfg4 ,potatoes l',hanna1 #ajab4 ,small ,brioches1 #abjb4 ,luncheon4 ,broiled ,boned ,smelts1 tartare sauce1 #cec1 #bjg4 ,stewed ,lamb1 with ,peas1 #gjf4 ,string-,bean ,salad1 #ajfh4 ,stewed ,green-gages1 #accf4 ,dinner4 ,blue ,point ,oysters1 #bih4 ,frogs l',espagnole1 #be4 ,celery1 #bij4 ,radishes1 #bib4 ,lobster en ,chevreuse1 #cfb4 ,brisotin of ,veal1 poivrade sauce1 #eed1 #aid4 ,stewed ,tomatoes1 #ajbg4 ,chicken ,pot-pie1 #geg4 ,roast ,rhode ,island ,turkey1 #hjj4 ,dandelion ,salad1 #ajdi4 ,orange ,pudding1 #aaeh4 ,coffee1 #acdi4 ,saturday1 ,march --4 ,breakfast4 ,eggs la ,valencienne1 #dba4 ,fried ,sole1 sauce tartare1 #cbj1 #bjg4 ,amourettes of ,lamb la ,diable1 #fgb4 ,potatoes l',anglaise1 #ihh4 ,french ,pancake1 #aahf4 ,luncheon4 ,oyster ,patties1 #chg4 ,chicken ,croquettes la ,reine1 #geh4 ,french ,peas4 ,beef ,salad1 #ajci4 ,boiled ,peach ,dumplings1 #aabe4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,ox-,tail l',anglaise1 #dj4 ,olives4 ,cucumbers1 #bhi4 ,bass la ,bordelaise1 #cda4 ,salmi of ,plover la ,moderne1 #hgj4 ,turnips1 with gravy1 #ifg4 ,mignon ,filets la ,bohmienne1 #eac4 ,asparagus1 ,hollandaise1 #ijd4 ,roast ,goose1 #hjh4 ,barbe de ,capucine ,salad1 #ajch4 ,apple ,pudding1 #aaeb4 ,coffee1 #acdi4 ,sunday1 ,march --4 ,breakfast4 ,omelet1 with cheese1 #dfi4 ,picked-up ,codfish1 #cdf4 ,minced ,beef la ,catalan1 #ejb4 ,hashed ,potatoes au ,gratin1 #ajjd4 ,oatmeal1 with cream4 ,luncheon4 ,canap ,lorenzo1 #cia4 ,broiled ,spring ,chickens1 #gef4 ,sweet ,potatoes l',hollandaise1 #iii4 ,russian ,salad1 #ajfe4 ,chaussons1 #abcf4 ,dinner4 ,oysters l',alexandre ,dumas1 #bii4 ,pure ,faubonne1 #df4 ,sardines1 #bhc4 ,celery1 #bij4 ,shad1 vert-pr1 #cbh4 ,shells of ,sweetbreads la ,cardinal1 #fbb4 ,artichokes la ,florentine1 #ijc4 ,breast of ,turkey la ,robinson1 #hjg4 ,cauliflower au ,gratin1 #ibf4 ,punch la ,delmonico1 #acjc4 ,roast ,squab sur ,canap1 #haf4 ,celery1 ,mayonnaise salad1 #ajdb4 ,raspberry ,water-ice1 #abha4 ,lady-fingers1 #abca4 ,gorgonzolla ,cheese4 ,coffee1 #acdi4 ,monday1 ,march --4 ,breakfast4 ,eggs la ,meyerbeer1 #dcg4 ,aiguillettes of ,bass1 with ,white ,wine1 #cdb4 ,chicken ,livers en ,brochette1 with bacon1 #gfi4 ,french ,fried ,potatoes1 #iic4 ,stewed ,apples1 #accb4 ,luncheon4 ,welsh ,rare-bit1 ,golden ,buck1 #bie4 ,shoulder of ,lamb1 pure ,normande1 #fid4 ,spinach au ,crotons1 #idj4 ,herring ,salad1 #ajgd4 ,rhubarb ,pie1 #ajhe4 ,dinner4 ,clams1 #cjj4 ,printanier ,grnat1 #ea4 ,olives4 ,radishes1 #bib4 ,codfish l',hollandaise1 #cag4 ,mignon ,filets la ,pompadour1 #eji4 ,french ,string ,beans1 #idh4 ,chicken ,saut la ,ch4 ,c4 ,delmonico1 #acee4 ,french ,peas4 ,roast ,reed-birds1 #hgg4 ,doucette ,salad1 #ajeb4 ,rice ,pudding1 #aadc4 ,coffee1 #acdi4 ,tuesday1 ,march --4 ,breakfast4 ,shrimp ,omelet1 #dec4 ,fish ,balls1 #cdg4 ,hashed ,beef au ,gratin1 #fec4 ,saratoga ,potatoes1 #ajaa4 ,baked ,apples1 #aabd4 ,luncheon4 ,oysters en ,brochette au ,petit ,sal1 #che4 ,stewed ,veal la ,grecque1 #fbf4 ,cauliflower ,salad1 #ajdj4 ,gooseberry ,tarts1 #aaad4 ,dinner4 ,blue ,point ,oysters1 #bih4 ,consomm ,napolitaine1 #cg4 ,celery1 #bij4 ,lyons ,sausage1 #bhf4 ,bass1 ,anchovy sauce1 #ceb1 #afc4 ,braised ,beef la ,bignon1 #dhd4 ,sorrel1 with ,eggs1 #igd4 ,pigeon ,cutlets la ,victoria1 #hae4 ,flageolets1 #acfe4 ,roast ,spring ,lamb1 #acfa4 ,escarole salad1 #ajee4 ,baba au ,rhum1 #abag4 ,imported ,brie ,cheese4 ,coffee1 #acdi4 ,wednesday1 ,march --4 ,breakfast4 ,eggs au ,miroir1 #dbe4 ,broiled ,pickerel1 matre d'htel1 #cbi4 ,calf's ,liver l',alsacienne1 #ehb4 ,stewed ,potatoes1 #iie4 ,red ,currant ,jelly1 #acbf4 ,luncheon4 ,scallops ,brestoise1 #cib4 ,stewed ,beef la ,dufour1 #eda4 ,macaroni au ,gratin1 #iee4 ,apple ,meringue ,pie1 #aajc4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,potage la ,windsor1 #id4 ,sardines1 #bhc4 ,radishes1 #bib4 ,broiled ,shad ,roe1 #djb4 ,cucumber ,salad1 #bhi4 ,suprme of ,chicken la ,patti1 #ghi4 ,string ,beans ,bretonne1 #idi4 ,mignons of ,lamb1 sauce ,barnaise1 #acfj4 ,spinach and ,eggs1 #idj4 ,roast ,english ,snipe1 #hfh4 ,watercress ,salad1 #ajgb4 ,meringues ,panaches1 #acjb4 ,coffee1 #acdi4 ,thursday1 ,march --4 ,breakfast4 ,kidney ,omelet1 #dfc4 ,shad1 matre d'htel1 #cbf4 ,veal ,cutlets1 ,tomato sauce1 #efc4 ,stewed ,carrots1 with ,cream1 #ibg4 ,whipped ,cream la ,vanille1 #abed4 ,luncheon4 ,stuffed ,deviled ,crabs1 #cgj4 ,beef ,tongue1 ,jardinire1 #ece4 ,stewed ,tomatoes1 #ajbg4 ,strawberry ,tarts1 #aaag4 ,dinner4 ,rockaway ,oysters1 #bih4 ,sorrel1 with ,rice1 #db4 ,olives4 ,radishes1 #bic4 ,cod's ,tongues1 black butter1 #cdi4 ,potato ,croquettes1 #iig4 ,balotine of ,lamb1 with ,peas1 #fge4 ,chicken ,saut la ,marengo1 #gga4 ,stuffed ,cucumbers1 #icg4 ,roast ,loin of ,veal1 #ehe4 ,chicory ,salad1 #ajdf4 ,english ,pudding1 #aacg4 ,coffee1 #acdi4 ,friday1 ,march --4 ,breakfast4 ,omelet1 with ,asparagus-tops1 #deh4 ,skate1 with black butter1 #cbe1 #aei4 ,pig's ,feet la ,poulette1 #gca4 ,potatoes ,julienne1 #ajac4 ,preserved ,green-gages1 #acdd4 ,luncheon4 ,broiled ,spanish-mackerel1 #cbi4 ,broiled ,philadelphia ,spring ,chickens1 #gef4 ,french ,peas4 ,tomato ,salad1 #ajgj4 ,vermicelli ,pudding1 #aadb4 ,dinner4 ,clams1 #cjj4 ,pure ,soubise1 with ,white ,beans1 #ib4 ,celery1 #bij4 ,olives4 ,perch la ,toulouse1 #ced4 ,antelope ,steak1 ,port ,wine sauce1 #hia4 ,stuffed ,peppers1 #ige4 ,fricandeau of ,veal1 with ,spinach1 #egh4 ,roast ,squab1 #haf4 ,lettuce and ,egg ,salad1 #ajeh4 ,macaroon ,ice-cream1 #abij4 ,lady-fingers1 #abca4 ,domestic ,brie ,cheese4 ,coffee1 #acdi4 ,saturday1 ,march --4 ,breakfast4 ,smoked ,beef ,omelet1 #dfa4 ,broiled ,smelts1 ,barnaise sauce1 #cec4 ,lamb ,steak l',amricaine1 #gah4 ,potatoes1 matre d'htel1 #ihe4 ,apples and ,rice1 #aafi4 ,luncheon4 ,matelote of ,eels1 #ccb4 ,fried ,sweet ,potatoes1 #iic4 ,corned ,beef1 with ,kale ,sprouts1 #dij4 ,plum ,pie1 #ajid4 ,dinner4 ,oysters1 #bih4 ,consomm ,dubourg1 #aja4 ,radishes1 #bib4 ,thon1 #bhb4 ,sheep's-head aux fines ,herbes1 #cbc4 ,epigrammes of ,lamb1 ,louisianaise1 #fia4 ,stuffed ,lettuce1 #iec4 ,salmi of ,ptarmigan la ,chasseur1 #hfd4 ,tomatoes la ,reine1 #ajbd4 ,roast ,beef1 #ebg4 ,dandelion ,salad1 #ajdi4 ,apricot ,pudding1 #aaea4 ,coffee1 #acdi4 ,sunday1 ,march --4 ,breakfast4 ,boiled ,eggs4 ,broiled ,pompano1 matre d'htel1 #cbi4 ,flat ,sausages1 with mashed ,potatoes1 #gai4 ,turnips and ,gravy1 #ifg4 ,crme en ,mousse au ,kirsch1 #abef4 ,luncheon4 ,broiled ,shad1 #cbf4 ,cucumber ,salad1 #bhi4 ,boiled ,turkey1 ,celery sauce1 #gif4 ,fried ,sweet ,potatoes1 #iic4 ,frangipani ,tarts1 #aaba4 ,dinner4 ,shrewsbury ,oysters1 #bih4 ,consomm ,tapioca1 #ajd4 ,radishes1 #bib4 ,lyons ,sausage1 #bhf4 ,smelts la ,toulouse1 #ced4 ,tenderloin of ,beef1 marinaded1 ,russian sauce1 #eaa4 ,succotash1 #ajbb4 ,saddle of ,lamb la ,svign1 #ffi4 ,romaine ,punch1 #acjd4 ,roast ,goose1 #hjh4 ,chicory ,salad1 #ajde4 ,iced ,diplomatic ,pudding1 #abhh4 ,strachino ,cheese4 ,coffee1 #acdi4 ,monday1 ,march --4 ,breakfast4 ,omelet with ,cpes1 #dfj4 ,fish ,balls1 #cdg4 ,minced ,beef la ,catalan1 #ejb4 ,potatoes ,gastronome1 #ajjj4 ,peach ,marmalade1 #acca4 ,luncheon4 ,oysters la ,poulette1 #chc4 ,braised ,calf's ,liver1 ,bourgeoise1 #ehc4 ,fried ,oyster-plant1 #ajba4 ,timbales la ,schultze1 #bfc4 ,savarin1 #aaig4 ,dinner4 ,clams1 #cjj4 ,spaghetti1 with ,tomatoes1 #ef4 ,tomatoes1 #bhh4 ,olives4 ,salmon ,croquettes1 ,cream sauce1 #cfd1 #aha4 ,croustade of ,kidneys la ,prigueux1 #fhj1 #aia4 ,chicken ,saut1 with ,tarragon1 #ggd4 ,potatoes l',hanna1 #ajab4 ,roast ,mutton1 #ehe4 ,celery ,salad1 #ajda4 ,fruit ,pudding1 #aafa4 ,coffee1 #acdi4 ,tuesday1 ,march --4 ,breakfast4 ,scrambled ,eggs1 with ,asparagus-tops1 #djf4 ,broiled ,sardines on toast1 #djc4 ,lamb ,chops1 sauce ,colbert1 #fdg1 #aij4 ,potatoes ,lyonnaise1 #iia4 ,maraschino ,jelly1 #acai4 ,luncheon4 ,stuffed ,deviled ,clams1 #cgf4 ,hamburg ,steak1 ,poivrade sauce1 #ebf1 #aid4 ,broiled ,tomatoes1 #ajbe4 ,iced ,timbale of ,rice1 #aage4 ,dinner4 ,blue ,point ,oysters1 #bih4 ,clear ,green ,turtle1 #ah4 ,radishes1 #bib4 ,caviare1 #bha4 ,red-snapper1 ,remoulade sauce1 #cji1 #bji4 ,sirloin ,steak la ,parisienne1 #die4 ,potatoes la ,windsor1 #ajjh4 ,broiled ,sweetbreads1 ,colbert sauce1 #fag4 ,brussels ,sprouts1 #ibb4 ,roast ,chicken1 #gee4 ,watercress ,salad1 #ajgb4 ,rum ,cake1 #abbi4 ,coffee1 #acdi4 ,wednesday1 ,march --4 ,breakfast4 ,omelet1 with fine ,herbs1 #dea4 ,codfish1 cream sauce1 #ceb1 #aha4 ,mashed ,potatoes1 #iih4 ,corned-beef ,hash en bordure1 #eca4 ,malaga ,grapes4 ,luncheon4 ,stuffed ,deviled ,lobster1 #cfg4 ,grenadin of ,veal1 with mashed ,peas1 #ehf4 ,sweet ,potatoes souffles1 #ajaj4 ,boiled ,apple ,dumplings1 #aabb4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,brunoise1 with ,rice1 #c4 ,olives4 ,lyons ,sausage1 #bhf4 ,bass la ,chambord1 #cdc4 ,leg of ,mutton la ,cond1 #fdi4 ,potato ,croquettes1 #iig4 ,chicken ,livers1 with ,madeira ,wine1 #gfg4 ,asparagus1 sauce ,hollandaise1 #ijd4 ,roast ,beef1 #ebg4 ,tomato1 ,mayonnaise salad1 #ajga4 ,iced ,pound ,cake1 #aaic4 ,coffee1 #acdi4 ,thursday1 ,march --4 ,breakfast4 ,poached ,eggs on toast1 anchovy butter1 #djd4 ,fried ,whitebait1 #cja4 ,tripe la ,bordelaise1 #edd4 ,hashed ,potatoes au ,gratin1 #ajjd4 ,crme-en-mousse au maraschino1 #abeg4 ,luncheon4 ,crabs la ,st4 ,jean1 #cga4 ,hashed ,turkey en bordure1 #hje4 ,stewed ,lima ,beans1 #ieb4 ,pumpkin ,pie1 #ajii4 ,dinner4 ,blue ,point ,oysters1 #bih4 ,cream of ,lima ,beans1 #ge4 ,celery1 #bij4 ,thon1 #bhb4 ,salmon l',irlandaise1 #cjg4 ,shoulder of ,lamb1 ,flamande1 #fii4 ,risotto1 #ajag4 ,sweetbreads1 larded1 with ,mushrooms1 #fji4 ,green ,peas l',anglaise1 #igh4 ,roast ,red-head ,ducks1 #hgf4 ,watercress ,salad1 #ajgb4 ,charlotte ,russe1 #abfa4 ,stilton ,cheese4 ,coffee1 #acdi4 ,friday1 ,march --4 ,breakfast4 ,tomato ,omelet1 #def4 ,shad1 with ,sorrel1 #cbg4 ,potatoes1 matre d'htel1 #ihe4 ,spaghetti au ,gratin1 #ifa4 ,rice and ,milk1 #aagg4 ,luncheon4 ,fish ,balls1 #cdg4 ,stewed ,beef l',egyptienne1 #edj4 ,rice la ,ristori1 #ajaf4 ,lobster ,salad1 #ajfa4 ,peach ,tarts1 #aajf4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,onion1 #acj4 ,sardines1 #bhc4 ,olives4 ,red-snapper1 ,egg sauce1 #cji1 #afa4 ,mutton ,chops1 ,napolitaine1 #fdf4 ,beans ,panachs1 #iej4 ,chicken ,croquettes l',ecarlate1 #gfj4 ,cauliflower1 ,hollandaise1 #ibe1 #afj4 ,roast ,corn ,plovers1 #hfe4 ,chicory ,salad1 #ajde4 ,baba au ,madre1 #abag4 ,coffee1 #acdi4 ,saturday1 ,march --4 ,breakfast4 ,eggs la ,tripe1 #dai4 ,fried ,sole1 ,colbert sauce1 #cbj4 ,hashed ,mutton en bordure1 #fec4 ,potatoes en paille1 #ajad4 ,corn ,fritters1 #ife4 ,luncheon4 ,broiled ,veal ,kidneys1 with ,bacon1 #gac4 ,braised ,beef en ,daube1 #dhc4 ,stuffed ,peppers1 #ige4 ,allumettes1 #abje4 ,dinner4 ,rockaway ,oysters1 #bih4 ,chiffonade1 #ad4 ,anchovies1 #bhd4 ,tomatoes1 #bhh4 ,codfish1 sauce ,hollandaise1 #ceb1 #afj4 ,minced ,veal la ,catalan1 #ege4 ,chicory1 ,cream sauce1 #icb4 ,broiled ,sirloin la ,barnaise1 #dib4 ,string ,beans1 #idh4 ,roast ,leg of ,mutton1 #fdh4 ,dandelion salad1 #ajdi4 ,chocolate ,ice-cream1 #abgb4 ,petites ,bouches la ,mme4 ,astor1 #abch4 ,coffee1 #acdi4 ,sunday1 ,march --4 ,breakfast4 ,omelet la ,vanderbilt1 #dga4 ,boned ,broiled ,smelts1 ,barnaise sauce1 #cec4 ,tripe la ,lyonnaise1 #edh4 ,fried ,potatoes1 #iic4 ,stewed ,prunes la ,gnral ,dufour1 #accj4 ,luncheon4 ,cromesquis aux fines herbes1 #bfh1 #adc4 ,stewed ,veal la ,marengo1 #fbd4 ,spaghetti ,napolitaine1 #iei4 ,chicken ,salad1 #ajdd4 ,rice and ,orange ,pudding1 #aacj4 ,dinner4 ,east ,river ,oysters1 #bih4 ,consomm ,imprial1 #aaa4 ,radishes1 #bib4 ,olives4 ,shad with sorrel1 #cbg4 ,tenderloin of ,beef1 larded1 with stuffed tomatoes1 #eaf1 #ajbc4 ,suprme of ,chicken la ,rothschild1 #gij4 ,fresh ,asparagus1 #ijd4 ,punch la ,lalla ,rookh1 #acjh4 ,roast ,english ,snipe1 #hfh4 ,barbe de ,capucine ,salad1 #ajch4 ,omelet ,souffle1 #dgd4 ,pont l',evque ,cheese4 ,coffee1 #acdi4 ,monday1 ,april --4 ,breakfast4 ,eggs la ,livingstone1 #daj4 ,fillets of ,sole la ,horly1 #cba4 ,corned ,beef ,hash la ,zingara1 #ecj4 ,potatoes au ,gratin1 #ajjd4 ,strawberries and ,cream4 ,luncheon4 ,stuffed1 ,deviled ,crabs1 #cgj4 ,blanquette of ,veal la ,reine1 #eej4 ,lamb ,tongue ,salad1 #ajef4 ,cream au ,cognac1 #abeh4 ,dinner4 ,clams1 #cjj4 ,pt d',italie1 #ajc4 ,sardines1 #bhc4 ,olives4 ,broiled ,trout1 matre d'htel1 #cad4 ,sirloin ,piqu la ,bordelaise1 #dia4 ,spinach1 with ,eggs1 #idj4 ,pigeon ,cutlets la ,victoria1 #hae4 ,succotash1 #ajbb4 ,roast ,hindquarter of ,spring ,lamb1 #acfa4 ,watercress ,salad1 #ajgb4 ,baba1 #abaf4 ,brie ,cheese4 ,coffee1 #acdi4 ,tuesday1 ,april --4 ,breakfast4 ,omelet1 bonne femme1 #dff4 ,broiled ,beefsteak1 #ebd4 ,calf's ,brains1 black butter1 #eeg4 ,hashed ,potatoes1 #ajjb4 ,brioches la ,cond1 #abjc4 ,luncheon4 ,scallops ,brestoise1 #cib4 ,mutton ,stew1 ,fermire1 #fee4 ,shrimp ,salad1 #ajfg4 ,plum ,pie1 #ajid4 ,dinner4 ,oysters1 #bih4 ,mock ,turtle1 #ag4 ,thon1 #bhb4 ,celery1 #bij4 ,bluefish la ,bordelaise1 #cda4 ,mignons ,filets la ,pompadour1 #eji4 ,oyster-plant la ,poulette1 #ajai4 ,antelope ,steaks1 ,colbert sauce1 #hha4 ,string ,beans1 #idh4 ,roast ,rhode ,island ,turkey1 #hjj4 ,chicory ,salad1 #ajde4 ,chocolate ,ice-cream1 #abgb4 ,sweet ,almond ,macaroons1 #abaj4 ,coffee1 #acdi4 ,wednesday1 ,april --4 ,breakfast4 ,eggs1 with black butter1 #dad4 ,spring ,lamb ,chops1 with ,bacon1 #fdg1 #ged4 ,sausages1 with ,white ,wine1 #gce4 ,saratoga ,potatoes1 #ajaa4 ,waffles and ,sugar1 #aaif4 ,luncheon4 ,smelts1 sauce ,barnaise1 #cec4 ,braised ,beef la ,mode1 #dgi4 ,stewed ,corn1 #ifd4 ,tomato ,salad1 #ajgj4 ,coffee ,eclairs1 #abdd4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,pure ,jackson1 #dc4 ,lyons ,sausage1 #bhf4 ,radishes1 #bib4 ,kingfish1 matre d'htel1 #cbi4 ,potatoes ,hollandaise1 #iii4 ,brisotin of ,veal l',ecarlate1 #eee4 ,spinach1 with gravy1 #idc4 ,broiled ,turkey ,legs la ,diable1 #gff4 ,mushrooms on ,toast1 #iad4 ,roast ,beef1 #ebg4 ,dandelion ,salad1 #ajdh4 ,omelet ,clestine1 #dgg4 ,coffee1 #acdi4 ,thursday1 ,april --4 ,breakfast4 ,omelet ,raspail1 #dfg4 ,hashed ,lamb l',anglaise1 #fhh4 ,broiled ,calf's ,liver1 matre d'htel1 #ehd1 #ade4 ,stewed ,tomatoes1 #ajbg4 ,rice ,cake1 #abbb4 ,luncheon4 ,broiled ,trout au ,petit ,sal1 #cad1 #ged4 ,stewed ,beef1 ,dufour1 #eda4 ,french ,peas4 ,croquettes of ,sweetbreads1 with ,mushrooms1 #fbj1 #bcj4 ,huckleberry ,tarts1 #aaac4 ,dinner4 ,rockaway ,oysters1 #bih4 ,printanier ,royale1 #abd4 ,radishes1 #bib4 ,celery1 #bij4 ,shad1 with fine ,herbs1 #cae4 ,fricandeau1 with ,sorrel1 #egg4 ,piloff of ,chicken la ,turque1 #ghb4 ,beans ,panachs1 #iej4 ,roast ,squab1 #haf4 ,barbe de ,capucine ,salad1 #ajch4 ,peach ,pudding la ,richelieu1 #aaej4 ,swiss ,cheese4 ,coffee1 #acdi4 ,friday1 ,april --4 ,breakfast4 ,eggs au ,miroir1 #dbe4 ,broiled ,fresh ,mackerel1 #cbi4 ,mutton ,chops la ,provenale1 #fdb4 ,lima ,beans1 #ieb4 ,galette1 #abba4 ,luncheon4 ,frogs la ,poulette1 #cii4 ,chicken ,pot-pie1 #geg4 ,risotto1 #ajag4 ,lobster ,salad1 #ajfa4 ,french ,pudding la ,delmonico1 #aaci4 ,dinner4 ,clams1 #cjj4 ,pure of ,crcy1 #dg4 ,tomatoes1 #bhh4 ,olives4 ,bass la ,chambord1 #cdc4 ,porterhouse ,steak la ,bordelaise1 #dia4 ,stewed ,oyster-plant1 #ajah4 ,sweetbreads la ,financire1 #fjc4 ,fresh ,peas1 #igh4 ,roast ,spring ,chicken1 #gee4 ,chicory ,salad1 #ajdf4 ,kirsch ,jelly1 #acai4 ,cheddar ,cheese4 ,coffee1 #acdi4 ,saturday1 ,april --4 ,breakfast4 ,omelet1 with ,chicken ,livers1 #dfd4 ,broiled ,smelts1 ,tartare sauce1 #cec1 #bjg4 ,pig's ,feet1 ,st4 ,hubert1 #gbg4 ,potato ,croquettes1 #iig4 ,stewed ,apricots1 #acce4 ,luncheon4 ,fried ,whitebait1 #cja4 ,braised ,noix of ,veal la ,providence1 #eij4 ,spinach l',anglaise1 #idj4 ,macdoine ,salad1 #ajfc4 ,chocolate ,eclairs1 #abdc4 ,dinner4 ,shrewsbury ,oysters1 #bih4 ,giblets1 with ,barley1 #ba4 ,bologna ,sausages1 #bhf4 ,radishes1 #bib4 ,fresh ,mackerel1 ,colbert1 #cbi1 #aij4 ,croustade of ,chicken ,livers1 #gfc4 ,turnips1 with gravy1 #ifg4 ,lamb ,sweetbreads en caisses1 #bgd4 ,artichokes ,barigoul1 #hig4 ,snipe sur ,canap1 #hfh4 ,doucette ,salad1 #ajed4 ,cocoanut ,pudding1 #aadg4 ,coffee1 #acdi4 ,sunday1 ,april --4 ,breakfast4 ,eggs1 with ,tarragon1 #dbi4 ,haddock1 ,cream sauce1 #ceb1 #aha4 ,calf's ,liver ,saut l',italienne1 #ehj4 ,corn1 stewed with butter1 #ifd4 ,cream ,renverse1 #abeb4 ,luncheon4 ,sole au ,gratin1 #cai4 ,stewed ,beef la ,dufour1 #eda4 ,broiled ,tomatoes1 #ajbe4 ,timbales la ,schultze1 #bfc4 ,fresh ,strawberry ,tarts1 #aaag4 ,dinner4 ,blue ,point ,oysters1 #bih4 ,consomm ,princesse1 #aac4 ,olives4 ,radishes1 #bib4 ,stuffed ,lobster1 #cfg4 ,saddle of ,mutton1 ,londonderry sauce1 #ffh4 ,fried ,oyster-plant1 #ajba4 ,coquilles of ,chicken1 with ,mushrooms1 #bga1 #bcj4 ,fresh ,asparagus1 #ijd4 ,punch au ,kirsch1 #acje4 ,roast ,teal ,ducks1 #hei4 ,celery1 ,mayonnaise ,salad1 #ajdb4 ,rum ,cake1 #abbi4 ,gorgonzolla ,cheese4 ,coffee1 #acdi4 ,monday1 ,april --4 ,breakfast4 ,omelet1 with fine ,herbs1 #dea4 ,hamburg ,steak1 ,russian sauce1 #ebf4 ,kidneys1 stewed with ,madeira1 #ffb4 ,saratoga ,potatoes1 #ajaa4 ,rice and ,cream la ,croce1 #abif4 ,luncheon4 ,gerthins ,welsh ,rarebit1 #bif4 ,fish ,balls1 #cdg4 ,hashed ,turkey1 with ,cream1 #hjd4 ,russian ,salad1 #ajfe4 ,custard ,pie1 #aajj4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,brunoise1 with ,sorrel1 #d4 ,radishes1 #bib4 ,lyons ,sausage1 #bhf4 ,shad1 vert-pr1 #cbh4 ,sweetbreads la ,catalan1 #faf4 ,new ,string ,beans au blanc1 #idg4 ,balotine of ,lamb au jus1 #fge4 ,french ,peas4 ,roast ,goose1 #hjh4 ,watercress ,salad1 #ajgb4 ,apple ,fritters1 #aaia4 ,coffee1 #acdi4 ,tuesday1 ,april --4 ,breakfast4 ,eggs la ,reine1 #dch4 ,codfish ,tongues1 with black butter1 #cdi4 ,tripe la ,lyonnaise1 #edh4 ,stewed ,turnips1 #ifg4 ,brioche1 #abja4 ,luncheon4 ,broiled ,trout1 matre d'htel1 #cad4 ,cucumber ,salad1 #bhi4 ,escalops of ,veal la ,duxelle1 #efi4 ,mashed ,potatoes1 #iih4 ,mille ,feuilles1 #abbc4 ,dinner4 ,east ,river ,oysters1 #bih4 ,ox-tail1 with ,barley1 #ch4 ,olives4 ,radishes1 #bib4 ,bouches la ,reine1 #bgj4 ,beef ,tongue la ,gendarme1 #ecb4 ,tomatoes la ,bock1 #ajbf4 ,haricot of ,lamb la ,providence1 #gja4 ,beans ,panachs1 #iej4 ,roast ,squab1 #haf4 ,lettuce ,salad1 #ajeg4 ,charlotte ,russe1 #abfa4 ,coffee1 #acdi4 ,wednesday1 ,april --4 ,breakfast4 ,plain ,omelet1 #dej4 ,fish ,balls1 #cdg4 ,mutton ,chops1 with ,watercress1 #fdg4 ,julienne ,potatoes1 #ajac4 ,brioches ,fluttes1 #abjd4 ,luncheon4 ,smelts1 with ,white ,wine1 #cdb4 ,hamburg ,steak1 ,russian sauce1 #ebf4 ,cauliflower1 ,hollandaise1 #ibe4 ,madeleine1 #abbf4 ,dinner4 ,clams1 #cjj4 ,jardinire1 #bh4 ,tomatoes1 #bhh4 ,olives4 ,bass en ,matelote1 #ccb4 ,roast ,ham1 ,champagne sauce1 #gbc4 ,stewed ,corn1 #ifd4 ,antelope ,chops1 ,port ,wine sauce1 #hia4 ,stuffed ,green ,peppers1 #ige4 ,roast ,beef1 #ebg4 ,barbe de ,capucine ,salad1 #ajch4 ,vanilla ,ice-cream1 #abga4 ,petites ,bouches des ,dames1 #abcg4 ,coffee1 #acdi4 ,thursday1 ,april --4 ,breakfast4 ,eggs l',aurore1 #ddd4 ,broiled ,salt ,mackerel1 #cbi4 ,hashed ,beef au ,gratin1 #ebi4 ,fried ,onions1 #ifi4 ,rice and ,milk1 #aagg4 ,luncheon4 ,broiled ,shad's ,roe1 with bacon1 #djb4 ,lamb ,steaks l',amricaine1 #gah4 ,potatoes au ,gratin1 #ajjd4 ,home-made ,cake1 #abbj4 ,dinner4 ,rockaway ,oysters1 #bih4 ,consomm ,renaissance1 #aae4 ,radishes1 #bib4 ,lyons ,sausage1 #bhf4 ,white ,perch1 ,tartare sauce1 #cec1 #bjg4 ,curry of ,lamb l',indienne1 #fgg ,turnips1 with gravy1 #ifg4 ,chicken ,vol-au-vent la ,financire1 #haj4 ,spring ,lamb1 ,mint sauce1 #acfa1 #afi4 ,dandelion ,salad1 #ajdi4 ,apples ,meringues1 #abdh4 ,imported ,brie ,cheese4 ,coffee1 #acdi4 ,friday1 ,april --4 ,breakfast4 ,eggs la ,bennett1 #ddg4 ,picked-up ,codfish1 #cdf4 ,sheep's ,feet la ,poulette1 #fed4 ,spaghetti l',italienne1 #ifj4 ,stewed ,prunes1 #accj4 ,luncheon4 ,cromesquis la ,reine1 #gfe4 ,trout1 ,ravigote butter1 #adg4 ,minced ,tenderloin la ,portugaise1 #eja4 ,fried ,egg-plant1 #ijg4 ,rhubarb ,pie1 #ajhe4 ,dinner4 ,oysters1 #bih4 ,gumbo of ,frogs1 #bc4 ,olives4 ,tomatoes1 #bhh4 ,bass la ,barnaise1 #cec4 ,sweetbreads au ,salpicon1 #fje4 ,pigeons en compote1 #hbb4 ,sorrel1 with gravy1 #igd4 ,roast ,turkey1 #hjj4 ,chicory ,salad1 #ajde4 ,almond ,cake1 glac1 #abjh4 ,coffee1 #acdi4 ,saturday1 ,april --4 ,breakfast4 ,eggs la ,suisse1 #dda4 ,broiled ,boned ,smelts1 matre d'htel1 #cee1 #ade4 ,lamb ,steak1 #gah4 ,potatoes ,sautes au beurre1 #iid4 ,milan ,cake1 #abbh4 ,luncheon4 ,stuffed ,deviled ,crabs1 #cgj4 ,veal ,stew la ,marengo1 #fbd4 ,cauliflower au ,gratin1 #ibf4 ,maraschino ,jelly1 #acai4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,julienne1 #bg4 ,sardines1 #bhc4 ,cucumbers1 #bhi4 ,red-snapper1 ,egg sauce1 #ceb1 #afa4 ,tenderloin of ,beef la ,chron1 #ejd4 ,oyster-plant la ,poulette1 #ajai4 ,salmi of ,snipe la ,moderne1 #hgj4 ,spinach1 matre d'htel1 #idb4 ,roast ,mutton1 #ehe4 ,escarole ,salad1 #ajee4 ,lemon ,pudding1 #aaeg4 ,coffee1 #acdi4 ,sunday1 ,april --4 ,breakfast4 ,chicken ,liver ,omelet1 #dfd4 ,broiled ,shad's ,roe1 matre d'htel1 #djb4 ,sausages l',italienne1 #gcg4 ,fried ,oyster-plant1 #ajba4 ,crme en ,mousse au ,caf1 #abec4 ,luncheon4 ,long ,island ,smelts au ,gratin1 #cee4 ,tripe la ,bordelaise1 #edd4 ,spaghetti ,napolitaine1 #iei4 ,timbales ,lagardre1 #hji4 ,pineapple ,tarts1 #aaae4 ,dinner4 ,blue ,point ,oysters1 #bih4 ,chicken la ,pimontaise1 #fc4 ,celery1 #bij4 ,radishes1 #bib4 ,boiled ,salmon1 ,oyster sauce1 #cjc4 ,escalops of ,sweetbreads la ,richelieu1 #egd4 ,stuffed ,tomatoes1 #ajbc4 ,chicken ,saut l',hongroise1 #ggb4 ,green ,peas l',anglaise1 #igh4 ,romaine ,punch1 #acjd4 ,roast ,grass ,plover1 #hfe4 ,lettuce1 ,mayonnaise salad1 #ajdb1 #ajeg4 ,strawberry ,shortcake1 #abad4 ,strachino ,cheese4 ,coffee1 #acdi4 ,monday1 ,april --4 ,breakfast4 ,scrambled ,eggs1 with chicory1 #dji4 ,broiled ,lamb ,fries1 ,tomato sauce1 #fgc4 ,beefsteak1 with watercress1 #ebd4 ,potatoes1 matre d'htel1 #ihe4 ,strawberries and ,cream4 ,luncheon4 ,codfish l',hollandaise1 #cag4 ,veal ,cutlets1 ,pagasqui1 #efj4 ,carrots and ,cream1 #ibg4 ,cauliflower ,salad1 #ajdj4 ,raspberry ,tarts1 #aaah4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,potage la ,mc,donald1 #ie4 ,olives4 ,mortadella1 #bhg4 ,bluefish au ,gratin1 #cai4 ,turkey ,legs la ,diable1 #gff4 ,potatoes l',hollandaise1 #iii4 ,lamb ,chops1 maison d'or1 #fhc4 ,string ,beans l',anglaise1 #idh4 ,snipe sur ,canap1 #hfh4 ,chicory ,salad1 #ajde4 ,stewed ,peaches1 #accd4 ,bitter ,almond ,macaroons1 #abji4 ,coffee1 #acdi4 ,tuesday1 ,april --4 ,breakfast4 ,omelet l',espagnole1 #dgb4 ,broiled ,bluefish1 matre d'htel1 #cbi4 ,brochettes of ,lamb la ,dumas1 #fgd4 ,potato ,croquettes1 #iig4 ,stewed ,green-gages1 #accf4 ,luncheon4 ,oysters la ,baltimore1 #chh4 ,beefsteak ,pie l',amricaine1 #dhh4 ,fried ,egg-plant1 #ijg4 ,rum ,omelet1 #dgf4 ,dinner4 ,oysters1 #bih4 ,consomm ,pure1 #ajj4 ,anchovies1 #bhd4 ,radishes1 #bib4 ,broiled ,pompano1 #cbi4 ,potatoes1 ,windsor1 #ajjh4 ,chicken ,croquettes1 with mushrooms1 #bgf4 ,saddle of ,venison1 ,currant ,jelly sauce1 #hgh4 ,fresh ,asparagus1 #ijd4 ,roast ,leg of ,mutton1 #fdh4 ,watercress ,salad1 #ajgb4 ,cold ,maraschino ,pudding1 #aacd4 ,coffee1 #acdi4 ,wednesday1 ,april --4 ,breakfast4 ,eggs la ,meyerbeer1 #dcg4 ,fried ,white ,perch1 ,colbert sauce1 #cja1 #aij4 ,broiled ,calf's ,liver and ,bacon1 #ehd4 ,potatoes ,lyonnaise1 #iia4 ,sherry ,wine ,jelly1 #acah4 ,luncheon4 ,canap ,lorenzo1 #cia4 ,broiled ,beefsteak1 ,marrow sauce1 #dic4 ,spaghetti au ,gratin1 #ifa4 ,sudoise ,salad1 #ajfi4 ,strawberry ,pie1 #ajie4 ,dinner4 ,massachusetts ,bay ,oysters1 #bih4 ,mutton l',ecossaise1 #ca4 ,radishes1 #bib4 ,olives4 ,fresh ,mackerel1 ,st4 ,nazaire1 #cbi1 #bcf4 ,mignons ,filets la ,lorillard1 #acfd4 ,stuffed ,tomatoes1 #ajbc4 ,suprme of ,chicken la ,toulouse1 #ghf4 ,new ,string ,beans1 #ide4 ,brochette of ,reed-birds1 with ,bacon1 #hgg1 #ged4 ,barbe de ,capucine ,salad1 #ajch4 ,coffee ,ice-cream1 #abgc4 ,galette1 #abba4 ,coffee1 #acdi4 ,thursday1 ,april --4 ,breakfast4 ,ham ,omelet1 #dfb4 ,fried ,whitebait1 #cja4 ,minced ,veal la ,catalan1 #ege4 ,stewed ,carrots and ,cream1 #ibg4 ,strawberries and ,cream4 ,luncheon4 ,scallops ,brestoise1 #cib4 ,pork and ,beans1 #geb4 ,crab ,salad1 #ajdg4 ,rice ,cake la ,mazzini1 #abcj4 ,dinner4 ,linn ,haven ,oysters1 #bih4 ,consomm d',orlans1 #aaj4 ,tomatoes1 #bhh4 ,olives4 ,north ,river ,shad1 matre d'htel1 #cbf4 ,cucumber ,salad1 #bhi4 ,haricot of ,lamb la ,providence1 #gja4 ,balotine of ,squab l',italienne1 #hah4 ,fresh ,peas1 #igh4 ,roast ,beef1 #ebg4 ,dandelion ,salad1 with eggs1 #ajdi4 ,apples ,meringues1 #abdh4 ,coffee1 #acdi4 ,friday1 ,april --4 ,breakfast4 ,lobster ,omelet1 #ded4 ,broiled ,fresh ,mackerel1 matre d'htel1 #cbi4 ,lamb ,mignons1 ,madeira sauce1 #acfj1 #ahe4 ,sweet ,potatoes1 stewed1 #iie4 ,brioches ,fluttes1 #abjd4 ,luncheon4 ,kingfish1 with sorrel1 #cbg4 ,blanquette of ,veal1 with nouilles1 #eeb4 ,potatoes1 ,hollandaise1 #iii4 ,lobster ,salad1 #ajfa4 ,baked ,apples1 #aabd4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,cream of ,asparagus1 #gj4 ,celery1 #bij4 ,mortadella1 #bhg4 ,oyster ,patties1 #chg4 ,roast ,ham1 with sweet corn1 #gbd4 ,spinach1 with eggs1 #idc4 ,breast of ,lamb1 ,jardinire1 #gjb4 ,brussels ,sprouts1 #ibb4 ,roast ,turkey1 #hjj4 ,doucette ,salad1 #ajeb4 ,baba1 with rum1 #abag4 ,coffee1 #acdi4 ,saturday1 ,april --4 ,breakfast4 ,eggs la ,tripe1 #dai4 ,mutton ,hash la ,zingara1 #feb4 ,black ,sausage1 with mashed potatoes1 #gai4 ,rice la ,croce1 #abif4 ,luncheon4 ,lobster en ,brochette1 #cfa4 ,porterhouse ,steak1 #ebd4 ,carrots and ,cream1 #ibg4 ,macaroni ,croquettes1 #bgi4 ,mille ,feuilles1 #abbc4 ,dinner4 ,keyport ,oysters1 #bih4 ,chicken ,hollandaise1 #fd4 ,radishes1 #bib4 ,lyons ,sausage1 #bhf4 ,fillets of ,bass1 with ,white ,wine1 #cdb4 ,sweetbreads la ,montglas1 #fae4 ,string beans1 #ide4 ,boiled ,turkey1 ,oyster sauce1 #gig4 ,stuffed ,green ,peppers1 #ige4 ,roast ,beef1 #ebg4 ,escarole ,salad1 #ajee4 ,nelson ,pudding1 #aaee4 ,coffee1 #acdi4 ,sunday1 ,april --4 ,breakfast4 ,omelet la ,vanderbilt1 #dga4 ,boiled ,skate1 black butter1 #cbe1 #aei4 ,calf's ,feet1 sauce piquante1 #eii4 ,stewed ,potatoes1 #iie4 ,whipped ,cream la ,vanille1 #abed4 ,luncheon4 ,salmon1 with ,anchovy butter1 #cjc1 #adf4 ,braised ,beef l',orsini1 #dha4 ,spinach1 with ,eggs1 #idj4 ,timbales la ,schultze1 #bfc4 ,mince ,pie1 #ajhb4 ,dinner4 ,mill ,pond ,oysters1 #bih4 ,potage of ,rice la ,maintenon1 #ih4 ,radishes1 #bib4 ,olives4 ,broiled ,trout1 matre d'htel1 #cad4 ,cucumber ,salad1 #bhi4 ,breast of ,lamb1 ,jardinire1 #gjb4 ,chicken ,fricass la ,reine1 #ghj4 ,fresh ,green ,peas1 #igh4 ,punch la ,cardinal1 #acjf4 ,snipe sur ,canap1 #hfh4 ,lettuce and ,tomato ,salad1 #ajfj4 ,st4 ,honor la ,rose ,delmonico1 #abab4 ,roquefort ,cheese4 ,coffee1 #acdi4 ,monday1 ,april --4 ,breakfast4 ,oatmeal4 ,eggs l',alsacienne1 #ddc4 ,broiled ,veal ,cutlets1 sauce piquante1 #efd1 #bjc4 ,tripe la ,crole1 #ede4 ,potatoes matre d'htel1 #ihe4 ,stewed ,pears1 #accc4 ,luncheon4 ,golden ,buck1 ,welsh ,rarebit1 #bie4 ,beefsteak ,pie1 l',anglaise1 #dhg4 ,anchovy ,salad1 #ajcg4 ,vermicelli ,pudding1 #aadb4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,consomm ,patti1 #abf4 ,tomatoes1 #bhh4 ,olives4 ,lobster ,croquettes1 sauce ,colbert1 #cfe4 ,saddle of ,mutton1 ,poivrade sauce1 #ffg4 ,sorrel au gras1 #igd4 ,salmi of ,snipe la ,walter ,scott1 #hef4 ,roast ,mushrooms on ,toast1 #iaf4 ,roast ,reed-birds1 #hgg4 ,tomato ,salad1 ,mayonnaise1 #ajga4 ,omelet ,souffle1 #dgd4 ,coffee1 #acdi4 ,tuesday1 ,april --4 ,breakfast4 ,omelet1 with ,green ,peas1 #dei4 ,lobster ,cutlets1 ,victoria1 #cff4 ,breaded ,mutton ,chops1 ,tomato sauce1 #fdc1 #bje4 ,fried ,egg-plant1 #ijg4 ,apples1 with ,rice1 ,meringues1 #aafi4 ,luncheon4 ,broiled ,oysters on ,toast1 #chb4 ,mignons ,filets1 marinaded ,russian sauce1 #eaa4 ,potatoes en paille1 #ajad4 ,stewed ,artichoke ,bottoms1 #hig4 ,pear ,pie1 open1 #ajhh4 ,dinner4 ,doxie ,rockaway ,oysters1 #bih4 ,clear ,green ,turtle1 #ah4 ,thon1 #bhb4 ,radishes1 #bib4 ,shad1 vert-pr1 #cbh4 ,curry of ,lamb la ,crole1 #fgh4 ,balotine of ,squab1 l',italienne1 #hah4 ,fresh ,asparagus1 ,hollandaise1 #ijd4 ,roast ,sirloin of ,beef1 #ebg4 ,dandelion ,salad1 #ajdh4 ,tutti ,frutti1 #abic4 ,english ,cheese4 ,coffee1 #acdi4 ,wednesday1 ,april --4 ,breakfast4 ,poached ,eggs on ,toast1 #djd4 ,broiled ,kingfish1 matre d'htel1 #cbi4 ,stewed ,chicken ,livers1 with ,madeira1 #gfg4 ,potatoes la ,rice1 #ajjg4 ,stewed ,apples1 #accb4 ,luncheon4 ,sheep's-head la ,crole1 #cci4 ,calf's ,head la ,cavour1 #fch4 ,french ,peas4 ,beef ,salad1 #ajci4 ,strawberry ,tarts1 #aaag4 ,dinner4 ,cherry-stone ,oysters1 #bih4 ,menestra1 #cf4 ,olives4 ,caviare1 #bha4 ,bass la ,chambord1 #cdc4 ,lamb ,chops1 maison d'or1 #fhc4 ,beans ,panachs1 #iej4 ,antelope ,steak1 pure of ,chestnuts1 #hhb4 ,spinach1 #idj4 ,roast ,ptarmigan sur ,canap1 #hfb4 ,lettuce1 ,mayonnaise ,salad1 #ajdb4 ,plum ,pudding1 #aafc4 ,coffee1 #acdi4 ,thursday1 ,april --4 ,breakfast4 ,sausage ,omelet1 #dfe4 ,scallops1 ,tomato sauce1 #cib1 #bje4 ,mignons ,filets1 with ,anchovy butter1 #eji1 #adf4 ,potato ,croquettes1 #iig4 ,strawberries and ,cream4 ,luncheon4 ,broiled ,trout1 with fine ,herbs1 #cae4 ,chicken ,croquettes l',ecarlate1 #gfj4 ,spaghetti1 with ,cream1 #ied4 ,savarin1 #aaig4 ,dinner4 ,oak ,island ,oysters1 #bih4 ,consomm ,tapioca1 #ajd4 ,sardines1 #bhc4 ,radishes1 #bib4 ,timbales l',ecossaise1 #bfa4 ,shoulder of ,lamb1 ,rouennaise1 #fih4 ,risotto1 #ajag4 ,coquilles of ,sweetbreads la ,reine1 #fbc4 ,roast ,squabs1 with ,watercress1 #haf4 ,barbe de ,capucine ,salad1 #ajch4 ,banana ,ice-cream1 #abgg4 ,lady-fingers1 #abca4 ,coffee1 #acdi4 ,friday1 ,april --4 ,breakfast4 ,scrambled ,eggs1 with mushrooms1 #djg4 ,oysters en brochette1 with ,bacon1 #che4 ,sausages la ,gastronome1 #gdj4 ,macaroni1 with ,cheese1 #ief4 ,preserved ,cherries1 #acdg4 ,luncheon4 ,lobster la ,diable1 #cfd4 ,stewed ,mutton1 ,portugaise1 #feh4 ,fried ,oyster-plant1 #ajba4 ,iced ,timbale of ,rice1 #aage4 ,dinner4 ,shrewsbury ,oysters1 #bih4 ,cream of ,artichokes1 #gb4 ,radishes1 #bib4 ,celery1 #bij4 ,pompano au ,gratin1 #cai4 ,tenderloin ,piqu la ,sevign1 #ebj4 ,broiled ,spring ,chickens1 #gef4 ,broiled ,mushrooms1 #iaf4 ,roast ,teal ,ducks1 #hei4 ,escarole ,salad1 #ajee4 ,apple ,cake1 #abaa4 ,coffee1 #acdi4 ,saturday1 ,april --4 ,breakfast4 ,eggs la ,provenale1 #dbb4 ,fried ,frost-fish1 #cja4 ,beefsteak la ,molle1 #dic4 ,broiled ,tomatoes1 #ajbe4 ,french ,pancake1 with ,jelly1 #aahg4 ,luncheon4 ,broiled ,shad1 matre d'htel1 #cbf4 ,blanquette of ,veal1 with ,peas1 #eea4 ,tomatoes la ,marseillaise1 #ajbi4 ,boiled ,apple ,dumplings1 #aabg4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,pure ,cond1 #dh4 ,olives4 ,thon1 #bhb4 ,smelts1 ,tartare sauce1 #cec1 #bjg4 ,amourettes of ,lamb1 ,tomato sauce1 #fgc4 ,string ,beans1 #idh4 ,salmi of ,ptarmigan1 ,chasseur1 #hfd4 ,asparagus1 sauce ,hollandaise1 #ijd4 ,roast ,loin of ,veal1 #ehe4 ,watercress ,salad1 #ajgb4 ,pudding la ,u4 ,s4 ,grant1 #aaei4 ,coffee1 #acdi4 ,sunday1 ,april --4 ,breakfast4 ,kidney ,omelet1 #dfc4 ,shad1 ,white ,wine sauce1 #cdb4 ,veal ,cutlets la ,milanaise1 #efc4 ,potato ,croquettes1 #iig4 ,crme en ,mousse au ,maraschino1 #abeg4 ,luncheon4 ,salmon la ,rgence1 #cje4 ,squabs la ,chipolata1 #hba4 ,stewed ,okras la ,crole1 #ajca4 ,salad l',italienne1 #ajcf4 ,charlotte ,russe1 #abfa4 ,dinner4 ,blue ,point ,oysters1 #bih4 ,chicken la ,richmond1 #fb4 ,radishes1 #bib4 ,olives4 ,timbales of ,nouilles la ,genoise1 #bfb4 ,spring ,lamb ,chops1 ,colbert sauce1 #fdg1 #aij4 ,green ,peas1 #ihj4 ,broiled ,tenderloin la ,trianon1 #ejg4 ,asparagus la ,tessinoise1 #ijf4 ,champagne ,punch1 #acjg4 ,roast ,capon1 #gee4 ,lettuce1 ,french dressing1 #ajgj4 ,strawberry ,shortcake1 #abad4 ,gorgonzolla ,cheese4 ,coffee1 #acdi4 ,monday1 ,april --4 ,breakfast4 ,eggs la ,bchamel1 #daf4 ,fish ,balls1 #cdg4 ,brochettes of ,lamb la ,dumas1 #fgd4 ,mashed ,potatoes au ,gratin1 #ajjd4 ,rice and ,milk1 #aagg4 ,luncheon4 ,stuffed ,oysters la ,mali1 #chf4 ,roulade of ,beef l',ecarlate1 #eci4 ,potatoes ,hollandaise1 #iii4 ,tongue ,salad1 #ajef4 ,cranberry ,pie1 #ajie4 ,dinner4 ,prince's ,bay ,oysters1 #bih4 ,paysanne1 #ec4 ,radishes1 #bib4 ,anchovies1 #bhd4 ,bass1 sauce ,hollandaise1 #cji1 #afj4 ,calf's ,brains1 sauce ,tartare1 #eei4 ,stewed ,corn1 #ifd4 ,boiled ,leg of ,mutton1 ,caper sauce1 #fea4 ,spinach au ,crotons1 #idc4 ,roast ,ptarmigan1 #hfb4 ,dandelion ,salad1 #ajdi4 ,baba1 #abaf4 ,coffee1 #acdi4 ,tuesday1 ,april --4 ,breakfast4 ,omelet1 with fine ,herbs1 #dea4 ,broiled ,pickerel1 butter sauce1 #cbi1 #aee4 ,hashed ,chicken en ,bordure1 #hje4 ,stewed ,beets1 #iaa4 ,corn ,fritters1 #ife4 ,luncheon4 ,canap ,lorenzo1 #cia4 ,minced ,veal la ,catalan1 #ege4 ,beans ,panachs1 #iej4 ,bermuda ,potato ,salad1 #ajgc4 ,allumettes1 #abje4 ,dinner4 ,clams1 #cjj4 ,tomato l',andalouse1 #eh4 ,olives4 ,green ,peppers4 ,trout la ,chambord1 #cac4 ,sirloin ,piqu la ,duchesse1 #eaf4 ,stuffed ,tomatoes la ,reine1 #ajbd4 ,stewed ,antelope la ,franaise1 #hhg4 ,artichokes la ,duxelle1 #hih4 ,roast ,turkey1 cranberry sauce1 #hjj1 #acbi4 ,chicory ,salad1 #ajde4 ,mringues ,glaces1 #acja4 ,coffee1 #acdi4 ,wednesday1 ,may --4 ,breakfast4 ,eggs la ,bonne ,femme1 #dcb4 ,porgies la ,horly1 #cba4 ,pig's ,feet1 sauce ,robert1 #gbh4 ,mashed ,potatoes1 l',hollandaise1 #iii4 ,blackberries and ,cream4 ,luncheon4 ,oysters en ,brochette au ,petit ,sal1 #che4 ,stewed ,lamb1 with ,flageolets1 #gjg4 ,tongue ,salad1 #ajef4 ,peach ,tarts1 #aajf4 ,dinner4 ,rockaway ,oysters1 #bih4 ,cream of ,barley1 #gg4 ,olives4 ,caviare1 #bha4 ,bass en ,matelote1 #ccb4 ,beef-tongue1 ,napolitaine1 #ecd4 ,artichokes1 ,barigoul1 #hig4 ,squabs en ,crapaudine1 #hai4 ,new ,string ,beans1 #idh4 ,roast ,mutton1 #ehe4 ,dandelion ,salad1 #ajdi4 ,cream ,renverse1 #abeb4 ,coffee1 #acdi4 ,thursday1 ,may --4 ,breakfast4 ,tomato ,omelet1 #def4 ,broiled ,kingfish1 #cbi4 ,lamb ,chops au ,petit ,sal1 #fhb1 #ged4 ,potatoes ,julienne1 #ajac4 ,rice ,cake1 #abbb4 ,luncheon4 ,stuffed ,deviled ,clam1 #cgf4 ,veal ,cutlets en ,papillotes1 #eff4 ,stewed ,tomatoes1 #ajbg4 ,herring ,salad1 #ajgd4 ,mille ,feuilles1 #abbc4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,consomm ,diplomate1 #ic4 ,radishes1 #bib4 ,olives4 ,kennebec ,salmon1 ,lobster sauce1 #cjc1 #aeh4 ,tenderloin of ,beef1 ,piqu la ,portugaise1 #eag4 ,potatoes ,duchesse1 #ajjf4 ,chicken ,saut la ,ranhofer1 #acfc4 ,asparagus1 sauce ,hollandaise1 #ijd4 ,roast ,ptarmigan1 #hfb4 ,romaine ,salad1 #ajfd4 ,cabinet ,pudding1 #aafd4 ,coffee1 #acdi4 ,friday1 ,may --4 ,breakfast4 ,eggs la ,bourguignonne1 #daa4 ,blackfish aux fines ,herbes1 #cca4 ,lamb ,kidneys1 with ,bacon1 #gac4 ,baked ,potatoes4 ,wheat ,cakes1 #aahd4 ,luncheon4 ,sole au ,gratin1 #cai4 ,beefsteak ,pie l',anglaise1 #dhg4 ,crab ,salad1 #ajdg4 ,french ,pudding la ,delmonico1 #aaci4 ,dinner4 ,kirtig's ,oysters1 #bih4 ,busecca ,milanaise1 #g4 ,sardines1 #bhc4 ,radishes1 #bib4 ,frogs la ,poulette1 #cii4 ,brisotin of ,veal1 ,poivrade sauce1 #eed1 #aid4 ,stuffed ,peppers1 #ige4 ,chicken la ,maryland1 #ghe4 ,lima ,beans1 #ieb4 ,roast ,teal ,ducks1 with gravy1 #hei4 ,chicory ,salad1 #ajde4 ,lemon ,ice-cream1 #abgh4 ,coffee1 #acdi4 ,saturday1 ,may --4 ,breakfast4 ,eggs la ,paysanne1 #dcc4 ,corned ,beef ,hash1 #eca4 ,stewed ,calf's ,liver l',alsacienne1 #ehb4 ,sweet ,potatoes ,souffles1 #ajaj4 ,stewed ,apricots1 #acce4 ,luncheon4 ,oysters1 la ,mali1 #chf4 ,ragout of ,veal1 ,marengo1 #fbd4 ,string ,bean ,salad1 #ajfh4 ,strawberry ,pie1 #ajie4 ,dinner4 ,clams1 #cjj4 ,croute-au-,pot1 #aa4 ,radishes1 #bib4 ,mortadella1 #bhg4 ,shad's ,roe1 with ,bacon1 #djb4 ,pigeon ,cutlets1 la ,victoria1 #hae4 ,green ,peas1 with ,cream1 #ihj4 ,brochette of ,lamb1 sauce ,piquante1 #fgd1 #bjc4 ,artichokes1 ,florentine1 #ijc4 ,roast ,loin of ,pork1 #gea4 ,romaine ,salad1 #ajfd4 ,charlottes ,panaches1 #acjj4 ,coffee1 #acdi4 ,sunday1 ,may --4 ,breakfast4 ,eggs l',impratrice1 #ddj4 ,broiled ,spanish-mackerel1 matre d'htel1 #cbi4 ,hashed ,turkey en ,bordure1 #hje4 ,stewed ,lima ,beans1 with ,cream1 #ieb4 ,rice and ,cream la ,croce1 #abif4 ,luncheon4 ,canap ,lorenzo1 #cia4 ,broiled ,porterhouse ,steak1 ,anchovy butter1 #ebd1 #adf4 ,potato ,croquettes1 #iig4 ,cauliflower ,salad1 #ajdj4 ,strawberries and ,cream4 ,dinner4 ,mill ,pond ,oysters1 #bih4 ,pure ,mongole1 #ej4 ,olives4 ,radishes1 #bib4 ,sole ,normande1 #cah4 ,turban of ,chicken1 la ,cleveland1 #gia4 ,stuffed ,tomatoes1 #ajbc4 ,lamb ,chops la ,maintenon1 #fhe4 ,asparagus la ,vinaigrette1 #ije4 ,punch la ,franaise1 #acaa4 ,roast ,grass ,plovers1 #hfe4 ,chicory ,salad1 #ajde4 ,rum ,cake1 #abii4 ,strawberry ,ice-cream1 #abgd4 ,strachino ,cheese4 ,coffee1 #acdi4 ,monday1 ,may --4 ,breakfast4 ,eggs la ,turque1 #dci4 ,broiled ,bluefish1 #cbi4 ,lamb ,steak1 sauce ,piquante1 #gag4 ,saratoga ,potatoes1 #ajaa4 ,buckwheat ,cakes1 #aahc4 ,luncheon4 ,coquilles of ,chicken l',anglaise1 #bga4 ,fricandeau la ,morlaisienne1 #egi4 ,oyster-plant la ,poulette1 #ajai4 ,madeleine1 #abbf4 ,dinner4 ,keyport ,oysters1 #bih4 ,consomm ,clestine1 #aah4 ,olives4 ,anchovies1 #bhd4 ,broiled ,lobster la ,diable1 #cfd4 ,sirloin ,steak1 with ,marrow1 #dic4 ,sorrel and ,cream1 #igc4 ,vol-au-,vent la ,financire1 #haj4 ,roast ,leg of ,mutton1 #fdh4 ,salad1 ,barbe de ,capucine1 #ajch4 ,pineapple ,fritters1 #aaia4 ,coffee1 #acdi4 ,tuesday1 ,may --4 ,breakfast4 ,omelet1 with ,sardines1 #dfh4 ,fried ,whitebait1 #cja4 ,veal ,cutlets la ,pagasqui1 #efj4 ,mashed ,potatoes au ,gratin1 #iih4 ,brioche1 #abja4 ,luncheon4 ,frogs1 broiled1 #cih4 ,shoulder of ,lamb1 ,jardinire1 #fif4 ,fried ,onions1 #ifi4 ,tomato1 ,mayonnaise salad1 #ajga4 ,lemon ,mringue ,pie1 #aajb4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,crabs1 with ,gumbo1 #bd4 ,watercress1 #ajgb4 ,sardines1 #bhc4 ,bass l',italienne1 #ccg4 ,beef-tongue la ,gendarme1 #ecb4 ,lima ,beans1 #ieb4 ,stewed ,chicken1 with fresh ,tarragon1 #ggd4 ,asparagus1 ,hollandaise sauce1 #ijd4 ,roast ,beef1 #ebg4 ,dandelion ,salad1 #ajdi4 ,peach ,pudding la ,richelieu1 #aaej4 ,coffee1 #acdi4 ,wednesday1 ,may --4 ,breakfast4 ,eggs au ,soleil1 #dae4 ,broiled ,oysters en ,brochette1 #che4 ,pig's ,feet la ,poulette1 #gca4 ,potatoes en ,paille1 #ajad4 ,strawberries and ,cream4 ,luncheon4 ,boiled ,fresh ,mackerel1 matre d'htel1 #cbi4 ,veal ,cutlets la ,milanaise1 #efc4 ,stewed ,corn1 #ifd4 ,cherry ,tarts1 #aaaa4 ,dinner4 ,parker ,bay ,oysters1 #bih4 ,chicken la ,crole1 #fe4 ,anchovies1 #bhd4 ,radishes1 #bib4 ,shad au ,gratin1 #cai4 ,fillet of ,beef1 larded l',egyptienne1 #eba4 ,artichokes la ,vinaigrette1 #ijb4 ,croquettes of ,game1 sauce ,prigueux1 #hcc4 ,roast ,chicken1 #gee4 ,watercress ,salad1 #ajgb4 ,indian ,pudding1 #aade4 ,rum ,jelly1 #acbj4 ,coffee1 #acdi4 ,thursday1 ,may --4 ,breakfast4 ,eggs la ,hyde1 #ddh4 ,fried ,cod's ,tongues1 #cej4 ,pork ,chops1 ,apple sauce1 #gdh4 ,hashed ,potatoes1 sautes1 #ajjc4 ,iced ,timbale of ,rice1 #aage4 ,luncheon4 ,broiled ,soft-shelled ,crabs la ,diable1 #cfi4 ,tripe la ,mode de ,can1 #edg4 ,potatoes ,souffles1 #ajaj4 ,salad ,sudoise1 #ajfi4 ,crme en ,mouse au ,curaoa1 #abei4 ,dinner4 ,oak ,island ,oysters1 #bih4 ,consomm ,vermicelli1 #ajc4 ,radishes1 #bib4 ,olives4 ,kingfish1 ,egg sauce1 #cbi1 #afa4 ,stewed ,kidneys1 with cpes1 #gad4 ,tomatoes la ,bock1 #ajbf4 ,sweetbreads la ,pompadour1 #fah4 ,spinach1 with ,eggs1 #idj4 ,broiled ,snipe1 with ,bacon1 #hfi1 #ged4 ,lettuce ,salad1 #ajeg4 ,strawberry ,shortcake1 #abad4 ,coffee1 #acdi4 ,friday1 ,may --4 ,breakfast4 ,eggs la ,valencienne1 #dba4 ,fresh ,mackerel l',italienne1 #ccg4 ,escalops of ,veal1 with ,spinach1 #efh1 #ici4 ,fried ,potatoes1 #iic4 ,stewed ,prunes la ,dufour1 #accj4 ,luncheon4 ,mussels ,marinire1 #cgh4 ,mutton ,chops1 ,soyer with ,potatoes1 #fdg4 ,green ,peas1 #igh4 ,lobster la ,plummer ,salad1 #ajfb4 ,cocoanut ,pudding1 #aadg4 ,dinner4 ,clams1 #cjj4 ,sorrel1 with ,asparagus-tops1 #da4 ,radishes1 #bib4 ,lyons ,sausage1 #bhf4 ,kennebec ,salmon1 ,russian sauce1 #cjc1 #baa4 ,braised ,beef la ,mode1 #dgi4 ,beans ,panachs1 #iej4 ,croustade of ,chicken la ,dreux1 #gfb4 ,stuffed ,tomatoes1 #ajbc4 ,saddle of ,spring ,lamb1 #acfa4 ,dandelion la ,coutoise1 #ajea4 ,almond ,cake1 #abbd4 ,coffee1 #acdi4 ,saturday1 ,may --4 ,breakfast4 ,omelet ,raspail1 #dfg4 ,broiled ,pickerel1 ,anchovy butter1 #cbi1 #adf4 ,corned ,beef ,hash au ,gratin1 #ebi4 ,potato ,balls1 #iif4 ,milan ,cake1 #abbh4 ,luncheon4 ,crabs la ,st4 ,laurent1 #cgb4 ,calf's-head la ,vinaigrette1 #fdj4 ,stuffed ,egg-plant1 #iji4 ,maraschino ,jelly1 #acai4 ,dinner4 ,prince's ,bay ,oysters1 #bih4 ,chicken1 with ,leeks1 #fh4 ,tomatoes1 #bhh4 ,olives4 ,shad's roe on ,toast1 #djb4 ,potatoes1 ,hollandaise1 #iii4 ,epigrammes of ,lamb1 ,macdoine1 #fhi4 ,spaghetti l',italienne1 #ifj4 ,stuffed ,pig's ,feet1 sauce ,madre1 #gcc4 ,green ,peas and ,bacon1 #iha4 ,roast ,turkey1 #hjj4 ,chicory ,salad1 #ajdf4 ,vanilla ,ice-cream1 #abga4 ,lady-fingers1 #abca4 ,coffee1 #acdi4 ,sunday1 ,may --4 ,breakfast4 ,scrambled ,eggs1 with ,truffles1 #djg4 ,broiled ,brook-trout1 with ,bacon1 #cad1 #ged4 ,deviled ,spring ,lamb ,chops1 #fdg4 ,potatoes l',italienne1 #iij4 ,crme en ,mousse au ,caf1 #abec4 ,luncheon4 ,lobster la ,newburg1 #cei4 ,broiled ,spring ,chicken1 with ,bacon1 #gef1 #ged4 ,green ,peas la ,bourgeoise1 #igi4 ,salad la ,russe1 #ajfe4 ,pie la ,martha ,washington1 #aaje4 ,dinner4 ,east ,river ,oysters1 #bih4 ,cream of ,artichokes1 #gb4 ,radishes1 #bib4 ,olives4 ,bluefish1 ,white ,wine sauce1 #cdb4 ,mignons ,filets la ,parisienne1 #ead4 ,fresh ,asparagus1 #ijd4 ,stewed ,chicken la ,parmentier1 #ggc4 ,stuffed ,lettuce1 #iec4 ,punch la ,lorenzo ,delmonico1 #acjc4 ,bay ,plovers1 ,roasted1 #hfe4 ,lettuce ,salad1 #ajeh4 ,diplomatic ,pudding1 glac1 #abhh4 ,fancy ,almond ,cakes1 #abci4 ,stilton ,cheese4 ,coffee1 #acdi4 ,monday1 ,may --4 ,breakfast4 ,omelet l',espagnole1 #dgb4 ,fish ,balls1 #cdg4 ,fillet of ,pork1 sauce ,robert1 #gda1 #aib4 ,potatoes1 ,chteau1 #ajji4 ,blackberries and ,cream4 ,luncheon4 ,fried ,soft-shelled ,crabs1 #cfh4 ,hashed ,mutton la ,zingara1 #feb4 ,string ,beans1 with cream1 #idf4 ,charlotte au ,caf1 #abfb4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,consomm ,deslignac1 #ajh4 ,lyons ,sausage1 #bhf4 ,radishes1 #bib4 ,trout1 ,shrimp sauce1 #caa4 ,stewed ,chicken ,livers au ,madre1 #gfg4 ,lima ,beans1 #ieb4 ,lamb ,chops1 ,massna1 #fhg4 ,stuffed ,green ,peppers1 #ige4 ,squabs sur ,canap1 #haf4 ,romaine ,salad1 #ajfd4 ,bread ,pudding1 #aacb4 ,coffee1 #acdi4 ,tuesday1 ,may --4 ,breakfast4 ,eggs la ,duchesse1 #ddi4 ,shad's ,roe1 matre d'htel1 #djb4 ,beefsteak1 with ,watercress1 #ebd4 ,potatoes la ,hanna1 #ajab4 ,french ,pancake1 #aahf4 ,luncheon4 ,kingfish1 sauce ,ravigote1 #cbi1 #adg4 ,panpiette of ,veal la ,faubonne1 #eib4 ,spaghetti ,napolitaine1 #iei4 ,rum ,omelet1 #dgf4 ,dinner4 ,small ,rockaway ,oysters1 #bih4 ,mock ,turtle ,soup1 #ag4 ,olives4 ,mortadella1 #bhg4 ,fried ,sea ,bass1 sauce ,tartare1 #cja1 #bjg4 ,ragout of ,beef la ,dufour1 #eda4 ,vol-au-,vent la ,reine1 #hab4 ,cauliflower au ,gratin1 #ibf4 ,leg of ,lamb1 roasted1 #fdh4 ,salad1 ,barbe de ,capucine1 #ajch4 ,strawberry and ,vanilla ,ice-cream1 #abgd1 #abga4 ,camembert ,cheese4 ,coffee1 #acdi4 ,wednesday1 ,may --4 ,breakfast4 ,oatmeal1 with ,cream4 ,omelet1 with ,cheese1 #dfi4 ,broiled ,porterhouse ,steak au ,cresson1 #ebd4 ,potatoes au ,gratin1 #ajjd4 ,sherry ,wine ,jelly1 #acah4 ,luncheon4 ,codfish1 ,shrimp sauce1 #ceb1 #agh4 ,chicken ,hash la ,polonaise1 #hjc4 ,fried ,sweet ,potatoes1 #iic4 ,sago ,pudding1 #aadj4 ,dinner4 ,clams1 #cjj4 ,pure ,crcy1 #dg4 ,tomatoes1 #bhh4 ,radishes1 #bib4 ,trout1 ,genoise sauce1 #cad1 #ahg4 ,braised ,beef la ,flamande1 #dhb4 ,piloff of ,chicken la ,crole1 #ghc4 ,fresh ,mushrooms on ,toast1 #iaf4 ,roast ,capon1 #gee4 ,dandelion ,salad1 #ajdi4 ,peaches and ,cream4 ,sweet ,almond ,macaroons1 #abaj4 ,coffee1 #acdi4 ,thursday1 ,may --4 ,breakfast4 ,eggs la ,bennett1 #ddg4 ,butterfish aux fines ,herbes1 #cca4 ,sausage l',anglaise1 #gcf4 ,potatoes1 with ,bacon1 #ihi4 ,stewed ,prunes la ,dufour1 #accj4 ,luncheon4 ,pompano1 with ,white ,wine1 #cdb4 ,spring ,lamb ,steaks1 pure of peas1 #gaf4 ,fried ,egg-plant1 #ijg4 ,macdoine ,salad1 #ajfc4 ,rhubarb ,pie1 #ajhe4 ,dinner4 ,shrewsbury ,oysters1 #bih4 ,consomm ,princesse1 #aac4 ,watercress1 #ajgb4 ,olives4 ,shad la ,vnitienne1 #cch4 ,broiled ,tenderloin of ,beef la ,nivernaise1 #eje4 ,spaghetti au ,gratin1 #ifa4 ,turkey l',anglaise1 #gie4 ,green ,peas1 #igh4 ,roast ,pigeons1 #haf4 ,doucette ,salad1 #ajed4 ,biscuits ,glacs1 #abhf4 ,coffee1 #acdi4 ,friday1 ,may --4 ,breakfast4 ,oatmeal and ,cream4 ,shrimp ,omelet1 #dcd4 ,boiled ,codfish1 ,egg sauce1 #ceb1 #afa4 ,corned-beef ,hash1 ,american style1 #ebi4 ,saratoga ,potatoes1 #ajaa4 ,fresh ,cherries4 ,luncheon4 ,shad's ,roe1 ,barnaise sauce1 #djb1 #aff4 ,breast of ,veal la ,milanaise1 #eif4 ,crab ,salad1 #ajdg4 ,baked ,apples1 #aabd4 ,dinner4 ,linn ,haven ,oysters1 #bih4 ,chicken la ,turque1 #fi4 ,celery1 #bij4 ,olives4 ,kingfish au ,gratin1 #cai4 ,saddle of ,mutton1 currant jelly sauce1 #fff4 ,potatoes la ,hanna1 #ajab4 ,squabs en ,compote1 #hbb4 ,baked ,tomatoes1 #ajbh4 ,broiled ,reed-birds1 with ,bacon1 #hgg1 #ged4 ,romaine ,salad1 #ajfd4 ,baba au ,rhum1 #abag4 ,coffee1 #acdi4 ,saturday1 ,may --4 ,breakfast4 ,eggs au ,miroir1 #dbe4 ,fried ,whitebait1 #cja4 ,calf's ,liver1 ,saut l',alsacienne1 #ehb4 ,stewed ,potatoes1 #iie4 ,currant ,jam4 ,luncheon4 ,broiled ,soft-shelled ,crabs la ,diable1 #cfi4 ,beefsteak ,pie1 #dhh4 ,cauliflower au ,gratin1 #ibf4 ,rhubarb ,tarts1 #aaab4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,cream of ,asparagus1 #gj4 ,caviare1 #bha4 ,radishes1 #bib4 ,blackfish la ,joinville1 #cbb4 ,veal ,cutlets1 ,st4 ,cloud1 #efa4 ,string ,beans1 #idh4 ,chicken ,fricass l',amricaine1 #gha4 ,macaroni1 with ,cream1 #ied4 ,hindquarter of ,spring ,lamb1 ,mint ,sauce1 #acfa1 #afi4 ,watercress ,salad1 #ajgb4 ,nelson ,pudding1 #aaee4 ,coffee1 #acdi4 ,sunday1 ,may --4 ,breakfast4 ,omelet la ,vanderbilt1 #dga4 ,broiled ,codfish1 with ,bacon1 #caj1 #ged4 ,lamb ,fries1 ,mustard ,sauce1 #fgc1 #bjb4 ,stewed ,carrots la ,bchamel1 #ibg1 #aed4 ,rice and ,cream la ,croce1 #abif4 ,luncheon4 ,cream ,cheese4 ,scallops ,brestoise1 #cib4 ,brochette of ,lamb1 with ,bacon1 #fgd1 #ged4 ,stewed ,tomatoes1 #ajbg4 ,japanese ,salad1 #ajge4 ,apple ,pie1 #ajhc4 ,dinner4 ,blue ,point ,oysters1 #bih4 ,consomm ,massna1 #ajb4 ,sardines1 #bhc4 ,cucumber ,salad1 #bhi4 ,radishes1 #bib4 ,broiled ,trout1 with ,bacon1 #cad1 #ged4 ,tenderloin of ,beef1 ,piqu la ,provenale1 #eah4 ,stuffed ,egg-plant1 #iji4 ,coquilles of ,sweetbreads aux ,champignons1 #fbc4 ,champagne ,punch1 #acjg4 ,roast ,rhode ,island ,turkey1 #hjj4 ,chicory ,salad1 #ajde4 ,strawberry ,shortcake1 #abad4 ,imported ,brie ,cheese4 ,coffee1 #acdi4 ,monday1 ,may --4 ,breakfast4 ,eggs la ,chipolata1 #ddb4 ,fried ,sea-bass1 #cja4 ,hashed ,turkey en ,bordure1 #hje4 ,succotash1 #ajbb4 ,small ,brioches1 #abjb4 ,luncheon4 ,stuffed ,deviled ,crabs1 #cgj4 ,stewed ,mutton1 ,solferino1 #fef4 ,herring ,salad1 #ajgd4 ,vanilla ,eclairs1 #abde4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,consomm aux ,ptes d',italie1 #ajc4 ,olives4 ,lyons ,sausage1 #bhf4 ,salmon1 ,genoise ,sauce1 #cjf4 ,calf's-head en ,tortue1 #fda4 ,spinach1 #idj4 ,mignons of ,lamb la ,pompadour1 #eji4 ,roast ,ptarmigan1 #hfb4 ,dandelion ,salad1 #ajdh4 ,stewed ,prunes la ,gnral ,dufour1 #accj4 ,pithiviers ,cake1 #abbe4 ,coffee1 #acdi4 ,tuesday1 ,may --4 ,breakfast4 ,smoked ,beef ,omelet1 #dfa4 ,skate1 with black ,butter1 #cbe1 #aei4 ,lamb ,steak l',amricaine1 #gah4 ,potatoes1 matre d'htel1 #ihe4 ,rice l',airolo1 #aaga4 ,luncheon4 ,oysters la ,baltimore1 #chh4 ,veal ,cutlets en ,papillotes1 #eff4 ,string ,beans1 with ,cream1 #idf4 ,pumpkin ,pie1 #ajii4 ,dinner4 ,small ,rockaway ,oysters1 #bih4 ,pure ,cond1 #dh4 ,radishes1 #bib4 ,watercress4 ,sole la ,toulouse1 #ced4 ,broiled ,tenderloin la ,barnaise1 #dib4 ,stuffed ,lettuce1 #iec4 ,croquettes of ,sweetbreads1 ,cream ,sauce1 #fbj1 #aha4 ,asparagus la ,tessinoise1 #ijf4 ,squabs sur ,canap1 #haf4 ,escarole ,salad1 #ajee4 ,charlottes ,panaches1 #acjj4 ,coffee1 #acdi4 ,wednesday1 ,may --4 ,breakfast4 ,boiled ,eggs4 ,broiled ,north ,river ,shad1 matre d'htel1 #cbf4 ,stewed ,kidneys1 with ,mushrooms1 #gad4 ,turnips and ,cream1 #ifg4 ,stewed ,peaches1 #accd4 ,luncheon4 ,crabs l',anglaise1 #cgc4 ,stewed ,beef la ,turque1 #edb4 ,stuffed ,peppers1 #ige4 ,tomato ,mayonnaise1 #ajga4 ,strawberry ,tarts1 #aaag4 ,dinner4 ,clams1 #cjj4 ,cream l',allemande1 #hd4 ,tomatoes1 #bhh4 ,olives4 ,lobster la ,bordelaise1 #cfj4 ,grenadins of ,veal l',africaine1 #ehi4 ,succotash1 #ajbb4 ,chicken ,saut la ,rgence1 #ggg4 ,spinach1 with ,crotons1 #idc4 ,roast ,tenderloin of ,beef au ,jus1 #eaf4 ,watercress ,salad1 #ajgb4 ,maraschino ,pudding1 #aacd4 ,coffee1 #acdi4 ,thursday1 ,may --4 ,breakfast4 ,omelet1 with ,cpes1 #dfj4 ,chicken ,halibut1 ,caper sauce1 #cji1 #fea4 ,tripe la ,lyonnaise1 #edh4 ,potatoes la ,rice1 #ajjg4 ,strawberries and ,cream4 ,luncheon4 ,clams la ,marinire1 #cgg4 ,broiled ,spring ,chicken1 #gef4 ,green ,peas1 with ,cream1 #ihj4 ,savarin1 #aaig4 ,dinner4 ,linn ,haven ,oysters1 #bih4 ,consomm ,colbert1 #abj4 ,caviare1 #bha4 ,radishes1 #bib4 ,trout la ,cambacres1 #cab4 ,asparagus la ,vinaigrette1 #ije4 ,lamb ,chops1 ,soyer1 #fdg4 ,suprme of ,chicken la ,rothschild1 #gij4 ,potato ,croquettes1 #iig4 ,roast ,plover1 #hfe4 ,romaine ,salad1 #ajfd4 ,vanilla ,ice-cream1 #abga4 ,petites ,bouches des ,dames1 #abcg4 ,coffee1 #acdi4 ,friday1 ,may --4 ,breakfast4 ,scrambled ,eggs1 with ,asparagus-tops1 #djf4 ,broiled ,pompano1 #cbi4 ,mutton ,hash1 #fec4 ,potatoes la ,lyonnaise1 #iia4 ,german ,pancake1 #aahh4 ,luncheon4 ,scallops la ,st4 ,jean1 #cga4 ,porterhouse ,steak au ,cresson1 #ebd4 ,sweet ,potatoes l',hollandaise1 #iii4 ,lobster ,salad1 #ajfa4 ,iced ,timbale of ,rice1 #aage4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,printanier ,grnat1 #ea4 ,olives4 ,mortadella1 #bhg4 ,kingfish la ,vnitienne1 #cch4 ,minced ,veal la ,catalan1 #ege4 ,fresh ,mushrooms on ,toast1 #iaf4 ,broiled ,tenderloin la ,florentine1 #ejf4 ,roast ,chicken1 #gee4 ,dandelion ,salad1 #ajdi4 ,orange ,pudding1 #aaeh4 ,coffee1 #acdi4 ,saturday1 ,may --4 ,breakfast4 ,omelet l',espagnole1 #dgb4 ,fried ,scallops1 ,tomato ,sauce1 #cja1 #bje4 ,mutton ,chops1 ,bretonne1 #fdd4 ,hashed ,potatoes and ,cream1 #ajjc4 ,fritters la ,vanille1 #aaib4 ,luncheon4 ,mussels la ,poulette1 #cgi4 ,noix of ,veal la ,bourgeoise1 #eij1 #ehc4 ,chicken ,livers en ,brochette au petit ,sal1 #gfi4 ,potatoes ,souffles1 #ajaj4 ,boiled ,apple ,dumplings1 #aabg4 ,dinner4 ,keyport ,oysters1 #bih4 ,chicken ,portugaise1 #ff4 ,olives4 ,lyons ,sausage1 #bhf4 ,matelote of ,eels la ,normande1 #ccd4 ,mignons ,filets1 with ,marrow1 #eaj4 ,asparagus sauce ,hollandaise1 #ijd4 ,chicken ,saut la ,bohmienne1 #ggh4 ,stuffed ,tomatoes1 #ajbc4 ,roast ,loin of ,spring ,lamb1 #acfa4 ,chicory ,salad1 #ajde4 ,cocoanut ,pudding1 #aadg4 ,coffee1 #acdi4 ,sunday1 ,may --4 ,breakfast4 ,poached ,eggs on ,toast1 with ,anchovy ,butter1 #djd1 #adf4 ,broiled ,kingfish1 matre d'htel1 #cbi4 ,hashed ,chicken la ,crme1 #hjd4 ,crme ,renverse1 #abeb4 ,luncheon4 ,lobster ,cutlets1 ,victoria ,sauce1 #cff4 ,chops ,soyer1 with ,potatoes1 #fdg4 ,stuffed ,cucumbers1 #icg4 ,chicken ,salad1 #ajdd4 ,strawberries and ,cream4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,cream of ,chicken1 #hb4 ,sardines1 #bhc4 ,radishes1 #bib4 ,salmon la ,rgence1 #cje4 ,roast ,tenderloin1 ,piqu la ,duchesse1 #eaf4 ,risotto1 #ajag4 ,chicken ,fillets la ,patti1 #ghi4 ,artichokes1 ,florentine1 #ijc4 ,punch la ,cardinal1 #acjf4 ,roast ,ptarmigans1 #hfb4 ,lettuce1 ,mayonnaise1 #ajdb4 ,st4 ,honor la ,rose ,delmonico1 #abab4 ,roquefort ,cheese4 ,coffee1 #acdi4 ,monday1 ,may --4 ,breakfast4 ,ham ,omelet1 #dfb4 ,fish ,balls1 #cdg4 ,calf's ,liver and ,bacon1 #ehd4 ,potatoes1 matre d'htel1 #ihe4 ,sweet ,potatoes1 ,sautes1 #iie4 ,whipped ,cream au ,kirsch1 #abef4 ,luncheon4 ,welsh ,rarebit1 ,golden ,buck1 #bie4 ,ragout of ,mutton aux ,pommes1 #fei4 ,spaghetti l',italienne1 #ifj4 ,frangipani ,tarts1 #aaba4 ,dinner4 ,cherry ,stone ,oysters1 #bih4 ,consomm ,douglas1 #aad4 ,tomatoes1 #bhh4 ,anchovies1 #bhd4 ,north ,river ,shad en ,matelote1 #ccb4 ,sweetbreads1 ,soubise1 #fjf4 ,beans ,panachs1 #iej4 ,breast of ,lamb1 ,jardinire1 #gjb4 ,roast ,plovers1 #hfe4 ,escarole ,salad1 #ajee4 ,preserved ,plums1 #acdc4 ,coffee1 #acdi4 ,tuesday1 ,may --4 ,breakfast4 ,eggs la ,tripe1 #dai4 ,fried ,frostfish1 #cja4 ,pig's ,feet1 ,boston style1 #gcj4 ,potato ,croquettes1 #iig4 ,corn ,fritters1 #ife4 ,luncheon4 ,shad's ,roe1 sauce ,hollandaise1 #djb1 #afj4 ,minced ,beef la ,provenale1 #ejj4 ,stuffed ,peppers1 #ige4 ,string ,bean ,salad1 #ajfh4 ,apple ,mringue ,pie1 #aajc4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,mulligatawney la ,delmonico1 #ce4 ,caviare1 #bha4 ,radishes1 #bib4 ,fresh ,mackerel1 ,cream ,sauce1 #cbi1 #aha4 ,lamb ,chops la ,robinson1 #fhb4 ,sorrel1 with ,crotons1 #igd4 ,chicken ,curry l',espagnole1 #gic4 ,fresh ,asparagus1 #ijd4 ,roast ,snipe1 #hfh4 ,doucette ,salad1 #ajed4 ,fruit ,pudding1 #aafa4 ,coffee1 #acdi4 ,wednesday1 ,may --4 ,breakfast4 ,omelet la ,provenale1 #deg4 ,fried ,porgies1 #cja4 ,broiled ,deviled ,mutton ,kidneys1 #gae4 ,fried ,potatoes1 #iic4 ,waffles with ,sugar1 #aaif4 ,luncheon4 ,oysters la ,baltimore1 #chh4 ,chicken ,pot-pie1 #geg4 ,macaroni au ,gratin1 #iee4 ,rice ,pudding1 #aadc4 ,dinner4 ,massachusetts ,bay ,oysters1 #bih4 ,chicken la ,richmond1 #fb4 ,olives4 ,lyons ,sausage1 #bhf4 ,bass1 ,lobster ,sauce1 #ceb1 #aeh4 ,boiled ,turkey1 ,egg ,sauce1 #gih4 ,spinach1 matre d'htel1 #idb4 ,sweetbreads aux ,gourmets1 #fab4 ,brussels ,sprouts1 #ibb4 ,roast ,fillet of ,beef1 #eaf4 ,barbe de ,capucine ,salad1 #ajch4 ,omelet ,clestine1 #dgg4 ,coffee1 #acdi4 ,thursday1 ,may --4 ,breakfast4 ,eggs au ,beurre noir1 #dad4 ,spanish-mackerel1 ,vert-pr1 #cbh4 ,calf's ,head la ,vinaigrette1 #fdj4 ,lima ,beans and ,cream1 #ieb4 ,blackberries and ,cream4 ,luncheon4 ,broiled ,trout1 ,butter sauce1 #cad4 ,corned ,beef with ,kale-sprouts1 #dij4 ,potatoes l',hollandaise1 #iii4 ,herring ,salad1 #ajgd4 ,baba au ,rhum1 #abag4 ,dinner4 ,small ,rockaway ,oysters1 #bih4 ,consomm ,sudoise1 #abb4 ,mortadella1 #bhg4 ,radishes1 #bib4 ,kennebec ,salmon la ,rgence1 #cje4 ,fillet of ,beef1 ,broiled la ,trianon1 #ejg4 ,green ,peas l',anglaise1 #igh4 ,chicken ,saut la ,marengo1 #gga4 ,stuffed ,tomatoes1 #ajbc4 ,roast ,hind ,quarter of ,spring ,lamb1 #acfa4 ,chicory ,salad1 #ajde4 ,blackberry ,shortcake1 #abae4 ,coffee1 #acdi4 ,friday1 ,may --4 ,breakfast4 ,omelet aux ,sardines1 #dfh4 ,broiled ,bluefish1 brown ,butter1 #cbi1 #aei4 ,pig's ,feet1 ,st4 ,hubert1 #gbg4 ,spaghetti la ,italienne1 #ifj4 ,brioche1 #abja4 ,luncheon4 ,crabs la ,st4 ,jean1 #cga4 ,stewed ,mutton1 ,marseillaise1 #feg4 ,salmon ,salad1 #ajff4 ,custard ,pie1 #aajj4 ,dinner4 ,east ,river ,clams1 #cjj4 ,oyster ,soup1 #bf4 ,olives4 ,sardines1 #bhc4 ,bass la ,chambord1 #cdc4 ,escalops of ,sweetbreads1 ,richelieu1 #egd4 ,cauliflower au ,gratin1 #ibf4 ,squabs en ,crapaudine1 #hai4 ,string ,beans1 #idh4 ,roast ,loin of ,veal1 #ehe4 ,watercress ,salad1 #ajgb4 ,omelet ,souffle1 #dgd4 ,coffee1 #acdi4 ,saturday1 ,june --4 ,breakfast4 ,eggs la ,bourguignonne1 #daa4 ,haddock1 ,cream ,sauce1 #ceb1 #aha4 ,lamb en ,brochette1 ,colbert1 #fgd1 #aij4 ,fried ,french ,potatoes1 #iic4 ,rice ,cake1 #abbb4 ,luncheon4 ,broiled ,stuffed ,deviled ,crabs1 #cgj4 ,breaded ,veal ,cutlets1 ,tomato sauce1 #efc4 ,macdoine ,salad1 #ajfc4 ,mille ,feuilles1 #abbc4 ,dinner4 ,ox-tail l',ecossaise1 #ci4 ,tomatoes1 #bhh4 ,olives4 ,lobster la ,bordelaise1 #cfj4 ,tenderloin of ,pork1 ,sauce piquante1 #gda1 #bjc4 ,string ,beans1 #ihd4 ,fried ,chicken1 ,cream ,sauce1 #cja1 #aha4 ,stuffed ,tomatoes1 #ajbc4 ,leg of ,lamb1 #fdh4 ,lettuce ,salad1 #ajeg4 ,tapioca ,pudding1 #aada4 ,mazagran la ,gen4 ,bugeau1 #acia4 ,sunday1 ,june --4 ,breakfast4 ,omelet with fresh ,asparagus1 #deh4 ,veal ,kidneys1 ,broiled and ,deviled1 #gae4 ,broiled ,ham1 #gec4 ,fried ,oyster-plant1 #ajba4 ,fresh ,cherries4 ,luncheon4 ,baked ,bluefish1 #cai4 ,hashed ,chicken en ,bordure1 #hje4 ,stuffed ,egg-plant1 #iji4 ,timbales la ,schultze1 #bfc4 ,raspberry ,pie1 #ajif4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,cream of ,cauliflower1 #gc4 ,caviare1 #bha4 ,radishes1 #bib4 ,pompano1 matre d'htel1 #cbi4 ,potatoes1 ,chteau1 #ajji4 ,broiled ,tenderloin la ,trianon1 #ejg4 ,broiled ,tomatoes1 #ajbe4 ,shells of ,sweetbreads la ,dreux1 #fba4 ,punch la ,lalla ,rookh1 #acjh4 ,roast ,turkey1 ,cranberry ,sauce1 #hjj1 #acbi4 ,chicory ,salad1 #ajde4 ,cabinet ,pudding la ,sadi-,carnot1 #aafd4 ,swiss ,cheese4 ,coffee1 #acdi4 ,monday1 ,june --4 ,breakfast4 ,eggs au ,soleil1 #dae4 ,broiled ,black ,bass1 #cbi4 ,sausages1 with ,white ,wine1 #gce4 ,hashed ,potatoes1 #ajjb4 ,stewed ,apricots1 #acce4 ,luncheon4 ,stuffed ,deviled ,clams1 #cgf4 ,corned ,beef ,hash la ,polonaise1 #ebh4 ,oyster-plant la ,poulette1 #ajai4 ,tomato1 ,mayonnaise ,salad1 #ajga4 ,blackberry ,tarts1 #aaai4 ,dinner4 ,small ,rockaway ,oysters1 #bih4 ,consomm ,napolitaine1 #abg4 ,anchovies1 #bhd4 ,radishes1 #bib4 ,shad l',ecarlate1 #cbf1 #bdg4 ,tenderloin ,piqu la ,provenale1 #eah4 ,potatoes en ,paille1 #ajad4 ,veal ,cutlets la ,marchale1 #efb4 ,stuffed ,lettuce1 #iec4 ,roast ,squabs1 #haf4 ,doucette ,salad1 #ajed4 ,omelet au ,kirsch1 #dgf4 ,coffee1 #acdi4 ,tuesday1 ,june --4 ,breakfast4 ,omelet1 with ,parsley1 #dea4 ,broiled ,bacon1 #ged4 ,hashed ,lamb la ,polonaise1 #gjj4 ,stewed ,carrots and ,cream1 #ibg4 ,cream ,renverse1 #abeb4 ,luncheon4 ,broiled ,trout la matre d'htel1 #cad4 ,vol-au-,vent la ,financire1 #haj4 ,asparagus la ,tessinoise1 #ijf4 ,boiled ,apricot ,dumplings1 #aabf4 ,dinner4 ,massachusetts ,bay ,oysters1 #bih4 ,mock ,turtle1 #ag4 ,lyons ,sausage1 #bhf4 ,olives4 ,bass en ,matelote1 #ccb4 ,sweetbreads la ,duxelle1 #fjh4 ,chicken ,saut l',hongroise1 #ggb4 ,mushrooms on ,toast1 #iad4 ,roast ,loin of ,mutton1 #ehe4 ,escarole ,salad1 #ajee4 ,rum ,cake1 #abbi4 ,coffee1 #acdi4 ,wednesday1 ,june --4 ,breakfast4 ,fried ,eggs1 #dab4 ,broiled ,kingfish1 #cbi4 ,minced ,beef la ,provenale1 #ejj4 ,potatoes la ,hanna1 #ajab4 ,buckwheat ,cakes1 #aahc4 ,luncheon4 ,welsh ,rarebit1 ,golden ,buck1 #bie4 ,shad's ,roe1 with ,bacon1 #djb4 ,stewed ,mutton1 with ,oyster-plant1 #gjc4 ,tomatoes la ,marseillaise1 #ajbi4 ,rhubarb ,pie1 #ajhe4 ,dinner4 ,oysters1 #bih4 ,cream of ,sorrel1 ,fermire1 #ha4 ,sardines1 #bhc4 ,radishes1 #bib4 ,salmon ,croquettes1 #cfd4 ,broiled ,tenderloin of ,beef1 ,nivernaise1 #eje4 ,turnips1 with ,gravy1 #ifg4 ,mutton ,chops la ,clichy1 #fhd4 ,asparagus la ,vinaigrette1 #ije4 ,roast ,chicken1 #gee4 ,watercress ,salad1 #ajgb4 ,plombire la ,hamilton1 #acgj4 ,coffee1 #acdi4 ,thursday1 ,june --4 ,breakfast4 ,omelet ,rgence1 #dgj4 ,picked-up ,codfish1 #cdf4 ,lamb ,steak1 with ,bacon1 #gaf1 #ged4 ,potato ,balls1 #iif4 ,brioches1 #abja4 ,luncheon4 ,trout1 ,ravigote ,sauce1 #cad1 #adg4 ,tendron of ,veal1 ,morlaisienne1 #fce4 ,beef ,salad1 #ajci4 ,peach ,pie1 #ajib4 ,dinner4 ,oak ,island ,oysters1 #bih4 ,pot-au-,feu1 #ed4 ,watercress1 #ajgb4 ,anchovies1 #bhd4 ,crawfish la ,bordelaise1 #cfj4 ,sirloin la ,stanley1 #dia1 #bdh4 ,string ,beans la ,bretonne1 #idi4 ,turban of ,chicken la ,cleveland1 #gia4 ,cauliflower au ,gratin1 #ibf4 ,roast ,plover1 #hfe4 ,romaine ,salad1 #ajfd4 ,charlottes ,panaches1 #acjj4 ,coffee1 #acdi4 ,friday1 ,june --4 ,breakfast4 ,eggs la ,polonaise1 #dde4 ,broiled ,whitebait1 #cbi4 ,beef ,tongue1 sauce ,piquante1 #ecc4 ,fried ,sweet ,potatoes1 #iic4 ,kirsch ,jelly1 #acai4 ,luncheon4 ,stuffed ,deviled ,crabs1 #cgj4 ,beefsteak ,pie l',amricaine1 #dhh4 ,spinach1 with ,gravy1 #idc4 ,shrimp ,salad1 #ajfg4 ,frangipani ,tarts1 #aaba4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,bouille--,baisse1 #a4 ,celery1 #bij4 ,olives4 ,bass1 ,egg ,sauce1 #ceb1 #afa4 ,civet of ,antelope la ,franaise1 #hhg4 ,spaghetti au ,gratin1 #ifa4 ,lamb ,chops1 maison d'or1 #fhc4 ,green ,peas1 #igh4 ,roasted ,squabs1 #haf4 ,barbe de ,capucine ,salad1 #ajch4 ,peach ,pudding la ,richelieu1 #aaej4 ,coffee1 #acdi4 ,saturday1 ,june --4 ,breakfast4 ,hominy and ,cream1 #ajcd4 ,chicken ,liver ,omelet1 #dfd4 ,mutton ,chops1 with ,bacon1 #fdg1 #ged4 ,saratoga ,potatoes1 #ajaa4 ,rice la ,turque1 #aagh4 ,luncheon4 ,frogs' ,legs la ,geo4 ,merrill1 #acgb4 ,stuffed ,breast of ,veal1 ,pure of ,peas1 #eif1 #di4 ,asparagus la ,tessinoise1 #ijf4 ,cranberry ,pie1 #aajd4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,brunoise1 with ,rice1 #c4 ,radishes1 #bib4 ,sardines1 #bhc4 ,salmon1 ,oyster ,sauce1 #cjc4 ,tenderloin of ,beef1 larded la ,portugaise1 #eag4 ,sorrel1 with ,eggs1 #igd4 ,salmi of ,ptarmigan la ,moderne1 #hgj4 ,lima ,beans1 #ieb4 ,roast ,leg of ,spring ,lamb1 #fdh4 ,lettuce ,salad1 #ajeh4 ,apple ,charlotte1 #aafg4 ,coffee1 #acdi4 ,sunday1 ,june --4 ,breakfast4 ,scrambled ,eggs1 with ,truffles1 #djg4 ,fried ,soles1 ,tartare ,sauce1 #cbj1 #bjg4 ,hashed ,turkey la ,crme1 #hjd4 ,broiled ,egg-plant1 #ijh4 ,stewed ,prunes1 #accj4 ,luncheon4 ,codfish l',hollandaise1 #cag4 ,broiled ,turkey ,legs la ,diable1 #gff4 ,okras1 ,sauts la ,crole1 #ajca4 ,crab ,salad1 #ajdg4 ,crme en ,mousse au ,cognac1 #abeh4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,mulligatawney1 #cd4 ,caviare1 #bh4 ,radishes1 #bib4 ,broiled ,spanish-mackerel1 matre d'htel1 #cbi4 ,cucumber ,salad1 #bhi4 ,curry of ,lamb1 with ,asparagus-tops1 #fgf4 ,sweetbreads la ,catalan1 #faf4 ,hashed ,potatoes au ,gratin1 #ajjd4 ,roman ,punch1 #acjd4 ,roast ,tenderloin of ,beef1 #eaf4 ,tomato1 ,mayonnaise ,salad1 #ajga4 ,strawberry ,shortcake1 #abad4 ,camembert ,cheese4 ,mazagran la ,gen4 ,dufour1 #acib4 ,monday1 ,june --4 ,breakfast4 ,omelet aux fines ,herbes1 #dea4 ,fish ,balls1 #cdg4 ,brochette of ,lamb la ,dumas1 #fgd4 ,succotash1 #ajbb4 ,milan ,cake1 #abbh4 ,luncheon4 ,pickerel1 with ,white ,wine1 #cdb4 ,haricot of ,lamb la ,providence1 #gja4 ,stewed ,corn1 #ifd4 ,herring ,salad1 #ajgd4 ,maraschino ,jelly1 #acai4 ,dinner4 ,east ,river ,oysters1 #bih4 ,consomm ,rachel1 #abc4 ,thon1 #bhb4 ,radishes1 #bib4 ,broiled ,pompano1 #cbi4 ,potatoes1 ,windsor1 #ajjh4 ,suprme of ,chicken la ,bayard1 #ghg4 ,green ,peas l',anglaise1 #igh4 ,beefsteak la ,bordelaise1 #dia4 ,fried ,oyster-plant1 #ajba4 ,roast ,loin of ,veal1 #ehe4 ,dandelion ,salad1 #ajdi4 ,vermicelli ,pudding1 #aadb4 ,coffee1 #acdi4 ,tuesday1 ,june --4 ,breakfast4 ,eggs la ,livingstone1 #daj4 ,broiled ,mutton ,kidneys1 with ,bacon1 #ffa4 ,potatoes1 ,saratoga1 #ajaa4 ,crme en ,mousse au ,caf1 #abec4 ,luncheon4 ,mussels la ,marinire1 #cgh4 ,hashed ,turkey en ,bordure1 #hje4 ,fried ,sweet ,potatoes1 #iic4 ,asparagus ,salad1 #ije4 ,raspberry ,tarts1 #aaah4 ,dinner4 ,mill ,pond ,oysters1 #bih4 ,mikado1 #cb4 ,tomatoes1 #bhh4 ,radishes1 #bib4 ,fresh ,mackerel1 ,st4 ,nazaire1 #cbi1 #bcf4 ,tenderloin of ,beef1 ,piqu la ,trianon1 #ejg4 ,stuffed ,peppers1 #ige4 ,sweetbreads la ,montglas1 #fae4 ,roast ,squab1 #haf4 ,chicory ,salad1 #ajde4 ,baked ,apple ,dumplings1 #aabb4 ,coffee1 #acdi4 ,wednesday1 ,june --4 ,breakfast4 ,tomato ,omelet1 #def4 ,shad1 matre d'htel1 #cbf4 ,pig's ,feet la ,boston1 #gcj4 ,potatoes1 ,julienne1 #ajac4 ,raspberries and ,cream4 ,luncheon4 ,scallops ,brestoise1 #cib4 ,beefsteak ,pie l',amricaine1 #dhh4 ,string ,beans1 #idg4 ,pineapple ,pie1 #ajhg4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,beef l',anglaise1 #e4 ,lyons ,sausage1 #bcf4 ,radishes1 #bib4 ,bluefish la ,toulouse1 #ced4 ,minced ,beef la ,provenale1 #ejj4 ,fricass of ,chicken1 with ,curry1 #gib4 ,asparagus1 sauce ,hollandaise1 #ijd4 ,roast ,beef1 #ebg4 ,romaine ,salad1 #ajfd4 ,peach ,water-ice1 #abhd4 ,biscuits la ,cuillre1 #abca4 ,coffee1 #acdi4 ,thursday1 ,june --4 ,breakfast4 ,omelet1 with ,peas1 #dei4 ,porterhouse ,steak1 with ,watercress1 #ebd4 ,potatoes1 ,lyonnaise1 #iia4 ,french ,pancake1 #aahf4 ,luncheon4 ,shad1 with ,sorrel1 #cbg4 ,mutton ,chops1 ,soyer1 #fdg4 ,stuffed ,peppers1 #ige4 ,jam ,omelet1 #dge4 ,dinner4 ,parker ,bay ,oysters1 #bih4 ,julienne1 #bg4 ,watercress1 #ajgb4 ,anchovies1 #bhd4 ,clam ,patties1 #chg4 ,mignons ,filets la ,bohmienne1 #eac4 ,succotash1 #ajbb4 ,chicken la ,ranhofer1 #acfc4 ,artichokes la ,florentine1 #ijc4 ,roast ,reed-birds1 #hgg4 ,escarole ,salad1 #ajee4 ,riz au ,lait d',amandes1 #aagj4 ,coffee1 #acdi4 ,friday1 ,june --4 ,breakfast4 ,lobster ,omelet1 #ded4 ,bluefish au ,gratin1 #cai4 ,minced ,beef la ,catalan1 #ejb4 ,potatoes la ,rice1 #ajjg4 ,preserved ,apples1 #acdb4 ,luncheon4 ,whitebait1 #cja4 ,green ,peas1 #igh4 ,porterhouse ,steak1 ,fried ,onions1 #ebd1 #ifi4 ,potato ,salad1 #ajgc4 ,rice and ,cream la ,croce1 #abif4 ,dinner4 ,doxie ,rockaway ,oysters1 #bih4 ,bisque of ,crab1 #i4 ,thon1 #bhb4 ,radishes1 #bib4 ,kingfish1 with ,white ,wine1 #cdb4 ,stewed ,mutton1 with ,potatoes1 #fei4 ,asparagus la ,tessinoise1 #ijf4 ,salmi of ,pigeon la ,walter ,scott1 #hef4 ,roast ,loin of ,veal1 #ehe4 ,chicory ,salad1 #ajde4 ,pineapple ,water-ice1 #abhc4 ,sweet ,almond ,macaroons1 #abaj4 ,coffee1 #acdi4 ,saturday1 ,june --4 ,breakfast4 ,omelet ,espagnole1 #dgb4 ,skate1 with black ,butter1 #cbe1 #aei4 ,calf's ,liver and ,bacon1 #ehd4 ,broiled ,potatoes1 #ihc4 ,fresh ,grapes4 ,luncheon4 ,broiled ,porgies la ,barnaise1 #cec4 ,sausages la ,gastronome1 #gdj4 ,string ,bean ,salad1 #ajfh4 ,rhubarb ,pie1 #ajhe4 ,dinner4 ,linn ,haven ,oysters1 #bih4 ,consomm l',africaine1 #aaf4 ,caviare1 #bh4 ,celery1 #bij4 ,lobster la ,newburg1 #cei4 ,marinated ,tenderloin of ,beef1 ,russian ,sauce1 #eaa4 ,mushrooms on ,toast1 #iaf4 ,salmi of ,duck1 with ,olives1 #hbg4 ,fried ,egg-plant1 #ijg4 ,roast ,spring ,lamb1 #acfa4 ,romaine ,salad1 #ajfd4 ,cold ,maraschino ,pudding1 #aacd4 ,coffee1 #acdi4 ,sunday1 ,june --4 ,breakfast4 ,eggs l',impratrice1 #ddj4 ,broiled ,pompano1 #cbi4 ,hamburg ,steak1 ,colbert1 #ebf1 #aij4 ,mashed ,potatoes1 #iih4 ,crme en ,mousse au ,caf1 #abec4 ,luncheon4 ,fresh ,mackerel1 fine ,herbs1 #cca4 ,stewed ,veal1 ,marengo1 #fbd4 ,stuffed ,lettuce1 #iec4 ,tomato1 ,mayonnaise ,salad1 #ajga4 ,stewed ,prunes la ,gnral ,dufour1 #accj4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,mutton l',ecossaise1 #ca4 ,radishes1 #bib4 ,anchovies1 #bhd4 ,salmon1 en ,papillotes1 #cjb4 ,saddle of ,mutton1 ,sevign1 #ffi4 ,sweetbreads1 with ,asparagus-tops1 #fjb1 #fgf4 ,punch la ,lorenzo ,delmonico1 #acjc4 ,roast ,goose1 #hjh4 ,lettuce ,salad1 #ajeg4 ,tutti-frutti1 #abic4 ,almond ,biscuits1 #abce4 ,mazagran la ,general ,bugeau1 #acia4 ,monday1 ,june --4 ,breakfast4 ,kidney ,omelet1 #dfc4 ,hashed ,beef la ,portugaise1 #eja4 ,potatoes1 ,hollandaise1 #iii4 ,fresh ,red ,currants4 ,luncheon4 ,soft ,clams la ,newburg1 #cij4 ,veal ,cutlets la ,marchale1 #efb4 ,string ,beans1 with ,cream1 #idf4 ,peach ,pie1 #ajib4 ,dinner4 ,rockaway ,oysters1 #bih4 ,consomm d',orlans1 #aaj4 ,mortadella1 #bhg4 ,radishes1 #bib4 ,blackfish1 ,vert-pr1 #cbh4 ,potatoes1 ,duchesse1 #ajjf4 ,hashed ,turkey1 with ,cream1 #hjd4 ,risotto1 #ajag4 ,lamb ,chops la ,massna1 #fhg4 ,artichokes1 ,florentin1 #ijc4 ,roast ,capon1 #gee4 ,lettuce ,salad1 #ajeh4 ,lemon ,water-ice1 #abgi4 ,coffee1 #acdi4 ,tuesday1 ,june --4 ,breakfast4 ,poached ,eggs on ,toast1 ,anchovy ,butter1 #djd1 #adf4 ,porgies1 matre d'htel1 #cbi4 ,minced ,tenderloin l',italienne1 #ejj1 #ahh4 ,potatoes1 ,lyonnaise1 #iia4 ,whipped ,cream la ,vanille1 #abed4 ,luncheon4 ,sheep's-head la ,crole1 #cci4 ,mutton ,steaks la ,colbert1 #gaf1 #aij4 ,spaghetti l',italienne1 #ifj4 ,red ,currant ,pie1 #ajij4 ,dinner4 ,clams1 #cjj4 ,consomm ,paysanne1 #ec4 ,tomatoes1 #bhh4 ,olives4 ,frogs la ,bordelaise1 #dja1 #bdc4 ,croquettes of ,lamb1 ,tomato ,sauce1 #fgi1 #bje4 ,beans ,panachs1 #iej4 ,stewed ,chicken la ,maryland1 #ghe4 ,cauliflower au ,gratin1 #ibf4 ,roast ,beef1 #ebg4 ,chicory ,salad1 #ajde4 ,strawberry and ,vanilla ,ice-cream1 #abgd1 #abga4 ,coffee1 #acdi4 ,wednesday1 ,june --4 ,breakfast4 ,cheese ,omelet1 #dfi4 ,boiled ,sea-bass1 ,tomato sauce1 #ceb1 #bje4 ,sausages l',anglaise1 #gcf4 ,oyster-plant ,saut au ,beurre1 #ajah4 ,rice and ,apples1 #aafi4 ,luncheon4 ,broiled ,brook-trout1 #cad4 ,cucumber ,salad1 #bhi4 ,stewed ,mutton with ,potatoes1 #fei4 ,stuffed ,peppers1 #ige4 ,lamb-tongue ,salad1 #ajef4 ,raspberry ,tarts1 #aaah4 ,dinner4 ,shrewsbury ,oysters1 #bih4 ,cream of ,asparagus1 #gj4 ,sardines1 #bhc4 ,celery1 #bij4 ,porgies with fine ,herbs1 #cae4 ,tenderloin of ,beef ,marinated1 sauce ,poivrade1 #eaa1 #aid4 ,sorrel1 with ,eggs1 #igd4 ,pigeon ,cutlets la ,victoria1 #hae4 ,brussels ,sprouts1 #ibb4 ,roast ,rhode ,island ,turkey1 #hjj4 ,doucette ,salad1 #ajed4 ,apricot ,pudding1 #aaea4 ,coffee1 #acdi4 ,thursday1 ,june --4 ,breakfast4 ,scrambled ,eggs1 with ,mushrooms1 #djh4 ,broiled1 ,deviled ,soft-shelled ,crabs1 #cgj4 ,stewed ,mutton ,kidneys1 ,madeira ,wine1 #ffb4 ,fried ,potatoes la ,franaise1 #iic4 ,raspberries and ,cream4 ,luncheon4 ,lobster la ,diable1 #cfd4 ,pork ,chops1 sauce ,robert1 #gdf4 ,spaghetti au ,gratin1 #ifa4 ,custard ,pie1 #aajj4 ,dinner4 ,clams1 #cjj4 ,chicken l',hollandaise1 #fd4 ,olives4 ,celery1 #bij4 ,pompano au ,gratin1 #cai4 ,broiled ,sirloin1 with ,marrow1 #dic4 ,spinach1 matre d'htel1 #idb4 ,duckling l',amricaine1 #hbc4 ,string ,beans1 with ,cream1 #idf4 ,roast ,spring ,lamb1 #acfa4 ,lettuce ,salad1 #ajeg4 ,mringues ,glaces1 #acja4 ,coffee1 #acdi4 ,friday1 ,june --4 ,breakfast4 ,crawfish ,omelet1 #dec4 ,boiled ,codfish1 ,cream sauce1 #ceb1 #aha4 ,corned ,beef ,hash l',amricaine1 #eca4 ,boiled ,corn1 #ifb4 ,brioche ,cond1 #abjc4 ,luncheon4 ,shad1 matre d'htel1 #cbf4 ,stewed ,lamb1 with ,lima ,beans1 #gje4 ,potatoes la ,hanna1 #ajab4 ,lobster ,salad1 #ajfa4 ,rice la ,bonne ,femme1 #aagb4 ,dinner4 ,east ,river ,oysters1 #bih4 ,chiffonade1 #ad4 ,radishes1 #bib4 ,mortadella1 #bhg4 ,broiled ,sea-bass1 sauce ,tartare1 #cbf1 #bjg4 ,piloff of ,chicken la ,turque1 #ghb4 ,fresh ,lima ,beans1 #ieb4 ,veal ,cutlets la ,philadelphia1 #efe4 ,artichokes la ,vinaigrette1 #ijb4 ,reed-birds1 with ,bacon1 #hgg1 #ged4 ,romaine ,salad1 #ajfd4 ,peaches and ,cream4 ,coffee1 #acdi4 ,saturday1 ,june --4 ,breakfast4 ,omelet1 ,bonne ,femme1 #dff4 ,fried ,whitebait1 #cja4 ,escalops of ,veal la ,provenale1 #egc4 ,broiled ,tomatoes1 #ajbe4 ,peach ,marmalade1 #acca4 ,luncheon4 ,salmon ,croquettes1 #cfd4 ,lamb en ,brochette la ,colbert1 #fgd1 #aij4 ,string ,beans1 ,sauts au ,beurre1 #idg4 ,savarin1 #aaig4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,consomm ,printanier1 #aji4 ,anchovies1 #bhd4 ,radishes1 #bib4 ,sheep's-head la ,chambord1 #cdc4 ,sirloin1 ,piqu la ,bernardi1 #ebc4 ,croquettes of ,macaroni1 #bgi4 ,chicken ,saut la ,parmentier1 #ggc4 ,stuffed ,tomatoes1 #ajbc4 ,english ,snipe sur ,canap1 #hfh1 #hcb4 ,watercress ,salad1 #ajgb4 ,sherry ,wine ,jelly1 #acah4 ,lady-fingers1 #abca4 ,coffee1 #acdi4 ,sunday1 ,june --4 ,breakfast4 ,eggs l',impratrice1 #ddj4 ,broiled ,spanish-mackerel1 #cbi4 ,lamb ,chops1 ,robinson1 #fhb4 ,hashed ,potatoes1 with ,cream1 #ajjc4 ,fresh ,cherries4 ,luncheon4 ,scallops ,brestoise1 #cib4 ,blanquette of ,veal1 with ,nouilles1 #eeb4 ,green ,peas1 #igh4 ,chicken ,salad1 #ajdd4 ,iced ,timbale of ,rice1 #aage4 ,dinner4 ,blue ,point ,oysters1 #bih4 ,cream of ,cauliflower1 #gc4 ,celery1 #bij4 ,olives4 ,bass1 sauce ,hollandaise1 #ceb1 #afj4 ,boiled ,turkey1 ,celery sauce1 #gif4 ,flageolets1 #ide4 ,roast ,tenderloin of ,beef la ,hussard1 #eai4 ,champagne ,punch1 #acjg4 ,roast ,chicken1 #gee4 ,tomato1 ,mayonnaise ,salad1 #ajga4 ,strawberry ,ice-cream1 #abgd4 ,almond ,cake1 #abbd4 ,neuchtel ,cheese4 ,coffee1 #acdi4 ,monday1 ,june --4 ,breakfast4 ,omelet1 with fine ,herbs1 #dea4 ,fish ,balls1 #cdg4 ,broiled ,pig's ,feet1 sauce ,piquante1 #gbi4 ,turnips1 with ,gravy1 #ifg4 ,brioches ,fluttes1 #abjd4 ,luncheon4 ,broiled1 ,deviled ,soft-shelled ,crabs1 #cfi4 ,beefsteak ,pie l',anglaise1 #dhg4 ,anchovy ,salad1 #ajcg4 ,fritters ,souffles1 #aaib4 ,dinner4 ,clams1 #cjj4 ,consomm ,tapioca1 #ajd4 ,tomatoes1 #bhh4 ,olives4 ,broiled ,trout1 sauce ,barnaise1 #cad1 #aff4 ,potatoes l',hollandaise1 #iii4 ,shoulder of ,lamb l',africaine1 #fic4 ,sweet ,breads1 ,soubise1 #fjf4 ,spinach1 with ,gravy1 #idc4 ,roast ,beef1 #ebg4 ,chicory ,salad1 #ajde4 ,rice ,pudding l',orange1 #aacj4 ,coffee1 #acdi4 ,tuesday1 ,june --4 ,breakfast4 ,eggs en ,filets1 #dbc4 ,broiled ,shad's ,roe1 #djb4 ,hamburg ,steak1 ,madeira ,sauce1 #ebf1 #ahe4 ,stewed ,tomatoes1 #ajbg4 ,maraschino ,cream1 #abeg4 ,luncheon4 ,codfish with black ,butter1 #ceb1 #aei4 ,fricandeau of ,veal1 with ,sorrel1 #egg4 ,stuffed ,egg-plant1 #iji4 ,cauliflower au ,gratin1 #ibf4 ,charlotte ,russe1 #abfa4 ,dinner4 ,parker ,bay ,oysters1 #bih4 ,clear ,green ,turtle1 #ah4 ,radishes1 #bib4 ,cucumbers1 #bhi4 ,broiled ,fresh ,mackerel1 matre d'htel1 #cbi4 ,croustade of ,kidneys1 ,prigueux1 #fhj1 #aia4 ,green ,corn ,saut au ,beurre1 #ifd4 ,broiled ,tenderloin1 with ,watercress1 #ejc4 ,asparagus1 ,hollandaise sauce1 #ijd4 ,squabs on ,toast1 #haf4 ,macdoine ,salad1 #ajfc4 ,banana ,ice-cream1 #abgg4 ,biscuits la ,livornaise1 #abcc4 ,coffee1 #acdi4 ,wednesday1 ,june --4 ,breakfast4 ,omelet with ,sausages1 #dfe4 ,halibut ,steaks1 ,butter sauce1 #caj1 #aeg4 ,calf's ,liver and ,bacon1 #ehd4 ,lima ,beans1 #ieb4 ,riz au ,lait d',amande1 #aagj4 ,luncheon4 ,canap ,lorenzo1 #cia4 ,irish ,mutton ,stew1 #ffj4 ,risotto1 #ajag4 ,baba au ,madre1 #abag4 ,dinner4 ,clams1 #cjj4 ,ox-tail with ,barley1 #ch4 ,tomatoes1 #bhh4 ,olives4 ,bluefish au ,gratin1 #cai4 ,potatoes1 ,parisiennes1 #ihf4 ,tenderloin of ,beef la ,nivernaise1 #eje4 ,stuffed ,peppers1 #ige4 ,salmi of ,snipe1 maison d'or1 #hfg4 ,asparagus la ,tessinoise1 #ijf4 ,roast ,loin of ,mutton1 #ehe4 ,celery1 ,mayonnaise ,salad1 #ajdb4 ,raspberry ,water-ice1 #abha4 ,biscuits1 ,ambroisiennes1 #abcd4 ,coffee1 #acdi4 ,thursday1 ,june --4 ,breakfast4 ,hominy and ,cream1 #ajcd4 ,eggs la ,turque1 #dci4 ,lamb ,chops la ,diable1 #fgb4 ,potato ,croquettes1 #iig4 ,strawberries and ,cream4 ,luncheon4 ,broiled1 ,deviled ,soft-shelled ,crabs1 #cfi4 ,breast of ,turkey1 la ,financire1 #hjf1 #bdf4 ,salad l',italienne1 #ajcf4 ,pear ,pie1 #ajhd4 ,dinner4 ,doxie ,rockaway ,oysters1 #bih4 ,pure ,cond1 #dh4 ,mortadella1 #bhg4 ,radishes1 #bib4 ,soles la ,st4 ,nazaire1 #cbc1 #bcf4 ,curry of ,lamb l',indienne1 #fgg4 ,broiled ,porterhouse ,steak la ,bordelaise1 #dia4 ,asparagus la ,vinaigrette1 #ije4 ,roast ,rhode ,island ,turkey1 #hjj4 ,lettuce and ,tomato ,salad1 #ajfj4 ,peach ,pudding1 #aaej4 ,imported ,brie ,cheese4 ,coffee1 #acdi4 ,friday1 ,june --4 ,breakfast4 ,omelet aux ,sardines1 #dfh4 ,broiled ,kingfish1 #cbi4 ,sheep's ,feet la ,poulette1 #fed4 ,tomatoes la ,bock1 #ajbf4 ,small ,brioches1 #abjb4 ,luncheon4 ,lobster la ,rushmore1 #aceh4 ,cucumber ,salad1 #bhi4 ,veal1 ,stewed1 ,marengo1 #fbd4 ,asparagus ,salad1 #ije4 ,choux la ,crme1 #abdf4 ,dinner4 ,small ,prince's ,bay ,oysters1 #bih4 ,chicken with ,gumbo1 #fg4 ,olives4 ,lyons ,sausage1 #bhf4 ,bluefish with fine ,herbs1 #cca4 ,potatoes1 ,chteaux1 #ajji4 ,tenderloin of ,beef1 aux ,gourmets1 #ejh4 ,green ,peas1 #igh4 ,fricass of ,chicken la ,reine1 #ghj4 ,boiled ,green ,corn1 #ifb4 ,roast ,english ,snipe1 #hfh4 ,chicory ,salad au ,chapon1 #ajdf4 ,omelet au ,kirsch1 #dgf4 ,coffee1 #acdi4 ,saturday1 ,june --4 ,breakfast4 ,eggs au ,miroir1 #dbe4 ,picked-up ,codfish1 #cdf4 ,lamb ,fries1 sauce ,italienne1 #fgc1 #ahh4 ,stewed ,green ,corn1 #ifd4 ,rice l',airolo1 #aaga4 ,luncheon4 ,fried ,frogs1 sauce ,tartare1 #djj1 #bjg4 ,stewed ,beef l',egyptienne1 #edj4 ,spaghetti au ,gratin1 #ifa4 ,russian ,salad1 #ajfe4 ,french ,pudding1 #aaci4 ,dinner4 ,small ,blue ,point ,oysters1 #bih4 ,consomm ,royal1 #ajg4 ,caviare1 #bha4 ,cucumbers1 #bhi4 ,broiled ,kingfish1 matre d'htel1 #cbi4 ,potatoes1 ,duchesse1 #ajjf4 ,mutton ,chops la ,provenale1 #fdb4 ,succotash1 #ajbb4 ,squabs en ,compote1 #hbb4 ,green ,peas1 #igh4 ,roast ,loin of ,veal1 #ehe4 ,doucette and ,egg ,salad1 #ajed4 ,apples1 ,meringus1 #abdh4 ,coffee1 #acdi4 ,sunday1 ,june --4 ,breakfast4 ,omelet la ,vanderbilt1 #dga4 ,broiled1 ,deviled ,soft-shelled ,crabs1 #cfi4 ,mutton ,chops with ,watercress1 #fdc4 ,sweet ,potatoes1 #ihb4 ,stewed ,pears1 #accc4 ,luncheon4 ,broiled ,lobster1 sauce ,ravigote1 #cfc4 ,calf's ,head la ,cavour1 #fch4 ,japanese ,salad1 #ajge4 ,water-melon la ,jos ,paez1 #acaf4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,cream of ,lettuce1 #hg4 ,olives4 ,radishes1 #bib4 ,spanish-mackerel1 matre d'htel1 #cbi4 ,potatoes en ,surprise1 #ajje4 ,tenderloin of ,beef la ,florentine1 #ejf4 ,broiled ,tomatoes1 #ajbe4 ,coquilles of ,sweetbreads1 with ,mushrooms1 #fba1 #fji4 ,punch la ,franaise1 #acaa4 ,roast ,snipe on ,toast1 #hfh4 ,romaine ,salad1 #ajfd4 ,plum ,pudding1 ,glac la ,gladstone1 #abhi4 ,biscuits ,richelieu1 #abcb4 ,camembert ,cheese4 ,coffee1 #acdi4 ,monday1 ,july --4 ,breakfast4 ,eggs la ,paysanne1 #dcc4 ,broiled ,bacon1 #ged4 ,lamb1 ,hashed la ,polonaise1 #gjj4 ,stewed ,tomatoes1 #ajbg4 ,crme ,renverse1 #abeb4 ,luncheon4 ,frogs' ,legs la ,geo4 ,merrill1 #acgb4 ,mutton ,chops la ,robinson1 #fhb4 ,fried ,sweet ,potatoes1 #iic4 ,beef ,salad1 #ajci4 ,blanc-mange la ,j4 ,delmonico1 #abgj4 ,dinner4 ,small ,rockaway ,oysters1 #bih4 ,consomm l',andalouse1 #aag4 ,anchovies1 #bhd4 ,cucumbers1 #bhi4 ,bluefish l',icarienne1 #ccf4 ,curry of ,lamb l',indienne1 #fgg4 ,spinach1 matre d'htel1 #idb4 ,chicken ,croquettes la ,reine1 #geh4 ,green ,peas1 #igh4 ,roast ,woodcock1 #hga4 ,escarole ,salad1 #ajee4 ,sago ,pudding1 #aadj4 ,coffee1 #acdi4 ,tuesday1 ,july --4 ,breakfast4 ,scrambled ,eggs1 with ,cheese1 #dje4 ,broiled ,fresh ,mackerel1 #cbi4 ,stewed ,veal la ,chasseur1 #fcb4 ,stewed ,bermuda ,potatoes1 #iie4 ,rice and ,cream la ,croce1 #abif4 ,luncheon4 ,clam ,patties1 #chg4 ,irish ,mutton ,stew1 #ffj4 ,baked ,tomatoes1 #ajbh4 ,lobster ,salad la ,boardman1 #acfh4 ,musk-melons4 ,dinner4 ,linn ,haven ,oysters1 #bih4 ,julienne1 #bg4 ,lyons ,sausage1 #bhf4 ,radishes1 #bib4 ,blackfish1 ,oyster sauce1 #ceb4 ,sweetbreads la ,godard1 #fad4 ,string ,beans au ,blanc1 #idg4 ,chicken1 ,saut l',hongroise1 #ggb4 ,asparagus1 sauce ,hollandaise1 #ijd4 ,reed-birds with ,bacon1 #hgg1 #ged4 ,chicory ,salad1 #ajde4 ,apple ,fritters1 #aaia4 ,coffee1 #acdi4 ,wednesday1 ,july --4 ,breakfast4 ,oatmeal and ,cream4 ,ham ,omelet1 #dfb4 ,porterhouse ,steak1 #ebd4 ,french ,fried ,potatoes1 #iic4 ,brioche1 #abja4 ,luncheon4 ,broiled1 ,deviled ,soft-shelled ,crabs1 #cfi4 ,veal ,cutlets la ,philadelphia1 #efe4 ,sweet ,potatoes ,souffles1 #ajaj4 ,stuffed ,peppers1 #ige4 ,raspberry ,tarts1 #aaah4 ,dinner4 ,clams1 #cjj4 ,busecca la ,milanaise1 #g4 ,thon1 #bhb4 ,celery1 #bij4 ,halibut1 ,cream sauce1 #cji1 #aha4 ,tenderloin la ,hussard1 #eai4 ,green ,corn1 #ifb4 ,broiled ,plovers1 with ,bacon1 #hff1 #ged4 ,tomatoes la ,bock1 #ajbf4 ,roast ,veal1 #ehe4 ,cauliflower ,salad1 #ajdj4 ,charlotte ,russe1 #abfa4 ,coffee1 #acdi4 ,,fourth ,,of ,,july4 ,thursday1 ,july --4 ,breakfast4 ,eggs la ,bennett1 #ddg4 ,fish ,balls la ,mrs4 ,harrison1 #cdg4 ,chicken ,livers en ,brochette1 #gfi4 ,tomatoes la ,marseillaise1 #ajbi4 ,raspberries and ,cream4 ,luncheon4 ,toast1 with fine ,herbs1 #cae4 ,cucumber ,salad1 #bhi4 ,hashed ,chicken with ,cream1 #hjd4 ,salad ,sudoise1 #ajfi4 ,pie la ,martha ,washington1 #aaje4 ,dinner4 ,small ,keyport ,oysters1 #bih4 ,cream of ,asparagus1 #gj4 ,olives4 ,radishes1 #bib4 ,sole au ,gratin1 #cai4 ,mignons ,filets la ,bayard1 #eji1 #bca4 ,green ,peas1 #igh4 ,spring ,chicken la ,maryland1 #ghe4 ,asparagus la ,tessinoise1 #ijf4 ,oranges ,glaces la ,george ,renauldt1 #abig4 ,doe-birds sur ,canap1 #hch4 ,lettuce and ,tomato ,salad1 #ajfj4 ,tutti-frutti la ,gen4 ,harrison1 #acga4 ,small ,mringues la ,ch4 ,c4 ,delmonico1 #abdi4 ,mazagran la ,gen4 ,dufour1 #acib4 ,friday1 ,july --4 ,breakfast4 ,fresh ,shrimp ,omelet1 #dec4 ,broiled ,bluefish1 #cbi4 ,calf's ,brains1 with black ,butter1 #eeg4 ,mashed ,potatoes1 #iih4 ,rice la ,franaise1 #aahj4 ,luncheon4 ,matelote of ,eels1 #ccb4 ,stewed ,lamb la ,franaise1 #gjd4 ,macaroni1 ,napolitaine1 #ieg4 ,salad ,macdoine1 #ajfc4 ,peaches and ,cream4 ,dinner4 ,pure ,mongole1 #ej4 ,tomatoes1 #bhh4 ,olives4 ,frogs la ,poulette1 #cii4 ,tenderloin1 ,piqu la ,portugaise1 #eag4 ,stuffed ,egg-plant1 #iji4 ,squabs en ,crapaudine1 #hai4 ,succotash1 #ajbb4 ,roast ,saddle of ,spring ,lamb1 #ffd4 ,romaine ,salad1 #ajfd4 ,lemon ,water-ice1 #abgi4 ,galette1 #abba4 ,coffee1 #acdi4 ,saturday1 ,july --4 ,breakfast4 ,eggs l',aurore1 #ddd4 ,lamb ,steaks1 sauce ,piquante1 #gag4 ,onions1 with ,cream1 #ifh4 ,fresh ,plums4 ,luncheon4 ,kingfish1 matre d'htel1 #cbi4 ,curry of ,chicken la ,crole1 #gid4 ,anchovy ,salad1 #ajcg4 ,pineapple ,tarts1 #aaae4 ,dinner4 ,croute-au-,pot1 #aa4 ,cucumbers1 #bhi4 ,radishes1 #bib4 ,porgies au ,gratin1 #cai4 ,broiled ,sirloin aux ,cpes1 #dif4 ,flageolets1 #acfe4 ,ducklings l',amricaine1 #hbc4 ,stuffed ,peppers1 #ige4 ,roast ,loin of ,veal1 #ehe4 ,watercress ,salad1 #ajgb4 ,apple ,pudding l',helvtienne1 #aaeb4 ,roquefort ,cheese4 ,coffee1 #acdi4 ,sunday1 ,july --4 ,breakfast4 ,omelet with ,asparagus-tops1 #deh4 ,broiled ,kingfish1 #cbi4 ,hashed ,chicken la ,crme1 #hjd4 ,sweet ,potatoes1 ,hollandaise1 #iii4 ,milan ,cake1 #abbh4 ,luncheon4 ,frogs' ,legs la ,geo4 ,merrill1 #acgb4 ,broiled ,turkey ,legs1 ,mustard sauce1 #gff1 #bjb4 ,broiled ,potatoes1 #ihc4 ,lobster ,salad la ,plummer1 #ajfb4 ,water-melon la ,romero1 #acae4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,chicken la ,crole1 #fe4 ,radishes1 #bib4 ,olives4 ,salmon la ,gnoise1 #cjf4 ,broiled ,lamb ,chops1 with ,green ,peas1 #fdg1 #igg4 ,tenderloin of ,beef1 ,barnaise1 #ejc1 #aff4 ,asparagus1 ,hollandaise1 #ijd4 ,punch au ,kirsch1 #acje4 ,roast ,woodcock1 #hga4 ,lettuce1 ,mayonnaise ,salad1 #ajeg1 #ajdb4 ,plombire la ,hamilton1 #acgj4 ,coffee1 #acdi4 ,monday1 ,july --4 ,breakfast4 ,eggs la ,suisse1 #dda4 ,mutton ,chops1 ,anchovy ,butter1 #fdg1 #adf4 ,potatoes1 ,lyonnaise1 #iia4 ,breaded ,pig's ,feet1 sauce ,tartare1 #gbg1 #bjg4 ,crme en ,mousse au ,caf1 #abec4 ,luncheon4 ,soft-shelled ,clams la ,newburg1 #chi4 ,leg of ,mutton1 ,bretonne1 #fej4 ,spinach with ,eggs1 #idj4 ,rhine ,wine ,jelly1 #acbd4 ,dinner4 ,consomm au ,vermicelli1 #ajc4 ,cucumbers1 #bhi4 ,mortadella1 #bhg4 ,lobster la ,newburg1 #cei4 ,larded ,sweetbreads1 with ,sorrel1 #fjd4 ,beef-tongue la ,milanaise1 #ech4 ,green ,peas1 #igh4 ,roast ,ptarmigan1 #hfb4 ,chicory ,salad1 #ajde4 ,baked ,apple ,dumplings1 #aabb4 ,coffee1 #acdi4 ,tuesday1 ,july --4 ,breakfast4 ,ham and ,eggs1 #dab1 #gec4 ,escalops of ,veal1 ,tomato sauce1 #efh1 #bje4 ,potatoes la ,rice1 #ajjg4 ,rice la ,franaise1 #aahj4 ,luncheon4 ,musk-melon4 ,scallops ,brestoise1 #cib4 ,lamb ,croquettes l',italienne1 #fgi1 #ahh4 ,hashed ,potatoes au ,gratin1 #ajjd4 ,green-gage ,pie1 #ajic4 ,dinner4 ,clams1 #cjj4 ,crab with ,gumbo1 #bd4 ,caviare1 #bha4 ,radishes1 #bib4 ,shad with fine ,herbs1 #cca4 ,panpiette of ,veal1 ,pure of ,peas1 #eid1 #di4 ,stuffed ,egg-plant1 #iji4 ,chicken1 ,saut with ,tarragon1 #ggd4 ,celery1 with ,cream1 #ibi4 ,roast ,beef1 #ebg4 ,escarole ,salad1 #ajee4 ,pineapple ,water-ice1 #abhc4 ,bitter ,almond ,macaroons1 #abji4 ,coffee1 #acdi4 ,wednesday1 ,july --4 ,breakfast4 ,boiled ,eggs4 ,bass1 with ,white ,wine1 #cdb4 ,minced ,beef la ,portugaise1 #eja4 ,potato ,croquettes1 #iig4 ,brioche1 #abja4 ,luncheon4 ,mussels la ,marinire1 #cgh4 ,brochette of ,lamb la ,dumas1 #fgd4 ,risotto1 #ajag4 ,huckleberry ,tarts1 #aaac4 ,dinner4 ,small ,rockaway ,oysters1 #bih4 ,sorrel1 with ,asparagus-tops1 #da4 ,celery1 #bij4 ,sardines1 #bhc4 ,sheep's-head la ,toulouse1 #ced4 ,broiled ,sirloin ,steak la ,parisienne1 #die4 ,stuffed ,tomatoes1 #ajbc4 ,sweetbreads aux ,gourmets1 #fab4 ,asparagus la ,vinaigrette1 #ije4 ,roast ,chicken1 with ,watercress1 #gee4 ,lettuce ,salad1 #ajeg4 ,brandy ,jelly1 #acba4 ,pithiviers ,cake1 #abbe4 ,coffee1 #acdi4 ,thursday1 ,july --4 ,breakfast4 ,fresh ,tomato ,omelet1 #def4 ,broiled ,kingfish1 #cbi4 ,lamb ,chops1 sauce ,robert1 #fha1 #aib4 ,stewed ,turnips1 #ifg4 ,fresh ,peaches and ,cream4 ,luncheon4 ,stuffed ,deviled ,clams1 #cgf4 ,tripe la ,lyonnaise1 #edh4 ,cauliflower au ,gratin1 #ibf4 ,pumpkin ,pie1 #ajii4 ,dinner4 ,clams1 #cjj4 ,chicken la ,pimontaise1 #fc4 ,lyons ,sausage1 #bhf4 ,radishes1 #bib4 ,broiled ,brook-trout1 matre d'htel1 #cad4 ,cucumber ,salad1 #bhi4 ,chicken ,saut la ,parmentier1 #ggc4 ,green ,peas1 #igh4 ,braised ,noix of ,veal en ,daube1 #eia4 ,boiled ,corn1 #ifb4 ,roast ,turkey1 #hjj4 ,romaine ,salad1 #ajfd4 ,maraschino ,pudding1 #aacd4 ,coffee1 #acdi4 ,friday1 ,july --4 ,breakfast4 ,scrambled ,eggs1 with ,asparagus-tops1 #djf4 ,boiled ,skate1 brown ,butter1 #cbe1 #aef4 ,minced ,veal la ,biscanne1 #egf4 ,hashed ,potatoes1 #ajjb4 ,stewed ,apricots1 #acce4 ,luncheon4 ,fried ,whitebait1 #cja4 ,shoulder of ,lamb1 ,macdoine1 #fig4 ,macaroni ,croquettes1 #bgi4 ,shrimp ,salad1 #ajfg4 ,rice l',airolo1 #aaga4 ,dinner4 ,clam ,chowder1 #ac4 ,radishes1 #bib4 ,olives4 ,bass la ,chambord1 #cdc4 ,lamb ,chops la ,villeroi1 #fhf4 ,string ,beans1 #idh4 ,salmi of ,plover1 maison d'or1 #hfg4 ,fried ,oyster-plant1 #ajba4 ,roast ,larded ,tenderloin of ,beef1 #eaf4 ,watercress ,salad1 #ajgb4 ,macaroon ,ice-cream1 #abij4 ,coffee1 #acdi4 ,saturday1 ,july --4 ,breakfast4 ,poached ,eggs on ,toast1 #djd4 ,fried ,porgies1 #cbj4 ,calf's ,head la ,vinaigrette1 #fdj4 ,lima ,beans1 #ieb4 ,fresh ,cherries4 ,luncheon4 ,broiled ,bluefish1 matre d'htel1 #cbi4 ,veal1 ,stewed la ,marengo1 #fbd4 ,macdoine ,salad1 #ajfc4 ,baked ,apples1 #aabd4 ,dinner4 ,consomm ,deslignac1 #ajh4 ,thon1 #bhb4 ,celery1 #bij4 ,fried ,soft-shelled ,crabs1 #cfh4 ,broiled ,spring ,chickens1 with ,bacon1 #gef4 ,green ,peas1 #igh4 ,coquilles of ,sweetbreads la ,dreux1 #fba4 ,roast ,reed-birds1 #hgg4 ,celery ,salad1 #ajda4 ,baba1 with ,rum1 #abag4 ,coffee1 #acdi4 ,sunday1 ,july --4 ,breakfast4 ,omelet la ,rgence1 #dgj4 ,broiled1 ,deviled ,soft-shelled ,crabs1 #cfi4 ,hashed ,turkey en ,bordure1 #hje4 ,stewed ,potatoes1 #iie4 ,brioches ,fluttes1 #abjd4 ,luncheon4 ,spanish-mackerel1 ,hollandaise1 #cag4 ,coquilles of ,chicken l',anglaise1 #bga4 ,sweet ,potatoes ,souffles1 #ajaj4 ,water-melon la ,seward1 #acag4 ,raspberry ,pie1 #ajif4 ,dinner4 ,clams1 #cjj4 ,chicken la ,richmond1 #fb4 ,olives4 ,radishes1 #bib4 ,small ,bouches la ,reine1 #bgj4 ,frogs l',espagnole1 #dja4 ,tenderloin ,piqu la ,provenale1 #eah4 ,stuffed ,tomatoes1 #ajbc4 ,veal ,cutlets la ,marchale1 #efb4 ,beans ,panaches1 #iej4 ,punch la ,cardinal1 #acjf4 ,doe-birds l',amricaine1 #hdj4 ,chicory ,salad1 #ajdf4 ,plombire la ,kingman1 #abid4 ,mazagran la ,gnral ,bugeau1 #achd4 ,monday1 ,july --4 ,breakfast4 ,ham ,omelet1 with fine ,herbs1 #dfb1 #dea4 ,kingfish1 matre d'htel1 #cbi4 ,escalops of ,veal la ,duxelle1 #efi4 ,hashed ,potatoes1 with ,cream1 #ajjc4 ,whipped ,cream la ,vanille1 #abed4 ,luncheon4 ,fish ,balls1 #cdg4 ,braised ,beef1 ,russian sauce1 #dhe4 ,boiled ,corn1 #ifb4 ,lamb-tongue ,salad1 #ajef4 ,green-gage ,tarts1 #aajg4 ,dinner4 ,pure ,crcy1 #dg4 ,celery1 #bij4 ,olives4 ,broiled ,deviled ,lobster1 #cfd4 ,mignons ,filets1 with ,marrow1 #eaj4 ,potatoes1 ,chteau1 #ajji4 ,epigrammes of ,lamb la ,chicore1 #fij4 ,roast ,chicken1 #gee4 ,escarole ,salad1 #ajee4 ,vermicelli ,pudding1 #aadb4 ,coffee1 #acdi4 ,tuesday1 ,july --4 ,breakfast4 ,eggs la ,tripe1 #dai4 ,broiled ,fresh ,mackerel1 #cbi4 ,broiled ,ham1 #gec4 ,potato ,croquettes1 #iig4 ,fresh ,apricots4 ,luncheon4 ,canap ,madison1 #bfi4 ,veal ,cutlets la ,philadelphia1 #efe4 ,chicken ,salad1 #ajdd4 ,cocoanut ,pie1 #aaja4 ,dinner4 ,westmoreland1 #cc4 ,radishes1 #bib4 ,olives4 ,frogs la ,poulette1 #cii4 ,fricandeau of ,veal la ,jardinire1 #egg1 #ajcc4 ,lamb ,chops1 maison d'or1 #fhc4 ,asparagus1 with ,cream sauce1 #ijd1 #aha4 ,roast ,capon1 #gee4 ,lettuce ,salad1 ,french ,dressing1 #ajeg1 #ajgj4 ,strawberry ,water-ice1 #abha4 ,sweet ,almond ,macaroons1 #abaj4 ,coffee1 #acdi4 ,wednesday1 ,july --4 ,breakfast4 ,shirred ,eggs1 with brown ,butter1 #dad4 ,broiled ,english ,breakfast ,bacon1 #ged4 ,lamb ,steak1 with ,green ,peas1 #gaf4 ,green ,corn ,stewed with ,butter1 #ifd4 ,apple and ,rice ,mringues1 #aafi4 ,luncheon4 ,kingfish l',icarienne1 #ccf4 ,mutton ,kidneys ,sauts1 with ,madeira ,wine1 #ffb4 ,sweet ,potatoes l',hollandaise1 #iii4 ,tomato1 ,mayonnaise ,salad1 #ajga4 ,crme en ,mousse au ,maraschino1 #abeg4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,chicken la ,turque1 #fi4 ,tomatoes1 #bhh4 ,celery1 #bij4 ,lobster la ,bordelaise1 #cfj4 ,tendron of ,veal1 with ,sorrel1 #fcd4 ,cromesquis of ,chicken la ,reine1 #gfe4 ,french ,artichokes la ,vinaigrette1 #ijb4 ,roast ,beef1 #ebg4 ,romaine ,salad1 #ajfd4 ,charlotte ,panache1 #acjj4 ,coffee1 #acdi4 ,thursday1 ,july --4 ,breakfast4 ,eggs la ,vanderbilt1 #dbj4 ,fried ,porgies1 ,tartare sauce1 #cbj1 #bjg4 ,tripe la ,bordelaise1 #edd4 ,saratoga ,potatoes1 #ajaa4 ,musk-melon4 ,luncheon4 ,haddock1 ,cream sauce1 #ceb1 #aha4 ,vol-au-,vent la ,financire1 #haj4 ,salad l',italienne1 #ajcf4 ,peaches and ,cream4 ,dinner4 ,cream la ,palestine1 #gd4 ,olives4 ,bologna ,sausage1 #bhf4 ,fresh ,mackerel la ,colbert1 #cbi1 #aij4 ,sweetbreads with ,mushrooms1 #fji4 ,sorrel aux ,crotons1 #igd4 ,chicken1 ,saut la ,chasseur1 #gge4 ,fresh ,lima ,beans1 #ieb4 ,roast ,english ,snipe1 #hfh4 ,watercress ,salad1 #ajgb4 ,iced ,pudding ,diplomate1 #abhh4 ,coffee1 #acdi4 ,friday1 ,july --4 ,breakfast4 ,omelet with fine ,herbs1 #dea4 ,blackfish1 brown ,butter1 #cji1 #aef4 ,hashed ,beef la ,catalan1 #ejb4 ,tomatoes la ,bock1 #ajbf4 ,peach ,marmalade1 #acca4 ,luncheon4 ,fried ,sea-bass1 #cbj4 ,mignons of ,lamb1 ,barnaise1 #acfj4 ,crab ,salad1 #ajdg4 ,rice and ,cream la ,croce1 #abif4 ,dinner4 ,pure ,bretonne1 #de4 ,cucumbers1 #bhi4 ,anchovies1 #bhd4 ,salmon ,cutlets1 ,victoria1 #cff4 ,tenderloin1 ,piqu la ,portugaise1 #eag4 ,spring ,lamb ,chops1 with ,bacon1 #fdg1 #ged4 ,brussels ,sprouts1 #ibb4 ,asparagus la ,tessinoise1 #ijf4 ,roast ,chicken1 #gee4 ,doucette ,salad1 #ajeb4 ,biscuits ,glacs1 #abhf4 ,allumettes1 #abje4 ,coffee1 #acdi4 ,saturday1 ,july --4 ,breakfast4 ,omelet1 ,bonne ,femme1 #dff4 ,fried ,whitebait1 #cja4 ,calf's ,liver1 ,saut l',alsacienne1 #ehb4 ,potatoes la ,rice1 #ajjg4 ,brioches la ,cond1 #abjc4 ,luncheon4 ,stuffed ,deviled ,clams1 #cgf4 ,boiled ,turkey l',anglaise1 #gie4 ,broiled ,sweet ,potatoes1 #ihc4 ,iced ,timbale of ,rice1 #aage4 ,dinner4 ,consomm with ,italian ,paste1 #ajc4 ,caviare1 #bha4 ,radishes1 #bib4 ,kingfish with black ,butter1 #ceb1 #aei4 ,braised ,beef la ,flamande1 #dhb4 ,lamb ,croquettes la ,soubise1 #fgi1 #bej4 ,stewed ,fresh ,tomatoes1 #ajbg4 ,broiled ,squabs on ,toast1 with ,bacon1 #hag4 ,chicory ,salad1 #ajde4 ,almond ,cake1 ,glac1 #abjh4 ,coffee1 #acdi4 ,sunday1 ,july --4 ,breakfast4 ,eggs la ,turque1 #dci4 ,fish ,balls la ,mrs4 ,harrison1 #cdg4 ,deviled ,lamb ,chops1 with ,bacon1 #fdg1 #ged4 ,succotash with ,cream1 #ajbb4 ,fresh ,plums4 ,luncheon4 ,broiled ,pompano1 matre d'htel1 #cbi4 ,cucumber ,salad1 #bhi4 ,croustade of ,chicken ,livers au ,madre1 #gfc4 ,lobster ,salad la ,plummer1 #ajfb4 ,boiled ,apple ,dumplings1 #aabg4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,consomm1 ,massna1 #ajb4 ,mortadella1 #bhg4 ,olives4 ,boiled ,kennebec ,salmon1 ,percillade sauce1 #cjc1 #afe4 ,potatoes1 ,windsor1 #ajjh4 ,broiled ,tenderloin la ,chiron1 #ejd4 ,asparagus1 sauce ,hollandaise1 #ijd4 ,broiled ,chicken with ,bacon1 #gef4 ,beans ,panaches1 #iej4 ,punch ,romaine1 #acjd4 ,roast ,woodcock on ,toast1 #hga4 ,escarole ,salad1 #ajee4 ,cabinet ,pudding la ,sadi-,carnot1 #aafd4 ,gorgonzolla ,cheese4 ,mazagran la ,gnral ,dufour1 #acib4 ,monday1 ,july --4 ,breakfast4 ,omelet ,raspail1 #dfg4 ,fried ,black-bass1 ,tomato sauce1 #cbj1 #bje4 ,hashed ,lamb la ,zingara1 #feb4 ,potatoes la ,hanna1 #ajab4 ,crme en ,mousse au ,maraschino1 #abeg4 ,luncheon4 ,broiled1 ,deviled ,soft-shelled ,crabs on ,toast1 #cfi4 ,stewed ,veal1 ,marengo1 #fbd4 ,salad ,sudoise1 #ajfi4 ,lemon ,cream ,pie1 ,mringu1 #aajb4 ,dinner4 ,oysters1 #bih4 ,consomm ,colbert1 #abj4 ,radishes1 #bib4 ,lyons ,sausage1 #bhf4 ,lobster en ,chevreuse1 #cfb4 ,cromesquis aux ,truffles1 #bfh4 ,green ,peas1 #igh4 ,larded ,sweetbreads au ,salpicon1 #fje4 ,broiled ,tomatoes1 #ajbe4 ,roast ,ducklings1 #hbd4 ,watercress ,salad1 #ajgb4 ,vanilla ,ice-cream1 #abga4 ,biscuits la ,richelieu1 #abcb4 ,coffee1 #acdi4 ,tuesday1 ,july --4 ,breakfast4 ,eggs la ,finoise1 #dbd4 ,sole1 with ,white ,wine1 #cdb4 ,smoked ,beef1 with ,cream1 #dhf4 ,potatoes en ,paille1 #ajad4 ,fresh ,pears4 ,luncheon4 ,crawfish la ,bordelaise1 #cfj4 ,haricot of ,lamb la ,providence1 #gja4 ,fried ,egg-plant1 #ijg4 ,baba au ,rhum1 #abag4 ,dinner4 ,clams1 #cjj4 ,brunoise with ,rice1 #c4 ,watercress1 #ajgb4 ,radishes1 #bib4 ,matelote of ,eels la ,parisienne1 #ccc4 ,minced ,veal la ,biscanne1 #egf4 ,oyster-plant la ,poulette1 #ajai4 ,fricass of ,chicken1 with ,curry1 #gib4 ,succotash1 #ajbb4 ,roasted ,larded ,sirloin of ,beef1 #eaf4 ,romaine ,salad1 #ajfd4 ,farina ,pudding1 #aadd4 ,coffee1 #acdi4 ,wednesday1 ,july --4 ,breakfast4 ,omelet with ,tarragon1 #dea4 ,boiled ,codfish1 ,egg sauce1 #ceb1 #afa4 ,broiled ,lamb ,kidneys1 with ,bacon1 #gac4 ,roasted ,tomatoes1 #ajbh4 ,corn ,fritters1 #ife4 ,luncheon4 ,fried ,soles1 ,tartare sauce1 #ccj1 #bjg4 ,hashed ,turkey en ,bordure1 #hje4 ,stewed ,green ,corn1 #ifd4 ,rice and ,cream la ,croce1 #abif4 ,dinner4 ,oysters1 #bih4 ,printanier ,chasseur1 #eb4 ,tomatoes1 #bhh4 ,olives4 ,bass la ,st4 ,nazaire1 #cda1 #bcf4 ,tenderloin of ,beef la ,stanton1 #achh4 ,green ,peas1 #igh4 ,sweetbreads la ,godard1 #fad4 ,brussels ,sprouts1 #ibb4 ,roast ,lamb1 #acfa4 ,watercress ,salad1 #ajgb4 ,chocolate ,ice-cream1 #abgb4 ,petites ,bouches des ,dames1 #abcg4 ,coffee1 #acdi4 ,thursday1 ,july --4 ,breakfast4 ,hominy and ,cream1 #ajcd4 ,eggs l',impratrice1 #ddj4 ,minced ,beef la ,catalan1 #ejb4 ,potato ,croquettes1 #iig4 ,raspberries and ,cream4 ,luncheon4 ,fried ,soft-shelled ,crabs1 #cfh4 ,lamb ,sweetbreads en ,caisses1 #bgd4 ,tomatoes la ,marseillaise1 #ajbi4 ,plum ,tarts1 #aaaj4 ,dinner4 ,clams1 #cjj4 ,westmoreland1 #cc4 ,lyons ,sausage1 #bhf4 ,radishes1 #bib4 ,kingfish1 ,vert-pr1 #cbh4 ,stewed ,lamb and ,lima ,beans1 #gje4 ,turban of ,chicken la ,cleveland1 #gia4 ,beans ,panaches1 #iej4 ,roast ,grass ,plovers1 #hfe4 ,celery ,salad1 #ajda4 ,apple ,pudding l',helvetienne1 #aaeb4 ,coffee1 #acdi4 ,friday1 ,july --4 ,breakfast4 ,omelet with fine ,herbs1 #dea4 ,broiled ,bass1 matre d'htel1 #cbi4 ,stewed ,tripe la ,crole1 #ede4 ,stewed ,fresh ,tomatoes1 #ajbg4 ,brioches ,fluttes1 #abjd4 ,luncheon4 ,stuffed ,deviled ,lobsters1 #cfg4 ,sausages la ,gastronome1 #gdj4 ,salad ,macdoine1 #ajfc4 ,jamaica ,rum ,jelly1 #acbj4 ,dinner4 ,oysters1 #bih4 ,fish ,chowder1 #ab4 ,tomatoes1 #bhh4 ,olives4 ,fresh ,mackerel la ,vnitienne1 #cch4 ,tenderloin ,marinated1 ,russian sauce1 #eaa4 ,string ,beans1 #idh4 ,leg of ,mutton la ,cond1 #fdi4 ,asparagus la ,vinaigrette1 #ije4 ,reed-birds on ,toast1 #hgg4 ,chicory ,salad1 #ajde4 ,charlotte ,russe1 #abfa4 ,coffee1 #acdi4 ,saturday1 ,july --4 ,breakfast4 ,eggs la ,bchamel1 #daf4 ,porgies au ,gratin1 #cef4 ,sirloin ,steak la ,bordelaise1 #dia4 ,potatoes1 matre d'htel1 #ihe4 ,musk-melon4 ,luncheon4 ,frogs la ,poulette1 #cii4 ,broiled ,mutton ,chops1 ,soyer1 #fdg4 ,fried ,sweet ,potatoes1 #iic4 ,gooseberry ,pie1 #ajia4 ,dinner4 ,oysters1 #bih4 ,potage la ,montmorency1 #ig4 ,sardines1 #bhc4 ,celery1 #bij4 ,timbales l',ecossaise1 #bfa4 ,mignons ,filets la ,bohmienne1 #eac4 ,stuffed ,green ,peppers1 #ige4 ,breast of ,lamb1 ,jardinire1 #gjb4 ,doe-birds l',amricaine1 #hdj4 ,escarole ,salad1 #ajee4 ,bread ,pudding1 #aacb4 ,coffee1 #acdi4 ,sunday1 ,july --4 ,breakfast4 ,omelet ,rgence1 #dgj4 ,boiled ,halibut1 ,egg sauce1 #cji1 #afa4 ,hashed ,chicken la ,bchamel1 #hjb4 ,broiled ,tomatoes1 #ajbe4 ,french ,pancake1 #aahf4 ,luncheon4 ,canap ,lorenzo1 #cia4 ,broiled1 ,deviled ,chicken ,legs1 #gff4 ,oyster-plant1 ,poulette1 #ajai4 ,japanese ,salad1 #ajge4 ,boiled ,apple ,dumplings1 #aabg4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,cream of ,chicken1 #hb4 ,radishes1 #bib4 ,olives4 ,sheep's-head la ,toulouse1 #ced4 ,larded ,tenderloin la ,financire1 #eaf1 #bdf4 ,green ,peas1 #igh4 ,mutton ,chops1 ,massna1 #fhg4 ,tomatoes la ,bock1 #ajbf4 ,champagne ,punch1 #acjg4 ,roast ,chicken1 #gee4 ,lettuce and ,egg ,salad1 #ajeh4 ,tutti-frutti1 #abic4 ,petites ,bouches des ,dames la ,mme4 ,astor1 #abch4 ,roquefort ,cheese4 ,coffee1 #acdi4 ,monday1 ,july --4 ,breakfast4 ,eggs la ,bourguignonne1 #daa4 ,broiled ,salt ,mackerel1 #cbi4 ,minced ,veal la ,catalan1 #ege4 ,lima ,beans ,sautes1 with ,cream1 #ieb4 ,cream ,renverse1 #abeb4 ,luncheon4 ,mussels1 sauce ,poulette1 #cgi4 ,stewed ,lamb1 with ,flageolets1 #gjg4 ,herring ,salad1 #ajgd4 ,raspberries and ,cream4 ,dinner4 ,oysters1 #bih4 ,pure ,parmentier1 #dd4 ,thon1 #bhb4 ,radishes1 #bib4 ,bluefish au ,gratin1 #cai4 ,sweetbreads la ,financire1 #fjc4 ,spinach aux ,crotons1 #idj4 ,chicken la ,maryland1 #ghe4 ,roasted ,tomatoes1 #ajbh4 ,roast ,beef1 #ebg4 ,romaine ,salad1 #ajfd4 ,custard ,pudding1 #aaed4 ,coffee1 #acdi4 ,tuesday1 ,july --4 ,breakfast4 ,green ,peas ,omelet1 #dei4 ,broiled ,sardines on ,toast1 #djc4 ,hamburg ,steak1 ,colbert1 #ebf1 #aij4 ,hashed ,potatoes au ,gratin1 #ajjd4 ,fresh ,pears4 ,luncheon4 ,porgies1 ,white ,wine sauce1 #cdb4 ,chicken ,pot-pie1 #geg4 ,cauliflower ,salad1 #ajdj4 ,rhubarb ,tarts1 #aaab4 ,dinner4 ,clams1 #cjj4 ,chiffonade1 #ad4 ,celery1 #bij4 ,mortadella1 #bhg4 ,kennebec ,salmon la ,crole1 #cci4 ,braised ,leg of ,mutton la ,portugaise1 #fdh4 ,potato ,croquettes1 #iig4 ,croquettes of ,sweetbreads1 with ,asparagus-tops1 #fbj4 ,fresh ,broiled ,mushrooms on ,toast1 #iaf4 ,roast ,ducklings1 #hbd4 ,tomato1 ,mayonnaise ,salad1 #ajga4 ,pineapple ,water-ice1 #abhc4 ,fancy ,almond ,cakes1 #abci4 ,coffee1 #acdi4 ,wednesday1 ,july --4 ,breakfast4 ,scrambled ,eggs1 with ,fresh ,mushrooms1 #djf4 ,broiled ,mackerel1 matre d'htel1 #cbi4 ,stewed ,mutton ,kidneys1 with ,madeira ,wine1 #ffb4 ,stewed ,turnips1 #ifg4 ,brioche1 #abja4 ,luncheon4 ,lobster en ,chevreuse1 #cfb4 ,haricot of ,lamb la ,providence1 #gja4 ,asparagus ,salad1 #ije4 ,pear ,pie1 #ajhd4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,shin of ,beef1 lie1 #bi4 ,radishes1 #bib4 ,olives4 ,soles1 with ,white ,wine1 #cdb4 ,coquilles of ,chicken l',anglaise1 #bga4 ,sirloin ,piqu1 with ,stuffed ,tomatoes1 #eih1 #ajbc4 ,snipe sur ,canap1 #hfh4 ,celery ,salad1 #ajda4 ,chocolate ,pudding1 #aadf4 ,swiss ,cheese4 ,mazagran la ,gnral ,bugeau1 #acia4 ,thursday1 ,august --4 ,breakfast4 ,tomato ,omelet1 #def4 ,tripe la ,lyonnaise1 #edh4 ,brochette of ,lamb la ,dumas1 #fgd4 ,sorrel au ,gras1 #igd4 ,peaches and ,cream4 ,luncheon4 ,bluefish with ,white ,wine1 #cdb4 ,ragout of ,beef1 ,dufour1 #eda4 ,string ,beans1 #idh4 ,baba1 #abaf4 ,dinner4 ,clams1 #cjj4 ,pure ,cond1 #dh4 ,radishes1 #bib4 ,sausage1 #bhf4 ,kennebec ,salmon1 l',hollandaise1 #cjc1 #afj4 ,saddle of ,mutton1 ,londonderry sauce1 #ffh4 ,succotash1 #ajbb4 ,chicken ,saut la ,marengo1 #gga4 ,stuffed ,tomatoes1 #ajbc4 ,woodcock on ,toast1 #hga4 ,celery ,salad1 #ajda4 ,vanilla ,ice-cream1 #abga4 ,coffee ,eclairs1 #abdd4 ,coffee1 #acdi4 ,friday1 ,august --4 ,breakfast4 ,omelet1 ,bonne ,femme1 #dff4 ,fried ,soft-shelled ,crabs1 #cfh4 ,hashed ,beef la ,portugaise1 #eja4 ,potatoes with ,cream1 #ajjc4 ,rice la ,franaise1 #aahj4 ,luncheon4 ,matelote of ,eels1 #ccb4 ,croquettes of ,lamb la ,patti1 #fgi4 ,anchovy ,salad1 #ajcg4 ,currant ,tarts1 #aaad4 ,dinner4 ,oysters1 #bih4 ,clam ,chowder1 #ac4 ,tomatoes1 #bhh4 ,olives4 ,crawfish la ,bordelaise1 #cfj4 ,calf's-head la ,cavour1 #fch4 ,artichoke-bottoms1 ,florentine1 #ijc4 ,tenderloin of ,beef la ,provenale1 #eah4 ,asparagus la ,vinaigrette1 #ije4 ,roast ,turkey1 ,cranberry sauce1 #hjj1 #acbi4 ,chicory ,salad1 #ajde4 ,nelson ,pudding1 #aaee4 ,coffee1 #acdi4 ,saturday1 ,august --4 ,breakfast4 ,eggs au ,beurre noir1 #dad4 ,sole la ,horly1 #cba4 ,broiled ,lamb ,fries la ,diable1 #fgb4 ,oyster-plant la ,poulette1 #ajai4 ,whipped ,cream la ,vanille1 #abed4 ,luncheon4 ,frogs' ,legs la ,geo4 ,merrill1 #acgb4 ,escalops of ,veal la ,duxelle1 #efi4 ,fried ,sweet ,potatoes1 #iic4 ,cranberry ,pie1 #aajd4 ,dinner4 ,clams1 #cjj4 ,rice with ,sorrel1 #db4 ,caviare1 #bha4 ,radishes1 #bib4 ,kingfish with fine ,herbs1 #cca4 ,croquettes of ,sweetbreads aux petits ,pois1 #fbj4 ,chicken ,fricass la ,reine1 #ghj4 ,brussels ,sprouts1 #ibb4 ,roast ,beef1 #ebg4 ,tomato and ,lettuce ,salad1 #ajfj4 ,mringues ,glaces1 #acja4 ,coffee1 #acdi4 ,sunday1 ,august --4 ,breakfast4 ,omelet ,raspail1 #dfg4 ,broiled ,sea-bass1 #caj4 ,lamb ,chops la ,robinson1 #fhb4 ,potatoes ,souffles1 #ajaj4 ,musk-melon4 ,luncheon4 ,broiled1 ,deviled ,soft-shelled ,crabs1 #cfi4 ,hamburg ,steak1 ,russian sauce1 #ebf4 ,potatoes ,hollandaise1 #iii4 ,lobster ,salad1 #ajfa4 ,crme en ,mousse au ,curaoa1 #abei4 ,dinner4 ,clams1 #cjj4 ,consomm ,princesse1 #aac4 ,radishes1 #bib4 ,olives4 ,fresh ,mackerel en ,papillotes1 #ccj4 ,roast ,ham1 ,champagne sauce1 #gbc4 ,stewed ,green ,corn1 #ifc4 ,squabs en ,compote1 #hbb4 ,beans ,panaches1 #iej4 ,romaine ,punch1 #acjd4 ,english ,snipe1 #hfh4 ,escarole ,salad1 #ajee4 ,pudding la ,u4 ,s4 ,grant1 #aaei4 ,camembert ,cheese4 ,coffee1 #acdi4 ,monday1 ,august --4 ,breakfast4 ,eggs au ,miroir1 #dbe4 ,fish ,balls1 #cdg4 ,broiled ,pork ,tenderloin1 ,apple sauce1 #gda1 #afh4 ,corn ,saut with ,butter1 #ifd4 ,milan ,cake1 #abbh4 ,luncheon4 ,mussels la ,marinire1 #cgh4 ,tendron of ,veal la ,morlaisienne1 #fce4 ,fried ,oyster-plant1 #ajba4 ,blackberry ,tarts1 #aaai4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,giblets l',anglaise1 #bb4 ,lyons ,sausage1 #bhf4 ,celery1 #bij4 ,pompano au ,gratin1 #cai4 ,curry of ,lamb l',indienne1 #fgg4 ,chicken ,vol-au-,vent la ,reine1 #hab4 ,asparagus la ,tessinoise1 #ijf4 ,plovers sur ,canap1 #hfe4 ,lettuce ,salad1 #ajeg4 ,omelet ,souffle1 #dgd4 ,coffee1 #acdi4 ,tuesday1 ,august --4 ,breakfast4 ,omelet with ,cheese1 #dfi4 ,broiled ,kingfish1 ,anchovy ,butter1 #cbi1 #adf4 ,sheep's ,feet1 matre d'htel1 #fed1 #agg4 ,mashed ,potatoes au ,gratin1 #iih4 ,fresh ,pears4 ,luncheon4 ,scallops la ,poulette1 #cgi4 ,minced ,tenderloin la ,portugaise1 #eja4 ,fried ,egg-plant1 #ijg4 ,rice l',airolo1 #aaga4 ,dinner4 ,clams1 #cjj4 ,cream of ,green ,peas1 #gf4 ,caviare1 #bha4 ,radishes1 #bib4 ,sheep's-head la ,crole1 #cci4 ,sweetbreads au ,salpicon1 #fje4 ,green ,corn1 #ifb4 ,pork ,chops1 sauce ,piquante1 #gde4 ,stuffed ,peppers1 #ige4 ,roast ,loin of ,lamb1 #ehe4 ,romaine ,salad1 #ajfd4 ,lemon ,pudding1 #aaeg4 ,coffee1 #acdi4 ,wednesday1 ,august --4 ,breakfast4 ,eggs la ,valencienne1 #dba4 ,fried ,porgies1 #cbj4 ,lamb ,steak1 with ,green ,peas1 #gaf4 ,tomatoes la ,marseillaise1 #ajbi4 ,blackberries and ,cream4 ,luncheon4 ,fried ,whitebait1 #cja4 ,stewed ,veal la ,marengo1 #fbd4 ,fried ,sweet ,potatoes1 #iic4 ,peach ,marmalade1 #acca4 ,dinner4 ,oysters1 #bih4 ,consomm ,tapioca1 #ajd4 ,olives4 ,tomatoes1 #bhh4 ,spanish-mackerel la ,toulouse1 #ced4 ,tenderloin of ,beef la ,chron1 #ejd4 ,asparagus la ,vinaigrette1 #ije4 ,salmi of ,snipe la ,moderne1 #hgj4 ,succotash1 #ajbb4 ,roast ,veal1 #ehe4 ,watercress ,salad1 #ajgb4 ,croustade of ,rice1 #aagf4 ,coffee1 #acdi4 ,thursday1 ,august --4 ,breakfast4 ,omelet with fine ,herbs1 #dea4 ,broiled ,pompano1 matre d'htel1 #cbi4 ,sausages1 with ,white ,wine sauce1 #gce4 ,potatoes1 ,lyonnaise1 #iia4 ,fresh ,grapes4 ,luncheon4 ,weakfish la ,vnitienne1 #cch4 ,tripe la ,bordelaise1 #edd4 ,cauliflower ,salad1 #ajdj4 ,iced ,timbale of ,rice1 #aage4 ,dinner4 ,clams1 #cjj4 ,chicken l',okra1 #fg4 ,radishes1 #bib4 ,mortadella1 #bhg4 ,lobster ,croquettes la ,victoria1 #cfe1 #bjh4 ,escalops of ,sweetbreads1 ,richelieu1 #egd4 ,sorrel au ,gras1 #igd4 ,chicken1 ,saut l',hongroise1 #ggb4 ,fresh ,lima ,beans1 #ieb4 ,roast ,snipe on ,toast1 #hfh4 ,celery ,salad1 #ajda4 ,rum ,cake1 #abbi4 ,coffee1 #acdi4 ,friday1 ,august --4 ,breakfast4 ,omelet ,mexicaine1 #dgc4 ,fried ,whitebait1 #cja4 ,beefsteak and ,watercress1 #ebd4 ,fried ,sweet ,potatoes1 #iic4 ,fritters ,souffles1 #aaib4 ,luncheon4 ,broiled ,sea-bass1 #cbi4 ,veal ,cutlets ,pagasqui1 #efj4 ,stuffed ,cabbage1 #iai4 ,anchovy ,salad1 #ajcg4 ,boiled ,apple ,dumplings1 #aabg4 ,dinner4 ,oysters1 #bih4 ,cream of ,celery l',espagnole1 #hf4 ,olives4 ,tomatoes1 #bhh4 ,fried ,blackfish1 #cbj4 ,turkey ,legs la ,diable1 #gff4 ,corn1 ,stewed with ,butter1 #ifd4 ,lamb ,chops1 maison d'or1 #fhc4 ,spaghetti ,napolitaine1 #iei4 ,squabs1 with ,watercress1 #haf4 ,chicory ,salad1 #ajde4 ,peach ,pie1 #ajib4 ,coffee1 #acdi4 ,saturday1 ,august --4 ,breakfast4 ,ham ,omelet1 #dfb4 ,lamb en ,brochette la ,dumas1 #fgd4 ,macaroni1 with ,cream1 #ied4 ,crme en ,mousse au ,maraschino1 #abeg4 ,luncheon4 ,fried ,soft-shelled ,crabs1 #cfh4 ,minced ,beef la ,catalan1 #ejb4 ,stuffed ,cucumbers1 #icg4 ,sweet ,potatoes1 ,souffles1 #ajaj4 ,savarin l',anglaise1 #aaii4 ,dinner4 ,prince's ,bay ,oysters1 #bih4 ,pure ,faubonne1 #df4 ,olives4 ,radishes1 #bib4 ,codfish1 nut-brown ,butter1 #ceb1 #aef4 ,sweetbreads1 with ,mushrooms1 #fji4 ,oyster-plant la ,poulette1 #ajai4 ,saddle of ,mutton1 ,sevign1 #ffi4 ,roast ,turkey1 #hjj4 ,romaine ,salad1 #ajfd4 ,apple ,charlotte1 #aafg4 ,coffee1 #acdi4 ,sunday1 ,august --4 ,breakfast4 ,eggs la ,vanderbilt1 #dbj4 ,broiled ,deviled ,soft-shelled ,crabs1 #cfi4 ,hashed ,turkey on ,bordure1 #hje4 ,fried ,oyster-plant1 #ajba4 ,fresh ,green-gages4 ,luncheon4 ,broiled ,trout1 matre d'htel1 #cad4 ,cucumber ,salad1 #bhi4 ,broiled ,chicken ,legs la ,diable1 #gff4 ,mushrooms on ,toast1 #iaf4 ,water-melon la ,romero1 #acae4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,consomm aux ,quenelles1 #abi4 ,radishes1 #bib4 ,celery1 #bij4 ,fried ,frogs1 #djj4 ,tenderloin of ,beef1 ,larded la ,montglas1 #eaf1 #bac4 ,green ,peas1 ,sauts au ,beurre1 #ihj4 ,suprme of ,chicken la ,toulouse1 #ghf4 ,brussels ,sprouts1 #ibb4 ,kirsch ,punch1 #acje4 ,roast ,woodcock1 #hga4 ,escarole ,salad1 #ajee4 ,strawberry ,ice-cream1 #abgd4 ,small ,mringues la ,ch4 ,c4 ,delmonico1 #abdi4 ,strachino ,cheese4 ,coffee1 #acdi4 ,monday1 ,august --4 ,breakfast4 ,smoked ,beef ,omelet1 #dfa4 ,minced ,veal la ,biscanne1 #egf4 ,stewed ,lima ,beans1 #ieb4 ,small ,brioches1 #abjb4 ,luncheon4 ,stuffed ,deviled ,clams1 #cgf4 ,stewed ,calf's ,liver1 sauce ,piquante1 #ehj1 #bjc4 ,stuffed ,peppers1 #ige4 ,herring ,salad1 #ajgd4 ,choux la ,crme1 #abdf4 ,dinner4 ,oysters1 #bih4 ,brunoise1 with ,sorrel1 #d4 ,olives4 ,lyons ,sausage1 #bhf4 ,broiled ,deviled ,lobsters1 #cfd4 ,haricot of ,lamb la ,providence1 #gja4 ,broiled ,tenderloin ,steak1 ,barnaise1 #dib4 ,green ,peas1 #igh4 ,plover1 with ,watercress1 #hfe4 ,lettuce ,salad1 #ajeh4 ,orange ,pudding1 #aaeh4 ,coffee1 #acdi4 ,tuesday1 ,august --4 ,breakfast4 ,eggs la ,bennett1 #ddg4 ,filet de ,sole la ,joinville1 #cbb4 ,croquettes of ,lamb1 ,russian sauce1 #fgi1 #baa4 ,potatoes en ,julienne1 #ajac4 ,raspberries and ,cream4 ,luncheon4 ,broiled ,fresh ,mackerel aux fines ,herbs1 #cca4 ,blanquette of ,veal1 with ,nouilles1 #eeb4 ,stuffed ,lettuce1 #iec4 ,pear ,pie1 #ajhd4 ,dinner4 ,clams1 #cjj4 ,ox-tail1 with ,barley1 #ch4 ,olives4 ,celery1 #bij4 ,porgies1 ,lobster sauce1 #cec1 #aeh4 ,ballotin of ,lamb la ,macdoine1 #fge1 #ajcb4 ,stuffed ,tomatoes1 #ajbc4 ,beef-tongue la ,gendarme1 #ecb4 ,sorrel aux ,crotons1 #igd4 ,roast ,pigeons1 #haf4 ,romaine ,salad1 #ajfd4 ,omelet ,souffle1 #dgd4 ,coffee1 #acdi4 ,wednesday1 ,august --4 ,breakfast4 ,tomato ,omelet la ,provenale1 #deg4 ,broiled ,porterhouse ,steaks1 #ebd4 ,potatoes ,chteau1 #ajji4 ,sherry ,wine ,jelly1 #acah4 ,luncheon4 ,fried ,scallops1 ,tomato sauce1 #cib1 #bje4 ,shoulder of ,lamb1 ,rouennaise1 #fih4 ,spinach1 with ,eggs1 #idj4 ,raspberry ,tarts1 #aaah4 ,dinner4 ,oysters1 #bih4 ,consomm ,garibaldi1 #aab4 ,radishes1 #bib4 ,mortadella1 #bhg4 ,sheep's-head1 ,oyster sauce1 #ceb4 ,sweetbreads la ,montglas1 #fae4 ,string ,beans1 #idf4 ,boiled ,turkey1 ,celery sauce1 #gif4 ,roast ,mushrooms on ,toast1 #iaf4 ,roast ,english ,snipe1 #hfh4 ,watercress ,salad1 #ajgb4 ,blackberry ,shortcake1 #abae4 ,coffee1 #acdi4 ,thursday1 ,august --4 ,breakfast4 ,scrambled ,eggs1 with ,asparagus-tops1 #djf4 ,broiled ,kingfish1 matre d'htel1 #cbi4 ,calf's ,feet la ,poulette1 #eih4 ,tomatoes la ,bock1 #ajbf4 ,rice la ,cond1 #aaha4 ,luncheon4 ,lobster la ,rushmore1 #aceh4 ,cucumber ,salad1 #bhi4 ,salmi of ,spring ,duck la ,bourgeoise1 #hbi4 ,string ,beans1 #idh4 ,french ,pudding1 #aaci4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,cream1 ,palestine1 #gd4 ,olives4 ,celery1 #bij4 ,soles la ,joinville1 #cbb4 ,breast of ,lamb la ,jardinire1 #gjb4 ,okras1 ,sauts la ,crole1 #ajca4 ,chicken1 ,fricass la ,reine1 #ghj4 ,fried ,oyster-plant1 #ajba4 ,roast ,woodcock1 #hga4 ,chicory ,salad1 #ajde4 ,pistache ,ice-cream1 #abge4 ,lady-fingers1 #abca4 ,coffee1 #acdi4 ,friday1 ,august --4 ,breakfast4 ,omelet ,mexicaine1 #dgc4 ,broiled ,haddock l',hollandaise1 #caj1 #afj4 ,tripe la ,lyonnaise1 #edh4 ,potatoes1 ,duchesse1 #ajjf4 ,musk-melon4 ,luncheon4 ,weakfish1 ,italian sauce1 #ahh4 ,beefsteak ,pie l',amricaine1 #dhh4 ,lobster ,salad1 #ajfa4 ,madeleine1 #abbf4 ,dinner4 ,oysters1 #bih4 ,bouille--,baisse1 #a4 ,sardines1 #bhc4 ,radishes1 #bib4 ,bass1 with ,white ,wine1 #cdb4 ,veal ,cutlets la ,marchale1 #efb4 ,asparagus l',hollandaise1 #ijd4 ,salmi of ,snipe la ,walter ,scott1 #hef4 ,boiled ,corn1 #ifb4 ,roast ,leg of ,spring ,lamb1 #fdh4 ,chicory ,salad1 #ajdf4 ,rice ,pudding l',orange1 #aacj4 ,coffee1 #acdi4 ,saturday1 ,august --4 ,breakfast4 ,eggs au ,parmesan1 #dca4 ,blackfish au ,gratin1 #cef4 ,broiled ,bacon1 #ged4 ,breaded ,veal ,cutlets1 ,tomato sauce1 #efc4 ,succotash1 #ajbb4 ,cream ,renverse1 #abeb4 ,luncheon4 ,oysters la ,mali1 #chf4 ,filet ,mignon1 ,marinated1 ,russian sauce1 #eaa4 ,beans ,panaches1 #iej4 ,pumpkin ,pie1 #ajii4 ,dinner4 ,small ,rockaway ,oysters1 #bih4 ,pure ,mongole1 #ej4 ,celery1 #bij4 ,lyons ,sausage1 #bhf4 ,kingfish1 ,hollandaise sauce1 #cbi1 #afj4 ,mutton ,chops la ,soubise1 #fdg1 #bej4 ,tomatoes la ,marseillaise1 #ajbi4 ,ballotin of ,squab l',italienne1 #hah4 ,oyster-plant la ,poulette1 #ajai4 ,roast ,saddle of ,venison1 ,currant ,jelly1 #hgh4 ,escarole ,salad1 #ajee4 ,rum ,cake1 #abbi4 ,coffee1 #acdi4 ,sunday1 ,august --4 ,breakfast4 ,eggs la ,meyerbeer1 #dcg4 ,broiled ,spanish-mackerel1 matre d'htel1 #cbi4 ,chicken ,livers en ,brochette1 with ,bacon1 #gfi4 ,saratoga ,potatoes1 #ajaa4 ,peaches and ,cream4 ,luncheon4 ,crawfish la ,bordelaise1 #cfj4 ,broiled ,squab1 with ,bacon1 #hag4 ,fried ,sweet ,potatoes1 #iic4 ,timbales la ,schultze1 #bfc4 ,green-gage ,tarts1 #aajg4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,cream of ,asparagus1 #gj4 ,olives4 ,radishes1 #bib4 ,broiled ,pompano1 matre d'htel1 #cbi4 ,cucumber ,salad1 #bhi4 ,lamb ,chops la ,massna1 #fhg4 ,brussels ,sprouts1 #ibb4 ,tenderloin of ,beef la ,florentine1 #ejf4 ,fresh ,lima ,beans1 #ieb4 ,oranges ,glaces la ,george ,renauldt1 #abig4 ,roast ,turkey1 ,cranberry sauce1 #hjj1 #acbi4 ,lettuce ,salad1 #ajei4 ,pineapple ,fritters1 #aaia4 ,mazagran la ,gnral ,dufour1 #acia4 ,monday1 ,august --4 ,breakfast4 ,fried ,eggs1 #dab4 ,fish ,balls1 #cdg4 ,mutton ,hash la ,zingara1 #feb4 ,stewed ,turnips1 with ,cream1 #ifg4 ,brioches1 #abja4 ,luncheon4 ,frogs en ,brochette1 with ,bacon1 #cih1 #ged4 ,chicken ,croquettes l',ecarlate1 #gfj4 ,spaghetti au ,gratin1 #ifa4 ,anchovy ,salad1 #ajcg4 ,charlotte ,russe1 #abfa4 ,dinner4 ,oysters1 #bih4 ,mutton1 with ,barley1 #cj4 ,radishes1 #bib4 ,bologna ,sausage1 #bhf4 ,fried ,haddock1 ,tomato sauce1 #cbj1 #bje4 ,shoulder of ,lamb1 ,rouennaise1 #fih4 ,potato ,croquettes1 #iig4 ,coquilles of ,sweetbreads la ,reine1 #fbc4 ,stewed ,corn1 #ifd4 ,roast ,plovers1 #hfe4 ,romaine ,salad1 #ajfd4 ,peach ,pudding la ,richelieu1 #aaej4 ,coffee1 #acdi4 ,tuesday1 ,august --4 ,breakfast4 ,eggs la ,tripe1 #dai4 ,kingfish au ,gratin1 #cai4 ,sausages la l',italienne1 #gcg4 ,potato ,balls1 #iif4 ,fresh ,plums4 ,luncheon4 ,broiled ,fresh ,mackerel1 matre d'htel1 #cbi4 ,stewed ,mutton1 ,portugaise1 #feh4 ,stuffed ,cucumbers1 #icg4 ,cauliflower au ,gratin1 #ibf4 ,apple ,pie1 #ajhc4 ,dinner4 ,clams1 #cjj4 ,cream of ,chicken1 #hb4 ,olives4 ,radishes1 #bib4 ,fried ,porgies1 ,tartare sauce1 #cbj1 #bjg4 ,tenderloin ,piqu la ,sevign1 #ebj4 ,oyster-plant la ,poulette1 #ajai4 ,spring ,chicken1 ,fricass l',amricaine1 #gha4 ,green ,peas1 #igh4 ,roast ,duck1 ,apple sauce1 #hbd4 ,lettuce ,salad1 #ajeh4 ,lemon ,water-ice1 #abgi4 ,biscuits1 ,ambroisiennes1 #abcd4 ,coffee1 #acdi4 ,wednesday1 ,august --4 ,breakfast4 ,scrambled ,eggs1 with ,cheese1 #dje4 ,lamb ,fries1 sauce ,colbert1 #fgc1 #aij4 ,hamburg ,steak1 raw1 #acei4 ,fried ,oyster-plant1 #ajba4 ,iced ,timbale of ,rice1 #aage4 ,luncheon4 ,pompano1 ,white ,wine sauce1 #cdb4 ,blanquette of ,veal1 with ,peas1 #eea4 ,broiled ,sweet ,potatoes1 #ihc4 ,musk-melon4 ,dinner4 ,oysters1 #bih4 ,consomm ,chatelaine1 #abh4 ,tomatoes1 #bhh4 ,sardines1 #bhc4 ,skate1 with black ,butter1 #cbe1 #aei4 ,veal ,cutlets en ,papillotes1 #eff4 ,stuffed ,egg-plant1 #iji4 ,fillet of ,chicken la ,rothschild1 #gij4 ,asparagus la ,vinaigrette1 #ije4 ,roast ,sirloin of ,beef1 #eaf4 ,watercress ,salad1 #ajgb4 ,apples with ,rice1 #aafi4 ,coffee1 #acdi4 ,thursday1 ,august --4 ,breakfast4 ,eggs en ,filets1 #dbc4 ,sheep's-head la ,crole1 #cci4 ,epigrammes of ,lamb1 with ,watercress1 #fhi4 ,potatoes1 ,julienne1 #ajac4 ,blackberries and ,cream4 ,luncheon4 ,oysters la ,baltimore1 #chh4 ,squabs en ,compote1 #hbb4 ,green ,peas1 #igh4 ,macdoine ,salad1 #ajfc4 ,gooseberry ,tarts1 #aaad4 ,dinner4 ,clams1 #cjj4 ,paysanne1 #ec4 ,radishes1 #bib4 ,olives4 ,spanish-mackerel aux fines ,herbes1 #cca4 ,cucumber ,salad1 #bhi4 ,boiled ,leg of ,mutton1 ,caper sauce1 #fea4 ,stuffed ,peppers1 #ige4 ,broiled ,tenderloin la ,trianon1 #ejg4 ,stewed ,tomatoes1 #ajbg4 ,woodcock sur ,canap1 #hga4 ,celery ,salad1 #ajdb4 ,almond ,cake1 ,glac1 #abjh4 ,coffee1 #acdi4 ,friday1 ,august --4 ,breakfast4 ,sardine ,omelet1 #dfh4 ,broiled ,fresh ,mackerel1 ,anchovy ,butter1 #cbi1 #adf4 ,stewed ,mutton ,kidneys1 sauce ,madre1 #ffb4 ,sweet ,potatoes ,souffles1 #ajaj4 ,cream en ,mousse au ,caf1 #abec4 ,luncheon4 ,trout1 matre d'htel1 #cad4 ,roulade of ,beef l',ecarlate1 #eci4 ,boiled ,onions1 #ifh4 ,crab ,salad1 #ajdg4 ,apple ,cake1 #abaa4 ,dinner4 ,oysters1 #bih4 ,sorrel with ,rice1 #db4 ,celery1 #bij4 ,mortadella1 #bhg4 ,whitebait1 #cja4 ,mignons of ,lamb la ,montebello1 #acfj1 #bdi4 ,string ,beans1 #idh4 ,suprme of ,chicken la ,patti1 #ghi4 ,fried ,oyster-plant1 #ajba4 ,roast ,english ,snipe1 #hfh4 ,chicory ,salad1 #ajde4 ,vanilla ,ice-,cream1 #abga4 ,sweet ,macaroons1 #abaj4 ,coffee1 #acdi4 ,saturday1 ,august --4 ,breakfast4 ,poached ,eggs on ,toast1 #djd4 ,cold ,bass1 ,ravigote sauce1 #adg4 ,mutton ,chops1 ,broiled1 with ,bacon1 #fdg1 #ged4 ,mashed ,potatoes au ,gratin1 #iih4 ,kmmel ,jelly1 #acbc4 ,luncheon4 ,oyster ,patties1 #chg4 ,beefsteak ,pie l',anglaise1 #dhg4 ,spinach1 with ,eggs1 #idj4 ,frangipani ,tarts1 #aaba4 ,dinner4 ,keyport ,oysters1 #bih4 ,menestra1 #cf4 ,radishes1 #bib4 ,bologna ,sausage1 #bhf4 ,bluefish l',italienne1 #ccg4 ,sirloin ,piqu la ,duchesse1 #eaf4 ,beans ,panaches1 #iej4 ,salmi of ,doe birds la ,chasseur1 #hfd4 ,fried ,egg-plant1 #ijg4 ,roast ,chicken1 #gee4 ,escarole ,salad1 #ajee4 ,baked ,apple ,dumplings1 #aabb4 ,coffee1 #acdi4 ,sunday1 ,august --4 ,breakfast4 ,eggs l',impratrice1 #ddj4 ,hashed ,turkey en ,bordure1 #hje4 ,broiled ,fillets aux ,pommes ,parisienne1 #eae4 ,tomatoes la ,bock1 #ajbf4 ,musk-melons4 ,luncheon4 ,crabs la ,st4 ,laurent1 #cgb4 ,sirloin ,steak la ,bordelaise1 #dia4 ,fried ,sweet ,potatoes1 #iic4 ,japanese ,salad1 #ajge4 ,stewed ,prunes la ,gnral ,dufour1 #accj4 ,dinner4 ,clams1 #cjj4 ,consomm ,douglas1 #aad4 ,olives4 ,celery1 #bij4 ,frogs la ,bordelaise1 #cii1 #ahf4 ,escalops of ,veal la ,duxelle1 #efi4 ,stuffed ,tomatoes1 #ajbc4 ,squabs en ,crapaudine1 #hai4 ,succotash1 #ajbb4 ,punch en ,surprise1 #acji4 ,roast ,turkey1 #hjj4 ,lettuce with ,cream ,salad1 #ajei4 ,pudding ,glac la ,frankie ,cleveland1 #abia4 ,camembert ,cheese4 ,coffee1 #acdi4 ,monday1 ,august --4 ,breakfast4 ,scrambled ,eggs with ,tomatoes1 #djf4 ,fried ,scallops1 #cja4 ,flat ,sausage and ,mashed ,potatoes1 #gai4 ,fried ,onions1 #ifi4 ,rice la ,franaise1 #aahj4 ,luncheon4 ,broiled1 ,deviled ,soft-shelled ,crabs1 #cfi4 ,veal ,cutlets en ,papillotes1 #eff4 ,lima ,beans1 #ieb4 ,anchovy ,salad1 #ajcg4 ,sweet ,omelet1 #dge4 ,dinner4 ,small ,rockaway ,oysters1 #bih4 ,pure ,jackson1 #dc4 ,sardines1 #bhc4 ,radishes1 #bib4 ,lobster ,croquettes la ,victoria1 #cfe1 #bjh4 ,tenderloin of ,beef1 ,piqu la ,richelieu1 #ebb4 ,cauliflower1 sauce ,hollandaise1 #ibe1 #afj4 ,sweetbreads1 with ,asparagus-tops1 #fjb4 ,boiled ,green ,corn1 #ifb4 ,squabs sur ,canap1 #haf4 ,romaine ,salad1 #ajfd4 ,nelson ,pudding1 #aaee4 ,mazagran la ,gnral ,bugeau1 #acia4 ,tuesday1 ,august --4 ,breakfast4 ,omelet1 with ,peas1 #dei4 ,boiled ,halibut1 ,butter sauce1 #cji1 #aeg4 ,lamb ,chops1 with ,bacon1 #fdg1 #ged4 ,potatoes1 matre d'htel1 #ihe4 ,fresh ,apricots4 ,luncheon4 ,kingfish1 matre d'htel1 #cbi4 ,beefsteak ,pie l',anglaise1 #dhg4 ,stewed ,tomatoes1 #ajbg4 ,potato ,salad1 #ajgc4 ,chocolate ,eclairs1 #abdc4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,chicken la ,pimontaise1 #fc4 ,mortadella1 #bhg4 ,tomatoes1 #bhh4 ,codfish ,steaks1 black ,butter1 #caj1 #aei4 ,brisotin of ,veal1 ,poivrade sauce1 #eed1 #aid4 ,brussels ,sprouts1 #ibb4 ,lamb ,steak l',amricaine1 #gah4 ,asparagus1 ,cream sauce1 #ijd1 #aha4 ,roast ,stuffed ,goose1 #hjh4 ,tomato1 ,mayonnaise ,salad1 #ajga4 ,sago ,pudding1 #aadj4 ,coffee1 #acdi4 ,wednesday1 ,august --4 ,breakfast4 ,hominy1 with ,cream1 #ajcd4 ,kidney ,omelet1 #dfc4 ,broiled ,beefsteak la ,parisienne1 #die4 ,potatoes1 ,lyonnaise1 #iia4 ,stewed ,pears1 #accc4 ,luncheon4 ,mussels la ,poulette1 #cgi4 ,leg of ,mutton1 ,caper sauce1 #fea4 ,baked ,sweet ,potatoes4 ,fried ,oyster-plant1 #ajba4 ,rhubarb ,pie1 #ajhe4 ,dinner4 ,chicken with ,gumbo1 #fg4 ,celery1 #bij4 ,bologna ,sausage1 #bhf4 ,pompano1 with ,sorrel1 #cbg4 ,corned ,beef and ,cabbage1 #dij4 ,broiled ,venison ,steaks1 ,currant ,jelly1 #hhd4 ,tomatoes la ,marseillaise1 #ajbi4 ,roast ,plovers1 #hfe4 ,watercress ,salad1 #ajgb4 ,maraschino ,pudding1 #aacd4 ,coffee1 #acdi4 ,thursday1 ,august --4 ,breakfast4 ,eggs l',aurore1 #ddd4 ,fried ,porgies1 #cja4 ,hashed ,turkey en ,bordure1 #hje4 ,potatoes en ,paille1 #ajad4 ,peaches and ,cream4 ,luncheon4 ,salmon en ,papillotes1 #cjb4 ,braised ,beef en ,daube1 #dhc4 ,macaroni au ,gratin1 #iee4 ,chaussons1 #abcf4 ,dinner4 ,clams1 #cjj4 ,beef l',anglaise1 #e4 ,thon1 #bhb4 ,tomatoes1 #bhh4 ,scallops1 ,brestoise1 #cib4 ,sweetbreads la ,barnaise1 #faj4 ,green ,peas l',anglaise1 #igh4 ,lamb ,chops1 ,maintenon1 #fhe4 ,spinach la ,vieille ,mode1 #ida4 ,roast ,woodcock1 #hga4 ,celery ,salad1 #ajda4 ,banana ,ice-cream1 #abgg4 ,pithiviers ,cake1 #abbe4 ,coffee1 #acdi4 ,friday1 ,august --4 ,breakfast4 ,omelet1 with fine ,herbs1 #dea4 ,broiled ,kingfish1 matre d'htel1 #cbi4 ,lamb ,steak1 ,piquante sauce1 #gag4 ,stewed ,green ,corn1 #ifd4 ,brioche ,fluttes1 #abjd4 ,luncheon4 ,stuffed ,smelts1 #cee4 ,stewed ,veal la ,marengo1 #fbd4 ,sorrel au ,gras1 #igd4 ,custard ,pudding1 #aaed4 ,dinner4 ,bisque of ,lobster1 #aj4 ,radishes1 #bib4 ,mortadella1 #bhg4 ,trout1 ,shrimp sauce1 #caa4 ,sirloin ,steak1 with ,marrow1 #dic4 ,stuffed ,tomatoes1 #ajbc4 ,vol-au-,vent la ,financire1 #haj4 ,cauliflower la ,vinaigrette1 #ajdj4 ,roast ,mutton1 #ehe4 ,chicory ,salad1 #ajdf4 ,champagne ,jelly1 #acbb4 ,fancy ,almond ,cakes1 #abci4 ,coffee1 #acdi4 ,saturday1 ,august --4 ,breakfast4 ,eggs1 with ,tarragon1 #dbi4 ,broiled ,ham1 #gec4 ,mutton ,hash au ,gratin1 #fec4 ,stewed ,carrots1 with ,cream1 #ibg4 ,whipped ,cream la ,vanille1 #abed4 ,luncheon4 ,fried ,whitebait1 #cja4 ,hashed ,chicken1 with ,cream1 #hjd4 ,asparagus la ,tessinoise1 #ijf4 ,baba au ,rhum1 #abag4 ,dinner4 ,shrewsbury ,oysters1 #bih4 ,cream of ,artichokes1 #gb4 ,olives4 ,lyons ,sausage1 #bhf4 ,weakfish1 ,hollandaise sauce1 #afj4 ,beef-tongue la ,jardinire1 #ece4 ,lima ,beans1 #ieb4 ,chicken1 ,saut with ,tarragon1 #ggd4 ,stuffed ,peppers1 #ige4 ,roast ,squab on ,toast1 #haf4 ,cauliflower ,salad1 #ajdj4 ,parfait au ,caf1 #abie4 ,coffee1 #acdi4 ,sunday1 ,september --4 ,breakfast4 ,eggs la ,vanderbilt1 #dbj4 ,boned1 ,broiled ,smelts1 ,barnaise sauce1 #cec4 ,small ,mignons ,filets1 ,madeira ,wine sauce1 #eji1 #ahe4 ,lima ,beans ,stewed with ,cream1 #ieb4 ,musk-melon4 ,luncheon4 ,broiled ,trout1 matre d'htel1 #cad4 ,cucumber ,salad1 #bhi4 ,chops ,soyer1 with ,potato ,croquettes1 #fdg1 #iig4 ,brussels ,sprouts1 #ibb4 ,jelly la ,castellar1 #acbe4 ,dinner4 ,doxie ,rockaway ,oysters1 #bih4 ,consomm ,massna1 #ajb4 ,radishes1 #bib4 ,lyons ,sausage1 #bhf4 ,spanish-mackerel aux fines ,herbs1 #cca4 ,fricandeau of ,veal1 with ,sorrel1 #egg4 ,croustade of ,chicken la ,dreux1 #gfb4 ,cauliflower au ,gratin1 #ibf4 ,punch la ,lalla ,rookh1 #acjh4 ,roast ,woodcock1 #hga4 ,escarole ,salad1 #ajee4 ,st4 ,honor la ,rose ,delmonico1 #abab4 ,pont-de-,val ,cheese4 ,coffee1 #acdi4 ,monday1 ,september --4 ,breakfast4 ,tomato ,omelet1 #dei4 ,fried ,soft-shelled ,crabs1 #cfh4 ,pig's ,feet1 sauce ,piquante1 #gbi4 ,potatoes1 matre d'htel1 #ihe4 ,brioches la ,cond1 #abjc4 ,luncheon4 ,matelote of ,eels1 #ccb4 ,breast of ,veal1 ,milanaise1 #eif4 ,celery1 with ,cream1 #ibi4 ,coffee clairs1 #abdd4 ,dinner4 ,east ,river ,oysters1 #bih4 ,julienne1 #bg4 ,celery1 #bij4 ,olives4 ,sole au ,gratin1 #cai4 ,leg of ,mutton1 ,bretonne1 #fej4 ,fried ,egg-plant1 #ijg4 ,chicken ,croquettes1 sauce ,prigueux1 #gei4 ,stuffed ,tomatoes1 #ajbc4 ,brochette of ,reed-birds1 with ,bacon1 #hgg1 #ged4 ,lettuce ,salad1 #ajeg4 ,pineapple ,water-ice1 #abhc4 ,sponge ,cake1 #aaie4 ,coffee1 #acdi4 ,tuesday1 ,september --4 ,breakfast4 ,eggs la ,duchesse1 #ddi4 ,salmon ,tails1 ,broiled1 #cjh4 ,calf's ,liver ,saut l',italienne1 #ehj4 ,sorrel au ,jus1 #igc4 ,apples and ,rice ,mringues1 #aafi4 ,luncheon4 ,frogs la ,poulette1 #cii4 ,tripe la ,mode de ,can1 #edg4 ,sweet ,potatoes1 ,hollandaise1 #iii4 ,plum ,pie1 #ajid4 ,dinner4 ,clams1 #cjj4 ,clear ,green ,turtle1 #ah4 ,radishes1 #bib4 ,mortadella1 #bhg4 ,chicken ,halibut1 ,cream sauce1 #cji1 #aha4 ,lamb's ,kidneys1 stewed with ,cpes1 #gad4 ,string ,beans1 #idh4 ,sweetbreads la ,pompadour1 #fah4 ,broiled ,mushrooms on ,toast1 #iaf4 ,roast ,lamb1 ,mint sauce1 #acfa1 #afi4 ,romaine ,salad1 #ajfd4 ,charlotte ,panaches1 #acjj4 ,coffee1 #acdi4 ,wednesday1 ,september --4 ,breakfast4 ,oatmeal4 ,omelet1 with ,kidneys1 #dfc4 ,broiled ,porterhouse ,steak1 #ebd4 ,fried ,onions1 #ifi4 ,fresh ,pears4 ,luncheon4 ,oysters la ,mali1 #chf4 ,hashed ,mutton la ,zingara1 #feb4 ,stuffed ,egg-plant1 #iji4 ,russian ,salad1 #ajfe4 ,huckleberry ,tarts1 #aaac4 ,dinner4 ,keyport ,oysters1 #bih4 ,consomm ,clestine1 #aah4 ,celery1 #bij4 ,bologna ,sausage1 #bhf4 ,fresh ,mackerel la ,vnitienne1 #cch4 ,braised ,beef1 ,flamande1 #dhb4 ,green ,peas la ,franaise1 #igg4 ,pillau of ,chicken la ,crole1 #ghc4 ,sorrel1 with ,cream1 #igc4 ,roast ,plover and ,watercress1 #hfe4 ,lettuce and ,tomato ,salad1 #ajfj4 ,apricot ,pudding la ,richelieu1 #aaea4 ,coffee1 #acdi4 ,thursday1 ,september --4 ,breakfast4 ,omelet1 with ,smoked ,beef1 #dfa4 ,broiled ,spanish-mackerel1 #cbi4 ,lamb ,fries1 ,broiled la ,diable1 #fgb4 ,potatoes1 ,julienne1 #ajac4 ,peaches and ,cream4 ,luncheon4 ,blackfish1 ,white ,wine1 #cdb4 ,pigeon ,cutlets la ,victoria1 #hae4 ,spinach1 with ,crotons1 #idj4 ,savarin1 #aaig4 ,dinner4 ,clams1 #cjj4 ,mulligatawney1 #cd4 ,radishes1 #bib4 ,caviare1 #bha4 ,lobster la ,newburg1 #cei4 ,larded ,tenderloin of ,beef la ,bernardi1 #ebc4 ,stuffed ,tomatoes1 #ajbc4 ,vol-au-,vent la ,toulouse1 #haa4 ,squabs sur ,canap1 #haf4 ,celery ,salad1 ,mayonnaise1 #ajdb4 ,vanilla ,ice-cream1 #abga4 ,allumettes1 #abje4 ,coffee1 #acdi4 ,friday1 ,september --4 ,breakfast4 ,eggs au ,beurre noir1 #dad4 ,fried ,porgies1 ,tartare sauce1 #cbj1 #bjg4 ,hashed ,beef la ,catalan1 #ejb4 ,stewed ,fresh ,tomatoes1 #ajbg4 ,rice la ,bonne ,femme1 #aagb4 ,luncheon4 ,picked-up ,codfish1 #cdf4 ,chicken la ,maryland1 #ghe4 ,spaghetti l',italienne1 #ifj4 ,pineapple ,pie1 #ajhg4 ,dinner4 ,parker ,bay ,oysters1 #bih4 ,cream of ,celery1 #ga4 ,olives4 ,radishes1 #bib4 ,scallops la ,poulette1 #cib1 #cgi4 ,chicken ,livers ,sauts1 with ,madeira1 #gfg4 ,artichokes1 ,barigoul1 #hif4 ,lamb ,chops la ,villeroi1 #fhf4 ,asparagus1 sauce ,hollandaise1 #ijd4 ,roast ,english ,snipe1 #hfh4 ,chicory ,salad1 #ajde4 ,english ,pudding1 #aacg4 ,coffee1 #acdi4 ,saturday1 ,september --4 ,breakfast4 ,omelet1 with ,green ,peas1 #dei4 ,broiled ,ham1 #gec4 ,tripe la ,crole1 #ede4 ,sweet ,potatoes ,souffles1 #ajaj4 ,baked ,apples1 #aabd4 ,luncheon4 ,skate1 with black ,butter1 #cbe1 #aei4 ,mutton ,chops la ,provenale1 #fdb4 ,string ,beans1 with ,cream1 #idf4 ,potato ,salad1 #ajgc4 ,sherry ,wine ,jelly1 #acah4 ,dinner4 ,blue ,point ,oysters1 #bih4 ,a la ,russe1 #ee4 ,celery1 #bij4 ,mortadella1 #bhg4 ,red-snapper1 fine ,herbs1 #cae4 ,epigrammes of ,lamb1 with ,asparagus-tops1 #fhi4 ,lima ,beans1 #ieb4 ,croustade of ,chicken ,livers la ,dreux1 #gfc4 ,roast ,turkey1 #hjj4 ,tomato1 ,mayonnaise ,salad1 #ajga4 ,baba au ,madre1 #abag4 ,coffee1 #acdi4 ,sunday1 ,september --4 ,breakfast4 ,eggs l',aurore1 #ddd4 ,trout1 matre d'htel1 #cad4 ,hashed ,chicken au ,gratin1 #hje4 ,potatoes en ,paille1 #ajad4 ,cream ,renverse1 #abeb4 ,luncheon4 ,crabs la ,st4 ,laurent1 #cgb4 ,calf's-head la ,cavour1 #fch4 ,fried ,sweet ,potatoes1 #iic4 ,timbales la ,schultze1 #bfc4 ,water-melon la ,seward1 #acag4 ,dinner4 ,clams1 #cjj4 ,cream l',allemande1 #hd4 ,celery1 #bij4 ,olives4 ,whitebait1 #cja4 ,tenderloin ,piqu la ,duchesse1 #eaf4 ,corn ,saut au ,beurre1 #ifd4 ,salmi of ,snipe la ,rgence1 #hfa4 ,brussels ,sprouts1 #ibb4 ,romaine ,punch1 #acjd4 ,roast ,ducklings1 #hbd4 ,lettuce ,salad1 #ajeh4 ,cocoanut ,pudding1 #aadg4 ,mazagran la ,gnral ,dufour1 #acib4 ,monday1 ,september --4 ,breakfast4 ,omelet1 with fine ,herbs1 #dea4 ,broiled ,sea-bass1 matre d'htel1 #cbi4 ,minced ,veal la ,biscanne1 #egf4 ,potatoes ,sautes1 #iie4 ,musk-melon4 ,luncheon4 ,fried ,porgies1 #cbj4 ,stewed ,lamb with ,potatoes1 #fei4 ,oyster-plant la ,poulette1 #ajai4 ,rhubarb ,tarts1 #aaab4 ,dinner4 ,linn ,haven ,oysters1 #bih4 ,rice and ,tomatoes1 #eg4 ,anchovies1 #bhd4 ,radishes1 #bib4 ,bluefish au ,gratin1 #cai4 ,mignons ,filets la ,parisienne1 #ead4 ,stuffed ,cucumbers1 #icg4 ,salmi of ,duck1 with ,olives1 #hbg4 ,roast ,mutton1 #ehe4 ,escarole ,salad1 #ajee4 ,lemon ,water-ice1 #abgi4 ,bitter ,almond ,macaroons1 #abji4 ,coffee1 #acdi4 ,tuesday1 ,september --4 ,breakfast4 ,scrambled ,eggs1 with ,mushrooms1 #djf4 ,codfish l',hollandaise1 #ceb1 #afj4 ,stewed ,tripe la ,lyonnaise1 #edh4 ,green ,corn ,saut au ,beurre1 #ifd4 ,french ,pancake1 #aahf4 ,luncheon4 ,oyster ,patties1 #chg4 ,hashed ,turkey la ,polonaise1 #hjc4 ,onions1 with ,cream1 #ifh4 ,charlotte ,russe1 #abfa4 ,dinner4 ,clams1 #cjj4 ,bisque of ,lobster1 #aj4 ,radishes1 #bib4 ,olives4 ,stuffed ,deviled ,crabs1 #cgj4 ,braised ,beef l',orsini1 #dha4 ,lima ,beans1 #ieb4 ,chicken ,saut la ,bordelaise1 #ggf4 ,cauliflower au ,gratin1 #ibf4 ,roast ,loin of ,veal1 #ehe4 ,lettuce ,salad1 #ajeg4 ,omelet ,celestine1 #dgg4 ,coffee1 #acdi4 ,wednesday1 ,september --4 ,breakfast4 ,omelet ,raspail1 #dfg4 ,fried ,smelts1 ,tomato sauce1 #cja1 #bje4 ,beefsteak with ,watercress1 #ebd4 ,saratoga ,potatoes1 #ajaa4 ,preserved ,strawberries1 #acde4 ,luncheon4 ,stuffed ,deviled ,clams1 #cgf4 ,veal ,cutlets la ,philadelphia1 #efe4 ,sweet ,potatoes1 ,hollandaise1 #iii4 ,rice and ,orange ,pudding1 #aacj4 ,dinner4 ,small ,rockaway ,oysters1 #bih4 ,consomm ,impriale1 #aaa4 ,olives4 ,celery1 #bij4 ,edible ,snails la ,bourguignonne1 #cic4 ,broiled ,sirloin ,steaks la ,barnaise1 #dib4 ,beans ,panaches1 #iej4 ,vol-au-,vent la ,reine1 #hab4 ,oyster-plant la ,poulette1 #ajai4 ,roast ,plovers with ,watercress1 #hfe4 ,romaine ,salad1 #ajfd4 ,pudding la ,diaz1 #aace4 ,coffee1 #acdi4 ,thursday1 ,september --4 ,breakfast4 ,scrambled ,eggs1 with ,truffles1 #djg4 ,fried ,porgies1 #cbj4 ,broiled ,lamb ,steak1 ,pure of ,peas1 #gaf4 ,potatoes au ,gratin1 #ajjd4 ,rice au ,lait d',amandes1 #aagj4 ,luncheon4 ,broiled ,boned ,smelts1 ,tartare sauce1 #cec1 #bjg4 ,stewed ,beef la ,dufour1 #eda4 ,broiled ,mushrooms on ,toast1 #iaf4 ,apple ,mringue ,pie1 #aajc4 ,dinner4 ,oysters1 #bih4 ,mikado1 #cb4 ,celery1 #bij4 ,radishes1 #bib4 ,lobster en ,chevreuse1 #cfb4 ,sweetbreads la ,colbert1 #fag4 ,green ,peas1 #igh4 ,lamb ,chops la ,clichy1 #fhd4 ,broiled ,egg-plant1 #ijh4 ,roast ,woodcock1 #hga4 ,watercress ,salad1 #ajgb4 ,baba1 ,crme de ,vanille1 #abah4 ,coffee1 #acdi4 ,friday1 ,september --4 ,breakfast4 ,crab ,omelet1 #dee4 ,broiled ,fresh ,mackerel1 matre d'htel1 #cbi4 ,sausages l',italienne1 #gcg4 ,fried ,oyster-plant1 #ajba4 ,brioche1 #abja4 ,luncheon4 ,mussels la ,marinire1 #cgh4 ,broiled ,lamb ,steaks l',amricaine1 #gah4 ,fried ,sweet ,potatoes1 #iic4 ,french ,pancake la ,gele1 #aahg4 ,dinner4 ,oysters1 #bih4 ,cream of ,sorrel1 ,fermire1 #ha4 ,celery1 #bij4 ,bologna ,sausage1 #bhf4 ,pompano1 ,egg sauce1 #cji1 #afa4 ,tenderloin of ,beef la ,nivernaise1 #eje4 ,stuffed ,peppers1 #ige4 ,chicken ,croquettes1 with ,green ,peas1 #bgf4 ,macaroni ,napolitaine1 #ieg4 ,reed-birds1 #hgg4 ,tomato ,salad1 #ajgj4 ,neapolitan ,ice-cream1 #abib4 ,coffee1 #acdi4 ,saturday1 ,september --4 ,breakfast4 ,hominy and ,cream1 #ajcd4 ,ham and ,eggs1 #dab1 #gec4 ,brochette of ,lamb la ,dumas1 #fgd4 ,potatoes la ,hanna1 #ajab4 ,fresh ,pears4 ,luncheon4 ,oysters la ,baltimore1 #chh4 ,breast of ,veal1 ,milanaise1 #eif4 ,sweet ,potatoes1 ,hollandaise1 #iii4 ,cocoanut ,pie1 #aaja4 ,dinner4 ,east ,river ,oysters1 #bih4 ,ox-tail l',anglaise1 #dj4 ,lyons ,sausage1 #bhf4 ,radishes1 #bib4 ,salmon la ,crole1 #cci4 ,saddle of ,mutton1 ,currant ,jelly1 #fff4 ,stuffed ,tomatoes1 #ajbc4 ,pigeons en ,compote1 #hbb4 ,cardons la ,molle1 #ica4 ,roast ,beef1 #ebg4 ,chicory ,salad1 #ajdf4 ,rice ,pudding1 #aadc4 ,coffee1 #acdi4 ,sunday1 ,september --4 ,breakfast4 ,omelet1 with ,truffles1 #dfj4 ,fried ,whitebait1 #cja4 ,chicken ,livers ,sauts au ,madre1 #gfg4 ,fried ,sweet ,potatoes1 #iic4 ,milan ,cake1 #abbh4 ,luncheon4 ,welsh ,rarebit1 ,golden ,buck1 #bie4 ,shoulder of ,lamb1 ,macdoine1 #fig4 ,macaroni1 with ,cheese1 #ied4 ,salmon ,salad1 #ajff4 ,green-gage ,pie1 #ajic4 ,dinner4 ,clams1 #cjj4 ,pure of ,game la ,destaing1 #hi4 ,olives4 ,celery1 #bij4 ,broiled ,soft-shelled ,crabs la ,diable1 #cfi4 ,veal ,cutlets1 ,st4 ,cloud1 #efa4 ,artichokes1 ,vinaigrette1 #ijb4 ,chicken ,fricass l',amricaine1 #gha4 ,cauliflower1 ,hollandaise1 #ibe1 #afj4 ,punch la ,franaise1 #acaa4 ,roast ,woodcock1 #hga4 ,lettuce and ,tomato ,salad1 #ajfj4 ,macdoine la ,cavour1 #abih4 ,gorgonzolla ,cheese4 ,coffee1 #acdi4 ,monday1 ,september --4 ,breakfast4 ,eggs la ,bourguignonne1 #daa4 ,fish ,balls1 #cdg4 ,sausages1 with ,white ,wine1 #gce4 ,hashed ,potatoes1 with ,cream1 #ajjc4 ,baked ,apples1 #aabd4 ,luncheon4 ,oysters la ,pompadour1 #chd4 ,brochette of ,lamb1 with ,bacon1 #fgd1 #ged4 ,macaroni la ,crme1 #ied4 ,herring ,salad1 #ajgd4 ,blackberry ,tarts1 #aaai4 ,dinner4 ,small ,blue ,point ,oysters1 #bih4 ,printanier ,colbert1 #aba4 ,mortadella1 #bhg4 ,radishes1 #bib4 ,fried ,smelts1 sauce ,tartare1 #cja1 #bjg4 ,breast of ,turkey1 ,celery ,sauce1 #hjf1 #bjj4 ,string ,beans1 with ,cream1 #idf4 ,croquettes of ,sweetbreads1 ,barnaise1 #fai1 #aff4 ,brussels ,sprouts1 #ibb4 ,roast ,grouse1 #heb4 ,escarole ,salad1 #ajee4 ,indian ,pudding1 #aade4 ,coffee1 #acdi4 ,tuesday1 ,september --4 ,breakfast4 ,tomato ,omelet1 #def4 ,broiled ,bluefish1 #cbi4 ,hashed ,turkey en ,bordure1 #hje4 ,potatoes en ,paille1 #ajad4 ,stewed ,rhubarb1 #aaab4 ,luncheon4 ,broiled ,lobster la ,diable1 #cfd4 ,stewed ,mutton1 ,solferino1 #fef4 ,stuffed ,peppers1 #ige4 ,french ,pudding la ,delmonico1 #aaci4 ,dinner4 ,clams1 #cjj4 ,vermicelli1 #ajc4 ,olives4 ,celery1 #bij4 ,spanish-mackerel la ,toulouse1 #ced4 ,calf's-head la ,vinaigrette1 #fdj4 ,stewed ,corn1 #ifd4 ,coquilles of ,chicken l',anglaise1 #bga4 ,artichokes ,sauts1 #hig4 ,roast ,beef1 #ebg4 ,lettuce ,salad1 #ajeg4 ,rice la ,cond1 #aaha4 ,coffee1 #acdi4 ,wednesday1 ,september --4 ,breakfast4 ,eggs au ,miroir1 #dbe4 ,boiled ,fresh ,haddock1 ,cream sauce1 #ceb1 #aha4 ,lamb ,steak l',amricaine1 #gah4 ,stewed ,turnips1 with ,cream1 #ifg4 ,musk-melon4 ,luncheon4 ,codfish1 ,hollandaise sauce1 #ceb1 #afj4 ,veal ,cutlets en ,papillotes1 #eff4 ,spaghetti au ,gratin1 #ifa4 ,chocolate ,eclairs1 #abdc4 ,dinner4 ,small ,rockaway ,oysters1 #bih4 ,consomm ,renaissance1 #aae4 ,radishes1 #bib4 ,anchovies1 #bhd4 ,broiled ,soft-shelled ,crabs la ,diable1 #cfi4 ,broiled ,tenderloin la ,barnaise1 #dib4 ,potato ,croquettes1 #iig4 ,spring ,lamb ,chops la ,clichy1 #fhd4 ,green ,peas1 #igh4 ,roast ,capon1 #gee4 ,romaine ,salad1 #ajfd4 ,rice1 with ,apples1 #aafi4 ,coffee1 #acdi4 ,thursday1 ,september --4 ,breakfast4 ,oatmeal and ,cream4 ,kidney ,omelet1 #dfc4 ,mutton ,chops la ,provenale1 #fdb4 ,succotash1 #ajbb4 ,cream ,renverse1 #abeb4 ,luncheon4 ,fried ,sea-bass1 #cbj4 ,stewed ,veal la ,marengo1 #fbd4 ,sweet ,potatoes1 ,hollandaise1 #iii4 ,mille-feuilles1 #abbc4 ,dinner4 ,prince's ,bay ,oysters1 #bih4 ,consomm ,patti1 #abf4 ,mortadella1 #bhg4 ,celery1 #bij4 ,kennebec ,salmon1 ,cream sauce1 #cjc1 #aha4 ,grenadin of ,veal l',africaine1 #ehi4 ,beans ,panaches1 #iej4 ,turban of ,chicken la ,cleveland1 #gia4 ,fried ,oyster-plant1 #ajba4 ,roast ,snipe1 #hfh4 ,celery ,salad1 #ajda4 ,peach ,ice-cream1 #abgf4 ,vanilla ,ice-cream1 #abga4 ,coffee1 #acdi4 ,friday1 ,september --4 ,breakfast4 ,omelet l',espagnole1 #dgb4 ,broiled ,pompano1 #cbi4 ,pork ,chops1 sauce ,robert1 #gdf4 ,broiled ,sweet ,potatoes1 #ihc4 ,corn ,fritters1 #ife4 ,luncheon4 ,stuffed ,deviled ,clams1 #cgf4 ,tendron of ,veal1 ,pure of ,lentils1 #fcc1 #hh4 ,cauliflower au ,gratin1 #ibf4 ,crab ,salad1 #ajdg4 ,omelet au ,kirsch1 #dgf4 ,dinner4 ,clams1 #cjj4 ,fish ,chowder1 #ab4 ,cucumbers1 #bhi4 ,olives4 ,fresh ,mackerel en ,papillotes1 #ccj4 ,cutlets of ,venison1 ,port ,wine sauce1 #hia4 ,stuffed ,tomatoes1 #ajbc4 ,suprme of ,chicken la ,rothschild1 #gij4 ,succotash1 #ajbb4 ,roast ,loin of ,veal1 #ehe4 ,chicory ,salad1 #ajde4 ,fruit ,pudding1 #aafa4 ,coffee1 #acdi4 ,saturday1 ,september --4 ,breakfast4 ,eggs la ,chipolata1 #ddb4 ,broiled ,sardines on ,toast1 #djc4 ,hashed ,mutton la ,zingara1 #feb4 ,stewed ,carrots1 #ibg4 ,preserved ,cherries1 #acdg4 ,luncheon4 ,broiled ,boned ,smelts1 la ,barnaise1 #cec4 ,braised ,beef1 ,russian sauce1 #dhe4 ,lima ,beans1 #ieb4 ,apricot ,tarts1 #acce4 ,dinner4 ,cherry ,stone ,oysters1 #bih4 ,jardinire1 #bh4 ,celery1 #bij4 ,mortadella1 #bhg4 ,kennebec ,salmon l',irlandaise1 #cjg4 ,minced ,veal la ,catalan1 #ege4 ,potatoes ,hollandaise1 #iii4 ,salmi of ,snipe la ,florentine1 #heg4 ,spinach1 with ,eggs1 #idj4 ,roast ,goose1 ,apple sauce1 #hjh1 #afh4 ,tomato ,salad1 #ajgj4 ,charlotte ,russe1 #abfa4 ,coffee1 #acdi4 ,sunday1 ,september --4 ,breakfast4 ,hominy and ,cream1 #ajcd4 ,boiled ,eggs4 ,broiled ,deviled ,soft-shelled ,crabs1 #cfi4 ,lamb ,chops1 ,breaded1 #fdc4 ,potatoes1 matre d'htel1 #ihe4 ,brioche1 #abja4 ,luncheon4 ,crabs la ,st4 ,jean1 #cga4 ,broiled ,turkey ,legs la ,diable1 #gff4 ,stewed ,green ,corn1 #ifd4 ,japanese ,salad1 #ajge4 ,apple ,fritters1 #aaia4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,chicken la ,portugaise1 #ff4 ,lyons ,sausage1 #bhf4 ,radishes1 #bib4 ,smelts la ,toulouse1 #ced4 ,tenderloin of ,beef la ,montglas1 #ejc1 #bac4 ,stuffed ,tomatoes1 #ajbc4 ,chicken ,saut la ,bohmienne1 #ggh4 ,brussels ,sprouts1 #ibb4 ,champagne ,punch1 #acjg4 ,reed-birds en ,brochette au ,petit ,sal1 #hgg1 #ged4 ,escarole ,salad1 #ajee4 ,pudding la ,u4 ,s4 ,grant1 #aaei4 ,mazagran la ,gnral ,bugeau1 #acia4 ,monday1 ,september --4 ,breakfast4 ,omelet1 with fine ,herbs1 #dea4 ,fish ,balls1 #cdg4 ,hashed ,chicken la ,crme1 #hjd4 ,french ,fried ,potatoes1 #iic4 ,iced ,timbale of ,rice1 #aage4 ,luncheon4 ,oysters la ,baltimore1 #chh4 ,chops ,soyer1 ,fried ,potatoes1 #fdg4 ,sorrel au ,gras1 #igd4 ,rhubarb ,tarts1 #aaab4 ,dinner4 ,doxie ,rockaway ,oysters1 #bih4 ,cream of ,cauliflower1 #gc4 ,celery1 #bij4 ,olives4 ,weakfish au ,gratin1 #cai4 ,ballotin of ,lamb1 with ,peas1 #fge4 ,fried ,egg-plant1 #ijg4 ,fillet of ,chicken la ,patti1 #ghi4 ,tomatoes la ,bock1 #ajbf4 ,roast ,beef1 #ebg4 ,lettuce ,salad1 #ajeh4 ,mringues ,panaches1 #acjb4 ,coffee1 #acdi4 ,tuesday1 ,september --4 ,breakfast4 ,scrambled ,eggs1 with ,asparagus-tops1 #djf4 ,bass1 sauce ,mayonnaise1 #ceb1 #bjf4 ,calf's ,liver l',alsacienne1 #ehb4 ,stewed ,lima ,beans1 #ieb4 ,stewed ,prunes1 #accj4 ,luncheon4 ,scallops ,brestoise1 #cib4 ,curry of ,lamb l',indienne1 #fgg4 ,sweet ,potatoes ,souffles1 #ajaj4 ,gingerbread1 #abac4 ,dinner4 ,massachusetts ,bay ,oysters1 #bih4 ,consomm d',orlans1 #aaj4 ,radishes1 #bib4 ,lyons ,sausage1 #bhf4 ,spanish-mackerel l',italienne1 #ccg4 ,sweetbreads la ,soubise1 #fjf4 ,succotash1 #ajbb4 ,broiled ,venison ,steaks1 ,currant ,jelly sauce1 #hhd4 ,cpes ,bordelaise1 #iac4 ,roast ,chicken1 with ,watercress1 #gee4 ,romaine ,salad1 #ajfd4 ,cherry ,water-ice1 #abhb4 ,almond ,cake1 #abbd4 ,coffee1 #acdi4 ,wednesday1 ,september --4 ,breakfast4 ,poached ,eggs on ,toast1 #djd4 ,oysters en ,brochette1 with ,bacon1 #che4 ,minced ,beef la ,catalan1 #ejb4 ,stewed ,potatoes1 #iie4 ,milan ,cake1 #abbh4 ,luncheon4 ,codfish la ,provenale1 #ceb1 #fdb4 ,hashed ,chicken1 with ,cream1 #hjd4 ,herring ,salad1 #ajgd4 ,kirsch ,jelly1 #acai4 ,dinner4 ,clams1 #cjj4 ,cream of ,celery l',espagnole1 #hf4 ,tomatoes1 #bhh4 ,olives4 ,crawfish1 ,bordelaise1 #cfj4 ,lamb ,chops la ,robinson1 #fhb4 ,corn1 ,stewed with ,cream1 #ifc4 ,curry of ,chicken l',espagnole1 #gic4 ,oyster-plant la ,poulette1 #ajai4 ,roast ,partridges1 #hdc4 ,cauliflower ,salad1 #ajdj4 ,nelson ,pudding1 #aaee4 ,coffee1 #acdi4 ,thursday1 ,september --4 ,breakfast4 ,scrambled ,eggs1 with ,tomatoes1 #djf4 ,fried ,eels1 #cce4 ,broiled ,calf's ,liver and ,bacon1 #ehd4 ,potatoes l',hollandaise1 #iii4 ,peaches and ,cream4 ,luncheon4 ,frogs la ,poulette1 #cii4 ,chicken ,pot-pie1 #geg4 ,mushrooms1 ,stewed with ,cream1 #iae4 ,gooseberry ,pie1 #ajia4 ,dinner4 ,east ,river ,oysters1 #bih4 ,ox-tail l',ecossaise1 #ci4 ,celery1 #bij4 ,mortadella1 #bhg4 ,haddock with ,white ,wine1 #cdb4 ,boiled ,turkey1 ,egg sauce1 #gih4 ,fried ,egg-plant1 #ijg4 ,sweetbreads la ,colbert1 #fag4 ,string ,beans1 #idh4 ,roast ,woodcock1 #hga4 ,watercress ,salad1 #ajgb4 ,baked ,apple ,dumplings1 #aabb4 ,coffee1 #acdi4 ,friday1 ,september --4 ,breakfast4 ,crab ,omelet1 #dee4 ,broiled ,fresh ,mackerel1 matre d'htel1 #cbi4 ,tripe la ,poulette1 #edf4 ,baked ,sweet ,potatoes4 ,crme en ,mousse au ,caf1 #abec4 ,luncheon4 ,fried ,soft-shelled ,crabs1 #cfh4 ,corned ,beef with ,kale-sprouts1 #dij4 ,lobster ,salad1 #ajfa4 ,rum ,omelet1 #dgf4 ,dinner4 ,clams1 #cjj4 ,pure ,faubonne1 #df4 ,olives4 ,radishes1 #bib4 ,sheep's-head1 ,egg sauce1 #ceb1 #afa4 ,pork ,chops1 ,apple sauce1 #gdh4 ,beans ,panaches1 #iej4 ,chicken ,croquettes la ,prigordine1 #gfa4 ,green ,peas1 #igh4 ,roast ,leg of ,mutton1 #fdh4 ,celery ,salad1 #ajda4 ,lemon ,ice-cream1 #abgh4 ,pithiviers ,cake1 #abbe4 ,coffee1 #acdi4 ,saturday1 ,september --4 ,breakfast4 ,eggs la ,tripe1 #dai4 ,broiled ,fresh ,perch1 #cad4 ,mutton ,kidneys1 ,sauts l',italienne1 #ffc4 ,potatoes ,duchesse1 #ajjf4 ,french ,pancake1 #aahf4 ,luncheon4 ,pompano1 with ,sorrel1 #cbg4 ,broiled ,sirloin ,steaks la ,bordelaise1 #dia4 ,spaghetti l',italienne1 #ffc4 ,strawberry ,tarts1 #aaag4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,consomm l',anglaise1 #aai4 ,tomatoes1 #bhh4 ,lyons ,sausage1 #bhf4 ,porgies aux fines ,herbes1 #cae4 ,sweetbreads en ,petites ,caisses1 #bgd4 ,stuffed ,egg-plant1 #iji4 ,squabs en ,crapaudine1 #hai4 ,green ,peas la ,franaise1 #igg4 ,roast ,saddle of ,venison1 #hgh4 ,chicory ,salad1 #ajde4 ,indian ,pudding1 #aade4 ,coffee1 #acdi4 ,sunday1 ,september --4 ,breakfast4 ,eggs la ,bennett1 #ddg4 ,broiled ,spanish-mackerel1 ,anchovy ,butter1 #cbi1 #adf4 ,hashed ,lamb1 l',anglaise1 #fhh4 ,potatoes ,julienne1 #ajac4 ,fresh ,green-gages4 ,luncheon4 ,lobster la ,newburg1 #cei4 ,breaded ,veal ,cutlets1 ,tomato sauce1 #efc4 ,russian ,salad1 #ajfe4 ,timbales la ,schultze1 #bfc4 ,rice and ,cream la ,croce1 #abif4 ,dinner4 ,small ,blue ,point ,oysters1 #bih4 ,pure la ,gentilhomme1 #ij4 ,celery1 #bij4 ,olives4 ,sheep's-head la ,crole1 #cci4 ,tenderloin of ,beef la ,hussard1 #eai4 ,sorrel au ,gras1 #igd4 ,chicken la ,ranhofer1 #acfc4 ,cardons la ,molle1 #ica4 ,punch la ,lorenzo ,delmonico1 #acjc4 ,woodcock sur ,canap1 #hga4 ,escarole ,salad1 #ajee4 ,cabinet ,pudding la ,sadi-,carnot1 #aafd4 ,mazagran la ,gnral ,dufour1 #acib4 ,monday1 ,september --4 ,breakfast4 ,eggs au ,soleil1 #dae4 ,picked-up ,codfish1 #cdf4 ,beefsteak with ,watercress1 #ebd4 ,saratoga ,potatoes1 #ajaa4 ,stewed ,apples1 #accb4 ,luncheon4 ,oyster ,patties1 #chg4 ,lamb ,chops la ,robinson1 #fhb4 ,brussels ,sprouts1 #ibb4 ,vanilla ,eclairs1 #abde4 ,dinner4 ,clams1 #cjj4 ,mock ,turtle1 #ag4 ,sardines1 #bhc4 ,radishes1 #bib4 ,bass la ,chambord1 #cdc4 ,chartreuse of ,partridge1 #hdi4 ,curry of ,chicken la ,crole1 #gid4 ,beans1 with ,cream1 #idf4 ,roast ,loin of ,lamb1 #ehe4 ,lettuce ,salad1 #ajeh4 ,rhubarb ,pie1 #ajhe4 ,apricot ,water-ice1 #abhe4 ,coffee1 #acdi4 ,tuesday1 ,october --4 ,breakfast4 ,eggs la ,pauvre ,femme1 #dag4 ,broiled ,boned ,smelts1 ,tartare sauce1 #cec1 #bjg4 ,sausages1 with ,white ,wine1 #gce4 ,beet-roots1 ,sauts au ,beurre1 #iaa4 ,brioches ,fluttes1 #abjd4 ,luncheon4 ,white ,porgies1 with ,fine ,herbs1 #cae4 ,ragout of ,veal la ,chasseur1 #fcb4 ,cauliflower l',hollandaise1 #ibe1 #afj4 ,mince ,pie1 #ajhb4 ,dinner4 ,oysters1 #bih4 ,pure ,mongole1 #ej4 ,olives4 ,celery1 #bij4 ,striped ,bass1 with ,white ,wine1 #cdb4 ,brisotin of ,veal l',ecarlate1 #eee4 ,lima ,beans1 #ieb4 ,lamb ,sweetbreads en ,caisses1 #bgd4 ,artichoke-bottoms1 ,florentine1 #ijc4 ,roast ,grouse sur ,canap1 #heb4 ,watercress ,salad1 #ajgb4 ,peach ,pudding1 #aaej4 ,coffee1 #acdi4 ,wednesday1 ,october --4 ,breakfast4 ,omelet la ,provenale1 #deg4 ,codfish l',hollandaise1 #ceb1 #afj4 ,corned ,beef ,hash la ,zingara1 #ecj4 ,saratoga ,potatoes1 #ajaa4 ,fresh ,pears4 ,luncheon4 ,crabs la ,st4 ,laurent1 #cgb4 ,blanquette of ,veal la ,reine1 #eej4 ,fried ,sweet ,potatoes1 #iic4 ,apple ,cake1 #abaa4 ,dinner4 ,clams1 #cjj4 ,crote-au-,pt1 #aa4 ,radishes1 #bib4 ,anchovies1 #bhd4 ,bluefish la ,vnitienne1 #cch4 ,pigeon ,cutlets la ,victoria1 #hae4 ,brussels ,sprouts1 #ibb4 ,filets ,mignons la ,pompadour1 #eji4 ,green ,corn1 #ifb4 ,roast ,saddle of ,mutton1 #ffd4 ,celery ,salad1 #ajda4 ,lemon ,pudding1 #aaeg4 ,coffee1 #acdi4 ,thursday1 ,october --4 ,breakfast4 ,barley1 with ,cream4 ,eggs la ,turque1 #dci4 ,broiled ,sirloin ,steak1 with ,watercress1 #dia4 ,potatoes1 ,chteau1 #ajji4 ,baked ,apples1 #aabd4 ,luncheon4 ,soles la ,joinville1 #cbb4 ,hashed ,chicken la ,royale1 #hja4 ,macaroni au ,gratin1 #iee4 ,crme en ,mouse au ,caf1 #abec4 ,dinner4 ,east ,river ,oysters1 #bih4 ,consomm ,douglas1 #aad4 ,celery1 #bij4 ,sardines1 #bhc4 ,spanish-mackerel1 with fine ,herbs1 #cca4 ,venison ,steak1 ,colbert sauce1 #hha4 ,stewed ,tomatoes1 #ajbg4 ,sweetbreads la ,pompadour1 #fah4 ,green ,peas1 #igh4 ,roast ,red-head ,ducks1 #hgf4 ,lettuce ,salad1 #ajei4 ,omelet ,souffles1 #dgd4 ,coffee1 #acdi4 ,friday1 ,october --4 ,breakfast4 ,oyster ,omelet1 #deb4 ,haddock1 ,cream sauce1 #ceb1 #aha4 ,pig's ,feet la ,st4 ,hubert1 #gbg4 ,mashed ,potatoes au ,gratin1 #iih4 ,rice la ,franaise1 #aahj4 ,luncheon4 ,lobster l',amricaine1 #ceg4 ,beef ,braised la ,providence1 #dhj4 ,cauliflower au ,gratin1 #ibf4 ,baked ,apples1 #aabd4 ,dinner4 ,oak ,island ,oysters1 #bih4 ,busecca la ,milanaise1 #g4 ,tomatoes1 #bhh4 ,olives4 ,frogs la ,bordelaise1 #cih1 #ahf4 ,amourettes of ,lamb la ,diable1 #fgb4 ,spaghetti l',italienne1 #ifj4 ,stewed ,veal la ,chasseur1 #fcb4 ,celery1 with ,gravy1 #ibh4 ,roast ,partridge sur ,canap1 #hdc4 ,escarole ,salad1 #ajee4 ,baba au ,rhum1 #abag4 ,coffee1 #acdi4 ,saturday1 ,october --4 ,breakfast4 ,eggs la ,bourguignonne1 #daa4 ,mutton ,chops1 with ,watercress1 #fdg4 ,broiled ,bacon1 #ged4 ,potatoes la ,rice1 #ajjg4 ,apricot ,preserves1 #acdj4 ,luncheon4 ,stuffed ,oysters la ,mali1 #chf4 ,chicken ,pot-pie1 #geg4 ,stuffed ,cucumbers1 #icg4 ,cherry ,tarts1 #aaaa4 ,dinner4 ,keyport ,oysters1 #bih4 ,pure ,soubise of ,white ,beans1 #ib4 ,celery1 #bij4 ,mortadella1 #bhg4 ,perch au ,gratin1 #cef4 ,double ,porterhouse ,steak la ,bordelaise1 #ebe1 #dia4 ,fried ,egg-plant1 #ijg4 ,salmi of ,grouse la ,walter ,scott1 #hef4 ,string ,beans1 #idh4 ,roast ,lamb1 ,mint sauce1 #acfa1 #afi4 ,lettuce ,salad1 #ajeg4 ,pistache ,ice-cream1 #abge4 ,small ,mringues la ,ch4 ,c4 ,delmonico1 #abdi4 ,coffee1 #acdi4 ,sunday1 ,october --4 ,breakfast4 ,omelet l',espagnole1 #dgb4 ,broiled ,kingfish1 #cbi4 ,hashed ,turkey la ,crme1 #hjd4 ,succotash1 #ajbb4 ,whipped ,cream la ,vanille1 #abed4 ,luncheon4 ,terrapin la ,newburg1 #cif1 #cei4 ,broiled ,spring ,chicken1 with ,bacon1 #gef4 ,sweet ,potatoes ,souffles1 #ajaj4 ,timbales la ,schultze1 #bfc4 ,water-melon la ,romero1 #acae4 ,dinner4 ,clams1 #cjj4 ,consomm ,renaissance1 #aae4 ,olives4 ,radishes1 #bib4 ,red-snapper1 ,egg sauce1 #ceb1 #afa4 ,fricandeau of ,veal1 with ,sorrel1 #egg4 ,suprmes of ,chicken la ,bayard1 #ghg4 ,stuffed ,tomatoes1 #ajbc4 ,punch la ,cardinal1 #acjf4 ,roast ,canvas-back ,duck1 #hgd4 ,fried ,hominy1 #ajce4 ,celery ,salad1 ,mayonnaise1 #ajdb4 ,plum ,pudding1 #aafc4 ,english ,cheese4 ,coffee1 #acdi4 ,monday1 ,october --4 ,breakfast4 ,eggs au ,gratin1 #dah4 ,fish ,balls1 #cdg4 ,stewed ,kidneys1 with ,madeira1 #ffb4 ,potatoes1 ,julienne1 #ajac4 ,preserved ,cherries1 #acdg4 ,luncheon4 ,scallops1 ,brestoise1 #cib4 ,hashed ,turkey1 with ,cream1 #hjd4 ,macaroni au ,gratin1 #iee4 ,apricot ,tarts1 #ajah4 ,dinner4 ,shrewsbury ,oysters1 #bih4 ,giblet1 with ,barley1 #ba4 ,celery1 #bij4 ,sardines1 #bhc4 ,sheep's-head1 matre d'htel1 #cbi4 ,sweetbreads la ,catalan1 #faf4 ,fried ,oyster-plant1 #ajba4 ,tenderloin of ,beef aux ,gourmets1 #ejh4 ,french ,peas4 ,roast ,pigeons1 with ,gravy1 #haf4 ,barbe de ,capucine ,salad1 #ajch4 ,turban of ,apples1 #aagd4 ,coffee1 #acdi4 ,tuesday1 ,october --4 ,breakfast4 ,omelet1 with fine ,herbs1 #dea4 ,fried ,whitebait1 #cja4 ,andouillettes1 ,broiled1 #gdb4 ,hashed ,potatoes au ,gratin1 #ajjd4 ,rice1 with ,apples1 ,mringues1 #aafi4 ,luncheon4 ,boned ,boiled ,smelts1 sauce ,barnaise1 #cec4 ,cromesquis la ,richelieu1 #gfd4 ,spinach1 with ,crotons1 #idj4 ,prunes la ,gnral ,dufour1 #accj4 ,dinner4 ,clams1 #cjj4 ,gumbo of ,crabs1 #bd4 ,radishes1 #bib4 ,lyons ,sausage1 #bhf4 ,bass en ,matelote1 #ccb4 ,hashed ,lamb la ,polonaise1 #gjj4 ,stewed ,tomatoes1 #ajbg4 ,partridge1 ,celery sauce1 #hdg4 ,roast ,beef1 #ebg4 ,russian ,salad1 #ajfe4 ,fritters1 ,souffles la ,vanille1 #aaib4 ,coffee1 #acdi4 ,wednesday1 ,october --4 ,breakfast4 ,eggs la ,reine1 #dch4 ,black ,bass1 ,caper sauce1 #ceb1 #fea4 ,stewed ,calf's ,liver l',italienne1 #ehj4 ,stewed ,tomatoes1 #ajbg4 ,rice ,cake1 #abbb4 ,luncheon4 ,canap ,madison1 #bfi4 ,broiled ,lamb ,steaks1 ,pure de ,marrons1 #gaf1 #aca4 ,sweet ,potatoes1 ,hollandaise1 #iii4 ,french ,pudding la ,delmonico1 #aaci4 ,dinner4 ,small ,rockaway ,oysters1 #bih4 ,consomm ,dubourg1 #aja4 ,olives4 ,celery1 #bij4 ,bluefish1 ,oyster sauce1 #ceb4 ,saddle of ,venison1 ,londonderry sauce1 #hgh1 #hhj4 ,brussels ,sprouts1 #ibb4 ,larded ,fillet of ,beef la ,sevign1 #ebj4 ,beans ,panaches1 #iej4 ,roast ,plover1 #hfe4 ,celery ,salad1 #ajdb4 ,charlotte ,russe1 #abfa4 ,coffee1 #acdi4 ,thursday1 ,october --4 ,breakfast4 ,omelet1 with fine ,herbs1 #dea4 ,broiled ,deviled ,soft-shelled ,crabs1 #cfi4 ,hashed ,beef au ,gratin1 #ebi4 ,fried ,oyster-plant1 #ajba4 ,peach ,marmalade1 #acca4 ,luncheon4 ,broiled ,bluefish1 matre d'htel1 #cbi4 ,tendron of ,veal1 ,nantaise1 #fcc4 ,fried ,potatoes1 #iic4 ,herring ,salad1 #ajgd4 ,savarin1 #aaig4 ,dinner4 ,clams1 #cjj4 ,ox-tail l',anglaise1 #dj4 ,watercress1 #ajgb4 ,lyons ,sausage1 #bhf4 ,matelote of ,eels1 #ccb4 ,roast ,ham1 ,champagne sauce1 #gbc4 ,carrots la ,bchamel1 #ibg1 #aed4 ,venison ,chops1 ,port ,wine sauce1 #hia4 ,sorrel au ,gras1 #igd4 ,roast ,squabs on ,toast1 #haf4 ,chicory ,salad1 #ajde4 ,english ,pudding1 #aacg4 ,coffee1 #acdi4 ,friday1 ,october --4 ,breakfast4 ,eggs la ,vanderbilt1 #dbj4 ,broiled ,sardines on ,toast1 #djc4 ,lamb ,chops la ,robinson1 #fhb4 ,sweet ,potatoes1 ,broiled1 #ihc4 ,preserved ,strawberries1 #acde4 ,luncheon4 ,fillet of ,soles1 matre d'htel1 #cbf4 ,hamburg ,steak1 ,russian sauce1 #ebf4 ,spaghetti ,napolitaine1 #iei4 ,lobster ,salad1 #ajfa4 ,iced ,timbale of ,rice1 #aage4 ,dinner4 ,linn ,haven ,oysters1 #bih4 ,bisque of ,crabs1 #i4 ,cucumbers1 #bhi4 ,olives4 ,stuffed ,deviled ,lobster1 #cfg4 ,curry of ,lamb l',indienne1 #fgg4 ,cpes la ,bordelaise1 #iac4 ,vol-au-,vent ,financire1 #haj4 ,flageolets1 #acfe4 ,roast ,grouse1 #heb4 ,escarole ,salad1 #ajee4 ,omelet au ,kirsch1 #dgf4 ,coffee1 #acdi4 ,saturday1 ,october --4 ,breakfast4 ,hominy and ,cream1 #ajcd4 ,scrambled ,eggs1 with ,ham1 #djh4 ,broiled ,porterhouse ,steak1 #ebd4 ,lyonnaise ,potatoes1 #iia4 ,wheat ,cakes1 #aahd4 ,luncheon4 ,codfish ,tongues1 ,cream sauce1 #cdi1 #aha4 ,minced ,tenderloin1 ,portugaise1 #eja4 ,stuffed ,peppers1 #ige4 ,boiled ,apple ,dumplings1 #aabg4 ,dinner4 ,parker ,bay ,oysters1 #bih4 ,consomm d',orlans1 #aaj4 ,celery1 #bij4 ,bologna ,sausage1 #bhf4 ,broiled ,deviled ,soft-shelled ,crabs1 #cfi4 ,sweetbreads au ,salpicon1 #fje4 ,tomatoes la ,marseillaise1 #ajbi4 ,squabs en ,compote1 #hbb4 ,cauliflower1 sauce ,hollandaise1 #ibe1 #afj4 ,saddle of ,venison1 ,currant ,jelly1 #hgh4 ,lettuce ,salad1 #ajeg4 ,mringues l',helvtienne1 #abea4 ,coffee1 #acdi4 ,sunday1 ,october --4 ,breakfast4 ,eggs1 with ,celery1 #dbg4 ,broiled ,spanish-mackerel1 matre d'htel1 #cbi4 ,mutton ,kidneys1 ,sauts aux ,champignons1 #gad4 ,sweet ,potatoes ,souffles1 #ajaj4 ,maraschino ,cream1 #abeg4 ,luncheon4 ,mussels la ,marinire1 #cgh4 ,tripe la ,bordelaise1 #edd4 ,broiled ,grouse la ,pomeroy1 #acij4 ,cauliflower ,salad1 #ajdj4 ,german ,pancake1 with ,apples1 #aahi4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,westmoreland1 #cc4 ,olives4 ,radishes1 #bib4 ,terrapin la ,maryland1 #cig4 ,escalops of ,sweetbreads1 ,richelieu1 #egd4 ,green ,peas1 #igh4 ,chicken1 ,saut la ,rgence1 #ggg4 ,stuffed ,egg-plant1 #iji4 ,oranges ,glaces la ,george ,renauldt1 #abig4 ,roast ,red-head ,duck1 #hgf4 ,celery ,salad1 #ajda4 ,pudding la ,diaz1 #aace4 ,camembert ,cheese4 ,coffee1 #acdi4 ,monday1 ,october --4 ,breakfast4 ,omelet aux ,saucisses1 #dfe4 ,boiled ,chicken ,halibut1 ,cream sauce1 #cji1 #aha4 ,beefsteak1 with ,watercress1 #ebd4 ,fried ,saratoga ,potatoes1 #ajaa4 ,fresh ,grapes4 ,luncheon4 ,perch1 ,remoulade sauce1 #cad1 #bji4 ,veal ,cutlets1 ,pagasqui1 #efj4 ,oyster-plant1 ,poulette1 #ajai4 ,cranberry ,tarts1 #aaaf4 ,dinner4 ,shrewsbury ,oysters1 #bih4 ,spaghetti1 with ,tomatoes1 #ef4 ,sardines1 #bhc4 ,celery1 #bij4 ,fried ,sea-bass1 sauce ,tartare1 #cbj1 #bjg4 ,broiled ,deviled ,turkey ,legs1 #gff4 ,stewed ,onions and ,cream1 #ifh4 ,lamb ,chops1 maison d'or1 #fhc4 ,stuffed ,tomatoes la ,reine1 #ajbd4 ,roast ,snipe sur ,canap1 #hfh4 ,romaine ,salad1 #ajfd4 ,bread ,pudding1 #aacb4 ,coffee1 #acdi4 ,tuesday1 ,october --4 ,breakfast4 ,scrambled ,eggs1 with ,asparagus-tops1 #djf4 ,fried ,smelts1 ,tomato sauce1 #cja1 #bje4 ,broiled ,lamb ,fries1 #fgb4 ,potato ,croquettes1 #iig4 ,corn ,fritters1 #ife4 ,luncheon4 ,red-snapper1 sauce ,hollandaise1 #ceb1 #afj4 ,stewed ,veal1 ,marengo1 #fbd4 ,spinach1 with ,eggs1 #idc4 ,chaussons1 #abcf4 ,dinner4 ,parker ,bay ,oysters1 #bih4 ,clear ,green ,turtle1 #ah4 ,olives4 ,watercress1 #ajgb4 ,salmon en ,papillotes1 #cjb4 ,tenderloin of ,beef la ,chron1 #ejd4 ,stuffed ,peppers1 #ige4 ,suprme of ,grouse la ,prigueux1 #hej4 ,cardons1 with ,marrow1 #ica4 ,roast ,chicken au ,jus1 #gee4 ,lettuce and ,tomato ,salad1 #ajfj4 ,chocolate ,ice-cream1 #abgb4 ,lady-fingers1 #abca4 ,coffee1 #acdi4 ,wednesday1 ,october --4 ,breakfast4 ,omelet ,raspail1 #dfg4 ,fried ,scallops1 ,tartare sauce1 #cja1 #bjg4 ,broiled ,calf's ,liver and ,bacon1 #ehd4 ,stewed ,turnips1 with ,gravy1 #ifg4 ,fresh ,pears4 ,luncheon4 ,smelts au ,gratin1 #cef4 ,broiled ,squabs on ,toast1 #hag4 ,gumbo l',espagnole1 #ajcj1 #dgb4 ,rice ,pudding1 with ,pineapple1 #aacj4 ,dinner4 ,clams1 #cjj4 ,chicken la ,pimontaise1 #fc4 ,radishes1 #bib4 ,celery1 #bij4 ,fresh ,mackerel la ,barnaise1 #cec4 ,beef-tongue1 with ,spinach1 #ecf4 ,stewed ,tomatoes1 #ajbg4 ,suprme of ,chicken1 ,toulouse1 #ghf4 ,peas l',ancienne ,mode1 #igf4 ,roast ,reed-birds1 #hgg4 ,macdoine ,salad1 #ajfc4 ,omelet ,souffle1 #dgd4 ,coffee1 #acdi4 ,thursday1 ,october --4 ,breakfast4 ,eggs la ,meyerbeer1 #dcg4 ,baked ,sea-bass1 #cai4 ,minced ,veal1 ,biscanne1 #egf4 ,potatoes1 ,duchesse1 #ajjf4 ,buckwheat ,cakes1 #aahc4 ,luncheon4 ,lobster la ,bordelaise1 #cfj4 ,pork and ,beans1 #geb4 ,sudoise ,salad1 #ajfi4 ,mille-feuilles1 #abbc4 ,dinner4 ,oysters1 #bih4 ,cream of ,sorrel1 ,fermire1 #ha4 ,mortadella1 #bhg4 ,radishes1 #bib4 ,clams1 ,marinire1 #cgg4 ,chicken ,croquettes1 with ,green ,peas1 #geh4 ,stuffed ,artichokes1 #ija4 ,broiled ,tenderloin la ,stanton1 #achh4 ,succotash1 #ajbb4 ,roast ,grouse1 #heb4 ,celery ,salad1 #ajda4 ,mringues l',helvtienne1 #abea4 ,coffee1 #acdi4 ,friday1 ,october --4 ,breakfast4 ,omelet la ,vanderbilt1 #dga4 ,boiled ,codfish1 black ,butter1 #ceb1 #aei4 ,brochette of ,lamb la ,dumas1 #fgd4 ,green ,corn1 ,saut au ,beurre1 #ifd4 ,preserved ,peaches1 #acdj4 ,luncheon4 ,canap ,lorenzo1 #cia4 ,minced ,beef la ,portugaise1 #eja4 ,fried ,sweet ,potatoes1 #iic4 ,anchovy ,salad1 #ajcg4 ,pumpkin ,pie1 #ajii4 ,dinner4 ,clams1 #cjj4 ,oyster ,soup1 #bf4 ,olives4 ,lyons ,sausage1 #bhf4 ,pompano1 matre d'htel1 #cbi4 ,sweetbreads1 with ,spinach1 #fjg4 ,saddle of ,venison1 ,currant ,jelly1 #hgh4 ,stuffed ,cucumbers1 #icg4 ,roast ,beef1 #ebg4 ,chicory ,salad1 #ajdf4 ,rice au ,lait d',amande1 #aagj4 ,coffee1 #acdi4 ,saturday1 ,october --4 ,breakfast4 ,omelet aux ,cpes1 #dfj4 ,picked-up ,codfish1 #cdf4 ,mignons ,filets1 ,madeira sauce1 #eji1 #ahe4 ,stewed ,potatoes1 ,hollandaise1 #iii4 ,stewed ,apricots1 #acce4 ,luncheon4 ,stuffed1 ,deviled ,crabs1 #cgj4 ,blanquette of ,veal l',ancienne1 #eec4 ,french ,peas4 ,hot ,savarin1 #aaig4 ,dinner4 ,oysters1 #bih4 ,brunoise1 with ,rice1 #c4 ,tomatoes1 #bhh4 ,mortadella1 #bhg4 ,sole la ,horly1 #cba4 ,roast ,ham1 with ,sweet ,corn1 #gbd4 ,string ,beans1 with ,cream1 #idf4 ,salmi of ,duck la ,marchale1 #hca4 ,stuffed ,tomatoes1 #ajbc4 ,roast ,loin of ,lamb1 ,mint sauce1 #ehe1 #afi4 ,escarole ,salad1 #ajee4 ,sago ,pudding1 #aadj4 ,coffee1 #acdi4 ,sunday1 ,october --4 ,breakfast4 ,eggs la ,livingstone1 #daj4 ,broiled ,fresh ,mackerel1 fines ,herbes1 #cca4 ,stewed ,tripe la ,crole1 #ede4 ,sweet ,potatoes l',hollandaise1 #iii4 ,cream ,renverse1 #abeb4 ,luncheon4 ,terrapin la ,baltimore1 #cif4 ,broiled ,chicken ,legs la ,diable1 #gff4 ,cauliflower ,salad1 #ajdj4 ,timbales ,foies-,gras1 ,lagardre1 #hji4 ,riz la ,bonne ,femme1 #aagb4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,consomm l',andalouse1 #aag4 ,celery1 #bij4 ,radishes1 #bib4 ,broiled ,spanish-mackerel1 #cbi4 ,cucumber ,salad1 #bhi4 ,breast of ,lamb la ,jardinire1 #gjb4 ,potatoes la ,hanna1 #ajab4 ,tenderloin of ,beef la ,bordelaise1 #dia4 ,green ,peas la ,crme1 #ihj4 ,champagne ,punch1 #acjg4 ,roast ,partridge1 ,larded1 #hdc4 ,lettuce ,salad1 #ajei4 ,st4 ,honor la ,rose ,delmonico1 #abab4 ,stilton ,cheese4 ,coffee1 #acdi4 ,monday1 ,october --4 ,breakfast4 ,omelet1 with fresh ,tomatoes1 #def4 ,fish ,balls1 #cdg4 ,black ,sausage1 mashed ,potatoes1 #gai4 ,fried ,egg-plant1 #ijg4 ,brioche1 #abja4 ,luncheon4 ,broiled ,salt ,mackerel1 #cbi4 ,stuffed ,onions1 #igj4 ,shoulder of ,lamb1 ,rouennaise1 #fih4 ,fried ,corn1 #ife4 ,custard ,pudding1 #aaed4 ,dinner4 ,rockaway ,oysters1 #bih4 ,consomm ,sevign1 #ajf4 ,olives4 ,watercress1 #ajgb4 ,croquettes of ,lobster1 ,tomato sauce1 #cfe1 #bje4 ,filets ,mignons la ,brown1 #achb4 ,spinach1 with ,eggs1 #idj4 ,boiled ,turkey1 ,oyster ,sauce1 #gig4 ,stuffed ,green ,peppers1 #ige4 ,snipe sur ,canap1 #hfh4 ,romaine ,salad1 #ajfd4 ,pineapple ,fritters1 #aaia4 ,coffee1 #acdi4 ,tuesday1 ,october --4 ,breakfast4 ,eggs l',alsacienne1 #ddc4 ,broiled ,pompano1 #cbi4 ,breaded ,veal ,cutlets1 ,tomato sauce1 #efc4 ,saratoga ,potatoes1 #ajaa4 ,milan ,cake1 #abbh4 ,luncheon4 ,spanish-mackerel la ,toulouse1 #ced4 ,lamb ,kidneys la ,colbert1 #gab4 ,macaroni au ,gratin1 #iee4 ,peach ,tarts1 #aajf4 ,dinner4 ,east ,river ,oysters1 #bih4 ,printanier ,grnat1 #ea4 ,thon1 #bhb4 ,celery1 #bij4 ,fried ,porgies1 ,tartare sauce1 #cja1 #bjg4 ,croquettes of ,lamb1 la ,patti1 #fgi4 ,stewed ,carrots1 with ,cream1 #ibg4 ,ballotin of ,squab l',italienne1 #hah4 ,mushrooms on ,toast1 #iaf4 ,roast ,reed-birds1 #hgg4 ,romaine ,salad1 #ajfd4 ,apples with ,rice la ,czar1 #aagc4 ,coffee1 #acdi4 ,wednesday1 ,october --4 ,breakfast4 ,scrambled ,eggs la ,chicore1 #dji4 ,codfish ,tongues1 brown ,butter1 #cdi4 ,hashed ,lamb la ,polonaise1 #gjj4 ,sorrel1 with ,gravy1 #igd4 ,preserved ,raspberries1 #acdf4 ,luncheon4 ,red-snapper1 ,egg sauce1 #ceb1 #afa4 ,curry of ,chicken l',indienne1 #gib4 ,fried ,sweet ,potatoes1 #iic4 ,green-gage ,pie1 #ajic4 ,dinner4 ,clams1 #cjj4 ,giblets l',anglaise1 #bb4 ,radishes1 #bib4 ,olives4 ,salmon1 ,anchovy ,butter1 #cjc1 #adf4 ,lamb ,chops1 maison d'or1 #fhc4 ,stewed ,tomatoes1 #ajbg4 ,venison ,steak1 ,londonderry sauce1 #hhj4 ,celery1 with ,cream1 #ibi4 ,roast ,capon1 #gee4 ,watercress ,salad1 #ajgb4 ,omelet ,clestine1 #dgg4 ,coffee1 #acdi4 ,thursday1 ,october --4 ,breakfast4 ,poached ,eggs on ,toast1 #djd4 ,scallops1 with ,white ,wine1 #cdb4 ,minced ,beef la ,provenale1 #ejj4 ,potatoes en ,paille1 #ajad4 ,apples ,mringues1 #abdh4 ,luncheon4 ,oysters la ,baltimore1 #chh4 ,beefsteak ,pie l',amricaine1 #dhh4 ,salad ,italienne1 #ajcf4 ,strawberry ,tarts1 #aaag4 ,dinner4 ,massachusetts ,bay ,oysters1 #bih4 ,consomm ,royale1 #ajg4 ,celery1 #bij4 ,sausage1 #bhf4 ,kingfish aux fines ,herbes1 #cca4 ,saddle of ,mutton1 ,poivrade sauce1 #ffg4 ,green ,peas l',anglaise1 #igh4 ,croquettes of ,sweetbreads1 #fbj4 ,brussels ,sprouts1 #ibb4 ,roast ,woodcock1 #hga4 ,celery ,salad1 #ajdb4 ,orange ,water-ice1 #abhj4 ,almond ,biscuits1 #abce4 ,coffee1 #acdi4 ,friday1 ,october --4 ,breakfast4 ,cheese ,omelet1 #dfi4 ,fried ,soft-shelled ,crabs1 #cfh4 ,sausage l',italienne1 #gcg4 ,potatoes1 ,sautes au ,beurre1 #iid4 ,stewed ,prunes1 #accj4 ,luncheon4 ,smelts la ,joinville1 #cbb4 ,stewed ,mutton1 ,portugaise1 #feh4 ,russian ,salad1 #ajfe4 ,allumettes1 #abje4 ,dinner4 ,clams1 #cjj4 ,pot-au-,feu1 #ed4 ,radishes1 #bib4 ,olives4 ,bass la ,chambord1 #cdc4 ,tenderloin1 ,piqu la ,sevign1 #ebj4 ,succotash1 #ajbb4 ,veal ,cutlets la ,milanaise1 #efc4 ,asparagus-tops1 ,hollandaise1 #ijd4 ,roasted ,plovers1 #hfe4 ,barbe de ,capucine ,salad1 #ajch4 ,chocolate ,pudding1 #aadf4 ,coffee1 #acdi4 ,saturday1 ,october --4 ,breakfast4 ,fried ,eggs1 #dab4 ,boiled ,halibut1 sauce ,hollandaise1 #cji1 #afj4 ,broiled ,deviled ,beefsteak1 #ebd4 ,potatoes1 ,parisienne1 #ihf4 ,stewed ,quinces1 #acch4 ,luncheon4 ,oysters en ,brochette1 with ,bacon1 #che4 ,blanquette of ,veal1 with ,green ,peas1 #eea4 ,spinach aux ,crotons1 #idj4 ,omelet au ,rhum1 #dgf4 ,dinner4 ,small ,rockaway ,oysters1 #bih4 ,sorrel1 with ,rice1 #db4 ,lyons ,sausage1 #bhf4 ,celery1 #bij4 ,bluefish l',icarienne1 #ccf4 ,amourettes of ,lamb1 ,tomato sauce1 #fgc4 ,string ,beans au ,blanc1 #idg4 ,beef-tongue la ,milanaise1 #ech4 ,oyster-plant la ,poulette1 #ajai4 ,roast ,squabs1 #haf4 ,celery ,salad1 #ajda4 ,baba1 ,cream la ,vanille1 #abah4 ,coffee1 #acdi4 ,sunday1 ,october --4 ,breakfast4 ,green ,peas ,omelet1 #dei4 ,broiled ,white ,perch1 ,anchovy ,butter1 #cbi1 #adf4 ,hashed ,turkey la ,bchamel1 #hjb4 ,broiled ,tomatoes1 #ajbe4 ,baked ,apples1 #aabd4 ,luncheon4 ,broiled ,lobster la ,ravigote1 #cfc4 ,chicken ,croquettes l',ecarlate1 #gfj4 ,fried ,sweet ,potatoes1 #iic4 ,timbales la ,schultze1 #bfc4 ,peach ,pie1 #ajib4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,consomm ,imperial1 #aaa4 ,olives4 ,radishes1 #bib4 ,stuffed ,deviled ,crabs1 #cgj4 ,tenderloin of ,beef1 ,piqu la ,bernardi1 #ebc4 ,brussels ,sprouts1 #ibb4 ,sweetbreads1 ,larded la ,financire1 #fjc4 ,green ,peas l',anglaise1 #igh4 ,punch la ,franaise1 #acaa4 ,roast ,woodcock1 #hga4 ,chicory ,salad1 #ajde4 ,vanilla ,ice-cream1 #abga4 ,petites ,bouches la ,mme4 ,astor1 #abch4 ,camembert ,cheese4 ,coffee1 #acdi4 ,monday1 ,october --4 ,breakfast4 ,oatmeal and ,cream4 ,omelet aux ,saucisses1 #dfe4 ,brochette of ,lamb1 ,colbert1 #fgd1 #aij4 ,saratoga ,potatoes1 #ajaa4 ,apple ,fritters1 #aaia4 ,luncheon4 ,oysters la ,mali1 #chf4 ,broiled ,grouse la ,pomeroy1 #acij4 ,tomatoes la ,bock1 #ajbf4 ,crme en ,mousse au ,curaoa1 #abei4 ,dinner4 ,chincoteague ,oysters1 #bih4 ,pure ,cond1 #dh4 ,tomatoes1 #bhh4 ,frizzled ,celery1 #bia4 ,frogs l',espagnole1 #dja4 ,calf's-head en ,tortue1 #fda4 ,stewed ,corn1 #ifc4 ,suprme of ,chicken la ,patti1 #ghi4 ,cardons1 with ,marrow1 #ica4 ,roast ,beef1 #ebg4 ,escarole ,salad1 #ajee4 ,farina ,pudding1 #aadd4 ,coffee1 #acdi4 ,tuesday1 ,october --4 ,breakfast4 ,eggs l',aurore1 #ddd4 ,fish ,balls1 #cdg4 ,veal ,kidneys1 ,stewed la ,provenale1 #fbe4 ,lima ,beans1 with ,cream1 #ieb4 ,french ,pancake1 #aahf4 ,luncheon4 ,soles au ,gratin1 #cai4 ,veal ,cutlets la ,philadelphia1 #efe4 ,croquettes of ,macaroni1 #bgi4 ,lemon ,pie1 #ajhf4 ,dinner4 ,east ,river ,oysters1 #bih4 ,gumbo1 with ,frogs1 #bc4 ,radishes1 #bib4 ,caviare1 #bha4 ,fried ,black-bass1 aux fines ,herbs1 #cca4 ,tenderloin1 ,piqu la ,duchesse1 #eaf4 ,fried ,egg-plant1 #ijg4 ,civet of ,venison la ,franaise1 #hjg4 ,cauliflower au ,gratin1 #ibf4 ,broiled ,grouse l',amricaine1 #hdd4 ,lettuce ,salad1 #ajeg4 ,savarin l',anglaise1 #aaii4 ,coffee1 #acdi4 ,wednesday1 ,october --4 ,breakfast4 ,omelet1 with ,asparagus-tops1 #deh4 ,boned ,broiled ,smelts1 ,barnaise1 #cec4 ,corned ,beef ,hash l',amricaine1 #ebi4 ,stewed ,carrots and ,cream1 #ibg4 ,preserved ,plums1 #acdc4 ,luncheon4 ,stuffed ,deviled ,lobster1 #cfg4 ,squabs la ,chipolata1 #hba4 ,cauliflower1 ,vinaigrette1 #ajdj4 ,charlottes ,panaches1 #acjj4 ,dinner4 ,oysters1 #bih4 ,pure of ,partridge la ,destaing1 #hi4 ,celery1 #bij4 ,lyons ,sausage1 #bhf4 ,broiled ,spanish-mackerel1 matre d'htel1 #cbi4 ,mutton ,chops la ,robinson1 #fhb4 ,potato ,croquettes1 #iig4 ,sweetbreads la ,pompadour1 #fah4 ,tomatoes la ,bock1 #ajbf4 ,roast ,chicken1 #gee4 ,watercress ,salad1 #ajgb4 ,tapioca ,pudding1 #aada4 ,coffee1 #acdi4 ,thursday1 ,october --4 ,breakfast4 ,eggs la ,bonne ,femme1 #dcb4 ,fried ,black-bass1 #cbj4 ,veal ,cutlets la ,philadelphia1 #efe4 ,fried ,potatoes1 #iic4 ,rice la ,franaise1 #aahj4 ,luncheon4 ,oysters la ,poulette1 #chc4 ,lamb ,chops la ,signora1 #fha4 ,sweet ,potatoes ,souffles1 #ajaj4 ,chicken ,salad1 #ajdd4 ,madeleine ,printanire1 #abbg4 ,dinner4 ,clams1 #cjj4 ,cream of ,asparagus1 #gj4 ,olives4 ,radishes1 #bib4 ,pompano1 matre d'htel1 #cbi4 ,boiled ,turkey la ,baltimore1 #gii4 ,stewed ,lima ,beans1 #ieb4 ,filets ,mignons aux ,gourmets1 #ejh4 ,spinach1 with ,gravy1 #idc4 ,roast ,canvas-back1 ,currant ,jelly1 #hgd1 #acbf4 ,celery ,salad1 #ajdb4 ,biscuits ,tortoni1 #abhg4 ,coffee1 #acdi4 ,friday1 ,november --4 ,breakfast4 ,tomato ,omelet1 #def4 ,boiled ,halibut1 ,lobster sauce1 #cji1 #aeh4 ,lamb ,chops1 with ,bacon1 #fdg1 #ged4 ,potatoes1 ,lyonnaise1 #iia4 ,stewed ,apples1 #accb4 ,luncheon4 ,soft ,clams la ,merrill1 #chi4 ,beefsteak ,pie l',anglaise1 #dhg4 ,lobster ,salad1 #ajfa4 ,lemon ,pudding1 #aaeg4 ,dinner4 ,oysters1 #bih4 ,printanier ,chasseur1 #eb4 ,lyons ,sausage1 #bhf4 ,celery1 #bij4 ,pompano1 with ,sorrel1 #cbg4 ,brisotin of ,veal1 ,poivrade sauce1 #eed1 #aid4 ,oyster-plant1 ,poulette1 #ajai4 ,chicken la ,maryland1 #ghe4 ,artichokes1 ,barigoul1 #hif4 ,roast ,quails on ,toast1 #hcd4 ,watercress ,salad1 #ajgb4 ,strawberry ,ice-cream1 #abgd4 ,lady-fingers1 #abca4 ,coffee1 #acdi4 ,saturday1 ,november --4 ,breakfast4 ,eggs la ,duchesse1 #ddi4 ,pig's ,feet1 ,robert sauce1 #gbh4 ,corned ,beef ,hash la ,zingara1 #ecj4 ,fried ,egg-plant1 #ijg4 ,pears and ,grapes4 ,luncheon4 ,halibut ,steaks1 aux fines ,herbes1 #caj1 #cca4 ,stewed ,lamb1 with ,flageolets1 #gjg4 ,fried ,sweet ,potatoes1 #iic4 ,choux la ,crme1 #abdf4 ,dinner4 ,doxie ,rockaway ,oysters1 #bih4 ,consomm l',anglaise1 #aai4 ,olives4 ,watercress1 #ajgb4 ,red-snapper l',icarienne1 #ccf4 ,beef-tongue la ,napolitaine1 #ecd4 ,lima ,beans1 #ieb4 ,venison ,steak1 ,pure of ,chestnuts1 #hhb4 ,potatoes en ,surprise1 #ajje4 ,roast ,veal1 #ehe4 ,tomato ,salad1 #bhh4 ,rice ,pudding1 #aadc4 ,coffee1 #acdi4 ,sunday1 ,november --4 ,breakfast4 ,eggs la ,paysanne1 #dcc4 ,fresh ,mackerel aux fines ,herbes1 #cca4 ,hashed ,turkey en ,bordure1 #hje4 ,stewed ,lima ,beans1 with ,cream1 #ieb4 ,whipped ,cream la ,vanille1 #abed4 ,luncheon4 ,canap ,lorenzo1 #cia4 ,broiled ,squabs au ,petit ,sal1 #hag4 ,stewed ,carrots1 #ibg4 ,lobster ,salad la ,plummer1 #ajfb4 ,pie la ,martha ,washington1 #aaje4 ,dinner4 ,clams1 #cjj4 ,cream of ,game1 #hc4 ,celery1 #bij4 ,radishes1 #bib4 ,lobster la ,newburg1 #cei4 ,sweetbreads la ,barnaise1 #faj4 ,green ,peas la ,franaise1 #igg4 ,lamb ,chops1 ,maintenon1 #fhe4 ,cauliflower l',hollandaise1 #ibe1 #afj4 ,punch en ,surprise1 #acji4 ,roast ,partridges1 with ,watercress1 #hdc4 ,celery1 ,mayonnaise ,salad1 #ajdb4 ,pudding la ,u4 ,s4 ,grant1 #aaei4 ,neuchatel ,cheese4 ,coffee1 #acdi4 ,monday1 ,november --4 ,breakfast4 ,omelet1 with ,green ,peas1 #dei4 ,broiled ,smelts1 ,tartare sauce1 #cec1 #bjg4 ,venison ,steak1 sauce ,piquante1 #hgi1 #bjc4 ,mashed ,potatoes au ,gratin1 #iih4 ,brioches ,fluttes1 #abjd4 ,luncheon4 ,scallops ,brestoise1 #cib4 ,fricandeau of ,veal la ,morlaisienne1 #egi4 ,string-bean ,salad1 #ajfh4 ,cranberry ,pie1 #aajd4 ,dinner4 ,blue ,point ,oysters1 #bih4 ,cream of ,lima ,bans1 #ge4 ,olives4 ,sardines1 #bhc4 ,broiled ,frogs1 matre d'htel1 #cih4 ,sirloin ,steak1 with ,marrow sauce1 #dic4 ,stuffed ,cucumbers1 #icg4 ,chicken ,vol-au-,vent la ,reine1 #hab4 ,celery1 with ,gravy1 #ibh4 ,roast ,grouse sur ,canap1 #heb4 ,chicory ,salad1 #ajde4 ,vermicelli ,pudding1 #aadb4 ,coffee1 #acdi4 ,tuesday1 ,november --4 ,breakfast4 ,eggs au ,soleil1 #dae4 ,codfish l',hollandaise1 #ceb1 #afj4 ,stewed ,calf's ,liver l',alsacienne1 #ehb4 ,potatoes1 matre d'htel1 #ihe4 ,rice la ,cond1 #aaha4 ,luncheon4 ,crabs la ,st4 ,jean1 #cga4 ,broiled ,quails on ,toast1 #hce4 ,fried ,egg-plant1 #ijg4 ,potato ,salad1 #ajgc4 ,french ,pudding la ,delmonico1 #aaci4 ,dinner4 ,mill ,pond ,oysters1 #bih4 ,onion ,soup1 #acj4 ,frizzled ,celery1 #bia4 ,tomatoes1 #bhh4 ,matelote of ,eels1 #ccb4 ,partridge1 with ,cabbage1 #hde4 ,sweetbreads ,larded la ,financire1 #fjc4 ,brussels ,sprouts1 #ibb4 ,roast ,lamb1 #ehe4 ,escarole ,salad1 #ajee4 ,omelet ,souffle1 #dgd4 ,coffee1 #acdi4 ,wednesday1 ,november --4 ,breakfast4 ,omelet1 ,vanderbilt1 #dga4 ,broiled ,sardines on ,toast1 #djc4 ,sausages ,gastronome1 #gdj4 ,stewed ,tomatoes1 #ajbg4 ,rhein-wine ,jelly1 #acbd4 ,luncheon4 ,soles la ,horly1 #cba4 ,civet of ,venison la ,franaise1 #hhg4 ,lamb-tongue ,salad1 #ajef4 ,eclairs la ,vanille1 #abde4 ,dinner4 ,oak ,island ,oysters1 #bih4 ,mulligatawney la ,delmonico1 #ce4 ,caviare1 #bha4 ,radishes1 #bib4 ,frogs l',espagnole1 #dja4 ,fillet of ,hare1 sauce ,poivrade1 #hie4 ,french ,peas4 ,chicken ,croquettes la ,prigueux1 #gei4 ,stuffed ,egg-plant1 #iji4 ,broiled ,red-heads1 ,currant ,jelly1 #hgf1 #acbf4 ,lettuce ,salad1 #ajeg4 ,apple ,pudding l',helvtienne1 #aaeb4 ,coffee1 #acdi4 ,thursday1 ,november --4 ,breakfast4 ,eggs l',aurore1 #ddd4 ,fish ,balls1 #cdg4 ,calf's-head la ,vinaigrette1 #fdj4 ,hashed ,potatoes1 with ,cream1 #ajjc4 ,peach ,marmalade1 #acca4 ,luncheon4 ,broiled ,salmon ,steaks1 ,anchovy ,butter1 #caj1 #adf4 ,tripe la ,crole1 #ede4 ,spaghetti au ,gratin1 #ifa4 ,hot ,savarin1 #aaih4 ,dinner4 ,clams1 #cjj4 ,chicken la ,richmond1 #fb4 ,celery1 #bij4 ,lyons ,sausage1 #bhf4 ,sheep's-head1 with fine ,herbs1 #cca4 ,tenderloin of ,beef1 ,piqu aux ,cpes1 #dif4 ,succotash1 #ajbb4 ,sweetbreads la ,pompadour1 #fah4 ,stuffed ,peppers1 #ige4 ,roast ,quails1 with ,watercress1 #hcd4 ,celery ,salad1 #ajda4 ,pound ,cake1 ,glac1 #aaic4 ,coffee1 #acdi4 ,friday1 ,november --4 ,breakfast4 ,omelet1 ,mexicaine1 #dgc4 ,fried ,perch1 #cbj4 ,veal ,cutlets1 ,pagasqui1 #efj4 ,potatoes en ,paille1 #ajad4 ,buckwheat ,cakes1 #aahc4 ,luncheon4 ,fillet of ,sole la ,vnitienne1 #cch4 ,shoulder of ,lamb1 ,jardinire1 #fif4 ,stuffed ,lettuce1 #iec4 ,iced ,timbale of ,rice1 #aage4 ,dinner4 ,oysters1 #bih4 ,clam ,chowder1 #ac4 ,radishes1 #bib4 ,thon1 #bhb4 ,boiled ,halibut1 ,shrimp sauce1 #cji1 #agh4 ,beef-tongue la ,gendarme1 #ecb4 ,spinach1 with ,crotons1 #idj4 ,chicken1 ,saut with ,tarragon1 #ggd4 ,stewed ,tomatoes1 #ajbg4 ,roast ,woodcock1 #hga4 ,tomato ,salad1 #ajgj4 ,baked ,apple ,dumplings1 #aabb4 ,coffee1 #acdi4 ,saturday1 ,november --4 ,breakfast4 ,eggs1 with brown ,butter1 #dad4 ,fried ,smelts1 ,tomato sauce1 #cja1 #bje4 ,minced ,veal la ,biscanne1 #egf4 ,potatoes1 ,duchesse1 #ajjf4 ,stewed ,prunes la ,dufour1 #accj4 ,luncheon4 ,red-snapper l',hollandaise1 #cag4 ,gibelotte of ,hare1 #hid4 ,sorrel au ,gras1 #igd4 ,cherry ,tarts1 #aaaa4 ,dinner4 ,rockaway ,oysters1 #bih4 ,giblets1 with ,rice1 #ai4 ,celery1 #bij4 ,bologna ,sausage1 #bhf4 ,broiled ,salmon1 matre d'htel1 #cjh4 ,mignons ,filets la ,barnaise1 #eji1 #aff4 ,succotash1 #ajbb4 ,game ,croquettes1 ,madeira-wine sauce1 #hcc1 #ahe4 ,tomatoes la ,bock1 #ajbf4 ,roast ,quails1 #hcd4 ,escarole ,salad1 #ajee4 ,fritters ,souffles la ,vanille1 #aaib4 ,coffee1 #acdi4 ,sunday1 ,november --4 ,breakfast4 ,omelet la ,vanderbilt1 #dga4 ,picked-up ,codfish1 #cdf4 ,corned ,beef ,hash au ,gratin1 #ebi4 ,baked ,potatoes4 ,crme ,renverse1 #abeb4 ,luncheon4 ,soft ,clams la ,merrill1 #chi4 ,stuffed ,pig's ,feet la ,prigueux1 #gcb4 ,lima ,beans1 #ieb4 ,lobster ,salad la ,plummer1 #ajfb4 ,charlotte ,russe1 #abfa4 ,dinner4 ,east ,river ,oysters1 #bih4 ,pure of ,partridge la ,gentilhomme1 #ij4 ,radishes1 #bib4 ,olives4 ,lobster la ,newburg1 #cei4 ,epigrammes of ,lamb1 ,macdoine1 #fhi4 ,suprme of ,chicken la ,patti1 #ghi4 ,green ,peas l',anglaise1 #igh4 ,kirsch ,punch1 #acje4 ,canvas-back ,ducks1 #hgd4 ,lettuce ,salad1 #ajeh4 ,plum ,pudding1 #aafc4 ,english ,cheese4 ,coffee1 #acdi4 ,monday1 ,november --4 ,breakfast4 ,scrambled ,eggs1 with ,asparagus-tops1 #djf4 ,broiled ,bluefish1 #cbi4 ,hashed ,lamb la ,polonaise1 #gjj4 ,potatoes1 ,julienne1 #ajac4 ,rice l',airolo1 #aaga4 ,luncheon4 ,oysters la ,mali1 #chf4 ,chops1 ,soyer1 #fdg4 ,potatoes1 ,duchesse1 #ajjf4 ,carrots1 with ,cream1 #ibg4 ,pear ,pie1 #ajhd4 ,dinner4 ,clams1 #cjj4 ,crote-au-,pot1 #aa4 ,celery1 #bij4 ,tomatoes1 #bhh4 ,smelts la ,toulouse1 #ced4 ,civet of ,rabbit la ,parisienne1 #hhh4 ,stuffed ,peppers1 #ige4 ,croustade of ,chicken la ,dreux1 #gfb4 ,red-heads and ,hominy1 #hgf1 #ajce4 ,celery ,salad1 #ajdb4 ,baba au ,madre1 #abag4 ,coffee1 #acdi4 ,tuesday1 ,november --4 ,breakfast4 ,sausage ,omelet1 #dfe4 ,bass la matre d'htel1 #cbf4 ,mutton ,chops1 ,breaded1 #fdc4 ,saratoga ,potatoes1 #ajaa4 ,corn ,fritters1 #ife4 ,luncheon4 ,broiled ,oysters en ,brochette au ,petit ,sal1 #che4 ,broiled ,quails on ,toast1 #hce4 ,cauliflower ,salad1 #ajdj4 ,rice and ,cream la ,croce1 #abif4 ,dinner4 ,oysters1 #bih4 ,bisque of ,crabs1 #i4 ,sardines1 #bhc4 ,radishes1 #bib4 ,fresh ,mackerel aux fines ,herbes1 #cca4 ,lamb ,steak l',amricaine1 #gah4 ,celery la ,molle de ,buf1 #icj4 ,chicken1 ,saut la ,marengo1 #gga4 ,peas and ,bacon1 #iha4 ,grouse sur ,canap1 #heb4 ,chicory ,salad1 #ajdf4 ,diplomatic ,pudding1 #aabi4 ,coffee1 #acdi4 ,wednesday1 ,november --4 ,breakfast4 ,eggs la ,bonne ,femme1 #dcb4 ,hamburg ,steak1 ,russian sauce1 #ebf4 ,broiled ,bacon1 #ged4 ,stewed ,potatoes1 #iie4 ,baked ,apples1 #aabd4 ,luncheon4 ,crawfish la ,bordelaise1 #cfj4 ,salmi of ,ducks1 with ,olives1 #hbg4 ,fried ,sweet ,potatoes1 #iic4 ,tomato ,salad1 #ajgj4 ,french ,pancake1 with ,jelly1 #aahg4 ,dinner4 ,small ,rockaway ,oysters1 #bih4 ,consomm1 ,italian ,paste1 #ajc4 ,celery1 #bij4 ,caviare1 #bha4 ,codfish ,tongues1 black ,butter1 #cdi4 ,broiled ,sirloin ,steak la ,duchesse1 #did4 ,fried ,oyster-plant1 #ajba4 ,vol-au-,vent1 ,financire1 #haj4 ,brussels ,sprouts1 #ibb4 ,roast ,woodcock1 #hga4 ,lettuce ,salad1 #ajeg4 ,caramel ,pudding1 #aaff4 ,coffee1 #acdi4 ,thursday1 ,november --4 ,breakfast4 ,cheese ,omelet1 #dfi4 ,fried ,white ,perch1 ,tartare sauce1 #cja1 #bjg4 ,beefsteak1 with ,watercress1 #ebd4 ,fried ,sweet ,potatoes1 #iic4 ,pippin ,apples and ,grapes4 ,luncheon4 ,bluefish1 ,egg sauce1 #ceb1 #afa4 ,hashed ,mutton la ,zingara1 #feb4 ,corn1 ,stewed with ,butter1 #ifd4 ,timbales la ,schultze1 #bfc4 ,lemon ,cream ,pie1 ,mringu1 #aajb4 ,dinner4 ,linn ,haven ,oysters1 #bih4 ,tomatoes and ,sago1 #ei4 ,mortadella1 #bhg4 ,radishes1 #bib4 ,crabs1 ,st4 ,laurent1 #cgb4 ,braised ,beef1 ,flamande1 #dhb4 ,pillau of ,chicken la ,crole1 #ghc4 ,artichokes1 ,florentine1 #ijc4 ,roast ,reed-birds1 #hgg4 ,escarole ,salad1 #ajee4 ,sweet ,omelet1 #dge4 ,coffee1 #acdi4 ,friday1 ,november --4 ,breakfast4 ,scrambled ,eggs1 with ,tomatoes1 #djf4 ,fillet of ,soles la ,horly1 #cba4 ,smoked ,beef1 with ,cream1 #dhf4 ,potato ,croquettes1 #iig4 ,brioche1 #abja4 ,luncheon4 ,frost ,fish la ,toulouse1 #ced4 ,stewed ,veal la ,marengo1 #fbd4 ,fried ,sweet ,potatoes1 #iic4 ,peach ,tarts1 #aajf4 ,dinner4 ,clams1 #cjj4 ,cream of ,artichokes1 #gb4 ,radishes1 #bib4 ,thon1 #bhb4 ,broiled ,haddock1 matre d'htel1 #caj4 ,saddle of ,venison1 ,currant-jelly sauce1 #hgh4 ,sorrel au ,gras1 #igd4 ,mutton ,chops la ,robinson1 #fhb4 ,stuffed ,peppers1 #ige4 ,roast ,partridge1 #hdc4 ,watercress ,salad1 #ajgb4 ,english ,pudding1 #aacg4 ,coffee1 #acdi4 ,saturday1 ,november --4 ,breakfast4 ,hominy1 with ,cream1 #ajcd4 ,ham ,omelet1 #dfb4 ,stewed ,chicken ,livers l',italienne1 #ggj4 ,mashed ,potatoes1 #iih4 ,preserved ,peaches1 #acdj4 ,luncheon4 ,oyster ,crabs la ,poulette1 #cgd4 ,chicken ,croquettes la ,reine1 #geh4 ,succotash1 #ajbb4 ,macdoine ,salad1 #ajfc4 ,stewed ,prunes la ,gnral ,dufour1 #accj4 ,dinner4 ,clams1 #cjj4 ,busecca1 #g4 ,tomatoes1 #bhh4 ,mortadella1 #bhg4 ,pompano1 with fine ,herbs1 #cca4 ,veal ,chops1 ,st4 ,cloud1 #efa4 ,tomatoes la ,bock1 #ajbf4 ,breast of ,turkey1 ,oyster sauce1 #hjf1 #agc4 ,spinach1 with ,eggs1 #idj4 ,roast ,beef1 #ebg4 ,watercress ,salad1 #ajgb4 ,biscuits ,glacs1 #abhf4 ,coffee1 #acdi4 ,sunday1 ,november --4 ,breakfast4 ,scrambled ,eggs1 with ,truffles1 #djg4 ,broiled ,salt ,mackerel1 #cbi4 ,sausages l',italienne1 #gcg4 ,fried ,potatoes1 #iic4 ,whipped ,cream au ,maraschino1 #abeg4 ,luncheon4 ,lobster en ,brochette1 #cfa4 ,broiled ,squabs1 with ,bacon1 #hag4 ,spaghetti au ,gratin1 #ifa4 ,rhubarb ,tarts1 #aaab4 ,dinner4 ,oysters1 #bih4 ,cream of ,asparagus1 #gj4 ,celery1 #bij4 ,olives4 ,terrapin la ,maryland1 #cig4 ,broiled ,tenderloin la ,nivernaise1 #eje4 ,broiled ,tomatoes1 #ajbe4 ,sweetbreads ,larded la ,barnaise1 #faj4 ,brussels ,sprouts1 #ibb4 ,romaine ,punch1 #acjd4 ,roast ,canvas-back ,ducks1 ,currant ,jelly1 #hgd1 #acbf4 ,celery ,salad1 #ajdb4 ,tutti-frutti1 #abic4 ,mringues la ,ch4 ,c4 ,delmonico1 #abdi4 ,pont l',evque ,cheese4 ,coffee1 #acdi4 ,monday1 ,november --4 ,breakfast4 ,omelet1 with ,asparagus-tops1 #deh4 ,fish ,balls1 #cdg4 ,hashed ,turkey en ,bordure1 #hje4 ,beet-roots la ,crme1 #iab4 ,wheat ,cakes1 #aahd4 ,luncheon4 ,broiled ,fresh ,mackerel1 ,anchovy ,butter1 #cbi1 #adf4 ,veal ,cutlets la ,marchale1 #efb4 ,potatoes1 ,chteau1 #ajji4 ,anchovy ,salad1 #ajcg4 ,vermicelli ,pudding1 #aadb4 ,dinner4 ,prince's ,bay ,oysters1 #bih4 ,pure of ,crcy1 #dg4 ,sardines1 #bhc4 ,radishes1 #bib4 ,stuffed ,deviled ,lobster1 #cfg4 ,calf's-head en ,tortue1 #fda4 ,string ,beans1 #idh4 ,tenderloin1 ,piqu la ,portugaise1 #eag4 ,mashed ,potatoes1 #iih4 ,roast ,english ,snipe1 with ,watercress1 #hfh4 ,tomato1 ,mayonnaise ,salad1 #ajga4 ,pineapple ,pie1 #ajhg4 ,coffee1 #acdi4 ,tuesday1 ,november --4 ,breakfast4 ,poached ,eggs on ,toast1 #djd4 ,fried ,smelts1 ,tomato sauce1 #cja1 #bje4 ,lamb ,steak l',amricaine1 #gah4 ,potatoes au ,gratin1 #ajjd4 ,small ,brioches1 #abjb4 ,luncheon4 ,sheep's-head la ,crole1 #cci4 ,beefsteak ,pie l',anglaise1 #dhg4 ,macaroni au ,gratin1 #iee4 ,plum ,pie1 #ajid4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,pure ,jackson1 #dc4 ,olives4 ,mortadella1 #bhg4 ,bass en ,matelote1 #ccb4 ,broiled ,tenderloin la ,barnaise1 #dib4 ,potatoes la ,windsor1 #ajjh4 ,suprme of ,partridge la ,godard1 #hea4 ,french ,peas4 ,roast ,lamb1 ,mint sauce1 #ehe1 #afi4 ,celery ,salad1 #ajdb4 ,kmmel ,jelly1 #acbc4 ,sweet ,almond ,macaroons1 #abaj4 ,coffee1 #acdi4 ,wednesday1 ,november --4 ,breakfast4 ,omelet1 with fine ,herbs1 #dea4 ,fried ,blackfish1 #cja4 ,broiled ,porterhouse ,steak1 #ebd4 ,sorrel aux ,crotons1 #igd4 ,preserved ,pears1 #acda4 ,luncheon4 ,oysters la ,villeroi1 #cha4 ,brochette of ,lamb1 with ,bacon1 #fgd1 #ged4 ,fried ,sweet ,potatoes1 #iic4 ,beef ,salad1 #ajci4 ,pumpkin ,pie1 #ajii4 ,dinner4 ,doxie ,rockaway ,oysters1 #bih4 ,plain ,consomm1 #ajj4 ,thon1 #bhb4 ,radishes1 #bib4 ,halibut1 with black ,butter1 #cji1 #aei4 ,chicken ,croquettes1 with ,mushrooms1 #bgf4 ,venison ,steak1 ,londonderry sauce1 #hhj4 ,stuffed ,cucumbers1 #icg4 ,roast ,goose1 ,stuffed with ,chestnuts1 #hjh4 ,chicory ,salad1 #ajde4 ,charlotte au ,caf1 #abfb4 ,coffee1 #acdi4 ,thursday1 ,november --4 ,breakfast4 ,eggs la ,tripe1 #dai4 ,broiled ,deviled ,soft-shelled ,crabs1 #cfi4 ,mutton ,kidneys1 ,sauts au ,madre1 #ffb4 ,potatoes la ,rice1 #ajjg4 ,rice la ,franaise1 #aahj4 ,luncheon4 ,stewed ,tripe la ,lyonnaise1 #edh4 ,broiled ,grouse on ,toast1 with ,bacon1 #hed4 ,spaghetti au ,gratin1 #ifa4 ,peach ,marmalade1 #acca4 ,dinner4 ,blue ,point ,oysters1 #bih4 ,gumbo1 with ,frogs1 #bc4 ,celery1 #bij4 ,sardines1 #bhc4 ,sole la ,joinville1 #cbb4 ,sweetbreads la ,duxelle1 #fjh4 ,potato ,croquettes1 #iig4 ,lamb ,chops1 maison d'or1 #fhc4 ,string ,beans1 #idh4 ,roast ,red-heads1 #hgf4 ,escarole ,salad1 #ajee4 ,orange ,pudding1 #aaeh4 ,coffee1 #acdi4 ,friday1 ,november --4 ,breakfast4 ,sardine ,omelet1 #dfh4 ,broiled ,codfish l',hollandaise1 #cbi1 #afj4 ,tripe la ,lyonnaise1 #edh4 ,broiled ,sweet ,potatoes1 #ihc4 ,jamaica-rum ,jelly1 #acbj4 ,luncheon4 ,oyster ,patties1 #chg4 ,porterhouse ,steak1 with ,watercress1 #ebd4 ,hashed ,potatoes au ,gratin1 #ajjd4 ,lobster ,salad1 #ajfa4 ,iced ,timbale of ,rice1 #aage4 ,dinner4 ,clams1 #cjj4 ,cream of ,barley1 #gg4 ,radishes1 #bib4 ,mortadella1 #bhg4 ,haddock1 ,cream sauce1 #ceb1 #aha4 ,suprme of ,partridge la ,rothschild1 #gij4 ,stuffed ,peppers1 #ige4 ,ballotin of ,lamb1 with ,peas1 #fge4 ,roast ,loin of ,venison1 ,currant-jelly sauce1 #hgh4 ,lettuce ,salad1 #ajei4 ,omelet ,clestine1 #dgg4 ,coffee1 #acdi4 ,saturday1 ,november --4 ,breakfast4 ,eggs la ,post1 #acff4 ,fresh ,mackerel1 matre d'htel1 #cbi4 ,broiled ,lamb ,fries la ,diable1 #fgb4 ,fritters ,souffles1 #aaib4 ,luncheon4 ,picked-up ,codfish1 #cdf4 ,mignons ,filets la ,brown1 #achi4 ,stuffed ,lettuce1 #iec4 ,boiled ,apple ,dumplings1 #aabg4 ,dinner4 ,prince's ,bay ,oysters1 #bih4 ,consomm ,sudoise1 #abb4 ,anchovies1 #bhd4 ,celery1 #bij4 ,red-snapper1 ,cream sauce1 #ceb1 #aha4 ,grenadins of ,veal l',africaine1 #ehi4 ,stewed ,corn1 #ifd4 ,chicken1 ,saut la ,parmentier1 #ggc4 ,stuffed ,tomatoes1 #ajbc4 ,roast ,squabs1 #haf4 ,watercress ,salad1 #ajgb4 ,home-made ,cake1 #abbj4 ,coffee1 #acdi4 ,sunday1 ,november --4 ,breakfast4 ,omelet ,raspail1 #dfg4 ,broiled ,bluefish1 matre d'htel1 #cbi4 ,venison ,steak1 ,currant ,jelly1 #hhd4 ,fried ,potatoes1 #iic4 ,crme en ,mousse au ,maraschino1 #abeg4 ,luncheon4 ,pompano1 with ,white ,wine1 #cdb4 ,broiled ,chicken1 with ,bacon1 #gef4 ,salad l',italienne1 #ajcf4 ,charlotte ,russe1 #abfa4 ,dinner4 ,massachusetts ,bay ,oysters1 #bih4 ,tomato l',andalouse1 #eh4 ,lyons ,sausage1 #bhf4 ,radishes1 #bib4 ,lobster la ,newburg1 #cei4 ,sweetbreads1 ,soubise1 #fjf4 ,artichoke-bottoms1 ,florentine1 #ijc4 ,civet of ,rabbit la ,parisienne1 #hhh4 ,string ,beans1 #idh4 ,punch la ,lorenzo ,delmonico1 #acjc4 ,canvas-back ,ducks1 ,currant ,jelly1 #hgd1 #acbf4 ,celery1 ,mayonnaise ,salad1 #ajdb4 ,cabinet ,pudding la ,sadi-,carnot1 #aafd4 ,gorgonzolla ,cheese4 ,coffee1 #acdi4 ,monday1 ,november --4 ,breakfast4 ,eggs au ,miroir1 #dbe4 ,porgies l',italienne1 #ccg4 ,lamb ,chops1 with ,bacon1 #fdg1 #ged4 ,potatoes1 ,duchesse1 #ajjf4 ,rice au ,lait d',amandes1 #aagj4 ,luncheon4 ,stuffed1 ,deviled ,crabs1 #cgj4 ,hashed ,chicken la ,polonaise1 #hjc4 ,lobster ,salad la ,plummer1 #ajfb4 ,cherry ,pie1 #ajih4 ,dinner4 ,mill ,pond ,oysters1 #bih4 ,pure ,bretonne1 #de4 ,celery1 #bij4 ,olives4 ,broiled ,salmon ,tails1 #cjh4 ,double ,porterhouse ,steak1 with ,marrow1 #ebe1 #bdd4 ,potatoes la ,parisienne1 #ihf4 ,chicken1 ,saut la ,bohmienne1 #ggh4 ,brussels ,sprouts1 #ibb4 ,roast ,partridge1 #hdc4 ,watercress ,salad1 #ajgb4 ,indian ,pudding1 #aade4 ,coffee1 #acdi4 ,tuesday1 ,november --4 ,breakfast4 ,eggs la ,bennett1 #ddg4 ,oysters la ,arthur ,sullivan1 #acfg4 ,hashed ,lamb la ,polonaise1 #gjj4 ,baked ,potatoes4 ,brioches ,fluttes1 #abjd4 ,luncheon4 ,scallops1 ,st4 ,jean1 #cga4 ,sausages1 ,gastronome1 #gdj4 ,cauliflower au ,gratin1 #ibf4 ,crme ,renverse1 #abeb4 ,dinner4 ,clams1 #cjj4 ,consomm ,tapioca1 #ajd4 ,tomatoes1 #bhh4 ,celery1 #bij4 ,sheep's-head la ,crole1 #cci4 ,sweetbreads1 ,piqus la ,financire1 #fjc4 ,fillet of ,venison1 ,currant-jelly sauce1 #hhd4 ,spinach1 with ,gravy1 #idc4 ,roast ,lamb1 #ehe4 ,celery ,salad1 #ajda4 ,mringues ,panaches1 #acjb4 ,coffee1 #acdi4 ,wednesday1 ,november --4 ,breakfast4 ,plain ,omelet1 #dej4 ,broiled ,haddock1 ,anchovy ,butter1 #caj1 #adf4 ,pig's ,feet la ,boston1 #gcj4 ,stewed ,potatoes1 #iie4 ,waffles1 with ,sugar1 #aaif4 ,luncheon4 ,broiled ,smelts1 ,barnaise sauce1 #cec4 ,beefsteak ,pie l',amricaine1 #dhh4 ,macaroni au ,gratin1 #iee4 ,mille-feuilles1 #abbc4 ,dinner4 ,small ,rockaway ,oysters1 #bih4 ,cream of ,game1 #hc4 ,radishes1 #bhh4 ,olives4 ,bass la ,chambord1 #cdc4 ,escalops of ,veal l',italienne1 #egb4 ,corn1 ,saut with ,butter1 #ifd4 ,squabs en ,crapaudine1 #hai4 ,stuffed ,tomatoes1 #ajbc4 ,roast ,grouse sur ,canap1 #heb4 ,chicory ,salad1 #ajde4 ,fritters ,souffles la ,vanille1 #aaib4 ,coffee1 #acdi4 ,,thanksgiving ,,day4 ,thursday1 ,november --4 ,breakfast4 ,eggs la ,chipolata1 #ddb4 ,blackfish au ,gratin1 #cef4 ,calf's-head la ,cavour1 #fch4 ,stewed ,oyster-plant1 #ajah4 ,preserved ,green-gages1 #acdd4 ,luncheon4 ,fried ,frogs1 sauce ,tartare1 #djj1 #bjg4 ,minced ,beef la ,grecque1 #ejj1 #bcg4 ,sweet ,potatoes1 ,souffles1 #ajaj4 ,pear ,tarts1 #aaji4 ,dinner4 ,shrewsbury ,oysters1 #bih4 ,giblet l',ecossaise1 #bj4 ,mortadella1 #bhg4 ,celery1 #bij4 ,codfish1 ,egg sauce1 #ceb1 #afa4 ,lamb ,chops la ,robinson1 #fhb4 ,croquettes of ,macaroni1 #bgi4 ,curry of ,chicken l'spagnole1 #gic4 ,mushrooms on ,toast1 #iaf4 ,punch en ,surprise1 #acji4 ,roast ,turkey1 ,cranberry sauce1 #hjj1 #acbi4 ,celery ,salad1 #ajdb4 ,mince ,pie1 #ajhb4 ,strachino ,cheese4 ,coffee1 #acdi4 ,friday1 ,november --4 ,breakfast4 ,crab ,omelet1 #dee4 ,fish ,balls1 #cdg4 ,broiled ,sheep's-feet1 ,tartare sauce1 #fed1 #bjg4 ,mashed ,potatoes1 #iih4 ,rice la ,cond1 #aaha4 ,luncheon4 ,soft ,clams la ,merrill1 #chi4 ,chicken ,pot-pie1 #geg4 ,broiled ,egg-plant1 #ijh4 ,french ,pancake1 #aahf4 ,dinner4 ,kirtig's ,oysters1 #bih4 ,bouille--,baisse1 #a4 ,anchovies1 #bhd4 ,radishes1 #bib4 ,red-snapper1 with ,cream1 #ceb1 #aha4 ,breast of ,turkey la ,robinson1 #hjg4 ,fried ,oyster-plant1 #ajba4 ,sweetbreads la ,parisienne1 #fac4 ,french ,peas4 ,roast ,plovers1 #hfe4 ,lettuce ,salad1 #ajeh4 ,apricot ,pudding la ,richelieu1 #aaea4 ,coffee1 #acdi4 ,saturday1 ,november --4 ,breakfast4 ,eggs la ,bourguignonne1 #daa4 ,picked-up ,codfish1 #cdf4 ,minced ,beef la ,provenale1 #ejj4 ,saratoga ,potatoes1 #ajaa4 ,brioche1 #abja4 ,luncheon4 ,lobster en ,chevreuse1 #cfb4 ,corned ,beef and ,cabbage1 #dij4 ,russian ,salad1 #ajfe4 ,vanilla ,eclairs1 #abde4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,frogs l',espagnole1 #be4 ,tomatoes1 #bhh4 ,olives4 ,canap ,lorenzo1 #cia4 ,suckling ,pig1 ,apple sauce1 #gbj4 ,celery la ,bonne ,femme1 #ibh4 ,chicken1 ,saut with ,tarragon1 #ggd4 ,stuffed ,peppers1 #ige4 ,woodcock sur ,canap1 #hga4 ,celery1 ,mayonnaise ,salad1 #ajdb4 ,omelet au ,rhum1 #dgf4 ,coffee1 #acdi4 ,sunday1 ,december --4 ,breakfast4 ,eggs la ,turque1 #dci4 ,boned1 ,broiled ,smelts la ,barnaise1 #cec4 ,hashed ,lamb la ,zingara1 #feb4 ,turnips1 with ,gravy1 #ifg4 ,stewed ,prunes1 #accj4 ,luncheon4 ,terrapin la ,baltimore1 #cif4 ,broiled ,grouse la ,pomeroy1 #acij4 ,potato ,croquettes1 #iig4 ,timbales l',ecossaise1 #bfa4 ,crme en ,mousse au ,cognac1 #abeh4 ,dinner4 ,oysters1 #bih4 ,sorrel1 with ,asparagus-tops1 #da4 ,celery1 #bij4 ,radishes1 #bib4 ,boiled ,halibut1 sauce ,hollandaise1 #cji1 #afj4 ,tenderloin1 ,piqu la ,provenale1 #eah4 ,stewed ,tomatoes1 #ajbg4 ,veal ,cutlets la ,marchale1 #efb4 ,spinach l',anglaise1 #idj4 ,oranges ,glaces la ,geo4 ,renauldt1 #abig4 ,roast ,quails1 #hcd4 ,lettuce ,salad1 #ajeg4 ,st4 ,honor la ,rose ,delmonico1 #abab4 ,swiss ,cheese4 ,coffee1 #acdi4 ,monday1 ,december --4 ,breakfast4 ,kidney ,omelet1 #dfc4 ,broiled ,ham1 #gec4 ,tripe la ,crole1 #ede4 ,potatoes la ,hanna1 #ajab4 ,cream ,renverse1 #abeb4 ,luncheon4 ,bass1 ,ravigote sauce1 #ceb1 #adg4 ,breaded ,mutton ,chops1 ,tomato sauce1 #fdc1 #bje4 ,fried ,sweet ,potatoes1 #iic4 ,marcella-wine ,jelly la ,castellar1 #acbe4 ,dinner4 ,clams1 #cjj4 ,paysanne1 #ec4 ,lyons ,sausage1 #bhf4 ,watercress1 #ajgb4 ,blackfish la matre d'htel1 #cbi4 ,fried ,chicken1 ,cream sauce1 #cja1 #aha4 ,brussels ,sprouts1 #ibb4 ,breast of ,lamb la ,jardinire1 #gjb4 ,macaroni l',italienne1 #ief4 ,roast ,teal ,ducks1 with ,hominy1 #hei1 #ajce4 ,doucette ,salad1 #ajeb4 ,rum ,cake1 #abbi4 ,coffee1 #acdi4 ,tuesday1 ,december --4 ,breakfast4 ,eggs en ,panade1 #dcf4 ,codfish1 ,hollandaise sauce1 #ceb1 #afj4 ,veal ,cutlets la ,philadelphia1 #efe4 ,broiled ,sweet ,potatoes1 #ihc4 ,buckwheat ,cakes1 #aahc4 ,luncheon4 ,crabs1 ,st4 ,laurent1 #cgb4 ,beef-tongue1 sauce ,piquante1 #ecc4 ,lima ,beans1 #ieb4 ,japanese ,salad1 #ajge4 ,strawberry ,tarts1 #aaag4 ,dinner4 ,blue ,point ,oysters1 #bih4 ,mikado1 #cb4 ,radishes1 #bib4 ,caviare1 #bha4 ,red-snapper la ,bordelaise1 #cda4 ,chicken1 ,saut la ,marengo1 #gga4 ,corn1 ,stewed with ,butter1 #ifd4 ,coquilles of ,sweetbreads la ,dreux1 #fba4 ,brussels ,sprouts1 #ibb4 ,roast ,plover and ,watercress1 #hfe4 ,barbe de ,capucine ,salad1 #ajch4 ,apple ,fritters1 #aaia4 ,coffee1 #acdi4 ,wednesday1 ,december --4 ,breakfast4 ,omelet1 with fine ,herbs1 #dea4 ,fried ,scallops1 ,tomato sauce1 #cja1 #bje4 ,lamb ,steak1 with ,bacon1 #gaf1 #ged4 ,potatoes1 matre d'htel1 #ihe4 ,brioche ,cond1 #abjc4 ,luncheon4 ,fried ,porgies1 ,egg sauce1 #cbj1 #afa4 ,tendron of ,veal1 ,morlaisienne1 #fce4 ,risotto la ,milanaise1 #ajag4 ,charlotte ,russe1 #abfa4 ,dinner4 ,rockaway ,oysters1 #bih4 ,chicken la ,pimontaise1 #fc4 ,lyons ,sausage1 #bhf4 ,olives4 ,smelts la ,toulouse1 #ced4 ,cromesquis of ,chicken la ,reine1 #gfe4 ,stuffed ,onions1 #igj4 ,tenderloin1 ,piqu la ,portugaise1 #eag4 ,cardons1 with ,marrow1 #ica4 ,roast ,grouse1 with ,watercress1 #heb4 ,celery ,salad1 #ajdb4 ,peach ,pudding la ,richelieu1 #aaej4 ,coffee1 #acdi4 ,thursday1 ,december --4 ,breakfast4 ,eggs la ,vanderbilt1 #dbj4 ,haddock1 ,cream sauce1 #ceb1 #aha4 ,broiled ,pig's ,feet la ,boston1 #gcj4 ,saratoga ,potatoes1 #ajaa4 ,german ,pancake1 #aahh4 ,luncheon4 ,stuffed ,deviled ,lobster1 #cfg4 ,vol-au-,vent1 ,financire1 #haj4 ,lamb-tongue ,salad1 #ajef4 ,apple ,cake1 #abaa4 ,dinner4 ,clams1 #cjj4 ,cream of ,lettuce1 #hg4 ,sardines1 #bhc4 ,celery1 #bij4 ,oysters en ,petites ,caisses1 #bge4 ,sweetbreads la ,duxelle1 #fjh4 ,cauliflower1 ,hollandaise1 #ibc1 #afj4 ,squabs en ,crapaudine1 #hai4 ,stuffed ,cucumbers1 #icg4 ,roast ,canvas-back ,ducks1 ,currant ,jelly1 #hgd1 #acbf4 ,chicory ,salad1 #ajde4 ,vanilla ,ice-cream1 #abga4 ,biscuits la ,livornaise1 #abcc4 ,coffee1 #acdi4 ,friday1 ,december --4 ,breakfast4 ,oyster ,omelet1 #deb4 ,broiled ,salt ,mackerel1 #cbi4 ,lamb ,fries1 ,tomato sauce1 #fgc4 ,fried ,potatoes1 #iic4 ,preserved ,raspberries1 #acdf4 ,luncheon4 ,pompano1 with fine ,herbs1 #cca4 ,stewed ,mutton1 with ,oyster-plant1 #gjc4 ,potatoes l',hollandaise1 #iii4 ,apple ,mringue ,pie1 #aajc4 ,dinner4 ,east ,river ,oysters1 #bih4 ,consomm au ,spaghetti1 #ajc4 ,radishes1 #bib4 ,celery1 #bij4 ,perch au ,gratin1 #cef4 ,tenderloin1 ,piqu la ,duchesse1 #eaf4 ,cpes la ,bordelaise1 #iac4 ,lamb ,chops la ,clichy1 #fhd4 ,french ,peas4 ,partridge1 ,piqu sur ,canap1 #hdc4 ,escarole ,salad1 #ajee4 ,plum ,pudding1 #aafc4 ,coffee1 #acdi4 ,saturday1 ,december --4 ,breakfast4 ,barley and ,cream4 ,eggs la ,chipolata1 #ddb4 ,mutton ,chops1 ,breaded1 #fdc4 ,lima ,beans1 with ,cream1 #ieb4 ,malaga ,grapes4 ,luncheon4 ,stuffed ,oysters la ,mali1 #chf4 ,breast of ,veal la ,milanaise1 #eif4 ,macdoine ,salad1 #ajfc4 ,mince ,pie1 #ajhb4 ,dinner4 ,little ,neck ,clams1 #cjj4 ,pure of ,partridge la ,destaing1 #hi4 ,tomatoes1 #bib4 ,olives4 ,boiled ,codfish1 ,oyster sauce1 #ceb4 ,salmi of ,pigeons la ,moderne1 #hgj4 ,spinach au ,gras1 #idc4 ,fillet of ,venison1 ,port-wine sauce1 #hia4 ,succotash1 #ajbb4 ,roast ,turkey1 #hjj4 ,lettuce ,salad1 #ajeh4 ,almond ,cake1 ,glac1 #abjh4 ,coffee1 #acdi4 ,sunday1 ,december --4 ,breakfast4 ,spanish ,omelet1 #dgb4 ,fried ,smelts1 ,tartare sauce1 #cja1 #bjg4 ,porterhouse ,steak1 #ebd4 ,stewed ,potatoes1 #iie4 ,crme en ,mousse au ,caf1 #abec4 ,luncheon4 ,soft ,clams la ,merrill1 #chi4 ,breast of ,turkey la ,robinson1 #hjg4 ,lobster ,salad la ,plummer1 #ajfb4 ,pie la ,martha ,washington1 #aaje4 ,dinner4 ,oysters1 #bih4 ,cream of ,celery1 #ga4 ,radishes1 #bib4 ,mortadella1 #bhg4 ,sheep's-head1 matre d'htel1 #cbi4 ,cucumber ,salad1 #bhi4 ,chartreuse of ,partridge1 #hdi4 ,stuffed ,tomatoes1 #ajbc4 ,sweetbreads la ,montglas1 #fae4 ,string ,beans1 #idh4 ,punch la ,cardinal1 #acjf4 ,saddle of ,venison1 with ,currant ,jelly1 #hgh4 ,celery ,salad1 #ajda4 ,neapolitan ,ice-cream1 #abib4 ,petites ,mringues la ,ch4 ,c4 ,delmonico1 #abdi4 ,camembert ,cheese4 ,coffee1 #acdi4 ,monday1 ,december --4 ,breakfast4 ,poached ,eggs on ,anchovy ,toast1 #djd1 #bhj4 ,fish ,balls1 #cdg4 ,beef-tongue1 ,piquante sauce1 #ecc4 ,mashed ,potatoes au ,gratin1 #iih4 ,rice and ,cream la ,croce1 #abif4 ,luncheon4 ,oyster ,patties1 #chg4 ,salmi of ,ducklings l',amricaine1 #hbf4 ,sweet ,potatoes ,souffles1 #ajaj4 ,cocoanut ,pie1 #aaja4 ,dinner4 ,linn ,haven ,oysters1 #bih4 ,consomm1 ,printanier ,royale1 #abd4 ,olives4 ,watercress1 #ajgb4 ,bass aux fines ,herbes1 #cca4 ,civet of ,rabbit la ,franaise1 #hhg4 ,artichokes1 ,florentine1 #ijc4 ,lamb ,chops1 maison d'or1 #fhc4 ,asparagus-tops la ,bchamel1 #ijd1 #aed4 ,roast ,chicken1 with ,gravy1 #gee4 ,doucette ,salad1 #ajed4 ,baked ,apple ,dumplings1 #aabb4 ,coffee1 #acdi4 ,tuesday1 ,december --4 ,breakfast4 ,omelet1 with ,cheese1 #dfi4 ,cod's ,tongues la ,poulette1 #cea4 ,chicken ,livers ,sauts au ,madre1 #gjg4 ,potato ,croquettes1 #iig4 ,preserved ,egg-plums1 #acdc4 ,luncheon4 ,haddock1 with ,white ,wine1 #cdb4 ,veal ,cutlets la ,milanaise1 #efc4 ,crab ,salad1 #ajdg4 ,savarin l',anglaise1 #aaii4 ,dinner4 ,shrewsbury ,oysters1 #bih4 ,clear ,green ,turtle1 #ah4 ,radishes1 #bib4 ,thon1 #bhb4 ,broiled ,deviled ,lobster1 #cfd4 ,calf's-head la ,vinaigrette1 #fdj4 ,spinach la ,vieille ,mode1 #ida4 ,suprme of ,partridge la ,richelieu1 #heh4 ,brussels ,sprouts1 #ibb4 ,red-head ,ducks1 with ,hominy1 #hgf1 #ajce4 ,lettuce ,salad1 #ajeg4 ,pudding la ,porfirio ,diaz1 #aace4 ,coffee1 #acdi4 ,wednesday1 ,december --4 ,breakfast4 ,scrambled ,eggs1 with ,mushrooms1 #dje4 ,oysters en ,brochette au ,petit ,sal1 #che4 ,mutton ,hash au ,gratin1 #fec4 ,stewed ,corn1 #ifd4 ,french ,pancake1 #aahf4 ,luncheon4 ,matelote of ,eels1 #ccb4 ,curry of ,chicken l',indienne1 #gib4 ,cauliflower1 with ,butter1 #ibe4 ,omelet ,souffle1 #dgd4 ,dinner4 ,clams1 #cjj4 ,pure ,parmentier1 #dd4 ,watercress1 #ajgb4 ,mortadella1 #ajhg4 ,frogs l',espagnole1 #dja4 ,broiled ,tenderloin la ,trianon1 #ejg4 ,french ,peas4 ,sweetbreads la ,duxelle1 #fjh4 ,lima ,beans1 #ieb4 ,roast ,grouse sur ,canap1 #heb4 ,doucette and ,beet-root ,salad1 #ajec4 ,bread ,pudding1 #aacb4 ,coffee1 #acdi4 ,thursday1 ,december --4 ,breakfast4 ,omelet1 with ,peas1 #dei4 ,broiled ,sardines on ,toast1 #djc4 ,broiled ,venison ,steak1 ,currant ,jelly1 #hhd4 ,potatoes1 ,hollandaise1 #iii4 ,stewed ,prunes la ,dufour1 #accj4 ,luncheon4 ,flounders1 matre d'htel1 #cbi4 ,beefsteak ,pie l',amricaine1 #dhh4 ,stuffed ,cabbage1 #iai4 ,green-gage ,pie1 #ajic4 ,dinner4 ,doxie ,rockaway ,oysters1 #bih4 ,consomm ,imprial1 #aaa4 ,olives4 ,celery1 #bij4 ,red-snapper l',icarienne1 #ccf4 ,croquettes of ,lamb1 ,barnaise sauce1 #fgi1 #aff4 ,turban of ,chicken la ,cleveland1 #gia4 ,peas1 with ,cream1 #ihj4 ,foies-,gras en ,bellevue4 ,woodcock sur ,canap1 #hga4 ,celery1 #ajda4 ,apple ,charlotte1 #aafg4 ,coffee1 #acdi4 ,friday1 ,december --4 ,breakfast4 ,lobster ,omelet1 #ded4 ,boiled ,codfish1 ,hollandaise sauce1 #ceb1 #afj4 ,broiled ,calf's ,liver and ,bacon1 #ehd4 ,fried ,egg-plant1 #ijg4 ,brioches ,fluttes1 #abjd4 ,luncheon4 ,oysters la ,baltimore1 #chh4 ,sausages l',anglaise1 #gcf4 ,fried ,sweet ,potatoes1 #iic4 ,custard ,pie1 #aajj4 ,dinner4 ,clams1 #cjj4 ,chicken la ,turque1 #fi4 ,radishes1 #bib4 ,lyons ,sausage1 #bhf4 ,matelote of ,eels1 #ccb4 ,ballotin of ,squab l',italienne1 #hah4 ,stuffed ,egg-plant1 #iji4 ,tenderloin1 ,marinated1 ,russian sauce1 #eaa4 ,string ,beans1 #idh4 ,roast ,veal1 #ehe4 ,chicory ,salad1 #ajde4 ,sago ,pudding1 #aadj4 ,coffee1 #acdi4 ,saturday1 ,december --4 ,breakfast4 ,hominy and ,cream1 #ajcd4 ,ham and ,eggs1 #dab1 #gec4 ,broiled ,deviled ,mutton ,kidneys1 #gae4 ,fried ,potatoes1 #iic4 ,baked ,apples1 #aabd4 ,luncheon4 ,mussels la ,marinire1 #cgh4 ,garnished ,sourkrout1 #ibd4 ,beef ,salad1 #ajci4 ,jamaica-rum ,jelly1 #acbj4 ,gingerbread1 #abac4 ,dinner4 ,cherry-stone ,oysters1 #bih4 ,menestra1 #cf4 ,olives4 ,tomatoes1 #bhh4 ,lobster ,croquettes1 sauce ,aurore1 #cfe1 #ahb4 ,mignons ,filets1 ,bohmienne1 #eac4 ,macaroni l',italienne1 #ief4 ,chicken ,vol-au-,vent1 with ,mushrooms1 #hab4 ,french ,peas4 ,roast ,quails1 #hcd4 ,escarole ,salad1 #ajee4 ,baba au ,madre1 #abag4 ,coffee1 #acdi4 ,sunday1 ,december --4 ,breakfast4 ,omelet ,raspail1 #dfg4 ,halibut ,steaks1 matre d'htel1 #caj4 ,minced ,beef l',ecarlate1 #ejj1 #bdg4 ,sweet ,potatoes1 ,hollandaise1 #iii4 ,apricot ,preserves1 #acdj4 ,luncheon4 ,lobster la ,newburg1 #cei4 ,broiled ,chicken1 with ,bacon1 #gef4 ,potatoes1 ,julienne1 #ajac4 ,timbales la ,schultze1 #bfc4 ,apple ,mringue ,pie1 #aajc4 ,dinner4 ,blue ,point ,oysters1 #bih4 ,consomm ,duchesse1 #abe4 ,celery1 #bij4 ,radishes1 #bib4 ,fillet of ,sole au ,gratin1 #cai4 ,coquilles of ,chicken l',anglaise1 #bga4 ,tomatoes la ,bock1 #ajbf4 ,tenderloin1 ,piqu la ,parisienne1 #eaf1 #die4 ,beans ,panaches1 #iej4 ,punch la ,lalla ,rookh1 #acjh4 ,roast ,partridges1 with ,watercress1 #hdc4 ,lettuce ,salad1 #ajeg4 ,st4 ,honor la ,rose ,delmonico1 #abab4 ,roquefort ,cheese4 ,coffee1 #acdi4 ,monday1 ,december --4 ,breakfast4 ,eggs la ,bonne ,femme1 #dcb4 ,fried ,frost-fish1 #cja4 ,mutton ,chops1 sauce ,colbert1 #fdg1 #aij4 ,potatoes1 ,duchesse1 #ajjf4 ,whipped ,cream la ,vanille1 #abed4 ,luncheon4 ,stuffed ,deviled ,crabs1 #cgj4 ,minced ,veal la ,biscanne1 #egf4 ,sorrel au ,gras1 #igd4 ,rhubarb ,tarts1 #aaab4 ,dinner4 ,parker ,bay ,oysters1 #bih4 ,jardinire1 #bh4 ,olives4 ,mortadella1 #bhg4 ,red-snapper la ,vnitienne1 #cch4 ,sweetbreads au ,salpicon1 #fje4 ,stuffed ,lettuce1 #iec4 ,chicken la ,maryland1 #ghe4 ,stewed ,tomatoes1 #ajbg4 ,roast ,beef1 #ebg4 ,watercress ,salad1 #ajgb4 ,raspberry ,water-ice1 #abha4 ,fancy ,almond ,cakes1 #abci4 ,coffee1 #acdi4 ,tuesday1 ,december --4 ,breakfast4 ,oatmeal and ,cream4 ,sausage ,omelet1 #dfe4 ,hamburg ,steak1 ,russian sauce1 #ebf4 ,potatoes1 ,windsor1 #ajjh4 ,small ,brioches1 #abjb4 ,luncheon4 ,oysters la ,pompadour1 #chd4 ,stewed ,veal1 ,marengo1 #fbd4 ,sweet ,potatoes1 ,souffles1 #ajaj4 ,pumpkin ,pie1 #ajii4 ,dinner4 ,doxie ,rockaway ,oysters1 #bih4 ,mock ,turtle1 #ag4 ,radishes1 #bib4 ,thon1 #bhb4 ,smelts1 ,barnaise1 #cec4 ,saddle of ,venison1 ,port ,wine sauce1 #hgh1 #hia4 ,pure of ,chestnuts1 #aca4 ,sweetbreads1 with ,asparagus-tops1 #fjg4 ,lima ,beans1 #ieb4 ,roast ,ducklings1 #hbd4 ,celery ,salad1 #ajdb4 ,pudding la ,u4 ,s4 ,grant1 #aaei4 ,coffee1 #acdi4 ,wednesday1 ,december --4 ,breakfast4 ,eggs au ,soleil1 #dae4 ,fried ,yellow ,perch1 #cja4 ,pig's ,feet la ,st4 ,hubert1 #gbg4 ,potato ,croquettes1 #iig4 ,apples and ,rice1 #aafi4 ,luncheon4 ,black ,bass1 with ,white ,wine1 #cdb4 ,sirloin ,steak la ,bordelaise1 #dia4 ,cauliflower au ,gratin1 #ibf4 ,plum ,pie1 #ajid4 ,dinner4 ,rockaway ,oysters1 #bih4 ,spaghetti1 with ,tomatoes1 #ef4 ,celery1 #bij4 ,caviare1 #bha4 ,broiled ,pompano1 matre d'htel1 #cbi4 ,cucumber salad1 #bhi4 ,hashed ,turkey la ,crme1 #hjd4 ,okras1 ,sauts la ,crole1 #ajca4 ,lamb ,chops la ,massna1 #fhg4 ,french ,peas1 with ,lettuce1 #igg4 ,roast ,grouse1 with ,watercress1 #heb4 ,chicory au ,chapon-salad1 #ajdf4 ,mringues l',helvtienne1 #abea4 ,coffee1 #acdi4 ,thursday1 ,december --4 ,breakfast4 ,eggs la ,paysanne1 #dcc4 ,tripe la ,lyonnaise1 #edh4 ,mignons ,filets la ,provenale1 #eji1 #eah4 ,hashed ,potatoes au ,gratin1 #ajjd4 ,wheat ,cakes1 #aahd4 ,luncheon4 ,lobster ,croquettes la ,victoria1 #cfe1 #bjh4 ,stewed ,beef la ,dufour1 #eda4 ,timbales ,lagardre1 #hji4 ,boiled ,apricot ,dumplings1 #aabf4 ,dinner4 ,sound ,oysters1 #bih4 ,cream of ,chicken1 #hb4 ,radishes1 #bib4 ,bologna ,sausage1 #bhf4 ,frogs la ,poulette1 #cii4 ,pillau of ,chicken la ,turque1 #ghb4 ,stewed ,corn1 #ifc4 ,broiled ,partridge1 with ,bacon1 #hdd1 #ged4 ,spaghetti l',italienne1 #ifj4 ,roast ,saddle of ,mutton1 #ffd4 ,escarole ,salad1 #ajee4 ,cabinet ,pudding la ,sadi-,carnot1 #aafd4 ,coffee1 #acdi4 ,friday1 ,december --4 ,breakfast4 ,omelet ,mexicaine1 #dgc4 ,fried ,black-bass1 #cja4 ,sausages l',anglaise1 #gcf4 ,saratoga ,potatoes1 #ajaa4 ,peach ,marmalade1 #acca4 ,luncheon4 ,picked-up ,codfish1 #cdf4 ,beefsteak ,pie l',amricaine1 #dhh4 ,lobster ,salad1 #ajfa4 ,rice and ,cream la ,croce1 #abif4 ,dinner4 ,oak ,island ,oysters1 #bih4 ,bisque of ,clams1 #h4 ,sardines1 #bhc4 ,celery1 #bij4 ,bouille--,baisse la ,marseillaise1 #cdj4 ,broiled ,tenderloin la ,barnaise1 #dib4 ,tomatoes la ,reine1 #ajbd4 ,pigeon ,cutlets la ,victoria1 #hae4 ,fried ,egg-plant1 #ijg4 ,roast ,quails on ,toast1 #hcd4 ,celery ,salad1 #ajda4 ,vanilla ,ice-cream1 #abga4 ,petites ,bouches des ,dames1 #abcg4 ,coffee1 #acdi4 ,saturday1 ,december --4 ,breakfast4 ,eggs la ,valencienne1 #dba4 ,broiled ,sardines on ,toast1 #djc4 ,lamb ,kidneys1 ,sauts l',italienne1 #ffc4 ,baked ,potatoes4 ,marcella-wine ,jelly la ,castellar1 #acbe4 ,luncheon4 ,scallops la ,brestoise1 #cib4 ,squabs l',amricaine1 #hbj4 ,cauliflower au ,gratin1 #ibf4 ,mince ,pie1 #ajhb4 ,dinner4 ,clams1 #cjj4 ,consomm ,napolitaine1 #abg4 ,radishes1 #bib4 ,caviare1 #bha4 ,haddock1 ,cream sauce1 #ceb1 #aha4 ,mignons ,filets1 with ,marrow1 #eaj4 ,fried ,egg-plant1 #ijg4 ,duck la ,rouennaise1 #hbe4 ,celery1 with ,cream1 #ibi4 ,roast ,lamb1 ,mint sauce1 #ehe1 #afi4 ,chicory ,salad1 #ajde4 ,biscuits ,tortoni1 #abhg4 ,coffee1 #acdi4 ,sunday1 ,december --4 ,breakfast4 ,eggs la ,hyde1 #ddh4 ,fried ,frogs' ,legs1 ,tomato sauce1 #djj1 #bje4 ,hashed ,chicken1 with ,cream1 #hjd4 ,fried ,oyster-plant1 #ajba4 ,rice la ,cond1 #aaha4 ,luncheon4 ,stewed ,terrapin la ,maryland1 #cig4 ,broiled ,red-head ,ducks1 ,currant ,jelly1 #hgf1 #acbf4 ,risotto la ,milanaise1 #ajag4 ,japanese ,salad1 #ajge4 ,raspberry ,tarts1 #aaah4 ,dinner4 ,small ,rockaway ,oysters1 #bih4 ,chicken1 with ,leeks1 #fh4 ,celery1 #bij4 ,olives4 ,stuffed ,deviled ,lobster1 #cfg4 ,salmi of ,woodcock la ,gastronome1 #hdb4 ,french ,peas4 ,sweetbreads la ,soubise1 #fjf4 ,tomatoes la ,bock1 #ajbf4 ,punch la ,lorenzo ,delmonico1 #acjc4 ,roast ,grouse la ,sam ,ward1 #hec4 ,celery1 ,mayonnaise ,salad1 #ajdb4 ,macdoine la ,cavour1 #abih4 ,biscuits ,ambroisienne1 #abcd4 ,camembert ,cheese4 ,coffee1 #acdi4 ,monday1 ,december --4 ,breakfast4 ,hominy1 with ,cream1 #ajcd4 ,eggs l',aurore1 #ddd4 ,broiled ,venison ,steaks1 matre d'htel1 #hgi1 #ade4 ,fried ,potatoes1 #iic4 ,crme ,renverse1 #abeb4 ,luncheon4 ,canap ,lorenzo1 #cia4 ,mignons of ,lamb la ,montebello1 #acfj1 #bdi4 ,brussels ,sprouts1 with ,butter1 #ibb4 ,charlotte ,russe1 #abfa4 ,dinner4 ,massachusetts ,bay ,oysters1 #bih4 ,pure ,faubonne1 #df4 ,celery1 #bij4 ,sardines1 #bhc4 ,red-snapper la ,bordelaise1 #cda4 ,quails ,braised1 ,celery sauce1 #hcf4 ,lamb ,chops la ,maintenon1 #fhe4 ,cauliflower1 ,hollandaise1 #ibe1 #afj4 ,roast ,plover sur ,canap1 #hfe4 ,doucette ,salad1 #ajed4 ,cocoanut ,pudding1 #aadg4 ,coffee1 #acdi4 ,tuesday1 ,december --4 ,breakfast4 ,smoked ,beef ,omelet1 #dfa4 ,stewed ,oysters la ,baltimore1 #chh4 ,broiled ,lamb ,chops1 with ,bacon1 #fdg1 #ged4 ,potatoes en ,paille1 #ajad4 ,preserved ,strawberries1 #acde4 ,luncheon4 ,scallops ,brestoise1 #cib4 ,soles la ,horly1 #cba4 ,blanquette of ,veal1 with ,nouilles1 #eeb4 ,oyster-plant la ,poulette1 #ajai4 ,lobster ,salad la ,plummer1 #ajfb4 ,rice and ,cream la ,croce1 #abif4 ,dinner4 ,chincoteague ,oysters1 #bih4 ,green ,turtle1 #af4 ,anchovies1 #bhd4 ,watercress1 #ajgb4 ,boned ,deviled ,smelts1 sauce ,tartare1 #cec1 #bjg4 ,boiled ,turkey l',anglaise1 #gie4 ,french ,peas4 ,tenderloin la ,hussard1 #eai4 ,stuffed ,onions1 #igj4 ,roast ,saddle of ,venison1 #hgh4 ,romaine ,salad1 #ajfd4 ,omelet ,souffle1 #dgd4 ,coffee1 #acdi4 ,,christmas4 ,wednesday1 ,december --4 ,breakfast4 ,eggs l',aurore1 #ddd4 ,broiled ,salt ,mackerel1 #cbi4 ,porterhouse ,steak1 #ebd4 ,potatoes1 ,chteau1 #ajji4 ,crme en ,mousse au ,maraschino1 #abeg4 ,luncheon4 ,lobster en ,chevreuse1 #cfb4 ,chicken1 ,saut with ,tarragon1 #ggd4 ,broiled ,sweet ,potatoes1 #ihc4 ,pie la ,martha ,washington1 #aaje4 ,biscuits ,glacs1 #abhf4 ,dinner4 ,small ,rockaway ,oysters1 #bih4 ,consomm ,printanier ,royale1 #abd4 ,celery1 #bij4 ,radishes1 #bib4 ,bouches la ,reine1 #bgj4 ,terrapin la ,baltimore1 #cif4 ,filets ,mignons la ,bayard1 #eji1 #bca4 ,stuffed ,tomatoes1 la ,reine1 #ajbd4 ,suprme of ,partridge la ,prigueux1 #hej4 ,french ,peas1 with fresh ,butter1 #igh4 ,stuffed ,deviled ,lobster1 #cfg4 ,champagne ,punch1 #acjg4 ,canvas-back ,ducks1 with ,currant ,jelly1 #hgd1 #acbf4 ,lettuce and ,egg ,salad1 #ajeh4 ,nougat ,pyramid1 #abfg4 ,plombire la ,hamilton1 #acgj4 ,petites ,bouches des ,dames la ,mme4 ,astor1 #abch4 ,sweet ,macaroons1 #abaj4 ,lady-fingers1 #abca4 ,biscuits ,richelieu1 #abcb4 ,coffee1 #acdi4 ,punch la ,czarina1 #acab--to be served at #aj ,p4 ,m4 ,thursday1 ,december --4 ,breakfast4 ,spanish ,omelet1 #dgb4 ,fried ,frost-fish1 #cja4 ,hamburg ,steak1 ,madeira sauce1 #ebf1 #ahe4 ,potatoes1 ,lyonnaise1 #iia4 ,prunes la ,gnral ,dufour1 #accj4 ,luncheon4 ,canap ,lorenzo1 #cia4 ,broiled ,calf's ,liver and ,bacon1 #ehd4 ,anchovy ,salad1 #ajcg4 ,rice ,pudding l',orange1 #aacj4 ,dinner4 ,mill ,pond ,oysters1 #bih4 ,cream of ,barley1 #gg4 ,tomatoes1 #bhh4 ,caviare1 #bha4 ,stuffed ,deviled ,crabs1 #cgj4 ,croustade of ,kidneys1 with ,mushrooms1 #fhj4 ,spinach1 with ,eggs1 #idj4 ,broiled ,tenderloin and ,watercress1 #ejc4 ,stuffed ,peppers1 #ige4 ,roast ,grouse1 #heb4 ,escarole ,salad1 #ajee4 ,kirsch ,omelet1 #dgf4 ,coffee1 #acdi4 ,friday1 ,december --4 ,breakfast4 ,scrambled ,eggs1 with ,asparagus-tops1 #djf4 ,cod's ,tongues1 black ,butter1 #cdi4 ,hashed ,turkey en ,bordure1 #hje4 ,broiled ,sweet ,potatoes1 #ihc4 ,baked ,apples1 #aabd4 ,luncheon4 ,porgies1 ,tomato sauce1 #cja1 #bje4 ,chicken ,pot-pie1 #geg4 ,russian ,salad1 #ajfe4 ,madeleine1 #aabf4 ,dinner4 ,oysters1 #bih4 ,consomm ,chatelaine1 #abh4 ,thon1 #bhb4 ,celery1 #bij4 ,red-snapper1 ,egg sauce1 #ceb1 #afa4 ,coquilles of ,sweetbreads la ,dreux1 #fba4 ,salmi of ,reed-birds1 maison d'or1 #hfg4 ,brussels ,sprouts1 #ibb4 ,roast ,chicken1 #gee4 ,lettuce ,salad1 #ajeg4 ,baba au ,rhum1 #abag4 ,coffee1 #acdi4 ,saturday1 ,december --4 ,breakfast4 ,tomato ,omelet la ,provenale1 #deg4 ,fish ,balls1 #cdg4 ,lamb en ,brochette la ,dumas1 #fgd4 ,fried ,potatoes1 #iic4 ,brioche la ,cond1 #abjc4 ,luncheon4 ,stuffed ,oysters la ,mali1 #chf4 ,calf's-head la ,cavour1 #fch4 ,stuffed ,cabbage1 #iai4 ,potato ,salad1 #ajgc4 ,charlotte au ,caf1 #abfb4 ,dinner4 ,clams1 #cjj4 ,chicken la ,portugaise1 #ff4 ,watercress1 #ajgb4 ,sardines1 #bhc4 ,sheep's-head1 matre d'htel1 #cbi4 ,salmi of ,ducks1 with ,turnips1 #hbf4 ,spaghetti ,napolitaine1 #iei4 ,tenderloin1 ,piqu la ,florentine1 #ejf4 ,roast ,red-heads1 with ,hominy1 #hgf1 #ajce4 ,celery ,salad1 #ajdb4 ,plombire la ,kingman1 #abid4 ,coffee1 #acdi4 ,sunday1 ,december --4 ,breakfast4 ,eggs la ,bourguignonne1 #daa4 ,broiled ,frogs1 matre d'htel1 #cih4 ,broiled ,beefsteak la ,barnaise1 #dib4 ,stewed ,tomatoes1 #ajbg4 ,buckwheat ,cakes1 #aahc4 ,luncheon4 ,smelts1 ,toulouse1 #ced4 ,blanquette of ,veal1 with ,peas1 #eea4 ,chicken ,salad1 #ajdd4 ,mince ,pie1 #ajhb4 ,dinner4 ,blue ,point ,oysters1 #bih4 ,cream of ,asparagus1 #gj4 ,radishes1 #bib4 ,celery1 #bij4 ,bass la ,chambord1 #cdc4 ,chicken ,fricass la ,reine1 #ghj4 ,brussels ,sprouts1 #ibb4 ,broiled ,tenderloin aux ,gourmets1 #ejh4 ,stuffed ,egg-plant1 #iji4 ,punch en ,surprise1 #acji4 ,roast ,grouse la ,sam ,ward1 #hec4 ,chicory ,salad1 #ajde4 ,diplomatic ,pudding1 #aabi4 ,strachino ,cheese4 ,coffee1 #acdi4 ,monday1 ,december --4 ,breakfast4 ,omelet1 with fine ,herbs1 #dea4 ,minced ,beef la ,catalan1 #ejb4 ,sausages l',italienne1 #gcg4 ,potatoes1 ,julienne1 #ajac4 ,apple ,fritters1 #aaia4 ,luncheon4 ,clams la ,merrill1 #chi4 ,stewed ,lamb aux ,flageolets1 #gjg4 ,oyster-plant1 ,poulette1 #ajai4 ,rice and ,apples la ,czar1 #aagc4 ,dinner4 ,east ,river ,oysters1 #bih4 ,consomm ,garibaldi1 #aab4 ,olives4 ,mortadella1 #bhg4 ,codfish1 ,oyster sauce1 #ceb4 ,leg of ,mutton1 ,bretonne1 #fej4 ,onions1 with ,cream1 #ifh4 ,squabs en ,compote1 #hbb4 ,cauliflower au ,gratin1 #ibf4 ,roast ,beef1 #ebg4 ,escarole ,salad1 #ajee4 ,blanc-,manger la ,j4 ,delmonico1 #abgj4 ,coffee1 #acdi4 ,tuesday1 ,december --4 ,breakfast4 ,eggs la ,meyerbeer1 #dcg4 ,fried ,soft-shelled ,crabs1 #cfh4 ,tripe la ,lyonnaise1 #edh4 ,saratoga ,potatoes1 #ajaa4 ,german ,pancake1 with ,apples1 #aahi4 ,luncheon4 ,lobster la ,newburg1 #cei4 ,breaded ,veal ,cutlets1 ,tomato sauce1 #efc4 ,french ,peas4 ,caviare on ,toast1 #bha4 ,cherry ,tarts1 #aaaa4 ,dinner4 ,small ,rockaway ,oysters1 #bih4 ,bisque of ,lobster1 #aj4 ,celery1 #bij4 ,radishes1 #bib4 ,matelote of ,bass1 #ccb4 ,salmi of ,grouse la ,walter ,scott1 #hef4 ,tenderloin of ,beef1 ,piqu la ,svign1 #ebj4 ,stewed ,tomatoes1 #ajbg4 ,roast ,partridge sur ,canap1 #hdc4 ,lettuce ,salad1 #ajei4 ,neapolitan ,ice-cream1 #abib4 ,small ,mringues la ,ch4 ,c4 ,delmonico1 #abdi4 ,coffee1 #acdi4 ,,recipes4 ,,soups4 #a4 ,bouille--,baisse4--,chop two medium-sized1 peeled1 sound onions very fine1 with one medium-sized1 fine1 fresh1 green pepper1 the same way1 and put them in a pan on the hot range1 with a gill of sweet oil4 ,when well browned1 moisten with three pints of hot white broth 7,no4 #ii74 ,cut three skinned1 good-sized1 sound1 well-washed potatoes into quarters1 also three fine1 good-sized1 sound1 red1 peeled tomatoes into rather small pieces2 put all in the soup4 ,season with a pinch of salt 7the equivalent of a tablespoonful7 and half a pinch of pepper1 and then boil well for fully one hour and a half1 placing into it a strong bouquet 7,no4 #bed7 at the beginning1 also half a teaspoonful of powdered saffron1 diluted in a little water2 when nearly done1 add one pound of boned codfish1 cut into small pieces2 boil again for three minutes1 pour into a hot soup tureen1 and serve with six slices of toasted bread4 #b4 ,brunoise4--,pare and cut into small squares three medium-sized carrots1 one turnip1 half an onion1 and two leeks2 put these with two ounces of butter in a covered saucepan for a few moments2 moisten with three pints of broth 7,no4 #ii71 season with half a tablespoonful of salt1 and a teaspoonful of pepper4 ,cook for three-quarters of an hour1 and then add a handful of chiffonade 7,no4 #acb72 when ready1 serve with six slices of toasted bread4 #c4 ,brunoise with ,rice4--,the same as for ,no4 #b1 adding half a cupful of uncooked rice about seventeen minutes before serving2 taste to see if sufficiently seasoned1 and serve4 #d4 ,brunoise with ,sorrel4--,the same1 adding two good handfuls of chopped sorrel about two minutes before serving4 #e4 ,beef l',anglaise4--,cut up into small squares a quarter of a pound of raw1 lean beef2 brown them a little in a saucepan on the hot range1 then moisten with three pints of broth 7,no4 #ii71 add half a pint of printanier 7,no4 #ea71 a handful of barley1 and half a pinch each of salt and pepper4 ,boil thoroughly for half an hour1 and a few moments before serving put in one medium-sized sliced tomato1 taste to see if sufficiently seasoned1 then pour the soup into a hot tureen1 and send to the table4 #f4 ,beef l',ecossaise1 thickened4--,brown in a little fat1 in a saucepan1 a quarter of a pound of small squares of lean beef and a sliced onion2 moisten with three pints of broth 7,no4 #ii71 adding half a cup of oatmeal1 a small glass of ,madeira wine1 half a tablespoonful of salt and a teaspoonful of pepper4 ,let cook for thirty minutes1 then serve4 #g4 ,busecca4--,brown in a saucepan one pint of raw printanier 7,no4 #ea71 adding half a pint of chopped celery2 let steam gently for about ten minutes1 then moisten with three pints of white broth 7,no4 #ii7 and a quarter of a pound of very finely shred tripe2 season with half a tablespoonful of salt and a teaspoonful of pepper4 ,cook thoroughly for twenty-five minutes1 and serve with a little grated cheese1 separate4 #h4 ,bisque of ,clams4--,open twelve large clams1 scald them whole in their own juice1 and drain4 ,then pound them in a mortar1 and put them back into a saucepan with the same water4 ,add one quart of white broth 7,no4 #ii71 one bouquet 7,no4 #bed71 half a pint of raw rice1 a little pepper1 but no salt2 boil for forty-five minutes1 then strain through a fine sieve1 adding half a cupful of good cream4 ,let it heat1 but not boil again1 and serve with very small squares of fried bread4 #i4 ,bisque of ,crabs4--,boil four hard-shelled crabs in salted water for about fifteen minutes2 wash and drain them well1 and proceed as for ,no4 #h4 #aj4 ,bisque of ,lobster4--,the same as for ,no4 #h4 ,two pounds of lobster boiled in the shell will be sufficient2 serve with small squares of boiled lobster claw1 cut in dice4 #aa4 ,crote-au-,pot4--,take two carrots cut in round slices1 one turnip1 cut the same1 adding a few pieces of celery and half a quarter of chopped-up cabbage2 stew them for ten minutes in a covered saucepan1 with two ounces of butter2 then moisten with three pints of white broth 7,no4 #ii71 adding half a tablespoonful of salt and a teaspoonful of pepper4 ,boil well for thirty minutes1 and serve with six pieces of dry toasted rolls4 #ab4 ,fish ,chowder1 ,boston style4--,take a nice live codfish of about six pounds1 cut the head off and remove all the bones1 then cut the fish into square pieces1 place them in a bowl1 and add half a pinch of salt and a pint of cold water so as to have the flesh firm4 ,take the head and bones1 place them in a saucepan with two quarts of white broth 7,no4 #ii7 on the stove1 and as soon as it comes to a boil1 skim it well4 ,season with one pinch of salt and half a pinch of pepper4 ,let boil for twenty minutes4 ,peel and slice very fine one small1 sound onion1 place it in a saucepan with one ounce of butter1 half an ounce of salt pork1 cut in small dice-shaped pieces1 let cook for five minutes1 then add two tablespoonfuls of flour4 ,stir well together for three minutes on a brisk fire1 being careful not to let it get brown4 ,strain the broth into a bowl1 and when all strained in1 add it to the flour1 stirring well until all the broth is added4 ,let boil for ten minutes4 ,cut two good-sized1 sound potatoes in small dice-shaped pieces1 add them to the soup4 ,boil five minutes4 ,drain the codfish1 wash it once more1 and add it to the soup4 ,boil five minutes more2 add half a pint of cold milk1 being very careful not to allow to boil again2 sprinkle a teaspoonful of chopped parsley over1 and serve very hot4 #ac4 ,clam ,chowder4--,wash six fine1 medium-sized potatoes1 peel and cut them into small dice-shaped pieces1 wash again in fresh water1 take them up with a skimmer2 place them in a stewpan large enough to hold three quarts4 ,immediately add two quarts of cold water 7not placing the pan on the fire until so mentioned74 ,peel one medium-sized1 sound onion1 chop it up very fine1 and place it on a plate4 ,take a quarter of a bunch of well-washed parsley greens 7suppressing the stalks71 place it with the onions2 wash well two branches of soup celery1 chop it up very fine1 place it with the parsley and onions1 and add all these in the stewpan4 ,place the pan on a brisk fire4 ,season with a light pinch of salt1 adding at the same time a light tablespoonful of good butter4 ,let all cook until the potatoes are nearly done2 eighteen minutes will be sufficient4 ,cut out from a piece of fresh pork1 crosswise1 one slice a third of an inch thick1 then cut it in pieces a third of an inch square1 fry1 and reduce it in a pan on the hot stove for four minutes4 ,add it to the broth1 add also three-quarters of a teaspoonful of branch dry thyme4 ,lightly scald four fine1 medium-sized tomatoes1 peel and cut them into small pieces and add them to the preparation4 ,open and place in a bowl twenty-four medium-sized1 fine1 fresh clams2 pour into another bowl half of their juice4 ,place the clams on a wooden board1 cut each one into four equal pieces1 and immediately plunge them into the pan with the rest2 gently mix1 so as to prevent burning at the bottom while boiling1 for two minutes4 ,range the pan on the corner of the stove to keep warm4 ,season with a saltspoonful of black pepper1 one tablespoonful of ,worcestershire sauce1 gently stir the whole with a wooden spoon2 break in two pilot crackers in small pieces1 stir a little again4 ,leave two minutes longer in the same position1 but under no circumstances allow to boil4 ,pour it into a hot soup-tureen1 and serve4 #ad4 ,chiffonade4--,wash well1 drain1 and chop up very fine one quart of sorrel with the green leaves of a lettuce-head4 ,brown in a saucepan1 with two ounces of butter and a sliced onion1 seasoning with half a tablespoonful of salt and a teaspoonful of pepper4 ,moisten with three pints of white broth 7,no4 #ii71 add a handful of peas1 the same of string beans and asparagus tops2 boil for three-quarters of an hour with an ounce of butter2 serve with six slices of toasted bread4 #ae4 ,how to ,prepare ,green ,turtle4--,select a medium-sized turtle1 cut off the head1 and let it bleed for twelve hours4 ,remove the bones by opening the sides2 cut the carcass in pieces1 and blanch them for three minutes in boiling water4 ,lift off the top shell and place it in a saucepan1 covering it with white broth 7,no4 #ii71 a handful of whole pepper1 one dozen cloves1 half a bunch of thyme1 and six bay leaves 7all the above spices and herbs carefully tied in a white cloth74 ,add a handful of salt1 and cook for about one hour4 ,drain1 remove the bones1 cut the rest in dice-sized squares4 ,let the broth be reduced to three-fourths its quantity1 then put in the white1 lean meat1 letting it cook for ten minutes1 and then add the green part 7the shell7 of the turtle4 ,fill some medium-sized pots with this1 and when cooled off pour hot lard over the tops4 ,a good glassful of ,madeira wine can be added to the broth1 according to taste4 #af4 ,green ,turtle ,soup4--,place a pint of green turtle1 cut into pieces 7,no4 #ae7 in a saucepan with two pints of broth 7,no4 #ii72 add a bouquet 7,no4 #bed71 a glassful of ,madeira wine1 a little bit of red pepper1 half a tablespoonful of salt1 a little grated nutmeg1 a teaspoonful of ,english sauce1 and a cupful of ,espagnole sauce 7,no4 #aea74 ,boil for twenty minutes1 and serve with six slices of peeled lemon1 after suppressing the bouquet4 #ag4 ,mock ,turtle4--,to be prepared as for green turtle 7,no4 #af71 substituting a pint of cooked calf's-head for the turtle4 #ah4 ,clear ,green ,turtle4--,proceed the same as for the green turtle 7,no4 #af71 omitting the ,espagnole sauce1 but adding two tablespoonfuls of dissolved corn-starch1 also a quarter of a glassful more of ,madeira wine before serving4 #ai4 ,giblets ,with ,rice4--,take three chicken giblets and brown them in a saucepan1 with half an ounce of fat and one sliced onion4 ,moisten with one quart of white broth 7,no4 #ii71 adding one thinly sliced carrot1 half a sliced turnip1 a tablespoonful of well-washed rice1 half a tablespoonful of salt1 and a very little pepper4 ,boil for thirty minutes1 and then put in one sliced tomato2 cook for five minutes more1 and serve1 adding one teaspoonful of ,parisian sauce4 #bj4 ,giblets l',ecossaise4--,the same as for ,no4 #ai1 substituting half a cupful of oatmeal for rice ten minutes before serving4 #ba4 ,giblets with ,barley4--,the same as ,no4 #ai1 substituting barley for rice forty minutes before serving4 #bb4 ,giblets l',anglaise4--,brown in a saucepan three minced giblets with a sliced onion2 moisten with one quart of white broth 7,no4 #ii71 adding a cupful of ,espagnole sauce 7,no4 #aea71 a bouquet 7,no4 #bed71 half a glassful of ,madeira wine1 a teaspoonful of ,parisian sauce1 and half a tablespoonful of salt and a teaspoonful of pepper4 ,cook thoroughly for about thirty minutes1 and when done1 serve with one chopped hard-boiled egg4 #bc4 ,gumbo ,with ,frogs4--,brown in half an ounce of butter1 in a saucepan1 one chopped onion with about one ounce of raw ham cut into dice shape1 half a green pepper cut in small dice1 and half a tablespoonful of salt and a teaspoonful of pepper4 ,moisten with one quart of white broth 7,no4 #ii71 or consomm 7,no4 #ajj71 add one tablespoonful of raw rice1 six sliced gumbos1 and one sliced tomato4 ,let all cook thoroughly for about twenty minutes2 and five minutes before serving add a quarter of a pound of raw frogs cut up into small pieces4 #bd4 ,gumbo of ,crabs4--,the same as for ,no4 #bc2 replacing the frogs by three well-washed1 minced1 soft-shelled crabs five minutes before serving4 #be4 ,frogs l',espagnole4--,the same as ,no4 #bc1 adding one green pepper and two tomatoes 7as green peppers and tomatoes must predominate when frogs are used instead of crabs71 and omitting the gumbo4 #bf4 ,oysters4--,put thirty medium-sized oysters in their own water1 with half a pint of water added1 in a saucepan1 with a tablespoonful of salt and half a teaspoonful of pepper1 and one ounce of good butter4 ,let it boil once only2 then serve1 adding half a pint of cold milk4 #bg4 ,julienne4--,cut into fine long shreds two carrots1 half a turnip1 two leaves of celery1 one leek1 an eighth of a cabbage1 and half an onion2 brown them in a saucepan with one ounce of butter2 moisten with one quart of white broth 7,no4 #ii71 or consomm 7,no4 #ajj71 and season with half a tablespoonful of salt and a teaspoonful of pepper4 ,cook for thirty minutes2 add two tablespoonfuls of cooked green peas1 and one tablespoonful of cooked string beans4 ,boil up again1 and serve4 #bh4 ,jardinire4--,the same as for ,no4 #bg1 only the vegetables are cut larger1 and omit the cabbage4 ,when ready to serve1 add a handful of chiffonade 7,no4 #acb7 five minutes before serving4 #bi4 ,shin of ,beef ,lie4--,place ten pounds of leg of beef 7shin7 in a saucepan1 with one gallon of cold water1 on the fire4 ,when it comes to a boil1 thoroughly skim off all the scum4 ,add one good-sized carrot1 one sound onion1 six cloves1 eighteen whole peppers1 a well-garnished bouquet 7,no4 #bed71 and two pinches of salt4 ,let all boil on a moderate fire for four hours4 ,place in a saucepan two ounces of butter1 four tablespoonfuls of flour1 mix well together1 and place it also on a moderate fire1 stirring it once in a while until it has obtained a light brown color1 which will take six minutes4 ,when the broth has boiled for four hours1 strain either through a napkin or a sieve into a vessel and let cool for five minutes2 then gradually add it to the flour1 stirring until all is added2 place it on the fire1 and when it boils skim it once more1 and let cook for ten minutes4 ,cut a piece of four ounces of the meat of the cooked shin of beef into small dice-shape pieces half an inch square1 add them to the soup1 let all boil ten minutes2 squeeze in the juice of one medium-sized sound lemon1 add a glassful of ,madeira wine1 and serve in hot tureen4 #cj4 ,mutton with ,barley4--,cut in small squares a quarter of a pound of lean mutton1 and brown them in saucepan1 with a little fat1 on the hot range1 with half a chopped sound onion4 ,moisten with three pints of white broth 7,no4 #ii71 and season with half a pinch of salt1 and half a pinch of pepper2 add half a pint of printanier 7,no4 #ea71 a little cut-up celery1 and a tablespoonful of well-washed barley4 ,boil well together for forty minutes2 pour into a hot soup-tureen and serve4 #ca4 ,mutton l',ecossaise4--,the same as for ,no4 #cj1 substituting half a cupful of oatmeal for the barley ten minutes before serving4 #cb4 ,mikado4--,cut half of a small breast of chicken1 a quarter of a pound of very lean veal1 and a quarter of a pound of lean mutton1 into small equal-sized dice-shaped pieces1 and put them in a saucepan on the hot stove1 with two ounces of good butter4 ,cook for five minutes1 stirring with the spatula2 then moisten with two quarts of broth 7,no4 #ii71 adding a finely chopped medium-sized onion1 the same of green pepper1 two tablespoonfuls of diluted curry1 and a bouquet 7,no4 #bed74 ,season with a tablespoonful of salt and a teaspoonful of pepper1 and1 after cooking for thirty minutes1 add three tablespoonfuls of raw rice and cook again for thirty minutes4 ,remove the bouquet1 skim thoroughly1 and pour the soup into a hot soup-tureen to serve4 #cc4 ,westmoreland ,soup4--,put into a saucepan one quart of broth 7,no4 #ii71 one quart of ,espagnole sauce 7,no4 #aea71 three tablespoonfuls of ,parisian sauce1 a little cayenne pepper 7about the equivalent of a green pea71 and a bouquet 7,no4 #bed72 place the saucepan on the hot stove1 and add two cooked and boned calf's feet1 cut into small square pieces1 and pour in a glassful of good ,madeira wine4 ,cook for thirty minutes1 remove the bouquet1 and skim the fat from the surface2 pour the soup into a hot tureen2 add eighteen cooked chicken quenelles 7,no4 #bbf71 then send to the table4 #cd4 ,mulligatawney4--,cut a quarter of a medium-sized raw chicken in pieces1 with half a green pepper1 half an ounce of lean raw ham1 and half a finely sliced onion4 ,brown the whole for five minutes in a saucepan2 moisten with one quart of white broth 7,no4 #ii71 adding a quarter of a pint of very finely cut printanier 7,no4 #ea71 a teaspoonful of curry1 and half a green apple cut into small pieces1 one slice of egg-plant cut into small pieces1 and a tablespoonful of uncooked rice4 ,season with half a tablespoonful of salt and a teaspoonful of pepper2 boil for twenty-five minutes and serve4 #ce4 ,mulligatawney la ,delmonico4--,the same as for ,no4 #cd1 but instead of the printanier use two tablespoonfuls of rice1 adding twelve medium-sized oysters two minutes before serving4 #cf4 ,menestra4--,cut up all together into fine pieces two carrots1 half a turnip1 two leeks1 a quarter of a cabbage1 half an onion1 and one stalk of celery1 and steam them in two ounces of butter for about ten minutes in a covered saucepan2 moisten with three pints of white broth 7,no4 #ii71 adding one tablespoonful of washed rice1 a bouquet 7,no4 #bed71 and half a tablespoonful of salt and a teaspoonful of pepper4 ,boil well for thirty minutes1 and serve with two tablespoonfuls of grated cheese separately for each person4 #cg4 ,napolitaine4--,cut into small pieces a quarter of a raw chicken2 brown them well in one ounce of butter1 with an ounce of lean raw ham1 half a green pepper1 half a sliced onion1 also one carrot cut in the same way4 ,steam for ten minutes in a saucepan1 then moisten with three pints of white broth 7,no4 #ii72 season with half a tablespoonful of salt and a teaspoonful of pepper1 and add one tablespoonful of raw rice4 ,let it simmer until half cooked 7about fifteen minutes71 then throw in one ounce of pieces of macaroni and half a tomato4 ,boil again for ten minutes1 and serve with two tablespoonfuls of grated cheese separately4 #ch4 ,ox-,tail with ,barley4--,cut a small ox-tail into little pieces1 wash well1 drain them1 then place in a saucepan with a quarter of an ounce of butter1 fry for ten minutes on the hot stove4 ,moisten with three pints of consomm 7,no4 #ajj72 season with half a pinch of salt and half a pinch of pepper4 ,cook for one hour4 ,then add half a pint of printanier 7,no4 #ea71 one tablespoonful of well-washed barley1 and a teaspoonful of ,parisian sauce4 ,cook for forty minutes1 then skim the fat off1 and a few moments before serving add one medium-sized1 red1 sliced tomato to the soup4 #ci4 ,ox-,tail l',ecossaise4--,the same as for ,no4 #ch1 substituting half a cupful of oatmeal for the barley ten minutes before serving4 #dj4 ,ox-,tail l',anglaise4--,cut a small ox-tail into pieces1 and fry them the same as in ,no4 #ch4 ,moisten with a quart of consomm 7,no4 #ajj71 and one pint of ,espagnole sauce 7,no4 #aea74 ,cook for one hour1 then season with a pinch of pepper1 add one tablespoonful of well-washed barley1 one teaspoonful of ,worcestershire sauce1 half a glass of ,madeira wine1 and a bouquet 7,no4 #bed74 ,boil thoroughly for forty-five minutes1 skim off the fat1 then serve with six slices of lemon1 and one chopped hard-boiled egg1 and suppressing the bouquet4 #da4 ,sorrel with ,asparagus-tops4--,chop up fine one quart of well picked and washed sorrel2 put it in a saucepan with two ounces of butter4 ,let it steam for ten minutes2 then moisten with three pints of white broth 7,no4 #ii71 adding half a cupful of asparagus-tops1 and half a tablespoonful of salt and a teaspoonful of pepper4 ,cook together for twenty-five minutes1 and when about serving thicken it with the yolk of one egg in half a cupful of cream4 ,serve with six sippets of toast4 #db4 ,sorrel with ,rice4--,the same as for ,no4 #da1 using two tablespoonfuls of rice twenty minutes before serving1 instead of the asparagus1 and omitting the sippets of toast4 #dc4 ,pure ,jackson4--,cut one pint of potatoes into pieces and cover them with one quart of white broth 7,no4 #ii7 in a saucepan4 ,press the broth through a napkin1 adding about two ounces of butter and a bouquet 7,no4 #bed47 ,season with half a tablespoonful of salt and a teaspoonful of pepper1 cook well for thirty minutes1 then strain the soup1 adding half a cupful of cream1 and serve with six sippets of toast4 ,do not let it boil again after the cream has been added4 #dd4 ,pure ,parmentier4--,the same as for ,no4 #dc1 adding one bunch of cut-up leeks fifteen minutes before serving4 #de4 ,pure ,bretonne4--,the same as for ,no4 #dc1 substituting one pint of dried white beans1 previously soaked for four hours in cold water1 for the potatoes4 #df4 ,pure ,faubonne4--,the same as for ,no4 #dc1 using one pint of lentils instead of potatoes4 7,lentils must also be soaked for four hours before using47 ,throw in two tablespoonfuls of cooked green peas and a pinch of chopped parsley one minute before serving4 #dg4 ,pure ,crcy4--,steam four medium-sized finely chopped carrots for fifteen minutes in a saucepan1 with two ounces of butter2 then moisten with one quart of white broth 7,no4 #ii71 adding half a cupful of raw rice1 one bouquet 7,no4 #bed71 and half a tablespoonful of salt and a teaspoonful of pepper4 ,cook thoroughly for thirty minutes1 then strain through a fine colander4 ,finish with half a cupful of cream1 and serve with two tablespoonfuls of crotons 7,no4 #acc74 #dh4 ,pure ,cond4--,place in a saucepan on the fire one pint of red beans1 previously soaked for four hours in cold water4 ,moisten with one quart of white broth 7,no4 #ii71 and add two ounces of blanched salt pork1 one onion1 one carrot1 a bouquet 7,no4 #bed71 and a teaspoonful of pepper4 ,cook thoroughly for one hour2 then strain1 add half a glassful of claret1 and then serve with two tablespoonfuls of square crotons of fried bread 7,no4 #acc74 #di4 ,pure of ,green ,peas4--,the same as for ,no4 #dh1 using a pint of green peas instead of red beans1 and adding half a cupful of cream in the place of claret1 and one ounce of butter1 one minute before serving4 #ej4 ,pure ,mongole4--,boil in a saucepan half a cupful of dried peas in two gills of white broth 7,no4 #ii71 for one hour2 if fresh peas1 half an hour will be sufficient4 ,cut up in julienne shape1 one medium-sized sound carrot1 one small turnip1 and one leek2 place them in a saucepan with half an ounce of butter on the hot stove1 cover the pan1 and let simmer for five minutes4 ,peel two good-sized ripe tomatoes1 cut them into quarters1 put them in a saucepan with a quarter of an ounce of butter2 season with one pinch of salt and half a pinch of pepper1 add one gill of white broth 7,no4 #ii74 ,let cook for twenty minutes on a brisk fire4 ,then strain the tomatoes through a fine sieve into a bowl1 add them now to julienne1 let all cook five minutes longer2 strain the peas through the sieve into the julienne1 let the whole come to a boil1 and serve in a hot soup-tureen4 #ea4 ,printanier ,grenat4--,cut into small pieces two carrots1 half a turnip1 half an onion1 two leaves of celery1 and two leeks2 steam them well for ten minutes in a saucepan with one ounce of butter2 then moisten with three pints of consomm 7,no4 #ajj71 adding two tablespoonfuls of rice1 half a pinch each of salt and pepper4 ,cook thoroughly for thirty minutes and five minutes before serving put in one cut-up raw tomato4 #eb4 ,printanier ,chasseur4--,proceed as for ,no4 #ea1 only replacing the tomato with half the breast of a cooked grouse1 partridge1 or any other game1 cut into small pieces1 and twelve quenelles 7,no4 #bba74 #ec4 ,paysanne4--,cut in square-shaped pieces two carrots1 half a turnip1 an eighth of a cabbage1 half an onion1 one potato1 and two leaves of celery4 ,steam them for ten minutes with two ounces of butter in a saucepan2 then moisten with three pints of white broth 7,no4 #ii72 season with half a tablespoonful of salt1 and a teaspoonful of pepper4 ,cook for thirty minutes1 and when serving add six thin slices of bread4 #ed4 ,pot-au-,feu4--,family ,soup4--,thoroughly wash twice in cold water1 either six pounds of brisket or eight pounds of shin of beef4 ,place it in the stock-pot1 and entirely cover with cold water2 place it on the fire1 and be very careful1 as soon as it comes to a boil1 to thoroughly skim off all the scum4 ,add two medium-sized1 sound1 well-cleaned carrots1 one turnip1 one good-sized1 well-peeled onion with six cloves stuck in it1 and two leeks tied together4 ,season with two pinches of salt1 and eighteen whole peppers2 let boil for four hours4 ,strain either through a napkin or a sieve into a bowl2 cut the carrots into round pieces1 quarter of an inch thick1 turnip the same1 as also the leeks2 add all these to the broth1 and serve with six quarters of toasted rolls4 #ee4 ,a la ,russe4--,cut into pieces one ounce each of lean1 raw ham1 mutton1 beef1 and veal2 brown them well in one ounce of butter with the half of a finely shred onion for five minutes4 ,moisten with one quart of white broth 7,no4 #ii71 then throw in half a pint of prepared printanier as for ,no4 #aji1 and a tablespoonful of raw rice4 ,boil thoroughly for thirty minutes1 season with two teaspoonfuls of pepper1 and five minutes before serving add a handful of chiffonade 7,no4 #acb74 #ef4 ,spaghetti with ,tomatoes4--,pour into a saucepan one pint of white broth 7,no4 #ii71 one pint of tomato sauce 7,no4 #bje71 and season with half a pinch each of salt and pepper4 ,let it boil well for ten minutes2 then throw in half a pint of cooked spaghetti--cut about three-quarters of an inch in length2 cook again for five minutes1 tossing them well meanwhile1 and serve very hot4 #eg4 ,tomatoes with ,rice4--,the same as for ,no4 #ef1 using three tablespoonfuls of raw rice twenty minutes before serving instead of the cooked spaghetti4 #eh4 ,tomatoes l',andalouse4--,boil together in a saucepan one pint of tomato sauce 7,no4 #bje71 and three pints of consomm 7,no4 #ajj74 ,add half a tablespoonful of salt and a teaspoonful of pepper2 then put in two tablespoonfuls of tapioca1 stirring it well all the time4 ,cook for fifteen minutes1 and add twelve chicken quenelles 7,no4 #bbf72 then serve4 #ei4 ,tomato with ,sago4--,boil for ten minutes in a saucepan one pint of tomato sauce 7,no4 #bje71 and three pints of consomm 7,no4 #ajj71 seasoning with half a pinch each of salt and pepper2 add two tablespoonfuls of sago1 cook again for fifteen minutes1 gently stirring1 and serve4 #fj4 ,terrapin--how to prepare it4--,take live terrapin1 and blanch them in boiling water for two minutes4 ,remove the skin from the feet1 and put them back to cook with some salt in the saucepan until they feel soft to the touch2 then put them aside to cool4 ,remove the carcass1 cut it in medium-sized pieces1 removing the entrails1 being careful not to break the gall-bag4 ,put the pieces in a smaller saucepan1 adding two teaspoonfuls of pepper1 a little nutmeg1 according to the quantity1 a tablespoonful of salt1 and a glassful of ,madeira wine4 ,cook for five minutes1 and put it away in the ice-box for further use4 #fa4 ,terrapin ,soup4--,put in a saucepan one pint of ,espagnole sauce 7,no4 #aea7 and half a pint of consomm 7,no4 #ajj74 ,add a good bouquet 7,no4 #bed71 one tablespoonful of ,parisian sauce1 a very little red pepper1 the same of nutmeg1 and half a glassful of ,madeira wine4 ,boil for twenty minutes1 being careful to remove the fat1 if any2 add half a pint of terrapin prepared as above 7,no4 #fj71 and boil for ten minutes longer4 ,then serve with six slices of lemon1 always removing the bouquet4 #fb4 ,chicken la ,richmond4--,place a quarter of a medium-sized chicken1 previously boned1 into a saucepan with one ounce of butter or fat1 one finely shred onion1 and half a green pepper1 also shred4 ,fry well together for ten minutes2 then moisten with three pints of white broth 7,no4 #ii71 adding a teaspoonful of powdered curry1 diluted in two tablespoonfuls of broth1 good bouquet 7,no4 #bed71 a spoonful of ,lima beans1 two tablespoonfuls of fresh corn1 and six cut-up gumbos1 suppressing the stalks4 ,season with half a tablespoonful of salt1 and a teaspoonful of pepper2 cook thoroughly for thirty-five minutes2 remove the bouquet and serve4 #fc4 ,chicken ,pimontaise4--,the same as ,no4 #cg1 omitting the carrots and rice4 #fd4 ,chicken ,hollandaise4--,cut one quarter of a medium-sized raw chicken into small pieces with half an onion2 brown well together for ten minutes in a saucepan with an ounce of butter1 and moisten with three pints of consomm 7,no4 #ajj74 ,add three tablespoonfuls of raw rice1 half a tablespoonful of salt1 a very little red pepper1 and a bouquet 7,no4 #bed74 ,boil thoroughly for twenty minutes2 remove the bouquet1 and serve4 #fe4 ,chicken la ,crole4--,the same as for ,no4 #fd1 adding half a chopped green pepper1 one ounce of lean1 raw ham1 cut in small pieces4 ,five minutes before serving put one cut tomato in the soup4 #ff4 ,chicken la ,portugaise4--,prepare the chicken as for ,no4 #fd2 add half a pint of cooked printanier 7,no4 #ea7 cut very fine five minutes before serving4 #fg4 ,chicken l',okra4--,the same as for ,no4 #fe1 adding twelve raw okras cut in small pieces ten minutes before serving4 #fh4 ,chicken with ,leeks4--,brown for ten minutes1 in one ounce of butter in a saucepan1 one quarter of a medium-sized chicken with half a cut-up small onion2 moisten with three pints of consomm 7,no4 #ajj71 adding three leeks cut in pieces1 a bouquet 7,no4 #bed71 and half a tablespoonful of salt and a teaspoonful of pepper4 ,boil thoroughly for thirty minutes and serve1 suppressing the bouquet4 #fi4 ,chicken la ,turque4--,brown in a saucepan a quarter of a raw chicken in one ounce of butter1 with one ounce of raw ham and a sliced onion1 moisten with a quart of consomm 7,no4 #ajj71 and half a pint of tomato sauce 7,no4 #bje71 add two tablespoonfuls of raw rice1 a bouquet 7,no4 #bed71 half a tablespoonful of salt1 half a cut-up green pepper1 and one teaspoonful of diluted curry4 ,boil for thirty minutes and serve1 removing the bouquet4 #gj4 ,cream of ,asparagus4--,put two ounces of butter in a saucepan1 adding three tablespoonfuls of flour2 stir well1 and moisten with three pints of white broth 7,no4 #ii74 ,put in the equivalent of half a bunch of asparagus2 add a bouquet 7,no4 #bed71 twelve whole peppers1 and half a tablespoonful of salt4 ,boil thoroughly for thirty minutes2 then strain through a fine sieve1 add half a cupful of cream1 and serve either with a handful of cooked asparagus tops or crotons souffls 7,no4 #acd74 #ga4 ,cream of ,celery4--,heat half a pint of mirepoix 7,no4 #ach7 in a saucepan with an ounce of butter1 adding three tablespoonfuls of flour2 moisten with three pints of white broth 7,no4 #ii71 put in half a bunch of celery with a little nutmeg1 and half a tablespoonful of salt2 let boil well for forty-five minutes then strain through a sieve2 add half a cupful of cream1 and serve with two tablespoonfuls of crotons 7,no4 #acc74 #gb4 ,cream of ,artichokes4--,heat half a pint of mirepoix 7,no4 #ach7 in a saucepan with one ounce of butter1 adding three tablespoonfuls of flour1 and half a tablespoonful of salt2 moisten with three pints of white broth 7,no4 #ii71 and put in two well-pared1 fresh1 or three canned1 artichokes1 and cook well for thirty minutes2 strain through a sieve1 stir in half a cupful of cream1 and serve with a handful of crotons souffls 7,no4 #acd74 #gc4 ,cream of ,cauliflower4--,proceed the same as for ,no4 #gb1 omitting the mirepoix1 and substituting half a medium-sized cauliflower instead of artichokes4 #gd4 ,cream ,palestine4--,boil for about twenty-five minutes half a pound of ,jerusalem artichokes2 peel and mash them well1 then put them in a saucepan with one ounce of butter1 moistening with three pints of white broth 7,no4 #ii71 and half a pint of mirepoix 7,no4 #ach74 ,add three tablespoonfuls of raw rice1 and half a tablespoonful of salt4 ,cook thoroughly for thirty minutes2 then strain through a sieve1 and finish with half a cupful of cream1 and a handful of crotons souffls 7,no4 #acd74 #ge4 ,cream of ,lima ,beans4--,put two ounces of butter in a saucepan with half a pint of mirepoix 7,no4 #ach71 a tablespoonful of flour1 and one pint of ,lima beans1 seasoning with half a tablespoonful of salt4 ,moisten with three pints of white broth 7,no4 #ii72 cook for thirty minutes2 then strain through a sieve1 and serve with half a cupful of cream and a handful of crotons souffls 7,no4 #acd74 #gf4 ,cream of ,dried ,green ,peas4--,soak one pint of dried peas for four hours2 then cover them with three pints of white broth 7,no4 #ii71 or water4 ,put them in a saucepan1 adding a bouquet 7,no4 #bed71 a good-sized piece of salt pork 7about two ounces71 one carrot1 one onion1 three cloves1 and twelve whole peppers4 ,cook for forty-five minutes2 then rub through a sieve1 add two ounces of good butter1 and half a cupful of cream1 and serve with sippets of fried bread4 ,should water be used instead of broth1 taste before serving to see if sufficiently seasoned4 #gg4 ,cream of ,barley4--,moisten half a pint of well-washed barley with one quart of white broth 7,no4 #ii71 adding a bouquet 7,no4 #bed71 and one whole onion2 boil in the saucepan on the stove for forty-five minutes1 and season with half a tablespoonful of salt and a teaspoonful of pepper4 ,strain through a coarse colander1 and removing the bouquet1 serve with a thickening made of a cupful of cream and the yolks of two raw eggs1 and a handful of sippets of bread fried in butter4 #gh4 ,cream of ,rice4--,same as for ,no4 #gg1 using rice instead of barley1 and letting it cook thirty minutes4 #gi4 ,cream of ,sorrel4--,steam three good handfuls of well-cleaned sorrel with one ounce of butter4 ,after cooking ten minutes1 rub through a sieve into a saucepan2 add a quart of white broth 7,no4 #ii71 and one pint of bchamel sauce 7,no4 #aed72 season with half a tablespoonful of salt and a teaspoonful of pepper and let boil for fifteen minutes4 ,thicken the soup before serving with half a cupful of cream and the yolks of two raw eggs well beaten together1 adding six slices of bread4 #hj4 ,cream of ,sorrel and ,rice4--,the same as for ,no4 #gi1 adding three tablespoonfuls of raw rice1 and cooking for twenty minutes longer4 #ha4 ,cream of ,sorrel1 fermire4--,steam three good handfuls of well-cleaned sorrel with one ounce of butter for ten minutes1 and then strain it as for the above4 ,moisten with three pints of broth 7,no4 #ii71 adding one more ounce of butter1 one sliced1 raw potato1 two leeks cut in small squares1 half an onion1 also cut1 half a tablespoonful of salt1 and a teaspoonful of pepper4 ,cook well for thirty minutes1 and serve with six slices of bread1 but add no thickening4 #hb4 ,cream of ,chicken4--,pound half a boiled chicken in a mortar1 then put it in a saucepan1 and moisten with three pints of white broth 7,no4#ii71 adding one cupful of raw rice1 one bouquet 7,no4 #bed71 half a tablespoonful of salt1 twelve whole peppers1 and three cloves4 ,boil thoroughly for thirty minutes2 then strain through a fine sieve2 put in half a cupful of cream1 and serve with two tablespoonfuls of small pieces of cooked chicken in the tureen1 or crotons souffls instead of the chicken4 #hc4 ,cream of ,game4--,the same as for ,no4 #hb1 using game instead of chicken2 the same quantity of each being needed4 #hd4 ,cream l',allemande4--,heat half a pint of mirepoix 7,no4 #ach7 in a saucepan with one ounce of butter1 adding two tablespoonfuls of flour1 and moistening with three pints of white broth 7,no4 #ii72 season with half a tablespoonful of salt and three cloves4 ,boil for thirty minutes1 then strain1 and after adding an ounce of good butter1 serve with two ounces of very finely cut noodles 7,no4 #aahb7 which have been previously boiled in salted water4 #he4 ,cream of ,turnips4--,put three medium sized cut-up raw turnips in a saucepan with one ounce of butter2 steam them for thirty minutes1 then add one pint of good bchamel sauce 7,no4 #aed72 rub through a sieve and moisten with one quart of white broth 7,no4 #ii72 season with a tablespoonful of salt and a teaspoonful of pepper4 ,heat it while stirring continually1 and serve with half a cupful of cream beaten with two egg yolks4 #hf4 ,cream of ,celery l',espagnole4--,put two stalks of celery1 cut into fine strips1 in a covered saucepan1 with one ounce of butter2 add a pint of good broth 7,no4 #ii71 with half a tablespoonful of salt and a teaspoonful of pepper4 ,boil for thirty minutes2 then rub through a sieve1 moisten with one quart of broth1 and before serving thicken with two egg yolks diluted in half a cupful of cold consomm 7,no4 #ajj74 ,add three tablespoonfuls of boiled rice1 and1 two minutes before serving1 one ounce of butter4 ,after the egg yolks have been added to the soup it should not be allowed to boil again4 #hg4 ,cream of ,lettuce4--,wash thoroughly the green leaves of three good-sized heads of lettuce2 drain and chop them up2 place them in a saucepan with a quarter of a pound of butter1 and cook for five minutes1 stirring it lightly4 ,moisten with two quarts of white broth 7,no4 #ii72 season with a tablespoonful of salt1 a teaspoonful of pepper1 and half a teaspoonful of grated nutmeg2 add a bouquet 7,no4 #bed71 and four ounces of well-cleaned1 raw rice2 cover the saucepan1 and cook for forty-five minutes4 ,remove the bouquet and strain the soup through a fine sieve4 ,clean the saucepan well1 replace the cream in it1 and let it heat thoroughly1 but do not let it boil1 meanwhile stirring it gently with the spatula4 ,pour in a pint of sweet cream1 stir a little more1 and throw it into a hot soup tureen1 serving it with crotons souffls 7,no4 #acd74 #hh4 ,cream of ,lentils la ,major-domo4--,soak one pint of lentils for four hours in cold water2 then put them on to boil in a saucepan1 with two quarts of water1 one carrot1 one onion1 two ounces of salt pork1 six whole peppers1 a bouquet 7,no4 #bed71 and the bones of one partridge2 also half a tablespoonful of salt4 ,cook for forty-five minutes1 then rub through a sieve2 cut half the breast of a partridge in slices1 lay them in the soup-tureen with an ounce of butter1 pour the pure over1 and serve with a handful of fried sippets of bread1 suppressing the bouquet4 #hi4 ,pure of ,partridge la ,destaing4--,pound in a mortar the bones of a partridge1 and half a pint of pure of chestnuts 7,no4 #aca74 ,put the whole into a saucepan1 and moisten with three pints of white broth 7,no4 #ii71 one ounce of butter1 and half a tablespoonful of salt and a teaspoonful of pepper4 ,boil for forty-five minutes2 then rub through a wire sieve1 adding about an ounce more butter and three tablespoonfuls of cooked rice just before serving4 #ij4 ,pure of ,partridge la ,gentilhomme4--,pound well the bones of one of any kind of game1 place them in a saucepan1 add half a pint of pure of lentils with three pints of white broth 7,no4 #ii71 half a tablespoonful of salt and a teaspoonful of pepper1 and one ounce of butter4 ,boil forty-five minutes1 then rub through a fine sieve1 stir well while on the fire1 not letting it come to a boil1 and finish with one ounce of fresh butter4 ,serve with twelve small game quenelles 7,no4 #bbh74 #ia4 ,pure of ,chestnuts la ,jardinire4--,place in a saucepan one pint of pure of chestnuts 7,no4 #aca71 moisten it with one pint of white broth 7,no4 #ii7 and a glassful of ,madeira wine2 boil for thirty minutes1 then put in a quarter of a carrot1 the same of turnip cut with a tin tube1 a tablespoonful of asparagus-tops1 six ,brussels sprouts1 and a piece of cut-up cauliflower the size of an egg4 ,boil all together for fifteen minutes1 and serve after seasoning with half a tablespoonful of salt and a teaspoonful of pepper4 #ib4 ,pure of ,beans ,soubise4--,after soaking a pint of white beans for four hours1 cook them in a saucepan with one ounce of butter and two sliced onions1 and moisten with three pints of white broth 7,no4 #ii72 season with half a tablespoonful of salt and a teaspoonful of pepper4 ,boil for forty-five minutes2 then rub through a fine sieve1 and serve with a thickening of two egg yolks and half a cupful of cream4 ,add twelve quenelles to the soup 7,no4 #bca71 and serve4 #ic4 ,potage la ,diplomate4--,blanch a beef palate for two minutes in boiling water1 then scrape it well1 drain1 cook again for one hour1 and then cut it up in dice shape4 ,place it in a stewpan with one pint of consomm 7,no4 #ajj71 half a glassful of ,madeira wine1 and half a pinch each of salt and pepper2 pour the liquid over and cook for thirty minutes4 ,now prepare1 in another saucepan1 one quart of a stock such as clear green turtle 7,no4 #ah71 add the beef palates1 and twelve chicken quenelles or forcemeat balls 7,no4 #bbf7 and serve4 #id4 ,potage la ,windsor4--,boil for one hour1 in two quarts of white broth 7,no4 #ii7 and one quart of water1 three calf's feet2 when done1 bone and cut them into pieces 7they are preferable if cold72 moisten with three pints of their own broth1 adding a bouquet 7,no4 #bed71 half a glassful of ,madeira wine1 half a tablespoonful of salt1 and a very little cayenne pepper4 ,boil again for ten minutes1 then strain through a fine sieve1 darken the soup with a little essence of caramel1 and when serving add twelve crawfish quenelles 7,no4 #bbg74 #ie4 ,potage la ,mc,donald4--,pound a cooked calf's brain in a mortar2 add two cooked onions1 three raw egg yolks1 and a teaspoonful of curry powder2 rub well through a fine sieve1 and when ready to serve pour it into three pints of white broth 7,no4 #ii7 in the saucepan1 adding a peeled and baked cucumber cut in slices4 ,then serve4 #if4 ,potage la ,d',orsay4--,place in a saucepan a pint of bchamel 7,no4 #aed74 ,one pint of white broth 7,no4 #ii71 half a tablespoonful of salt and a teaspoonful of pepper1 and let simmer on the corner of the fire for fifteen minutes4 ,add to this half a pint of cream of asparagus 7,no4 #gj7 and one ounce of butter2 when finished boiling1 put in the tureen six soft-boiled and well-pared pigeon eggs1 and the breast of one pigeon cut in julienne2 pour the soup over1 and serve4 #ig4 ,potage ,montmorency4--,add to one quart of boiling consomm 7,no4 #ajj71 in a saucepan1 half a cupful of noodles 7,no4 #aahb7 previously blanched in salted water2 thicken with the yolks of two beaten eggs1 a tablespoonful of grated ,parmesan cheese1 half a cupful of cream1 and one ounce of butter2 pour into the tureen1 adding either the minced leg or wing of a cooked chicken1 and serve with three heads of baked lettuce cut in two1 on a separate dish4 #ih4 ,potage of ,rice la ,maintenon4--,take one quart of white broth 7,no4 #ii71 one pint of bchamel 7,no4 #aed71 half a tablespoonful of salt and a teaspoonful of pepper1 and add to it half a raw chicken2 cook for twenty minutes in the saucepan on the fire1 then take the chicken out and thicken the soup with the yolks of two beaten eggs1 and a teaspoonful of powdered curry1 mixed with half a cupful of cream2 rub all through a fine sieve1 and serve1 adding two tablespoonfuls of boiled rice1 and the breast of the half chicken previously cooked in the soup1 and cut into small pieces4 #ii4 ,bouillon ,blanc--,white broth4--,place in a large stock-urn on a moderate fire a good heavy knuckle of a fine white veal with all the dbris1 or scraps of meat1 including bones1 remaining in the kitchen 7but not of game72 cover fully with cold water1 adding a handful of salt2 and as it comes to a boil1 be very careful to skim all the scum off--no particle of scum should be left on--and then put in two large1 sound1 well-scraped carrots 7whole71 one whole1 cleaned1 sound turnip1 one whole1 peeled1 large1 sound onion1 one well-cleaned parsley root1 three thoroughly washed leeks1 and a few leaves of cleaned celery4 ,boil very slowly for six hours on the corner of the range1 keenly skim the grease off2 then strain well through a wet cloth into a china bowl or a stone jar1 and put it away in a cool place for general use4 #ajj4 ,consomm pure--,consomm plain4--,chop up a shin of beef of twelve pounds1 using a machine if practicable2 put it in a large soup kettle with two sound1 well-scraped1 good-sized carrots1 two peeled1 sound onions1 three well-washed and pared leeks1 a few branches of celery1 and one bunch of parsley roots1 all well-scraped1 washed1 and shred1 six cloves1 eighteen whole peppers1 a bay-leaf1 and the whites of six raw eggs1 including their shells4 ,mix all well together1 and then moisten with two gallons of cold white broth 7,no4 #ii71 one quart of cold water 7all this should be done before the soup-kettle has been placed on the hot range74 ,stir thoroughly for two or three minutes without ceasing2 and then place it on the hot range1 add some dbris of chicken if any at hand4 ,boil slowly for about four hours1 skim the grease off thoroughly1 and then strain through a wet cloth into a china bowl or stone jar1 and put away in a cool place for general use4 ,should the white broth that you employ be hot1 replace the cold water by a piece of ice well cracked1 and the equivalent of a quart of water1 adding it to the consomm very gradually at the beginning1 but continually increasing1 and stirring till all added4 7,always taste if sufficiently seasoned before serving74 #aja4 ,consomm ,dubourg4--,cut half a pint of royal 7,no4 #ajg7 into pieces2 put three tablespoonfuls of cooked rice into a soup-tureen1 and pour three pints of boiling consomm over it1 and serve4 #ajb4 ,consomm ,massena4--,add half a glassful of ,madeira wine and a bouquet 7,no4 #bed7 to three pints of game-stock 7,no4 #bai71 and boil well together for two hours4 ,have ready three tablespoonfuls of pure of chestnuts 7,no4 #aca71 mixing in three egg yolks1 adding a very little salt and the same of pepper4 ,take six small timbale-molds1 butter them well1 and fill them with the above preparation4 ,poach them for two minutes2 take them out1 and let them get cool before unmolding them4 ,put them in a soup-tureen and serve1 adding the boiling game-stock4 #ajc4 ,consomm aux ,ptes4--,when one quart of consomm is boiling very hard1 add three-quarters of a cupful of paste1 such as vermicelli or any other ,italian paste2 let them cook for six minutes1 stirring frequently2 then serve4 7,pastes such as macaroni1 rice1 spaghetti1 noodles c41 must first be parboiled1 and1 when necessary1 broken into pieces before being added to the soup47 #ajd4 ,consomm la ,semoule1 or ,tapioca4--,into one quart of boiling consomm 7,no4 #ajj71 sprinkle four tablespoonfuls of semolina1 or tapioca1 stirring constantly2 boil thoroughly for ten minutes1 and skim the surface just previous to serving4 #aje4 ,consomm ,tapioca or ,semoule la ,creme4--,the same as for ,no4 #ajd1 adding to the tureen a thickening of two egg yolks with half a cupful of cream when ready to serve4 #ajf4 ,consomm la ,sevigne4--,with chicken forcemeat 7,no4 #bbf7 fill six very small timbale-molds2 let them poach for two minutes in hot water1 then set them aside to cool1 turn them out1 and put them into the tureen with two tablespoonfuls of cooked asparagus-tops1 and two tablespoonfuls of cooked green peas2 pour over it one quart of boiling consomm 7,no4 #ajj71 and serve4 #ajg4 ,consomm ,royal4--,take six egg yolks and two whole eggs1 half a teaspoonful of nutmeg1 half a tablespoonful of salt1 and a scant teaspoonful of cayenne pepper2 beat well together in a bowl1 adding half a pint of cream2 strain through a fine hair sieve and fill up six small timbale-molds1 being careful that they are previously well buttered4 ,cook them in a stewpan with boiling water to half their height2 then place them in the oven until they become firm1 which will take about fifteen minutes2 immediately after taking them from their moulds1 cut them in slices1 and add them to one quart of boiling consomm 7,no4 #ajj7 when ready to serve in a tureen4 #ajh4 ,consomm ,deslignac4--,make a royal consomm for three timbales 7,no4 #ajg71 but instead of cream use consomm2 unmold1 cut them dice-shaped1 and put them in the tureen with half a cupful of cooked printanier 7,no4 #aji7 and one quart of boiling hot consomm 7,no4 #ajj72 then serve4 #aji4 ,consomm ,printanier4--,cut out1 with a vegetable scoop1 two carrots and one turnip2 simmer them for twenty minutes in water and with a tablespoonful of salt1 then drain and throw them into a quart of consomm 7,no4 #ajj7 in a saucepan with two tablespoonfuls of cooked green peas1 and two tablespoonfuls of cooked string beans cut into small pieces4 ,add a handful of chiffonade 7,no4 #acb71 cook five minutes more1 and serve in a hot tureen4 #aaj4 ,consomm la ,d',orleans4--,add a little crawfish butter 7,no4 #aej7 to eight fish quenelles2 fill six long-shaped quenelle molds with this and poach them in salted water for two minutes2 drain1 and after unmolding put them in a tureen with two tablespoonfuls of cooked green peas and as much boiled rice2 pour one quart of boiling consomm 7,no4 #ajj7 over it1 and serve4 #aaa4 ,consomm l',imperiale4--,place four tablespoonfuls of chicken forcemeat 7,no4 #bbf7 in a paper cornet2 cut away the end of the cornet4 ,butter a pan1 and with the contents of the cornet1 make eighteen round quenelles2 put on top of each quenelle a small slice of truffle2 poach them for two minutes in white broth 7,no4 #ii72 then drain through a sieve1 and serve in the tureen1 after pouring one quart of consomm 7,no4 #ajj7 over them and adding a tablespoonful of cooked green peas and six cock's combs4 #aab4 ,consomm ,garibaldi4--,proceed the same as for ,no4 #ajg2 have two green timbales1 two red ones2 use a very little carmine ,broton1 then use two more plain timbales1 and serve4 #aac4 ,consomm ,princesse4--,wash well three tablespoonfuls of barley1 drain1 and place it in a saucepan with three pints of consomm 7,no4 #ajj71 and let boil for forty minutes4 ,add two tablespoonfuls of cooked breast of chicken cut in dice1 two tablespoonfuls of cooked green peas1 and serve in a hot tureen4 #aad4 ,consomm ,douglas4--,pare and blanch for ten minutes half a root of celery as for a julienne 7,no4 #bg72 then place it in a saucepan1 adding two tablespoonfuls of boiled rice1 half an ounce of smoked1 cooked tongue1 and six mushrooms1 both shred very small2 pour one quart of hot consomm 7,no4 #ajj7 over it and serve4 #aae4 ,consomm ,renaissance4--,with two ounces of pt--chou 7,no4 #abdj7 make a handful of crotons1 the size of the little finger2 cook them on a tin dish in the oven for ten minutes1 and when done fill them inside with chicken forcemeat 7,no4 #bbf7 pressed through a cornet4 ,put them in a tureen with two tablespoonfuls of cooked peas1 and two spoonfuls of sliced mushrooms2 pour one quart of consomm 7,no4 #ajj7 over them1 and serve4 #aaf4 ,consomm l',africaine4--,cut one cooked artichoke bottom dice-shaped1 also one slice of fried egg-plant cut in pieces2 drain them on a cloth to remove all the fat1 then add two tablespoonfuls of cooked rice1 and a teaspoonful of powdered curry diluted in water2 put these in a soup tureen with one quart of consomm 7,no4 #ajj7 poured over them1 and serve4 #aag4 ,consomm l',andalouse4--,boil three tablespoonfuls of tapioca in one quart of consomm 7,no4 #ajj72 add half a pint of thin tomato sauce 7,no4 #bje71 boil for ten minutes1 and serve with twelve small quenelles of godiveau4 7,no4 #bba74 #aah4 ,consomm ,celestine4--,make two light ,french pancakes 7,no4 #aahf7 cover one with chicken forcemeat 7,no4 #bbf71 and sprinkle over it a little grated ,parmesan cheese2 then put the other one on top1 and cut them in twelve slices with a tube1 and serve in one quart of boiling consomm 7,no4 #ajj7 in a hot tureen4 #aai4 ,consomm l',anglaise4--,add half a cupful of minced cooked chicken1 and three tablespoonfuls of cooked green peas to one quart of boiling consomm 7,no4 #ajj71 and serve in a hot tureen4 #abj4 ,consomm ,colbert4--,add six poached eggs 7,no4 #djd7 to one quart of boiling consomm 7,no4 #ajj7 before serving4 #aba4 ,consomm ,printanier ,colbert4--,the same as for the above1 adding half a pint of cooked printanier 7,no4 #ea74 #abb4 ,consomm ,sudoise4--,cut three rolls in halves1 and take out the crumbs2 make a preparation1 cutting up together one carrot1 half a turnip1 one leaf of a white cabbage1 two tablespoonfuls of peas1 and one tablespoonful of string beans2 add one ounce of butter1 half a tablespoonful of salt1 and very little pepper4 ,leave it very thick1 and cook for twenty minutes in a saucepan1 adding two tablespoonfuls of grated ,parmesan cheese4 ,fill the rolls with this mixture1 and sprinkle the tops with more cheese and a few drops of drawn butter2 place them in the oven for two minutes1 and serve with three pints of consomm 7,no4 #ajj7 in a hot soup-tureen4 #abc4 ,consomm ,rachel4--,decorate the bottom and sides of twelve quenelle molds with sliced truffles1 and the same of smoked cooked tongue1 being careful to have them well buttered4 ,fill them with chicken forcemeat 7,no4 #bbf72 poach them in salted water for two minutes1 unmold1 and serve with one quart of boiling consomm 7,no4 #ajj7 in the hot tureen4 #abd4 ,consomm ,printanier ,royale4--,add to one quart of boiling consomm 7,no4 #ajj7 three royals 7,no4 #ajg7 cut into pieces1 also half a pint of cooked printanier 7,no4 #ea71 and serve4 #abe4 ,consomm ,duchesse4--,butter and cover a tin plate with two ounces of pt--chou 7,no4 #abdj71 about the height of a quarter of an inch4 ,cook it in the oven for six minutes1 then remove1 and fill it with forcemeat 7,no4 #bbf7 pressed through a cornet2 cut it with a paste cutter into twelve equal-sized pieces1 put them in the tureen1 pour one quart of boiling consomm 7,no4 #ajj7 over them1 and serve4 #abf4 ,consomm ,patti4--,cut half a breast of a cooked chicken into small pieces2 put them in a tureen1 adding two tablespoonfuls of boiled rice1 two tablespoonfuls of cooked green peas1 and one truffle cut dice-shaped4 ,pour one quart of boiling consomm 7,no4 #ajj7 over it1 and serve with grated cheese separate4 #abg4 ,consomm ,napolitaine4--,cut two ounces of cooked spaghetti into pieces1 adding half an ounce of cut-up1 cooked tongue1 half an ounce of lean1 cooked ham1 and three mushrooms cut into small pieces4 ,pour all into a tureen with one quart of consomm 7,no4 #ajj71 and serve with grated cheese separate4 #abh4 ,consomm ,chatelaine4--,take three molds4 ,add to the four whites of well-beaten eggs half a pint of pure of onions 7,soubise ,no4 #bej71 and a quarter of a pint of cream2 beat well together with a very little grated nutmeg1 and half a tablespoonful of salt4 ,fill the molds1 previously well buttered2 then poach them in water to half their height for six minutes1 and unmold4 ,cut them into twelve pieces1 and put them in the soup-tureen1 adding two tablespoonfuls of cooked asparagus-tops1 and the same quantity of green peas4 ,pour one quart of consomm 7,no4 #ajj7 over it1 and serve very hot4 #abi4 ,consomm aux ,quenelles4--,have ready eighteen small godiveau quenelles 7,no4 #bba74 ,arrange them in a well-buttered stewpan1 being careful they do not touch each other2 pour some salted water over them1 and let them poach for two minutes4 ,drain on a perfectly dry sieve1 and put them in the tureen with one quart of boiling consomm 7,no4 #ajj71 and serve4 #acj4 ,onion ,soup4--,brown two onions in a saucepan with one ounce of butter1 stir in a little flour1 and moisten with three pints of white broth 7,no4 #ii72 season with half a tablespoonful of salt and a teaspoonful of pepper1 and cook for ten minutes4 ,place six pieces of toasted bread in a bowl2 cover them with fine slices of ,swiss cheese1 pour the broth over them1 add a few more slices of cheese on top1 and put it in the oven five minutes before serving4 #aca4 ,pure of ,chestnuts4--,boil one pound of chestnuts for ten minutes2 peel and skin them immediately1 put them in a saucepan with one quart of white broth 7,no4 #ii71 a tablespoonful of salt1 and two teaspoonfuls of pepper and a quarter of a pound of butter4 ,let all boil well for thirty minutes2 rub through a sieve1 and use when needed4 #acb4 ,chiffonade for ,soups4--,chop well together half a head of lettuce1 half a handful of sorrel1 a few branches of chervil1 and a little parsley4 ,use it in soups five minutes before serving4 #acc4 ,crotons for ,soups4--,cut some dice-shaped pieces of bread1 and fry them in a pan with clarified butter2 when a rich golden color1 drain1 and add to the soup when needed4 #acc4 ,crotons for ,garnishing4--,cut six rather thin slices out of an ,american loaf of bread2 neatly pare1 then cut them into heart-shaped crotons4 ,lay them on a tin plate1 drip a little clarified butter over them1 place in the hot oven for four minutes1 to let get a good golden color4 ,take from out the oven1 and use when required4 #acd4 ,crotons ,souffls4--,make some pt--chou 7,no4 #abdj71 spread it out to the thickness of macaroni1 and cut with a knife the size of a pea4 ,put them in a sieve1 sprinkle with flour1 shake well1 and fry in hot lard2 when done1 which will take five minutes1 drain through a cloth1 and serve with the soup when needed4 ,a pinch of salt represents #bje grains1 or a tablespoonful4 ,half a pinch of pepper represents #ch grains1 or a teaspoonful4 ,a third of a pinch of nutmeg represents #ac grains1 or half a teaspoonful4 ,,stocks1 ,,sauces1 ,,forcemeats1 ,,and ,,garnishings4 #ace4 ,white-,roux4--,put in a saucepan two ounces of butter1 and place it on the corner of the hot range1 add to it two tablespoonfuls of flour2 keep stirring constantly for seven minutes4 ,then let it cool1 and when cold1 use in various sauces1 as directed4 #acf4 ,brown-,roux4--,place two ounces of good butter in a saucepan on the hot range2 mix in two tablespoonfuls of flour1 and cook rapidly for about seven minutes1 or until it assumes a rich brown color4 ,let it thoroughly cool off1 and then use in different sauces1 as mentioned4 #acg4 ,white ,stock--for one gallon4--,reduce in saucepan on the hot range1 one ounce of very good1 finely shred1 salt pork1 previously well washed1 and the same of beef suet4 ,add one carrot1 one onion1 a bouquet of aromatic herbs 7,no4 #bed71 twelve whole peppers1 and four cloves4 ,brown these well on a moderate fire for four minutes4 ,add four ounces of flour2 stir well1 and moisten with a glassful of white wine and three quarts of white broth 7,no4 #ii74 ,add one tablespoonful of salt1 and stir until it comes to a boil2 then let it cook thoroughly for one hour2 strain through a fine sieve4 ,this stock should be used without any further thickening4 #ach4 ,mirepoix4--,stew in a saucepan two ounces of fat1 two carrots1 one onion1 one sprig of thyme1 one bay-leaf1 six whole peppers1 three cloves1 and1 if handy1 a ham bone cut into pieces4 ,add two sprigs of celery and half a bunch of parsley roots2 cook for fifteen minutes1 and use when directed in other recipes4 ,scraps of baked veal may also be added1 if at hand4 #aci4 ,marinade ,stock1 cooked--for one gallon4--,stew together a finely sliced sound onion and four parsley roots1 adding one pint of vinegar and four quarts of fresh water1 also a quarter of a bunch of thyme1 six bay-leaves1 twenty-four whole peppers1 and twelve cloves4 ,cook well for thirty minutes on a brisk fire1 then place in a stone jar1 and keep it in a cool place for general use4 #adj4 ,marinade ,stock1 raw--for six persons4--,finely slice one medium-sized1 sound1 peeled onion1 place it in an earthen crock1 with three slices of lemon1 two bay-leaves1 twelve whole peppers1 four cloves1 three whole mace1 and three sprigs of parsley roots4 ,add to these two tablespoonfuls of sweet oil1 a cupful of vinegar1 and a pinch of salt4 ,place the meat or fish in this1 and leave it to souse as long as necessary1 or about six hours4 #ada4 ,meat ,glaze--,glace de ,viande4--,as this meat glaze1 when properly made1 will keep in perfect condition for any length of time1 ,i would advise that half a pint be made at a time1 in the following manner4 ,place in a large saucepan ten quarts of white broth 7,no4 #ii71 or nine quarts of consomm 7,no4 #ajj71 and reduce it on a moderate fire for fully four hours1 at which time it should be reduced to half a pint4 ,transfer it in a stone jar or bowl2 put a cover on1 and keep in a cool place for general use4 #adb4 ,court ,bouillon4--,cut up one good-sized1 peeled and well-washed carrot1 with a sound onion1 and half a bunch of parsley roots1 also cut up2 brown them in a glassful of white or red wine1 according to the fish2 add to it any well-washed pieces of fish-heads and a pint of water4 ,season with half a pinch each of salt and pepper4 ,boil well for five minutes2 let cool2 strain through a napkin or a sieve into a jar1 and use when needed4 ,always avoid straining anything acid into tin or copper vessels--to prevent blackening4 #adc4 ,cooked ,fine ,herbs4--,chop up one sound onion and two well-peeled shallots2 brown them in a saucepan with one ounce of butter1 for five minutes1 then add double the quantity of finely minced mushrooms and a grain of garlic2 season with half a tablespoonful of salt and a teaspoonful of pepper1 and finish with a tablespoonful of chopped parsley4 ,cook ten minutes longer1 and then let it cool4 #add4 ,raw ,fine ,herbs4--,chop separately1 half an onion1 two shallots1 two sprigs of parsley1 four hairs of chives1 and the same of chervil2 mix thoroughly before using4 #ade4 ,butter1 matre d'htel4--,put one ounce of good butter in a bowl with a teaspoonful of very finely chopped parsley1 adding the juice of half a sound lemon4 ,mingle well with a very little nutmeg1 and keep it in a cool place to use when needed4 #adf4 ,anchovy ,butter4--,to one ounce of good butter1 add one teaspoonful of anchovy essence2 mix well1 and keep it on ice--for general use4 #adg4 ,butter la ,ravigote4--,pound together in a mortar one sprig of parsley1 the same of tarragon1 very little chives1 the same of chervil1 and one small1 peeled shallot4 ,add half a teaspoonful of anchovy essence1 one ounce of good butter1 and half a drop of spinach-green4 ,rub through a fine sieve1 and keep it in a cool place for general use4 #adh4 ,horseradish ,butter4--,pound in a mortar one teaspoonful of grated horseradish with one ounce of good butter1 and season with very little red pepper--third of a saltspoonful4 ,rub through a fine sieve1 and keep it in a cool place4 ,when this butter is added to other sauces1 it should not boil again4 #adi4 ,lobster ,butter4--,extract the coral from one cooked lobster 7the eggs may be used instead72 pound it in a mortar to a paste1 mixing it with one ounce of good butter and a teaspoonful of mustard4 ,rub through a fine sieve1 and keep in a cool place4 ,the butter can also be used for coloring purposes4 #aej4 ,crawfish ,butter4--,pick the meat from the tails of twelve boiled crawfish2 dry the shells1 and pound them all together in a mortar1 adding one ounce of good butter2 then place it in a saucepan on a moderate fire1 stirring1 until it clarifies1 for about five minutes2 then strain through a napkin1 letting it drop into cold water4 ,when it is congealed1 take it out1 and place it in a warm basin1 stirring until it assumes the desired color4 ,the same method can be used for lobsters and shrimps4 #aea4 ,sauce ,espagnole--for one gallon4--,mix one pint of raw1 strong mirepoix 7,no4 #ach7 with two ounces of good fat 7chicken's fat is preferable74 ,mix with the compound four ounces of flour1 and moisten with one gallon of white broth 7,no4 #ii74 ,stir well1 and then add1 if handy1 some baked veal and ham bones4 ,boil for three hours1 and then remove the fat very carefully2 rub the sauce through a very fine sieve1 and keep it for many purposes in cooking4 #aeb4 ,sauce ,velout4--,melt one ounce of good butter in a saucepan1 adding two tablespoonfuls of flour1 and stir well1 not letting it get brown4 ,moisten with a pint and a half of good veal and chicken stock1 the stronger the better4 ,throw in a garnished bouquet 7,no4 #bed71 half a cupful of mushroom liquor1 if at hand1 six whole peppers1 half a pinch of salt1 and a very little nutmeg4 ,boil for twenty minutes1 stirring continuously with a wooden spatula2 then remove to the side of the fire1 skim thoroughly1 and let it continue simmering slowly for one hour4 ,then rub through a fine sieve4 ,this sauce will make the foundation for any kind of good white stock4 #aec4 ,sauce ,villeroi4--,strain and place in a saucepan with one ounce of butter1 two tablespoonfuls of raw mirepoix 7,no4 #ach71 adding two tablespoonfuls of flour4 ,cook1 and mix well together for five minutes2 moisten with three pints of white broth 7,no4 #ii71 and season with half a tablespoonful of salt4 ,boil for one hour2 then strain through a fine sieve and use when needed4 #aed4 ,bchamel ,sauce4--,place in a saucepan two ounces of butter1 add two tablespoonfuls of flour1 and stir constantly for five minutes4 ,moisten with a pint and a half of boiling milk1 being careful to pour it in gradually2 then beat it well with a whisk4 ,add half a teaspoonful of grated nutmeg1 a pinch of salt1 a bouquet 7,no4 #bed71 twelve whole peppers1 and a little mushroom liquor1 if at hand4 ,cook well for fifteen minutes1 and when done rub through a fine sieve4 #aee4 ,melted ,butter ,sauce4--,put one ounce of good butter in a saucepan on a slow fire1 stir1 and when melted add the juice of half a lemon4 ,serve in a sauce bowl4 #aef4 ,nut-brown ,butter ,sauce4--,place one ounce of good butter in a frying-pan1 let it heat until it assumes a nut-brown color1 then add one drop of vinegar1 and use when needed4 #aeg4 ,black ,butter ,sauce4--,warm one ounce of good butter in the frying-pan until it becomes brown2 add six parsley leaves1 heat again for one minute1 then throw in five drops of vinegar4 ,pour it into a sauce-bowl and serve4 #aeh4 ,lobster ,sauce4--,pour one pint of ,hollandaise sauce 7,no4 #afj7 into a saucepan2 place it on the hot stove1 but do not allow it to boil4 ,add the claw of a good-sized boiled lobster cut into lozenge-shaped pieces2 heat well for five minutes1 stirring it lightly1 add a quarter of an ounce of lobster butter 7,no4 #adi71 and serve when needed4 #aei4 ,drawn-,butter ,sauce4--,put two ounces of butter in a saucepan1 adding two tablespoonfuls of flour while stirring2 moisten with one quart of water1 and season with one tablespoonful of salt and half a teaspoonful of pepper4 ,let it simmer on the side of the stove for thirty minutes until it thickens2 then add1 little by little1 half an ounce of butter1 beating it continuously until it becomes perfectly white4 ,squeeze in the juice of a lemon2 stir once more1 strain through a hair sieve and serve4 #afj4 ,sauce ,hollandaise4--,place one sound1 sliced onion1 six whole peppers and a bay-leaf in a saucepan with two ounces of good butter on the hot stove2 stir in two tablespoonfuls of flour to thicken1 then moisten with a pint and a half of either chicken or white broth 7,no4 #ii72 mix well with a whisk or wooden spatula1 being careful to remove any accumulated fat4 ,add half a teaspoonful of grated nutmeg and half a tablespoonful of salt1 and cook for twenty-five minutes4 ,beat the yolks of three eggs separately with the juice of half a medium-sized sound lemon4 ,pour them gradually into the sauce1 being careful not to boil it again after they have been added4 ,rub through a hair sieve into a serving bowl1 and finish with half an ounce of good butter1 mixing it well1 and serve4 #afa4 ,egg ,sauce4--,use one pint of the ,hollandaise sauce 7,no4 #afj71 and when ready to serve sprinkle it with two chopped hard-boiled eggs and a teaspoonful of minced parsley4 #afb4 ,bread ,sauce4--,crumble one and a half ounces of fresh bread crumbs1 and place them in a saucepan with not quite half a cupful of cold water2 add half an ounce of butter1 half a tablespoonful of salt1 and six whole peppers4 ,cook for five minutes2 then pour in half a cupful of cream or milk4 ,cook again for five minutes1 and serve in a sauce-bowl1 removing the peppers4 #afc4 ,anchovy ,sauce4--,to three-quarters of a pint of drawn-butter sauce 7,no4 #aei71 or ,hollandaise sauce 7,no4 #afj71 add one tablespoonful of anchovy essence2 beat well together and serve4 #afd4 ,horseradish ,sauce4--,add two tablespoonfuls of grated horseradish to three-quarters of a pint of bchamel sauce 7,no4 #aed72 also half a pinch of powdered sugar1 a third of a pinch of cayenne pepper1 and half a pinch of salt4 ,boil for five minutes4 ,should the sauce be too thick add a little cream or milk1 and three drops of vinegar in case the horseradish be fresh4 #afe4 ,sauce ,percillade4--,pour half a cupful of sweet oil into an earthen bowl with the juice of half a lemon1 half a tablespoonful of salt1 and a scant teaspoonful of pepper4 ,beat well with a spoon or whisk1 adding one teaspoonful of parsley1 half the quantity of chervil1 the same of tarragon and chives all chopped very fine together1 and a teaspoonful of mustard4 ,mix the whole well before serving4 #aff4 ,sauce ,barnaise4--,chop very fine two medium-sized1 sound1 well-peeled shallots2 place them in a small saucepan on the hot range1 with two tablespoonfuls of either tarragon or chervil vinegar1 and five whole crushed peppers4 ,reduce until nearly dry1 then put away to cool4 ,mingle with it six fresh raw egg yolks1 sharply stirring meanwhile1 then gradually add one and a half ounce of good fresh butter2 seasoning with half a tablespoonful of salt1 half a teaspoonful of grated nutmeg1 and twelve finely chopped sound tarragon leaves4 ,have a much wider pan on the fire with boiling water1 place the small one containing the ingredients into the other1 and see that the boiling water reaches up to half its height2 thoroughly heat up1 beating briskly with the whisk2 when the sauce is firm add one teaspoonful of melted meat-glaze 7,no4 #ada71 beat lightly for two seconds longer1 then strain through an ordinary1 clean kitchen towel1 neatly arrange the sauce on a hot dish to be sent to the table2 and dress over it any article required to be served4 #afg4 ,sauce ,trianon4--,the same as for ,barnaise sauce 7,no4 #aff71 but pour the sauce over the article to be served1 instead of under2 finish with two medium-sized sliced truffles1 nicely arranged on top4 #afh4 ,apple ,sauce4--,core1 peel and quarter four sour apples4 ,place them in a saucepan with half a glassful of water1 half a tablespoonful of salt1 and two ounces of sugar4 ,cover and cook for about twenty-five minutes1 or until the apples are reduced to a marmalade2 then strain through a colander1 and add the third of a pinch of cinnamon1 if necessary4 #afi4 ,mint ,sauce4--,take one-quarter of a bunch of finely minced mint-leaves1 moistening with half a cupful of water and half a cupful of broth 7,no4 #ii71 or consomm 7,no4 #ajj72 add four tablespoonfuls of vinegar1 a tablespoonful of salt1 and half an ounce of sugar2 stir well and serve in a sauce-bowl4 #agj4 ,green ,sauce4--,pound in a mortar one sprig of parsley and three hairs of chervil2 add three medium-sized vinegar-pickles1 half a small1 white onion1 one anchovy1 and a teaspoonful of capers4 ,mix these with soaked bread the size of an egg1 and pound all well together4 ,when the preparation is reduced to a paste1 rub it through a fine sieve1 put it in a bowl and stir well1 adding half a cupful of sweet oil1 two tablespoonfuls of vinegar1 half a teaspoonful of pepper1 and half a tablespoonful of salt4 ,this sauce must be consistent and of a green color4 #aga4 ,suprme ,sauce4--,clean thoroughly the carcass of one raw chicken and place it in a saucepan1 covering it with water2 cook quickly1 and at the first boil take it off1 drain and wash the carcass well4 ,put it back into a very clean saucepan1 covering it with one quart of white broth 7,no4 #ii71 adding a bouquet 7,no4 #bed7 and half a tablespoonful of salt4 ,cook for forty-five minutes2 have two tablespoonfuls of white roux 7,no4 #ace7 separate2 pour the broth over it1 continuing to stir2 reduce to half1 and strain through a fine ,chinese strainer4 ,add half a cupful of good cream and an ounce of fresh butter and finish with the juice of half a lemon4 #agb4 ,tarragon ,sauce4--,put half a pint sauce velout 7,no4 #aeb7 to boil in a saucepan on the hot stove4 ,add half a cupful of white broth 7,no4 #ii7 and two sprigs of tarragon4 ,season with a very little salt1 and cook for ten minutes4 ,cut up very fine1 and add to the sauce when serving twelve blanched tarragon leaves4 #agc4 ,oyster ,sauce4--,open eighteen medium-sized1 fine ,shrewsbury oysters and put them in a saucepan with one ounce of good butter1 placing the pan on the stove4 ,cook for four minutes2 remove half the liquid from the pan and add a pint of hot ,allemande sauce 7,no4 #baj74 ,then with the spatula mix lightly together without allowing it to boil1 and serve4 #agd4 ,indian ,sauce4--,brown in a saucepan one sliced onion1 one ounce of raw lean ham1 one sprig of thyme1 and twelve whole peppers1 with one ounce of butter4 ,add a teaspoonful of powdered curry diluted in a pint of sauce velout 7,no4 #aeb72 boil for ten minutes4 ,then strain through a ,chinese strainer into another saucepan1 being careful to pour in half a cupful of cream1 the juice of half a lemon and two egg yolks4 ,then serve4 #age4 ,sauce ,normande1 for ,fish4--,to a pint of sauce velout 7,no4 #aeb7 add two tablespoonfuls of mushroom liquor4 ,reduce the sauce for ten minutes1 and place in it two tablespoonfuls of fish-stock 7,no4 #bad74 ,let it just boil again1 then add two egg yolks and the juice of half a lemon2 strain through a fine sieve and stir in half an ounce of fresh butter4 ,this sauce should be consistent4 #age4 ,normande1 garnishing for ,meat4--,neatly peel and wash well twelve celery knobs1 drain1 and then place six of them in a saucepan with one tablespoonful of butter1 one pinch of salt1 half a pinch of pepper1 and a gill of white broth 7,no4 #ii71 and cook for twenty minutes on a moderate fire2 then mash them as you would potatoes2 when thoroughly mashed place them in a warm place for further action4 ,take the other six celery knobs1 cut out very carefully the centres with the aid of a vegetable scoop1 leaving about half an inch uncut at the bottom to prevent burning4 ,season with one pinch of salt only1 evenly divided4 ,stuff them with the above farce2 then place them in a saucepan with half a medium-sized1 sound1 scraped and sliced carrot1 half a peeled and sliced onion1 and a tablespoonful of butter4 ,cook three minutes on a moderate fire4 ,add a wine-glassful of good cider and a gill of white broth 7,no4 #ii74 ,cook again for twenty minutes4 ,arrange the remaining mashed celery in the centre of the hot serving dish1 place the meat over it1 nicely surround the dish with the six stuffed celery knobs1 strain the gravy over1 arranging a small piece of cooked cauliflower on top of each1 and serve very hot4 #agf4 ,sauce la ,toulouse4--,to a pint of ,hollandaise sauce 7,no4 #afj7 add two tablespoonfuls of white wine1 one sliced truffle1 and six minced mushrooms4 ,heat well without boiling1 and when serving add a little meat-glaze 7,no4 #ada74 #agg4 ,sauce matre d'htel1 lie4--,add to half a pint of warm ,hollandaise sauce 7,no4 #afj71 a teaspoonful of chopped parsley1 half an ounce of butter1 a scant teaspoonful of pepper1 and half a teaspoonful of nutmeg2 then serve4 #agh4 ,shrimp ,sauce4--,place half an ounce of shrimp butter 7,no4 #aej7 in half a pint of ,hollandaise sauce 7,no4 #afj72 stir well on the fire for five minutes1 and when ready to serve add twelve picked shrimp tails and the juice of half a lemon4 ,heat without boiling1 and serve4 #agi4 ,sauce la ,venitienne4--,reduce for four minutes one tablespoonful of tarragon-vinegar and chervil-vinegar with six whole peppers1 one ounce of lean cooked ham cut into small dice1 six parsley roots1 one sprig of thyme1 and one bay-leaf4 ,then strain through a napkin into a bowl2 moisten with half a pint of sauce velout 7,no4 #aeb71 and finish the sauce with twelve leaves of finely cut tarragon1 two drops of spinach green1 and a teaspoonful of chopped parsley4 #ahj4 ,sauce la ,matelote4--,reduce for five minutes one glassful of good red wine with a bouquet 7,no4 #bed7 and a small glassful of mushroom liquor2 then add half a pint of velout 7,no4 #aeb7 and boil for five minutes4 ,strain1 and then add the third of a tablespoonful of salt and a scant teaspoonful of pepper1 and throw in twelve small1 cooked1 glazed onions 7,no4 #igb71 four mushrooms cut into quarters1 and one ounce of cooked salt pork cut in dice4 ,cook again for five minutes1 and serve4 #aha4 ,cream ,sauce4--,take half a pint of bchamel sauce 7,no4 #aed72 add half an ounce of butter1 and beat them together carefully1 adding half a cupful of sweet cream4 ,then serve4 #ahb4 ,sauce l',aurore4--,to half a pint of hot1 highly seasoned bchamel sauce 7,no4 #aed7 in a saucepan add a small glassful of mushroom liquor1 half an ounce of butter1 and three tablespoonfuls of very red tomato sauce 7,no4 #bje74 ,stir well on the fire for five minutes1 then add square cuts of six whole mushrooms1 and serve4 #ahc4 ,sauce la ,duchesse4--,cut up in small dice-shaped pieces half an ounce of cooked ham and two truffles1 place these in a saucepan on the fire1 with half a wine-glassful of white wine2 let reduce for three minutes on a brisk fire4 ,add one gill of good tomato sauce 7,no4 #bje74 ,boil for one minute with a tablespoonful of glace de viande 7,no4 #ada74 ,add half a pint of ,allemande sauce 7,no4 #baj74 ,toss well while heating1 but do not allow to boil again1 and serve very hot4 #ahd4 ,sauce ,princesse4--,take eighteen chicken quenelles1 two truffles cut in slices1 and one blanched chicken liver cut in dice shape2 place all in a saucepan on the fire with half a glassful of white wine1 and let reduce for three minutes2 then add one tablespoonful of glace de viande 7,no4 #ada71 let come to a boil2 add half a pint of good ,allemande sauce 7,no4 #baj74 ,toss well together1 but do not allow to boil1 and serve very hot4 #ahe4 ,sauce ,demi-,glace1 or ,madeira4--,add one small glassful of mushroom liquor to one pint of good ,espagnole sauce 7,no4 #aea72 also a small glassful of ,madeira wine1 a bouquet 7,no4 #bed71 and a scant teaspoonful of pepper4 ,remove the fat carefully and cook for thirty minutes1 leaving the sauce in a rather liquid state2 then strain and use when needed4 ,this takes the place of all ,madeira sauces4 #ahf4 ,sauce ,bordelaise4--,chop up two shallots very fine2 put them with half a glassful of red wine in a saucepan on the fire1 reduce to half1 and then add three-quarters of a pint of good ,espagnole sauce 7,no4 #aea7 and a scant teaspoonful of red pepper4 ,cook for twenty minutes1 and before serving place eighteen round slices of blanched marron in the sauce4 #ahg4 ,sauce la ,gnoise4--,strain about two tablespoonfuls of cooked mirepoix 7,no4 #ach71 and moisten it with half a glassful of red wine2 reduce to half on the hot stove1 then add half a pint of ,espagnole 7,no4 #aea71 two tablespoonfuls of white broth 7,no4 #ii71 and a scant tablespoonful of pepper4 ,cook for ten minutes1 then strain through a sieve2 put in half an ounce of good butter and a teaspoonful of anchovy sauce 7,no4 #afc71 and serve4 #ahh4 ,sauce ,italienne4--,brown two medium-sized1 fine1 peeled1 and chopped-up shallots in a saucepan with a quarter of an ounce of butter1 adding half an ounce of cooked1 lean ham cut into small dice shape1 four minced mushrooms1 one finely minced truffle1 and a glassful of ,madeira wine4 ,let all cook together for five minutes2 then add half a pint of ,espagnole sauce 7,no4 #aea72 let it then come to a boil1 and serve very hot4 #ahi4 ,sauce ,duxelle4--,reduce half a pint of ,madeira sauce 7,no4 #ahe7 with half a glassful of white wine2 add to it twelve very finely chopped mushrooms1 two shallots also chopped up and browned in a very little butter for five minutes1 and half an ounce of chopped1 cooked beef-tongue4 ,boil again for five minutes and serve4 #aij4 ,sauce ,colbert4--,put in a saucepan half a pint of very thick ,madeira sauce 7,no4 #ahe72 add to it very gradually one ounce of good1 fresh butter1 also two tablespoonfuls of meat-glaze 7,no4 #ada74 ,mix well together without boiling2 then squeeze in the juice of half a sound lemon1 and add one teaspoonful of chopped parsley when serving4 #aia4 ,sauce ,perigueux4--,chop up very fine two fine truffles2 place them in a sautoire with a glassful of ,madeira wine4 ,reduce on the hot stove for five minutes4 ,add half a pint of ,espagnole sauce 7,no4 #aea74 ,just allow to come to a boil1 and serve very hot4 #aib4 ,sauce ,robert4--,slice half an onion and fry it in a saucepan with half an ounce of butter and a teaspoonful of sugar until it is of a golden color1 or about five minutes2 then moisten with half a glassful of white wine and half a pint of ,espagnole sauce 7,no4 #aea74 ,boil for ten minutes2 then add a teaspoonful of dry ,english mustard1 diluted in cold broth or gravy2 stir carefully1 and finally rub through a hair sieve and serve4 #aic4 ,sauce ,salmi4--,place in a saucepan two tablespoonfuls of fumet of game 7,no4 #bac7 with a half pint of ,madeira sauce 7,no4 #ahe72 add two or three livers of any kind of game at hand1 cut into small dice-shape pieces4 ,cook together on a moderate fire for ten minutes2 then strain through a colander2 mix in the zest of a sound lemon just before serving4 #aid4 ,sauce ,poivrade4--,fry in half an ounce of butter half an onion and half a carrot1 cut up1 a sprig of thyme1 one bay-leaf1 six whole peppers1 three cloves1 a quarter of a bunch of parsley-roots1 and half an ounce of raw ham cut in pieces4 ,cook it together for five minutes1 then moisten with two tablespoonfuls of vinegar1 and a pint of ,espagnole sauce 7,no4 #aea74 ,boil thoroughly for twenty minutes1 then strain through a colander1 being careful to remove every particle of grease4 #aie4 ,sauce ,napolitaine4--,reduce in a saucepan two tablespoonfuls of raw mirepoix 7,no4 #ach7 with half an ounce of butter2 after five minutes moisten with a small glassful of ,madeira wine1 half a pint of ,espagnole sauce 7,no4 #aea71 two tablespoonfuls of tomato sauce 7,no4 #bje71 and two tablespoonfuls of fumet of game 7,no4 #bah71 if any on hand4 ,reduce for ten minutes1 and rub through a sieve4 #aif4 ,sauce ,hache4--,chop up very fine two shallots and fry them lightly in a saucepan with half an ounce of butter2 add a tablespoonful of capers and three small chopped vinegar-pickles1 also a teaspoonful of vinegar4 ,reduce the sauce for ten minutes2 then moisten with half a pint of ,espagnole sauce 7,no4 #aea71 adding a tablespoonful of cooked fine herbs 7,no4 #adc74 ,cook again for ten minutes1 and serve4 #aig4 ,sauce ,chasseur4--,reduce in a saucepan half a pint of ,espagnole sauce 7,no4 #aea7 with two tablespoonfuls of fumet of game 7,no4 #bah72 after five minutes thicken it with two tablespoonfuls of hare's blood--the blood of any other kind of game will answer--mixed with six drops of vinegar4 ,do not let it boil after the blood is added to the sauce4 #aih4 ,sauce ,diable4--,pour a pint of ,espagnole sauce 7,no4 #aea7 into a saucepan with a teaspoonful of dry mustard1 diluted in two teaspoonfuls of ,parisian sauce1 adding a third of a saltspoonful of red pepper4 ,mix well together4 ,cook for five minutes and serve4 #aii4 ,crapaudine ,sauce4--,place half a pint of light piquante sauce 7,no4 #bjc7 in a saucepan on the fire1 add four chopped mushrooms1 and a teaspoonful of dry mustard1 diluted in two teaspoonfuls of tarragon-vinegar4 ,boil for five minutes and serve4 #bjj4 ,celery ,sauce4--,clean well1 nicely pare1 and cut into dice-shaped pieces1 and then wash thoroughly in fresh water three roots of fine celery1 using only the white parts4 ,lift them out with the hand1 so that the sand and dirt remain at the bottom of the pan1 and place them in a saucepan4 ,cover them with fresh water1 adding two pinches of salt and half an ounce of butter4 ,put on the lid1 and cook on the hot stove for twenty-five minutes4 ,drain1 and place the celery in the saucepan again with a pint of hot ,allemande sauce 7,no4 #baj72 toss well for just a little while1 and serve4 #bja4 ,vinaigrette ,sauce4--,chop up together very fine one shallot1 two branches of parsley1 the same of chervil and chives1 and when very fine place them in a sauce-bowl with a tablespoonful of salt1 a teaspoonful of pepper1 and three tablespoonfuls of vinegar4 ,stir all well together2 then add four tablespoonfuls of good oil1 mix well again1 and serve4 #bjb4 ,mustard ,sauce4--,dilute in a saucepan one tablespoonful of ground ,english mustard with a tablespoonful of tarragon-vinegar1 and half the same quantity of ,parisian sauce2 strain into this a pint of ,espagnole sauce 7,no4 #aea71 and place the pan on the hot stove4 ,beat continually until thoroughly heated1 then add a teaspoonful of chopped parsley4 ,this sauce must not be allowed to boil4 #bjc4 ,sauce ,piquante4--,place one onion chopped up very fine in a saucepan with half a cupful of vinegar2 reduce until almost dry1 and then add one pint of ,espagnole sauce 7,no4 #aea71 one tablespoonful of capers1 three small gherkins and three mushrooms1 all finely chopped up together4 ,cook for ten minutes2 season with the third of a tablespoonful of salt1 and a scant teaspoonful of pepper1 and serve4 #bjd4 ,champagne ,sauce4--,place two cloves1 six whole peppers1 one bay-leaf1 half a tablespoonful of powdered sugar in a saucepan with a good glassful of champagne2 place it on the fire1 and reduce for five minutes4 ,then moisten with three-quarters of a pint of ,espagnole sauce 7,no4 #aea71 and cook for fifteen minutes longer2 strain through a ,chinese strainer1 and serve4 #bje4 ,tomato ,sauce4--,place two tablespoonfuls of raw mirepoix 7,no4 #ach7 in a saucepan with one ounce of butter2 cook on a moderate fire for five minutes1 then add two tablespoonfuls of flour1 brown all well4 ,select one quart of well-washed1 ripe1 sound1 fresh tomatoes1 cut them into quarters1 and plunge them into the saucepan with the rest1 stirring briskly with a wooden spoon until they boil4 ,season with a good pinch of salt1 half a pinch of pepper1 and half a teaspoonful of powdered sugar4 ,boil the whole for forty-five minutes1 then strain through a sieve into a vessel1 and use when needed4 ,this sauce can also be made with canned tomatoes1 in which case cook them for only thirty minutes4 #bjf4 ,sauce ,mayonnaise4--,place two fresh egg yolks into an earthen bowl1 with half a teaspoonful of ground ,english mustard1 half a pinch of salt1 half a saltspoonful of red pepper2 sharply stir with a wooden spoon for two or three minutes without ceasing4 ,pour in1 drop by drop1 one and a half cupfuls of the best olive oil4 ,should it become too thick1 add1 drop by drop1 the equivalent of a teaspoonful of very good vinegar1 stirring vigorously with the wooden spoon meanwhile4 ,taste1 and if found a little too acid1 gradually add a tablespoonful of oil1 stirring continually until all added4 ,the whole operation to prepare the above sauce will take from ten to twelve minutes4 ,to avoid spoiling the sauce1 the sweet oil should always be kept in a place of moderate temperature1 say1 from #gj to #ge ,fahrenheit4 #bjg4 ,sauce ,tartare4--,chop up one shallot exceedingly fine1 with half a tablespoonful of chervil1 and the same of tarragon1 and twelve capers chopped exceedingly fine4 ,place these in an earthen bowl with half a teaspoonful of ground ,english mustard1 two raw egg yolks1 a teaspoonful of vinegar 7a small drop at a time71 half a pinch of salt1 and a third of a pinch of pepper4 ,pour in very lightly1 while continuing to stir1 a cupful of good olive oil1 and if too thick1 add a little more vinegar4 ,taste it to find whether the seasoning is correct2 if too salt1 add a little more mustard and oil4 #bjh4 ,victoria ,sauce4--,pound one tablespoonful of lobster coral very fine with half an ounce of fresh butter4 ,then lay it aside4 ,in three-quarters of a pint of ,allemande sauce 7,no4 #baj71 place half a glassful of white wine and six chopped mushrooms2 let it warm thoroughly1 without boiling1 in a saucepan1 and then mix in the lobster coral4 ,stir well1 and serve4 ,a few sliced truffles can be used1 according to the quality of the dinner4 #bji4 ,remoulade ,sauce4--,chop up very fine twelve capers1 one shallot1 three small vinegar-pickles1 and add one-half a tablespoonful of chives1 with one tablespoonful of parsley4 ,place them in a bowl with a whole raw egg1 a teaspoonful of ground ,english mustard1 half a pinch of salt1 and half a pinch of pepper4 ,incorporate well together1 adding four tablespoonfuls of oil and four of vinegar1 but keep the sauce sufficiently liquid4 ,serve when required4 #baj4 ,sauce ,allemande4--,melt two ounces of butter in a saucepan on a slow fire1 with three tablespoonfuls of flour to thicken4 ,stir well1 not letting it brown2 then moisten with one pint of white broth 7,no4 #ii71 beating constantly1 and cook for ten minutes4 ,dilute three egg yolks separately in a bowl2 pour the sauce over the eggs1 a very little at a time2 strain through a ,chinese strainer1 and finish with half an ounce of good butter and the juice of half a lemon1 taking care that it does not boil a second time4 #baa4 ,prussian ,sauce4--,add to three-quarters of a pint of hot bchamel sauce 7,no4 #aed71 a teaspoonful of powdered sugar1 a scant teaspoonful of red pepper1 three tablespoonfuls of grated horseradish1 and two tablespoonfuls of cold cream4 ,let it boil for four minutes1 meanwhile stirring it well1 and use when needed4 #bab4 ,sauce ,chambord4--,place one truffle and three mushrooms1 sliced very thin1 in half a pint of ,espagnole sauce 7,no4 #aea71 adding three tablespoonfuls of ,court bouillon 7,no4 #adb71 six fish quenelles 7,no4 #bbg71 and twelve medium-sized1 whole1 blanched oysters4 ,cook slowly for five minutes1 and serve4 #bac4 ,sauce ,montglas4--,cut very carefully into small julienne-shaped pieces one ounce of cooked smoked beef tongue1 one ounce of cooked chicken1 two truffles1 and four mushrooms4 ,place all in a saucepan1 with half a wineglassful of good ,madeira wine2 place the pan on a brisk fire1 and let reduce for three minutes4 ,then add half a pint of ,espagnole sauce 7,no4 #aea71 and one gill of good tomato sauce 7,no4 #bje74 ,let all cook for five minutes longer1 and serve very hot4 #bad4 ,cuisson de ,poisson--,fish ,broth4 ,for one ,gallon--,fill a saucepan with three quarts of water1 a good handful of salt1 half a glassful of vinegar1 one carrot1 and one onion 7both sliced71 half a handful of whole peppers1 one bunch of parsley-roots1 three sprigs of thyme1 and three bay-leaves4 ,cook on a moderate fire for fifteen minutes4 ,cool1 and use when needed for various methods of cooking fish4 #bae4 ,duxelle4--,reduce half a pint of cooked1 fine herbs 7,no4 #adc7 in a saucepan1 with a quarter of a pint of ,madeira sauce 7,no4 #ahe71 on a moderate stove for about ten minutes1 when it will then be of a proper consistency and ready to serve4 #baf4 ,clear ,gravy--,for ,one ,gallon4--,place two carrots and one onion cut in slices in a saucepan1 with two ounces of uncooked1 sliced1 salt pork1 one sprig of thyme1 two bay-leaves1 and half a bunch of parsley-roots4 ,add any scraps of meat1 such as shin-bone of veal or beef1 or chicken giblets1 and a handful of salt2 cover well1 as it should not color1 and moisten with one and a half gallons of water4 ,cook thoroughly for an hour and a half1 then press through a napkin2 place it in a stone jar1 and use it after carefully removing all the fat4 #bag4 ,chicken ,essence4--,press one quart of chicken broth through a napkin1 and then reduce it in a saucepan until there remains only one-half a pint1 and use when needed4 #bah4 ,fumet of ,game4--,pare and slice one sound carrot and half a medium-sized onion2 place them with half a sprig of thyme1 one bay-leaf1 a small piece of raw1 lean ham1 also cut up1 and the carcass of any kind of raw game in a covered saucepan4 ,let them brown well2 add a glassful of ,madeira wine1 let it come to a boil2 then moisten with one quart of white broth 7,no4 #ii71 or consomm 7,no4 #ajj72 add a pinch of salt1 twelve whole peppers4 ,cook well for forty-five minutes1 then press through a napkin4 #bai4 ,game ,stock4--,place in a saucepan two game carcasses and one pint of mirepoix 7,no4 #ach72 cover them with water1 adding a pinch of salt4 ,cook for twenty minutes1 and use when needed4 #bbj4 ,sausage ,forcement4--,cut up one pound of fresh pork into small pieces1 season it with one pinch of salt1 a saltspoonful of pepper1 half a saltspoonful of grated nutmeg1 and the same quantity of powdered thyme1 and chop all up very fine4 ,a quarter of a pound of lean1 raw meat can be added if desired4 ,use when needed4 #bba4 ,godiveaux ,forcemeat4--,remove the stringy tissue from half a pound of veal suet1 pound it in a mortar2 take the same quantity of lean veal1 chopped in the machine1 a quarter of a pound of very consistent pte--chou 7,no4 #abdj71 omitting the eggs1 and pound all together4 ,season highly with a tablespoonful of salt1 a teaspoonful of pepper1 and half a teaspoonful of nutmeg4 ,add four raw egg yolks and two whole ones1 and when well incorporated strain through a sieve1 and put it on ice to be used when required in other recipes4 ,poach it for three minutes before serving4 ,this recipe can be prepared with poultry or game instead of veal4 #bbb4 ,lobster ,forcemeat4--,fry an onion1 chopped very fine1 in one ounce of good butter until it is of a golden brown color1 adding one tablespoonful of flour to make a roux 7,no4 #ace74 ,moisten with half a pint of white stock 7,no4 #acg71 stirring well and constantly until the sauce hardens4 ,season with half a tablespoonful of salt1 a scant teaspoonful of white pepper1 the same of cayenne1 one tablespoonful of ,english sauce1 half a teaspoonful of mustard1 a crushed grain of garlic1 and one teaspoonful of chopped parsley4 ,stir well1 adding two pounds of cooked lobster1 cut up very fine1 with twelve mushrooms1 also chopped4 ,cook for thirty minutes in a saucepan1 then put it back off the hot fire2 add four egg yolks1 stir again for a moment1 cool1 and serve when required4 #bbc4 ,crab ,forcemeat4--,the same as for ,no4 #bbb1 using twelve crabs in the place of lobster4 #bbd4 ,clam ,forcemeat4--,proceed the same as for ,no4 #bbb1 seasoning it more highly1 and having twenty-four clams blanched and minced exceedingly fine1 so that they will better incorporate in the forcemeat4 #bbe4 ,chicken ,forcemeat la ,crme4--,cut two raw chicken breasts in slices1 pound them well in a mortar1 adding the whites of three eggs2 bruise well together1 and season with half a tablespoonful of salt1 a scant teaspoonful of pepper1 and a teaspoonful of nutmeg4 ,add three tablespoonfuls of very fresh cream1 strain through a sieve1 cool on the ice1 and use when required4 #bbf4 ,chicken ,forcemeat4--,cut in large pieces two raw chicken breasts1 pound them in a mortar1 adding the same quantity of bread soaked in milk1 a teaspoonful of fresh butter and four egg yolks1 seasoning with half a tablespoonful of salt1 a scant teaspoonful of pepper1 and a teaspoonful of nutmeg4 ,mix all together2 strain1 and put it in a bowl with three tablespoonfuls of velout sauce 7,no4 #aeb74 #bbg4 ,forcemeat ,quenelles of ,fish4--,select one pound of firm fish 7bass is preferable71 remove the skin and take out the bones4 ,pound it well in a mortar1 adding the whites of three eggs a little at a time4 ,when well pounded add half a pint of cream1 half a tablespoonful of salt1 and a little white pepper and nutmeg4 ,mix well1 and use when needed4 #bbh4 ,partridge ,forcemeat4--,cut two breasts of partridges into large pieces1 pound them well in a mortar1 gradually adding the same quantity of bread soaked in milk1 four egg yolks1 one after another1 and a teaspoonful of butter4 ,season with half a pinch of salt1 the third of a pinch of pepper1 and the same quantity of grated nutmeg2 thoroughly pound all together1 then rub through a sieve4 ,if not sufficiently consistent1 add one more egg yolk4 ,when game other than partridge is used add two pounded truffles1 and use when required4 #bbi4 ,american ,forcemeat4--,place on the fire in a saucepan for five minutes two very finely chopped onions with an ounce of butter4 ,soak in water for fifteen minutes the crumbs of a loaf of bread2 press out all the water either with the hands or through a cloth1 put the crumbs in a bowl with three whole raw eggs1 a tablespoonful of salt1 two teaspoonfuls of pepper1 a tablespoonful of sage1 a large half teaspoonful of nutmeg1 three skinned sausages1 and a pinch of chopped parsley4 ,add the cooked onions1 and mix well together2 use the forcemeat when needed in other recipes4 #bcj4 ,mushroom ,garnishing4--,mince finely twelve mushrooms and place them in a saucepan with half a pint of ,madeira sauce 7,no4 #ahe74 ,cook for five minutes1 and serve4 #bca4 ,garnishing ,bayard4--,cut into very thin round slices with a tube one good-sized truffle1 one ounce of cooked smoked beef-tongue1 three mushrooms1 and two artichoke bottoms4 ,place all in a saucepan on the fire with half a wine-glassful of ,madeira wine4 ,reduce to one-half1 which will take about five minutes4 ,then add half a pint of ,espagnole sauce 7,no4 #aea71 and cook for fifteen minutes4 ,surround the dish with crotons of bread 7,no4 #acc7 covered with thin slices of pt-de-foie-gras4 #bcb4 ,garnishing la ,chipolata--for one gallon4--,fry a quarter of a pound of salt pork1 cut dice-shaped1 for two minutes in a saucepan2 then add half a pint of carrots cut tubular shaped1 half a pint of onions browned and glazed in the oven 7,no4 #igb71 one pint of blanched and peeled chestnuts1 half a pint of mushrooms1 and six small sausages cut in pieces4 ,add two quarts of ,espagnole sauce 7,no4 #aea71 half a pint of tomato sauce 7,no4 #bje71 a tablespoonful of salt1 and a large teaspoonful of pepper4 ,cook for thirty minutes1 and use when needed4 #bcc4 ,garnishing ,vanderbilt4--,peel one green pepper2 chop it very fine1 and place it in a stewpan with one tomato cut into small pieces4 ,add an ounce of butter and eighteen canned1 picked1 and chopped-up shrimps2 season with a third of a tablespoonful of salt and a scant teaspoonful of pepper4 ,cook for ten minutes1 and use for garnishing4 #bcd4 ,garnishing ,valencienne4--,cut in long shreds one truffle1 three mushrooms1 and a very little cooked tongue1 adding three tablespoonfuls of cooked rice2 put all together in a stewpan with three tablespoonfuls of tomato sauce 7,no4 #bje71 a third of a tablespoonful of salt1 a scant teaspoonful of pepper1 and one tablespoonful of grated cheese4 ,boil for five minutes1 and serve when needed4 #bce4 ,garnishing ,rgence4--,take one pint of hot ,allemande sauce 7,no4 #baj71 add to it six mushrooms cut into large pieces1 two truffles1 six quenelles1 either of godiveau 7,no4 #bba7 or chicken1 according to the usage1 pieces of sweetbreads1 six cocks combs 7if handy7 and six kidneys4 ,this garnishing must be poached1 before adding it to the sauce1 in half a glassful of white wine1 seasoned with a little salt and pepper4 ,let cook for six minutes1 and add it to the sauce2 warm it for three minutes1 and serve4 ,the same for fish1 omitting the sweetbreads4 #bcf4 ,garnishing la ,st4 ,nazaire4--,add three tablespoonfuls of court bouillon 7,no4 #adb7 to a small glassful of white wine1 also one tablespoonful of cooked fine herbs 7,no4 #adc72 add half a pint of ,allemande sauce 7,no4 #baj71 and a third of a pinch each of salt and pepper2 pour the sauce over the fish to be served1 and garnish with six very small1 hot1 stuffed clams 7,no4 #cgf74 #bcg4 ,garnishing la ,grecque--for roast or broiled meats4--,cut off both ends from twelve medium-sized whole okras1 parboil them in boiling water for five minutes1 drain1 and put them into any kind of meat-juice or ,madeira sauce 7,no4 #ahe74 ,cook for ten minutes1 and serve arranged in clusters with a quarter of a pint of ,barnaise sauce 7,no4 #aff74 #bch4 ,godard ,garnishing4--,take six godiveau quenelles 7,no4 #bba71 two truffles cut dice-shaped1 six cocks' combs1 six cocks' kidneys1 and three mushrooms cut into square pieces2 add half a glassful of ,madeira wine1 a pinch of salt1 and half a pinch of pepper4 ,cook in a saucepan for five minutes1 then add a pint of ,madeira sauce 7,no4 #ahe72 boil again for five minutes1 and serve when needed4 #bci4 ,tortue ,garnishing4--,boil three chicken livers in water for three minutes1 let them get cool1 then cut them up into three pieces each1 put them in a saucepan with six stoned and blanched olives1 two truffles1 four mushrooms1 and a throat sweetbread1 all cut dice-shaped2 add a glassful of ,madeira wine1 half a pinch of salt1 and the third of a pinch each of pepper and nutmeg4 ,let cook for five minutes1 then put in half a pint of ,madeira sauce 7,no4 #ahe71 and cook for five minutes longer4 ,serve with six bread crotons 7,no4 #acc7 and six fried eggs 7,no4 #dac7 as garnishing4 #bdj4 ,garnishing ,parisienne4--,put in a saucepan half a glassful of ,madeira wine1 six sliced mushrooms1 three sliced truffles1 and let cook for four minutes4 ,add half a pint of ,madeira sauce 7,no4 #ahe71 cook again for five minutes1 then serve4 #bda4 ,garnishing ,gourmet4--,take a cooked artichoke bottom1 either fresh or conserved1 and cut it into six pieces2 place them in a saucepan with four mushrooms1 two truffles1 and a piece of cooked palate1 all cut dice-shaped2 add half a glassful of ,madeira wine1 and let cook five minutes2 pour in half a pint of ,madeira sauce 7,no4 #ahe71 cook again for five minutes1 and serve4 #bdb4 ,garnishing ,cpes4--,cut four cpes into pieces2 cook them in a sautoire for three minutes with a tablespoonful of olive oil1 half a tablespoonful of salt1 a teaspoonful of pepper1 and half a clove of crushed garlic4 ,moisten with half a pint of ,espagnole sauce 7,no4 #aea71 and serve4 #bdc4 ,bordelaise ,garnishing1 for tenderloins and steaks4--,place a peeled shallot chopped very fine in a sautoire with half a glassful of red wine1 and cook for five minutes2 add half a pint of ,espagnole sauce 7,no4 #aea71 a small pinch of red pepper1 and cook for five minutes longer4 ,serve it poured over the fillets or steaks1 placing on each one six slices of beef marrow1 previously parboiled for one-half a minute4 #bdd4 ,marrow ,garnishing4--,open two fine marrow bones by setting them upright on the table1 the narrow part on top1 and with a sharp blow of the hatchet cleaving them in two1 striking on one side only4 ,remove the marrow1 put it into fresh salted water1 and let it remain in for one hour4 ,then take it up1 drain1 and cut it into slices4 ,heat half a pint of ,madeira sauce 7,no4 #ahe71 add the pieces of marrow1 and let it boil up once with a few drops of tarragon-vinegar4 ,serve with the slices of marrow on top4 #bde4 ,garnishing la ,patti4--,wash well two ounces of rice2 drain1 dry1 and then put it in a saucepan with a pint of good white broth 7,no4 #ii74 ,pound the wing of a cooked chicken in a mortar and add it to the rice2 season with a tablespoonful of salt and a teaspoonful of white pepper4 ,cook on a moderate fire for thirty minutes2 strain through a fine sieve1 return it to the saucepan with half an ounce of good butter and three tablespoonfuls of sweet cream1 and heat slowly on the stove without boiling4 ,dress this garnishing in an artistic crown-shape around the hot serving dish2 arrange the suprmes in the centre1 and decorate the garnishing with thin slices of truffles2 with a light hair-brush drip a little meat-glaze 7,no4 #ada7 over it and serve4 ,suprmes of partridges1 quails1 cotelettes of squabs1 or sweetbreads la ,patti1 are all to be served this way4 #bdf4 ,garnishing ,financire4--,cut a blanched1 throat sweetbread into dice-sized pieces1 put it in a saucepan with two truffles1 six mushrooms1 twelve stoned olives1 six godiveau quenelles 7,no4 #bba71 and two blanched chicken livers cut in pieces4 ,moisten with half a glassful of sherry or ,madeira wine1 and season with half a pinch each of salt and pepper1 and a quarter of a pinch of nutmeg2 add a pint of ,madeira sauce 7,no4 #ahe71 cook again for ten minutes1 skim off the fat1 and serve when required4 #bdg4 ,garnishing ,ecarlate4--,cook in a saucepan half a pint of tomato sauce 7,no4 #bje7 with half a pint of ,espagnole sauce 7,no4 #aea71 and a little cooked1 smoked beef-tongue1 chopped very fine2 let cook for six minutes1 then serve4 #bdh4 ,garnishing la ,stanley4--,pour a pint of very hot ,russian sauce 7,no4 #baa7 upon the hot serving-dish4 ,lay the mignons filets1 or any other meat1 including broiled fillets1 sirloin steaks1 etc41 on top1 and garnish with six fried bananas cut in halves1 and send to the table immediately4 #bdi4 ,garnishing la ,montebello4--,place a pint of tomato sauce 7,no4 #bje7 in a saucepan2 add a pint of ,barnaise sauce 7,no4 #aff7 and three good-sized1 nicely sliced truffles2 heat well by means of the ,bain-,marie1 without boiling1 and serve4 #bej4 ,garnishing ,soubise4--,cut up three medium-sized1 white onions1 and place them in a saucepan with an ounce of butter1 half a cupful of white broth 7,no4 #ii71 a tablespoonful of salt1 and a small saltspoonful of white pepper4 ,cover the saucepan and cook for twenty minutes1 stirring frequently4 ,add one pint of bchamel sauce 7,no4 #aed71 and boil again for five minutes4 ,strain the sauce through a tammy1 return it to the saucepan1 season it a little more1 if necessary1 adding a little grated nutmeg and a little warm milk1 in case it should be too thick2 warm it well again1 and serve4 #bea4 ,garnishing ,milanaise4--,cut into julienne-shaped pieces two medium-sized truffles1 six mushrooms1 and the same quantity of smoked1 cooked tongue1 and place them in a saucepan with a pint of cooked rice1 half a pint of tomato sauce 7,no4 #bje71 half a pint of ,madeira sauce 7,no4 #ahe71 a tablespoonful of salt1 very little pepper1 and three tablespoonfuls of grated cheese1 either ,parmesan or ,swiss4 ,cook for ten minutes and serve4 #beb4 ,garnishing ,rouennaise4--,cut three medium-sized turnips into six pieces1 clove-of-garlic-shaped1 pare them nicely and put them in a sautoire with one ounce of butter1 sprinkling over them a little powdered sugar4 ,put the lid on tightly and cook in the oven for ten minutes1 shaking it by the handle frequently4 ,moisten with a pint of ,espagnole sauce 7,no4 #aea72 add a pinch each of salt and pepper2 cook again for twenty minutes1 skim off the fat1 and serve4 #bec4 ,garnishing ,robinson4--,cut the gall away carefully from twelve chicken livers1 wash clean and wipe them well1 and then fry them with an ounce of butter in a frying-pan4 ,season them with a tablespoonful of salt and two teaspoonfuls of pepper1 and after cooking three minutes1 put them in a saucepan1 with a pint of ,madeira sauce 7,no4 #ahe72 boil for five minutes and serve4 #bed4 ,a ,bouquet4--how to prepare4--,take four branches of well-washed parsley-stalks--if the branches be small1 take six--one branch of soup-celery1 well washed2 one blade of bay-leaf1 one sprig of thyme1 and two cloves1 placed in the centre of the parsley1 so as to prevent cloves1 thyme1 and bay-leaf from dropping out of the bouquet while cooking2 fold it well1 and tightly tie with a string1 and use when required in various recipes4 ,a pinch of salt represents #bje grains1 or a tablespoonful4 ,half a pinch of pepper represents #ch grains1 or a teaspoonful4 ,a third of a pinch of nutmeg represents #ac grains1 or half a teaspoonful4 ,,hors ,d',,oeuvres4 #bee4 ,salpicon ,royal4--,cut a blanched throat sweetbread 7,no4 #fja7 into small pieces1 and put them into a saucepan1 with half an ounce of good butter1 six mushrooms1 and one truffle1 all nicely cut into dice-shape4 ,thicken with half a pint of good bchamel sauce 7,no4 #aed71 or ,allemande sauce 7,no4 #baj71 and let cook on a slow fire for five minutes1 gently tossing meanwhile4 ,finish by adding half an ounce of crawfish-butter 7,no4 #aej72 stir well1 and it will then be ready to use for the desired garnishing4 #bef4 ,salpicon la ,financire4--,take either the leg or the breast of a roasted chicken4 ,cut it into dice-shaped pieces1 and put them into a saucepan with half an ounce of good butter1 adding four mushrooms1 one truffle1 half an ounce of cooked1 smoked beef-tongue1 all cut in dice-shaped pieces1 and twelve small godiveau quenelles 7,no4 #bba72 thicken with half a pint of ,madeira sauce 7,no4 #ahe71 and let cook for five minutes4 ,it will then be ready for any garnishing desired4 #beg4 ,salpicon au ,chasseur4--,cut the breast of a fine cooked partridge into dice-shaped pieces1 and put them into a saucepan on the hot range1 with half an ounce of butter1 half a glassful of good sherry wine1 three blanched chicken livers1 one truffle1 four mushrooms1 and half an ounce of cooked1 smoked beef-tongue1 all cut into dice4 ,thicken with half a pint of hot salmi sauce 7,no4 #aic71 and let all cook for five minutes1 and use it for any garnishing desired4 #beh4 ,salpicon of ,lobster1 ,crawfish1 or ,shrimps4--,put a pint of good bchamel 7,no4 #aed7 into a saucepan1 with four mushrooms1 one truffle1 and the meat from the claw of a cooked lobster1 cutting them all into dice-shaped pieces4 ,thicken well and let cook for five minutes1 and serve4 ,if a lobster cannot be obtained1 the meat of three cooked crawfish1 or of six prawns or shrimps1 may be used instead4 #bei4 ,salpicon la ,montglas4--,mince1 as for a julienne1 four mushrooms1 one truffle1 the breast of a small cooked chicken1 or of any game1 and half an ounce of cooked ham1 or the same quantity of cooked1 smoked beef-tongue4 ,put all into a saucepan1 adding a gill of well reduced ,madeira sauce 7,no4 #ahe7 and a gill of tomato sauce 7,no4 #bje72 let cook for five minutes2 then use when needed4 #bfj4 ,salpicon1 ,sauce ,madre4--,place half an ounce of good butter in a saucepan1 adding half a glassful of sherry wine1 a blanched throat sweetbread 7,no4 #fja7 nicely cut into dice-shaped pieces1 four mushrooms1 one truffle1 and an ounce of cooked1 smoked beef-tongue1 all cut the same as the sweetbread4 ,let cook for five minutes1 then add half a pint of ,madeira sauce 7,no4 #ahe71 and let cook again for five minutes4 ,it will now be ready to use for the desired garnishing4 #bfa4 ,timbales l',ecossaise4--,butter well six small timbale-molds1 and line them with cuts of plain1 unsweetened pancake 7,no4 #aahf74 ,take a preparation of pure of chicken 7,no4 #bbf71 and the same quantity of raw forcemeat 7,no4 #bbj71 add to it a reduced salpicon 7,no4 #bef71 and with this fill the molds4 ,cover with small round pieces of the pancake4 ,then steam them in a moderate oven for eight minutes4 ,unmold1 dress them on a hot dish1 pour a gill of hot ,madeira sauce 7,no4 #ahe7 over1 and serve4 #bfb4 ,timbales de ,nouilles la ,genoise4--,sprinkle the insides of six well-buttered timbale-molds with grated1 fresh bread-crumbs2 line them with thin foundation paste 7,no4 #ajgh71 and fill with finely shred1 boiled nouilles 7,no4 #aahb71 adding an ounce of good butter1 and seasoning with half a pinch each of salt and pepper1 and the third of a pinch of nutmeg2 also half an ounce of grated ,parmesan cheese4 ,thicken with a gill of strong ,madeira sauce 7,no4 #ahe74 ,cover the molds with pieces of the foundation paste1 and put them into a brisk oven for six minutes4 ,unmold1 and arrange them on a hot dish containing a gill of hot ,madeira sauce 7,no4 #ahe71 and with the timbales on top4 #bfc4 ,timbales ,russe la ,schultze4--,prepare six light timbales as for ,no4 #bfb1 one and a quarter inches high by two and a quarter inches in diameter4 ,arrange them on a dessert dish with a folded napkin1 and lay them in a cool place until needed4 ,put into a china bowl half of a fine1 well-cleaned1 sound ,camembert cheese1 mash it thoroughly with a fork1 and drop on to it very gradually one and a half ponies of old brandy4 ,cut into small pieces two medium-sized1 cooked1 throat sweetbreads 7,no4 #fja71 and add them to the cheese1 mixing well together4 ,season with half a teaspoonful of salt1 a saltspoonful of pepper1 and the same quantity of grated nutmeg1 stirring well for a minute longer4 ,then add four medium-sized1 chopped truffles1 and mix again4 ,divide the above preparation equally into the six timbales1 cover each with a thin slice of truffle1 previously dipped in brandy1 and send to the table4 #bfd4 ,croustade la ,rgence4--,spread out a quarter of a pound of pte--foncer 7,no4 #ajgh7 an eighth of an inch thick4 ,clean well six tartlet moulds2 line them with the paste1 then fill them with cracker-dust2 cover them with a buttered paper1 place them in the hot oven on a tin plate1 and bake for ten or twelve minutes4 ,take from out the oven and let cool4 ,remove all the cracker-dust1 and they will be ready for use4 ,fill them with a pint of hot rgence 7,no4 #bce71 evenly divided2 dress on a hot dish with a folded napkin1 and send to the table4 #bfe4 ,croustades de ,riz la ,victoria4--,wash thoroughly and boil in a saucepan one quart of rice with two quarts of broth and one ounce of butter4 ,keep it as dry as possible so that it remains firm1 and add to it half an ounce of grated ,parmesan cheese1 half a pinch of pepper1 and a third of a pinch of nutmeg4 ,mix well with a wooden spoon2 then put it in a buttered sautoire1 spreading it an inch and three-quarters thick1 and cover with a buttered paper4 ,leave it to cool with a weight pressed down on the top4 ,then cut it out with a ,no4 #h paste-cutter into six croustades 7being careful to dip the cutter in warm water each time it is used71 and with a ,no4 #d paste-cutter make a mark on the surface of each without cutting4 ,dip the pieces in beaten egg1 roll them in bread-crumbs 7,no4 #cja71 and repeat this4 ,then fry them in very hot fat for five minutes2 drain1 empty them with a vegetable spoon1 and fill the insides with a pint of hot salpicon of shrimps 7,no4 #beh71 mushrooms1 and cream sauce 7,no4 #aha74 ,put the covers on top1 and serve the same as the croustades la rgence 7,no4 #bfd74 #bff4 ,small ,hot ,patties l',anglaise4--,line with fine pte--foncer 7,no4 #ajgh7 six small1 hot patty-molds1 fluted1 and provided with hinges4 ,pinch the tops and fill them with common flour4 ,bake in a moderate oven for fifteen minutes2 empty them1 and leave them to dry at the oven door for five minutes4 ,fill them with a pint of hot salpicon royal 7,no4 #bee71 place a slice of truffle on the top of each instead of a cover1 and serve on a hot dish with a folded napkin4 #bfg4 ,ortolan ,patties4--,make six patties the same as for the above1 7,no4 #bff71 only use them when cold4 ,place at the bottom of each a tablespoonful of salpicon royal 7,no4 #bee71 and then place in each patty two well-picked1 fine1 fat1 raw1 seasoned reed-birds1 covered with a slice of thin lard2 lay them on a small roasting-pan1 place in a moderate oven and roast for fifteen minutes4 ,remove from the oven1 take off the lard from the birds1 moisten each patty with two tablespoonfuls of good1 hot1 ,madeira sauce 7,no4 #ahe71 and serve on a hot dish with a folded napkin over it4 #bfh4 ,cromesquis aux ,truffles4--,bone a cooked chicken1 hash the meat very fine1 and put it in a sautoire with a pint of very strong velout sauce 7,no4 #aeb71 adding two well-hashed truffles1 and seasoning with a good pinch of salt1 half a pinch of pepper1 and the third of a pinch of nutmeg4 ,let cook for ten minutes1 stirring occasionally1 then transfer it to a flat tin plate and let it cool4 ,spread it out an inch thick2 then divide it into six parts1 and wrap each one in a veal udder1 or a piece of crepinette well rolled around4 ,immerse them in flour batter 7,no4 #aahe71 and plunge them into boiling fat for five minutes1 or until they are slightly browned4 ,drain on a cloth1 and serve on a hot dish with a folded napkin1 decorating with fried parsley4 ,all cromesquis are made the same way1 only serving with different garnishing or sauces4 #bfi4 ,canap ,madison4--,prepare six medium-sized slices of bread1 all the same shape4 ,toast them to a good golden color and lay them on a dish4 ,cover each toast with a very thin slice of lean1 cooked ham2 spread a little mustard over2 then cover with a layer of garnishing la provenale 7,no4 #fdb71 dredge grated ,parmesan cheese on top1 and strew a little fresh bread-crumbs over all4 ,place them in the hot oven and bake for ten minutes2 remove1 dress them on a hot dish with a folded napkin1 and send to the table4 #bgj4 ,small ,bouches la ,reine4--,roll three-quarters of a pound of feuilletage paste 7,no4 #ajgf7 to a quarter of an inch thick2 let it rest for ten minutes in a cold place1 then cut six rounds out of the paste with a ,no4 #d channeled paste-cutter4 ,lay them on a borderless1 buttered tin baking-dish1 slightly apart from each other2 cover with beaten egg1 and make a mark on the surface of each with a paste-cutter1 ,no4 #b1 being careful to dip the cutter each time in hot water1 so that the marked outline may remain perfect4 ,put them in a brisk oven for twelve minutes2 then lift the covers with a knife1 and fill each one with a white salpicon royal 7,no4 #bef7 made of truffles1 mushrooms1 and finely shred chicken4 ,set the covers on1 and serve on a hot dish with a folded napkin4 ,all bouches are made the same way1 adding different garnishings according to taste4 #bga4 ,coquilles of ,chicken l',anglaise4--,fill six table-shells with a thick chicken and truffle salpicon 7,no4 #bef72 besprinkle the tops with grated1 fresh bread-crumbs1 spread a little clarified butter over each1 and lay them on a very even baking-dish4 ,place them in a very hot oven for about six minutes1 or until they are of a golden brown color1 then serve the same as for the above4 #bgb4 ,coquilles of ,oysters au ,gratin4--,blanch twenty-four medium-sized oysters in their own liquor for five minutes2 add half a pinch of pepper and half an ounce of butter2 then drain them1 keeping the liquor for further use4 ,add to the oysters half a pint of velout sauce 7,no4 #aeb71 mixed with three tablespoonfuls of the oyster liquor2 keep it thick1 and be very careful not to break the oysters4 ,fill six table-shells with this preparation1 sprinkle with grated1 fresh bread-crumbs and a very little clarified butter1 and brown well in the oven for six minutes4 ,dress on a hot dish with a folded napkin1 and serve4 #bgc4 ,oysters in ,shells l',anglaise4--,select eighteen large oysters4 ,put three into each of six table-shells and season with a pinch of pepper1 besprinkle with slightly fried bread-crumbs1 and lay them on a flat roasting-pan4 ,place them in a very brisk oven for about four minutes1 or until the oysters raise2 then serve on a dish with a folded napkin4 #bgd4 ,lamb ,sweetbreads en ,petites ,caisses4--,blanch1 pare1 and clean six small lamb sweetbreads as for ,no4 #fja4 ,lay them aside to cool1 then lard them with either fresh fat pork or truffles4 ,place them in a well-buttered sautoire1 adding a gill of chicken broth or a gill of ,madeira wine4 ,cover with a buttered paper1 and let cook to a golden color in the oven for ten minutes4 ,then lay them on a dish4 ,put half a gill of cooked fine herbs 7,no4 #adc7 and a gill of well-reduced ,espagnole sauce 7,no4 #aea7 into the sautoire1 letting it cook for five minutes4 ,take six small boxes of buttered paper and pour a little of the gravy at the bottom of each2 cover with sweetbreads1 and place them on a baking-dish2 keep them for five minutes in an open oven1 then serve on a folded napkin4 #bge4 ,oysters en ,petites ,caisses4--,open and blanch for five minutes twenty-four medium-sized oysters in a sautoire with half a glassful of white wine and half an ounce of butter4 ,season with half a pinch of pepper and a third of a pinch of nutmeg4 ,let cook for five minutes2 then add one pint of well-reduced velout sauce 7,no4 #aeb71 and let cook for another five minutes1 adding half an ounce of crawfish butter 7,no4 #aej71 and stirring it occasionally4 ,fill six buttered paper boxes with four oysters each1 and the garnishing equally divided4 ,sprinkle over a little fresh bread-crumbs1 and arrange them on a tin roasting-pan4 ,spread a very little butter over each patty1 and put them in a moderate oven for five minutes4 ,have a hot dish ready1 with a folded napkin nicely arranged on it2 dress the patties over1 and serve4 #bgf4 ,chicken ,croquettes with ,truffles4--,bone and cut up a medium-sized1 cooked chicken into small1 square pieces2 put them in a sautoire with two truffles cut the same way1 adding half a pint of strong velout 7,no4 #aeb71 and let cook for ten minutes4 ,then incorporate therein half a glassful of ,madeira wine1 four egg yolks1 a pinch of salt1 half a pinch of pepper1 and the third of a pinch of nutmeg4 ,stir briskly1 then put it away to cool in a flat dish4 ,now divide the mixture into six even parts2 lay them on a cold table1 besprinkle with fresh bread-crumbs1 and roll them into oblong shapes4 ,dip each one into a beaten egg1 and roll again in fresh bread-crumbs4 ,fry to a nice color in hot fat for four minutes4 ,drain thoroughly1 and serve on a hot dish with a folded napkin1 decorating with a little green parsley4 ,all chicken croquettes are prepared the same way1 only served with different garnishings and sauces1 or by omitting the truffles and substituting six hashed mushrooms4 ,sweetbread croquettes are prepared the same1 only substituting four blanched sweetbreads 7,no4 #fja7 for the chicken4 #bgg4 ,croquettes of ,game4--,to be made exactly like the chicken croquettes 7,no4 #bgf71 adding six hashed mushrooms and half a gill of cold fumet de gibier 7,no4 #bah74 #bgh4 ,croquettes of ,foie-gras4--,mix half an ounce of cooked1 smoked beef-tongue with half a pint of dry salpicon of foie-gras4 ,put it into a saucepan with a gill of bchamel 7,no4 #aed71 half a glassful of ,madeira or sherry wine1 and a tablespoonful of meat-glaze 7,no4 #ada74 ,reduce for ten minutes1 stirring well1 then transfer to a cold1 flat dish1 cover with buttered paper1 and put aside to cool4 ,divide the preparation into six parts--each one shaped like a pear--roll them in fresh bread-crumbs1 dip in beaten egg1 and put a slice of truffle on the top of each4 ,again roll in bread-crumbs1 and fry in boiling fat for four minutes4 ,remove them1 drain well1 and serve on a hot dish with a folded napkin4 ,any desired garnishing may be added4 #bgi4 ,croquettes of ,macaroni4--,boil a quarter of a pound of ,italian macaroni in salted water for twenty-five minutes4 ,drain1 and put it in a saucepan with a good ounce of butter1 half an ounce of ,parmesan cheese1 and a quarter of an ounce of cooked1 smoked tongue cut into small pieces1 and one truffle cut the same4 ,toss all together1 then change it to a well-buttered sautoire1 spreading the preparation one inch thick on the bottom4 ,cover with a buttered paper1 press it well down1 and put away to cool4 ,cut the preparation with a plain paste-cutter into six parts2 roll each one in grated ,parmesan cheese1 dip in beaten egg1 and roll in grated1 fresh1 white bread-crumbs4 ,fry in very hot fat for four minutes1 drain well1 and serve on a hot dish with a folded napkin4 #bhj4 ,anchovies on ,toast4--,prepare with ,american bread six dry toasts1 spread over them a little anchovy butter 7,no4 #adf71 and cover each with four half anchovies4 ,place the toasts on a tin baking-sheet in the oven for one minute4 ,arrange them on a dish with a folded napkin1 and serve4 #bha4 ,caviare on ,toast4--,prepare six toasts of ,american bread4 ,put half the contents of a small box of ,russian caviare into a sautoire2 add two tablespoonfuls of cream1 and heat one and a half minutes on the stove1 stirring it carefully meanwhile2 pour this over the toasts1 and serve on a dish with a folded napkin4 #bhb4 ,thon ,marin4--,fold a napkin on a radish-dish1 and dress on it the desired quantity of ,thon ,marin--pickled tunny4 ,decorate with a little fresh parsley1 and serve as a hors-d'uvre4 #bhc4 ,sardines l',huile4--,lift the sardines carefully out of the box to avoid breaking them1 and lay them on a plate2 neatly pare off the loose skin1 then dress on a radish-dish1 and decorate with parsley4 #bhd4 ,anchovies l',huile4--,take a pint bottle of boned anchovies1 drain them on a cloth1 then dress them artistically on a radish-dish4 ,decorate with a hashed1 hard-boiled egg and some chopped parsley4 #bhe4 ,norwegian ,anchovies4--,these are considered far superior to the bottled anchovies4 ,on taking them out of the keg they should be placed in cold1 fresh water for two hours1 then drained1 and with the hand split in two along the backbone4 ,lay them in a small bowl and cover with sweet oil1 and use as desired4 #bhf4 ,saucisson de ,lyon4--,procure a medium-sized1 fine saucisson de ,lyon1 cut twelve very thin slices from it1 dress nicely upon a radish-dish1 and place a few parsley-leaves in the centre4 #bhg4 ,mortadella4--,to be served the same as the above 7,no4 #bhf74 #bhh4 ,tomatoes1 side dish4--,take six fine1 firm1 red tomatoes1 wipe well1 then plunge them into boiling water for one minute1 drain and peel them4 ,put them in a cool place1 and when thoroughly cold1 cut them into slices1 arrange them on a radish-dish1 sprinkle a little salt1 pepper1 and vinegar over4 #bhi4 ,cucumbers1 side dish4--,take two medium-sized1 fine cucumbers1 peel neatly1 and cut them in thin slices4 ,place in a bowl with a good pinch of salt1 and put them in a cold place for two hours4 ,then drain the liquid off1 and season with half a pinch of pepper1 a tablespoonful of vinegar1 and the same quantity of oil4 ,dress nicely in a radish-dish4 #bij4 ,celery1 in glass4--,procure a bunch of fine1 white ,kalamazoo celery1 pare off the green stalks1 and trim the roots neatly4 ,be careful to save the clear1 white hearts4 ,cut each plant lengthwise into four equal branches4 ,wash them well in cold water1 and put them into clean water with a piece of ice until ready to serve2 then arrange them nicely in a celery glass1 or dress on a china radish-dish1 with a few pieces of ice in the centre4 #bia4 ,celery1 frizzled4--,another and economical way to prepare celery for a side dish to decorate the table4 ,take only one large head of fine celery4 ,pare off the green stalks1 and cut off the root 7reserving it for a delicious and wholesome salad74 ,cut the stalk lengthwise into four equal branches4 ,wash them well in cold water1 then cut each one into pieces about as long as one's finger2 by so doing1 all the branches will be separated4 ,with the aid of a small1 keen knife pare the thin sides a little1 making five or six slits in each piece1 starting from the top1 downwards1 leaving half to three-quarters of an inch uncut2 place them in cold water with plenty of ice1 leaving them in for two hours4 ,lift it from the ice-water1 artistically dress on a round glass dish1 and send to the table4 ,celery arranged and served in this way makes a beautiful effect on the table1 but requires a little patience in its preparation4 #bib4 ,radishes1 how to prepare4--,if the radishes be quite large1 take three bunches--if small1 four bunches--being careful to select them round1 firm1 and the reddest procurable4 ,pare off all the leaves and stems except the two prettiest on each radish4 ,cut away the roots1 and also a little of the peel around the roots4 ,with a small1 sharp knife divide the remaining peel into five or six equal-sized leaves1 beginning at the root end1 and cutting toward the green stems1 but being careful to avoid detaching the leaves4 ,they can be formed into any desired design by cutting them with care4 ,place them in cold water until required4 ,when serving1 arrange the radishes artistically on a flat saucer1 the radishes meeting toward the centre1 the green leaves lying outward4 ,serve with chopped ice over them4 #bic4 ,remarks ,regarding ,radishes4--,the following incident happened in my presence over twenty-five years ago4 ,one evening1 dinner was served to a party of prominent gentlemen in ,lyons1 ,france1 among whom were ,alexander ,dumas1 pre1 the great novelist1 and ,berger1 the famous billiard player4 ,while the waiter was in the act of handing the radishes to ,m4 ,dumas1 he saw a change come over him2 anger was depicted in his face1 and he thoroughly expected to see the radishes1 radish-dish1 etc41 flung full at him4 ,he stood amazed1 not daring to question the distinguished guest4 ,when his anger subsided1 he amiably explained that the cause of his sudden ill-temper was offering to him radishes peeled1 and deprived of their green stalks2 he asserted that the healthiest and best parts had been removed4 ,after inquiries of more experienced co-laborers1 the waiter thoroughly agreed with ,m4 ,dumas1 and experience has taught him the correctness of his judgment4 ,radishes are a luxurious and healthful adjunct to the dinner-table1 and can be procured almost the whole year2 but in the spring the markets are more plentifully supplied1 and that is the most wholesome season to partake of them4 #bid4 ,welsh ,rarebit4--,take one pound of ,american cheese2 cut up in small pieces4 ,place them in a sautoire1 adding half a glassful of good ale4 ,season with half a saltspoonful of red pepper4 ,stir it continually with a wooden spoon until the mass is well melted1 which will take about ten minutes4 ,have six nice1 fresh1 large pieces of toast2 arrange them on a very hot dish1 and distribute the preparation equally over1 serving the rarebit very hot4 #bie4 ,golden ,buck4--,proceed as for the above 7,no4 #bid71 and when ready to serve1 dress a poached egg 7,no4 #djd7 on each piece of toast1 and serve very hot4 #bif4 ,gherkin ,buck4--,prepared the same as ,golden ,buck 7,no4 #bie71 only adding to each toast a slice of broiled bacon 7,no4 #ged71 and sending to the table very hot4 #big4 ,welsh ,rarebit au ,gratin4--,prepare six toasts of ,american bread2 broil them lightly1 remove1 and cover each with a slice of ,swiss cheese a little less than half an inch thick2 lay them in a roasting-pan1 sprinkling a very little pepper over4 ,put in the oven for ten minutes4 ,arrange the toasts on a very hot dish1 and send to the table4 ,a pinch of salt represents #bje grains1 or a tablespoonful4 ,half a pinch of pepper represents #ch grains1 or a teaspoonful4 ,a third of a pinch of nutmeg represents #ac grains1 or half a teaspoonful4 ,,fish4 #bih4 ,how to ,serve ,oysters for ,private ,families4--,oysters should be kept in a very cold place before they are opened1 and well washed before using1 otherwise their appearance will be destroyed4 ,they should1 according to the ,french custom1 be opened on the deep shell1 so as to better preserve the liquor1 then laid on finely chopped ice for a short time--too long destroys their flavor4 ,while they should be kept as cold as possible1 they should never be allowed to freeze1 therefore they must only be opened shortly before they are needed2 for once frozen1 they quickly turn sour4 ,the proper way to open them is to place the deep shell in the palm of the left hand1 and break them on one side4 ,the ,boston stabbing-knife is preferable for this1 but if there be none handy use a small block that the oyster can fit into1 and stab it on the edge2 or even a chopping-block and chopping-knife may be employed in case of necessity4 ,serve six oysters for each person1 nicely arranged on oyster-plates with quarters of lemon4 #bii4 ,oysters l',alexandre ,dumas4--,place in a sauce-bowl a heaped teaspoonful of salt1 three-quarters of a teaspoonful of very finely crushed white pepper1 one medium-sized1 fine1 sound1 well-peeled1 and very finely chopped shallot1 one heaped teaspoonful of very finely chopped chives1 and half a teaspoonful of parsley1 also very finely chopped up4 ,mix lightly together1 then pour in a light teaspoonful of olive oil1 six drops of ,tabasco sauce1 one saltspoonful of ,worcestershire sauce1 and lastly one light gill1 or five and a half tablespoonfuls1 of good vinegar4 ,mix it thoroughly with a spoon2 send to the table1 and with a teaspoon pour a little of the sauce over each oyster just before eating them4 #cjj4 ,how to serve ,clams4--,clams should be served on deep plates1 covered previously with finely chopped ice4 ,to have them sweet and fresh1 they should be kept as cold as possible4 ,serve six on each plate with quarters of lemon4 #cja4 ,to prepare ,breaded ,fish4--#a4 ,after the fish is pared1 cleaned1 and dried1 dip it first in milk1 then in flour1 and fry in very hot fat4 #b4 ,take very clean fish1 dip it in beaten egg1 then in freshly grated bread-crumbs1 and fry in very hot fat4 #c4 ,for certain fish1 like whitebait1 immerse them in milk1 then in flour mixed with pulverized crackers1 shake well in a colander1 and throw into very hot fat4 ,oysters are breaded the same way1 but should be flattened before frying4 #d4 ,for croustades of rice or potatoes1 dip in beaten egg and roll in fresh bread-crumbs2 repeat three times before frying4 #cjb4 ,salmon1 en ,papillotes4--,procure two pounds of very fresh salmon and cut it into six even slices4 ,season these with a good pinch of salt and a pinch of pepper4 ,roll them well4 ,cut out six heart-shaped pieces of paper1 oil them nicely1 and have twelve thin slices of cooked ham 7,no4 #gec71 then proceed to prepare them exactly as for mackerel en papillote 7,no4 #ccj74 #cjc4 ,salmon1 oyster sauce4--,place two pounds of very fresh salmon in a fish-kettle1 completely cover with cold water1 season with a handful of salt1 add one medium-sized1 sliced onion1 half a wine-glassful of white vinegar1 eight whole peppers1 two cloves1 and two parsley-roots4 ,range the kettle on a brisk fire4 ,five minutes after coming to a boil the salmon will be sufficiently cooked4 ,remove from the kettle1 drain it well2 dress on a hot dish with a folded napkin1 nicely decorate with parsley-greens all around the salmon1 and serve with a pint of hot oyster sauce 7,no4 #agc7 separately4 ,the necessary time to cook the above to perfection1 from beginning to end1 will be thirty-five minutes4 #cjd4 ,salmon ,colbert4--,proceed as for the above1 and serve with three-quarters of a pint of ,colbert sauce 7,no4 #aij71 also four plain boiled potatoes served separately1 and cut in quarters 7,no4 #ihb74 #cje4 ,salmon la ,rgence4--,take a fine but very small salmon1 fill it with fish forcemeat 7,no4 #bbg71 and put it on a grate in the fish-kettle with half a bunch of parsley-roots1 three sprigs of celery1 three sliced onions1 six cloves1 and half a handful of whole pepper4 ,moisten with half a bottle of white wine1 season with a pinch of salt1 and cover with a thin barde of raw salt pork4 ,add a little mushroom liquor1 if any on hand1 and place it in a moderate oven for one and a half to two hours2 then lift it from the kettle1 removing the pork and herbs4 ,slide the fish on to a hot dish1 strain the broth into a sautoire1 reduce it to one-half1 and add to the garnish with a rgence garnishing 7,no4 #bce72 glaze the top of the fish with just a little crawfish butter 7,no4 #aej7 mixed with very little white glaze 7,no4 #ada71 and serve with the sauce in a sauce-bowl4 #cjf4 ,salmon la ,genoise4--,to be prepared the same as salmon ,colbert 7,no4 #cjd71 garnishing with four clusters of mushrooms--four mushrooms on each cluster--and six cooked crawfish instead of the boiled potatoes4 ,serve with half a pint of ,genoise sauce 7,no4 #ahg7 separate4 #cjg4 ,salmon1 rolled l',irlandaise4--,bone three pounds of salmon4 ,parboil it4 ,besprinkle the sides and insides with a pinch of salt1 half a pinch of pepper1 and the same of nutmeg2 also twelve chopped oysters1 one tablespoonful of parsley1 and half a cupful of bread-crumbs4 ,roll it together1 then put it in a deep pan with one ounce of butter4 ,bake in a hot oven for twenty-five minutes and serve on a dish1 pouring its own gravy over4 #cjh4 ,broiled ,salmon-tail4--,take three pounds of the tail part of a salmon4 ,steep it for five or six hours in a marinade composed of three tablespoonfuls of olive oil in a dish with a quarter of a bunch of parsley-roots1 two bay-leaves1 and a sprig of thyme4 ,take out the salmon and broil for ten minutes on one side and five minutes on the other 7skin side74 ,dress on a hot dish1 and serve with two ounces of melted butter 7,no4 #aee71 flavored with a light teaspoonful of finely chopped chervil1 half a teaspoonful of chives1 and the juice of half a medium-sized1 sound lemon4 #cji4 ,boiled ,halibut4--,put a piece of halibut weighing two pounds in a saucepan1 and cover it with fresh water2 add one sliced onion1 half a sliced carrot1 and a bouquet 7,no4 #bed74 ,season with a handful of salt and two tablespoonfuls of vinegar4 ,put on the lid and let cook gently1 but no more than five minutes after boiling-point2 then lift up the fish alone1 drain well2 dress it on a hot dish1 and serve with any desired sauce4 #caj4 ,halibut ,steaks1 matre d'htel4--,wipe well a two-pound piece of fresh halibut1 lay it on a dish1 and season it with a pinch of salt1 a pinch of pepper1 and two tablespoonfuls of sweet oil4 ,roll it well and lay it on a double broiler2 then place it on a brisk fire1 and broil for eight minutes on each side4 ,dress the fish on a hot dish1 pour a gill of matre d'htel sauce 7,no4 #ade7 over1 decorate with parsley-greens1 and serve4 #caa4 ,trout1 shrimp sauce4--,clean1 wash1 and dry six fine trout1 weighing about a quarter of a pound each4 ,place them on a grate in the fish-kettle1 with a pinch of salt1 adding one sliced carrot1 one sprig of thyme1 and two bay-leaves4 ,moisten with half a glassful of white wine and half a pint of water4 ,put it on the stove1 and let it simmer gently for five minutes after boiling-point2 then drain1 and serve on a dish garnished with parsley4 ,send it to the table with half a pint of shrimp sauce 7,no4 #agh7 in a separate bowl1 also four plain1 boiled potatoes1 cut in quarters1 l',anglaise 7,no4 #ihh74 ,keep the fish-stock for further use4 #cab4 ,trout la ,cambacres4--,cook six trout as for the above 7,no4 #caa72 when cooked1 then place on a hot dish4 ,put in a saucepan two minced truffles1 six mushrooms1 also minced1 and half a pint of ,espagnole sauce 7,no4 #aea71 also twelve olives and three tablespoonfuls of tomato sauce 7,no4 #bje74 ,let cook for ten minutes1 then skim off the fat very carefully1 and pour the sauce over the trout before serving4 #cac4 ,trout la ,chambord4--,clean1 wash1 and dry three fine trout of half a pound each4 ,stuff them with fish forcemeat 7,no4 #bbg71 and place them in a deep baking-dish1 buttering it well with about half an ounce of butter4 ,add half a glassful of white wine1 a bouquet 7,no4 #bed71 half a pinch of salt1 and half a pinch of pepper4 ,cook for fifteen minutes in the oven1 being very careful to baste it frequently4 ,take the juice from under the fish1 and put it in a saucepan with half a pint of good ,espagnole sauce 7,no4 #aea74 ,reduce1 and skim off the fat4 ,add one truffle and four mushrooms1 all well-sliced1 also twelve blanched oysters4 ,dress the trout on a hot dish1 pour the sauce over1 and decorate the fish with six fish quenelles 7,no4 #bbg74 #cad4 ,broiled ,trout1 matre d'htel4--,procure six fine trout1 of a quarter of a pound each2 clean and wash well1 drain them in a napkin1 and make three incisions on each side4 ,place them on a dish with one teaspoonful of oil1 a pinch of salt1 and half a pinch of pepper2 roll gently and put them on the broiler4 ,cook for four minutes on each side1 then lay them on a dish1 pour a gill of matre d'htel sauce 7,no4 #agg7 over1 and serve with six slices of lemon1 or with any other sauce desired4 #cae4 ,trout1 with fine herbs4--,clean1 wash1 and dry six fine trout1 of a quarter of a pound each4 ,put them on a buttered dish1 adding half a glassful of white wine and one finely chopped shallot4 ,let cook for ten minutes1 then put the gravy in a saucepan1 with two tablespoonfuls of cooked herbs 7,no4 #adc71 moistening with half a pint of ,allemande sauce 7,no4 #baj74 ,reduce the gravy to one-half1 and pour it over the trout with the juice of half a sound lemon1 and serve4 #caf4 ,trout en ,papillotes4--,take six trout1 of a quarter of a pound each1 and stuff them with fish forcemeat 7,no4 #bbg74 ,oil as many pieces of paper as there are fish2 put a barde of salt pork on either end of each piece of paper1 lay a trout on top1 add a little salt and pepper1 then fold the paper and tie it securely with string4 ,cook in a baking-dish in a rather slow oven for about twenty minutes1 and serve them in their envelopes1 after removing the strings1 with any sauces desired4 #cag4 ,sole l',hollandaise4--,skin and bone well three medium-sized soles2 put the fillets in a stewpan1 and cover them with salted water1 adding a few drops of vinegar4 ,cook for about six minutes4 ,then take them off1 drain well1 and arrange them on a dish4 ,pour one ounce of melted butter over1 with the juice of half a lemon2 garnish with green parsley1 and serve with twelve pieces of potatoes l',anglaise 7,no4 #ihh7 separate4 #cah4 ,soles ,normande4--,take the fillets from three fine soles1 as for the above2 fold them in two1 and lay them in a buttered1 flat saucepan1 with half a glassful of white wine1 three tablespoonfuls of mushroom liquor1 and half a pinch each of salt and pepper4 ,cover and cook for six minutes2 then lift them up1 drain1 and arrange them on a dish4 ,reduce the gravy to one-half1 add twelve blanched oysters1 and six sliced mushrooms1 moistening with half a pint of ,allemande sauce 7,no4 #baj74 ,thicken the sauce well with a tablespoonful of good butter1 tossing well till dissolved1 and add the juice of half a lemon4 ,garnish the sides of the dish with the oysters and mushrooms1 and pour the sauce over the fish4 ,decorate with three small1 cooked crawfish1 three fried smelts1 and three small1 round croquettes of potatoes 7,no4 #iig74 #cai4 ,soles au ,gratin4--,proceed as for ,no4 #cah4 ,put three tablespoonfuls of cooked1 fine herbs 7,no4 #adc7 in the bottom of a deep baking-dish1 fold the fillets in two1 and place them in1 crown-shaped4 ,season with half a pinch each of salt and pepper1 then moisten with half a glassful of white wine1 and bake for five minutes4 ,take out the dish1 decorate it with twelve mushroom buttons1 adding half a pint of good ,espagnole sauce 7,no4 #aea74 ,sprinkle over with fresh bread-crumbs1 pour on a few drops of melted butter1 and bake once more for three minutes1 then press the juice of half a lemon over the fillets1 add half a pinch of chopped parsley1 and serve4 7,all fish au gratin are prepared the same way47 #cbj4 ,fried ,soles1 sauce ,colbert4--,select six small soles1 cut off their heads1 and make an incision down the backbone4 ,season with one pinch of salt1 half a pinch of pepper1 and the juice of half a lemon2 roll in fresh bread-crumbs and beaten eggs1 then flatten them well1 and leave them to drip for a few minutes2 fry them for three minutes in very hot fat2 drain1 add another half a pinch of salt1 and arrange them on a dish on a folded napkin4 ,garnish with a quarter of a bunch of fried parsley1 and serve with half a pint of ,colbert sauce 7,no4 #aij7 separate4 #cba4 ,fried ,soles la ,horly4--,fry twelve fillets of sole as for ,no4 #cbj1 and serve with half a pint of tomato sauce 7,no4 #bje7 separate4 #cbb4 ,fillets of ,sole1 ,joinville4--,take the fillets of three soles1 fold them1 and lay them crown-shaped in a buttered1 flat stewpan1 moistening with half a glassful of white wine1 and three tablespoonfuls of mushroom liquor4 ,season with half a pinch each of salt and pepper1 and cook on a moderate fire for six minutes4 ,arrange the fillets on a dish1 and put it on the side of the stove2 reduce the gravy to half1 adding one cooked lobster claw1 one truffle1 and three mushrooms1 all cut julienne-shaped4 ,add half a pint of ,allemande sauce 7,no4 #baj72 stir it well1 and pour it over the soles before serving1 inserting a piece of truffle and a mushroom button on each fillet1 also in every one stick a picked shrimp1 with its head erect1 if at hand1 and then serve4 #cbc4 ,sole1 with fine herbs4--,proceed as for sole ,joinville 7,no4 #cbb71 but replace the truffles and lobster claw by two tablespoonfuls of cooked1 fine herbs 7,no4 #adc71 half a pinch of chopped parsley1 and the same of chervil and chives4 ,garnish with six heart-shaped crotons 7,no4 #acc71 and serve4 #cbd4 ,sole ,dieppoise4--,lift the fillets from three medium-sized soles1 put them in a buttered stewpan1 with one very finely chopped shallot1 moistening with half a glassful of white wine1 and three tablespoonfuls of mushroom liquor4 ,cook for six minutes1 then lay them on a dish1 reduce the gravy to half1 adding twelve cooked mussels1 six mushroom buttons1 and half a pint of good ,allemande sauce 7,no4 #baj74 ,thicken it well with a tablespoonful of butter1 tossing till well dissolved1 and throw it over the fillets with the juice of half a lemon4 ,serve with six crotons of fried bread 7,no4 #acc7 around the dish4 #cbe4 ,skate or ,raie au ,naturel4--,pare and cut off the fins from half a skate weighing four pounds the half2 divide it into six square pieces1 wash them well1 being very careful to scrape it with a sharp knife1 so as to remove the mucus adhering to it4 ,put the pieces into a saucepan in which are already placed one sliced carrot1 one onion1 half a bunch of parsley-roots1 one sprig of thyme1 two bay-leaves1 half a handful of whole peppers1 plenty of salt--at least a handful--and half a cupful of vinegar4 ,cover it well with water1 boil on a moderate fire for forty-five minutes1 then take it off and lift up the pieces of skate with a skimmer2 lay them on a table1 and remove the skin from both sides2 place them on a deep dish1 and strain the stock slowly over1 and use1 whenever needed1 with any kind of sauce desired4 #cbf4 ,shad1 broiled matre d'htel4--,pare and cut a small shad in two1 scale it and remove the backbone2 lay it on a dish1 sprinkling it over with a pinch of salt1 and baste with one tablespoonful of oil4 ,leave it for a few moments1 then broil it on a slow fire in a double broiler for about fifteen minutes on the flesh side1 and for one minute on the skin side1 leaving the roe in the inside4 ,put it on a hot dish1 spread a gill of good matre d'htel sauce 7,no4 #agg7 over1 and serve with six slices of lemon4 #cbg4 ,shad1 with ,sorrel4--,select a small1 fine shad1 pare and scale it1 then let it steep as long as possible in a marinade composed of one tablespoonful of oil1 half a sliced lemon1 a quarter of a bunch of parsley-roots1 and half a sliced onion4 ,when ready1 place it in a buttered stewpan1 with half a glassful of white wine1 three tablespoonfuls of mushroom liquor1 also a good bouquet 7,no4 #bed74 ,take two handfuls of picked and washed sorrel1 mince it very fine1 then put it in the stewpan with the fish1 adding a good pinch of salt and half a pinch of pepper2 cover it1 and let it cook as long as possible on a slow fire--at least two hours2 then arrange the shad on a dish4 ,add one tablespoonful of white roux 7,no4 #ace7 to the juice1 thicken well1 and pour the sauce over the fish when serving1 with some more of its own gravy in a sauce-bowl4 #cbh4 ,shad vert-pr4--,pare and scale a small1 fine shad1 put it on a deep baking-dish1 well buttered1 and season with one pinch of salt and half a pinch of pepper1 adding two finely chopped shallots and half a glassful of white wine4 ,cover with a piece of buttered paper1 and cook in a moderate oven for twenty-five minutes4 ,when done1 put the juice in a saucepan1 with half a pint of ,allemande sauce 7,no4 #baj71 a pinch of finely chopped chervil1 and a little spinach green 7,breton essence1 a saltspoonful74 ,let cook again for three minutes1 then pour a little of it1 through a ,chinese strainer1 on the fish1 and serve the rest in a separate sauce-bowl4 #cbi4 ,broiled ,fresh ,mackerel1 matre d'htel4--,pare and split two good-sized1 fresh mackerel through the back1 remove the spine1 score them slightly1 and rub them with one tablespoonful of sweet oil2 season with a pinch of salt and half a pinch of pepper1 then broil them on a brisk fire for ten minutes on the split side1 and one minute on the skin side4 ,lay them on a dish1 pour a gill of matre d'htel butter 7,no4 #ade7 over1 and serve with a few parsley-greens and six slices of lemon4 ,broiled ,spanish-mackerel are prepared in the same way4 #ccj4 ,mackerel en ,papillotes4--,oil three sheets of white paper a little larger than the length of the fish4 ,cut six thin slices of cooked1 lean ham2 lay one slice on each piece of paper1 and on top a tablespoonful of cooked fine herbs 7,no4 #adc74 ,select three mackerel2 make four or five incisions on each side2 season with a good pinch of salt and a pinch of pepper1 divided evenly on both sides of the fish1 then roll them lightly1 and lay the mackerel on top of the fine herbs2 spread a tablespoonful more herbs over each mackerel1 and cover with a slice of ham4 ,then lift up the other side of the paper and twist the edges together with the fingers1 or a simpler way is to fold them the same as trout 7,no4 #caf74 ,when ready1 put them in a baking-sheet1 place them in a moderate oven1 and let bake for fifteen minutes4 ,have a hot dish ready1 and after taking them from the oven1 use a cake-turner to lift the fish up gently1 and dress them on the dish1 leaving the paper undisturbed1 then serve4 #cca4 ,fresh ,mackerel aux ,fines ,herbes4--,choose two fine1 fresh mackerel1 make six small incisions on both sides1 and place them in a buttered baking-dish1 with half a glassful of white wine1 three tablespoonfuls of mushroom liquor1 a finely chopped shallot1 and half a pinch of salt1 with the third of a pinch of pepper4 ,cover with a piece of buttered paper1 and bake in a moderate oven for fifteen minutes1 then place the fish on a dish4 ,pour the gravy into a stewpan1 adding two tablespoonfuls of cooked fine herbs 7,no4 #adc71 a pint of ,allemande sauce 7,no4 #baj71 and a pinch of chopped parsley4 ,thicken well with a tablespoonful of butter2 stir well until dissolved1 and pour it over the mackerel when serving4 7,all mackerel can be prepared the same way1 only adding different sauces to the gravy47 #ccb4 ,matelote of ,eels4--,pare and then cut one and a half pounds of eels into pieces two inches in length4 ,when well washed1 put them in a stewpan with one tablespoonful of butter2 fry them for two minutes2 add a glassful of red wine1 a third of a pinch of nutmeg1 half a pinch of salt1 and a third of a pinch of pepper1 also a bouquet 7,no4 #bed71 a glassful of fish-stock 7,no4 #bad71 or white broth 7,no4 #ii71 and three tablespoonfuls of mushroom liquor4 ,add six small1 glazed onions 7,no4 #igb71 and six mushroom buttons4 ,cook for thirty minutes1 then put in a tablespoonful of white roux 7,no4 #ace72 stir well while cooking five minutes longer1 and serve with six heart-shaped crotons 7,no4 #acc74 #ccc4 ,matelote of ,eels la ,parisienne4--,proceed the same as for the above 7,no4 #ccb71 only lift out the fish when cooked2 reduce the sauce to half1 adding three tablespoonfuls of ,espagnole 7,no4 #aea71 six mushroom buttons1 six glazed onions 7,no4 #igb71 and six fish quenelles 7,no4 #bbg74 ,stir well while cooking two minutes longer1 and serve with six fried pieces of bread garnished with ,soubise 7,no4 #bej74 #ccd4 ,matelote of ,eels la ,normande4--,cut one and a half pounds of eels into pieces1 put them in a saucepan with a tablespoonful of butter2 fry two minutes2 add a glassful of white wine1 and three tablespoonfuls of mushroom liquor4 ,season well with half a pinch each of salt and pepper1 and a third of a pinch of nutmeg4 ,cook for ten minutes1 then add half a pint of good velout 7,no4 #aeb71 six mushrooms1 twelve blanched oysters1 six fish quenelles 7,no4 #bbg71 and six small1 cooked crawfish tails4 ,cook again for five minutes1 and when ready to serve1 beat in three egg yolks1 but do not boil again1 and garnish with six fried crotons 7,no4 #acc74 #cce4 ,blanched ,eels4--,select a pound and a half of well-skinned eels1 cut them into pieces and tie them in rings2 put them with cold water in a saucepan1 with a good pinch of salt and a little vinegar1 a sprig of thyme1 two bay-leaves1 twelve whole peppers1 a quarter of a bunch of parsley-roots1 one onion1 and one carrot4 ,place them on a slow fire1 and take them off before they boil2 lay them in an earthen jar with the water they were boiled in4 7,these can be used for frying or boiling1 according to need74 #ccf4 ,bluefish l',icarienne4--,scale and score two pounds of bluefish1 place it on a well-buttered baking-dish1 moistening with three tablespoonfuls of mushroom liquor and half a glassful of white wine4 ,season with half a pinch of salt and a third of a pinch of pepper1 then cover with a buttered paper1 and put to cook in a moderately heated oven for fifteen minutes2 lift it out1 lay it on a dish1 and put the gravy into a stewpan1 adding three tablespoonfuls of tomato sauce 7,no4 #bje7 and half an ounce of finely minced1 cooked1 smoked beef-tongue4 ,boil for two minutes again1 and throw the whole over the fish when serving4 ,garnish with six small1 cooked crawfish1 if any on hand4 #ccg4 ,bluefish l',italienne4--,score and scale two pounds of bluefish2 place it in a buttered pan1 with half a glassful of white wine1 three tablespoonfuls of mushroom liquor1 half of a very finely chopped onion1 and six chopped-up mushrooms4 ,season with a pinch of salt and half a pinch of pepper4 ,cover the fish with a buttered paper1 and cook in a moderate oven for fifteen minutes2 take the fish out1 lay it on a serving dish1 and put the juice in a stewpan1 adding a gill of ,espagnole sauce 7,no4 #aea71 with a small glassful of white wine2 reduce for two minutes1 then pour it over the fish1 with one pinch of finely chopped parsley1 and serve with six heart-shaped pieces of croton 7,no4 #acc74 #cch4 ,bluefish la ,venitienne4--,prepare the fish as for the above 7,no4 #ccg71 adding to it one tomato cut in pieces1 half a pint of ,espagnole sauce 7,no4 #aea7 and six whole mushrooms4 ,besprinkle lightly with fresh bread-crumbs1 and throw over all a few drops of clarified butter2 put it in the oven for eight minutes1 and serve with half a pinch of chopped parsley4 #cci4 ,sheep's-head la ,crole4--,put one chopped onion and one very finely chopped green pepper--the seed extracted--in a stewpan2 brown them in a half gill of oil for five minutes1 then add one tomato1 cut in pieces1 four sliced mushrooms1 a good bouquet 7,no4 #bed71 and a clove of garlic4 ,season well with a pinch of salt and half a pinch of pepper1 then moisten with half a pint of ,espagnole sauce 7,no4 #aea74 ,cut a fish weighing three pounds in six slices1 lay them flat in the stewpan1 with three tablespoonfuls of mushroom liquor 7if any handy71 and let cook for one hour on a very slow fire4 ,when ready to serve1 sprinkle over with a pinch of chopped parsley1 and decorate with six pieces of heart-shaped croton 7,no4 #acc74 7,all fish la ,crole are prepared the same way1 the time allowed for cooking depending on the firmness of the fish4 ,the fish can be left whole instead of dividing in slices1 if desired47 #cdj4 ,bouille--,baisse1 la ,marseillaise4--,brown two sliced onions in a gill of oil for five minutes in a saucepan1 then moisten with one quart of fish-stock 7,no4 #bad71 adding a bouquet 7,no4 #bed71 three cloves of garlic1 bruised and minced exceedingly fine4 ,dilute a third of a pinch of powdered ,spanish saffron in water1 and add it to the gravy4 ,take one small eel1 one very small bass1 the same of sole1 one raw lobster--in fact1 all the firm fish ready at hand--cut them in slices1 season with a pinch of salt and the third of a saltspoonful of cayenne pepper1 and put them all together on a slow fire4 ,let cook for twenty minutes1 and when ready1 serve in a deep dish1 on which you previously arrange six pieces of toast from a ,french loaf of bread4 ,n4 ,b4--,the above should be served exceedingly hot4 #cda4 ,bass la ,bordelaise4--,cut a deep incision down the back of a three-pound sea-bass1 put it in a baking-dish with half a glassful of red wine1 half a pinch of salt1 and a third of a pinch of pepper4 ,besprinkle with a finely chopped shallot1 cover with a buttered paper1 and cook in a moderate oven for fifteen minutes4 ,lay the bass on a dish1 put the juice in a saucepan with a gill of good ,espagnole 7,no4 #aea71 four finely shred mushrooms1 and a thin slice of finely chopped garlic2 finish cooking for five minutes more1 then pour it over the fish4 ,decorate with six cooked crawfish or shrimps1 and serve very hot4 #cdb4 ,bass1 with ,white ,wine4--,lay a three-pound1 well-cleaned bass on a well-buttered baking-dish2 season with half a pinch of salt and a third of a pinch of pepper2 moisten with half a glassful of white wine and three tablespoonfuls of mushroom liquor4 ,cover with a heavy piece of buttered paper1 and cook in a moderate oven for fifteen minutes1 then lay the fish on a dish2 put the juice in a saucepan1 with half a pint of good ,allemande 7,no4 #baj71 thicken well with a tablespoonful of butter till well dissolved1 and throw it over the bass1 serving with six heart-shaped crotons 7,no4 #acc74 #cdc4 ,bass la ,chambord4--,lift the middle skin from the back of a three-pound bass1 leaving the head and tail covered2 lard the fish nicely with a very small larding needle1 and then lay it on a buttered1 deep baking-pan1 adding to it half a glassful of white wine1 and half a carrot1 and half an onion1 both sliced1 also a bouquet 7,no4 #bed74 ,season with a pinch of salt and half a pinch of pepper1 then cover with a buttered paper2 cook it in the oven for thirty minutes1 being very careful to baste it frequently1 then lift out the fish and lay it on a dish4 ,strain the gravy into a saucepan1 with half a pint of ,chambord garnishing 7,no4 #bab71 moistened with half a pint of ,espagnole 7,no4 #aea72 reduce for five minutes4 ,decorate the dish with clusters of the garnishing1 and three decorated fish quenelles 7,no4 #bbg7 to separate them1 also three small1 cooked crawfish1 and serve4 #cdd4 ,salt ,cod la ,biscanne4--,take two pounds of boneless cod1 and soak it in plenty of cold water for twenty-four hours1 changing the water as often as possible4 ,place it in a saucepan with plenty of fresh water1 then let simmer on a slow fire till boiling2 take it off1 and drain it well2 return it to the pan with fresh water1 and let come to a boil again1 then scale it by separating the bones4 ,fry together in a saucepan two chopped onions and one green pepper in a gill of oil4 ,let cook for five minutes1 then add one good-sized tomato1 cut in pieces1 one clove of bruised garlic1 and one ,chili pepper4 ,moisten the fish with three pints of broth1 add a bouquet 7,no4 #bed71 three tablespoonfuls of tomato sauce 7,no4 #bje71 and a pint of ,parisian potatoes 7,no4 #ihf74 ,let cook for forty-five minutes1 then add the codfish2 boil again for five minutes more4 ,dress it on a hot dish1 and serve with a teaspoonful of chopped parsley sprinkled over4 #cde4 ,codfish1 bonne femme4--,have two pounds of cooked1 soaked1 boneless cod2 prepare it the same as for the above 7,no4 #cdd71 then put it in a saucepan1 moistening with half a pint of bchamel 7,no4 #aed71 and half a pint of ,allemande 7,no4 #baj74 ,add three sliced potatoes1 and three hard-boiled eggs1 cut in thin slices1 and half a pinch of pepper4 7,if too thick1 put in a little milk47 ,cook for about five minutes longer1 then serve with a teaspoonful of chopped parsley4 #cdf4 ,picked-up ,codfish4--,the same as for the above1 only all the materials should be shred smaller1 and add three tablespoonfuls of cream4 #cdg4 ,fish ,balls4--,place in a large pan1 with plenty of fresh water1 three pounds of boneless codfish1 and let soak for twelve hours4 ,drain1 and place it in a saucepan on the hot range1 with plenty of cold water1 and as soon as it begins to boil1 drain all the water through a colander4 ,carefully pick out all the bones from the cod1 and return it to the saucepan1 adding five medium-sized1 well-washed1 and peeled sliced potatoes1 one gill of cold water or broth1 and cook on a moderate fire for twenty minutes1 then add half an ounce of butter4 ,take from off the fire4 ,season with one pinch of white pepper1 then1 with the aid of a potato-masher or a pounder1 mash all well together right in the pan4 ,transfer it to a dish1 and let cool4 ,make up small fish balls two inches in diameter by one inch thick1 lightly sprinkle them with a very little flour4 ,heat in a frying-pan one gill of clarified butter2 when very hot1 put in the fish balls and fry for three minutes on each side1 so as to have them of a good brown color4 ,gently lift them from the pan with a skimmer1 dress on a hot dish with a folded napkin1 crown-shaped1 one overlapping another4 ,decorate the centre of the dish with parsley-greens1 and serve4 ,fish ,balls la ,mrs4 ,benjamin ,harrison4--,to be prepared exactly the same as above 7,no4 #cdg71 dressing them on six dry toasts1 placing one poached egg 7,no4 #djd7 on top of each fish ball1 and decorating the dish with six slices of broiled bacon1 and serve hot4 #cdh4 ,how to ,blanch ,codfish-tongues4--,procure eighteen fine1 fresh codfish-tongues1 wash them thoroughly in cold water1 then drain1 and place them in a saucepan on the hot stove2 cover with fresh water1 and season with a handful of salt1 six cloves1 twelve whole peppers1 one sliced onion1 a bouquet 7,no4 #bed71 and half a sliced lemon4 ,let them come to a boil1 then transfer them with the water and garnishings to a stone jar1 and use when needed4 #cdi4 ,codfish-tongues au beurre noir4--,take eighteen blanched codfish-tongues1 as for ,no4 #cdh1 heat them in a saucepan with half a gill of their own juice1 but do not let them boil2 drain well1 then dress them on a hot dish1 pour a pint of black butter 7,no4 #aei7 over1 and decorate each side of the dish with a few sprigs of parsley1 then send to the table4 #cej4 ,fried ,codfish-tongues4--,take eighteen fine1 fresh codfish-tongues1 wash them well1 drain them in a napkin1 dip them in cold milk1 and roll them1 one by one1 in flour4 ,put one gill of clarified butter in the frying-pan1 heat it well1 then gently lay in the tongues separately1 and let cook for three minutes4 ,turn them on the other side1 using a fork1 and cook for three minutes more4 ,lift them up carefully with a skimmer1 and put them on a cloth to drain4 ,season with one pinch of salt and half a pinch of pepper2 dress them on a hot dish with a folded napkin1 and decorate with sprigs of parsley4 ,serve a gill of hot tomato sauce 7,no4 #bje7 in a separate bowl4 #cea4 ,codfish-tongues la poulette4--,take eighteen blanched tongues1 as for ,no4 #cdh1 put them in a saucepan on the stove1 adding a pint of sauce ,hollandaise 7,no4 #afj71 half a gill of their own stock1 and a teaspoonful of chopped parsley4 ,heat well for five minutes without boiling1 then pour the whole into a deep1 hot dish1 sprinkle a little chopped parsley over them1 and serve4 #ceb4 ,boiled ,codfish1 ,oyster ,sauce4--,cover a three-pound fresh codfish with well-salted fish-stock 7,no4 #bad71 and let cook thirty minutes without boiling2 then take it out and drain it well4 ,lay it on a dish1 and garnish with a few branches of parsley-greens1 and twelve pieces of potato l',anglaise 7,no4 #ihh74 ,serve with three-quarters of a pint of oyster sauce 7,no4 #agc7 separately4 7,all codfish with different sauces are prepared the same way47 #cec4 ,broiled ,boned ,smelts la ,barnaise4--,split twelve good-sized or eighteen medium-sized smelts up the back1 remove the backbone1 rub them with one tablespoonful of oil1 and season with half a pinch of salt and a third of a pinch of pepper4 ,broil them in a double broiler for two minutes on each side2 pour a little more than a gill of good ,barnaise sauce 7,no4 #aff7 on a dish1 arrange the smelts carefully on top1 and serve1 finishing with a very little demi-glace sauce 7,no4 #ahe7 around the dish4 #ced4 ,smelts la ,toulouse4--,take twelve large or eighteen medium-sized smelts1 bone them as for the above1 and then close them up again4 ,put them in a stewpan1 with half a glassful of white wine and three tablespoonfuls of mushroom liquor2 season with half a pinch of salt and the third of a pinch of pepper1 and cook on a moderate fire for six minutes4 ,arrange the smelts on a dish1 add to the sauce twelve mushroom buttons1 two sliced truffles1 six fish quenelles 7,no4 #bbg71 and moisten with half a pint of ,allemande sauce 7,no4 #baj74 ,thicken with a tablespoonful of butter sufficiently1 and throw the sauce over the smelts4 ,neatly dress the garnishing around the dish1 and serve with six heart-shaped crotons 7,no4 #acc74 7,smelts are all prepared the same way1 only adding different garnishings47 #cee4 ,stuffed ,smelts4--,cut off the fins1 wash1 and dry well with a towel1 eighteen fine1 fresh1 medium-sized1 ,long ,island smelts2 remove the eggs without splitting the stomachs open1 then fill them with a fish forcemeat 7,no4 #bbg71 using a paper cornet for the purpose4 ,lay the smelts on a well-buttered silver baking-dish 7if possible71 and cover them with a pint of sauce ,italienne 7,no4 #ahh74 ,put them in a hot oven and let bake for eight minutes2 remove them1 squeeze the juice of a good lemon over1 and lay the silver dish on top of another to avoid soiling the table-cloth2 then serve4 #cef4 ,smelts au ,gratin4--,clean eighteen smelts1 wipe them very dry1 and put them on a baking-dish with two tablespoonfuls of cooked fine herbs 7,no4 #adc71 half a glassful of white wine1 half a pinch of salt1 and a third of a pinch of pepper4 ,cover with six whole mushrooms and half a pint of ,espagnole sauce 7,no4 #aea74 ,besprinkle lightly with fresh bread-crumbs and six drops of melted butter2 place it in a hot oven for ten minutes1 and serve with the juice of half a lemon1 also a teaspoonful of chopped parsley sprinkled over4 7,the smelts can be boned if so desired74 #ceg4 ,lobster l',amricaine4--,split two fine1 good-sized1 freshly boiled lobsters2 remove all the meat carefully1 then cut it up into pieces one inch in length4 ,have a pan on the hot range with half a gill of good olive oil1 and when the oil is very hot add the pieces of lobster4 ,chop very fine one medium-sized1 peeled onion1 one fine1 sound1 green pepper1 and half a clove of peeled1 very sound garlic2 add all to the lobster1 and let cook for five minutes1 gently mixing meanwhile4 ,season with a pinch of salt and half a saltspoonful of red pepper1 adding also half a wine-glassful of good white wine4 ,reduce for two minutes1 then add one gill of tomato sauce 7,no4 #bje7 and one medium-sized1 sound1 red1 peeled tomato1 cut into small dice-shaped pieces4 ,cook for ten minutes longer1 gently shuffling meanwhile4 ,pour the whole into a very hot1 deep dish1 or in a hot tureen1 and serve4 #ceh4 ,lobster with ,curry4--,pick out all the meat from two good-sized1 fine1 freshly boiled1 and split lobsters4 ,cut the meat up in one-inch-length equal pieces4 ,have a saucepan on the hot range with an ounce of very good butter2 add the lobster to it1 and let cook for five minutes4 ,season with one pinch of salt and half a pinch of pepper4 ,place in a bowl one tablespoonful of ,indian curry1 with half a wine-glassful of good white wine1 mix well together1 then pour it into the lobster4 ,cook for two minutes4 ,add two gills of hot ,allemande sauce 7,no4 #baj71 shuffle briskly for one minute longer4 ,make a border of fresh-boiled rice all around the hot dish2 dress the lobster right in the centre of the dish1 and serve hot4 #cei4 ,lobster la ,newburg4--,split two good-sized1 fine1 freshly boiled lobsters4 ,pick all the meat out from the shells1 then cut it into one-inch-length equal pieces4 ,place it in a saucepan on the hot range with one ounce of very good1 fresh butter4 ,season with one pinch of salt and half a saltspoonful of red pepper1 adding two medium-sized1 sound truffles cut into small dice-shaped pieces4 ,cook for five minutes2 then add a wine-glassful of good ,madeira wine4 ,reduce to one-half1 which will take three minutes4 ,have three egg yolks in a bowl with half a pint of sweet cream1 beat well together1 and add it to the lobster4 ,gently shuffle for two minutes longer1 or until it thickens well4 ,pour it into a hot tureen1 and serve hot4 #cfj4 ,lobster la ,bordelaise4--,add to one glassful of red wine in a stewpan one chopped shallot1 and half of a small carrot cut into exceedingly small pieces4 ,boil for five minutes1 and then put in pieces of boiled lobster1 the same quantity as for the above--about a pound and a half--a pinch of salt1 a third of a pinch of pepper and a very little nutmeg1 also half a pint of velout 7,no4 #aeb74 ,stew well together for five minutes1 then serve4 #cfa4 ,lobster en ,brochette au ,petit ,sal4--,take one and a half pounds of fresh1 shelled1 boiled lobster1 cut it into two-inch-square1 even pieces1 lay them in a bowl1 then season with a good pinch of salt1 a pinch of pepper1 the third of a pinch of nutmeg1 and a tablespoonful of ,parisian sauce1 and mix all well together4 ,have six silver skewers1 arrange in the centre of one a piece of lobster1 then a mushroom1 another piece of lobster and another mushroom2 continue the same for the other skewers1 then place them on the broiler and broil for eight minutes1 turning them over carefully once in a while4 ,remove them from the broiler1 dress them on a hot dish1 pour a gill of matre d'htel butter 7,no4 #ade7 over1 decorate with six slices of broiled bacon 7,no4 #ged71 and serve very hot4 #cfb4 ,lobster en ,chevreuse4--,to two finely chopped shallots in a stewpan add one glassful of ,madeira wine1 one ounce of butter1 and a pound and a half of pieces of boiled lobster2 moisten with one pint of velout 7,no4 #aeb71 and season with a pinch of salt1 half a pinch of pepper1 and a very little nutmeg4 ,let boil for ten minutes1 and with this preparation fill six table-shells1 or1 better still1 six small ,st4 ,jacques-shells2 on top of each lay three slices of truffle and one tablespoonful of good bchamel 7,no4 #aed74 ,put one drop of clarified butter over each1 and place them in the oven for five minutes4 ,serve very hot on a folded napkin4 #cfc4 ,broiled ,lobster la ,ravigote4--,cut three small1 raw lobsters into two equal parts1 taking out the gravel from the head1 season with one pinch of salt and half a pinch of pepper1 and rub with a very little oil1 then broil the pieces for ten minutes4 ,take them from the fire1 and remove the meat from the head of the lobsters and put it in a salad-bowl with half a pint of ravigote butter 7,no4 #adg71 and mix well together2 take the meat from the balance of the lobster1 dip it in the sauce1 and return it to its shell2 warm again for two minutes in the oven1 then serve on a folded napkin1 garnishing the shells with parsley-greens1 and serving the sauce in a sauce-bowl4 #cfd4 ,broiled ,lobster4--,select three medium-sized1 good1 live lobsters1 split them in halves1 and take out the stony pouch and intestines2 glaze them slightly with sweet oil1 and season them with half a pinch of salt and half a pinch of pepper1 and then broil them for seven minutes on each side4 ,place them on a dish1 moisten with a gill of good matre d'htel 7,no4 #ade71 then serve4 #cfe4 ,lobster ,croquettes4--,make some lobster forcemeat 7,no4 #bbb72 form it into the shape of six pears with the hand1 roll them in bread-crumbs 7,no4 #cja71 and fry in very hot fat for three minutes2 drain well1 then serve on a folded napkin1 garnishing with parsley-greens1 and add any sauce required in a sauce-bowl4 ,salmon croquettes to be prepared the same way1 substituting minced1 boiled salmon for the lobster forcemeat4 #cff4 ,lobster ,cutlets1 ,victoria4--,the same as for the above1 only giving them the shape of a chop1 and when serving stick a lobster leg in the point of each one4 #cfg4 ,stuffed ,lobster4--,fill six empty lobster-tails with forcemeat 7,no4 #bbb71 roll them in bread-crumbs1 put them on a baking-dish1 smoothing the surface with the blade of a knife2 place them in a baking-pan4 ,pour a little clarified butter over1 and brown gently in the oven for six minutes1 and serve on a folded napkin with a garnishing of parsley-greens4 #cfh4 ,fried ,soft-shelled ,crabs4--,procure six good-sized1 live1 soft-shelled crabs1 cleanse and wash them thoroughly1 and dip each one in flour1 then in beaten egg1 and finally in rasped bread-crumbs or pulverized crackers1 using them very lightly4 ,fry in very hot fat for five minutes1 drain1 season with one pinch of salt1 evenly divided1 and serve on a hot dish with a folded napkin with fried parsley around4 #cfi4 ,broiled ,soft-shelled ,crabs4--,have six good-sized1 fresh1 soft-shelled crabs1 cleanse and wash them well1 then drain them1 oil them slightly1 and season with a pinch of salt and half a pinch of pepper4 ,put them on the broiler1 and broil for five minutes on each side4 ,have six pieces of toast ready1 lay a crab on top of each1 slightly glaze them with a little matre d'htel butter 7,no4 #ade71 and serve4 ,this makes a delicious dish1 but must be served very hot4 #cgj4 ,hard-shelled ,crabs la ,diable4--,fill six thoroughly cleaned crab-shells with some crab forcemeat 7,no4 #bbc71 flatten them with the hand1 besprinkle with fresh bread-crumbs1 smooth the surface with the blade of a knife1 moistening the top with a very little clarified butter4 ,place them on a baking-pan1 and bake a little brown for six minutes4 ,serve on a hot dish with a folded napkin decorated with parsley-greens4 #cga4 ,crabs la ,st4 ,jean4--,add double the quantity of onions to some crab forcemeat 7,no4 #bbc71 also garlic1 parsley1 and chervil 7let the crabs be in as large pieces as possible74 ,then1 as for ,no4 #cfb1 fill six ,st4 ,jacques-shells1 besprinkle with fresh bread-crumbs1 smooth the surface with the blade of a knife1 moisten slightly with clarified butter1 and bake in a brisk oven for six minutes4 ,serve on a hot dish with a folded napkin decorated with parsley-greens4 #cgb4 ,crabs la ,st4 ,laurent4--,reduce half a pint of good velout 7,no4 #aeb7 with half a glassful of white wine1 season with one pinch of salt1 half a pinch of pepper1 and a very little cayenne pepper1 adding three tablespoonfuls of grated ,parmesan cheese4 ,take three-quarters of a pound of shelled crabs1 put them in the saucepan1 and boil them for ten minutes2 then lift from the fire and let cool4 ,prepare six squares of toasted bread1 and with a knife spread some of the mixture smoothly over each slice1 sprinkle well with grated cheese1 and moisten slightly with clarified butter2 place them on a baking-dish2 bake in a very hot oven for three minutes1 and serve on a hot dish with a folded napkin1 garnished with parsley-greens4 #cgc4 ,crabs l',anglaise4--,pick twelve boiled1 hard-shelled crabs in as large pieces as possible2 mix them in a salad-bowl with half a cupful of the white of celery or finely shred lettuce leaves1 one pinch of salt1 half a pinch of pepper1 one tablespoonful of olive oil1 and one and a half tablespoonfuls of vinegar4 ,refill six well-cleaned shells with the salad1 and on each one lay a good teaspoonful of mayonnaise sauce 7,no4 #bjf71 sprinkled over with one hard-boiled1 finely chopped egg1 the yolk and white separated1 some crab or lobster coral1 and a teaspoonful of chopped parsley1 every article to be used separately1 so they have each a different color4 ,serve on a dish with a folded napkin4 #cgd4 ,oyster-crabs la ,poulette4--,take one and a half pints of oyster-crabs1 and proceed the same as for oysters la poulette 7,no4 #chc74 #cge4 ,fried ,oyster-crabs4--,wash well1 and dry one and a half pints of oyster-crabs1 dip them in flour1 then in cold milk1 and finally in cracker-dust2 shake them well in a colander1 and fry in hot fat for three minutes2 serve in shells made of foundation paste1 or short paste for tarts 7,no4 #ajgh71 garnishing with parsley-leaves1 and sprinkling a very little salt on top4 #cgf4 ,stuffed ,clams4--,refill six good-sized1 very clean clam-shells with clam forcemeat 7,no4 #bbc71 and prepare them the same as stuffed crabs 7,no4 #cgj74 #cgg4 ,clams la ,marinire4--,open and remove thirty-six small clams from their shells2 put them in a stewpan with two ounces of fresh butter1 one pinch of chives1 and one pinch of finely chopped chervil2 add half a cupful of water1 so they will not be too salty1 with half a pinch of pepper1 and two tablespoonfuls of fresh bread-crumbs4 ,boil for two minutes1 and serve with the juice of half a lemon4 #cgh4 ,mussels la ,marinire4--,steam in a stewpan thirty-six mussels for ten minutes1 and proceed as for ,no4 #cgg1 leaving a mussel in each half shell4 #cgi4 ,mussels la ,poulette4--,steam in a stewpan thirty-six mussels for ten minutes1 and proceed the same as oysters la poulette 7,no4 #chc71 leaving a mussel in each half shell4 #chj4 ,fried ,oysters4--,procure twenty-four large freshly opened oysters1 or thirty-six of medium size1 dip each one separately in flour1 then in beaten egg1 and lastly in powdered cracker-dust4 ,fry in very hot fat for four minutes1 drain well1 and serve on a hot dish with a folded napkin1 sprinkling over a very little salt1 and garnishing with fried parsley-leaves4 #cha4 ,oysters la ,villeroi4--,blanch twenty-four large oysters in their own juice for two minutes1 then drain them2 take some chicken forcemeat 7,no4 #bbf71 spread it over both sides of the oysters1 dip in egg and fresh bread-crumbs1 then fry in hot lard for three minutes1 and serve with fried parsley4 #chb4 ,broiled ,oysters4--,dip twenty-four large and freshly opened oysters in half bread-crumbs and half cracker-dust2 flatten them with the hand1 and broil them on a well-greased broiler for two minutes on each side1 then salt them slightly1 and serve on six pieces of toast2 lightly glaze them with matre d'htel sauce on top 7,no4 #agg74 #chc4 ,oysters la ,poulette4--,put thirty-six freshly opened oysters in a saucepan with a little of their own juice1 one ounce of butter1 half a pinch of salt1 and the same of pepper2 parboil for three minutes1 adding half a pint of ,hollandaise sauce 7,no4 #afj71 stew well together for two minutes again1 but do not let boil1 and add one teaspoonful of chopped parsley and the juice of half a lemon4 ,stir slightly1 and serve4 #chd4 ,oysters la ,pompadour4--,proceed the same as for ,no4 #chc1 suppressing the parsley1 and adding two chopped truffles4 #che4 ,oysters en ,brochette au ,petit ,sal4--,place twenty-four freshly opened oysters in a stewpan with their own juice2 season with a very little salt1 half a pinch of pepper2 parboil for two minutes4 ,take six skewers and pass them through the oysters1 separating each one by a small square of cooked bacon--that is1 alternating each oyster with a piece of the bacon--besprinkle with grated1 fresh bread-crumbs1 and broil for one and a half minutes on each side4 ,serve with half a gill of matre d'htel sauce 7,no4 #agg7 poured over1 and a bunch of parsley-leaves spread on both sides of the dish4 #chf4 ,oysters la ,mali4--,chop an onion very fine2 place it in a stewpan with one ounce of butter1 and let it get a good golden color1 then add a tablespoonful of cooked1 finely minced spinach1 also a small glassful of white wine4 ,have eighteen medium-sized oysters chopped exceedingly small1 and seasoned with a pinch of salt1 and the same of pepper2 place these in the stewpan1 and let cook for fifteen minutes4 ,put in one whole egg1 also a bruised clove of garlic2 stir2 then take six large1 clean oyster-shells2 fill the bottoms with a bed of three parboiled oysters1 cover them with the spinach mixture1 and besprinkle with fresh bread-crumbs4 ,flatten the tops with the blade of a knife1 pour a very little clarified butter over1 and put them for three minutes in the oven4 ,serve on a folded napkin1 garnishing with parsley-leaves4 #chg4 ,oyster ,patties4--,take twenty-four medium-sized oysters 7the least salted oysters are better for this purpose71 put them in a stewpan with their own liquor1 and add half a pinch of pepper4 ,cover1 and let cook for two minutes2 then take half the liquor out1 and add to the oysters three-quarters of a pint of bchamel sauce 7,no4 #aed71 and a very little grated nutmeg2 simmer for two minutes1 but do not let boil4 ,take six hot patties 7,no4 #bff71 fill them up with four oysters each1 pour the sauce over1 and place the covers on top4 ,serve on a dish with a folded napkin4 #chh4 ,stewed ,oysters la ,baltimore4--,open neatly thirty-six medium-sized1 fresh ,rockaway oysters2 place them in a saucepan without their juice1 adding one ounce of good butter2 cover the pan1 put it on the stove1 and let cook for two minutes1 then add a small glassful of good ,madeira wine 7about a cocktail glass7 and a very little cayenne pepper4 ,cook together for two minutes longer1 then add one gill of ,espagnole sauce 7,no4 #aea7 and one gill of demi-glace 7,no4 #ahe74 ,stir thoroughly until boiling1 and just before serving squeeze in the juice of a good lemon1 add half an ounce of good butter1 also a teaspoonful of finely chopped parsley1 and serve immediately in a hot tureen4 #chi4 ,soft ,clams la ,george ,merrill4--,have thirty-six fresh and rather small soft clams1 throw away all the hard part1 keeping nothing but the body4 ,place them in a stewpan with two ounces of butter1 half a pinch of pepper1 a finely chopped shallot1 and half a glassful of ,madeira wine4 ,let cook on the hot stove for seven minutes1 then add a gill of ,espagnole sauce 7,no4 #aea71 a pinch of chopped parsley1 the juice of a medium-sized1 good lemon1 and half an ounce of good butter1 shuffling the whole well for three minutes longer1 without letting it boil1 then pour the clams into a hot tureen1 and serve4 #cij4 ,soft ,clams la ,newburg4--,procure forty-two very fresh1 soft clams1 so that no sand should adhere to them after they are opened2 lay them carefully in the palm of the left hand1 and with the fingers of the right remove the body gently1 but nothing else1 being very careful not to break it1 and throw away all that remains4 ,when they are all prepared1 place them in a stewpan with an ounce of good butter1 half a pinch of white pepper1 a wine-glassful of good ,madeira wine1 and two finely hashed1 medium-sized truffles4 ,put on the cover1 and let cook gently for eight minutes4 ,break three egg yolks into a bowl1 add a pint of sweet cream2 beat well for three minutes1 then pour it over the clams2 turn well the handle of the saucepan for two or three minutes1 very gently shuffling the clams1 but it must not boil again or the clams will break1 and be very careful not to use either a spoon or fork4 ,pour them into a hot tureen1 and send to the table at once4 #cia4 ,canap ,lorenzo4--,cut out from an ,american bread six slices1 the width of the bread1 one-quarter of an inch in thickness2 neatly pare off the crust1 fry them in a sautoire with half an ounce of butter1 so as to have them of a light brown color4 ,boil eighteen hard-shelled crabs in salted water for twelve minutes1 remove them1 and let cool until they can be handled with bare hands2 then remove the upper shell1 and with the aid of a pointed knife pick out all the meat2 crack both claws1 pick the meat out also2 place the meat on a plate1 season with a tablespoonful of salt and a saltspoonful of red pepper4 ,place one ounce of butter in a saucepan with half a medium-sized1 sound1 peeled1 and very finely chopped-up onion4 ,cook on a moderate fire for two minutes1 being very careful not to let get brown4 ,add two tablespoonfuls of flour1 stirring constantly for two minutes2 then add one gill of broth1 stir well again for five minutes while slowly cooking4 ,add now the crab-meat1 and cook for fifteen minutes more1 lightly stirring with a wooden spoon once in a while4 ,transfer it into a vessel1 and let cool for fifteen minutes4 ,place a tablespoonful of good butter in a sautoire on a hot stove1 mix in well together one tablespoonful of flour1 and cook very slowly for three minutes4 ,add two ounces of grated ,parmesan cheese1 and the same quantity of grated ,swiss cheese2 stir all well together4 ,then place in a vessel and let cool4 ,place a layer of crab forcemeat on each toast a quarter of an inch thick4 ,divide the prepared cheese1 etc41 into six equal parts1 giving them a ball-shaped form two inches in diameter4 ,arrange them over the layer of the crab forcemeat right in the centre4 ,place them on a silver dish1 and bake in a brisk oven for five minutes4 ,then take out from the oven1 and send to the table in the same dish4 #cib4 ,scallops ,brestoise4--,blanch in one ounce of butter for ten minutes1 and then drain1 one pint of scallops2 chop up two onions1 and put them in a saucepan with an ounce of butter2 when brown add one tablespoonful of flour1 stirring carefully1 and moisten with half a pint of the scallop liquor2 if none1 white broth 7,no4 #ii7 will answer4 ,let reduce while stirring1 then season with a good pinch of salt1 and half a pinch of white pepper1 also a very little cayenne pepper2 add the chopped scallops1 four egg yolks1 and a bruised clove of garlic1 also half a cupful of fresh bread-crumbs1 and a tablespoonful of chopped parsley4 ,stir well for two minutes1 then put it in a dish and lay aside to cool4 ,fill six scallop-shells1 or ,st4 ,jacques-shells with this1 besprinkle the tops with fresh bread-crumbs1 moisten slightly with clarified butter1 and lay them on a baking-sheet2 brown them nicely in the oven for five minutes1 and serve on a hot dish with a folded napkin garnished with parsley-leaves4 #cic4 ,edible ,snails la ,bourguignonne4--,have some fine ,bourgogne snails2 disgorge them well with a little salt for two or three days1 then wash them several times in cold water1 strain1 and place them in a stewpan1 covering them with water4 ,add a bouquet 7,no4 #bed71 some cloves and whole pepper tied in a cloth1 and sufficient salt2 cook until the snails fall from their shells1 and then empty them1 clipping off their tails2 clean the shells well4 ,mix together some good butter1 shallots1 parsley1 and chervil1 the whole chopped very fine2 put it in a bowl with as much fresh bread-crumbs1 and a small glassful of white wine2 season to taste with salt and pepper1 and knead well4 ,fill each shell with a little of this mixture1 replace the snails1 and finish filling with more of the kneaded butter2 spread bread-crumbs over1 and lay them on a baking-dish1 the opened part on the top4 ,brown in the oven for four minutes1 and serve on a dish with a folded napkin4 #cid4 ,edible ,snails l',italienne4--,prepare the snails as for the above1 leaving them in their shells2 drain1 and put them in a saucepan with white wine and a little strong ,espagnole sauce 7,no4 #aea71 a few chopped1 fried onions and finely minced mushrooms4 ,season well with a pinch of salt1 cook for a few minutes1 and serve4 #cie4 ,edible ,snails la ,provenale4--,prepare the snails as for ,no4 #cic2 fry a little chopped onion with oil1 add the snails taken from the shells1 a little white wine1 two cloves of chopped garlic1 a little fresh bread-crumbs1 and chopped parsley4 ,cook1 add the juice of a lemon2 then serve4 #cif4 ,terrapin la ,baltimore4--,prepare two medium-sized terrapins as for ,no4 #fj1 make half a pint of mirepoix 7,no4 #ach71 add to it a tablespoonful of flour1 let cook for fifteen minutes1 then moisten with half a glassful of ,madeira wine1 and a cupful of strong broth4 ,stir well1 and constantly1 then season with half a pinch of salt1 and a very little cayenne pepper2 reduce to half4 ,cut the terrapin into small pieces1 throwing the ends of the claws away2 put them in a stewpan1 straining the sauce over1 and finish with an ounce of fresh butter1 also the juice of a lemon4 #cig4 ,terrapin la ,maryland4--,carefully cut up two terrapins as described in ,no4 #fj2 place them in a saucepan with half a wine-glass of good ,madeira wine1 half a pinch of salt1 and a very little cayenne pepper1 also an ounce of good butter4 ,mix well a cupful of good1 sweet cream with the yolks of three boiled eggs1 and add it to the terrapin1 briskly shuffling constantly1 while thoroughly heating1 but without letting it come to a boil4 ,pour into a hot tureen1 and serve very hot4 ,terrapin la ,newburg is prepared exactly the same as above 7,no4 #cig71 only substituting two raw egg yolks for the three boiled egg yolks1 and adding two sound1 sliced truffles while heating4 #cih4 ,broiled ,frogs4--,select eighteen good-sized1 fine1 fresh frogs1 pare off the feet neatly1 then lay the frogs on a dish1 and pour two tablespoonfuls of sweet oil over1 season with a pinch of salt and a pinch of pepper1 and squeeze in the juice of a fresh lemon4 ,roll them around several times in their seasoning1 then place them nicely on the broiler1 and broil them for four minutes on each side4 ,take them off1 and dress them on a hot dish1 pouring a gill of matre d'htel butter 7,no4 #ade7 over1 and send to the table immediately4 #cii4 ,frogs la ,poulette4--,procure eighteen pieces of medium-sized1 fine1 fresh frogs2 pare off the claws1 then place the frogs in a sautoire with two ounces of butter1 seasoning with a pinch of salt and a pinch of pepper4 ,add half a glassful of white wine1 cover1 and let cook on a brisk stove for five minutes1 then add a pint of ,hollandaise sauce 7,no4 #afj71 and two teaspoonfuls of finely chopped parsley1 and a little lemon juice2 mix well for two minutes1 but do not let it boil again2 then serve the frogs on a very hot dish4 #djj4 ,fried ,frogs4--,select eighteen fine1 fresh1 medium-sized frogs2 trim off the claws neatly1 and put the frogs in a bowl4 ,marinade them with a tablespoonful of vinegar1 the same of sweet oil1 a pinch of salt and a pinch of pepper2 mix well together in the bowl1 then immerse them in frying batter 7,no4 #aahe74 ,plunge the frogs into very hot fat1 one by one1 and let fry for five minutes2 then drain1 and dress them on a hot dish with a folded napkin1 decorating with a little parsley-greens4 ,serve with any desired sauce4 #dja4 ,frogs l',espagnole4--,trim nicely eighteen fine1 fresh1 medium-sized frogs' feet2 lay the frogs in a sautoire on the hot stove with two ounces of good butter1 season with a pinch of salt and half a pinch of pepper1 and add half a glassful of white wine4 ,let cook for five minutes1 then put in it half an empty green pepper and two freshly peeled tomatoes1 all cut up into small pieces2 cook for ten minutes longer1 then dress the frogs on a hot dish1 and send to the table4 #djb4 ,broiled ,shad's ,roe1 with ,bacon4--,procure six pieces of fresh shad's roe1 wipe them thoroughly with a towel1 then lay them on a dish1 and season with a good pinch of salt and two tablespoonfuls of sweet oil4 ,roll them gently to avoid breaking1 then arrange them on a broiler1 and broil them for six minutes on each side4 ,take them off the fire1 lay them on a hot dish1 and pour a gill of matre d'htel butter 7,no4 #ade7 over2 decorate with six slices of broiled bacon 7,no4 #ged71 and six quarters of lemon2 then send to the table4 #djc4 ,broiled ,sardines on ,toast4--,select twelve good-sized1 fine1 and firm sardines2 arrange them in a double broiler1 and broil for two minutes on each side on a very brisk fire4 ,place six fresh1 dry toasts on a hot dish1 lay the sardines over1 being careful not to break them1 pour half a gill of matre d'htel butter 7,no4 #ade7 over1 decorate with six quarters of lemon1 and serve4 ,a pinch of salt represents #bje grains1 or a tablespoonful4 ,half a pinch of pepper represents #ch grains1 or a teaspoonful4 ,a third of a pinch of nutmeg represents #ac grains1 or half a teaspoonful4 ,,eggs4 #djd4 ,poached4--,boil in a deep saucepan three quarts of water with a heavy pinch of salt and three drops of vinegar4 ,have easily at hand twelve fresh eggs4 ,when1 and only when1 the water boils1 rapidly but carefully crack six of them1 one by one4 ,as success to have them in proper shape and cooked to perfection depends upon how they are handled1 special care should be taken to crack them as rapidly as possible1 carefully avoiding to break the yolks1 and dropping each one right on the spot where the water bubbles1 and as near the boiling-point as possible4 ,poach for one minute and a quarter from the time that the water boils after the eggs were put in4 ,lift them up with a skimmer1 lay them on the freshly prepared toasts1 or use for any other desired purpose2 and repeat the same with the other six4 ,if handled strictly as above described you will have them to perfection1 and no necessity of trimming any superfluous adherings2 serve when required4 #dje4 ,scrambled ,eggs4--,melt three ounces of butter in a saucepan1 break into it twelve fresh eggs2 season with a pinch of salt1 half a pinch of pepper1 and a third of a pinch of grated nutmeg4 ,mix thoroughly without stopping for three minutes1 using a spatula1 and having the pan on a very hot stove4 ,turn into a warm tureen1 add a little verjuice or lemon juice1 and send to the table very hot4 #djf4 ,scrambled ,eggs with ,asparagus-tops4--,to be prepared exactly the same as for ,no4 #dje4 ,after the eggs have been well mixed with butter in the pan1 there is added a quarter of a bunch of freshly boiled asparagus-tops4 #djg4 ,scrambled ,eggs with ,truffles4--,place in a saucepan four good-sized1 sliced truffles with a glassful of ,madeira wine4 ,reduce to about half1 which will take two minutes2 add a tablespoonful of butter2 season with one pinch of salt and half a pinch of pepper4 ,crack into the saucepan twelve eggs1 mix all well together with the spatula for three minutes on a very hot stove without stopping4 ,turn into a hot tureen and serve4 #djh4 ,scrambled ,eggs with ,smoked ,beef4--,fry in a sautoire for one minute two ounces of finely minced smoked beef4 ,scramble twelve eggs as for ,no4 #dje1 mixing with the above prepared beef4 ,any kind of garnishing may be added to the scrambled eggs4 #dji4 ,scrambled ,eggs with ,chicory4--,blanch for fifteen minutes a good-sized head of chicory2 drain it and cut it into one-inch lengths4 ,put these in a saucepan on the hot stove with an ounce of butter and one minced onion1 fry1 and then moisten with half a pint of broth 7,no4 #ii71 adding a pinch of salt and half a pinch of pepper4 ,let cook until all the liquid is evaporated 7which will take from twenty to twenty-two minutes74 ,break twelve eggs into a saucepan1 add the chicory and another ounce of butter1 then scramble with a spatula all together for four minutes1 and serve with heart-shaped bread crotons 7,no4 #acc7 around the dish4 #daj4 ,eggs la ,livingstone4--,cover six pieces of cut toast with pt-de-foie-gras1 lay them on a dish1 and pour twelve scrambled eggs over 7,no4 #dje71 add two tablespoonfuls of demi-glace around the dish and serve 7,no4 #ahe74 #daa4 ,eggs la ,bourguignonne4--,place in a saucepan one tablespoonful of meat-glaze with one pint of broth 7,no4 #ii71 or consomm 7,no4 #ajj74 ,boil1 then crack into it two fresh eggs1 and poach for one and a quarter minutes4 ,carefully lift up with a skimmer1 and gently lay them on a hot silver dish4 ,repeat the same operation with ten more1 two at a time2 when all on the dish1 sprinkle over them an ounce of grated ,parmesan cheese4 ,place in the hot oven to brown for one minute4 ,reduce the gravy in which they were poached to one-half1 then carefully pour the sauce around the eggs1 but not over them1 and serve hot4 #dab4 ,fried ,eggs4--,place in a frying-pan on the hot range three tablespoonfuls of very good sweet oil1 heat it well1 then carefully break into it one fresh egg1 being careful not to break the yolk1 and with the aid of a table knife fold the white right over the yolk1 cook for a quarter of a minute1 turn it over with a cake-turner2 cook for a quarter of a minute on the other side1 lift it up with the cake-turner1 dress on a hot dish with a folded napkin4 ,proceed precisely the same way with eleven more1 and then they will be ready to serve for any purpose desired4 ,n4 ,b4--,mix one pinch of salt1 and half a pinch of white pepper1 and as soon as the eggs are dressed on the dish season each one evenly with it2 taking special care to cook them separately1 and no more than a quarter of a minute on each side4 #dac4 ,fried ,eggs for ,garnishing4--,pour half a gill of sweet oil into the frying-pan2 when the oil is hot break in one egg1 carefully closing up the white part with a skimmer1 so as to have it firm1 and in a single form4 ,only one at the time should be cooked1 and two minutes will be sufficient4 #dad4 ,eggs au ,beurre ,noir4--,put one ounce of butter in a frying-pan on the hot stove1 let heat well1 but not brown2 break gently into a dish twelve very fresh eggs1 slide them carefully into the pan1 then season with a pinch of salt and half a pinch of white pepper2 let cook slowly for three minutes4 ,have ready a hot1 flat dish1 slide the eggs gently onto it1 without turning them over1 and be careful to avoid breaking them2 lay the dish containing the eggs in a warm place4 ,put two ounces of butter in the same pan1 place it on the hot stove1 and let the butter get a good brown color for three minutes1 then drop in two teaspoonfuls of vinegar4 ,pour this over the eggs1 and send them to the table4 #dae4 ,eggs au ,soleil4--,put two tablespoonfuls of lard in a frying-pan on the hot stove1 break in twelve fresh eggs1 dropping them in carefully1 one by one2 let them cook for two minutes1 then with a skimmer take each one up separately and lay it carefully on a dry cloth4 ,have some fritter-batter 7,no4 #aaij7 ready1 cut a piece of half-cooked bacon into small1 square pieces of about an inch1 and add them to the batter1 then dip in the eggs1 one after the other1 taking up with each one a piece of the bacon1 and with the fingers drop them into very hot grease1 and cook to a good golden color for two minutes4 ,lift them up with the skimmer1 lay them on a dry cloth to drain2 sprinkle over half a pinch of salt1 dress on a hot dish with a folded napkin1 and serve4 #daf4 ,eggs la ,bchamel4--,pour one pint of bchamel 7,no4 #aed7 into a saucepan1 and put it on the hot stove4 ,cut twelve hard-boiled eggs in halves1 add them to the hot bchamel2 season with half a pinch of white pepper1 and let heat thoroughly for three minutes1 but be careful not to let it boil4 ,add one ounce of butter and a saltspoonful of grated nutmeg1 then pour it on a hot serving-dish1 and serve with six heart-shaped crotons 7,no4 #acc74 #dag4 ,eggs la ,pauvre ,femme4--,heat half an ounce of butter in a dish on the hot stove1 then break into it twelve fresh eggs1 and sprinkle over two ounces of fresh bread-crumbs4 ,set the dish in the hot oven1 and let bake for two minutes2 then pour over the eggs half a pint of well-reduced ,espagnole sauce 7,no4 #aea71 add three ounces of cooked1 tender ham1 or cooked kidneys cut up finely1 and then send to the table4 #dah4 ,eggs au ,gratin4--,knead well together in a bowl1 one tablespoonful of bread-crumbs1 two ounces of butter1 three chopped anchovies1 a pinch of parsley1 a pinch of chervil1 one chopped shallot1 three raw egg yolks1 a good pinch of salt1 half a pinch of white pepper1 and a pinch of grated nutmeg4 ,when ready1 put these ingredients into a silver baking-dish 7by preference7 with one ounce of butter at the bottom4 ,place it on a slow fire for two minutes1 then break over it six eggs1 which will be plenty2 cook for five minutes in the hot oven1 remove1 lay the dish on top of another1 and serve immediately4 #dai4 ,eggs la ,tripe4--,fry two medium-sized1 sound1 sliced onions in a frying-pan with two ounces of butter1 but do not brown them2 mix in half a spoonful of flour1 and a large cupful of sweet cream2 season with a pinch of salt1 half a pinch of white pepper1 and the third of a pinch of grated nutmeg4 ,cook for eight minutes1 stirring constantly with the spatula2 then add twelve sliced1 hard-boiled eggs1 and heat together thoroughly for two minutes without letting it boil again2 pour on a hot dish and serve4 #dbj4 ,eggs la ,vanderbilt4--,place one ounce of good butter on a silver dish1 set it on the hot stove1 and break in twelve fresh eggs1 being careful not to disturb the yolks2 season with a light pinch of salt and the third of a pinch of pepper2 then let cook slowly for four minutes4 ,pour over the eggs a pint of hot ,vanderbilt garnishing as for the omelet 7,no4 #dga71 and serve immediately4 #dba4 ,eggs la ,valencienne4--,put into a saucepan half a pint of hot1 boiled rice1 half a pint of hot tomato sauce 7,no4 #bje71 two good-sized mushrooms1 cut julienne-shaped1 one truffle cut the same1 and two tablespoonfuls of grated ,parmesan cheese2 season with half a pinch of salt1 half a pinch of pepper1 and the third of a pinch of grated nutmeg1 and let cook on the hot stove for five minutes1 stirring it lightly with the spatula4 ,leave the pan on the corner of the stove to keep warm1 while putting half an ounce of good butter on a silver dish1 and when placed on the hot stove1 crack in twelve fresh eggs1 being careful not to break the yolks2 season with half a pinch of salt and the third of a pinch of pepper1 then let cook for two minutes4 ,dress the prepared garnishing in four dome-shaped heaps--one at each end of the dish1 and one at each side--and send to the table at once4 #dbb4 ,eggs la ,provenale4--,pour two tablespoonfuls of oil into a small frying-pan1 and set it on the fire4 ,when well heated1 break one egg into a bowl1 season with a pinch of salt and half a pinch of pepper 7divided up for the twelve eggs71 then drop it into the oil2 baste the egg with a spoon1 turn it over1 and when a good color on both sides1 drain it on a wire sieve4 ,cook the twelve eggs separately 7each one will take two minutes71 then pare them nicely1 and serve crown-shaped on a dish1 putting a piece of fried bread between every other one4 ,pour over half a pint of reduced ,espagnole 7,no4 #aea71 to which has been added the zest of a lemon1 and six sliced mushrooms1 and serve very hot4 #dbc4 ,eggs en ,filets4--,mix in a dish that can be put in the oven 7a silver one by preference7 twelve raw egg yolks1 with a spoonful of brandy and a pinch of salt4 ,cook them for five minutes in a hot oven1 then let them cool2 cut the preparation into twelve thin fillets or slices1 and steep each one in a light pancake batter 7,no4 #aahf74 ,fry them in very hot fat for about two minutes1 then lift up with a skimmer1 lay them on a napkin to drain1 and serve on a folded napkin laid on a hot dish and garnished with fried parsley4 #dbd4 ,eggs la ,finoise4--,pour a pint of good tomato sauce 7,no4 #bje7 into a saucepan on the hot stove1 add two cut-up1 peeled1 sweet peppers1 fry for two minutes in a tablespoonful of butter1 a teaspoonful of chopped chives1 and reduce it gradually to about half the quantity1 which will take ten minutes4 ,poach six very fresh eggs1 as for ,no4 #djd1 pare their edges neatly4 ,place six freshly prepared hot toasts on a warm serving-dish1 arrange the eggs carefully on top1 and pour the above sauce over all1 then send them to the table at once4 #dbe4 ,eggs au ,miroir4--,lightly butter a silver dish large enough to hold twelve eggs1 one beside another2 carefully break into it twelve eggs1 taking care to keep the yolks intact4 ,evenly sprinkle over them half a pinch of salt4 ,cook for one minute on the hot stove2 then place them in the oven for one and a half minutes4 ,take out1 and place the dish on another1 and serve4 #dbf4 ,eggs with ,fresh ,mushrooms4--,peel1 wash1 and drain a quarter of a pound of fine1 fresh mushrooms4 ,place them in a saucepan1 with a tablespoonful of very good butter4 ,season with half a pinch of salt and a third of a pinch of white pepper1 squeezing in first two drops of lemon juice4 ,cover the saucepan1 and cook for ten minutes on a moderate fire4 ,add a quarter of a glassful of good ,madeira wine2 reduce to one-half1 which will take two minutes2 add now a gill of bchamel sauce 7,no4 #aed71 and let come to a boil again4 ,prepare twelve fresh-poached eggs1 as in ,no4 #djd2 pour the sauce on a hot serving-dish1 keeping the mushrooms in the saucepan4 ,neatly lay the eggs over the sauce around the dish1 and dress the mushrooms right in the centre1 and serve very hot4 #dbg4 ,eggs with ,celery4--,boil for fifteen minutes1 in a quart of white broth 7,no4 #ii71 two heads of well-washed and neatly pared1 sound celery4 ,remove it from the broth2 then cut it up in one-inch-length pieces1 and return it to the pan with the broth in which it was first boiled1 leaving it on the hot stove4 ,season with one pinch of salt and the third of a pinch of white pepper4 ,reduce to three-quarters 7which will require ten minutes74 ,add a gill of hot bchamel sauce 7,no4 #aed71 let come to a boil4 ,poach twelve fresh eggs exactly as in ,no4 #djd1 neatly arrange them on a hot dish1 crown-like4 ,pour the celery sauce right in the centre1 and serve very hot4 #dbh4 ,eggs with ,truffles4--,peel three medium-sized1 sound truffles4 ,cut them into thin slices1 place in a saucepan with a glassful of ,madeira wine2 reduce to one-half on a moderate fire4 ,season with one pinch of salt and the third of a pinch of white pepper2 add one gill of bchamel sauce 7,no4 #aed72 let come to a boil4 ,prepare twelve heart-shaped crotons 7,no4 #acc72 dip the thin parts first into the sauce half an inch in depth1 then into fresh1 finely chopped-up parsley up to the same depth4 ,gently dress 7arrange7 them on the hot serving-dish in star-shape1 so that the decorated ends of the crotons will just reach up to the edge of the dish equally all around4 ,prepare twelve poached eggs exactly the same as in ,no4 #djd2 dress an egg on each croton4 ,gently pour the above prepared sauce right in the centre of the dish1 being careful not to pour any over the eggs4 ,evenly slice one good-sized1 sound truffle into twelve equal slices2 dip them in a little hot broth for two seconds2 lay one slice on top of each egg1 and immediately send to the table4 #dbi4 ,eggs with ,tarragon4--,blanch for one minute in a sautoire a quarter of a bunch of tarragon-leaves1 drain1 and chop them up very fine4 ,break twelve eggs into a bowl1 add the tarragon1 season with a pinch of salt and half a pinch of pepper1 and beat well for four minutes2 meanwhile adding half a cupful of sweet cream4 ,then make an omelet1 as for ,no4 #dej1 and roll it on a hot serving dish4 ,prepare a little roux with flour and butter 7,no4 #ace71 moisten with half a pint of strong broth and a glassful of white wine2 skim off any fat that may accumulate on top1 and let it cook slowly for ten minutes4 ,strain through a fine sieve and pour it around the omelet2 then serve4 #dcj4 ,eggs with ,livers4--,remove the gall carefully from about a pint of chicken livers1 wash them well1 drain1 and slice them into small pieces4 ,place them in a sautoire with one ounce of butter1 range the pan on the hot stove1 then season with one pinch of salt and half a pinch of pepper2 toss the contents gently for two minutes2 then add a pinch of chopped parsley1 one pinch of chervil1 and three well-minced mushrooms1 and moisten with half a pint of ,madeira sauce 7,no4 #ahe71 and let cook for five minutes2 make an omelet of twelve eggs1 as for ,no4 #dej1 and when ready to finish1 pour the livers in the centre1 reserving two tablespoonfuls of it for further action2 close the sides up carefully1 cook two seconds longer1 then gently turn it on a hot dish1 and1 with a spoon1 pour all the sauce around the omelet4 ,dress the livers that were reserved1 at both ends of the omelet1 equally divided1 and serve4 #dca4 ,eggs au ,parmesan4--,beat twelve eggs in a saucepan1 with two tablespoonfuls of grated ,parmesan cheese1 a pinch of pepper1 but no salt2 stir them well with a whip1 and make of this six small omelets1 as for ,no4 #dej4 ,as soon as they are sufficiently firm1 lay them on a dish4 ,besprinkle the tops with a little grated ,parmesan cheese1 roll1 and trim them nicely1 sprinkle more cheese over the tops1 wipe off the sides of the dish1 and put them in a hot oven for five minutes4 ,remove from the oven1 pour around the omelets one gill of hot ,madeira sauce 7,no4 #ahe72 and serve very hot4 #dcb4 ,eggs la ,bonne ,femme4--,slice two large1 sound onions1 and fry them in two ounces of butter1 in a saucepan1 stirring frequently1 so that they do not burn2 when done1 dredge in a good pinch of flour1 moistening with half a pint of cream or milk1 and season with a pinch of salt1 half a pinch of pepper1 and a saltspoonful of nutmeg4 ,break six eggs1 froth the whites1 mix the yolks with the onions1 and afterward the beaten whites1 stirring well4 ,lay two pieces of white paper on the bottom of a baking-tin1 butter them thoroughly1 lay the eggs on top1 and set it in the oven for about fifteen minutes4 ,when done1 turn them on to a hot dish1 remove the papers1 add two tablespoonfuls of ,espagnole sauce 7,no4 #aea7 to the eggs1 and serve4 #dcc4 ,eggs la ,paysanne4--,put half a pint of cream into a dish1 on the fire1 and when it boils1 break in twelve fresh eggs1 season with a pinch of salt and twelve whole peppers2 let cook for two minutes1 and then set it in the oven for three minutes1 so that the eggs get a good golden color1 taking care that they do not harden4 ,remove from the oven1 place the dish on another1 and serve4 #dcd4 ,eggs la ,rgence4--,shred an ounce and a half of salt pork into fine pieces 7ham will answer the same purpose71 also one onion cut into small squares1 and six medium-sized mushrooms1 all of equal size2 moisten with a spoonful of good gravy1 and cook for five minutes4 ,when done1 reduce with a tablespoonful of mushroom essence 7liquor74 ,break twelve fresh eggs in a dish1 with an ounce of melted butter on the bottom1 and set it in a moderate oven for five minutes2 pour the garnishing over1 drip off the fat1 wipe the sides of the dish1 and add six drops of strong tarragon-vinegar4 ,remove from the oven1 place the dish on another1 and serve4 #dce4 ,eggs with ,melted ,cheese4--,grate two ounces of ,parmesan cheese on a dish2 set it on a slow fire1 adding half a glassful of white wine1 a pinch of chopped parsley1 a pinch of chopped chives1 half a pinch of pepper1 and a saltspoonful of grated nutmeg1 also two ounces of good butter4 ,stir thoroughly while cooking1 and as the cheese melts1 break in twelve eggs2 cook for five minutes longer1 then surround the dish with heart-shaped crotons 7,no4 #acc71 set it on another dish1 and serve very hot4 #dcf4 ,eggs en ,panade4--,cut out twelve round pieces of bread-crumbs1 each one measuring two inches in diameter1 and place them in a pie-plate1 spreading a little butter over each2 brown them in the hot oven for one minute4 ,break twelve eggs in a bowl1 add one pinch of chopped parsley1 half a pinch of chives1 two tablespoonfuls of thick1 sweet cream1 one ounce of butter1 a pinch of salt1 and a very little white pepper4 ,beat sharply all together for four minutes4 ,add the twelve pieces of browned bread to the beaten eggs1 mix them well together4 ,place in a frying-pan on the hot range one ounce of clarified butter1 heat thoroughly1 then fry one egged bread at a time for one and a half minutes on each side4 ,dress1 with the aid of a cake-turner1 on a hot dish with a folded napkin2 keep in a warm place4 ,repeat the same process with the others1 and serve4 #dcg4 ,eggs la ,meyerbeer4--,butter a silver dish and break into it twelve fresh eggs2 or1 if desired1 use six small silver dishes1 breaking two eggs into each one2 then cook them on the stove for two minutes4 ,cut six mutton kidneys in halves1 broil or stew them according to taste1 then add them to the eggs1 and serve with half a pint of hot ,prigueux sauce 7,no4 #aia7 thrown over4 #dch4 ,eggs la ,reine4--,prepare twelve eggs as for the above 7,no4 #dcg71 cook them for two minutes4 ,make a garnishing of one ounce of cooked chicken-breast1 one finely shred1 medium-sized truffle1 and six minced mushrooms4 ,moisten with half a pint of good ,allemande sauce 7,no4 #baj71 heat it up well1 but do not let it boil2 then pour over the eggs and serve immediately4 #dci4 ,eggs la ,turque4--,cook twelve eggs the same as for ,no4 #dcg1 and pour over them six chicken livers1 tossed gently but rapidly in a saucepan on a brisk fire with one ounce of butter for three minutes1 and then with a spoon remove all the butter from the saucepan4 ,season with a pinch of salt1 and half a pinch of white pepper1 adding half a glassful of good ,madeira wine4 ,reduce it to one half1 then add one gill of hot ,madeira sauce 7,no4 #ahe71 heat up a little1 and then pour the sauce over the eggs and serve4 #ddj4 ,eggs l',impratrice4--,cook twelve eggs exactly as in ,no4 #dcg1 arranging six small slices of pt-de-foie-gras1 one on top of each egg1 and serving very hot4 #dda4 ,eggs la ,suisse4--,fry twelve eggs as for ,no4 #dcg2 after cooking for two minutes1 cover with half a pint of hot tomato sauce 7,no4 #bje71 and add three cooked sausages1 cut in two1 also a little grated cheese1 then send to the table4 #ddb4 ,eggs la ,chipolata4--,prepare twelve eggs as for ,no4 #dcg1 and cover them with a pint of hot ,chipolata garnishing 7,no4 #bcb71 and serve very hot4 #ddc4 ,eggs l',alsacienne4--,fry twelve eggs as for ,no4 #dcg1 only putting them on a long dish4 ,add one chopped onion to four ounces of finely minced calf's liver1 quickly toss them on a brisk fire for about eight minutes1 then pour in about six to eight drops of vinegar1 a pinch of salt1 and a little pepper to season4 ,garnish both ends of the dish with this1 then serve4 #ddd4 ,eggs l',aurore4--,boil twelve eggs until hard1 then let them cool2 shell them1 and separate the yolks from the whites1 putting the former into a mortar1 adding one ounce of fresh butter1 a pinch of salt1 half a pinch of nutmeg1 the same of ground spice1 and three raw egg yolks2 pound all well together4 ,mince the whites1 and put them in a sautoire with a pint of well reduced bchamel 7,no4 #aed71 cook without boiling1 although letting them attain a good consistency2 place them on the dish used for serving1 lay the pounded yolks on top1 and garnish with twelve square sippets of bread dipped in beaten egg1 and put in the oven to brown for about four minutes2 then serve4 #dde4 ,eggs la ,polonaise4--,cut twelve hard-boiled eggs in halves1 separate the whites from the yolks1 and pound the latter in a mortar1 adding about one ounce of butter1 a pinch of salt1 half a pinch of ground spice1 a saltspoonful of grated nutmeg1 and five raw yolks2 when well blended1 without any lumps1 strew half a tablespoonful of very finely chopped parsley over1 and add the whites of the five eggs well beaten4 ,garnish the bottom of a baking-dish with this preparation1 laying it in about a finger thick2 also fill the whites with a part of it1 making them have the appearance of whole eggs4 ,arrange them tastefully on top1 and set the dish in the oven2 brown slightly for about five minutes1 remove it from the oven1 lay the dish on top of another1 wipe the sides carefully1 and serve immediately4 #ddf4 ,eggs la ,sauce ,robert4--,peel two medium-sized onions1 and remove the hearts1 cut them in slices 7the hearts71 and put them with a tablespoonful of butter in a saucepan on a brisk fire1 and brown them well4 ,moisten with a cupful of lean broth1 season with a pinch of salt and half a pinch of pepper1 cook1 and let the sauce reduce for about ten minutes4 ,when ready to serve1 cut eight hard-boiled eggs into slices1 mix them in the preparation1 and let heat together without boiling for two minutes2 finish with a teaspoonful of diluted mustard1 and then serve4 #ddg4 ,eggs la ,bennett4--,cut twelve hard-boiled eggs lengthwise1 remove the yolks1 and place them in a bowl with two ounces of good butter1 a teaspoonful of anchovy essence1 and a pinch of chopped chives4 ,beat well together1 and fill the whites with it1 besprinkle with bread-crumbs1 and pour over a few drops of clarified butter2 put them in the oven for three minutes on a buttered dish1 and serve with half a pint of hot ,madeira sauce 7,no4 #ahe7 thrown over4 #ddh4 ,eggs la ,hyde4--,boil six fresh eggs for seven minutes1 then lay them in cold water for five minutes to cool them off2 shell them1 and put them on a plate4 ,hash fine half a small canful of mushrooms with two branches of parsley and one medium-sized1 sound shallot4 ,put in a saucepan on the hot stove one ounce of good butter1 and when melted add the prepared mushrooms1 and let cook rather slowly for fifteen minutes1 stirring it occasionally4 ,add half a pint of ,madeira sauce 7,no4 #ahe71 season with a pinch of salt and a light pinch of pepper1 then cook again slowly for ten minutes4 ,strain the whole through a fine sieve into another saucepan1 and set it aside to keep warm2 cut the six hard-boiled eggs into halves1 remove the entire yolks1 and mash them thoroughly in a bowl1 adding half an ounce of good1 fresh butter and half a pint of sweet cream4 ,season with a light pinch of salt1 half a pinch of pepper1 and half a teaspoonful of grated nutmeg2 mix well together1 and with this fill the twelve pieces of egg-white4 ,lay them on a lightly buttered dish1 pour the sauce over1 and put them in the oven for eight minutes before sending to the table4 #ddi4 ,eggs la ,duchesse4--,place a quarter of a pound of powdered sugar in a saucepan1 adding half a pint of water1 a small piece of lemon peel1 and a short stick of cinnamon4 ,boil until the sugar is reduced to a syrup1 then remove the lemon peel and cinnamon1 and add half a teaspoonful of orange-flower water4 ,beat together1 then strain twelve egg yolks with a pint of milk or cream1 add this to the syrup with a very little salt1 then transfer the whole to a silver baking-dish1 place it on the hot stove1 and let cook for ten minutes1 stirring briskly1 and when it forms a cream1 squeeze in the juice of a fine1 sound lemon2 remove from the fire1 lay the dish on another1 and send to the table4 #dej4 ,plain ,omelet4--,crack into a bowl twelve fresh eggs1 season them with a pinch of salt and half a pinch of white pepper1 beat them well until the whites and yolks are thoroughly mixed1 or for fully four minutes4 ,place in a ,no4 #h frying-pan two tablespoonfuls of clarified butter2 heat it well on the hot range1 and when it crackles pour in the eggs1 and with a fork stir all well for two minutes1 then let rest for half a minute4 ,fold up with the fork--the side nearest the handle first--to the centre of the omelet1 then the opposite side1 so that both sides will meet right in the centre2 let rest for half a minute longer2 have a hot dish in the left hand1 take hold of the handle of the pan with the right1 bring both dish and pan to a triangular shape1 and with a rapid movement turn the pan right over the centre of the dish1 and send to the table4 7,the omelet should be made on a very brisk range1 without taking the lid off the stove47 ,should the pan be smaller than the above-mentioned ,no4 #h it will require three minutes' stirring1 one minute to rest1 and half a minute to rest after having been folded4 ,when making an omelet for one person1 for instance1 use three fresh eggs1 seasoned with half a teaspoonful of salt1 and half a saltspoonful of white pepper4 ,thoroughly heat in a small frying-pan half a teaspoonful of clarified butter2 after sharply beating the eggs in the bowl1 pour into the pan1 and gently mix for one minute on a very brisk range1 let rest for a quarter of a minute1 fold one side up1 rest a quarter of a minute more1 then turn on a small hot dish1 and serve4 #dea4 ,omelet ,with ,fine ,herbs4--,break twelve fresh eggs into a bowl1 add a pinch of finely chopped parsley1 half a pinch of chopped tarragon1 and half a pinch of chives2 also1 if desired1 half a cupful of sweet cream4 ,beat the whole thoroughly without stopping for four minutes2 melt one ounce of good butter in a frying-pan on the hot stove2 when it is melted1 and begins to crackle1 pour in the eggs1 and mix them gently with a fork1 while they cook for three minutes2 let them rest for one minute1 then bring the sides towards the centre1 turn it on a hot dish1 and serve4 #deb4 ,oyster ,omelet4--,blanch eighteen oysters to boiling-point in their own water2 drain1 and return them to the saucepan1 moistening with half a pint of good ,allemande 7,no4 #baj72 season with half a pinch of salt4 ,make a plain omelet with twelve eggs as for ,no4 #dej1 bring the sides toward the centre1 and fill it with the oyster preparation4 ,turn it on a hot dish1 pour the rest of the sauce around1 and serve very hot4 #dec4 ,crawfish ,omelet4--,stew twelve crawfish tails in a sautoire on the hot stove with half an ounce of butter1 letting them cook for five minutes4 ,break twelve eggs into a bowl1 add half a cupful of sweet cream1 and a pinch of finely chopped parsley2 season with a pinch of salt and half a pinch of pepper1 then sharply beat for four minutes4 ,make an omelet as in ,no4 #dej1 fold up the side opposite the handle of the pan1 place the crawfish right in the centre1 fold up the other side1 turn it on a hot dish1 and serve4 #ded4 ,lobster ,omelet4--,take six ounces of boiled lobster meat1 and cut it into small pieces2 put them into a sautoire with half a glassful of white wine and a quarter of an ounce of butter4 ,moisten with a quarter of a pint of strong1 hot bchamel 7,no4 #aed71 and let cook for five minutes4 ,make an omelet with twelve eggs as for ,no4 #dej1 and with a skimmer place the stewed lobster in the middle1 fold the opposite side1 pour in the garnishing1 fold the other side up1 turn it on a hot dish1 pour the sauce around it1 and serve4 #dee4 ,crab ,omelet4--,proceed exactly the same as for the above 7,no4 #ded71 substituting six ounces of crab meat cut into small pieces for the lobster4 #def4 ,tomato ,omelet4--,break twelve fresh eggs in a bowl1 season them with a pinch of salt and half a pinch of pepper1 and beat thoroughly for four minutes4 ,place two ounces of butter in a frying-pan on the hot stove1 let it heat well without browning1 then pour into it half a pint of freshly cooked stewed tomatoes1 suppressing all the liquid4 ,cook for two minutes1 then throw the beaten eggs over1 and with a fork mix the whole gently for three minutes2 let rest for one minute longer4 ,bring up the two opposite sides1 turn it carefully on a hot dish1 and serve4 #deg4 ,tomato ,omelet la ,provenale4--,peel a medium-sized1 sound onion1 then chop it fine2 place it in a sautoire on the hot stove with one ounce of butter1 and let get a good golden color1 adding half a pint of stewed tomatoes 7,no4 #ajbg71 or two good-sized1 peeled1 raw tomatoes cut into small slices1 a crushed clove of garlic1 and season 7should the tomatoes be fresh7 with a pinch of salt and half a pinch of pepper1 adding a teaspoonful of chopped parsley2 let the whole cook together for ten minutes2 then proceed as for the tomato omelet 7,no4 #def74 #deh4 ,asparagus-top ,omelet4--,put a quarter of a bunch of boiled asparagus-tops into a bowl1 pour twelve beaten eggs over1 season with a pinch of salt and half a pinch of pepper1 mix lightly again1 and make an omelet exactly as for ,no4 #dej4 #dei4 ,omelet1 with ,green ,peas4--,break twelve eggs into a bowl1 adding half a pint of boiled green peas1 a pinch each of salt and pepper1 beat well for four minutes1 and make into an omelet as for ,no4 #dej4 #dfj4 ,omelet au ,cpes4--,fry six cpes1 cut into small pieces1 in half an ounce of butter for two minutes4 ,beat twelve eggs in a bowl1 season with a pinch of salt and half a pinch of pepper1 pour them over the cpes1 and make an omelet as for ,no4 #dej4 #dfa4 ,smoked ,beef ,omelet4--,fry two ounces of finely mixed1 smoked beef in a frying-pan1 with half an ounce of butter1 add twelve well-beaten eggs1 and make an omelet as for ,no4 #dej4 #dfb4 ,ham ,omelet4--,cut about two ounces of lean ham into small1 square pieces1 fry them for two minutes with an ounce of butter in a frying-pan1 and throw over twelve well beaten eggs2 with this make an omelet as for ,no4 #dej4 #dfc4 ,kidney ,omelet4--,stew on the hot stove three minced kidneys1 with a quarter of a pint of ,madeira wine sauce 7,no4 #ahe71 let cook for three minutes4 ,make a plain omelet with twelve eggs as for ,no4 #dej1 fold the opposite side up1 put the kidneys in the centre1 fold the other side up1 and turn on a dish1 and pour the sauce around2 then serve4 #dfd4 ,chicken ,liver ,omelet4--,the same as for the above 7,no4 #dfc71 substituting six minced chicken livers for the kidneys4 #dfe4 ,sausage ,omelet4--,skin three raw sausages1 then put them in a saucepan with a quarter of an ounce of butter2 set it on the hot fire for five minutes1 and stir well until they cook4 ,make a plain omelet with twelve eggs1 as for ,no4 #dej1 fold the opposite side1 lay the sausages in the centre1 fold the other side up1 and serve with a quarter of a pint of hot ,madeira sauce 7,no4 #ahe71 poured around the omelet4 #dff4 ,omelet ,bonne ,femme4--,cut one ounce of salt pork into small square pieces1 also two tablespoonfuls of crust from off a fresh loaf of bread cut the same way2 fry them together in a frying-pan with an ounce of butter for about two minutes1 adding a boiled potato cut into small squares1 a pinch of chopped parsley1 half a pinch of chopped chives1 half a pinch of salt1 and the same quantity of pepper4 ,beat twelve eggs for four minutes in a bowl1 pour them into the pan1 and make an omelet as for ,no4 #dej2 turn on a hot dish1 and serve4 #dfg4 ,omelet ,raspail4--,chop one raw onion very fine1 and put it in a saucepan with an ounce of butter4 ,take one ounce of small squares of salt pork1 cook them slightly1 adding an ounce of scraps of very finely minced1 cooked roast beef1 the same of ham1 two finely chopped mushrooms1 and a pinch of chopped parsley4 ,stir in well a tablespoonful of tomato sauce 7,no4 #bje7 and a tablespoonful of grated bread-crumbs2 season with a pinch of pepper and the third of a pinch of salt4 ,make a plain omelet with twelve eggs as for ,no4 #dej1 fold up the opposite side1 fill it with the preparation1 fold the other side up1 turn it on a hot dish1 and serve4 #dfh4 ,sardine ,omelet4--,thoroughly skin eight fine sardines1 place six of them in a frying-pan with an ounce of butter1 cook for two minutes4 ,beat well twelve eggs in a bowl4 ,season with one pinch of salt and half a pinch of pepper1 add them to the sardines in the pan2 make an omelet as in ,no4 #dej1 fold the opposite end up1 place the two remaining sardines right in the centre1 fold the other end up1 turn it on a hot dish1 and send to the table4 #dfi4 ,cheese ,omelet4--,put one ounce of butter in a frying-pan1 heat it on the hot stove4 ,break twelve eggs into a bowl1 beat them thoroughly for four minutes1 adding two tablespoonfuls of grated ,swiss cheese1 half a pinch of salt1 and half a pinch of pepper4 ,pour the whole into the frying-pan1 and make an omelet as for ,no4 #dej2 turn it on a hot dish1 and besprinkle the top lightly with a very little ,parmesan cheese2 place in the oven for two seconds1 then serve4 #dgj4 ,omelet ,rgence4--,make an omelet with twelve eggs as for ,no4 #dej1 and when nearly cooked1 fold up the opposite side1 then fill the centre with a quarter of a pint of hot ,rgence garnishing 7,no4 #dcd71 fold the other side up2 turn on a hot dish1 pour the sauce around1 and serve hot4 #dga4 ,omelet la ,vanderbilt4--,take two fine1 sound1 green peppers1 plunge them into hot fat for half a minute1 then take them up and lay them on a dry cloth2 skin them neatly1 remove all the seeds from the insides1 and when emptied cut them into small slices4 ,put these into a saucepan on the hot stove with two medium-sized fresh1 sound1 sliced tomatoes1 twelve nicely shelled shrimps1 and three tablespoonfuls of ,madeira wine sauce 7,no4 #ahe71 then season with half a pinch of salt and a third of a pinch of pepper2 cook slowly for fifteen minutes4 ,break twelve fresh eggs into a bowl1 season them with half a pinch of salt and a third of a pinch of pepper1 and beat well for five minutes4 ,put two ounces of good butter in a frying-pan1 place it on the hot stove1 and when the butter is melted drop in the eggs1 and with a spoon or fork mix briskly for two minutes4 ,fold the opposite side up with a skimmer1 lift up the thick part of the prepared sauce1 and place it in the centre of the omelet1 fold the other side either with a knife or fork1 and let it cook for two minutes longer1 then turn on a hot dish2 pour the rest of the sauce in the saucepan around the omelet1 and send to the table very hot4 #dgb4 ,omelet l',espagnole4--,put in a stewpan on the stove one finely shred onion1 one ounce of butter1 a chopped green pepper1 six minced mushrooms1 and one large1 finely cut-up tomato2 season with half a pinch of pepper and one pinch of salt1 adding a spoonful of tomato sauce 7,no4 #bje72 let cook for fifteen minutes4 ,make a plain omelet with twelve eggs1 as for ,no4 #dej1 fold the opposite side1 and put more than half of the stew inside of it1 say three-quarters2 fold the other side up1 and turn it on a long dish1 then pour the rest of the sauce around1 and serve4 #dgc4 ,omelet ,mexicaine4--,have a pint of velout sauce 7,no4 #aeb7 in a saucepan1 place it on a moderate fire1 add a piece of lobster butter 7,no4 #adi7 about the size of an egg1 twenty-four shelled and cooked shrimps1 and season with half a pinch of salt and a very little pepper4 ,let cook for three minutes1 stirring it lightly1 then add half of a good-sized1 empty and peeled green pepper1 finely hashed2 cook for two minutes longer1 then let rest on the corner of the stove4 ,make an omelet with twelve eggs1 as for ,no4 #dej1 fold up the opposite side1 pour half of the preparation in the centre1 fold the other end up1 turn the omelet on a hot dish1 and garnish both sides with the rest of the shrimps1 pouring the balance around the dish2 then send to the table4 #dgd4 ,omelet ,souffle1 for ,six ,persons4--,have a deep1 cold1 silver dish ready1 fifteen inches long by eleven wide4 ,put into a vessel four ounces of powdered sugar4 ,break twelve fresh eggs1 drop the whites into a copper basin1 and the yolks of five into the vessel containing the sugar1 reserving the other seven yolks for other purposes4 ,add to the vessel containing the sugar and yolks a light teaspoonful of vanilla essence3 now with the wooden spatula1 begin to beat the yolks with the sugar as briskly as you possibly can for fifteen minutes4 ,lay it aside4 ,then with the aid of a pastry wire-whip1 beat up to a very stiff froth the twelve egg whites in the copper basin1 which will take from twelve to fifteen minutes4 ,remove the pastry wire-whip2 take a skimmer in the right hand1 and with the left take hold of the vessel containing the preparation of the yolks and sugar4 ,gradually pour it over the whites1 and with the skimmer gently mix the whole together for two minutes4 ,the preparation will now be of a light1 firm consistency4 ,now1 with the aid again of the skimmer1 take up the preparation and drop it down in the centre of the cold dish1 ready as above mentioned1 taking special care to pile it as high as possible1 so as to have it of a perfect dome-shape2 a few incisions can be made all around1 according to taste2 immediately place it in a moderate oven to bake for fifteen minutes4 ,take it out of the oven1 and1 in order to avoid burning or soiling the table-cloth1 lay the dish containing the omelet on another cold one1 liberally sprinkle powdered sugar over it1 and immediately send to the table4 ,n4 ,b4--,special care should be taken when piling the preparation into the cold1 silver dish2 and the making of the incisions should be done as rapidly as possible1 so that success will be certain4 ,when desired1 the vanilla essence can be substituted with the same quantity of orange-flower water4 #dge4 ,sweet ,omelet4--,beat and sweeten with one ounce of sugar twelve eggs2 make an omelet as for ,no4 #dej1 using one ounce of fresh butter2 turn it on a dish1 and dredge another ounce of sugar over1 then glaze it with a hot shovel or salamander1 and serve very warm4 #dgf4 ,omelet au ,kirsch1 or ,rum4--,make a sweet omelet with twelve eggs as for the above 7,no4 #dge72 when completed and glazed1 throw around it a glassful of kirsch1 and set the omelet on fire2 serve it while burning4 ,rum omelet is prepared exactly the same way1 substituting rum for kirsch4 #dgg4 ,omelet ,clestine4--,pulverize six macaroons1 put them in a bowl1 adding three tablespoonfuls of apple jelly 7,no4 #acbg7 and one spoonful of whipped cream 7,no4 #abed72 mix well with the spatula4 ,make a sweet omelet as for ,no4 #dge1 with twelve eggs2 fold the opposite side up1 pour the mixture into the centre1 fold the other end up1 turn it on a hot dish1 and sprinkle the top with three tablespoonfuls of powdered sugar2 glaze the omelet with a hot shovel or salamander1 and decorate it with three lady-fingers 7,no4 #abca7 cut in two1 also a cupful of whipped cream 7,no4 #abed71 the latter poured into a paper-funnel1 and piped over in any design the fancy may dictate4 ,a pinch of salt represents #bje grains1 or a tablespoonful4 ,half a pinch of pepper represents #ch grains1 or a teaspoonful4 ,a third of a pinch of nutmeg represents #ac grains1 or half a teaspoonful4 ,,beef4 #dgh4 ,braised ,beef la ,morlaisienne4--,procure a rump-piece of beef weighing three pounds1 lard it with four large pieces of salt pork1 seasoned with a pinch of chopped parsley and a crushed garlic4 ,lay the beef in a saucepan1 with pieces of salt pork or fat at the bottom1 add one sliced onion1 the round slices of one carrot1 one sprig of thyme1 and a bay-leaf2 season with a pinch of salt and half a pinch of pepper1 then cover1 and brown it well on both sides for ten minutes4 ,moisten with half a pint of white broth 7,no4 #ii7 and half a pint of ,espagnole sauce 7,no4 #aea71 then cook for one hour4 ,when finished1 lay it on a dish1 garnishing with six stuffed cabbages 7,no4 #iai74 ,skim off the fat1 strain the gravy1 and pour the sauce over1 or else serve it in a separate sauce-bowl4 #dgi4 ,braised ,beef la ,mode4--,lard and prepare a piece of beef weighing three pounds as for the above 7,no4 #dgh74 ,let it marinate for twelve hours in the juice of half a lemon1 with one good pinch of salt1 the same quantity of pepper1 one sprig of thyme1 two bay-leaves1 and half a bunch of parsley-roots4 ,put the meat in a saucepan with half an ounce of butter1 and let both sides brown well for ten minutes2 take it out and lay it on a dish1 then add to the gravy about two tablespoonfuls of flour1 stirring it well1 and moisten with one quart of broth 7,no4 #ii71 mingling it carefully while the sauce is boiling4 ,replace the beef in the saucepan with two sliced carrots and twelve small glazed onions 7,no4 #igb71 and cook for one hour1 adding a strong bouquet 7,no4 #bed71 a glassful of claret wine1 if desired1 and a little crushed garlic1 also half a pinch of salt1 and the third of a pinch of pepper4 ,serve on a hot dish1 skim the fat off the gravy1 straining it over4 ,arrange the carrots and onions in clusters around the dish1 and serve4 ,all braised beef to be prepared exactly the same1 only adding different garnishings4 #dhj4 ,braised ,beef la ,providence4--,braise a piece of beef of three pounds1 as for ,no4 #dgi1 adding a quarter of a cooked cauliflower1 half a cupful of flageolet-beans1 and a cupful of cooked carrots cut with a vegetable-scoop five minutes before serving4 ,place the vegetables with the skimmed gravy in a pan1 reduce for five minutes4 ,dress the beef on a hot dish1 arrange the vegetables in four heaps1 one at each end of the dish and one on each side of it4 ,pour the gravy over the beef1 and serve4 #dha4 ,braised ,beef l',orsini4--,braise a piece of beef as for ,no4 #dgi1 serve it on a dish garnished with rice1 prepared as follows3 with some cold risotto 7,no4 #ajag7 form six balls the size of an egg2 roll them in bread crumbs1 then dip them in beaten eggs1 lard them with half-inch slices of cooked1 smoked tongue1 and fry in hot fat for three minutes4 ,serve these round the beef1 with its own gravy well skimmed and strained over4 #dhb4 ,braised ,beef la ,flamande4--,prepare the beef as for ,no4 #dgi1 and serve it decorated with clusters of a quarter of a cooked1 red cabbage1 two cooked carrots1 and two turnips1 all sliced4 7,red cabbage1 carrots1 and turnips should always be cooked separately74 #dhc4 ,braised ,beef en ,daube4--,add to a piece of braised beef1 as for ,no4 #dgi1 one ounce of salt pork cut into small square pieces1 the round slices of two carrots1 and twelve glazed onions 7,no4 #igb71 also one cut-up turnip4 ,put all these ingredients in the saucepan with the beef1 three-quarters of an hour before serving4 #dhd4 ,braised ,beef la ,bignon4--,braise a piece of beef as for ,no4 #dgi4 ,take six large potatoes and pare them as round as possible1 scoop out the insides with a ,parisian potato-spoon1 being careful not to break them1 parboil them slightly for three minutes on a quick fire1 and then fill them with any kind of forcemeat handy2 place them in the oven with two tablespoonfuls of clarified butter1 and bake well for twenty minutes4 ,serve them around the beef1 three on each side of the dish4 #dhe4 ,braised ,beef1 ,russian ,sauce4--,cook a piece of braised beef as for ,no4 #dgi1 and serve it with a little of the gravy on the dish1 and half a pint of ,russian sauce 7,no4 #baa7 separate4 #dhf4 ,smoked ,beef la ,crme4--,take one pound of very finely minced smoked beef1 put it in a stewpan with half an ounce of butter1 cook for two minutes1 and moisten slightly with half a cupful of cream1 adding two tablespoonfuls of bchamel 7,no4 #aed71 and serve as soon as it boils4 7,do not salt it74 #dhg4 ,beefsteak ,pie l',anglaise4--,slice two pounds of lean beef in half-inch-square slices1 add two sliced onions1 and stew together in a saucepan with one ounce of butter for ten minutes1 stir in two tablespoonfuls of flour1 and mix well2 moisten with one quart of water or white broth 7,no4 #ii71 still stirring4 ,season with a pinch each of salt and pepper1 and add a bouquet 7,no4 #bed72 let cook for twenty minutes1 take out the bouquet1 and fill a deep dish with the above preparation4 ,cut two hard-boiled eggs in slices1 and lay them on top1 cover with pie-crust 7,no4 #ajgg71 glaze the surface with egg yolk1 and bake a light brown color for about eight minutes in the oven2 then serve4 #dhh4 ,beefsteak ,pie l',amricaine4--,proceed the same as for ,no4 #dhg1 but using in place of the eggs one pint of potatoes cut with a vegetable-scoop1 also one ounce of lard1 cut in small pieces1 and cooking them with the beef the same length of time4 #dhi4 ,corned ,beef with ,spinach4--,take three pounds of rump or brisket of corned beef1 and put it into a saucepan1 covering it with fresh water2 boil briskly for an hour and a half1 and serve with boiled spinach l',anglaise 7,no4 #idj74 #dij4 ,corned ,beef with ,kale-sprouts4--,the same as for the above1 only adding two quarts of kale-sprouts1 half an hour before the beef is cooked1 then arrange the cooked kale-sprouts on a dish1 and put the corned beef over1 and serve4 #dia4 ,sirloin ,steak1 or ,entrecte la ,bordelaise4--,procure two sirloin steaks of one pound each2 season them with one pinch of salt and half a pinch of pepper4 ,baste on both sides with half a tablespoonful of oil1 and put them on a broiler over a bright charcoal fire2 broil them for six minutes on each side1 and then place them on a hot serving-dish4 ,pour a pint of ,bordelaise sauce 7,no4 #ahf7 over the steaks1 being careful to have the rounds of marrow on top of the steaks unbroken1 and serve very hot4 7,broiled sirloin steaks are all to be prepared as above1 only adding different sauces or garnishings74 #dib4 ,sirloin ,steak la ,barnaise4--,prepare and broil two sirloin steaks as for ,no4 #dia1 and when cooked1 pour over half a pint of ,barnaise sauce 7,no4 #aff71 and serve4 #dic4 ,sirloin ,steak la ,molle4--,broil two sirloin steaks as for ,no4 #dia1 take half a pint of ,madeira sauce 7,no4 #ahe71 and to it add six drops of tarragon-vinegar1 also the marrow of one marrow-bone cut in round slices4 ,boil once only1 then pour the sauce over the steaks1 and serve very hot4 #did4 ,sirloin ,steak ,larded la ,duchesse4--,procure a piece of four pounds of tender sirloin1 pare and trim it nicely1 taking out the bones2 lard it over the top with a small larding-needle1 and season with half a pinch of salt and a third of a pinch of pepper4 ,line a baking-dish with some pork-skin1 one medium-sized1 sliced carrot1 half a bunch of well-cleaned and pared parsley-roots1 one peeled1 sound1 sliced onion1 one sprig of thyme1 and a bay-leaf4 ,place the sirloin on top1 and put it in the oven to roast for thirty minutes4 ,take from out the oven1 dress on a hot dish1 leave it at the oven door2 add half a pint of white broth 7,no4 #ii7 or consomm 7,no4 #ajj7 to the gravy1 boil it for two minutes1 skim the fat off1 strain the gravy into a sauce-bowl1 and serve separate4 #die4 ,sirloin ,steaks la ,parisienne4--,broil two sirloin steaks as for ,no4 #dia1 and serve surrounded with one pint of cooked ,parisian potatoes 7,no4 #ihf71 and half a gill of matre d'htel butter 7,no4 #ade74 #dif4 ,sirloin ,steaks aux ,cpes4--,lay two broiled sirloin steaks1 as for ,no4 #dia1 on a hot dish2 cut six medium-sized cpes into quarter pieces1 put them in a frying-pan with one tablespoonful of oil1 and fry for two minutes with one finely chopped shallot and a quarter of a clove of crushed garlic4 ,add these ingredients to half a pint of ,madeira sauce 7,no4 #ahe71 and boil for two minutes longer1 then pour over the steaks1 besprinkle with a teaspoonful of chopped parsley1 and serve4 #dig4 ,sirloin ,steak1 with ,green ,peppers4--,dish two broiled sirloin steaks 7,no4 #dia71 and pour over them a sauce made as follows3 empty three green peppers1 mince them very fine1 suppressing the seeds1 and put them in a stewpan with a tablespoonful of oil4 ,cook for about three minutes1 moistening with half a pint of ,madeira sauce 7,no4 #ahe72 cook for five minutes longer1 then pour the sauce over the steaks1 and serve4 #dih4 ,sirloin ,piqu la ,bordelaise4--,proceed the same as for ,no4 #dia1 adding a pint of ,bordelaise sauce 7,no4 #ahf7 separately4 #dii4 ,sirloin ,piqu1 ,marrow sauce4--,the same as for ,no4 #dia1 only serving with a pint of hot marrow garnishing 7,no4 #bdd7 separately4 #ejj4 ,minced ,beef la ,provenale4--,cut into small slices a piece of beef weighing one pound and a half1 put them in a saucepan with two tablespoonfuls of oil and two medium-sized1 chopped onions2 brown them together for five minutes1 then add two tablespoonfuls of flour1 and cover with a pint and a half of white broth 7,no4 #ii74 ,stir well and put in two cut-up tomatoes1 two crushed cloves of garlic1 and six finely shred mushrooms2 season with a good pinch of salt and a pinch of pepper2 place the lid on the pan4 ,let cook for twenty minutes1 then dress on a hot dish4 ,arrange six heart-shaped crotons 7,no4 #acc7 around the dish1 and serve4 #eja4 ,minced ,beef la ,portugaise4--,the same as for the above1 only leaving out the mushrooms1 and garnishing with six timbales prepared as follows3 thoroughly clean the interiors of six small timbale-molds1 then butter them well inside4 ,fill them up half their height with hot1 boiled rice1 well pressed down1 so that when unmolding they will hold perfectly firm4 ,place them in the hot oven for two minutes4 ,unmold and arrange them around the dish at equal distances2 dress six small1 hot1 roasted tomatoes 7,no4 #ajbh71 one on top of each column of rice1 and then serve4 #ejb4 ,minced ,beef la ,catalan4--,proceed as for ,no4 #ejj1 browning the meat in oil1 and adding two very finely chopped shallots1 one onion1 and a green pepper cut into pieces4 ,when well browned1 after five minutes1 put in a pint of ,espagnole sauce 7,no4 #aea71 half a pinch of salt1 and the same of pepper4 ,cook again for fifteen minutes and serve1 with a teaspoonful of chopped parsley strewn over4 #ejc4 ,broiled ,tenderloin of ,beef4--,procure two and a half pounds of tenderloin of beef2 pare1 cut it into three equal parts1 flatten a little1 then place them on a dish1 and besprinkle with a pinch of salt1 and the same of pepper4 ,baste them with one teaspoonful of sweet oil2 roll them well1 and put them on the broiler on a moderate fire2 let cook for five minutes on each side2 then place them on a hot dish1 and use any kind of sauce or garnishing desired4 ,all broiled tenderloins are prepared the same way4 #ejd4 ,broiled ,tenderloin la ,chron4--,broil three tenderloin steaks1 as for ,no4 #ejc2 lay them on a dish on the top of a gill of hot ,barnaise sauce 7,no4 #aff71 place on each steak one hot artichoke-bottom filled with hot ,macdoine 7,no4 #ajcb71 pour just a little meat-glaze 7,no4 #ada7 over1 and serve4 #eje4 ,tenderloin la ,nivernaise4--,broil three tenderloin steaks1 as for ,no4 #ejc2 put them on a hot dish1 with half a pint of garnishing of mushroom sauce 7,no4 #bcj72 lay six poached eggs 7,no4 #djd7 on top1 and serve4 #ejf4 ,tenderloin la ,florentin4--,prepare three fillets the same as for ,no4 #ejc2 pour a gill of hot ,madeira sauce 7,no4 #ahe7 over the steaks1 and garnish with three hot artichokes la ,florentin 7,no4 #ijc71 and serve4 #ejg4 ,tenderloin la ,trianon4--,broil three fillets1 as for ,no4 #ejc2 pour half a pint of ,barnaise sauce 7,no4 #aff7 over1 and garnish with four slices of truffles on each2 also a little meat-glaze 7,no4 #ada71 and serve4 #ejh4 ,broiled ,tenderloin aux ,gourmets4--,have three tenderloin steaks prepared as for ,no4 #ejc2 when taken from the broiler1 place them on a warm dish1 and have already prepared the following garnishing3 put in a saucepan one pint of ,madeira sauce 7,no4 #ahe72 add to it two truffles cut into square pieces1 four mushrooms1 an artichoke-bottom1 and a small blanched sweetbread1 either from the throat or heart1 all well minced together4 ,cook for ten minutes2 then pour this over the hot serving-dish4 ,dress the fillets over1 and serve4 #eji4 ,mignons ,filets la ,pompadour4--,after procuring two and a half pounds of fine1 tender fillet of beef1 pare it nicely all around2 then cut it into six equal1 small fillets4 ,flatten them slightly and equally4 ,place on a dish1 season with a pinch of salt and half a pinch of pepper1 evenly divided4 ,place them in a pan on the hot range1 with half a gill of clarified butter1 and cook them for four minutes on each side4 ,prepare a pint of ,barnaise sauce1 as in ,no4 #aff4 ,dress three-quarters of it on a hot dish 7reserving the other quarter for further action74 ,lay six round-shaped pieces of bread-crotons1 lightly fried in butter1 over the ,barnaise sauce2 dress the six fillets1 one on top of each croton2 arrange then six warm artichoke-bottoms right in the centre of the fillets4 ,fill up the artichokes with a tablespoonful of hot ,jardinire 7,no4 #ajcc74 ,evenly divide the remaining quarter of a pint of hot ,barnaise sauce over the ,jardinire4 ,cut into six even slices one good-sized1 sound truffle2 place one slice on the top of each1 right in the centre of the ,barnaise sauce1 and send to the table as hot as possible4 #eaj4 ,mignons ,filets la ,molle4--,prepare and fry six small fillets as for the above 7,no4 #eji7 for three minutes on both sides2 lay them on a dish1 adding one pint of hot ,madeira sauce 7,no4 #ahe7 with six drops of tarragon-vinegar and eighteen round slices of marrow4 ,let boil once only2 then pour the sauce around the dish1 dressing the marrow on top of the fillet1 and serve4 #eaa4 ,mignons ,filets1 ,marinated1 ,russian ,sauce4--,trim nicely and lard six fillets of beef--tail ends weighing each a quarter of a pound--steep them in a cooked marinade 7,no4 #aci7 for twelve hours2 then drain1 and cook them in a sautoire1 with one ounce of clarified butter1 for three minutes on each side1 and serve with one pint of ,russian sauce 7,no4 #baa7 on the dish1 and the fillets on top4 #eab4 ,mignons ,filets la ,bernardi4--,prepare six small fillets1 as directed for ,no4 #eji2 cook them for three minutes on each side2 then lay them on a dish and pour over half a pint of hot ,madeira sauce 7,no4 #ahe74 ,serve with six small crostades 7,no4 #bfd71 garnished with ,macdoine 7,no4 #ajcb71 and six large game quenelles 7,no4 #bbh74 #eac4 ,mignons ,filets la ,bohmienne4--,lay on a dish six small fillets prepared the same as for ,no4 #eji4 ,pour over them half a pint of hot ,madeira sauce 7,no4 #ahe74 ,make six small crostades 7,no4 #bfd71 fill them with a cooked macaroni la creme 7,no4 #ied7 cut into small pieces2 also two tablespoonfuls of grated cheese4 ,cover them with a round slice of cooked smoked tongue1 and garnish the steaks with these4 #ead4 ,mignons ,filets la ,parisienne4--,pare nicely six small fillets2 cook three minutes1 as directed in ,no4 #eji2 put half a pint of ,madeira sauce 7,no4 #ahe7 in a saucepan1 with two truffles and six mushrooms1 all cut in slices4 ,let cook for ten minutes4 ,nicely arrange six small1 round crotons on the hot dish2 dress the fillets over them1 and pour the sauce around1 but not over them2 then serve4 #eae4 ,mignons ,filets aux ,pommes-de-terre ,parisiennes4--,when cooked the same as the above1 for three minutes1 pour over the fillets placed on a dish half a gill of good matre d'htel butter 7,no4 #ade7 thickened with some meat-glaze 7,no4 #ada71 and garnish with half a pint of ,parisian potatoes 7,no4 #ihf47 #eaf4 ,tenderloin ,piqu la ,duchesse4--,procure four pounds of tenderloin2 pare it well1 and lard it1 using a fine needle4 ,line the bottom of a roasting-pan with some pork-skin1 one sliced onion1 one sliced carrot1 and half a bunch of well-washed parsley-roots4 ,place the tenderloin on top2 add a pinch of salt1 and roast it in a brisk oven for thirty-five minutes1 basting it occasionally with its own juice4 ,dish it up1 skim the fat off the gravy1 then strain it over the fillet1 and pour half a pint of good ,madeira sauce 7,no4 #ahe7 over1 and garnish with six potatoes ,duchesse 7,no4 #ajjf74 #eag4 ,tenderloin ,piqu la ,portugaise4--,roast four pounds of tenderloin as in ,no4 #eaf1 lay it on a hot dish1 arrange six stuffed tomatoes 7,no4 #ajbc7 around the tenderloin at equal distances4 ,put in a saucepan half a pint of tomato sauce 7,no4 #bje71 and one gill of demi-glace 7,no4 #ahe74 ,let boil for one minute1 then pour it into a sauce-bowl and serve separate4 #eah4 ,tenderloin of ,beef1 ,piqu la ,provenale4--,roast four pounds of tenderloin as for ,no4 #eaf1 slice half a pint of cpes1 and add them to half a pint of ,madeira sauce 7,no4 #ahe7 with one crushed clove of garlic4 ,pour the sauce onto a dish1 lay the tenderloin on top1 and decorate with some twisted anchovies1 and twelve stoned olives laid on each one2 then serve4 #eai4 ,roast ,tenderloin la ,hussard4--,procure four pounds of fillet of beef1 pare it nicely1 and season with one pinch each of salt and pepper2 butter the surface lightly1 and lay it in a roasting-pan1 and put it to cook for ten minutes in a brisk oven1 then set it aside to cool1 and afterwards lay on it some very fine chicken forcemeat 7,no4 #bbf71 besprinkle with fresh bread-crumbs1 and baste with three tablespoonfuls of clarified butter4 ,roast it again for thirty-five minutes1 and serve with three-quarters of a pint of the following ,hussard garnishing on the dish4 ,put in a saucepan on the hot stove half a pint of ,madeira sauce 7,no4 #ahe71 a gill of tomato sauce 7,no4 #bje71 six good-sized1 sound mushrooms1 cut into small pieces1 twelve godiveau quenelles 7,no4 #bba71 and three ounces of cooked1 smoked beef-tongue1 cut in round pieces4 ,let all cook together for five minutes1 and use when required4 #ebj4 ,tenderloin ,piqu la ,sevigne4--,roast a piece of tenderloin as for ,no4 #eai2 when done and laid on a dish1 pour over it half a pint of good ,madeira sauce 7,no4 #ahe71 and decorate with six small bouches filled with spinach 7,no4 #ehh74 #eba4 ,tenderloin ,piqu l',egyptienne4--,roast a piece of tenderloin as for ,no4 #eai1 lay it on a dish1 pouring over it half a pint of good ,madeira sauce 7,no4 #ahe74 ,garnish one side of the dish with three roots of boiled celery--the white part only--and the other side with eighteen cooked gumbos 7,no4 #ajcj71 then serve4 #ebb4 ,tenderloin ,piqu la ,richelieu4--,exactly the same as for ,no4 #eai1 only adding one pint of hot ,richelieu sauce under the fillet 7,no4 #eci71 and serve4 #ebc4 ,tenderloin ,piqu la ,bernardi4--,take a four-pound piece of tenderloin1 lard it--using a small larding needle--with very thin pieces of fresh ham and truffles1 all cut the same size2 put it into the oven to roast for thirty-five minutes1 and then lay it on a dish1 trimming the fillets carefully1 the larded part being on the top4 ,pour over half a pint of good1 hot ,madeira sauce 7,no4 #ahe71 and garnish with three artichoke-bottoms1 filled with hot ,macdoine 7,no4 #ajcb71 three bouches filled with spinach 7,no4 #ehh71 and three large game quenelles 7,no4 #bbh74 ,arrange these to represent one single bouquet1 and serve4 #ebd4 ,porterhouse ,steak4--,procure two porterhouse steaks of one and a half pounds each--see that they are cut from the short loin--flatten them well1 pare and trim1 and season with one pinch of salt and half a pinch of pepper4 ,put them on a dish with half a tablespoonful of oil2 roll well1 and put them on a moderate fire to broil seven minutes on each side4 ,lay them on a warm dish1 pour one gill of matre d'htel butter 7,no4 #ade7 over1 and serve with a little watercress around the dish4 #ebe4 ,double ,porterhouse ,steak4--,have a fine porterhouse steak of three pounds1 and proceed as for ,no4 #ebd4 ,broil on a rather slow charcoal fire1 if possible1 ten minutes on each side1 then serve as for the above4 #ebf4 ,hamburg ,steak1 ,russian ,sauce4--,take two pounds of lean beef--the hip part is preferable--remove all the fat1 and put it in a ,salisbury chopping machine2 then lay it in a bowl1 adding a very finely chopped shallot1 one raw egg for each pound of beef1 a good pinch of salt1 half a pinch of pepper1 and a third of a pinch of grated nutmeg4 ,mix well together1 then form it into six flat balls the size of a small fillet4 ,roll them in fresh bread-crumbs1 and fry them in the pan with two tablespoonfuls of clarified butter for two minutes on each side1 turning them frequently and keeping them rare4 ,serve with half a pint of ,russian sauce 7,no4 #baa7 or any other desired4 #ebg4 ,roast ,beef4--,in order to have a fine piece of beef cooked to perfection1 and at the same time have it retain all its juices1 purchase1 from a first-class butcher only1 a three-rib piece near the short loin part4 ,saw off the spine1 also the bones of the three ribs to one inch from the meat1 so as to have it as nearly a round shape as possible4 ,season with one and a quarter pinches of salt1 divided equally all over1 tie it together1 and place it lengthwise in a roasting-pan4 ,pour a tablespoonful and a half of water into the pan so as to prevent its burning1 then a few very small bits of butter can be distributed on top of the beef1 if so desired4 ,set it in a rather moderate oven1 and let roast for one hour and ten minutes1 taking care to baste frequently with its own gravy4 ,remove it from the oven1 untie1 and dress it on a very hot dish1 skim the fat from the gravy1 and pour in two tablespoonfuls of broth1 heat up a little1 strain the gravy into a sauce-bowl1 and send to the table4 ,the parings from the beef can be utilized for soup-stock2 nothing need be wasted4 #ebh4 ,corned ,beef ,hash la ,polonaise4--,brown in a saucepan two onions1 with one ounce of butter2 add one pound of cooked1 well-chopped corned beef1 and one pint of hashed potatoes4 ,moisten with a gill of broth1 and a gill of ,espagnole 7,no4 #aea74 ,season with half a pinch of pepper and a third of a pinch of nutmeg2 stir well and let cook for fifteen minutes1 then serve with six poached eggs on top 7,no4 #djd71 and sprinkle over with a pinch of chopped parsley4 #ebi4 ,corned ,beef ,hash au ,gratin4--,make a hash as for the above1 7,no4 #ebh71 put it in a lightly buttered baking-dish1 and besprinkle with rasped bread-crumbs4 ,moisten slightly with about one teaspoonful of clarified butter1 and bake in the oven for fifteen minutes1 or until it obtains a good brown color2 then serve4 #ecj4 ,corned ,beef ,hash la ,zingara4--,the same as for ,no4 #ebh1 adding to the hash two good-sized1 freshly peeled1 and cut-up tomatoes 7or half a pint of canned71 one bruised clove of garlic1 and one pinch of chopped parsley4 ,let all cook together for fifteen minutes2 then serve4 #eca4 ,corned ,beef ,hash en ,bordure4--,form a border around a baking-dish with mashed potatoes 7,no4 #iih71 set it for two minutes in the oven1 then fill the centre with hot corned beef hash 7,no4 #ebh74 ,besprinkle the top with one pinch of chopped parsley1 and serve4 #ecb4 ,beef-,tongue la ,gendarme4--,boil a fresh beef-tongue in the soup-stock for one hour and a half4 ,skin it1 then place it on a dish1 adding one pint of ,gendarme garnishing1 made by pouring a pint of ,madeira sauce 7,no4 #ahe7 into a saucepan4 ,put it on the hot stove1 and add twelve small godiveau quenelles 7,no4 #bba74 ,cut up six small1 sound pickles1 four mushrooms1 and two ounces of smoked beef-tongue2 add these to the sauce1 and let cook for five minutes1 stirring it lightly1 then serve4 #ecc4 ,beef-,tongue1 ,sauce ,piquante4--,the same as for the above1 ,no4 #ecb4 ,when the tongue is ready1 decorate it with pickles1 and serve with a pint of sauce piquante 7,no4 #bjc7 separate1 instead of the other garnishing4 #ecd4 ,beef-,tongue1 ,napolitaine4--,the same as for ,no4 #ecb1 adding one pint of hot ,napolitaine garnishing 7,no4 #aie71 instead of the other garnishing4 #ece4 ,beef-,tongue la ,jardinire4--,the same as for ,no4 #ecb1 adding one pint of hot ,jardinire 7,no4 #ajcc71 in place of the other garnishing4 #ecf4 ,beef-,tongue1 with ,spinach4--,the same as for ,no4 #ecb1 substituting one pint of spinach with gravy 7,no4 #idc7 for the other garnishing4 #ecg4 ,beef-,tongue1 au ,risotto4--,the same as for ,no4 #ecb1 only adding one pint of hot ,risotto 7,no4 #ajag7 for the other garnishing4 #ech4 ,beef-,tongue la ,milanaise4--,the same as for ,no4 #ecb1 only substituting one pint of ,milanaise garnishing 7,no4 #bea7 for the other4 #eci4 ,roulade of ,beef l',ecarlate4--,procure six pounds of fine brisket of prime beef2 roll it up as close as possible1 so as to have it very firm1 then firmly tie it around4 ,put in a saucepan one sound1 peeled onion1 one well-washed and scraped1 sound carrot1 both cut into thin slices1 one sprig of thyme1 one bay-leaf1 three cloves1 and a few shreds of larding-pork4 ,place the roulade over all4 ,season with two pinches of salt and one pinch of pepper4 ,cover the pan very tightly to prevent steam from escaping4 ,should the lid be loose1 place a weight on top of it4 ,place it on a moderate fire1 and let gently simmer for twenty minutes in all4 ,remove the lid1 add two glasses of white wine1 and one gill of broth 7,no4 #ii74 ,cover very tightly again1 place in the hot oven1 and let braise for fully two hours4 ,remove from the oven1 untie1 dress on a hot dish4 ,skim the fat off the gravy1 strain the gravy into a sautoire1 and reduce it on the hot range to one-half4 ,cut up an ounce of cooked1 smoked beef-tongue into cock's-comb shape1 one good-sized1 sound1 sliced truffle1 six godiveau quenelles 7,no4 #bba71 and six mushrooms4 ,place all these in a sautoire on the fire1 with half a wine-glassful of ,madeira wine1 letting boil for one minute4 ,strain the reduced gravy of the roulade over this2 add half a gill of tomato sauce 7,no4 #bje71 and half a gill of ,espagnole sauce 7,no4 #aea74 ,cook again for five minutes1 then pour it into a sauce-bowl and send to the table separate1 very hot4 #edj4 ,stewed ,beef l',egyptienne4--,cut two pounds of beef into small1 square pieces1 brown them in a stewpan with one ounce of butter1 adding two onions1 cut into square pieces4 ,when well browned1 for about ten minutes1 add two tablespoonfuls of flour2 stir briskly with a pint and a half of white broth 7,no4 #ii71 also one gill of tomato sauce 7,no4 #bje74 ,season with one good pinch of salt and half a pinch of pepper1 put in a bouquet 7,no4 #bed71 one clove of crushed garlic1 and let cook for twenty-five minutes4 ,dish up the beef with a bunch of eighteen cooked gumbos 7,no4 #ajcj71 also three stalks of white1 cooked celery4 #eda4 ,stewed ,beef la ,dufour4--,prepare two pounds of small1 square cuts of beef1 brown them with two onions cut in square pieces1 adding two tablespoonfuls of flour1 cooking for six minutes4 ,stir well1 and moisten with one quart of broth 7,no4 #ii71 and one gill of tomato sauce 7,no4 #bje47 ,put in also one pint of raw potatoes1 cut in quarters1 and let cook thoroughly for twenty-five minutes1 with a bouquet 7,no4 #bed71 a good pinch of salt and half a pinch of pepper1 also one crushed garlic2 then serve4 #edb4 ,stewed ,beef la ,turque4--,cook the beef as directed in ,no4 #eda1 substituting a good teaspoonful of curry1 and serve with six timbales filled with cooked rice 7,no4 #eja74 ,unmold them1 and use them instead of the potatoes4 #edc4 ,stewed ,beef la ,marseillaise4--,proceed the same as for ,no4 #eda1 omitting the potatoes1 but adding two tomatoes cut in pieces1 six chopped mushrooms1 and two crushed cloves of garlic1 all cooked six minutes with the beef4 ,serve with a teaspoonful of chopped parsley strewn over4 #edd4 ,tripe la ,bordelaise4--,take a pound and a half of lozenge-shaped pieces of tripe1 cut into twelve parts4 ,marinate them for two hours in one tablespoonful of oil1 with a pinch of salt1 half a pinch of pepper1 one bay-leaf1 one sprig of thyme1 six whole peppers1 the juice of one sound lemon1 and one crushed clove of garlic4 ,drain1 roll them in flour1 then in beaten egg1 and finally in fresh bread-crumbs4 ,fry in one ounce of clarified butter in a pan for five minutes on each side1 and serve with a gill of matre d'htel butter 7,no4 #ade71 adding to it a teaspoonful of meat-glaze 7,no4 #ada74 #ede4 ,tripe la ,crole4--,cut a pound and a half of tripe into small pieces1 fry them in a pan with two ounces of butter1 one chopped onion1 and half a green pepper1 also chopped4 ,brown them slightly for six minutes1 then transfer them to a saucepan with one cut-up tomato and half a pint of ,espagnole sauce 7,no4 #aea74 ,season with one pinch of salt and half a pinch of pepper1 adding a bouquet 7,no4 #bed71 also a crushed clove of garlic4 ,cook for ten minutes and serve with one teaspoonful of chopped parsley4 #edf4 ,tripe la ,poulette4--,shred one and a half pounds of tripe1 brown it slightly for three minutes in a pan1 with an ounce of butter1 one pinch of salt1 and half a pinch of pepper2 then transfer it to a saucepan1 with half a pint of good ,allemande sauce 7,no4 #baj74 ,let cook five minutes longer1 then squeeze in the juice of half a lemon1 besprinkle with a pinch of chopped parsley1 and serve4 #edg4 ,tripe la ,mode de ,can4--,take one raw1 double tripe1 one ox-foot1 three calf's feet1 all well-washed and cleansed several times in fresh water1 cutting them in pieces two inches long by one square4 ,have an earthen pot1 or a saucepan1 put pieces of feet at the bottom1 cover over with tripe1 then a layer of sliced carrots and onions1 and continue the same until the vessel is full1 carefully seasoning each layer4 ,tie in a cloth a sprig of thyme1 two bay-leaves1 twelve whole peppers1 and six cloves2 put this in the middle of the pot1 throw over a bottleful of cider or white wine1 and a little brandy 7say one pony72 lay on the top the stalks of some green leeks1 parsley-roots1 and cabbage leaves2 cover1 and fasten it down with paste1 so that the steam cannot escape1 and leave it for about ten hours in a very slow oven4 ,take it from the oven and serve when required4 #edh4 ,tripe la ,lyonnaise4--,cut up a pound and a half of double tripe1 also two onions1 and brown them in the pan with one ounce of clarified butter until they assume a fine golden color4 ,drain them1 put them back on the fire1 add one tablespoonful of vinegar and a gill of good ,espagnole 7,no4 #aeg74 ,stew for two minutes longer1 and serve with a pinch of chopped parsley sprinkled over4 ,a pinch of salt represents #bje grains1 or a tablespoonful4 ,half a pinch of pepper represents #ch grains1 or a teaspoonful4 ,a third of a pinch of nutmeg represents #ac grains1 or half a teaspoonful4 ,,veal4 #edi4 ,blanquette of ,veal4--,cut into two-inch-square pieces two and a half pounds of breast of veal4 ,soak it in fresh water for one hour2 drain it well1 then lay it in a saucepan2 cover with fresh water2 boil1 and be very careful to skim off all the scum4 ,add a well-garnished bouquet 7,no4 #bed71 six small1 well-peeled1 sound1 white onions1 two good pinches of salt and a pinch of white pepper4 ,cook for forty minutes4 ,melt about an ounce and a half of butter in another saucepan1 add to it three tablespoonfuls of flour1 stir well for three minutes2 moisten with a pint of broth from the veal2 boil for five minutes4 ,set it on the side of the stove4 ,beat up in a bowl three egg yolks1 with the juice of a medium-sized1 sound lemon and a very little grated nutmeg4 ,take the preparation in the saucepan1 gradually add it to the egg yolks1 c41 briskly mix with a wooden spoon meanwhile until all added4 ,throw this over the veal1 lightly toss the whole1 but be careful not to allow to boil again2 then serve4 ,all blanquettes are prepared the same way1 adding different garnishings4 #eej4 ,blanquette of ,veal la ,reine4--,the same as for ,no4 #edi1 adding six chopped mushrooms1 and twelve godiveau quenelles 7,no4 #bba7 two minutes before serving4 #eea4 ,blanquette of ,veal ,with ,peas4--,the same as for ,no4 #edi1 adding one pint of cooked1 green1 or canned blanched peas two minutes before serving4 #eeb4 ,blanquette of ,veal ,with ,nouilles4--,the same as for ,no4 #edi1 adding a quarter of a pound of cooked nouilles 7,no4 #aahb7 around the serving-dish as a border4 #eec4 ,blanquette of ,veal l',ancienne4--,the same as for ,no4 #edi1 adding one ounce of salt pork cut into small pieces1 and cooked with the meat from the commencement1 and six sliced mushrooms two minutes before serving4 #eed4 ,brisotin of ,veal4--,cut up six pieces of lean veal about a quarter of an inch thick1 and of the length of the hand4 ,flatten them1 and season with one pinch of salt and half a pinch of pepper4 ,lard the centres1 using a small larding needle1 with strips of larding-pork4 ,lay any kind of forcemeat at hand on them1 roll well1 and tie with a string4 ,put them into a deep sautoire with a very little fat1 one sliced carrot1 and one medium-sized1 sliced onion4 ,cover the whole with a piece of buttered paper2 set it on the fire1 and let it take a good golden color for about five minutes4 ,moisten with half a pint of white broth 7,no4 #ii71 then put the saucepan in the oven1 and cook slowly for twenty minutes1 basting it occasionally1 and serve4 ,brisotins are all prepared the same way1 adding different garnishings4 #eee4 ,brisotin of ,veal l',ecarlate4--,the same as for ,no4 #eed1 adding half a pint of hot carlate sauce 7,no4 #eci74 #eef4 ,brisotin of ,veal1 ,nantaise4--,the same as for ,no4 #eed1 placing six stuffed lettuce-heads 7,no4 #iec7 around the dish1 and pouring one gill of hot ,madeira sauce 7,no4 #ahe7 over it4 #eeg4 ,calf's ,brains with ,black ,butter4--,place three fine1 fresh calf's brains in cold water1 and then peel off the skins4 ,wash again in cold water2 neatly drain2 put them in a sautoire and cover with fresh water4 ,add two pinches of salt1 half a cupful of vinegar1 one medium-sized1 sliced carrot1 one sprig of thyme1 one bay-leaf1 and twelve whole peppers4 ,boil for five minutes1 drain well1 and cut each brain in two4 ,dress them on a dish1 and serve with a gill of very hot black butter 7,no4 #aei74 ,calf's brain is always prepared as above1 adding any desired sauce4 #eeh4 ,calf's ,brains la ,vinaigrette4--,exactly the same as for ,no4 #eeg1 serving on a folded napkin on a dish1 garnishing with a few green parsley-leaves1 and a gill of vinaigrette sauce 7,no4 #bja71 separately4 #eei4 ,fried ,calf's ,brains1 ,tartare ,sauce4--,proceed as in ,no4 #eeg1 then dry the brains well in a napkin2 bread them a l',anglaise 7,no4 #cja71 and fry in hot grease for five minutes4 ,serve with half a pint of tartare sauce 7,no4 #bjg71 separately4 #efj4 ,veal ,cutlets la ,pagasqui4--,chop well two or three times in the machine two pounds of lean veal1 from the hip if possible2 place the meat in a bowl with two ounces of finely chopped1 raw veal-suet4 ,season with one good pinch of salt1 half a pinch of pepper1 and the third of a pinch of nutmeg4 ,add half a cupful of good cream1 one chopped shallot and two raw eggs4 ,mix well together4 ,shape six pieces like chops1 sprinkle them with bread-crumbs1 and fry in a stewpan with two ounces of clarified butter for four minutes on each side4 ,serve with a gill of any kind of sauce4 #efa4 ,veal ,cutlets la ,st4 ,cloud4--,lard thoroughly six veal cutlets with two small truffles1 cut julienne-shape1 one ounce of cooked beef-tongue1 and one ounce of larding-pork1 both cut the same4 ,place them in a sautoire with a pinch of salt1 one sliced carrot1 and one sliced onion1 and let them brown for ten minutes1 being careful to keep the lid on the pan4 ,moisten with half a pint of broth1 and put them in the oven to finish cooking for at least fifteen minutes4 ,serve with a hot salpicon sauce1 the chicken cut in large pieces 7,no4 #bef71 pouring the sauce on the dish1 and lay the chops on top4 #efb4 ,veal ,cutlets la ,marchale4--,pare nicely six veal cutlets2 season them with a tablespoonful of salt and a teaspoonful of pepper4 ,cook in a sautoire with two ounces of butter for five minutes on each side4 ,moisten with half a pint of ,espagnole sauce 7,no4 #aea71 adding four sliced mushrooms1 twelve small godiveau quenelles 7,no4 #bba71 and three chicken livers1 blanched and cut into pieces4 ,cook for five minutes longer1 and serve with six crotons 7,no4 #acc74 #efc4 ,veal ,cutlets la ,milanaise4--,pare nicely and season well with a tablespoonful of salt and a teaspoonful of pepper six veal cutlets4 ,dip them in beaten egg1 then in grated ,parmesan cheese1 and finally in fresh bread-crumbs4 ,flatten them1 and cook them in a sautoire with six ounces of clarified butter for five minutes on each side1 and serve with half a pint of garnishing ,milanaise 7,no4 #bea74 ,to prepare breaded veal cutlets with tomato sauce1 bread six cutlets as for the above1 omit the cheese1 cook them as described1 and serve with half a pint of tomato sauce 7,no4 #bje74 #efd4 ,broiled ,veal ,cutlets4--,cut six even veal cutlets from a fine piece of the loin of white veal1 pare them and flatten them slightly2 lay them on a dish1 and season with a tablespoonful of salt1 a teaspoonful of pepper1 and one tablespoonful of sweet oil4 ,turn the cutlets around several times2 then put them on the broiler to broil for eight minutes on each side4 ,remove them from the fire2 arrange them on a hot dish1 spread a little matre d'htel 7,no4 #ade7 over them1 and send to the table4 #efe4 ,veal ,cutlets la ,philadelphia4--,pare and brown in a sautoire with two ounces of butter six veal cutlets4 ,season them with a pinch of salt and half a pinch of pepper1 turning them carefully at times4 ,add two onions cut in thick slices1 and place the lid on the sautoire4 ,stir the onions occasionally1 and when of a golden brown color1 moisten with half a pint of ,espagnole sauce 7,no4 #aea74 ,cook for fifteen minutes1 and serve with one teaspoonful of chopped parsley4 #eff4 ,veal ,cutlets en ,papillotes4--,pare nicely six veal cutlets2 put them in a sautoire with one ounce of butter1 and season with a tablespoonful of salt and a teaspoonful of pepper4 ,add half a chopped onion1 and brown slightly4 ,cook for eight minutes with four finely chopped mushrooms1 moistening with a gill of ,espagnole sauce 7,no4 #aea74 ,cook for four minutes longer4 ,then take out the cutlets1 drain them1 and put them to cool4 ,add to the gravy a teaspoonful of chopped parsley and two tablespoonfuls of fresh bread-crumbs4 ,now take six pieces of oiled white paper cut heart-shaped1 put a thin slice of cooked ham on one side of the paper2 then lay on the ham a little of the stock1 and on top of it a cutlet1 and another layer of the stock1 and over all a thin slice of cooked ham4 ,cover with the second part of the paper1 close it by folding the two edges firmly together1 and proceed the same with the other cutlets4 ,bake for a short time 7at most five minutes7 in the oven1 rather slowly1 and then serve4 #efg4 ,curry of ,veal l',indienne4--,cut into pieces and blanch in salted water two pounds of any kind of lean1 raw veal4 ,drain and wash them well4 ,put the pieces into a saucepan1 and cover them with warm water2 seasoning with two pinches of salt and one pinch of pepper1 adding also a bouquet 7,no4 #bed71 and six small whole onions4 ,cook for twenty-five minutes4 ,then make a gill of roux blanc 7,no4 #ace71 in a saucepan1 moistening it with the liquor from the veal2 stir it well1 and then add a tablespoonful of diluted curry-powder and three raw egg yolks1 beating up as they are put in4 ,dress the veal on a hot dish2 immediately strain the roux over it 7as it must not cook again74 ,neatly arrange half a pint of hot1 plain1 boiled rice all around the dish1 then serve4 #efh4 ,escalops of ,veal1 plain4--,pare and cut two pounds of veal 7from the hip is preferable7 into six even steak-form slices4 ,season with one pinch of salt and half a pinch of pepper4 ,then brown them in a sautoire on a very hot range1 with one ounce of butter1 for five minutes on each side2 dress on a hot dish1 and serve with any kind of sauce or garnishing desired4 #efi4 ,escalops of ,veal la ,duxelle4--,prepare six escalops as for ,no4 #efh1 adding a chopped shallot1 six mushrooms shred as finely as possible1 one crushed clove of garlic1 and a teaspoonful of chopped parsley4 ,moisten with a gill of ,espagnole sauce 7,no4 #aea71 and half a glassful of white wine4 ,cook for five minutes longer1 pour them on a hot dish1 place the escalops over1 and then serve4 #egj4 ,escalops of ,veal with ,stuffed ,peppers4--,proceed exactly as for ,no4 #efh1 adding the juice of half a medium-sized1 sound lemon1 and a gill of hot ,madeira sauce 7,no4 #ahe74 ,cook for three minutes longer1 and decorate the dish with six stuffed green-peppers 7,no4 #ige7 three minutes before serving4 #ega4 ,escalops of ,veal la ,chicore4---,prepare and proceed precisely the same as for ,no4 #efh4 ,cook for eight minutes4 ,then dress half a pint of chicore au jus 7,no4 #icd7 on the hot dish1 and send to the table4 #egb4 ,escalops of ,veal l',italienne4--,the same as for ,no4 #efh1 adding one medium-sized1 chopped onion1 six chopped mushrooms1 one teaspoonful of parsley1 and a crushed clove of garlic4 ,moisten with half a glassful of white wine1 and cook for five minutes with a gill of ,espagnole sauce 7,no4 #aea71 and serve4 #egc4 ,escalops of ,veal la ,provenale4--,prepare as for ,no4 #efh1 replacing the butter by the same quantity of oil4 ,season well1 and when browned on both sides add one shallot or a finely chopped onion4 ,let them color1 and then moisten with a gill of broth4 ,add two tablespoonfuls of ,espagnole sauce 7,no4 #aea71 three chopped cpes1 two crushed cloves of garlic1 and a teaspoonful of parsley4 ,boil once1 and then serve with six crotons of fried bread 7,no4 #acc74 #egd4 ,escalops of ,sweetbreads la ,richelieu4--,take four blanched sweetbreads 7,no4 #fja72 cut them into slices1 and stew them in a saucepan1 with an ounce of butter and half a glassful of white wine4 ,season with a tablespoonful of salt1 a teaspoonful of pepper1 and half a teaspoonful of nutmeg4 ,cook for six minutes1 then moisten with a gill of thick ,allemande sauce 7,no4 #baj71 and add two sliced truffles and four sliced mushrooms4 ,fill six scallop-shells with the preparation2 sprinkle the tops with fresh bread-crumbs2 pour a few drops of clarified butter over all1 and brown slightly in the oven for five minutes4 ,serve on a dish with a folded napkin4 #ege4 ,minced ,veal la ,catalan4--,mince two pounds of lean veal1 and brown it in a saucepan with three tablespoonfuls of sweet oil1 one onion cut in quarters1 and half a minced green-pepper4 ,when a fine color1 add two tablespoonfuls of flour1 and mix thoroughly4 ,moisten with one pint of white broth 7,no4 #ii71 and season with a heaped tablespoonful of salt1 a teaspoonful of pepper2 stir briskly1 and add a bouquet 7,no4 #bed71 three cloves of crushed garlic1 and a gill of tomato sauce 7,no4 #bje74 ,cook well for twenty-five minutes2 then serve1 sprinkling a little chopped parsley over it4 #egf4 ,minced ,veal la ,biscanne4--,proceed as for ,no4 #ege1 adding one pint of potatoes ,parisiennes 7,no4 #ihf71 and two cut-up tomatoes1 fifteen minutes before serving4 #egg4 ,fricandeau with ,sorrel4--,cut a slice of three pounds from a leg of veal2 remove the sinews1 and lard the surface with a medium-sized larding needle4 ,place it in a sautoire in which there are already pieces of pork-skin1 one sliced onion1 one sliced carrot1 and a bouquet 7,no4 #bed74 ,season with a tablespoonful of salt1 cover with a buttered paper1 and let it color slightly for five minutes on the stove4 ,then moisten with half a pint of white broth 7,no4 #ii71 and cook one hour1 basting it occasionally4 ,serve with half a pint of pure of sorrel 7,no4 #igd7 on the dish1 placing the veal on top4 ,all fricandeaus are prepared in the same way4 #egh4 ,fricandeau with ,spinach4--,the same as for ,no4 #egg1 adding half a pint of hot spinach au gras 7,no4 #idc7 instead of the sorrel4 #egi4 ,fricandeau la ,morlaisienne4--,the same as for ,no4 #egg1 serving it with a gill of hot ,madeira sauce 7,no4 #ahe71 and garnishing with six small stuffed cabbages around the dish 7,no4 #iai74 #ehj4 ,calf's ,liver ,stewed l',italienne4--,cut two pounds of fresh calf's liver into small pieces4 ,put them with one ounce of clarified butter into a pan on the hot range1 with one peeled and finely chopped1 sound onion1 and a clove of crushed garlic4 ,season with one pinch of salt and half a pinch of pepper4 ,cook well for five minutes1 shuffling the pan well meanwhile1 then moisten with half a glassful of white wine and a gill of ,espagnole sauce 7,no4 #aea74 ,add six chopped mushrooms1 and cook once more for three minutes4 ,serve with a teaspoonful of finely chopped parsley4 #eha4 ,calf's ,liver ,saut la ,provenale4--,proceed as for ,no4 #ehj1 adding two crushed cloves of garlic4 ,squeeze in the juice of half a lemon4 ,serve with a tablespoonful of chopped parsley4 #ehb4 ,calf's ,liver l',alsacienne4--,cut two pounds of calf's liver into square pieces1 and put them in a sautoire with one ounce of clarified butter4 ,season with a tablespoonful of salt and a teaspoonful of pepper1 and add two medium-sized1 sliced onions4 ,when well stewed for six minutes1 pour in a teaspoonful of vinegar1 and two tablespoonfuls of ,espagnole sauce 7,no4 #aea71 and let it just come to a boil4 ,serve with a little chopped parsley4 #ehc4 ,calf's ,liver ,braised la ,bourgeoise4--,place a small calf's liver1 larded thoroughly with pieces of larding pork1 previously seasoned with a pinch of chopped parsley and a hashed clove of garlic1 in a saucepan on the fire1 with two tablespoonfuls of clarified butter1 one sprig of thyme1 two bay-leaves1 half a sliced carrot1 and half a sliced onion4 ,turn the liver over and moisten it with one gill of ,espagnole sauce 7,no4 #aea71 and a gill of white broth 7,no4 #ii74 ,season with a pinch of salt and half a pinch of pepper1 and cook for forty-five minutes4 ,strain the sauce into another saucepan 7meanwhile keeping the liver in a warm place71 adding to the gravy two medium-sized1 sound1 well-scraped1 sliced1 raw carrots1 and two ounces of salt pork cut into shreds4 ,stew well together for twenty-five minutes1 and pour the garnishing over the liver just before serving1 decorating with six small onions around the dish4 #ehd4 ,calf's ,liver ,broiled with ,bacon4--,take a nice1 tender1 fresh calf's liver weighing a pound and a half2 pare and trim off the hard portions2 cut it into six equal-sized slices1 and put them on a dish4 ,season with a tablespoonful of salt1 a teaspoonful of pepper1 and one tablespoonful of sweet oil2 mix well together4 ,broil for four minutes on each side4 ,arrange the slices on a hot serving-dish1 and decorate with six thin and crisp slices of broiled bacon 7,no4 #ged74 ,spread a gill of matre d'htel butter 7,no4 #ade7 over1 and serve very hot4 #ehe4 ,loin of ,veal1 ,roasted4--,saw from a fine1 white1 fresh1 and fat loin of veal with the kidney1 the spine1 and whatever hip-bone remains4 ,season the loin with a tablespoonful and a half of salt1 and one heaped teaspoonful of pepper and roll the flank part neatly over the kidney1 and tie it with a string4 ,have ready a lightly buttered roasting-pan4 ,lay in it the loin2 pour in half a glassful of water1 and distribute a few bits of butter over the meat4 ,then cover its entire length with a piece of well-buttered paper4 ,place the pan in a moderate oven1 and roast it for one hour and three-quarters1 meanwhile basting it frequently with its own gravy4 ,take it out of the oven1 untie it1 and place it on a hot serving-dish4 ,add three tablespoonfuls of broth to the gravy in the pan1 skim off the fat and reduce it to the consistency of a demi-glace sauce2 then strain it through a colander1 either over the roast or into a separate sauce-bowl1 and send it to the table immediately4 ,loin of lamb1 roasted1 is to be prepared exactly as above described1 letting it cook fifty minutes instead of an hour and three-quarters4 ,loin of mutton is also to be roasted and served in the same way1 but one hour's cooking will be sufficient4 #ehf4 ,grenadins of ,veal1 ,pure of ,peas4--,cut into six pieces two pounds of lean veal from off the leg2 extract the sinews1 and lard the veal nicely on one side1 using a needle for the purpose4 ,lay the pieces in a sautoire1 with one carrot1 one onion1 and some scraps of pork1 and let them brown together for six minutes4 ,season with a tablespoonful of salt1 and moisten with a gill of white broth 7,no4 #ii74 ,put the sautoire into the oven1 covering it with a piece of buttered paper4 ,after thirty minutes1 or when of a good color1 remove1 and serve with half a pint of hot pure of peas 7,no4 #di7 on the dish1 the grenadins on top1 and the gravy strained over all4 #ehg4 ,grenadins of ,veal la ,chipolata4--,the same as for ,no4 #ehf1 only adding half a pint of hot chipolata garnishing 7,no4 #bcb7 instead of the peas4 #ehh4 ,grenadins of ,veal la ,sevign4--,the same as for ,no4 #ehf1 only decorating the dish with six bouches ,sevign1 made by preparing six small bouches 7,no4 #bgj71 and filling them with very finely chopped spinach au jus 7,no #idc74 ,lay the covers on and serve very hot without any other garnishing4 #ehi4 ,grenadins of ,veal l',africaine4--,prepare the same as for ,no4 #ehf1 serving very hot1 with three small1 stuffed egg-plants 7,no4 #iji71 and eighteen medium-sized1 cooked gumbos 7,no4 #ajcj74 #eij4 ,braised ,noix of ,veal la ,providence4--,lard thoroughly a knuckle of veal of three pounds1 braise it nicely in a saucepan with an ounce of fresh salt pork1 one tablespoonful of salt1 and a teaspoonful of pepper4 ,cook for fifteen minutes1 stirring occasionally1 and moistening with half a pint of white broth 7,no4 #ii71 and half a pint of ,espagnole sauce 7,no4 #aea47 ,add one pint of raw ,jardinire 7,no4 #ajcc7 and a cupful of flageolets4 ,cook for forty-five minutes all together4 ,transfer the knuckle to a hot dish1 pour the garnishing over1 and serve4 #eia4 ,braised ,noix of ,veal en ,daube4--,proceed the same as for braised beef en ,daube 7,no4 #dhc74 #eib4 ,panpiette of ,veal la ,faubonne4--,cut two pounds of veal off the leg into six thin slices4 ,pare them to the size of the hand1 and season with a tablespoonful of salt and a teaspoonful of pepper4 ,fill them with any kind of forcemeat1 roll1 and tie together with string4 ,put them in a sautoire with small scraps of pork1 adding half a sliced carrot and half a sliced onion4 ,cover with a barde of larding pork on top1 and brown for ten minutes4 ,moisten with a gill of white broth 7,no4 #ii72 cover with buttered paper1 and put in the oven to finish cooking for twenty-five minutes4 ,serve1 with half a pint of pure of lentils 7,no4 #df71 mixed with two tablespoonfuls of cream1 and a teaspoonful of chopped parsley4 #eic4 ,panpiette of ,veal l',ecarlate4--,the same as for ,no4 #eib1 pouring half a pint of hot ,ecarlate sauce 7,no4 #bdg7 over the panpiettes4 #eid4 ,panpiette of ,veal1 ,pure of ,chestnuts4--,the same as for ,no4 #eib1 adding half a pint of hot pure of chestnuts 7,no4 #aca74 #eie4 ,panpiette of ,veal1 ,sauce ,duxelle4--,the same as for ,no4 #eib1 putting half a pint of hot ,duxelle sauce 7,no4 #ahi7 on the dish1 and arranging the panpiettes over it4 #eif4 ,breast of ,veal la ,milanaise4--,bone a breast of veal of two and a half pounds2 season with one tablespoonful of salt and a teaspoonful of pepper4 ,stuff it in the usual way with forcemeat 7,no4 #bbi74 ,roll and tie it1 making a few incisions in the skin1 and put it in a saucepan1 with one sliced carrot and one sliced onion4 ,braise it for one hour and a half in the oven1 basting it occasionally with its own gravy4 ,serve with half a pint of hot ,milanaise garnishing 7,no4 #bea7 on the dish1 placing the meat on top1 and straining the gravy over it4 #eig4 ,calf's ,feet1 ,naturel4--,split each of three calf's feet in two2 remove the large bone1 and put them in fresh water for one hour4 ,wash thoroughly1 drain1 and place them in a saucepan1 with two tablespoonfuls of flour and three quarts of cold water4 ,stir well2 add a gill of vinegar1 one onion1 one carrot 7all cut in shreds71 twelve whole peppers1 a handful of salt1 and a bouquet 7,no4 #bed71 and cook briskly for one hour and a half4 ,drain well1 and serve with any kind of sauce required4 #eih4 ,calf's ,feet la ,poulette4--,the same as for ,no4 #eig1 adding half a pint of hot poulette sauce1 made by putting one pint of hot ,allemande sauce 7,no4 #baj7 into a saucepan1 with one ounce of fresh butter1 adding the juice of half a medium-sized lemon1 and a teaspoonful of chopped parsley4 ,heat well on the hot stove until thoroughly melted and mixed1 but do not let it boil4 ,keep the sauce warm1 and serve for all sauce poulettes4 #eii4 ,calf's ,feet1 ,sauce ,piquante4--,same as for ,no4 #eig1 adding half a pint of hot piquante sauce 7,no4 #bjc74 #fjj4 ,calf's ,feet1 ,sauce ,remoulade4--,same as for ,no4 #eig1 adding half a pint of hot ,remoulade sauce 7,no4 #bji74 #fja4 ,how to ,blanch ,sweetbreads4--,clean and neatly trim three pairs of fine sweetbreads4 ,soak them for three hours in three different fresh waters1 one hour in each water1 with one pinch of salt in each water4 ,drain1 place in cold water1 and blanch them until they come to a boil4 ,then drain1 and freshen them in cold water4 ,cover with a napkin1 lay them aside in a cool place1 and they will now be ready for general use4 ,when they are to be used in molds1 they should be gently pressed down with a pound weight4 #fjb4 ,sweetbreads1 ,braised4--,take six blanched heart-sweetbreads as above1 lard the upper parts slightly1 and put them in a sautoire with some slices of pork-skin4 ,add half a sliced carrot1 half a sliced onion1 and a bouquet 7,no4 #bed74 ,sprinkle over them a pinch of salt1 and cover them with a buttered paper4 ,reduce to a golden color1 and moisten with half a pint of strong white broth 7,no4 #ii74 ,cook it in the oven for forty minutes1 basting occasionally with the gravy1 lifting the buttered paper1 and replacing it each time in the same position4 ,the sweetbreads will now be ready to serve with any kind of sauce or garnishing desired4 ,always place the sauce or garnishing on a hot serving-dish1 and lay the sweetbreads over it1 then send to the table4 #fjc4 ,sweetbreads ,braised la ,financire4--,prepare six sweetbreads1 as in ,no4 #fjb1 and serve with half a pint of hot ,financire sauce 7,no4 #bdf74 #fjd4 ,sweetbreads ,braised with ,sorrel4--,the same as for ,no4 #fjb1 adding half a pint of hot pure of sorrel 7,no4 #igd74 #fje4 ,sweetbreads ,braised au ,salpicon4--,the same as for ,no4 #fjb1 adding half a pint of hot salpicon 7,no4 #bef74 #fjf4 ,sweetbreads la ,soubise4--,the same as for ,no4 #fjb1 adding half a pint of hot soubise 7,no4 #bej74 #fjg4 ,sweetbreads ,braised1 with ,spinach4--,the same as for ,no4 #fjb1 adding half a pint of hot spinach 7,no4 #idc74 #fjh4 ,sweetbreads la ,sauce ,duxelle4--,the same as for ,no4 #fjb1 adding half a pint of hot duxelle sauce 7,no4 #ahi74 #fji4 ,sweetbreads ,braised1 with ,mushroom ,sauce4--,the same as for ,no4 #fjb1 adding half a pint of hot mushroom sauce 7,no4 #bcj74 #faj4 ,sweetbreads ,braised la ,sauce ,barnaise4--,the same as for ,no4 #fjb1 adding half a pint of hot ,barnaise sauce 7,no4 #aff74 #faa4 ,sweetbreads ,braised aux ,cpes4--,the same as for ,no4 #fjb1 adding half a pint of hot cpes4 #fab4 ,sweetbreads ,braised aux ,gourmets4--,the same as for ,no4 #fjb1 adding half a pint of hot gourmet garnishing 7,no4 #bda74 #fac4 ,sweetbreads ,braised la ,parisienne4--,the same as for ,no4 #fjb1 adding half a pint of hot ,parisienne garnishing 7,no4 #bdj74 #fad4 ,sweetbreads ,braised la ,godard4--,the same as for ,no4 #fjb1 adding half a pint of hot ,godard garnishing 7,no4 #bch74 #fae4 ,sweetbreads ,braised la ,montglas4--,place six braised sweetbreads1 prepared as for ,no4 #fjb1 in six small1 buttered paper-boxes1 having cooked fine herbs 7,no4 #adc7 strewn around the bottom4 ,heat in the oven for five minutes2 then pour one tablespoonful of hot montglas sauce 7,no4 #bac7 over each4 ,serve on a dish with a folded napkin4 #faf4 ,stewed ,sweetbreads la ,catalan4--,cut four blanched sweetbreads 7,no4 #fja7 into slices2 put them in a sautoire with half a gill of sweet oil1 one tablespoonful of salt1 a teaspoonful of pepper1 two well-hashed shallots1 and half a sliced green pepper4 ,reduce to a good golden color for about six minutes1 and add two peeled tomatoes cut into pieces1 one gill of ,espagnole sauce 7,no4 #aea71 and a crushed clove of garlic4 ,cook for ten minutes2 arrange on a hot dish1 and serve4 #fag4 ,sweetbreads ,broiled la ,colbert4--,cut in two each of three fine blanched sweetbreads as in ,no4 #fja4 ,season them with one pinch of salt and half a pinch of pepper1 and pour one tablespoonful of sweet oil over them2 mix them in well1 and then broil them on a brisk fire for five minutes on each side4 ,dress on a hot dish1 and serve with half a pint of hot ,colbert sauce 7,no4 #aij74 #fah4 ,sweetbreads ,braised la ,pompadour4--,braise the sweetbreads exactly as for ,no4 #fjb4 ,serve with half a pint of hot ,barnaise sauce 7,no4 #aff71 two truffles cut in small square pieces2 arrange six artichoke-bottoms on the sauce1 place a sweetbread on each artichoke1 with a thin slice of truffle on top of each1 and serve4 #fai4 ,sweetbread ,croquettes1 ,prigueux ,sauce4--,prepare six sweetbread croquettes 7,no4 #bgf71 and serve them on a dish with a folded napkin4 ,serve half a pint of ,prigueux sauce 7,no4 #aia71 separate4 #fbj4 ,sweetbread ,croquettes with ,peas4--,the same as for ,no4 #fai1 adding half a pint of cooked peas1 with a gill of ,madeira sauce 7,no4 #ahe71 cooked together for two minutes4 ,pour it on the dish2 place the croquettes over it1 and serve4 #fba4 ,coquilles of ,sweetbreads la ,dreux4--,cut four blanched sweetbreads 7,no4 #fja7 into small slices1 and stew them in a saucepan with half an ounce of good butter1 half a glassful of white wine1 and three tablespoonfuls of mushroom liquor4 ,reduce them for ten minutes1 then add a gill of velout sauce 7,no4 #aeb71 six minced mushrooms1 and two truffles cut the same4 ,season with half a tablespoonful of salt1 a scant teaspoonful of pepper1 and half a teaspoonful of nutmeg1 and finish by adding two tablespoonfuls of good cream1 or half an ounce of good butter4 ,fill six silver table-shells with this2 sprinkle them with fresh bread-crumbs2 pour a few drops of clarified butter over them1 and put them in the baking oven4 ,brown slightly for six minutes longer1 and serve on a hot dish with a folded napkin4 #fbb4 ,coquilles of ,sweetbreads la ,cardinal4--,the same as for ,no4 #fba1 but instead of truffles use one ounce of smoked beef-tongue1 and the same quantity of tomato sauce 7,no4 #bje71 instead of the cream4 #fbc4 ,coquilles of ,sweetbreads la ,reine4--,cut four blanched sweetbreads 7,no4 #fja7 in slices1 and fry them in half an ounce of butter1 half a glassful of white wine1 and three tablespoonfuls of mushroom liquor4 ,season with half a tablespoonful of salt1 a scant teaspoonful of pepper1 and half a teaspoonful of nutmeg4 ,reduce for ten minutes1 and moisten with one gill of ,allemande sauce 7,no4 #baj71 adding six sliced mushrooms1 two sliced truffles1 and twelve small quenelles of godiveau 7,no4 #bba74 ,finish the same as for ,no4 #fba4 #fbd4 ,veal ,stew1 ,marengo4--,cut three pounds of lean veal into pieces1 and reduce them in a stewpan with one gill of oil1 a cut-up onion or two shallots1 and two ounces of salt pork1 also cut up4 ,toss them occasionally1 and when well browned after ten minutes1 strew in two tablespoonfuls of flour1 stirring well again4 ,moisten with one quart of white broth 7,no4 #ii71 and one gill of tomato sauce 7,no4 #bje72 season with a good tablespoonful of salt and a teaspoonful of pepper1 adding a crushed clove of garlic1 and a bouquet 7,no4 #bed74 ,cook for forty minutes1 and serve with six crotons 7,no4 #acc7 around the dish1 and a little chopped parsley sprinkled over it4 #fbe4 ,veal ,stew la ,provenale4--,cut three pounds of lean veal from the breast or shoulder into pieces1 and place them in a stewpan with one ounce of butter1 two tablespoonfuls of sweet oil1 and one chopped onion4 ,cook them for ten minutes1 stirring occasionally2 add two tablespoonfuls of flour1 stir again1 and moisten with one quart of white broth 7,no4 #ii74 ,season with a heaped tablespoonful of salt and a teaspoonful of pepper1 and add six minced mushrooms1 three crushed cloves of garlic1 and a bouquet 7,no4 #bed74 ,cook for forty minutes1 and serve on a hot dish1 sprinkling a little chopped parsley over it4 #fbf4 ,veal ,stew la ,grecque4--,place two pounds of lean veal cut in pieces in a stewpan1 with two ounces of butter and one cut-up onion1 and reduce for ten minutes1 adding two tablespoonfuls of flour4 ,moisten with one quart of white broth 7,no4 #ii71 and one gill of tomato sauce 7,no4 #bje74 ,add a heaped tablespoonful of salt1 a teaspoonful of pepper1 and half a teaspoonful of nutmeg1 a bouquet 7,no4 #bed71 three white roots of table-celery1 cut in two1 and eighteen raw okras1 pared whole4 ,cook for thirty minutes1 and serve with the dish nicely decorated with the garnishing4 #fbg4 ,veal1 ,stewed la ,portugaise4--,the same as for ,no4 #fbf1 substituting three stuffed tomatoes 7,no4 #ihg71 or plain1 roasted tomatoes1 and three timbales of cooked rice 7,no4 #eja7 for the other garnishing4 #fbh4 ,veal1 ,stewed la ,solferino4--,reduce three pounds of pieces of veal cut from the breast or shoulder1 in one ounce of butter1 with six small onions4 ,when cooked for ten minutes1 add two tablespoonfuls of flour4 ,moisten with one quart of white broth 7,no4 #ii71 and one gill of tomato sauce 7,no4 #bje71 seasoning with one heaped tablespoonful of salt1 and one teaspoonful of pepper4 ,stir well together until it reaches boiling-point2 then add two carrots1 and two turnips cut out with a vegetable-scoop1 and a bouquet 7,no4 #bed74 ,cook again for forty minutes1 and serve4 ,any kind of vegetables in season can be added4 #fbi4 ,veal1 ,stewed la ,bourgeoise4--,reduce in one ounce of butter three pounds of lean veal cut in pieces1 with six small onions4 ,after cooking ten minutes add two tablespoonfuls of flour1 and moisten with one quart of white broth 7,no4 #ii74 ,stir well1 and season with one heaped tablespoonful of salt1 one teaspoonful of pepper1 and half a glassful of red wine4 ,add two carrots cut in square pieces1 one ounce of salt pork also cut in pieces1 and a bouquet 7,no4 #bed74 ,cook for forty minutes longer1 remove the bouquet1 and serve4 #fcj4 ,veal1 ,stewed with ,oyster-plant4--,the same as for ,no4 #fbi1 substituting for the garnishing one bunch of well-cleaned1 raw oyster-plant cut into pieces1 forty minutes before serving4 #fca4 ,veal1 ,stewed with ,peas4--,the same as for ,no4 #fbi1 substituting one pint of fresh peas for the oyster-plant thirty minutes before serving4 ,should green peas be out of season1 use one pint of canned peas five minutes before serving4 #fcb4 ,veal1 ,stewed la ,chasseur4--,the same as for ,no4 #fbi1 substituting for the garnishing twelve minced mushrooms1 sixteen quenelles de godiveau 7,no4 #bba71 and one clove of garlic three minutes before serving4 ,serve with six crotons 7,no4 #acc7 around the dish4 #fcc4 ,tendron of ,veal la ,nantaise4--,pare nicely three pounds of the breast of veal2 make a few incisions on the top1 and tie it firmly together4 ,lay it in a deep sautoire with a piece of pork-skin cut up1 a carrot1 and a cut-up onion4 ,cover with a buttered paper1 and when it begins to color after five minutes1 moisten it slightly with a pint of water or broth4 ,baste as frequently as possible1 and let it cook one hour4 ,then put it on a dish1 strain the sauce over it1 garnish with six stuffed lettuce-heads 7,no4 #iec74 ,decorate with a tablespoonful of crotons all around the dish1 and serve4 #fcd4 ,tendron of ,veal with ,sorrel4--,the same as for ,no4 #fcc1 substituting one pint of cooked1 hot sorrel 7,no4 #igd7 on the dish1 for the other garnishing4 #fce4 ,tendron of ,veal la ,morlaisienne4--,the same as for ,no4 #fcc1 substituting six small stuffed cabbages 7,no4 #iai7 for the other garnishing4 #fcf4 ,tendron of ,veal la ,chipolata4--,the same as for ,no4 #fcc1 pouring one pint of hot chipolata 7,no4 #bcb7 on the dish1 and placing the tendron on top4 #fcg4 ,calf's ,head1 plain4--,plunge a fine1 fresh1 white calf's head into hot water for one minute1 lift it up1 sharply rub it all over with a coarse towel1 so as to remove all the remaining hairs4 ,carefully cut the flesh1 starting from the centre of the head1 right down to the nostrils4 ,then1 with a very keen knife1 bone it from the top to the base on both sides4 ,place in a saucepan two tablespoonfuls of flour1 one gill of vinegar1 one medium-sized1 well-cleaned1 sliced carrot1 one sound peeled onion1 eighteen whole peppers1 and two pinches of salt4 ,pour in very gradually two quarts of cold water--briskly stirring meanwhile until all added4 ,cut up half of the head into six equal pieces2 add them to the broth1 as also the other whole half4 ,let all cook together on a moderate fire for one hour and a half4 ,lift up the pieces and half the head1 place the six pieces on a dry napkin4 ,have ready a hot dish with a folded napkin over it1 neatly dress the six pieces on it1 decorate with parsley-greens1 and serve with any desired sauce4 ,place the remaining whole half in a stone jar1 strain the broth over it1 and keep in a cool place for any purpose required4 ,for calf's brains1 see ,no4 #eeg4 #fch4 ,calf's ,head la ,cavour4--,take half a boiled calf's head as for ,no4 #fcg4 ,before serving pour a gill of hot tomato sauce 7,no4 #bje7 over it1 and surround it with twenty-four stoned and blanched olives1 arranged in clusters1 and six sippets of fried bread 7,no4 #acc74 #fci4 ,calf's ,head la ,poulette4--,the same as for ,no4 #fcg1 pouring half a pint of hot poulette sauce 7,no4 #eih7 over it1 and sprinkling it with half a tablespoonful of parsley4 #fdj4 ,calf's ,head la ,vinaigrette4--,the same as for ,no4 #fcg1 laying a folded napkin on the dish1 and arranging thereon the half of the head4 ,serve with parsley-leaves around the dish1 and one pint of vinaigrette 7,no4 #bja71 separately4 #fda4 ,calf's ,head en ,tortue4--,prepare and cut into six equal pieces1 as for ,no4 #fcg1 half a calf's head4 ,place them on a hot dish1 pour over it half a pint of hot tortue garnishing 7,no4 #bci71 decorate with three pieces of heart-shaped1 fried crotons 7,no4 #acc71 a little fried parsley1 and send to the table very hot4 ,a pinch of salt represents #bje grains1 or a tablespoonful4 ,half a pinch of pepper represents #ch grains1 or a teaspoonful4 ,a third of a pinch of nutmeg represents #ac grains1 or half a teaspoonful4 ,,mutton--,,lamb4 #fdb4 ,mutton ,chops la ,provenale4--,flatten and pare neatly six fine1 thick mutton chops1 season them with a pinch of salt and half a pinch of pepper1 oil them slightly with sweet oil1 and then either broil or cook them in a sautoire for two minutes on one side only1 and lay them aside to get cold4 ,the chops should always be cooked for two minutes as above mentioned1 after the garnishing has been prepared4 ,garnishing la ,provenale4--,peel two small1 sound1 white onions1 mince them very fine1 place them in a pan with boiling water for five minutes to prevent them from getting brown1 drain well1 place them in a sautoire with one ounce of good butter1 and cook for five minutes4 ,add a dash of white wine1 a thin slice of garlic crushed with a spoon1 half a spoonful of grated ,parmesan cheese1 and one gill of good bchamel sauce 7,no4 #aed74 ,season with half a pinch of salt and half a pinch of pepper4 ,stir all well until it comes to a boil1 then put it away to cool4 ,divide the garnishing over the cooked side of the six chops about a quarter of an inch in thickness2 besprinkle with fresh bread-crumbs mixed with a little grated ,parmesan cheese4 ,carefully place the chops in a well-buttered pan1 and pour a little clarified butter over them4 ,place in a very hot oven for five minutes1 or until of a good color1 and serve with half a pint of hot velout 7,no4 #aeb74 #fdc4 ,mutton ,chops1 ,breaded4--,flatten six fine1 thick mutton chops1 pare nicely1 and season with one tablespoonful of salt and a teaspoonful of pepper4 ,dip them in beaten egg1 roll in fresh bread-crumbs1 and place in a sautoire with one ounce of clarified butter4 ,cook four minutes on each side1 and serve with half a pint of any hot sauce or garnishing desired4 #fdd4 ,mutton ,chops1 ,bretonne4--,pare six nice mutton chops1 season with a tablespoonful of salt and a teaspoonful of pepper1 and pour a few drops of oil over each4 ,broil four minutes on each side4 ,arrange them on a dish1 and serve with half a pint of pure of white beans 7,no4 #ib71 mingled with two tablespoonfuls of good1 hot meat-glaze 7,no4 #ada74 #fde4 ,mutton ,chops l',africaine4--,broil six mutton chops as for ,no4 #fdd1 and serve with three stuffed egg-plants for garnishing 7,no4 #iji71 and twelve sliced okras in clusters1 in place of the other garnishing4 #fdf4 ,mutton ,chops la ,napolitaine4--,the same as for ,no4 #fdd1 but substituting for the garnishing half a pint of hot ,napolitaine 7,no4 #aie74 #fdg4 ,chops ,soyer1 with ,potatoes4--,take five pounds of saddle of mutton1 cut and saw it into six pieces crosswise4 ,flatten1 pare1 and trim4 ,season with one tablespoonful of salt and a teaspoonful of pepper4 ,broil them for six minutes on each side1 then place them on a hot dish1 and serve with a garnishing of one pint1 or the equivalent1 of fried potatoes 7,no4 #iic7 around the dish4 #fdh4 ,leg of ,mutton la ,portugaise4--,take a medium-sized leg of mutton1 cut off the shank-bone1 trim well1 and make an incision on the first joint4 ,season with two pinches of salt and half a pinch of pepper1 rub half an ounce of butter over it1 and roast for one hour in a pan1 basting occasionally with the gravy1 and turning it once in a while4 ,remove from the oven2 dress on a hot dish1 and serve with three stuffed tomatoes 7,no4 #ajbc71 and three timbales of cooked rice 7,no4 #eja71 straining the gravy over4 ,plain roast leg of mutton is prepared the same1 only served without any other garnishing than its own gravy4 #fdi4 ,leg of ,mutton la ,cond4--,roast a leg of mutton the same as for ,no4 #fdh1 and serve it with half a pint of cooked red beans 7,no4 #iea7 added to the gravy1 either on the same dish as the leg1 or in a separate bowl4 #fej4 ,leg of ,mutton1 ,bretonne4--,proceed the same as for ,no4 #fdh1 but using half a pint of cooked white beans instead of the other garnishing1 and adding one teaspoonful of chopped parsley1 also one hashed and browned onion4 #fea4 ,leg of ,mutton1 ,caper ,sauce4--,pare a nice leg of mutton as for ,no4 #fdh1 put it on to boil in a stock-pot1 filled with slightly salted cold water1 add a bouquet 7,no4 #bed71 and one cut-up carrot4 ,boil one hour and a quarter1 and serve with half a pint of hot caper sauce1 made by putting a pint of hot ,hollandaise sauce 7,no4 #afj7 into a saucepan with a light handful of capers1 and heating thoroughly for five minutes without boiling4 #feb4 ,mutton ,hash la ,zingara4--,chop up two onions1 and fry them in a saucepan with one ounce of butter for three minutes1 adding one and a half pounds of cooked and hashed mutton1 also one-fourth the quantity of hashed potatoes4 ,season with a good tablespoonful of salt1 the same of pepper and half a saltspoonful of nutmeg4 ,also put in two cut-up1 raw tomatoes1 a tablespoonful of chopped parsley1 and a crushed clove of garlic4 ,add a gill of ,espagnole sauce 7,no4 #aea71 and a gill of broth 7,no4 #ii74 ,mix all together1 and cook twenty minutes1 then serve with a pinch of chopped parsley sprinkled over the dish4 #fec4 ,mutton ,hash au ,gratin4--,proceed as for ,no4 #feb1 omitting the tomatoes and garlic4 ,place the hash on a baking-dish1 sprinkle a little fresh bread-crumbs over1 spread a very little butter on top1 and put into the oven until of a good golden color1 for which it will require from eight to ten minutes4 #fed4 ,lamb's ,feet la ,poulette4--,the same as directed for calf's feet 7,no4 #eih71 adding half a pint of hot poulette sauce 7,no4 #eih74 #fee4 ,mutton ,stew1 ,fermire4--,put into a saucepan three pounds of breast or shoulder of mutton cut into square pieces1 with one ounce of butter1 and six small onions4 ,cook for ten minutes1 or until of a good golden color4 ,add three tablespoonfuls of flour1 mix well together1 and moisten with three pints of light white broth or water1 stirring continually while boiling4 ,season with a good tablespoonful of salt1 a teaspoonful of pepper1 and half a teaspoonful of nutmeg1 adding two carrots and two turnips1 cut in square pieces1 a bouquet 7,no4 #bed71 and one crushed clove of garlic4 ,cook on a moderate fire for thirty minutes2 put in half a pint of lima beans1 and let the whole cook again for fifteen minutes4 ,skim off the fat well1 remove the bouquet and serve4 #fef4 ,mutton ,stew1 ,solferino4--,proceed as directed for ,no4 #fee1 adding half a pint of carrots and a like quantity of turnips1 both cut with a vegetable-spoon2 cook these thirty minutes with the stew1 and ten minutes before serving add half a pint of stewed tomatoes 7,no4 #ajbg7 instead of the lima beans4 #feg4 ,mutton ,stew la ,marseillaise4--,the same as for ,no4 #fee1 but instead of the other garnishings1 add one pint of stewed tomatoes 7,no4 #ajbg71 four cloves of crushed garlic1 two chopped onions1 and twelve minced mushrooms4 ,let cook for thirty minutes1 and serve with chopped parsley sprinkled over4 #feh4 ,mutton ,stew1 ,portugaise4--,proceed the same as for ,no4 #fee1 replacing the garnishing with three stuffed tomatoes 7,no4 #ajbc71 and three timbales of cooked rice 7,no4 #eja71 nicely arranged around the dish4 #fei4 ,mutton ,stew with ,potatoes4--,exactly the same as for ,no4 #fee1 replacing the garnishing with one pint of potatoes cut in quarters1 7paring the edges a little71 also six small onions4 ,let cook thirty minutes1 and serve4 #ffj4 ,irish ,mutton ,stew4--,cut in square pieces three pounds of mutton2 wash well1 drain1 and put them in a saucepan1 covering with fresh water4 ,let them come to a boil2 then remove into another pan4 ,clean the pieces well again1 return them to the saucepan and cover them with boiling water4 ,place on the fire1 seasoning with two tablespoonfuls of salt1 a teaspoonful of pepper1 and half a teaspoonful of nutmeg4 ,add two carrots1 two turnips1 all cut up1 six small onions1 and a bouquet 7,no4 #bed74 ,let cook for twenty-five minutes1 then add half a pint of potatoes cut in quarters4 ,dilute half a cupful of flour with half a pint of water1 strain it into the stew1 stirring thoroughly1 and cook again for twenty-five minutes4 ,remove the bouquet1 thoroughly skimming it before serving4 #ffa4 ,mutton ,kidneys en ,brochette au ,petit ,sal4--,split twelve mutton kidneys in two1 but do not separate the parts2 remove the skin1 place them in a deep plate1 and season with a tablespoonful of salt1 and a teaspoonful of pepper1 adding two tablespoonfuls of sweet oil4 ,roll them well4 ,take six skewers1 put a skewer through the two kidneys in the centre1 and repeat the same for the others4 ,broil four minutes on each side4 ,arrange on a hot dish1 pour a gill of matre d'htel butter 7,no4 #ade7 over1 and cover with six slices of broiled bacon 7,no4 #ged47 #ffb4 ,mutton ,kidneys ,sauts1 ,madeira ,sauce4--,pare well twelve mutton kidneys and cut them into slices4 ,put into a frying-pan1 with one ounce of butter1 a tablespoonful of salt1 and a teaspoonful of pepper4 ,toss them well for six minutes4 ,add half a pint of ,madeira wine sauce 7,no4 #ahe71 squeeze in the juice of half a lemon1 add another small piece of fresh butter1 toss well again without boiling1 and serve4 #ffc4 ,mutton ,kidneys ,sauts l',italienne4--,proceed as for ,no4 #ffb1 adding one gill of cooked fine herbs 7,no4 #adc72 toss well for one minute1 being careful not to let it boil4 ,avoid boiling any kidneys when being prepared in this way4 ,all stewed mutton kidneys are prepared the same1 adding either six minced mushrooms one minute before serving1 or if truffles are preferred1 add three medium-sized1 minced truffles4 #ffd4 ,saddle of ,mutton1 ,roasted1 ,plain4--,pare and trim a fine saddle of mutton1 weighing about six pounds 7if possible74 ,lift off the upper skin1 make one slight incision in the middle1 also three on each side2 tie it firmly together with three strings1 so that it retains its shape1 season it with a good pinch of salt1 and it will then be ready to roast4 ,place the saddle in a roasting-pan1 adding a gill of cold water2 put it in a moderate oven1 and let cook for forty-five minutes4 ,baste it frequently with its own gravy1 and serve on a very hot dish4 ,skim off all the fat1 strain the gravy into a sauce-bowl1 and serve separately4 ,n4 ,b4--,should the saddle be of heavier weight1 say twelve to fourteen pounds1 one hour and a quarter will be necessary to cook it4 #ffe4 ,saddle of ,mutton1 ,sauce ,colbert4--,proceed exactly the same as for ,no4 #ffd1 serving half a pint of ,colbert sauce 7,no4 #aij7 in a bowl4 #fff4 ,saddle of ,mutton1 ,currant ,jelly4--,same as directed for ,no4 #ffd serving with half a pint of hot jelly sauce 7,no4 #hhd71 or with a little currant jelly1 separately4 #ffg4 ,saddle of ,mutton1 ,sauce ,poivrade4--,proceed the same as for ,no4 #ffd1 serving with half a pint of poivrade sauce1 separately 7,no4 #aid74 #ffh4 ,saddle of ,mutton1 ,londonderry ,sauce4--,the same as for ,no4 #ffd1 serving with half a pint of hot ,londonderry sauce 7,no4 #hhj74 #ffi4 ,saddle of ,mutton la ,sevign4--,exactly the same as for ,no4 #ffd1 only serving with six bouches la ,sevign 7,no4 #ehh74 #fgj4 ,saddle of ,mutton la ,duchesse4--,proceed as for ,no4 #ffd1 serving with six potatoes ,duchesse 7,no4 #ajjf74 #fga4 ,saddle of ,mutton with ,potatoes4--,served exactly the same as for ,no4 #ffd1 only adding one pint of potatoes chteau 7,no4 #ajji74 #fgb4 ,lamb ,fries la ,diable4--,skin well six medium-sized lamb fries2 cut each into three slices and put them into a bowl4 ,season with a tablespoonful of salt1 a very little cayenne pepper1 the juice of half a lemon1 one tablespoonful of sweet oil1 and a teaspoonful of ground mustard diluted in a tablespoonful of ,parisian sauce4 ,mix all well together1 roll them in flour1 and broil five minutes on each side4 ,arrange them on a hot dish garnished with six slices of lemon1 and serve with a hot sauce la ,diable 7,no4 #aih71 separately4 ,lamb chops can be prepared the same way4 ,lamb fries1 as above prepared1 should be immediately served as soon as cooked4 #fgc4 ,lamb ,fries1 ,tomato ,sauce4--,same as for ,no4 #fgb1 only dipping the slices in beaten egg instead of mustard1 and then in rasped bread-crust4 ,fry them in hot fat for six minutes1 and serve on a hot dish on a folded napkin1 with half a pint of hot tomato sauce 7,no4 #bje71 separately4 ,lamb fries with ,tartare sauce are prepared the same way1 only serving with half a pint of ,tartare sauce 7,no4 #bjg71 in a separate bowl4 #fgd4 ,brochette of ,lamb la ,dumas4--,take a raw leg of lamb weighing about three pounds2 remove the bone and pare off the skin4 ,then cut into six square pieces of equal size4 ,put them in a vessel with two very finely chopped shallots1 one teaspoonful of chopped chives1 one teaspoonful of parsley1 and a crushed clove of garlic4 ,add the juice of half a lemon1 a tablespoonful of salt1 a teaspoonful of pepper1 and half a teaspoonful of nutmeg4 ,let them steep for about two hours1 stirring at times2 then take the pieces out1 run a skewer through the centre of the six pieces1 interlarding them with pieces of salt pork2 dip them in bread-crumbs and broil for four minutes on each side4 ,serve with half a pint of hot ,colbert sauce 7,no4 #aij71 poured on the serving-dish1 and place the brochettes over1 arranging them nicely4 #fge4 ,ballotin of ,lamb with ,peas4--,bone a shoulder of spring lamb weighing about two and a half pounds4 ,let the end bone remain for a handle4 ,season with half a tablespoonful of salt1 and the same quantity of pepper4 ,sew it up with a needle1 fasten it firmly1 and boil two or three minutes in the stock-pot4 ,after letting it cool1 lard the top with a larding needle as for a fricandeau1 and place it in a saucepan with a piece of lard-skin1 a carrot and an onion cut in slices4 ,brown slightly for six minutes2 then moisten with a pint of broth 7,no4 #ii7 and half a pint of ,espagnole sauce 7,no4 #aeg72 cook in the oven forty-five minutes1 take it out1 and strain the sauce over a pint of hot1 boiled1 green peas 7,no4 #igh74 ,cook two minutes longer4 ,place the garnishing on a hot dish2 remove the strings of the ballotin2 lay it on the top of the garnishing1 and serve4 #fgf4 ,curry of ,lamb1 with ,asparagus-tops4--,have three pounds of shoulder of lamb cut into pieces about two inches square4 ,wash well in fresh water1 drain1 put into a saucepan1 and cover with fresh water4 ,let it come to a boil1 then strain through a colander1 and wash again in water4 ,place the pieces in a saucepan1 covering them with boiling water2 season with two tablespoonfuls of salt1 one teaspoonful of pepper1 six small onions1 and a bouquet 7,no4 #bed74 ,put the lid on1 and cook forty minutes4 ,then strain off the liquor into another saucepan containing half a pint of roux blanc 7,no4 #ace71 stirring well until it boils1 and then let it stand on the corner of the stove4 ,break into a separate bowl four egg yolks with the juice of half a lemon1 beaten well together4 ,add this to the sauce1 dropping it in little by little1 and stirring continually4 ,pour all over the lamb1 and add one pint of cooked asparagus-tops1 but be careful not to let it boil again4 ,serve with a border of hot1 boiled rice all around the dish4 #fgg4 ,curry of ,lamb l',indienne4--,proceed exactly as for ,no4 #fgf1 only adding three tablespoonfuls of curry diluted in half a cupful of water4 ,instead of the asparagus-tops1 use a border of hot1 cooked rice1 carefully arranged around the dish4 ,lay the curry of lamb on top and serve4 #fgh4 ,curry of ,lamb la ,crole4--,the same as for ,no4 #fgf1 adding1 ten minutes before serving1 one gill of tomatoes cut in pieces1 and a green pepper cut into small pieces1 serving with a border of hot1 cooked rice around the dish4 #fgi4 ,croquettes of ,lamb la ,patti4--,prepare six lamb croquettes as for ,no4 #bgf1 adding half a pint of ,patti garnishing 7,no4 #bde7 laid on the dish1 and arranging the croquettes on top4 ,pour over it a little meat-glaze 7,no4 #ada74 #fhj4 ,croustades of ,kidneys1 with ,mushrooms4--,prepare six croustades 7,no4 #bfd71 and fill them with kidneys sauts au ,madre 7,no4 #ffb74 #fha4 ,lamb ,chops la ,signora4--,pare six fine lamb chops1 and split them through the centre4 ,fill the insides with a very fine salpicon 7,no4 #bef72 season with a pinch of salt and half a pinch of pepper4 ,close together1 and dip in beaten egg1 then in fresh bread-crumbs4 ,fry them for four minutes on each side in two ounces of clarified butter in a sautoire1 and serve with a gill of hot ,montglas sauce 7,no4 #bac7 after arranging a curled paper at the end of each chop4 #fhb4 ,lamb ,chops la ,robinson4--,pare six lamb chops1 flatten nicely1 and season with one pinch of salt and half a pinch of pepper4 ,place them in a sautoire with one ounce of butter1 and fry for three minutes on each side4 ,serve with a pint of hot ,robinson garnishing 7,no4 #bec7 on the dish1 and arrange the chops nicely over it1 or any other garnishing desired4 #fhc4 ,lamb ,chops1 ,maison d',or4--,pare neatly six lamb chops1 make an incision in each one1 and insert therein a slice of truffle4 ,season with a pinch of salt and half a pinch of pepper4 ,dip the chops in beaten egg and then in fresh bread-crumbs4 ,fry them in a sautoire with two ounces of clarified butter for four minutes on each side1 and serve with six heart-shaped pieces of fried bread1 each one covered with some pt-de-foie-gras1 and a gill of hot ,madeira wine sauce 7,no4 #ahe74 ,arrange a curled paper on the end of each chop4 #fhd4 ,lamb ,chops la ,clichy4--,pare nicely and flatten six lamb chops2 season with one pinch of salt and half a pinch of pepper4 ,fry slightly in a sautoire with one ounce of butter for one minute on each side2 then let them cool4 ,cover the surfaces with chicken forcemeat 7,no4 #bbf71 and wrap them in crepinette 7a skin found in the stomach of the pig72 dip in beaten egg1 then in fresh bread-crumbs1 and cook in a sautoire1 with two ounces of butter for four minutes on each side4 ,arrange a nice paper curl at each end of the chops1 and serve with half a pint of hot champagne sauce 7,no4 #bjd7 on the dish1 and the chops over it4 #fhe4 ,lamb ,chops la ,maintenon4--,take six well-pared and flattened lamb chops4 ,season with a pinch of salt and half a pinch of pepper2 put into a sautoire with one ounce of butter1 and fry on one side only for one minute4 ,cover the cooked side with a mellow chicken croquette preparation 7,no4 #bgf71 also a little chicken forcemeat 7,no4 #bbf7 on top4 ,besprinkle with one very finely chopped truffle4 ,place the chops on a well-buttered baking-pan1 and put them in a slow oven to cook for four minutes4 ,put a curled paper on the end of each chop1 and serve with half a pint of hot1 clear velout 7,no4 #aeb7 on the dish1 and the chops laid over it4 #fhf4 ,lamb ,chops la ,villeroi4--,pare neatly six chops1 flatten them well1 and season with a pinch of salt and half a pinch of pepper4 ,make an incision in each chop1 and garnish the inside with a slice of truffle1 previously dipped in demi-glace 7,no4 #ahe72 then dip the chops in beaten egg1 roll them in fresh bread-crumbs1 and put into a sautoire with two ounces of butter1 and fry four minutes on each side4 ,pour half a pint of hot ,perigueux sauce 7,no4 #aia7 on the dish1 arrange the chops over1 with curled paper on the ends1 and serve4 #fhg4 ,lamb ,chops la ,massna4--,trim neatly1 flatten1 and season with half a pinch each of salt and pepper1 six lamb chops4 ,put them into a sautoire with one ounce of butter1 and fry on one side only for one minute4 ,let them cool1 and then fill the cooked centres with a little pt-de-foie-gras4 ,take six pieces of fried bread the size of the chop1 cut out the middles with a bread-cutter1 fill in the space with pt-de-foie-gras1 and lay it on the cooked side of the chops4 ,garnish all around with chicken forcemeat la crme 7,no4 #bbe71 forced through a paper cornet4 ,place them on a buttered baking-sheet1 and put them into a slow oven4 ,cook for seven minutes4 ,prepare a pint of hot ,madeira sauce 7,no4 #ahe71 pour it on a hot dish1 arrange the chops nicely on top1 with curled papers on the ends1 and serve4 #fhh4 ,minced ,lamb l',anglaise4--,chop two onions fine1 and fry in a saucepan with two ounces of butter for five minutes4 ,add two tablespoonfuls of flour1 stirring well for two minutes4 ,moisten with a pint of broth 7,no4 #ii71 and two tablespoonfuls of ,parisian sauce1 a bouquet 7,no4 #bed71 and season with a tablespoonful of salt1 a teaspoonful of pepper1 and half a teaspoonful of nutmeg4 ,stir until it comes to a boil4 ,then cut two pounds of cooked lamb in small pieces1 either from the shoulder or leg1 mince finely1 and add to the sauce4 ,cook twenty-five minutes1 and serve with chopped parsley sprinkled over1 #fhi4 ,epigrammes1 of ,lamb1 ,macdoine4--,take two breasts of lamb1 tie them and put them on to boil in the soup-stock for forty-five minutes4 ,drain them well1 then extract all the bones1 and press down with a heavy weight on top4 ,when thoroughly cold1 cut each breast into three heart-shaped pieces1 dip them in oil or fat1 seasoning with a tablespoonful of salt and a teaspoonful of pepper4 ,roll in fresh bread-crumbs1 and broil on a slow fire for four minutes on each side4 ,take six broiled1 breaded lamb chops1 prepared and cooked exactly the same1 and serve with half a pint of hot ,macdoine 7,no4 #ajcb7 or any other garnishing that may be required1 arranging the breasts and chops over the garnishing4 #fij4 ,epigrammes of ,lamb la ,chicore4--,proceed exactly the same as for ,no4 #fhi1 only adding half a pint of hot chicory with a little gravy 7,no4 #icd71 instead of the other garnishing1 and serve the same4 #fia4 ,epigrammes of ,lamb la ,louisiannaise4--,the same as for ,no4 #fhi1 only serving with one pint of fried sweet potatoes 7,no4 #iic7 around the dish1 and a gill of hot ,madeira wine sauce 7,no4 #ahe74 #fib4 ,epigrammes of ,lamb la ,soubise4--,the same as for ,no4 #fhi1 serving with half a pint of hot ,soubise 7,no4 #bej7 and basting with a little meat-glaze 7,no4 #ada74 #fic4 ,shoulder of ,lamb l',africaine4--,take a shoulder of lamb of about three pounds1 season with one pinch of salt and one pinch of pepper1 and tie it up well4 ,place in a saucepan with one sliced onion1 and one sliced carrot1 and brown for six minutes4 ,moisten with one pint of broth 7,no4 #ii71 and a pint of ,espagnole sauce 7,no4 #aea74 ,let cook for forty-five minutes4 ,skim all the fat from the gravy1 and remove the shoulder to a hot dish and untie it4 ,garnish the dish with three stuffed egg-plants 7,no4 #iji71 and half a pint of cooked gumbo 7,no4 #ajcj74 ,strain the gravy over the shoulder1 and serve4 #fid4 ,shoulder of ,lamb1 ,pure ,normande4--,proceed exactly the same as for ,no4 #fic1 only substituting one pint of hot ,normande 7,no4 #age7 for the other garnishing4 #fie4 ,shoulder of ,lamb1 with ,stuffed ,tomatoes4--,the same as for ,no4 #fic1 placing six stuffed tomatoes 7,no4 #ajbc7 around the dish before serving4 #fif4 ,shoulder of ,lamb1 ,jardinire4--,proceed as directed in ,no4 #fic1 only serving with one pint of hot ,jardinire 7,no4 #ajcc74 #fig4 ,shoulder of ,lamb1 ,stuffed la ,macdoine4--,prepare a shoulder the same as for ,no4 #fic1 but before tying it1 fill the interior with ,american forcemeat 7,no4 #bbi72 let cook the same1 and serve with one pint of hot ,macdoine 7,no4 #ajcb74 #fih4 ,shoulder of ,lamb la ,rouennaise4--,braise a shoulder of lamb as for ,no4 #fic1 cut three medium-sized turnips the shape of a large clove of garlic1 and put them in a sautoire1 with an ounce of butter1 and a teaspoonful of powdered sugar on top4 ,place it in the oven1 and leave it in until they become thoroughly brown1 tossing the pan frequently to prevent burning4 ,pour the gravy from the meat over the turnips1 dish up the shoulder1 arrange the turnips around and serve4 #fii4 ,shoulder of ,lamb la ,flamande4--,the same as for ,no4 #fic1 serving for garnishing half a pint of cooked carrots1 half a pint of cooked turnips1 and half a pint of cooked red cabbage1 nicely arranged in clusters around the dish4 #gjj4 ,hashed ,lamb la ,polonaise4--,fry two chopped onions in a saucepan with an ounce of butter2 add half a pound of cooked1 hashed lamb to one pint of cooked1 hashed potatoes 7,no4 #ajjb74 ,season with a good tablespoonful of salt1 a teaspoonful of pepper1 and half a teaspoonful of nutmeg4 ,moisten with half a pint of broth1 and cook for ten minutes4 ,place the hash on a hot dish1 and arrange six poached eggs 7,no4 #djd7 on top4 ,serve with chopped parsley sprinkled over4 #gja4 ,haricot or ,ragout of ,lamb la ,providence4--,take a fine breast or a shoulder of lamb weighing about three pounds1 cut it into equal square pieces1 and fry them in a saucepan with an ounce of butter or fat4 ,add six small1 sound1 peeled onions1 and when browned1 after about ten minutes1 dredge in three tablespoonfuls of flour1 stirring well for two minutes4 ,moisten with three pints of water or white broth2 stir well1 adding two pinches of salt1 one pinch of pepper1 two crushed cloves of sound garlic1 and a bouquet 7,no4 #bed74 ,let cook for forty-five minutes4 ,two minutes after it begins to boil1 thoroughly skim off the scum on the surface4 ,remove the bouquet and pour the ragout on a hot dish4 ,arrange half a pint of flageolets1 plunged for half a minute into boiling water and well drained1 or cooked lima beans1 on one side of the dish1 and the same quantity of cooked carrots1 cut in quarters1 on the other1 and then serve4 #gjb4 ,breast of ,lamb1 ,jardinire4--,boil three medium-sized breasts of lamb for fifty minutes in the stock-pot1 then the bones will be detached4 ,take them out1 put the meat under a heavy weight1 and let it thoroughly cool2 then pare neatly4 ,cut each breast in two1 and place on a dish4 ,season them with a good tablespoonful of salt1 a teaspoonful of pepper1 and immerse them in two tablespoonfuls of oil4 ,roll them in fresh bread-crumbs1 and broil them for four minutes on each side4 ,serve them with one pint of hot ,jardinire garnishing 7,no4 #ajcc7 on the dish1 and the breasts nicely arranged over it4 #gjc4 ,stewed ,lamb and ,oyster-plant4--,as directed for ragout of lamb 7,no4 #gja72 substituting for garnishing one bunch of thoroughly scraped and well-washed oyster-plant1 cut into medium-sized pieces1 and cooked with the stew4 #gjd4 ,stewed ,lamb la ,franaise4--,the same as for ,no4 #gja2 adding half a pint of carrots1 half a pint of turnips1 cooked with the lamb1 and half an hour before serving putting in a pint of pared1 small1 whole1 raw potatoes4 #gje4 ,stewed ,lamb and ,lima ,beans4--,proceed as directed for ,no4 #gja1 replacing the garnishing by one pint of cooked lima beans1 added five minutes before serving4 #gjf4 ,stewed ,lamb1 with ,peas4--,the same as for ,no4 #gja1 only substituting for the garnishing one pint of green peas half an hour before the stew is ready or1 if canned peas1 five minutes before serving4 #gjg4 ,stewed ,lamb and ,flageolets4--,proceed as directed for ,no4 #gja1 only using instead of the garnishing a pint of well-soaked and drained flageolets1 five minutes before serving4 #gjh4 ,stewed ,lamb la ,parisienne4--,the same as for ,no4 #gja1 using a garnishing of one pint of raw ,parisian potatoes 7,no4 #ihf7 half an hour before serving4 #gji4 ,stewed ,lamb and ,string ,beans4--,the same as for ,no4 #gja1 only substituting for garnishing1 one pint of pared and cleaned string-beans half an hour before serving4 #gaj4 ,stewed ,lamb ,louisiannaise4--,proceed exactly as for ,no4 #gja1 substituting for garnishing one pint of fried sweet potatoes1 when serving1 all around the dish4 #gaa4 ,stewed ,lamb la ,crole4--,the same as for ,no4 #gja1 adding for garnishing two cut-up tomatoes1 one cut-up green pepper1 and one chopped onion4 ,serve with a bouquet of cooked rice for a garnishing around the dish4 #gab4 ,lamb's ,kidneys1 ,colbert ,sauce4--,split open twelve kidneys1 skin them well1 and place on a dish with a tablespoonful of sweet oil4 ,season with a tablespoonful of salt1 a teaspoonful of pepper1 and half a teaspoonful of nutmeg4 ,take six silver skewers 7if none on hand1 use wooden ones71 run each skewer through the centre of two kidneys 7which should never become detached71 roll them in fresh bread-crumbs1 and put them to broil on a moderate fire for four minutes on each side4 ,place them on a very hot dish on which has been previously poured a pint of hot ,colbert sauce 7,no4 #aij71 and send to the table very hot4 #gac4 ,lamb's ,kidneys1 with ,bacon4--,proceed as for ,no4 #gab1 but do not roll them in bread-crumbs1 and serve them with six slices of broiled bacon 7,no4 #ged7 and a gill of matre d'htel butter 7,no4 #ade74 #gad4 ,stewed ,kidneys ,with ,cpes4--,pare1 trim1 and skin well twelve kidneys4 ,cut them into slices1 and cook for five minutes in a frying-pan with an ounce of clarified butter1 a tablespoonful of salt1 and a teaspoonful of pepper4 ,brown well2 then add half a pint of ,espagnole sauce 7,no4 #aea71 also four cpes cut into pieces4 ,warm without boiling1 add the juice of half a lemon1 and a teaspoonful of chopped parsley1 and serve4 ,all stewed kidneys are prepared the same way1 with any other garnishing required4 #gae4 ,lamb's ,kidneys la ,diable4--,skin and pare well twelve kidneys1 split them in two without separating the parts1 and run the skewers through as for ,no4 #gab4 ,broil them slightly for one minute on each side4 ,mix together in a dish one teaspoonful of ,english mustard with two tablespoonfuls of ,parisian sauce1 the third of a teaspoonful of cayenne pepper1 a teaspoonful of salt1 and a like quantity of mignonette pepper4 ,roll the kidneys well in this1 then in bread-crumbs1 and finish by broiling them once more for three minutes on each side4 ,serve with a gill of matre d'htel butter 7,no4 #ade7 poured over the kidneys4 #gaf4 ,lamb ,steak ,with ,pure of ,peas4--,cut and saw off six small steaks from a tender leg of lamb2 pare and trim them nicely1 flatten1 and season with a good tablespoonful of salt sprinkled over1 and a teaspoonful of pepper4 ,put a tablespoonful of sweet oil on a dish1 roll the steaks well in it1 then broil them for five minutes on each side4 ,place on a hot serving-dish half a pint of hot pure of peas 7,no4 #di72 arrange the steaks over1 and serve4 ,the steaks can be served with any other garnishing required4 #gag4 ,lamb ,steak1 ,sauce ,piquante4--,the same as for ,no4 #gaf1 serving for garnishing half a pint of hot piquante sauce 7,no4 #bjc74 #gah4 ,lamb ,steak l',amricaine4--,proceed as for ,no4 #gaf1 and serve the lamb steaks with six small pieces of fried hominy 7,no4 #ajce71 also one gill of hot ,madeira sauce 7,no4 #ahe7 on the dish1 and the steaks arranged over1 with six slices of broiled bacon over them4 ,a pinch of salt represents #bje grains1 or a tablespoonful4 ,half a pinch of pepper represents #ch grains1 or a teaspoonful4 ,a third of a pinch of nutmeg represents #ac grains1 or half a teaspoonful4 ,,pork4 #gai4 ,black ,sausage1 ,mashed ,potatoes4--,take six black sausages 7or blood pudding72 make four light incisions on each side of them with a knife1 then broil them for five minutes on each side4 ,neatly arrange a pint of mashed potatoes 7,no4 #iih7 on a hot dish2 nicely dress the sausages over1 and serve4 ,they also may be baked in a pan in the hot oven for ten minutes4 #gbj4 ,suckling ,pig1 ,apple ,sauce4--,thoroughly clean the interior of a small1 tender1 suckling pig 7reserving the liver72 drain it well4 ,season the interior with two pinches of salt1 one good pinch of pepper1 and the third of a pinch of grated nutmeg4 ,chop up the liver very fine1 and fry it in a saucepan1 with half an ounce of butter1 for five minutes4 ,stuff it with ,american forcemeat 7,no4 #bbi71 then sew up the aperture with a kitchen-needle4 ,have a roasting-pan ready1 sprinkle into it half a cupful of cold water1 then lay in the pig1 so that it rests on its four legs4 ,completely cover all around with a buttered paper1 then put it into a moderate oven1 and let cook for two hours2 baste it frequently1 while cooking1 with its own gravy4 ,remove it to a hot dish1 untie1 skim the fat from the gravy1 and strain the lean part of it over the pig4 ,serve with a pint of hot apple sauce 7,no4 #afh7 in a separate bowl4 #gba4 ,boiled ,ham1 plain4--,select a nice1 small1 lean ham of about seven pounds1 and steep it in cold water during a whole night2 take it out1 lay it on a board or table1 dry it thoroughly in a cloth1 then put it in a saucepan and cover it with cold water4 ,let it boil for two hours1 then remove it from its stock1 lift off the upper skin1 trim it neatly1 and ornament artistically the large end bone with a pretty paper ruffle1 then serve it with any kind of sauce required for garnishing4 #gbb4 ,cold ,boiled ,ham1 for family use4--,proceed the same as for ,no4 #gba1 but let the ham be thoroughly cooled off before serving4 #gbc4 ,roast ,ham1 ,champagne ,sauce4--,boil a ham exactly as directed for ,no4 #gba1 making a few lengthwise incisions on the surface4 ,sprinkle the top with a little powdered sugar2 arrange it in a roasting-pan1 then place it in a slow oven for fifteen minutes4 ,serve with half a pint of champagne sauce 7,no4 #bjd74 #gbd4 ,roast ,ham1 with ,corn la ,crme4--,the same as for ,no4 #gbc1 serving with it one pint of hot corn la crme 7,no4 #ifc74 #gbe4 ,roast ,ham1 ,with ,spinach4--,proceed as for ,no4 #gbc1 only serving with one pint of cooked hot spinach au jus 7,no4 #idc74 #gbf4 ,pig's ,cheek1 ,with ,spinach4--,take two lean1 smoked pig's cheeks2 let them soak in cold water over night1 then drain them well1 and put them in a saucepan1 covering them with cold water4 ,let cook for one hour and three-quarters2 then lay them on a dish1 drain well again1 and lift off the rind and skin which adheres to the tongue1 then remove the bones1 and place the cheeks on a hot serving-dish4 ,garnish with one pint of hot spinach au jus 7,no4 #idc72 arrange the cheeks nicely on top1 and serve4 #gbg4 ,pig's ,feet la ,st4 ,hubert4--,split three good-sized1 boiled pig's feet in two1 place them on a deep dish1 season with a pinch of salt1 half a pinch of pepper1 and one tablespoonful of oil4 ,roll them well together1 and lay them in fresh bread-crumbs4 ,put them to broil for four minutes on each side1 and then serve with half a pint of hot piquante sauce 7,no4 #bjc71 to which has been added a teaspoonful of diluted mustard4 ,pour the sauce on the dish1 and arrange the feet nicely upon it4 #gbh4 ,pig's ,feet1 ,sauce ,robert4--,exactly the same as for ,no4 #gbg1 serving with half a pint of hot ,robert sauce 7,no4 #aib74 #gbi4 ,pig's ,feet1 ,sauce ,piquante4--,the same as for ,no4 #gbg1 serving with half a pint of hot piquante sauce 7,no4 #bjc71 omitting the mustard4 #gcj4 ,pig's ,feet1 ,new ,york ,style4--,the same as for ,no4 #gbg1 serving them on six pieces of toast1 with a gill of matre d'htel butter 7,no4 #ade7 over the feet4 ,boston ,style4--,dip them in frying batter1 then fry in a pan with two ounces of butter on a moderate fire for ten minutes4 ,dress them on a hot dish with a folded napkin1 and serve with any sauce desired separately4 #gca4 ,pig's ,feet la ,poulette4--,put three boiled pig's feet1 cut in two1 into a saucepan with half an ounce of butter1 let simmer for five minutes1 add a pint of poulette sauce 7,no4 #eih72 heat without boiling for five minutes1 then serve with a little chopped parsley sprinkled over4 #gcb4 ,stuffed ,pig's ,feet la ,prigueux4--,to one and a half pounds of boned turkey forcemeat 7,no4 #hac7 add two minced truffles and half a glassful of ,madeira wine2 mix well together in a bowl4 ,spread six pieces of crpinette 7a skin found in the stomach of the pig71 the size of the hand1 on the table4 ,lay on each one a piece of forcemeat the size of an egg2 spread it well1 and lay one-half of a boned pig's foot on top 7,no4 #gcd74 ,cover with another light layer of forcemeat1 and finish each with three thin slices of truffles4 ,cover the crpinettes so that they get the form of envelopes2 fold them up1 and dip one after the other in beaten egg1 then in fresh bread-crumbs1 and cook in a sautoire with two ounces of clarified butter4 ,place a heavy weight on top of the feet1 let cook on a slow fire for twelve minutes on each side1 and serve with half a pint of hot ,prigueux sauce 7,no4 #aia7 on the dish1 and the pig's feet on top4 #gcc4 ,stuffed ,pig's ,feet1 ,madeira ,sauce4--,exactly the same as for the above1 only serving with half a pint of hot ,madeira sauce 7,no4 #ahe7 in place of the other4 #gcd4 ,boned ,pig's ,feet4--,take three boiled feet1 cut them in two1 put them into boiling water for four minutes1 then take them out4 ,drain well1 bone them1 then put the flesh into a dry1 clean cloth1 and wipe them thoroughly4 #gce4 ,sausages1 with ,white ,wine4--,brown a very finely chopped onion in a sautoire with one ounce of butter4 ,moisten with half a glassful of white wine1 and add two country sausages2 prick them slightly with a fork1 then cover the pan1 and let cook for five minutes4 ,put in half a pint of ,espagnole sauce 7,no4 #aea71 cook again for five minutes1 and serve with a little chopped parsley sprinkled over4 #gcf4 ,sausages l',anglaise4--,place twelve country sausages on a baking-tin2 prick them a little1 and separate them by twelve slices of bread cut the same height as the sausages4 ,bake in the oven for twelve minutes1 baste them occasionally with their own juice1 and serve with half a pint of hot ,madeira sauce 7,no4 #ahe7 in a separate bowl4 #gcg4 ,sausages l',italienne4--,the same as for ,no4 #gce1 adding six minced mushrooms to the sauce five minutes before serving4 #gch4 ,sausages la ,bourguignonne4--,take twelve country sausages1 prick them with a fork1 and place them in a baking-dish4 ,put them in the oven1 and let cook for ten minutes2 garnish a hot dish with a pint of hot pure of red beans 7,no4 #iea72 and arrange the sausages on top1 then serve4 #gci4 ,sausages1 with ,cabbage4--,procure a medium-sized white cabbage2 remove all the green leaves1 and cut it into four square parts1 suppressing the centre stalks4 ,wash thoroughly in cold water1 then drain well in a cloth2 when finished cut them into small pieces1 and put them into boiling1 salted water for five minutes4 ,remove into cold water to let it cool off moderately2 take it out1 drain in a colander1 and put the cabbage into a saucepan with a gill of fat from the soup-stock1 or an ounce of butter4 ,season with a good pinch of salt and half a pinch of pepper1 also a whole medium-sized onion1 and a carrot cut into four pieces4 ,put on the lid of the saucepan1 remove to a moderate fire1 and let cook for thirty minutes4 ,take twelve country sausages1 prick them with a fork1 add them to the cabbage1 and let all cook together for twelve minutes4 ,dress the cabbage on a hot dish1 and decorate with the sausages and carrots on top4 ,serve very hot4 #gdj4 ,sausages au ,gastronome4--,prick twelve nice1 lean sausages with a fork2 put them in a tin baking-dish1 and cook them for six minutes in the oven4 ,add two raw eggs to a pint and a half of mashed potatoes1 with three tablespoonfuls of grated ,parmesan or ,swiss cheese1 mix well together1 and lay it on a baking-dish4 ,place the sausages on top1 put it in the oven1 and let cook for six minutes4 ,when finished take them out1 and serve on a dish with half a gill of demi-glace 7,no4 #ahe7 thrown over4 #gda4 ,pork ,tenderloin4--,procure three good-sized pork tenderloins1 pare them neatly1 remove the sinews1 and cut each fillet lengthwise in two without detaching2 place in a sautoire with a tablespoonful of butter4 ,season them one hour before cooking with two pinches of salt and one pinch of pepper1 and let them cook on the stove for six minutes on each side4 ,arrange them on a hot serving-dish1 and skim the fat from the surface of the gravy4 ,add to the lean part half a cupful of broth 7,no4 #ii71 letting it come to a boil1 and mixing well with a spoon4 ,strain the gravy over the fillets1 and serve4 ,any sauce or garnishing desired may be added to the tenderloins4 #gdb4 ,pork ,andouillettes4--,procure one and a half pounds of andouillettes2 cut them into six pieces1 and make four slight incisions on each side4 ,place them in a tin baking-dish1 and put them in the oven to cook for eight minutes4 ,remove them to a hot serving-dish1 previously placing thereon a pint of mashed potatoes1 or a pint of hot pure of peas1 and place the andouillettes1 nicely arranged1 on top4 #gdc4 ,pork ,chops1 ,plain4--,take six thick pork chops1 pare and flatten them nicely1 then season with a pinch of salt and a pinch of pepper one hour before using them4 ,put them in a sautoire with one ounce of butter1 and let cook on the stove for six minutes on each side4 ,arrange the chops on a hot dish1 skim off the fat from the gravy1 and add half a cupful of broth to the lean part4 ,let come to a boil1 strain over the chops1 and serve4 #gdd4 ,pork ,chops1 ,broiled4--,these are to be prepared exactly the same as for ,no4 #gdc1 only to the seasoning add one tablespoonful of sweet oil1 and roll in the chops well4 ,put them to broil for six minutes on each side1 then arrange them on a hot dish1 and serve with a gill of hot matre d'htel butter 7,no4 #ade71 well spread over the chops4 #gde4 ,pork ,chops1 ,piquante ,sauce4--,proceed exactly as for ,no4 #gdc1 serving with half a pint of hot piquante sauce over the chops 7,no4 #bjc74 #gdf4 ,pork ,chops1 ,sauce ,robert4--,same as for ,no4 #gdc1 sending them to the table with half a pint of hot ,robert sauce 7,no4 #aib7 poured over the chops4 #gdg4 ,pork ,chops la ,diable4--,the same as for ,no4 #gdc1 but serving with half a pint of sauce la ,diable 7,no4 #aih7 over the chops4 #gdh4 ,pork ,chops1 ,apple ,sauce4--,proceed as for ,no4 #gdc1 serving with one pint of hot apple sauce 7,no4 #afh7 in a separate bowl4 #gdi4 ,pork ,chops la ,pure de ,pois4--,the same as for ,no4 #gdc1 pouring half a pint of hot pure of peas on the dish1 and placing the chops over4 #gej4 ,pork ,chops with ,pure of ,potatoes4--,exactly the same as for ,no4 #gdc1 serving with a pint of pure of hot potatoes 7,no4 #iih7 on the dish1 and the chops nicely arranged over4 #gea4 ,roasted ,fresh ,pork4--,take three pounds of fresh loin of pork2 season two hours before needed with two good pinches of salt and one good pinch of pepper1 well distributed4 ,put it into a roasting-pan with half a cupful of water1 place it in the oven1 and let roast for fully one and a half hours1 being careful to baste it frequently with its own gravy4 ,remove it to a hot dish1 skim the fat from the gravy1 strain the lean part over the roast1 and serve4 #geb4 ,pork and ,beans4--,take a pint of white dry beans1 soak them in fresh water for six hours1 then drain through a colander4 ,place them in a saucepan1 or preferably an earthen dish2 season with one small pinch of salt1 half a pinch of pepper1 one tablespoonful of either syrup or brown sugar1 and one medium-sized carrot cut in two4 ,take a pound and a half of freshened salt pork 7previously well-washed in fresh water71 make four incisions on each side1 and place it in the vessel with the beans2 cover with the lid1 and let cook all together1 either on the stove or in the oven1 for two hours and a half4 ,if it should get too dry1 moisten with a little broth4 ,it will now be ready to serve4 ,place the garnishing on a hot dish1 and arrange the pork on top2 the whole can be returned again to the oven with a little powdered sugar sprinkled over the top1 leaving it in five minutes to give it a golden color2 then serve4 #gec4 ,how to ,prepare ,ham for ,broiling and ,frying4--,procure a fine1 sound1 smoked ham1 weighing about twelve to thirteen pounds1 selecting it as lean as possible4 ,with a sharp knife1 begin cutting it carefully at the end of the shank bone1 between the bone and the string used for hanging purposes1 coming down on to the knuckle2 follow the edge of the bone1 until the small edge-bone is fully reached1 then make a straight cross-cut from the bone1 so as to separate it entirely4 ,when this is accomplished1 put the bone part aside for soup1 garnishing1 scrambled eggs1 sauces1 or any other needful purposes4 ,keep the ham hung up in a dry place in a moderate temperature4 ,for broiling and frying4--,cut from the boneless part the necessary number of slices desired to be used each time1 as thin as possible1 always beginning from the side of the edge-bone4 ,pare off the skin neatly from the slices1 and arrange them on the broiler1 then broil them for two minutes on each side2 take from off the fire1 dress them on a hot dish1 and send to the table4 ,by preparing the ham as described in the above1 it will always be crisp and enjoyable4 ,when frying1 four minutes will be sufficient in very hot fat4 #ged4 ,how to ,prepare ,english ,breakfast ,bacon4--,procure a fine1 fresh ,english breakfast bacon1 and with a keen knife cut the under bones off2 pare both edges neatly1 also the end 7the opposite side to the string which hangs it up74 ,with the use of the same sharp knife1 cut the necessary number of slices desired for immediate use1 and no more4 ,thin slices are always preferable1 so that the bacon1 whether broiled or fried1 will be crispy and tasty4 ,when cutting off the slices be careful to avoid detaching them from the skin1 also cut them crosswise1 but never lengthwise4 ,arrange the slices on the broiler1 and broil on a moderate fire for two minutes on each side2 dress the crispy slices on a hot dish1 and serve immediately4 ,four minutes will suffice for frying4 ,see that the bacon is kept hanging by the string in a dry1 cool place1 but never put it on the ice4 ,a pinch of salt represents #bje grains1 or a tablespoonful4 ,half a pinch of pepper represents #ch grains1 or a teaspoonful4 ,a third of a pinch of nutmeg represents #ac grains1 or half a teaspoonful4 ,,poultry4 #gee4 ,chicken ,roasted1 ,plain4--,singe1 draw1 wipe nicely1 and truss a fine large chicken weighing three pounds4 ,cover it with a thin slice of salt fat pork1 and place it in a roasting-pan with two tablespoonfuls of broth4 ,spread a very little butter over the breast1 sprinkle on half a pinch of salt1 and put it in the oven to cook for fifty minutes4 ,baste it frequently1 and arrange it on a hot dish1 untie1 and decorate with a little watercress4 ,strain the gravy into a sauce-bowl1 and send it to the table4 #gef4 ,chicken ,broiled ,with ,bacon4--,procure two very fine1 tender1 spring chickens1 singe1 draw1 wipe neatly1 and cut the heads off1 then split them without separating4 ,place them on a dish1 season with one pinch of salt1 half a pinch of pepper1 and one tablespoonful of sweet oil2 turn them well in the seasoning4 ,put them to broil for nine minutes on each side4 ,prepare six small toasts on a hot dish1 arrange the two broiled chickens over1 spread half a gill of matre d'htel butter on top 7,no4 #ade71 and decorate with six thin slices of broiled bacon 7,no4 #ged72 then serve4 #geg4 ,chicken ,pot-pie4--,take one fine ,philadelphia chicken1 from three and a half to four pounds1 singe1 draw1 wipe well1 and cut it into twelve even pieces4 ,put these in a saucepan1 and cover them with cold water2 leave them in for thirty minutes1 then wash well1 drain1 and return them to the saucepan4 ,cover again with fresh water1 season with two pinches of salt1 one pinch of pepper1 and a third of a pinch of nutmeg2 add a bouquet 7,no4 #bed71 six small onions1 and four ounces of salt pork cut into square pieces4 ,cook for three-quarters of an hour1 taking care to skim well1 then add one pint of raw potatoes1 ,parisiennes 7,no4 #ihf71 and three tablespoonfuls of flour diluted with a cupful of cold water4 ,stir until it boils1 then let cook for ten minutes4 ,remove the bouquet and transfer the whole to a deep earthen baking-dish2 moisten the edges slightly with water1 and cover the top with a good pie-crust 7,no4 #ajgh74 ,egg the surface2 make a few transverse lines on the paste with a fork1 and cut a hole in the centre4 ,bake it in a brisk oven for fifteen minutes1 then send to the table4 #geh4 ,chicken ,croquettes la ,reine4--,make a croquette preparation as for ,no4 #bgf1 with chicken and mushrooms2 roll it into six cork-shaped croquettes1 dip each one separately in beaten egg1 then in fresh or rasped bread-crumbs1 fry them in very hot fat for four minutes1 then drain them thoroughly1 and place them on a hot dish over a folded napkin4 ,serve with half a pint of hot sauce la ,reine 7,no4 #fbc7 separately4 #gei4 ,chicken ,croquettes la ,prigueux4--,the same as for ,no4 #geh1 serving with half a pint of hot ,prigueux sauce 7,no4 #aia7 separately4 #gfj4 ,chicken ,croquettes l',ecarlate4--,exactly the same as for ,no4 #geh1 serving with half a pint of hot sauce ,ecarlate 7,no4 #bdg7 separately4 #gfa4 ,chicken ,croquettes la ,prigourdin4--,prepare some forcemeat as for croquettes 7,no4 #bgf71 composed of chicken1 mushrooms1 two truffles cut into small square pieces1 and bits of cooked smoked tongue1 about one ounce4 ,fry them for four minutes1 then serve the six croquettes with half a pint of hot ,madeira sauce 7,no4 #ahe74 ,add to it one chopped truffle and six chopped mushrooms2 let cook five minutes1 and serve in a separate bowl4 #gfb4 ,croustade of ,chicken la ,dreux4--,make six croustades 7,no4 #bfd71 each one four inches and a half long by three inches in diameter4 ,take three-quarters of a pound of white1 boned1 cooked chicken meat1 cut in half-inch pieces2 add to them half a pint of ,duxelle sauce 7,no4 #ahi71 half a glassful of ,madeira wine1 and let cook together for four minutes4 ,fill the six croustades with this1 arrange them nicely on a hot dish over a folded napkin1 and serve4 #gfc4 ,croustade of ,chicken ,livers1 au ,madre4--,prepare six croustades as for ,no4 #gfb1 fill them with chicken livers stewed in ,madeira wine sauce 7,no4 #gfg74 #gfd4 ,cromesquis of ,chicken la ,richelieu4--,make six cromesquis as for ,no4 #bfh1 and serve on a hot dish with a folded napkin1 decorating with a little parsley-greens1 and serving a pint of hot ,richelieu sauce 7,no4 #egd7 separately4 #gfe4 ,cromesquis of ,chicken la ,reine4--,exactly the same as for ,no4 #gfd1 serving with half a pint of hot sauce la ,reine 7,no4 #fbc7 separately1 and garnishing the dish with parsley-greens4 #gff4 ,chicken ,legs la ,diable4--,detach the legs from three medium-sized chickens2 singe them slightly with a little alcohol lighted on a plate1 then put them into the soup-pot and let boil for ten minutes4 ,remove them to a dish1 cool them off thoroughly1 then season with a good pinch of salt1 half a pinch of pepper1 and a very little cayenne pepper2 add also two tablespoonfuls of ,parisian sauce and half a teaspoonful of ground ,english mustard4 ,now roll them well together1 and pass one after another into fresh bread-crumbs2 put them to broil on a moderate fire for four minutes on each side1 then arrange them on a hot serving-dish4 ,pour over one gill of hot sauce la ,diable 7,no4 #aih71 sprinkle a little chopped parsley on top1 and serve very hot4 ,the legs can be served with any sauce or garnishing required4 ,turkeys' legs are prepared exactly the same way1 only they should be broiled six minutes on each side instead of four1 and served with any desired sauce or garnishing4 #gfg4 ,chicken ,livers ,stewed in ,madeira ,wine4--,cut away the gall from a pint of chicken livers1 dry them well with a cloth1 then fry them in a sautoire with one ounce of butter1 on a brisk fire1 for five minutes4 ,season with a pinch of salt1 and half a pinch of pepper1 add half a glass of ,madeira wine1 reduce for one minute1 then moisten slightly with about half a pint of ,espagnole sauce 7,no4 #aea74 ,cook again for three minutes1 then add half an ounce of good butter1 and the juice of half a lemon1 tossing well without letting it boil2 pour the whole on a hot serving-dish1 and serve with six heart-shaped crotons 7,no4 #acc74 #gfh4 ,chicken ,livers ,with ,mushrooms4--,proceed the same as for ,no4 #gfg1 only adding six minced mushrooms three minutes before serving4 #gfi4 ,chicken ,livers en ,brochette with ,bacon4--,procure eighteen fresh chicken livers2 cut away the gall1 dry them well with a clean cloth1 season with half a pinch each of salt and pepper1 and cut each liver in two4 ,now prepare six slices of lean bacon 7,no4 #ged71 broil them for one minute1 then cut each slice into six pieces4 ,take six silver skewers1 run a skewer through the centre of the liver1 the same with a piece of bacon1 and continue the same process until the six skewers are each one filled with a piece of liver and a piece of bacon4 ,roll them on a dish with one tablespoonful of good oil1 dip them in fresh bread-crumbs1 and put them on a moderate fire to broil for five minutes on each side4 ,arrange them on a hot dish1 pour half a gill of matre d'htel butter 7,no4 #ade7 over1 and serve with a little watercress around the dish4 #ggj4 ,chicken ,livers ,sauts l',italienne4--,proceed exactly as for ,no4 #gfg1 only adding half a gill of cooked fine herbs 7,no4 #adc7 five minutes before serving4 #gga4 ,chicken ,saut la ,marengo4--,singe1 draw1 and cut into six pieces two small1 tender chickens1 each weighing a pound and a quarter4 ,lay them in an oiled sautoire1 and brown slightly on both sides for five minutes1 seasoning with a good pinch of salt and half a pinch of pepper2 when a golden color1 moisten with half a pint of ,espagnole 7,no4 #aea71 and half a cupful of mushroom liquor4 ,add twelve mushroom-buttons1 and two truffles cut in thin slices1 also half a glassful of ,madeira wine4 ,let cook for twenty minutes1 then serve with six fried eggs1 as in ,no4 #dac1 and six heart-shaped crotons 7,no4 #acc74 ,adjust paper ruffles on the ends of the wings and legs of the chickens1 and dress them nicely on the dish1 decorating the borders with the fried eggs and sippets of bread1 then serve4 #ggb4 ,chicken ,saut l',hongroise4--,singe1 draw1 and cut into twelve pieces1 two chickens of a pound and a quarter each2 put them in a sautoire with an ounce of clarified butter1 adding one finely chopped onion1 half a pinch of salt1 and half a pinch of pepper4 ,let cook slowly1 without browning1 for five minutes on each side1 then moisten with half a pint of bchamel 7,no4 #aed71 and half a cupful of cream4 ,let cook again for twenty minutes1 skim the fat off1 and serve with six pieces of fried bread crotons 7,no4 #acc7 around the dish4 #ggc4 ,chicken ,saut la ,parmentier4--,singe1 draw1 and cut two chickens of a pound and a quarter each into twelve pieces2 put them in a sautoire with one ounce of butter1 season with a pinch of salt and half a pinch of pepper1 and let cook on the stove for five minutes on each side1 turning the pieces over with a fork4 ,moisten with half a pint of ,espagnole sauce 7,no4 #aea71 half a cupful of mushroom liquor1 and add the juice of half a lemon4 ,let cook again for twenty minutes1 then dress on a hot serving-dish1 and decorate it with half a pint of potatoes chteau 7,no4 #ajji7 in clusters4 #ggd4 ,chicken ,saut with ,tarragon4--,have two nice1 tender young chickens of a pound and a quarter each2 singe1 draw1 and cut each one into six pieces1 and when well dried put them in a sautoire with one ounce of butter2 season with a pinch of salt1 and half a pinch of pepper1 and let cook on a brisk stove for five minutes on each side4 ,moisten with half a pint of ,espagnole sauce 7,no4 #aea71 half a cupful of mushroom liquor1 and half a glassful of sherry wine1 and add a quarter of a bunch of well-washed1 green tarragon-leaves4 ,let cook for twenty minutes1 then dress nicely on a hot serving-dish1 and decorate with six heart-shaped crotons 7,no4 #acc74 #gge4 ,chicken ,saut la ,chasseur4--,prepare two chickens exactly as for the above 7,no4 #ggd71 moistening with half a pint of ,espagnole sauce 7,no4 #aea71 and half a cupful of mushroom liquor2 add six finely minced mushrooms1 half a glassful of sherry or ,madeira wine1 the zest of half a sound lemon1 and one chopped shallot4 ,let cook for twenty minutes1 and serve with six pieces of fried bread1 cut heart-shaped1 crotons 7,no4 #acc74 #ggf4 ,chicken ,saut la ,bordelaise4--,singe1 draw1 and cut up two chickens1 each weighing a pound and a quarter1 into twelve pieces2 put them in a sautoire with two tablespoonfuls of oil and one chopped shallot4 ,let brown well for five minutes1 then moisten with half a glassful of white wine1 adding three artichoke-bottoms1 each one cut into four pieces4 ,season with a pinch of salt1 and half a pinch of pepper1 then put the lid on and let simmer slowly for fifteen minutes2 when ready to serve1 add a little meat-glaze1 a teaspoonful 7,no4 #ada71 the juice of half a lemon1 and a teaspoonful of chopped parsley4 ,dish up the pieces1 crown-shaped1 with paper ruffles nicely arranged1 and garnish with the artichoke-bottoms in clusters1 and twelve cooked potatoes chteau 7,no4 #ajji74 #ggg4 ,chicken ,saut la ,rgence4--,singe1 draw1 and dry well two tender chickens of a pound and a quarter each2 cut them into twelve pieces1 and put them in a sautoire with one ounce of butter4 ,season with a good pinch of salt and half a pinch of pepper1 add half a glassful of ,madeira wine1 reduce for one minute1 then put the lid on1 and let simmer for six minutes4 ,moisten with half a pint of velout 7,no4 #aeb71 and half a cupful of mushroom liquor4 ,let cook for ten minutes1 then put in two truffles cut into small pieces1 six mushrooms1 a small sweetbread1 and one ounce of cooked1 smoked beef-tongue1 all finely chopped4 ,finish cooking for ten minutes longer1 then take from off the fire and incorporate therein two raw egg yolks diluted in the juice of half a lemon2 while adding the egg yolks gently shuffle the pan1 thicken well the sauce1 then serve with paper ruffles neatly arranged at the ends of the wings and legs of the chickens4 #ggh4 ,chicken ,saut la ,bohmienne4--,prepare two chickens as for the above 7,no4 #ggg72 put them in a sautoire with one ounce of butter1 seasoning with a good pinch of salt and half a pinch of pepper4 ,cook on a brisk fire for six minutes1 turning the pieces of chicken frequently with a fork2 moisten with half a wine-glassful of ,madeira wine1 reduce for one minute1 then add half a pint of ,espagnole sauce 7,no4 #aea74 ,cook for ten minutes2 add half a pint of cooked macaroni cut in small pieces4 ,cook again for ten minutes4 ,nicely arrange the chicken on a hot dish1 pour the gravy over1 and fill six bouches 7,no4 #bgj7 with the macaroni taken from the stew1 also a little grated ,parmesan cheese sprinkled over4 ,garnish the dish all around with the bouches1 adjust paper ruffles at the end of the chicken legs1 and serve hot4 #ggi4 ,chicken ,boiled la ,providence4--,singe1 draw1 and wipe well two chickens of a pound and a quarter each2 truss them from the wing to the leg with a needle1 and boil them in good broth for three-quarters of an hour4 ,prepare a pint of ,allemande sauce 7,no4 #baj7 with the broth of the chickens1 adding a gill of small cuts of boiled carrots1 the same of cooked ,lima beans or flageolets1 and let all cook together for three minutes4 ,dish up the chickens1 untruss them1 and pour the sauce over1 arranging the vegetables on each side4 ,serve with chopped parsley strewn over4 #ghj4 ,chicken ,fricass la ,reine4--,cut up two fine1 tender1 raw chickens into twelve even pieces4 ,place them in a large sautoire1 with one quart of cold water1 on a brisk fire2 as soon as it comes to a boil1 thoroughly skim4 ,season with one and a half pinches of salt1 half a pinch of pepper1 two cloves1 and one bay-leaf1 also a light bouquet 7,no4 #bed74 ,let boil slowly for twenty-five minutes4 ,place in another saucepan one and a half ounces of butter1 which you melt on the hot range1 add to it three tablespoonfuls of flour1 thoroughly mix with a wooden spoon1 while slowly cooking without browning1 as the above1 under no circumstances1 should be allowed to get brown4 ,strain the broth into a bowl through a sieve4 ,return the pieces of chicken to the sautoire 7but only the chicken71 leaving it at the oven door till further action4 ,now add1 little by little1 the broth to the flour1 being careful to stir continually until all added4 ,let boil for two minutes4 ,have three egg yolks in a bowl with a tablespoonful of good butter1 half a gill of cold milk1 and just a little cayenne pepper--no more than a third of a saltspoonful--squeezing in also the juice of half a medium-sized sound lemon4 ,mix all well together2 and then add it to the sauce2 stirring continually till all added4 ,heat up well1 but do not allow to boil4 ,strain it through a sieve over the chicken4 ,mix well together1 adding two truffles1 and four mushrooms cut into small dice-shaped pieces4 ,dress the whole on a hot dish1 arrange paper ruffles at the end of the legs1 and serve with heart-shaped crotons 7,no4 #acc7 around the dish4 #gha4 ,chicken ,fricass l',amricaine4--,boil two chickens as for ,no4 #ggi2 cut them into twelve pieces1 and put them into a sautoire with eight minced mushrooms1 an ounce of cooked salt pork cut into small squares1 and half a pint of ,allemande sauce 7,no4 #baj74 ,warm thoroughly without boiling1 and serve with six heart-shaped pieces of fried bread 7,no4 #acc74 #ghb4 ,pillau of ,chicken la ,turque4--,take a fine tender chicken weighing two pounds1 singe1 draw1 and wipe it well1 then cut it into twelve even pieces4 ,brown them in a stewpan with an ounce of butter1 one chopped onion1 and one chopped green pepper4 ,let cook for six minutes1 stirring lightly with a wooden spoon1 then moisten with a pint of good broth 7,no4 #ii71 and a gill of tomato sauce 7,no4 #bje74 ,add two ounces of dried mushrooms which have been soaking in water for several hours1 or twelve canned mushrooms2 season with a good pinch of salt1 half a pinch of pepper1 and half a teaspoonful of diluted saffron4 ,now add half a pint of well-washed1 raw rice 7if using ,italian rice1 only pick it7 and three tablespoonfuls of grated ,parmesan cheese2 cook for twenty minutes longer1 dress neatly on a hot dish1 and serve4 #ghc4 ,chicken ,pillau la ,crole4--,exactly the same as for ,no4 #ghb1 adding three medium-sized1 cut-up1 fresh tomatoes1 or half a pint of canned tomatoes with the other garnishings4 #ghd4 ,chicken with ,rice4--,singe1 draw1 and wipe well1 a tender fowl of three pounds2 truss it from the wing to the leg1 then put it into a saucepan covering it with water2 add two pinches of salt1 half a pinch of pepper1 one carrot cut into four pieces1 one whole onion stuck with three cloves1 and a bouquet 7,no4 #bed74 ,cook for about twenty-five minutes1 or until half done1 then add half a pint of well-picked1 raw rice2 cook again for twenty minutes1 and when finished1 dish up the chicken1 suppressing the bouquet1 onion1 and carrot2 arrange the rice nicely around it1 and serve4 #ghe4 ,chicken la ,maryland4--,procure two small1 tender spring chickens1 leave the half of one aside for other use1 and detach the legs and the wings2 lay them on a plate1 season with a good pinch of salt and half a pinch of pepper1 then dip them in beaten egg1 and afterward roll them in fresh bread-crumbs4 ,place them in a buttered pan1 pour an ounce of clarified butter over1 and roast in the oven for eighteen minutes4 ,pour half a pint of cream sauce4 7,no4 #aha7 onto a hot serving-dish1 arrange the chicken nicely on top1 and decorate with six thin slices of broiled bacon 7,no4 #ged71 also six small corn-fritters 7,no4 #ife74 ,serve as hot as possible4 #ghf4 ,suprme of ,chicken la ,toulouse4--,singe1 draw1 and wipe neatly three fine1 tender spring chickens4 ,remove the skin from the breasts4 ,make an incision on top of the breast-bone from end to end1 then with a small sharp knife1 carefully cut off the entire breast on each side1 including the small wing-bone1 which should not be separated from the breast1 and seeing that the entire breasts are cleverly cut away1 without a particle of it on the carcasses4 ,under each breast will be found a small fillet1 which you carefully remove1 and place on a dish for further action4 ,with a small sharp knife make an incision in each breast--at their thinner side--three inches in length by one inch in depth4 ,season the inside of each breast with a pinch of salt and half a pinch of pepper1 equally divided4 ,stuff the breasts with two ounces of chicken forcemeat 7,no4 #bbf71 mixed with two fine1 sound truffles finely sliced1 and four mushrooms1 also finely sliced4 ,butter well a well-tinned copper sautoire4 ,gently lay in the six breasts2 then take each small fillet1 press gently with the fingers1 and give each a boatlike shape4 ,make six slanting1 small incisions on top of each1 insert in each incision a small slice of truffle1 cut with a tube half an inch in diameter4 ,slightly wet the top of each breast with water2 carefully arrange one fillet on top of each breast lengthwise4 ,sprinkle a little clarified butter over all with a feather brush4 ,pour into the pan1 but not over the suprme1 a quarter of a glassful of ,madeira wine and two tablespoonfuls of mushroom liquor2 tightly cover the pan with the lid1 then place in the hot oven for ten minutes4 ,pour on a hot serving-dish one pint of hot ,toulouse garnishing 7,no4 #agf74 ,remove the suprmes from the oven1 neatly dress them over the garnishing1 adjust paper ruffles on each wing-bone1 and immediately send to the table4 #ghg4 ,suprme of ,chicken la ,bayard4--,proceed as for ,no4 #ghf1 only serving with one pint of garnishing ,bayard 7,no4 #bca74 #ghh4 ,suprme of ,chicken la ,reine4--,exactly the same as for ,no4 #ghf1 only substituting one pint of hot sauce la reine 7,no4 #ghj7 for the other garnishing4 #ghi4 ,suprme of ,chicken la ,patti4--,prepare the suprme the same as for ,no4 #ghf1 then have a pure of rice with cream la ,patti 7,no4 #bde71 garnish the dish with this1 and lay the suprme on top4 ,decorate the rice with two thinly sliced truffles1 pour a gill of good sauce ,prigueux 7,no4 #aia7 over1 and serve with paper ruffles4 #gij4 ,suprme of ,chicken la ,rothschild4--,have six chicken suprmes prepared exactly the same as in ,no4 #ghf1 but stuffing them with pure of chestnuts instead of the chicken forcemeat4 ,mince very fine two sound truffles1 then mix them with a pint of hot pure of chestnuts 7,no4 #aca72 then arrange the pure on a hot dish1 place six round-shaped crotons 7,no4 #acc71 instead of heart-shaped1 nicely dress the suprmes over the crotons1 decorate the top of each suprme1 right in the centre1 with one mushroom-head4 #gia4 ,turban of ,chicken la ,cleveland4--,select two very tender chickens1 singe1 draw1 and wipe them well2 bone them and cut them into quarters1 then put them into a sautoire with one ounce of butter1 a good pinch of salt and half a pinch of pepper2 add half a glassful of ,madeira wine1 and let parboil very slowly for ten minutes4 ,take half a pint of chicken forcemeat 7,no4 #bbf71 add to it one chopped truffle1 three chopped mushrooms1 and half an ounce of cooked minced tongue4 ,stir well together2 put this forcemeat on a silver dish1 lay the pieces of chicken on top1 crown-shaped1 and decorate with twelve whole mushrooms and two thinly sliced truffles4 ,to the gravy in which the chickens were cooked add half a pint of ,espagnole sauce 7,no4 #aea71 a teaspoonful of chopped chives1 and a small pat of fresh butter4 ,pour this immediately over the chickens1 put the dish in the oven1 and let cook very slowly for ten minutes4 ,squeeze the juice of half a lemon over1 and serve with six heart-shaped pieces of fried bread 7,no4 #acc74 #gib4 ,chicken ,curry l',indienne4--,take a good1 tender three-pound chicken1 singe1 draw neatly1 and cut it into square pieces4 ,put them in cold water for five minutes1 wash them well1 then drain1 and put them in a saucepan1 covering it to the surface with hot water2 season with two good pinches of salt1 one pinch of pepper1 and the third of a pinch of nutmeg4 ,add a bouquet 7,no4 #bed71 and six small onions2 let cook on a moderate stove for forty-five minutes1 skimming it well4 ,take another saucepan1 in it place one and a half gills of white roux 7,no4 #ace71 moisten it with all of the broth from the chicken1 and mix well together4 ,prepare a tablespoonful of diluted curry with four egg yolks1 and the juice of half a lemon1 beat all this well together1 pour it into the sauce a little at a time1 stirring continually and not allowing it to boil4 ,pour the sauce over the chicken1 which remains in the saucepan1 and dress immediately on a hot dish1 decorated with boiled rice all around as a border1 and serve4 #gic4 ,chicken ,curry l',espagnole4--,the same as for ,no4 #gib1 adding two cut-up tomatoes and one green pepper1 cooking them ten minutes with the chicken4 #gid4 ,chicken ,curry la ,crole4--,the same as for ,no4 #gib1 adding one green pepper cut very fine1 also one chopped onion1 and half a clove of garlic1 cooking them twenty minutes with the chicken4 #gie4 ,boiled ,turkey l',anglaise4--,take a very fine1 tender turkey of about five pounds1 singe1 draw1 and truss well with a needle from the wing to the leg4 ,put it into the soup-pot1 and let cook for one hour2 remove to a hot serving-dish4 ,decorate the dish with a pint of cooked ,spinach l',anglaise 7,no4 #idj71 and six slices of hot1 cooked1 lean ham4 ,serve with half a cupful of hot broth poured over the turkey so as to keep it moist4 #gif4 ,boiled ,turkey1 ,celery ,sauce4--,exactly the same as for ,no4 #gie1 substituting for garnishing one pint of hot celery sauce 7,no4 #bjj71 served separately4 #gig4 ,boiled ,turkey1 ,oyster ,sauce4--,proceed as for ,no4 #gie1 serving with one pint of hot oyster sauce 7,no4 #agc71 separately4 #gih4 ,boiled ,turkey1 ,egg ,sauce4--,the same as for ,no4 #gie1 serving with one pint of hot egg sauce 7,no4 #afa71 separately4 #gii4 ,boiled ,turkey la ,baltimore4--,serve a boiled turkey as for ,no4 #gie1 garnishing it with half a head of cooked and hot cauliflower1 one good-sized cooked carrot1 cut in slices1 and six cooked small onions1 all neatly arranged around the dish1 with half a pint of hot ,allemande sauce 7,no4 #baj71 served separately4 #hjj4 ,roast ,turkey1 ,stuffed with ,chestnuts4--,singe1 draw1 wash well1 and neatly dry a fine1 tender turkey1 weighing five to six pounds2 fill the inside with the chestnut stuffing described below1 then nicely truss the turkey from the wing to the leg2 season with a heavy pinch of salt1 well sprinkled over4 ,cover the breast with thin slices of larding pork4 ,put it to roast in a roasting-pan in a moderate oven for one hour and a half1 basting it occasionally with its own gravy4 ,take from out the oven1 untruss1 dress it on a hot dish1 skim the fat off the gravy1 add a gill of broth 7,no4 #ii7 or consomm 7,no4 #ajj7 to the gravy1 let it just come to a boil1 strain into a bowl1 and send to the table separately4 ,plain roast turkey is prepared the same1 suppressing the stuffing1 and roasting it only one hour and fifteen minutes4 ,chestnut ,stuffing4--,peel a good-sized1 sound shallot1 chop it up very fine1 place in a saucepan on the hot range with one tablespoonful of butter1 and let heat for three minutes without browning1 then add a quarter of a pound of sausage meat4 ,cook five minutes longer1 then add ten finely chopped mushrooms1 twelve well-pounded1 cooked1 peeled chestnuts2 mix all well together4 ,season with one pinch of salt1 half a pinch of pepper1 half a saltspoonful of powdered thyme1 and a teaspoonful of finely chopped parsley4 ,let just come to a boil1 then add half an ounce of fresh bread-crumbs1 and twenty-four whole cooked and shelled ,french chestnuts2 mix all well together1 being careful not to break the chestnuts4 ,let cool off1 and then stuff the turkey with it4 #hja4 ,hashed ,turkey la ,royale4--,take a pound and a half of dice-shaped pieces of cooked turkey2 place them in a saucepan with a pint of bchamel 7,no4 #aed71 three tablespoonfuls of mushroom liquor1 and two truffles cut in square pieces4 ,season with one pinch of salt1 half a pinch of pepper1 and the third of a pinch of nutmeg4 ,let all heat together for ten minutes1 then serve with six heart-shaped pieces of bread 7,no4 #acc71 lightly covered with pt-de-foie-gras neatly arranged around the dish4 #hjb4 ,hashed ,turkey la ,bchamel4--,the same as for ,no4 #hja1 omitting the truffle and bread crotons1 and serving with chopped parsley strewn over4 #hjc4 ,hashed ,turkey la ,polonaise4--,the same as for ,no4 #hja1 only serving with six poached eggs 7,no4 #djd71 and six heart-shaped crotons 7,no4 #acc71 instead of the truffles and pt-de-foie-gras4 #hjd4 ,hashed ,turkey la ,crme4--,exactly the same as for ,no4 #hja1 substituting one pint of cold1 fresh cream1 and a tablespoonful of fresh butter for the bchamel1 also omitting the truffles and pt-de-foie-gras2 reducing the cream with the hash to one half1 which will take from four to five minutes4 ,pour on a hot dish and serve4 #hje4 ,hashed ,turkey en ,bordure4--,decorate the border of a baking-dish with a potato croquette preparation 7,no4 #iig71 place it in the oven for six minutes1 then fill the centre with hashed turkey la bchamel 7,no4 #hjb71 and put it in the oven again for five minutes before serving4 #hjf4 ,turkey ,breasts la ,chipolata4--,singe1 draw1 and wipe neatly a fine young turkey of six pounds4 ,detach the two legs entirely from the turkey4 ,place in a saucepan any piece of pork-skin that is on hand1 adding one cut-up carrot1 one onion1 also cut up1 and a bouquet 7,no4 #bed74 ,lay the breasts of the turkey over the garnishing1 season with one pinch of salt and half a pinch of pepper1 then put on the lid and let get a golden color for about ten minutes4 ,moisten with one pint of broth 7,no4 #ii71 and put it into the oven without the lid1 letting it cook for forty minutes1 basting it frequently with its own gravy4 ,arrange on a hot dish1 and serve with a pint of hot chipolata 7,no4 #bcb74 ,the stock remaining in the pan can be used for preparing ,espagnole sauce4 #hjg4 ,turkey ,breasts la ,robinson4--,proceed exactly as for ,no4 #hjf1 but after cooking for twenty minutes1 take it off and place it in another saucepan4 ,baste it with its own gravy1 adding half a pint of ,espagnole sauce 7,no4 #aea74 ,blanch half a pint of chicken or turkey livers1 cut them into two or three pieces according to their size1 and put them with the turkey1 adding half a glassful of ,madeira wine4 ,let cook for twenty minute more1 and serve with the livers around the breasts1 and the gravy thrown over4 #hjh4 ,roast ,goose1 ,stuffed with ,chestnuts1 ,apple ,sauce4--,have a fine1 tender goose of four pounds1 singe1 draw1 wash well1 and thoroughly wipe the interior with a cloth2 then fill it with some stuffing as for the turkey 7,no4 #hjj74 ,close both ends1 truss well1 sprinkle a pinch of salt over1 envelop in buttered paper and put it into a roasting-pan4 ,cook it for one hour and a half in a moderate oven1 basting it occasionally with the dripping4 ,remove from the oven1 dress on a hot serving-dish1 untruss1 skim off the fat from the gravy1 add to it a gill of white broth 7,no4 #ii71 let come to a boil1 then strain the gravy into a sauce-bowl and serve separately4 #hji4 ,timbale of ,foie-,gras ,lagardre4--,butter lightly six timbale molds2 decorate the inside according to taste with pieces of truffle and smoked beef-tongue2 fill them half full with cream forcemeat 7,no4 #bbe71 leaving an empty space in the centre1 filling this in with a reduced salpicon 7,no4 #bef74 ,cover the salpicon with a very little pt-de-foie-gras1 and finish filling with the cream forcemeat4 ,put the molds in a sautoire holding hot water to half their height2 boil gently1 and then place them in a slow oven for ten minutes4 ,unmold on a hot dish1 and serve with half a pint of hot sauce ,prigueux 7,no4 #aia7 separately4 ,place on top of each timbale a small1 round croquette of foie-gras1 then serve4 #haj4 ,vol-au-,vent la ,financire4--,fill six vol-au-vents made with feuilletage paste 7,no4 #ajgf7 with a quart of financire garnishing 7,no4 #bdf71 and serve them on a dish with a folded napkin4 #haa4 ,vol-au-,vent la ,toulouse4--,fill six vol-au-vents 7,no4 #ajgf7 with a quart of hot ,toulouse garnishing 7,no4 #agf71 and serve the same as for the above4 #hab4 ,vol-au-,vent la ,reine4--,fill six vol-au-vents 7,no4 #ajgf7 with a quart of hot ,reine garnishing 7,no4 #fbc71 and serve as for ,no4 #haj4 #hac4 ,boned ,turkey la ,prosperity of ,america4--,procure a fine1 tender1 young ,rhode ,island turkey1 weighing eight pounds4 ,singe1 draw1 and neatly wipe the interior4 ,make an incision right along the back4 ,begin boning from the neck down toward the breast1 on both sides1 being very careful not to make any holes in the skin1 as it should remain perfectly intact4 ,make an incision from the first joint1 then bone both legs4 ,cut away also1 very carefully1 the two wing bones4 ,season the inside with one pinch of salt and half a pinch of pepper1 evenly divided4 ,place it on a dish1 and lay it in the ice-box until needed4 ,take two pounds of lean1 raw veal1 three pounds of fresh pork1 and half a pound of larding pork1 all cut up into small dice-shaped pieces4 ,season with two pinches of salt1 one pinch of white pepper1 the third of a saltspoonful of grated nutmeg1 and the same quantity of thyme4 ,mix all well together4 ,place all in the chopping machine1 and chop it exceedingly fine1 repeating the process1 if necessary1 until it is chopped to perfection4 ,should there be any sinews among the ingredients1 remove them all4 ,place on a cold dish1 and put away in the ice-box to cool until the following is prepared4 ,have ready a quarter of a pound of the end 7red7 part of a cooked smoked beef-tongue1 eighteen medium-sized1 sound truffles1 both tongue and truffles cut in dice-shaped pieces half an inch square4 ,take the forcemeat from the ice-box1 and thoroughly mix the tongue and truffles with it1 pouring in also a wine-glassful of ,madeira wine4 ,half a cup of well-peeled pistache can be added1 if at hand4 ,take the turkey from the ice-box1 spread it on a clean table 7skin-side downward74 ,then1 with a keen knife1 cut away even slices from the breasts1 arrange them on the thin1 so that the turkey should have an equal thickness all over4 ,place the forcemeat right in the centre of the turkey1 column shaped1 leaving a clear space of two inches at each end1 and of four inches at each side4 ,spread on a table a strong1 clean napkin1 sprinkling over it a little cold water4 ,fold up first both ends of the turkey1 then both sides1 so that the four ends should be enveloped2 gently lift1 and lay it right in the centre of the napkin4 ,roll it carefully in the napkin4 ,tightly tie one end first1 then the other1 as firmly as possible1 taking in the slack of the napkin4 ,place it in a large saucepan on the hot range1 with the carcass1 and whatever bones and dbris pertain to it1 completely cover with cold water1 place the lid on1 and when coming to a boil thoroughly skim it1 then add one medium-sized1 sound1 scraped carrot1 and one well-peeled onion with three cloves stuck in4 ,season with one pinch of salt1 and then let boil on a moderate fire for fully two and a half hours4 ,remove the galantine with a skimmer2 let cool enough so that it can be easily handled4 ,cut the strings at both ends2 roll it over again as before1 and tightly tie both ends exactly as before4 ,lay it in a flat tin pan1 placing on top of it a board the size of the boned turkey1 and on top of it a weight of seven pounds1 leaving the weight on until the galantine is thoroughly cold1 which will take a whole night2 but avoid placing it in the ice-box until thoroughly cold4 ,two days after the preparation it will be ready for use2 keeping it in the ice-box in the same napkin in which it was cooked4 #had4 ,jelly for ,boned ,turkey4--,strain the broth in which the galantine was cooked into another saucepan1 thoroughly skim all the fat off1 add one ounce of clarified gelatine4 ,boil for five minutes4 ,crack into another saucepan the whites of two raw eggs1 and the shells as well1 squeeze in the juice of half a sound lemon1 adding half a glassful of ,madeira wine1 and a small piece of ice1 the size of an egg1 finely cracked4 ,beat all sharply together with a wire whip4 ,place the broth on the table at hand near the eggs1 c41 and with a soup-ladle in the left hand1 a wire whip in the right1 add a ladleful of broth1 little by little1 to the eggs1 carefully and sharply stirring with the whip until all the broth has been added4 ,place it then on a very moderate fire1 and let gently come to a boil4 ,immediately strain through a flannel bag or a napkin into a clean bowl and let cool1 and it will be ready for use4 #hae4 ,pigeon ,cutlets la ,victoria4--,singe1 draw1 and bone three fine pigeons1 leaving on the legs2 cut them in two1 and stuff lightly with chicken forcemeat 7,no4 #bbf71 immerse then in beaten egg and fresh bread-crumbs1 then cook in a sautoire with half an ounce of clarified butter1 for four minutes on each side1 and serve with half a pint of hot ,victoria sauce 7,no4 #bjh7 on the warm dish1 and the cutlets on top1 with paper ruffles nicely arranged4 #haf4 ,squabs ,roasted ,plain4--,singe1 draw1 cut off the necks1 wipe neatly1 and truss six fine1 small squabs2 put them in a roasting-pan with half a pinch of salt1 evenly divided1 and a very little butter spread over4 ,put the pan into a brisk oven to cook for twelve minutes2 then remove from the oven1 untruss1 and dress them on a hot dish1 on which you previously have placed six small canaps1 prepared as in ,no4 #hcb1 one on each canap2 neatly decorate the dish with fresh watercress2 skim the fat from off the gravy1 add to it a gill of white broth 7,no4 #ii72 let it just come to a boil1 strain it into a sauce-bowl1 and send to the table separately4 #hag4 ,squabs ,broiled on ,toast1 with ,bacon4--,singe1 draw1 cut the necks off1 and wipe nicely three very good-sized squabs2 split them without detaching the parts1 then lay them on a dish1 and season with a pinch of salt1 half a pinch of pepper1 and a tablespoonful of sweet oil2 roll them in well1 and put them to broil for six minutes on each side4 ,prepare a dish with six toasts1 arrange the squabs over1 and spread a gill of matre d'htel butter 7,no4 #ade7 on top4 ,decorate the dish with six slices of broiled bacon 7,no4 #ged71 and serve4 #hah4 ,ballotin of ,squab l',italienne4--,singe1 draw1 and bone six tender squabs2 stuff them with a good chicken forcemeat 7,no4 #bbf71 and leave on one leg1 to decorate later with a ruffle4 ,form them into a circle1 arranging each squab so it assumes a round shape2 place them in a buttered sautoire2 season with a good pinch of salt and half a pinch of pepper1 and cover with a piece of buttered paper4 ,put it in the oven for fifteen minutes1 and when cooked serve with half a pint of hot ,italian sauce 7,no4 #ahh71 the squabs laid on top1 with a paper ruffle fastened on to each leg4 #hai4 ,squabs la ,crapaudine4--,singe1 draw1 then split six squabs through the back without entirely dividing the parts2 break the bones of the legs and wings1 flatten them well1 and lay them on a dish to season with a good pinch of salt1 one pinch of pepper1 and two tablespoonfuls of oil1 roll them in well1 then dip them in fresh bread-crumbs1 and broil them slowly for seven minutes on each side4 ,arrange them on a hot dish1 and serve with half a pint of hot ,robert sauce 7,no4 #aib71 to which add three chopped mushrooms4 ,serve the sauce on a dish1 and the squabs on top4 #hbj4 ,squabs l',amricaine4--,singe1 draw1 and truss nicely six fine1 fat squabs2 stuff them with ,american forcemeat 7,no4 #bbi71 and place them in a roasting-pan with a pinch of salt1 evenly distributed1 and half an ounce of butter well spread over the squabs4 ,place them in the hot oven1 and roast for eighteen minutes4 ,take from out the oven1 dress them on a hot dish2 untruss2 skim the fat off the gravy1 add to it one gill of broth 7,no4 #ii71 let come to a boil1 strain into a sauce-bowl1 decorate the dish with a little fresh watercress4 ,arrange a slice of broiled bacon 7,no4 #ged7 over each bird1 and send to the table4 #hba4 ,squabs la ,chipolata4--,prepare and roast six squabs same as for ,no4 #haf1 and serve them with a pint of hot chipolata garnishing 7,no4 #bcb7 on a hot dish1 and the squabs arranged over4 #hbb4 ,squabs en ,compote4--,singe1 draw1 and truss with their legs thrust inside1 six fine1 fat squabs2 lay them in a saucepan with half an ounce of butter1 one cut-up onion1 and one carrot cut the same4 ,season with a pinch of salt1 then put the lid on the pan1 and cook on a good fire for ten minutes4 ,put in a saucepan six small glazed onions 7,no4 #ifg71 one medium-sized carrot1 cut with a vegetable-scoop 7blanching the latter for two minutes71 one ounce of salt pork cut into small pieces1 and six cut-up mushrooms2 moisten them with a pint of ,espagnole sauce 7,no4 #aea71 and let cook together for thirty minutes4 ,transfer the squabs to this preparation1 and let cook again for five minutes2 dress the garnishing on a hot dish1 arrange the squabs on top1 and serve4 #hbc4 ,roast ,duck l',amricaine4--,select a fine young duck1 weighing three and a half pounds2 singe1 draw1 and wipe it well1 then stuff it with ,american forcemeat 7,no4 #bbi71 and place it in a roasting-pan with half an ounce of butter1 and besprinkle with a pinch of salt1 then roast it in the oven for forty minutes1 basting it occasionally4 ,lay it on a dish1 untruss1 skim the fat off1 add a gill of white broth 7,no4 #ii71 let it come to a boil1 then strain the lean part of the gravy over1 and garnish with six pieces of fried hominy 7,no4 #ajce74 #hbd4 ,roast ,duck1 ,apple ,sauce4--,have a fine1 tender duckling of three and a half pounds2 singe1 draw1 wipe neatly1 and truss4 ,place it in a roasting-pan1 spread half an ounce of butter over1 and a pinch of salt4 ,place it in a brisk oven1 and let cook for thirty minutes1 not failing to baste it occasionally with its own gravy4 ,dress it on a hot dish1 untie the string1 skim the fat off the gravy1 add a gill of broth 7,no4 #ii71 let it come to a boil1 then strain the lean part over the duck1 decorate with a little watercress1 and serve with half a pint of hot apple sauce separately 7,no4 #afh74 #hbe4 ,duckling la ,rouennaise4--,take two fine ducklings of one and a half pounds each1 singe1 draw1 and truss them with the legs thrust inside2 lay them in a roasting-pan1 and cover them with half an ounce of butter1 seasoning with a pinch of salt2 put them in the oven for ten minutes4 ,cut four medium-sized turnips into small dice-shaped pieces1 put them in a saucepan with half an ounce of butter and half a teaspoonful of powdered sugar2 let cook for ten minutes1 then moisten with a pint of ,espagnole sauce 7,no4 #aea74 ,lay the ducks in the saucepan with the turnips1 and let cook again all together for twenty-five minutes2 arrange the ducks on a hot dish1 untruss1 and decorate the dish with the turnips4 ,pour the sauce over all1 and serve4 #hbf4 ,salmi of ,duck l',amricaine4--,procure two fine ducks2 singe1 draw1 wipe neatly1 and cut off the wings1 legs1 and breasts2 put the two carcasses in a saucepan1 sprinkle a little salt over1 and put it in the oven to cook for six minutes2 remove them1 and hash them up4 ,put them back into a saucepan with a pint of white broth 7,no4 #ii71 and a small bouquet 7,no4 #bed71 and let cook on a moderate fire for fifteen minutes4 ,put an ounce of butter in a sautoire1 lay in the wings1 legs1 and breasts1 then season with a pinch of salt and half a pinch of pepper2 cook on a very brisk fire for three minutes on each side1 then add half a glassful of ,madeira wine1 half a pint of ,espagnole sauce 7,no4 #aea71 and the zest of a lemon2 strain the gravy of the carcasses over1 and let all cook again for fifteen minutes4 ,dress nicely on a hot dish1 and decorate with six heart-shaped crotons of fried hominy1 and serve 7,no4 #ajce74 #hbg4 ,salmi of ,duck1 with ,olives4--,prepare the salmi of ducks as for the above 7,no4 #hbf71 adding half a pint of parboiled and stoned olives to the sauce4 ,use six heart-shaped fried crotons of bread 7,no4 #acc7 instead of the hominy1 and serve4 #hbh4 ,salmi of ,duck la ,chasseur4--,make a salmi the same as for ,no4 #hbf1 adding twelve sliced mushrooms1 and serve with six heart-shaped crotons 7,no4 #acc74 #hbi4 ,salmi of ,duck la ,bourgeoise4--,prepare two fine ducks as for ,no4 #hbf1 and add twelve glazed onions 7,no4 #ifg71 and two raw carrots cut clove-garlic-shaped1 letting them cook in salted water for ten minutes previous to adding them to the salmi1 also half an ounce of salt pork1 cut in square pieces1 and let cook together with the ducks for fifteen minutes more2 then serve4 #hcj4 ,salmi of ,duck la ,montglas4--,singe1 draw1 and wipe two fine1 tender ducks2 cut away the wings1 legs1 and breasts1 then put the carcasses in a roasting-pan2 sprinkle a little salt over1 spread on each bird a very little butter1 and place them in the oven for six minutes2 remove them1 and hash them up4 ,lay them in a saucepan1 moistened with a pint of white broth 7,no4 #ii72 add a small bouquet 7,no4 #bed71 and let cook on the stove for fifteen minutes4 ,put an ounce of butter in a sautoire1 add the wings1 legs1 and breasts1 previously laid aside2 season with a pinch of salt1 half a pinch of pepper1 and the third of a pinch of nutmeg1 and let cook on a brisk fire for three minutes on each side4 ,add half a glassful of good sherry1 half a pint of ,espagnole sauce 7,no4 #aea71 half a pint of tomato sauce 7,no4 #bje71 two thin slices of smoked beef-tongue cut into ,julienne-shaped pieces1 two cut-up truffles1 six fine mushrooms1 also cut up2 then strain the gravy of the carcasses over this2 let cook all together for fifteen minutes more1 then artistically dress the salmi on a hot dish1 decorate with six heart-shaped bread crotons 7,no4 #acc71 adjust paper ruffles to the end of the wings and legs1 and serve4 #hca4 ,salmi of ,duck la ,marchale4--,proceed exactly the same as for 8,salmi l',amricaine0 7,no4 #hbf71 adding twelve small godiveau quenelles 7,no4 #bba71 and twelve mushrooms cut in two4 ,let heat well for five minutes1 then serve with six fried bread crotons 7,no4 #acc74 ,a pinch of salt represents #bje grains1 or a tablespoonful4 ,half a pinch of pepper represents #ch grains1 or a teaspoonful4 ,a third of a pinch of nutmeg represents #ac grains1 or half a teaspoonful4 ,,game4 #hcb4 ,canaps for ,game4--,cut out the desired number of canaps from a loaf of ,american bread 7a stale one is preferable7 one and a half inches thick4 ,trim neatly1 pare off the crusts2 then cut out a piece in the centre of each1 from end to end1 so that the cavity will hold the bird easily when sending to the table4 ,spread a little butter over them1 place on a tin plate2 then brown in the hot oven until they obtain a good golden color4 ,remove from out the oven1 arrange them on a hot dish1 and they will be ready to serve4 #hcc4 ,croquettes of ,game la ,prigueux4--,make six game croquettes exactly the same as the chicken croquettes 7,no4 #geh7--the mushrooms can be omitted--and serve with half a pint of hot sauce prigueux 7,no4 #aia71 separately4 #hcd4 ,quails ,roasted1 ,plain4--,pick six fine1 tender1 fat quails1 singe1 draw1 and wipe them well2 truss them1 laying a thin layer of lard on the breasts4 ,put them in a roasting-pan1 spreading a very little butter on top of each quail2 then pour half a cupful of water in the pan4 ,season with a pinch of salt1 and let cook in the oven for eighteen minutes4 ,place on a hot dish six heart-shaped pieces of toast2 untruss the quails1 and arrange them on top1 decorating with a little watercress4 ,strain the gravy into a sauce-bowl1 and serve it separately4 #hce4 ,quails ,broiled ,with ,bacon4--,have six fine fat quails4 ,singe1 draw1 and wipe them well4 ,split them through the back without separating the parts1 and break the two leg bones4 ,put them on a dish2 season with a pinch of salt1 half a pinch of pepper1 and a tablespoonful of sweet oil1 mixing them in well1 and put them to broil on a moderate fire for six minutes on each side4 ,arrange six toasts on a hot dish1 lay the quails on top1 and pour a gill of matre d'htel butter 7,no4 #ade7 over1 decorating with six slices of broiled bacon 7,no4 #ged71 and serve4 #hcf4 ,braised ,quails1 ,celery ,sauce4--,take six nice fat quails1 singe1 draw1 and wipe them well4 ,truss1 and cover the breasts with a thin layer of lard4 ,place them in a sautoire with a piece of pork rind1 half a carrot1 and half an onion1 both cut-up1 and let them get a good golden color on the fire4 ,moisten with half a cupful of water1 then put them in the oven1 and let cook for twenty minutes4 ,serve with a pint of celery sauce 7,no4 #bjj71 and a little meat-glaze 7,no4 #ada7 thrown over4 #hcg4 ,quails la ,financire4--,braise six quails the same as for the above 7,no4 #hcf71 and serve them with a pint of hot financire garnishing 7,no4 #bdf7 in place of the celery sauce4 #hch4 ,doe-birds1 ,roasted1 ,plain4--,singe1 draw1 and truss six fine1 fat doe-birds4 ,put them in a roasting-pan with half a cupful of water1 seasoning with a pinch of salt4 ,spread a very little butter over the birds1 and put them in a hot oven for twelve minutes4 ,dress them on a hot dish with six small canaps 7,no4 #hcb74 ,decorate the dish with a little watercress1 and serve4 #hci4 ,broiled ,doe-birds4--,singe1 draw1 and wipe well six fine doe-birds2 split them through the back without detaching the parts1 and lay them on a dish4 ,season with a good pinch of salt1 half a pinch of pepper1 and one tablespoonful of oil4 ,roll them in well1 and broil for four minutes on each side4 ,prepare a hot dish with six toasts2 arrange the doe-birds on top1 and serve with a gill of matre d'htel butter 7,no4 #ade7 well spread over4 ,decorate the dish with a little watercress4 #hdj4 ,roasted ,doe-birds l',amricaine4--,proceed exactly as for ,no4 #hch1 replacing the canaps of bread with six canaps of fried hominy 7,no4 #ajce71 or corn fritters1 arranging six slices of broiled bacon over each bird1 and serve the same4 #hda4 ,roasted ,doe-birds l',africaine4--,exactly as for ,no4 #hch1 only serving with six stuffed egg-plants 7,no4 #iji7 instead of the canaps4 #hdb4 ,salmi of ,doe-birds la ,gastronome4--,make a salmi as for salmi of snipe 7,no4 #hgj71 and serve with six small potato croquettes 7,no4 #iig74 #hdc4 ,roast ,partridge1 ,bread ,sauce4--,singe1 draw1 and wipe two fine1 young partridges2 truss them neatly1 and cover the breasts with a layer of thin lard1 tying it twice around4 ,lay them on a roasting-pan1 spreading a little butter over each1 and moistening with half a cupful of water4 ,put the pan in a brisk oven for twenty-five minutes1 basting the birds occasionally4 ,dress each one on a bread canap 7,no4 #hcb71 removing the strings4 ,decorate the dish with a little watercress4 ,strain the gravy into a sauce-bowl1 and serve it separately2 also serving half a pint of hot bread-sauce 7,no4 #afb7 in another bowl4 #hdd4 ,partridge ,broiled l',amricaine4--,singe1 draw1 and wipe neatly three tender partridges2 cut them in halves1 lay them on a dish1 and season with a good pinch of salt1 half a pinch of pepper1 and a tablespoonful of oil4 ,roll them in well1 then put them to broil for seven minutes on each side4 ,prepare six slices of fried hominy 7,no4 #ajce74 ,arrange them on a hot dish2 place the partridges over1 and pour a gill of matre d'htel butter on top 7,no4 #ade74 ,place six slices of broiled bacon 7,no4 #ged7 over the birds1 and serve4 #hde4 ,partridge and ,cabbage4--,select a fine1 tender cabbage1 clean it thoroughly1 cut it into four parts2 wash well in cold water1 remove the root1 and put into salted boiling water for five minutes4 ,remove1 and drain well1 then return it to the saucepan with one carrot cut in four pieces1 one whole onion stuck with four cloves1 a quarter of a pound of salt pork1 in one piece1 a bouquet 7,no4 #bed71 one pint of white broth 7,no4 #ii71 and one pint of lean stock4 ,season with a good pinch of salt and a pinch of pepper4 ,take 7in preference7 two old partridges2 singe1 draw1 and wipe them well2 truss them with their wings turned inside1 and put them on a roasting-pan with half a pinch of salt1 and a little butter well spread over their breasts1 and put them to roast for six minutes4 ,make a hollow space in the centre of the cabbage1 place therein the two partridges and cover them over1 laying a piece of buttered paper on top to prevent the air from escaping2 put the lid on and cook in the oven for one hour4 ,now lift off the lid1 remove the paper1 skim off any fat adhering to the surface1 and dress the cabbage neatly on a hot dish2 untruss1 and arrange the partridges1 decorating the dish artistically with the carrots and salt pork1 cut into six slices4 ,take away the onion and bouquet1 and serve4 #hdf4 ,partridge la ,financire4--,singe1 draw1 wipe1 and truss two partridges with their wings inside4 ,lay a piece of pork-rind in a saucepan1 adding one carrot and one onion1 both cut in slices1 two bay-leaves1 one sprig of thyme1 and the two partridges4 ,season with one pinch of salt and half a pinch of pepper4 ,when they have assumed a good golden color on the hot stove1 moisten with half a pint of white broth 7,no4 #ii71 then put the saucepan in the oven and let cook for twenty minutes4 ,dress them on a serving-dish1 untruss1 pour half a pint of hot sauce financire 7,no4 #bdf7 over1 and serve4 ,the gravy from the partridges can be utilized for making the financire sauce4 #hdg4 ,partridge ,braised with ,celery ,sauce4--,proceed exactly the same as for the above 7,no4 #hdf71 replacing the financire by a pint of hot celery sauce 7,no4 #bjj74 #hdh4 ,partridge ,saut la ,chasseur4--,singe1 draw1 and wipe two fine1 tender partridges1 cut them into twelve pieces1 and place them in a sautoire with an ounce of butter1 seasoning well with a good pinch of salt and half a pinch of pepper4 ,brown well for three minutes on each side2 then add a finely chopped shallot1 half a glassful of ,madeira wine1 half a pint of ,espagnole sauce 7,no4 #aea71 and twelve whole mushrooms4 ,finish cooking for fifteen minutes1 then serve with six bread crotons 7,no4 #acc7 around the dish4 #hdi4 ,chartreuse of ,partridge4--,prepare the partridges as for ,no4 #hde4 ,take a ,charlotte-mold1 which will hold three pints1 butter lightly1 and decorate with small pieces of cooked carrot and turnip1 cut very evenly with a vegetable-tube4 ,when ready1 fill the bottom with a layer of cooked cabbage2 cut the partridges into pieces1 put a layer of them on the cabbage1 covering the hollow spaces with more cabbage2 lay on top six slices of salt pork1 add the rest of the partridges1 and finish by covering the surface with cabbage1 pressing it down carefully4 ,place the mold on a tin baking-dish1 and put it in a moderate oven for fifteen minutes1 leaving the oven-door open during the whole time4 ,have a hot dish ready1 turn the mold upside down on it1 and draw off carefully4 ,serve with a little demi-glace 7,no4 #ahe74 #hej4 ,suprme of ,partridge1 ,sauce ,prigueux4--,singe1 draw1 wipe neatly1 and remove the skin from the breasts of three partridges4 ,make an incision on top of each breast-bone1 from end to end1 then with a keen knife carefully cut off the entire breast on both sides of the partridges1 including the small wing-bone1 which should not be separated from the breasts1 and seeing that the entire breasts are cleverly cut away1 without leaving a particle of it on the carcasses4 ,under each breast will be found a small fillet1 which you carefully remove1 and place on a dish for further action4 ,with a small1 sharp knife1 make an incision in each breast1 at their thinner side1 three inches in length by one inch in depth4 ,season the inside of each breast with a pinch of salt1 and half a pinch of pepper1 equally divided4 ,stuff the breasts with two ounces of chicken forcemeat 7,no4 #bbf71 mixed with two fine1 sound1 finely sliced truffles1 and four finely sliced mushrooms4 ,butter well a well-tinned copper sautoire2 gently lay in the six breasts2 take each small fillet1 press them gently with the fingers1 giving them a boatlike form4 ,make six slanting1 small incisions on top of each1 insert in each incision a small slice of truffle1 cut with a tube half an inch in diameter4 ,lightly wet the top of each breast with water1 then neatly lay one fillet on top of each breast lengthwise4 ,sprinkle a little clarified butter over all with a feather brush4 ,pour into the pan 7not over the suprmes7 a quarter of a glassful of ,madeira wine and two tablespoonfuls of mushroom liquor1 tightly cover the pan with a lid1 then place in the hot oven for ten minutes4 ,pour on a hot dish one pint of hot ,toulouse garnishing 7,no4 #agf74 ,remove the suprmes from the oven1 neatly dress them over the garnishing1 adjust paper ruffles on each wing bone1 and immediately send to the table4 #hea4 ,suprme of ,partridge la ,godard4--,the same as for the above 7,no4 #hej71 but serving with half a pint of ,allemande sauce 7,no4 #baj71 adding two sliced truffles1 six sliced mushrooms1 six blanched cock's combs1 and six blanched cock's kidneys1 in place of the ,prigueux sauce4 ,heat up well on the corner of the stove for four minutes1 but do not allow it to boil1 and pour the garnishing over the hot dish1 dressing the suprmes over it2 serve very hot4 #heb4 ,grouse1 ,roasted ,plain4--,singe1 draw1 wipe1 and truss two fine fat grouse4 ,place them in a roasting-pan with half a cupful of water1 spread a little butter over each1 and season with a pinch of salt4 ,put them into a brisk oven1 and let cook for eighteen minutes1 taking care to baste frequently with their own gravy2 then untruss4 ,have a hot serving-dish ready2 place two bread canaps 7,no4 #hcb7 on it2 arrange the grouse over1 and decorate the dish with a little watercress4 ,strain the gravy into a sauce-bowl1 and serve it separately4 #hec4 ,grouse1 ,roasted la ,sam ,ward4--,take two fine fat grouse2 pick1 singe1 draw1 and dry them well2 then truss them nicely4 ,place them in a roasting-pan1 putting inside of each bird a piece of broiled toast four inches long and two wide4 ,drip in on each toast1 with a spoon1 a small glassful of good ,madeira wine or sherry2 season the grouse with a pinch of salt2 spread a little butter over4 ,put them in a brisk oven1 and let cook for eighteen minutes1 taking care to baste them frequently4 ,lay them on a hot dish1 untruss1 strain the gravy over1 and decorate with a little watercress4 ,serve with a little red currant jelly separately4 #hed4 ,grouse1 ,broiled with ,bacon4--,singe1 draw1 and wipe nicely two fat grouse4 ,split them in two through the back without separating the parts2 lay them on a dish1 and season with a pinch of salt1 half a pinch of pepper1 and a tablespoonful of sweet oil4 ,roll them in well2 then put them to broil on a brisk fire for seven minutes on each side4 ,prepare a hot dish with six small toasts1 arrange the grouse over1 spread a gill of matre d'htel butter 7,no4 #ade7 on top1 and garnish with six thin slices of broiled bacon 7,no4 #ged71 then serve4 #hee4 ,salmi of ,grouse la ,parisienne4--,singe1 draw1 wipe1 and truss two fine fat grouse2 season with a pinch of salt1 spread a few small bits of butter on the birds1 then place them in a roasting-pan1 and put them in a brisk oven to cook for eight minutes4 ,untruss and cut away the wings1 legs1 and breasts4 ,put an ounce of good butter into a saucepan with half a medium-sized carrot1 cut in very small pieces1 half an onion cut the same1 a sprig of thyme1 two bay-leaves1 and six whole peppers4 ,reduce to a good golden color for about five minutes1 then hash the bodies of the two grouse1 and add them to the other ingredients4 ,moisten with a pint of ,espagnole sauce 7,no4 #aea71 half a glassful of good sherry wine1 half a cupful of mushroom liquor1 and the zest of a lemon2 season with half a pinch of salt1 half a pinch of pepper1 and a third of a pinch of nutmeg2 let cook for twenty minutes4 ,now put the wings1 legs1 and breasts into a separate saucepan1 and strain the above sauce over the parts1 adding six minced mushrooms and two minced truffles4 ,let cook for three minutes1 then dress neatly on a hot dish1 and serve with six crotons 7,no4 #acc7 on top1 and paper ruffles nicely arranged4 #hef4 ,salmi of ,grouse la ,walter ,scott4--,proceed exactly the same as for the above 7,no4 #hee71 omitting the mushrooms and truffles1 and serving with half a pint of bread sauce 7,no4 #afb7 separately4 #heg4 ,salmi of ,grouse la ,florentine4--,the same as for ,no4 #hee1 only serving the salmi with a garnishing of six hot artichokes la ,florentine 7,no4 #ijc7 in place of the other garnishing4 #heh4 ,suprme of ,grouse la ,richelieu4--,proceed the same as for the suprme of partridge 7,no4 #hej71 but substituting tongue for truffles1 and serving with a gill of hot sauce ,prigueux 7,no4 #aia71 mingled with a gill of tomato sauce 7,no4 #bje71 boiled together for three minutes4 #hei4 ,teal ,duck1 ,roasted ,plain4--,pick1 singe1 draw1 wipe1 and truss three fine teal ducks2 place them in a roasting-pan4 ,season with a pinch of salt2 put them in a brisk oven to roast for fourteen minutes1 then untruss4 ,arrange on a hot serving-dish1 and decorate with six slices of fried hominy 7,no4 #ajce7 and a little watercress4 #hfj4 ,teal ,duck1 ,broiled4--,have three fine1 fat teal ducks2 pick1 singe1 and dry them neatly2 cut the heads off1 and split the birds in two without separating the parts4 ,lay them on a dish1 and season them with a pinch of salt1 half a pinch of pepper1 and a tablespoonful of sweet oil4 ,roll them in well1 and put them to broil on a moderate fire for seven minutes on each side4 ,have a hot dish with six toasts ready1 lay the ducks on top1 spread a gill of matre d'htel butter 7,no4 #ade7 over1 decorate with a little watercress1 and serve4 #hfa4 ,salmi of ,teal ,duck la ,rgence4--,prepare the salmi of teal duck as for the salmi of duck l',amricaine 7,no4 #hbf71 adding half a pint of hot ,rgence garnishing 7,no4 #bce7 four minutes before serving4 #hfb4 ,ptarmigan1 ,roasted ,plain4--,proceed exactly the same as for roasted teal ducks1 ,no4 #hei4 #hfc4 ,ptarmigan1 ,broiled ,plain4--,prepared the same as for teal ducks broiled1 ,no4 #hfj4 #hfd4 ,salmi of ,ptarmigan la ,chasseur4--,to be prepared exactly as salmi of duck l',amricaine 7,no4 #hbf71 adding twelve mushrooms1 cut in two1 four minutes before serving1 and decorating with six heart-shaped crotons 7,no4 #acc74 #hfe4 ,plovers1 ,roasted ,plain4--,pick1 singe1 draw1 and wipe neatly six fine1 fat1 tender plovers2 pick out the eyes1 truss the legs together1 skewer the head under one leg1 and lay a thin slice of larding pork on each bird2 tie securely1 then place them in a roasting-pan4 ,season with a pinch of salt evenly divided over each2 spread also a very little butter over4 ,put them in the hot oven1 and roast for ten minutes4 ,remove from the oven1 arrange six small canaps 7,no4 #hcb7 on a hot dish1 dress the birds on the canaps1 decorate with a little watercress1 and serve4 #hff4 ,plovers ,broiled4--,pick1 singe1 draw1 and wipe six fine1 fat plovers2 pick out the eyes1 split them through the back without separating the parts1 and place them on a dish4 ,season with one pinch of salt1 half a pinch of pepper1 and a tablespoonful of sweet oil4 ,roll them in well1 and put them on a broiler to cook for four minutes on each side4 ,dress them on a hot dish with six pieces of toast1 spread a gill of matre d'htel butter 7,no4 #ade7 over1 decorate with a little watercress1 and serve4 #hfg4 ,salmi of ,plover la ,maison d',or4--,proceed exactly the same as for salmi of woodcock 7,no4 #hgc71 adding1 on the serving-dish1 six heart-shaped bread crotons 7,no4 #acc71 covered with pt-de-foie-gras4 #hfh4 ,english ,snipe1 ,roasted4--,procure six fine ,english snipe2 pick1 singe1 draw1 and wipe them 7reserve the hearts and livers for further use72 pick out the eyes1 remove the skin from the heads1 truss the legs1 skewer them with the bills2 tie a thin slice of larding pork around each bird1 and put them in a roasting-pan1 sprinkling a pinch of salt over4 ,set them in the oven to roast for eight minutes4 ,hash up very fine the hearts and livers1 with a teaspoonful of chives and a teaspoonful of good butter1 seasoning with half a pinch of salt and the third of a pinch of pepper4 ,cover six bread canaps 7,no4 #hcb7 with this1 sprinkling a little fresh bread-crumbs on top4 ,spread a very little butter over all1 and put them on a tin plate in the oven for two minutes4 ,arrange the canaps on a hot dish1 dress the snipe nicely over1 decorate with a little watercress1 and strain the gravy into a sauce-bowl1 serving it separately4 #hfi4 ,english ,snipe1 ,broiled4--,pick1 singe1 draw1 and dry well six fine ,english snipe2 remove the skin from the heads1 split them in two without detaching the parts1 and put them on a dish4 ,season with a pinch of salt1 half a pinch of pepper1 and a tablespoonful of oil4 ,roll them in well1 then put them to broil 7with the bills stuck into the breasts71 and let them cook for four minutes on each side4 ,prepare a hot dish with six toasts1 arrange the snipe over1 spread a gill of matre d'htel butter 7,no4 #ade7 on top1 decorate the dish with a little watercress1 and serve4 #hgj4 ,salmi of ,snipe la ,moderne4--,singe1 draw1 and neatly wipe six fine1 fat snipe4 ,chop off the legs1 and then stuff the inside with a little game forcemeat 7,no4 #bbh7 through a paper cornet2 fill the cavity of the eyes with a little more of the game forcemeat 7,no4 #bbh71 and covering each eye right over the game forcemeat with a small bit of truffle1 cut with a tube4 ,insert the bills in the breasts1 and then lay them on a roasting-pan1 with a little butter2 place in the hot oven to roast for six minutes4 ,take from out the oven1 lay each one on a square piece of bread1 fried in a little clarified butter1 pour one pint of hot salmi sauce 7,no4 #aic7 over1 to which have been added twelve whole mushrooms1 and serve4 #hga4 ,woodcock1 ,roasted ,plain4--,procure six fine1 fat woodcocks1 pick1 singe1 and draw them1 putting the hearts and livers on a plate for further use4 ,take out the eyes1 and remove the skin from the heads2 truss up the feet1 skewer them with the bill1 and tie a barde of fat pork around the breasts2 then chop up all the hearts and livers very fine1 with one teaspoonful of chives1 half a pinch of salt1 a third of a pinch of pepper1 and a teaspoonful of butter4 ,prepare six bread canaps 7,no4 #hcb71 two and a half inches long1 by one and a half wide2 fry them for two minutes in very hot fat1 drain them thoroughly1 and cover each canap with some of the above mixture1 spreading a little fresh bread-crumbs and a very little butter over2 place them in a small baking-pan and lay aside4 ,now put the woodcocks in a roasting-pan with a little butter well spread over the birds1 and roast them in a brisk oven for ten minutes4 ,two minutes before they are done1 put the canaps in the oven1 then take both out1 and lay the canaps on a hot dish2 untie the birds1 and arrange them over the canaps1 decorating the dish with a little watercress4 ,strain the gravy into a sauce-bowl1 and serve it separately4 #hgb4 ,woodcock1 ,broiled ,with ,bacon4--,pick1 singe1 draw1 pick out the eyes1 and remove the skin from the heads of six fine woodcocks2 wipe them neatly1 and split them through the back without separating the parts4 ,put them on a dish to season with a pinch of salt1 half a pinch of pepper1 and one tablespoonful of sweet oil4 ,roll them in well1 then put them on to broil with the bills stuck into the breasts4 ,let broil for four minutes on each side1 then arrange them on a dish with six pieces of heart-shaped fried bread1 covered with the hashed hearts and livers as in ,no4 #hga1 spread a gill of matre-d'htel butter 7,no4 #ade7 over1 and decorate with six slices of broiled bacon 7,no4 #ged71 then serve4 #hgc4 ,salmi of ,woodcock la ,chasseur4--,pick1 singe1 draw1 pick out the eyes1 and remove the skin from the heads of six fine woodcocks2 wipe them neatly1 and put them in a roasting-pan with half a pinch of salt4 ,cook for four minutes in the oven2 then cut off the legs and necks1 but preserve the heads4 ,put an ounce of butter into a saucepan1 with half a raw carrot and half a raw onion1 all cut in pieces1 a small bouquet 7,no4 #bed71 and six whole peppers4 ,cook for five minutes on the stove1 then moisten with half a pint of ,espagnole sauce 7,no4 #aea71 half a glassful of sherry wine1 and three tablespoonfuls of mushroom liquor4 ,season with half a pinch of salt and half a pinch of pepper1 and let cook for fifteen minutes more4 ,stick a good-sized1 fine mushroom in the bill of each head1 run the bill into the breast of each woodcock1 and put them in a sautoire2 strain the sauce over1 add twelve mushrooms cut in two1 and the zest of one lemon4 ,let cook for six minutes more1 then arrange nicely on a dish1 decorating it with six bread crotons 7,no4 #acc72 pour the sauce over1 and serve4 #hgd4 ,canvas-back ,ducks1 ,roasted4--,procure two fine1 fat canvas-back ducks1 pick1 singe1 draw well1 and wipe neatly2 throw a light pinch of salt inside1 run in the head from the end of the neck to the back1 truss nicely1 and place in a roasting-pan4 ,sprinkle a little salt over1 put them in a brisk oven1 and let cook for eighteen minutes2 arrange on a very hot dish1 untruss1 throw two tablespoonfuls of white broth 7,no4 #ii7 into each duck1 and serve with six slices of fried hominy 7,no4 #ajce71 and currant jelly4 #hge4 ,canvas-back ,ducks1 ,broiled4--,take two fine1 fat canvas-back ducks2 pick1 singe1 draw1 and wipe them thoroughly4 ,split them through the back without detaching them1 and lay them on a dish to season with a good pinch of salt1 half a pinch of pepper1 and a tablespoonful of oil4 ,roll them in well1 and put them to broil for seven minutes on each side4 ,dress them on a hot dish1 spread a gill of matre-d'htel butter over 7,no4 #ade71 decorate with a little watercress1 and serve4 #hgf4 ,red-head ,ducks1 roasted--,broiled4--,red-head ducks roasted are prepared exactly the same as canvas-back ducks roasted 7,no4 #hgd74 ,red-head ducks broiled are prepared exactly the same as for canvas-back ducks broiled 7,no4 #hge74 #hgg4 ,reed-birds1 ,roasted4--,procure twelve freshly killed1 fine1 fat reed-birds2 cut off their legs and wings1 pick the eyes out1 and remove the skin from the heads1 clean and wipe them neatly1 and with a skewer remove the gizzards from the sides1 then cover their breasts lightly with thin slices of bacon2 arrange them on three kidney-skewers1 four on each1 and lay them in a roasting-pan2 season with a pinch of salt1 spread a very little butter over1 and set them in the oven to roast for seven minutes2 remove them to a hot dish with six hot toasts2 garnish with watercress and send to the table immediately4 #hgh4 ,saddle of ,venison1 ,jelly ,sauce4--,procure a saddle of a small venison1 weighing about five pounds2 pare it neatly1 remove the sinews from the surface1 and lard it with a larding-needle as finely as possible2 tie it three times around4 ,put into the roasting-pan one sliced onion and one sliced carrot2 lay in the saddle1 seasoning with one pinch of salt2 spread half an ounce of butter over1 and put it in a brisk oven to roast for forty minutes1 basting it frequently with its own gravy4 ,untie before lifting it from the pan1 arrange neatly on a hot dish2 pour into the pan half a glassful of ,madeira wine and a gill of white broth 7,no4 #ii72 let come to a boil on the stove4 ,skim the fat off the gravy1 straining the lean part over the saddle4 ,serve with half a pint of hot currant-jelly sauce 7,no4 #hhd7 separately4 ,all saddles of venison are prepared the same way1 only with different sauces and garnishings4 #hgi4 ,venison ,steak1 ,broiled4--,procure from a freshly killed deer a fine leg of about five pounds weight2 remove the noix1 cut it into six steaks2 pare and flatten them nicely4 ,put them on a plate to season with a good pinch of salt1 a pinch of pepper1 the third of a pinch of nutmeg1 and one tablespoonful of oil4 ,roll them in well1 and put them to broil for five minutes on each side4 ,dress on a hot dish1 and spread a gill of matre-d'htel butter 7,no4 #ade7 over2 decorate the dish with a little watercress1 and serve4 ,all venison steaks are prepared the same way1 only served with different sauces and garnishings4 #hhj4 ,venison ,steak1 ,londonderry ,sauce4--,to be prepared the same as for the above 7,no4 #hgi74 ,cut into ,julienne-shaped pieces half an ounce of citron1 also the zest of half a small1 sound lemon cut in the same way4 ,place them in a saucepan with a glassful of good port wine2 cook for two or three minutes at most4 ,add now a gill of currant jelly1 stir all well together until the jelly is thoroughly dissolved1 add just a little ,cayenne pepper1 but no more than the equivalent of the third of a saltspoonful4 ,allow to come to a boil4 ,pour the sauce on the hot serving-dish1 place the steaks one overlapping another1 and serve very hot4 #hha4 ,venison ,steak1 ,colbert ,sauce4--,proceed the same as for ,no4 #hgi1 serving with half a pint of hot ,colbert sauce 7,no4 #aij74 #hhb4 ,venison ,steak1 ,pure of ,chestnuts4--,the same as for ,no4 #hgi1 serving with half a pint of pure of chestnuts 7,no4 #aca74 #hhc4 ,venison ,steak1 ,mashed ,potatoes4--,the same as for ,no4 #hgi1 serving with a pint of mashed potatoes and a little gravy 7,no4 #iih74 #hhd4 ,venison ,steaks1 ,currant-,jelly ,sauce4--,the same as in ,no4 #hgi1 serving with the following sauce3 put in a saucepan on a hot range a wine-glassful of good port wine1 let it come to a boil2 then add half a pint of currant jelly 7,no4 #acbf71 thoroughly stir until the jelly is well dissolved1 pour in a gill of sauce ,espagnole 7,no4 #aea72 let again come to a boil1 then pour the sauce on a hot dish2 dress the steaks over it1 one overlapping another1 and send to the table hot4 #hhe4 ,venison ,chops1 ,chestnut ,pure4--,have six fine venison chops2 pare1 flatten a little1 and place them on a plate with a good pinch of salt1 half a pinch of pepper1 and a tablespoonful of oil4 ,roll them in well1 and put them to broil for four minutes on each side2 arrange half a pint of hot pure of chestnuts 7,no4 #aca7 on a dish4 ,place the chops over1 and serve with a good gravy thrown over all4 #hhf4 ,civet of ,venison1 ,poivrade ,sauce4--,procure two and a half pounds of venison1 the lower part if possible 7for the lean parts are preferable71 cut it into small square pieces1 and lay them in an earthen jar1 with one sliced onion1 half a bunch of parsley-roots1 a sprig of thyme1 two bay-leaves1 twelve whole peppers1 two pinches of salt1 half a pinch of pepper1 and half a glassful of vinegar4 ,let them marinate for twelve hours4 ,drain off the juice1 and put the venison in a sautoire with an ounce of clarified butter2 let cook for ten minutes1 then add three tablespoonfuls of flour1 stirring well4 ,moisten with one and a half pints of broth 7,no4 #ii71 also the marinade-liquor 7or juice71 well strained4 ,season with a pinch of salt and half a pinch of pepper1 and let cook again for forty minutes4 ,arrange the civet nicely on a hot dish1 sprinkle a little chopped parsley over1 and serve4 #hhg4 ,civet of ,venison la ,franaise4--,prepare the venison exactly the same as for ,no4 #hhf1 and after marinating it twelve hours1 drain it well from the marinade-juice1 and place it in a saucepan with an ounce of clarified butter1 and let brown for ten minutes on a moderate fire2 then add three tablespoonfuls of flour1 constantly stirring while adding it4 ,moisten with one and a half glassfuls of red wine1 also a pint of hot white broth 7,no4 #ii74 ,season with half a pinch of salt and half a pinch of pepper1 then stir well again until boiling1 and add twelve well-peeled1 small1 sound onions1 and one ounce of salt pork cut into small1 square pieces1 also a bouquet 7,no4 #bed74 ,let cook all together for forty minutes2 and four minutes before serving add twelve whole mushrooms4 ,dress on a hot dish1 suppress the bouquet1 decorate with bread crotons as in ,no4 #acc1 all round the dish1 and serve4 #hhh4 ,civet of ,venison la ,parisienne4--,the same as for the above 7,no4 #hhg71 omitting the salt pork1 and substituting for it eighteen small mushrooms instead of twelve4 #hhi4 ,venison ,pie l',amricaine4--,have three pounds of venison cut into small1 square pieces 7the parings are preferable72 place them in a saucepan with an ounce of butter1 and brown them well for six minutes1 then add one tablespoonful of flour2 stir well1 and moisten with a quart of white broth 7,no4 #ii72 throw in six small1 glazed1 white onions1 a bouquet 7,no4 #bed71 two pinches of salt1 one pinch of pepper1 and the third of a pinch of nutmeg4 ,let cook on the stove for forty-five minutes with the lid on1 and when done1 lay the stew into a deep dish2 cover with a good pie-crust 7,no4 #ajgg71 carefully wetting the edges2 egg the surface with beaten egg1 make two incisions on each side and a small hole in the centre1 then bake in the oven for forty minutes4 ,prepare a dish with a folded napkin1 lay upon this the dish containing the pie1 and serve4 #hij4 ,antelope ,steak1 ,russian ,sauce4--,prepared exactly the same as ,venison steak 7,no4 #hgi71 and served with half a pint of hot ,russian sauce 7,no4 #baa7 on the dish1 and the steak over it4 #hia4 ,antelope ,chops1 ,port ,wine ,sauce4--,broil six fine antelope chops exactly the same as in ,no4 #hhe4 ,heat a glassful of port wine in a saucepan1 add two cloves1 one bay-leaf1 eighteen whole peppers1 a gill of currant jelly 7,no4 #acbf71 thoroughly stir until the jelly is completely dissolved1 then thicken with half a gill of sauce ,espagnole 7,no4 #aea71 lightly heat again2 then strain on a hot serving-dish1 neatly dress the chops over it1 and send to the table very hot4 #hib4 ,hare1 ,roasted1 ,stuffed4--,procure two fine hares1 cut them in half1 that is1 separating the fore-quarters from the hind-quarters4 ,bone the saddles down to the legs1 but not the legs2 place them on a deep earthen dish1 pour in a wine-glassful of white wine1 adding one medium-sized1 sound1 sliced lemon1 one peeled and sliced onion1 one sprig of thyme2 seasoning with a pinch and a half of salt1 a pinch of pepper1 and two cloves4 ,roll the saddles well several times in the seasoning1 and put aside to steep for at least twelve hours4 ,stuffing4--,place in a saucepan on the hot range half a good-sized1 sound1 chopped onion with a tablespoonful of butter2 cook for one minute1 then add two ounces of sausage-meat1 six chopped mushrooms1 a teaspoonful of chopped parsley1 season with half a pinch of salt and the third of a pinch of pepper4 ,cook all together for six minutes4 ,let cool1 until needed4 ,peel four fine1 sound apples1 cut each into six equal parts1 remove the cores2 place them in a pan on the fire with half a glassful of white wine or good cider4 ,boil for four minutes1 then place this with the above forcemeat1 and mix all well together4 ,take the marinated hares1 stuff the saddles 7which were boned7 with the above stuffing evenly1 give them a nice round shape1 and tie so as to hold them firm2 arrange a piece of larding pork over each saddle1 then lay them in a roasting-pan1 with one carrot and one onion cut into slices and placed at the bottom of the pan2 pour one pint of white broth 7,no4 #ii7 right over the hares4 ,place in the hot oven1 and roast for forty-five minutes1 taking care to baste frequently with its own gravy4 ,remove from the oven1 untie1 dress on a hot dish1 strain the gravy over the saddles1 nicely decorate the dish with heart-shaped crotons 7,no4 #acc7 all around1 and serve4 ,the fore-quarters can be utilized for ,civet1 etc41 as desired4 #hic4 ,civet of ,hare la ,franaise4--,remove the entire skin from a good-sized1 tender hare1 neatly draw it1 preserving the blood1 if there is any1 and also the liver1 the gall being carefully removed4 ,place the blood and liver on the same dish1 and proceed to cut the hare into twelve pieces4 ,put them into a stone jar1 seasoning with one and a half good pinches of salt1 a good pinch of pepper1 a third of a pinch of nutmeg1 one sliced onion1 one sprig of thyme1 two bay-leaves1 and half a glassful of white wine4 ,mix all well together1 and steep well for six hours4 ,lift out the pieces of hare1 and put them in a saucepan with one ounce of butter1 adding twelve glazed1 small onions1 and one ounce of salt pork1 cut into small pieces2 let cook on a brisk fire for ten minutes1 then add three tablespoonfuls of flour1 stir well1 and moisten with a glassful of red wine1 also half a pint of white broth 7,no4 #ii74 ,stir until it boils1 then season again with half a pinch of salt and half a pinch of pepper2 cook for one hour longer1 and fifteen minutes before it is done put in the blood1 heart1 and liver1 finely chopped and all well mixed together4 ,serve on a dish with six crotons 7,no4 #acc74 #hid4 ,gibelotte of ,hare4--,proceed exactly the same as for the above 7,no4 #hic71 replacing the glassful of red wine by a full pint of white broth 7,no4 #ii71 and adding twelve whole mushrooms four minutes before serving4 #hie4 ,fillets of ,hare1 ,sauce ,poivrade4--,have two fine ,english or ,american hares2 clean them neatly as for ,no4 #hic1 cut them off from the end of the rack1 remove the skin from the fillets1 and lard the surface with a small needle4 ,put them on a dish1 and season with a pinch and a half of salt1 half a pinch of pepper1 and the third of a pinch of nutmeg2 add one onion1 and one carrot cut in pieces1 also three tablespoonfuls of white wine4 ,let all souse together for two hours1 then transfer the whole to a roasting-pan1 with any scraps of pork-rind1 one sliced carrot1 and a sliced onion at the bottom of the pan2 put it in the oven1 and let cook for thirty minutes4 ,place the fillets on a dish1 add to the pan one gill of hot broth 7,no4 #ii71 let come to a boil1 and then strain the gravy over1 and serve with half a pint of poivrade sauce 7,no4 #aid7 separately4 ,a pinch of salt represents #bje grains1 or a tablespoonful4 ,half a pinch of pepper represents #ch grains1 or a teaspoonful4 ,a third of a pinch of nutmeg represents #ac grains1 or half a teaspoonful4 ,,vegetables4 #hif4 ,artichokes la ,barigoul--,lean4--,take three large1 fine1 sound ,french artichokes1 parboil them for three minutes1 drain1 and pare the tips as well as the bottoms4 ,remove the chokes with a vegetable-scoop4 ,place them in a saucepan1 with a medium-sized1 sliced carrot1 one sound1 sliced onion1 and a tablespoonful of good butter4 ,season the artichokes with a pinch of salt only4 ,cut up very fine one peeled1 sound shallot1 and place it in a separate pan with a tablespoonful of butter1 and cook it for three minutes1 being careful not to let it get brown4 ,add ten chopped mushrooms1 a tablespoonful of chopped parsley1 and a teaspoonful of finely chopped chervil4 ,season with a pinch of salt and half a pinch of pepper4 ,cook for five minutes1 stirring occasionally meanwhile4 ,then stuff the artichokes with the preparation1 placing on top of each1 one whole mushroom4 ,place them in the hot oven1 with a wine-glassful of white wine and a gill of white broth 7,no4 #ii72 put the lid on the pan1 and cook for forty minutes4 ,remove1 and dress them on a hot dish4 ,add a gill of good ,allemande sauce 7,no4 #baj7 to the sauce of the artichokes1 heat up a little1 but do not boil2 strain it into a bowl1 and serve separately4 ,the ,same1 ,fat4--,pare the tips1 as also the bottoms1 of three fine1 fresh1 large ,french artichokes4 ,remove the chokes with a vegetable-scoop4 ,place them in a saucepan with half an ounce of butter1 one sliced carrot1 two cloves1 one bay-leaf1 and one sprig of thyme4 ,cut up very fine one sound1 peeled shallot1 place it in a saucepan1 with one medium-sized green pepper cut up in small dice-shaped pieces1 and a tablespoonful of sweet oil4 ,cook three minutes4 ,add a quarter of an ounce of minced cooked ham1 eight chopped mushrooms1 and one tablespoonful of well-cleaned rice4 ,let cook for three minutes4 ,season with a pinch of salt and half a pinch of pepper2 add a glassful of white wine1 cook for five minutes longer4 ,add half a gill of tomato sauce 7,no4 #bje71 and let cook for five minutes more4 ,stuff the artichokes with the above2 arrange a thin slice of larding pork on top of each1 place them on the hot stove1 with half a glassful of white wine2 boil for two minutes1 then add half a gill of white broth 7,no4 #ii72 cover the pan1 place in the hot oven1 and let cook for forty minutes4 ,remove from the oven2 dress the artichokes on a hot dish1 add a gill of ,madeira sauce 7,no4 #ahe7 to the gravy4 ,reduce it for three minutes2 strain it into a bowl1 and serve separately1 very hot4 #hig4 ,artichokes ,sauts4--,cut six fine1 solid1 green artichokes into quarters1 and remove the choke entirely4 ,trim the leaves neatly1 and parboil them for five minutes in salted and acidulated water4 ,remove1 and drain them thoroughly4 ,lay them in a sautoire2 season with a pinch of salt1 a pinch of pepper1 and add two ounces of good butter4 ,cover the pan with the lid1 and set to cook in a moderate oven for twenty-five minutes4 ,take it out1 place the artichokes in a deep dish1 and serve with any desired sauce4 #hih4 ,artichokes la ,duxelle4--,chop up finely1 and brown for ten minutes in an ounce of butter1 six mushrooms1 two fine1 sound shallots1 a quarter of a bunch of parsley1 and a clove of garlic4 ,pare six small or three large artichokes2 remove the choke with a spoon1 and fry the tops of the leaves in boiling fat for two minutes1 being careful to fry only the leaves4 ,place them in a sautoire1 covering each artichoke with a thin slice of salt pork1 and laying a buttered paper on top4 ,moisten with half a pint of hot consomm 7,no4 #ajj7 and half a glassful of white wine4 ,then place them in a moderate oven to braise for thirty-five minutes4 ,when done1 put the prepared gravy into a gill of ,italian sauce 7,no4 #ahh72 place the artichokes in a hot dish1 pour the sauce over them1 and serve4 #hii4 ,fried ,artichokes4--,take three fine1 large ,french artichokes2 remove the first three or four rows of leaves2 cut each artichoke into six pieces2 remove the choke with a spoon2 pare the tips of the remaining leaves1 and lay the pieces in a bowl1 with two tablespoonfuls of oil1 a good pinch of salt1 half a pinch of pepper1 a third of a pinch of nutmeg1 and a tablespoonful of vinegar4 ,stir all well together4 ,make a batter as for ,no4 #aahf1 dip the artichokes in it1 and mix well4 ,have some fat boiling in a deep pan2 lift up the pieces with a skimmer and lay them in one by one1 putting in as many as the pan will hold4 ,stir well1 detach those pieces which adhere to the others1 and after twelve minutes1 or when they are of a golden color1 take them out with a strainer4 ,throw a good handful of parsley-greens into the pan1 and as the fat ceases to crackle1 after three minutes1 take it up2 drain through a napkin sprinkled with a little salt4 ,pile the artichokes on a dish1 dome-shaped1 garnish with fried parsley1 and serve4 #ijj4 ,artichokes1 with ,sauce4--,trim neatly six small raw artichokes2 pare the under parts1 lay them in a saucepan1 and cover them partially with boiling water1 adding a handful of salt and one tablespoonful of vinegar4 ,let them cook for about forty minutes1 then draw out a leaf1 and if it detaches easily1 the artichokes are sufficiently done4 ,take them from the water1 and put them to drain upside down4 ,arrange them on a dish with a folded napkin1 and serve4 ,artichokes prepared in this way can be eaten with white1 blonde1 ,hollandaise1 or any kind of sauce4 ,to keep the artichokes green1 tie a piece of charred wood about the size of an egg in a linen cloth1 and pour over it the water to be used for boiling the artichokes4 #ija4 ,stuffed ,artichokes la ,barigoul4--,pare three fine1 large1 ,french artichokes2 cut the under leaves straight1 then parboil them sufficiently to remove the choke4 ,after laying them in cold water for five minutes1 and draining them thoroughly1 fill the empty space with a forcemeat made of half an ounce of hashed salt pork1 six minced mushrooms1 a teaspoonful of chopped parsley1 and two hashed shallots1 and seasoning with half a pinch of pepper and a third of a pinch of nutmeg1 mixing all well together4 ,tie them up with a string4 ,heat three tablespoonfuls of olive oil in a pan1 and in it brown well the artichokes for three minutes on each side4 ,place them in a sautoire1 and put on top of each artichoke a small slice of fresh pork or veal1 or some butter1 adding a glassful of broth 7,no4 #ii74 ,cook them in the oven for forty minutes1 place the artichokes in a hot dish1 pour the sauce over and serve4 #ijb4 ,artichokes la ,vinaigrette4--,prepare and cook three large or six small1 fine artichokes the same as for ,no4 #ijj4 ,the large ones are to be eaten boiled1 cooled1 and served with the following sauce in a sauce-bowl3 pound the yolk of a hard-boiled egg in a bowl1 dilute it with two spoonfuls of vinegar1 season with a pinch of salt1 and half a pinch of pepper1 a finely chopped shallot1 and three tablespoonfuls of good oil4 ,mix well together1 and serve4 ,the small artichokes may be served in the same way1 or they can be eaten raw 7as they frequently are in ,europe71 with the choke removed4 ,dress the artichokes on a dish with a folded napkin1 and serve the sauce in a separate bowl4 #ijc4 ,artichokes la ,florentine4--,fill six parboiled fresh or conserved artichoke-bottoms with a preparation made of fresh sliced mushrooms1 if at hand1 a small1 cooked cauliflower1 weighing half a pound when pared1 and stewed in half a pint of bchamel 7,no4 #aed71 with two tablespoonfuls of grated cheese1 seasoned with half a pinch of pepper1 and the third of a pinch of nutmeg4 ,sprinkle with fresh bread-crumbs1 and pour over them a little clarified butter2 brown in the oven for ten minutes2 place the artichokes in a hot dish1 pour a gill of hot ,madeira sauce 7,no4 #ahe7 over them1 and serve4 #ijd4 ,asparagus1 ,sauce ,hollandaise4--,scrape nicely and wash carefully two bunches of fine asparagus2 tie them into six equal bunches1 arranging the heads all one way1 and chop off the ends evenly4 ,boil them until they are done in salted water1 or from twenty to twenty-two minutes2 lift them out1 drain them thoroughly on a cloth1 and lay them nicely on a dish with a folded napkin4 ,untie1 and serve with half a pint of hot ,hollandaise sauce 7,no4 #afj71 in a separate bowl4 ,asparagus with drawn butter is prepared in exactly the same way1 and is served with a gill of drawn butter 7,no4 #aeg74 #ije4 ,asparagus la ,vinaigrette4--,prepare two bunches of sound asparagus as in ,no4 #ijd1 and serve with half a pint of sauce vinaigrette 7,no4 #ijb71 after the asparagus has been thoroughly cooled4 ,asparagus can be served in this way either hot or cold4 #ijf4 ,asparagus la ,tessinoise4--,boil for only twelve minutes two bunches of fine fresh asparagus as for ,no4 #ijd1 place them on a dish in layers1 with grated ,swiss or ,parmesan cheese between4 ,lightly brown a third of a medium-sized1 sound1 chopped onion in one ounce of butter1 and pour over the whole2 sprinkle the top with a little cheese and fresh bread-crumbs1 and cook in a moderate oven for fifteen minutes4 ,take out of the oven1 and send to the table in the same dish4 #ijg4 ,fried ,egg-plant4--,peel one medium-sized egg-plant1 cut it into six round slices1 about half an inch in thickness1 and season with half a teaspoonful of salt and a teaspoonful of pepper4 ,dip the pieces in beaten egg and in fresh bread-crumbs1 and fry them in hot fat for five minutes4 ,remove1 salt slightly again1 and drain them well2 serve on a hot dish over a folded napkin4 #ijh4 ,broiled ,egg-plant4--,peel neatly a sound1 medium-sized egg-plant1 and cut it into six even slices half an inch thick1 in such a way that one egg-plant will be sufficient4 ,place the slices in a dish2 season them with a pinch of salt and half a pinch of pepper1 and throw over them a tablespoonful of sweet oil4 ,mix well together2 then arrange the slices on the broiler1 and broil them for five minutes on each side4 ,remove them from the fire1 place them in a hot dish1 spread a gill of matre d'htel 7,no4 #ade7 over them1 and send them to the table4 #iji4 ,stuffed ,egg-plant4--,cut a good-sized egg-plant into six parts1 so that the peel remains intact on one side4 ,make four incisions inside of each piece1 and fry them for one minute in boiling fat2 dig out the fleshy part of the egg-plant with a potato-scoop1 and fill it with any forcemeat at hand4 ,sprinkle the top with bread-crumbs and a little clarified butter2 brown well in the oven for ten minutes1 and serve4 #iaj4 ,beet-roots1 ,boiled ,plain4--,wash a quart of sound1 young beet-roots thoroughly in cold water4 ,place them in a saucepan1 covering them with cold water2 season with a handful of salt and two tablespoonfuls of vinegar2 put on the lid and cook for one hour and ten minutes4 ,take them from the fire2 lift them from the water1 and peel them while they are warm4 ,when done1 put them in a stone jar2 strain over them the liquor in which they were boiled2 spread two tablespoonfuls of powdered sugar on top2 cover them1 and put them away in a cool place for use when required4 ,beet-roots are generally served as a salad1 a hors-d'uvre1 or a garnishing for salad4 #iaa4 ,beet-roots ,sautes au ,beurre4--,with the same quantity of beet-roots proceed as in ,no4 #iaj2 when cooked and peeled1 cut them up in clove-shaped pieces2 then put them in a sautoire with one ounce of butter1 seasoning with a pinch of pepper1 and sprinkling a very little powdered sugar over them4 ,let them cook on the stove for six minutes1 carefully tossing them from time to time2 then arrange them in a hot vegetable-dish1 and serve4 #iab4 ,beet-roots ,sautes la ,crme4--,proceed the same as in ,no4 #iaa1 adding half a pint of hot bchamel 7,no4 #aed7 three minutes before serving4 #iac4 ,mushrooms ,sautes la ,bordelaise4--,select a pound of the largest1 driest1 thickest1 and firmest mushrooms procurable2 pare neatly1 wash them well1 drain1 and cut lozenge-shaped4 ,place them in an earthen dish1 sprinkle them with a tablespoonful of good oil1 a pinch of salt1 and twelve whole peppers1 and leave them in the marinade for two hours4 ,take them out and stew them for six minutes2 when done1 place them on the serving-dish1 and cover them with the following sauce3 ,place in a sautoire three tablespoonfuls of oil1 a teaspoonful of parsley1 the same of chives1 and a clove of crushed garlic1 all well chopped4 ,heat for five minutes2 then add them to the mushrooms1 which are ready to serve4 #iad4 ,mushrooms ,sauts on ,toast4--,choose a pound of fine1 sound1 large1 fresh mushrooms1 neatly pare off the ends1 clean1 and wash them well4 ,drain1 and place them in a sautoire with an ounce of good butter4 ,season with a pinch of salt and half a pinch of pepper4 ,cover1 and let them cook for ten minutes1 tossing them well meanwhile4 ,squeeze in the juice of half a medium-sized sound lemon2 add a pinch of chopped parsley1 nicely sprinkled over4 ,place six pieces of toasted bread on a hot dish1 dress the mushrooms over the toasts1 and serve4 #iae4 ,mushrooms ,sauts la ,crme4--,prepare a pound of fine1 fresh mushrooms exactly the same as above 7,no4 #iad71 and if very large cut them in two4 ,place them in a sautoire with an ounce of good butter4 ,season with a pinch of salt and half a pinch of pepper1 then put the lid on1 and cook on a moderate fire for six minutes2 then add two tablespoonfuls of velout sauce 7,no4 #aeb71 and half a cupful of sweet cream4 ,cook again for four minutes1 and serve them in a very hot dish with six heart-shaped bread crotons 7,no4 #acc7 around it4 #iaf4 ,mushrooms ,broiled on ,toast4--,pare neatly1 wash well1 and dry thoroughly one pound of fine1 large mushrooms4 ,lay them on a dish1 season with a pinch of salt1 half a pinch of pepper1 and a tablespoonful of sweet oil4 ,roll them in well2 then put them on to broil for four minutes on each side2 arrange them on a hot dish with six slices of toast2 pour a gill of matre d'htel butter 7,no4 #ade7 over the mushrooms1 and serve4 #iag4 ,blanched ,cabbage4--,pare off the outer leaves from a medium-sized cabbage2 cut it into four square pieces1 wash thoroughly1 dry1 and put it in a saucepan covering it with salted hot water4 ,cook for ten minutes1 drain1 and put it into cold water to cool off2 remove from the water1 and drain again4 ,all cabbages are blanched before using them1 with the exception of stuffed cabbage1 which must be left whole4 #iah4 ,cabbage with ,cream4--,drain1 and let cool a well-blanched cabbage 7,no4 #iag72 chop it up1 and place it in a saucepan with two ounces of butter1 seasoning with a good pinch of salt1 half a pinch of pepper1 and the third of a pinch of grated nutmeg2 add a tablespoonful of flour1 stir well1 and moisten with a cupful of cream4 ,reduce until the cabbage and gravy are well incorporated1 which will take about forty-five minutes4 ,arrange on a hot dish1 and serve4 #iai4 ,stuffed ,cabbage4--,cut out the root and heart from a medium-sized cabbage-head1 and pick off several of the outer leaves2 parboil the rest as for ,no4 #iag4 ,after removing it from the fire1 open the leaves carefully1 so as not to break them2 then season the cabbage with a pinch of salt and half a pinch of pepper1 and fill the inside of the leaves with a good sausage forcemeat 7,no4 #bbj74 ,close them up1 and tie the cabbage so that none of the stuffing escapes2 then lay it in a sautoire containing one cut-up carrot1 one cut-up onion1 a piece of lard skin1 and half a pint of white broth 7,no4 #ii74 ,cover with a little fat from the soup-stock2 lay a buttered paper on top1 and let cook for one hour in the oven1 basting it occasionally with its own juice2 untie1 and serve with half a pint of ,madeira sauce 7,no4 #ahe74 #ibj4 ,cabbage for ,garnishing4--,prepare a cabbage exactly the same as for ,no4 #iai2 divide it into six parts1 stuff each one with sausage forcemeat 7,no4 #bbj71 wrap them up1 and tie1 rolling them well4 ,put them in a sautoire garnished the same as for the stuffed cabbage1 and cook for forty minutes in the oven2 untie1 and serve when needed4 #iba4 ,pork and ,cabbage4--,pare neatly1 and divide a medium-sized cabbage into four pieces2 wash them well1 parboil for ten minutes1 and then put them into any kind of vessel with a pound of salt pork1 well washed1 three cervelas1 a branch of celery1 one onion1 two large carrots1 a blade each of bay-leaf and thyme1 half a pinch of pepper1 but no salt1 and cover with a buttered paper4 ,let simmer on a gentle fire for one hour and a half2 then place the cabbage in a dish1 using a skimmer2 also the pork and sausages1 laying them on top2 decorate the dish with the rest of the vegetables1 and serve4 #ibb4 ,brussels ,sprouts1 ,sauts au ,beurre4--,pare neatly1 and pick off the outer dead leaves of one pound of imported ,brussels sprouts1 or one and a half pounds of domestic sprouts2 wash them thoroughly1 drain1 and cook them in boiling salted water for seven minutes4 ,drain1 and let cool in cold water2 drain them once more1 then throw the sprouts into a sautoire containing two ounces of butter4 ,season with half a pinch each of salt and pepper1 adding a teaspoonful of chopped parsley2 cook slightly for five minutes2 then serve4 #ibc4 ,brussels ,sprouts1 ,sauts la ,crme4--,pare1 pick1 and blanch one pound of sprouts as in ,no4 #ibb4 ,when well drained1 put them in a sautoire with two tablespoonfuls of velout 7,no4 #aeb72 season with half a pinch of salt1 and the third of a pinch each of pepper and nutmeg4 ,add half a cupful of sweet cream4 ,let them heat1 but not boil1 for five minutes1 tossing them frequently2 dress on a hot dish1 and serve4 #ibd4 ,sourkrout4--,after washing three pints of imported sourkrout in several waters1 drain it well1 and put it in a saucepan with a large piece of well-washed salt pork1 three cervelas1 two carrots1 two whole onions1 half a cupful of roast meat-fat1 six juniper berries1 a glassful of good white wine1 and a pint of white broth 7,no4 #ii74 ,let it cook slowly for three hours2 then drain the sourkrout1 dish it up with the pork on top1 which can either be served in one piece1 or divided into six slices1 arranging the cervelas around1 nicely dressed4 #ibe4 ,cauliflower1 ,boiled with ,butter4--,take one large or two small cauliflowers2 pare1 pick1 and examine them well to see if anything adheres which should be removed2 wash them thoroughly in fresh water1 and then put in a saucepan1 covering with cold water2 season with a handful of salt and half a pinch of pepper1 and add an ounce of kneaded butter4 ,after cooking about thirty minutes1 drain them through a colander1 and lay them on a dish1 pouring over them a sauce made of one ounce of good butter1 a third of a pinch of salt1 the same of pepper1 and a tablespoonful of vinegar1 then serve4 ,cauliflowers prepared the same way can be served with a white sauce or ,hollandaise sauce4 ,they are also eaten as a salad when cold4 #ibf4 ,cauliflower au ,gratin4--,pare1 pick1 cook1 and drain one large or two medium-sized cauliflowers as for ,no4 #ibe4 ,cut off the roots2 then place them on a buttered baking-dish1 covering them with a pint of good bchamel 7,no4 #aed71 to which three tablespoonfuls of grated ,parmesan cheese have been added4 ,sprinkle the top with three more tablespoonfuls of grated cheese and a little fresh bread-crumbs4 ,place the dish in the oven and let it get a golden brown color4 ,it will require about twenty minutes' cooking1 but care must be taken to turn the dish frequently1 so that the cauliflower will be equally well browned all over4 #ibg4 ,carrots ,sautes la ,crme4--,pare off the ends of six good-sized carrots1 scrape them neatly1 wash thoroughly1 and cut them in rounds half an inch thick4 ,cook them in white broth 7,no4 #ii71 7salted water will answer as well72 cover the saucepan1 and let them cook for thirty minutes4 ,remove1 drain1 and place them in a sautoire1 with three tablespoonfuls of bchamel 7,no4 #aed71 and a cupful of cream or milk4 ,season with a pinch of salt1 half a pinch of pepper1 and the third of a pinch of nutmeg4 ,after ten minutes1 place them in a hot dish1 sprinkle a good pinch of chopped parsley over1 and serve4 #ibh4 ,celery1 with ,gravy la ,bonne ,femme4--,procure two bunches of fine ,kalamazoo celery4 ,if there should be four heads in each bunch1 reserve two for table celery1 as hors-d'vres4 ,pare the outer branches1 and clean thoroughly1 cutting off the hard and green leaves4 ,cut them into equal lengths1 and blanch them in boiling water for five minutes2 drain1 and add half a pint of broth 7,no4 #ii7 to the water4 ,put the celery into a gill of white roux 7,no4 #ace7 in a sautoire1 and season with a pinch of salt1 twelve whole peppers1 and a third of a pinch of nutmeg4 ,when the celery is sufficiently cooked1 or after twenty-five minutes1 finish the sauce with a gill of clear gravy or half an ounce of butter4 ,place the celery in a hot dish1 pour the sauce over and serve4 #ibi4 ,celery with ,cream4--,pare nicely four heads of fine celery1 and cut it into pieces two inches in length2 wash thoroughly2 remove from the water with the hands1 and lay it on a napkin4 ,by so doing no sand will adhere to the celery4 ,blanch it in boiling salted water for five minutes2 remove1 drain1 and put it in a sautoire with two ounces of butter and one tablespoonful of fecula2 stir all well together1 and moisten with half a pint of consomm 7,no4 #ajj74 ,cook and reduce the whole for twenty minutes2 when done1 thicken with two beaten egg yolks diluted in three tablespoonfuls of cream1 and add the third of a pinch of grated nutmeg4 ,serve garnished with six crotons 7,no4 #acc74 #icj4 ,celery la ,molle de ,buf4--,take six heads of fine celery1 cut off the green leaves1 pare neatly1 wash thoroughly1 drain1 and tie each head near the end where the green part has been cut away4 ,blanch them in salted boiling water for ten minutes1 then remove1 drain1 and put them in a sautoire1 with a pint of ,madeira sauce 7,no4 #ahe74 ,cook for fifteen minutes4 ,arrange the heads on a hot dish2 remove the strings1 and add to the sauce in the sautoire eighteen slices of marrow half an inch thick4 ,cook for one minute1 being careful not to break the pieces of marrow2 pour the sauce over the celery1 and serve4 #ica4 ,cardons la ,molle4--,prepared exactly the same as in ,no4 #icj4 #icb4 ,chicory1 with ,cream or ,white ,sauce4--,clean and pick three large heads of chicory2 throw away all the outer green leaves2 wash them in two waters1 drain1 and blanch them in boiling1 salted water4 ,remove them after ten minutes1 and cool them in fresh water4 ,take them out1 and press out the water thoroughly2 then chop up the chicory1 and place it with four ounces of butter in a saucepan1 and cook a quarter of an hour1 or until dry4 ,pour over it two glassfuls of cream or milk1 a very little at a time1 reduce1 and grate in a third of a pinch of nutmeg2 add a pinch of salt and half a pinch of pepper2 stir well together1 leave it on for five minutes1 and serve with six heart-shaped crotons 7,no4 #acc7 around the dish4 #icc4 ,chicory1 with ,gravy4--,take six large1 fine1 fresh heads of chicory1 pare any outer leaves that may be damaged1 leaving the root intact2 wash well in two waters1 remove1 and put them to blanch for ten minutes in salted boiling water4 ,take them out1 put them back into cold water1 and let them cool off thoroughly4 ,drain neatly1 and cut them in halves4 ,put a piece of lard skin at the bottom of a sautoire1 add one carrot1 one onion1 both cut up1 and a bouquet 7,no4 #bed74 ,place the chicory on top1 season with half a pinch of salt1 half a pinch of pepper1 and a third of a pinch of nutmeg1 and cover with a buttered paper4 ,place the sautoire on the stove1 and when the chicory is a golden color 7not letting it take longer than ten minutes71 moisten with half a pint of white broth 7,no4 #ii74 ,put it in the oven for thirty minutes2 arrange the chicory on a hot dish1 strain the sauce over1 and serve4 #icd4 ,chicory for ,garnishing4--,prepare exactly as for ,no4 #icc1 using it when needed4 #ice4 ,cucumbers la ,poulette4--,peel three fine1 large cucumbers1 blanch them in salted boiling water for five minutes1 drain1 and cut them into pieces one inch thick4 ,place them in a sautoire with one ounce of butter1 strew over them a pinch of very fine flour1 stir well1 and moisten with half a pint of white broth 7,no4 #ii71 seasoning with half a pinch of salt1 and the same of pepper4 ,stir well until it boils1 and reduce the whole for fifteen minutes1 adding a teaspoonful of chopped parsley1 a third of a pinch of nutmeg1 two beaten egg yolks1 and two tablespoonfuls of sweet cream4 ,cook again1 without letting it come to a boil1 for three minutes1 and serve4 #icf4 ,cucumbers la ,bchamel4--,peel1 pare nicely1 and blanch six small1 fine cucumbers in salted boiling water for five minutes4 ,remove1 drain1 and place them in a sautoire with half a pint of good bchamel sauce 7,no4 #aed71 half an ounce of butter1 the third of a pinch of nutmeg1 and three tablespoonfuls of milk4 ,cook all together for fifteen minutes1 and pour the whole on a hot dish1 and serve4 #icg4 ,stuffed ,cucumbers4--,peel six small cucumbers1 pare them carefully and shapely2 cut off the lower ends1 and with a vegetable-spoon empty them1 after extracting all the seeds4 ,place them in slightly acidulated water2 rinse them well1 and parboil them in boiling water for three minutes4 ,remove them1 and put in cold water to cool4 ,drain them1 and fill the insides with a cooked forcemeat made of the breasts of chickens 7,no4 #bbf74 ,line a sautoire with slices of pork-skin2 add the cucumbers1 season with a pinch of salt and half a pinch of pepper1 a bouquet 7,no4 #bed71 a glassful of white wine1 two cloves1 and a spoonful of dripping from any kind of roast4 ,cover with a piece of buttered paper1 and place it in a slow oven to cook gently for twenty minutes4 ,when done1 transfer them carefully to a hot dish2 free them entirely from any fat1 pour half a pint of ,madeira sauce 7,no4 #ahe7 over them1 and serve4 #ich4 ,stewed ,cucumbers for ,garnishing4---,peel and slice three large1 fine cucumbers2 marinate them with a pinch of salt1 half a pinch of pepper1 a tablespoonful of vinegar1 and one sliced onion4 ,leave them in for one hour2 strain1 and put the whole into a saucepan with a pint of ,espagnole sauce 7,no4 #aea74 ,cook for twenty minutes2 strain through a fine sieve1 and use for any garnishing required4 #ici4 ,spinach ,blanched au ,naturel4--,take a peck of fresh1 sound spinach1 cut off the stalks1 pare neatly1 wash it twice in plenty of water1 lifting it out with the hands4 ,place it in boiling salted water1 and boil it for fifteen minutes4 ,remove1 and drain it thoroughly2 place it in cold water again1 and let it cool4 ,lift and drain1 pressing it well2 lay it on a wooden board1 and hash it very fine4 #idj4 ,spinach l',anglaise4--,proceed exactly the same as for ,no4 #ici1 but the spinach must not be hashed2 when well drained put it into a saucepan with one ounce of butter2 mix well for five minutes1 and it will be ready for any use desired4 #ida4 ,spinach la ,vieille ,mode4--,after the spinach is blanched and well chopped1 as for ,no4 #ici1 put it in a saucepan with an ounce of butter and the third of a pinch of grated nutmeg4 ,stir with a wooden spoon1 and cook for five minutes1 adding an ounce of butter kneaded with two tablespoonfuls of flour1 two tablespoonfuls of powdered sugar1 and half a pint of milk4 ,stir frequently1 and cook for ten minutes2 then serve1 garnished with six sippets of bread fried in butter4 #idb4 ,spinach la ,matre d'htel4--,after blanching the spinach as for ,no4 #ici1 and chopping it very fine1 put it dry into a saucepan4 ,place it to simmer on a moderate fire1 seasoning with a pinch of salt1 half a pinch of pepper1 and the third of a pinch of grated nutmeg4 ,when warm1 add an ounce and a half of butter2 stir well1 and let it heat for fifteen minutes4 ,lay it on a hot dish1 and decorate it with six bread crotons 7,no4 #acc72 then serve4 #idc4 ,spinach1 with ,gravy4--,when the spinach is blanched and well drained 7,no4 #ici71 put it in a saucepan with half a cupful of veal-stock 7either the reduced gravy of a fricandeau1 or a glaze71 cook for ten minutes1 and when ready to serve1 add a good ounce of butter2 melt well together1 and serve with six pieces of fried bread4 #idd4 ,spinach1 with ,sugar4--,season the blanched spinach 7,no4 #ici7 with a very little salt1 three lumps of sugar1 a little crushed lemon-peel1 and two pulverized macaroons4 ,cook slowly all together for ten minutes1 and serve surrounded by six lady-fingers 7,no4 #abca74 #ide4 ,string ,beans1 ,blanched4--,take two quarts of fresh1 tender string beans2 break off the tops and bottoms carefully2 string both sides1 and pare both edges neatly2 wash them well in cold water1 lift them1 and drain4 ,place them in boiling salted water1 and cook for twenty-five minutes4 ,drain again1 and return them to cold water1 letting them get thoroughly cool4 ,lift them out1 and dry4 ,they are now ready to use when required1 for salads or any other purpose4 #idf4 ,string ,beans1 with ,cream4--,place the blanched beans 7,no4 #ide7 in a saucepan with an ounce of butter1 and cook on the stove for five minutes1 tossing them well4 ,season with half a pinch of salt1 the same of pepper1 and add half a bunch of chives and two sprigs of parsley tied together4 ,pour in half a cupful of fresh cream or milk1 diluted with two egg yolks4 ,heat well1 without boiling1 for five minutes4 ,then serve as a hors-d'uvre or entremet4 ,sugar may be added with advantage1 if desired4 #idg4 ,string ,beans au ,blanc4--,string the fresh string beans 7,no4 #ide72 if too large1 cut them lengthwise1 and cook them in water with salt and butter2 drain1 and place them in a saucepan with one ounce of butter2 add a teaspoonful of parsley and the same of chopped chives4 ,cook for five minutes1 and when done1 thicken the gravy with half a cupful of cream1 two egg yolks1 and the juice of a lemon4 ,mix well together for two minutes1 and serve4 #idh4 ,string ,beans l',anglaise4--,blanch and cook the beans as for ,no4 #ide1 keep them warm1 and of a light green color2 place them in a hot dish1 pour over them a gill of good melted butter1 sprinkle a little chopped parsley on top1 and serve very hot4 #idi4 ,string ,beans la ,bretonne4--,cut a medium-sized onion in dice-shaped pieces1 and place them in a saucepan with an ounce and a half of butter2 let it get a good golden color on the stove for five minutes2 then add a tablespoonful of flour4 ,stir well1 and moisten it with a pint of white broth 7,no4 #ii74 ,stir well again1 until it comes to a boil2 season with half a pinch each of salt and pepper4 ,add the cooked string beans1 with a clove of crushed garlic1 to the sauce2 cook for ten minutes2 place in a hot dish2 sprinkle a teaspoonful of chopped parsley over it1 and serve4 #iej4 ,beans ,panaches4--,place half a pint of cooked string beans 7,no4 #ide7 and the same quantity of flageolets or ,lima beans in a sautoire with an ounce and a half of good butter2 season with half a pinch each of salt and pepper2 toss them well while cooking for five minutes4 ,place them in a hot dish2 sprinkle a light pinch of chopped parsley over them1 and send to the table4 #iea4 ,red ,beans la ,bourguignonne4--,take a quart of sound red beans2 pick out all the small stones that are likely to be mixed with them2 wash them thoroughly1 lay them in plenty of cold water1 and let them soak for six hours4 ,drain1 and put them in a saucepan1 covering them with fresh water1 adding an ounce of butter1 a bouquet 7,no4 #bed71 and a medium-sized onion with two cloves stuck in4 ,boil for twenty minutes1 stirring in a good glassful of red wine2 season with a pinch of salt and half a pinch of pepper1 and let it cook again for forty-five minutes4 ,remove1 take out the bouquet and onion1 and place the beans in a hot1 deep dish2 decorate with six small glazed onions 7,no4 #igb7 around the dish1 and serve4 ,dried red beans1 white beans1 ,lima beans1 split dried peas1 lentils1 or any other kind of dried beans1 should always be soaked six hours in fresh water before using them4 #ieb4 ,fresh ,lima ,beans4--,take a quart of fresh1 shelled ,lima beans1 or three quarts of unshelled2 parboil them in salted water for about twenty minutes1 then take them from the fire1 drain1 and let cool in fresh water4 ,drain again1 and place them in a sautoire with an ounce and a half of good butter1 seasoning with half a pinch each of salt and pepper1 and the third of a pinch of nutmeg4 ,cook for five minutes1 tossing well2 then moisten with two tablespoonfuls of cream1 adding a pinch of chopped parsley2 mix well together1 and serve4 #iec4 ,stuffed ,lettuce4--,pick1 clean1 pare nicely1 and wash thoroughly six lettuce-heads2 parboil them for five minutes1 drain them well1 and fill the insides with godiveau 7,no4 #bba7 or sausage forcemeat 7,no4 #bbj74 ,tie each head1 and put them in a sautoire1 laying them down carefully1 and adding a gill of ,madeira sauce 7,no4 #ahe71 and a gill of white broth 7,no4 #ii74 ,season with half a pinch each of salt and pepper1 cover with buttered paper1 and cook in the oven for fifteen minutes4 ,arrange on a hot dish1 untie1 pour the sauce over1 and serve4 #ied4 ,macaroni la ,crme4--,boil for three-quarters of an hour three-quarters of a pound of ,italian macaroni in plenty of salted water1 adding a small piece of butter 7half an ounce71 and an onion stuck with two cloves4 ,drain well1 and put it back into a saucepan with a third of a pound of butter1 a third of a pound of grated ,swiss cheese1 the same quantity of grated ,parmesan cheese1 a third of a pinch of nutmeg1 and a pinch of pepper4 ,moisten with half a pint of white broth 7,no4 #ii7 and four tablespoonfuls of cream4 ,cook all together for five minutes1 stirring well1 and when the macaroni becomes ropy1 dish it up1 and serve4 #iee4 ,macaroni au ,gratin4--,after the macaroni is prepared as for ,no4 #ied1 place it in a baking-dish1 sprinkle over it a little bread-crumbs and grated cheese2 pour over it a little clarified butter1 and place it in the baking oven for ten minutes1 or until it assumes a golden color2 then serve4 #ief4 ,macaroni l',italienne4--,prepare three-quarters of a pound of sound ,italian macaroni as for ,no4 #ied2 place it in a saucepan with a gill of tomato sauce 7,no4 #bje71 a gill of ,madeira sauce 7,no4 #ahe71 and a quarter of a pound of grated ,parmesan cheese2 season with half a pinch of pepper and the third of a pinch of nutmeg2 then let cook slowly for ten minutes1 tossing frequently4 ,arrange on a hot dish1 and serve with some grated cheese1 separately4 #ieg4 ,macaroni la ,napolitaine4--,boil the macaroni in salt and water as for ,no4 #ied2 drain1 place it in a saucepan1 and add half a pint of good ,espagnole sauce 7,no4 #aea71 half a pint of tomato sauce 7,no4 #bje71 a quarter of a pound of grated cheese1 two truffles1 six mushrooms1 and half an ounce of cooked1 smoked beef-tongue1 all cut up in dice-shaped pieces4 ,cook together on a brisk stove for ten minutes1 tossing them well meanwhile1 and serve4 #ieh4 ,macaroni la ,milanaise4--,prepare exactly the same as for ,no4 #ieg1 cutting the truffles1 mushrooms1 and beef-tongue julienne-shaped4 #iei4 ,spaghetti la ,napolitaine4--,boil three-quarters of a pound of sound1 fine spaghetti as for the macaroni in ,no4 #ied2 drain1 and put it back into a saucepan with half a pint of tomato sauce 7,no4 #bje71 half a pint of ,espagnole 7,no4 #aea71 six mushrooms1 two truffles1 and a small piece of cooked1 smoked1 red beef-tongue1 all cut up dice-shaped4 ,season with half a pinch of pepper and the third of a pinch of nutmeg1 adding a quarter of a pound of grated ,parmesan cheese4 ,cook for ten minutes1 tossing well1 and serve with a little cheese1 separately4 #ifj4 ,spaghetti l',italienne4--,place the spaghetti in a saucepan as for ,no4 #iei2 add a pint of tomato sauce 7,no4 #bje71 and a quarter of a pound of grated ,parmesan cheese2 season with half a pinch of pepper and a third of a pinch of nutmeg1 and cook for ten minutes1 tossing well1 and serving as in ,no4 #iei4 #ifa4 ,spaghetti au ,gratin4--,prepare three-quarters of a pound of boiled spaghetti as in ,no4 #iei1 place it in a saucepan1 moistening with half a pint of ,allemande sauce 7,no4 #baj71 and half a pint of bchamel sauce 7,no4 #aed74 ,season with one pinch of pepper1 and the third of a pinch of nutmeg1 adding a quarter of a pound of grated cheese4 ,toss well1 put it in a baking-dish1 sprinkle the top with grated cheese and fresh bread-crumbs2 pour over it a very little clarified butter1 and place it in the oven4 ,when of a fine golden color1 after about fifteen minutes1 take from the oven1 and serve4 #ifb4 ,boiled ,green ,corn4--,pare off the outer leaves and silk of six young and tender ears of corn1 and place them in a saucepan1 covering them with water4 ,add half a cupful of milk1 half an ounce of butter1 and a handful of salt4 ,cook for twenty minutes1 and serve on a folded napkin4 #ifc4 ,corn ,saut la ,crme4--,take six ears of cooked green corn1 prepared as for ,no4 #ifb1 drain1 cut off the corn from the cobs with a sharp knife1 being very careful that none of the cob adheres to the corn4 ,place it in a sautoire with a gill of hot bchamel sauce 7,no4 #aed71 half a cupful of cream1 and half an ounce of butter2 season with half a pinch each of salt and pepper1 and the third of a pinch of nutmeg4 ,cook gently on the stove for five minutes1 place in a hot dish1 and serve4 #ifd4 ,corn ,saut au ,beurre4--,proceed as for ,no4 #ifc1 adding one ounce of butter1 but suppressing the other ingredients4 ,season the same1 but cook only for eight minutes1 tossing it well4 ,place in a hot dish1 and serve4 #ife4 ,corn ,fritters4--,prepare four young1 tender1 good-sized1 fresh ears of green corn exactly as for ,no4 #ifc2 after draining it carefully1 place it in a china bowl2 season with a pinch of salt and half a pinch of pepper1 and add two fresh eggs1 a quarter of a pound of well-sifted flour1 and half a pint of cold milk4 ,do not beat the mixture1 but stir it vigorously with a wooden spoon for five minutes1 and it will be sufficiently firm4 ,butter well a frying-pan1 take a kitchen ladle that contains the equivalent of a gill1 and with this put the preparation into the pan in twelve parts2 be careful they do not touch one another1 and let them get a good golden color on each side for four minutes4 ,dress them on a folded napkin1 and serve4 #iff4 ,barley ,fritters4--,the same as in ,no4 #ife1 substituting boiled barley for corn4 #ifg4 ,glazed ,turnips1 with ,gravy4--,pare1 and cut pear-shaped1 twelve equal-sized1 small white turnips2 parboil them for five minutes1 and drain them when done4 ,butter the bottom of a sautoire capable of holding them1 one beside the other1 and let them get a golden color1 adding half a pint of powdered sugar4 ,moisten with half a pint of white broth 7,no4 #ii71 half a pinch of salt1 and add a very small stick of cinnamon4 ,cover with a buttered paper cut the shape of the sautoire1 and place it in the oven to cook for twenty minutes4 ,when the turnips are cooked1 lift off the paper4 ,place the turnips on a hot dish1 and reduce the gravy to a glaze for six minutes4 ,arrange them nicely on a dish1 pour half a gill of good broth 7,no4 #ii7 into the saucepan to loosen the glaze1 remove the cinnamon1 and throw the sauce over the turnips4 #ifh4 ,onions1 with ,cream4--,peel twelve medium-sized1 sound onions2 pare the roots without cutting them1 and place them in a saucepan2 cover with salted water1 add a bouquet 7,no4 #bed71 and cook for forty-five minutes4 ,lift them from the saucepan1 and lay them on a dish2 cover them with half a pint of cream sauce 7,no4 #aha71 mixed with two tablespoonfuls of the broth they were cooked in1 and serve4 #ifi4 ,fried ,onions4--,peel1 pare1 and slice round-shaped1 four medium-sized onions4 ,lay them first in milk1 then in flour1 and fry them in very hot fat for eight minutes4 ,lift them up and lay them on a cloth to dry4 ,serve on a dish with a folded napkin1 with a little fried parsley4 #igj4 ,stuffed ,onions4--,peel six medium-sized ,spanish onions2 empty out the centres with a vegetable-scoop2 parboil them for three minutes1 and turn them upside down on a cloth to drain4 ,fill the insides with sausage forcemeat 7,no4 #bbj74 ,line the bottom of a sautoire with a piece of lard skin1 and one carrot and one onion1 both cut up2 lay the onions on top1 and moisten with half a pint of broth 7,no4 #ii74 ,cover with a buttered paper2 then put it in the oven to glaze for forty minutes1 taking care to baste frequently4 ,place them in a hot dish2 strain the gravy over them1 and serve4 #iga4 ,minced ,onions4--,peel and pare three medium-sized onions2 cut them in two1 and mince them into fine slices4 ,place them in a sautoire1 with half an ounce of butter1 and let them get a good golden color on the stove for ten minutes1 tossing them briskly4 ,place them in a bowl1 and use when required4 #igb4 ,glazed ,onions for ,garnishing4--,select one quart of small onions2 peel the sides only1 and pare the roots neatly1 being careful not to cut them4 ,place them in a sautoire with half an ounce of clarified butter1 and sprinkle them with half a pinch of powdered sugar4 ,glaze them in a slow oven for fifteen minutes2 place them in a stone jar1 and use for garnishing when required4 #igc4 ,sorrel au ,maigre4--,pick off the stems from half a peck of sorrel2 wash it in several waters1 drain1 and chop up with a head of well-cleansed lettuce4 ,add half a bunch of chervil1 and chop all together very fine4 ,place all in a saucepan1 stir well together on the hot stove for three minutes1 and then place it in the oven until the vegetables are well dissolved2 then add an ounce and a half of butter1 and stir again for about ten minutes1 or until the sorrel is reduced to a pulp4 ,season with a pinch of salt and half a pinch of pepper1 and pour into it a thickening of two egg yolks and half a cupful of cream2 stir well1 without boiling1 and serve4 #igd4 ,sorrel au ,gras4--,dissolve the same quantity of sorrel as in ,no4 #igc1 adding enough butter to form it into a perfect pulp 7one ounce and a half will answer72 stir it until it begins to bubble2 then moisten it with half a pint of gravy or good stock1 roast-beef gravy1 or reduced broth4 ,cook it for five minutes1 and use this pure as a sauce for various meats4 #ige4 ,stuffed ,peppers4--,fry for one minute only1 six medium-sized green peppers in very hot fat2 drain and skin them properly1 and cut a round piece off the bottom to use for a cover4 ,remove the insides1 and fill them with a good sausage forcemeat 7,no4 #bbj72 put on the round cover previously cut off1 and lay them on an oiled baking-tin4 ,moisten the peppers lightly with sweet oil1 and place them in a slow oven to cook for fifteen minutes2 then arrange them on a hot dish1 and serve with a gill of demi-glace sauce 7,no4 #ahe74 #igf4 ,green ,peas l',ancienne ,mode4--,take three quarts of unshelled1 young1 tender green peas2 shell them carefully1 and keep them wrapped up in a wet napkin until needed4 ,clean1 drain1 and tie up a lettuce-head2 put it in a saucepan with the peas2 season with a pinch of salt2 cover with a glassful of water1 and add a quarter of a pound of very good butter4 ,after cooking for a quarter of an hour1 remove the lettuce1 and when ready to serve1 thicken the peas with three spoonfuls of cream1 diluted with one egg yolk1 adding half a pinch of white pepper1 and a spoonful of powdered sugar4 ,let all thicken together for five minutes1 and serve immediately in a tureen4 #igg4 ,green ,peas la ,franaise4--,shell carefully three quarts of fine1 young1 tender1 fresh green peas1 and place them in a saucepan with one ounce of butter and half a cupful of water4 ,knead together with a wooden spoon2 strain off the water1 and add a bouquet 7,no4 #bed71 one small onion1 a well-cleansed lettuce-heart1 half a pinch of salt1 and a teaspoonful of powdered sugar4 ,cover the saucepan1 and cook very slowly for half an hour2 remove the bouquet and onion2 lay the lettuce upon a dish1 incorporate into the peas half an ounce of fresh butter1 and cook until it thickens1 which will require at least five minutes4 ,pour the peas dome-formed over the lettuce1 and send to the table4 #igh4 ,green ,peas l',anglaise4--,procure the same quantity of green peas as for ,no4 #igg2 put them in a saucepan1 and cover them with boiling water4 ,add a handful of salt1 and boil quickly1 without covering1 for fifteen minutes4 ,skim the water as soon as the scum rises4 ,when done1 strain them through a colander1 return them to the saucepan1 and toss them well1 adding an ounce and a half of fresh butter4 ,dish them in a vegetable-dish1 place another half ounce of butter in the middle1 and serve4 #igi4 ,green ,peas la ,bourgeoise4--,shell three quarts of tender green peas2 put them in a saucepan1 and toss the peas quickly in a gill of light roux 7,no4 #ace72 moisten with a pint of boiling water1 adding half a pinch each of salt and pepper1 a bouquet 7,no4 #bed71 and a raw lettuce-heart4 ,reduce it for twenty minutes1 or until all the juice has evaporated2 then add two raw egg yolks well beaten1 with three tablespoonfuls of sweet cream4 ,stir quickly for four minutes1 without allowing it to boil1 and then serve1 removing the bouquet4 #ihj4 ,green ,peas1 with ,cream4--,put one ounce of butter in a saucepan with one tablespoonful of flour kneaded well together4 ,dissolve it2 then add the shelled peas as for ,no4 #igg1 a bouquet 7,no4 #bed71 a quarter of a bunch of chives1 a pinch of salt1 and half a pinch of pepper4 ,cook in their own juice for twenty minutes1 then take the saucepan from off the fire4 ,pour the gravy from the peas into another vessel1 add to it half a cupful of cream and a teaspoonful of powdered sugar2 pour this sauce over the peas1 and heat up once again without boiling1 for two minutes1 before serving4 #iha4 ,green ,peas1 ,with ,bacon4--,brown in a saucepan half an ounce of butter with two ounces of small1 dice-shaped pieces of bacon1 and when of a good golden color1 take them out1 and put a spoonful of flour into the fat to make a roux4 ,moisten with a pint of white broth 7,no4 #ii72 replace the bacon1 add the raw shelled peas1 as for ,no4 #igg1 one whole onion1 a bouquet 7,no4 #bed71 and half a pinch of pepper4 ,cover1 and let cook on the corner of the stove for thirty minutes2 place in a hot1 deep dish1 and serve4 #ihb4 ,potatoes1 ,boiled ,plain4--,take twelve medium-sized1 fine1 sound potatoes2 wash them thoroughly1 peel off a piece of the skin1 about half an inch wide1 around each potato1 to ensure mealiness1 and lay them in a saucepan1 covering them with cold water1 and adding half a handful of salt2 place the lid on1 and cook for forty-five minutes4 ,drain1 lay a napkin on a hot dish1 in which you envelop the potatoes1 and serve4 #ihc4 ,broiled ,potatoes4--,peel six medium-sized1 sound1 cooked potatoes2 cut them in halves2 lay them on a dish1 and season them with a pinch of salt4 ,pour two tablespoonfuls of melted butter over them1 and roll them well in it4 ,arrange them on a double broiler1 and broil them on a moderate fire for three minutes on each side4 ,place them in a hot dish1 with a folded napkin1 and serve4 #ihd4 ,potatoes la ,gnevroise4--,peel1 wash1 and drain four medium-sized1 sound potatoes2 cut them into julienne-shaped pieces1 and wash and drain them again4 ,season with a pinch of salt and half a pinch of pepper4 ,butter lightly six tartlet-molds with clarified butter2 cover the bottoms with grated ,parmesan cheese2 arrange a layer of potatoes on top1 sprinkle more cheese over them1 and continue until all are filled1 finishing by sprinkling cheese over the surface and dropping a little clarified butter over all4 ,set them on a very hot stove for two minutes2 then place in a hot oven1 and bake them for twenty-five minutes4 ,unmold1 and place them in a hot dish1 with a folded napkin1 and serve4 #ihe4 ,potatoes1 ,matre d',htel4--,take eight medium-sized potatoes1 boiled as for ,no4 #ihb2 peel them1 cut them into slices1 and place them in a saucepan1 with an ounce of butter and a pinch of chopped parsley1 and season with half a pinch each of salt and pepper1 the third of a pinch of nutmeg1 and the juice of half a lemon4 ,warm all together1 toss well1 and add half a cupful of cream2 heat slightly once more1 and serve4 #ihf4 ,potatoes1 ,parisienne4--,take six good-sized1 well-cleansed potatoes2 with a round vegetable-spoon cut out the ,parisian potatoes2 then put them in fresh water2 wash well1 and drain4 ,melt an ounce of butter in a sautoire1 throw in the potatoes1 and season with half a pinch of salt4 ,place the sautoire in the oven2 cook for twenty minutes1 and serve on a hot dish with a folded napkin4 #ihg4 ,potatoes l',anglaise ,cr4--,wash well six medium-sized1 sound potatoes2 cut them into quarters1 pare them neatly1 clove-garlic-shaped2 wash again1 drain1 and place them in a saucepan4 ,cover with water1 throw in a heavy pinch of salt1 put the lid on1 and cook for twenty minutes4 ,drain1 and put them in a saucepan1 with an ounce of butter1 a pinch of chopped parsley1 heat slowly for five minutes1 toss gently1 and serve4 #ihh4 ,potatoes l',anglaise4--,wash well six good-sized potatoes2 boil them in salted water for forty-five minutes2 peel1 and cut them each into quarters4 ,melt an ounce of butter in a saucepan2 add the sliced potatoes1 half a pinch of salt1 and the third of a pinch of pepper4 ,cook them on a very slow fire for five minutes1 tossing them well1 and serve on a very hot dish1 sprinkling a little chopped parsley over them4 #ihi4 ,potatoes1 with ,bacon4--,cut one ounce of bacon or pork into small pieces2 put them in a saucepan1 with half an ounce of butter2 cook for five minutes2 add a spoonful of flour2 stir1 and brown well for four minutes4 ,moisten with a pint of white broth 7,no4 #ii71 and cook for five minutes longer4 ,put in eight well-peeled1 washed1 and sliced raw potatoes2 season with half a pinch of pepper and the third of a pinch of nutmeg2 lay the lid on1 and cook for twenty-five minutes4 ,then skim off the fat1 and serve in a hot1 deep dish4 #iij4 ,potatoes l',italienne4--,boil eight medium-sized potatoes in boiling water1 as for ,no4 #ihb2 peel1 put them in a saucepan1 and mash them4 ,add a piece of butter of one ounce1 and a piece of fresh bread the size of a ,french roll1 suppressing the crust1 and soaking it in milk4 ,add two more tablespoonfuls of milk1 in order to form a pliable paste1 three fresh egg yolks1 and the whites of the three beaten to a froth2 season with half a pinch of salt1 half a pinch of pepper1 and the third of a pinch of nutmeg4 ,mix well together1 and pile it high on a baking-dish2 pour over it a little melted butter2 sprinkle a little ,parmesan cheese over2 place it in the oven1 and after ten minutes1 when of a good golden color1 serve4 #iia4 ,potatoes la ,lyonnaise4--,cut eight potatoes1 boiled1 as for ,no4 #ihb1 into round slices2 lay them in a frying-pan with an ounce and a half of butter1 and the round slices of a previously fried onion1 and season with half a pinch each of salt and pepper4 ,cook well together for six minutes1 until well browned2 toss them well1 and serve with a pinch of chopped parsley sprinkled over the whole4 #iib4 ,stuffed ,potatoes4--,wash and peel about six large potatoes2 cut them1 lengthwise1 in two1 and scoop out the centres carefully with a knife or spoon4 ,fill the cavities with a sausage forcemeat 7,no4 #bbj71 letting it bulge out a little on the top2 butter a baking-pan1 arrange the potatoes on it1 and cook in a slow oven for half an hour1 or until nicely browned1 then serve4 #iic4 ,fried ,potatoes4--,peel and wash six large potatoes1 cut them up into fine slices1 a quarter of an inch in thickness2 plunge them into very hot1 clarified beef suet or fat1 and cook slowly4 ,when they are soft1 lift them out with a skimmer 7it generally takes ten minutes to cook them72 heat the fat again to boiling-point1 and put the potatoes back4 ,smooth them down with a skimmer1 and after two minutes they will swell up considerably2 lift them out with the skimmer1 drain1 sprinkle a pinch of salt over1 and serve on a hot dish with a folded napkin4 ,these potatoes answer for garnishing chops and other meats4 #iid4 ,potatoes ,sautes au ,beurre4--,peel and clean eighteen small1 round1 raw potatoes1 new ones if possible2 place two ounces of butter in a saucepan2 place it on a hot fire1 adding the potatoes2 cook them until they are a golden color1 which will take fifteen minutes1 then drain4 ,sprinkle over them a pinch of table-salt1 and arrange them on a dish without any further seasoning than a little chopped parsley2 then serve4 #iie4 ,potatoes ,sautes4--,take eight good-sized boiled and peeled potatoes 7,no4 #ihb72 cut them in slices a quarter of an inch in thickness2 place them in a frying-pan with an ounce and a half of good butter4 ,season with a pinch of salt and half a pinch of pepper2 toss well for eight minutes1 dress on a very hot dish1 and serve with a little parsley sprinkled over4 #iif4 ,potato ,balls4--,peel1 clean neatly1 and boil in salted water for thirty minutes1 eight good-sized1 sound1 round1 yellow potatoes2 drain and return them to the same pan1 and mash them well1 adding two egg yolks1 and the whites beaten to a froth1 three tablespoonfuls of cream1 a teaspoonful of chopped parsley1 very little chives1 half a pinch of salt1 and the third of a pinch of nutmeg4 ,mix well together for two minutes1 and dip about half a tablespoonful at a time into frying batter 7,no4 #aahe74 ,slide them into very hot fat1 and leave them in for three minutes2 this swells them1 and forms them into a species of fritters4 ,place in a very hot dish with a folded napkin1 and serve4 #iig4 ,potato ,croquettes and ,quenelles4--,peel1 wash1 and drain nicely eight medium-sized mealy potatoes2 cut them in quarters1 put them in a saucepan1 cover them with water1 add a pinch of salt1 cook for thirty minutes1 and drain4 ,lay them in a mortar with an ounce of fresh butter1 pound them well1 and add three raw egg yolks4 ,season with half a pinch each of salt and pepper and the third of a pinch of nutmeg2 mix well1 and then divide into twelve parts1 shaping each one like a cork1 or any other shape desired4 ,dip them separately into beaten egg1 and roll them in fresh bread-crumbs2 fry a golden color for three minutes1 and serve on a dish with a folded napkin4 #iih4 ,mashed ,potatoes4--,peel1 wash1 drain1 and cut into quarters eight good-sized potatoes2 put them in a sautoire1 cover with water1 add a good pinch of salt1 and boil for thirty minutes4 ,drain1 rub them through a pure strainer1 and put them in a saucepan with an ounce of butter1 and half a pinch each of salt and white pepper4 ,stir well1 adding half a cupful of hot milk1 until it becomes of a good consistency4 ,serve1 garnished with six pieces of bread fried in butter4 #iii4 ,potatoes l',hollandaise4--,after boiling eight good-sized potatoes as for ,no4 #ihb1 peel1 and cut them into quarters2 put them in a sautoire with an ounce of butter and half a pinch of chopped parsley2 season with half a pinch each of salt and pepper1 toss them gently1 and warm them slightly for five minutes4 ,place in a hot dish1 and serve4 ,sweet potatoes l',hollandaise are prepared the same way4 #ajjj4 ,potatoes la ,gastronome4--,peel1 clean1 and with a ,no4 #c tube cut twelve medium-sized potatoes into inch-and-a-half-long pieces4 ,place them in a saucepan2 cover with water1 add a pinch of salt1 and cook for twenty-five minutes4 ,drain1 and place them in a hot dish2 pour a gill of hot ,prigueux sauce 7,no4 #aia7 over them1 and serve4 #ajja4 ,potatoes la ,bignon4--,prepare twelve potatoes as for ,no4 #ihb2 empty them with a potato-scoop1 leaving the bottoms uncut2 blanch them in boiling water for two minutes2 drain1 and fill them with sausage forcemeat 7,no4 #bbj74 ,lay them in a buttered sautoire2 place it in the oven1 and cook for twenty minutes4 ,use for any garnishing desired4 #ajjb4 ,hashed ,potatoes1 ,sautes4--,hash eight medium-sized1 cold1 boiled potatoes2 place an ounce and a half of good butter in a frying-pan1 add the potatoes1 season with half a pinch each of salt and pepper1 and toss them well in the pan for two minutes4 ,give them the shape of an omelet1 and let them take a golden color1 which will require five minutes4 ,with a spoon take up all the butter which lies at the bottom of the pan2 slide the potatoes carefully on a hot dish1 and serve4 #ajjc4 ,hashed ,potatoes1 with ,cream4--,hash eight cold1 boiled potatoes1 and place them in a sautoire2 add half a cupful of cream and half an ounce of butter2 season with half a pinch each of salt and pepper1 and the third of a pinch of nutmeg2 stir well with a wooden spoon for five minutes1 until well heated1 and serve4 #ajjd4 ,hashed ,potatoes1 with ,cream au ,gratin4--,prepare the potatoes as for ,no4 #ajjc2 place them in a dish 7a silver dish preferred72 sprinkle over them two tablespoonfuls of grated ,parmesan cheese1 and two tablespoonfuls of fresh bread-crumbs2 spread well over them a piece of butter the size of a nut2 then place the dish in the oven4 ,after ten minutes1 when a good golden color1 serve4 #ajje4 ,potatoes en ,surprise4--,prepare some potatoes as for croquettes 7,no4 #iig72 form them into twelve balls the size of a good-sized egg2 scoop out the centres1 and fill in with a salpicon 7,no4 #bef74 ,close the opening with a little more potato2 dip them in beaten egg1 then in fresh bread-crumbs1 and fry them in very hot fat for three minutes4 ,lift1 drain1 and serve them on a hot dish with a folded napkin4 #ajjf4 ,potatoes la ,duchesse4--,place some croquette preparation 7,no4 #iig7 in a bag1 and squeeze it upon a buttered baking-sheet1 forming it into any shape required1 and with a light hair brush cover the surface with a beaten egg4 ,brown lightly in the oven for eight minutes1 and serve for various garnishings4 ,balls can also be formed about the size of an egg2 spread a little flour on the table2 place the balls on top1 and flatten them1 shaping them nicely2 cover the surface with a beaten egg2 brown lightly in the oven on a buttered baking-sheet for eight minutes1 and serve4 #ajjg4 ,potatoes la ,rice4--,peel1 wash1 and drain eight medium-sized potatoes4 ,cut them into half-an-inch-square pieces2 place them in a frying-pan with an ounce and a half of butter2 season with a pinch of salt1 toss well1 and let them get a golden color 7fifteen minutes will suffice74 ,drain the butter from the bottom of the pan1 and place the potatoes in a hot dish2 sprinkle a pinch of chopped parsley over1 and serve4 #ajjh4 ,potatoes la ,windsor4--,peel1 and clean nicely1 twelve large potatoes2 cut them into balls with a ,parisian potato-scoop1 then place them in a saucepan1 covering them with water containing a pinch of salt4 ,cook for fifteen minutes2 then strain them and place them in another saucepan with an ounce of fresh butter and a pinch of chopped parsley4 ,warm them well for five minutes1 and add the juice of half a lemon before serving4 #ajji4 ,potatoes1 ,chteau4--,cut six medium-sized potatoes into quarters1 and pare them like cloves of garlic2 wash them well1 and drain4 ,fry them slowly in moderately heated fat for ten minutes2 lift1 drain thoroughly1 and put them in a sautoire with half an ounce of butter4 ,season with half a pinch of salt1 heat well for two minutes1 and serve4 #ajaj4 ,potatoes1 ,souffles4--,peel eight good1 mealy potatoes1 and cut them into even pieces a quarter of an inch in thickness1 shaping them as oval as possible4 ,fry them in moderately heated fat for eight minutes2 then lift them out1 and lay them aside for a few moments2 plunge them into boiling hot fat1 and the potatoes will swell considerably4 ,drain1 and serve them on a dish with a folded napkin4 ,sweet potatoes souffles are prepared the same way4 ,n4 ,b4--,when cutting the potatoes for a souffle1 a continuous1 sharp1 and rapid cut should be made1 so as to have them to perfection4 #ajaa4 ,potatoes1 ,saratoga4--,peel and clean six medium-sized potatoes2 cut them with a sharp ,saratoga potato-knife into thin slices2 place them in cold water1 wash thoroughly1 drain1 and plunge them into very hot fat for eight minutes4 ,take them out1 drain thoroughly1 and sprinkle over them half a pinch of salt4 ,serve them on a dish with a folded napkin4 #ajab4 ,potatoes la ,hanna4--,peel1 wash1 and drain six medium-sized potatoes2 cut them into as thin slices as possible2 then wash them well again4 ,take a flat mold large enough to contain the potatoes1 butter it well2 put in a layer of potatoes1 then a very light layer of grated cheese2 season with a very little salt1 and the same of pepper4 ,cover with another layer of potatoes1 season again the same as before 7the whole not to exceed half a pinch of each72 then spread half an ounce of butter over them4 ,place the mold in the oven1 and cook for thirty minutes2 remove1 turn it upside down on a hot dish1 unmold1 and serve4 #ajac4 ,potatoes1 ,julienne4--,peel and clean six medium-sized potatoes2 cut them into square pieces two inches long by the third of an inch wide2 wash well1 and drain2 place them in very hot fat for six minutes1 then lift them out1 and lay them on a cloth to drain4 ,sprinkle half a pinch of salt over1 and serve them on a dish with a folded napkin4 #ajad4 ,potatoes en ,paille 7,straw74--,prepare the same as in ,no4 #ajac1 cutting a little thinner4 #ajae4 ,rice1 ,plain ,boiled4--,clean and wash neatly a quarter of a pound of ,italian rice2 place it in a saucepan with a pint and a half of cold water and a pinch of salt2 put the lid on1 and boil for twenty-two minutes4 ,pour through a colander1 being careful to let it drain thoroughly without crushing the rice1 otherwise it will be spoiled4 ,when well dried1 return it to the saucepan1 put the lid on1 and leave it on the corner of the stove to dry gradually for five or six minutes4 ,it will now be ready to use as required4 #ajaf4 ,rice la ,ristori4--,wash well and drain a quarter of a pound of good ,italian rice2 shred two ounces of bacon into small pieces1 and place them in a saucepan with a medium-sized1 chopped-up1 raw cabbage1 letting them steam for thirty minutes4 ,add a pinch of salt1 half a pinch of pepper1 and a teaspoonful of chopped parsley2 put in the rice1 and moisten with half a pint of white broth 7,no4 #ii74 ,cook for fully a quarter of an hour longer1 and serve with grated ,parmesan cheese sprinkled over it4 #ajag4 ,risotto la ,milanaise4--,chop rather fine one good-sized1 very sound1 peeled onion4 ,melt two ounces of very good butter in a saucepan on a very brisk fire2 add the onions1 brown them for six or seven minutes1 or until they have obtained a good golden color2 then add ten ounces of well-picked ,italian rice 7a heaped cupful71 with two good-sized chopped truffles2 stir well with the spatula without ceasing for one and a half minutes1 then add one quart of boiling and strained white broth 7,no4 #ii71 lightly stir once only1 and cook for fourteen minutes4 ,add six fine chopped mushrooms1 and little by little1 at intervals1 another quart of boiling white broth--stirring almost constantly with the wooden spatula while cooking1 very rapidly1 for ten minutes more4 ,season with a heavy half-teaspoonful of salt1 a light saltspoonful of white pepper1 adding one and a half ounces of grated ,swiss cheese1 and a heaped teaspoonful of ,spanish branch saffron1 diluted in two tablespoonfuls of hot white broth1 and strained4 ,cook for three or four minutes longer1 stirring continually meanwhile2 then pour it into a hot soup-tureen1 and send to the table with a little grated ,swiss cheese1 separate4 ,a little beef-marrow can be added to advantage1 by making a small cavity in the centre1 while yet in the pan1 one minute before the time to serve1 and plunging into it one tablespoonful of marrow4 #ajah4 ,oyster-plant ,saut au ,beurre4--,scrape nicely a large bunch of fine oyster-plant2 plunge it into cold water containing two tablespoonfuls of vinegar1 so as to prevent it from turning black4 ,take it from the water1 drain1 and cut it into two-inch-long pieces4 ,place them in a saucepan1 with two tablespoonfuls of vinegar and two tablespoonfuls of flour2 mix well2 cover with plenty of cold water and a handful of salt2 put the lid on1 and let them boil slowly for forty minutes4 ,then drain1 and return them to a sautoire1 with an ounce and a half of the best butter procurable2 season with half a pinch of pepper1 the juice of half a lemon1 and a teaspoonful of chopped parsley4 ,heat well for five minutes1 tossing occasionally2 then place them in a hot1 deep dish1 and serve4 #ajai4 ,oyster-plant la ,poulette4--,scrape nicely a good-sized bunch of fine1 fresh oyster-plant2 plunge it at once into acidulated water1 and when well washed1 drain1 and cut it into two-inch pieces4 ,place them in a saucepan1 and boil them in plenty of water1 adding two pinches of salt1 two tablespoonfuls of vinegar1 and the same quantity of diluted flour4 ,after forty minutes1 or as soon as they bend to the finger1 they are done4 ,lift them out1 drain them well1 and serve with a pint of hot poulette sauce 7,no4 #eih7 poured over them4 #ajbj4 ,oyster-plant ,saut la ,crme4--,to be cooked the same as for ,no4 #ajai2 but after draining them1 place them in a sautoire with a gill of bchamel sauce 7,no4 #aed7 and a gill of sweet cream4 ,season with half a pinch of salt1 a quarter of a pinch of pepper1 and the third of a pinch of nutmeg4 ,let all heat well together for five minutes1 stirring lightly with a wooden spoon1 and serve in a hot1 deep dish4 #ajba4 ,fried ,oyster-plant4--,cook a good bunch of oyster-plant as for ,no4 #ajai1 and1 when done1 put it in a dish1 and season with half a pinch each of salt and pepper1 and a tablespoonful of vinegar4 ,dip it well in a good fritter batter 7,no4 #aaij71 and fry it in very hot fat for five minutes1 separating the pieces with a spoon4 ,lift them up with a skimmer1 drain on a cloth1 sprinkle a very little salt over them1 and serve on a folded napkin1 decorating with a little fried parsley4 #ajbb4 ,succotash4--,place six medium-sized1 freshly cooked1 and scraped ears of green corn 7a can of canned corn will answer the purpose7 in a saucepan1 with half a pint of boiled ,lima beans1 adding a good-sized piece of butter weighing about an ounce1 a pinch of salt1 half a pinch of pepper1 the third of a pinch of grated nutmeg1 and half a pint of milk4 ,heat it well for five minutes1 add two tablespoonfuls of good1 hot bchamel 7,no4 #aed72 stir thoroughly1 and serve4 #ajbc4 ,stuffed ,tomatoes4--,wash and dry well six fine1 sound red tomatoes4 ,cut the top of each up1 without detaching1 so that it will serve as a cover4 ,scoop out the inside of each with a vegetable-scoop2 and place on a plate for further action4 ,season the inside of the six emptied tomatoes with one pinch of salt and half a pinch of pepper1 equally divided4 ,chop very fine one medium-sized1 sound1 peeled onion2 place it in a saucepan with half an ounce of butter2 and cook for three minutes on a brisk fire1 being careful not to let get brown4 ,add six chopped mushrooms and one ounce of sausage-meat4 ,season with one pinch of salt and half a pinch of pepper2 cook for three minutes1 stirring once in a while4 ,add now the tomatoes which were scooped out1 with half a cupful of fresh bread-crumbs and a teaspoonful of fresh chopped parsley4 ,mix well together1 and cook for two minutes longer1 or until it comes to a boil2 then place in a bowl to cool4 ,stuff the emptied tomatoes with the above preparation1 close down the covers1 gently lay them on a tin plate 7dish71 cover them with a buttered paper1 and cook in a moderate oven for eighteen minutes1 and serve4 ,stuffed tomatoes are served as a garnishing in various ways4 ,for egg-plants the same stuffing is used1 but instead of tomatoes1 use the scooped out egg-plant4 ,green peppers the same1 using half a very finely chopped-up green pepper in place of the tomatoes4 #ajbd4 ,stuffed ,tomatoes la ,reine4--,prepare six tomatoes exactly the same as in ,no4 #ajbc1 substituting chicken forcemeat 7,no4 #bbf7 for the sausage meat1 and pouring a gill of hot ,madeira sauce 7,no4 #ahe7 on a hot dish1 and dressing the tomatoes over4 #ajbe4 ,broiled ,tomatoes4--,take six good-sized1 firm1 red1 fresh tomatoes2 pare the underparts in case anything adheres1 wipe them nicely1 and slit them in halves4 ,lay them on a dish2 season with a good pinch of salt1 half a pinch of pepper1 and a tablespoonful of sweet oil2 mix well together2 keep the tomatoes in as good shape as when cut1 then arrange them in a double broiler4 ,put them on a moderate fire1 and cook for eight minutes on each side4 ,place in a hot dish2 spread a gill of matre d'htel butter 7,no4 #ade7 over them1 and serve4 #ajbf4 ,tomatoes la ,bock4--,wipe neatly and peel eight fine1 sound1 fresh tomatoes2 cut each one into six equal-sized pieces1 and place them in a saucepan with two ounces of fresh butter1 seasoning with a pinch of salt1 half a pinch of pepper1 and the third of a pinch of nutmeg4 ,cover the pan1 and place it on the hot stove to cook for fifteen minutes4 ,take from off the fire1 pour the tomatoes into a deep1 hot vegetable-dish1 and send them to the table very hot4 #ajbg4 ,stewed ,tomatoes4--,plunge six good-sized1 fresh1 sound tomatoes into boiling water for half a minute2 drain1 nicely peel them1 cut each one into six pieces2 put them into a saucepan with an ounce and a half of good butter1 season with half a pinch each of salt and pepper1 and the third of a pinch of nutmeg4 ,cook slowly for twenty minutes1 and add a very little powdered sugar 7half a teaspoonful will be sufficient74 ,stir well1 and cook for two minutes longer2 then place in a hot1 deep dish1 and serve4 #ajbh4 ,roasted ,tomatoes4--,plunge in boiling water for half a minute six good-sized red1 sound tomatoes2 drain1 and peel them neatly1 then cut away the tops without detaching them entirely1 and remove the seeds with a teaspoon4 ,divide an ounce of good butter into six equal parts1 and put a piece into each tomato1 seasoning with a light saltspoonful of salt1 and half the quantity of pepper4 ,close the tops1 and lay them in a buttered baking-dish1 moistening each tomato with a very little sweet oil4 ,put them in a hot oven1 and bake for twelve minutes4 ,remove1 and with a cake-turner dress them on a hot dish1 and serve4 #ajbi4 ,tomatoes la ,marseillaise4--,take six good-sized1 firm1 red tomatoes2 wipe1 and cut them in halves through the sides4 ,place half a gill of sweet oil in a frying-pan2 let it heat well2 lay in it the tomatoes on the sides which were cut1 and cook briskly for one minute4 ,butter well a tin baking-dish1 and lay the tomatoes in this on the uncooked side1 and season with half a pinch each of salt and pepper4 ,make a stuffing with one shallot1 finely chopped1 two cloves of crushed garlic1 two hard-boiled egg yolks1 a teaspoonful of chopped chives1 the same of parsley1 two medium-sized1 finely chopped anchovies1 and an ounce of butter4 ,mix well together in a bowl1 and cover the tops of the tomatoes with the stuffing1 dividing it equally4 ,sprinkle a little fresh bread-crumbs over them2 drip three or four drops of clarified butter over each tomato2 then place them in a very hot oven for eight minutes4 ,place them neatly on a hot dish1 and serve4 #ajcj4 ,okras1 ,plain ,boiled4--,take twenty-four medium-sized1 sound okras1 and wash them well in cold water4 ,drain thoroughly1 and pare both ends4 ,have a saucepan containing salted boiling water1 into which plunge the okras1 and let them cook for fifteen minutes4 ,lift them out with a skimmer1 and lay them on a cloth to drain4 ,use the boiled okras for sauting1 salad1 or any other purpose desired4 #ajca4 ,okras1 ,sauts la ,crole4--,prepare twenty-four okras as for ,no4 #ajcj4 ,place in a sautoire one ounce of good butter1 one medium-sized minced onion1 and a medium-sized1 minced green pepper4 ,place on the stove for six minutes1 until it is of a golden color1 and add two raw1 peeled tomatoes cut into pieces1 three tablespoonfuls of ,espagnole 7,no4 #aea71 a pinch of salt1 the third of a pinch of pepper1 and one crushed clove of garlic4 ,add the okras1 put the lid on1 and cook slowly for fifteen minutes4 ,place in a hot1 deep dish1 sprinkle over them a teaspoonful of chopped parsley1 and serve4 #ajcb4 ,macdoine of ,vegetables4--,cut a small1 raw carrot with a vegetable-scoop2 put it into salted boiling water1 and cook for fifteen minutes2 repeat with a small1 raw turnip1 cooking each separately2 drain1 and place them in a saucepan with half a gill of cooked peas1 the same quantity of cooked half-inch lengths of string beans1 two tablespoonfuls of cooked flageolets1 and a small piece of cauliflower1 if at hand4 ,moisten with half a pint of hot bchamel 7,no4 #aed71 and season with half a pinch each of salt and pepper1 and the third of a pinch of nutmeg4 ,let it simmer well for ten minutes1 and use when required4 #ajcc4 ,jardinire of ,vegetables4--,prepare exactly as in ,no4 #ajcb1 substituting half a pint of hot ,madeira sauce 7,no4 #ahe7 for the bchamel4 #ajcd4 ,boiled ,hominy4--,wash a quart of very white hominy in fresh water2 drain1 put in a saucepan with a quart of cold water1 and place it on the fire1 adding a pinch of salt4 ,boil for thirty minutes1 stirring it well1 and serve4 #ajce4 ,fried ,hominy4--,after preparing the hominy as for ,no4 #ajcd1 put it to cool1 and cut it into six slices4 ,dip each slice in beaten egg1 roll them in fresh bread-crumbs1 and fry in very hot fat until of a good golden color1 for four minutes4 ,serve on a folded napkin1 or use for garnishing when required4 ,a pinch of salt represents #bje grains1 or a tablespoonful4 ,half a pinch of pepper represents #ch grains1 or a teaspoonful4 ,a third of a pinch of nutmeg represents #ac grains1 or half a teaspoonful4 ,,salads4 #ajcf4 ,salad l',italienne4--,pare well a good-sized carrot and a good-sized turnip2 cut them with a vegetable-scoop1 and cook them in separate salted waters2 the carrot fifteen minutes1 and the turnip ten4 ,drain1 let cool1 then place them in a salad-bowl1 dome-shaped4 ,cut two good-sized truffles into julienne-shaped pieces2 keep them apart1 and cut up six mushrooms the same way1 also the breast of a cooked1 medium-sized chicken1 cut likewise4 ,cover the vegetables with a cluster of the truffles1 the same of the mushrooms1 and repeat with the chicken1 keeping each article separate2 form a small cavity in the centre of the dome1 pour into it a teaspoonful of anchovy sauce1 a tablespoonful of vinegar1 one tablespoonful of sweet oil1 a pinch of salt1 and half a pinch of pepper4 ,cover the cavity with a piece of cooked cauliflower1 or ,brussels-sprouts1 or in default of both1 cooked asparagus-tops will answer the purpose2 send to the table1 and mix well before serving it to the guests4 #ajcg4 ,anchovy ,salad4--,have eighteen bottled anchovies 7or the same quantity of ,norwegian anchovies if possible71 soak them in cold water for two hours1 so they are thoroughly unsalted1 then drain them in a cloth1 and remove the bones4 ,clean and pare a small head of lettuce1 cut it into small pieces1 and put it in a salad-bowl1 covering it with two tablespoonfuls of ,tartare sauce 7,no4 #bjg74 ,decorate with the anchovies1 two hard-boiled eggs cut in quarters1 twelve capers1 six stoned olives1 and a small1 cooked1 sliced beet-root2 season with half a pinch of pepper and one tablespoonful of vinegar4 ,when ready to serve mix well together4 #ajch4 ,barbe de ,capucine4--,take two bunches of clear1 white1 fresh barbe de capucine2 clean1 and wipe them carefully and thoroughly1 but do not wash the salad1 as it loses its taste1 and renders it too soft to use2 cut it into three shreds1 and place it in a salad-bowl4 ,mix well1 in a wooden salad-spoon1 two spoonfuls of vinegar1 half a pinch of salt1 and the third of a pinch of pepper1 and pour it over the salad1 then add one spoonful of oil1 mix well1 and serve immediately4 #ajci4 ,beef ,salad4--,take one pound of lean1 boiled1 cold beef1 the rump-part in preference2 suppress all the fat1 then cut it into pieces an inch and a half in length1 as thinly as possible4 ,place the pieces in a bowl1 season with a pinch of salt1 half a pinch of pepper1 and two medium-sized1 cooked1 and sliced potatoes1 also a pinch of parsley1 two tablespoonfuls of vinegar1 and the same of sweet oil4 ,mix all well together1 then arrange in a serving salad-bowl2 decorate with six medium-sized pickles or beets1 and serve4 #ajdj4 ,cauliflower ,salad4--,take a medium-sized head of cooked cauliflower2 pare off the root1 and detach it into equal-sized flowerets2 place these in a salad-bowl1 seasoning with a pinch of salt1 half a pinch of pepper1 and sprinkle over a pinch of chopped parsley2 add three tablespoonfuls of vinegar1 two of good oil1 and mix all well together with a wooden spoon1 then serve4 #ajda4 ,celery ,salad4--,if the heads of celery be large and white1 use two2 if they should be small1 use three4 ,pare off the green stalks1 trim the roots nicely1 and cut it into short shreds2 wash thoroughly in cold water1 lift it up with the hands1 and drain in a cloth4 ,when well drained1 place the celery in a salad-bowl1 and season with a pinch of salt1 half a pinch of pepper1 and one and a half wooden salad-spoonfuls of vinegar1 also the same quantity of oil4 ,mix well1 and serve4 #ajdb4 ,celery ,salad1 ,mayonnaise ,dressing4--,prepare the celery exactly the same as for ,no4 #ajda2 and when in the salad-bowl1 season with half a pinch of salt1 half a pinch of pepper1 and three tablespoonfuls of mayonnaise dressing 7,no4 #bjf74 ,mix well just before serving4 #ajdc4 ,chapon1 for ,chicory and ,escarole ,salad4--,cut a thin crust1 off a ,french loaf of bread1 two inches long by one inch square1 sprinkle over it a very little salt1 then take a good-sized clove of sound garlic2 rub it over both sides of the bread-crust1 reject the peel which adheres1 and lay the crust at the bottom of the salad-bowl2 place the salad over1 and mix thoroughly together1 serving immediately4 #ajdd4 ,chicken ,salad4--,take a young1 tender chicken of two and a half pounds2 boil it in the soup-stock for one hour1 or should it be a fowl1 it will take from half to three-quarters of an hour longer2 when cooked1 let it get thoroughly cold4 ,bone the chicken1 cut it up into small pieces1 and put them into a deep dish2 season with a pinch of salt1 half a pinch of pepper1 one tablespoonful of vinegar1 and six leaves of chopped lettuce1 or a few leaves of the white of celery in preference1 cut up4 ,mix well1 place it in a salad-bowl1 and cover with half a cupful of mayonnaise dressing 7,no4 #bjf72 decorate the top with a chopped1 hard-boiled egg1 a tablespoonful of capers1 twelve stoned olives1 quarters of two hard-boiled eggs1 and six small1 white lettuce leaves around the dish1 then serve4 #ajde4 ,chicory ,salad1 ,plain4--,procure two medium-sized heads of white1 fine1 fresh chicory2 pare off the green leaves1 and cut away the root4 ,wash thoroughly1 drain well in a salad-shaker or a linen napkin1 then place it in a salad-bowl2 season with half a pinch of salt and the third of a pinch of pepper1 diluted in a salad-spoonful of vinegar1 and add one and a half salad-spoonfuls of sweet oil4 ,mix thoroughly together1 and send to the table4 #ajdf4 ,chicory ,salad au ,chapon4--,prepare the salad exactly the same as for the above 7,no4 #ajde71 only adding a chapon 7,no4 #ajdc74 #ajdg4 ,crab ,salad4--,take twelve hard-shelled1 live crabs2 boil them in salted water1 with half a cupful of vinegar1 for twenty minutes2 then drain and shell them4 ,pare off the gills2 put a finger in the centre1 to prevent the sand getting in the cavity2 wash thoroughly and quickly under the faucet1 then pick the meat from the shell2 put it in a salad-bowl and proceed the same as for the salmon salad 7,no4 #ajff74 #ajdh4 ,dandelion ,salad1 ,plain4--,procure a quart of very fresh1 white dandelion2 pare the roots and stale leaves1 if any2 then wash thoroughly in two different waters2 drain nicely on a cloth1 and place in a salad-bowl4 ,dilute a pinch of salt and half a pinch of pepper in a salad-spoonful of vinegar1 adding one and a half spoonfuls of sweet oil2 mix thoroughly together1 and serve4 #ajdi4 ,dandelion ,salad1 with ,eggs4--,proceed the same as for the above 7,no4 #ajdh71 only adding1 when serving1 two hard-boiled eggs cut in quarters4 #ajej4 ,dandelion and ,beet-root ,salad4--,take half the quantity of dandelion salad as for the plain 7,no4 #ajdh72 put it in a salad-bowl1 adding two medium-sized1 cooked beet-roots 7,no4 #iai72 cut into thin slices1 and season it exactly the same as for ,no4 #ajdi4 #ajea4 ,dandelion la ,contoise4--,pare and clean a quart of fine white dandelion2 wash well in two different waters2 then drain in a cloth1 and place it in a salad-bowl4 ,season with a third of a pinch of salt and half a pinch of pepper2 cut two ounces of bacon in dice-shaped pieces1 put them in a frying-pan1 place it on the stove1 and let them get a good golden color1 for about five minutes2 put them into the salad2 then place two tablespoonfuls of vinegar in the pan1 and let it heat for half a minute2 pour it over all1 mix well together and serve4 #ajeb4 ,doucette ,salad1 ,plain4--,take a quart of very fresh doucette1 pare off the outer stale leaves1 if any2 also the roots1 and wash well in two waters2 drain in a napkin1 and then place it in a serving salad-bowl4 ,season with one pinch of salt1 and a half pinch of pepper diluted in a wooden salad-spoonful of vinegar2 also with one and a half spoonfuls of sweet oil4 ,mix well together when ready to serve1 but not before4 #ajec4 ,doucette ,salad1 with ,beet-roots4--,use a pint of doucette only1 and three medium-sized cooked beet-roots1 cut in slices2 place them all in a salad-bowl1 and season the same as for the above 7,no4 #ajeb74 #ajed4 ,doucette ,salad1 with ,hard-boiled ,eggs4--,proceed the same as for doucette salad 7,no4 #ajeb71 only when ready to serve1 decorate with two hard-boiled eggs cut into quarters4 #ajee4 ,escarole ,salad4--,have two heads of fine1 white escarole2 pare off the green leaves and cores4 ,if the escarole be tolerably clean1 wipe it carefully without washing it1 as it should not be washed unless plenty of earth adheres to it4 ,place it in a salad-bowl1 and season with half a pinch of salt and the third of a pinch of pepper1 mixed in a wooden salad-spoonful of tarragon-vinegar1 adding one and a half spoonfuls of oil4 ,mix well just before serving4 #ajef4 ,lamb-tongue ,salad4--,have six cooked1 pickled lamb's tongues2 pare them neatly1 and cut them into very thin slices2 lay them in a dish1 adding two cooked and sliced potatoes1 a pinch of salt1 half a pinch of pepper1 two tablespoonfuls of vinegar1 and the same quantity of sweet oil4 ,mix the whole well together1 then dress it in a bowl1 sprinkle a little chopped parsley over1 and decorate with a few small lettuce-leaves4 ,send to the table4 #ajeg4 ,lettuce ,salad1 ,plain4--,take two fine1 white heads of lettuce2 pare off the outer green leaves and stems2 cut the leaves in two1 wash well in cold water1 drain thoroughly in a wire basket1 then place it in a salad-bowl1 with the hearts on top4 ,mix half a pinch of salt and the third of a pinch of pepper in one salad-spoonful of vinegar1 adding one and a half salad-spoonfuls of good sweet oil2 pour this seasoning over the lettuce1 mix all well together1 and send to the table4 ,lettuce salad should never be dressed longer than five minutes before the time to serve it4 #ajeh4 ,lettuce ,salad with ,hard-boiled ,eggs4--,dress a lettuce salad the same as for the above 7,no4 #ajeg71 and just before serving add two hard-boiled eggs cut in quarters4 #ajei4 ,lettuce ,salad with ,cream4--,prepare a lettuce salad the same as for ,no4 #ajeg1 substituting three tablespoonfuls of sweet cream for the oil4 #ajfj4 ,lettuce and ,tomato ,salad4--,take a white head of lettuce1 pare off the outer green leaves and core1 wash1 drain in a wire basket1 then cut the leaves in two1 and put them in a bowl4 ,have two fine1 firm1 peeled red tomatoes1 prepared as for ,no4 #ajgj1 cut them into thin slices1 and place them over the lettuce1 seasoning as follows3 ,mix a pinch of salt and half a pinch of pepper in a wooden salad-spoonful of vinegar2 add a spoonful and a half of oil1 mix well1 and serve4 #ajfa4 ,lobster ,salad4--,take three pounds of boiled lobster2 shell1 and cut the meat into small pieces2 lay them in a deep dish1 seasoning with a pinch of salt1 half a pinch of pepper1 and a tablespoonful of vinegar1 adding a few branches of the white of celery1 likewise cut up4 ,mix well together1 then transfer it to a salad-bowl1 and pour over half a cupful of good mayonnaise dressing 7,no4 #bjf71 decorate with two hard-boiled eggs cut into quarters1 six leaves of lettuce1 twelve stoned olives1 a tablespoonful of capers1 and a little of the lobster coral1 hashed well4 ,decorate nicely1 according to taste1 and serve4 #ajfb4 ,lobster ,salad la ,plummer4--,take two fine1 freshly boiled1 medium-sized lobsters2 cut them in two1 and pick out all the meat from the shell1 carefully abstracting the gall4 ,cut the meat into small1 equal-sized1 square pieces1 and place them in a salad-bowl2 shell three hard-boiled eggs1 lay them on a plate1 and with a knife chop them up as thoroughly as hashed potatoes2 then add this to the lobster1 also two finely chopped shallots1 two teaspoonfuls of freshly chopped chives1 and one and a half teaspoonfuls of finely chopped parsley4 ,take half a head of good and well-cleaned lettuce1 chop it up very fine1 add it to the lobster2 then season with a pinch and a half of salt1 a light pinch of fresh and finely crushed white pepper--two tablespoonfuls of vinegar1 two tablespoonfuls of good sweet oil1 and three tablespoonfuls of mayonnaise sauce 7,no4 #bjf74 ,gently but thoroughly mix the whole together1 then wipe well the edges of the salad-bowl with a napkin1 and send this delicious salad to the table4 #ajfc4 ,salad ,macdoine4--,have a medium-sized carrot and turnip2 peel1 and wash them well1 then cut them with a vegetable-scoop2 put them into separate boiling salted waters1 and cook the carrot fifteen minutes1 and the turnip ten4 ,drain1 and let thoroughly cool2 place them in a salad-bowl with three tablespoonfuls of cooked peas1 the same quantity of string beans cut into small pieces1 a pinch of salt1 half a pinch of pepper1 two tablespoonfuls of sweet oil1 and one and a half tablespoonfuls of vinegar4 ,mix all thoroughly together4 ,if there be any cooked cauliflower on hand1 use it for decorating the bowl1 or a few asparagus-tops or ,brussels-sprouts will answer4 ,send to the table at once4 #ajfd4 ,romaine ,salad4--,take two good-sized hearts of fine romaine2 remove the outer greens2 wipe1 washing it carefully4 ,drain1 then place it in a salad-bowl1 sprinkling over a teaspoonful of chopped chives1 half a teaspoonful of chopped chervil1 the same of tarragon1 and season with one pinch of salt1 and half a pinch of pepper1 diluted in a wooden salad-spoonful of vinegar1 and one and a half spoonfuls of sweet oil4 ,mix thoroughly together1 and serve immediately4 #ajfe4 ,russian ,salad4--,cut up separately1 in small dice-shaped pieces1 one ounce of cooked roast beef1 same of cooked ham1 same of cooked beef-tongue1 same of cooked chicken1 same of lean leg of cooked mutton1 and two truffles cut into very small dice-shaped pieces4 ,put them in a salad-bowl1 separating each kind by six boned anchovies2 then pour a tablespoonful of ,tartare sauce 7,no4 #bjg7 in the centre1 covering the sauce with two chopped leaves of lettuce4 ,send it as it is to the table2 for it should be mixed together just before serving only4 #ajff4 ,salmon ,salad4--,procure a piece of good salmon1 plunge it into cold1 salted water2 add half a cupful of vinegar1 one sliced carrot1 one sliced onion1 a bouquet 7,no4 #bed71 and let cook for thirty minutes2 drain1 put aside to cool2 then pare off the skin1 and bone the salmon completely4 ,when done1 tear or break it into small pieces4 ,place these in a bowl1 seasoning with a pinch of salt1 a pinch of pepper1 three tablespoonfuls of vinegar1 two tablespoonfuls of sweet oil1 and a pinch of chopped parsley4 ,mix all well together2 then decorate the salad-bowl with six small lettuce-leaves1 six stoned olives1 twelve capers1 and two hard-boiled eggs cut in quarters4 ,send to the table4 #ajfg4 ,shrimp ,salad4--,have a quart1 or two pint boxes1 of boiled and skinned shrimps1 and proceed the same as for lobster salad 7,no4 #ajfa74 #ajfh4 ,string-bean ,salad4--,take a quart of cooked string beans1 and prepare it exactly the same as the cauliflower salad 7,no4 #ajdj74 #ajfi4 ,sudoise ,salad4--,cut two ounces of cooked beef-tongue into small pieces2 cut two cooked potatoes the same2 also half a peeled apple1 half a cooked beet-root1 and half a cooked carrot4 ,place these in a bowl1 adding the fillets of a boned herring cut in small pieces1 and season with half a pinch each of salt and pepper1 a teaspoonful of diluted mustard1 one tablespoonful of vinegar1 and one and a half tablespoonfuls of oil4 ,mix all well together1 then transfer to a serving salad-bowl1 sprinkle over a pinch of chopped parsley1 and serve4 #ajgj4 ,tomato ,salad1 ,french ,dressing4--,take six fine1 firm1 red tomatoes2 wipe them neatly1 and plunge them into boiling water for one minute2 drain in a cloth1 remove the skins1 pare off the stem side1 let get cool1 and then cut them into very thin slices2 or1 if preferred1 into quarters1 keeping them in a bowl1 so that the juice be not wasted4 ,season with a pinch of salt1 half a pinch of pepper1 a wooden salad-spoonful of vinegar1 and the same quantity of oil4 ,mix thoroughly together1 and serve as cold as possible4 ,a teaspoonful of chopped chives may be added1 if desired1 which will give a delicious flavor4 #ajga4 ,tomato ,salad1 ,mayonnaise ,dressing4--,prepare six tomatoes1 the same as for the above 7,no4 #ajgj71 and when sliced1 or quartered1 in the salad-bowl1 season with a pinch of salt1 half a pinch of pepper1 and two good tablespoonfuls of mayonnaise dressing 7,no4 #bjf72 mix well1 and serve very cold4 #ajgb4 ,watercress ,salad4--,procure three bunches of sound1 fresh watercress2 clean1 and pare off the stalks1 wash well1 then dry in a cloth1 place it in a salad-bowl1 seasoning with half a pinch of salt1 just a little pepper1 and two wooden salad-spoonfuls of vinegar2 mix well1 and serve4 ,watercress salad does not require any oil4 #ajgc4 ,potato ,salad4--,peel ten medium-sized1 sound1 freshly cooked potatoes2 cut them into small slices1 lay them in a salad-bowl1 and add a finely chopped onion and a teaspoonful of chopped parsley4 ,season with a pinch and a half of salt1 one pinch of pepper1 half a gill of vinegar1 and three tablespoonfuls of sweet oil1 then mix thoroughly and gently with a spoon and fork1 without breaking the potatoes4 ,wipe the bowl neatly with a napkin1 and send the salad to the table4 #ajgd4 ,herring ,salad4--,take three medium-sized1 smoked herrings1 lay them on the corner of the stove for half a minute on each side1 then tear off the skin1 cut off the heads1 and split them in two2 remove the bones1 and cut them up into small square pieces4 ,place them in a salad-bowl with half a hashed onion1 two hard-boiled eggs1 cut in pieces1 a cold boiled potato cut the same1 and a teaspoonful of chopped parsley4 ,season with half a pinch of salt1 one pinch of pepper1 three tablespoonfuls of vinegar1 and two of oil4 ,mix well together1 and decorate with a small1 cooked beet-root cut in slices1 also twelve capers2 then serve4 #ajge4 ,japanese ,salad4--,mince three medium-sized truffles very fine1 also two large1 cold1 boiled potatoes2 put the whole into a bowl1 and season with half a pinch each of salt and pepper1 and the third of a pinch of nutmeg2 pour half a glassful of champagne over all1 and let rest for two hours1 then add eighteen whole cooked mussels 7,no4 #cgi71 a teaspoonful of chopped chives1 and the same quantity of chopped parsley4 ,mix all well together1 then dress the salad into a bowl1 decorating it with six small1 white lettuce-leaves and six fillets of anchovies2 then serve4 ,a pinch of salt represents #bje grains1 or a tablespoonful4 ,half a pinch of pepper represents #ch grains1 or a teaspoonful4 ,a third of a pinch of nutmeg represents #ac grains1 or half a teaspoonful4 ,,desserts3 ,,pastry1 ,,jellies1 ,,ices1 ,,preserves1 ,,etc4 #ajgf4 ,feuilletage1 or ,puff ,paste4--,have ready one pound of flour1 one pound of fresh butter1 one pint of ice-water1 and a saltspoonful of salt4 ,if the butter be salted instead of fresh1 no salt is necessary1 but wash the butter well before using it4 ,put the flour on the table1 make a hollow space in the centre1 then put in it one ounce of the butter1 adding the pint of ice-water and the salt1 and mix the whole well together1 incorporating it gradually4 ,put it aside in a cool place for five minutes4 ,have ready the remaining fifteen ounces of butter1 which must be very firm2 sprinkle the space of a square foot of the table with a very little flour1 place the dough on it1 then lengthen and widen with a wooden roller to the thickness of half an inch1 and lay the fifteen ounces of butter in one lump in the centre4 ,fold over the four edges so as to enclose it1 then flatten again lightly with the roller until it forms a piece two inches thick1 and then put it away to cool for ten minutes4 ,roll it again lengthwise1 fold it in four1 and let it rest for another five minutes2 then repeat the same twice more1 rolling it each time in a contrary direction4 ,after five minutes it will be ready for use4 ,this feuilletage1 or puff paste1 if put away carefully in a cool place1 will keep for three days1 and can be used for the following purposes3 vol-au-vents of chickens1 oysters1 clams1 shrimps1 lobsters1 codfish1 crabs1 and crawfish2 also for making chicken patties1 bouches la reine1 all kinds of tarts1 allumettes1 mille-feuilles1 chaussons1 turnovers1 petits pts la religieuse1 etc41 etc4 #ajgg4 ,paste for ,pies4--,sift on a table one pound of flour2 make a hollow space in the centre1 pour into it a pint of cold water1 two ounces of butter1 and half a saltspoonful of salt2 then1 with the hand1 knead the ingredients well together for two minutes1 and gradually and slowly incorporate the flour with the rest for four minutes4 ,lay the paste on a dish1 and put it to rest in a cool place for three minutes4 ,have ready six ounces of well-washed butter in one lump1 as for feuilletage 7,no4 #ajgf72 return the paste to the table1 flatten it slightly1 then put the lump of butter in the centre1 fold over the edges1 so as to enclose the butter1 then roll it out lengthwise with the pastry roller1 and refold the paste into three folds4 ,let it rest again in a cool place for three minutes1 then roll it again1 fold it as before1 and set it in the ice-box for five minutes2 the paste will now be ready to use1 and by keeping it in the ice-box it will remain in good condition for three days4 #ajgh4 ,pte--,foucer1 ,foundation ,paste4--,sift one pound of flour on the table1 make a hollow in the centre1 and pour into it half a pound of well-washed butter1 a saltspoonful of salt1 and a gill of cold water4 ,knead well the salt1 butter1 and water1 using the hand1 for two minutes1 then incorporate the flour gradually1 which will take three minutes more1 and knead sharply with the hands4 ,detach it from the table1 and roll it into a ball1 then press it again on the table in different directions for two minutes2 remove again from the table4 ,flour the table slightly1 lay the paste over1 and with the fingers of the right hand press down the paste in the centre1 and with the left bring up the edges all around to the centre1 repeat this three times1 and when finished the paste must have its original shape2 lay it on a dish1 cover with a towel1 and set it in a cool place to rest for twenty minutes4 #ajgi4 ,how to ,make a ,pastry-bag1 for ,general ,use4--,cut a piece of white duck-cloth as follows3 twenty-four inches wide at the top1 twenty inches deep1 and three inches at the lower end4 ,fold1 and sew up lengthwise1 so as to make a perfect cornet-bag4 ,hem the top and the bottom1 and the pastry bag will then be ready for use4 ,the accompanying design will show how it should be made4 ,illustration3 ,,pastry-,,bag4 ,this pastry-bag is essential and useful for kitchen and pastry use1 being both facile and economical1 but care must be taken to wash it thoroughly1 and immediately after using it1 and to let it dry perfectly1 otherwise it will soon become useless4 #ajhj4 ,how to ,clean and ,prepare ,sultana ,currants and ,raisins for ,pastry4--,to avoid the trouble of preparing them each time they are needed1 it were better to clean many at a time1 for they will keep in perfect condition for five or six months1 if put away in a well-closed tin box4 ,procure ten pounds of currants or ,sultana raisins1 lay them on a table1 and should they be damp1 dredge a little flour over to prevent them adhering to the hands4 ,rub them thoroughly1 then take a wire sieve1 ,no4 #c 7or as fine a one as will prevent them passing through71 place the currants on it1 and shake them well for two or three minutes1 so that they be perfectly free from flour and stalks4 ,lay the sieve containing the currants in a large dish-pan1 filling it to the level of the sieve with hot water1 then1 with a skimmer1 stir them1 so that they get washed thoroughly for at least five minutes4 ,lift up the sieve1 and let them drain in the same for three minutes4 ,cover an iron oven-pan with a sheet of brown paper1 pour the currants on it1 spreading them out evenly1 and set it in a very slow oven for ten minutes2 remove1 and lay them aside in the warmest spot on the kitchen shelf1 and leave them to dry thoroughly for at least two days4 ,if in the country1 the pan can be left out in the sun during the day4 ,when dry1 lay them on the table1 and should any more foreign matter be found among them1 pick it out carefully with the fingers1 and examine them well to see whether they be free of stones1 stalks1 stems1 sand1 c4 ,when finished1 put them away in a closed tin box1 and they will then be ready for use4 #ajha4 ,how to ,clean ,malaga ,raisins4--,have as many ,malaga raisins as deemed necessary1 but it were better to purchase five pounds at a time4 ,lay the raisins on a table1 have a bowl of cold water on the right hand1 and the raisins in front2 pick off the dry stalks adhering to them1 then1 either using a small knife or the fingers1 pick out the seeds1 taking care to wet the fingers in the bowl of water1 so as to prevent them sticking while seeding them4 ,close up again1 giving them their original form2 when finished1 put them in a tin can1 cover well1 and place in a moderate temperature for use when required4 ,raisins prepared in this way will surely keep six months4 #ajhb4 ,mince ,pie4--,put into a vessel two ounces of currants1 prepared as for ,no4 #ajhj1 two ounces of ,sultana1 and three ounces of ,malaga raisins1 as for ,no4 #ajha1 one ounce of finely chopped citron1 two ounces of well-chopped1 cold1 boiled beef1 and two ounces of beef-suet1 also chopped very fine4 ,mix the whole well together for five minutes1 then add one ounce of powdered sugar1 a saltspoonful of salt1 one drachm of ground allspice1 half a drachm of ground cloves1 half a drachm of ground cinnamon1 and mix together for one minute4 ,peel1 core1 and chop up very fine three large1 sound apples1 add them to the preparation1 then pour in half a gill each of brandy and sherry wine1 mixing again for three minutes4 ,take half a pound of pie-paste as for ,no4 #ajgg1 cut out a piece of three ounces1 roll it round-shaped1 ten inches in diameter1 and lightly butter a pie-plate nine and a half inches in diameter4 ,arrange the paste over1 and pour the preparation in the centre1 flattening it evenly1 and leaving an inch space clear around the edge of the plate2 take the remaining five ounces of paste1 roll it out round-shaped1 the same as before1 fold it in two1 and1 with a knife1 make incisions in the centre1 of half an inch each4 ,moisten lightly the edge of the plate with a little beaten egg1 then cover with the paste1 pressing down with the hand all around the edge1 so as to inclose the preparation entirely1 then moisten the surface slightly with the beaten egg4 ,place in a moderate oven1 and let bake for fifty minutes2 remove it to the oven-door1 sprinkle plenty of powdered sugar over1 return it to the oven1 closing the door for two minutes1 so that the sugar melts entirely1 then slide it carefully onto a dessert-dish1 and serve either hot or cold4 #ajhc4 ,apple ,pie4--,peel1 core1 and slice four medium-sized1 fine1 sound apples2 put them into a vessel1 and add three ounces of powdered sugar and a saltspoonful of ground cinnamon4 ,have a plate covered as for the above 7,no4 #ajhb72 arrange the apples on top1 cover1 and finish exactly the same as for the mince pie4 ,serve cold4 #ajhd4 ,pear ,pie4--,peel and slice six medium-sized1 fine1 sound1 pears2 put them into a vessel with three ounces of powdered sugar2 put this over a lined plate1 and proceed exactly the same as for mince pie 7,no4 #ajhb74 #ajhe4 ,rhubarb ,pie4--,pare off the leaves1 and peel the stalks neatly from two bunches of fine rhubarb1 cut them into small pieces about half an inch long1 and put them in a vessel with three ounces of powdered sugar2 mix well2 lay them on the pie-plate1 cover1 and bake the same as for mince pie 7,no4 #ajhb74 #ajhf4 ,lemon ,pie4--,take one and a half pounds of apple sauce 7,no4 #acbh71 put it in a vessel1 adding one ounce of powdered sugar1 and one ounce of corn-starch2 grate in the peel of a medium-sized lemon1 squeezing in the juice of two others1 and mix the whole well together with a spatula for three minutes4 ,pour the preparation over a lined plate1 as for mince pie 7,no4 #ajhb71 cover1 and finish exactly the same4 #ajhg4 ,pineapple ,pie4--,procure a medium-sized1 fine1 sound1 pineapple2 pare1 peel1 and slice it into fine slices1 laying them in a vessel1 and mixing in three ounces of powdered sugar4 ,have a pie-plate lined with paste1 as for mince pie 7,no4 #ajhb71 spread over one tablespoonful of apple sauce 7,no4 #acbh72 arrange the pineapple nicely on top1 then take three ounces of pie-paste1 roll it out lengthwise1 two feet long1 and fold it carefully in two1 so as to make a long narrow strip2 roll it slightly again until about thirty inches long by one wide1 paring off both sides evenly1 so as to have it exactly the one inch in width4 ,moisten the edge of the pie-plate with beaten egg1 and arrange the strip around1 fastening the two ends together1 one over the other2 glaze the surface of the strip with beaten egg1 then place the pie in a moderate oven1 and let bake for fifty minutes4 ,remove to the door1 dredge the pie well with powdered sugar1 return to the oven for two minutes to allow the sugar to melt1 then spread evenly over the top two ounces of apple jelly 7,no4 #acbg71 and send to the table4 #ajhh4 ,pear ,pie1 ,open4--,peel and slice six medium-sized fine and sound pears2 place them in a vessel with three ounces of powdered sugar1 mix well1 and proceed exactly the same as for pineapple pie 7,no4 #ajhg74 #ajhi4 ,huckleberry ,pie4--,put in a vessel one pint and a half of well-picked and cleaned huckleberries1 add two ounces of powdered sugar1 mix well1 and proceed the same as for pineapple pie 7,no4 #ajhg74 #ajij4 ,fresh ,currant ,pie4--,put in a vessel a pint and a half of well-picked and cleaned currants1 with four ounces of powdered sugar1 and proceed exactly the same as for pineapple pie 7,no4 #ajhg74 #ajia4 ,gooseberry ,pie4--,to be prepared the same as the above 7,no4 #ajij71 only using one pint and a half of gooseberries instead of the currants4 #ajib4 ,peach ,pie4--,wipe neatly and slice eight fine1 sound1 medium-sized peaches2 put them in a vessel with three ounces of powdered sugar1 and proceed exactly the same as for pineapple pie 7,no4 #ajhg74 #ajic4 ,green-gage ,pie4--,select one dozen ripe1 sound1 green-gages2 cut them in two1 remove the stones1 and put them in a vessel with three ounces of powdered sugar4 ,finish the same as for pineapple pie 7,no4 #ajhg74 #ajid4 ,plum ,pie4--,to be prepared as for the above 7,no4 #ajic71 substituting one dozen plums for the green-gages4 #ajie4 ,strawberry ,pie4--,have a pie-plate lined as for pineapple pie 7,no4 #ajhg71 lay in three-quarters of a pound of apple sauce 7,no4 #acbh71 arrange the strip around1 then place it in the oven for thirty minutes only2 remove to the oven door1 dredge profusely the strip with powdered sugar1 return to the oven1 close the door1 and leave it for two minutes to let the sugar melt4 ,take it out1 and let it get thoroughly cold1 then1 with a spoon1 remove half of the apple sauce1 and fill the interior with a pint and a half of well-picked and cleaned strawberries1 mixed with two ounces of powdered sugar4 ,spread two ounces of apple jelly 7,no4 #acbg7 evenly over the strawberries1 and serve4 #ajif4 ,raspberry ,pie4--,have the pie prepared exactly the same as for strawberry pie 7,no4 #ajie71 and fill it with a pint and a half of well-picked and cleaned raspberries mixed with two ounces of powdered sugar1 and spread evenly over the top two ounces of apple jelly 7,no4 #acbg72 then serve4 #ajig4 ,blackberry ,pie4--,blackberry pie is to be prepared exactly the same as strawberry pie 7,no4 #ajie71 only substituting a pint and a half of well-picked and cleaned blackberries for the strawberries4 #ajih4 ,cherry ,pie4--,procure two pounds of fine1 sound cherries2 pick off the stalks1 then stone them with the hands1 and place them in a vessel with four ounces of powdered sugar1 mixing well4 ,have ready a lined pie-plate1 fill it with the cherries1 arrange the strip around1 and proceed the same as for pineapple pie 7,no4 #ajhg71 then serve4 #ajii4 ,pumpkin ,pie4--,have a deep pie-plate1 one and a half inches deep by nine and a half wide2 line it with four ounces of pie-paste 7,no4 #ajgg74 ,cut a two-pound piece off a sound pumpkin1 peel it well with a knife1 remove the seeds and soft parts1 then cut it into twelve pieces2 place them in a saucepan with three quarts of cold water1 leave the pan on the hot stove1 and let cook for twenty-five minutes4 ,take from the fire1 put the pumpkin in a drainer1 leaving it for one hour1 then press out the water thoroughly with the hand1 and rub it through a sieve into another vessel4 ,add two ounces of powdered sugar1 and break in three whole eggs2 add a saltspoonful of ground cloves1 a saltspoonful of ground allspice1 half a saltspoonful of salt1 and the same quantity of cinnamon2 mix all together for two minutes1 and pour in half a pint of cold milk1 mixing well again for one minute1 then strain through a sieve into another vessel1 and use the preparation to fill up the pie-plate1 then lay it carefully in a moderate oven1 and let bake for thirty minutes4 ,take it from the oven1 put aside to cool1 and cut it into six equal parts2 dress them on a dessert dish with a folded napkin1 sprinkle liberally with powdered sugar1 and serve4 #aajj4 ,custard ,pie4--,put four ounces of powdered sugar into a vessel2 break in five whole eggs1 and with a pastry whip beat together for three minutes4 ,add one quart of cold milk1 and flavor with a teaspoonful of lemon essence2 mixing well together for two minutes longer2 strain through a sieve into another vessel4 ,have a deep pie-plate lined exactly the same as for pumpkin pie 7,no4 #ajii71 and fill it with the above preparation4 ,place it in a moderate oven1 and let bake for thirty minutes1 then remove1 and let get thoroughly cold2 cut the pie into six equal pieces1 and with the blade of a knife dress them onto a dessert-dish with a folded napkin1 and serve4 #aaja4 ,cocoanut ,pie4--,prepare and proceed exactly the same as for custard pie 7,no4 #aajj71 and when filled1 before placing it in the oven1 spread evenly over six ounces of dried cocoanut2 baking and serving it exactly the same4 #aajb4 ,lemon ,cream ,pie1 ,mringu4--,boil one pint of water in a saucepan2 put in another vessel four ounces of powdered sugar1 mix in one ounce of corn-starch1 grate in the rind of a sound lemon1 squeezing in the juice1 and mingle well together with the spatula for one minute4 ,break in two whole eggs1 beat all together for one minute1 and add it to the boiling water in the pan1 stirring sharply with a wire whip until it comes to a boil2 then take from off the fire4 ,have ready a lined1 flat pie-plate as for mince pie 7,no4 #ajhb71 put it in the oven1 and let it bake for ten minutes1 so that the crust gets a good golden color4 ,remove from the oven1 and pour the preparation into it1 then let it get thoroughly cold4 ,beat in a copper basin three egg whites to a stiff froth1 using a wire pastry-whip2 mix in three ounces of powdered sugar1 and with a spoon lay half of it over the pie1 using a knife to flatten it evenly on the top and sides4 ,slide down a fancy tube 7,no4 #c7 into a pastry-bag 7,no4 #ajgi71 and pour the rest of the froth into it1 then decorate the top of the pie artistically1 laying it in any fanciful design4 ,sprinkle plenty of sugar over1 place it in a slow oven for ten minutes to let get a pale brown color1 then remove it1 put it away to cool1 slide it carefully onto a dessert-dish1 and send to the table4 #aajc4 ,apple ,pie1 ,mringu4--,butter and line a pie-plate as for mince pie 7,no4 #ajhb72 put in a vessel one pound of apple sauce 7,no4 #acbh71 one ounce of powdered sugar1 and one ounce of corn-starch4 ,mix well for one minute1 then grate in the rind of a sound lemon1 squeezing in the juice as well2 add half a saltspoonful of grated nutmeg1 and mix the whole well together for two minutes1 then with this fill the pie-plate4 ,place it in the oven1 and let bake for twenty minutes2 remove1 let get thoroughly cold1 and finish the same as for lemon pie1 mringu 7,no4 #aajb71 serving it as for the above4 #aajd4 ,cranberry ,pie4--,put one quart of fresh cranberries in a saucepan with a gill of cold water and three ounces of powdered sugar2 place on a hot stove1 stir lightly with the spatula1 and let cook for fifteen minutes4 ,remove from the fire1 and rub through a sieve into a vessel1 then pour it into a lined pie-plate1 the same as for mince pie 7,no4 #ajhb74 ,place it in the oven1 and let bake for twenty minutes1 then take it out1 and let cool thoroughly1 and finish by decorating it exactly the same as for lemon cream pie1 mringu 7,no4 #aajb72 return it to the oven for ten minutes1 then serve as for the lemon pie4 #aaje4 ,pie la ,martha ,washington4--,peel four ounces of almonds2 put them in a mortar with two ounces of powdered sugar1 then pound them thoroughly1 adding gradually one raw egg4 ,when well pounded1 add two ounces more of powdered sugar1 two ounces of melted fresh butter1 half a gill of rum1 half a saltspoonful of ground cinnamon1 six drops of orange-flower water1 and break in another whole egg4 ,pound the whole briskly for five minutes1 then add two ounces of well-pounded macaroons 7,no4 #abaj71 and mix again for two minutes more4 ,line a pie-plate as for mince pie 7,no4 #ajhb71 pour all the preparation over1 cover1 and bake exactly the same as for the mince pie2 when arranged on a dessert-dish1 decorate the top and sides artistically with two ounces of candied cherries1 three ounces of pear1 one of angelica1 two of apricot1 and two of pineapple1 all the fruits being candied1 then send to the table4 #aajf4 ,peach ,tarts4--,take half a pound of feuilletage 7,no4 #ajgf71 roll it out twelve inches long by eight wide1 then with a paste-cutter 7,no4 #g7 cut out six pieces1 and arrange them neatly on six scalloped tart-molds1 each three and a half inches wide4 ,take each separate mold in the hand1 and with the thumb press the paste gently at the bottom and sides1 so to give it the perfect shape of the mold1 but avoid pressing the paste on the edge1 so that in baking it will swell and raise beautifully4 ,divide three ounces of apple marmalade 7,no4 #accb7 into six equal parts1 and fill the bottom of the tarts with it1 then wipe six good-sized1 solid1 fine peaches1 peel and cut them into six quartered pieces2 arrange them nicely over the marmalade in the tarts1 then distribute two ounces of powdered sugar evenly over all2 lay them on a baking-sheet1 put them in a moderate oven for twenty minutes1 draw them to the door1 and sprinkle the edges lightly with powdered sugar2 then leave them in the closed oven for two minutes to allow the sugar to melt thoroughly4 ,remove them from the fire1 put to cool for twenty minutes1 and then spread evenly over the peaches one and a half ounces of apple jelly 7,no4 #acbg74 ,dress the tarts on a dessert-dish with a folded napkin1 and serve4 #aajg4 ,green-gage ,tarts4--,procure twelve ripe green-gages1 wipe well1 cut them in quarters1 remove the stones1 and proceed to prepare them exactly the same as for the above peach tarts 7,no4 #aajf74 #aajh4 ,apricot ,tarts4--,prepare and proceed exactly the same as for peach tarts 7,no4 #aajf71 using ten apricots instead of the peaches1 and serving the same4 #aaji4 ,pear ,tarts4--to be prepared precisely the same as peach tarts 7,no4 #aajf71 only substituting six sound1 sliced pears for the peaches4 #aaaj4 ,plum ,tarts4--,have twelve good1 ripe plums2 wipe and quarter them2 remove the stones1 and prepare them exactly the same as for peach tarts 7,no4 #aajf74 #aaaa4 ,cherry ,tarts4--,have a pound of picked and stoned cherries2 divide them evenly into six tarts1 prepared as for peach tarts 7,no4 #aajf71 and finishing them the same4 #aaab4 ,rhubarb ,tarts4--,take six medium-sized rhubarb stalks1 pare off the green parts1 and peel them well4 ,then cut them into small pieces half an inch long2 put them into a saucepan1 on a very slow fire2 cover1 and let cook slowly for fifteen minutes2 then remove1 and add three ounces of powdered sugar2 mix well for one minute1 then transfer to another vessel1 and set aside in a cool place for at least an hour and a half4 ,divide the rhubarb into six tarts1 as for peach tarts 7,no4 #aajf72 finish1 and serve exactly the same4 #aaac4 ,huckleberry ,tarts4--,put in a vessel one pint of well-picked and cleaned1 sound huckleberries2 mix in two ounces of powdered sugar1 and with it fill evenly six tarts2 cook and serve the same as for peach tarts 7,no4 #aajf74 #aaad4 ,gooseberry and ,currant ,tarts4--,are to be prepared precisely the same as for the above 7,no4 #aaac72 using either one pint of gooseberries or currants instead of the huckleberries4 #aaae4 ,pineapple ,tarts4--,choose a small1 sound pineapple1 cut it in two1 roll a towel round one-half and lay it in the ice-box for further use4 ,pare and peel neatly the other half2 then cut it into small and very thin slices2 lay them in a vessel with two ounces of powdered sugar1 mixing lightly for one minute4 ,arrange the slices carefully over the marmalade in the six tarts1 prepared as for peach tarts 7,no4 #aajf72 then finish1 and serve exactly the same4 #aaaf4 ,cranberry ,tarts4--,have six tart-molds lined as for peach tarts 7,no4 #aajf72 divide into them twelve ounces of cranberry sauce 7,no4 #acbi71 then cook1 and serve the same4 #aaag4 ,strawberry ,tarts4--,line six tart-molds as for peach tarts 7,no4 #aajf71 divide into them evenly eight ounces of apple marmalade 7,no4 #accb72 lay them on a baking-sheet1 and put them in a moderate oven for twenty minutes2 remove them to the door2 sprinkling the edges liberally with powdered sugar1 return them to the oven1 and close the door for two minutes1 so that the sugar melts thoroughly2 lift them out1 put them to cool for twenty minutes1 then take out half the marmalade4 ,pick and wash neatly a pint of ripe and sound strawberries2 put them in a vessel with two ounces of powdered sugar2 mix well for one minute1 then divide them equally into the six tarts2 spread over one and a half ounces of apple jelly 7,no4 #acbg72 dress them on a dessert-dish with a folded napkin1 and serve4 #aaah4 ,raspberry ,tarts4--,prepare and proceed precisely the same as for strawberry tarts 7,no4 #aaag71 only substituting a pint of raspberries for the strawberries4 #aaai4 ,blackberry ,tarts4--,are to be prepared exactly the same as strawberry tarts 7,no4 #aaag71 using one pint of the smallest sized blackberries instead of the strawberries1 and serving the same4 #aabj4 ,apple ,tarts4--,take four ounces of pie-paste 7,no4 #ajgg71 and with it line six oval1 channeled tart-molds1 four inches long1 three inches wide1 and one deep4 ,have three ounces of apple marmalade1 and divide it evenly at the bottom of the molds2 then peel1 core1 and cut four sound1 medium-sized apples into quarters1 and put them in a saucepan1 with a pint of cold water2 place the lid on1 and let cook on the hot stove for ten minutes2 remove1 and pour into a drainer2 let drain thoroughly2 then put to cool for thirty minutes4 ,cut the quartered apples each into three lengthwise slices2 arrange them nicely over the marmalade1 dredging equally over them two ounces of powdered sugar2 lay them on a baking-sheet1 and bake for twenty-five minutes in a moderate oven2 leave to cool for twenty minutes2 then spread evenly over them two ounces of apple jelly 7,no4 #acbg72 dress them onto a dessert-dish with a folded napkin1 and serve4 #aaba4 ,frangipani ,tarts4--,peel three ounces of shelled almonds1 as for ,no4 #abjg2 put them in a mortar1 and pound them thoroughly with three ounces of powdered sugar1 adding one whole raw egg4 ,when a fine paste1 mix in two ounces of melted fresh butter1 half a spoonful of ground cinnamon1 six drops of orange-flower water1 one more egg1 and half a gill of rum4 ,stir well together for ten minutes with the powder4 ,have ready six tart-molds1 lined as for peach tarts 7,no4 #aajf72 then fill them with the above preparation2 lay them on a baking-sheet1 put them in a moderate oven for thirty-five minutes2 when done1 put them to cool for twenty minutes2 then glaze the surface with a glace l'eau and rum 7,no4 #aaig74 ,dress on a hot dessert-dish1 with a folded napkin1 and send to the table4 #aabb4 ,baked ,apple ,dumplings4--,sift one pound of flour on the table1 make a hollow in the centre1 laying in it half a pound of butter1 mingling it slightly with the flour for five minutes2 when done1 make another hollow in the centre1 pour into it half a pint of cold water and two ounces of powdered sugar4 ,mix all together gradually for five minutes longer2 it will then be a firm dough4 ,roll it together with the hands1 and put it in a cool place for five minutes4 ,peel and core six medium-sized pippin apples1 sprinkle the table lightly with flour1 lay the butter on it1 roll it out twelve inches long by eight wide1 and about the thickness of a silver dollar1 then cut it into six equal-sized1 square pieces4 ,arrange the apples upwards in the middle of each square piece2 mix together two ounces of granulated sugar with one teaspoonful of ground cinnamon1 and fill the cavities of the apples with this4 ,break one egg into a bowl1 beat it well1 adding two tablespoonfuls of cold milk1 mix well1 and with a pastry hair-brush moisten the edges of the pieces of dough1 and fold them firmly so that the apples are entirely enclosed4 ,lay them on a baking-pan1 and with the rest of the beaten egg brush over the surface and sides of the dumplings4 ,place them in a moderate oven for thirty minutes1 and after they are a nice light golden color1 remove1 and dress them on a dessert-dish1 leaving them to rest in the open oven for twenty minutes1 then pour the following sauce over before serving3 put into a saucepan one pint of water1 six ounces of granulated sugar1 one bay-leaf1 six cloves1 and an inch-long stick of cinnamon4 ,place the pan on the hot stove1 and let boil for five minutes2 dilute half an ounce of corn-starch in a bowl with half a gill of cold water1 add it to the sauce1 mix well1 and let cook for two minutes longer1 stirring briskly with a spatula4 ,remove from the fire1 and immediately add half a pint of good claret2 stir again1 and when ready to serve1 strain the sauce through a sieve over the dumplings4 ,hard sauce1 as in the following number1 may be substituted if desired1 or both4 #aabc4 ,hard ,sauce4--,put in a bowl two ounces of very good fresh butter with four ounces of powdered sugar1 then with a spatula1 beat together sharply for twenty minutes2 add half a saltspoonful of powdered mace1 beat briskly for five minutes longer1 then arrange it tastefully on a dessert-dish1 and place it in the ice-box for two hours before serving4 #aabd4 ,baked ,apples4--,core with an apple-corer six fine1 sound ,newtown apples1 lay them in a tin pan4 ,put in a plate two ounces of granulated sugar with a saltspoonful of cinnamon1 mix well1 and with this fill the holes in the apples2 add half a pint of cold water1 and place the pan in a moderate oven to let bake for twenty-five minutes2 remove1 and dress them on a dessert-dish1 pouring over the juice remaining in the pan1 and serve either hot or cold4 #aabe4 ,boiled ,peach ,dumplings4--,put in a vessel half a pound of well-sifted flour1 mixed with half an ounce of baking-powder2 make a hollow in the centre1 and pour into it a gill of lukewarm milk1 half an ounce of butter1 half a saltspoonful of salt1 and break in one whole egg4 ,mix these ingredients well for two minutes1 then incorporate the flour gradually4 ,lay the paste on a lightly floured board or table1 roll it into a square a quarter of an inch thick1 then with a plain paste-cutter 7,no4 #g7 cut out six pieces1 putting in the middle of each piece two ounces of stewed peaches 7,no4 #accd71 fold up the edges all round1 so as to enclose the peaches entirely1 then have six small pieces of thick white cloth1 eight inches square1 butter and flour them well1 then arrange the dumplings in them2 tie them firmly1 leaving an empty space of an inch to allow the dumplings to swell1 and plunge them in a large saucepan1 holding a gallon of boiling water1 and let them boil for twenty minutes2 remove from the fire1 and lift them out with a fork2 let drain for two minutes1 then cut the strings and remove the cloths4 ,dress the dumplings on a hot dessert-dish1 pour over a hot wine sauce as for ,no4 #aabb1 and serve4 #aabf4 ,boiled ,apricot ,dumplings4--,prepare and proceed exactly the same as for boiled peach dumplings 7,no4 #aabe71 only substituting twelve ounces of stewed apricots 7,no4 #acce7 for the peaches1 and serve with a rum sauce 7,no4 #aafb71 instead of wine sauce4 #aabg4 ,boiled ,apple ,dumplings4--,prepare and proceed precisely as for boiled peach dumplings 7,no4 #aabe71 only using twelve ounces of stewed apples 7,no4 #accb7 for the peaches1 and pouring the sauce 7,no4 #aabh7 over1 instead of the wine sauce4 #aabh4 ,apricot ,sauce4--,put four ounces of apricot marmalade 7,no4 #acce7 into a saucepan with one ounce of fresh butter and a gill of water2 set it on the hot stove and stir briskly with the spatula until it comes to a boil1 then take from off the fire1 and add immediately a gill of good brandy1 mixing again with the spatula for one minute more1 then pour the sauce over the boiled apple dumplings1 and serve4 #aabi4 ,diplomatic ,pudding1 ,punch ,sauce4--,pare off1 remove the skin and strings from four ounces of veal-suet and three ounces of beef-marrow1 lay them in a saucepan with two ounces of finely chopped plums and three ounces of flour4 ,place the saucepan on a slow fire1 and stir well with the spatula for six minutes2 add three egg yolks and one whole egg1 half a gill of sweet cream1 half a gill of maraschino1 a saltspoonful of salt1 and half a saltspoonful of grated nutmeg4 ,stir all together thoroughly for six minutes1 not letting it boil1 then take it off the fire1 and lay the pan in a cool place1 adding one ounce of whole pistache1 also two ounces of macaroons pounded in a mortar1 half an ounce of angelica1 and half an ounce of candied cherries1 all well chopped4 ,mix well for one minute2 peel1 core1 and chop up three medium-sized apples1 add them to the preparation with two ounces of powdered sugar1 and a tablespoonful of vanilla flavoring2 then stir all together for twelve or fifteen minutes4 ,butter and flour neatly a cloth1 arrange it in a deep vessel1 and pour the preparation into it2 lift up the four corners1 close them together1 and tie firmly with a string1 leaving an empty space1 about the eighth of the contents1 to allow it to swell4 ,have a saucepan half full of boiling water ready to plunge the pudding into1 then let boil for three full hours2 the pudding will constantly float1 therefore turn it every hour1 when it will be thoroughly cooked4 ,remove it1 let drain for two minutes1 untie1 lift it from the cloth1 and dress it on a hot dessert-dish4 ,have ready the following sauce3 put in a saucepan half a gill of rum1 three ounces of powdered sugar1 the grated rind of half an orange1 and a teaspoonful of vanilla flavoring4 ,put it on the stove1 and as soon as the liquid catches a light flame1 put on the lid and let all infuse for one minute4 ,take from off the fire1 and immediately squeeze in the juice of one orange2 strain through a sieve over the pudding1 and serve very hot4 #aacj4 ,rice ,pudding with ,orange4--,clean half a pound of fine rice2 wash it in lukewarm water1 then drain in a colander1 put three pints of milk into a saucepan1 place it on the hot stove1 and when near a boil1 drop in the rice4 ,let cook slowly for twelve minutes1 stirring it frequently from the bottom with a spatula2 remove it from the fire1 and add one ounce of fresh butter1 three ounces of powdered sugar1 and the grated rind of a medium-sized orange4 ,mix well for two minutes1 then add three ounces of well-skinned and stringed marrow1 finely chopped1 two ounces of dried and cleaned currants 7,no4 #ajhj71 two ounces of bitter almond macaroons 7,no4 #abji71 one ounce of finely shred candied orange-peel1 three egg yolks1 one whole one1 half a gill of brandy1 and half a saltspoonful of salt2 mix well together for ten minutes4 ,have a buttered and floured cloth1 arrange it in a deep vessel1 and pour the preparation into it2 lift up the four corners1 tie it firmly1 being careful to leave an empty space of about an eighth of the contents4 ,place a deep saucepan on the stove1 half filled with boiling water2 plunge the pudding in1 and let cook for one hour and a half1 turning it over a couple of times2 remove1 drain for one minute1 untie1 and lift from the cloth4 ,dress on a dessert-dish1 and serve with the following sauce 7,no4 #aaca74 #aaca4 ,sauce l',anglaise l',orange4--,put in a saucepan four egg yolks with four ounces of powdered sugar1 and stir with a spatula until it becomes a whitish color4 ,add two gills of sweet cream1 little by little1 beating continually1 then grate in the rind of an orange4 ,place the pan on a slow stove1 and stir well for four minutes1 being careful not to let it boil2 take it off1 strain through a sieve over the pudding1 and serve very hot4 #aacb4 ,bread ,pudding1 ,cream ,sauce4--,take a deep1 oval dish as for a pot-pie1 and large enough to hold three pints4 ,pare off the crust of half a loaf of stale ,american bread1 and cut it into slices the third of an inch thick2 butter them well with melted butter1 and with them line the dish4 ,put in a vessel six ounces of currants1 prepared as for ,no4 #ajhj1 two whole eggs1 a pint of cold milk1 four ounces of powdered sugar1 and grate in the rind of a medium-sized lemon1 adding its juice4 ,mix well together with a spatula for two minutes1 then pour it into the lined dish1 and place it in a moderate oven to cook for thirty minutes4 ,take it from the oven1 lay it on another dish1 and serve very hot4 #aacc4 ,cream ,sauce4--,put a pint of milk to boil in a saucepan on the stove4 ,break into a vessel two whole raw eggs1 add one ounce of flour1 half an ounce of corn-starch1 and three ounces of powdered sugar1 beating the whole well together with a spatula for three minutes4 ,if the milk be boiling1 add it gradually to the preparation1 stirring continually for two minutes1 return the whole to the saucepan1 place it on the stove1 and stir briskly till it comes to a boil1 then remove1 and add immediately a teaspoonful of vanilla flavoring4 ,strain the sauce through a sieve into a sauce-bowl1 and serve4 #aacd4 ,cold ,maraschino ,pudding4--,put in a copper basin a quarter of a pound of powdered sugar1 two whole raw eggs1 and grate in the rind of a quarter of a medium-sized lemon1 and with a pastry whip beat the whole sharply for two minutes2 put the basin on a very moderate fire1 then beat it vigorously for five minutes more4 ,remove it from the fire1 lay the basin on a table1 continue beating slowly for two minutes longer1 then give the whip a sharp shake1 so that all that adheres to it falls into the basin4 ,now add a quarter of a pound of flour1 and with a wooden spoon mix slowly and carefully the whole for two minutes4 ,cover a pastry baking-pan with a sheet of brown paper1 pour the paste over it1 spread out to the thickness of half an inch2 put it into a moderate oven1 and let bake for fifteen minutes1 then take it out1 let cool for another fifteen minutes1 and remove from the pan4 ,place it on a table upside down1 remove the paper1 and with a knife cut it into small1 square1 dice-shaped pieces1 mixing with them one ounce of dried currants1 as for ,no4 #ajhj1 and one ounce of finely chopped candied citron4 ,butter and sugar well six small pudding-molds1 each capable of containing one and a half gills4 ,fill them equally with the above preparation1 then put in a vessel four ounces of powdered sugar with two raw eggs2 beat well with a pastry-whip for two minutes1 then add a pint of cold milk1 mixing again for one minute1 strain through a sieve into another vessel1 add half a teaspoonful of lemon essence1 and stir lightly for one minute more4 ,pour this slowly over the puddings1 a little each time1 so as to give the necessary opportunity for it to absorb2 lay them on a tin pan1 filled to half the height of the molds with warm but not boiling water1 then place in a moderate oven to steam for thirty minutes2 remove them from the pan1 and lay them in a cool place for one hour1 afterwards leaving them in the ice-box until ready to serve4 ,take a pint of whipped cream1 as for ,no4 #abed1 put it in a vessel1 mixing in for two minutes half a gill of good maraschino1 and leave it in the ice-box until ready2 then prepare a cold dessert-dish4 ,run a thin knife down each pudding separately1 from top to bottom1 pass it carefully around the mold1 so as to detach them easily4 ,pour the maraschino sauce over1 and send to the table immediately4 #aace4 ,cold ,pudding ,porfirio ,diaz4--,prepare six small puddings exactly the same as for ,no4 #aacd1 only substituting sauce la ,diaz 7,no4 #aacf7 for the maraschino sauce4 #aacf4 ,sauce la ,diaz4--,put into a saucepan half a pint of ,jamaica rum1 three ounces of granulated sugar1 half a split vanilla-bean1 grate in the rind of a medium-sized orange1 and add a gill of ,marcella wine4 ,place the pan on the stove1 and as soon as the liquid catches fire put on the cover1 and let boil for one minute only4 ,set the pan on one side to allow it to infuse for five minutes1 then strain through a fine sieve into a bowl1 transfer it to a jar1 cover tightly1 and let cool off thoroughly4 ,when ready to serve1 pour the sauce over the puddings1 distributing it evenly1 and then send to the table4 #aacg4 ,english ,pudding1 ,baked4--,put in a saucepan two gills of sweet cream1 three ounces of powdered sugar1 and the peel of half a medium-sized lemon1 place the pan on the stove1 and1 with a spatula1 stir1 and let boil for three minutes and take off the fire4 ,have ten ounces of stale ,french bread1 pare off the crust and cut it into small1 dice-shaped pieces2 add them to the preparation1 mixing lightly2 put on the lid1 and let the bread soak for ten minutes4 ,chop up very fine one ounce of candied citron2 mix it with four ounces of dried currants1 prepared as for ,no4 #ajhj1 four ounces of melted butter1 four ounces of melted and strained beef-marrow1 and a saltspoonful of salt4 ,with the hand stir thoroughly for two minutes4 ,pour this preparation in with the soaked bread1 and mix gently1 either with the hand or a spatula1 for ten minutes2 meanwhile breaking in three eggs1 one by one at a minute's interval1 and adding a gill of ,madeira wine and half a gill of cognac4 ,butter1 and sprinkle well with bread-crumbs a two-quart pudding-mold2 pour in all the preparation1 lay it on a baking-pan1 and place it in a slow oven to bake for one and a half hours4 ,remove1 and with the aid of a towel turn it onto a hot dessert-dish1 serving it with a hot ,sabayon sauce au madre 7,no4 #aach74 #aach4 ,sabayon ,sauce au ,madre4--,put in a saucepan four egg yolks and an ounce and a half of powdered sugar2 place it on a hot stove1 and with a wire whip stir well for two minutes4 ,drop in gradually two gills of ,madeira wine2 stir continually for two minutes2 take from the fire1 and strain through a fine sieve over the pudding4 #aaci4 ,french ,pudding la ,delmonico4--,line the insides of six oval1 channeled1 deep tart-molds1 each holding one and a half gills1 with four ounces of pie-paste 7,no4 #ajgg74 ,prepare a cake exactly as for ,maraschino pudding 7,no4 #aacd71 and when cooked and on the table1 remove the paper1 and break up the cake in small pieces1 into a vessel4 ,moisten with two gills of cold milk and two eggs1 and mix well with the spatula for two minutes2 add two ounces of dried currants 7,no4 #ajhj74 ,mix in a saucer a saltspoonful of cinnamon1 with one of allspice and one of cloves1 all ground1 and add it to the preparation in the bowl2 stir well for three minutes2 then1 with a wooden spoon1 fill up the molds1 and lay them on a baking-pan4 ,put it into a moderate oven for ten minutes2 then remove1 cool off1 and unmold2 lay them on a table1 and pour over each pudding #c teaspoonful of rum1 and with a light pastry-brush glaze the surface with glace l'eau 7,no4 #aaig74 ,dress them on a dessert-dish1 and serve4 #aadj4 ,sago ,pudding4--,boil in a saucepan one quart of milk2 add a quarter of a pound of sago1 and1 with a pastry wire-whip1 stir briskly and continually for fifteen minutes4 ,take from off the fire2 let cool2 then add four ounces of powdered sugar1 mixing well again for one minute4 ,break in four eggs1 and flavor with a teaspoonful of vanilla essence2 then mix well for two minutes longer4 ,butter and sugar well six small pudding-molds1 the same size as for maraschino pudding 7,no4 #aacd71 and1 with a ladle1 fill up the molds with the sago2 place them in a tin pan1 filling it to half the height of the molds with warm but not boiling water4 ,then put in the oven and let steam for thirty-five minutes4 ,remove2 take the molds from the pan with a towel1 and with a thin knife detach them properly4 ,then turn them on a hot dessert-dish1 serving them with a sauce la crme 7,no4 #aacc74 #aada4 ,tapioca ,pudding4--,the same as for the above1 using tapioca4 #aadb4 ,vermicelli ,pudding4--,the same1 using vermicelli4 #aadc4 ,rice ,pudding4--,the same1 using rice4 #aadd4 ,farina ,pudding4--,the same1 using farina4 #aade4 ,indian ,pudding4--,the same1 using corn-meal4 #aadf4 ,chocolate ,pudding4--,put in a saucepan five ounces of fresh butter1 five ounces of powdered sugar1 five ounces of finely cut cocoa1 and five egg yolks2 place the pan on the hot stove1 and with a pastry-whip stir briskly for five minutes1 then take from off the fire4 ,beat up in a copper basin the whites of the five eggs to a firm froth1 and add them to the preparation in the saucepan1 mixing all well together for two minutes4 ,butter and sugar well six small pudding-molds as for ,no4 #aacd1 and fill them with the preparation1 then place them in a tin pan1 filling the pan to half the height of the molds with warm but not boiling water4 ,put in the oven for thirty minutes1 then take out1 turn them on a hot dessert-dish1 and serve with a sauce la crme 7,no4 #aacc7 poured over4 #aadg4 ,coconut ,pudding4--,butter and sugar well six small pudding-molds as for ,no4 #aacd2 distribute evenly in them half a pound of dried cocoanut4 ,put into a vessel four ounces of powdered sugar1 break in three whole eggs1 mix well for two minutes with the wire whip1 then add one and a half pints of cold milk2 flavor with a teaspoonful of vanilla flavoring1 then mix two minutes longer4 ,strain through a sieve into another vessel1 and with it fill up the molds2 arrange them on a tin pan1 fill to half their height with warm but not boiling water1 then put in the oven and let steam for thirty-five minutes4 ,take from the oven1 turn on a hot dessert-dish1 and serve with a sauce la crme 7,no4 #aacc71 flavored with half a gill of brandy4 #aadh4 ,pineapple ,pudding la ,richelieu4--,boil in a saucepan two gills of milk1 adding two ounces of fresh butter2 let melt well4 ,have half a pound of flour and the spatula ready4 ,drop the flour in1 and stir immediately with the spatula as briskly as possible for two minutes2 remove from off the fire1 add three egg yolks1 and stir again vigorously for two minutes more1 drop in three ounces of powdered sugar1 continue stirring for one minute1 then pour in a gill of cold milk1 mixing well4 ,beat to a stiff froth the whites of the three eggs1 and add them gradually to the preparation1 mixing slowly for two minutes4 ,butter and sugar a mold holding three pints2 put a layer of the preparation half an inch thick at the bottom1 cover with two ounces of fine slices of stewed pineapple1 then another layer of the preparation1 again the same quantity of pineapple1 and repeat twice more4 ,place the mold in a tin pan1 fill it to half the height of the mold with warm water1 and set it in the oven to steam for one hour4 ,remove1 and with a towel turn it on a hot dessert-dish1 and serve with a sauce-bowl of sauce au ,kirsch 7,no4 #aadi74 #aadi4 ,sauce au ,kirsch4--,pour in a saucepan one pint of cold water and half a pound of granulated sugar2 place it on a hot stove4 ,dilute an ounce of corn-starch in a cup with a gill of cold water1 and when the water in the saucepan is boiling1 add it to it1 stirring well for two minutes with the pastry-whip4 ,take off from the fire1 then add immediately half a gill of kirsch1 and mix again for one minute2 strain through a fine sieve into a sauce-bowl1 and serve very hot with the pudding4 #aaej4 ,peach ,pudding la ,richelieu4--,prepare and proceed exactly the same as for the above1 ,no4 #aadh1 only instead of using pineapple1 have eight peeled and finely sliced peaches1 either fresh or preserved4 ,steam1 arrange on the dish1 and serve precisely the same1 with the sauce au kirsch 7,no4 #aadi74 #aaea4 ,apricot ,pudding la ,richelieu4--,the same as for the pineapple pudding 7,no4 #aadh71 but using twelve sound1 peeled1 and finely sliced apricots instead of the pineapples1 and then serve the pudding and sauce exactly the same4 #aaeb4 ,apple ,pudding la l',helvtienne4--,prepare a pudding-paste exactly the same as for pineapple pudding 7,no4 #aadh72 when ready1 peel1 core1 and slice finely five medium-sized1 sound apples2 put them into a vessel1 mix with them one ounce of powdered sugar and a teaspoonful of powdered cinnamon1 and add this to the paste1 and with a spatula mix thoroughly all together for three minutes4 ,butter and sugar well a three-pint mold1 pour in the preparation1 and lay the mold in a tin pan1 filled to half the height of the mold with warm water2 place in the oven1 and let steam for one hour2 take it from the oven1 and with a towel turn it on a hot dessert-dish1 and serve with the following sauce 7,no4 #aaec7 in a sauce-bowl4 #aaec4 ,sauce ,chaufausen4--,put half a pint of cold water in a saucepan1 with three ounces of powdered sugar1 six cloves1 a bay-leaf1 and a piece of cinnamon about an inch long4 ,put the pan on the fire1 and let it boil for five minutes2 then dilute an ounce of corn-starch with a gill of cold water2 add it to the contents of the pan1 and with a whip stir briskly for two minutes4 ,add one pint of ,chaufausen wine1 still stirring for one minute longer1 then take from off the fire1 strain through a sieve into a sauce-bowl1 and serve4 #aaed4 ,custard ,pudding4--,put into a vessel a quarter of a pound of powdered sugar1 break in five whole eggs1 and with the pastry-whip mix well for two minutes2 add a quart of good1 cold milk1 and flavor with a teaspoonful of lemon essence2 mix well together for one minute4 ,butter and sugar well six small pudding-molds1 as for maraschino pudding 7,no4 #aacd72 strain the preparation into another bowl1 and then pour it into the molds2 arrange them on a tin pan filled to half the height of the molds with warm but not boiling water2 then place them in a moderate oven to steam for forty minutes4 ,remove from the oven1 and with a towel turn them on a hot dessert-dish1 serving with a sauce la crme4 7,no4 #aacc74 #aaee4 ,nelson ,pudding4--,butter and sugar well six small pudding-molds1 as for maraschino pudding 7,no4 #aacd74 ,prepare twelve lady-fingers 7,no4 #abca71 cut them in two1 paring them neatly and carefully1 so as to be able to line the molds evenly1 then cut the parings into small pieces4 ,mix in a plate three ounces of candied cherries with two ounces of well-chopped citron2 cover the bottom of the molds with two ounces of this1 then a layer of the lady-fingers2 spread half of the remaining fruit on top1 and fill in with the rest of the cake1 finishing with the balance of the fruit2 then pour over the following custard3 put into a vessel four ounces of powdered sugar1 three whole eggs1 and beat briskly with a pastry-whip for two minutes1 then add a pint of cold milk1 flavor with a teaspoonful of lemon essence1 mix for one minute longer1 then strain through a sieve into another vessel1 and with a ladle divide it evenly over the six puddings4 ,set the molds in a tin pan1 filling it to half their height with warm water1 and place it in a moderate oven to steam for thirty-five minutes2 take out from the oven1 turn them on a hot dessert-dish1 and serve with a ,daniel ,webster sauce 7,no4 #aaef74 #aaef4 ,daniel ,webster ,sauce4--,put into a saucepan four ounces of apricot marmalade 7,no4 #acce71 with half a gill of cold water2 place it on the fire1 and stir until boiling2 then take it off1 and add immediately half a pint of ,saint ,angelos ,tokay wine1 stirring thoroughly for one minute4 ,strain through a sieve over the puddings1 and serve4 #aaeg4 ,lemon ,pudding1 ,cream ,sauce4--,put in a saucepan six ounces of fresh butter1 six ounces of powdered sugar1 six egg yolks1 and the grated peel of a medium-sized1 sound lemon1 squeezing in the juice as well4 ,set the pan on the hot stove1 and with a wire pastry-whip stir sharply for at least five minutes4 ,remove from the fire and lay it on a table2 beat in a copper basin the six egg-whites to a stiff froth1 and add them to the other preparation1 beating with the whip thoroughly but not briskly for ten minutes4 ,butter and sugar well six pudding-molds as for ,no4 #aacd1 fill them with the preparation1 steam them in a tin pan1 and serve exactly the same as for custard pudding 7,no4 #aaed74 #aaeh4 ,orange ,pudding4--,proceed and prepare the same as for lemon pudding 7,no4 #aaeg71 only substituting an orange for the lemon1 and serving with the following sauce3 put in a saucepan two ounces of powdered sugar1 half an ounce of flour1 and break in three eggs1 adding a teaspoonful of corn-starch1 and then with the pastry-whip beating all together for three minutes4 ,mix in three gills of boiling milk1 place it on the stove1 and stir well until boiling2 then remove1 and add immediately a gill of sherry wine1 mixing well for a minute longer1 then strain through a sieve over the puddings4 ,send to the table hot4 #aaei4 ,pudding la ,u4 ,s4 ,grant4--,cut into small pieces six biscuits la cuillre 7,no4 #abca72 put them into a vessel with three ounces of candied cherries cut in two1 three ounces of preserved quinces cut into very fine pieces1 two ounces of dried currants 7,no4 #ajhj71 three ounces of powdered sugar1 and two ounces of finely chopped candied apricots2 break in three whole eggs1 and pour over half a pint of cold milk1 and with the spatula mix well together for two minutes4 ,peel1 core1 and chop up three medium-sized1 fine1 sound apples2 add them to the other ingredients1 and mix lightly for one minute4 ,butter and sugar well around the inside of a three-pint pudding-mold1 pour in the preparation1 lay the mold in a tin pan1 filling it to half the height of the mold with warm water2 put it in a moderate oven1 and let steam for one hour1 then remove1 and with a towel turn it on a hot dessert-dish1 serving with the following sauce 7,no4 #aafj71 in a sauce-bowl4 #aafj4 ,sauce for ,u4 ,s4 ,grant ,pudding4--,put five ounces of peach marmalade 7,no4 #acca7 into a saucepan with one ounce of quince jelly and one ounce of fresh butter2 place the pan on the stove1 and stir with the spatula1 letting it boil for one minute2 take from off the fire1 add immediately a pint of champagne1 then return to the stove1 and stir well1 heating it thoroughly1 but not allowing it to boil4 ,remove1 and strain through a sieve into a sauce-bowl1 and send to the table very hot with the pudding4 #aafa4 ,fruit ,pudding1 ,rum ,sauce4--,butter well a pudding-mold four inches high1 containing one quart1 line the interior with half a pound of dumpling-batter 7,no4 #aabe74 ,put into a vessel four ounces of stoned cherries1 three ounces of stoned plums1 and three ounces of stoned apricots2 sift four ounces of powdered sugar over1 mix well1 and pour it into the mold4 ,have half a pint of water in a saucepan with six ounces of granulated sugar1 place it on the stove1 and let boil for five minutes1 then fill up the mold with this syrup1 and lay it in a baking-pan in a very hot oven for thirty minutes4 ,remove1 and keep it in a warm place4 #aafb4 ,rum ,sauce4--,put in a saucepan half a pint of water with four ounces of granulated sugar1 and place it on the stove1 adding a teaspoonful of caramel 7,no4 #abeb72 when boiling add half an ounce of corn-starch1 diluted in two tablespoonfuls of cold water1 stir well with a spatula1 and let cook for two minutes4 ,remove from the fire1 and add immediately half a gill of ,jamaica rum1 mixing well1 then strain it through a fine sieve into a bowl4 ,lay a dessert-dish over the mold1 turn the pudding onto it1 pour the sauce over1 and serve4 #aafc4 ,plum ,pudding4--,remove the skin and strings from six ounces of fresh beef-marrow2 chop it up very fine1 and place it in a basin2 pick and wash1 as for ,no4 #ajhj1 three ounces of dried currants1 three ounces of dried ,sultanas 7,no4 #ajhj71 and mix them well together with the marrow2 add three ounces of ,malaga raisins 7,no4 #ajha71 three-quarters of a pound of crumbled bread-crumbs1 half a gill of ,madeira wine1 half a gill of brandy1 half a gill of rum1 the grated rind of half a lemon1 two ounces of candied citron1 shred very fine1 two ounces of powdered sugar1 a saltspoonful of salt1 and two whole eggs4 ,moisten the whole with a gill of cold milk1 add a saltspoonful each of allspice1 ground clove1 and cinnamon1 and half the quantity of grated nutmeg2 knead well with the hands1 so that the ingredients are thoroughly incorporated1 which will take ten minutes4 ,boil some water in a saucepan capable of holding the pudding2 butter and flour a cloth1 lay it on a large colander1 which will answer for a hollow mold2 pour the mixture into it1 then hold the four corners together1 and tie it firmly1 allowing sufficient space for it to swell4 ,plunge the pudding into the boiling water1 and let cook1 leaving it half covered2 the water must boil steadily for five hours2 every hour turn it over1 and then make the following sauce3 put into a saucepan one ounce of fresh butter1 two drachms of flour1 and three drops of lemon juice1 the finely sliced rind of a quarter of a lemon1 half a saltspoonful of salt1 and half an ounce of powdered sugar4 ,moisten with a gill of port wine1 then place the pan on the stove1 and with a spatula stir well1 until it comes to a boil4 ,remove from the fire1 and strain through a fine sieve into a bowl4 ,when ready to serve1 drain the plum pudding for one moment1 untie1 and open the cloth2 serve it immediately1 pouring some of the sauce over4 #aafd4 ,cabinet ,pudding la ,sadi-,carnot4--,butter and sugar a pudding-mold of the capacity of three pints4 ,have ready four ounces of ,malaga raisins1 prepared as for ,no4 #ajha1 three ounces of ,sultana1 three ounces of currants1 as for ,no4 #ajhj1 three ounces of finely chopped candied citron1 and three ounces of candied cherries1 cut in two4 ,mix well together1 then with four ounces of the fruit cover the bottom of the mold1 put on top a layer of biscuits la cuillre 7,no4 #abca71 or slices of sponge cake1 four more ounces of fruit1 another layer of cake1 and repeat twice more1 and the mold will then be full4 ,put into a vessel a pint and a half of cold milk1 six ounces of powdered sugar1 three raw1 fresh eggs1 and a teaspoonful of lemon essence1 and with a pastry-whip beat well for two minutes4 ,strain into another vessel1 then pour it slowly and carefully over the cake in the mold1 so that it will be thoroughly impregnated4 ,lay the mold in a square tin pan1 filling it to half its height with hot water1 then place in a moderate oven for one hour4 ,remove it from the pan1 lay a dessert-dish over the mold1 unmold1 and decorate the top with fanciful designs of red-currant jelly 7,no4 #acbf72 serve it hot with a sauce-bowlful of the following sauce 7,no4 #aafe74 #aafe4 ,sauce la ,sadi-,carnot4--,put in a saucepan two ounces of fresh butter1 stir in one ounce of flour1 and moisten slowly with a gill of cold water1 turning continually2 add two ounces of powdered sugar1 place the pan on the stove1 add half a pint of ,chteau-,lagrange wine1 and a teaspoonful of vanilla flavoring4 ,stir well1 and let boil for one minute1 then remove1 and strain it through a sieve into another saucepan2 replace the pan on the corner of the stove so as to keep it hot1 then take one ounce of citron1 slice it as fine as possible1 also one ounce of finely minced pistache2 add them to the other ingredients1 and finally stir in slowly a tablespoonful of red curaoa2 mix well together for one minute1 then pour into the sauce-bowl1 and serve4 #aaff4 ,caramel ,pudding4--,put in a vessel four eggs with three ounces of powdered sugar1 mix briskly with the pastry-whip for two minutes1 then add one and a half pints of cold milk1 and a teaspoonful of lemon essence2 then mix well again for one minute1 strain this through a sieve into another vessel4 ,butter and sugar well six small molds as for maraschino pudding 7,no4 #aacd71 fill them one inch high with caramel 7,no4 #abeb71 let cool off for five minutes1 then pour in the preparation1 dividing it equally2 place them in a tin pan filled to half the height of the molds with warm but not boiling water1 put in a moderate oven1 and let steam for forty minutes4 ,take them out1 turn them on a hot dessert-dish1 and serve in their own sauce4 ,this pudding may be prepared in cups instead of molds4 #aafg4 ,apple ,charlotte4--,select four large or six medium-sized ,newtown pippins4 ,peel1 core1 and cut them into quarters4 ,put them into a saucepan with two ounces of fresh butter and four ounces of powdered sugar1 and place on a moderate fire4 ,toss them for two minutes1 then moisten with a gill of white wine1 and grate in the peel of half a lemon4 ,cover the saucepan1 and let cook for ten minutes so that the liquid be almost entirely absorbed by the apples4 ,remove from the fire1 and put aside to cool4 ,take a three-pint charlotte-mold2 line it1 beginning from the bottom1 with cut slices of ,american bread the thickness of a silver dollar4 ,glaze them well with melted butter1 using a hair brush for the purpose1 and sprinkle powdered sugar lightly over4 ,let each slice overlap slightly until the bottom is covered4 ,then line the sides to the edge in the same way4 ,fill the mold with the prepared apples1 and cover with slices of bread4 ,lay it on a baking-pan1 and place it in a brisk oven for forty-five minutes1 or until the bread be a good golden color4 ,then take it out1 lay a hot dessert-dish on top1 turn it over1 and remove the mold4 ,heat in a saucepan two ounces of apricot marmalade with two tablespoonfuls of maraschino and one of water4 ,mix well1 pour it over the charlotte1 and serve very hot4 #aafh4 ,small ,apple ,charlottes4--,prepare and cook the apples the same as for ,no4 #aafg1 and when removed from the fire1 put it aside to cool4 ,trim the crust off of a quarter of a loaf of stale ,american bread4 ,cut it into slices the thickness of a silver dollar4 ,butter and sugar well six small1 round pudding-molds4 ,shape the slices of bread carefully1 to line the insides4 ,butter them lightly2 place them in a clean baking-pan1 and leave in the oven for five minutes to get a brown color4 ,remove them2 let them cool a little1 and then line the molds with them4 ,fill in with the apples1 and lay the full molds on a baking-pan in the oven for twenty minutes4 ,turn the charlottes out on a dessert-dish4 ,heat half a pint of raspberry juice in a saucepan1 pour it over them1 and serve hot4 #aafi4 ,apples with ,rice4--,core and peel neatly six sound1 fine ,newtown apples4 ,put into a saucepan with a gill of water and two ounces of sugar4 ,place it on a hot stove1 put the lid on1 and let cook for ten minutes4 ,meanwhile boil four ounces of rice in a pint and a half of milk1 with half a saltspoonful of salt4 ,flavor it with six drops of orange-flower water1 and let cook for twelve minutes4 ,place the cooked apples in a square tin pan1 pour the boiled rice over them1 and put into a moderate oven for ten minutes4 ,then have a hot dessert-dish ready1 and with a tinned cake-turner dress them carefully on the dish1 decorating the sides with the rice4 ,should a pyramidal shape be desired1 place three apples in the centre1 two on top of these1 and the last one above them all1 then fill up the empty space around them with the rice1 and serve with half a pint of vanilla syrup in a separate sauce-bowl4 ,the sauce is made thus3 put two pounds of granulated sugar into a saucepan with one quart of cold water1 and set it on the hot stove4 ,stir well for two minutes2 add two vanilla-beans split in halves1 and boil for ten minutes longer4 ,remove from the fire2 strain through a sieve into another vessel1 and use when required4 ,this syrup1 when cold1 may be poured into bottles1 and if corked tightly and put away in a cool place1 will keep in good condition for a month at least4 #aagj4 ,riz au ,lait d',amandes4--,into one pint of boiling water in a saucepan drop four ounces of well-cleaned rice1 with half a saltspoonful of salt1 the peel of a quarter of a medium-sized1 sound lemon1 and two leaves of the almond branch4 ,let all cook together for twelve minutes4 ,meanwhile peel four ounces of almonds4 ,pound them in a mortar with two tablespoonfuls of sweet cream1 or the same quantity of cold milk will answer4 ,tie a clean napkin over a vessel2 pour on the pounded almonds1 and with a spatula rub the liquid gently through4 ,remove the rice from the stove2 take out the almond-leaves and lemon-peel2 then sweeten with three ounces of powdered sugar1 and add the almond milk4 ,return it to the stove1 and with a spatula stir gently while cooking for twelve minutes4 ,pour into a hot china or glass bowl1 and send to the table4 #aaga4 ,riz au ,lait d',amandes l',airolo4--,proceed and prepare the rice exactly as for the above 7,no4 #aagj71 but after removing it from the stove add immediately half a gill of pure ,swiss kirschwasser1 mixing it in well with a spatula for five minutes4 ,pour into a china or glass bowl2 cool for one hour at least2 then place it in the ice-box until ready to serve4 #aagb4 ,riz aux ,pommes la ,bonne ,femme4--,put a pint of milk in a saucepan on the stove4 ,when boiling1 add three ounces of well-cleaned rice and half a saltspoonful of salt4 ,let cook for twenty minutes1 adding one ounce of butter4 ,mix for one minute2 then remove from the fire1 and let it cool off for thirty minutes4 ,add the yolks of two eggs4 ,beat the whites to a froth in a basin with a wire whip1 and add them to the rice4 ,sweeten with three ounces of powdered sugar and flavor with a teaspoonful of orange-flower water4 ,mix well together for five minutes4 ,peel and core four sound ,newtown pippin apples1 and cut in slices about the thickness of a silver dollar4 ,butter the sides of a saucepan lightly2 then cover the bottom with a layer of the prepared rice half an inch thick2 put a layer of sliced apples over this1 and so dispose of all the apples and rice in alternate layers4 ,put on the lid1 and put the saucepan into a moderate oven for fifteen minutes4 ,remove1 dress on a hot dish1 and serve4 #aagc4 ,riz au ,pommes la ,czar4--,prepare rice and apples as above 7,no4 #aagb71 but before putting into the oven1 run a larding needle down through it in a dozen places at equal distances1 and pour over half a gill of ,russian kummel4 ,put on the lid2 place in a moderate oven and let cook for twenty minutes4 ,remove1 and dress it neatly on a dish1 sending it to the table with a bowl of sauce la crme 7,no4 #aacc71 but using two tablespoonfuls of the kummel instead of the brandy for flavoring1 as described in cocoanut pudding 7,no4 #aadg74 #aagd4 ,turban of ,apples au ,riz4--,prepare half a pound of boiled rice as for ,no4 #aagb4 ,butter a mold holding three pints4 ,garnish the bottom and sides with the rice1 using a wooden spoon for the purpose4 ,peel1 core1 and cut into quarters six fine1 sound1 ,newtown pippin apples4 ,put them into a saucepan with three ounces of powdered sugar1 a gill of cold water1 and half a saltspoonful of salt4 ,place the pan on a hot stove1 put on the lid1 and let cook for ten minutes4 ,remove1 and fill the mold with eighteen of the pieces1 reserving the other six for later use2 then put it in a slow oven for twelve minutes4 ,use an ordinary towel to remove it from the oven4 ,lay a dessert-dish on top1 turn over1 and lift off the mold4 ,decorate the base with the rest of the apples1 inclining them slightly2 and the top with two ounces of cleaned currants 7,no4 #ajhj74 ,garnish between the apples with four ounces of candied fruits1 placing some on top4 ,pears1 angelica1 and cherries1 all sliced1 make a pretty effect4 ,return to the oven for five minutes1 and serve4 #aage4 ,iced ,timbale au ,riz4--,line a timbale-mold holding three pints with a quarter of a pound of pie-paste 7,no4 #ajgg74 ,have ready three-quarters of a pound of boiled rice 7,no4 #aagb74 ,peel1 core1 and cut into quarters three fine1 sound apples2 put them into a saucepan with two ounces of powdered sugar1 one ounce of butter1 half a gill of cold water1 and half a saltspoonful of salt4 ,cover1 and let cook for ten minutes4 ,remove the lid1 and add to the apples two tablespoonfuls of apricot marmalade 7,no4 #acce74 ,stir slightly at the bottom for four minutes with the spatula1 being careful to avoid breaking the apples4 ,cover the bottom and sides of the timbale with half a pound of the boiled rice2 pour in the apples1 lay the remainder of the rice on top1 and cover with an ounce and a half of pie-paste4 ,put the timbale into a moderate oven1 and cook for thirty minutes4 ,when the surface is of a good golden color1 remove1 and put aside to cool thoroughly1 leaving it at least two hours4 ,turn it over onto a dessert-dish1 remove the mold1 and lay the timbale in a short1 low1 wide freezer2 cover1 then put it in a tub of nearly the same size1 filling it well with chopped ice2 sprinkle the top and sides freely with rock salt1 and freeze thoroughly for an hour and a half4 ,remove the cover carefully to avoid any ice or salt falling into the freezer4 ,take out the timbale1 and wipe well the dish4 ,have ready one pint of whipped cream 7,no4 #abed7 with half a gill of maraschino2 beat this well for two minutes4 ,pour it over the timbale1 and send immediately to the table4 ,should there be no freezer handy1 the timbale may be cooled by placing in the ice-box for three hours4 #aagf4 ,croustade de ,riz ,mringue4--,on a floured board roll half a pound of feuilletage paste 7,no4 #ajgf7 into an oval shape1 and a quarter of an inch thick4 ,lay it upside down on an oval dish ten inches long by six wide1 and with a knife cut away the superfluous paste4 ,remove the dish1 and place the oval paste in a baking-dish2 then roll out the pieces which were cut away1 and with a small fancy paste-cutter 7,no4 #a7 cut it all up4 ,with a small hair pastry-brush dipped in beaten egg1 wet the edges of the oval1 and arrange the pieces all around1 crown-shaped4 ,bake this croustade in a moderate oven thirty minutes4 ,have ready six ounces of boiled rice 7,no4 #aagb74 ,peel and core six medium-sized fine apples4 ,put them into a saucepan with two ounces of powdered sugar1 a gill of cold water1 and half a saltspoonful of salt4 ,put on the lid1 and let cook on a slow fire for twenty minutes4 ,arrange half the rice on the croustade1 dress the apples over1 and fill up the cavities with the rest of the rice4 ,add to the juice of the apples in the pan two ounces of apricot marmalade 7,no4 #acce74 ,mix well for two minutes and pour it over the whole4 ,then set it in a slow oven for fifteen minutes4 ,remove1 and beat up two eggs as for a mringue 7,no4 #abdg71 mixing in two ounces of powdered sugar4 ,put this into a pastry-bag 7,no4 #ajgi71 and decorate the surface of the croustade artistically with it1 sprinkling a little sugar over4 ,return it to the oven for five minutes1 to get a good color4 ,pass a knife gently under the croustade1 and dexterously slide it from the baking-pan onto a hot dessert-dish1 and serve4 #aagg4 ,rice with ,milk4--,cleanse well a quarter of a pound of fine ,italian rice4 ,place it in a saucepan with half a pint of water1 adding half a pinch of salt1 the zest of half a lemon1 and one bay-leaf4 ,cook slowly for twenty-five minutes4 ,then put in three tablespoonfuls of powdered sugar and a pint of hot milk2 finish cooking on a slow fire for ten minutes1 and serve in a hot1 deep dish4 #aagh4 ,rice la ,turque4--,wash well a quarter of a pound of rice1 and blanch for ten minutes in boiling water4 ,put it into a saucepan1 with a pint of milk1 and let cook firmly2 adding three tablespoonfuls of powdered sugar1 and a lump of sugar onto which has been rubbed the peel of half a small lemon2 also half an ounce of good butter1 one ounce of cleaned currants 7,no4 #ajhj71 and a saltspoonful of salt4 ,after twenty minutes1 remove from the fire and thoroughly stir in the yolks of four eggs4 ,place this in a croustade1 as for #aagf1 and put it in a slow oven for fifteen minutes4 ,remove1 sprinkle with a little sugar1 pass a hot shovel or salamander over the top2 glaze it well1 and serve at once4 #aagi4 ,rice l',indienne4--,prepare the rice as for the above 7,no4 #aagh71 adding the third of a glassful of rum and a small infusion of diluted powdered saffron1 to give it a good color4 ,serve glazed1 as for the preceding 7,no4 #aagh74 #aahj4 ,rice la ,franaise4--,wash well1 and blanch in boiling water for ten minutes1 one-quarter of a pound of ,italian rice4 ,boil in a saucepan with an ounce of butter1 adding three tablespoonfuls of powdered sugar1 a pint of milk1 two bitter almond macaroons 7,no4 #abji71 half a teaspoonful of orange-flower water1 half an ounce of candied orange-peel cut into shreds1 about twelve candied cherries cut into halves1 and twelve large1 seeded1 ,muscatel raisins 7,no4 #ajha72 also a quarter of an ounce of thin slices of candied angelica4 ,finish as for rice la ,turque 7,no4 #aagh71 and serve with a sauce thickened with a gill of ,alicante or ,val-de-peras wine1 or sherry1 kirsch1 or rum4 #aaha4 ,rice la ,cond4--,boil one pint of milk with one pint of water4 ,when boiling1 add four ounces of well-cleaned rice4 ,boil twenty-five minutes1 stirring at the bottom every three minutes with a spatula4 ,set the saucepan on a table2 add half a saltspoonful of salt1 four ounces of powdered sugar1 and six drops of orange-flower water4 ,mix well for one minute1 break in three whole eggs1 and stir again for two minutes4 ,arrange the rice nicely in a hot dessert-dish1 keeping it high in the centre1 and decorate with twelve pieces of stewed peaches 7,no4 #accb71 two ounces of dried currants 7,no4 #ajhj71 and one ounce of candied angelica cut in small lozenge-shaped pieces2 beginning with the peaches on the top1 and arranging the remainder of the fruit around4 #aahb4 ,nouilles1 or ,noodles4--,sift onto a table one pound of flour2 make a hollow space in the centre1 and place therein six egg yolks1 half a gill of lukewarm water1 one ounce of fresh butter1 and half a saltspoonful of salt4 ,knead these thoroughly for five minutes2 then mix in the flour gradually1 and knead again for five minutes4 ,pile up the paste into a lump1 flour the table slightly1 and use the left hand to press the paste down in the centre1 and with the right bring up the edges all around4 ,continue to repeat this for five minutes4 ,roll the paste into a ball1 put it on a dish1 cover with a napkin1 and set it in a cool place to rest for fifteen minutes4 ,roll it out to the thickness of a fifty-cent piece4 ,with a knife cut it into strips two inches wide1 and from these1 beginning at the end of each1 shred it with the knife into narrow pieces resembling matches4 ,leave these to dry slightly on a floured board for thirty minutes1 and they will be ready for use4 #aahc4 ,buckwheat ,cakes4--,dilute one drachm of compressed yeast with a gill of lukewarm water1 and let it rest for ten minutes4 ,add it to a half pound of buckwheat flour in a basin1 pouring in a pint of cold water1 and season with a light pinch of salt4 ,mix thoroughly with the spatula1 cover the basin with a cloth1 and let rest for four hours4 ,have a griddle large enough to hold six cakes4 ,grease lightly with a piece of fat pork-rind1 and place it on a hot stove4 ,pour half of the batter into the six sections of the griddle1 distributing it evenly4 ,bake two and a half minutes1 turn over and bake two and a half minutes longer4 ,heap them on a hot dessert-dish4 ,make the other six exactly the same way4 ,send to the table with honey or maple sugar separately4 #aahd4 ,wheat ,cakes4--,put into a vessel four ounces of sifted wheat flour1 half an ounce of powdered sugar1 one drachm of compressed yeast4 ,break in four whole eggs1 and mix well with the spatula for three minutes4 ,add half a pint of cold milk1 and beat well with the pastry-whip for four minutes4 ,strain through a sieve into another vessel4 ,place on the stove a small griddle1 greasing the surface lightly4 ,drop about two ounces of the batter onto the griddle3 bake ten seconds2 turn it with a cake-turner1 and bake ten seconds on the other side4 ,see that the cake is a light brown color on both sides4 ,put them on a hot dish1 keeping it warm on a corner of the range1 and proceed to make eleven more with the remainder of the batter4 ,serve very hot1 with honey or maple sugar separately4 #aahe4 ,batter for all ,kinds of ,frying4--,put half a pound of flour into a basin4 ,make a hollow in the centre1 and drop into it one egg yolk1 half a teaspoonful of sweet oil1 a tablespoonful of brandy1 and a light saltspoonful of salt4 ,mix all the ingredients1 except the flour1 for three minutes1 using the hand4 ,then gradually knead in the flour1 meanwhile dropping in1 little by little1 one gill of cold water4 ,mix well1 moving in the same direction for five minutes4 ,then put it into a vessel1 cover with a cloth1 and set aside to rest for three or four hours4 ,when ready to use1 beat the whites of three eggs to a froth with a pastry-whip1 add it to the batter1 and mix together thoroughly with the spatula for two minutes4 ,it will now be ready for use1 but should it not all be required1 it will keep in a cool place4 #aahf4 ,french ,pancakes4--,sift half a pound of wheat flour into a bowl4 ,break in three whole eggs4 ,add one ounce of powdered sugar1 and mix well with the spatula1 adding half a pint of cold milk1 pouring it in very gradually1 and mixing for five minutes4 ,butter lightly a griddle or frying-pan2 place it on the stove1 and when it is hot1 drop on to it two and a half ounces of the batter1 and bake two minutes2 turn over1 and bake the other side as long4 ,turn the pancake on a hot dessert-dish1 and sprinkle over plenty of powdered sugar4 ,make eleven more out of the remaining batter4 ,serve very hot4 #aahg4 ,french ,pancakes la ,gele4--,make the batter exactly the same as for ,no4 #aahf4 ,when cooked1 arrange the pancakes neatly upon a napkin1 and spread over each one about a teaspoonful of currant jelly4 ,roll them up nicely1 and dress on a hot dessert-dish1 sprinkling a little powdered sugar over4 ,then1 with a red-hot iron1 glaze the surface of each cake in three different parts2 wipe the sides of the dish nicely1 and send to the table4 ,french pancakes with apple1 apricot1 plum1 pineapple1 strawberry1 raspberry1 or peach jelly are to be prepared exactly the same1 using different jellies4 #aahh4 ,german ,pancakes4--,prepare a batter as for ,french pancakes 7,no4 #aahf72 butter an iron pan1 one foot in diameter and one and a half inches deep4 ,place this on a hot stove1 and pour all the batter into it1 letting it cook for three minutes4 ,remove to a brisk oven for seven minutes4 ,take it out1 slide the cake carefully on a hot dessert-dish1 and send it to the table with six pieces of lemon4 #aahi4 ,german ,pancakes with ,apples4--,prepare the batter exactly as for ,no4 #aahh4 ,butter the pan as for the above4 ,when the batter has been poured in1 spread over it evenly1 one pint of preserved apples1 cut into small pieces1 and finish cooking exactly as for the plain pancake 7,no4 #aahh74 ,when ready1 slide it carefully on a hot dessert-dish1 sprinkle plentifully with powdered sugar1 and send to the table very hot1 with six pieces of lemon separately4 #aaij4 ,batter for ,fritters4--,mix a quarter of a pound of sifted flour in a small basin1 with half a pint of lukewarm water1 to which three-quarters of an ounce of fresh butter has been added4 ,place in a saucepan1 which should be tilted on the range so that when the water boils the butter can be skimmed off the top4 ,add1 if necessary1 a little more water to make a soft paste1 beating well with a spatula1 to keep it free from lumps1 and of a proper consistence2 it must be gray and compact-looking4 ,add just a little warm water to render the paste soft and diluted1 although sufficiently thick to cover the objects for which it is intended2 that means1 it must drop easily from the spoon4 ,add to this half a pinch of salt and two egg-whites2 beat well together for one minute1 and use at once4 #aaia4 ,apple ,fritters4--,take three medium-sized1 fine1 sound apples2 peel and core them neatly4 ,cut each into six equal round slices4 ,place them in a vessel2 pour over a gill of good brandy1 add a light saltspoonful of ground cinnamon1 and let all steep for two hours4 ,strain them through a fine sieve1 being careful to keep them whole1 and saving the liquid for further use4 ,prepare a fritter batter1 as for ,no4 #aaij1 dip each slice separately into it1 and with a spoon1 drop them singly into very hot but not boiling lard1 being careful to remove them with a skimmer as soon as they are of a good golden color4 ,two minutes will be sufficient to have them properly done4 ,then lay them on a clean cloth1 to dry off the grease4 ,arrange a folded napkin on a hot dessert-dish2 arrange the fritters on it1 and leave it at the oven door for two minutes4 ,dredge about an ounce of powdered sugar over1 and serve4 #aaib4 ,fritters ,souffls la ,vanille4--,infuse in a saucepan half of a vanilla-bean in half a pint of boiling milk1 and reduce it to half4 ,remove the vanilla-bean1 and put in one ounce of good butter4 ,let it come to a boil1 then add two ounces of sifted flour1 and with the spatula stir briskly1 to form a paste so stiff that it will no longer adhere to the saucepan4 ,remove it to another vessel4 ,add one ounce of powdered sugar1 two egg yolks1 and half a saltspoonful of salt4 ,beat the white of one egg to a stiff froth1 and mix it in with half a spoonful of whipped cream 7,no4 #abed72 this will form a consistent paste4 ,roll it on a floured board1 besprinkle lightly with flour1 and cut out pieces the size of a walnut4 ,with a skimmer drop them into very hot but not boiling fat4 ,cook quickly for three minutes1 until they are a fine golden color4 ,arrange upon a folded napkin1 and serve with powdered sugar sifted over4 #aaic4 ,pound ,cake4--,put in a vessel half a pound of butter1 with half a pound of powdered sugar4 ,grate in the rind of half a lemon1 and with the hand knead well for twenty minutes4 ,break into a plate five whole raw eggs2 add gradually and carefully1 kneading sharply with the hand for ten minutes longer4 ,now add half a pound of well-sifted flour1 mixing the whole slowly and thoroughly for five minutes more4 ,butter a two-quart1 round cake-mold1 and line it with brown paper at the bottom and sides4 ,fill it with the preparation1 and put it in a slow oven to bake for fully one hour4 ,remove1 and let cool off for about two hours4 ,unmold1 detach the paper1 and lay it on a pastry wire-grate4 ,glaze the top and sides with a preparation as for vanilla clairs 7,no4 #abde74 ,lay the cake on a dessert-dish with a fancy white paper4 ,prepare three ounces of candied cherries1 two ounces of angelica1 two ounces of red and the same of white pears1 both candied2 cut the cherries in two1 the angelica lozenge-shaped1 and the pears each in six parts 7except one white one1 which is kept whole71 keeping the fruits all separate4 ,place the whole pear on top of the cake in the centre1 stem upward4 ,then decorate thus3 at the base of the pear lay two slices of red pear1 carefully1 one against the other on one side4 ,repeat on the other side1 and arrange in the same way two slices of the white pear in the middle of the space on one side1 and two more slices opposite4 ,now cover the four empty spaces nearest the pear with half a cherry each1 and arrange four angelica lozenges in the empty place at the end of the layers of pear4 ,then on each of the four angelica points lay half a cherry4 ,begin decorating the edge of the cake all around in a crown-shape with one angelica lozenge1 putting near the point one half cherry1 then another lozenge1 and continue the same all around until joined4 ,arrange the remaining slices of pear in the empty space near the border1 and it will be ready to send to the table4 #aaid4 ,wedding ,cake4--,place in a large bowl one pound of powdered sugar and one pound of well-washed butter4 ,grate in the rind of two lemons2 and with the hand knead well for ten minutes4 ,break in ten whole eggs1 two at a time1 and knead for ten minutes longer4 ,mix in a plate a teaspoonful of ground cinnamon1 a teaspoonful of ground cloves1 two of ground allspice1 one of mace1 and one of grated nutmeg1 and add these1 with half a gill of confectioners' molasses4 ,mix well for one minute with the hand4 ,add one pound of well-sifted flour1 stirring for two minutes more4 ,add two pounds of currants1 as for ,no4 #ajhj1 two pounds of ,sultana 7,no4 #ajhj71 two pounds of ,malaga raisins 7,no4 #ajha71 one pound of candied citron1 finely sliced1 one gill of ,jamaica rum1 and one gill of brandy4 ,mix the whole well together for fifteen minutes--using both hands1 if necessary4 ,butter the interior of a plain1 five-quart1 round cake-mold4 ,line the bottom and sides with paper1 leaving it an inch and a half higher than the edge of the mold4 ,pour in all the preparation1 and place it in a very slow oven to bake for five hours4 ,when done1 lay it on a table1 to cool off for four hours4 ,unmold1 detach the paper1 and turn the cake bottom up on a wire pastry-grate4 ,after ten minutes1 glaze it with one egg-white which has been beaten in a bowl with four ounces of extra fine sugar1 using the spatula2 use a knife to apply the glazing4 ,now lay the cake in a warm place to dry for two hours4 ,then beat up the white of an egg with four ounces of extra fine sugar for ten minutes1 and glaze the cake as before1 evenly all around1 and lay aside for two hours more4 ,after it is thoroughly dried1 lay it on a round wooden board1 with a fancy paper over1 two inches wider than the board4 ,procure a fancy wedding-bell1 with a miniature bride and groom standing under1 lay it in the centre of the cake1 fastening it on with glace royale 7,no4 #abjf71 pressing it through a paper cornet with a fancy tube4 ,decorate the surface of the cake with ornaments made of the glace2 also a fancy border around the edge and base4 ,let it dry slightly for two hours1 and it is ready for use4 #aaie4 ,sponge ,cake4--,put into a copper basin half a pound of powdered sugar4 ,break in seven whole eggs1 and grate in the rind of half a lemon4 ,beat well together with the wire whip for one minute2 then place it on a slow fire and heat it slightly1 stirring it sharply and continually4 ,take it from the fire1 and beat it well until thoroughly cold4 ,remove the whip1 and with a skimmer mix in carefully and slowly half a pound of well-sifted flour2 two minutes and a half will be sufficient4 ,butter the interior of a one-quart1 round cake-mold1 and line it with paper1 keeping it an inch and a half higher than the mold4 ,then fill it with the preparation1 and bake for one hour and fifteen minutes in a moderate oven4 ,let it cool thoroughly for two hours2 unmold1 place it on a pastry wire-grate1 and glaze it the same as for vanilla clairs 7,no4 #abde74 ,decorate artistically with a glace royale 7,no4 #abjf71 arranging it in any desired fanciful design4 ,serve on a dessert-dish covered with a fancy paper4 #aaif4 ,waffles1 with ,sugar4--,put in a vessel three ounces of powdered sugar1 one pound of flour1 three raw eggs1 three ounces of melted butter2 mix all well together with a spatula for five minutes4 ,add a pint and a half of sweet cream1 and mix again well for two minutes4 ,have your waffle-iron hot on both sides1 and on a clear fire4 ,grease with melted butter1 using a feather for the purpose1 and drop into each of the holes two tablespoonfuls of the paste4 ,bake two minutes on each side1 and if they have not a good golden color bake one minute longer on each side4 ,heap them as fast as cooked on a hot dessert-dish4 ,when all are done1 besprinkle plentifully with powdered sugar1 and serve very hot4 #aaig4 ,savarin ,cakes4--,dissolve two drachms of compressed yeast in a gill of lukewarm cream4 ,add four ounces of sifted flour1 knead well for two minutes1 and set in a warm place for five minutes4 ,sift into another vessel six ounces of flour4 ,make a hollow in the centre1 and pour into it two ounces of powdered sugar1 four eggs1 a gill of lukewarm milk1 and a saltspoonful of salt4 ,knead these well for two minutes1 but do not mix in the flour4 ,add three ounces of melted butter and half a gill of curaoa 7or any other liquor desired71 then knead in the flour with the other ingredients1 adding the yeast-dough previously laid aside1 and mix with the hands1 briskly beating the whole in a contrary direction for twenty minutes without ceasing4 ,cover with a cloth1 and set in a warm closet to raise double1 which will take about half an hour4 ,butter a crown-shaped mold holding about three pints4 ,when ready1 take two ounces of peeled almonds 7,no4 #abjg71 mince fine1 and add them to the dough1 and beat well together for two minutes longer4 ,then with a spoon drop the paste carefully into the mold2 this not being quite filled to the top4 ,set aside again in the warm closet until the paste raises to the edge2 then place in a moderately brisk oven for twenty-five minutes4 ,should the oven be slow1 thirty-five minutes will be necessary4 ,to ascertain whether the cake be perfectly baked1 thrust the point of a larding-needle into the centre1 and should any dough adhere to it1 the cake must be left in five minutes longer4 ,when done1 turn it out on a plain1 round wire grate1 and glaze it with a firm glace l'eau made as follows3 put into a sugar-pan one ounce of granulated sugar1 with one tablespoonful of cold water1 and let it come to a boil2 remove1 and add immediately a tablespoonful of curaoa1 mixing well together4 ,glaze the cake with this1 then let cool4 ,place a folded napkin on a dessert-dish1 dress the cake nicely on top1 and serve4 #aaih4 ,savarin ,cake1 hot4--,prepare a savarin cake exactly as for the above 7,no4 #aaig71 and when unmolded1 place it on a wire grate1 but do not glaze it4 ,pour into a saucepan a pint of cold water with five ounces of granulated sugar1 and let boil for five minutes4 ,take it off1 and add immediately half a gill of kirsch1 mixing it in well4 ,place the grate with the savarin in a vessel1 take hold of the handle with the right hand1 and drop the syrup carefully all over the top2 lift up the grate and cake4 ,remove the syrup remaining in the vessel into the pan1 boil it again2 return the grate and cake to the vessel1 and pour over the remaining syrup4 ,then1 lifting the grate on one side1 glide the cake carefully onto a dessert-dish4 ,put into a saucepan four ounces of candied cherries with half a gill of kirsch4 ,stir it slightly until it comes to a boil and decorate the top of the cake with it2 then serve4 #aaii4 ,savarin ,cake l',anglaise4--,prepare a savarin cake as for ,no4 #aaig2 when unmolded1 place it on a wire grate2 do not glaze it4 ,cut it evenly through the centre1 so as to make two equal discs4 ,garnish the top of the under one with four ounces of apricot marmalade 7,no4 #acce72 arrange the other half on top as carefully as possible1 so that the cake has its original form4 ,have a dessert-dish with a folded napkin2 dress the cake on top1 and serve with a sauce-bowl of crme l',anglaise 7,no4 #abjj7 separately4 #abjj4 ,crme l',anglaise4--,put into a saucepan two ounces of butter and one ounce of flour4 ,place on a slow fire1 and with a spatula stir slightly for two minutes1 adding two ounces of sugar1 half a gill of ,madeira wine1 and one gill of ,middletown milk2 stir well again for two minutes1 to avoid its coming to a boil4 ,then take it from the fire1 and immediately add half a gill of rum1 stirring it slightly again4 ,pour the crme into a sauce-bowl and serve with the savarin4 #abja4 ,brioches4--,take half a pound of sifted flour1 put two ounces of it into a vessel4 ,make a hollow in the centre1 and put into this two drachms of compressed yeast and half a gill of lukewarm milk4 ,dissolve well the yeast with the milk for about one minute1 then quickly beat in the flour for one minute4 ,cover the vessel with a cloth1 and let it rest in a warm closet for fifteen minutes4 ,put in another vessel the remaining six ounces of flour1 make a hollow in the centre1 and put into it half a saltspoonful of salt1 three whole eggs1 two tablespoonfuls of sweet cream1 two ounces of fresh butter1 and one ounce of powdered sugar4 ,mix thoroughly with the hand1 all except the flour1 for three minutes1 then incorporate the flour gradually1 and beat it sharply with the hands for three minutes4 ,add one egg1 beat one minute2 add another1 and beat one minute longer4 ,take four ounces of fresh butter1 spread it in pieces over the paste1 then mix in well for two minutes4 ,the yeast being properly raised double by this time1 add it to the other ingredients1 and mix the whole carefully by cutting it several times with the hand1 being sure to repeat this for at least five minutes4 ,cover the vessel with a cloth1 and lay it in a closet or elsewhere1 at a moderate temperature of about eighty degrees1 for three hours1 when it will be raised to twice the size4 ,then with the right hand cut it again into pieces in every direction1 for about four minutes4 ,then recover the vessel with the cloth1 and leave it in a cool place for thirty minutes4 ,dredge a board with flour1 pour the paste over it2 then cut off a three-ounce piece1 and lay it aside4 ,with the hands roll up the remaining part of the paste into a ball4 ,butter well a round1 two-quart mold1 line it with paper1 and put in the paste4 ,take the piece laid aside1 and roll it pear-shaped with the hands4 ,make a small cavity in the centre of the paste in the mold1 using a spoon4 ,arrange the pear-shaped piece in this1 having the larger part on top4 ,then lay the mold on a baking-sheet2 glaze the top lightly with beaten egg1 and put it in a moderate oven4 ,after it has been in fifteen minutes1 cover it with a buttered paper1 close the oven door1 and bake for one hour more2 test it by thrusting in a larding-needle1 and if no dough adheres to this the brioche is thoroughly cooked3 if not1 leave it in ten minutes longer4 ,remove from the oven1 unmold1 and let it cool4 ,dress on a dessert-dish with a folded napkin1 and serve4 #abjb4 ,small ,brioches4--,prepare the dough as for the above 7,no4 #abja71 and when raised to twice the size1 lay it upon a board which has been lightly dredged with flour4 ,cut out a piece of three ounces1 and lay it aside until needed1 then cut the rest of the paste into twelve equal pieces1 and with the right hand roll them into separate balls4 ,lay these in a pastry baking-pan4 ,divide the paste laid aside into twelve parts1 roll them out1 and give each a pear-shape4 ,with a spoon make a cavity in the centre of each ball1 and put into each one of the pear pieces1 having the larger part on the top4 ,leave them to rise in a closet for fifteen minutes2 glaze them lightly with beaten egg1 and put them in a brisk oven for twelve or fifteen minutes1 but no longer4 ,remove1 and with a light hair-brush glaze them all over with fresh butter4 ,keep in a warm place until ready to serve4 ,if the brioches should be required cold1 do not glaze them with butter1 but dress them on a dessert-dish with a folded napkin4 ,it is better to prepare the paste the evening previous1 covering it with a cloth1 and leaving it in a cool place over night4 #abjc4 ,brioche la ,cond4--,have a brioche cooked as for ,no4 #abja1 and when done1 cut it in two1 crosswise4 ,then with a spoon spread over the top of the lower half four ounces of apricot marmalade 7,no4 #acce71 mixed with one ounce of melted butter4 ,then replace the other half on top4 ,put in a saucepan two ounces of candied cherries1 four ounces of candied apricots1 cut in slices1 and four ounces of candied pineapple4 ,add half a pint of cold water1 and boil well together on a hot fire for three minutes4 ,dress the brioche on a dessert-dish1 pour the preparation over1 and serve hot4 #abjd4 ,brioches ,fluttes4--,prepare a brioche paste1 as for ,no4 #abjc2 lay it on a floured board1 and cut it into twelve equal pieces4 ,roll out each one separately with the hands until it is ten inches1 or three finger-lengths1 long1 rounding them into shape4 ,put them in a pastry baking-pan1 and leave them in a closet to rise for ten minutes2 take out and glaze them lightly with beaten eggs1 sprinkle them over with powdered sugar1 and put them in the oven for ten minutes2 remove1 and dress them on a dessert-dish with a folded napkin1 and serve when cool4 ,these brioches will keep well for three or four days1 and they are delicious when served with tea1 coffee1 or chocolate4 #abje4 ,allumettes4--,take three quarters of a pound of feuilletage 7,no4 #ajgf72 spread it out twelve inches long to four inches wide4 ,cover with a thin layer of glace royale 7,no4 #abjf74 ,divide it into six even pieces2 put them in a pan1 and let rest for five minutes4 ,then place in a moderate oven1 and bake for forty minutes1 until of a good golden color4 ,serve either hot or cold4 #abjf4 ,glace ,royale for ,allumettes4--,put into a small bowl half the white of a raw egg and two ounces of extra fine sugar1 and beat well with a spatula4 ,drop in carefully just one drop1 and no more1 of lemon juice2 beat again for five minutes1 until thickened2 it will then be ready for use4 #abjg4 ,how to ,peel and ,pound ,almonds4--,put the almonds into boiling water2 let them soak three minutes2 strain1 and lay them in cold water to thoroughly cool4 ,drain well again1 and peel by pressing each almond between the thumb and fingers4 ,then put them into a sieve1 and place them at the door of a slow oven to dry for ten minutes4 ,now pound them gently in a mortar1 stirring well to prevent them from getting oily1 and taking care to pound them very fine for at least ten minutes4 ,lay them on a cold dish1 and use when needed4 #abjh4 ,almond ,cake ,glac4--,put a quarter of a pound of powdered sugar and a quarter of a pound of butter into a bowl2 beat well together with a wooden spatula for ten minutes4 ,break in two eggs2 beat well1 and break in two more2 continue beating1 and break in two more 7six in all71 until well mixed together4 ,then grate in the peel of the third of a small lemon4 ,add two ounces of peeled and pounded almonds 7,no4 #abjg71 and a quarter of a pound of flour4 ,mix gradually together for no longer than two minutes4 ,butter and sugar a round form holding one quart1 and pour the preparation into it4 ,place it in a slow oven for one hour4 ,see that it gets a good golden color4 ,take it out2 let it get thoroughly cool1 and remove from the mold4 ,lay it on a dish with a folded napkin4 ,glaze the top lightly with a small hair-bush1 as for ,no4 #abjf1 until it looks well1 and send to the table4 #abji4 ,bitter ,almond ,macaroons4--,take a quarter of a pound of sweet almonds1 and two ounces of bitter almonds2 peel and pound them as for ,no4 #abjg4 ,put them into a bowl with twelve ounces of powdered sugar and the whites of two eggs4 ,mix thoroughly with a wooden spatula for at least five minutes4 ,then take a pastry-bag 7,no4 #ajgi71 slide down to the bottom of it a ,no4 #c tube 7which should not be larger than a five-cent piece71 and pour the preparation into the bag4 ,prepare a pastry baking-pan2 lay on it a piece of brown paper the full size of the pan 7do not put it on the stove at present72 then with the two hands press the preparation down gently into the papered pan1 dropping it carefully into bits the size and shape of a silver quarter-dollar1 trying to have them as near alike as possible1 and taking care that each is entirely separated from the others4 ,take a damp towel and drop it gently on to the macaroons1 so as to shape them perfectly4 ,then place the pan in a slow oven for twenty minutes4 ,before lifting them out1 be careful that they are a good golden color4 ,let them get thoroughly cool4 ,to remove the macaroons easily from the paper1 wet part of a table2 lay the paper over this for two minutes1 and the macaroons will detach very easily4 ,the above quantity will make about fifty macaroons4 ,put aside in a jar those not needed1 as they will keep perfectly fresh for several days4 #abaj4 ,sweet ,macaroons4--,proceed as for bitter macaroons 7,no4 #abji71 only omitting the two ounces of bitter almonds1 and substituting for them two extra ounces of sweet almonds1 or six ounces in all4 #abaa4 ,apple ,cake4--,peel and core four fine1 sound pippin apples4 ,put them into a saucepan with two ounces of boiled and peeled chestnuts1 and a piece of cinnamon an inch long4 ,toss well on the fire for ten minutes1 then transfer them to a copper basin1 stirring in a teaspoonful of corn-starch1 and adding a quarter of a pound of powdered sugar4 ,place on a slow stove for ten minutes1 then put aside4 ,when thoroughly cooled1 add three egg yolks and one whole one2 mix well with a wooden spatula1 and the preparation will be ready for use4 ,take a three-pint1 square mold1 butter it lightly1 and with a small hair-brush sprinkle in a little powdered sugar1 and pour in the prepared apple4 ,place the mold in a tin pastry-pan1 filling the latter to half the height of the mold with cold water1 and place the whole in a moderate oven for thirty minutes4 ,take the mold from the pan1 and lay on top of it a hot1 deep dessert-dish1 slightly larger than the cake2 turn the mold bottom up1 and lift it off1 leaving the cake on the dish4 ,while the cake is in the oven1 prepare the following sauce3 mix in a saucepan two egg yolks1 one ounce of powdered sugar1 half a pint of water1 and half a teaspoonful of ground cinnamon4 ,place on a brisk fire1 and stir constantly for five minutes1 not allowing it to boil4 ,when the cream is ready1 add half a glassful or a gill of rum1 or any other kind of liquor4 ,mix well for half a minute1 pour the sauce over the cake1 and serve very hot4 #abab4 ,st4 ,honor la ,rose ,delmonico4--,peel neatly two medium-sized1 sound1 red oranges4 ,separate the sections carefully to avoid tearing the skin1 as1 should they lose any of their juice1 they would become useless4 ,lay a sheet of paper over a tin pan1 arrange the pieces of orange on top1 and leave them in a warm place to dry for four hours4 ,wipe neatly twenty-four ,malaga grapes1 leaving on each about a quarter of an inch of stem1 so that they shall remain firm while using them4 ,beat up a pint and a half of sweet cream la vanille as for ,no4 #abed1 and lay it aside in a cool place until needed4 ,roll three ounces of pie-paste 7,no4 #ajgg7 into a round piece eight inches in diameter4 ,lay it on a baking-sheet ten inches wide1 and proceed to prepare a pte--chou as follows3 ,put into a saucepan a gill of cold milk with one ounce of good butter1 place it on a hot fire1 and when boiling1 add at once three ounces of well-sifted flour4 ,stir briskly with the spatula all round2 take it from the fire1 set on a table1 and add immediately a saltspoonful of powdered sugar1 mixing well for one minute more4 ,break in an egg1 stir briskly for one minute1 break in another1 mix again1 and then another1 mixing all together for two minutes4 ,slide down the pastry-bag 7,no4 #ajgi7 a tube 7,no4 #c71 pour in the above preparation1 and press down the top with the hands onto the edge of the paste in the baking-sheet1 so as to make an even border half an inch high1 and with the remainder of the paste press down onto another baking-sheet into twenty-four small1 round choux1 half an inch in diameter1 leaving them one inch apart4 ,glaze the surfaces with beaten egg1 and place them in a brisk oven to bake for twelve minutes4 ,remove1 and let them get thoroughly cold4 ,spread over the paste1 inside the border1 two tablespoonfuls of apple sauce 7,no4 #acbh72 then put it in a moderate oven to bake for twenty-five minutes4 ,remove1 and put to cool for thirty minutes4 ,make a paper cornet1 cut off a quarter of an inch from the point and put into it three ounces of currant jelly 7,no4 #acbf74 ,press this out gently1 dividing it evenly into the twenty-four small choux4 ,cook one pound of granulated sugar as for ,no4 #abfd4 ,oil two square feet of the surface of a marble table1 and place at hand the pan containing the sugar4 ,plunge one of the grapes into this2 remove it immediately with a fork and lay it on the oiled table4 ,proceed the same with the other twenty-three1 being careful to lay them one inch apart from each other4 ,now dip twelve of the sections of prepared oranges into the sugar1 one by one1 and lay them on the oiled table exactly the same as the grapes4 ,dip carefully the surfaces of the small choux into the sugar1 and lay them on the same oiled table4 ,then take the ,st4 ,honor bottom in the baking-sheet1 and proceed to arrange it as follows3 with the cooked sugar standing on the right1 lift the choux up1 one by one1 dipping one side of each lightly in the cooked sugar1 arranging them on top of the pte--chou border close together to form a crown4 ,should the sugar be too thick1 return it to the stove1 and let it boil up once2 then take it off1 and dip the thin part of the oranges lightly in it1 and lay them over the small choux1 the thick part upward1 each one adhering to the other1 until they form the crown4 ,dip the tops of the grapes lightly into the same sugar1 and place one on each join of the oranges1 with another in the centre1 the stems being upward2 attach to the small choux the six remaining grapes1 dividing them evenly4 ,arrange a fancy paper on a dessert-dish1 and lay the ,st4 ,honor over carefully1 then take the froth part only of the whipped cream2 transfer it to another vessel1 and1 with the whip1 beat briskly for five minutes1 adding half a gill of good cognac1 a quarter of a gill of ,swiss kirsch1 and three ounces of well-pounded and sifted macaroons 7,no4 #abaj74 ,mix well together for two minutes longer1 and fill the empty space of the ,st4 ,honor with three-quarters of this preparation1 keeping it as high as possible4 ,with the use of the pastry-bag and fancy tube press down the rest of the cream1 and decorate artistically the top and sides1 taking care not to put any on the oranges1 and send to the table4 #abac4 ,gingerbread la ,franaise4--,make a hollow space in a pound of flour laid on the table4 ,peel and chop up very fine five ounces of almonds2 put them into the hollow with a saltspoonful of grated nutmeg1 the same quantity of ground cloves1 four ounces of powdered sugar1 and seven ounces of fresh honey4 ,knead the ingredients well for five minutes1 then mix in the flour1 and knead the preparation with the hands in all directions for fully thirty minutes without ceasing4 ,finish by forming it into a ball4 ,lay this on a dish1 cover it with a napkin1 and place it in a temperature of about #fj for six hours4 ,lay the paste on a floured table1 and roll it out eighteen inches long by twelve wide4 ,butter well a baking-sheet1 lay the paste on top1 and put it in a very slow oven to bake for forty-five minutes4 ,remove1 lay the baking-sheet on the table1 cut the cake immediately into small pieces1 lozenge shaped1 one and a half inches long by one inch wide1 or any other shape desired2 let cool off thoroughly for about twenty minutes1 then dress on a glass bowl1 and serve4 ,the above cakes can be glazed with a glace l'eau1 as for ,no4 #aaig1 and served the same4 #abad4 ,strawberry ,shortcake4--,put into a vessel half a pound of powdered sugar with half a pound of well-washed butter1 grate in the rind of half a sound lemon1 and1 with the hand1 mix well for ten minutes4 ,break in five whole eggs1 one at a time1 meanwhile mixing for ten minutes longer1 always with the hand4 ,then add gradually half a pound of well-sifted flour1 and mix for three minutes4 ,cover a baking-sheet with brown paper1 place on top three tin cake-rings1 nine inches in diameter and one inch high4 ,divide the preparation equally into the three rings2 then place in a moderate oven to bake for thirty minutes4 ,remove1 and allow the cakes thirty minutes more to cool4 ,lift up the paper1 with the cakes1 turn it upside down on the table1 remove the paper1 and detach the cakes from the rings by passing a knife all around4 ,pick and clean thoroughly three pints of fine1 sound1 ripe strawberries2 have a dessert-dish with a fancy paper over1 lay one of the cakes on top of this1 spread over evenly two tablespoonfuls of whipped cream 7,no4 #abed71 then cover with half the strawberries1 nicely and evenly divided4 ,sprinkle liberally with powdered sugar1 then cover with another cake1 spread over the same quantity of cream as before1 then arrange the other half of the strawberries on top2 dredge again with powdered sugar1 and lay the last cake over all1 sprinkling with more sugar4 ,slide down a tube 7,no4 #b7 into a pastry-bag 7,no4 #ajgi71 put into it six tablespoonfuls of whipped cream la vanille 7,no4 #abed71 and with it decorate the top of the cake in an artistic manner1 and send to the table4 #abae4 ,blackberry ,shortcake4--,prepare and proceed exactly the same as for strawberry shortcake 7,no4 #abad71 only substituting three pints of well-picked1 and thoroughly cleaned1 fine1 sound1 ripe blackberries for the strawberries1 and serving the same4 #abaf4 ,baba4--,have ready half a pound of the best flour1 one drachm of compressed yeast1 and half a gill of warm water4 ,put three ounces of the flour into a vessel1 make a hollow in the centre1 and in it lay the yeast and water2 with the hands mix the yeast gently with the water for three minutes1 then mix all together gradually for three minutes more4 ,cover the vessel with a towel1 and leave it in the warmest place in the kitchen 7not on the stove71 and after thirty minutes it will rise to twice the size4 ,lay the remainder of the flour on the table1 make a hollow in the centre1 putting in it an ounce of powdered sugar and four raw eggs4 ,mix the sugar and eggs with the hands2 then add a gill of cream and half a gill of good ,madeira wine4 ,season with a drachm of very fine salt1 and mix all with the flour for five minutes4 ,make a hollow in the centre again1 and into this put five ounces of good1 fresh1 soft butter2 mix well again for two minutes4 ,if the prepared yeast-dough be now raised to its proper height1 mix the two pastes together for at least five minutes2 return it to the vessel1 leave it in the same warm place1 covering it as before4 ,when rested one hour1 have ready two ounces of cleaned ,sultana currants 7,no4 #ajhj71 two ounces of cleaned raisins 7,no4 #ajha71 and one ounce of finely chopped citron4 ,grease with cold butter the inside of a cylindrical copper or tin form large enough to hold three pints4 ,if the paste be now raised to twice the size1 mix in the raisins1 currents1 and citron1 stirring for five minutes2 put it in the mold1 and lay it in a warm place 7not on the stove7 for another twenty minutes4 ,then place it in a moderate oven for one hour4 ,when a good golden color1 remove1 and let it cool slightly4 ,place a round dish over the mold1 turn upside down1 lift off the form1 and glaze the cake with a glace l'eau 7,no4 #aaig74 ,decorate the top and dish with candied fruits1 and send to the table4 #abag4 ,baba au ,madre4--,prepare a baba cake exactly the same as for the above 7,no4 #abaf72 but do not glaze it4 ,slit the cake in two1 and remove the top piece4 ,pour a pint of cold water in a very clean pan1 add half a pound of sugar and half a medium-sized sound lemon4 ,place it on the stove1 and boil well for three minutes2 then remove1 and at once add a gill of good sherry wine and half a gill of curaoa4 ,lay the top part of the cake in a round1 flat-bottomed vessel4 ,to avoid breaking it1 a wire basket is recommended1 with which it can be lowered carefully onto the pan4 ,pour gradually over it the prepared sauce2 let it rest for two minutes1 then replace it carefully on top of the other half of the cake4 ,arrange it nicely on a dessert serving-dish1 garnish tastefully with candied cherries1 and decorate the border with small1 thin slices of candied pineapple4 ,for ,baba au ,rhum1 substitute ,jamaica rum for the sherry4 #abah4 ,baba1 ,crme la ,vanille4--,prepare a baba cake as for ,no4 #abaf4 ,when removed from the mold and laid on a dish1 cut it into six equal parts4 ,take six ounces of apricot marmalade 7,no4 #acce71 and proceed as follows3 take one piece of cake in the left hand1 and with a knife in the right1 cover both sides1 where they were cut1 with the marmalade4 ,when finished1 arrange the six pieces together on the dish1 and give them the same form as before they were cut2 to be eaten with the following sauce 7,no4 #abai74 #abai4 ,crme la ,vanille ,sauce4--,boil one pint of cold milk in a saucepan2 put three egg yolks into a small vessel with two ounces of powdered sugar1 one ounce of flour1 and a piece of vanilla-bean one inch long4 ,beat well together with a wire whip for two minutes4 ,pour this into the boiling milk4 ,stir again briskly with the whip until it boils once more2 remove from the fire1 and add half a gill of maraschino4 ,beat again for one minute1 and pour the cream nicely over the cake before sending to the table4 #abbj4 ,home-made ,cake4--,put into a bowl half a pound of sugar and half a pound of good butter4 ,mix thoroughly with the hand for fifteen minutes4 ,break four eggs1 leaving the whites in a basin1 and drop the yolks in with the butter and sugar4 ,mix again4 ,now beat the whites to a froth and add them to the other ingredients4 ,grate in half a saltspoonful of nutmeg2 add half a pound of flour2 mix well again2 stir in two ounces of well-cleansed currants 7,no4 #ajhj71 and two ounces of peeled sweet almonds 7,no4 #abjg7 cut into small pieces4 ,mingle all well together with the hand for five minutes1 and with the other hand drop in one gill of brandy4 ,have a round cake-mold holding two quarts2 butter it lightly with a hair brush1 and sprinkle in a little sugar4 ,drop a third of the preparation into the mold2 spread over it two ounces of candied orange1 shred into thin slices2 then add half of the remaining preparation2 spread on top of it two ounces of shred1 candied citron1 and fill the mold with the rest4 ,lay a piece of brown paper over1 and put the mold into a very moderate oven for two hours4 ,let it get a good golden color4 ,remove1 and cool off in the mold1 which will take about three hours4 ,remove the cake by turning it bottom up4 ,arrange a lace paper on a dessert-dish4 ,glaze the cake with a glace l'eau 7,no4 #aaig71 dress it on the dish1 and decorate the top and border tastefully with assorted candied fruits4 #abba4 ,plain ,galette4--,knead well and finely together in a vessel one pound of good flour with six ounces of fresh butter1 one gill of cold water1 and a saltspoonful of salt4 ,after ten minutes1 when it becomes soft1 roll it into a flat1 circular cake--using a rolling-pin1 well floured1 to prevent its adhering4 ,place it in a baking-pan4 ,bake in a very slow oven for thirty-five minutes4 ,when a nice light color1 remove and let it cool4 ,serve it on a dessert-dish1 over a folded napkin4 #abbb4 ,rice ,cake4--,boil two ounces of rice for twenty-five minutes4 ,when well done1 drain1 and add to it a short paste1 made of half a pound of flour1 six ounces of butter1 two egg-whites1 and half a saltspoonful of salt4 ,pound the paste and rice well together in a mortar1 and have a baking-pan covered with a sheet of buttered paper2 lay the paste on top1 spreading it out about six inches square4 ,put it in the oven for twenty minutes4 ,remove it1 detach it from the paper1 lay it on a dessert-dish1 with a folded napkin1 and serve hot4 ,vermicelli cake is prepared the same way1 only the vermicelli should not cook longer than twelve minutes4 #abbc4 ,mille-feuilles ,cake4--,take a pound of short paste or feuilletage 7,no4 #ajgf71 and divide it into five equal parts4 ,roll out each piece twelve inches long by four wide1 then lay them in a baking-pan1 sprinkle a little powdered sugar over1 and place them in the oven for ten minutes4 ,remove1 and form the cake by laying these one on top of the other1 with layers of preserves between1 each layer being of different colored preserves4 ,put the fifth piece on top of the last layer for a cover4 ,then cut the cake into six equal pieces2 decorate either with different colored preserves1 or with whipped cream 7,no4 #abed71 and serve on a dessert-dish with a folded napkin4 #abbd4 ,almond ,cake4--,make a plain paste in a vessel with four ounces of butter1 three egg yolks1 half a pound of well-sifted flour1 four ounces of powdered sugar1 a quarter of a pound of finely pounded almonds 7,no4 #abjg71 a saltspoonful of salt1 and about six drops of orange-flower water4 ,mix and stir well for five minutes4 ,it will then be of a proper consistency1 spread it round about eight inches in diameter on a buttered paper in a pan1 and with a light hair-brush moisten the surface slightly with beaten egg4 ,bake twenty minutes4 ,remove1 detach from the paper1 set away to cool1 and serve4 #abbe4 ,cake de ,pithiviers4--,put in a vessel four ounces of pounded almonds 7,no4 #abjg71 half a pound of powdered sugar1 two ounces of chopped1 candied lemon-peel1 and a quarter of a pound of good1 fresh butter4 ,mix in gradually four eggs1 well beaten1 and finish as for the almond cake 7,no4 #abbd71 serving it the same4 #abbf4 ,madeleine4--,rub the rind of two small lemons on a lump of sugar2 crush it very fine with a roller1 mixing three ounces of powdered sugar with it4 ,put two ounces of this into a saucepan with two ounces of sifted flour1 one egg yolk1 and two whole eggs1 two teaspoonfuls of good brandy1 and half a saltspoonful of salt4 ,stir all together with a wooden spatula1 and after two minutes1 when the paste is well mixed1 stir it again for one minute only4 ,put two ounces of good butter into a separate saucepan2 as soon as the scum rises1 stir it carefully for one minute1 and let it cool slightly4 ,then spread it well over the sides of a three-pint madeleine-mold4 ,put the saucepan containing the preparation on a very slow fire2 stir slightly to prevent it adhering to the bottom of the saucepan1 and as soon as it becomes liquid take it off1 and fill the mold4 ,lay it in a moderately heated oven for forty-five minutes2 remove1 and let cool4 ,unmold it on a dessert-dish over a folded napkin1 and serve4 #abbg4 ,madeleine ,printanire4--,prepare the cake as for the above 7,no4 #abbf7 until the mold is ready to be filled4 ,butter the interiors of twelve small madeleine-molds1 fill them with the preparation1 lay them on a pastry baking-pan1 and place them in a moderate oven for twenty minutes4 ,remove1 let them cool1 unmold1 and turn them up-side down2 cut a piece from the thinnest part of the top of each madeleine to serve as a cover4 ,with a dessert-spoon scoop out of each madeleine a cavity one inch deep1 fill this with a plombire la vanille 7,no4 #abid74 ,replace the covers1 lay them on a wire grate1 and1 with a brush1 glaze gently with glace l'eau 7,no4 #aaig71 flavored with two tablespoonfuls of strawberry juice1 and sprinkle over with three ounces of well-chopped pistache4 ,place in the oven for one minute more2 then dress on a dessert-dish with a folded napkin1 and serve4 #abbh4 ,milan ,cake4--,one pound of flour1 half a pound of butter1 half a pound of powdered sugar1 and four whole eggs4 ,sift the flour on the table4 ,make a hollow in the centre1 and fill it with the sugar and butter1 and the grated rind of a lemon4 ,knead well the butter and sugar for three minutes2 add the eggs1 one at a time1 and incorporate the flour slowly1 so as not to burn the paste4 ,let it rest for about half an hour in a cool place4 ,then roll out about a quarter of an inch thick4 ,cut out six pieces with a round cake-cutter2 glaze the surfaces with beaten egg and milk1 and bake in a moderate oven for twenty minutes4 ,when cold1 dress on a dessert-dish with a folded napkin1 and serve4 ,keep the rest of the paste for further use1 as it will remain sweet and fresh for two or three days4 #abbi4 ,rum ,cake4--,half a pound of flour1 two ounces of sugar1 three whole eggs1 one ounce of butter1 and two drachms of compressed yeast4 ,sift the flour on a board4 ,take one third of it2 make a hollow in its centre1 and put into it the yeast and half a gill of warm milk4 ,when the yeast is dissolved1 mix well for one minute4 ,then put it into a bowl1 cover with a cloth1 and let it rise in a warm place until twice the size4 ,take the rest of the flour1 make a hollow in the centre1 and put into it the sugar1 eggs1 and six drops of orange-flower water4 ,knead well together1 slowly incorporating the flour2 then gradually add the butter and the prepared yeast-dough4 ,mix all together for five minutes2 return to the bowl1 and again lay it aside to rise to twice its size4 ,butter well six round rum-cake molds1 fill them about three quarters high with the dough1 and let it rise until they are full2 then lay them on a baking-pan in a moderate oven for twenty minutes4 ,when well browned1 remove1 unmold1 place them on a pastry-wire1 and pour over them a sauce made thus3 put a quarter of a pound of sugar in a saucepan with half a pint of water1 adding half a sliced lemon4 ,when boiling1 take from the fire1 and pour in half a gill of rum1 then throw it over the cakes4 ,dress on a dish1 and serve4 #abcj4 ,rice ,cake la ,mazzini4--,put a pint of cold milk into a saucepan on a hot stove1 and when it boils add half a pound of well-cleaned rice and let it cook slowly for twenty minutes1 stirring frequently to the bottom with a spatula4 ,then set the saucepan in a cool place for thirty minutes4 ,add six ounces of powdered sugar2 mix well for one minute1 and break in three whole eggs2 flavor with eight drops of orange-flower water1 mixing well together for three minutes longer4 ,take a quarter of a pound of pie-paste 7,no4 #ajgg71 roll it out very thin1 and with it line a three-pint1 round1 channeled mold2 fill it with the preparation1 and place it in a moderate oven to bake for forty minutes4 ,remove1 and let it become thoroughly cold1 which will take an hour4 ,then unmold1 and lay the cake over a round pastry-grate4 ,have a quarter of a pound of vanilla clair glazing 7,no4 #abde71 put it in a saucepan1 adding a teaspoonful of cold water4 ,place it on the hot range1 and with a spatula mix it gently and thoroughly until it becomes lukewarm2 then pour it over the cake4 ,arrange the cake on a dessert-dish1 and serve4 #abca4 ,biscuits la ,cuillre1 or ,lady-fingers4--,put four ounces of powdered sugar and the yolks of five eggs into a small bowl4 ,beat thoroughly with a spatula for five minutes4 ,put the whites of the eggs into a copper basin1 and with a wire whip beat them to a stiff froth4 ,add to the sugar and yolks four ounces of flour2 mix together gently for half a minute1 and immediately add the whites4 ,beat gently for one minute more1 and the preparation will be ready4 ,take a well-cleaned pastry-bag 7,no4 #ajgi71 slide into it a ,no4 #b tube1 and with a wooden spoon or small skimmer pour the preparation into the bag4 ,when it is all in1 close the upper part of the bag very firmly1 and lay it aside for one moment4 ,take two separate sheets of solid brown paper1 each measuring seventeen inches long by five inches wide2 lay them on the table1 one beside the other4 ,take hold of the lower part of the bag near the tube with the left hand1 and the upper part with the right1 press with the latter1 and drop the batter on the paper in straight strips four inches long by one inch wide4 ,make ten of equal size on each paper1 being careful to leave an empty space of three quarters of an inch between each4 ,then with a sugar-dredger sprinkle them lightly with powdered sugar three times1 at one minute's interval between each sprinkling4 ,when finished1 lift up one paper at a time1 keeping it perfectly straight1 and shake off the loose sugar1 being particular that the biscuits do not detach from the paper4 ,now lay them in a pastry baking-pan1 and let rest for1 two minutes2 put them into a slow oven1 and bake for twenty minutes1 until of a light golden color4 ,remove1 lift them from the pan1 and lay on a table to cool off4 ,have ready a dessert-dish with a folded napkin1 then detaching the biscuits gently from the paper with the hands1 dress them neatly on the dish1 and send to the table4 #abcb4 ,biscuit la ,richelieu4--,put half a pound of sugar1 half a pound of peeled and pounded almonds as for ,no4 #abjg1 and four egg yolks into a bowl1 and with a spatula mix well together for two minutes4 ,place the whites of eight eggs in a copper basin1 with half a saltspoonful of salt1 and with a wire whip beat them to a stiff froth3 add this to the above preparation1 with three ounces of melted butter1 three ounces of flour1 and a teaspoonful of vanilla flavoring4 ,mix slowly together for three minutes4 ,butter a plain mold holding three quarts2 line the interior thoroughly1 and pour in the preparation2 place it in a moderate oven for an hour and a half1 then remove1 and let it cool1 and unmold4 ,dress on a dessert-dish with a folded napkin1 and serve4 #abcc4 ,biscuit la ,livornaise4--,prepare the paste exactly as for the above 7,no4 #abcb71 and when ready have a square tin pan1 lined all through with paper4 ,spread the paste over an inch thick with a knife1 and put it in a moderate oven for eighteen minutes4 ,take it out1 and when cool lay the cake on a table2 detach the paper1 sprinkle the surface freely with powdered sugar1 and cut it into any shaped pieces desired4 ,dress on a dessert-dish with a folded napkin1 and serve4 #abcd4 ,petits ,biscuits ,ambrosiennes4--,proceed the same as for biscuits la cuillre 7,no4 #abca74 ,after the paste has been placed in the bag1 have a well-cleaned pastry baking-pan1 well buttered and lightly sprinkled with flour4 ,drop the paste carefully into the pan1 forming biscuits1 each about two inches long1 by one inch wide4 ,there should be in all about forty biscuits4 ,place them in a moderate oven for twenty minutes4 ,remove1 and lay them on a table4 ,with a hair-brush spread over them six ounces of apricot marmalade 7,no4 #acce71 and glaze them with a glace l'eau 7,no4 #aaig71 flavored with half a gill of white curaoa4 ,sprinkle over them four ounces of finely chopped pistaches2 shake the pan lightly1 and they will adhere to the glace4 ,set for two minutes in the oven to get dry2 remove1 and when cool1 dress neatly in a glass bowl1 and serve4 #abce4 ,almond ,biscuits4--,take two ounces of sweet almonds and half an ounce of bitter1 peel1 and pound them as for ,no4 #abjg4 ,then put them in a vessel with eight ounces of powdered sugar4 ,add the yolks of five eggs1 and beat the preparation thoroughly for five minutes2 then separately beat the whites to a froth with a pastry wire whip1 and mix in with the yolks and sugar1 adding also one ounce of flour4 ,stir thoroughly with a wooden spatula until perfectly firm1 which will require about five minutes4 ,it is now ready4 ,have six paper boxes1 any shape desired1 and fill them with the preparation1 using a tablespoon for the purpose4 ,sprinkle the tops with a little finely powdered sugar1 arrange them in a pastry baking-pan1 and put in a slow oven for fifteen minutes2 they must get a good golden color4 ,remove1 and when cooled off1 dress nicely on a dish1 and serve4 #abcf4 ,chausson ,cakes4--,roll half a pound of feuilletage paste 7,no4 #ajgf7 into a piece eighteen inches long by three wide1 and pare off the edges lightly4 ,cut out six square pieces1 all the same size1 and with a pastry-brush moisten the surfaces with beaten egg4 ,fold up each piece by laying one corner over the other1 so they will have a triangular shape4 ,put them on a baking-sheet in the oven for twenty minutes2 remove them to the oven door2 dredge plenty of powdered sugar over1 put them back1 and close the door for one minute and a half1 to allow the sugar to melt thoroughly4 ,remove from the oven1 and cool for twenty minutes4 ,the cakes will have risen about two inches in front4 ,then1 with the thickest part of a larding-needle1 make a hollow in front of each cake4 ,put three ounces of currant jelly 7,no4 #acbf7 into a paper cornet1 and with it fill the insides of the cakes4 ,dress them on a dessert-dish with a folded napkin1 and serve4 #abcg4 ,petites ,bouches des ,dames4--,put into a pastry-bag 7,no4 #ajgi7 half the quantity of biscuits--la-cuillre preparation 7,no4 #abca74 ,butter and flour a baking-sheet1 and form about fifty small1 round biscuits the exact shape of macaroons4 ,sprinkle slightly with powdered sugar1 and place in a brisk oven to bake for twelve minutes4 ,remove1 and set to cool for fifteen minutes4 ,then lift them from the pan1 and lay them upside down on a table4 ,with a knife make a small cavity in the centre of each1 half an inch in diameter1 and fill these with a pastry cream 7,no4 #abdb74 ,fasten them1 two by two1 to enclose the cream2 they will then be ball-shaped4 ,dip carefully one after the other into a glace preparation as for chocolate clairs 7,no4 #abdc74 ,lay them on a pastry-grate to dry for fifteen minutes2 then dress on a dessert-dish with a folded napkin1 and send to the table4 #abch4 ,petites ,bouches la ,mrs4 ,astor4--,butter and flour a baking-sheet4 ,put into a pastry-bag 7,no4 #ajgi7 half the quantity of the biscuits--la-cuillre preparation 7,no4 #abca71 and drop it on the baking-sheet into ,lima-bean-shaped pieces one and a half inches long by half an inch wide4 ,sprinkle them lightly with powdered sugar1 and place them in a brisk oven to bake for twelve minutes4 ,take them out and let them cool for fifteen minutes1 then put them on a table upside down1 and in the middle of each one cut a hole one inch long by a quarter of an inch wide4 ,fill the holes with apricot marmalade 7,no4 #acce71 then unite them1 two by two1 so as to enclose the marmalade and be the perfect shape of ,lima beans4 ,glaze them neatly by dipping them separately into a glace preparation as for clairs la vanille 7,no4 #abde71 and lay them at once on a pastry-grate to dry for fifteen minutes4 ,dress them on a dessert-dish with a folded napkin1 and serve4 ,the remainder of the paste may be used the following day4 #abci4 ,fancy ,almond ,cakes4--,peel and pound half a pound of almonds as for ,no4 #abjg2 then add two egg whites2 when thoroughly pounded1 put them into a vessel with ten ounces of powdered sugar1 and the grated rind of a good lemon2 then1 with the hand1 knead well together for twenty minutes4 ,slide a fancy tube 7,no4 #c7 into a pastry-bag 7,no4 #ajgi71 and pour in the above preparation4 ,cover a baking-sheet with brown paper1 and holding the top of the bag with the right hand1 guide the bottom with the left1 and press the paste through onto the paper in small round bits one inch wide and half an inch high4 ,make ten of these1 being careful to keep them one inch apart4 ,make ten more1 shaped like the letter ,s1 using the same quantity as for the others2 then ten more1 crescent-shaped1 or like the letter ,c2 and with the remainder of the paste make ten more1 heart-shaped1 being careful to keep them from touching one another4 ,take five candied cherries1 cut them in halves1 and arrange them on top of the round cakes2 have twenty dried currants 7,no4 #ajhj71 and place one on each end of the ,s4 ,cut a candied apricot in two1 and each half into five slices1 and lay them on top of the crescents1 and lastly have one ounce of candied angelica cut into very thin strips1 and arrange them nicely on the heart-shaped pieces4 ,it would be advisable to prepare these cakes the evening before they are needed1 and lay them aside in a warm place over night4 ,the next morning1 glaze them lightly with beaten egg1 using a pastry-brush1 and place them in a brisk oven to bake for ten minutes4 ,when of a nice brown color1 remove1 and let them become thoroughly cold4 ,lift them up carefully with the paper1 laying them gently upside down on a table1 and with a wet towel moisten the paper1 so that the cakes will detach easily4 ,turn the paper over immediately as it stood before1 let rest for two minutes2 then remove the cakes4 ,lay them on a pastry-grate upside down1 to allow them to dry for thirty minutes4 ,dress them on a glass stand with a folded napkin1 and send to the table4 #abdj4 ,pte--,chou4--,put into a saucepan two gills of cold milk and two ounces of butter4 ,place it on the range1 stir slightly with the spatula1 and when boiling1 immediately add a quarter of a pound of well-sifted flour2 stir briskly for two minutes4 ,then stand the pan on a table4 ,break in one egg2 mix sharply for two minutes1 break in a second egg1 mix sharply again2 and repeat with a third and a fourth egg2 then the pte--chou is ready4 #abda4 ,eclairs4--,arrange in a pastry-bag 7,no4 #ajgi71 a tube 7,no4 #c72 put into it the above quantity of pte--chou 7,no4 #abdj71 and press out upon a baking-sheet fifteen clairs1 each one three inches long4 ,bake them in a hot oven for twenty minutes4 ,remove1 and let them cool2 then with a pair of scissors open each clair on one side1 and with a spoon fill the interiors with a crme patissire 7,no4 #abdb74 #abdb4 ,crme ,patissire4--,put a pint of cold milk into a saucepan1 and place it on the stove4 ,mix in another vessel two ounces of powdered sugar1 with one ounce of flour1 and half an ounce of corn-starch4 ,break in two whole eggs1 and beat well together with the whip for two minutes4 ,when the milk is boiling1 add it to the preparation1 and after stirring for one minute longer1 put it into another saucepan1 and place it on the stove4 ,beat well until it comes to a boil2 then remove from the fire1 and add immediately a teaspoonful of vanilla essence4 ,mix thoroughly again for one minute longer2 then pour it into a bowl1 and let it get cold4 #abdc4 ,how to ,glaze ,eclairs with ,chocolate4--,put in a saucepan one pound and three quarters of granulated sugar and a gill of cold water4 ,place on the stove1 and with a spatula mix well until the sugar is thoroughly melted1 and when boiling remove from the stove1 and pour it gradually on a marble slab1 on which it will spread about three feet square4 ,let it cool off for ten minutes4 ,then cut two ounces of cocoa into small pieces2 put them on a plate1 and leave them at the oven door to melt4 ,with a spatula begin working the sugar that is on the marble as rapidly as possible in every direction until it begins to whiten2 then add the melted cocoa1 mixing it thoroughly again until it becomes hard2 remove the spatula1 and detach the preparation quickly from the marble with a knife4 ,put it into a vessel1 and covering it with a damp cloth1 let it rest for thirty minutes4 ,then place half of it in a saucepan on the hot stove1 and with the spatula mix thoroughly and slowly until it is lukewarm1 meanwhile adding a teaspoonful of cold water4 ,take the clairs1 one by one1 and with the hand dip them into this preparation4 ,lay them on a pastry-grate2 let them cool off for five minutes2 dress on a dessert-dish with a folded napkin1 and serve4 ,keep the rest of the preparation for further use4 ,when laid aside in a cool place1 and properly taken care of1 it will be as good in two weeks' time as when freshly made4 #abdd4 ,eclairs au ,caf4--,have a pte--chou ready1 as for ,no4 #abdj2 then proceed to make the clairs4 ,bake1 and fill them with a crme patissire 7,no4 #abdb7 exactly as for the chocolate clairs2 glazing them the same as for ,no4 #abdc1 only instead of cocoa use half a gill of coffee essence 7,no4 #abfc74 ,serve precisely the same4 #abde4 ,eclairs la ,vanille4--,prepare a pte--chou as for ,no4 #abdj4 ,make the clairs1 bake1 and fill them with a crme patissire1 as ,no4 #abdb4 ,glaze them as for ,no4 #abdc1 only substituting two teaspoonfuls of vanilla essence for the cocoa1 and serving them the same4 #abdf4 ,choux la ,crme4--,prepare a pte--chou as for ,no4 #abdj1 and put it into the bag4 ,press it down onto a baking-sheet into six round1 equal cakes1 about two inches high4 ,glaze the surface of each with beaten egg4 ,bake in a moderate oven for thirty minutes4 ,watch them carefully1 and when they are of a good golden color1 remove from the oven and let cool for half an hour4 ,make an incision on one side1 about half-way in the cakes1 using a pair of scissors4 ,fill the insides with crme patissire 7,no4 #abdb71 and close them again4 ,dredge well with powdered sugar1 and dress on a dessert-dish1 with a folded napkin1 before sending to the table4 #abdg4 ,mringues4--,put six egg whites into a copper basin1 with a light half saltspoonful of salt1 and with a wire whip begin beating slowly1 but gradually increase until a stiff froth is obtained4 ,should it become grainy1 beat briskly again1 adding half an ounce of powdered sugar4 7,eight minutes should suffice to have a proper froth47 ,remove the whip4 ,have on a plate one pound of powdered sugar1 and with a spatula drop the sugar slowly and carefully over the froth1 mixing it in meanwhile with the spatula4 ,this should take about two minutes4 ,flavor it with any desired flavoring1 and it will be ready for use4 #abdh4 ,apples1 ,mringues4--,have six fine apples cooked as for ,no4 #aafi2 dress them on a dessert-dish1 filling the cavities with currant jelly 7,no4 #acbf72 then decorate all round and the tops with mringue1 prepared as for ,no4 #abdg1 half the quantity being sufficient4 ,sprinkle them moderately with powdered sugar2 lay the dish on a baking-pan1 and put it in the oven for five minutes4 ,when a light brown color1 remove1 and serve either hot or cold4 #abdi4 ,small ,fancy ,mringues la ,ch4 ,c4 ,delmonico4--,put into a sugar-pan one pound of granulated sugar with half a pint of cold water1 and place on the hot stove4 ,have two quarts of ice-water in a vessel1 and when the sugar comes to a boil1 dip the fingers of the right hand into the ice-water and pass them quickly around the inside of the pan1 and let boil for five minutes4 ,dip a wooden stick1 similar to a pen-holder1 in the ice-water1 then quickly into the boiling sugar1 and again in the ice-water1 lifting up the stick to feel the sugar that adheres4 ,should it not be sufficiently consistent to form into a ball1 let boil a little longer2 then try once more2 and should it be a proper thickness1 remove from the fire and set it on the corner of the stove1 so that it no longer boils4 ,while the sugar is cooking1 beat the whites of five eggs in a copper basin until they are a firm froth2 and while beating1 have an assistant pour very gradually the prepared sugar into the egg-froth2 and ,when all is added1 lay the basin containing the preparation into a vessel half filled with ice-water4 ,remove the whip1 and using a wooden spatula1 mix gently for five minutes1 adding a teaspoonful of vanilla flavoring4 ,cover the basin with a napkin1 letting it rest for ten minutes4 ,butter and flour a baking-sheet2 slide down a fancy tube 7,no4 #c7 into a pastry-bag 7,no4 #ajgi71 fill it with the preparation1 press down onto the baking-sheet1 giving a ,c-shape1 two inches long by one wide1 to forty of them2 and then forming twenty more1 shaped like the letter ,d4 ,sprinkle them lightly with powdered sugar2 place in a very slow oven1 and let bake for fifteen minutes4 ,when baked1 these cakes should be perfectly white4 ,remove them from the oven1 let get thoroughly cold2 dress on a glass stand1 and send to the table4 #abej4 ,mringue-shells4--,prepare a mringue as for ,no4 #abdg4 ,slide a tube 7,no4 #d7 down a pastry-bag 7,no4 #ajgi72 lay a piece of paper over a baking-sheet1 and after putting the mringue into the bag1 press it out onto the paper1 giving it an egg-shape1 two and a half inches long by one inch high4 ,there will be enough to make eighteen equal-sized shells4 ,be careful to keep them one inch apart4 ,sprinkle over liberally with powdered sugar1 and place in a very slow oven to bake thirty minutes4 ,remove1 and set to cool for twenty-five minutes4 ,then turn the paper containing the shells upside down on the table2 and with a wet cloth or brush moisten well the paper2 turn them over again1 and let rest for two minutes1 when the shells will detach easily4 ,with the finger press them gently1 one by one1 in the bottom1 into a perfect shell-shape4 ,return them to the baking-sheet1 laying them upside down1 and put them in the oven to dry thoroughly for ten minutes2 then leave them to cool for thirty minutes more4 ,keep them in a dry place1 either in a tin or paper box1 and use when required4 ,mringue-shells prepared this way will keep nicely for at least twenty-five days4 #abea4 ,swiss ,mringues l',helvtienne4--,have a mringue preparation as for ,no4 #abdg2 slide down in a pastry-bag 7,no4 #ajgi7 a tube 7,no4 #d74 ,butter and flour a baking-sheet2 make on it one design eight inches in diameter2 another exactly the same shape1 only six inches1 and another of the same1 only four inches4 ,put the mringue into the bag1 and press it down gently over and around the first design1 making the paste three-quarters of an inch thick2 repeat the same for the second and third forms4 ,press down in the pan some more mringue1 making a little cone four inches high1 two inches in diameter at the base1 and tapering gradually to a point at the top4 ,sprinkle the whole lightly with powdered sugar1 and place the pan in a very moderate oven to bake for twenty-five minutes4 ,take it out1 and let it thoroughly cool for half an hour4 ,have a quart of whipped crme la vanille 7,no4 #abed71 add to it half a gill of ,swiss kirsch and half a gill of maraschino1 and with a pastry-whip beat the whole together for three minutes4 ,have ready a round dessert-dish with a fancy paper over1 detach carefully the largest form from the pan1 lay it on the dish1 detach the second1 lay it over the first1 and fill the hollow space with half of the cream2 now detach the third and smallest piece and lay it over the others1 filling it entirely with part of the cream1 and finally detach the cover1 and arrange it nicely on the top4 ,pour the remaining cream into the pastry-bag containing the fancy tube1 and with it decorate the places where the rings are joined4 ,then send to the table4 #abeb4 ,crme ,renverse4--,put in a copper sugar-pan three ounces of granulated sugar with half a gill of cold water4 ,toss the pan briskly to melt the sugar well2 then place it on the stove1 and let it boil slowly until it becomes a light brown color4 ,if a moderate fire1 it will require four minutes1 but if a brisk one only two will suffice2 this will now be a caramel4 ,take a pudding-mold holding one quart2 line the interior with all the caramel1 holding the mold in the left hand1 and spreading it evenly all round4 ,put the mold in a cool place1 and let it become thoroughly cold4 ,have one pint of milk in a bowl2 break in four eggs1 add a quarter of a pound of powdered sugar and a teaspoonful of lemon essence4 ,beat well for five minutes2 strain through a sieve into another bowl1 and fill the mold with this cream4 ,place it in a tin pan filled with water to half the height of the mold1 and place in a very moderate oven for forty-five minutes4 ,when of a good golden color remove1 and cool for at least two hours4 ,turn it on a dessert-dish1 and serve with its own juice4 #abec4 ,crme en ,mousse au ,caf4--,take a pint of whipped cream as for ,no4 #abed1 add three tablespoonfuls of coffee essence 7,no4 #abfc71 and beat well together for five minutes4 ,transfer it to a china bowl1 and put it in a cold ice-box4 ,when ready to serve1 use a spoon to drop the cream carefully upon the centre of a cold1 round dessert-dish1 keeping it as high as possible1 shaping it into a pretty1 artistic dome4 ,send immediately to the table4 #abed4 ,whipped ,cream la ,vanille4--,put a pint of sweet cream into a basin4 ,have a tub or large dish-pan containing chopped ice and a little water1 and lay the basin on top4 ,with a soft wire egg-whip beat the cream slowly at first1 and increase in swiftness until it is a firm froth4 ,sweeten with two ounces of powdered sugar1 and add a teaspoonful of vanilla flavoring1 beating constantly4 ,let it rest1 and use when needed4 ,remove all the superfluous milk which may be found with the cream1 before using it4 #abee4 ,crme en ,mousse au ,rhum4--,with a pint of fresh1 sweet cream proceed as for ,no4 #abed1 adding a gill of rum1 and beating well together for five minutes4 ,transfer it into a china bowl1 and place in the ice-box until ready to use4 ,when serving1 have a cold dessert-dish1 and with a wooden spoon drop the cream carefully into the centre of the dish1 keeping it piled high as possible so to give it a pretty dome form1 and send to the table immediately4 #abef4 ,crme en ,mousse au ,kirsch4--,proceed as for ,no4 #abee1 only substituting a gill of kirsch for the gill of rum2 serve in the same manner4 #abeg4 ,crme en ,mousse au ,maraschino4--,prepared the same as crme en mousse au rhum 7,no4 #abee71 substituting a gill of maraschino for the rum4 #abeh4 ,crme en ,mousse au ,cognac4--,the same as for ,no4 #abee1 adding a gill of cognac instead of the rum1 but serving the same way4 #abei4 ,crme en ,mousse au ,curaoa4--,substituting a gill of curaoa for a gill of rum1 and proceeding precisely the same as for ,no4 #abee4 #abfj4 ,crme en ,mousse4--,to be prepared exactly the same1 only using a gill of any other liquor desired1 and serving the same as ,no4 #abee4 #abfa4 ,charlotte ,russe la ,crme4--,take six small1 round charlotte russe molds two and a half inches high1 three inches in diameter at the top by two at the bottom4 ,when thoroughly cleaned1 line them with biscuits la cuillre 7,no4 #abca71 cut them in two1 and should they be higher than the mold1 trim them off to the edge4 ,pour the whipped cream 7,no4 #abed7 into a pastry-bag 7,no4 #ajgi71 and fill up the molds4 ,turn them over onto six dessert-plates1 spread a little more cream on the top of each1 and cover them each with one macaroon 7,no4 #abaj74 ,dress the rest of the cream nicely around the plates1 and serve4 #abfb4 ,charlotte ,russe au ,caf4--,line and prepare six small charlotte-molds as for the above 7,no4 #abfa71 adding to the whipped cream two tablespoonfuls of coffee essence 7,no4 #abfc74 ,beat thoroughly together for two minutes1 then fill the molds1 and serve as for the above4 #abfc4 ,coffee ,essence4--,take one ounce of good1 ground coffee2 place it in a small saucepan with half a pint of cold water1 and let boil until reduced to about two tablespoonfuls4 ,then strain through a cloth1 pressing it well1 and let cool thoroughly4 ,add it to the cream as described in ,no4 #abfb4 #abfd4 ,how to ,cook ,sugar4--,put into a sugar-pan one pound of granulated sugar1 with half a pint of cold water2 place it on a brisk stove4 ,have a vessel containing two quarts of ice-water1 and when the sugar comes to a boil dip the fingers of the right hand into the water1 and quickly pass them all around the inside of the pan1 being careful to avoid touching the sugar2 repeat this two or three times4 ,however difficult this operation may appear1 it is essential that it should be done1 in order to have the sugar in a perfect condition4 ,take care to dip the fingers into the ice-water each time4 ,let the sugar boil2 then squeeze in three drops of lemon juice4 ,to know when it is sufficiently boiled1 have a thin piece of wood the shape of a larding-needle4 ,dip the point into the ice-water1 and then plunge it into the boiling sugar2 remove it quickly1 and dip it immediately into the water again4 ,lift it out1 and see whether the sugar adhering to the wood be thoroughly hard4 ,if not1 let boil again1 and continue to test with the stick as before4 ,to be certain that the sugar is perfectly done1 place the point of the stick between the teeth1 and bite it4 ,should the sugar stick to the teeth1 it needs more boiling1 but if it cracks easily without sticking1 it is thoroughly done4 ,remove it immediately from the fire1 and place the bottom of the pan in the ice-water to prevent the sugar from turning brown4 ,the above cooked sugar can be used for glazing dried fruits and candied fruits of all kinds2 also to fasten on pieces of nougat1 and to make any kind of caramels1 etc41 etc4 #abfe4 ,burned ,sugar4--,put into a small iron omelet-pan half a pound of granulated sugar1 and place on a slow stove1 to burn thoroughly for thirty minutes4 ,remove the pan to the table to cool slightly for five minutes1 and then add half a pint of boiling water1 mixing well with an iron spoon4 ,replace the pan on the stove1 and boil for five minutes1 stirring continually2 then strain the sugar through a sieve into a vessel1 and put in a cold place to cool thoroughly4 ,pour it into a bottle1 and use when required4 ,burned sugar prepared this way will keep in perfect condition for several weeks4 #abff4 ,nougat4--,have ready four ounces of peeled and dried almonds 7,no4 #abjg74 ,cut each into four slices1 and lay them in a tin pan with a sheet of paper under them4 ,put the pan in a warm place1 but not on the stove4 ,take a copper sugar-pan1 or dropper1 put into it six ounces of powdered sugar1 and place it on a hot stove2 then with a dry1 wooden spatula stir continually1 until the sugar is dissolved1 being careful to avoid browning it4 ,remove from the fire1 add one drop of lemon juice1 and let it cool off slightly for three minutes1 stirring constantly2 then add the almonds1 mixing all gently with the spatula for two minutes4 ,the nougat is now ready for use1 and can be molded into cornets-d'abondance1 columns1 bases1 or any shape the fancy may dictate4 #abfg4 ,small ,pyramid of ,nougat4--,oil slightly the interior of a small1 round base4 ,take half the nougat1 prepared as for ,no4 #abff1 lay it on a marble table 7the nougat should always be hot71 roll it out very thin with an oiled roller1 and with this line the oiled base4 ,then with a whole lemon sharply press the nougat onto the mold to give it a perfect form1 cutting it evenly away all around the edge4 ,put the pieces with the rest in the pan1 and place near the fire to keep hot4 ,have a small cornet-d'abondance 7cornucopia71 oil it slightly1 and line the inside with half the remaining nougat1 rolled out as before1 and pressing it the same4 ,cut away all the superfluous part1 and let it cool slightly4 ,then unmold both the base and cornet4 ,oil a tartlet-mold1 and line it with the rest of the nougat4 ,lay the base carefully upon a glass stand of suitable size1 the covered part uppermost1 and fasten to the stand with cooked sugar 7,no4 #abfd74 ,with cooked sugar fasten the cornet in the middle1 small end uppermost1 using cooked sugar for the purpose4 ,put the remaining piece from the tartlet-mold on top of all1 and fasten it in the same way4 ,all this should be done carefully and patiently4 ,have ready two well-peeled1 sound oranges1 pull them gently to pieces1 looking closely at each separate section to see that the skin is not broken or loosened4 ,have a quarter of a pound of fresh ,malaga grapes1 detach them1 leaving on each grape about a quarter of an inch of stem4 ,take also two ounces of candied cherries1 plunge the grapes into the cooked sugar 7,no4 #abfd71 and with a fork lift them up1 and immediately lay them on a well-cleaned1 oiled1 marble table4 ,treat the pieces of orange and the cherries each the same way4 ,during this time1 should the sugar become cool1 heat it up once more2 fill the cornet with these fruits1 dipping one side of each piece into the cooked sugar to make them adhere together4 ,with a part of them fill the tart-shaped piece on top1 proceeding in the same manner1 and decorate with glace royale 7,no4 #abfi74 #abfi4 ,glace ,royale4--,put the white of one egg into a small bowl4 ,beat it well with a small spatula1 adding six ounces of extra fine sugar1 and squeezing in three drops of lemon juice4 ,then continue beating for twenty minutes4 ,when finished1 it should be snow-white and pulpy4 ,make a small brown paper cornet1 cut off the lower end1 slide down a small fancy tube1 and pour in some of the glace royale1 covering the remainder of it with a damp cloth4 ,then with the cornet decorate the edge of the nougat base as in the preceding 7,no4 #abfh71 also the upper edge1 and all around the edge of the cornet1 and finish by decorating artistically the tart-shaped piece on top2 then send it to the table4 ,all nougat pieces1 when finished1 should be kept in a moderate temperature4 #abgj4 ,blanc-manger la ,josephine ,delmonico4--,peel neatly six ounces of sweet almonds and two ounces of bitter almonds 7,no4 #abjg74 ,put in a vessel1 cover with cold water1 and let them soak for fully one hour4 ,drain thoroughly through a sieve1 and pound them well in a mortar1 adding1 little by little1 a gill of cold water1 and continue pounding for ten minutes4 ,now remove to a vessel and add two gills of lukewarm water1 and mix together with the spatula for two minutes4 ,spread a large napkin over another vessel1 pour on the above preparation1 lift up the four corners1 and holding it with the left hand1 squeeze the liquid through with the right4 ,lay this almond milk aside for further use4 ,put into a saucepan two gills of cold water1 half an ounce of gelatine1 a piece of vanilla-bean two inches long and split in two1 and four ounces of powdered sugar4 ,mix well with the spatula for two minutes2 remove the spatula1 put on the lid1 and let infuse for thirty minutes4 ,then place the saucepan on the hot stove1 and stir gently from the bottom1 allowing it to boil slowly for four minutes4 ,remove it from the fire1 and let the pan rest on the table for three minutes4 ,pour in the almond milk1 mix again for two minutes1 using the spatula1 and strain the whole through a fine sieve into another vessel4 ,have a three-pint1 channeled blanc-manger mold2 put some broken ice at the bottom of a pail1 place the mold on it1 arranging more broken ice around the sides1 so that the mold be entirely sunk in the ice as far up as the edge4 ,stir the preparation for one minute1 then pour it into the mold1 cover the pail with a napkin1 and leave it to congeal for one hour4 ,take up the mold carefully from the pail1 wipe off the ice with a towel1 and have ready a cold dessert-dish with a folded napkin over4 ,turn out the blanc-manger onto this2 decorate the surface with two ounces of candied cherries and one ounce of angelica1 and it is ready for the table4 #abga4 ,vanilla ,ice-cream4--,boil in a saucepan one pint of milk with half a vanilla-bean2 put in a vessel half a pound of powdered sugar1 and six egg yolks1 and with a spatula mix thoroughly for ten minutes2 then add it to the boiling milk1 stirring for two minutes longer1 and pour the whole into a copper basin1 placing it on a moderate stove to heat for five minutes1 stirring at the bottom continually with the spatula1 and being careful not to let it boil4 ,remove from off the fire1 place it on a table1 and add immediately one pint of sweet cream1 still mixing it for two minutes more2 let cool off for thirty minutes1 then strain through a sieve into an ice-cream freezer2 put on the lid1 and lay it in an ice-cream tub1 filling the freezer all round with broken ice1 mixed slightly with rock-salt2 then turn the handle on the cover as briskly as possible for three minutes4 ,lift up the lid1 and with a wooden spoon detach the cream from all around the freezer1 and the bottom as well4 ,re-cover it1 and turn the handle sharply for three minutes more2 uncover1 and detach the cream the same as before1 being careful that no ice or salt drops in4 ,put the lid on1 and repeat the same three times more4 ,the ice-cream should by this time be quite firm1 so have a cold dessert-dish with a folded napkin1 dress the ice-cream over1 and send to the table4 ,this same ice-cream can be formed into a single brick by having a brick-shaped form1 filling it with the cream1 and pressing it down quickly with a spoon2 cover closely1 being careful that the form is completely filled1 so that no salted water can penetrate into it4 ,put broken ice at the bottom of a pail1 mixing in a little rock-salt1 lay the form on top1 covering it entirely with broken ice and salt2 let freeze for one hour1 remove1 and bathe it in a vessel containing lukewarm water2 wash off the ice and salt that adhere1 and lift it out as quickly as possible2 remove the cover1 and turn it on a dessert-dish with a folded napkin1 lift up the mold1 and send the ice-cream to the table4 #abgb4 ,chocolate ,ice-cream4--,prepare and cook exactly the same as for vanilla ice-cream 7,no4 #abga72 put in a saucepan two ounces of well-chopped cocoa and an ounce of powdered sugar1 add to it half the cream preparation2 place the pan on the stove1 and with a pastry-whip stir briskly1 and let boil for three minutes2 take it from the fire1 add it to the remaining half of cream1 then mix the whole well together for two minutes4 ,strain through a fine sieve into an ice-cream freezer1 let cool for thirty minutes1 then proceed to freeze it exactly the same as for the vanilla ice-cream1 and serve it also the same4 #abgc4 ,coffee ,ice-cream4--,put in a vessel half a pound of powdered sugar and six egg yolks2 mix well with the spatula for ten minutes1 then add one pint of boiling milk1 stir for two minutes longer1 and pour the whole into a copper basin2 place it on the hot stove1 and with the spatula stir gently at the bottom until well heated1 but it must not boil4 ,take from off the fire1 set it on a table1 then immediately add a pint of sweet cream1 mixing again for two minutes1 and throw in two ounces of freshly ground ,mocha coffee1 stirring for two minutes longer2 return the basin to the stove1 beat it up again with the pastry-whip1 and lay it on the table once more4 ,cover with a napkin1 so that the coffee can infuse thoroughly for half an hour1 then strain through a fine sieve into the freezer1 and proceed freezing1 and serving exactly the same as for vanilla ice-cream 7,no4 #abga74 #abgd4 ,strawberry ,ice-cream4--,prepare and proceed exactly the same as for the coffee ice-cream 7,no4 #abgc71 suppressing the coffee1 and when the cream is cooked and cool1 add half a pint of well picked and cleaned strawberries4 ,mix well with the spatula for two minutes1 then strain through a fine sieve into the freezer1 pressing the strawberries through with a wooden spoon2 remove the sieve1 cover the freezer1 and proceed to freeze1 and serve precisely the same as for vanilla ice-cream 7,no4 #abga74 #abge4 ,pistache ,ice-cream4--,have two ounces of fine1 dried pistaches1 using only the best quality2 put them into a pie-plate1 place it in the oven to let the nuts get a light brown color1 which will take about six minutes2 remove from the oven1 lay the pistaches in a mortar with one ounce of granulated sugar1 and pound slightly4 ,have a cream preparation exactly the same as for coffee ice-cream 7,no4 #abgc71 suppressing the coffee4 ,when cooked1 add the pint of sweet cream and the pistache1 then place it on the stove and beat well1 stirring continually4 ,remove from the fire1 cover the basin with a napkin1 and let get thoroughly cool for thirty minutes4 ,add three drops of orange-flower water and five drops of spinach-green1 mix the whole well for two minutes1 then strain through a fine sieve into the freezer1 and proceed to freeze and serve exactly the same as for vanilla ice-cream 7,no4 #abga74 #abgf4 ,peach ,ice-cream4--,put in a vessel half a pound of powdered sugar with six egg yolks1 then mix well with the spatula for ten minutes2 add a pint of boiling milk1 stir for two minutes longer1 and pour the whole into a copper basin4 ,place it on a hot stove1 and heat it thoroughly1 stirring continually1 but not letting it boil2 remove1 lay it on the table1 and mix in immediately one pint of sweet cream2 then leave it to cool for thirty minutes4 ,have six ripe1 fine1 sound peaches1 wipe them nicely1 cut them in two1 remove the stones1 then mash them into the cream1 mixing thoroughly for three minutes2 strain through a fine sieve into a freezer1 pressing the peaches through with a wooden spoon1 then proceed to freeze1 and serve precisely the same as for the vanilla ice-cream 7,no4 #abga74 #abgg4 ,banana ,ice-cream4--,prepare and proceed exactly the same as for the peach ice-cream 7,no4 #abgf71 using four peeled1 sound1 and ripe bananas instead of the peaches1 and finishing exactly the same as for the other4 #abgh4 ,lemon ,ice-cream4--,put half a pound of powdered sugar into a basin2 grate in the rind of two fine lemons1 add four egg whites1 and mix well with a wire whip for two minutes1 then add a pint of cold milk1 stirring again for one minute4 ,place the basin on the hot stove1 stir briskly with the whip1 and take it off when coming to a boil1 lay it on the table1 and pour in a pint of sweet cream1 mixing well for two minutes4 ,let it get cool during half an hour1 then strain through a fine sieve into a freezer1 and finish precisely the same as for vanilla ice-cream 7,no4 #abga74 #abgi4 ,lemon ,water-ice4--,put in a vessel half a pound of powdered sugar1 with one quart of cold water2 grate in the rind of a large lemon1 or of two small ones1 squeezing in the juice of three good-sized ones1 or of four if small1 and with the spatula beat well together for five minutes4 ,have a syrup-weigher1 place it in the centre of the preparation1 and if it be twenty-one degrees it is correct1 if not1 add a little more powdered sugar2 remove the weigher1 mix a little more1 and then strain through a sieve into the freezer1 putting on the cover1 and proceed to freeze it precisely the same as for vanilla ice-cream 7,no4 #abga71 serving it the same4 #abhj4 ,orange ,water-,ice4--,put into a vessel one quart of cold water1 half a pound of powdered sugar1 and grate in the rind of two fine1 ripe1 medium-sized1 red oranges1 adding their juice besides1 the juice of three medium-sized1 sound lemons1 then finish the same as for lemon water-ice 7,no4 #abgi74 #abha4 ,raspberry ,water-ice4--,place in a vessel half a pound of powdered sugar1 squeeze in the juice of three sound lemons1 add a pint of nicely picked and cleaned raspberries1 then with the spatula beat briskly for five minutes2 add a quart of cold water1 mixing again for one minute1 and proceed to finish and serve the same as for lemon water-ice 7,no4 #abgi74 #abhb4 ,cherry ,water-ice4--,procure one pound of sound1 solid1 sour cherries2 put them in a vessel1 after picking off the stems nicely1 with half a pound of powdered sugar1 and squeeze in the juice of three fine lemons4 ,mix well with the spatula for five minutes1 then add a quart of cold water1 stirring the mixture for two minutes longer1 and strain through a fine sieve into the ice-cream freezer1 pressing the cherries down with a wooden spoon4 ,proceed to freeze1 and serve exactly the same as for the vanilla ice-cream 7,no4 #abga74 #abhc4 ,pineapple ,water-ice4--,cut a small-sized1 ripe pineapple in two2 put one half away for further use1 paring and peeling the other half neatly1 then cut it into small pieces2 place them in a mortar1 and pound them thoroughly to a pulp2 ten minutes will suffice for this4 ,add half a pound of powdered sugar1 and pound again for five minutes2 transfer the whole into a vessel1 squeeze in the juice of three sound lemons1 then pour in a quart of cold water1 and mix well with the spatula for two minutes4 ,strain through a fine sieve into the freezer1 adding two egg whites1 beaten to a stiff froth1 then beat well for one minute more4 ,cover with the lid1 and finish it the same as the vanilla ice-cream 7,no4 #abga74 #abhd4 ,peach ,water-ice4--,procure eight medium-sized1 fine1 ripe peaches2 wipe them neatly1 cut in two1 remove the stones1 then mash them in a vessel with half a pound of powdered sugar2 squeeze in the juice of three fine lemons1 mix well with the spatula for two minutes1 and pour in a quart of cold water1 mixing for two minutes more4 ,strain through a fine sieve into the freezer1 cover1 and proceed to freeze the cream as for vanilla ice-cream 7,no4 #abga71 serving it the same4 #abhe4 ,apricot ,water-ice4--,have twelve good-sized1 fine1 sound apricots2 wipe them neatly1 cut them in two1 remove the stones1 and put them in a vessel with half a pound of powdered sugar1 mashing them thoroughly4 ,have two ounces of bitter almonds1 peel1 and pound without drying them2 add one gill of cold water and one ounce of powdered sugar1 pounding the whole together4 ,arrange a napkin over the vessel containing the apricot preparation2 pour over it the contents of the mortar1 pressing the juice through the napkin into the vessel1 and mix well together for two minutes with the spatula4 ,squeeze in the juice of three sound lemons2 add a pint and a half of cold water1 mix again for two minutes1 then strain through a fine sieve into the freezer4 ,put on the cover1 and proceed to finish exactly the same as for the vanilla ice-cream 7,no4 #abga74 #abhf4 ,biscuits ,glacs4--,put six egg yolks in a copper basin1 with two ounces of powdered sugar1 half a gill of maraschino1 and a quarter of a gill of ,swiss kirsch4 ,then with a pastry-whip beat well together for two minutes4 ,place the basin on a hot stove1 and stir briskly with the whip for five minutes4 ,remove it from the fire1 and immediately put the basin into a vessel containing ice-water1 and stir continually for two minutes more4 ,add a pint and a half of whipped cream la vanille 7,no4 #abed71 and mix well with the rest for three minutes4 ,then cover the basin with a napkin1 and let repose for ten minutes4 ,have six paper cases1 four inches long1 two inches wide1 and one and a half inches high1 and fill equally with the above preparation4 ,have ready a square biscuit-glac box1 ten inches high by six inches square1 and having inside a loose1 two-tier frame4 ,place this box in an ice-cream tub1 filling it with broken ice mixed with rock-salt4 ,wipe the cover neatly1 and after lifting it up1 remove the frame and place three biscuits on each tier2 return the frame to the box1 put the cover on1 and let freeze for one and a half hours4 ,have a cold dessert-dish covered with a folded napkin2 uncover the box1 lift up the frame1 and dress the biscuits nicely on the dish1 sending them to the table at once4 #abhg4 ,biscuits ,tortoni4--,prepare and proceed exactly the same as for biscuits glacs 7,no4 #abhf71 only placing the preparation into six round1 fancy paper cases1 instead of square ones4 ,when filled1 sift evenly over the surfaces two ounces of finely powdered macaroons 7,no4 #abaj72 lay them on the tiers of the frame1 and freeze them1 serving them precisely as the biscuits glacs4 #abhh4 ,iced ,pudding la ,diplomate4--,have a biscuit-glac preparation exactly the same as for ,no4 #abhf2 cut ten biscuits la cuillre 7,no4 #abca7 into dice-shaped pieces1 and add them to the preparation4 ,then1 with a wooden spoon1 mix lightly for two minutes4 ,with this fill a three-pint1 melon-shaped form1 and place the cover on4 ,have a pail1 with broken ice in the bottom2 lay the form on it1 and fill the pail with more broken ice and rock-salt1 and let it freeze thoroughly for two hours4 ,have ready a vessel with warm water2 take out the mold from the pail1 plunge it into the warm water1 to wash away the ice and salt2 then remove it immediately4 ,unmold it onto a dessert-dish with a fancy paper1 and serve4 #abhi4 ,plum ,pudding ,glac la ,gladstone4--,have ready three ounces of ,malaga raisins1 prepared as for ,no4 #ajha2 place them in a stone jar with half a pint of good old sherry1 adding three ounces of candied cherries cut into quarters1 one ounce of finely chopped candied citron1 and two ounces of candied apricots1 also cut into small pieces2 then with the spatula mix gently together for one and a half minutes4 ,cover the jar1 and let infuse for fully twelve hours4 ,prepare a chocolate ice-cream1 as for ,no4 #abgb1 and just before removing it from the freezer add the above fruit preparation1 mixing well with the spatula for fully two minutes4 ,put on the cover1 and let freeze again for five minutes longer4 ,take a three-pint melon-form1 and with a spoon fill it with the pudding preparation2 cover it well1 and put it in a pail containing broken ice and rock-salt at the bottom2 then fill up the pail with more ice and salt1 allowing it to freeze for fully two hours4 ,in the meanwhile prepare the following sauce3 put in a saucepan two egg yolks with one ounce of powdered sugar2 place it on a slow stove1 and with a pastry-whip stir briskly1 adding gradually one gill of old ,english brandy4 ,heat it well1 but it must not boil4 ,then take from the fire1 set the pan on a table1 and continue stirring for twelve minutes4 ,add a pint of well-whipped crme la vanille 7,no4 #abed71 mixing the whole well together with the whip for two minutes1 and pour the sauce into a china bowl1 placing it in the ice-box4 ,have a vessel ready containing warm water2 lift the mold from the pail1 plunge it into the water to remove the ice and salt adhering2 then lift it up1 unmold the pudding immediately1 and place it on a dessert-dish1 with a fancy paper cover4 ,beat well the sauce2 transfer it to a silver sauce-bowl1 and send it to the table with the plum pudding1 serving it separately4 #abij4 ,macaroon ,ice-cream4--,take six ounces of macaroons 7,no4 #abaj72 put them into a tin pan1 and place it in a moderate oven to dry for ten minutes4 ,remove1 and lay them on a table to cool off for twenty minutes1 then put them in a mortar1 pound thoroughly1 and sift them over a sheet of paper4 ,have ready a vanilla ice-cream as for ,no4 #abga1 and just before serving add to it the sifted macaroons1 and with the spatula mix thoroughly for five minutes1 and with this fill a three-pint brick-mold1 covering it tightly4 ,have ready a pail with broken ice and rock-salt at the bottom1 lay the mold over1 and fill up the pail with more ice and salt4 ,let it freeze for two hours1 and when ready to serve1 have ready a vessel with warm water1 take up the mold1 bathe it in the water1 and wash off all the salt and ice that adhere1 then unmold the ice-cream onto a dessert-dish with a fancy paper over1 and send to the table immediately4 #abia4 ,pudding ,glac la ,frankie ,cleveland4--,prepare half the quantity of vanilla ice-cream as for ,no4 #abga2 when frozen1 let it rest1 and prepare also half the quantity of biscuit-glac preparation 7,no4 #abhf71 and when ready cover the basin1 and let rest also4 ,have half a pound of marrons glacs 7candied chestnuts72 break them into pieces onto a plate2 take a three-pint melon-form1 arrange the vanilla ice-cream all around it1 dividing it evenly1 and filling up with alternate layers of the biscuit preparation and the marrons glacs2 cover the mold tightly1 and place it in a pail with broken ice mixed with rock-salt at the bottom1 also filling the pail with more ice and salt1 then let freeze for fully two hours4 ,two minutes before serving1 bathe the mold in warm water to remove the ice and salt that adhere1 unmold1 and send to the table immediately with a sauce-bowl full of the following sauce3 add to half a pint of whipped cream la vanille 7,no4 #abed7 one gill of strawberry juice1 and half a gill1 or two ounces1 of yellow chartreuse2 beat well together with the whip for two minutes1 then pour it into the sauce-bowl4 #abib4 ,napolitaine ,ice-cream4--,prepare a pint of vanilla ice-cream as for ,no4 #abga2 a pint of pistache ice-cream 7,no4 #abge71 and a pint of raspberry water-ice 7,no4 #abha74 ,take a long brick-form holding three pints1 put at the bottom of this the raspberry water-ice1 arrange the vanilla ice-cream on top1 and fill up with the pistache1 then cover tightly4 ,take a pail with broken ice mixed with rock-salt at the bottom1 lay the form over1 and fill up the pail with more ice and salt1 and let freeze for two hours4 ,plunge the form in warm water to wash off the ice and salt1 and unmold the ice-cream onto a piece of paper laid on the table4 ,dip a long knife in warm water1 cut the brick lengthwise through the centre1 then each piece into three1 so that the ,napolitaine will be divided into six equal-sized square pieces1 each one having the three kinds of cream4 ,dress on a cold dessert-dish with a fancy paper over1 and serve4 #abic4 ,tutti-frutti4--,prepare a pint of vanilla ice-cream as for ,no4 #abga1 half a pint of strawberry ice-cream 7,no4 #abgd71 and half a pint of lemon water-ice 7,no4 #abgi72 let them remain in the freezers4 ,put four ounces of candied cherries onto a plate1 cut them in halves1 and add two candied apricots cut into small pieces4 ,take six tutti-frutti molds1 open one of them1 and lay on the cover a spoonful of strawberry ice-cream1 with a spoonful of the lemon water-ice1 one beside the other1 press the sixth part of the candied fruits onto the ice-cream in the cover of the mold1 filling the bottom with vanilla ice-cream1 and close together firmly4 ,lay it immediately into a pail with broken ice and rock-salt at the bottom1 cover the mold slightly with more ice and salt1 then proceed to prepare the other five molds exactly the same4 ,when they are all in the pail and covered as the first one1 fill it up entirely with broken ice and salt1 and let it freeze for one hour4 ,have a vessel containing warm water ready at hand1 and prepare six small dessert-plates with a small fancy paper on each1 lift up the molds1 one after the other1 wash them off quickly with the warm water1 and unmold the tutti-fruttis onto the cold plates1 and serve4 #abid4 ,plombire la ,kingman4--,put together into a saucepan eight egg yolks1 half a pound of powdered sugar1 a piece of vanilla-bean one inch long and split in two1 also a pint of sweet cream1 and six ounces of finely grated cocoa4 ,mix well with the spatula for two minutes1 then place the pan on the hot stove1 and stir constantly while heating1 but under no circumstances must it boil4 ,remove it from the fire1 and lay the pan in a cool place on the table for thirty minutes4 ,put an ice-cream freezer into a tub1 fill it all round with broken ice mixed with rock-salt1 remove the cover1 and after wiping the freezer well1 strain the preparation through a sieve into it1 cover it again1 and with the hands turn the handle of the cover for five minutes in opposite directions4 ,lift up the cover1 and with the spatula detach the preparation that adheres to the sides1 readjust the cover1 and turn again the handle1 beginning in an opposite direction from the first time2 after five minutes1 detach from the sides as before1 and repeat for the third time the turning process4 ,finally lift off the cover1 and detach the cream from all around1 and it will now be thoroughly firm1 so cover it again1 and let it rest4 ,beat up to a froth one gill of sweet cream as for ,no4 #abed2 take a glass or silver stand1 and with an ice-cream spoon remove the cream from the freezer1 spoonful by spoonful1 and dress it in the centre of the bowl1 keeping it as high as possible1 and giving it a pretty1 pyramid shape4 ,fill a paper cornet with the whipped cream1 cut off the point1 and decorate artistically the top and sides of the plombire4 ,chop up very fine two ounces of pistache1 and sprinkle them evenly over the surface1 then send to the table4 #abie4 ,parfait au ,caf la ,parisienne4--,place six ounces of powdered sugar in a saucepan with six egg yolks and a pint of sweet cream1 and mix well together for two minutes2 set the saucepan on the hot stove1 then stir gently and continually from the bottom1 using a spatula1 until nearly coming to a boil2 as this is difficult to determine on account of the briskness of the fire1 the best way to tell when it is sufficiently done is to lift up the spatula and see whether the cream adheres thickly to it1 if so1 remove the saucepan from the fire and lay it on the table1 add immediately to it four ounces of freshly roasted ,mocha coffee in beans1 then stir again well for one minute more4 ,remove the spatula1 cover the saucepan with a napkin1 put the lid on1 and let infuse for one hour4 ,beat up one pint of fresh sweet cream as for ,no4 #abed1 and let rest until needed4 ,place an ice-cream freezer in a tub1 fill it up all round with broken ice mixed with rock-salt1 wipe the cover nicely1 and then remove it2 strain the infused preparation through a fine sieve into the freezer1 put on the cover1 then take hold of the handle1 and turn the freezer briskly in opposite directions for five minutes2 remove the cover1 and with the spatula detach all the cream that adheres to the sides and bottom1 recover1 and turn sharply as before2 remove the cover1 detach the cream from the sides and bottom1 replace the cover1 and begin turning again in opposite directions for five minutes longer4 ,the cream should now be thoroughly frozen4 ,drop the whipped cream into the freezer1 very little at a time1 meanwhile mixing it gently with the spatula1 which should take four minutes to accomplish it2 then have ready a three-pint1 channeled1 ice-cream mold1 and with an ice-cream spoon fill the mold with the preparation1 and put on the lid4 ,place some broken ice with rock-salt at the bottom of a pail1 lay the mold over1 and fill up the pail with more ice and salt1 then let freeze for fully one hour4 ,afterward remove the mold1 dip it into lukewarm water1 wipe away the ice and salt1 and lift it up immediately1 take off the cover1 and turn the cream onto a cold dessert-dish with a folded napkin1 and serve4 #abif4 ,rice and ,cream la ,croce4--,put one pint of cold milk into a saucepan1 adding one pint of cold water and half a saltspoonful of salt1 place the pan on the hot stove1 and when boiling1 throw in four ounces of well-cleaned1 raw rice2 then with a spatula stir slowly and continually at the bottom while it is cooking for twenty-five minutes1 then take the pan from off the fire1 lay it on a table1 and add immediately four ounces of powdered sugar and one ounce of fresh butter2 mix well together with a spatula for two minutes1 then transfer it into another vessel1 and set it in a cold place for one hour to have it thoroughly cooled off4 ,whip to a froth one pint of sweet cream as for ,no4 #abed1 cover the basin with a napkin1 and let rest for twenty minutes2 should there be any milk settled at the bottom1 pour it off1 and add to the cream two ounces of powdered sugar and one teaspoonful of vanilla flavoring1 then with a wire whip beat well together for two minutes longer1 and remove the whip4 ,take the rice from the vessel1 drop it gradually into the whipped cream1 then mix the whole together slowly and carefully for three minutes4 ,line a two-quart1 tin melon-form with three ounces of peach marmalade 7,no4 #acca71 fill the mold with the preparation1 put on the cover1 and after placing a little broken ice at the bottom of a pail1 lay in the mold1 and cover it entirely with broken ice 7no salt is necessary for this71 and let freeze for one hour4 ,have a vessel with two quarts of lukewarm water2 lift up the mold from the pail1 dip it into the water1 wash off the ice1 and raise it up immediately2 remove the cover1 turn the preparation onto a cold dessert-dish1 and send to the table4 #abig4 ,oranges ,glaces la ,george ,renauldt4--,have six fine1 solid oranges1 and with a pastry-tube1 one and a quarter of an inch in diameter1 cut off the tops of the oranges1 then with a small knife remove the covers gently1 laying them aside until later4 ,with either a ,parisian-potato cutter or a spoon1 empty the insides of the oranges1 being careful to avoid breaking any of the skin1 for should that occur1 they will be useless2 the interiors can be used for some other purpose4 ,arrange the oranges1 with their covers on1 in a square biscuit-glac box as for ,no4 #abhf2 place the box in a tub1 filling it with broken ice mixed with rock-salt1 and let freeze for one hour4 ,prepare a champagne punch as for ,no4 #acjg1 and with it fill the interior of the oranges1 put on the covers1 and with different colored ribbons tie each one1 beginning at the top2 when at the bottom1 turn the ribbon and bring it back to the top in an opposite direction1 then make a graceful bow on top of the covers4 ,lay them again in the box1 and let them freeze for one hour longer1 then dress them on a dessert-dish with a folded napkin1 and serve4 #abih4 ,macdoine ,glace la ,cavour4--,prepare a pint of lemon ice-cream as for ,no4 #abgh1 also a pint of coffee ice-cream 7,no4 #abgc71 leaving them in their freezers4 ,take two ounces of candied cherries1 cut in halves1 two ounces of candied apricots1 cut in slices1 one ounce of candied angelica1 cut into very small1 lozenge-shaped pieces1 two ounces of candied pineapple1 cut into very thin slices1 and twelve ,french walnuts1 shelled and divided4 ,have a three-pint1 square ice-cream mold1 place half the lemon ice-cream at the bottom1 arrange a third part of the fruits nicely over1 dividing them equally1 then cover with half of the coffee ice-cream1 and with a spoon press it down well4 ,lay half the remaining fruits on top of this1 and spread over the rest of the lemon ice-cream1 then the last of the fruits1 and fill up the mold with the balance of the coffee ice-cream4 ,close very firmly1 and lay it into a pail with broken ice mixed with rock-salt at the bottom1 and filling it with the same1 then let freeze for two hours4 ,two minutes before serving prepare a vessel with warm water1 lift up the mold1 and wash off the ice and salt1 then unmold the macdoine immediately on a cold dessert-dish with a fancy paper over1 and send it to the table4 #abii4 ,charlottes ,glaces4--,take six small charlotte-molds1 and line them nicely with twelve biscuits la cuillre 7,no4 #abca7 cut crosswise into halves4 ,have ready one pint and a half of vanilla ice-cream 7,no4 #abga71 and fill the interiors of the molds with it1 and turn them onto a dessert-dish with a folded napkin over4 ,divide the remaining ice-cream evenly over the six charlottes1 with one macaroon 7,no4 #abaj7 on top of each1 then send immediately to the table4 #acjj4 ,charlottes ,panaches4--,have six charlotte-molds lined as for charlottes glaces 7,no4 #abii72 fill them with a pint of vanilla ice-cream 7,no4 #abga71 then turn them onto six cold dessert-plates4 ,take a pastry-bag 7,no4 #ajgi71 slide down in it a fancy tube 7,no4 #c71 and pour into it a pint of whipped crme la vanille 7,no4 #abed72 press a little of this onto the top of the charlottes1 arrange over them six macaroons 7,no4 #abaj71 press a little more cream about the size of a nut on the top of each macaroon1 then with the balance of the cream decorate the bottom of the charlottes all around1 and serve4 #acja4 ,mringues ,glaces4--,prepare a pint and a half of vanilla ice-cream 7,no4 #abga71 and with a round ice-cream spoon divide it evenly onto six cold dessert-plates1 and arrange over each two mringue-shells 7,no4 #abej71 so as to nearly enclose the ice-cream1 and then send to the table4 #acjb4 ,mringues ,panaches4--,have six meringue-shells 7,no4 #abej72 divide evenly into them a pint of vanilla ice-cream 7,no4 #abga74 ,slide into a pastry-bag 7,no4 #ajgi7 a fancy tube 7,no4 #c71 and pour into it a pint of whipped crme la vanille 7,no4 #abed72 press half of it into six other mringue-shells1 then join them to the other six containing the ice-cream4 ,lay them on six cold dessert-plates1 and decorate the joints nicely with the balance of the cream1 then send to the table at once4 #acjc4 ,punch la ,lorenzo ,delmonico4--,put in a china bowl half a pound of powdered sugar1 squeeze in the juice of three fine1 sound1 large lemons and the juice of a fine1 large1 red orange1 then with a very clean wooden spoon mix together for three minutes4 ,add half a pint of cold water1 a gill of ,swiss kirsch1 and stir for four minutes more1 then strain through a fine sieve into the ice-cream freezer1 remove the sieve1 and pour into the freezer half a gill of ,st4 ,croix rum1 a quarter of a gill of ,delmonico's fine champagne cognac1 and half a pint of ,delmonico's champagne4 ,cover immediately with the lid1 and place the freezer in a narrow ice-cream tub1 filling the latter all round with broken ice mixed with rock-salt2 then with the handle on the cover turn as sharply as possible for three minutes2 wipe the cover neatly1 uncover1 and with a wooden spoon detach the punch from the sides of the freezer1 as also from the bottom2 cover again1 turn the handle for three minutes more1 uncover1 detach the punch as before1 cover1 and repeat this three times as explained for the vanilla ice-cream 7,no4 #abga74 ,have six cold dessert-plates covered with fancy papers1 each one having an ,l4 ,d4 designed on it2 fill six punch-glasses with the punch1 arrange them on the plates1 and send to the table4 #acjd4 ,romaine ,punch4--,make half the quantity of the preparation the same as lemon water-ice 7,no4 #abgi71 and before freezing add a gill of ,jamaica rum2 then finish the same1 only serving the romaine punch in six small punch-glasses4 #acje4 ,kirsch ,punch4--,to be prepared precisely as for the above 7,no4 #acjd71 only substituting a gill of kirsch for the rum1 and serving it the same4 #acjf4 ,punch la ,cardinal4--,prepare half the quantity of the preparation as for raspberry water-ice 7,no4 #abha72 strain it through a sieve into the freezer1 then pour in half a gill of red curaoa1 and half a gill of maraschino2 put on the lid1 and freeze it the same as for vanilla ice-cream 7,no4 #abga71 only serving it in six punch-glasses4 #acjg4 ,champagne ,punch4--,have half the quantity of preparation described for orange water-ice 7,no4 #abhj71 strain it through a sieve into the freezer1 and add half a pint of good champagne4 ,place the cover on1 and proceed to freeze it exactly as for vanilla ice-cream 7,no4 #abga71 serving it in six punch-glasses4 #acjh4 ,punch la ,lalla ,rookh4--,have ready half the quantity of preparation of vanilla ice-cream 7,no4 #abga72 strain it through a fine sieve into the freezer1 adding one gill of ,jamaica rum2 freeze it the same1 and serve it in glasses4 #acji4 ,punch en ,surprise4--,have six fancy forms2 one the shape of a pear1 one of an apple1 one of a banana1 one of a tomato1 one of a pineapple1 and one of a peach4 ,fill a tin pan with finely cracked ice well mixed with rock-salt1 lay on it the six molds1 opened flat1 fill them with cold water1 also the pan to half its height1 and let it all rest for one hour2 feel the inside of the molds to find whether a frozen crust adheres to them2 if so1 continue to finish the punch4 ,have any kind of desired punch ready2 take up each mold separately1 empty out the water1 and fill them one after another2 close tightly1 and lay them in a pail previously prepared with broken ice and rock-salt at the bottom2 cover them with plenty more ice and salt1 and let freeze one hour4 ,have ready a cold dessert-dish with a folded napkin over2 put some warm water in a vessel1 take up each mold1 one by one1 dip them into the water1 and hastily wash off any ice or salt which may adhere1 unmold them carefully1 and lay them nicely on the dessert-dish1 and send to the table at once4 #acaj4 ,punch la ,franaise1 ,hot4--,put in a saucepan on the hot range one pint of ,jamaica rum1 with twelve ounces of granulated sugar2 stir continually with the spatula until reduced to half the quantity4 ,add the juice of three lemons1 the juice of four sweet oranges1 then set the pan on the corner of the stove to keep hot4 ,put into a tea-pot one ounce of green tea1 pouring over it a pint of boiling water1 and let infuse for ten minutes1 then strain into the preparation2 return it on the hot place1 and when about boiling1 skim thoroughly with a skimmer4 ,take it from the fire1 pour it into a punch-bowl1 and serve4 #acaa4 ,punch la ,franaise1 ,iced4--,have a punch la ,franaise ready as for the above 7,no4 #acaj71 and let cool off4 ,pour it into a small freezer1 cover it1 and lay it in a wooden tub filled with chopped ice all around4 ,sprinkle the ice well with rock-salt1 and with the hands turn the freezer sharply around in opposite directions4 ,while doing this1 stop every two minutes to detach the punch from around the freezer 7using a spatula71 so that it will be perfectly firm4 ,if sharply handled1 fifteen minutes will suffice to freeze it thoroughly1 then serve in six punch-glasses1 dividing it equally4 #acab4 ,punch la ,czarina1 ,hot4--,place in a copper or tin vessel one pound of granulated sugar1 half a pint of ,swiss kirsch1 four ounces of ,st4 ,croix rum1 and two ounces of good cognac4 ,light this mixture with a match1 and let it burn until the sugar is dissolved1 then pour in a quart of ,roederer's champagne1 not colder than fifty degrees ,fahrenheit4 ,squeeze in the juice of a good-sized mellow orange1 and add twelve thin slices of pineapple2 mix the whole well with a ladle1 heat it slightly1 being careful it does not boil1 then pour the punch into a fancy bowl1 and serve hot with six punch-glasses4 #acac4 ,champagne ,cup4--,squeeze the juice of half a good-sized1 sound lemon into a fancy glass pitcher large enough to contain five pints2 sweeten with one tablespoonful of powdered sugar1 then add two ponies of red curaoa1 one bottle of plain soda1 and two slices of cucumber-rind4 ,pour in three pints of any brand of champagne1 adding about a quarter of a pound of ice1 then mix thoroughly with a spoon1 and ornament the punch nicely with strawberries1 very thin slices of pineapple1 a finely sliced1 medium-sized orange1 and half a bunch of fine1 fresh mint2 send the cup to the table with six champagne-glasses4 #acad4 ,claret ,cup4--,have a glass pitcher holding two and a half quarts1 or five pints2 squeeze in the juice of three medium-sized1 sound lemons1 add four tablespoonfuls of powdered sugar1 two ponies of red curaoa1 and two slices of cucumber-rind1 then pour in three pints of claret1 and one bottle of plain soda2 or a pint of either ,clysmic1 ,apollinaris1 or carbonic water will answer4 ,mix thoroughly with a spoon1 adding a lump of ice weighing about three quarters of a pound2 mix again1 then decorate with a finely sliced orange1 cut into small pieces1 berries of any kind1 and finally with half a bunch of fresh mint4 ,serve in six punch-glasses1 and the effect will be exceedingly pretty4 #acae4 ,water-melon la ,romero4--,have a fine1 sound1 large1 ripe water-melon1 and with a very thin knife cut out a piece in the centre two inches square by three and a half inches deep2 remove the piece carefully1 and pour gradually into the inside one quart bottleful of champagne2 replace the piece of melon in its former position1 then lay the melon in the ice-box for six hours to infuse2 set it on a silver dessert-dish1 and send to the table1 cutting it according to taste4 #acaf4 ,water-melon la ,jos ,paez4--,proceed and prepare exactly the same as for the above 7,no4 #acae71 only substituting one pint of ,jamaica rum for the champagne1 and serving the same4 #acag4 ,water-melon la ,seward4--,prepare a water-melon as for ,no4 #acae1 pouring into it one pint of ,delmonico's cognac1 instead of the champagne1 and serving it the same4 #acah4 ,sherry-wine ,jelly4--,put one quart of cold water into a saucepan with half a pound of granulated sugar2 break in two ounces of gelatine in small pieces1 and grate in the rind of a medium-sized lemon1 squeezing in the juice as well4 ,mix well1 and place the saucepan on the hot stove4 ,beat up in a basin two egg whites1 and add them to the other ingredients1 then grate in a saltspoonful of nutmeg1 adding six cloves1 and one bay-leaf1 mixing well with the whip for one minute4 ,have ready a seamless jelly-bag 7which can be purchased ready made71 tie it on a jelly-stand1 or if none handy1 two kitchen chairs will answer the purpose4 ,stir the preparation1 and when coming to a boil1 set it back to a cooler part of the stove to prevent it overflowing2 stir1 while boiling1 for six minutes4 ,place a vessel under the jelly-bag1 remove the pan from the fire1 and pour the whole into the bag1 immediately adding to it half a pint of good sherry wine1 and a teaspoonful of burned sugar 7,no4 #abfe74 ,let it drain into the vessel1 then return it to the bag1 placing another vessel underneath1 then let it drain through for fully two hours4 ,have a quart jelly-mold1 pour the jelly from the vessel into it1 and set it aside in a cool place for two hours1 then put it into the ice-box to harden for two hours more4 ,prepare a cold dessert-dish1 and after dipping the mold lightly and carefully to near its edge in lukewarm water1 take it up immediately1 and turn it onto the dish1 wiping neatly the latter all around1 then send to the table4 #acai4 ,kirsch ,jelly4--,this jelly is to be prepared the same as the sherry-wine jelly 7,no4 #acah71 omitting the burned sugar1 and replacing the sherry wine by a gill of ,swiss ,kirschwasser1 then serving it the same4 #acbj4 ,jamaica-rum ,jelly4--,proceed exactly the same as for sherry-wine jelly 7,no4 #acah71 only substituting a gill of ,jamaica rum for the sherry1 then finish and serve the same4 #acba4 ,brandy ,jelly4--,to be prepared precisely the same as the sherry-wine jelly 7,no4 #acah71 substituting a gill of good brandy for the sherry1 and served the same as the other jellies4 #acbb4 ,champagne ,jelly4--,to be made the same as the sherry-wine jelly 7,no4 #acah71 suppressing the burned sugar1 and using half a pint of ,delmonico's champagne1 instead of the sherry4 ,to be served the same4 #acbc4 ,kmmel ,jelly4--,prepare and proceed exactly as for sherry-wine jelly 7,no4 #acah71 suppressing the burned sugar1 and replacing the sherry by a gill of ,russian kmmel1 sending it to the table the same as for the others4 #acbd4 ,rhein-wine ,jelly4--,the same as for sherry-wine jelly 7,no4 #acah71 omitting the burned sugar1 and using half a pint of ,lieberfraumilch wine1 instead of the sherry1 and serving the same4 #acbe4 ,marcella-wine ,jelly la ,castellar4--,to be made exactly the same as sherry-wine jelly 7,no4 #acah17 using half a pint of ,marcella wine in place of the sherry1 and finished the same4 #acbf4 ,current ,jelly4--,select sixteen pounds of small1 old ,dutch currants1 not too ripe2 those are preferable which are picked at the end of the month of ,june4 ,place them in a copper basin on the hot stove1 and begin stirring them immediately from the bottom1 using a wooden spatula2 when they begin to scald1 pour them into a clean tub1 and with a pounder mash them thoroughly4 ,strain them through a flannel jelly-bag back into the copper basin1 adding to the juice seven pounds of granulated sugar4 ,return the pan to the fire1 and let boil until reduced to about half the quantity1 then dip in a skimmer1 lift it up1 and feel the jelly with the two forefingers2 close them1 and open them slowly1 if the jelly is mucilaginous1 then it is done2 if not1 cook for a few minutes longer4 ,take it from the fire1 and pour a little into every glass jar ready to use1 as this will prevent them cracking4 ,afterwards fill them up4 ,when thoroughly cold1 which will be in about two hours1 during which time they must not be disturbed1 cork them tightly1 and put them in a closet4 ,currant jelly prepared in this way will keep in good condition for two years4 #acbg4 ,apple ,jelly4--,put six good-sized apples into a saucepan after cutting them into quarters2 add a pint of cold water and a quarter of a lemon1 then place it on a hot stove1 and let boil for fifteen minutes4 ,place a sieve over a vessel1 pour the contents of the pan onto it1 and let drain thoroughly for fifteen minutes1 then remove the sieve1 and pour the apple juice into a saucepan with a pound of granulated sugar4 ,replace it on the hot stove1 and let boil for thirty minutes1 so that it be reduced to half1 then take it from the fire1 and pour it into a stone jar to cool off thoroughly1 and use it when required for pies1 cakes1 or any other desired purpose4 #acbh4 ,apple ,sauce4--,press the apples cooked in the above 7,no4 #acbg7 through the sieve into a bowl1 add half a pound of powdered sugar1 a teaspoonful of ground cinnamon1 and mix well together for two minutes1 place it in a stone jar1 and use when required4 #acbi4 ,cranberry ,sauce4--,put in a saucepan one quart of fine1 red1 cleaned cranberries with a gill of water2 place it on a hot stove and boil for fifteen minutes1 then add five ounces of powdered sugar1 and stir lightly with a spatula for five minutes4 ,remove it from the fire1 pour it into a sieve over a vessel1 and press well through with a wooden spoon4 ,transfer it into a stone jar1 and use when required4 #accj4 ,stewed ,prunes la ,gnral ,dufour4--,procure ten ounces of the best imported prunes 7which should invariably be purchased at a responsible dealer's71 and put them in a vessel with a quart of cold water1 letting them soak for four hours2 then thoroughly drain them4 ,put them in a saucepan with half a pint of cold water1 the zest of a sound lemon1 a two-inch-length piece of cinnamon1 two ounces of fresh butter1 and four ounces of powdered sugar4 ,place the pan on a slow fire1 and with the spatula stir carefully and gently once in a while1 to avoid breaking them4 ,after letting them cook slowly for two hours1 remove the pan from the stove1 and add immediately a pint of ,bordeaux wine1 replace it on the stove to heat thoroughly1 but not allowing it to boil again2 take from off the fire1 pour the prunes into a stone jar1 let get cold1 then serve4 #acca4 ,peach ,marmalade4--,peel and cut into slices twelve good-sized1 sound peaches2 put into a saucepan half a pound of granulated sugar and a pint of cold water2 place it on a hot stove1 and let come to a boil1 then add the peaches1 and cook for twelve minutes1 stirring continually with the spatula4 ,remove from the fire1 and strain through a pastry-sieve into a bowl1 adding twelve peeled almonds 7,no4 #abjg71 then let cool off thoroughly4 ,put it into a china bowl1 lay it aside in a cool place1 and use when needed4 ,this marmalade will keep for several days if properly prepared4 #accb4 ,stewed ,apples4--,take six fine1 sound ,middletown pippin apples1 peel them neatly1 and with an apple-corer core them thoroughly1 then cut each apple into four quarters1 and lay them in a saucepan with a pint of cold water1 adding half a pound of granulated sugar4 ,when the contents of the pan come to a boil1 skim well1 and then flavor with the juice of half an orange1 or the same quantity of lemon1 and a saltspoonful of ground cinnamon can also be added4 ,when flavored1 let cook for five minutes longer1 and with a spatula stir slowly from the bottom to avoid mashing the apples4 ,remove from the fire1 pour into a china bowl1 and cool off thoroughly before serving4 #accc4 ,stewed ,pears4--,are to be prepared and cooked exactly the same as for the above 7,no4 #accb74 #accd4 ,stewed ,peaches4--,peel and cut into quarters ten medium-sized1 sound1 ripe peaches1 removing the stones1 put them into a saucepan with a pint of cold water1 adding half a pound of granulated sugar4 ,place the pan on the stove1 and when boiling skim well2 let cook for five minutes1 meanwhile stirring them slowly from the bottom1 to avoid mashing the fruit2 then remove1 and immediately add a gill of kirsch1 mixing well together for about half a minute4 ,pour into a china bowl1 let get cool1 then dress on a dessert-dish1 and serve4 #acce4 ,stewed ,apricots4--,peel1 cut1 and stone twelve good-sized apricots1 or fifteen if they be small2 then proceed to prepare them exactly as for stewed peaches 7,no4 #accd71 only substituting a gill of brandy for the kirsch4 #accf4 ,stewed ,green-gages4--,have eighteen or twenty solid1 ripe1 green-gages1 peel them neatly1 cut them in halves1 and stone them4 ,proceed exactly the same as for stewed peaches 7,no4 #accd71 only replacing the kirsch by a gill of red curaoa1 and serving the same4 #accg4 ,stewed ,plums4--,proceed exactly the same as for the above 7,no4 #accf71 substituting the same quantity of plums for the green-gages4 #acch4 ,stewed ,quinces4--,take twelve fine1 firm1 ripe quinces1 peel and core them thoroughly1 then cut them into quarters1 and put them in a saucepan with a pint of cold water and half a pound of granulated sugar4 ,place them on the stove2 when boiling1 skim well1 and let cook for fifteen minutes1 stirring them gently at the bottom with a spatula to avoid mashing the fruit4 ,remove from the fire1 and immediately add a gill of maraschino2 stir lightly again1 then pour into a china bowl to let cool4 ,dress on a dessert-dish and serve4 #acci4 ,syrup for ,preserving ,fruits4--,put seven pounds of granulated sugar into a sugar-pan1 adding five pints of cold water1 and when on the hot stove1 stir with the spatula until thoroughly heated1 but it must not boil4 ,remove it from the fire1 lay it aside1 and use when needed for different fruits4 ,the above quantity will produce five quarts at thirty degrees ,fahrenheit4 #acdj4 ,preserved ,peaches4--,the best variety for preserving are either the 8,crawford ,late10 or 8,smoke40 ,select one hundred thoroughly ripe1 sound1 medium-sized peaches2 peel them neatly1 cut them in halves1 and remove the stones with care4 ,have ready ten patent lightning-glass jars1 each holding one quart1 or twenty holding only a pint each2 then divide the peaches equally into them1 and pour into each one pint of syrup prepared as for ,no4 #acci1 or half a pint1 if using the pint jars1 taking care that the peaches floating on the top should be entirely covered1 even if it be necessary to press them down lightly4 ,put on the cover very tight1 then bring the larger wire up in the very centre between the two small knobs1 and press the smaller one downwards4 ,place the jars in a large saucepan standing1 seeing that they do not touch each other1 otherwise they might break1 and arrange a little hay or straw between every one4 ,fill the pan with cold water so as to cover them entirely1 and placing it on the hot stove1 let boil for ten minutes4 ,take from off the fire1 stand the pan on a table1 and with a towel lift up the jars one by one1 laying them most carefully on a dry kitchen table1 and avoid putting them in a cold place4 ,when all are so arranged1 taking the towel into the hand1 lift up the smaller wire1 so that the gas slightly escapes for one minute1 then immediately pull it down again until hermetically sealed4 ,let them stand till thoroughly cold1 then put them away for general use4 ,the right temperature for keeping them is from #fe to #ge degrees4 ,should the saucepan not be sufficiently large to contain all the jars1 boil five at a time4 ,the best time to select the peaches is from ,august #bj to ,september #bj4 #acda4 ,preserved ,bartlett ,pears4--,procure one hundred medium-sized1 sound1 and fully ripe pears1 fit to eat in their natural state2 peel them carefully keeping them in their original form1 then split in halves1 and cut out the cores and seeds4 ,fill ten lightning-glass jars with the pears1 and pour over five quarts of syrup 7,no4 #acci71 covering them tightly the same as for the peaches 7,no4 #acdj71 placing them likewise in the saucepan1 but boiling for fifteen minutes instead of ten4 ,when lifted from the pan1 proceed precisely as for the peaches4 ,the best time to purchase the fruit is from ,august #be to ,september #bf4 #acdb4 ,preserved ,apples4--,select sixty medium-sized1 fine1 sound1 ripe ,newtown pippins1 the best time for this being from ,october #a to ,december #a4 ,peel and core them with a corer1 then cut them into quarters1 and divide them equally into ten glass jars as for peaches 7,no4 #acdj74 ,fill them up with the syrup at thirty degrees1 then cover tightly1 put them in the saucepan exactly the same as for the peaches1 and boil for fifteen minutes instead of ten4 ,take from off the fire1 and finish the same as for the peaches1 putting them away in the same temperature4 #acdc4 ,preserved ,egg-plums4--,have two hundred medium sized egg-plums1 ripe enough to break easily from the stones2 wash them carefully1 drain1 then divide them equally into the ten quart lightning-jars4 ,fill them up with the thirty-degree syrup 7,no4 #acci71 cover tightly1 and arrange them in the pan precisely as for peaches 7,no4 #acdj74 ,boil them for eight minutes instead of ten1 then take from the stove1 and finish preparing them exactly as for the peaches4 ,the best time to procure these is from ,august #e to ,september #a4 #acdd4 ,preserved ,green-gages4--,procure two hundred and fifty fine1 ripe green-gages1 selecting those which break easily from the stones2 wash them well in cold water1 drain thoroughly1 then divide them equally into the ten patent glass jars1 exactly as described for peaches 7,no4 #acdj74 ,fill up with five quarts of thirty-degree syrup 7,no4 #acci71 and finish preparing them the same as for peaches1 but boiling them only for eight minutes instead of ten2 put them away the same as the other fruits4 ,the best time to procure green-gages is from ,august #a to ,september #a4 #acde4 ,preserved ,strawberries4--,always purchase the berries from ,june #g to ,july #bj1 when residing in ,new ,york4 ,have fully the equivalent of ten quarts of well-picked and thoroughly washed1 ripe1 sound1 and perfect strawberries1 drain them well4 ,to have these well selected it will doubtless require twenty-two to twenty-five quart baskets of unpicked fruit4 ,when well drained1 fill the ten quart lightning-glass jars with the berries1 and pour in the thirty-degree syrup 7,no4 #acci71 but using it hot instead of cold4 ,cover them tightly1 and proceed precisely the same as for peaches 7,no4 #acdj71 only boiling them five minutes instead of ten1 and putting them away the same4 #acdf4 ,preserved ,raspberries4--,have ready the equivalent of ten quarts of fine1 ripe1 solid1 well-washed1 and thoroughly drained raspberries2 sixteen quart baskets will be about the necessary quantity to purchase4 ,when ready1 fill up the ten lightning-glass jars1 and proceed to prepare them as explained for peaches 7,no4 #acdj71 the only exception being that they must be boiled five minutes instead of ten4 ,the proper time to obtain the berries is from ,july #aj to ,july #bj4 #acdg4 ,preserved ,cherries4--,purchase twenty-five pounds of fine1 sound1 ripe1 white wax cherries2 pick off the stems neatly1 and should there be any unripe or spoilt ones among them1 throw them away1 as they would likely ruin the rest4 ,when finished1 there should be about twenty pounds of sound cherries suitable for preserving4 ,have ready ten quart lightning-glass jars1 same as for the peaches 7,no4 #acdj72 divide the picked cherries evenly into them1 and fill up with the thirty-degree syrup 7,no4 #acci74 ,cover them tightly and carefully1 then arrange them in a large saucepan precisely the same as the peaches1 and finish them exactly as described in that number1 boiling them for the same length of time4 ,june #ae to ,july #a is the best time to obtain the fruit4 #acdh4 ,how to ,roast ,coffee4--,if practicable1 procure a small family coffee-roaster4 ,have three quarters of a pound of ,java1 mixed with a quarter of a pound of ,mocha1 place it in the roaster1 and taking one of the lids from off the stove1 put the roaster on a moderate fire1 and turn the small handle constantly and slowly until the coffee becomes a good brown color2 for this it should take about twenty-five minutes2 open the cover to see when it is done1 then transfer it to an earthen jar1 cover it tightly1 and use when needed2 or1 a more simple way1 and even more effectual1 is to take a tin baking-dish1 butter well the bottom1 and placing the same quantity of coffee therein1 put it in a moderate oven to let get a good golden color2 twenty minutes will suffice for this1 being careful to toss it frequently with a wooden spoon1 then remove to an earthen jar and cover it well4 ,roasting one's own coffee is a sure way of having it always fresh2 besides1 it retains its full flavor2 but care must also be taken to purchase coffee from a responsible1 first-class dealer4 #acdi4 ,how to ,make ,black ,coffee4--,take six light tablespoonfuls of coffee-beans from the jar 7,no4 #acdh72 grind them in a mill1 neither too coarse nor too fine4 ,have a well-cleaned ,french coffee-pot1 put the coffee on the filter1 with the small strainer over1 then pour on a pint and a half of boiling water1 little by little1 recollecting1 at the same time1 that too much care cannot be taken to impress on those making the coffee1 the necessity of having the water boiling thoroughly1 otherwise it were as useless to attempt the feat as to try and raise musk-melons at the ,north ,pole1 notwithstanding that the coffee be of the very first quality4 ,when all the water is consumed put on the cover1 and let infuse slightly1 but on no account must it boil again2 then serve in six after-dinner cups4 ,coffee should never be prepared more than five minutes before the time to serve4 #acej4 ,caf ,noir l',alexander the ,great4--,put in an earthen pot on the hot range three pints of cold water2 when boiling1 immediately add four and a half ounces of freshly ground coffee1 and as soon as the coffee has been added1 put the pot on the corner of the stove to rest for three minutes4 ,have a piece of hot1 red 7very red7 charcoal the size of a small banana1 plunge it into the coffee4 7,if no charcoal at hand1 a piece of red stove-coal will answer74 ,let rest again for three minutes2 then you will see a heavy foam appearing at the surface of the coffee1 thoroughly skim it off with a skimmer4 ,then carefully and gently pour it into a hot coffee-pot1 and send to the table with six small1 hot demi-tasses2 accompanied with six ponies of old ,renauldt cognac4 ,i would recommend that1 after the scum has been removed1 the coffee should be handled as gently as possible1 so that all undesirable elements will remain at the bottom4 #acea4 ,caf au ,lait 7,coffee with ,milk74--,have a clean ,french coffee-filter ready on the hot range2 place in it four and a half ounces of freshly ground coffee1 as for ,no4 #acdi2 then gradually pour over it1 all around1 half a pint of boiling water2 let rest for three minutes1 then gradually pour over two pints and a half more of boiling water 7taking special care that1 under no circumstances1 should it be allowed to boil again after the water has been poured over74 ,when all dripped down1 pour it into a hot coffee-pot4 ,take three pints of good1 freshly and thoroughly heated milk 7but do not boil it71 pour it into a hot pitcher1 send to the table with six hot cups caf au lait1 pouring into each cup half coffee and half milk4 #aceb4 ,caf au ,lait la ,st4 ,gottardo4--,place in an earthen pot on the hot range two quarts of very fresh milk1 and let it heat until near the boiling-point1 then immediately add two and a half ounces of fresh1 finely ground coffee 7,no4 #acdi74 ,shuffle the pot in contrary directions until it comes to a boil2 then let it rest for three minutes4 ,strain it through a clean napkin into a hot serving-pitcher1 and serve with six caf-au-lait cups4 #acec4 ,caf ,glac 7,iced ,coffee74--,prepare one quart of coffee as for ,no4 #acdi1 and also one quart of thoroughly heated milk 7not boiled74 ,pour both coffee and milk into a small ice-cream freezer4 ,sweeten with three tablespoonfuls of powdered sugar2 tightly cover the freezer1 place it in a tub containing broken ice and rock-salt a little higher than the height of the coffee1 then sharply turn it by the handle of the cover1 in different directions1 for five or six minutes2 neatly wipe the cover of the freezer all around to avoid that any ice should fall in2 and with the aid of a ladle pour it into a pitcher1 and serve with six coffee-glasses1 and powdered sugar separately4 #aced4 ,th 7,tea74--,place in a tea-pot three heaped tablespoonfuls1 or one and a half ounces1 of the best ,english-breakfast tea1 purchased from a responsible dealer4 ,pour over five pints of boiling water4 ,see to it that the water is boiling1 else1 even with the best quality of tea1 you will never succeed to have it made to perfection4 ,let infuse for five minutes 7but do not boil again71 then send to the table with a pint of cold milk1 or a pint of sweet cream4 ,th ,glac 7,iced ,tea74--,prepare the same quantity of tea the same as above1 pour into an ice-cream freezer1 sweeten1 and proceed the same as for iced coffee 7,no4 #acec71 7omitting the milk72 pour it into a cold pitcher1 and send to the table with six coffee-glasses1 six slices of sound lemon1 and powdered sugar separately4 #acee4 ,th la ,russe 7,russian ,tea74--,place in a tea-pot three heaped tablespoonfuls of ,english-breakfast tea2 pour over a little boiling water1 just sufficient to cover the tea1 about two tablespoonfuls2 let infuse for one minute1 then draw the water out1 but do not use it4 ,pour in half a pony of good old ,jamaica rum and three pints of boiling water2 let infuse for four minutes1 and then serve in cup with a decanter of old ,jamaica rum separately1 thin slices of lemon1 and powdered sugar4 ,this is the old ,russian style4 ,later fashion is to flavor it with a little vanilla flavor and a few drops of lemon juice4 #acef4 ,how to ,make ,chocolate4--,select three quarters of a pound of good chocolate 7,maillard's is preferable71 break it into pieces1 and put them in a saucepan on the stove with half a pint of boiling water2 stir well with a wooden spoon1 and when the chocolate is thoroughly dissolved pour one quart of boiling water over1 using a quart of milk instead of the water when chocolate and milk is desired4 ,let it cook well for ten minutes1 then serve4 #aceg4 ,chocolat au ,lait la ,george ,washington4--,have a stone pot on the hot range with half a pint of cold water4 ,break in six tablets of one ounce each of ,maillard's chocolate1 sharply mix with a very clean wooden spoon or spatula until it is thoroughly dissolved2 then add two quarts of good cold milk1 thoroughly heat until it comes to a boil1 mixing lightly with the wooden spoon meanwhile4 ,pour it into a hot pitcher1 and send to the table with cups and powdered sugar separately4 ,a pinch of salt represents #bje grains1 or a tablespoonful4 ,half a pinch of pepper represents #ch grains1 or a teaspoonful4 ,a third of a pinch of nutmeg represents #ac grains1 or half a teaspoonful4 ,,supplement4 #aceh4 ,lobster la ,rushmore4--,select three fine1 fresh lobsters1 each weighing two pounds2 boil them in salted water for ten minutes1 then take them out and put to cool for eighteen minutes4 ,pick out all the meat1 leaving the main body-shells intact for further use4 ,mince up the tail-parts1 coral1 and claws into pieces a quarter of an inch thick by three quarters of an inch wide4 ,put a sautoire containing half an ounce of fresh butter on the hot stove2 chop up very fine one good-sized1 sound shallot1 add it to the butter in the pan1 also the minced lobster1 and season with a light pinch of salt1 a light saltspoonful of cayenne pepper1 and half a glassful of good white wine2 let the whole reduce for ten minutes1 stirring it meanwhile with a wooden spoon4 ,add one tablespoonful of tomato sauce 7,no4 #bje71 four tablespoonfuls of ,espagnole sauce 7,no4 #aea71 and six mushroom-stalks chopped up very fine4 ,let cook well for ten minutes longer1 then set the sautoire on the corner of the stove to keep warm4 ,take the three main shells of the lobsters1 split them evenly in two1 lengthwise1 pare the ends off neatly1 wash them thoroughly1 and wipe them dry4 ,these shells should not be longer than four and a half inches4 ,fill the six shells with the prepared lobster1 lay two mushroom heads on top of each1 put them on a tin plate and pour over the remainder of the sauce in the sautoire4 ,set them in the hot oven to bake for five minutes1 then remove and dress them on a hot dish with a folded napkin1 and send to the table4 #acei4 ,raw ,hamburg ,steak4--,chop up two pounds of beef the same as for cooked ,hamburg steak 7,no4 #ebf71 only selecting more tender pieces1 and return it to the machine two or three times so as to have it finer4 ,season with one large pinch of salt1 half a pinch of pepper1 and the third of a pinch of nutmeg4 ,place the meat on a dish1 divide it into six small1 flattened steaks1 and throw a raw egg yolk over each one2 garnish with two shallots1 one tablespoonful of parsley1 the same quantity of capers1 and three anchovies1 all finely minced1 and arranged in clusters around the dish4 #acfj4 ,mignons of ,lamb1 ,sauce ,barnaise4--,procure a fine1 tender leg of lamb1 bone it with a sharp knife so as to detach the meat from the knuckle1 beginning from the hip-side downwards4 ,cut out from this six even pieces or steaks1 one inch thick by two and a half in diameter1 pare them nicely1 and with a small1 keen knife remove any sinews that are liable to adhere to the meat4 ,lay them on a cold dish1 and season with a good pinch of salt and a light pinch of pepper1 and roll them well1 so that the seasoning be equally distributed4 ,put half an ounce of good butter in a frying-pan1 set it on a brisk fire1 and add the pieces1 or mignons1 immediately1 being careful that they do not lay one on top of the other1 and cook them very briskly for two and a half minutes on each side4 ,prepare half a pint of ,barnaise sauce 7,no4 #aff71 pour it on a hot serving-dish1 dress the six mignons nicely over1 one overlapping the other1 and send to the table immediately4 ,any lamb that may be left over after cutting off the mignons can be utilized for minced lamb1 soup1 or any other purpose desired4 #acfa4 ,hind-quarter of ,spring ,lamb4--,procure a medium-sized1 fine1 white hind-quarter of lamb2 pare it neatly1 trim the small handle-bone1 and fold the flank over the ribs1 to prevent them being overdone2 that means that the leg and ribs will be equally cooked the same length of time4 ,tie it well together1 then season with one and a half pinches of salt divided evenly1 and envelop it well in its caul or leaf-fat2 lay it in a roasting-pan1 pouring in one tablespoonful of broth or water1 then place it in a moderate oven1 and let roast for one hour1 basting it occasionally with its own dripping4 ,take it from the oven1 remove the caul1 untie1 and dress it on a hot dish1 adjusting a neat paper ruffle to the handle-bone4 ,skim the fat from off the gravy1 strain the latter over the lamb and serve4 #acfb4 ,chicken1 ,saut la ,ch4 ,c4 ,delmonico4--,select from a good poultry-dealer two fine1 tender ,philadelphia spring-chickens weighing two pounds each4 ,singe them over a little alcohol poured onto a plate1 draw the entrails1 wash well the interiors1 then wipe them dry with a clean cloth4 ,cut each chicken into six pieces1 place them in a sautoire with two tablespoonfuls of sweet oil1 season with a good pinch of salt and one pinch of pepper1 then set the sautoire on a very brisk fire1 and let cook until the pieces assume a good1 light brown color 7ten minutes will suffice71 stirring them lightly in the meanwhile4 ,chop up very fine one sound shallot2 cut one green pepper into small1 dice-shaped pieces1 also the end part only of a medium-sized1 peeled carrot2 place all these with the chickens1 and let cook together for one minute and a half1 then add one glassful of good white wine1 and let the liquid reduce to one-half1 which will take ten minutes on a brisk fire1 stirring it occasionally4 ,now add one gill of ,espagnole sauce 7,no4 #aea71 a tablespoonful of tomato sauce 7,no4 #bje71 the juice of a good-sized1 very sound lemon1 and a quarter of an ounce of fresh butter2 let all cook for ten minutes longer1 stirring it lightly with a spoon4 ,plunge three canned artichoke-bottoms into very hot water1 lift them up immediately with a skimmer1 wipe them thoroughly dry with a napkin1 then cut each one into four quarters2 slice three medium-sized truffles very fine1 and add all these to the chickens two minutes before serving4 ,dress the chickens and sauce on a very hot serving-dish1 adjust paper ruffles to the ends of the four legs2 garnish the dish artistically with the artichokes star-shaped4 ,place a slice of truffle on the centre of each artichoke1 and a very small1 round slice of ,spanish sweet pepper on top of each truffle1 and send to the table very hot4 #acfc4 ,chicken1 ,saut la ,ranhofer4--,select two fine1 tender chickens weighing two pounds each2 singe them well1 draw the entrails1 wash thoroughly1 and wipe very dry2 then cut each chicken into six pieces1 and season them with a good pinch of salt and a light pinch of pepper4 ,place the pieces of chicken in a sautoire with three quarters of an ounce of good butter and half a tablespoonful of sweet oil1 and set it on a very hot stove4 ,chop up one shallot very fine1 and one sound1 green pepper cut in small1 dice-shaped pieces2 when the chickens are of a light brown color1 add the shallot and pepper1 and stir well for one minute2 then add a wine-glassful of good white wine1 and let reduce to one quarter1 which will take six minutes4 ,pour in one gill of tomato sauce 7,no4 #bje7 and one and a half gills of ,espagnole sauce 7,no4 #aea71 and let cook rather slowly for ten minutes longer1 stirring it occasionally4 ,dress the chickens and sauce on a very hot serving-dish1 adjust paper ruffles on the ends of the four legs1 and decorate the dish with the following garnishing3 take six canned artichoke-bottoms1 spread a tablespoonful of ,duxelle 7,no4 #bae7 in the centre of each one2 empty the interiors of six fine1 sound1 medium-sized green peppers1 cooked in the oven for five minutes1 stuff them with ,duxelle garnishing 7,no4 #ahi71 and arrange them on top of the artichokes1 their thin part uppermost1 so as to give them a pyramidal shape2 then lay them on a buttered tin plate or dish1 and set them in a slow oven to bake for five minutes2 remove them1 but while they are baking cut out six round pieces of fresh bread1 half an inch thick by two and a half inches in diameter2 place them on a hot stove in a frying-pan with half a tablespoonful of butter1 and let get a light brown color for two minutes4 ,arrange the six artichokes and peppers on top of the pieces of bread1 garnish the dish nicely1 and send to the table at once4 #acfd4 ,filets ,mignons la ,lorillard4--,after preparing six timbales as described below1 and when removed from the oven1 have ready six fine filets mignons as for ,no4 #eji1 and serve with the following garnishing and sauce3 take six small timbale-molds1 measuring one and three quarter inches in diameter and two inches deep2 butter well the insides1 and set them in the ice-box to get thoroughly cold4 ,have one medium-sized1 cooked carrot1 also one cooked turnip2 cut them both with a tube a quarter of an inch in diameter by one inch long2 have also half a medium-sized1 fine1 white cabbage1 and trim the outer leaves neatly4 ,put into a stewpan one ounce of salt pork cut into small dice-shaped pieces2 add the cabbage1 and season with half a pinch of pepper2 set the pan on a rather slow fire1 cover it tightly1 and let cook slowly for thirty minutes1 without removing the lid2 during this time decorate the six cold timbales by laying a slice of truffle1 half an inch in diameter1 at the bottom of each1 and just in the centre1 and with the aid of a larding-needle arrange a row of cooked green peas around this1 then decorate half the interior of each timbale with half the prepared carrots and turnips1 using the utmost care1 and keeping them inclining slightly toward the right1 and the other half inclining toward the left4 ,fill up the timbales with the cooked cabbage1 using a spoon to press it in gently1 so that they are filled entirely as far as the top4 ,put them on a roasting-pan1 filling it with hot water to half the height of the timbales1 then place them in a hot oven1 and heat from three and a half to four minutes4 ,take them from the oven1 and leave the pan on the corner of the stove to keep warm4 ,cut an oval-shaped slice from an ,american loaf of bread1 one inch in thickness1 pare the edges neatly1 then butter it lightly1 and place it in the oven on a tin plate to get a light brown color2 two minutes will be sufficient for this2 lay it on a very hot dish1 and dress the six filets mignons on top of the bread croustade1 each one lengthwise and slightly overlapping one another1 and so on until all are used4 ,pour over the mignons half a pint of hot ,colbert sauce 7,no4 #aij71 to which add whatever parings or pieces of truffle remain1 one minute before using2 then with a towel remove the timbales from the pan1 one after the other1 turn them upside down1 unmold1 and with these decorate the dish1 placing one at each end and two on each side1 then send to the table immediately4 ,it would be advisable to prepare and cook the fillets after the timbales are removed from the oven4 #acfe4 ,flageolets ,sauts au ,beurre4--,take three quarters of a quart can of fine1 ,french flageolet beans1 parboil them in boiling and lightly salted water for one and a half minutes1 then drain them on a colander1 and place them immediately in a saucepan on the hot stove with an ounce of good butter2 season with a teaspoonful of salt1 and shuffle lightly with a wooden spoon while cooking for three minutes1 and when serving1 add half a teaspoonful of finely chopped parsley4 ,dress them on a hot dish1 and serve4 #acff4 ,eggs la ,post4--,wash and scrape neatly one good-sized1 sound carrot1 then1 with a vegetable-scoop1 scoop out twelve round pieces2 place them in a sautoire with one gill of white broth 7,no4 #ii71 and a teaspoonful of good butter4 ,cook them on the hot range for twenty minutes4 ,place twelve fine1 sound1 roasted1 and shelled ,italian chestnuts into the sautoire with the carrots1 let come to a boil4 ,remove all the skin from two uncooked sausages4 ,make twelve equal balls out of it1 place on a tin plate1 and bake in the hot oven four minutes4 ,remove1 and add them to the carrots and chestnuts4 ,season with a light pinch of salt and the third of a saltspoonful of red pepper2 add one gill of ,madeira sauce 7,no4 #ahe74 ,cook for two minutes longer4 ,have a silver dish sufficiently large to contain twelve eggs so that they do not touch one another4 ,place in the centre of the dish half a pint of hot pure of chestnuts 7,no4 #aca71 then arrange twelve fried eggs over the pure prepared the same as in ,no4 #dab4 ,carefully and equally divide in clusters around the dish1 the carrots1 chestnuts1 and sausage balls1 then pour the sauce around the eggs with a spoon1 but none over the eggs4 ,place on top of each egg one thin slice of truffle cut with a tube4 ,place in the hot oven to heat for one minute4 ,take from out the oven1 and serve4 #acfg4 ,oysters ,fried la ,arthur ,sullivan4--,carefully open thirty large1 fine1 fresh box-oysters2 place them in a saucepan with their own juice1 season with the third of a saltspoonful of red pepper1 adding half a medium-sized fine1 sound lemon1 cut into thin slices1 one sprig of thyme1 a small bay-leaf1 and a branch of well-washed parsley4 ,place on the hot range1 and heat up very fast without boiling1 for which1 on a very brisk fire1 it should be done in one minute and a quarter2 then place the whole in an earthen bowl to cool4 ,beat up one raw egg in a bowl with one gill of cold milk1 seasoned with a light pinch of pepper and a light pinch of salt2 steep the oysters in this1 one by one1 then lightly roll them in cracker-dust2 give them a nice even shape in the palm of the hand1 and lay them on a dish4 ,heat up thoroughly in a frying-pan on the hot range one gill of clarified butter and half a gill of olive oil 7it must be very hot before placing in the oysters71 and fry them for one minute on each side4 ,remove them with a skimmer1 dress on a hot dish with a folded napkin1 and serve with the following sauce separately3 ,strain the juice of the oysters into a saucepan1 and reduce it to one half on the hot range1 with half a saltspoonful of red pepper1 adding also the juice of half a sound lemon and a gill of sauce ,espagnole 7,no4 #aea74 ,cook for three minutes1 add a teaspoonful of chopped chives1 pour it into a sauce-bowl1 and send to the table4 #acfh4 ,lobster ,salad la ,boardman4--,split lengthwise two very fine medium-sized1 freshly boiled1 and cooled lobsters1 pick all the meat out from the shells1 as well as from the cracked claws1 suppress both intestines and pouch4 ,cut the meat into very small1 equal1 square pieces1 and place them in a salad-bowl4 ,finely chop up1 as fine as hashed potatoes1 three hard-boiled eggs2 add them to the lobster4 ,peel and chop1 also very fine1 two small1 sound shallots1 and add to the lobster1 with one and a half teaspoonfuls of very fine freshly chopped chives and one and a half teaspoonfuls of finely chopped parsley4 ,chop also1 very fine1 one root of thoroughly pared and well-cleaned sound celery 7using nothing but the perfect white71 add it to the lobster4 ,season with a light tablespoonful and a half of salt1 a teaspoonful and a half of fresh1 finely crushed white pepper1 half a teaspoonful of ,worcestershire sauce1 a tablespoonful and a half of olive oil1 two tablespoonfuls of very good white vinegar4 ,mix well1 then add three tablespoonfuls of freshly made mayonnaise sauce 7,no4 #bjf74 ,gently but thoroughly mix the whole well together2 wipe neatly the edges of the salad-bowl with a napkin4 ,plant right in the centre a branch of parsley-greens1 and send to the table4 #acfi4 ,game ,pie la ,levi ,p4 ,morton4--,take one fine partridge1 one grouse1 and one medium-sized rabbit2 pick1 draw1 and singe well4 ,thoroughly bone them4 ,place the fillets in a saucepan with one tablespoonful of clarified butter4 ,season with one pinch of salt1 half a pinch of pepper1 and a quarter of a pinch of thyme4 ,cook on a brisk fire for one minute on each side2 then add half a glassful of good ,madeira wine1 and reduce to one half1 which will take five minutes4 ,place in a bowl and let thoroughly cool4 ,chop up the bones into fine pieces2 place them in a saucepan with one medium-sized1 sound onion cut into slices1 a small carrot cut the same1 one bay-leaf1 three cloves1 twelve whole peppers1 and a blade of thyme4 ,cook all together with one ounce of butter until it has obtained a light brown color2 then add one glassful of ,madeira wine1 half a medium-sized1 sound lemon cut in slices1 one quart of white broth 7,no4 #ii71 and two ounces of gelatine4 ,let cook one hour4 ,then strain through a napkin or a fine sieve into a china bowl1 and lay aside to thoroughly cool4 ,chop up very fine a quarter of a pound of lean1 raw veal1 a quarter of a pound of fresh pork1 and six ounces of larding-pork4 ,season with one good pinch of salt and half a pinch of pepper4 ,cut into dice-shaped pieces eight truffles1 three ounces of cooked smoked beef-tongue2 mix well together1 and it will be ready for use4 ,knead well together1 on a marble table1 wooden board1 or in a vessel1 half a pound of flour with four ounces of butter1 then gradually add a gill of cold water1 mixing well until it is a perfect dough1 for five minutes at least without ceasing4 ,then place it in a cool place1 and let rest ten minutes before using4 ,lightly butter the interior of an oval-shaped mold ten inches in length1 six inches wide1 and four and a half high4 ,place the mold in an iron roasting-pan4 ,roll out three quarters of the dough to one quarter of an inch thick1 and with it evenly line the inside of the mold1 taking special care not to make any holes in the dough4 ,cut some very thin slices of larding-pork1 and line the dough all around with it4 ,then place one layer of the forcemeat and one layer of the game1 and so on1 until all is used4 ,make a hole with a teaspoon right in the centre down to half the depth of the patty 7pt74 ,roll out the other quarter of dough to the same thickness1 quarter of an inch2 cut a cover out oval-shaped1 and with it cover the pt1 making a small hole in the centre to connect with the other4 ,decorate the surface with leaves made out of the dough1 glaze it with the yolk of one fresh egg and half a gill of cold water4 ,place in a moderate oven to cook for two hours4 ,remove from the oven4 ,put away in the ice-box for six hours4 ,take the pie from the ice-box1 melt the prepared jelly1 and then fill the game-pie through the hole in the centre2 then return it to the ice-box1 and let thoroughly cool for at least two hours1 and it will be ready to serve4 ,n4 ,b4--,the jelly should never be poured into the pie until it is perfectly cooled off4 #acgj4 ,plombire la ,hamilton4--,beat up one and a half pints of sweet cream as in ,no4 #abed4 ,let it rest for half an hour4 ,neatly pick one and a half pints of sound1 ripe strawberries2 carefully wash them in cold water1 then drain them on a colander4 ,transfer the whipped cream into another vessel with a skimmer4 ,briskly beat the cream again for two minutes4 ,mix in three ounces of powdered sugar1 one teaspoonful of vanilla flavor1 and half a gill of cognac4 ,mix the whole well together for one minute longer4 ,remove the wire whip1 add the prepared strawberries1 and with the aid of a wooden spoon gently mix for one minute4 ,pour the preparation into a well-cleaned1 two-quart freezer1 cover1 and lay it into a pail2 fill the pail all around with broken ice 7but no rock-salt71 and let freeze for one hour4 ,have a fruit-stand ready1 then with an ice-cream spoon dress the plombire on the stand1 giving a dome shape1 and immediately send to the table4 ,the above makes a delicious dessert1 also1 when served without being frozen4 #acga4 ,tutti-frutti la ,gen4 ,harrison4--,line the interior of a three-pint melon-form with a pint of vanilla ice-cream 7,no4 #abga74 ,cut four ounces of candied apricots into small pieces1 also four ounces of candied cherries into halves4 ,mix these together4 ,evenly spread half the quantity of the fruits all around the ice-cream in the form4 ,carefully arrange a pint of raspberry water-ice 7,no4 #abha7 evenly around the fruits4 ,spread the balance of the fruits all around the water-ice2 then fill the form with a pint of pistache ice-cream 7,no4 #abge74 ,tightly cover the form4 ,lay it in a pail with a layer of broken ice and rock-salt at the bottom1 and then fill up to the surface with the same4 ,let freeze for one and a half hours4 ,unmold the tutti-frutti2 dress on a glass stand1 and serve with the following sauce3 put in a vessel a pint of whipped cream 7,no4 #abed7 with two ounces of powdered sugar and a gill of maraschino4 ,beat the whole well together for two minutes4 ,pour it over the tutti-frutti1 and immediately send to the table4 #acgb4 ,frogs' ,legs la ,merrill4--,neatly pare off the claws of half a pound of very fine1 fat1 fresh frogs' legs4 ,cut them into pieces at each joint4 ,place them in a saucepan on the hot range1 with half an ounce of very good butter4 ,season with one pinch of salt and half a saltspoonful of red pepper4 ,cook on a brisk fire for five minutes1 then add a wineglassful of ,madeira wine1 with two finely minced truffles2 reduce for three minutes4 ,crack into a bowl three egg yolks1 add to it half a pint of sweet cream1 beat well together one minute1 pour it into the pan with the frogs1 then gently shuffle the pan in opposite directions until the sauce thickens1 which will take two minutes and a half4 ,pour into a hot soup-tureen1 and serve4 #acgc4 ,strawberries4--,after selecting and thoroughly washing the berries1 fill the cans and cover with a twenty-five-degree syrup1 seal up1 and cook five minutes4 ,open the vent1 to let hot air out1 about one minute1 then close the vent and put away4 ,the best berries are in market between ,june #g and #ad4 #acgd4 ,pineapple4--,the best pineapples 7the sugar-loaf7 come to market between ,june #ae and ,july #ae4 ,after selecting the ripest fruit1 pare and cut all the eyes out1 take the core out1 cut in slices1 and fill cans2 cover with a twenty-five-degree syrup2 seal up and cook twenty minutes4 ,open vent to let hot air out1 close1 and put away4 #acge4 ,asparagus4--,the best asparagus for canning is the ,colossal1 from ,monmouth ,county1 ,new ,jersey1 and the best time from ,may #ab to ,june #ab4 ,after selecting the large1 perfect spears1 wash thoroughly1 then scald about ten minutes1 and after filling the cans full1 cover with a light salt water1 and seal the cans up1 leaving the vent open2 then cook ten minutes2 then close the vent and cook two and one half hours4 ,open vent to let the gas out1 and close it again4 #acgf4 ,rhubarb1 or ,pie-plant4--,after peeling and cutting the rhubarb in pieces about one inch long1 fill cans and cover with a light syrup1 seal up1 and boil five minutes2 open vent to let the air out1 close1 and put away4 ,the best time is from ,may #bj to ,june #a4 #acgg4 ,cherries4--,the best cherry1 the white ,ox-heart1 ripens between ,june #bj and ,july #a4 ,select the fruit1 fill cans1 and cover with a twenty-five-degree syrup1 seal up1 cook fifteen minutes1 open vent1 close1 and put away4 #acgh4 ,gooseberries4--,select the berries when green1 between ,june #ag and ,july #a4 ,after filling the cans1 cover with a light syrup1 seal up1 and bathe five minutes2 open vent1 close1 and put away4 #acgi4 ,currant ,jelly4--,the best jelly can only be made before the currants are fully ripe--between ,june #be and ,july #c4 ,after scalding the currants well1 press them through a flannel bag1 and while the juice is hot1 boil six or seven pounds of the best crushed sugar with one gallon of juice1 watching closely until it attains the proper consistency2 then pour in molds to cool4 ,another way to make a very delicate jelly is to boil one gallon of juice about ten minutes1 and while boiling hot stir in eight pounds of granulated sugar1 and keep stirring until all dissolved1 then pour into molds4 #achj4 ,raspberries4--,the best time is between ,july #e and #ae1 and proceed same as strawberries4 #acha4 ,blackberries and ,whortleberries between ,july #ae and ,august #ae4 ,after carefully washing the berries1 put on any degree of syrup you wish1 as this fruit will make pies or do for the table4 ,seal up1 and cook eight minutes2 open vent1 close1 and put away4 #achb4 ,peas1 ,corn1 and ,lima ,beans are so hard to keep that it is impossible for a family to put them up4 ,they require a greater heat than boiling water1 and have to be cooked in a super-heated steam chest4 #achc4 ,egg-plums and ,green-gages are best when nearly ripe--between ,august #ae and ,september #a4 ,after filling cans cover with a twenty-five-degree syrup and cook ten minutes1 then open the vents1 close and put away4 #achd4 ,tomatoes4--,between ,august #ae and ,september #ae1 select thoroughly ripe tomatoes1 scald them about two minutes in hot water1 so that the skin will peel off very thin to leave the perfect shape of the fruit2 then fill the cans as full as you can press them in2 seal them and cook twenty minutes1 then put away4 #ache4 ,peaches and ,bartlett ,pears4--,last of ,august to last of ,september1 select ripe fruit2 pare carefully2 fill cans and cover with a twenty-five-degree syrup2 seal up1 cook twenty minutes1 then open vent1 close and put away4 #achf4 ,string ,beans are best in ,october4 ,select the small refugee beans2 after taking strings off1 wash and scald well2 then fill cans with whole beans1 and cover with a light brine4 ,seal up2 cook one half hour1 then open vent1 close again1 and cook three fourths of an hour more1 then put away4 #achg4 ,apples4--,newtown pippins are the best about ,november #ae4 ,pare and quarter2 take cores out2 then fill cans and cover with any strength syrup required4 ,seal up1 and cook five minutes1 open vent1 close and put away4 ,six pounds of the best crushed sugar to a gallon of water will make a syrup of twenty to twenty-five degrees4 #achh4 ,tenderloin ,broil la ,stanton4--,prepare three fillets exactly as in ,no4 #ejc1 and one minute before they are cooked1 lightly devil them on both sides2 then broil half a minute on each side4 ,chop very fine one small1 well-peeled1 sound shallot1 place it in a small saucepan on the hot range with a teaspoonful of butter1 fry for one minute2 then add half a glassful of good white wine1 and reduce to one half4 ,add one medium-sized1 sound pickle1 and one sweet pepper cut into small dice-shaped pieces4 ,season with half a pinch of salt and half a saltspoonful of red pepper2 add half a gill of ,spanish sauce 7,no4 #aea74 ,cook for one minute rather briskly1 then pour the sauce on a hot serving-dish1 dress the fillets over it2 arrange six heart-shaped crotons 7,no4 #acc7 around the dish1 place a slice of truffle on top of each croton1 then a round slice of ,spanish sweet pepper1 cut with a tube1 over each slice of truffle1 and send to the table4 #achi4 ,filets ,mignons la ,brown4--,chop very fine one medium-sized1 sound1 peeled shallot1 place it in a small saucepan on the hot range1 with a teaspoonful of very good butter2 heat well for one minute without browning2 add half a wine-glassful of good ,madeira wine1 boil for two minutes1 then add half a teaspoonful of freshly chopped tarragon1 one good-sized sweet pepper cut in small dice-shaped pieces1 twelve stoned and stuffed olives1 six whole mushrooms1 and one artichoke-bottom1 cut in dice-shape1 also a gill of sauce ,espagnole 7,no4 #aea74 ,season with half a pinch of salt and half a saltspoonful of red pepper4 ,cook for three minutes and a half1 then pour this garnishing on a hot serving-dish4 ,nicely dress over it six freshly cooked mignons filets as in ,no4 #eji1 one overlapping another2 decorate the dish with six heart-shaped crotons 7,no4 #acc71 and serve4 #acij4 ,broiled ,grouse la ,pomeroy4--,prepare and broil three fine1 tender grouse1 precisely the same as for ,no4 #hed1 but one minute before they are cooked1 lightly devil them1 and then gently broil again for half a minute on each side4 ,place in a small saucepan on the hot range one medium-sized1 sound1 peeled1 and finely chopped shallot1 with a tablespoonful of good butter2 cook for one minute1 then add two chopped mushrooms1 one chopped pickle2 moisten with a tablespoonful of ,english sauce2 add a light teaspoonful of ,english mustard2 mix all well together4 ,season with half a pinch of salt and half a saltspoonful of red pepper4 ,cook for one minute and a quarter4 ,pour the sauce on a hot serving-dish1 place the grouse over it1 decorate the dish with six slices of broiled bacon 7,no4 #ged71 six thin half slices of lemon2 arrange six slices of truffles in the centre of the slices of lemon1 and serve very hot4 #acia4 ,mazagran la ,general ,bugeau4--,this will be found a superior and pleasantly stimulating summer beverage for ladies1 as well as for the sterner sex4 ,prepare the same quantity of coffee as in ,no4 #acdi4 ,have six goblets half filled with clean ice1 pour in the coffee1 evenly divided2 add a pony of good cognac to each glass1 mix thoroughly with a teaspoon1 and serve4 ,the above is a delicious and healthful after-dinner summer drink1 and is enjoyed in nearly all the large cities of ,europe1 especially by military men1 who prefer it to the usual after-dinner demi-tasse1 or 8gloria10 as they call it in ,paris4 ,the name is derived from the village of ,mazagran1 ,province d',oran1 ,algeria1 famous for a long and heroic siege in #ahdj1 wherein one hundred and twenty-three ,french soldiers were victorious against twelve thousand ,arabs4 #acib4 ,mazagran la ,gnral ,dufour4--,the same as above1 only substituting a pony of ,swiss kirsch instead of cognac4 #acic4 ,smelts la ,van ,volkenburgh4--,wash well1 and thoroughly dry1 eighteen fine1 fresh ,long ,island smelts4 ,split them right along the backbone in the centre2 remove the backbone of each4 ,season with a pinch of salt and half a pinch of pepper2 sprinkle them with half an ounce of flour1 then place them in a pan with one ounce of good butter on the hot range1 and fry for two minutes on each side1 or until they obtain a good light brown color4 ,dress them on a hot dish2 place in a pan one ounce of good butter1 fry it until it becomes of a good nut-brown color2 add to it a tablespoonful of vinegar1 then pour over the smelts2 decorate the dish all around with parsley-greens1 and serve4 #acid4 ,tomatoes with ,rice la ,watson4--,wash in cold water six fine1 red1 sound1 equal-sized tomatoes1 wipe them dry1 then cut off the top of each tomato 7keeping them on a plate until needed72 remove the seeds of the tomatoes with a vegetable-scoop4 ,season the inside of each with half a pinch of pepper and half a pinch of salt4 ,place them in a well-buttered pan4 ,place two ounces of well-picked rice in a cup or in a dish1 add to it one teaspoonful of melted butter1 half a medium-sized1 sound1 peeled1 and finely chopped shallot2 season with half a pinch of salt only1 mix all well together1 then put into each tomato one teaspoonful of rice2 place the tops on as a cover1 sprinkle a little clarified butter over1 and then cover them with a well-buttered paper4 ,bake them in a moderate oven for thirty minutes4 ,thoroughly wash six large1 fresh mushrooms4 ,cut off the stalks1 chop up very fine half a sound1 peeled shallot1 as well as the mushroom stalks1 place in a pan with a tablespoonful of good butter and two drops of lemon juice4 ,season with half a pinch of salt and half a saltspoonful of pepper4 ,cook five minutes1 without browning1 then add the mushroom-tops1 with half a glassful of ,madeira wine2 reduce for two minutes2 add now half a gill of demi-glace 7,no4 #ahe72 let cook for five minutes longer4 ,dress the tomatoes on a hot serving-dish1 place one head of mushroom on top of each tomato1 upside down1 pour a little of the sauce over the six mushrooms1 and the rest on the dish around the tomatoes2 arrange a thin slice of truffle on top of each head of mushroom1 and send to the table4 ,,how ,,to ,,carve4 ,the art of cookery and carving is an old one4 ,during the ,roman ,empire it was taught by professors in the schools1 and had at that time attained a high standard4 ,france leads all nations in the art of cooking and carving1 although the ,united ,states is not far behind in this respect4 ,good cooking and carving go hand in hand4 ,it is no trifle to prepare and cook a good dinner2 but it is an easy matter to spoil the effect1 if not the entire dinner1 by negligent carving4 ,the first and most important factor is a strong and very sharp knife4 ,chickens4--,lay the roasted chicken 7of three to four pounds7 on its side4 ,stick your fork into the leg and lift it up1 meanwhile holding down firmly the rest of the chicken4 ,then cut through the joint on the back2 pressing the joint between the leg and second joint1 cut through4 ,stick your fork into the wing so as not to interfere with the knife2 cut through the joint and loosen the meat surrounding it2 pull down with the fork and press firmly on the carcass with the knife4 ,if done carefully1 you can pull all the meat from the breast with the wing4 ,then cut each breast1 crosswise1 in half4 ,turn around1 and proceed as in the first operation4 ,turkey4--,cut away the leg the same as with a chicken4 ,the leg of a turkey being larger than that of a chicken1 it would be advisable to cut into slices the leg and second joint4 ,after the leg is cut off1 stick your fork into the breast-bone2 hold the fork firmly with the left hand2 then1 with the sharp knife in your right hand1 starting from the outside of the breast1 proceed to cut1 carefully1 thin slices1 until you reach the bone4 ,then turn1 and proceed the same as before4 ,serve each person with a piece of the dark and a slice of the white meat4 ,should the turkey be stuffed1 place a little of the stuffing on each plate4 ,a capon1 large chicken1 or ,english pheasant should be carved the same way4 ,partridges4--,in ,america only the breasts of the birds are generally eaten1 the legs being strong and bitter4 ,stick your fork straight into the breast-bone2 cut one slice from the outside breast2 then cut close alongside of the breast-bone and around the wing1 carefully pushing all the meat from off both breasts1 one after the other4 ,grouse4--,the grouse is generally carved the same way as the partridge4 ,canvas-back ,duck4--,the 8,king of ,birds40--,the breast only is carved1 served1 and eaten4 ,stick the fork straight and firmly into the middle of the breast-bone4 ,commence from the neck down to the back1 straight to the back-bone1 and around the back2 then from the point of starting1 around the collar-bone4 ,cut the joint from off the wing4 ,commence cutting again from the point of starting2 carefully and gently carving off the whole breast1 so that no meat remains4 ,proceed precisely the same with the other side4 ,when finished1 there will remain only the carcass4 ,red-head1 black-head1 mallard1 teal1 c41 are carved the same as the canvas-back4 ,tame duck1 duckling1 goose1 c41 are carved as a chicken1 unless they are over four or five pounds1 then they should be carved the same as a turkey or a capon4 ,for small birds1 such as squab1 snipe1 plover1 woodcock1 c41 no carving is necessary1 as they are generally served whole4 ,saddle of ,mutton1 ,lamb1 or ,venison should always be carved--especially for private families--lengthwise first1 on both sides of the spinal bone1 then crosswise downward4 ,special care should be taken to stick the fork right in the centre of the saddle1 and holding it firmly while carving with a very sharp knife1 and keeping as near the bone as possible1 till down to the end on both sides4 ,when all detached1 cut it crosswise into small pieces of about half or three-quarters of an inch thick1 and serve4 ,steak4--,sirloin steak can be carved in various ways--crosswise1 lengthwise1 in small or large pieces1 as desired4 ,when serving1 the cut part should always be laid uppermost4 ,i would suggest1 though1 carving it diagonally into six fine1 even slices1 till you reach the fat part4 ,when carved this way it makes it look inviting1 and has a beautiful effect4 ,always place a small piece of the fat on each plate when serving4 ,tenderloin1 or ,fillet4--,fillet is carved straight1 in as many pieces as desired1 but when serving1 the cut part should always be served the same as the sirloin1 uppermost4 ,roast ,beef4--,as soon as the rib-beef is roasted to perfection1 as mentioned in ,no4 #ebg1 remove it from the hot oven1 place it always on a hot dish1 with the rib-bones downward2 should it be crusty on top1 cut off just a little from the surface1 which is generally so hard that often it is an impediment in cutting the slices to the desired perfection4 ,stick in the fork-tines lengthwise1 on top of the roast1 near the edge1 in a slanting manner1 so as to avoid pricking the lean part of the roast and the resulting loss of juice or blood2 hold firmly the fork with the left hand1 and with a large1 sharp knife in the right hand1 carefully cut1 in even1 small slices a quarter of an inch thick1 right down to the rib-bones2 gently make a cut underneath1 so as to have each slice separate from one another2 then serve4 ,roasted ,leg of ,mutton4--,if practicable1 when carving a leg of mutton a patent handle should be adjusted to the end bone1 which would be a substitute for the fork1 and an avoidance of soiling the hands at the same time4 ,begin carving small1 thin1 even slices1 about quarter of an inch in thickness1 straight or diagonally down to the bone1 till you come to the end bone1 then lengthwise underneath to the end4 ,on account of the much thinner meat on the other side of the leg1 carve it diagonally1 and serve one piece from each side4 ,roasted ,leg of ,lamb4--,is to be carved exactly the same as the leg of mutton4 ,,celebrated ,,menus1 ,,many ,,of ,,which ,,were ,,prepared ,,by ,,mr4 ,,alessandro ,,filippini4 ,,service ,a ,,la ,,fran,,aise4 #a;,,er ,,service4 ,consomm la ,colbert4 ,potage la pure d'asperges vertes4 ,saumon la ,chambord4 ,longe de veau la ,rgence4 ,ctelettes de prsol la chicore4 ,pt chaud la ,toulouse4 ,filets de livre la ,romaine4 ,cailles la ,dumanoir4 #b,,me ,,service4 ,galantines de dindes aux truffes4 ,faisans piqus1 rotis1 bread sauce4 ,punch la ,romaine4 ,artichauts l',hollandaise4 ,champignons la ,bordelaise4 ,timbale de poires la ,duchesse4 ,bavarois d'abricots4 ,glace et ,dessert4 ,,service ,a ,,la ,,fran,,aise4 #a;,,er ,,service4 ,potage la ,palestine4 ,consomm aux quenelles de volaille4 ,barbue1 sauce ,hollandaise4 ,punch ,imprial4 ,gigot de mouton1 brais4 ,ctelettes d'agneau la pure de cleri4 ,ris de veau la ,toulouse1 en croustade4 ,bcassines la marchale4 ,timbale d'homards la ,bchamel4 #b,,me ,,service4 ,quartier de chevreuil1 sauce poivrade4 ,dindonneaux rotis4 ,souffl aux pommes4 ,cardons l',espagnole4 ,fonds d'artichauts la ,barigoule4 ,gele d'oranges la mandarine4 ,croquante de ,gnoise la creme framboise4 ,glaces et ,dessert4 ,,service ,a ,l',,anglaise4 ,,potages4 ,potage d'orge la ,princesse4 ,potage chasseur aux ,grives4 ,,relev,s4 ,soles bouillies1 sauce percil4 ,longe de veau aux lgumes4 ,,entr,,es4 ,faisans la ,prigueux4 ,pieds d'agneau1 sauce tartare4 ,poulets aux ,nouilles4 ,petites chartreuses la ,royale4 ,,deuxieme ,,service4 ,,rotis4 ,pintades rties1 cresson4 ,selle de chevreuil pique4 ,,bouts4 ,tartes aux framboises4 ,pommes mringues4 ,,entremets4 ,artichauts1 sauce ,hollandaise4 ,cailles en chaudfroid la ,gele4 ,bavarois au ,caf4 ,eclairs aux fraises4 ,,side ,,table4 ,langue ,sale--,buf rti4 ,,service ,a ,l',,anglaise4 ,,potages4 ,potage aux moules4 ,consomm la ,royale4 ,,relev,s4 ,truites grilles1 matre d'htel4 ,bf sal aux lgumes4 ,,entr,,es4 ,pt de poulets l',anglaise4 ,ctelettes d'agneau la ,villeroi4 ,filets de chevreuil au macaroni4 ,panpiettes de soles l',italienne4 ,,deuxieme ,,service4 ,,rotis4 ,grouses bardes4 ,chapon au cresson4 ,,bouts4 ,dampfrouilles la ,vanille4 ,pommes la ,richelieu4 ,,entremets4 ,chicore aux ufs pochs4 ,salade de queues d',ecrevisses4 ,bavarois aux noix fraiches4 ,jambonneaux en biscuit4 ,,side ,,table4 ,noix de veau--,langue--,pt de ,gibier4 ,,service ,a ,,la ,,russe4 ,,potages4 ,crme d'orge aux ailerons4 ,consomm la ,dubarry4 ,,hors ,d',,uvres4 ,croustades de riz au ,salpicon4 ,bouches la pure de ,gibier4 ,,poissons4 ,turbot1 sauce ,diplomate4 ,pice de ,sandres frits4 ,,relev,s4 ,filets de buf la ,flamande4 ,noix de veau la ,godard4 ,,entr,,es4 ,escalopes de chevreuil1 olives4 ,poulardes la ,prigueux4 ,galantines de mauviettes4 ,buisson de petits homards4 ,punch glac4 ,,rotis4 ,perdreaux rtis1 sauce pain4 ,dindonneaux piqus4 ,l,,gumes4 ,truffes au champagne4 ,fonds d'artichauts1 ,italienne4 ,,entremets4 ,pouding de cabinet1 marasquin4 ,charlotte de pommes1 vanille4 ,gteau d'amandes la chantilly4 ,gele moscovite1 garni4 ,dessert4 ,,service ,a ,,la ,,russe4 ,,potages4 ,consomm printanier ,royale4 ,potage1 fausse tortue4 ,,hors ,d',,uvres4 ,croquettes la ,parisienne4 ,bouches la ,reine4 ,,poissons4 ,turbot l',hollandaise4 ,truites1 sauce ,gnevoise4 ,,relev,s4 ,longe de veau aux ,lgumes4 ,filet de buf au macaroni4 ,,entr,,es4 ,pt-chaud de levraut1 truffes4 ,canetons aux olives4 ,mayonnaises des homards4 ,timbale de faisans1 la gele4 ,punch la ,romaine4 ,,rotis4 ,poulardes du ,mans au cresson4 ,selle de chevreuil1 rtie4 ,l,,gumes4 ,petits pois garnis de fleurons4 ,artichauts la ,barigoul4 ,,entremets4 ,pouding ,saxon la ,vanille4 ,baba chaud l'ananas4 ,riz l',impratrice4 ,macdoine de fruits1 marasquin4 ,dessert4 ,,famille ,,imp,,riale ,,de ,,france4 ,,potages4 ,pot-au-feu4 ,ptes d',italie4 ,,hors ,d',,uvre4 ,petits pts au naturel4 ,,grosses ,,pieces4 ,saumon la sauce ,gnevoise4 ,pice de buf la ,jardinire4 ,rosbif garni de croquettes4 ,,entr,,es4 ,tte de veau en tortue4 ,petites timbales la ,vallire4 ,grenadins la chicore4 ,suprme de volaille aux pointes d'asperges4 ,chaudfroid de foie-gras4 ,salade de filets de soles la ravigote4 ,,rotis4 ,faisans et chapons au cresson4 ,,entremets4 ,artichauts frits4 ,choux-fleurs1 sauce au beurre4 ,haricots verts sauts4 ,epinards1 au velout4 ,charlotte ,russe au chocolat4 ,timbale de poires l',italienne4 ,gele macdoine de fruits4 ,pains la ,mecque4 ,dessert4 ,,famille ,,royale ,d',,angleterre4 ,,potages4 ,a la tortue4 ,consomm aux quenelles4 ,,poissons4 ,turbot bouilli1 perlans frits4 ,soles la matelote ,normande4 ,,relev,s4 ,filets de buf aux nouilles4 ,poulardes la ,royale4 ,,entr,,es4 ,rissoles de volailles la ,d',artois4 ,mauviettes farcies au gratin4 ,ctelettes de mouton la ,soubise4 ,epigrammes de volaille aux haricots verts4 ,fricandeau la chicore4 ,boudins de brochet1 sauce homard4 ,,rotis4 ,faisans1 ptarmigans1 ortolans4 ,,relev,s4 ,beignets de griesz1 pouding ,nesselrode4 ,,entremets4 ,salsifis frits4 ,croque-en-bouche4 ,crme de riz au jus4 ,galantine de poulets4 ,petits babas chauds4 ,bavarois au chocolat4 ,,famille ,,royale ,,de ,,prusse4 ,,potages4 ,consomm de volaille la ,royale4 ,potage tortue la ,franaise4 ,,hors ,d',,uvres4 ,tartelettes de nouilles au foie-gras4 ,cannelons la pure de ,gibier4 ,,poissons4 ,turbot garni1 sauce aux hutres4 ,darne de saumon1 sauce crevettes4 ,,relev,s4 ,buf fum de ,hambourg1 lgumes varis4 ,longe de veau de ,pontoise4 ,tomates et cpes ,provenale4 ,,entr,,es4 ,ctes de daim aux champignons1 sauce ,venaison4 ,filets de poulets aux pointes d'asperges4 ,homards la gele1 sauce ,mayonnaise4 ,galantines de cailles aux truffes1 sauce ,cumberland4 ,,rotis4 ,dindonneaux piqus4 ,faisans ,bohme4 ,l,,gumes4 ,fonds d'artichauts la ,molle4 ,petits pois la ,franaise4 ,,entremets4 ,pouding souffl la ,vanille4 ,crotes aux cerises la ,montmorency4 ,charlotte printanire aux fraises4 ,gele moscovite1 garnie d'ananas4 ,glaces4 ,compotes4 ,dessert4 ,,famille ,,royale ,d',,italie4 ,potage d'orge l',ecossaise4 ,,relev,s4 ,turbot la ,bordelaise4 ,noix de veau la ,gastronome4 ,,entr,,es4 ,poulardes aux pointes d'asperges4 ,cailles la ,richelieu4 ,aspic la ,dominicaine4 ,l,,gumes4 ,artichauts la ,barigoul4 ,,hors ,d',,uvre4 ,jambon d',york la gele4 ,punch au ,kirsch4 ,,rotis4 ,faisans piqus4 ,venaison l',anglaise4 ,salades4 ,,entremets4 ,bavarois la ,florentine4 ,sudoise d'abricots l'orientale4 ,cussy la ,portugaise4 ,glaces aux ,fruits4 ,,maison ,,imp,,riale ,d',,autriche4 ,,maigre4 ,potage de bisque la ,cardinale4 ,sardines l'huile4 ,aprische au ,parmesan4 ,saumon du ,rhin1 ,gnoise4 ,omelette aux truffes4 ,chicore garnie de filets de schill4 ,sarcelles rties1 au jus d'orange4 ,salade mle4 ,pouding l',anglaise4 ,crme au marasquin4 ,compote mle4 ,,gras4 ,potage ,duchesse1 quenelles4 ,chaudfroid de perdreaux4 ,ctelettes d'agneau1 papillotes4 ,pice de buf la ,napolitaine4 ,polpetti et foie-gras1 champignons4 ,emince de chevreuil la ,russe4 ,chicore au jus4 ,poulets grills4 ,oisons rtis au cresson4 ,salade mle4 ,gele au champagne4 ,,famille ,,royale ,d',,espagne4 ,,potages4 ,crme de perdreaux la ,princesse4 ,consomm l',impratrice4 ,nouilles la ,napolitaine4 ,xrs ,sec4 ,,hors ,d',,uvre4 ,petits pts la ,bchamel4 ,chteaubriand4 ,,relev,s4 ,saumon garni1 la ,royale4 ,jambon1 sauce en ,malaga4 ,madre de ,carpenter4 ,,entr,,es4 ,timbale de foie-gras la ,montesquieu4 ,marsala de ,sicile4 ,suprme de poulets aux truffes4 ,triorata4 ,salade d'homards en ,bellevue4 ,vin du ,rhin4 ,l,,gumes4 ,petits pois la ,franaise4 ,cte-,rtie4 ,,rotis4 ,chapons garnis de cailles4 ,dinde en galantine4 ,champagne4 ,,famille ,,royale ,,de ,,belgique4 ,,potages4 ,bisque aux crevisses4 ,consomm ,printanier4 ,,hors ,d',,uvres4 ,petites bouches aux crevettes4 ,croquettes de volaille4 ,,relev,s4 ,turbot l',hollandaise4 ,filet de buf la ,financire4 ,,entr,,es4 ,ris de veau aux petits pois4 ,cailles la ,bohmienne4 ,filets de soles la ,vnitienne4 ,mayonnaise d'homards4 ,punch au ,kirsch4 ,l,,gumes4 ,asperges1 sauce au beurre4 ,haricots verts la matre d'htel4 ,,rotis4 ,selle de sanglier1 sauce venaison4 ,eperlans frits4 ,,patisserie4 ,timbale de fruits4 ,pain d'ananas4 ,,famille ,,royale ,,de ,,suede4 ,potage l',impriale4 ,madre4 ,crme d'asperges4 ,xrs4 ,corbeilles de truffes la ,lucullus4 ,allouettes en caisses4 ,turbot la marinire4 ,chteau d',yquin4 ,saumon la ,rgence4 ,train de chevreuil1 sauce ,venaison4 ,chapons1 truffes4 ,chteau-,margot4 ,epigrammes d'agneau1 pure d'artichauts4 ,chteau-,rouzan4 ,croustades de cailles1 la ,talleyrand4 ,poulets nouveaux la ,reine4 ,pure gelinottes la ,czartoriski4 ,tokay4 ,punch l',impriale4 ,bcasses et faisans1 rtis1 salade4 ,terrine de foie-gras de ,strasbourg4 ,champagne4 ,asperges nouvelles1 sauce au beurre4 ,fond d'artichauts la ,lyonnaise4 ,vin d',oporto4 ,timbales d'ananas la ,florentines4 ,chteau ,laffite4 ,gele de fraises la ,sultane4 ,clos-,vougeot4 ,plombires1 crme de noyau4 ,cremant4 ,croque-en-bouche1 ,napolitaine4 ,corbeilles ,viennoises1 ,compotes assorties4 ,constance4 ,dessert4 ,,famille ,,royale ,,de ,,grece4 ,,potages4 ,okra de ,sterlets4 ,tortue de mer4 ,,hors ,d',,uvre4 ,cromesquis aux truffes4 ,hutres grilles4 ,,relev,s4 ,truites la ,chambord4 ,dinde la chipolata4 ,,entr,,es4 ,suprme de perdreaux1 aux truffes4 ,timbale de truffes au champagne4 ,,rotis4 ,gelinottes et ,faisans4 ,,entremets4 ,crme d'ananas 7sur socle7 garni de ptisserie4 ,glaces4 ,,famille ,,royale ,,de ,,portugal4 ,potage tortue et consomm4 ,rissoles la pure de ,gibier4 ,rougets grills1 la matre d'htel4 ,jambon1 sauce ,madre4 ,petits pois4 ,poulets la chevalire4 ,cailles la ,portugaise4 ,aspic de crevettes4 ,chaudfroid de bcassines4 ,poulardes rties et ortolans4 ,salade4 ,asperges1 sauce au beurre4 ,quartiers d'artichauts la ,lyonnaise4 ,abricots la ,cond4 ,gele l'orange et ,fruits4 ,glaces ,varies4 ,,famille ,,royale ,d',,hollande4 ,potage li l',amricaine4 ,consomm la ,colbert4 ,turbot1 sauce ,hollandaise et crevettes4 ,filet de buf la ,flamande4 ,endives aux ufs pochs4 ,dinde l'ambassadrice4 ,ctelettes de mouton la ,prigueux4 ,pain de gibier aux suprmes4 ,homards la ,remoulade4 ,petits pois l',anglaise4 ,perdreaux et chapons rtis4 ,salade de tomates et polonaise4 ,croustade de riz la ,duchesse4 ,gele la clermont4 ,glaces4 ,dessert4 ,,honneur ,,aux ,,enfants ,,de ,,la ,,france4 ,banquet d',adieu ,offert ,mons4 l',amiral ,reajneaud1 ,le #af ,novembre1 #ahfc4 ,hutres4 ,potage pure de ,gibier4 ,,vari,s4 ,,hors ,d',,uvres4 ,,vari,s4 ,bouches de ,tortue4 ,,relev,s4 ,saumon ,portugaise4 ,fillet of beef la ,portugaise4 ,,entr,,es4 ,dinde1 truffes la ,toulouse4 ,cailles1 pure de cleri4 ,ctelettes de ,faisans aux champignons4 ,pts de ,gibier4 ,galantine aux truffes4 ,,sorbet4 ,a la ,rgence4 ,,rotis4 ,bcasses4 ,canvas-back duck4 ,,entremets4 ,petits pois4 ,tomates farcies4 ,flageolets4 ,chou-fleur4 ,,sucres4 ,savarin ,chantilly4 ,gteaux mille-feuilles4 ,charlotte ,croque-en-,bouche4 ,fruits4 ,dessert assortie4 ,delmonico4 ,,ball ,,in ,,honor ,,of ,,his ,,royal ,,highness ,,the ,,prince ,,of ,,wales1 ,,new ,,york1 ,,october #ab1 #ahfj4 ,,menu4 ,consomm de ,volaille4 ,hutres la ,poulette4 ,saumon4 ,truites4 ,au ,beurre de ,montpelier4 ,filets de ,buf la ,bellevue4 ,pts de ,gibiers la ,moderne4 ,pains de ,livres ,anglais ,historis4 ,galantines de ,dindes la ,royale4 ,cochons de ,lait la ,parisienne4 ,terrines de ,nrac aux ,truffes4 ,jambons de ,westphalie la ,gendarme4 ,longes de ,boeuf l',ecarlate4 ,mayonnaises de ,volailles4 ,salades d',homards la ,russe4 ,grouse4 ,bcassines4 ,bcasses4 ,faisans4 ,gles au ,madre4 ,crmes ,franaises4 ,petits ,fours4 ,macdoines de ,fruits4 ,glaces la ,vanille et ,citron4 ,charlotte ,russes4 ,pches1 ,poires1 ,raisins de ,serre1 etc4 ,,pi,,ces ,,mont,,es4 ,la ,reine ,victoria et le ,prince ,albert4 ,le ,great ,eastern4 ,le ,vase de ,flora4 ,silver ,fountain1 etc41 etc4 ,delmonico4 ,,dinner ,,by ,,the ,,citizens ,,of ,,new ,,york1 ,,to ,,his ,,excellency ,,president ,,johnson1 ,,in ,,honor ,,of ,his ,visit to the ,city1 ,wednesday1 ,august #bi1 #ahff4 ,menu4 ,,potages4 ,consomm la ,chatelaine4 ,bisque aux ,quenelles4 ,,hors ,d',,uvres4 ,varis4 ,timbales de ,gibier la ,vnitienne4 ,varis4 ,,poissons4 ,saumon la ,livonienne4 ,paupiettes de ,kingfish la ,villeroi4 ,,relev,s4 ,selle d',agneau aux ,concombres4 ,filet de ,buf la ,pocahontas4 ,,entr,,es4 ,suprmes de volaille la ,dauphine4 ,ballotins de ,pigeons la ,lucullus4 ,filets de ,canetons la ,tyrolienne4 ,ctelettes la ,marchale4 ,ris de ,veau la ,montgomery4 ,boudins la ,richelieu4 ,,sorbet4 ,a la ,dunderberg4 ,,rotis4 ,bcasses ,bardes4 ,ortolans ,farcis4 ,,entremets4 ,petit ,pois4 ,aubergines4 ,tomates ,farcies4 ,artichauts la ,barigoul4 ,,sucres4 ,pches la ,new ,york4 ,macdoine de ,fruits au ,curaoa4 ,bavarois aux ,fraises4 ,crme aux ,amandes4 ,beausjour au ,malaga4 ,gteau ,soleil4 ,abricots ,siciliens4 ,moscovites aux ,oranges4 ,gele ,californienne4 ,mringue ,chantilly4 ,mille-feuilles ,pompadour4 ,biscuits ,glacs aux ,pistaches4 ,fruits et ,dessert4 ,,piece ,,mont,,es4 ,monument de ,washington4 ,temple de la ,libert4 ,casque ,romain4 ,char de la ,paix4 ,cassolette ,sultane4 ,fontaine des ,aigles4 ,trophe ,nationale4 ,colonne de l',union4 ,rotonde ,egyptienne4 ,cornes d',abondances4 ,,vins4 ,,potages4 ,amontillado #ahbd4 ,,poissons4 ,hochheimerberg4 ,,relev,s4 ,champagne4 ,,entr,,es4 ,chteau ,margaux '#dh4 ,,rotis4 ,clos de ,vougeot4 ,,entremets ,,sucres4 ,tokai ,impriale4 ,,dessert4 ,madre ,faguart4 ,,city ,,of ,,melbourne ,,inauguration ,,dinner ,,to ,,the ,,right ,,worshipful ,,the ,,mayor1 ,,samuel ,,amess1 ,,esq41 #ith ,november1 #ahfi4 ,,wines4 ,roederer's1 ,moet's1 and ,cliquot's ,champagne4 ,d4 ,j4 ,squat ,hock4 ,claret4 ,sherry4 ,port4 ,bill of ,fare4 ,,potages4 ,mock ,turtle4 ,white ,oyster4 ,jardinire4 ,,poissons4 ,murray ,cod4 ,snapper4 ,fillet of ,whiting4 ,,relev,s4 ,boiled ,turkeys1 ,financier ,sauce4 ,roast ,turkeys l',alderman4 ,hams ,braised la ,gele4 ,roast ,ducklings4 ,roast ,fowls4 ,tongues ,garnis des ,lgumes4 ,boiled ,chickens1 ,celery ,sauce4 ,roast ,quarters of ,lamb4 ,roast ,goslings1 ,gooseberry ,sauce4 ,pigeon ,pies4 ,saddles of ,mutton4 ,roast ,guinea ,fowls4 ,,entr,,es4 ,les ,petites ,ptes aux ,hutres4 ,les ,karry de ,volaille4 ,les ,chartreuses des ,lgumes4 ,filets de ,poulets l',ecarlate4 ,ctelettes d',agneau aux ,petits ,pois4 ,vol-au-,vent au ,ris de ,veau aux ,truffes4 ,croquettes de ,volaille en ,surprise4 ,ctelettes de ,mouton la ,reform4 ,,entremets4 ,cabinet ,pudding4 ,gele an ,rhum4 ,gele au ,citron4 ,gele l',orange4 ,gele la ,victoria4 ,blanc ,mange4 ,les ,nougats ,franaises4 ,croque-en-bouche4 ,gteaux ,gnoise4 ,corbules la ,chantilly4 ,canaps en ,pyramid4 ,plum ,pudding4 ,crme la ,vanille4 ,crme au ,chocolat4 ,crme aux ,fraises4 ,crme l',italienne4 ,jamonge4 ,grosses ,mringues au ,crme4 ,vol-au-,vent de ,pommes4 ,gteaux ,napolon4 ,puits d',amour4 ,quadrilles la ,princes4 ,macaroni au ,gratin4 ,pouding la ,nesselrode4 ,glaces4 ,,dinner ,,given ,,by ,,sir ,,morton ,,peto1 --,,at-- ,,delmonico',s1 ,,october #cj1 #ahfe4 ,menu4 ,,huitres4 ,barsac4 ,,potages4 ,consomm ,britannia4 ,pure la ,derby4 ,xrs ,f4 ,s41 #ahae4 ,,vari,s4 ,,hors ,d',,uvres4 ,,vari,s4 ,cassolettes de ,foie-gras4 ,timbales l',ecarlate4 ,,poissons4 ,saumon la ,rothschild4 ,grenadins de ,bass1 ,new ,york4 ,steinberger ,cabinet4 ,,relev,s4 ,chapons1 truffes4 ,filet de ,buf la ,durham4 ,champagne ,napolon4 ,,entr,,es4 ,faisans la ,londonderry4 ,ctelettes d',agneau1 ,primatice4 ,cromesquis de ,volaille1 ,pure de ,marrons4 ,escalops de ,canards1 en ,bigarade4 ,rissolettes la ,pompadour4 ,turban de ,pigeons la ,musulmane4 ,chteau ,latour4 ,,entr,,es ,,froides4 ,volire de ,gibier4 ,ballotins d',anguilles en ,bellevue4 ,chaudfroid de ,robins la ,bohmienne4 ,buisson de ,ris d',agneau1 ,pascaline4 ,ctes ,rties4 ,,sorbets4 ,a la ,sir ,morton ,peto4 ,,rotis4 ,selle de chevreuil1 ,sauce ,porto-,groseille4 ,bcasses ,bardes4 ,clos de ,vougeot4 ,,entremets4 ,choux de ,bruxelles3 ,haricots ,verts4 ,artichauts ,farcis3 ,petits ,pois4 ,,sucres4 ,pudding de ,poires la ,madison4 ,tokai impriale4 ,louisiannais l',ananas4 ,gele de ,fruits4 ,pain d',abricots la ,vanille4 ,moscovite ,fouett1 ,gele l',indienne4 ,vacherin au ,marasquin4 ,couglakoff aux ,amandes4 ,mazarin aux ,pches4 ,mousse l',orange4 ,caisses ,jardinires4 ,glaces ,assorties4 ,fruits et ,dessert4 ,madre ,faquart4 ,,pieces ,,mont,,es4 ,cascade ,pyramidale4 ,corbeille ,arabesque4 ,ruines de ,pestum3 ,le ,palmier4 ,trophe ,militaire3 ,corne d',abondance4 ,nougat la ,parisienne4 ,,complimentary ,,banquet --,,to-- ,,general ,,latham1 ,late ,consul for the ,united ,states of ,america1 ,,criterion ,,hotel1 #ab,,th ,,october1 #ahfi4 ,,wines4 ,roederer's1 ,moet's1 and ,cliquot's ,champagne4 ,d4 ,j4 ,squat ,hock4 ,claret4 ,sherry4 ,port4 ,bill of ,fare4 ,,soups4 ,mock ,turtle4 ,white ,oyster4 ,spring4 ,,fish4 ,snapper4 ,murray ,cod4 ,fillet of ,whiting4 ,,relev,s4 ,boiled ,turkeys1 ,oyster sauce4 ,boiled ,fowls and ,celery sauce4 ,roast ,geese4 ,roast ,saddles of ,mutton4 ,pigeon ,pies4 ,hams1 ,garnished4 ,roast ,turkeys and ,sausages4 ,roast ,fowls en ,cresson4 ,roast ,ducks4 ,roast ,quarters of ,lamb4 ,raised ,chicken ,pies4 ,tongues1 ,garnished4 ,,entr,,es4 ,ris de ,veau la ,sultan4 ,ctelettes de ,mouton au ,tomate4 ,filets de ,poulet la ,royale4 ,rissoles de ,volaille la ,reform4 ,petites ,pts aux ,hutres4 ,fricandeau de ,veau1 ,sauce de ,tomate4 ,ctelettes d',agneau au ,petit ,pois ,vert4 ,vol-au-,vent la ,chevalire4 ,turban de ,quenelles de ,volaille4 ,croquettes de ,veau et ,jambon4 ,timbales de ,macaroni la ,princesse4 ,filets de ,poulet l',ecarlate4 ,,second ,,service4 ,,entremets4 ,cabinet ,pudding4 ,newmarket ,pudding4 ,gele aux ,fraises4 ,gele au ,vin de ,marasquin4 ,puits d',amour4 ,pommes ,mringues4 ,gteaux ,napolon4 ,crme la ,rose4 ,crme au ,chocolat4 ,corbules la ,chantilly4 ,canaps en ,pyramid4 ,gteaux la ,rutland4 ,macaroni au ,gratin4 ,plum ,pudding4 ,gele la ,victoria4 ,gele l',orange4 ,gele ,dantzic4 ,gteaux ,gnoise4 ,tartlets la ,crme4 ,crme la ,vanille4 ,crme la ,fleur d',orange4 ,crme aux ,framboises4 ,tourtes en ,caramel4 ,gteaux1 ,neapolitan4 ,custards4 ,dessert1 etc41 etc4 ,,ball4 ,,november #e1 #ahfc1 ,,at ,,the ,,academy ,,of ,,music4 ,,russian ,,fleet4 ,rear-,admiral ,lessoffsky1 ,russian flag-ship ,alexander ,weosky1 #ea guns4 ,capt4 ,kopytor1 ,russian screw frigate ,peresvat1 #dh guns4 ,capt4 ,bontakoff1 ,russian screw frigate ,osliaba1 #cc guns4 ,capt4 ,lund 7or ,lurd71 ,russian screw sloop ,vitioz1 #gg guns4 ,capt4 ,kremer1 ,russian screw sloop ,variag1 #ag guns4 ,menu4 ,,hors ,d',,uvres4 ,hutres la poulette4 ,hutres en marinade4 ,bouches de gibier4 ,canaps de filets d'ortolans4 ,snit-mitch la ,russe4 ,,grosses ,,pi,,ces4 ,saumons au beurre de ,montpelier4 ,filets de buf la ,mazarin4 ,galantine de cochon de lait1 garni de hatelets4 ,jambons de ,westphalie la moderne4 ,truites la ,rgence4 ,pts de canvas-back ducks4 ,pts de gibier sur socles4 ,galantines de dindes aux truffes4 ,,entr,,es4 ,salades de volaille la ,russe4 ,ctelettes de pigeons en ,macdoine4 ,chaudfroid de filets de faisans4 ,pain de gibier la royale4 ,terrines de nrac de pluviers4 ,canetons la ,rouennaise4 ,bordures d'escalopes d'homards4 ,aspics de filets de soles la ,victoria4 ,timbales la renaissance4 ,bcassines la ,geoffroy4 ,,rotis4 ,cailles aux feuilles de vigne4 ,bcasses bardes4 ,faisans piqus4 ,grouse4 ,,entremets1 ,,sucres1 ,,et ,,dessert4 ,savarins au ,marasquin4 ,gteaux de mille-feuilles4 ,charlottes ,sibriennes4 ,biscuits ,moscovites4 ,babas glacs au rhum4 ,charlotte1 ,new ,york4 ,mringues panaches et ,vanilles4 ,gele macdoine au vin de champagne4 ,geles ,dantzic ,orientales4 ,geles de poires la marchale4 ,geles au madre4 ,pains d'abricots la ,bresina4 ,blanc manger ruban au chocolat4 ,bavarois aux fraises4 ,biscuits glacs la rose4 ,gteaux assortis4 ,petit-fours4 ,compotes4 ,fruits4 ,,pi,,ces ,,mont,,es ,,et ,,glac,s4 ,pierre le ,grand4 ,alexandre ,,ii4 ,le berceau des palmiers4 ,la fontaine moderne4 ,l'arc de triomphe4 ,sultane la ,parisienne4 ,washington4 ,lincoln4 ,la rotunde d',athne4 ,l'ermitage ,russe4 ,cornes jumelles d'abondance4 ,le pavilion des ,aigles4 ,l'aigle ,amricain4 ,le casque sur socle4 ,pouding ,nesselrode4 ,la lionne4 ,columbus4 ,corbeille jardinire4 ,les ,dauphins4 ,diane4 ,madeleines4 ,mousses aux amandes4 ,bombe spongade4 ,ceylaus au caf4 ,vanille4 ,chocolat4 ,citrons et ,fraises etc4 etc4 etc4 etc4 ,delmonico4 ,d,,je,,ner ,,donn ,,par ,,mme4 ,,james ,,gordon ,,bennett1 ,,le #c ,,decembre1 #ahfa4 ,,maison ,,dor,e4 ,hutres crues sur ,coquilles4 ,,potages4 ,aux hutres1 ,consomm la royale4 ,,poissons4 ,saumon la ,impriale4 ,truite la ,rgence4 ,croquettes de ,pommes de terre4 ,,hors ,d',,uvres4 ,petits pts la ,parisienne4 ,salade d'anchois1 olives1 sardines4 ,,grosses ,,pi,,ces ,,froides4 ,hure de sanglier1 sur socle la ,st4 ,hubert4 ,chaudfroid de foies de ,canards de ,strasbourg aux truffes4 ,perdreaux la ,gele4 ,roast ,beef l',anglaise4 ,jambons de ,westphalie1 ornaments4 ,pts de faisans d',ecosse en ,bellevue4 ,longe de ,buf la ,gele4 ,selle de chevreuil et ,gele de ,groseille4 ,,entr,,es4 ,coquilles de ,volaille la ,montglas4 ,ctelettes d'agneau garnies de pommes4 ,asperges4 ,boudins la ,richelieu aux truffes4 ,brochettes de foies de volaille l',anglaise4 ,petits pois4 ,punch la ,romaine4 ,,rotis4 ,canvas-back ,ducks4 ,chapons1 ,truffes4 ,crote aux champignons nouveaux4 ,mayonnaise de ,volaille la ,nioise4 ,dindes farcies au cresson4 ,cailles bardes au cresson4 ,choux de ,bruxelles4 ,mayonnaise d',homards la ,nelson4 ,buissons d',ecrevisses4 ,,pi,,ces ,,mont,,es ,,et ,,entremets4 ,le ,temple de la ,paix4 ,gteau ,napolitain sur socle4 ,nougats la ,parisienne4 ,corbeilles de ,mringues la ,chantilly4 ,geles d'orange l',orientale4 ,macdoine de fruits4 ,crme renverse la vanille4 ,gteau ,chateaubriand sur socle4 ,croque-en-bouche ,gnoise4 ,charlottes ,russes1 la moderne4 ,blanc ,manger1 ,ruban4 ,mousses aux framboises4 ,ladies' ,kisses4 ,petits fours et ,confiserie assortie4 ,,glaces4 8,l'aigle ,amricain10 sur socle4 8,pudding10 la ,nesselrode4 8,corbeille0 de fruits la ,napolitaine4 8,biscuits10 glacs la vanille4 ,,fruits4 ,raisins4 ,oranges4 ,pommes4 ,compote de ,pommes la ,portugaise4 ,poires4 ,,orange ,,boven4 ,,anniversary ,,dinner ,,of ,,the ,,st4 ,,nicholas ,,society1 ,,at ,,the ,,astor ,,house1 ,,december #f1 #aheb4 ,,soup4 ,green ,turtle4 ,macaroni with ,cheese4 ,,fish4 ,baked ,cod1 ,italian style4 ,boiled ,striped ,bass1 ,hollandaise sauce4 ,,relev,s4 ,,roast4 ,turkeys1 ,giblet sauce4 ,capons1 ,truffle sauce4 ,ham1 ,cherry-wine sauce4 ,beef1 with ,croquettes of ,potatoes4 ,venison1 with ,currant ,jelly4 ,,boiled4 ,partridges1 with ,sour ,krout4 ,leg of ,mutton1 ,dutch ,style4 ,leg of ,pork1 with ,cabbage4 ,turkey1 with ,oysters4 ,leg of ,veal with ,mushrooms4 ,chicken ,pot-pie1 ,farmer's style4 ,,relishes4 ,olives4 ,pickles4 ,anchovies4 ,sardines4 ,,side ,,dishes4 ,broiled ,quails with ,green ,peas4 ,lamb ,chops with ,mashed ,potatoes4 ,fillet of ,veal1 larded1 ,gardiner's sauce4 ,breast of ,chicken la ,cond4 ,vol-au-,vent1 garnished with ,veal and ,celery4 ,oysters ,baked in the ,shell4 ,chartreuse of ,game1 ,madeira sauce4 ,legs of ,chickens1 in form of birds1 ,soubise sauce4 ,curry of ,veal1 ,indian mode4 ,small ,cakes of ,fish with ,oysters4 ,fricassee of ,chicken1 ,chevalier style4 ,ctelettes of ,halibut1 ,german style4 ,mayonnaise of ,lobster4 ,turkish ,pillau4 ,,cold ,,ornamental ,,dishes4 ,american ,pt-de-,foie-,gras with ,truffles4 ,bastion made of ,fish1 with ,holland colors4 ,cheese1 made of ,veal in ,jelly on a ,socle4 ,stuffed ,chickens in form of a ,fountain4 ,boned ,turkey with ,jelly4 ,,vegetables4 ,plain ,boiled ,potatoes4 ,cauliflower4 ,onions4 ,turnips4 ,baked ,mashed ,potatoes4 ,baked ,sweet ,potatoes4 ,potatoes ,fried1 ,german style4 ,parsnips4 ,,small ,,plates4 ,croquettes of ,rice4 ,fried ,oysters4 ,,game4 ,roast ,canvas-back ,ducks4 ,red-head ,ducks4 ,brant4 ,wild ,goose4 ,wild ,turkey4 ,wild ,rabbits4 ,,knickerbocker ,,dishes4 ,rolletjies4 ,smoked ,sausages4 ,head ,cheese4 ,kookies4 ,smoked ,goose4 ,spack and ,applejes4 ,krullers4 ,doughnuts and ,oly ,kooks4 ,,pastry4 ,mince ,pie4 ,blanc ,mange4 ,charlotte ,russe4 ,rum ,jelly4 ,poor ,man's ,pudding4 ,swiss ,mringues4 ,apple ,pie4 ,,ornamental ,,confectionery4 ,visit of ,santa ,claus4 ,stuyvesant and his ,dwelling4 ,washington ,monument4 ,city ,hall of ,new ,amsterdam4 ,knickerbocker ,comfort4 ,holland ,pavilion4 ,,confects4 ,macaroons4 ,almond ,cakes4 ,lady-fingers4 ,kisses4 ,vanilla ,ice-cream4 ,,preserves4 ,brandy ,peaches4 ,ginger4 ,chow-,chow4 ,,fruit4 ,schnaps and ,pipes4 ,st4 ,nicholas ,punch4 ,coffee4 ,anchovy ,toast4 ,,curious ,,menus ,,of ,,various ,,nations4 ,,menu ,,from ,,central ,,africa4 ,through the courtesy of a gentleman who has for many years lived in ,central ,africa1 and who has brought with him a young prince1 son of one of the powerful chiefs of the ,baaili tribe1 to be educated in this country1 the author is enabled to illustrate the habits and customs now in vogue in the ,royal ,kitchen there4 ,as a rule1 there is only one principal meal1 which is eaten in the early part of the evening4 ,it mostly consists of parrot-soup1 roasted or stewed monkeys1 alligator eggs 7also well liked by ,europeans71 and birds of every description4 ,they also have moambo or palm-chops1 and fish4 ,a great delicacy1 so considered by ,europeans and natives alike1 is elephant's feet and trunk4 ,they have somewhat the taste of veal1 and have a very delicious flavor4 ,to prepare them they dig a hole1 about five feet deep1 in the sand1 and build in it a large fire4 ,after the sand is thoroughly heated1 the fire is removed1 leaving only the ashes in the hole4 ,they place the trunk and feet in this hole1 covering them with leaves1 and afterward with hot sand2 they remain there about two hours1 when they are considered done4 ,all carcasses of animals which are to be cooked1 are placed on a block of wood1 and pounded until every bone is broken1 care being taken not to tear or bruise the skin4 ,they are then boiled or roasted on an open wood-fire1 in hot sand or ashes1 without removing the hide or feathers4 ,the cooking is of a very inferior grade2 the only spices used being salt and pepper4 ,the kitchen utensils consist of common earthen or wooden ware4 ,very little time is taken for setting or decorating the table2 knives1 forks1 napkins1 c41 c41 are dispensed with4 ,all victuals are served in large wooden vessels4 ,after the members of the chief's household and his guests have assembled1 each person is supplied with a wooden spoon1 and selects whatever he wishes out of the different vessels1 using his hands in eating it4 ,in the line of vegetables1 they have also several dishes well liked by ,europeans4 ,n'gutti-,n'sengo is a dish eaten all over ,africa4 ,it consists of egg-plant1 small fish1 somewhat like our sardines 7,n'sengo71 and the roots of the cassava or manioca plant 7called ,n'gutti71 which have a knotty appearance1 and often weigh as much as twenty pounds4 ,as the latter contains poison1 they soak the manioca in water for three to four days1 to extract the poisonous substance4 ,they are cut and sliced1 adding small tomatoes4 ,all is placed in a vessel with water1 and seasoned with salt and pepper1 and boiled4 ,moambo1 or1 as the ,europeans call it1 palm-chops1 is also a favorite dish4 ,the palm-nuts are first boiled in water1 until the pulpy substance loosens from the pit4 ,then the shell1 which contains a very delicious oil1 is placed in a wooden mortar and crushed to obtain the oil4 ,then whatever the meal consists of1 meat1 fish1 mussels1 c41 all is put in a vessel1 adding the oil and the pulpy part of the palm-nut1 also red pepper and salt1 and is boiled4 ,roast or boiled squash 7,loenge7 is generally eaten with it4 ,sweet potatoes 7,m'balla ,benga7 are more farinaceous1 and sweeter than ours1 but do not taste so good4 ,they are boiled or roasted in the same way as we do here4 ,bananas 7,bitaebe7 weigh about a half pound each1 and are about fifteen inches long4 ,when half ripe they are cut in slices1 adding much salt and pepper1 and are boiled in water4 ,n'sensi is a little red bean1 which is boiled in water without adding salt or pepper4 ,peanut bread 7,chisulu73 the peanuts are first roasted1 then crushed4 ,this mass is then rolled and put into the skin of a banana1 adding a little pressure1 forming it into a body4 ,it readily retains this shape from the presence of the oily substance in the peanut4 ,hongkong ,menu4 ,china4 ,bow ,ha ,mai4 ,boiled ,prawns in ,oil4 ,chow ,chop ,suey4 ,bits of ,pork ,chops4 ,ham ob ,dau4 ,preserved ,eggs with ,ducks' ,gizzards4 ,ob ,gau ,bow ,vo ,toway4 ,ducks' ,livers and ,boiled ,ham4 ,chow ,ju ,aw4 ,boiled ,pork1 ,kidneyed4 ,show ,ju ,n ,gow4 ,roast ,pork-tongues4 ,bow ,n ,gwei4 ,cuttle ,fish4 ,yen ,wo' ,gong4 ,boiled ,pigeon ,eggs and ,bird-nest ,soup4 ,bow ,hai4 ,boiled ,crabs4 ,bow ,yu ,chee4 ,boiled ,shark ,fins4 ,yuen ,tsyai4 ,rice ,cakes4 ,bow ,ob4 ,duck-tongues and ,mushrooms4 ,ju ,tow ,n ,gow4 ,fried ,roofs-of-the-,mouths of ,pigs4 ,chow ,ob ,jun4 ,ducks' ,feet4 ,chow ,gai ,pien4 ,fried ,chicken ,wings4 ,lein ,chi ,gong4 ,lily-seed ,soup4 ,hong ,yin ,gong4 ,almond ,soup4 ,dein ,som4 ,sweetmeats and ,jellies4 ,yueh ,biung4 ,mincemeat ,cakes4 ,gwoy ,zoo4 ,fruits4 ,kwoh ,zuh4 ,seeds4 ,cha ,sam ,soo4 ,tea1 and ,rice ,whiskey4 ,as to the ,chinese1 at their formal dinners or feasts no menus are used4 ,the bill of fare consists of an interminable list of dishes1 and which has been arranged by the author in the form of a menu card4 ,the tables are laden with such dishes as shark-fins1 bche-de-mer fish1 fish-soup1 chicken-soup1 duck-soup1 rice1 rice1 rice1 and tea1 tea1 tea1 and tea2 not forgetting the edible birds' nests1 candies1 and cakes4 ,one's appetite is almost taken away on entering a ,chinese house at which a banquet is to be given--the effect of burning incense and other vile herbs4 ,the ,chinese can be extremely polite4 ,champagne is a favorite drink among ,chinese officials at the ,treaty ,ports1 and is always brought out when they have a foreign guest4 ,yokohama ,menu4 ,japan4 ,cha4 ,tea4 ,luimano4 ,fish ,soup4 ,shiru4 ,bean ,soup4 ,ohira4 ,vegetable ,soup4 ,sashimi4 ,raw ,sliced ,fish4 ,nizakana4 ,boiled ,fish4 ,teriyaki4 ,roast ,fish4 ,shiwoyaki4 ,roasted ,fish4 ,muchitori4 ,boiled ,vegetables4 ,umani4 ,fish and ,vegetables4 ,trubonomoni4 ,vegetables4 ,gozen4 ,boiled ,rice4 ,tsukemono4 ,pickles4 ,shoyu4 ,sauce4 ,saki4 ,rice ,whiskey4 ,cha4 ,tea4 ,a most delicious sauce1 called 8,shoyu10 which is the basis of ,worcestershire sauce1 is also used to give spice to the food4 ,throughout the repast the guests are served from time to time with 8,saki10 a pale liquor made from rice1 and which tastes very much like sherry4 ,it is served hot1 and is a most insinuating tipple4 ,in a large party you are expected to exchange cups and drink with every one present4 ,the result is that1 in nine cases out of ten1 you leave the house just a 8wee bit fu'10 as they say in ,scotland4 ,like the ,chinese1 no knives1 forks1 or napkins are used--8chop sticks0 only4 ,to smack your lips or belch during the feast is1 strange to say of such a supremely polite people1 not considered bad form4 ,corea ,menu4 ,cha4 ,tea4 ,fou ,yoon ,an4 ,finely ,chopped ,ham1 with ,eggs4 ,whey ,sum4 ,bamboo ,shoots1 with ,mushrooms and ,bche-de-mer ,fish4 ,chow ,kai ,goot4 ,dice-shaped ,spring ,chicken-bones1 ,served in ,sweetmeat ,pickles4 ,chow ,lok ,zeow4 ,finely ,sliced ,green ,peppers1 ,fried with ,cut ,beef and ,celery4 ,gow ,jee4 ,finely ,chopped1 ,spiced ,pork1 ,wrapped in ,thin ,dough1 then ,steamed4 ,chow ,mien4 ,a ,kind of ,boiled ,macaroni1 ,fried with ,thin ,strips of ,chicken1 ,pork1 ,mushrooms1 and ,celery4 ,bing ,lon4 ,betel-nuts ,preserved in ,rock ,candy4 ,cha4 ,tea4 ,sam ,soo4 ,rice ,liquor4 ,in ,corea ,chinese fashions are very closely followed4 ,greasy messes and appetite-destroying smells are their most characteristic features4 ,the food is always conveyed to the mouth by the aid of 8chop sticks10 and during the progress of a meal the mind becomes catered to by an animated conversation4 ,kanaka ,menu4 ,hawaiian ,islands4 ,,fish4 ,raw ,mullet4 ,raw ,gold-fish4 ,shell ,fish4 ,broiled ,taro4 ,,poi4 ,chili ,peppers4 ,small ,onions4 ,,entr,,es4 ,raw ,liver4 ,roast ,pig4 ,roast ,fish4 ,stewed ,taro4 ,,vegetables4 ,papaias4 ,cabbage4 ,taro4 ,sweet ,potatoes4 ,,fruit4 ,bananas4 ,oranges4 ,guavas4 ,mangoes4 ,apples4 ,hawaiian ,tea4 ,kono ,coffee4 ,,liquor4 ,ookulian 7pronounced ,o-ku-le-on74 ,hawaiian ,pipe of ,friendship4 ,among the ,kanakas1 the food eaten for breakfast1 luncheon1 and dinner is about the same1 and consists chiefly of the native dish called 8,,poi10 which is eaten whenever they 7the ,kanakas7 are hungry4 8,,poi0 is made from a root called 8,taro10 and in shape and size resembles a raw beet1 it has a dark skin1 and the vegetable itself has a variety of colors--pink1 gray1 purple1 and white4 ,the 8,taro0 is cooked in the ground1 after the manner of a 8,new ,england clam-bake20 after obtaining the softness of a cooked potato it is peeled1 and beaten with a large stone or iron1 made for that purpose1 into a pulp4 ,it is then mixed with water until it forms the thickness of paste 7and which makes very good paste1 as it is often used for sticking bills1 etc41 when a theatrical company arrives71 and after standing for a few days1 to allow it to ferment1 it is ready to be eaten4 ,the 8,poi0 is always eaten out of a 8,calabash0 7a large gourd about the size of a pumpkin71 the natives always eating with their fingers1 this being done by sticking the two fore-fingers into the 8,calabash10 giving it one or two twists1 and dexterously turning it around in front of their faces1 until it looks like a ball of 8taffy on a stick0 7no pun intended74 8,taro0 is sometimes cooked and eaten like potatoes and is considered very wholesome food4 ,the next important dish is 8,raw ,fish10 which are caught along the coast and eagerly eaten by the natives4 ,fish is also cooked in the ground1 and is served on large leaves about the size of palm-leaves1 called 8,ti0 leaves4 ,raw meat1 raw liver1 and a fragrant sea-weed form delicate side-dishes4 ,coffee1 within the last few years1 has to a great extent been drunk as a beverage1 but not so much as the ,hawaiian tea1 which tastes and smells like medicine4 ,vegetables are also eaten1 but sparingly1 comprising sweet potatoes1 ,irish potatoes1 cabbages1 etc4 ,fruit1 the product of the ,islands1 is very much eaten and relished1 such as guavas1 mangoes1 bananas1 mountain-apples1 oranges1 etc4 ,the ,hawaiians when eating always sit on mats4 ,all eat out of the same calabash4 ,after eating1 it is the custom to pass the pipe of friendship1 which is a small pipe made from shark's teeth4 ,,index4 ,,beef4 #dhd1 ,braised la ,bignon4 #dhc1 en daube4 #dhb1 la flamande4 #dgi1 la mode4 #dgh1 la morlaisienne4 #dha1 l',orsini4 #dhj1 la ,providence4 #dhe1 ,russian sauce4 #dij1 ,corned1 with kale-sprouts4 #dhi1 and spinach4 #eca1 hash en bordure4 #ebi1 au gratin4 #ebh1 la polonaise4 #ecj1 la zingara4 #acei1 ,hamburg steak1 raw4 #ebf1 ,russian sauce4 #ejb1 ,minced beef la ,catalan4 #eja1 la portugaise4 #ejj1 la provenale4 #eab1 ,mignons filets la ,bernardi4 #eac1 la bohmienne4 #achi1 la ,brown4 #acfd1 la ,lorillard4 #eaa1 marinated1 ,russian sauce4 #eaj1 la molle4 #ead1 la parisienne4 #eae1 aux pommes parisienne4 #eji1 la ,pompadour4 #ebg1 ,roast4 #eci1 ,roulade l'carlate4 #dih1 ,sirloin piqu1 la bordelaise4 #dii1 marrow sauce4 #dhf1 ,smoked beef la crme4 #ebd1 ,steak1 porterhouse4 #ebe1 ,steak1 porterhouse double4 #dib1 sirloin1 la barnaise4 #dia1 la bordelaise4 #dif1 aux cpes4 #did1 ,steak1 duchesse4 #dig1 green peppers4 #dic1 la molle4 #die1 la parisienne4 #dhh1 pie l'amricaine4 #dhg1 pie l'anglaise4 #eda1 ,stewed beef1 ,dufour4 #edj1 l'gyptienne4 #edc1 la marseillaise4 #edb1 la turque4 #ejc1 ,tenderloin of beef1 broiled4 #ejd1 la chron4 #ejf1 la florentine4 #ejh1 aux gourmets4 #eje1 la nivernaise4 #achh1 la ,stanton4 #ejg1 la ,trianon4 #ebc1 piqu la ,bernardi4 #eaf1 la duchesse4 #eba1 l'gyptienne4 #eai1 la ,hussard4 #eag1 la portugaise4 #eah1 la provenale4 #ebb1 la ,richelieu4 #ebj1 la ,svigne4 #ecb1 ,tongue of beef la gendarme4 #ece1 la jardinire4 #ech1 milanaise4 #ecd1 napolitaine4 #ecg1 with risotto4 #ecc1 sauce piquante4 #ecf1 with spinach4 #edd1 ,tripe la bordelaise4 #ede1 la crole4 #edh1 la lyonnaise4 #edg1 la mode de ,caen4 #edf1 la poulette4 ,,coffee1 ,,chocolate1 ,,and ,,tea4 #abfc1 ,coffee1 essence4 #acdh1 how to roast4 #acdi1 how to make4 #acej1 ,caf noir l',alexander the ,great4 #acea1 ,caf1 au lait4 #aceb1 au lait la ,st4 ,gottardo4 #acec1 glac4 #aced1 ,tea4 #acee1 la ,russe4 #acef1 ,chocolate4 #aceg1 au lait la ,george ,washington4 #acia1 ,mazagran la ,gnral ,bugeau4 #abib1 la ,gnral ,dufour4 ,,desserts3 ,,pastry1 ,,jellies1 ,,ices1 ,,preserves1 ,,etc4 #abjg1 ,almonds1 how to prepare4 #aafi1 ,apples1 with rice4 #aabd1 baked4 #aaij1 ,batter1 for fritters4 #aahe1 for frying4 #abgj1 ,blanc-manger la ,josephine ,delmonico4 #abje1 ,cakes1 allumettes4 #abbd1 almond4 #abci1 almond fancy4 #abjh1 almond glacs4 #abaa1 apple4 #abaf1 baba4 #abag1 baba au madre4 #abah1 baba crme vanille4 #abce1 biscuits1 almond4 #abcd1 biscuits1 ambroisienne4 #abca1 biscuits1 cuillre4 #abcc1 biscuits1 livornaise4 #abcb1 biscuits1 ,richelieu4 #abja1 brioches4 #abjc1 brioches la ,cond4 #abjd1 brioches fluttes4 #abjb1 brioches small4 #aahc1 buckwheat4 #abcf1 chaussons4 #abdf1 choux la crme4 #abba1 galette4 #abac1 gingerbread4 #abbj1 home-made4 #abca1 lady-fingers4 #abji1 macaroons1 bitter4 #abaj1 macaroons1 sweet4 #abbf1 madeleine4 #abbg1 madeleine printanire4 #abbh1 ,milan4 #abbc1 mille-feuilles4 #abch1 petites bouches la ,mme4 ,astor4 #abcg1 petites bouches des dames4 #abbe1 pithiviers4 #aaic1 pound4 #abbb1 rice4 #abcj1 rice la ,mazzini4 #abbi1 rum4 #aaig1 savarin4 #aaii1 savarin l'anglaise4 #aaih1 savarin hot4 #abae1 short1 blackberry4 #abad1 short1 strawberry4 #abab1 ,st4 ,honor la ,rose ,delmonico4 #aaie1 sponge4 #aaif1 waffles4 #aaid1 wedding4 #aahd1 ,cakes1 wheat4 #aafg1 ,charlotte1 apple4 #abfb1 au caf4 #abfa1 russe4 #aafh1 small4 #ajhj1 ,currants1 cleaning4 #abjj1 ,cream l'anglaise4 #abeh1 au cognac4 #abei1 au curaoa4 #abef1 au kirsch4 #abeg1 au maraschino4 #abfj1 en mousse4 #abec1 en mousse au caf4 #abee1 en mousse au rhum4 #abdb1 ptissire4 #abeb1 renverse4 #abed1 whipped la vanille4 #aagf1 ,croustade of rice4 #acac1 ,cup1 champagne4 #acad1 claret4 #aabb1 ,dumplings1 baked apple4 #aabg1 boiled apple4 #aabf1 boiled apricot4 #aabe1 boiled peach4 #abda1 ,eclairs1 #abdd1 au caf4 #abdc1 au chocolat4 #abde1 vanilla4 #aaia1 ,fritters1 apple4 #aaib1 vanilla4 #abfi1 glace1 royale4 #abjf1 glace1 royale1 for allumettes4 #abgg1 ,ice-cream1 banana4 #abhf1 biscuits glacs4 #abhg1 biscuits ,tortoni4 #abii1 charlottes glaces4 #acjj1 charlottes panaches4 #abgb1 chocolate4 #abgc1 coffee4 #abgh1 lemon4 #abij1 macaroon4 #abih1 macdoine la ,cavour4 #acja1 mringues glaces4 #acjb1 mringues panaches4 #abib1 napolitaine4 #abie1 parfait au caf4 #abgf1 peach4 #abge1 pistache4 #acgj1 plombire la ,hamilton4 #abid1 plombire la ,kingman4 #abia1 pudding la ,frances ,cleveland4 #abhh1 pudding la diplomate4 #abhi1 plum pudding la ,gladstone4 #abgd1 ,ice-cream1 strawberry4 #acga1 tutti-frutti la ,general ,harrison4 #abic1 tutti-frutti4 #abga1 vanilla4 #acbg1 ,jelly1 apple4 #acba1 brandy4 #acbb1 champagne4 #acbf1 currant4 #acgi1 currant4 #acai1 kirsch4 #acbc1 kmmel4 #acbe1 ,marcella wine la ,castellar4 #acbd1 ,rhein wine4 #acbj1 ,jamaica rum4 #acah1 sherry wine4 #abdg1 ,mringues4 #abdh1 apple4 #abdi1 la ,ch4 ,c4 ,delmonico4 #abea1 l'helvtienne4 #abej1 shells4 #abff1 ,nougat4 #abfg1 pyramid4 #aahb1 ,nouilles or noodles4 #abig1 ,oranges glaces la ,geo4 ,renauldt4 #aahf1 ,pancake1 ,french4 #aahg1 ,pancake1 ,french1 la gele4 #aahh1 ,german4 #aahi1 ,german with apples4 #ajgf1 ,paste1 feuilletage or puff4 #ajgh1 foundation4 #ajgg1 for pies4 #ajgi1 ,pastry-bag4 #abdj1 ,pte--chou4 #acca1 ,peach marmalade4 #ajhc1 ,pies1 apple4 #aajc1 apple mringue4 #ajig1 blackberry4 #ajih1 cherry4 #aaja1 cocoanut4 #aajd1 cranberry4 #ajij1 fresh currants4 #aajj1 custard4 #ajia1 gooseberry4 #ajic1 green-gage4 #ajhi1 huckleberry4 #ajhf1 lemon4 #aajb1 lemon cream4 #aaje1 ,martha ,washington4 #ajhb1 mince4 #ajib1 peach4 #ajhd1 pear4 #ajhh1 pear1 open4 #ajhg1 pineapple4 #ajid1 plum4 #ajii1 pumpkin4 #ajif1 raspberry4 #ajhe1 rhubarb4 #ajie1 strawberry4 #acdb1 ,preserves1 apples4 #achg1 ,preserves1 apples4 #acha1 blackberries and whortleberries4 #acdg1 cherries4 #acgg1 cherries4 #acdd1 green-gages4 #acgh1 gooseberries4 #acdj1 peaches4 #ache1 peaches4 #acda1 pears4 #ache1 pears4 #acgd1 pineapples4 #acdc1 egg-plums4 #achc1 egg-plums4 #achj1 raspberries4 #acdf1 raspberries4 #acgf1 rhubarb4 #acde1 strawberries4 #acgc1 strawberries4 #aaeb1 ,puddings1 apple l'helvtienne4 #aaea1 apricot la ,richelieu4 #aacb1 bread4 #aafd1 cabinet la ,sadi-,carnot4 #aaff1 caramel4 #aadf1 chocolate4 #aadg1 cocoanut4 #aaed1 custard4 #aace1 ,diaz4 #aabi1 diplomatic4 #aacg1 ,english1 baked4 #aadd1 farina4 #aaci1 ,french la ,delmonico4 #aafa1 fruit4 #aaei1 la ,u4 ,s4 ,grant4 #aade1 ,indian4 #aaeg1 lemon4 #aacd1 maraschino4 #aaee1 ,nelson4 #aaeh1 orange4 #aaej1 peach la ,richelieu4 #aadh1 pineapple la ,richelieu4 #aafc1 plum4 #aadc1 rice4 #aacj1 rice and orange4 #aadj1 sago4 #aada1 tapioca4 #aadb1 vermicelli4 #acjf1 ,punch la ,cardinal4 #acjg1 champagne4 #acab1 la ,czarina1 hot4 #acjc1 la ,lorenzo ,delmonico4 #acaj1 la franaise1 hot4 #acaa1 la franaise1 iced4 #acje1 kirsch4 #acjh1 la ,lalla ,rookh4 #acjd1 ,roman4 #acji1 en surprise4 #aagj1 ,rice au lait d'amandes4 #aaga1 l',airolo4 #aagb1 la bonne femme4 #aaha1 la ,cond4 #abif1 la ,croce4 #aagc1 la ,czar4 #aahj1 la franaise4 #aagi1 l'indienne4 #aagg1 with milk4 #aage1 timbale1 iced4 #aagh1 la ,turque4 #ajha1 ,raisins1 cleaning4 #aaca1 ,sauce1 anglaise l'orange4 #acbh1 apple4 #aabh1 apricot4 #aafe1 la ,carnot4 #aaec1 ,chaufausen4 #acbi1 cranberry4 #aacc1 cream4 #abai1 cream la vanille4 #aaef1 ,daniel ,webster4 #aacf1 ,diaz4 #aafj1 ,u4 ,s4 ,grant4 #aabc1 hard4 #aadi1 kirsch4 #aabi1 punch4 #aafb1 rum4 #aach1 sabayon au madre4 #accb1 ,stewed apples4 #acce1 apricots4 #accf1 green-gages4 #accd1 peaches4 #accc1 pears4 #accg1 plums4 #accj1 prunes la ,dufour4 #acch1 quinces4 #abfe1 ,sugar1 burned4 #abfd1 ,sugar1 cooked4 #acci1 ,syrups for preserving fruits4 #aabj1 ,tarts1 apple4 #aajh1 apricot4 #aaai1 blackberry4 #aaaa1 cherry4 #aaaf1 cranberry4 #aaba1 ,frangipani4 #aajg1 green-gages4 #aaad1 gooseberry and currant4 #aaac1 huckleberry4 #aajf1 peach4 #aaji1 pear4 #aaae1 pineapple4 #aaaj1 plum4 #aaah1 raspberry4 #aaab1 rhubarb4 #aaag1 strawberry4 #aagd1 ,turban of apples4 #abhe1 ,water-ice1 apricot4 #abhb1 cherry4 #abgi1 lemon4 #abhj1 orange4 #abhd1 peach4 #abhc1 pineapple4 #abha1 raspberry4 #acaf1 ,water-melon1 la ,jos ,paez4 #acae1 la ,romero4 #acag1 la ,seward4 ,,eggs4 #ddc1 ,eggs l'alsacienne4 #ddd1 l'aurore4 #daf1 la bchamel4 #ddg1 la ,bennett4 #dcb1 la bonne femme4 #daa1 la bourguignonne4 #dad1 brown butter4 #dbg1 with celery4 #ddb1 la chipolata4 #ddi1 duchesse4 #dbc1 en filets4 #dbd1 la finoise4 #dah1 au gratin4 #ddh1 la ,hyde4 #ddj1 l'impratrice4 #dcj1 with livers4 #daj1 la ,livingstone4 #dce1 with melted cheese4 #dcg1 la ,meyerbeer4 #dbe1 au miroir4 #dbf1 with mushrooms4 #acff1 la post4 #dcf1 en panade4 #dca1 au parmesan4 #dag1 la pauvre femme4 #dcc1 la paysanne4 #dde1 la polonaise4 #dbb1 la provenale4 #dcd1 la rgence4 #dch1 la reine1 #ddf1 ,robert sauce4 #dbi1 with tarragon4 #dai1 la tripe4 #dbh1 with truffles4 #dci1 la turque4 #dae1 au soleil4 #dda1 la suisse4 #dbj1 la ,vanderbilt4 #dba1 la valencienne4 #dab1 fried4 #dac1 for garnishing4 #deh1 ,omelet1 asparagus-tops4 #dff1 la bonne femme4 #dgg1 clestine4 #dfj1 with cpes4 #dfi1 cheese4 #dfd1 chicken liver4 #dee1 crab4 #dec1 crawfish4 #dgb1 l'espagnole4 #dea1 with fine herbs4 #dei1 with green peas4 #dfb1 ham4 #dfc1 kidney4 #dgf1 au kirsch4 #ded1 lobster4 #dgc1 mexicaine4 #deb1 oyster4 #dej1 plain4 #dfg1 raspail4 #dgj1 rgence4 #dgf1 rum4 #dfh1 sardine4 #dfe1 sausage4 #dfa1 smoked beef4 #dgd1 souffle4 #dge1 sweet4 #def1 tomato4 #deg1 tomato la provenale4 #dga1 la ,vanderbilt4 #djd1 ,poached eggs4 #dje1 ,scrambled eggs4 #djf1 asparagus-tops4 #dji1 la chicore4 #djh1 smoked beef4 #djg1 truffles4 ,,fish4 #cda1 ,bass la bordelaise4 #cdc1 la chambord4 #cdb1 with white wine4 #ccf1 ,bluefish l'icarienne4 #ccg1 l'italienne4 #cch1 la vnitienne4 #cdj1 ,bouille--baisse la marseillaise4 #cja1 ,breaded fish2 how to prepare4 #cia1 ,canap ,lorenzo4 #cgg1 ,clams la marinire4 #cjj1 how to serve4 #cgf1 stuffed4 #chi1 soft shelled la ,merrill4 #cij1 soft shelled la ,newburg4 #ceb1 ,codfish1 boiled1 oyster sauce4 #cde1 bonne femme4 #cdf1 picked-up4 #cdi1 tongues1 beurre noir4 #cej1 tongues1 fried4 #cdh1 tongues1 how to blanch4 #cea1 tongues1 la poulette4 #cgc1 ,crabs l'anglaise4 #cgj1 deviled4 #cga1 la ,st4 ,jean4 #cgb1 la ,st4 ,laurent4 #cfi1 soft-shelled1 broiled4 #cfh1 soft-shelled1 fried4 #ccb1 ,eels1 en matelote4 #ccd1 ,eels1 en matelote normande4 #ccc1 ,eels1 en matelote la parisienne4 #cce1 how to blanch4 #cdg1 ,fish balls4 #cdg1 la ,mrs4 ,harrison4 #cih1 ,frogs1 broiled4 #dja1 l'espagnole4 #djj1 fried4 #cii1 la poulette4 #cji1 ,halibut1 boiled4 #caj1 steaks1 matre d'htel4 #ceg1 ,lobster l'amricaine4 #cfj1 la bordelaise4 #cfa1 en brochette au petit sal4 #cfd1 broiled4 #cfc1 broiled1 ravigote sauce4 #cfb1 en chevreuse4 #cfe1 croquettes4 #cff1 cutlets1 ,victoria4 #ceh1 au curry4 #cei1 la ,newburg4 #aceh1 la ,rushmore4 #cfg1 stuffed4 #cbi1 ,mackerel1 broiled1 matre d'htel4 #cca1 aux fines herbes4 #ccj1 en papillotes4 #cgh1 ,mussels la marinire4 #cgi1 la poulette4 #chh1 ,oysters la ,baltimore4 #che1 en brochette au petit sal4 #chb1 broiled4 #bii1 l',alexandre ,dumas4 #chj1 fried4 #chf1 la mali4 #chd1 la ,pompadour4 #chc1 la poulette4 #bih1 how to serve4 #cha1 la ,villeroi4 #acfg1 la ,arthur ,sullivan4 #cge1 ,oyster-crabs fried4 #cgd1 la poulette4 #chg1 ,oyster patties4 #cjd1 ,salmon1 ,colbert4 #cfd1 croquettes4 #cjf1 la gnoise4 #cjc1 oyster sauce4 #cjb1 ,salmon1 en papillotes4 #cje1 la rgence4 #cjg1 rolled l'irlandaise4 #cjh1 tails1 broiled4 #cdd1 ,salt ,cod la biscanne4 #djc1 ,sardines on toast4 #cib1 ,scallops1 brestoise4 #cbf1 ,shad1 matre d'htel4 #cbg1 with sorrel4 #cbh1 vert-pr4 #djb1 roe1 with bacon4 #cci1 ,sheep's-head la crole4 #cbe1 ,skate au naturel4 #cec1 ,smelts la barnaise4 #cef1 au gratin4 #cee1 stuffed4 #ced1 la toulouse4 #acic1 la ,van ,volkenburgh4 #cic1 ,snails la bourguignonne4 #cid1 l'italienne4 #cie1 la provenale4 #cbd1 ,sole1 dippoise4 #cbb1 fillets1 ,joinville4 #cbc1 fine herbs4 #cbj1 fried1 sauce ,colbert4 #cai1 au gratin4 #cag1 l'hollandaise4 #cba1 la ,horly4 #cah1 normande4 #cif1 ,terrapin la ,baltimore4 #cig1 la ,maryland4 #cig1 la ,newburg4 #cab1 ,trout la ,cambacres4 #cac1 la ,chambord4 #cae1 with fine herbs4 #cad1 matre d'htel4 #caf1 en papillotes4 #caa1 shrimp sauce4 ,,forcemeats4 #bbi1 ,forcemeat1 ,american4 #bbf1 chicken4 #bbe1 chicken la crme4 #bbd1 clam4 #bbc1 crab4 #bba1 godiveau4 #bbb1 lobster4 #bbh1 partridge4 #bbg1 quenelles of fish4 #bbj1 sausage4 #bah1 ,fumet of game4 #acgb1 ,frogs' legs la ,merrill4 ,,game4 #hia1 ,antelope chops1 port-wine sauce4 #hij1 steak1 ,russian sauce4 #hcb1 ,canaps for roast game4 #hge1 ,canvas-back ducks broiled4 #hgd1 roasted4 #hcc1 ,croquettes la ,prigueux4 #hci1 ,doe-birds1 broiled4 #hda1 roasted l'africaine4 #hdj1 l'amricaine4 #hch1 plain4 #hdb1 salmi la gastronome4 #acfi1 ,game pie la ,levi ,p4 ,morton4 #hid1 ,gibelotte of hare4 #hed1 ,grouse1 broiled with bacon4 #acij1 la ,pomeroy4 #heb1 roasted1 plain4 #hec1 la ,sam ,ward4 #hee1 salmi la parisienne4 #hef1 la ,walter ,scott4 #heg1 la florentin4 #heh1 suprme la ,richelieu4 #hie1 ,hare fillets1 poivrade sauce4 #hic1 civet la franaise4 #hib1 roasted plain4 #hde1 ,partridge1 braised with cabbage4 #hdg1 braised with celery sauce4 #hdd1 broiled l'amricaine4 #hdc1 roasted1 bread sauce4 #hdi1 chartreuse of4 #hdh1 saut la chasseur4 #hdf1 la financire4 #hea1 suprme la ,godard4 #hej1 ,prigueux4 #hff1 ,plovers1 broiled4 #hfe1 roasted plain4 #hfg1 salmi1 maison d'or4 #hfc1 ,ptarmigan1 broiled4 #hfb1 roasted plain4 #hfd1 salmi la chasseur4 #hcf1 ,quails1 braised1 celery sauce4 #hce1 broiled with bacon4 #hcg1 la financire4 #hcd1 roasted plain4 #hgf1 ,red-head ducks1 broiled4 #hgf1 roasted plain4 #hgg1 ,reed-birds4 #hfi1 ,snipe1 broiled4 #hfh1 roasted plain4 #hgj1 salmi la moderne4 #hfj1 ,teal duck broiled4 #hfa1 salmi la rgence4 #hei1 duck1 roasted plain4 #hgh1 ,venison1 saddle1 currant jelly4 #hhe1 chops1 pure of chestnuts4 #hhg1 civet la franaise4 #hhf1 civet1 poivrade sauce4 #hhh1 civet la parisienne4 #hhi1 pie l'amricaine4 #hgi1 steak broiled4 #hha1 ,colbert sauce4 #hhd1 currant jelly4 #hhj1 ,londonderry sauce4 #hhc1 mashed potatoes4 #hhb1 pure of chestnuts4 #hgb1 ,woodcock broiled4 #hga1 roasted plain4 #hgc1 salmi la chasseur4 ,,garnishings4 #bed1 ,bouquet1 how to prepare4 #adc1 ,fine herbs cooked4 #add1 raw4 #bca1 ,garnishing ,bayard4 #bdc1 bordelaise4 #bdb1 cpes4 #bcb1 chipolata4 #bdg1 l'carlate4 #bdf1 financire4 #bch1 ,godard4 #bda1 gourmets4 #bcg1 grecque4 #bdd1 marrow4 #bea1 milanaise4 #bdi1 ,montebello4 #bcj1 mushrooms4 #age1 normande4 #bdj1 parisienne4 #bde1 la ,patti4 #bce1 rgence4 #bec1 ,robinson4 #beb1 rouennaise4 #bcf1 ,st4 ,nazaire4 #bdh1 ,stanley4 #bej1 soubise4 #bci1 tortue4 #bcd1 valencienne4 #bcc1 ,vanderbilt4 ,,hors ,d',,oeuvres4 #bhe1 ,anchovies1 ,norwegian4 #bhd1 in oil4 #bhj1 on toast4 #bgj1 ,bouches la reine4 #bfi1 ,canap ,madison4 #bha1 ,caviare on toast4 #bia1 ,celery1 frizzled4 #bij1 in glass4 #bga1 ,coquilles of chicken l'anglaise4 #bgb1 of oysters au gratin4 #bfh1 ,cromesquis aux truffes4 #bgf1 ,croquettes1 chicken1 with truffles4 #bgh1 foie-gras4 #bgg1 of game4 #bgi1 of macaroni4 #bfd1 ,croustades la rgence4 #bfe1 de riz la ,victoria4 #bhi1 ,cucumbers4 #bgd1 ,lamb sweetbreads en caisses4 #bhg1 ,mortadella4 #bge1 ,oysters en petites caisses4 #bgc1 in shells l'anglaise4 #bff1 ,patties l'anglaise4 #bfg1 ortolans4 #bib1 ,radishes1 how to prepare4 #bic1 remarks on4 #beg1 ,salpicon au chasseur4 #bef1 la financire4 #beh1 of lobsters1 shrimps1 c4 #bei1 montglas4 #bee1 royale4 #bfj1 sauce madre4 #bhc1 ,sardines in oil4 #bhf1 ,sausage de ,lyons4 #bfa1 ,timbales l'cossaise4 #bfb1 de nouilles la gnoise4 #bfc1 la ,schultze4 #bhb1 ,tunny-fish1 pickled4 #bhh1 ,tomatoes1 side dish4 #bid1 ,welsh rarebit4 #big1 au gratin4 #bif1 gherkin-buck4 #bie1 golden buck4 ,,lamb4 #fge1 ,ballotin of lamb1 with peas4 #gjb1 ,breast1 jardinire4 #fgd1 ,brochette la ,dumas4 #fha1 ,chops la ,signora4 #fhb1 la ,robinson4 #fhc1 maison d'or4 #fhd1 clichy4 #fhe1 maintenon4 #fhf1 ,villeroi4 #fhg1 ,massna4 #fgi1 ,croquettes la ,patti4 #fhj1 ,croustades of kidneys with mushrooms4 #fgf1 ,curry of lamb1 asparagus-tops4 #fgh1 la crole4 #fgg1 l'indienne4 #fij1 ,epigrammes of lamb la chicore4 #fia1 la louisiannaise4 #fhi1 la macdoine4 #fib1 la soubise4 #fgb1 ,fries la diable4 #fgc1 ,fries1 tomato sauce4 #gja1 ,haricot of lamb la ,providence4 #gjj1 ,hashed lamb la polonaise4 #gac1 ,kidneys1 with bacon4 #gad1 with cpes4 #gab1 ,colbert sauce4 #gae1 deviled4 #ehe1 ,loin of lamb1 roasted4 #fhh1 ,minced lamb l'anglaise4 #acfj1 ,mignons of lamb1 sauce barnaise4 #fic1 ,shoulder of lamb l'africaine4 #fii1 la flamande4 #fif1 la jardinire4 #fig1 la macdoine4 #fid1 la pure normande4 #fih1 la rouennaise4 #fie1 stuffed tomatoes4 #acfa1 ,spring lamb1 roasted4 #gaf1 ,lamb steak1 pure of peas4 #gag1 sauce piquante4 #gah1 l'amricaine4 #gje1 ,stewed lamb1 ,lima beans4 #gji1 string beans4 #gaa1 la crole4 #gjg1 aux flageolets4 #gjd1 la franaise4 #gaj1 la louisiannaise4 #gjc1 oyster-plant4 #gjh1 la parisienne4 #gjf1 with peas4 ,,mutton4 #fde1 ,chops l'africaine4 #fdc1 breaded4 #fdd1 bretonne4 #fdf1 napolitaine4 #fdb1 la provenale4 #fdg1 soyer with potatoes4 #feb1 hashed la zingara4 #fec1 hashed au gratin4 #ffa1 ,kidneys aux petit sal4 #ffc1 sauts l'italienne4 #ffb1 sauce madre4 #fdh1 ,leg1 roasted plain4 #fdh1 la portugaise4 #fdi1 la ,cond4 #fej1 bretonne4 #fea1 caper sauce4 #ehe1 ,loin1 roasted4 #ffe1 ,saddle of mutton1 ,colbert4 #fff1 currant jelly4 #fgj1 duchesse4 #ffh1 ,londonderry sauce4 #ffg1 sauce poivrade4 #fga1 with potatoes4 #ffd1 roasted plain4 #ffi1 la ,svign4 #fed1 ,sheep's feet la poulette4 #fee1 ,stewed ,mutton1 fermire4 #ffj1 ,stew1 ,irish4 #feg1 marseillaise4 #feh1 portugaise4 #fei1 with potatoes4 #fef1 ,solferino4 ,,pork4 #ged1 ,bacon1 broiled4 #gai1 ,black sausages1 mashed potatoes4 #gba1 ,ham1 boiled plain4 #gec1 broiled and fried4 #gbb1 for family use4 #gbc1 roasted1 champagne sauce4 #gbd1 roasted1 corn la crme4 #gbe1 roasted1 with spinach4 #gbf1 ,pig's cheek1 with spinach4 #gcd1 ,pigs' feet1 boned4 #gcj1 la ,boston4 #gbi1 sauce piquante4 #gca1 la poulette4 #gbh1 sauce ,robert4 #gbg1 ,st4 ,hubert4 #gcc1 stuffed1 madeira sauce4 #gcb1 stuffed1 ,prigueux4 #gdb1 ,pork ,andouillettes4 #gdh1 ,pork chops1 apple sauce4 #gdd1 broiled4 #gdg1 la diable4 #gdc1 plain4 #gde1 sauce piquante4 #gdi1 pure of peas4 #gej1 pure of potatoes4 #gdf1 sauce ,robert4 #geb1 ,pork and beans4 #gea1 roasted4 #gda1 tenderloin4 #gcf1 ,sausages l'anglaise4 #gch1 la bourguignonne4 #gci1 with cabbage4 #gdj1 la gastronome4 #gcg1 l'italienne4 #gce1 with white wine4 #gbj1 ,suckling pig1 apple sauce4 ,,poultry4 #ghe1 ,chicken la ,maryland4 #ghd1 with rice4 #gha1 fricass l'amricaine4 #ghj1 la reine4 #ggi1 boiled la ,providence4 #gef1 broiled with bacon4 #gfd1 cromesquis la ,richelieu4 #gfe1 la reine4 #gfj1 croquettes l'carlate4 #gfa1 la ,prigourdin4 #gei1 la ,prigueux4 #geh1 la reine4 #gfb1 croustade la ,dreux4 #gfc1 of livers au madre4 #gid1 curry la crole4 #gic1 l'espagnole4 #gib1 l'indienne4 #gff1 legs la diable4 #gfi1 livers1 with bacon4 #ggj1 l'italienne4 #gfg1 au madre4 #gfh1 with mushrooms4 #ghc1 pillau la crole4 #ghb1 la turque4 #geg1 pot-pie4 #gee1 roasted plain4 #ggh1 saut la bohmienne4 #ggf1 la bordelaise4 #gge1 la chasseur4 #acfb1 la ,ch4 ,c4 ,delmonico4 #ggb1 l'hongroise4 #gga1 la marengo4 #ggc1 la parmentier4 #ggg1 la rgence4 #ggd1 with tarragon4 #acfc1 la ,ranhofer4 #ghg1 suprme la ,bayard4 #ghi1 la ,patti4 #ghh1 la reine4 #gij1 la ,rothschild4 #ghf1 la toulouse4 #hbc1 ,duck l',amricaine4 #hbd1 roasted1 apple sauce4 #hbe1 la rouennaise4 #hbf1 salmi l'amricaine4 #hbi1 la bourgeoise4 #hbh1 la chasseur4 #hca1 la marchale4 #hcj1 la montglas4 #hbg1 with olives4 #hjh1 ,goose1 stuffed with chestnuts4 #hae1 ,pigeon cutlets la ,victoria4 #hbj1 ,squabs l'amricaine4 #hah1 ballotin l'italienne4 #hag1 broiled with bacon4 #hba1 la chipolata4 #hbb1 en compote4 #hai1 en crapaudine4 #haf1 roasted1 plain4 #hji1 ,timbale of foies-gras1 ,lagardre4 #gia1 ,turban of chicken la ,cleveland4 #gie1 ,turkey l'anglaise4 #gii1 boiled la ,baltimore4 #gif1 celery sauce4 #gic1 egg sauce4 #gig1 oyster sauce4 #gff1 ,turkey legs la diable4 #hjj1 ,turkey roasted and stuffed4 #hjj1 roasted plain4 #hac1 boned1 la prosperity of ,america4 #had1 jelly1 for boned turkey4 #hjf1 ,turkey breast la chipolata4 #hjg1 breast la ,robinson4 #hjb1 hashed la bchamel4 #hje1 hashed en bordure4 #hjd1 hashed la crme4 #hjc1 hashed la polonaise4 #hja1 hashed la royale4 #haj1 ,vol-au-vent la financire4 #hab1 la reine4 #haa1 la toulouse4 ,,salads4 #ajcg1 ,anchovy4 #ajch1 ,barbe de ,capucine4 #ajci1 ,beef4 #ajdj1 ,cauliflower4 #ajda1 ,celery4 #ajdb1 mayonnaise4 #ajdc1 ,chapon for salad4 #ajdd1 ,chicken4 #ajdf1 ,chicory au chapon4 #ajde1 plain4 #ajdg1 ,crab4 #ajej1 ,dandelion and beet-root4 #ajea1 la ,contoise4 #ajdi1 with eggs4 #ajdh1 plain4 #ajec1 ,doucette with beet-roots4 #ajed1 with eggs4 #ajeb1 plain4 #ajee1 ,escarole4 #ajgd1 ,herring4 #ajcf1 ,italienne4 #ajge1 ,japanese4 #ajef1 ,lamb-tongue4 #ajei1 ,lettuce and cream4 #ajeh1 and eggs4 #ajeg1 plain4 #ajfj1 and tomatoes4 #ajfa1 ,lobster4 #ajfb1 la ,plummer4 #acfh1 la ,boardman4 #ajfc1 ,macdoine4 #ajgc1 ,potato4 #ajfd1 ,romaine4 #ajfe1 ,russian4 #ajff1 ,salmon4 #ajfg1 ,shrimp4 #ajfh1 ,string-bean4 #ajfi1 ,sudoise4 #ajgj1 ,tomato1 ,french dressing4 #ajga1 mayonnaise4 #ajgb1 ,watercress4 ,,sauces4 #adf1 ,butter1 anchovy4 #aej1 crawfish4 #adh1 horseradish4 #adi1 lobster4 #ade1 matre d'htel4 #adg1 ravigote4 #baj1 ,sauce allemande4 #afc1 anchovy4 #afh1 apple4 #ahb1 l'aurore4 #aff1 barnaise4 #aed1 bchamel4 #ahf1 bordelaise4 #afb1 bread4 #aei1 black butter4 #aeg1 drawn butter4 #aee1 melted butter4 #aef1 nut-brown butter4 #fea1 caper4 #bjj1 celery4 #bab1 ,chambord4 #bjd1 champagne4 #aig1 chasseur4 #aij1 ,colbert4 #aii1 crapaudine4 #aha1 cream4 #ahe1 demi-glace4 #aih1 diable4 #ahc1 duchesse4 #ahi1 duxelle4 #afa1 egg4 #aea1 espagnole4 #ahg1 gnoise4 #agj1 green4 #aif1 hache4 #afj1 hollandaise4 #afd1 horseradish4 #agd1 ,indian4 #ahh1 ,italian4 #aeh1 lobster4 #ahe1 madeira4 #agg1 matre d'htel1 lie4 #ahj1 matelote4 #bjf1 mayonnaise4 #afi1 mint4 #bac1 montglas4 #bjb1 mustard4 #aie1 napolitaine4 #age1 normande4 #agc1 oyster4 #afe1 percillade4 #aia1 ,prigueux4 #bjc1 piquante4 #aid1 poivrade4 #eih1 poulette4 #ahd1 princesse4 #bji1 remoulade4 #aib1 ,robert4 #baa1 ,russian4 #aic1 salmi4 #agh1 shrimp4 #aga1 suprme4 #agb1 tarragon4 #bjg1 tartare4 #bje1 tomato4 #agf1 toulouse4 #afg1 trianon4 #aeb1 velout4 #agi1 vnitienne4 #bjh1 ,victoria4 #aec1 ,villeroi4 #bja1 vinaigrette4 ,,soups4 #e1 ,beef l'anglaise4 #f1 l'cossaise4 #h1 ,bisque of clams4 #i1 of crabs4 #aj1 of lobster4 #a1 ,bouille--baisse4 #b1 ,brunoise4 #c1 with rice4 #d1 with sorrel4 #g1 ,busecca4 #fe1 ,chicken la crole4 #fd1 l'hollandaise4 #fh1 with leeks4 #fg1 l'okra4 #fc1 la pimontaise4 #ff1 la portugaise4 #fb1 la ,richmond4 #fi1 la turque4 #ad1 ,chiffonade4 #acb1 for soups4 #ac1 ,chowder1 clam4 #ab1 fish4 #aaf1 ,consomm l'africaine4 #aag1 l'andalouse4 #aai1 l'anglaise4 #aah1 clestine4 #abh1 chtelaine4 #abj1 ,colbert4 #ajh1 ,deslignac4 #aaj1 d',orleans4 #aad1 ,douglas4 #aja1 ,dubourg4 #abe1 duchesse4 #aab1 ,garibaldi4 #aaa1 imprial4 #ajb1 ,massna4 #abg1 napolitaine4 #ajc1 aux ptes4 #abf1 ,patti4 #aac1 princesse4 #aji1 printanier4 #aba1 printanier ,colbert4 #abd1 printanier royale4 #ajj1 pure4 #abi1 aux quenelles4 #abc1 ,rachel4 #aae1 renaissance4 #ajg1 royale4 #ajd1 semoule1 or tapioca4 #aje1 semoule la crme4 #ajf1 ,svign4 #abb1 sudoise4 #hd1 ,cream l'allemande4 #gb1 of artichokes4 #gj1 of asparagus4 #gg1 of barley4 #gc1 of cauliflower4 #ga1 of celery4 #hf1 of celery l'espagnole4 #hb1 of chicken4 #hc1 of game4 #hh1 of lentils la majordomo4 #hg1 of lettuce4 #ge1 of ,lima beans4 #gd1 ,palestine4 #gf1 of dried peas4 #gh1 of rice4 #gi1 of sorrel4 #ha1 of sorrel1 fermire4 #hj1 of sorrel with rice4 #he1 of turnips4 #aa1 ,crote-au-pot4 #acd1 ,crotons souffles4 #acc1 for soup4 #be1 ,frogs l'espagnole4 #bb1 ,giblets l'anglaise4 #ba1 with barley4 #bj1 l'cossaise4 #ai1 with rice4 #af1 ,green turtle4 #ah1 clear4 #ae1 how to prepare4 #bd1 ,gumbo of crabs4 #bc1 ,gumbo with frogs4 #bh1 ,jardinire4 #bg1 ,julienne4 #cf1 ,menestra4 #cb1 ,mikado4 #ag1 ,mock turtle4 #cj1 ,mutton with barley4 #ca1 l'cossaise4 #cd1 ,mulligatawney4 #de1 la ,delmonico4 #cg1 ,napolitaine4 #acj1 ,onion4 #dj1 ,ox-tail l'anglaise4 #ch1 with barley4 #ci1 l'cossaise4 #bf1 ,oyster4 #ec1 ,paysanne4 #ed1 ,pot-au-feu4 #eb1 ,printanier chasseur4 #ea1 grenat4 #ic1 ,potage la diplomate4 #if1 la ,dorsay4 #ie1 la ,mc,donald4 #ih1 of rice la maintenon4 #ig1 la ,montmorency4 #id1 la windsor4 #de1 ,pure bretonne4 #ia1 of chestnuts la jardinire4 #dh1 ,cond4 #dg1 ,crcy4 #df1 faubonne4 #di1 of green peas4 #dc1 ,jackson4 #ej1 ,mongole4 #dd1 parmentier4 #hi1 of partridge la ,destaing4 #ij1 la gentilhomme4 #ib1 soubise with white beans4 #aca1 of chestnuts4 #ee1 ,russe4 #bi1 ,shin of beef1 lie4 #da1 ,sorrel1 asparagus-tops4 #db1 with rice4 #ef1 ,spaghetti with tomatoes4 #fa1 ,terrapin4 #fj1 how to prepare4 #eh1 ,tomatoes l'andalouse4 #eg1 with rice4 #ei1 with sago4 #cc1 ,westmoreland4 #ii1 ,white broth4 ,,stocks4 #bag1 ,chicken essence4 #baf1 ,clear gravy4 #adb1 ,court bouillon4 #bae1 ,duxelle4 #bad1 ,fish broth4 #bai1 ,game4 #aci1 ,marinade1 cooked4 #adj1 raw4 #acg1 white4 #ada1 ,meat-glaze4 #ach1 ,mirepoix4 #acf1 ,roux1 brown4 #ace1 white4 ,,veal4 #edi1 ,blanquette of veal4 #eec1 l'ancienne4 #eeb1 with nouilles4 #eej1 la reine4 #eea1 with peas4 #eia1 ,braised noix of veal en daube4 #eij1 la ,providence4 #eif1 ,breast of veal la milanaise4 #eed1 ,brisotin of veal4 #eee1 l'carlate4 #eef1 nantaise4 #eeg1 ,calf's brain1 black butter4 #eei1 fried1 tartare sauce4 #eeh1 la vinaigrette4 #fch1 ,calf's head la ,cavour4 #fcg1 head plain4 #fci1 la poulette4 #fda1 en tortue4 #fdj1 la vinaigrette4 #ehc1 ,calf's liver1 braised1 bourgeoise4 #ehd1 broiled with bacon4 #ehb1 saut l'alsacienne4 #ehj1 l'italienne4 #eha1 la provenale4 #eig1 ,calf's feet1 naturel4 #eii1 sauce piquante4 #eih1 la poulette4 #fjj1 sauce remoulade4 #efg1 ,curry of veal l'indienne4 #efb1 ,cutlets la marchale4 #efc1 la milanaise4 #efj1 la ,pagasqui4 #eff1 en papillotes4 #efe1 la ,philadelphia4 #efa1 la ,st4 ,cloud4 #efc1 breaded1 tomato sauce4 #efd1 broiled4 #efi1 ,escalops of veal la duxelle4 #ega1 la chicore4 #egb1 l'italienne4 #efh1 plain4 #egc1 la provenale4 #egd1 la ,richelieu4 #egj1 with stuffed peppers4 #egi1 ,fricandeau la morlaisienne4 #egg1 with sorrel4 #egh1 with spinach4 #ehi1 ,grenadins of veal l'africaine4 #ehg1 la chipolata4 #ehf1 pure of peas4 #ehh1 la ,svign4 #ehe1 ,loin of veal1 roasted4 #egf1 ,minced veal la biscanne4 #ege1 la ,catalan4 #eie1 ,panpiette of veal la duxelle4 #eid1 pure of chestnuts4 #eic1 l'carlate4 #eib1 la faubonne4 #fja1 ,sweetbreads1 how to blanch4 #faj1 la barnaise4 #fjb1 braised4 #faf1 la ,catalan4 #faa1 aux cpes4 #fag1 la ,colbert4 #fjh1 la duxelle4 #fjc1 la financire4 #fad1 la ,godard4 #fab1 aux gourmets4 #fae1 la montglas4 #fji1 with mushrooms4 #fac1 la parisienne4 #fah1 la ,pompadour4 #fje1 au salpicon4 #fjd1 with sorrel4 #fjf1 soubise4 #fjg1 with spinach4 #fbb1 coquilles la cardinal4 #fba1 la ,dreux4 #fbc1 la reine4 #fbj1 croquettes with peas4 #fai1 la ,prigueux4 #fbi1 ,stewed veal1 bourgeoise4 #fcb1 la chasseur4 #fbf1 la grecque4 #fbd1 la ,marengo4 #fcj1 with oyster-plant4 #fca1 with peas4 #fbg1 la portugaise4 #fbe1 la provenale4 #fbh1 la ,solferino4 #fcf1 ,tendron of veal la chipolata4 #fce1 la morlaisienne4 #fcc1 la nantaise4 #fcd1 with sorrel4 ,,vegetables4 #hif1 ,artichokes la ,barigoul4 #hih1 la duxelle4 #ijc1 la florentine4 #hii1 fried4 #ijj1 with sauce4 #hig1 stewed4 #ija1 stuffed4 #ijb1 la vinaigrette4 #ijd1 ,asparagus1 sauce hollandaise4 #ijf1 la tessinoise4 #ije1 la vinaigrette4 #acge1 canned4 #iff1 ,barley fritters4 #iej1 ,beans panaches4 #iaj1 ,beet-roots1 boiled plain4 #iaa1 sautes au beurre4 #iab1 la crme4 #ibb1 ,brussels sprouts au beurre4 #ibc1 la crme4 #iag1 ,cabbage1 blanched4 #iah1 with cream4 #ibj1 for garnishing4 #iba1 and pork4 #iai1 stuffed4 #ica1 ,cardons la molle4 #ibg1 ,carrots and cream4 #ibe1 ,cauliflower with butter4 #ibf1 au gratin4 #ibh1 ,celery la bonne femme4 #ibi1 with cream4 #icj1 la molle de buf4 #icb1 ,chicory1 cream sauce4 #icd1 for garnishing4 #icc1 with gravy4 #ifb1 ,corn1 boiled4 #ifd1 saut au beurre4 #ifc1 la crme4 #ife1 fritters4 #acge1 canned4 #icf1 ,cucumbers la bchamel4 #ich1 for garnishing4 #icf1 la poulette4 #icg1 stuffed4 #ijh1 ,egg-plant1 broiled4 #ijg1 fried4 #iji1 stuffed4 #acfe1 ,flageolets sauts au beurre4 #igf1 ,green peas l'ancienne mode4 #igh1 l'anglaise4 #iha1 with bacon4 #igi1 la bourgeoise4 #ihj1 with cream4 #igg1 la franaise4 #ajcd1 ,hominy1 boiled4 #ajce1 fried4 #ajcc1 ,jardinire4 #ieb1 ,lima beans4 #acge1 canned4 #ied1 ,macaroni la crme4 #iee1 au gratin4 #ief1 l'italienne4 #ieh1 la milanaise4 #ieg1 la napolitaine4 #ajcb1 ,macdoine of vegetables4 #iac1 ,mushrooms la bordelaise4 #iaf1 broiled on toast4 #iae1 sauts la crme4 #iad1 on toast4 #ajcj1 ,okras1 boiled4 #ajca1 sauts la crole4 #ifh1 ,onions1 with cream4 #ifi1 fried4 #igb1 for garnishing4 #iga1 minced4 #igj1 stuffed4 #ajba1 ,oyster-plant1 fried4 #ajai1 la poulette4 #ajah1 sauts au beurre4 #ajbj1 la crme4 #achb1 ,peas1 canned4 #ihh1 ,potatoes l'anglaise4 #ihg1 l'anglaise cr4 #ihi1 with bacon4 #iif1 balls4 #ajja1 bignon4 #ihb1 boiled plain4 #ihc1 broiled4 #ajji1 chteau4 #iig1 croquettes4 #ajjf1 duchesse4 #iic1 fried4 #ajjj1 gastronome4 #ihd1 gnevroise4 #ajab1 la ,hanna4 #ajjb1 hashed4 #ajjc1 with cream4 #ajjd1 au gratin4 #iii1 hollandaise4 #iij1 ,italian4 #ajac1 julienne4 #iia1 lyonnaise4 #ihe1 matre d'htel4 #iih1 mashed4 #ajad1 en paille4 #ihf1 parisienne4 #iig1 quenelles4 #ajjg1 la rice4 #ajaa1 ,saratoga4 #iie1 sautes4 #iie1 an beurre4 #ajaj1 souffles4 #iib1 stuffed4 #ajje1 en surprise4 #ajjh1 ,windsor4 #iea1 ,red beans la bourguignonne4 #ajae1 ,rice boiled1 plain4 #ajaf1 la ,ristori4 #ajag1 ,risotto la milanaise4 #ajbb1 ,succotash4 #igd1 ,sorrel au gras4 #igc1 au maigre4 #ibd1 ,sourkrout4 #ifa1 ,spaghetti1 au gratin4 #ifj1 l'italienne4 #iei1 la napolitaine4 #idj1 ,spinach l'anglaise4 #ici1 blanched4 #idc1 with gravy4 #idb1 matre d'htel4 #ida1 vieille mode4 #idd1 with sugar4 #idh1 ,string beans l'anglaise4 #idg1 au blanc4 #ide1 blanched4 #idi1 bretonne4 #idf1 with cream4 #achf1 canned4 #iec1 ,stuffed lettuce4 #ige1 peppers4 #ajbf1 ,tomatoes la ,bock4 #ajbe1 broiled4 #ajbi1 la marseillaise4 #ajbd1 la reine4 #ajbh1 roasted4 #ajbg1 stewed4 #ajbc1 stuffed4 #acid1 with rice la ,watson4 #achd1 canned4 #ifg1 ,turnips1 with gravy4 ,,second ,,supplement ,,to ,,the ,,table4 ,,contents4 ,,page ,a ,,word ,,of ,,explanation #dcg ,,table ,,etiquette #dcg-dch ,,eggs #dci-ddh ,,fish #ddh-dfc ,,vegetables #dfc-dff ,,bread #dff-dfh ,,beef #dfh-dgj ,,lamb #dgj-dgb ,,veal #dgb ,,soups ,,and ,,stocks #dgb-dgc ,,poultry #dgc-dge ,,game #dge-dgi ,,sauces #dgi ,,desserts #dgi-eja ,,index #ejc-eje ,,second ,,supplement ,,to ,,the ,,table4 ,a ,,word ,,of ,,explanation4 ,a word or two in regard to the uses for which this work has been especially designed might not be amiss4 ,it has been the aim of the author to reach the private family rather than the hotel or restaurant4 ,each recipe as given is intended to be amply sufficient for six 7#f7 persons4 ,a larger or smaller number can easily be provided for1 simply by increasing or diminishing1 proportionately1 the different ingredients4 ,for instance3 ,in providing for three persons1 take one-half the quantity that is necessary for six persons2 for nine persons1 increase the quantity one-half2 and for twelve1 double the quantity1 and so on4 ,a 8,pinch of ,salt0 represents #bje grains1 or a tablespoonful4 8,half a ,pinch of ,pepper0 represents #ch grains1 or a teaspoonful4 ,a 8third of a ,pinch of ,nutmeg0 represents #ac grains1 or half a teaspoonful4 ,,table ,,etiquette4 ,when a dinner is given to near relatives1 or very old acquaintances1 table etiquette is not so rigorously observed as when a distinguished or specially invited guest1 or guests1 are entertained4 ,at every dinner given to invited guests the host presides4 ,his place is at the head of the table4 ,as every long table has two ends1 the head is usually distinguished as the end nearest the window side1 or opposite the main entrance to the dining-room4 ,the principal guest occupies the seat to the right of the host4 ,should it be a dinner given to gentlemen only1 those standing highest in 8society0 should be placed nearest the host or the guest4 ,when ladies are participating1 they should be so placed as to be seated between two gentlemen1 and vice versa2 but never so that a gentleman is seated next his wife4 ,if a host invites a married couple1 the gentleman sits to the right and the lady to the left of the host4 ,if the host be married1 the hostess occupies the seat next to the invited guest4 ,on the arrival of the guests1 the ladies and gentlemen should be shown to different rooms1 where they may remove their 8wraps40 ,they are then shown to the parlor1 where they are received by the host and hostess4 ,the interval1 until dinner is announced1 is spent in introductions and social intercourse4 ,when dinner is announced1 the host introduces the gentlemen to the ladies whom they are to escort and entertain during dinner4 ,the host1 with the lady of the principal guest1 now leads to the dining-room1 followed by the hostess and guests4 ,when dinner is over the host leads again for the parlors4 ,the ladies may then be served with tea1 and the gentlemen retire for an interval to the smoking-room1 where cigars should be served4 ,be attentive to ladies who are seated near you4 ,even when servants are present1 obligingly pass anything that may be desired by others4 ,after each course is finished1 lay knife and fork on your plate parallel to each other4 ,the knife on the right1 the fork on the left side4 ,should1 unfortunately1 any mistakes or accidents occur1 let them pass without any undue observation4 ,do not1 by any motion or look1 increase the unpleasantness of the situation4 ,while a course is being served1 do not show too much haste2 however1 it is entirely unnecessary to wait until all have been served4 ,this does not apply to the first course4 ,should the first course consist of oysters or soup1 wait until all have been served4 ,commence then1 as soon as the host does4 ,table etiquette does not1 necessarily1 compel you to accept every course or dish4 ,but it is a serious breach of etiquette to examine a dish and then refuse it4 ,everything that can be cut without the knife should be cut with the fork4 ,for instance3 fish1 sweet-breads1 bouches1 or vegetables4 ,be careful to make no noise with the knives1 forks1 or dishes4 ,avoid the smacking of lips while eating or drinking4 ,should anything objectionable be found on your plate1 quietly ignore it4 ,any demonstration in this direction might seriously mar the beauty of the dinner4 ,unfold the napkin on your lap2 never put it around the neck1 nor tuck it under your collar4 ,,eggs4 #acie4 ,eggs ,molet4--,take six fresh eggs1 drop them all at the same time with a skimmer or a spoon into boiling water1 and let boil for five minutes and a half1 but no longer2 lift them up1 and immediately drop them into cold water for two minutes1 then take them up carefully2 peel them--seeing that the white is intact--then keep them in a little warm consomm or water4 ,have a quart of hot pure of chestnuts 7,no4 #aca71 place it in the pastry-bag 7,no4 #ajgi71 in which you previously slide down a fancy tube 7,no4 #c71 then nicely decorate the border of a silver dish1 large enough to hold the six eggs1 also a little at the bottom to lay the eggs over4 ,place the dish in the hot oven for two minutes1 then pour in the centre of the dish a gill of demi-glace sauce 7,no4 #ahe72 gently lay the eggs in the centre of the dish1 and serve4 ,the above eggs can be served in various ways--with chicory garnishing1 spinach1 sorrel1 ,spanish sauce1 plain1 etc4 #acif4 ,eggs la ,w4 ,b4 ,kendall4--,have six medium-sized1 thoroughly ripe1 red and sound tomatoes1 wash and dry them2 cut away a piece an inch in diameter at the bottom of the tomatoes1 including the stems2 remove the seed with a vegetable scoop4 ,lightly butter a little sautoire1 then gently lay the tomatoes in the pan1 the cut part upward1 mix one tablespoonful of salt with a teaspoonful of pepper1 and with it equally season the inside of the tomatoes2 sprinkle their surface with a little clarified butter1 then place in a very hot oven for three minutes4 ,remove them from the oven1 place the sautoire on a table1 then crack one fresh egg into each tomato1 place them in the oven again for two minutes1 remove them4 ,arrange six fried bread crotons on a hot dish1 then with cake-turner take the tomatoes one by one and lay them over each croton4 ,chop up very fine one sound peeled shallot1 one green pepper1 and a half a clove of sound garlic1 place these in a sautoire with a tablespoonful of clarified butter1 range the pan on the corner of the hot stove1 and slowly simmer for four minutes1 then add a gill of tomato sauce 7,no4 #bje71 and one drop of tabasco sauce2 cook for three minutes4 ,strain the same through a sieve into a hot bowl1 sharply pressing the peppers with a wooden spoon4 ,pour the sauce now around the tomatoes1 but not on top of them1 and send to the table4 #acig4 ,eggs la ,villeroi4--,take three fresh1 hard boiled eggs1 cut each one into half1 lengthwise1 remove the yolks1 and chop up the latter very fine1 leaving the whites on a plate for further action4 ,chop up very fine one medium-sized sound truffle1 one ounce of cooked smoked beef tongue--the red part by preference4 ,place these in a sautoire with a tablespoonful of ,madeira wine1 reduce on the hot range until almost dry1 then add the chopped-up yolks1 and a tablespoonful of poulette sauce 7,no4 #eih74 ,season with a tablespoonful of salt and a teaspoonful of pepper1 mix all well together4 ,then stuff the six half egg whites with the preparation evenly divided1 and giving them an oval shape4 ,have a gill of poulette sauce 7,no4 #eih71 then with a fork steep each egg in it1 so as to completely cover them with the sauce4 ,place them on a dish and let cool off4 ,beat up an egg in a bowl with two tablespoonfuls cold milk1 gently roll the eggs in it1 then roll them in fresh bread-crumbs4 ,fry them in very hot fat for five minutes4 ,take them up with a skimmer1 dress on a hot dish with a folded napkin1 and serve with a gill of cream sauce 7,no4 #aha7 in a bowl separate4 #acih4 ,eggs la ,buckley4--,take six hard boiled eggs1 cut them in halves crosswise1 take out the yolks1 place them in a bowl1 then with a spoon mash them with an ounce of good butter1 season with a teaspoonful of salt and half a teaspoonful of pepper1 add a teaspoonful of freshly chopped chives1 and a teaspoonful of chopped parsley1 one tablespoonful of cold milk1 and two tablespoonfuls of very fresh bread-crumbs4 ,mix the whole well together with a spoon1 then with the preparation fill the hollow space of the twelve half eggs just even up to the surface4 ,close them together so as to give them their original shape4 ,then carefully press a skewer through one egg1 right in the centre lengthwise1 then another1 so as to have two on each skewer1 repeat the same with the other four4 ,lay them in a sautoire with a gill of white broth 7,no4 #ii74 ,cover the sautoire with either a copper or tin cover1 and place in the oven for five minutes4 ,remove them2 have a hot dish ready with three canaps1 as for ,no4 #hcb4 ,arrange the skewers over each canap1 and serve with the following sauce4 ,cut into small dice-shaped pieces four mushrooms1 one good-sized sound truffle1 and one ounce of cooked chicken breast2 place these in a sautoire with half a wine-glass of white wine4 ,reduce it on the range for three minutes1 or until almost dry1 then add a gill of poulette sauce 7,no4 #eih74 ,continually stir until very hot1 but do not allow it to boil4 ,now pour the sauce around the eggs on the canaps1 but not over them1 then serve4 #acii4 ,eggs la ,jay ,gould4--,prepare in a sautoire two ounces of good butter1 half a gill of ,allemande sauce 7,no4 #baj71 three tablespoonfuls of grated ,parmesan cheese and one tablespoonful of white broth 7,no4 #ii74 ,place on the hot range and stir until the cheese is thoroughly dissolved1 then place the pan on the corner of the range to keep warm4 ,take six hard boiled shelled eggs4 ,cut each one into four even slices crosswise1 season with a tablespoonful of salt and a teaspoonful of pepper equally divided4 ,lightly butter a silver dish4 ,arrange a very thin layer of the above garnishing over it4 ,take the sliced eggs and lay one slice on the dish1 then a very small thin slice of ,swiss cheese--then again a slice of egg and a slice of cheese--always keeping them one overlapping another1 both eggs and cheese2 continue the same with the rest1 giving a crown shape around the dish4 ,pour half a gill of hot tomato sauce 7,no4 #bje7 on top of both eggs and cheese1 equally divided4 ,now pour the balance of the garnishing over all1 also equally divided2 lightly sprinkle the top with a very little clarified butter1 and then place in a brisk oven for eight minutes1 so that it should get a good brown color4 ,remove from out the oven and immediately send to the table4 #adjj4 ,eggs la ,w4 ,m4 ,evarts4--,have six hard boiled shelled eggs1 carefully cut away the third part of each egg on the surface4 ,remove the yolks without breaking the whites1 leave the whites on a plate until further action2 thoroughly mash the yolks in a bowl with a spoon2 add a teaspoonful of grated ,parmesan cheese1 a tablespoonful of ,allemande sauce 7,no4 #baj71 half a teaspoonful of anchovy sauce4 ,season with one tablespoonful of salt and half a teaspoonful of pepper4 ,knead all well together1 then fill the inside of the eggs with the preparation1 and giving them an oval shape a quarter of an inch over the surface4 ,cut three of the six pieces into small strips lengthwise a quarter of an inch thick1 gently lay one strip over each egg crosswise--right in the centre1 so that1 when completed1 they will represent small fancy baskets4 ,neatly decorate their surface with a little cooked jardinire2 arranged in this way they will represent perfect baskets of abundance4 ,arrange a small layer of the preparation for each egg on a silver dish just wide enough to hold each one firmly4 ,place the eggs now on top of each layer1 pour a gill of ,colbert sauce 7,no4 #aij7 around the dish1 but none over the eggs4 ,cover them with a piece of well-buttered paper1 then place in the oven--rather moderate--for two minutes4 ,take from out the oven and immediately send to the table4 #adja4 ,eggs ,stuffed la ,higgins4--,prepare in a sautoire one ounce of good butter1 two tablespoonfuls of grated ,parmesan cheese1 and a tablespoonful of grated ,swiss cheese1 place the sautoire on the corner of the range1 slowly stir with the spatula until dissolved and well mixed4 ,cut one ounce of smoked beef tongue into very thin julienne shaped pieces1 one good sized sound truffle1 and four mushrooms cut the same way4 ,add now half a wine glass of white wine 7but not sweet7 to the cheese1 mix the wine and cheese well together1 then add the tongue1 truffle1 and mushrooms4 ,cut six hard shelled boiled eggs in halves lengthwise1 remove the yolks without breaking the whites2 mash the yolks and place in the pan with the rest of the preparation1 mix the whole well together for three minutes while cooking4 ,stuff the twelve half whites with the preparation--up to the level2 then close them1 so as to represent six original eggs4 ,have a silver dish1 lightly buttered1 ready1 then arrange the balance of the stuffing right in the centre of the dish1 giving a pyramid shape2 place the eggs at the base of the pyramid upright1 so they will lightly lean against it4 ,cover the whole with a gill of very thick tomato sauce highly seasoned1 sprinkle a very little grated ,parmesan cheese over all1 then place in the oven for fifteen minutes4 ,remove from the oven and serve very hot4 #adjb4 ,eggs la ,geo4 ,o4 ,jones4--,take six hard shelled boiled eggs1 cut away at the pointed end of each egg a piece half an inch thick1 and at the other end a quarter of an inch thick4 ,remove the yolks with a small vegetable scoop1 or with a pointed knife1 mash the yolks in a bowl very fine1 and lay them aside for further action4 ,place in a sautoire half an ounce of good butter1 add one sound shelled finely chopped shallot1 place the pan on the corner of the range1 and let simmer1 but do not let get brown1 add then a tablespoonful of ,bchamel sauce 7,no4 #aed71 a teaspoonful of freshly chopped up parsley1 a tablespoonful of finely grated horse-radish4 ,now add also the yolks1 season with a tablespoonful of salt and half a saltspoonful of ,cayenne pepper2 mix all well together with a wooden spoon1 and then with it stuff the six eggs1 so as to give them the exact shape of small barrels4 ,lightly butter a tin pan1 carefully lay the eggs in it1 the stuffed part uppermost1 sprinkle a little grated ,parmesan cheese right in the centre of the stuffed part of the eggs4 ,cover them with a piece of buttered paper2 place them in a moderate oven for twelve minutes4 ,carefully remove them from the oven1 take off the paper4 ,have a hot dish with six fried bread crotons1 half an inch high by one and a half inch in diameter1 gently place an egg on each croton2 pour a gill of hot demi-glace 7,no4 #ahe7 around the dish 7none over the eggs7 and immediately serve4 #adjc4 ,eggs la ,a4 ,f4 ,bowers4--,peel a quarter of a pound of fine1 fresh1 sound mushrooms1 wash them thoroughly1 seeing that no sand remains on2 lay six of the largest aside 7with their stem cut away7 for further action4 ,place in a sautoire one ounce of butter1 two tablespoonfuls of flour2 place this pan on the corner of a hot range1 and let gently cook for eight minutes1 slightly stirring once in a while4 ,add now the mushrooms1 season with a tablespoonful of salt and half a teaspoonful of pepper1 also half a saltspoonful of grated nutmeg1 squeezing in the juice of a quarter of a sound lemon1 mix all well together1 then add a gill of milk1 and let cook for five minutes1 lightly stirring meanwhile4 ,strain through a fine sieve into a bowl1 and keep it in a warm place until further action4 ,have six hard shelled boiled eggs1 and with the point of a keen knife make eight triangular incisions right in the centre of each egg down to the yolk1 then with hands gently pull them apart4 ,remove the yolks1 and mash them very fine1 then well mix the latter with the preparation1 and then with it stuff the eggs1 giving them a dome shape4 ,lightly butter a silver dish1 place a thin layer of the preparation over it4 ,firmly lay the six large mushrooms upside down over the layer1 place half a teaspoon of the force in the centre of each mushroom1 then gently lay the eggs perpendicular over each mushroom4 ,slice a small truffle into six thin slices1 place one on top of each egg1 sprinkle a little clarified butter over all1 cover them with buttered paper1 then place in a moderate oven for fifteen minutes4 ,remove and serve with a gill of hot demi-glace 7,no4 #ahe71 in a bowl separate4 #adjd4 ,eggs la ,darling4--,provide one dozen of very tender1 sound celery knots1 peel and thoroughly wash them twice4 ,cut them in quarters1 then place them in a saucepan with one ounce of butter1 a quart of white broth 7,no4 #ii71 a sprig of thyme1 three cloves1 and twenty whole peppers1 place the pan on the hot range and cook for sixty minutes4 ,strain through a sieve into another saucepan1 seeing that everything is strained except the cloves and peppers4 ,dilute a teaspoonful of corn starch into half a cup of cold milk1 and gradually add it to the pure1 sharply stirring meanwhile4 ,cook for three minutes longer4 ,have six hard shelled boiled eggs ready1 then place the pure right in the centre of a hot dish1 giving it a dome shape4 ,gently arrange the six eggs around it1 leaning slightly against the dome as a support to the column4 ,lay a thin slice of truffle in the centre of each1 then pour a gill of hot ,madeira sauce 7,no4 #ahe71 around the dish1 but not over the eggs1 and then serve4 #adje4 ,eggs la ,hamilton ,fish4--,cut up into very small dice shaped pieces1 one medium sized sound truffle1 an ounce of cooked smoked beef tongue1 and four mushrooms4 ,place them in a sautoire on the range1 with half a glass of ,madeira wine4 ,reduce the wine to one half1 add now a gill of ,madeira sauce 7,no4 #ahe71 and a drop of anchovy sauce1 then cook for five minutes4 ,take six hard shelled boiled eggs1 cut them into halves lengthwise1 remove the yolks1 chop them up very fine1 and add them to the sauce2 mix all well together1 and with this preparation stuff the whites4 ,close them together1 place them in a lightly buttered sautoire1 pour into it two tablespoonfuls of white broth 7,no4 #ii74 ,cover them with a sheet of buttered paper1 and then place in the oven for eight minutes4 ,have a hot dish1 arrange six fried bread crotons over it4 ,take the eggs from out the oven1 and place one on each croton4 ,plunge six small anchovies into hot water1 take them up and dry well1 arrange one around each egg in the centre1 so as to represent a ring4 ,cut up a medium sized sound truffle into twelve small slices1 triangular shape1 then place one slice on top of the egg right in the centre on each side of the anchovy1 proceed the same with the rest4 ,pour a gill of hot ,colbert sauce 7,no4 #aij71 in the centre of the dish1 but not over the eggs1 and then send to the table4 #adjf4 ,eggs la ,mme4 ,morton4--,carefully crack six fresh eggs on a saucer2 heat in a frying pan on the hot stove one tablespoonful of clarified butter1 then drop in one egg and fry for two minutes1 lift it up with a palette knife1 carefully lay it on a hot dish1 and continue the same with the other five4 ,prepare six well designed round bread crotons as for ,no4 #acc4 ,lay a very thin slice1 the size of the croton1 of pt de foie gras over each croton1 and then with a round paste cutter1 two inches and a half in diameter1 place it right in the centre of each egg taking special care to keep the yolks exactly in the centre1 so as to cut away the white of each egg evenly from all around each yolk4 ,place one egg on top of each croton1 pour a gill of hot ,prigueux sauce1 7,no4 #aia71 around the eggs1 but not over them1 and send to the table4 #adjg4 ,eggs la ,belmont4--,place in a sautoire eight well washed sound mushrooms1 with half an ounce of butter1 on the hot range1 squeezing in just one drop of lemon juice1 let gently simmer for three minutes2 add a sound finely sliced up truffle1 also half a wine glass of ,madeira wine2 let reduce to one half1 which will take about three minutes1 add then a gill of ,espagnole sauce 7,no4 #aea7 and cook for three minutes longer4 ,prepare twelve small pat de foie gras balls the size of a ,malaga grape1 gently dip them in beaten egg1 then in fresh bread-crumbs1 and then fry them in very hot fat for two minutes1 or until they obtain a good golden color1 remove them with a skimmer1 and lay them on a napkin to drain4 ,take up the mushrooms and truffles with a skimmer from the sauce1 arrange them in two clusters1 one at each end of the dish1 as well as the twelve croquettes1 also in clusters1 six on each side of the dish4 ,poach six very fresh eggs exactly as in ,no4 #djd4 ,cut out from an ,american bread six round crotons1 arrange them on the hot dish all around4 ,plunge into hot broth or consomm six artichoke bottoms1 take them up and place one on each croton4 ,pour the sauce right in the middle of the dish1 but not over the eggs2 place a slice of truffle on top of each egg1 and serve4 #adjh4 ,eggs la ,mme4 ,diaz4--,have three large sound green peppers1 plunge them into very hot fat for two minutes1 take them out1 and with a coarse dry towel remove the skin of each2 then cut each pepper into half1 lengthwise1 remove the seeds1 have a frying pan on the hot range1 two tablespoonfuls of either sweet oil or clarified butter4 ,cut six very thin slices of raw ham1 place them gently in the pan1 add the peppers also1 and then gently cook for fifteen minutes4 ,prepare six pieces of dry toast1 dress them on a hot dish1 then place a slice of ham over each toast1 then half a pepper over the ham4 ,fry six very fresh eggs separately in clarified butter as for ,no4 #adjf1 and then gently place one on top of each pepper1 and send to the table4 #adji4 ,eggs la ,w4 ,w4 ,ladd1 ,jr4--,provide four fine1 sound1 white ,kalamazoo celery4 ,cut away all the green leaves1 and neatly trim it2 thoroughly wash twice in cold water1 so that no sand will adhere to the celery2 cut the three celery1 three inches long from the root part1 crosswise4 ,place three pieces in a saucepan with one quart of white broth 7,no4 #ii74 ,season with half a tablespoonful of salt1 four whole peppers1 two cloves1 and a sprig of thyme4 ,cover the pan1 and let boil on the range for thirty minutes4 ,chop up very fine the balance of the celery1 then place it in a small saucepan with one ounce of butter1 let simmer for five minutes1 add two tablespoonfuls of well sifted flour2 stir well together1 and cook for five minutes longer2 gradually add now a cup of either hot or cold milk1 stirring well without ceasing while adding it1 and until it begins to boil2 season with a tablespoonful of salt1 and half a saltspoonful of ,cayenne pepper1 and cook for twenty minutes longer4 ,remove it from the range1 press it through a sieve into a bowl4 ,well butter a silver dish a foot and a quarter in length by three-quarters in width4 ,slide a tube 7,no4 #b7 into the pastry bag 7,no4 #ajgi71 pour the celery pure into it1 and carefully press it down two inches from the centre of the dish1 commencing at the side of the dish1 coming down two inches and a half to the right1 continuing going all around giving an oval shape2 make another oval border over the other4 ,crack six fresh eggs in the centre inside the border1 then place the dish in the hot oven for five minutes4 ,take up the celery from the pan1 place on a dish1 then split each one in two from the cut part down to the root only4 ,remove the eggs from the oven2 open each celery triangular shape1 place it jointly around the border so as to make it represent a star4 ,strain the broth in which the celery was cooked into a hot bowl1 add to it a teaspoonful of freshly chopped parsley1 mix a little1 and then pour about a gill of it around the celery1 but not over the eggs1 and serve very hot4 #adaj4 ,eggs la ,d4 ,b4 ,hill4--,carefully open 7without losing any of their juice7 into a bowl twelve medium sized fresh oysters2 place them in a sautoire on the hot range1 and let come to a boil1 skim well1 then strain the juice into a bowl1 and keep the oysters in a separate bowl for further action4 ,place in a pan one tablespoonful of very good butter with a tablespoonful of flour1 mix well together with the spatula1 then place it on the hot range and let slowly simmer for five minutes1 taking care not to let get brown4 ,add now1 little by little1 the juice of the oysters1 continually stirring meanwhile4 ,season with a teaspoonful of pepper4 7,if the oysters were not very salted1 a little salt can be added74 ,stir continually until it comes to a boil1 and then let slowly cook for five minutes2 add now six sliced mushrooms and the twelve oysters4 ,lightly butter a deep silver dish1 place the above sauce into it1 then carefully crack in six fresh eggs2 sprinkle a very little salt over them1 sprinkle also the top with a very little clarified butter4 ,place them in the hot oven for two minutes4 ,remove from out the oven1 decorate the dish with six heart-shaped bread crotons1 and serve4 #adaa4 ,eggs la ,cockrane4--,take two sweet ,spanish peppers1 one ounce of cooked smoked beef tongue1 cut them with a tube into slices the size of a cent1 place them on a dish with six mushroom buttons until further action4 ,chop up very fine one sound peeled shallot1 and put in a sautoire with a teaspoonful of butter1 let cook for two minutes on the hot range4 ,chop up very fine the remainder of the tongue and ,spanish peppers1 place them in the sautoire with the shallot1 moisten with a tablespoonful of ,madeira wine1 let simmer for one minute1 then add half a gill of tomato sauce 7,no4 #bje71 and half a gill of ,espagnole sauce 7,no4 #aea74 ,cook for two minutes4 ,add now the peppers1 tongue1 and mushrooms 7which were laid on a dish7 and let boil for one minute more4 ,arrange six fried bread crotons on a hot dish4 ,poach six very fresh eggs as for ,no4 #djd1 and place one egg on each croton1 then with a larding needle take up one mushroom from the pan1 and lay it on the top of the egg right in the centre1 then take up a piece of pepper1 lay it on the right of the mushroom1 lengthwise1 and then take up a piece of tongue1 and place it on the left of the mushrooms1 and continue the same with the rest of the eggs4 ,pour the remaining sauce around the dish1 but not over the eggs1 and immediately send to the table4 #adab4 ,eggs la ,lloyd ,aspinwall4--,take out from a can six large cpes1 lay them on a dish1 and with a tube two inches in diameter1 cut them perfectly round2 place them in a sautoire on the range1 with a tablespoonful of clarified butter and a finely chopped sound shallot2 let cook for three minutes on a brisk fire1 tossing well once in a while4 ,season with a tablespoonful of salt1 a teaspoonful of pepper1 adding the third of a clove of garlic finely chopped up2 toss all well for one minute longer1 and then lay the pan on the corner of the range4 ,have a deep silver dish lightly buttered2 take up the six cpes from the pan1 arrange them nicely around the dish1 place the dish at the oven door to keep warm4 ,chop up very fine the remaining trimming of the cpes1 place them in the same pan in which the cpes were cooked1 add half a teaspoonful of freshly chopped parsley1 squeeze in the juice of half a medium sized sound lemon1 add a gill of ,espagnole sauce 7,no4 #aea71 and let the whole boil for one minute2 pour the sauce all around the cpes1 but not over them4 ,crack a fresh egg over each cpe1 being careful not to break the yolk1 sprinkle a little salt over each egg1 place them in the hot oven for two minutes2 remove from out the oven1 and immediately send to the table4 #adac4 ,omelette ,crme de ,vanille la ,r4 ,a4 ,c4 ,smith4--,pour into a saucepan on the hot range two gills of fresh milk1 add to it four ounces of powdered sugar1 and also one vanilla bean1 let come to a boil1 take the pan from off the range1 and let cool off4 ,remove the vanilla bean1 dry it with a napkin1 place it in a glass bottle with powdered sugar1 cork it tightly1 and use whenever necessary1 as it will keep for any length of time4 ,add to the milk three heaped tablespoonfuls of rice flour--which can be had at ,park ,tilford's--and with a wire whip thoroughly beat together1 place the pan on the hot range1 and continually stir until it boils1 then place the pan on the corner of the range1 and let cook slowly for twelve minutes2 strain it through a very fine hair sieve into a bowl1 add to it a teaspoonful of fresh butter1 mix it thoroughly1 and then leave it in a warm place for further action4 ,make an omelette exactly as for ,no4 #dej1 and just before folding the sides up place half of the preparation right in the centre1 fold up1 and gently turn it on a hot silver dish2 place the rest of the preparation in the pastry bag 7,no4 #ajgi71 in which you previously slide down a small tube at the bottom1 press down1 make a small rose at each end of the omelette1 dredge a little powdered sugar over the omelette1 gently glaze it with a red iron1 decorate the sides with any kind of dry cakes at hand1 cut in triangular shape1 and send to the table4 #adad4 ,omelette la ,clark4--,make preparation exactly the same as for ,no4 #adac1 only substituting half a wine glass of ,maraschino for the vanilla1 and proceed with the rest precisely the same4 #adae4 ,omelette ,hughes4--,have a preparation made the same as in ,no4 #adac1 but using a teaspoonful of extract of orange flower1 in place of the vanilla1 proceed and serve the same4 #adaf4 ,omelette la ,e4 ,l4 ,godkin4--,cut into quarters three fine sound small limes2 place them in a saucepan on the hot range1 with one wineglassful of white wine 7but not ,rhine wine72 let reduce to three quarters--which will take about six minutes4 ,place a clean napkin over a bowl2 pour the whole over the napkin2 fold it up at both ends1 then sharply twist the ends in different directions1 until the juice is all squeezed into the bowl4 ,have a preparation the same as in ,no4 #adac1 and use the above instead of the vanilla1 proceeding with the rest exactly in the same way4 #adag4 ,omelette la ,m4 ,ballou4--,grind two heaped tablespoonfuls of fresh roasted coffee 7,java and ,mocha by preference74 ,pour in a saucepan on the hot range one and a half cups of fresh milk2 adding four and a half ounces of powdered sugar1 and as soon as the milk boils1 immediately add the coffee1 thoroughly mixing with a spoon meanwhile2 tightly cover the pan and place it on the corner of the range to infuse for three minutes1 taking special care not to let it boil again4 ,strain it through a fine napkin into another saucepan1 and let cool off2 add then three tablespoonfuls of rice flour1 thoroughly beat it with a whip1 place it on the fire1 and continually stir until it comes to a boil2 then place the pan on the corner of the range and let slowly cook for twelve minutes4 ,make an omelette as in ,no4 #dej1 and just before folding it up1 place half of the preparation right in the centre1 fold up1 turn it onto a hot silver dish2 liberally dredge the omelette with powdered sugar1 glaze the surface with a red iron4 ,slide down a small tube into the pastry-bag 7,no4 #ajgi71 pour the rest of the preparation in1 make a fancy border around the omelette1 and send it to the table4 #adah4 ,omelette la ,mrs4 ,w4 ,l4 ,brown4--,place in a pan two ounces of chocolate1 with just enough milk to dissolve it on the hot range2 add a cup and a half of fresh milk2 continually stir until it comes to a boil4 ,dilute two tablespoonfuls of rice flour into two tablespoonfuls of milk1 and add it to the chocolate1 stirring briskly meanwhile2 place the pan on the corner of the range1 and let gently simmer for fifteen minutes1 but do not allow it to boil4 ,have an omelette made as in ,no4 #dej1 and before folding place half of the preparation right in the centre1 fold up1 turn it over a hot silver dish4 ,place the balance of the preparation into the pastry-bag 7,no4 #ajgi71 with a small tube previously slided down2 and by pressing the preparation1 make a nice rosette at each end of the omelette4 ,decorate the dish all around with six lady-fingers cut in triangular shaped pieces2 carefully press a little of the contents of the bag on each piece of lady-fingers1 so as to have them represent pretty1 small roses4 ,liberally dredge them with powdered sugar1 then glaze the omelette with a red iron1 and then send to the table4 ,n4 ,b4--,all these sweet omelettes should always be promptly made for the time of serving1 otherwise it would be sufficient cause to fail to have them to perfection4 #adai4 ,eggs-,cocotte4--,have six small thoroughly cleaned cocotires ready4 ,chop up1 very fine1 one medium-sized1 sound peeled shallot1 and the half of a sound peeled onion2 place them in a sautoire on the range with a tablespoonful of butter1 and cook slowly for three minutes1 taking care not to let get brown4 ,chop up1 very fine1 twenty-four canned mushrooms1 add them to the rest with one tablespoonful of freshly chopped parsley and a saltspoonful of chopped chervil 7if at hand72 season with a tablespoonful of salt and a teaspoonful of pepper1 mix all well together with the spatula for a second1 then add a gill of ,espagnole sauce 7,no4 #aea71 and let all cook slowly for five minutes4 ,pour a tablespoonful of the sauce into each cocotire1 then break a fresh egg into each cocotire1 pour a teaspoonful of the sauce over each egg1 well spread4 ,place the cocotires on a tin dish1 and bake in a very hot oven for two minutes4 ,remove from out the oven1 lay them on a dish with a folded napkin and send to the table4 #adbj4 ,eggs-,cocotte la ,wm4 ,bracken4--,prepare and proceed exactly the same as above1 only substituting one gill of hot ,allemande sauce 7,no4 #baj7 for the gill of ,espagnole sauce 7,no4 #aea7 and serve the same4 ,,fish4 #adba4 ,how to prepare ,fillets of ,sole4--,procure two fine1 fresh1 medium-sized soles4 ,cut them straight on the back bone--commencing from the head right down to the tail4 ,carefully remove both fillets on the back with a sharp knife1 turn them over1 and do the same2 make a light incision with a knife at the tail part--sufficiently large to get hold of with the thumb and forefinger--having in the right hand a keen knife placed flat under the fillet2 carefully pull the skin with the left hand1 holding the knife firmly and flatly1 then proceed the same with the rest1 and the fillets will be ready for use4 #adbb4 ,fillets of ,sole la ,miss ,miege4--,place the fillets of sole1 prepared as in ,no4 #adba1 on a dish4 ,season with a tablespoonful of salt and a teaspoonful of pepper1 equally divided4 ,turn the third of one end of each fillet down1 so as to have one end of each higher than the other4 ,lay at the bottom of a well-buttered sautoire a small sprig of thyme1 a small branch of parsley1 adding half a glass of white wine and half a glass of mushroom liquor1 tightly cover the pan1 and then place it on the hot range to cook for five minutes4 ,have in a sautoire a tablespoonful of butter1 with one and a half tablespoonfuls of flour2 mix all well together1 then place the pan on the hot range1 and slowly cook1 without browning1 for five minutes4 ,remove the fillets from off the range1 nicely dress them on a hot serving dish1 one overlapping another1 cover them with another hot dish1 and leave at the oven door to keep warm4 ,add now the gravy of the fillets to the butter and flour1 briskly stirring meanwhile2 add again half a cup of mushroom liquor1 if at hand--if not1 the same quantity of white broth 7,no4 #ii7 will answer--and let just come to a boil2 then place on the corner of the range for four minutes4 ,take two cooked lobster claws1 if at hand1 slice each one in half1 then1 with a tube half an inch in diameter1 cut it into small pieces1 place them in the sautoire in which the fillets were cooked1 with one sound sliced truffle and eight whole mushrooms1 and a teaspoonful of butter2 heat it up2 then strain through a sieve the other sauce into this1 gently shuffle the pan1 so as to mix the whole well together for two minutes1 then pour the sauce over the fillets4 ,decorate the dish all around with six heart-shaped bread crotons 7,no4 #acc71 and send to the table4 #adbc4 ,fillets of ,sole la ,thomas ,a4 ,edison4--,put in a sautoire one peeled1 finely chopped shallot1 twelve chopped mushrooms1 and a tablespoonful of butter1 let slowly simmer on the corner of the hot range for five minutes4 ,season with one tablespoonful of salt and a teaspoonful of pepper1 add a teaspoonful of freshly chopped parsley1 and half a teaspoonful of chopped chervil1 then pour in half a glass of white wine4 ,reduce the wine to one-half1 and leave it on the corner of the range until further action4 ,place in a saucepan one tablespoonful of butter1 with two tablespoonfuls of flour1 cook on the range for five minutes1 without browning1 then add a cup and a half of hot milk1 stirring continually while adding it2 let come to a boil1 season with one teaspoonful of salt1 dredge in just a little grated nutmeg4 ,allow to slowly boil for twelve minutes4 ,add a tablespoonful of this preparation to the other containing the mushrooms and herbs1 mix all well together for one minute4 ,prepare six fillets of sole as for ,no4 #adba2 lay them flat on a dish2 mix a teaspoonful of salt with half a teaspoonful of pepper1 equally season the fillets with it4 ,then evenly divide the mushroom garnishing among the six fillets1 arranging it directly in the centre of each1 crosswise2 fold up each fillet carefully around the force lengthwise1 then arrange them on a lightly buttered silver dish upright1 one against the other1 so as to prevent them from opening2 sprinkle a little clarified butter over each1 then place in the hot oven for five minutes4 ,remove from out the oven1 place a whole mushroom on top of each fillet1 right in the centre4 ,add now two tablespoonfuls of grated ,parmesan cheese1 to the white sauce which stands on the corner of the range1 mix well together1 then pour all the sauce evenly over the fillets1 sprinkling a very little clarified butter over all4 ,place in a very hot oven to bake for five minutes4 ,remove from out the oven1 nicely decorate the dish all around with six heart-shaped crotons 7,no4 #acc71 and serve4 #adbd4 ,fillets of ,sole au ,gratin la ,james ,g4 ,blaine4--,prepare the fillets of two medium-sized fine soles as in ,no4 #adba4 ,season with a teaspoonful of salt and half a teaspoonful of pepper mixed1 then place them on a lightly buttered silver dish1 one overlapping another1 and giving a crown-shape1 pour over two tablespoonfuls of white wine2 place a whole mushroom on top of each fillet1 cover all with a well-buttered paper1 place in the hot oven for three minutes4 ,remove them from the oven1 and leave at the oven door to keep warm4 ,place in a saucepan a cupful of white wine1 with one medium-sized1 sound1 peeled1 and finely chopped shallot1 one clove1 three whole peppers1 and one branch of parsley1 then reduce on the hot range to a quarter4 ,place a tablespoonful of butter in another small saucepan1 with two tablespoonfuls of flour2 let gently cook on a moderate range for five minutes2 add a gill of hot white broth 7,no4 #ii71 briskly stirring while adding it2 now add the reduced wine to this1 and let the whole slowly boil for ten minutes2 pour in a gill of sweet cream or a gill of very good milk1 with a heaped tablespoonful of good butter1 thoroughly mix together with a wooden spoon4 ,strain it then through a fine sieve into a bowl1 pour it over the fillets1 evenly divided1 sprinkle half a teaspoonful of grated ,parmesan cheese over1 and also a very little clarified butter over all2 then place the dish in the oven for seven minutes2 remove from the oven and serve4 #adbe4 ,fillets of ,sole la ,h4 ,s4 ,jaffray4--,have two medium-sized1 fine1 fresh soles1 prepare the fillets exactly the same as for ,no4 #adba1 mix a teaspoonful of salt with half a teaspoonful of pepper1 and with it evenly season the fillets1 place them in a hollow dish with a sprig of thyme1 one bay-leaf1 and a branch of parsley1 squeezing in the juice of a medium-sized1 sound lemon2 cover with another dish1 and let marinate until further action4 ,have in a sautoire eight mushrooms with one truffle1 all cut into small dice-shaped pieces1 pour in two tablespoonfuls of ,madeira wine1 let gently simmer on the range until almost dry1 then add one gill of hot tomato sauce 7,no4 #bje71 and one gill of ,espagnole sauce 7,no4 #aea71 reduce the whole to one-half1 which will take about eight minutes1 then transfer into a cold dish1 and let cool off4 ,remove the fillets from the marinade1 pick out the six nicest1 then with a keen knife make an incision in the side of each fillet1 right in the centre1 three inches in length by one and a half inches in width4 ,equally stuff the fillets with the preparation in the dish1 give them a nice oval shape1 then lay them in a lightly buttered silver dish4 ,cut the other two remaining fillets into three even strips1 lengthwise1 neatly pare the edges4 ,cut a fine1 sound truffle with a tube half an inch in diameter1 then cut it into very thin slices4 ,make four light incisions on the surface of each strip1 quarter of an inch deep1 insert a slice of truffle in each incision1 and with a knife gently press down the opened parts1 so as to hold in the truffles2 place a strip over each fillet1 right in the centre1 lengthwise1 pour half a wineglass of white wine at the bottom of the dish1 sprinkle a very little clarified butter over all4 ,cover the fillets with a buttered paper1 and then place in a moderate oven to bake for fifteen minutes4 ,remove from out the oven1 take the paper off1 pour a gill of hot ,colbert sauce 7,no4 #aij7 around the dish 7not over the fillets71 and then send to the table4 #adbf4 ,fillets of ,sole la ,chas4 ,webb4--,prepare the fillets of two medium sized fine soles as for ,no4 #adba4 ,season them with a teaspoonful of salt mixed with half a teaspoonful of pepper2 keep them on a dish for further action4 ,have in a sautoire on the hot range one tablespoonful of butter well heated2 add to it half a medium-sized sound1 peeled1 finely chopped onion2 let slowly simmer without browning for three minutes1 then add eight minced mushrooms1 one teaspoonful of fresh1 finely chopped parsley1 half a teaspoonful of chopped chervil2 season with a teaspoonful of salt1 and half a teaspoonful of pepper1 mix all well together while cooking for one minute1 then moisten with two tablespoonfuls of white wine1 and reduce until almost dry1 then leave the sautoire on the corner of the range4 ,have in a small saucepan on the hot range1 one tablespoonful of good butter well mixed with two tablespoonfuls of flour2 let slowly cook for five minutes without browning1 then gradually add a cupful of hot milk1 briskly stirring while adding2 boil for two minutes1 then strain it through a sieve into the sautoire with the other preparation1 mix all well together with the spatula while cooking for two minutes longer1 and leave on the corner of the range4 ,lightly butter a silver dish1 carefully place in the eight fillets1 one overlapping another1 all around the dish1 in curb-chain shape2 moisten their surface with a tablespoonful of white wine1 sprinkle just a little clarified butter over them1 and place in the hot oven for three minutes4 ,remove from out the oven1 arrange eight whole fine mushrooms outside and all around the fillets1 so that the stalk of each mushroom should be in each curb-chain and the button outside4 ,place then the garnishing over the fillets evenly divided2 sprinkle again a very little clarified butter over all4 ,place in the hot oven to bake for five minutes4 ,take from out the oven1 squeeze the juice of half a sound lemon over the fillets1 and then send to the table4 #adbg4 ,fillets of ,sole la ,gen4 ,sherman4--,have eight fillets of sole prepared exactly the same as in ,no4 #adba1 and proceed with the garnishing precisely the same as ,no4 #adbf1 only before placing them in the oven the first time1 add twelve small1 sound1 freshly opened oysters1 placing them right in the centre of the dish1 and moistening the surface of the fillets with the liquor of the oysters instead of the wine2 place in the hot oven for three minutes1 and then continue the same operation4 #adbh4 ,fillets of ,sole la ,cornelius ,vanderbilt4--,prepare the fillets of two medium-sized fine fresh soles1 as for ,no4 #adba1 place the six largest ones on a plate1 season them with a teaspoonful of salt1 and half a teaspoonful of pepper mixed together2 lay them in the ice-box till further action4 ,put the two remaining fillets in the mortar1 pound them until they are a perfect paste1 then add the white of one egg1 thoroughly mix together1 gradually add half a cup of sweet cream1 sharply and continually stir with the pounder while adding it1 season with a teaspoonful of salt1 and the third of a saltspoonful of cayenne pepper1 also a very little grated nutmeg1 sharply mix the whole together for one minute2 remove it from the mortar1 pass it through a fine sieve into a bowl1 pressing it with a wooden spoon4 ,take the six fillets from the ice-box1 carefully make an incision at the side of each1 right in the centre1 three inches in length by one and a half in width4 ,place half of the preparation in a paper cornet1 and with it equally stuff the six fillets4 ,lightly butter a pan 7a tin one by preference7 large enough to easily hold the fillets4 ,have six small1 well-cleaned fresh smelts four inches in length2 then with a keen1 small knife carefully cut each smelt1 beginning right in the centre at the base of the head1 following down the back bone right through to the tail1 cutting it entirely through1 so that the head will hold both parts2 remove the back bone of each1 then arrange a smelt on top of each fillet lengthwise1 and with the fingers twist each fillet of the smelt inwardly1 up to the base of the head1 so that they will represent two rings three-quarters of an inch in diameter2 proceed the same with all4 ,place the rest of the force in a paper cornet1 gently press the preparation into each ring of the smelts1 up to the surface4 ,cut with a tube1 half an inch in diameter1 a good sized1 sound1 truffle2 then slice it into twelve even pieces1 arrange one slice right in the centre of each ring over the force1 sprinkle a very little clarified butter over all2 pour on the bottom of the pan half a glass of white wine and half a glass of mushroom liquor or white broth4 ,cover all with a buttered paper1 and place in a moderate oven to bake for eighteen minutes4 ,remove from out the oven1 take the paper off1 then with a palette knife1 or a cake turner1 lift up the fillets one by one1 and dress them on a very hot dish4 ,add either half a cup of mushroom liquor or white broth 7,no4 #ii7 to the gravy in the pan1 place it on the range1 and let boil for one minute2 then strain it into a saucepan on the range1 add to it a teaspoonful of anchovy sauce1 squeeze in the juice of half a sound lemon1 and finally pour in half a gill of ,espagnole sauce 7,no4 #aea71 boil for one minute more1 and then pour in the gravy around the fillets1 but not over them1 and send to the table4 #adbi4 ,fillets of ,sole la ,e4 ,a4 ,buck4--,have the fillets of two medium sized fine1 fresh1 soles prepared as in ,no4 #adba1 place six of them on a plate4 ,season with a teaspoonful of salt and half a teaspoonful of pepper1 and lay them aside till wanted4 ,place in a saucepan one finely chopped shallot1 a teaspoonful of freshly chopped parsley1 half a teaspoonful of freshly chopped chervil1 and moisten with two wine glasses of white wine4 ,reduce on the hot range to one-quarter4 ,cut the two reserved fillets into very small dice-shaped pieces1 and add them to the rest in the pan2 then cook the whole for five minutes longer1 thicken with a tablespoonful of ,allemande sauce 7,no4 #baj71 adding at the same time a tablespoonful of very good butter2 mix well together1 and leave the pan on the corner of the range to keep warm4 ,thoroughly heat1 in a pan on the hot range1 half a gill of clarified butter1 then place into it the six fillets as rapidly as possible to fry on one side only1 for one minute2 immediately remove them from the pan1 and place them on a napkin to dry4 ,lightly butter a silver dish1 arrange the fillets over it1 the cooked side up1 in crown shape4 ,place the above preparation evenly over each fillet1 right in the centre1 and with a table knife give them a pretty dome shape1 covering the fillets entirely4 ,sprinkle a little ,parmesan cheese over each1 also a very little clarified butter1 then place them in the hot oven to bake for eight minutes1 so that they should obtain a good golden color4 ,remove from out the oven1 pour a gill of hot tomato sauce 7,no4 #bje7 around the dish1 but none over the fillets1 and then send to the table4 #adcj4 ,fillets of ,sole la ,marguerite4--,prepare the fillets of two fine fresh soles the same as in ,no4 #adba1 place them on a dish1 season with a teaspoonful of salt1 and half a teaspoonful of white pepper2 turn1 fold under about one inch of each fillet1 place them in a buttered sautoire1 pour over half a glassful of white wine1 and half a glassful of mushroom liquor1 cover with a buttered paper1 and lay aside till further action4 ,place in a saucepan one tablespoonful of very good butter1 with two tablespoonfuls of flour1 mix well together while cooking on the range for five minutes1 without browning1 then add a gill of hot white broth1 7,no4 #ii7 sharply stirring while adding it1 let slowly cook on the corner of the range for twelve minutes2 season with half a teaspoonful of salt and just the third of a saltspoonful of cayenne pepper4 ,crack the yolk of one egg in a bowl1 squeeze in the juice of half a sound lemon1 then gradually add a ladleful of sauce to the egg1 continually stirring meanwhile2 now pour it into the saucepan1 briskly stirring while adding it1 but under no circumstances allow it to boil again4 ,have eighteen small sound fresh mussels1 wash them well in two different waters1 drain1 place then in a small saucepan1 tightly cover with the lid1 place on a moderate range4 ,cook for five minutes1 or until they are completely opened2 remove them from the fire1 lay the pan on a table1 then with a skimmer1 take the mussels out1 pick out the mussels1 lay them on a dish1 suppressing the shells4 ,strain the liquor of the mussels into the sauce on the range1 mix thoroughly together4 ,place the fillets in the oven to bake for five minutes4 ,remove them from the oven1 dress on a hot serving dish1 giving them a crown shape1 one overlapping another2 pour the gravy of the fillets also into the saucepan on the corner of the range1 thoroughly mix together again1 then add a tablespoonful of very good fresh butter1 pour in half a cup of sweet cream1 mix well again4 ,place in another saucepan twelve fine fresh picked shrimps and the prepared mussels2 strain then the sauce through a fine sieve over mussels and shrimps1 gently shuffle the pan1 so as to mix all well together1 and then pour it over the fillets of sole3 decorate the dish with six heart-shaped crotons 7,no4 #acc71 and immediately send to the table4 #adca4 ,fillets of ,shad la ,c4 ,bliss4--,procure a fine roe shad1 thoroughly scale1 then split it right down the back1 carefully remove the roes1 and also the bones1 then cut it in half1 lay one half aside with its roe for some other purpose4 ,cut out from the other half six equal fillets diagonally1 one inch thick1 suppress the skin of each fillet1 nicely pare off the corners1 and then place them on a large soup plate4 ,season with a teaspoonful of salt1 half a teaspoonful of pepper1 the third of a saltspoonful of grated nutmeg1 squeeze in the juice of a medium-sized sound lemon1 add one sprig of thyme1 one branch of parsley1 a bay-leaf1 and three cloves4 ,gently mix the whole well together1 without breaking the fillets1 and then let marinate till further action4 ,place the roe belonging to the half shad in a saucepan on the hot range1 with a tablespoonful of very good butter1 and half a wineglassful of white wine2 let slowly cook for five minutes4 ,carefully remove the roe with a skimmer1 place it on a dish1 and then1 with a knife1 remove the skin from all around1 place it back into the saucepan1 and add another half a glass of white wine1 gently mix with a fork1 so as to thoroughly separate the eggs1 and then let slowly simmer on the corner of the range4 ,place in another saucepan a tablespoonful of butter and one and a half tablespoonfuls of flour1 mix well together on the hot range for five minutes1 without browning2 add to it now a cup of hot milk1 briskly stir until it comes to a boil4 ,season with a teaspoonful of salt1 and half a saltspoonful of cayenne pepper2 cook for five minutes longer1 then strain it through a sieve into the other saucepan1 and mix the whole well together for two minutes1 and leave it again on the corner of the range4 ,take the fillets from the marinade1 gently lay them on a napkin1 remove all the herbs that may adhere around them1 fold the napkin over and gently dry them4 ,steep each fillet in beaten up egg1 and then1 gently turning them in fresh bread-crumbs1 immediately plunge them into very hot fat to fry for four minutes1 so that they all shall obtain a good golden color4 ,place six oval-shaped crotons on a hot dish4 ,take up the fillets1 place one on each croton around the dish2 pour the prepared sauce around1 but not over them1 and immediately send to the table4 #adcb4 ,fillets of ,shad la ,chas4 ,c4 ,delmonico4--,prepare six fillets of shad as for ,no4 #adca1 place them on a dish1 season with a teaspoonful of salt and half a teaspoonful of pepper1 and lay aside until further action4 ,place the roe of half the shad in a saucepan on the fire with a tablespoonful of butter and a glass of white wine1 and let simmer for five minutes1 then with a skimmer remove the roe1 place it on a dish1 remove the skin from all around1 and place it back in the pan4 ,season with a teaspoonful of salt and half a teaspoonful of pepper1 and with a fork separate the eggs2 add now eight finely chopped mushrooms1 a teaspoonful of chopped parsley1 and half a teaspoonful of finely chopped chives4 ,cook for five minutes longer1 then pour it into a dish to cool4 ,heat in a frying-pan on the fire two tablespoonfuls of clarified butter2 rapidly place the six fillets in the pan1 and fry for a half a minute on each side1 but no more4 ,remove them from the pan with a palette-knife or a cake turner1 place on a dish and leave there until further action4 ,have six double sheets of unruled white paper1 cut each in a half-breast shape1 eight inches long by four and a half in width1 open each half heart paper1 which will then represent a full heart-shape form1 grease each one well with clarified butter2 lay them on a table1 one beside another4 ,prepare twelve very thin slices of cooked ham1 one inch square2 place one slice over each half-heart paper1 right in the centre1 place on top of each slice of ham two tablespoonfuls of the preparation waiting for action1 then lay a fillet over each garnishing1 then again two tablespoonfuls of garnishing over each fillet1 and another slice of ham over all4 ,gently fold the paper over each fillet1 then fold each paper in small folds1 one inch in width1 beginning at the widest part of each paper1 coming right down to the end1 and then give a sharp twist1 so as to firmly close them4 ,when all finished1 place them in a tin baking-pan1 not in a black one2 place in a moderate oven to bake for eight minutes4 ,remove from out the oven1 dress them on a hot dish1 one overlapping another1 and with the points up1 and immediately send to the table4 #adcc4 ,fillets of ,shad la ,whitelaw ,reid4--,place the six fillets of shad1 prepared the same as in ,no4 #adca1 on a dish1 season with a teaspoonful of salt and half a teaspoonful of pepper4 ,slice up in julienne shape half a medium-sized1 sound peeled onion1 and half a well-scraped carrot2 place these in a saucepan1 with half a teaspoonful of butter1 a branch of parsley1 a sprig of thyme1 half a bay-leaf1 four whole peppers1 and two cloves2 place the pan on the range1 and let gently simmer for three minutes2 then gently lay one shad roe in the centre of the pan1 without breaking it2 pour in a half glass of white wine1 tightly cover the pan1 and let slowly simmer for ten minutes4 ,remove the roe1 place it on a hot dish to keep warm4 ,add to the carrot two gills of either mushroom liquor1 or white broth 7,no4 #ii71 and let simmer again for five minutes4 ,if using mushroom liquor1 season with one teaspoonful of salt2 if broth1 no salt will be required4 ,place in a saucepan one tablespoonful of butter with two tablespoonfuls of flour2 mix well together for five minutes on the hot range1 without browning2 gradually add to the latter the stock of the other pan2 sharply mix the whole together until it comes to a boil4 ,place the fillets in a buttered sautoire1 with twelve freshly opened1 medium-sized oysters--their liquor2 tightly cover the pan1 and slowly cook on the range for five minutes4 ,then remove the fillets with a palette knife2 arrange three at each side of the roe1 one overlapping another4 ,add twelve mushrooms to the oysters2 heat up for one minute2 then place at each end of the roe a cluster of both oysters and mushrooms1 7six of each74 ,have the yolk of an egg in a bowl1 squeeze into it the juice of half a medium-sized1 sound lemon2 add then also half a gill of sweet cream2 beat well together1 then gradually pour into the same bowl three tablespoonfuls of the sauce from the pan1 continually stirring meanwhile2 then add this to the sauce in the pan1 mix the whole well together for one minute4 ,strain it through a fine sieve1 right over the fish1 covering all1 and then send to the table4 #adcd4 ,fillets of ,shad la ,keppler and ,schwarzman4--,prepare six fillets of shad as for ,no4 #adca4 ,season with a teaspoonful of salt and half a teaspoonful of pepper1 and place them in a dish for further action4 ,cut one ounce of raw1 lean ham into very small dice-shaped pieces1 place it in a saucepan with half a teaspoonful of butter on the range2 let gently simmer for two minutes1 but do not allow to get brown2 then add to it one fine1 sound1 peeled1 chopped shallot1 four mushrooms1 and two truffles cut into small dice-shaped pieces1 pour in a glass of white wine1 then place in the shad roe4 ,cover the saucepan tightly1 and let simmer for five minutes4 ,gently remove the roe with a skimmer1 lay it on a dish1 and remove the skin from all around1 replace it in the pan1 prick it with a fork so as to separate the eggs4 ,season with a teaspoonful of salt and half a teaspoonful of pepper1 and then cook for five minutes longer4 ,place in a small saucepan one tablespoonful of butter and two tablespoonfuls of flour1 mix well together on the hot range for five minutes without browning1 then add to it two gills of hot white broth 7,no4 #ii72 stir well till coming to a boil1 grate in just a little nutmeg1 place the pan at the corner of the range1 and let simmer for eight minutes4 ,have the yolk of an egg in a bowl with two tablespoonfuls of sweet cream2 beat well together1 and then1 take two tablespoonfuls of the sauce from the pan and add it to the cream and yolk1 thoroughly mix1 then add it to the sauce in the saucepan1 thoroughly mix the whole for one minute1 while heating1 but it should not be allowed to boil again4 ,strain it through a fine sieve into the pan with the garnish1 mix all well together1 and keep it in a warm place4 ,have a well-buttered sautoire1 lay the six fillets one alongside another1 pour over them two tablespoonfuls of white wine1 place six mushroom buttons with the fillets1 tightly cover the sautoire and let slowly cook on the range for five minutes1 remove the pan from the fire4 ,have six heart-shaped crotons ready 7,no4 #acc74 ,arrange one croton on a hot dish1 the pointed part toward the border of the dish1 and then1 with a palette knife1 gently take up one fillet1 place it on about half the length of the croton overlapping1 then another croton1 a fillet1 and so on1 giving them a crown shape2 place one mushroom on top of each fillet1 then gently pour the garnishing over all without disarranging them4 ,cut into half1 lengthwise1 a medium sized sound lemon1 then cut one half into very thin slices1 crosswise1 then arrange them jointly all around the border of the dish with the rind outward2 cut one sound truffle into very thin slices1 and with a tube1 one quarter of an inch in diameter1 cut out as many round pieces as there are slices of lemon2 place a piece on each lemon right in the centre on the edge where it was cut first4 ,cut out from the remaining slices of the truffle as many diamond-shaped pieces1 as there are pieces of lemon2 place a piece between each section of the lemon and serve4 ,all the dressing for decorating the dish should always be prepared before the fillets are dressed on the dish4 #adce4 ,fillet of ,bass la ,chauncey ,m4 ,depew4--,procure a fine1 fresh1 striped1 small bass of about three pounds1 scale1 remove the entrails1 and wash thoroughly4 ,cut the head off1 and split it into half right down the back bone1 remove all the bones4 ,cut out three even fillets from each half1 suppress the skin1 neatly pare them all around1 giving them a heart-shaped form4 ,evenly season with a tablespoonful of salt1 and half a teaspoonful of pepper1 and place on a dish till further action4 ,place in a sautoire one finely chopped sound shallot1 with half a medium sized sound green pepper1 cut into small dice-shaped pieces2 place the pan on the hot range1 adding a teaspoonful of butter2 let slowly simmer for three minutes1 without letting get brown4 ,add now the parings of the fillets1 with eight whole mushrooms and one truffle1 all chopped very fine1 pour in half a glassful of white wine1 let reduce to three-quarters4 ,season with half a teaspoonful of salt and a saltspoonful of pepper1 and then leave it on the corner of the range4 ,have a saucepan on the range with a tablespoonful of butter and two heaped tablespoonfuls of flour2 mix thoroughly together1 and let stand on the corner of the range for five minutes without browning2 gradually add a cupful of hot milk1 continually stirring while adding it1 and let slowly simmer for twelve minutes4 ,add two tablespoonfuls of this sauce to the other preparation to thicken1 thoroughly mixing together for two minutes4 ,take from off the fire1 lay on a table4 ,lightly butter a baking pan2 lay the six fillets over it1 seeing that they do not touch one another2 then equally divide the preparation over each fillet--well spread2 place on top of this a teaspoonful of the white sauce1 which is waiting action on the range1 gently spreading it with a small knife1 so as to completely cover the first layer of each fillet4 ,arrange four very thin slices of truffles1 cut with a tube half an inch in diameter1 right in the centre of each fillet1 lengthwise1 one overlapping the other4 ,sprinkle a very little clarified butter over all1 pour half a glassful of white wine at the bottom of the pan 7not over the fillets71 then place in a moderate oven for ten minutes4 ,remove from the oven1 gently arrange them on a hot serving dish with a palette knife4 ,add to the remaining sauce on the fire1 half a gill of sweet cream1 let it come to a boil2 strain it through a fine sieve into a hot bowl1 then pour it all around the fillets1 but not over them1 and send to the table4 #adcf4 ,fillet of ,bluefish la ,vnitienne4--,procure a fine1 fresh1 medium-sized bluefish1 from two and a half to three pounds1 thoroughly remove the entrails1 cut the head off1 split in half right down the backbone1 remove the spine1 cut each half into three equal pieces1 triangular shape1 neatly pare the edges4 ,place the fillets in a well-buttered baking-pan4 ,season with a tablespoonful of salt and a teaspoonful of pepper2 pour a glassful of white wine over all1 and let marinate until further action4 ,place in a saucepan the parings of the fish1 as well as the back-bone2 cut it into three pieces1 suppressing the head2 place the pan on the hot range1 pour in a glass of white wine1 and a quart of cold white broth 7,no4 #ii71 let it come to a boil1 and then immediately skim it2 add now one sprig of thyme1 a very small bay-leaf1 one branch of parsley1 one medium-sized1 sound1 sliced onion1 and one small sliced carrot2 then let slowly simmer for fifteen minutes4 ,place in a small saucepan one tablespoonful of butter1 and two of flour1 thoroughly mix on the range for seven minutes1 or until it obtains a good golden color4 ,strain the fish-broth into a bowl1 then gradually add it to the roux 7flour71 continually stirring meanwhile2 add to this half a gill of tomato sauce1 let all cook for ten minutes1 skim it once in a while4 ,add twelve sound whole mushrooms2 leave on the corner of the range till further action4 ,now place the fillets in the hot oven to bake for ten minutes4 ,remove from out the oven1 carefully dress them on a hot dish in star shape4 ,remove the mushrooms from the sauce with a skimmer1 place them right in the centre of the fillets1 pour the sauce over all1 so as to completely cover the fillets1 and serve4 #adcg4 ,canaps la ,edw4 ,van ,volkenberg4--,have four ounces of lean cooked ham1 thoroughly pound it in the mortar2 add to it now one ounce of hard fresh butter1 mix well together2 add four fine1 small ,antwerp anchovies2 the juice of a small sound lemon1 or the juice of one lime1 if at hand1 and not quite the third of a saltspoonful of cayenne pepper2 pound the whole well together again4 ,remove it from the mortar1 place on a dish in the ice-box until further action4 ,cut out from an ,american stale bread six round pieces four inches in diameter and an inch thick1 place them on a tin baking-pan1 sprinkle a very little clarified butter over each1 and place in the hot oven for four minutes1 or until they have obtained a good golden color4 ,remove from the oven1 and cool for one minute4 ,have in a saucepan on the fire two tablespoonfuls of grated ,parmesan cheese and a tablespoonful of grated ,swiss cheese1 with a tablespoonful of sweet cream1 and continually stir until thoroughly dissolved4 ,remove it then from the fire1 and let slightly cool off4 ,take the preparation from the ice-box1 and equally divide it over the crotons1 giving them a dome shape1 and then equally divide also the cheese over the preparation4 ,place them in a baking-dish1 and bake them in a very hot oven for three minutes4 ,take from out the oven1 dress on a hot serving-dish with a folded napkin over it4 ,have six stoned olives1 turn half a small anchovy around each olive1 place one on top of each canap upright1 decorate the dish with a few parsley greens1 and serve4 #adch4 ,canaps la ,frank ,a4 ,watson4--,place in a mortar four ounces of the finest quality of ,russian caviare1 the juice of a fine sound lime1 thoroughly mix for three minutes2 add to it a finely peeled1 sound1 chopped shallot1 and not quite the third of a saltspoonful of cayenne pepper1 also half an ounce of fresh firm butter1 four anchovies 7small71 and the yolk of one hard-boiled egg2 sharply pound the whole well together until to a perfect paste1 then remove it from the mortar1 and leave on a dish in the ice-box till called for4 ,cut out from an ,american stale bread six round crotons four inches in diameter by one inch in thickness2 lay them on tin baking-pan1 sprinkle a very little clarified butter over each1 and place in the hot oven for four minutes4 ,take them out1 and let cool off for one minute4 ,remove the preparation from the ice-box1 and evenly divide it over the six crotons1 giving a nice dome shape4 ,chop up very fine the white of the hard-boiled egg which is left over1 lay it on a saucer1 adding to it two tablespoonfuls of grated ,parmesan cheese1 mix well1 and equally divide it over the six canaps4 ,arrange them on a baking-dish1 place in a very hot oven for three minutes4 ,remove from out the oven1 dress them on a hot serving-dish with a folded napkin over it2 decorate the dish all around with a few parsley greens1 and six quarters of lemon1 arranged at equal distances1 and then serve4 #adci4 ,striped ,bass ,boiled la ,lorenzo ,c4 ,delmonico4--,procure a fine fresh bass of about four to five pounds1 neatly scale it1 remove the entrails1 and wash it well4 ,have a fish-kettle with one carrot and one onion1 finely sliced1 placed at the bottom2 add one sprig of thyme and one parsley root1 one bay-leaf1 six cloves1 and twelve whole peppers1 place the fish lifter over the ingredients1 and then lay the bass in a straight position on the lifter2 completely cover the bass with cold water1 add four heaped tablespoonfuls of salt and half a glass of vinegar2 place it on the range1 and let slowly come to a boil1 which ought to take about thirty minutes4 ,have in a saucepan half a finely chopped-up shallot1 with a good glassful of red wine2 reduce on the range to just one-half1 add to it one gill of ,espagnole sauce 7,no4 #aea71 let come to a boil1 squeeze in the juice of half a sound lemon1 and leave on the corner of the range till required4 ,peel eight small1 sound potatoes1 give them a nice egg-shape1 wash them1 place in cold water with a tablespoonful of salt1 and boil for about twenty minutes2 drain them1 lay a napkin over to keep warm4 ,have twelve freshly opened medium-sized oysters1 place in a sautoire with their own liquor1 let them come to a boil on the range1 skim well1 and add a tablespoonful of good butter1 with twelve small mushrooms4 ,cut the tail part of a small cooked lobster into half an inch square pieces1 add it to the oysters1 let cook together for two minutes4 ,lift up the fish with the lifter1 let drain over the kettle for one minute1 then gently slide it on a hot dish with a folded napkin over it1 place a cluster of four potatoes at each end of the fish4 ,have either six scallop or clam shells well cleaned4 ,place two oysters on each shell1 then two mushrooms1 and equally divide the lobster on the six shells4 ,add to the sauce in the pan in which the oysters were cooked1 one tablespoonful of demi-glace 7,no4 #ahe71 mix a little1 and then evenly pour it over the six fillets4 ,arrange three shells at each side of the fish4 ,strain the other sauce into a sauce-bowl1 and send to the table separate4 #addj4 ,cold ,bass la ,james ,gordon ,bennett4--,procure a fine striped bass of about six pounds2 scale1 remove the entrails1 and thoroughly wash it4 ,place at the bottom of a fish kettle one sliced carrot1 one sliced onion1 one parsley root1 one bay-leaf1 four cloves1 and twelve whole peppers4 ,place the lifter over the vegetables1 and then gently lay the bass straight on top of it4 ,completely cover the fish with cold water4 ,season with a handful of salt1 adding a wineglassful of white wine1 then let slowly heat on a moderate fire until it comes to a boil4 ,remove the kettle from the fire1 and let it thoroughly cool off in its own broth4 ,remove the fish from the kettle1 lay it on a cold dish1 dampen a napkin in the broth1 and completely cover the fish with it to prevent the bass getting dry2 then place it in the ice-box until further action4 ,strain three quarts of the fish broth into a saucepan1 add a medium-sized sound1 sliced lemon1 and let it reduce on the hot range to one-half1 add one leaf of ,peter ,cooper's clarified gelatine 7if not at hand1 use one ounce of the other gelatine71 let thoroughly dissolve1 stirring it meanwhile with a wooden spatula4 ,prepare in a bowl the white of two fresh eggs1 including the shells2 thoroughly mix together2 add now a cupful of cracked ice4 ,remove the gelatine from the range1 place it on a table2 gradually add to the eggs a ladleful of the gelatine1 continually stirring the eggs meanwhile2 and then add this to the saucepan1 stirring while adding it2 place it on the corner of the range1 let it slowly come to a boil1 and then boil for two minutes4 ,remove it from the fire2 strain it twice through either a wet flannel bag or a wet clean napkin into a vessel1 and let cool off4 ,wash well and boil two quarts of fine white hominy for thirty-five minutes2 season with a tablespoonful of salt1 pour it into a flat pan1 and let thoroughly cool off4 ,take the fish from the ice-box1 remove the napkin1 gently lay it over the prepared hominy4 ,cut with a knife a square piece of about three ounces of jelly2 let it lightly dissolve in a pan on the corner of the range1 stirring continually4 ,prepare a pint and a half of mayonnaise1 as for ,no4 #bjf2 add the dissolved jelly to the mayonnaise1 mixing it thoroughly1 then with a wooden salad-spoon pour the mayonnaise right straight down the centre of the fish1 beginning at the head right down to the tail1 and continue so on until the fish is completely masked from head to tail2 put it in a cool place to let the mayonnaise and jelly get firm4 ,have six small cleaned timbales1 one and a half inches in diameter by two inches deep2 place at the bottom of each a thin1 round slice of truffle1 cut with a tube half an inch in diameter4 ,dissolve about two ounces of jelly1 taking care that it is not very hot1 pour a teaspoonful of the jelly at the bottom of each timbale4 ,have a bowl with ice-water in it1 dip in each timbale without letting any water get into them2 turn them gently1 so as to have them completely coated inside with the jelly4 ,have six heaped tablespoonfuls of cooked macdoine 7,no4 #ajcb7 on a dish2 season with a teaspoonful of salt1 half a teaspoonful of white pepper1 and a teaspoonful of good wine vinegar1 mix all well together1 then equally divide it into the six timbales1 but do not pour the vinegar remaining on the plate2 pour in the balance of the dissolved jelly evenly over the macdoine in each timbale1 place them in the ice-box to cool4 ,with a keen knife cut the hominy from all around as near the fish as possible1 so that it will have exactly the same shape2 remove the hominy that was cut away4 ,pass the palette of a cake-turner at the head part1 right under the hominy1 gently raise it up1 and with the left hand in the centre under the hominy lift it up1 and carefully lay it on a cold dish4 ,unmold the six timbales by lightly dipping them in warm water1 so as to have them easily detached2 place them at equal distances around the dish4 ,cut out six triangular-shaped crotons of jelly one inch thick1 two inches in length by one and a half inches in width1 place one between each timbale1 and it will be ready to send to the table4 ,it would be advisable to prepare the above fish one day before the time of serving1 and dress on the dish one hour before sending it to the table4 ,if any of the fish remains it can be utilized for patties1 cutlets1 or croquettes4 #adda4 ,salt ,mackerel la ,whitmore4--,have two fine1 medium-sized sound salt mackerel4 ,let them soak in plenty of cold water for at least eighteen hours1 changing the water two or three times4 ,take out and thoroughly dry2 remove the back bone of each4 ,arrange them on a well-oiled fish-broiler1 split part upward1 and then with a hair brush gently oil the surface4 ,place them on a very brisk fire for five minutes1 on the split side1 and two minutes on the skin side4 ,remove them from the broiler1 dress on a hot dish1 pour half a gill of drawn butter over1 decorate the dish with one lemon cut in quarters and some parsley greens1 and send to the table4 #addb4 ,salt ,mackerel ,boiled la ,cowing4--,prepare two fine salt mackerel exactly the same as for the above 7,no4 #adda74 ,but instead of broiling them1 place them in a saucepan1 with plenty of cold water1 on the hot range1 and as soon as they come to a boil place the pan aside and let slowly cook for seven minutes longer4 ,remove them carefully with a skimmer1 drain well1 dress on a hot serving-dish1 place a cluster of ,hollandaise potatoes 7,no4 #iii7 at each end of the dish1 decorate the sides with six quarters of lemon1 three at each side1 and serve with half a gill of drawn butter in a sauce-bowl separately4 #addc4 ,fried ,white-,bait4--,have one pound of fine fresh white-bait1 thoroughly wash them in cold water2 the water in which they are washed must be very cold1 a piece of ice can even be added to it1 so as to keep them firm2 thoroughly drain1 then inclose them in a dry towel and lightly shake them so as to thoroughly dry4 ,dip them in cold milk4 ,mix together two cups of cracker dust with one cupful of flour1 roll the white-bait into this1 and then fry them in very hot fat for one minute only4 ,remove1 and thoroughly drain1 sprinkle over a tablespoonful of salt equally divided4 ,dress on a hot dish with a folded napkin1 and immediately send to the table4 ,white-bait should never be prepared in advance1 except one minute before the time of serving1 as they are very easily spoiled4 #addd4 ,white-,bait la ,w4 ,merrill4--,prepare a pound of fine whitebait the same as the above 7,no4 #addc72 when fried1 mix a tablespoonful of salt with a saltspoonful of cayenne pepper and equally sprinkle it over all2 dress on a hot dish1 decorate with six slices of broiled bacon 7,no4 #ged71 and serve4 #adde4 ,oysters la ,w4 ,f4 ,g4 ,shanks4--,have three dozen fine1 large1 fresh box oysters opened into a bowl2 thoroughly drain their liquor off1 and then place them in a sautoire on the fire with half an ounce of good butter4 ,season with a saltspoonful of cayenne pepper1 and then cook them as rapidly as you possibly can for ten minutes4 ,pour in two tablespoonfuls of good ,madeira wine or sherry4 ,beat up in a bowl the yolks of three fresh raw eggs with half a pint of sweet cream1 then add it to the oysters1 and continually shuffle the sautoire until reaching boiling-point1 then transfer them in a chafing-dish or hot soup tureen1 sprinkle a tablespoonful of good ,madeira wine or sherry over all1 tightly cover1 and send to the table4 #addf4 ,oysters ,scalloped la ,baltimore4--,have three dozen good-sized1 fine freshly opened box oysters1 put them in a bowl4 ,season with a saltspoonful of cayenne pepper1 and entirely suppress their liquor1 seeing that they are almost dry4 ,have six small silver scallop-shells1 lightly butter the interior of each1 then evenly spread a tablespoonful of fresh bread-crumbs in each shell1 gently lay six oysters in each shell over the crumbs1 and then sprinkle a tablespoonful of bread-crumbs on the oysters in each shell2 place half a teaspoonful of good butter in the centre of each shell2 place them in a very hot oven to bake for fully fifteen minutes1 or until they have obtained a good golden color4 ,remove them from the oven4 ,dress the six shells on a hot serving-dish1 with a folded napkin1 and send to the table4 #addg4 ,soft ,clams en ,brochette la ,a4 ,p4 ,montant4--,have twenty-four fine freshly opened soft clams1 neatly clean them1 then place them in a saucepan with their own liquor4 ,season with a teaspoonful of pepper only2 place the pan on the fire and let them just come to a boil4 ,remove from the fire2 let them cool for one minute4 ,take six silver skewers2 run a skewer through a clam right in the centre1 then run the skewer through a small square piece of raw bacon1 then another clam1 a piece of bacon1 and so on until you have four clams and four pieces of bacon alternately on each skewer4 ,then gently sprinkle them with fresh bread-crumbs1 place them on the broiler1 and broil for one and a half minutes on each side1 remove from off the fire1 dress the six skewers on a hot serving-dish1 pour half a gill of matre d'htel 7,no4 #ade7 over them2 decorate the dish with six pieces of lemon cut in quarters and a few parsley-greens1 and serve hot4 #addh4 ,terrapin la ,robert ,bonner4--,have two fine diamond-back terrapin prepared the same as in ,no4 #fj4 ,suppress the claws as well as the galls1 then cut them into very small even pieces4 ,have a well-cleaned chafing-dish1 light the jets of the alcohol lamp1 pour into the water pan sufficient boiling water to fill it up to half its height4 ,arrange the dish over the water pan1 place in the dish half an ounce of very good fresh butter1 and then put in the terrapin also4 ,season with a tablespoonful of salt and half a saltspoonful of cayenne pepper1 moisten with a gill of very good ,madeira wine 7the older the better71 tightly place the cover of the chafing-dish on1 and then reduce the wine to one-half1 which will take fifteen minutes1 without disturbing it4 ,beat up1 in a bowl1 the yolks of four fresh eggs with half a pint of sweet cream4 ,remove the cover from the chafing-dish1 then pour in the beaten-up eggs and cream1 gently shuffle the dish1 so as to mix all well together1 arrange the cover on again1 and let gently simmer for twenty-five minutes longer1 gently shuffling the dish containing the terrapin every five minutes4 ,extinguish the light of the lamp and send to the table4 #addi4 ,terrapin in ,chafing-,dish la ,maryland4--,prepare the terrapin exactly in the same manner as above1 only substituting four hard-boiled egg yolks for the four fresh ones1 and serving the same4 #adej4 ,terrapin la ,mc,govern4--,prepare two fine diamond-back ,cheasapeake ,bay terrapin1 same as in ,no4 #fj4 ,discard the claws1 as also the galls2 cut them into small equal pieces1 then place the terrapin in the ready chafing-dish with one ounce of fresh butter1 as in ,no4 #addh4 ,season with a tablespoonful of salt and half a saltspoonful of cayenne pepper1 tightly cover the plate1 and let gently simmer for fifteen minutes4 ,remove the cover1 pour in half a wineglassful of good ,madeira wine1 tightly cover1 and let gently simmer for about fifteen minutes longer4 ,lift up the cover1 then squeeze in the juice of a small1 sound1 juicy lemon1 carefully suppressing all the seeds1 adding one teaspoonful of fresh1 finely chopped parsley1 cover tightly again1 gently shuffle the dish so as to mix all well together4 ,extinguish the light of the lamp1 and send to the table1 either in the chafing-dish or in a hot soup tureen4 #adea4 ,terrapin la ,james ,harris4--,procure two fine ,chesapeake ,bay diamond-back terrapin1 parboil and prepare them the same as for ,no4 #fj2 then suppress the claws and galls2 cut them into small equal pieces4 ,have the chafing-dishes ready lighted and the pan half filled with boiling water2 arrange the dish over the pan1 place the terrapin in the dish with one ounce of very good butter4 ,season with one tablespoonful of salt and a saltspoonful of cayenne pepper2 then let gently simmer for twenty minutes2 uncover1 and pour in one wineglassful of good ,madeira wine1 put the cover on1 and immediately send to the table with a decanter of sherry separately4 #adeb4 ,oysters la ,l4 ,pomeroy4--,have two dozen of rather good-sized1 fine1 freshly opened oysters1 suppress their liquor1 then place them in a saucepan on the fire with half an ounce of very good butter2 gently boil them for three minutes1 then add half a wineglassful of good old ,madeira wine1 let the wine reduce one-half4 ,break into a bowl four fresh egg yolks1 with half a pint of sweet cream1 then with the wire whip thoroughly beat them up1 and then add it to the oysters1 continually and briskly stirring while adding it2 let all cool for three minutes1 briskly stirring meanwhile4 ,remove from off the fire1 pour into a hot deep dish or tureen and send to the table4 ,,vegetables4 #adec4 ,banana ,fritters la ,whittemore4--,neatly peel six fine1 sound1 not too ripe yellow bananas1 cut each one in halves1 crosswise1 place them on a dish4 ,have a well-prepared batter as for ,no4 #aaij2 gently and carefully roll them in the batter one by one1 so as to keep them in their original form4 ,place them in very hot fat1 and fry for ten minutes4 ,lift them up with a skimmer1 thoroughly drain4 ,dress them on a hot dish with a folded napkin1 and serve4 #aded4 ,banana fried la ,john ,claflin4--,select six very firm1 sound1 red bananas2 carefully peel them1 cut each one into halves lengthwise1 place them on a dish1 one beside another1 sprinkle two tablespoonfuls of flour over1 gently and carefully roll them in the flour without disturbing their shapes4 ,have two gills of sweet olive-oil in a sautoire on the hot range1 and when very hot1 with the medium of a flat spoon transfer the half bananas gently into the very hot oil1 and fry them for five minutes on one side1 then turn them over and fry for five minutes on the other side4 ,gently lift them up with a skimmer one by one1 carefully dress them on a hot dish with a folded napkin1 and send to the table4 #adee4 ,fried ,bananas la ,juarez4--,have six firm1 sound1 not too ripe bananas2 neatly peel them1 and proceed to fry them in exactly the same manner as above 7,no4 #aded71 but using the same quantity of clarified butter instead of sweet-oil4 #adef4 ,how to ,blanch ,macaroni and ,spaghetti4--,have a pan on the fire with plenty of water1 with two tablespoonfuls of salt2 and thoroughly boiling1 gently slide in three-quarters of a pound of fine ,italian macaroni without breaking it4 ,should any stick out of the pan1 gently press it down when the water boils again so as to have it as long as possible4 ,boil it for seventeen minutes4 ,remove from the fire1 drain well1 lightly refresh it in cold water1 drain again1 and then it will be ready for use whenever desired4 ,spaghetti is blanched the same way4 #adeg4 ,macaroni la ,crme4--,take the above quantity of blanched macaroni1 place it in a sautoire on the fire1 with three ounces of butter1 tossing well until it has thoroughly absorbed the butter2 then add five heaped tablespoonfuls of grated ,swiss cheese1 season with a tablespoonful of salt1 a teaspoonful of white pepper1 and the third of a saltspoonful of grated nutmeg1 and pour in a gill of hot ,bchamel sauce 7,no4 #aed74 ,toss all well together1 while thoroughly heating for five minutes4 ,no spoon or fork should be used for mixing1 as it only needs tossing4 ,place it in a hot hollow dish or tureen1 and send it to the table4 #adeh4 ,timbale de ,macaroni la ,napolitaine4--,instead of preparing three-quarters of a pound of macaroni as in ,no4 #ied1 prepare only half a pound4 ,have a nice round timbale about six to seven inches in diameter1 lightly butter the interior4 ,cut one good-sized sound truffle with a tube one inch in diameter1 cut also a small piece of cooked smoked beef tongue1 of the red part1 with the same tube1 then cut both into very thin even slices4 ,place one slice of truffle at the bottom of the timbale right in the centre1 then place four pieces of tongue at equal distances around the slice of truffle4 ,arrange macaroni all around each piece of tongue1 beginning at the side of the truffle and ending at the other side4 ,have four pieces of truffle cut in diamond-shape2 place one piece at each section of the macaroni1 then arrange a large macaroni completely around the design1 as close as possible1 and continue the same until the mold is completely covered all around1 and then lay in the ice-box until further action4 ,place the remaining macaroni in a saucepan with two ounces of good butter1 tossing well while heating for five minutes1 season with a tablespoonful of salt and a third of a saltspoonful of cayenne pepper1 adding five heaped tablespoonfuls of grated ,swiss cheese and a gill of tomato sauce2 7,no4 #bje7 toss well again1 to mix well together4 ,cut the remainder of the tongue and truffles into thin slices1 and add them to the macaroni2 gently toss again for two minutes2 take from off the fire1 and let cool off for fifteen minutes4 ,take the decorated mold from the ice-box1 and then carefully fill it with the above preparation1 being very careful not to disturb the design4 ,place the timbale into a large saucepan1 fill the pan with water1 up to half the height of the timbale1 then place it in a moderate oven to cook for one hour and a half4 ,remove from out the oven1 take the timbale out of the water4 ,have a hot serving-dish1 then carefully turn the timbale over the dish1 lift up the mold1 pour half a gill of hot tomato sauce around the dish1 and send to the table4 #adei4 ,timbale of ,spaghetti la ,levantinese4--,prepare half a pound of spaghetti exactly the same as for ,no4 #adef4 ,have a piece of cooked smoked beef tongue1 red part2 cut off a very thin slice1 two and a half inches in length by two in width1 and with a pointed sharp knife cut out of it a shield1 then cut a cross out right in the centre of the shield1 one inch in length by one in width4 ,have the white of a cooked egg1 cut out of it a thin slice1 then cut into a cross1 to fit the one cut out of the centre of the shield4 ,take a round timbale mold1 from six to seven inches in diameter1 place the shield at the bottom of the mold right in the centre1 carefully lay the egg cross right in the centre of the shield1 gently pressing it down4 ,have one cooked string bean about two inches long1 cut it in half1 then place one piece at each side of the shield1 beginning at the end1 going up to half the height of the shield4 ,split twelve cooked peas into halves1 arrange six pieces alongside of each string bean1 so as to represent olive branches1 then arrange the spaghetti all around the mold1 the same as for the macaroni1 and proceed exactly the same with the rest1 and send to the table4 #adfj4 ,teltauer ,rubchens la ,h4 ,a4 ,ceasar4--,procure half a quart of fine1 sound rubchens 7turnips71 scrape1 pare1 and wash them well4 ,have a saucepan on the fire1 with plenty of cold water and a heaped tablespoonful of salt1 add the rubchens1 and as soon as it comes to a boil1 drain the water out1 add now to the rubchens a heaped tablespoonful of good butter1 a teaspoonful of powdered sugar1 and a teaspoonful of salt2 pour in half a gill of white broth 7,no4 #ii7 or consomm1 tightly cover the pan1 and let slowly cook for one hour1 gently tossing them once in a while4 ,have in a saucepan on the range one tablespoonful of good butter and four tablespoonfuls of flour4 ,mix well together with the wooden spatula for five minutes without browning1 then gradually add one pint of hot milk1 continually mixing while adding it4 ,season with a teaspoonful of salt1 a very little grated nutmeg1 and let thoroughly cook for ten minutes4 ,remove it from the fire1 strain it through a fine sieve into the pan with the rubchens1 add then half a tablespoonful of good butter1 briskly shuffle the pan while cooking for three minutes longer1 so as to have them well mixed together2 pour it into a hot vegetable dish1 and serve4 #adfa4 ,teltauer ,rubchens la ,schlissinger4--,prepare half a quart of rubchens in the same manner as in ,no4 #adfj1 and after they have been cooked for one hour place them in a sautoire with one ounce of good butter1 toss them gently until they obtain a light brown color1 which will take about eight minutes2 add then a teaspoonful of very finely chopped fresh parsley1 gently toss them once more1 transfer them into a hot vegetable dish1 and send to the table4 #adfb4 ,teltauer ,rubchens la ,musser4--,have half a quart of fine1 sound rubchens 7turnips7 prepared as in ,no4 #adfj1 and then proceed with the whole operation exactly the same1 only substituting one pint of hot demi-glace sauce 7,no4 #ahe7 for the cream1 serving the same4 ,,bread4 #adfc4 ,how to prepare the ,dough for ,french ,bread4--,sift on a table four pounds of the best flour procurable1 transfer two pounds of it into a bowl of the capacity to hold ten quarts4 ,make a hollow space in the centre of the flour in the bowl1 then put in it one ounce of compressed yeast1 pour in one pint of lukewarm water1 then with the hand thoroughly dissolve the yeast in the water for three minutes thereafter2 gradually incorporate the flour for five minutes1 then sharply knead the whole for five minutes4 ,fully cover the bowl with a napkin1 lay the bowl in a warm place of about eighty degrees temperature1 to let the sponge rise for two hours4 ,during that length of time the sponge will double1 after about one hour and a half 7after being put away7 then fall1 and again rise double4 ,have in a vessel one pint of lukewarm water1 or the same quantity of lukewarm milk1 add one and a half ounces of salt1 thoroughly dissolve for one minute1 then pour it into the bowl with the sponge1 and thoroughly knead the whole well together for five minutes4 ,now gradually add the two remaining pounds of flour1 constantly kneading meanwhile4 which ought to take about fifteen minutes1 to have it smooth and consistent4 ,lift up the dough with the hands and sharply knock it against the bottom of the bowl for at least six or seven different times1 so as to have it of a firm consistency2 then cover the bowl with a napkin1 place it in a warm place1 the same temperature as before1 to rise for two hours again2 by this time the dough should be raised double4 ,remove the napkin and transfer the dough on a lightly floured table4 ,cut out a two-pound piece1 and with the hands roll and press it into a ball shape for three minutes1 then lay it aside4 ,cut out another of the same weight1 roll and press it in the same way as the first4 ,cut the remaining dough into twelve equal pieces1 and roll them also into ball shapes1 and let rest for three minutes4 #adfd4 ,how to shape ,french ,rolls and ,fluttes4--,have a square tin pan eighteen inches long2 lay over it a duck cloth twice longer than the pan2 flute the cloth up two inches high1 and two inches apart from one another4 ,take a rolling-pin six inches long by half an inch thick1 lay it crosswise over a small ball shape right in the centre1 and with both hands press it down almost to the bottom1 then slightly roll the pin1 taking care to leave the third of an inch intact2 remove the pin1 then place the shape-like roll into a section of the fluted cloth in the pan1 and then proceed with five more exactly the same4 ,now take one of the remaining small balls1 and with the hands roll it out to the length of four inches1 and then place it in the fluted cloth and proceed the same with the other five4 #adfe4 ,how to shape the ,french ,loaf and ,ring 7or ,couronne74--,take one of the large ball-shaped pieces of dough1 and with the hands roll it out evenly to eighteen inches long4 ,flute a section of the cloth in the pan three inches high by four inches wide1 then gently lay the dough in it2 cover all with a sheet of paper1 and then place the pan in a warm place to rise4 ,evenly roll out the last ball-shaped dough with the hands1 twenty-four inches long1 then firmly join 7or connect7 both ends together1 giving it a pretty round ring shape2 place it then into a baking pan1 lay a sheet of paper over1 and put it in a warm place to rise4 #adff4 ,how to bake the ,rolls and ,fluttes4--,allow the rolls and fluttes to rise for three-quarters of an hour4 ,then transfer them into a baking-sheet1 keeping them one inch apart one from another4 ,make three small diagonal incisions on top of the six fluttes2 then place them in a hot oven to bake for thirty minutes4 ,remove from out the oven1 lay aside1 and serve when desired4 #adfg4 ,how to bake the ,french ,loaf and ,ring 7,couronne74--,take a board eighteen inches long by five inches wide and half an inch thick4 ,lightly flour it1 and place it right alongside of the ,french-loaf-shaped one1 and with the hands lift up the cloth on the opposite side1 turning the loaf on the board1 and then carefully turn the loaf from the board into a baking-sheet4 ,make three light incisions diagonally on top1 and place it in the hot oven4 ,immediately make four light incisions1 at equal distances on top of the ring-shaped one in the pan1 and place it also in the upper section of the oven1 and let both bake for one hour4 ,remove them from out the oven1 and they will be ready to serve4 #adfh4 ,tea ,biscuits4--,place in a vessel one and a half pounds of flour1 half an ounce of fine salt1 half an ounce of powdered sugar1 and one ounce of baking powder4 ,mix all well with the hand for one minute1 then transfer the whole into a sieve1 over another vessel2 press the ingredients through1 remove the sieve2 add one ounce of good butter1 then with the hand mix all well for one minute2 pour into it one pint of fresh milk1 then knead the whole well together for five minutes4 ,transfer the dough on a lightly floured table1 and with a rolling-pin roll out the dough to three-quarters of an inch thick4 ,cut out from it1 with a round paste-cutter1 two inches in diameter1 thirty equal pieces1 and lay them close together on a buttered baking-pan4 ,moisten their surface with fresh milk1 place them in the hot oven to bake for twenty minutes4 ,remove from out the oven1 lay aside1 and serve when required4 #adfi4 ,boston ,brown ,bread4--,place in a wooden bowl six ounces of flour1 six ounces of ,indian meal1 and six ounces of rye flour2 mix well together2 then add two ounces of butter and one teaspoonful of saleratus2 mix thoroughly for two minutes2 add now half a pint of molasses and one pint of sour milk2 mix the whole well together for five minutes4 ,have a brown-bread mold sufficiently large to hold three quarts1 butter the interior well1 transfer the preparation into it4 ,then place the mold in a deep pan five inches high2 fill the pan with warm water1 place it in a moderate oven to steam for three hours and a half without disturbing it4 ,take from out the oven1 lift up the mold from the pan1 turn it onto a dish1 remove the mold1 and it will be ready to serve4 ,,beef4 #adgj4 ,salisbury ,steaks4--,procure two pounds of fine rump part of beef1 pare off all the fat1 then place it in a ,salisbury chopping machine and chop it until very fine2 remove from the machine1 put it on a table1 discard all the sinews1 then season with a pinch of salt 7a tablespoonful71 half a pinch of pepper 7a heaped teaspoonful71 thoroughly knead all together1 then make six balls of equal size4 ,pour a tablespoonful of sweet-oil on a plate1 lightly and gently roll each steak in the sweet-oil1 then place them on the broiler and broil for three minutes on each side2 remove from the fire1 dress them on a hot dish1 decorate with a little water-cress1 and serve4 ,if no ,salisbury machine be on hand1 chop the beef very fine on a wooden board4 #adga4 ,fillet of ,beef to the ,success of the ,world's ,fair of #ahib4--,procure a fine fillet of prime beef of about six pounds1 neatly pare it1 remove the sinews from the top2 cut three truffles in oblong pieces1 two ounces of uncooked lean ham1 and two ounces of larding pork1 all cut the same way2 then with a larding-needle lard the fillet1 with a row of ham crosswise on the surface2 then one row of pork1 and then one of truffles1 and continue the same with the rest until down to the end of the fillet2 place in a pan one sliced carrot1 one sliced onion1 one bay-leaf1 and a few scraps of pork1 lay the fillet over1 sprinkle over all one tablespoonful of salt1 pour over half a cupful of clarified butter2 cover the fillet with a well-buttered paper1 and then lay aside until further action4 ,lightly butter the interior of a tin mold about two inches longer than the fillet1 so as to make a solid pedestal for the fillet4 ,cut into oblong pieces two good-sized red carrots1 two fine white1 cooked turnips1 seeing that they are all cut the same length2 arrange a line of cooked green peas1 by preference1 all around the edges of the bottom of the mold1 then arrange a piece of carrot over the peas1 slightly inclined toward the right1 then a piece of turnip inclined in the same way1 and continue so all around the mold2 place another line of peas parallel to the other1 right over the carrots and turnips2 arrange another line of carrots and turnips the same as the other1 but this one inclined toward the left4 ,boil in a quart of white broth 7,no4 #ii7 for twenty minutes half a pound of well-picked ,italian rice2 then carefully pour the rice right in the centre of the mold1 avoiding disturbing the vegetables2 place the mold in a baking-pan1 with hot water in it up to half its height1 place in a moderate oven for twenty minutes1 remove from out the oven1 and keep in a warm place until further action4 ,place on a wooden board half a pound of flour1 make a small hollow space in the centre1 place in it four ounces of butter1 gradually add one gill of cold water1 gently kneading meanwhile until all well mixed together1 sprinkle a very little flour over it1 and let rest for a few minutes4 ,have four round molds1 three inches in diameter by two and a half in depth1 very lightly butter the inside of each4 ,roll out three-quarters of the dough to a quarter of an inch thick1 then with it line the inside of the four molds1 fill them with cracker dust1 place them on a tin pan1 and bake in the oven for ten minutes2 remove from out the oven1 let cool1 throw out the cracker dust1 then turn each mold upside down on a table1 lift up the molds and let cool for awhile4 ,roll out the rest of the dough as thin as possible1 then cut out leaves with a wheeled paste-cutter one inch and a half long2 take the yolk of one egg and a tablespoonful of water1 beat up in a bowl1 then with a hair brush completely glaze the exterior all around of the four croustades3 completely cover the croustades with the cut out leaves all around1 commencing at the top1 with the points upward1 one overlapping another4 ,lightly glaze the leaves now with the beaten egg and water1 and then place in the hot oven for three minutes1 to let them get a good golden color2 take from out the oven1 lay aside until further action4 ,now place the fillet in the oven to roast for thirty-five minutes1 basting it occasionally with its own gravy4 ,remove it from the oven1 have a large hot dish ready1 carefully unmold the rice right in the centre of the dish1 then gently arrange the fillet on top of the rice right in the centre2 fill two croustades with hot mushroom garnishing 7,no4 #bcj71 and fill the other two with hot jardinire 7,no4 #ajcc72 place one mushroom croustade on each side of the fillet1 and a jardinire at each end4 ,pour into the pan in which the fillet was cooked half a glassful of ,madeira wine1 place on the hot range and let come to a boil2 add now to it a gill of white broth 7,no4 #ii71 let boil for two minutes1 then thicken with two tablespoonfuls of ,espagnole sauce 7,no4 #aea71 let come to a boil again1 skim off all the fat1 strain through a fine sieve into a sauce bowl1 and send the fillet to the table with the sauce separate4 #adgb4 ,filet ,mignon la ,albert ,pulitzer4--,cut out from a piece of fillet of beef of about two pounds six small even fillets2 neatly pare them all around1 lay them on a dish until further action4 ,place in a saucepan one finely chopped sound shallot1 with a teaspoonful of butter2 let slowly simmer on the range for three minutes without browning2 add to it six mushrooms1 cut into small dice-shaped pieces1 and two sound truffles1 cut the same way2 pour in one tablespoonful of ,madeira wine1 reduce until almost dry1 then thicken with one tablespoonful of ,espagnole sauce 7,no4 #aea74 ,cook for two minutes1 take off the fire and let cool4 ,thoroughly pound in a mortar two ounces of lean1 raw veal1 season with a heaped teaspoonful of salt and the third of a saltspoonful of cayenne pepper2 mix well together1 then add the whites of two raw eggs1 mix thoroughly again4 ,gradually add a gill of sweet cream1 continually stirring meanwhile2 then press it through a fine sieve into a bowl1 place it in the ice-box until called for4 ,mix a tablespoonful of salt with a teaspoonful of white pepper2 equally season the six fillets all around4 ,have on the hot range1 two tablespoonfuls of very hot clarified butter in a sautoire1 then place the fillets into it1 one beside another1 and cook on one side only for two minutes4 ,remove then from the sautoire1 place on a dish1 the cooked side up4 ,equally divide the mushrooms1 truffles1 etc41 over each fillet1 and with a table-knife give a nice dome shape4 ,take the preparation from the ice-box2 completely cover the surface of the force on each fillet with this1 and with the knife give them also a nice dome shape4 ,take six small mushrooms1 cut off the stems1 place one button on each fillet1 right in the centre4 ,cut a good1 sound truffle into six equal slices1 then with a tube half an inch in diameter cut out from each slice six pieces--quarter-moon shape4 ,arrange six pieces around each mushroom at equal distances1 so that they represent wind-mills4 ,carefully place each fillet in a buttered sautoire2 place on the hot range to cook for one minute only4 ,then put them in a moderate oven for five minutes4 ,remove them from out the oven2 place on a hot serving-dish six round1 fried1 bread crotons the size of the fillets1 one inch thick4 ,dress one fillet on top of each croton1 pour two gills of hot ,colbert sauce 7,no4 #aij7 around the dish and send to the table4 ,,lamb4 #adgc4 ,lamb ,chops la ,e4 ,f4 ,shepard4--,have six fine1 nicely pared ,french lamb chops2 place on a dish1 mix a tablespoonful of salt with a teaspoonful of white pepper and with it equally season the chops all around and leave on the dish4 ,take two ounces of raw1 lean lamb2 place it in the mortar4 ,season with a teaspoonful of salt and the third of a saltspoonful of cayenne pepper2 thoroughly pound it1 add the whites of two eggs1 thoroughly mix together1 then add very gradually one gill of sweet cream1 continually mixing while adding it1 pass it through a fine sieve into a bowl4 ,cut into small dice-shaped pieces1 one ounce of cooked smoked beef tongue1 and two mushrooms cut the same way2 place these in a sautoire on the hot range1 with a teaspoonful of ,madeira wine1 and reduce until almost dry1 and then place in the bowl with the force1 mix all well together1 and lay it aside for further action4 ,thoroughly heat two tablespoonfuls of clarified butter in a sautoire1 place the six chops in it and cook for two minutes1 but one side only2 then dress on a dish1 the cooked side up1 and equally divide the force among the six chops on top1 giving them a pretty dome shape4 ,cut six thin slices of cooked tongue from the reddest part1 then with a tube one inch in diameter cut out from each slice a piece2 then with a tube half an inch in diameter1 cut out another piece1 right from the centre of each4 ,cut out of a sound truffle six very thin slices1 then with a tube half an inch in diameter1 cut out six round pieces4 ,arrange in the centre of each chop a slice of tongue1 place a slice of truffle right in the centre of the tongue4 ,arrange a ring of cooked green peas all around the tongue4 ,carefully place them in a well-buttered sautoire and cook for one minute on the hot range2 then place them in the oven for five minutes4 ,have a hot serving-dish with six heart-shaped crotons 7,no4 #acc7 placed in star-shape around the dish4 ,gently lay a chop on each croton--handles out2 adjust a paper ruffle on each and serve with the following sauce separate4 ,have in a sautoire one sound1 green pepper1 cut up in small dice-shaped pieces1 with half a teaspoonful of clarified butter2 let slowly simmer for one minute1 then add a gill of tomato sauce 7,no4 #bje71 just one drop of ,tabasco sauce1 and half a gill of ,espagnole sauce 7,no4 #aea74 ,cook all together for five minutes1 then pour it into a hot sauce bowl and send to the table4 #adgd4 ,filets d',agneau en ,papillotes la ,h4 ,mc,connell4--,have in a pan on the fire one tablespoonful of butter1 with one medium sized1 sound1 shelled1 chopped shallot2 let gently cook for three minutes1 without allowing it to get brown2 then add six finely chopped mushrooms1 one teaspoonful of freshly chopped parsley4 ,season with half a pinch of salt and a saltspoonful of pepper4 ,cook for five minutes1 mixing all well together meanwhile2 then add one tablespoonful of ,espagnole sauce 7,no4 #aea71 and boil for one minute longer4 ,remove it from the fire1 and lay it aside until further action4 ,cut out from a fine1 tender leg of lamb six equal-sized nice fillets2 neatly pare them1 evenly season them with a tablespoonful of salt and a heaped teaspoonful of pepper4 ,fry them for one minute on each side in a pan on the hot range1 with a very little butter2 then place each fillet on a dish and let cool for at least one minute4 ,cut out six equal pieces of paper in heart-shapes1 oil them evenly1 then arrange a very thin slice of lean1 cooked ham on one side of each oiled paper1 then place one teaspoonful of the above preparation over each slice of ham1 then a fillet1 another teaspoonful of the preparation1 and lastly1 one more thin slice of cooked ham4 ,cover with the second part of the paper1 close by folding the edges firmly1 one fold overlapping the other1 and when all done1 arrange them in a baking-pan1 place them in a moderate oven to cook for five minutes4 ,remove from out the oven2 neatly dress them on a hot serving-dish1 and send to the table with a pint of hot financire garnish 7,no4 #bdf7 in a separate bowl4 #adge4 ,filets d',agneau en ,papillotes la ,j4 ,e4 ,hedrington4--,prepare and proceed from beginning to end exactly the same as above1 only substituting one pint of ,italian sauce for the financire garnishing4 ,,veal4 #adgf4 ,sweetbreads la ,geo4 ,vanderbilt4--,blanch six medium-sized fine heart sweetbreads as in ,no4 #fja1 lard the surface of each2 place in a sautoire one sliced carrot1 one sliced onion1 one sprig of thyme1 one bay-leaf1 six whole peppers1 and a small piece of rind of pork2 arrange the breads over1 place on the hot range for three minutes2 then add a gill of white broth 7,no4 #ii71 let come to a boil1 then cover them with a well-buttered paper1 and place them in a moderate oven to cook for twenty-five minutes4 ,while the breads are cooking prepare the garnishing as follows3 ,have in a sautoire one tablespoonful of butter1 one finely chopped shallot1 and cook for one minute1 without browning2 add to it two finely chopped mushrooms1 one chopped truffle1 and a teaspoonful of chopped parsley1 let slowly cook together for two minutes4 ,season with a saltspoonful of salt only1 adding a tablespoonful of ,madeira wine and a tablespoonful of the gravy in which the sweetbreads are cooking2 then reduce for four minutes1 and leave on the corner of the range4 ,prepare six croustades exactly the same as for ,no4 #bfd4 ,when ready1 equally divide the garnishing among the six croustades4 ,remove the breads from out the oven1 place one bread in each croustade1 with the larded side up1 and leave them at the oven door to keep warm2 add to the pan in which the breads were cooked a gill of tomato sauce 7,no4 #bje72 reduce on the fire for four minutes4 ,strain it through a fine sieve into a hot bowl1 and then pour it over the six sweetbreads1 equally divided4 ,have a hot dish with a folded napkin1 gently dress the croustades1 and immediately send to the table4 ,,soups ,,and ,,stocks4 #adgg4 ,restorative la ,mrs4 ,james ,a4 ,garfield4--,neatly peel three medium-sized1 sound onions1 then slice them nicely1 and place them at the bottom of a saucepan large enough to hold half a gallon2 lay over the onions a layer of fat bacon cut in slices a quarter of an inch thick4 ,slice three medium-sized1 fine1 sound carrots1 and place them over the bacon1 as a third layer4 ,over all this place a tablespoonful of salt1 one sprig of thyme1 six whole peppers1 four cloves1 one branch of parsley1 and one sprig of sweet marjoram4 ,upon this lay two calves' feet1 finely chopped up1 and one pound of lean beef1 finely minced4 ,cover the pan and place it on the corner of the range1 and let gently simmer undisturbed for fully an hour4 ,then uncover the pan and pour in boiling water sufficient to cover the contents and no more2 then put on the cover1 and place the pan by the side of the fire to simmer for one hour longer4 ,then uncover1 and strain the liquor through a clean napkin1 without disturbing the other contents in the pan2 carefully skim off the little fat that floats over with a clean piece of blotting paper or a skimmer1 and just before serving add a wineglassful of good ,madeira wine4 ,n4 ,b4--,after the broth has been poured off1 the contents of the pan must not by any means be thrown away1 for you will fill up the pan again with boiling water and add a few more sweet herbs1 and letting it simmer gently for two hours1 will produce a second edition of the ,restorative1 nearly1 if not quite1 as good as the first4 ,would urgently recommend the above soup specially to persons suffering from weakness of the stomach4 #adgh4 ,mirepoix4--,slice up two medium-sized1 sound1 scraped carrots and one medium-sized1 sound1 peeled onion2 place these in a saucepan on the fire2 add a few scraps of larding pork1 fry all together for three minutes2 then add again one bay-leaf1 three cloves1 six whole peppers1 a sprig of thyme1 one branch of parsley1 and one green leaf of celery4 ,cut up a ham bone1 if at hand1 if not1 a slice of ham can be used in its place1 and add it to the saucepan4 ,tightly cover1 and let slowly cook for eight minutes4 ,remove the cover1 add a gill of white broth 7,no4 #ii74 ,boil for two minutes longer4 ,transfer it into a stone jar1 and use whenever required in other recipes4 ,,poultry4 #adgi4 ,spring ,turkey1 broiled la ,judge ,brady4--,procure a fine1 medium-sized spring turkey from four to five pounds4 ,singe1 draw1 wash the inside and wipe well2 split it right in half1 down the back only1 open it1 crack the bones in the legs between the first and second joints2 nicely flatten it4 ,season with a tablespoonful of salt and a teaspoonful of pepper1 lightly oil it on both sides2 place it in a double broiler1 and broil on a moderate fire for fifteen minutes on the bone side1 and five minutes only on the skin side4 ,dilute in a bowl one tablespoonful of ,english mustard with a teaspoonful of ,worcestershire sauce and one tablespoonful of white vinegar2 mix thoroughly together with a wooden spoon1 adding half a saltspoonful of cayenne pepper1 and lastly half a teaspoonful of good olive-oil2 mix well again together4 ,remove the turkey from the fire1 lay it on a dish1 and then mask it all around with the above preparation2 sprinkle a very little fresh bread-crumbs over all2 place it again on the broiler and broil just for one minute longer on each side4 ,remove it1 dress on a hot dish1 pour half a gill of hot matre d'htel 7,no4 #ade7 over and serve4 #adhj4 ,chicken ,fritot la ,villeroi4--,procure two fine ,philadelphia chickens weighing from two to two and a half pounds each4 ,singe1 draw1 wash1 and wipe well4 ,cut off the two legs from each chicken1 then carefully cut off the breast on both sides of each chicken1 leaving the small fillets attached to the breast-bone2 entirely cut away the breast-bone of each chicken1 then cut both breasts in half1 cross-wise4 ,make a light incision on the joint of each leg1 take out the small bone from the first to the second joint1 which will easily detach1 cut off the feet4 ,nicely pare all2 and place them on a dish4 ,place the carcases in a saucepan with all the small bones and parings1 scald the feet in boiling water for three minutes2 remove1 pick off the skin1 which can be easily done1 and return them to the saucepan2 lay the rest of the chickens on top of this1 pour in two quarts of fresh water1 place the pan on the range and let just come to a boil2 then thoroughly skim4 ,season with one tablespoonful of salt4 ,now with a skimmer take up the breasts1 legs1 wings1 and fillets2 lay them on a dish to cool off4 ,add to the broth six whole peppers1 two cloves1 one bay-leaf1 one sprig of thyme1 very little nutmeg1 one medium-sized1 scraped carrot1 cut into four pieces1 and one small1 sound onion2 then let boil for twenty minutes without covering the pan4 ,place in a saucepan four heaped tablespoonfuls of good butter1 and eight tablespoonfuls of flour2 thoroughly mix together2 place on the range1 and cook very slowly for ten minutes1 without browning1 stirring once in a while4 ,strain the broth into a bowl1 and then very gradually add to the flour1 sharply and continually stirring meanwhile2 let slowly boil on the corner of the range for twelve minutes4 ,have in a bowl the yolks of three eggs and the juice of one good1 sound lemon2 mix well together4 ,remove the sauce from the range1 add to the eggs a ladleful of sauce1 little by little1 stirring briskly meanwhile4 ,now add the eggs to the saucepan1 place it on the range again1 briskly stirring until it comes to a boil4 ,remove it from the fire1 strain through a fine sieve into another saucepan4 ,have a flat pan with fresh bread-crumbs at the bottom1 dip one by one the pieces of chicken in the sauce1 then lay them in the pan over the bread-crumbs1 side by side2 lightly sprinkle a little bread-crumbs over1 and let cool off five minutes4 ,then steep each piece in beaten egg1 then fresh bread-crumbs2 fry them in hot fat for eight minutes1 or until they have obtained a good golden color4 ,remove and thoroughly drain them4 ,have a hot serving-dish with a folded napkin2 nicely dress the pieces over1 decorate the dish all around with two sound lemons cut in quarters1 and a little parsley greens4 ,add to the sauce in the pan a gill of sweet cream2 heat up without boiling1 pour it into a sauce bowl1 and send all to the table4 #adha4 ,emince of ,chicken on ,croustades la ,hugh ,j4 ,grant4--,have two fine chickens of about two pounds each2 singe1 draw1 wash1 and wipe well2 cut off the breasts of each chicken1 then cut the breasts into very thin1 square pieces4 ,season them with a teaspoonful of salt and half a teaspoonful of pepper1 and lay on a dish until further action4 ,have in a saucepan on the hot range one tablespoonful of butter and two tablespoonfuls of flour2 thoroughly mix for five minutes1 without browning2 gradually add a cupful of hot milk1 continually stirring while adding it2 season with half a teaspoonful of salt1 the third of a saltspoonful of cayenne pepper and a very little grated nutmeg2 let slowly cook for twelve minutes4 ,heat up in a sautoire one tablespoonful of clarified butter1 then add the pieces of chicken2 cook slowly for five minutes1 tossing them well1 and taking special care not to let them get brown2 moisten with a tablespoonful of ,madeira wine1 let reduce for thirty seconds1 then strain the other through a fine sieve into the chicken1 mix well together1 let slowly simmer on the corner of the range for five minutes4 ,place on a board or a marble table a quarter of a pound of sifted flour1 make a hollow space in the centre2 have in it three ounces of good butter2 gradually pour in a gill of cold water1 mixing well together meanwhile1 until it is thoroughly incorporated2 sprinkle a little flour over and let rest for five minutes4 ,have six tartlet molds1 lightly butter them1 roll out the paste to an eighth of an inch thick1 then with a pastry cutter cut out six pieces1 two inches in diameter larger than the tartlet molds4 ,arrange one piece into each mold1 gently press it around with the fingers1 fill up each mold with cracker-dust1 and then place them in a moderate oven for ten minutes4 ,remove them from the oven1 empty them of the cracker-dust1 remove from the molds1 and then fill them with the prepared chicken1 equally divided1 and giving them a pyramid shape4 ,have six thin slices of truffle1 place one slice on top of each right in the centre1 dress on a hot silver dish a folded napkin and send to the table4 ,the remaining legs can be used for broiling1 stewing1 or for soup purposes4 ,,game4 #adhb4 ,woodcocks en ,croustades la ,harper ,bros4--,have six fine1 fresh1 fat woodcocks2 pick well1 remove the entrails1 place the hearts and livers on a plate1 then remove the skin from the neck and head of each1 and with a keen knife pick out the eyes4 ,cut the heads and necks right close to the body1 lay them on a plate4 ,cut out two very thin slices of truffle1 then with a tube1 the same size of the eyes1 cut out twelve pieces2 insert one piece in each eye of the heads1 and lay them on a dish for further action4 ,now with a small1 sharp knife make an incision right along the back4 ,begin boning from the neck right down toward the breast on both sides of each bird1 carefully avoid making any holes in the skin1 and when down to the second joint cut it1 so as to easily remove the carcass of each1 leaving the legs intact2 cut away the claws of each bird4 ,season the inside with a teaspoonful of salt and half a teaspoonful of pepper1 equally divided among the six birds1 and then leave on a dish4 ,have in a sautoire on the fire one tablespoonful of butter1 with half a finely chopped shallot2 let cook for one minute without browning1 then add four finely chopped mushrooms1 one truffle1 and hearts and livers all cut in the same way2 let all cook together for three minutes1 sharply stirring meanwhile2 season with a teaspoonful of salt and half a teaspoonful of pepper1 add to it a tablespoonful of ,madeira wine1 cook for one minute2 add a teaspoonful of finely chopped parsley and two tablespoonfuls of fresh bread-crumbs2 thoroughly mix together1 then place it on the corner of the range4 ,lay the birds one alongside another with the skin side down2 place a tablespoonful of the garnishing right in the centre of each bird4 ,arrange a head over the force of each bird1 so that nothing but the head remains out4 ,fold up both sides of the bird so as to have them represent their natural forms4 ,have a lightly buttered sautoire1 place each bird on its back in the sautoire1 one alongside another1 gently turning the birds upward1 sprinkle over a very little clarified butter1 then place in a very hot oven for five minutes4 ,prepare six croustades as for ,no4 #bfd2 equally divide the remainder of the force among the six croustades4 ,remove the birds from out the oven1 neatly arrange a bird in each croustade4 ,dress them on a hot dish1 leave at the oven door to keep warm4 ,add to the pan in which they were cooked half a wineglassful of ,madeira wine2 reduce it to one-half1 then add half a gill of ,espagnole sauce 7,no4 #aea7 and half a gill of tomato sauce 7,no4 #bje72 let boil for two minutes2 skim off the fat1 strain through a fine sieve into a bowl1 equally divide it over the six birds1 and send to the table4 ,n4 ,b4--,the croustades should always be prepared before the woodcocks are cooked4 #adhc4 ,saddle of ,venison la ,joel ,b4 ,erhardt4--,prepare a saddle of venison exactly the same as in ,no4 #hgh1 but substituting the following garnishing for the two other sauces4 ,soak eighteen fine1 sound1 large1 ,italian raw marrons in fresh water for a night4 ,have on the fire a pan with plenty of hot water1 and as soon as it comes to a boil1 immediately plunge in the chestnuts1 cover the pan1 and let boil for one minute only4 ,remove the pan from off the fire1 drain the chestnuts1 then with a pointed knife gently peel them4 ,place in a saucepan on the hot range one quart of water with four ounces of sugar2 let come to a boil1 then add half a vanilla bean1 as also the chestnuts1 and slowly boil for twenty minutes4 ,remove them from the range1 place the marrons in a bowl with half of their own liquor1 then allow to cool off4 ,place the balance of the liquor on the fire1 add to it two tablespoonfuls of currant jelly1 and continually stir until the jelly is thoroughly dissolved2 then thicken with half a gill of ,espagnole sauce 7,no4 #aea71 and let slowly cook on the corner of the range4 ,prepare a pt--chou1 exactly the same as in ,no4 #abdj4 ,slide a tube down in the pastry bag 7,no4 #ajgi7 one inch in diameter1 and put the paste in the bag4 ,have a lightly buttered pan ready1 then carefully press the paste down into it1 making twelve equal button-shape forms one inch and a half in diameter4 ,place them in a moderate oven to bake for eight minutes4 ,remove from out the oven1 let slightly cool off4 ,cut a piece off from the top of each1 one inch in diameter1 then fill the inside of each with chutney4 ,place on top of each a marron4 ,dress the saddle on a hot serving-dish1 decorate the dish all around with the twelve choux4 ,strain the sauce into a sauce-bowl1 and serve separate4 ,the remaining pt--chou can be used for any other purpose desired1 as also the six marrons4 #adhd4 ,venison ,chops la ,tyrolienne4--,prepare six fine venison chops as in ,no4 #hhe2 season them with a heaped teaspoonful of salt and half a teaspoonful of pepper only1 and lay them aside until further action4 ,tyrolienne ,garnishing4--,have in a saucepan on the hot range one tablespoonful of good butter1 adding five medium-sized1 sound1 peeled1 and cored apples1 cut into thin slices1 and four tablespoonfuls of sugar2 cover the pan1 and let cook for twenty-five minutes1 stirring with a wooden spoon at the bottom once in a while to prevent burning4 ,have on the range in another pan four tablespoonfuls of currant jelly1 with two wineglassfuls of port wine2 mix all well together until the jelly is thoroughly dissolved2 then let slowly boil on the corner of the range for three minutes4 ,remove the apples from the range1 press them through a fine sieve into a bowl4 ,now broil the chops for four minutes on each side4 ,place the apple-sauce right in the centre of a hot serving-dish1 giving a pyramid shape1 then dress the chops around it1 one overlapping another4 ,pour the currant-jelly sauce around the chops1 but not over them2 adjust a paper ruffle on each chop and send to the table4 #adhe4 ,saddle of ,venison la ,talleyrand4--,procure and prepare a fine saddle of venison1 exactly the same as in ,no4 #hgh2 suppress the currant-jelly sauce1 and serve with the following garnishing3 ,talleyrand ,garnishing4--,cut three fine1 sound apples into halves1 peel each half1 giving them all a nice dome shape2 remove the cores1 place them on a buttered pan1 sprinkle a little clarified butter over1 then place in the oven to bake for ten minutes2 remove them1 dredge a little pulverized sugar over1 place them back in the oven to glaze for one minute2 remove1 and lay in a warm place4 ,have in a saucepan on the range two glassfuls of port wine with a tablespoonful of currant jelly2 lightly stir until it is thoroughly dissolved2 add one clove1 the zest of half a sound lemon1 and the third of a saltspoonful of cayenne pepper2 let boil for four minutes1 add to it now a gill of ,espagnole sauce 7,no4 #aea71 let boil for three minutes longer2 strain it through a sieve into a sauce-bowl2 dress the saddle on a serving-dish1 arrange the six pieces of apple around the saddle1 and send to the table with the sauce separate4 #adhf4 ,reed-birds la ,joseph ,pulitzer4--,have twelve fine1 fat1 fresh reed-birds1 remove the entrails1 and the eyes from the head1 neatly wipe them1 stick the bill of each bird into the breast1 cut off the legs1 then place them in a roasting-pan2 season with a tablespoonful of salt1 sprinkle over a very little clarified butter1 place them in a very hot oven to roast for two minutes only2 remove from the oven and slightly cool off4 ,peel and boil five medium-sized sound potatoes in salted water2 when cooked drain the water completely1 leaving the potatoes in the same pan2 thoroughly mash them with a potato-masher1 add two ounces of good butter1 half a teaspoonful of white pepper2 pour in half a cupful of hot milk1 and with a wooden spoon thoroughly mix together2 add now the yolks of two eggs1 sharply mixing again2 place it on the hot range1 thoroughly mix while heating for three minutes2 then press it through a fine sieve into a flat pan and let cool for five minutes4 ,take the twelve reed-birds1 completely mask each bird with the above preparation1 roll them nicely1 giving each bird a barrel shape1 three inches long by one and a half in diameter2 dip them in beaten egg1 roll in fresh bread-crumbs1 taking care not to spoil their shape2 then fry them in very hot fat for five minutes2 remove from the fat1 thoroughly drain on a towel2 dress them on a hot serving-dish with a folded napkin1 and send to the table with a gill of hot ,madeira sauce 7,no4 #ahe7 separate4 #adhg4 ,reed-birds la ,barsotti4--,have twelve reed-birds1 prepare them exactly the same as above4 ,but instead of masking them with potato preparation1 select twelve medium-sized1 sound1 even1 raw potatoes2 wash well and dry2 cut off a cover1 oval-shape1 lengthwise1 in the centre of each potato1 then with a vegetable-scoop scoop out the interior of each sufficiently large for a reed-bird2 season the inside of each potato with a teaspoonful of salt equally divided2 let stand for one minute1 then turn them upside down to let the water run out which the salt has drawn4 ,put one reed-bird in each potato with its breast upward2 cut two slices of bacon1 then cut each slice into six equal1 square pieces2 place one piece over the breast of each bird1 put the cover on top1 lay them in a roasting-pan1 place in a moderate oven to roast for twenty-five minutes2 remove them from the oven1 dress on a hot serving-dish with a folded napkin1 and send to the table with half a gill of matre d'htel 7,no4 #ade7 separate4 #adhh4 ,hot ,game ,pie la ,henry ,watson4--,have twelve fine1 fat1 fresh reed-birds4 ,have a saucepan on the fire with one ounce of lean salt pork1 cut in dice-shaped pieces2 add the twelve birds4 ,season with one tablespoonful of salt and a heaped teaspoonful of pepper1 then let them cook for five minutes2 now add two tablespoonfuls of flour2 mix well together1 and let cook slowly until the flour has obtained a brown color1 then add half a glassful of good ,madeira wine and half a pint of white broth 7,no4 #ii74 ,mix well together again1 and let cook for five minutes longer4 ,have a dough prepared as in ,no4 #ajgh4 ,butter well a tureen pie-plate1 line the inside with half of the dough1 a quarter of an inch thick1 then transfer the reed-birds and all the rest into the lined plate1 nicely arranging the birds2 add twelve whole1 fine1 sound mushrooms1 and then with the balance of the dough make a cover1 and with it cover the birds and all4 ,beat up the yolk of one egg with a tablespoonful of water1 and then with a hair brush gently glaze the surface of the cover with it4 ,place in the hot oven1 and let cook for twenty minutes4 ,remove from out the oven2 place the tureen on another dish1 and immediately send to the table4 ,robins1 snipe1 wild pigeons1 or any other birds may be substituted for the reed-birds4 ,,sauces4 #adhi4 ,sauce1 ,finoise4--,have in a saucepan on the range one tablespoonful of butter1 one green pepper1 and one sound onion1 chopped very fine2 let slowly simmer for three minutes without browning1 then add a heaped teaspoonful of flour1 continually mix while cooking for three minutes2 then add six fine1 sound1 red1 peeled tomatoes1 cut into quarters1 also a gill of white broth 7,no4 #ii71 mix well together with a wooden spoon4 ,season with a tablespoonful of salt and just one drop of tabasco sauce4 ,cook slowly for thirty minutes4 ,press it through a fine sieve into a bowl1 so that nothing is left in the sieve but the seeds1 and then it will be ready for general use4 ,,desserts4 #adij4 ,chocolate ,biscuits la ,marie ,delmonico4--,place in a vessel six ounces of powdered sugar1 grate in the rind of a medium-sized1 sound1 juicy lemon1 adding three ounces of vanilla chocolate and the yolks of six eggs 7pouring the whites in a copper basin for further action71 and with the spatula thoroughly mix the ingredients in the vessel for ten minutes4 ,beat up the whites to a stiff froth with the wire whip1 and then immediately add them to the other ingredients2 gently mix the whole together for five minutes4 ,add now ten ounces of well-sifted flour2 carefully incorporate it with the rest for four minutes4 ,butter well1 and sprinkle with powdered sugar1 six biscuit-molds five inches long by three inches wide and two inches high4 ,equally divide the preparation into the six molds2 lightly dredge the surface of each with the powdered sugar1 arrange them carefully in a pastry baking-pan2 place in a moderate oven to bake for forty-five minutes4 ,remove them from out the oven1 let cool for one hour4 ,run a thin knife all around the sides of each mold1 so as to easily detach them1 gently remove the biscuits from the molds2 dress on a dessert-dish1 and serve4 #adia4 ,chocolate ,souffle ,biscuits la ,deodoro ,fonseca4--,beat up in a copper basin to a stiff froth the whites of five fresh eggs2 remove the whip1 and then1 with the aid of a skimmer1 mix in one pound of powdered sugar1 two ounces of melted cocoa1 and a saltspoonful of ground cinnamon2 thoroughly mix for three minutes4 ,slide down a tube 7,no4 #b7 into the pastry bag 7,no4 #ajgi71 and pour the preparation into the bag4 ,butter and flour a pastry baking-pan4 ,carefully press down the contents of the bag into the pan1 giving the shapes of small letters1 such as1 for instance1 ,t1 ,f1 ,s1 o1 f1 ,o1 ,s1 ,r1 o1 f1 ,b1 or any other desired letters1 and then let rest for one hour4 ,place in a very slow oven to bake for thirty minutes4 ,remove from out the oven and let cool for one hour4 ,arrange the biscuits in a glass jar1 and serve when needed4 #adib4 ,chocolate ,italian ,mringues4--,pour into a copper basin the whites of four fresh eggs1 adding one pound of extra fine sugar1 and with the wire whip thoroughly mix for three minutes1 then place the basin on the fire1 and sharply beat with the whip for ten minutes2 remove it from the fire1 lay it on a table1 and continually beat it until nearly cooled off2 take up the whip1 and then1 with a spoon1 mix in gently three ounces of melted cocoa and one teaspoonful of vanilla essence4 ,slide down a tube 7,no4 #b7 into the pastry bag 7,no4 #ajgi72 pour the preparation into the bag4 ,have ready a well buttered and floured pastry baking-pan4 ,carefully press down the preparation into it1 giving small pear shapes one inch long4 ,place the pan in a very slow oven to bake for twenty-five minutes4 ,remove from out the oven and let cool for one hour4 ,lay them in a tin box1 and serve when desired4 #adic4 ,chocolate ,gauffres la ,oswald ,ottendorfer4--,put into a vessel half a pound of powdered sugar1 half a pound of flour1 three whole1 raw1 fresh-cracked eggs1 and a gill of sweet cream4 ,mix the whole well together with the spatula for three minutes4 ,cut up very fine one and a half ounces of chocolate2 put it on a plate with half an ounce of butter1 then put the plate into the hot oven for four minutes1 so as to have both chocolate and butter thoroughly melted4 ,remove from out the oven1 stir well with a spoon1 and then add it to the preparation in the vessel1 and thoroughly mix again for three minutes4 ,have two or three pastry baking-pans well buttered1 then with a tablespoon take up a tablespoonful of the preparation1 and gently pour it on one end of the pan2 take up another tablespoonful and pour it four inches apart from the first2 proceed with the same operation until the pan is filled1 always keeping the same distance2 then repeat the same with the other two pans4 ,the paste will bring you out from twenty-two to twenty-four tablespoonfuls4 ,place one pan in a brisk oven to bake for five minutes2 then pull the pan to the oven door1 and with a rolling-pin six inches long by half an inch thick place it on top at the end of a cake2 then with the fingers lift up the cake and quickly roll it around the pin2 pull out the pin from the gauffre1 and then proceed the same with the rest2 when this is done1 put another pan in the oven1 bake1 proceed with the same operation as for the first4 ,when all done1 lightly sprinkle them with ground cinnamon4 ,the gauffres can now be filled1 and served with any kind of ice-cream2 whipped cream la vanille1 or any kind of jelly4 #adid4 ,marsapain au ,chocolat la ,ticinese4--,peel and pound half a pound of sweet almonds with four ounces of powdered sugar1 adding1 little by little1 the whites of two eggs2 briskly pound for fifteen minutes1 then transfer it to a vessel2 add to it half a pound of powdered sugar and two ounces of melted cocoa2 thoroughly mix with a spatula for five minutes4 ,now lay the paste on a table sprinkled with powdered sugar1 then roll out the paste in a square shape with a rolling-pin to the thickness of quarter of an inch2 then let rest4 ,make a glac royale as follows3 beat up in a small bowl the white of one egg1 adding six ounces of extra fine sugar2 sharply beat the white well together with the spatula1 and while beating squeeze in three drops of lemon juice1 constantly beating for fifteen minutes from the beginning1 and then with a knife carefully and equally spread it over the paste on the table4 ,have ready a pastry baking-pan slightly buttered4 ,carefully cut the paste into forty equal lozenge-shape pieces1 gently lay them in the pan1 place in a moderate oven to bake for twenty minutes4 ,remove from out the oven1 lay on a table and let cool off for one hour4 ,transfer them into a tin box or jar1 and serve when needed4 #adie4 ,chocolate ,kisses la ,adelina ,patti4--,beat up in a basin to a stiff froth the whites of five fresh eggs2 take up the whip1 and then with the skimmer gently mix in eighteen ounces of powdered sugar and three ounces of grated chocolate1 which should take three minutes4 ,slide down a tube 7,no4 #c7 into the pastry-bag 7,no4 #ajgi74 ,wet the surface of two boards two feet long by one wide2 arrange on top of each a sheet of brown paper of the same size1 then carefully press the preparation over the paper1 in small bits the shape of twenty-five-cent pieces at the bottom and tapering until one inch high1 making sixty on each board4 ,evenly sprinkle them with two ounces of grated chocolate4 ,place one board in a moderate oven to bake for twenty minutes4 ,move the board to the oven door2 have three tablespoonfuls of currant jelly on a plate2 then take up one cake with the left hand1 and with a teaspoon place in the hollow space a very little of the currant jelly2 take up another1 and immediately join it to the first evenly2 continue the same operation with the rest4 ,lay them on a dish to cool for one hour4 ,repeat the same with the other board1 and when all done place them in a jar or tin box1 and serve when required1 always keeping in a dry place4 #adif4 ,pignolates au ,chocolat la ,barnum4--,peel and pound six ounces of sweet almonds1 as in ,no4 #abjg1 with one pound of powdered sugar for ten minutes2 then add the whites of three eggs1 pound again for ten minutes2 then transfer the paste into a vessel1 and1 adding to it three ounces of melted cocoa1 thoroughly mix the whole with the spatula for three minutes2 then lay the paste on a table4 ,chop up very fine three ounces of peeled and dried sweet almonds1 as in ,no4 #abjg2 place them on a plate1 and then with a knife cut the paste into small equal pieces1 half an inch long by half an inch high2 take one piece up1 gently and lightly roll it in the chopped almonds1 then with the hands give it an artistic bird shape2 lay it on a baking-pan in which you previously place a sheet of paper2 proceed with the others1 giving them any desired artistic animal shapes that ,mr4 ,barnum will exhibit in his next show1 keeping them a quarter of an inch apart from one another4 ,when all finished and placed in the pan1 put them in a very slow oven to bake for thirty minutes4 ,remove from out the oven1 let cool off for one hour4 ,detach them gently from the paper1 then place them in a tin box or jar1 and serve whenever desired4 #adig4 ,cakes au ,chocolat la ,carter4--,place in a basin half a pound of powdered sugar2 crack in seven whole1 raw1 fresh eggs1 adding a teaspoonful of vanilla essence2 thoroughly beat with a wire whip for two minutes1 then place the basin on the hot range1 and continually beat for ten minutes2 take the basin from off the range1 lay it on a table1 beating without ceasing for ten minutes longer2 take up the whip1 and then with a skimmer gently mix in half a pound of well-sifted flour and three ounces of melted cocoa for four minutes4 ,slide down a tube 7,no4 #b7 into the pastry-bag 7,no4 #ajgi72 pour the preparation into it4 ,have ready two well buttered and floured pastry baking-pans1 then press the paste down into small round forms half an inch in diameter1 and the third of an inch apart from one another2 when all in the pans1 sprinkle evenly over them three ounces of powdered macaroons2 place in a moderate oven to bake for fifteen minutes4 ,take from out the oven1 lay them on a table1 and let cool off for one hour4 ,place them in a glass jar or tin box1 and serve when required4 #adih4 ,cakes ,frangipani au ,chocolat la ,regina ,margherita4--,peel and pound half a pound of sweet almonds in a mortar1 with four ounces of powdered sugar1 for ten minutes2 then add three fresh-cracked eggs1 one by one1 at two minutes' interval from one another1 constantly pounding for ten minutes more2 now transfer the paste into a vessel1 add to it four ounces of powdered sugar and half a pound of well-washed butter2 sharply mix with the spatula for five minutes2 then pour in half a gill of ,jamaica rum1 add a saltspoonful of cinnamon and two ounces of melted cocoa4 ,mix the whole well together for three minutes4 ,slide down a tube 7,no4 #c7 into the pastry bag 7,no4 #ajgi71 put the paste into it4 ,have two baking-pans ready1 with a sheet of brown paper laid over each2 then press down the paste in small forms1 giving oval shapes one inch long1 keeping half an inch apart from one another4 ,when all in the pans1 place them in a moderate oven to bake for twenty minutes4 ,take them from out the oven1 let cool off for thirty minutes4 ,moisten part of a table1 the size of the two pans containing the cakes2 lift the paper up from each pan1 lay them over the wet space of the table1 and let rest for two minutes4 ,detach the cakes from the papers1 place them in a jar1 and serve when desired4 #adii4 ,cakes au ,chocolat la ,czarina4--,take one pound of puff paste as in ,no4 #ajgf1 lay it over a lightly floured table1 roll it out with a rolling-pin to the thickness of a quarter of an inch2 then with a paste-cutter two inches in diameter cut out twenty-four pieces4 ,lay them in a pastry baking pan1 and with a hair brush gently moisten their surfaces with beaten egg4 ,stamp each piece right in the centre on the surface with a small paste-cutter one inch in diameter2 then place them in a brisk oven to bake for fifteen minutes2 remove from out the oven1 lay the pan on a table1 and let cool off for thirty minutes4 ,now gently press down a small pointed knife in the incision of each cake1 turning it all around and lifting up the covers1 keeping them 7the covers7 for further action1 and then fill each cake with the following cream3 ,place in a saucepan five egg-yolks1 six ounces of powdered sugar1 half an ounce of flour1 a teaspoonful of vanilla essence1 and two ounces of finely chopped cocoa2 range the pan on the fire1 briskly stir with the spatula for two minutes1 then pour in half a pint of boiling milk2 continue to stir until it comes to a boil1 then remove it from the fire1 pour it into a bowl1 and let cool for thirty minutes4 ,then with a teaspoon fill the hollow cakes with the prepared cream4 ,arrange the cover on each1 and glaze them with the following glaze3 ,pour into a saucepan a gill of cold water1 and with the spatula mix in twelve ounces of extra fine sugar for three minutes4 ,place the saucepan on the hot range1 continually stirring until lukewarm2 then add two ounces of melted cocoa1 mix well together for three minutes2 remove it from off the fire1 lay the pan on a table1 then take one cake up with the left hand1 and1 with a table knife in the right hand1 take up some of the preparation from the pan1 and gently spread it all over the cover1 as well as all around the cake1 and lay it on a pastry wire grate2 proceed the same with the rest4 ,when all laid on the grate1 have in a small bowl the white of half an egg and five ounces of extra fine sugar1 then thoroughly beat with the spatula for fifteen minutes4 ,make a paper cornet1 cut off the point of it1 put the glaze into the cornet1 close the top with the hand1 then gently and carefully press down the preparation over each cake1 giving them all a star shape4 ,let them dry for two hours4 ,nicely dress them on a fruit stand and send to the table4 #aejj4 ,madeleine au ,chocolat la ,mme4 ,renault4--,place in a saucepan half a pound of powdered sugar4 ,crack in six whole1 fresh eggs1 two yolks1 and a tablespoonful of very good ,renault brandy2 then with the pastry-whip mix the whole well together for three minutes2 place the pan on the fire1 briskly stir for five minutes1 but do not allow to boil4 ,take the pan from off the fire1 and continually stir for two minutes longer2 remove the whip1 and then with a skimmer gently mix in half a pound of well-sifted flour1 six ounces of melted butter1 and two ounces of melted cocoa2 the time to mix in the ingredients ought not to take longer than five minutes4 ,have twenty-four channeled tartlet-molds three inches in diameter on the upper part1 one inch high1 and one and a half inches at the bottom4 ,butter well the interior of each1 then lay them on a pastry baking-pan1 and with the aid of a spoon equally divide the preparation into the twenty-four molds4 ,then place them in a moderate oven to bake for twenty-five minutes4 ,remove from out the oven1 place the pan on a table1 and let cool off for one hour4 ,take the cakes out of the molds and serve1 or put them away in a box or jar1 as they will keep in perfect condition for several days4 #aeja4 ,chocolate ,macaroons la ,aime ,delmonico4--,neatly peel and pound half a pound of sweet almonds as in ,no4 #abjg2 then transfer the paste into a vessel1 add to it one pound of powdered sugar and the whites of two fresh eggs2 thoroughly mix with the wooden spatula for five minutes1 then add four ounces of melted cocoa2 mix well again for two minutes4 ,slide down a tube 7,no4 #c7 into the pastry bag 7,no4 #ajgi72 place all the preparation in the bag4 ,have ready a pastry baking-pan2 lay over it a sheet of brown paper so as to entirely cover the bottom2 then gently press down the preparation over the paper in bits the shape of twenty-five-cent pieces1 taking special care to have them all of equal size1 and keeping them half an inch apart from one another1 and when all in the pan gently lay a wet napkin over the macaroons for one second1 to give them a perfect shape2 remove the napkin and place in a slow oven to bake for twenty minutes4 ,take from out the oven1 lay the pan on a table1 and let cool off for one hour4 ,wet part of a table the size of the paper containing the macaroons1 then with both hands carefully lift up the paper from the pan1 lay it over the moistened space of the table2 allow them to rest for two minutes4 ,then detach them with the fingers1 from the paper1 place them in a tin box or glass jar1 and serve when desired4 ,if the paste is equally divided it should give about eighty macaroons4 ,should the pan not be sufficiently large to bake them all at a time1 they can be baked at two or three different times4 ,beat up to a stiff froth1 in a copper basin1 the whites of four fresh eggs2 remove the whip1 and then with a skimmer gradually and gently mix in eight ounces of powdered sugar for three minutes4 ,slide down a tube 7,no4 #c7 into the pastry bag 7,no4 #ajgi72 put the preparation into the bag1 and lay it aside for a second4 ,have a very cold dessert-dish ready1 and then after two hours have expired take up the mold from the pail1 dip it into lukewarm water for half a second2 neatly wipe it all around1 remove the cover1 and turn the ice-cream on the cold dish4 ,rapidly decorate the top and all around with the preparation in the bag1 and lightly dredge powdered sugar over it4 7,the operation1 after the ice-cream has been unmolded1 should be done as rapidly as possible47 ,lay the dish on a board1 then place it in a very hot oven to let the mringe get a light brown color1 which ought not to take more than five seconds4 ,remove from out the oven1 suppress the board1 and immediately send to the table4 #aejb4 ,chocolate ,macaroons la ,geo4 ,hamling4--,peel and pound four ounces of sweet almonds as for ,no4 #abjg1 transfer the paste to a bowl1 add half a pound of sugar 7powdered71 mix well with the spatula for two minutes1 then add two ounces of melted cocoa and a teaspoonful of vanilla essence and mix well for two minutes longer4 ,beat up to a stiff froth in a basin the whites of four fresh eggs1 and then add it to the preparation4 ,gently mix the whole well together for two minutes4 ,slide down a tube1 7,no4 #c7 into the pastry-bag 7,no4 #ajgi71 pour the preparation into the bag1 and lay it aside until further action4 ,have a clean baking-pan ready1 arrange over it eighty small1 round paper cases one inch in diameter and one inch high1 and then equally fill them with the preparation in the bag4 ,chop up very fine two ounces of well peeled and dried almonds as for ,no4 #abjg4 ,equally spread them over the eighty cases1 then place the pan in a slow oven to bake for twenty-five minutes4 ,take from out the oven and let cool off for thirty minutes4 ,place them in a glass jar and serve whenever required4 #aejc4 ,macaroons la ,j4 ,c4 ,delmonico4--,peel and pound in a mortar a quarter of a pound of sweet almonds the same as for ,no4 #abjg1 then transfer it to a vessel2 add twelve ounces of powdered sugar1 the white of one egg1 and a teaspoonful of orange-flower water2 then with the spatula mix well together for five minutes4 ,slide down a tube 7,no4 #b7 into the pastry bag 7,no4 #ajgi71 pour the preparation into it4 ,have two pastry baking-pans ready1 with a sheet of brown paper laid over each pan2 then carefully press the preparation down1 making small forms half an inch long by a quarter of an inch wide1 keeping them half an inch distant from one another2 when done and all laid in the pans1 stand them in a dry place for twenty-four hours4 ,return the pans to a table1 and then with a sharp pointed knife carefully make a light incision lengthwise--on top of each--right in the centre1 being very careful to cut the crust only4 ,place the pans in a very slow oven to bake for twenty minutes4 ,remove from out the oven1 lay them on a table1 and cool for one hour4 ,sufficiently moisten a part of a table to lay the two papers on with the cakes1 one beside another1 then lift each paper from the pan and lay them over the wet table1 and let rest for two minutes4 ,now detach the macaroons from the papers1 place them in a tin box or glass jar1 and serve whenever desired4 #aejd4 ,macaroon ,souffle la ,mrs4 ,judge ,martine4--,have ready half a pound of sound1 freshly cracked walnuts1 carefully peel them with a thin knife1 then slice them very fine1 place in a vessel1 with four ounces of powdered sugar and the white of one fresh egg1 mix well together with the spatula for three minutes4 ,transfer the whole to a pastry baking-pan1 equally spread it over with a knife1 one inch thick1 place it in a slow oven to dry for fifteen minutes4 ,take from out the oven1 lay the pan on a table1 and let cool off for twenty-five minutes4 ,then lift up the paste and return it into the vessel1 add to it twelve ounces of powdered sugar and the whites of two fresh eggs4 ,beat the whole well together for fifteen minutes4 ,arrange a tube 7,no4 #c7 in the pastry-bag 7,no4 #ajgi74 ,have two pastry baking-pans1 with a sheet of paper laid over each2 then gently press the preparation down over each paper1 giving round forms the shape of twenty-five-cent pieces4 ,when finished1 range the pans in a moderate oven to bake for twenty minutes4 ,remove from the oven1 lay them on a table1 and let cool for thirty minutes2 wet part of a table the size of the two papers1 lay the papers over it1 one beside another1 let rest for two minutes4 ,lift the macaroons up1 place them in a tin box1 and serve when desired4 #aeje4 ,cakes la ,mme4 ,carnot4--,crack into a basin six whole1 fresh1 raw eggs1 add half a pound of powdered sugar1 thoroughly mix with a wire whip for two minutes4 ,then place the basin on the hot range1 and sharply beat for ten minutes2 remove from the range1 lay it on a table1 and continually beat it for five minutes more2 take up the whip1 then with a skimmer mix in half a pound of well-sifted flour1 six ounces of peeled and lightly toasted sweet almonds1 two ounces of pistache 7also lightly toasted71 and a teaspoonful of cinnamon2 thoroughly mix the whole for five minutes2 now mix in two and half ounces of melted cocoa for two minutes4 ,lightly butter a pastry baking-pan4 ,transfer the paste on a part of a slightly floured table1 separate it into three equal parts1 then with the hands roll out each piece to eight inches long by two inches thick2 place them in the pan1 moisten their surfaces with a beaten egg1 then place them in a brisk oven to bake for fifteen minutes4 ,remove from out the oven1 let thoroughly cool off for one hour4 ,prepare the following glaze3 pour into a small bowl a gill of cold water1 with six ounces of extra fine sugar2 beat well together for five minutes1 then add one ounce of melted cocoa2 mix well for two minutes longer4 ,evenly divide this glaze over the three cakes1 and with a knife gently spread it over their surfaces2 then allow to dry for thirty minutes4 ,cut each cake crosswise into slices half an inch thick4 ,place them in a glass jar1 and serve whenever desired4 #aejf4 ,cakes la ,dougherty4--,place in a bowl ten ounces of well-sifted flour4 ,crack in four whole1 raw1 fresh eggs1 season with a saltspoonful of salt1 and then gradually pour in one quart of cold milk2 mix well with a spatula for five minutes1 then strain the preparation through a sieve into a vessel4 ,lightly butter a frying-pan1 then place it on the hot range2 and when the pan is hot1 drop into it half a gill of the preparation2 cook for two minutes1 turn it over with a cake-turner1 and cook the other side for two minutes4 ,take the cake from off the pan1 and dip each side into melted butter1 and then dip again in four ounces of powdered sugar mixed with a teaspoonful of ground cinnamon2 gently roll it into a ,french-pancake shape1 lay it on a hot dessert-dish with a folded napkin over it2 leave the dish on the corner of the range to keep warm1 and then proceed with seventeen more in exactly the same manner1 keeping the cakes covered with a warm napkin while the process of cooking the cakes is going on4 ,remove the napkin1 and then send to the table4 #aejg4 ,cakes la ,mrs4 ,russell4--,place in a vessel half a pound of well-washed butter1 with half a pound of powdered sugar1 and with the hand thoroughly knead for fully fifteen minutes2 then crack in a whole raw egg1 sharply knead for two minutes1 crack in another1 again kneading for two minutes1 and another one1 kneading the same2 then add a saltspoonful of powdered cinnamon and a gill of sweet cream2 sharply knead for one minute4 ,add now twelve ounces of well-sifted flour1 slowly and carefully incorporate it with the rest for five minutes4 ,slide down a tube 7,no4 #b7 into the pastry bag 7,no4 #ajgi71 place the preparation in it4 ,have two well-buttered baking-pans ready1 press the preparation down into the pans1 in strips one and a half inches long by a quarter of an inch thick1 and one inch apart from one another4 ,when all done1 place the pans in a very brisk oven to bake for eight minutes4 ,remove from out the oven1 lay the pans on a table1 and let cool off for thirty minutes4 ,carefully lift the cakes up1 with a palette-knife or a cake turner1 from underneath1 place them in a glass jar1 and serve when required4 ,n4 ,b4--,should the pastry pans not be sufficiently large to bake the cakes at one time1 bake them at two different times4 #aejh4 ,cakes la ,rusk4--,crack into a vessel three fresh raw eggs1 adding half a pound of powdered sugar1 half a pound of well-sifted flour1 and a saltspoonful of ground cinnamon1 and with the spatula mix well together for five minutes2 pour in a gill of sweet cream1 mixing well again for two minutes4 ,slide down a tube 7,no4 #a7 into the pastry-bag 7,no4 #ajgi72 well butter two pastry baking-pans1 put the preparation into the bag1 press down the preparation in strips five inches long and one and a half inch apart from one another2 place one pan in a brisk oven to bake for five minutes1 then pull the pan to the oven door1 and with a rolling-pin six inches long by half an inch thick take up a strip with the hand and turn it around the pin in curl shape2 lightly blow over it so as to slightly cool1 then take from off the pin1 lay it on a dish1 and then proceed exactly the same with the rest2 place them in a tin box or a jar1 and serve when required4 ,if the two above-mentioned pans should not be sufficiently large to hold the preparation1 they can easily be baked at different times4 #aeji4 ,patience ,cakes la ,mrs4 ,sullivan4--,peel and then pound in a mortar1 as in ,no4 #abjg1 a quarter of a pound of sweet almonds2 transfer it into a vessel with a pound of powdered sugar1 half a pound of well-sifted flour1 and a teaspoonful of anisette essence2 beat up in a copper basin the whites of five fresh eggs with the wire whip to a soft froth for five minutes1 and then add it to the ingredients in the vessel1 mix the whole well together with the spatula for eight minutes2 slide down a tube 7,no4 #b7 into the pastry bag 7,no4 #ajgi72 well butter and flour two pastry baking-pans1 pour the preparation into the bag1 and gently press it down on each pan1 giving them all an ,s shape1 one and a half inch long and one inch apart from one another2 chop up very fine three ounces of peeled and dried sweet almonds1 then sprinkle them evenly over the cakes2 place the pans on shelves1 in a dry place1 for twenty-four hours2 then put them in the hot oven to bake for fifteen minutes2 remove from out the oven1 lay the pans on a table and let cool off for thirty minutes2 take the cakes up from the pans1 lay them in a glass jar1 and they will be ready to serve when desired4 #aeaj4 ,patience ,cakes la ,mrs4 ,general ,sheridan4--,place in a vessel half a pound of powdered sugar1 half a pound of flour1 crack in three and a half eggs--no more and no less--and pour in a teaspoonful of anisette essence1 and then with the spatula thoroughly mix for ten minutes4 ,slide a tube 7,no4 #b7 into the pastry bag 7,no4 #ajgi71 transfer the preparation into it2 butter and flour two pastry baking-pans2 take hold of the bag and press down the preparation into each pan1 into small round forms the size of twenty-five-cent pieces1 keeping them half an inch apart from one another1 and when done lay on shelves1 in a dry place1 for twenty-four hours4 ,place them in the hot oven to bake for fifteen minutes2 take from out the oven1 lay the pans on a table1 and let cool off for thirty minutes2 place them in a glass jar and serve when desired4 #aeaa4 ,angel ,cakes la ,mrs4 ,gertrude ,vanderbilt4--,sift together on a paper half a pound of flour1 two ounces of corn-starch1 and half a pound of powdered sugar2 beat up in a copper basin the whites of ten eggs1 with a wire whip1 to a very stiff froth 7reserving the yolks in a bowl in the ice-box for ice-cream or any other purpose desired72 remove the whip1 and then1 with a skimmer in the right hand1 with the left lift up the paper containing the ingredients1 and gradually drop the contents into the basin2 thoroughly mix with the skimmer for five minutes1 adding meanwhile a gill of maraschino4 ,have a plain1 round1 two-quart cake-mold with a tube in the centre1 lightly butter and flour the inside all around2 then place the preparation in the mold1 and put it into a very slow oven to bake for two hours and a half2 remove from out the oven1 lay it on a table1 and let cool for at least three hours2 then carefully run a thin knife all around the mold1 so as to easily detach the cake from top to bottom of the mold4 ,place a wire grate over the mold1 turn it upside down1 remove the mold1 then glaze the cake all around with the following glaze3 ,pour into a saucepan two gills of water1 with twelve ounces of powdered sugar2 thoroughly mix with the spatula for two minutes1 then place the pan on the hot range1 stir all well until lukewarm2 take from off the range1 lay the pan on a table2 then pour in half a gill of good brandy1 mix well together for two minutes1 and then pour this glaze over the cake1 evenly spreading all around with a knife2 let dry for twenty minutes1 and then decorate with the following glace royale3 ,pour into a bowl the white of one egg1 with six ounces of extra fine sugar2 briskly beat with the spatula for five minutes2 squeeze three drops of lemon juice1 sharply beat again for ten minutes longer2 make a paper cornet1 transfer the glace into it1 close the upper part with the hand1 and with scissors cut away a small piece from the point the eighth of an inch long2 then gently press down the glace on the cake1 artistically decorating the top and all around1 giving1 if possible1 an angel shape on the surface1 and let dry for two hours4 ,have a silver dish1 with a fancy paper over it4 ,lay the cake over and serve4 #aeab4 ,lady ,cakes la ,miss ,frederick ,vanderbilt4--,have in a bowl half a pound of powdered sugar1 half a pound of well-washed butter2 grate in the rind of a medium-sized1 sound1 juicy lemon1 knead well with the hand for fifteen minutes4 ,beat up in a copper basin the whites of seven fresh eggs with the wire whip to a rather soft froth for five minutes1 then add this to the other preparation in the bowl2 thoroughly mix the whole together for five minutes4 ,add now half a pound of well-sifted flour1 and gently incorporate it with the rest for five minutes4 ,gently butter and dredge with powdered sugar the inside of a plain cake-mold eight inches long by five inches wide and five high4 ,place the preparation into the mold1 then in a very slow oven to bake for two hours4 ,remove it from out the oven1 lay it on a table1 and let cool for three hours4 ,run a thin knife down all around the sides from top to bottom of the mold1 arrange a wire grate over it1 turn it upside down1 lift up the mold1 and then glaze the top of the cake with the following glace3 have in a bowl the white of half a fresh egg1 with three ounces of powdered sugar1 and with the spatula sharply beat for fifteen minutes1 then pour this on top of the cake1 and with a knife equally spread it over the surface1 and again with the knife carefully make four light incisions over the surface of the glace1 lengthwise1 one inch apart from one another4 ,arrange a square fancy paper over a silver dish1 dress the cake over it1 and then send to the table4 #aeac4 ,ginger ,snaps4--,place in a vessel half a pound of powdered sugar1 four ounces of well-washed butter1 and one and a half fresh raw eggs2 thoroughly mix with the spatula for ten minutes2 then add one gill of molasses1 a tablespoonful of powdered ginger1 a saltspoonful of ground cinnamon1 half an ounce of baking soda1 and a pound and a quarter of well-sifted flour2 mix the whole well together for five minutes4 ,slide down a tube 7,no4 #c7 into the pastry-bag 7,no4 #ajgi71 put the preparation into it4 ,have two well-buttered pastry baking-pans ready1 then carefully press down the preparation into each pan1 in forms of the size of a silver dollar1 an inch apart from one another4 ,when all finished1 place the pans in a moderate oven to bake for twenty minutes4 ,remove from out the oven1 put the pans on a table1 let cool off for thirty minutes1 and then they will be ready to serve when required4 #aead4 ,domino ,cakes la ,paul ,morphy4--,have in a copper basin twelve ounces of powdered sugar1 crack in ten whole fresh eggs1 adding a teaspoonful of vanilla essence2 mix well for two minutes with the wire whip1 then place the basin on the fire1 and sharply beat for ten minutes4 ,remove the basin from the fire1 and lay it on a table2 continue beating for ten minutes longer4 ,remove the whip1 and immediately add twelve ounces of well-sifted flour1 then with a skimmer gently mix together for four minutes4 ,add now four ounces of melted cocoa1 mixing well again for two minutes4 ,have two pastry baking-pans twenty-eight inches long by fourteen inches wide2 entirely cover both with brown paper1 and then place the preparation1 equally divided1 into the two pans2 with the aid of a palette-knife evenly spread it all over the papers4 ,place the pans in a moderate oven to bake for fifteen minutes4 ,take the pans from out the oven1 lay them on a table1 and let cool for one hour4 ,carefully lift up the papers1 one after another1 turn them upside down on a clean table1 then gently remove the papers from the cakes1 and then glaze them with the following glace3 ,place in a bowl the whites of two fresh eggs1 twelve ounces of extra fine sugar1 beat sharply with the spatula for five minutes4 ,squeeze in now three drops of lemon juice1 beating rather sharply for ten minutes longer4 ,evenly divide the glace over the two cakes2 then again1 with a palette-knife1 evenly spread it over both cakes and let dry for ten minutes4 ,then with a sharp knife cut both cakes lengthwise in strips of one inch wide1 then cut each strip into fourteen even pieces of two inches each4 ,place in a small bowl the white of half an egg only1 with two and a half ounces of extra fine sugar1 beat well together with the spatula for ten minutes1 then add one ounce of melted cocoa2 beat well again for five minutes4 ,make a paper cornet1 place the glace into it1 close the top1 and with scissors cut away the point of the cornet one-eighth of an inch long2 then very carefully press the glace on top1 right in the centre of an oblong cake1 crosswise1 from one side to the other1 making a very thin straight line2 then make a small point in the centre on one side of the line the size of a small pea1 then make a line the same as the last on another1 and then a point on each side of the line in the centre2 make another line in the same way1 making two points on one side of the line and one on the other4 ,then proceed exactly the same with the rest1 making the points required1 so as to have them represent dominoes4 ,when all done1 put them in a glass jar or a tin box1 and serve when desired4 #aeae4 ,cakes la ,luganese4--,place in a mortar half a pound of peeled and dried sweet almonds1 with half a pound of powdered sugar2 pound these thoroughly together with the pounder for fifteen minutes1 and then transfer it to a vessel4 ,beat up with the pastry wire whip in a copper basin1 to a stiff froth1 the whites of seven fresh eggs1 then immediately add them to the ingredients in the vessel2 thoroughly mix with the spatula for four minutes4 ,add now four ounces of well-sifted flour and a teaspoonful of orange-flower water1 and mix well again for eight minutes4 ,slide down a tube 7,no4 #c7 into the pastry-bag 7,no4 #ajgi74 ,have two well buttered and floured pastry baking-pans ready1 place the preparation in the bag1 then gently press it down in each pan1 giving small round forms the size of fifty-cent pieces and half an inch apart from one another2 when all in the pans1 evenly sprinkle over them four ounces of powdered macaroons and lightly dredge them with powdered sugar4 ,place one pan in the hot oven to bake for fifteen minutes4 ,remove it from out the oven1 and lay it on a table4 ,have a long wooden stick one inch in thickness2 take up a cake from the pan and lay it flat over the stick1 and with the hand gently press it down at both sides of the stick4 ,continue the same process until the stick is filled2 remove the first one that was put on1 lay it one dish1 immediately replace it with another1 fresh from the pan2 lift up the next from the stick1 lay it with the other on the dish1 immediately replace it with another from the pan and then continue exactly the same operation with all the rest4 ,when done1 let cool off for one hour4 ,place in the tin box or jar1 and serve when needed4 #aeaf4 ,turkish ,bonnet la ,abdul-,hamid4--,have in a pastry baking-pan in the hot oven twelve ounces of pistache1 and toast for five minutes2 remove it1 lay it on a table1 and then immediately place the pistache in a clean towel2 tightly fold up the ends of the towel1 so that the pistache will be entirely inclosed2 gently rub the pistache with the hands over the towel for ten minutes1 so as to easily detach their skins4 ,open the towel and let cool off for forty minutes4 ,transfer the pistache1 clear from their skins1 into a mortar with seven ounces of powdered sugar1 and pound all well for ten minutes with the pounder2 then transfer it into a vessel2 crack ten fresh eggs1 add the yolks to the preparation1 and place the whites in a copper basin for further action4 ,thoroughly mix the ingredients in the vessel with the spatula for ten minutes4 ,then with the whip beat up the whites to a stiff froth and immediately add it to the rest in the vessel4 ,mix the whole well together for five minutes1 then add twelve ounces of well-sifted flour1 and gently incorporate it for five minutes4 ,butter and sprinkle a two-quart round ,turkish-shape mold with powdered sugar1 place the preparation into it1 put the mold in a moderate oven to bake for two hours4 ,remove it from out the oven1 and let cool off on a table for three hours4 ,gently run a thin knife around the mold1 so as to be certain that the cake will be easily detached2 place a wire grate over the mold1 turn it upside down1 remove the mold1 and then glaze it with the following glace3 ,crack into a bowl the white of one egg2 add six ounces of extra fine sugar1 beat well together with the spatula for five minutes1 then squeeze in two drops of lemon juice1 and sharply beat again for ten minutes2 then place the glace in another bowl2 pour into one of the bowls three drops of carmine1 mix well for two minutes1 and then place the white glace on top of the cake1 and with the aid of a knife carefully spread it over the surface and all around1 down to the third of the height of the cake4 ,then with the knife take up some of the red glace1 and gently spread it around jointly to the white coat1 and continue until the cake is completely covered all around2 then let dry for an hour4 ,have a silver dish with fancy paper nicely laid over it1 dress the cake on it1 and serve4 #aeag4 ,french ,pancake4--,have five ounces of flour1 place it in a tureen1 season with one saltspoonful of salt1 crack in two whole fresh eggs1 add a pint of cold milk and half a gill of cold water1 then with a wire whip thoroughly beat together2 then add again one teaspoonful of good melted butter and a teaspoonful of powdered sugar4 ,mix all well together with the whip1 strain through a fine sieve into another bowl4 ,lightly butter a griddle or frying-pan1 place it on the fire1 and when it commences to smoke pour in half a gill of butter1 gently cook for three minutes on one side1 turn it over with a cake-turner1 and cook gently three minutes on the other side4 ,dress on a hot dessert-dish with a folded napkin2 sprinkle a very little powdered sugar over1 and continue the same until all the batter is used1 and serve very hot4 #aeah4 ,german ,pancake4--,sift into a bowl six ounces of flour1 add a saltspoonful of salt1 crack in two whole fresh eggs and the yolk of another1 reserving the white for further action2 pour in one pint of cold milk1 half a gill of cold water1 a teaspoonful of powdered sugar1 and a teaspoonful of good melted butter2 then mix thoroughly all together for five minutes4 ,strain through a fine sieve into another bowl2 let rest until further action4 ,beat up in a bowl to a stiff froth the reserved white of the egg1 add to it the juice of a small1 fine1 juicy1 sound lemon and half a saltspoonful of ground cinnamon1 then add it to the batter and1 by raising the batter up with a wooden spoon1 gently mix together4 ,have a lightly buttered pan on the fire1 and when it begins to smoke pour in all the batter2 let cook on top of the fire for a minute only1 then place it in a moderate oven1 and bake for twenty minutes2 remove it to the oven door1 sprinkle a little powdered sugar over1 close the door1 and bake until it has obtained a good golden color on top4 ,remove from the oven1 slide it on a hot serving-dish with a folded napkin1 decorate the dish with six pieces of lemon cut in quarters1 and send to the table very hot4 #aeai4 ,chocolate ,caramels4--,pour into a copper basin one pint of fresh milk1 with three ounces of well-chopped cocoa and two pounds of granulated sugar4 ,place the basin on the fire2 with the spatula continually stir at the bottom until it becomes slightly thick1 then add half a pint of sweet cream2 briskly stir with the spatula4 ,have at hand in a vessel two quarts of cold water with a piece of ice in it4 ,dip the forefinger into the ice-water1 and then by a quick movement dip it into the caramel the eighth of half an inch1 taking up just a little of it1 and immediately redip it in the cold water2 feel and see if the caramel around the finger is firm and will easily crack1 which will be sufficient indication that it is cooked2 should the case not be such1 then cook a little longer 7always stirring without ceasing72 try again1 and so on1 until it reaches that very point4 ,then remove it from the fire4 ,lightly oil a foot square of a marble table 7but not a wooden one72 place four square iron bars around the oiled table1 a foot long by half an inch thick1 and then pour the caramel onto the oiled table and let cool for three hours4 ,remove the bars1 turn the caramel upside down on a clean part of the table1 and with a clean1 dry towel thoroughly wipe off the oil from the caramel4 ,then with a knife cut it into strips half an inch wide1 and then each strip into twenty-four even pieces4 ,wrap each piece in waxed paper1 arrange them in a jar or tin box1 and serve when desired4 #aebj4 ,peppermint ,drops4--,pour into a vessel one gill of water1 with a pound of granulated sugar1 half a pound of powdered sugar1 and a teaspoonful of peppermint essence4 ,mix well with the spatula for ten minutes4 ,place the third part of the preparation in a copper gum dropper with one lip1 then place it on the fire1 stir with the spatula until it nearly comes to a boil1 take from off the fire1 and immediately add one ounce of powdered sugar2 mix well for one minute4 ,have two or three sheets of tin on a table4 ,take the dropper by the handle1 in the left hand1 lip in front and over the tin1 and then1 with a larding-needle in the right hand1 slightly incline the lip over the tin2 then by gently pressing the preparation down1 with the point of the needle over the lip1 drop small even bits on the tins the size of a penny and half an inch apart from one another4 ,proceed the same with the rest of the preparation until all down1 and then allow to dry for thirty minutes4 ,lay a sheet of paper over a tin pan1 gently lift up the drops one by one and lay them over the paper4 ,place the pan on a shelf1 and dry for twenty-four hours1 then transfer them into a tin box or a glass jar1 and serve when desired4 #aeba4 ,pudding la ,mrs4 ,frank ,leslie4--,boil in a saucepan one pint of milk with half a vanilla bean4 ,place in a vessel half a pound of powdered sugar and six egg yolks1 and then with the spatula mix well together for ten minutes2 then add it to the boiling milk1 and continually stir for two minutes4 ,transfer it then into a copper basin1 place the basin on a moderate fire to heat for five minutes1 continually stirring at the bottom with the spatula1 being very careful not to let it boil4 ,remove from the fire and place on a table1 immediately adding one pint of sweet cream1 continually mixing for two minutes more1 and then let cool off for thirty minutes4 ,strain it through a sieve into an ice-cream freezer 7well cleaned71 place the cover on1 lay the freezer in a small tub1 fill the tub all around the freezer with broken ice slightly mixed with rock-salt2 then sharply turn the freezer by the handle of the cover in opposite directions for three minutes2 remove the cover1 and with a wooden spoon detach the cream from all around the freezer1 as well as from the bottom1 re-cover1 and sharply turn it by the handle for three minutes more2 uncover1 detach the cream the same as before1 being careful that no ice or salt should drop into the freezer2 replace the lid and then repeat the same operation three times more4 ,then fill a well-cleaned quart timbale-mold with the ice-cream1 sharply pressing it in with a spoon1 strictly seeing that the mold is thoroughly filled1 so that no salted water can penetrate it4 ,tightly cover it2 have some broken ice mixed with rock-salt at the bottom of a pail1 lay the mold over1 fill the pail with broken ice mixed with rock-salt1 and let freeze for fully two hours4 #aebb4 ,pudding la ,h4 ,b4 ,hollins4--,pour into a copper basin one pint of sweet cream2 have a dish-pan with broken ice and water in it2 place the basin over it2 then with the wire whip begin to beat the cream slowly1 and increase the briskness until to a froth2 then let rest for half an hour4 ,with a skimmer transfer the cream into a vessel1 briskly beat it again for two minutes1 add two ounces of powdered sugar1 eight lady-fingers cut into pieces half an inch long1 and a gill of maraschino2 mix all well together with a spoon for two minutes2 lay the vessel in a cold place4 ,line the interior of a three-pint melon form with one pint of vanilla ice-cream prepared as for ,no4 #abga but only half the quantity of everything2 then entirely fill the mold with the preparation in the vessel2 tightly cover4 ,have broken ice mixed with rock-salt at the bottom of a pail2 lay the mold over2 fill the pail with broken ice and rock-salt1 and let freeze for two hours4 ,beat up to a stiff froth in a copper basin the whites of four eggs2 remove the whip1 then with a skimmer mix in eight ounces of powdered sugar for two minutes4 ,slide down a fancy tube 7,no4 #c7 in the pastry-bag 7,no4 #ajgi72 put the preparation into it2 lay it aside for a second4 ,have a very cold dish ready2 take up the mold from the pail1 quickly dip for half a second in lukewarm water1 quickly wipe it all around1 uncover1 and turn on the dish2 then immediately decorate the top and all around with the preparation in the bag1 slightly dredge powdered sugar over1 lay the dish on a board1 place in a very brisk oven for five seconds1 to let get a light brown color2 remove from the oven1 take the dish from off the board1 and immediately serve4 #aebc4 ,timbale la ,mme4 ,schultze4--,pour into a saucepan one pint of fresh milk1 one pint of cold water1 and1 adding half a saltspoonful of salt1 place the pan on the fire1 and when boiling add four ounces of cleaned1 raw ,italian rice2 slowly stir at the bottom with the spatula while cooking it for twenty-five minutes4 ,remove the pan from the range1 lay it on a table1 then immediately add four ounces of powdered sugar1 and one ounce of fresh butter2 mix well together for two minutes1 then transfer it into a vessel1 and let rest for one hour4 ,pour into a copper basin a pint of sweet cream2 fill up to half the height of a dish-pan with finely cracked ice and water2 then lay the basin on it1 and with the wire whip beat up the cream to a froth1 beginning slowly1 and gradually increasing in briskness1 for fifteen minutes2 cover the basin with a napkin1 and let rest for thirty minutes4 ,transfer the cream with a skimmer into a vessel1 and briskly beat with the wire whip for two minutes2 add to it two ounces of powdered sugar and a teaspoonful of vanilla essence2 mix again for one minute4 ,add now the beaten cream to the prepared rice1 and with the spatula mix for five minutes1 then lay it aside for further action4 ,have a well-cleaned three-pint timbale-mold2 line the bottom and all around1 up to half its height1 with four ounces of quince jelly4 ,place right in the centre at the bottom of the timbale1 a candied cherry4 ,cut out from a piece of angelica two lozenge-shaped pieces1 place both with the points against the cherry1 one opposite the other4 ,place also two lozenge-shaped pieces of candied pineapple--points against the cherry--between the two angelicas4 ,cut a red candied pear into quarters1 place two quarters in the empty spaces between the angelica and pineapple4 ,arrange the two other quarters in the same way on the opposite side4 ,cut a candied apricot into quarters1 and place them in the unfilled spaces1 the same as the others1 then place a candied cherry right at the outer point of each lozenge4 ,now gently and carefully put a quarter of the prepared rice into the timbale1 over the fruits1 evenly spread2 then arrange a layer of well-picked1 ripe1 and fresh strawberries over the rice 7if no fresh strawberries be at hand1 preserved ones will answer71 then evenly spread over two ounces of raspberry jam4 ,now lay over six ounces of sliced candied pineapple1 and then entirely fill the mold with the balance of the rice4 ,cover the timbale1 then place it in a pail1 with broken ice at the bottom and all around1 so as to have it entirely sunken in the ice1 and let freeze for two hours4 ,remove the timbale from the pail1 dip it in lukewarm water for a second1 lift it up1 neatly wipe it all around with a towel4 ,arrange a folded napkin over a cold silver dish2 uncover the mold1 and turn it on the dish1 then send it to the table4 #aebd4 ,timbale la ,m4 ,picabia4--,pour into a saucepan one pint of fresh milk1 one pint of water1 season with half a saltspoonful of salt2 place the pan on the hot range1 and1 when boiling1 plunge in four ounces of well-cleaned1 ,italian raw rice1 and continually stir at the bottom with the spatula1 while cooking for twenty-five minutes4 ,remove it from the fire1 lay the pan on a table1 and immediately add four ounces of powdered sugar1 one ounce of fresh butter1 and one teaspoonful of orange-flower water4 ,mix thoroughly together with the spatula for two minutes2 transfer it then into a vessel and let rest for one hour4 ,lightly butter and gently dredge with powdered sugar a well-cleaned1 three-pint timbale-mold4 ,place in a vessel half a pint of well-cleaned1 ripe1 sound1 fresh strawberries1 with six lady-fingers cut into quarter-inch pieces1 and three ounces of currant jelly4 ,mix all well together for two minutes with a spoon1 and then place it at the bottom of the mold4 ,lay over it four lady-fingers cut in such a way as to entirely cover the first layer1 then arrange over it eight ounces of candied pineapple cut into thin slices1 then entirely fill the mold with the prepared rice4 ,place the mold in a tin pan1 fill the pan up to half its height with warm water1 put it in a moderate oven to steam for one and a half hours4 ,remove from out the oven1 lay it on a table and let rest for fifteen minutes4 ,take the mold up from the pan1 carefully slide down a thin knife all around the mold1 so as to easily detach the timbale2 lay a dessert-dish over the mold1 turn it upside down1 and remove the mold4 ,beat up to a stiff froth the whites of three fresh eggs in a copper basin2 remove the whip1 and then with a skimmer gently mix in six ounces of powdered sugar4 ,slide down a fancy tube 7,no4 #b7 into the pastry-bag 7,no4 #ajgi72 transfer the preparation into the bag2 and1 by gently pressing down the contents on top of the timbale1 give any fanciful dome-like-shape desired1 and then with the remaining preparation decorate the base of the timbale--all around2 evenly dredge over it1 as well as all around1 one ounce of powdered sugar4 ,place it in a moderate oven for ten minutes1 seeing that it gets a light brown color2 take from out the oven and immediately send to the table4 #aebe4 ,mince ,pie la ,emma ,robbins1 ,new ,england ,fashion4--,pour into a large saucepan six quarts of cold water1 and place in it nine pounds of lean1 raw1 rump of beef2 put the saucepan on the fire1 and when it comes to a boil thoroughly skim the skum from the surface1 and then allow it to boil for two hours4 ,remove the pan from the fire1 lay it on a table1 then with a fork take up the beef1 lay it on a dish and let thoroughly cool off4 ,strain the broth through a sieve into another saucepan4 ,have three pounds of fresh beef suet1 carefully suppress all the sinews1 and then add it to the broth2 place the saucepan on the fire1 and let boil until the suet is thoroughly dissolved1 which will take about five minutes2 then add two pounds of well-stoned and finely chopped ,malaga raisins1 and let the whole boil for five minutes1 and then add twenty fine1 sound1 medium-sized1 peeled1 cored1 and finely chopped-up apples1 and let cook again for five minutes4 ,remove the pan from the fire2 transfer the contents into a vessel1 and let thoroughly cool off4 ,chop the beef up very fine1 then place it in a vessel1 adding to it three-quarters of a pound of finely chopped-up candied citron1 pouring over it half a pint of good brandy1 and let soak for six hours at least4 ,boil in a saucepan for one minute two quarts of good cider1 then lay it aside to cool off4 ,now transfer the contents of the two vessels to a large saucepan1 adding one pound of powdered sugar1 one pound of well-cleaned currants1 half a pint of molasses1 and the cooled-off cider1 and then with the spatula mix the whole well together for three minutes4 ,season with three ounces of salt and a quarter of an ounce of black pepper4 ,place the saucepan on the fire1 stir at the bottom with the wooden spatula until it is thoroughly heated1 but under no circumstances allow it to boil4 ,remove it from the fire1 transfer the whole into a vessel1 and let thoroughly cool off4 ,then grate in the rind of four fine1 medium-sized1 sound lemons1 squeezing in the juice also1 and adding half an ounce of ground cloves1 half an ounce of ground cinnamon1 half an ounce of ground allspice1 half an ounce of grated nutmeg1 and half a pint of good brandy4 ,mix the whole well together for five minutes4 ,then transfer the whole into a large stone jar1 tightly cover it1 and lay it in a cool place4 ,the above preparation will keep in perfect condition for any length of time1 even so long as six months4 ,how to make the pie4--,take a half-pound of pie paste as in ,no4 #ajgg1 cut out a piece of three ounces1 roll it round ten inches in diameter4 ,lightly butter a pie-plate nine and a half inches in diameter1 arrange the paste over it4 ,then take up from the jar one and a half pounds of the prepared mince1 lay it over the lined pie-plate--evenly flatten it1 leaving one inch clear around the edge of the plate2 take the remaining five ounces of paste1 roll it round-shape1 the same as before1 fold it in two1 and with a knife make three light incisions1 in the centre1 of half an inch each4 ,lightly moisten the edge of the plate with beaten egg1 then cover with the paste1 pressing it down with the hands all around the edge1 so as to entirely enclose the preparation1 and then lightly moisten the surface with beaten egg4 ,place in a moderate oven to bake for fifty minutes4 ,remove it to the oven door1 liberally sprinkle powdered sugar over1 return it to the oven1 close the door for two minutes1 so as to have the sugar entirely melted4 ,remove from out the oven1 then carefully lay the pie on a dessert-dish and serve either hot or cold4 #aebf4 ,pt de ,milan au ,chocolat la ,leo4--,sift one pound of flour on a table1 make a hollow space in the centre1 place in it half a pound of powdered sugar and nine ounces of well-washed butter2 then thoroughly knead1 with the right hand1 the butter and sugar for five minutes2 then add three whole fresh raw eggs1 one by one1 at one-minute intervals from one another1 constantly kneading briskly2 add two ounces of melted cocoa and a teaspoonful of vanilla essence4 ,mix all well for two minutes1 then gradually and gently incorporate the flour1 taking special care not to knead it too hard1 so as to have it to perfection1 and seeing that the flour is thoroughly incorporated4 ,slide down a fancy tube 7,no4 #b7 into the pastry-bag 7,no4 #ajgi72 now put the paste into the bag4 ,have a well buttered and floured pastry baking-pan ready1 carefully press down the paste on the pan1 giving various fancy shapes--apple1 banana1 pear1 fig1 grape1 peach1 gage1 or any other shape of fruits you may desire4 ,the quantity of this paste1 if equally divided1 will make about one hundred cakes1 and then with a hair brush gently moisten the surface of each cake with a beaten egg4 ,place them in a brisk oven to bake for ten minutes4 ,remove from out the oven and let cool off for one hour4 ,place them in a tin box or a jar1 and serve when desired4 #aebg4 ,beignets la ,josephine ,delmonico4--,have in a small saucepan on the fire one gill of cold water and two gills of cold milk2 let it just come to a boil1 and then immediately add one ounce of good butter1 also a saltspoonful of salt and half a teaspoonful of powdered sugar4 ,sift two ounces of flour on a dish1 then add the flour to the milk all at once4 ,sharply mix all together with the spatula for four minutes4 ,add now the yolks of three raw eggs1 mixing them thoroughly together1 and then lay it in a cool place until further action4 ,take six fine fresh apricots and six fine fresh plums1 cut them all into halves and remove the stones4 ,melt two tablespoonfuls of powdered sugar with half a teaspoonful of water1 continually mixing until the sugar is completely dissolved2 then add to the melted sugar half a teaspoonful of vanilla essence4 ,with the aid of a knife fill the hollow space of each apricot and plum1 then adjust half of an apricot to half a plum1 and so on with the rest2 then they will be firmly attached together2 dip them into the above batter1 and plunge them into plenty of hot fat1 but not too hot1 and fry them for twelve minutes4 ,remove them with a skimmer from the fat1 lay them on a tin dish1 sprinkle a little powdered sugar over them1 and then place in a hot oven to glaze for one minute4 ,remove from the oven1 dress on a hot dish with a folded napkin1 and send to the table with any kind of sweet sauces desired4 ,if no apricots or fresh plums be on hand1 preserved ones can be used in their stead4 #aebh4 ,appetizer la ,walter ,stanton4--,place in a large tumbler three heaped teaspoonfuls of clean and finely cracked ice2 add to it the third of a teaspoonful of fine powdered sugar1 two dashes of orange bitters1 half a sherry-wineglassful of whiskey2 and one teaspoonful of ,calisaya bark2 then1 with the glass and a shaker1 briskly shake all together for thirty seconds1 so as to have it thoroughly cold2 strain through a small strainer into a small fancy glass1 and serve4 #aebi4 ,appetizer la ,joseph ,herman4--,have a large glass with plenty of finely cracked clean ice1 with three dashes of ,angostura bitters1 one-third of a teaspoonful of maraschino1 half a sherry-wineglassful of ,italian vermouth1 and half a wineglassful of old sherry1 and then thoroughly shake it with the glass and shaker2 strain into a small glass1 and serve4 #aecj4 ,appetizer la ,albert ,plummer4--,have in a large glass plenty of clean1 finely cracked ice2 then put into it half a teaspoonful of fine powdered sugar1 two dashes of ,angostura bitters1 two dashes of orange bitters1 one teaspoonful of ,calisaya bark1 and one sherry-wineglassful of whiskey2 stir well with a spoon for half a minute1 strain it into a flat glass1 and serve4 #aeca4 ,appetizer la ,t4 ,kingman4--,place in a large glass two heaped tablespoonfuls of finely cracked ice1 adding two good dashes of ,angostura bitters1 one good dash of orange bitters1 half a sherry-wineglassful of ,italian vermouth1 and half a sherry-wineglassful of ,holland gin1 thoroughly stir with a spoon for three-quarters of a minute1 then strain it into a small glass1 and serve4 #aecb4 ,appetizer la ,f4 ,d4 ,mersereau4--,put into a large tumbler two dashes of orange bitters1 half a teaspoonful of ,calisaya1 one teaspoonful of ,peruvian bitters1 and half a sherry-wineglassful of whiskey2 then fill the glass with clean and finely cracked ice1 thoroughly shake with the glass and the shaker for thirty seconds1 then strain into a flat glass1 and serve4 #aecc4 ,appetizer la ,c4 ,norwood4--,have in a schooner-glass plenty of finely cracked ice1 adding three good dashes of ,angostura bitters1 one good dash of absinthe1 and one sherry-wineglassful of ,italian vermouth1 shake briskly for three-quarters of a minute1 then strain into a small flat glass1 and serve4 #aecd4 ,appetizer la ,t4 ,f4 ,vail4--,have in a goblet one dash of ,angostura bitters1 one dash of orange bitters1 half a sherry-wineglassful of ,old ,tom gin1 and half a sherry-wineglassful of ,italian vermouth2 fill up the glass with finely cracked ice1 thoroughly mix with a small spoon1 then strain through a small strainer into a wineglass1 and serve4 #aece4 ,cooler la ,t4 ,s4 ,van ,volkenburg4--,place in a very large glass three tablespoonfuls of clean1 finely cracked ice1 squeeze in the juice of a good-sized1 sound1 ripe1 red orange1 pour in one pony of brandy1 half a pony of red curaoa1 and then gradually pour in one bottle of cold plain soda-water1 briskly mixing with a long spoon while pouring it in2 then strain it through a fine strainer into a large glass1 and serve4 #aecf4 ,cooler la ,frederick ,vanderbilt4--,place in a very large glass the white of one fresh-cracked egg4 ,squeeze in the juice of a medium-sized sound lemon1 adding two teaspoonfuls of fine powdered sugar4 ,thoroughly beat it up with a spoon1 then pour in four tablespoonfuls of fresh milk and one and a half ponies of ,old ,tom gin2 fill up the glass with clean1 finely cracked ice1 briskly shake it with the shaker1 strain into a large glass1 then fill up the glass with plain soda1 seltzer apollinaris1 clysmic1 or any other kind of mineral waters2 mix well with a spoon1 and serve4 #aecg4 ,cooler la ,h4 ,p4 ,sampers4--,squeeze the juice of one good-sized sound lemon into a large tumbler1 add two teaspoonfuls of powdered sugar1 one tablespoonful of orgeat1 two tablespoonfuls of ,st4 ,croix rum1 and three tablespoonfuls of clean1 finely cracked ice2 thoroughly mix with a spoon1 then pour in one bottle of cold1 plain1 soda-water1 continually mixing with a spoon while pouring it in2 then strain into a large glass and serve4 #aech4 ,cooler la ,benjamin ,wood4--,put into a large glass two tablespoonfuls of finely cracked ice1 one teaspoonful of powdered sugar2 squeeze in the juice of a good-sized1 sound1 juicy lemon1 adding one tablespoonful of orgeat2 pour in one bottle of cold plain soda4 ,thoroughly mix all well together and serve4 #aeci4 ,cooler la ,hollywood4--,have in a large glass four heaped tablespoonfuls of clean1 finely cracked ice4 ,squeeze in the juice of a medium-sized very juicy sound lemon1 add half a teaspoonful of powdered sugar1 one pony-glassful of raspberry syrup1 one pony of ,swiss kirsch2 then thoroughly shake it with the glass and shaker1 strain into a lemonade glass1 pour in a bottle of cold plain soda1 mix well1 and immediately serve4 #aedj4 ,cooler la ,w4 ,j4 ,florence4--,crack one fresh egg1 separate the white from the yolk1 place the latter in a schooner-glass1 add half a teaspoonful of powdered sugar2 then thoroughly beat it with a spoon2 moisten with half a pony of maraschino and one pony of brandy1 fill the glass with finely cracked ice1 then thoroughly mix for half a minute4 ,strain through a strainer into a claret glass1 and serve4 #aeda4 ,cooler la ,britain4--,have at the bottom of a very large glass three sprigs of good fresh mint1 with two teaspoonfuls of powdered sugar2 then fill the glass with very finely cracked ice1 add one sherry-wineglassful of good brandy or whiskey1 whichever is preferable2 thoroughly shake it with the glass and shaker1 pour all back into the glass2 arrange three sprigs of fresh mint inside near the edge of the glass1 also one slice of a sound orange cut in two at each side of the glass1 and serve with straws if at hand4 #aedb4 ,cooler la ,a4 ,t4 ,sullivan4--,place in a large glass six tablespoonfuls of finely cracked1 clean ice with half a teaspoonful of powdered sugar2 pour in half a pony of red curaoa1 and one wineglassful of ,catawba wine1 then1 with both glass and shaker1 thoroughly shake the contents for three-quarters of a minute2 pour all back into the glass without straining it1 and serve with straws4 #aedc4 ,egg-,nog4--,have a punch-bowl sufficiently large to hold at least three quarts4 ,crack eight very fresh eggs1 separate the yolks from the whites1 and then with the aid of a wire whip sharply beat up the yolks in a bowl with eight tablespoonfuls of fine powdered sugar2 then pour in one pint of ,jamaica rum and two quarts of fresh milk1 continually stirring with the whip while pouring in the milk2 when all added1 sharply beat with the whip again for two and a half to three minutes4 ,now beat up the whites in a bowl to a very stiff froth1 and then pour it over the egg-nog4 ,place the bowl in a cool place1 and serve when desired with six fine tumblers4 #aedd4 ,champagne ,punch4--,have a pretty champagne bowl large enough to hold three quarts4 ,prepare a pot of ,oolong tea 7by preference7 the equivalent of two teacupfuls2 lay it aside until cool1 without placing it on the ice1 etc4 ,pour one pony of eurak into the bowl 7which can be obtained at ,park ,tilford's1 ,acker1 ,merrill ,condit's1 or1 ,i think1 at any pharmacist's71 two wineglassfuls of ,rhein wine1 one pony of brandy1 one pony of maraschino1 one bottle of cold plain soda1 and one quart of champagne1 and then strain in the prepared tea also4 ,mix the whole thoroughly together with a ladle2 then put in the punch a piece of clean and clear ice of about one pound4 ,peel a fine1 medium-sized1 sound banana1 slice it into thin slices1 scatter them all over the punch4 ,neatly peel and slice1 also1 a fine1 juicy1 sound orange1 and spread the slices all over the punch1 and then send it to the table with six fine punch glasses4 #aede4 ,after-,dinner ,cordial la ,tocci4--,have a clean well-polished cordial-glass4 ,place at the bottom of the glass one teaspoonful of red curaoa1 then fill a teaspoon with yellow chartreuse2 take the cordial-glass in your left hand2 slightly incline it toward the right1 then gently and carefully put the spoon into the glass as far down as to allow the point of the spoon to just touch the surface of the red curaoa1 and then gradually pour it over the curaoa1 slowly withdrawing the spoon till empty4 ,fill the spoon with brandy1 and gradually pour it over the yellow chartreuse1 and carefully serve it without shaking4 #aedf4 ,after-,dinner ,cordial la ,t4 ,s4 ,kingman4--,have a cordial-glass the same as above4 ,put in it a little over two-thirds of a teaspoonful of red curaoa1 the same quantity of maraschino1 the same of yellow chartreuse1 and also the same of brandy2 all very carefully poured with the aid of a teaspoon by the same process as for ,no4 #aede4 #aedg4 ,after-,dinner ,cordial la ,t4 ,a4 ,lord4--,have at the bottom of a cordial-glass two-thirds of a teaspoonful of red curaoa1 two-thirds of maraschino over the curaoa1 two-thirds of yellow chartreuse over the maraschino1 two-thirds of green chartreuse over the yellow1 and then two-thirds of brandy1 taking care that all the different ingredients are carefully poured in with a teaspoon exactly as for ,no4 #aede4 #aedh4 ,after-,dinner ,cordial la ,b4 ,e4 ,kingman4--,put in a cleanly polished cordial-glass half a teaspoonful of raspberry syrup2 carefully pour over it half a teaspoonful of maraschino1 half a teaspoonful of crme de menthe1 half a teaspoonful of yellow chartreuse1 half a teaspoonful of green chartreuse1 and lastly1 half a teaspoonful of brandy1 all very carefully poured in1 one over the other1 and then very carefully served without mixing the different colors4 #aedi4 ,cordial la ,chas4 ,h4 ,wheeler4--,put in a small wineglass a teaspoonful of red curaoa1 the yolk of one fresh egg1 taking special care that the yolk should remain whole1 then carefully pour in one teaspoonful of maraschino1 one teaspoonful of yellow chartreuse1 one teaspoonful of green chartreuse1 and lastly1 one teaspoonful of very good brandy2 then light a match1 set fire to the brandy1 and let it burn for one and a half minutes1 which should be done in the presence of the guest4 #aeej4 ,cordial la ,col4 ,brown4--,crack a whole fresh egg into a large tumbler1 add half a teaspoonful of powdered sugar1 then thoroughly beat the egg and sugar with a spoon2 pour in one teaspoonful of red curaoa1 one teaspoonful of green ,chartreuse1 and one pony-glassful of ,delmonico's old ,cabinet ,whiskey2 then fill the glass with finely cracked clean ice4 ,thoroughly shake it with the glass and shaker for at least one minute4 ,then strain it into a small flat glass1 and serve4 ,,index ,,to ,,second ,,supplement4 ,,beef4 #adga1 ,fillet of beef to the success of the ,world's ,fair4 #adgb1 ,filet mignon la ,albert ,pulitzer4 #adgj1 ,salisbury steaks4 ,,bread4 #adfi1 ,boston brown bread4 #adfc1 ,dough for ,french rolls2 how to prepare4 #adfd1 ,french rolls and fluttes2 how to shape4 #adff1 ,french rolls and fluttes2 how to bake4 #adfe1 ,french loaf and ring 7couronne72 how to shape4 #adfg1 how to bake4 #adfh1 ,tea biscuits4 ,,desserts4 #aebi1 ,appetizer la ,joseph ,herman4 #aeca1 la ,t4 ,kingman4 #aecb1 la ,f4 ,d4 ,mersereau4 #aecc1 la ,c4 ,norwood4 #aecj1 la ,albert ,plummer4 #aebh1 la ,walter ,stanton4 #aecd1 la ,t4 ,f4 ,vail4 #aeaa1 ,cakes1 angel1 la ,mrs4 ,gertrude ,vanderbilt4 #aeje1 la ,mme4 ,carnot4 #aejf1 la ,dougherty4 #aeae1 la ,luganese4 #aejh1 la ,rusk4 #aejg1 la ,mrs4 ,russell4 #aebg1 ,beignets la ,josephine ,delmonico4 #adij1 ,chocolate biscuits la ,marie ,delmonico4 #adia1 ,chocolate biscuits souffle la ,deodora ,fonseca4 #adig1 cakes la ,carter4 #adii1 cakes la ,czarina4 #adih1 cakes frangipani1 la ,regina ,margherita4 #adic1 gauffres1 la ,oswald ,ottendorfer4 #adie1 kisses1 la ,adelina ,patti4 #aejj1 madeleine1 la ,mme4 ,renault4 #adid1 marsapain1 la ,ticinese4 #adib1 ,chocolate mringues1 ,italian4 #aebf1 pt de ,milan1 la ,leo4 #adif1 pignolates1 la ,barnum4 #aead1 ,domino1 la ,paul ,morphy4 #aeac1 ,ginger snaps4 #aeab1 ,lady1 la ,mrs4 ,frederick ,vanderbilt4 #aejc1 ,macaroons la ,j4 ,c4 ,delmonico4 #aeja1 chocolate la ,aimee ,delmonico4 #aejb1 chocolate la ,geo4 ,hamling4 #aejd1 souffle la ,mrs4 ,judge ,martine4 #aeag1 ,pancake1 ,french4 #aeah1 ,pancake1 ,german4 #aeaj1 ,patience la ,mrs4 ,general ,sheridan4 #aeji1 la ,mrs4 ,sullivan4 #aeaf1 ,turkish bonnet la ,abdul-,hamid4 #aeai1 ,candy1 chocolate caramels4 #aebj1 peppermint drops4 #aeda1 ,cooler1 la ,britain4 #aedj1 la ,florence4 #aeci1 la ,hollywood4 #aecg1 la ,h4 ,p4 ,sampers4 #aedb1 la ,a4 ,t4 ,sullivan4 #aecf1 la ,frederick ,vanderbilt4 #aece1 la ,t4 ,s4 ,van ,volkenburg4 #aech1 la ,benjamin ,wood4 #aeej1 ,cordial1 la ,col4 ,brown4 #aedh1 la ,b4 ,e4 ,kingman4 #aedf1 la ,t4 ,s4 ,kingman4 #aede1 la ,tocci4 #aedi1 la ,chas4 ,h4 ,wheeler4 #aedc1 ,egg-nog4 #aebe1 ,pie1 mince1 la ,emma ,robbins1 ,new ,england fashion4 #aebb1 ,pudding1 la ,h4 ,b4 ,hollins4 #aeba1 la ,mrs4 ,frank ,leslie4 #aedd1 ,punch1 champagne4 #aebd1 ,timbale la ,picabia4 #aebc1 la ,mme4 ,schultze4 ,,eggs4 #adab1 ,eggs la ,lloyd ,aspinwall4 #adjg1 la ,belmont4 #adjc1 la ,a4 ,f4 ,bowers4 #acih1 la ,buckley4 #adaa1 la ,cockrane4 #adjd1 la ,darling4 #adjh1 la ,diaz4 #adjj1 la ,w4 ,m4 ,evarts4 #adje1 la ,hamilton ,fish4 #acii1 la ,jay ,gould4 #adaj1 la ,d4 ,b4 ,hill4 #adjb1 la ,geo4 ,o4 ,jones4 #acif1 la ,w4 ,b4 ,kendall4 #adji1 la ,w4 ,w4 ,ladd1 ,jr4 #adjf1 la ,mme4 ,morton4 #acig1 la ,villeroi4 #adai1 eggs-cocotte4 #adbj1 la ,wm4 ,bracken4 #acie1 molet4 #adag1 ,omelette la ,m4 ,ballou4 #adah1 la ,mrs4 ,w4 ,l4 ,brown4 #adad1 la ,clark4 #adaf1 la ,e4 ,l4 ,godkin4 #adae1 la ,hughes4 #adac1 crme de vanille1 la ,r4 ,a4 ,c4 ,smith4 #adja1 stuffed la ,higgins4 ,,fish4 #addj1 ,bass1 cold1 la ,james ,gordon ,bennett4 #adce1 fillet of1 la ,chauncey ,m4 ,depew4 #adcf1 ,bluefish1 fillet of1 la ,vnitienne4 #adcg1 ,canaps la ,edw4 ,van ,volkenberg4 #adch1 la ,frank ,a4 ,watson4 #addg1 ,clams1 soft1 en brochette la ,a4 ,p4 ,montant4 #adeb1 ,oysters la ,pomeroy4 #adde1 la ,w4 ,f4 ,g4 ,shanks4 #addf1 scalloped la ,baltimore4 #adca1 ,shad1 fillet of1 la ,c4 ,bliss4 #adcb1 la ,chas4 ,c4 ,delmonico4 #adcc1 la ,whitelaw ,reid4 #adcd1 la ,keppler and ,schwarzman4 #adba1 ,sole1 fillet of1 how to prepare4 #adbd1 au gratin la ,james ,g4 ,blaine4 #adbi1 la ,f4 ,a4 ,buck4 #adbc1 la ,thomas ,a4 ,edison4 #adbe1 la ,h4 ,s4 ,jaffray4 #adcj1 la ,marguerite4 #adbb1 la ,miss ,miege4 #adbg1 la ,gen4 ,sherman4 #adbh1 la ,cornelius ,vanderbilt4 #adbf1 la ,chas4 ,webb4 #adda1 ,salt ,mackerel la ,whitman4 #addb1 boiled la ,cowing4 #adci1 ,striped bass1 boiled la ,lorenzo ,c4 ,delmonico4 #addh1 ,terrapin la ,robert ,bonner4 #adea1 la ,james ,harris4 #adej1 la ,mc,govern4 #addi1 in chafing-dish la ,maryland4 #addd1 ,white ,bait la ,w4 ,merrill4 #addc1 fried4 ,,game4 #adhh1 ,game pie1 hot1 la ,henry ,watson4 #adhg1 ,reed birds la ,barsotti4 #adhf1 la ,joseph ,pulitzer4 #adhd1 ,venison1 chops la ,tyrolienne4 #adhc1 saddle of1 la ,joel ,b4 ,erhardt4 #adhe1 saddle of1 la ,talleyrand4 #adhb1 ,woodcocks en croustade la ,harper ,bros4 ,,lamb4 #adgc1 ,lamb chops la ,e4 ,f4 ,shepard4 #adge1 ,fillets d'agneau en papillotes la ,j4 ,e4 ,hedrington4 #adgd1 la ,h4 ,mc,connell4 ,,poultry4 #adhj1 ,chicken1 fritot la ,villeroi4 #adha1 emince en croustade la ,hugh ,j4 ,grant4 #adgi1 ,spring turkey1 broiled la ,judge ,brady4 ,,sauces4 #adhi1 ,sauce1 ,finoise4 ,,soups ,,and ,,stocks4 #adgh1 ,mirepoix4 #adgg1 ,restorative la ,mrs4 ,james ,a4 ,garfield4 ,,veal4 #adgf1 ,sweetbreads la ,geo4 ,vanderbilt4 ,,vegetables4 #adec1 ,banana fritters la ,whittemore4 #aded1 fried la ,john ,claflin4 #adee1 fried la ,juarez4 #adef1 ,how to blanch macaroni and spaghetti4 #adeg1 ,macaroni la crme4 #adfj1 ,teltauer ,rubchens la ,h4 ,a4 ,csar4 #adfb1 la ,musser4 #adfa1 la ,schlissinger4 #adeh1 ,timbale de macaroni la ,napolitaine4 #adei1 spaghetti la ,levantinese4 ,,standard ,,publications ,,issued ,,by ,,charles ,l4 ,,webster ,,co4 #c ,,east #ad,,th ,,street1 ,,new ,,york4 ,personal ,memoirs of ,u4 ,s4 ,grant4--,in two octavo volumes4 ,two steel portraits by ,marshall and by ,ritchie4 ,two etchings4 ,numerous maps1 plans1 and fac-similes of handwriting4 ,in cloth1 plain edges1 #g4jj per set of two volumes4 ,mc,clellan's ,own ,story4--,in one royal octavo volume of about #gjj pages4 ,illustrated with steel-plate portrait and numerous fine wood-cuts4 ,engraved from photographs taken during the war1 and from sketches drawn on the field of battle by ,a4 ,r4 ,waud1 the great war artist1 who accompanied ,general ,mc,clellan during his campaigns4 ,fac-simile of a celebrated dispatch4 ,in fine cloth binding1 #c4ge4 ,tenting on the ,plains2 or1 ,custer in ,kansas and ,texas4--,by ,mrs4 ,elizabeth ,b4 ,custer1 author of 8,boots and ,saddles40 ,an octavo volume of #gjj pages4 ,illustrated by ,a4 ,berghaus and ,frederick ,remington4 ,a steel portrait of ,general ,custer4 ,in fine cloth binding1 #c4ej4 ,genesis of the ,civil ,war3 ,the ,story of ,sumter4--,by ,maj4-,gen'l ,samuel ,wylie ,crawford1 ,a4 ,m41 ,m4 ,d41 ,,ll4 ,d4 ,an octavo volume of about #fjj pages4 ,illustrated with steel-plate portrait and numerous wood-cuts1 engraved from photographs and from sketches drawn at the fort just previous to1 and immediately after1 the bombardment4 ,fac-similes of celebrated letters4 ,in fine cloth binding1 #c4ej4 ,reminiscences of ,winfield ,scott ,hancock4--,by his wife4 ,in one octavo volume of about #cbe pages4 ,illustrated with steel-plate portraits of ,general and ,mrs4 ,hancock1 an etching of the school-house where ,general ,hancock attended when a boy1 and numerous wood-cut portraits4 ,also photo-engravings of ,general ,hancock's birth-place1 his headquarters at ,governor's ,island1 his home at ,st4 ,louis1 and other interesting scenes in his life4 ,in full sheep binding1 library style1 #c4ej4 ,mark ,twain's ,library of ,humor4--,an octavo volume of over #gjj pages4 ,illustrated by ,e4 ,w4 ,kemble4 ,in fine cloth binding1 #c4ej4 ,the ,adventures of ,huckleberry ,finn4 7,,tom ,,sawyer',s ,,comrade47--,by ,mark ,twain4 ,an octavo volume of #cff pages4 ,illustrated by ,e4 ,w4 ,kemble4 ,a full-page heliotype of the bust of the author1 by ,karl ,gerhardt1 with fac-simile autograph4 ,in leather1 library style1 #c4be4 ,the ,prince and the ,pauper4--,by ,mark ,twain4 ,illustrated4 ,a delightful romance of ,edward ,,vi4 ,many consider this ,mark ,twain's best work4 ,in cloth1 #c4jj4 ,life on the ,mississippi4--,by ,mark ,twain4 ,an octavo volume of #fbd pages1 and over #cjj illustrations4 ,in extra cloth1 handsomely stamped in black and gold1 plain edges1 #c4ej4 ,the ,stolen ,white ,elephant and ,other ,stories4--,by ,mark ,twain4 #afmo4 ,contains some of the ,author's most entertaining sketches4 ,cloth1 #a4be4 ,life of ,pope ,leo ,,xiii4--,by ,bernard ,o',reilly1 ,d4 ,d41 ,l4 ,d4 7,laval74 ,from an authentic memoir furnished by his order4 ,written with the encouragement1 approbation1 and blessing of ,his ,holiness the ,pope4 ,in one volume1 royal octavo1 of about #fjj pages4 ,two colored plates1 two steel plates1 and twenty-two other full-page illustrations4 ,jubilee edition4 ,in cloth1 gilt edges1 #c4ge4 ,the ,legends and ,myths of ,hawaii3 ,the ,fables and ,folk-,lore of a ,strange ,people4--,by ,his ,hawaiian ,majesty1 ,kalakaua4 ,edited1 with an introduction1 by ,hon4 ,r4 ,m4 ,daggett1 late ,u4 ,s4 ,minister to the ,hawaiian ,islands4 ,an octavo volume of #ecj pages4 ,two steel portraits1 and twenty-five other beautiful illustrations4 ,an exhaustive index4 ,in extra cloth1 gold and black stamp1 #c4jj4 ,yale ,lectures on ,preaching1 and ,other ,writings4--,by ,nathaniel ,j4 ,burton1 ,d4 ,d4 ,late ,pastor of the ,park ,church1 ,hartford1 ,conn4 ,edited by ,richard ,e4 ,burton4 ,steel portrait frontispiece4 #hvo41 cloth1 #c4ge4 ,the ,diversions of a ,diplomat in ,turkey4--,by ,hon4 ,s4 ,s4 8,sunset0 ,cox4 ,late ,u4 ,s4 ,minister to ,turkey4 ,dedicated1 by permission1 to the ,sultan4 ,illustrated by 8,chip0 and ,coffin1 and other well-known artists4 #hvo4 ,cloth1 #c4ge2 full sheep1 #d4ge2 red seal russia1 #e4jj2 half morocco1 #f4jj2 full turkey morocco1 #i4jj4 ,mr4 ,cox's latest and best work4 ,while it sparkles with the brightest wit1 it also gives a concise and interesting account of the ,ottoman ,empire4 ,the ,table3 ,how to ,buy ,food1 ,how to ,cook ,it1 and ,how to ,serve ,it4--,by ,alessandro ,filippini4 #hvo4 ,oil-cloth1 full seal russia4 ,for twenty-four years ,mr4 ,filippini was ,delmonico's chef1 and this work is endorsed by the ,delmonicos4 ,personal ,memoirs of ,general ,p4 ,h4 ,sheridan4--,illustrated4--,twenty-six maps1 prepared specially for this book by the ,war ,department4 #b vols41 #hvo4 ,cloth1 full sheep1 seal russia1 half morocco1 full turkey morocco1 tree calf4 ,it rises to the dignity of an important historical work1 and is as interesting as a romance4 ,a ,library of ,american ,literature from the ,earliest ,settlement to the ,present ,time4--,compiled and edited by ,edmund ,clarence ,stedman and ,ellen ,mackay ,hutchinson4 ,fifteen full-page portraits to each volume4 #aj vols41 #hvo4 ,extra cloth1 plain cloth1 professional edition1 leather1 half morocco4 ,this work is really the intellectual history of ,america4 ,a complete library in itself4 ,a ,connecticut ,yankee in ,king ,arthur's ,court4--,by ,mark ,twain4 ,a square octavo volume of #ehj pages4 #abe illustrations by ,dan ,beard4 ,a keen and powerful satire on ,english ,nobility and ,royalty4 ,in cloth1 sheep1 full seal1 half morocco4 ,the ,life and ,letters of ,roscoe ,conkling4--,by ,alfred ,r4 ,conkling1 ,ph4 ,b41 ,,ll4 ,b4 ,an octavo volume of about #fej pages4 ,illustrated with a steel portrait of ,roscoe ,conkling1 and fac-similes of many important letters4 ,a clear and impartial biography of the great ,orator and ,statesman4 ,in cloth1 sheep1 full seal1 and half morocco4 99 99 99 99 99 ,orders sent direct to us will receive immediate attention4 ,catalogue mailed on application4 ,our office is conveniently situated for people shopping in ,new ,york ,city4 ,transcriber's ,notes ,depending on the hard- and software used and their settings1 not all elements may display as intended4 ,the many instances of inconsistent1 unusual and erroneous spelling1 hyphenation1 capitalisation1 use of accents1 etc4 have not been corrected or standardised1 except as listed below4 ,french and ,italian names1 words and phrases in particular appear in a variety of spellings in the book4 ,portrait and page vi1 yours obedient servant3 as printed in the source document4 ,page vii1 satifactory3 as spelled in the facsimile letter4 ,page #bah1 twelve eggs and six slices3 as printed in the source document4 ,page #bbc1 place in the oven for two seconds3 as printed in the source document1 but unlikely to be correct4 ,page #bfd1 444 until the six skewers are each one filled with a piece of liver and a piece of bacon3 there are #cf pieces of liver and of bacon1 therefore six rather than one of each per skewer4 ,page #bgb1 arrange them on the thin3 as printed in the source document2 there may be some words missing4 ,page #cfc1 ,no4 #abfh3 there is no recipe with this number4 ,page #dje1 ,pestum3 possibly an error for ,paestum4 ,page #ddd1 444 on the hot range1 two tablespoonfuls 4443 there may be some text missing4 ,page #dfg1 444 place the shape-like roll 4443 as printed in the source document4 ,page #dia1 then place the glace in another bowl3 as printed in the source document1 there may be some text missing4 ,changes made ,some obvious minor punctuation and typographical errors have been corrected silently4 la and a la 7but not ,a la7 have been standardised to la1 maitre to matre1 ,jardinire to ,jardinire1 papillotte7s7 to papillote7s71 and crutons and crouton7s7 to croton7s74 ,page v3 ,chapter ,,supplement inserted1 and page numbers adjusted cf4 text ,page #af3 ,escarolle changed to ,escarole as elsewhere ,page #be ff43 hyphens between recipe numbers replaced with commas ,page #cd3 ,gorgonyolla changed to ,gorgonzolla2 ,roast ,bee changed to ,roast ,beef ,page #cf3 ,pont l',evque changed to ,pont l',evque ,page #dj3 ,bohemienne changed to ,bohmienne as elsewhere ,page #ef3 ,pont l',evque changed to ,pont l',evque ,page #fb3 ,maccaroni changed to ,macaroni ,page #gc3 ,regence changed to ,rgence ,page #gf3 ,mortedella changed to ,mortadella as elsewhere ,page #gh3 ,lamb ,chops1 maison d'or1 #ifa changed to ,lamb ,chops1 maison d'or1 #fhc ,page #he3 ,recipe number #ajcd added 7,hominy and ,cream7 ,page #hg3 ,saute changed to ,saut ,page #hi3 ,plombire changed to ,plombire ,page #ic3 ,finanire changed to ,financire ,page #ajc3 l',amricaine changed to l',amricaine ,page #abj3 ,matolote changed to ,matelote ,page #aba3 ,eggs ,reine changed to ,eggs la ,reine2 ,londondery sauce changed to ,londonderry sauce ,page #abd3 ,lagadre changed to ,lagardre ,page #abg3 ,vension changed to ,venison ,page #acf3 ,lorenzo ,delmonio changed to ,lorenzo ,delmonico ,page #aci3 ,saratogo ,potatoes changed to ,saratoga ,potatoes ,page #add3 ,cherry-stone ,oysters1 #cih changed to ,cherry-stone ,oysters1 #bih ,page #aea3 ,chapter header ,recipes inserted cf4 ,table of ,contents ,page #aff3 julinne changed to julienne ,page #afh3 ,pure changed to ,pure ,page #agg3 #aea changed to ,no4 #aea ,page #ahb3 pat-de-foie-gras changed to pt-de-foie-gras ,page #ahg3 pt--foucer changed to pte--foncer 7#bx7 ,page #aie3 ,cambaceres changed to ,cambacres ,page #bjc3 ,no4 #aha changed to ,no4 #ahe ,page #bah3 with the aid of a cake-turner on a hot dish changed to with the aid of a cake-turner1 on a hot dish ,page #bca1 ,no4 #eah3 ,tenderloin of ,beef1 ,piqu la ,provenale inserted 7cf4 ,index7 ,page #bcd3 ,pleoutte changed to ,poulette ,page #bee3 la ,francaise changed to la ,franaise ,page #beh3 opening bracket inserted before a skin found 444 ,page #cag3 ,pt--,foucer changed to ,pte--,foncer ,page #cbd3 peal changed to peel ,page #ccf3 harlottes changed to charlottes ,page #cdg3 hair-bush changed to hair-brush2 as for ,no4 #acjg changed to as for ,no4 #abjg ,page #dja3 ,a',,hollande changed to ,d',,hollande ,page #djc3 ,reausjour changed to ,beausjour ,page #dje3 ,troph changed to ,trophe ,page #djf3 ,petit ,pons changed to ,petit ,pois2 ,chevalire to ,chevalire ,page #djh3 la ,nooise changed to la ,nioise ,page #daf3 ,shirn changed to ,shiru ,page #dai ff43 ditto signs have been replaced with the dittoed words ,page #dbg3 ,lagadre changed to ,lagardre ,page #dbi3 ,garbaldi changed to ,garibaldi2 chatelaine to chtelaine ,page #ddf3 cpces changed to cpes 7#bx72 slide down a small tub changed to slide down a small tube ,page #deb3 on once side only changed to on one side only ,page #deh3 yoke changed to yolk ,page #dfe3 ,leventinese changed to ,levantinese ,page #dgf3 skiny side changed to skin side ,page #dhd3 mringe changed to mringue ,page #dib3 yoke changed to yolk ,page #ejc3 ,oswold ,ottendorfer changed to ,oswald ,ottendorfer ,page #ejc ff43 ditto signs have been replaced with the dittoed words ,page #eje3 ,banna fritters changed to ,banana fritters