The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It.
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About This Book
The Delmonico Cook Book is a work by Alessandro Filippini. It features instructions for the setting up of a seasonal food providing restaurant, as well as recipes for stylish upscale dishes.
Chapters (3809)
- THE DELMONICO COOK BOOK.
- CONTENTS.
- THE PLEASURES OF THE TABLE.
- OUR MARKETS.
- VARIETIES OF FISH TO BE FOUND IN THE MARKETS DURING THE DIFFERENT MONTHS.
- JANUARY.
- FEBRUARY.
- MARCH.
- APRIL.
- MAY.
- JUNE.
- JULY.
- AUGUST.
- SEPTEMBER.
- OCTOBER.
- NOVEMBER.
- DECEMBER.
- VEGETABLES.
- WATER-MELONS AND MUSK-MELONS.
- HOW TO SET A TABLE.
- HOW TO SERVE MEALS.
- Menus for Every Day in the Year.
- EXPLANATORY NOTE.
- NEW YEAR’S DAY. Tuesday, January —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, January —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, January —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, January —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, January —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, January —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, January —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, January —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, January —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, January —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, January —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, January —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, January —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, January —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, January —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, January —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, January —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, January —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, January —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, January —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, January —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, January —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, January —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, January —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, January —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, January —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, January —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday. January —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, January —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, February —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, February —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, February —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, February —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, February —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, February —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, February —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, February —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, February —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, February —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, February —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, February —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, February —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, February —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, February —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, February —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, February —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, February —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, February —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, February —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, February —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, February —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, February —.
- Breakfast.
- Luncheon.
- Dinner.
- WASHINGTON’S BIRTHDAY. Friday, February —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, February —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, February —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, February —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, February —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, February —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, February —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, March —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, March —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, March —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, March —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, March —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, March —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, March —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, March —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, March —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, March —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, March —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, March —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, March —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, March —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, March —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, March —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, March —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, March —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, March —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, March —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, March —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, March —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, March —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, March —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, March —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, March —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, March —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, March —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, March —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, March —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, March —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, April —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, April —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, April —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, April —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, April —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, April —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, April —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, April —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, April —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, April —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, April —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, April —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, April —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, April —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, April —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, April —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, April —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, April —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, April —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, April —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, April —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, April —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, April —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, April —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, April —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, April —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, April —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, April —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, April —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, April —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, May —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, May —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, May —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, May —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, May —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, May —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, May —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, May —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, May —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, May —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, May —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, May —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, May —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, May —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, May —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, May —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, May —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, May —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, May —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, May —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, May —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, May —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, May —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, May —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, May —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, May —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, May —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, May —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, May —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, May —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, May —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, June —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, June —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, June —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, June —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, June —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, June —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, June —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, June —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, June —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, June —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, June —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, June —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, June —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, June —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, June —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, June —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, June —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, June —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, June —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, June —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, June —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, June —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, June —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, June —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, June —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, June —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, June —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, June —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, June —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, June —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, July —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, July —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, July —.
- Breakfast.
- Luncheon.
- Dinner.
- FOURTH OF JULY. Thursday, July —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, July —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, July —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, July —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, July —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, July —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, July —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, July —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, July —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, July —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, July —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, July —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, July —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, July —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, July —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, July —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, July —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, July —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, July —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, July —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, July —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, July —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, July —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, July —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, July —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, July —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, July —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, July —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, August —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, August —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, August —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, August —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, August —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, August —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, August —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, August —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, August —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, August —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, August —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, August —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, August —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, August —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, August —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, August —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, August —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, August —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, August —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, August —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, August —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, August —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, August —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, August —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, August —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, August —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, August —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, August —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, August —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, August —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, August —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, September —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, September —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, September —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, September —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, September —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, September —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, September —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, September —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, September —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, September —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, September —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, September —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, September —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, September —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, September —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, September —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, September —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, September —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, September —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, September —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, September —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, September —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, September —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, September —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, September —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, September —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, September —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, September —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, September —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, September —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, October —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, October —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, October —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, October —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, October —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, October —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, October —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, October —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, October —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, October —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, October —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, October —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, October —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, October —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, October —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, October —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, October —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, October —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, October —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, October —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, October —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, October —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, October —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, October —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, October —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, October —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, October —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, October —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, October —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, October —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, October —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, November —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, November —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, November —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, November —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, November —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, November —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, November —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, November —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, November —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, November —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, November —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, November —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, November —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, November —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, November —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, November —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, November —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, November —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, November —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, November —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, November —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, November —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, November —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, November —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, November —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, November —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, November —.
- Breakfast.
- Luncheon.
- Dinner.
- THANKSGIVING DAY. Thursday, November —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, November —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, November —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, December —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, December —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, December —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, December —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, December —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, December —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, December —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, December —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, December —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, December —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, December —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, December —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, December —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, December —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, December —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, December —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, December —.
- Breakfast.
- Luncheon.
- Dinner.
- Wednesday, December —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, December —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, December —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, December —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, December —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, December —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, December —.
- Breakfast.
- Luncheon.
- Dinner.
- CHRISTMAS. Wednesday, December —.
- Breakfast.
- Luncheon.
- Dinner.
- Thursday, December —.
- Breakfast.
- Luncheon.
- Dinner.
- Friday, December —.
- Breakfast.
- Luncheon.
- Dinner.
- Saturday, December —.
- Breakfast.
- Luncheon.
- Dinner.
- Sunday, December —.
- Breakfast.
- Luncheon.
- Dinner.
- Monday, December —.
- Breakfast.
- Luncheon.
- Dinner.
- Tuesday, December —.
- Breakfast.
- Luncheon.
- Dinner.
- RECIPES.
- SOUPS.
- 1. Bouille-à-Baisse.
- 2. Brunoise.
- 3. Brunoise with Rice.
- 4. Brunoise with Sorrel.
- 5. Beef à l’Anglaise.
- 6. Beef à l’Ecossaise, thickened.
- 7. Busecca.
- 8. Bisque of Clams.
- 9. Bisque of Crabs.
- 10. Bisque of Lobster.
- 11. Croûte-au-Pot.
- 12. Fish Chowder, Boston style.
- 13. Clam Chowder.
- 14. Chiffonade.
- 15. How to Prepare Green Turtle.
- 16. Green Turtle Soup.
- 17. Mock Turtle.
- 18. Clear Green Turtle.
- 19. Giblets With Rice.
- 20. Giblets à l’Ecossaise.
- 21. Giblets with Barley.
- 22. Giblets à l’Anglaise.
- 23. Gumbo With Frogs.
- 24. Gumbo of Crabs.
- 25. Frogs à l’Espagnole.
- 26. Oysters.
- 27. Julienne.
- 28. Jardinière.
- 29. Shin of Beef Liée.
- 30. Mutton with Barley.
- 31. Mutton à l’Ecossaise.
- 32. Mikado.
- 33. Westmoreland Soup.
- 34. Mulligatawney.
- 35. Mulligatawney à la Delmonico.
- 36. Menestra.
- 37. Napolitaine.
- 38. Ox-Tail with Barley.
- 39. Ox-Tail à l’Ecossaise.
- 40. Ox-Tail à l’Anglaise.
- 41. Sorrel with Asparagus-tops.
- 42. Sorrel with Rice.
- 43. Purée Jackson.
- 44. Purée Parmentier.
- 45. Purée Bretonne.
- 46. Purée Faubonne.
- 47. Purée Crécy.
- 48. Purée Condé.
- 49. Purée of Green Peas.
- 50. Purée Mongole.
- 51. Printanier Grenat.
- 52. Printanier Chasseur.
- 53. Paysanne.
- 54. Pot-au-Feu.
- 55. A la Russe.
- 56. Spaghetti with Tomatoes.
- 57. Tomatoes with Rice.
- 58. Tomatoes à l’Andalouse.
- 59. Tomato with Sago.
- 60. Terrapin—how to prepare it.
- 61. Terrapin Soup.
- 62. Chicken à la Richmond.
- 63. Chicken Piémontaise.
- 64. Chicken Hollandaise.
- 65. Chicken à la Créole.
- 66. Chicken à la Portugaise.
- 67. Chicken à l’Okra.
- 68. Chicken with Leeks.
- 69. Chicken à la Turque.
- 70. Cream of Asparagus.
- 71. Cream of Celery.
- 72. Cream of Artichokes.
- 73. Cream of Cauliflower.
- 74. Cream Palestine.
- 75. Cream of Lima Beans.
- 76. Cream of Dried Green Peas.
- 77. Cream of Barley.
- 78. Cream of Rice.
- 79. Cream of Sorrel.
- 80. Cream of Sorrel and Rice.
- 81. Cream of Sorrel, fermière.
- 82. Cream of Chicken.
- 83. Cream of Game.
- 84. Cream à l’Allemande.
- 85. Cream of Turnips.
- 86. Cream of Celery à l’Espagnole.
- 87. Cream of Lettuce.
- 88. Cream of Lentils à la Major-domo.
- 89. Purée of Partridge à la Destaing.
- 90. Purée of Partridge à la Gentilhomme.
- 91. Purée of Chestnuts à la Jardinière.
- 92. Purée of Beans Soubise.
- 93. Potage à la Diplomate.
- 94. Potage à la Windsor.
- 95. Potage à la McDonald.
- 96. Potage à la D’Orsay.
- 97. Potage Montmorency.
- 98. Potage of Rice à la Maintenon.
- 99. Bouillon Blanc—White broth.
- 100. Consommé pure—Consommé plain.
- 101. Consommé Dubourg.
- 102. Consommé Massena.
- 103. Consommé aux Pâtes.
- 104. Consommé à la Semoule, or Tapioca.
- 105. Consommé Tapioca or Semoule à la Creme.
- 106. Consommé à la Sevigne.
- 107. Consommé Royal.
- 108. Consommé Deslignac.
- 109. Consommé Printanier.
- 110. Consommé à la D’Orleans.
- 111. Consommé à l’Imperiale.
- 112. Consommé Garibaldi.
- 113. Consommé Princesse.
- 114. Consommé Douglas.
- 115. Consommé Renaissance.
- 116. Consommé à l’Africaine.
- 117. Consommé à l’Andalouse.
- 118. Consommé Celestine.
- 119. Consommé à l’Anglaise.
- 120. Consommé Colbert.
- 121. Consommé Printanier Colbert.
- 122. Consommé Suèdoise.
- 123. Consommé Rachel.
- 124. Consommé Printanier Royale.
- 125. Consommé Duchesse.
- 126. Consommé Patti.
- 127. Consommé Napolitaine.
- 128. Consommé Chatelaine.
- 129. Consommé aux Quenelles.
- 130. Onion Soup.
- 131. Purée of Chestnuts.
- 132. Chiffonade for Soups.
- 133. Croûtons for Soups.
- 133½. Croûtons for Garnishing.
- 134. Croûtons Soufflés.
- STOCKS, SAUCES, FORCEMEATS, AND GARNISHINGS.
- 135. White-Roux.
- 136. Brown-Roux.
- 137. White Stock—for one gallon.
- 138. Mirepoix.
- 139. Marinade Stock, cooked—for one gallon.
- 140. Marinade Stock, raw—for six persons.
- 141. Meat Glaze—Glace de Viande.
- 142. Court Bouillon.
- 143. Cooked Fine Herbs.
- 144. Raw Fine Herbs.
- 145. Butter, maître d’hôtel.
- 146. Anchovy Butter.
- 147. Butter à la Ravigote.
- 148. Horseradish Butter.
- 149. Lobster Butter.
- 150. Crawfish Butter.
- 151. Sauce Espagnole—for one gallon.
- 152. Sauce Velouté.
- 153. Sauce Villeroi.
- 154. Béchamel Sauce.
- 155. Melted Butter Sauce.
- 156. Nut-brown Butter Sauce.
- 157. Black Butter Sauce.
- 158. Lobster Sauce.
- 159. Drawn-Butter Sauce.
- 160. Sauce Hollandaise.
- 161. Egg Sauce.
- 162. Bread Sauce.
- 163. Anchovy Sauce.
- 164. Horseradish Sauce.
- 165. Sauce Percillade.
- 166. Sauce Béarnaise.
- 167. Sauce Trianon.
- 168. Apple Sauce.
- 169. Mint Sauce.
- 170. Green Sauce.
- 171. Suprême Sauce.
- 172. Tarragon Sauce.
- 173. Oyster Sauce.
- 174. Indian Sauce.
- 175. Sauce Normande, for Fish.
- 175½. Normande, garnishing for Meat.
- 176. Sauce à la Toulouse.
- 177. Sauce maître d’hôtel, liée.
- 178. Shrimp Sauce.
- 179. Sauce à la Venitienne.
- 180. Sauce à la Matelote.
- 181. Cream Sauce.
- 182. Sauce à l’Aurore.
- 183. Sauce à la Duchesse.
- 184. Sauce Princesse.
- 185. Sauce Demi-Glace, or Madeira.
- 186. Sauce Bordelaise.
- 187. Sauce à la Génoise.
- 188. Sauce Italienne.
- 189. Sauce Duxelle.
- 190. Sauce Colbert.
- 191. Sauce Perigueux.
- 192. Sauce Robert.
- 193. Sauce Salmi.
- 194. Sauce Poivrade.
- 195. Sauce Napolitaine.
- 196. Sauce Hachée.
- 197. Sauce Chasseur.
- 198. Sauce Diable.
- 199. Crapaudine Sauce.
- 200. Celery Sauce.
- 201. Vinaigrette Sauce.
- 202. Mustard Sauce.
- 203. Sauce Piquante.
- 204. Champagne Sauce.
- 205. Tomato Sauce.
- 206. Sauce Mayonnaise.
- 207. Sauce Tartare.
- 208. Victoria Sauce.
- 209. Remoulade Sauce.
- 210. Sauce Allemande.
- 211. Prussian Sauce.
- 212. Sauce Chambord.
- 213. Sauce Montglas.
- 214. Cuisson de Poisson—Fish Broth. For one Gallon
- 215. Duxelle.
- 216. Clear Gravy—For One Gallon.
- 217. Chicken Essence.
- 218. Fumet of Game.
- 219. Game Stock.
- 220. Sausage Forcement.
- 221. Godiveaux Forcemeat.
- 222. Lobster Forcemeat.
- 223. Crab Forcemeat.
- 224. Clam Forcemeat.
- 225. Chicken Forcemeat à la Crême.
- 226. Chicken Forcemeat.
- 227. Forcemeat Quenelles of Fish.
- 228. Partridge Forcemeat.
- 229. American Forcemeat.
- 230. Mushroom Garnishing.
- 231. Garnishing Bayard.
- 232. Garnishing à la Chipolata—for one gallon.
- 233. Garnishing Vanderbilt.
- 234. Garnishing Valencienne.
- 235. Garnishing Régence.
- 236. Garnishing à la St. Nazaire.
- 237. Garnishing à la Grecque—for roast or broiled meats.
- 238. Godard Garnishing.
- 239. Tortue Garnishing.
- 240. Garnishing Parisienne.
- 241. Garnishing Gourmet.
- 242. Garnishing Cêpes.
- 243. Bordelaise Garnishing, for tenderloins and steaks.
- 244. Marrow Garnishing.
- 245. Garnishing à la Patti.
- 246. Garnishing Financière.
- 247. Garnishing Ecarlate.
- 248. Garnishing à la Stanley.
- 249. Garnishing à la Montebello.
- 250. Garnishing Soubise.
- 251. Garnishing Milanaise.
- 252. Garnishing Rouennaise.
- 253. Garnishing Robinson.
- 254. A Bouquet.
- HORS D’OEUVRES.
- 255. Salpicon Royal.
- 256. Salpicon à la Financière.
- 257. Salpicon au Chasseur.
- 258. Salpicon of Lobster, Crawfish, or Shrimps.
- 259. Salpicon à la Montglas.
- 260. Salpicon, Sauce Madère.
- 261. Timbales à l’Ecossaise.
- 262. Timbales de Nouilles à la Genoise.
- 263. Timbales Russe à la Schultze.
- 264. Croustade à la Régence.
- 265. Croustades de Riz à la Victoria.
- 266. Small Hot Patties à l’Anglaise.
- 267. Ortolan Patties.
- 268. Cromesquis aux Truffles.
- 269. Canapé Madison.
- 270. Small Bouchées à la Reine.
- 271. Coquilles of Chicken à l’Anglaise.
- 272. Coquilles of Oysters au Gratin.
- 273. Oysters in Shells à l’Anglaise.
- 274. Lamb Sweetbreads en Petites Caisses.
- 275. Oysters en Petites Caisses.
- 276. Chicken Croquettes with Truffles.
- 277. Croquettes of Game.
- 278. Croquettes of Foie-gras.
- 279. Croquettes of Macaroni.
- 280. Anchovies on Toast.
- 281. Caviare on Toast.
- 282. Thon Mariné.
- 283. Sardines à l’Huile.
- 284. Anchovies à l’Huile.
- 285. Norwegian Anchovies.
- 286. Saucisson de Lyon.
- 287. Mortadella.
- 288. Tomatoes, side dish.
- 289. Cucumbers, side dish.
- 290. Celery, in glass.
- 291. Celery, frizzled.
- 292. Radishes, how to prepare.
- 293. Remarks Regarding Radishes.
- 294. Welsh Rarebit.
- 295. Golden Buck.
- 296. Gherkin Buck.
- 297. Welsh Rarebit au Gratin.
- FISH.
- 298. How to Serve Oysters for Private Families.
- 299. Oysters à l’Alexandre Dumas.
- 300. How to serve Clams.
- 301. To prepare Breaded Fish.
- 302. Salmon, en Papillotes.
- 303. Salmon, oyster sauce.
- 304. Salmon Colbert.
- 305. Salmon à la Régence.
- 306. Salmon à la Genoise.
- 307. Salmon, rolled à l’Irlandaise.
- 308. Broiled Salmon-tail.
- 309. Boiled Halibut.
- 310. Halibut Steaks, maître d’hôtel.
- 311. Trout, shrimp sauce.
- 312. Trout à la Cambacères.
- 313. Trout à la Chambord.
- 314. Broiled Trout, maître d’hôtel.
- 315. Trout, with fine herbs.
- 316. Trout en Papillotes.
- 317. Sole à l’Hollandaise.
- 318. Soles Normande.
- 319. Soles au Gratin.
- 320. Fried Soles, sauce Colbert.
- 321. Fried Soles à la Horly.
- 322. Fillets of Sole, Joinville.
- 323. Sole, with fine herbs.
- 324. Sole Dieppoise.
- 325. Skate or Raie au Naturel.
- 326. Shad, broiled maître d’hôtel.
- 327. Shad, with Sorrel.
- 328. Shad vert-pré.
- 329. Broiled Fresh Mackerel, maître d’hôtel.
- 330. Mackerel en Papillotes.
- 331. Fresh Mackerel aux Fines Herbes.
- 332. Matelote of Eels.
- 333. Matelote of Eels à la Parisienne.
- 334. Matelote of Eels à la Normande.
- 335. Blanched Eels.
- 336. Bluefish à l’Icarienne.
- 337. Bluefish à l’Italienne.
- 338. Bluefish à la Venitienne.
- 339. Sheep’s-head à la Créole.
- 340. Bouille-à-Baisse, à la Marseillaise.
- 341. Bass à la Bordelaise.
- 342. Bass, with White Wine.
- 343. Bass à la Chambord.
- 344. Salt Cod à la Biscaënne.
- 345. Codfish, bonne femme.
- 346. Picked-up Codfish.
- 347. Fish Balls.
- Fish Balls à la Mrs. Benjamin Harrison.
- 348. How to Blanch Codfish-tongues.
- 349. Codfish-tongues au beurre noir.
- 350. Fried Codfish-tongues.
- 351. Codfish-tongues à la poulette.
- 352. Boiled Codfish, Oyster Sauce.
- 353. Broiled Boned Smelts à la Béarnaise.
- 354. Smelts à la Toulouse.
- 355. Stuffed Smelts.
- 356. Smelts au Gratin.
- 357. Lobster à l’Américaine.
- 358. Lobster with Curry.
- 359. Lobster à la Newburg.
- 360. Lobster à la Bordelaise.
- 361. Lobster en Brochette au Petit Salé.
- 362. Lobster en Chevreuse.
- 363. Broiled Lobster à la Ravigote.
- 364. Broiled Lobster.
- 365. Lobster Croquettes.
- 366. Lobster Cutlets, Victoria.
- 367. Stuffed Lobster.
- 368. Fried Soft-shelled Crabs.
- 369. Broiled Soft-shelled Crabs.
- 370. Hard-shelled Crabs à la Diable.
- 371. Crabs à la St. Jean.
- 372. Crabs à la St. Laurent.
- 373. Crabs à l’Anglaise.
- 374. Oyster-crabs à la Poulette.
- 375. Fried Oyster-crabs.
- 376. Stuffed Clams.
- 377. Clams à la Marinière.
- 378. Mussels à la Marinière.
- 379. Mussels à la Poulette.
- 380. Fried Oysters.
- 381. Oysters à la Villeroi.
- 382. Broiled Oysters.
- 383. Oysters à la Poulette.
- 384. Oysters à la Pompadour.
- 385. Oysters en Brochette au Petit Salé.
- 386. Oysters à la Mali.
- 387. Oyster Patties.
- 388. Stewed Oysters à la Baltimore.
- 389. Soft Clams à la George Merrill.
- 390. Soft Clams à la Newburg.
- 391. Canapé Lorenzo.
- 392. Scallops Brestoise.
- 393. Edible Snails à la Bourguignonne.
- 394. Edible Snails à l’Italienne.
- 395. Edible Snails à la Provençale.
- 396. Terrapin à la Baltimore.
- 397. Terrapin à la Maryland.
- Terrapin à la Newburg
- 398. Broiled Frogs.
- 399. Frogs à la Poulette.
- 400. Fried Frogs.
- 401. Frogs à l’Espagnole.
- 402. Broiled Shad’s Roe, with Bacon.
- 403. Broiled Sardines on Toast.
- EGGS.
- 404. Poached.
- 405. Scrambled Eggs.
- 406. Scrambled Eggs with Asparagus-tops.
- 407. Scrambled Eggs with Truffles.
- 408. Scrambled Eggs with Smoked Beef.
- 409. Scrambled Eggs with Chicory.
- 410. Eggs à la Livingstone.
- 411. Eggs à la Bourguignonne.
- 412. Fried Eggs.
- 413. Fried Eggs for Garnishing.
- 414. Eggs au Beurre Noir.
- 415. Eggs au Soleil.
- 416. Eggs à la Béchamel.
- 417. Eggs à la Pauvre Femme.
- 418. Eggs au Gratin.
- 419. Eggs à la Tripe.
- 420. Eggs à la Vanderbilt.
- 421. Eggs à la Valencienne.
- 422. Eggs à la Provençale.
- 423. Eggs en Filets.
- 424. Eggs à la Finoise.
- 425. Eggs au Miroir.
- 426. Eggs with Fresh Mushrooms.
- 427. Eggs with Celery.
- 428. Eggs with Truffles.
- 429. Eggs with Tarragon.
- 430. Eggs with Livers.
- 431. Eggs au Parmesan.
- 432. Eggs à la Bonne Femme.
- 433. Eggs à la Paysanne.
- 434. Eggs à la Régence.
- 435. Eggs with Melted Cheese.
- 436. Eggs en Panade.
- 437. Eggs à la Meyerbeer.
- 438. Eggs à la Reine.
- 439. Eggs à la Turque.
- 440. Eggs à l’Impératrice.
- 441. Eggs à la Suisse.
- 442. Eggs à la Chipolata.
- 443. Eggs à l’Alsacienne.
- 444. Eggs à l’Aurore.
- 445. Eggs à la Polonaise.
- 446. Eggs à la Sauce Robert.
- 447. Eggs à la Bennett.
- 448. Eggs à la Hyde.
- 449. Eggs à la Duchesse.
- 450. Plain Omelet.
- 451. Omelet With Fine Herbs.
- 452. Oyster Omelet.
- 453. Crawfish Omelet.
- 454. Lobster Omelet.
- 455. Crab Omelet.
- 456. Tomato Omelet.
- 457. Tomato Omelet à la Provençale.
- 458. Asparagus-top Omelet.
- 459. Omelet, with Green Peas.
- 460. Omelet au Cèpes.
- 461. Smoked Beef Omelet.
- 462. Ham Omelet.
- 463. Kidney Omelet.
- 464. Chicken Liver Omelet.
- 465. Sausage Omelet.
- 466. Omelet Bonne Femme.
- 467. Omelet Raspail.
- 468. Sardine Omelet.
- 469. Cheese Omelet.
- 470. Omelet Régence.
- 471. Omelet à la Vanderbilt.
- 472. Omelet à l’Espagnole.
- 473. Omelet Mexicaine.
- 474. Omelet Soufflée, for Six Persons.
- 475. Sweet Omelet.
- 476. Omelet au Kirsch, or Rum.
- 477. Omelet Célestine.
- BEEF.
- 478. Braised Beef à la Morlaisienne.
- 479. Braised Beef à la Mode.
- 480. Braised Beef à la Providence.
- 481. Braised Beef à l’Orsini.
- 482. Braised Beef à la Flamande.
- 483. Braised Beef en Daube.
- 484. Braised Beef à la Bignon.
- 485. Braised Beef, Russian Sauce.
- 486. Smoked Beef à la Crême.
- 487. Beefsteak Pie à l’Anglaise.
- 488. Beefsteak Pie à l’Américaine.
- 489. Corned Beef with Spinach.
- 490. Corned Beef with Kale-sprouts.
- 491. Sirloin Steak, or Entrecôte à la Bordelaise.
- 492. Sirloin Steak à la Béarnaise.
- 493. Sirloin Steak à la Moëlle.
- 494. Sirloin Steak Larded à la Duchesse.
- 495. Sirloin Steaks à la Parisienne.
- 496. Sirloin Steaks aux Cêpes.
- 497. Sirloin Steak, with Green Peppers.
- 498. Sirloin Piqué à la Bordelaise.
- 499. Sirloin Piqué, Marrow sauce.
- 500. Minced Beef à la Provençale.
- 501. Minced Beef à la Portugaise.
- 502. Minced Beef à la Catalan.
- 503. Broiled Tenderloin of Beef.
- 504. Broiled Tenderloin à la Chéron.
- 505. Tenderloin à la Nivernaise.
- 506. Tenderloin à la Florentin.
- 507. Tenderloin à la Trianon.
- 508. Broiled Tenderloin aux Gourmets.
- 509. Mignons Filets à la Pompadour.
- 510. Mignons Filets à la Moëlle.
- 511. Mignons Filets, Marinated, Russian Sauce.
- 512. Mignons Filets à la Bernardi.
- 513. Mignons Filets à la Bohémienne.
- 514. Mignons Filets à la Parisienne.
- 515. Mignons Filets aux Pommes-de-terre Parisiennes.
- 516. Tenderloin Piqué à la Duchesse.
- 517. Tenderloin Piqué à la Portugaise.
- 518. Tenderloin of Beef, Piqué à la Provençale.
- 519. Roast Tenderloin à la Hussard.
- 520. Tenderloin Piqué à la Sevigne.
- 521. Tenderloin Piqué à l’Egyptienne.
- 522. Tenderloin Piqué à la Richelieu.
- 523. Tenderloin Piqué à la Bernardi.
- 524. Porterhouse Steak.
- 525. Double Porterhouse Steak.
- 526. Hamburg Steak, Russian Sauce.
- 527. Roast Beef.
- 528. Corned Beef Hash à la Polonaise.
- 529. Corned Beef Hash au Gratin.
- 530. Corned Beef Hash à la Zingara.
- 531. Corned Beef Hash en Bordure.
- 532. Beef-Tongue à la Gendarme.
- 533. Beef-Tongue, Sauce Piquante.
- 534. Beef-Tongue, Napolitaine.
- 535. Beef-Tongue à la Jardinière.
- 536. Beef-Tongue, with Spinach.
- 537. Beef-Tongue, au Risotto.
- 538. Beef-Tongue à la Milanaise.
- 539. Roulade of Beef à l’Ecarlate.
- 540. Stewed Beef à l’Egyptienne.
- 541. Stewed Beef à la Dufour.
- 542. Stewed Beef à la Turque.
- 543. Stewed Beef à la Marseillaise.
- 544. Tripe à la Bordelaise.
- 545. Tripe à la Créole.
- 546. Tripe à la Poulette.
- 547. Tripe à la Mode de Caën.
- 548. Tripe à la Lyonnaise.
- VEAL.
- 549. Blanquette of Veal.
- 550. Blanquette of Veal à la Reine.
- 551. Blanquette of Veal With Peas.
- 552. Blanquette of Veal With Nouilles.
- 553. Blanquette of Veal à l’Ancienne.
- 554. Brisotin of Veal.
- 555. Brisotin of Veal à l’Ecarlate.
- 556. Brisotin of Veal, Nantaise.
- 557. Calf’s Brains with Black Butter.
- 558. Calf’s Brains à la Vinaigrette.
- 559. Fried Calf’s Brains, Tartare Sauce.
- 560. Veal Cutlets à la Pagasqui.
- 561. Veal Cutlets à la St. Cloud.
- 562. Veal Cutlets à la Maréchale.
- 563. Veal Cutlets à la Milanaise.
- 564. Broiled Veal Cutlets.
- 565. Veal Cutlets à la Philadelphia.
- 566. Veal Cutlets en Papillotes.
- 567. Curry of Veal à l’Indienne.
- 568. Escalops of Veal, plain.
- 569. Escalops of Veal à la Duxelle.
- 570. Escalops of Veal with Stuffed Peppers.
- 571. Escalops of Veal à la Chicorée.
- 572. Escalops of Veal à l’Italienne.
- 573. Escalops of Veal à la Provençale.
- 574. Escalops of Sweetbreads à la Richelieu.
- 575. Minced Veal à la Catalan.
- 576. Minced Veal à la Biscaënne.
- 577. Fricandeau with Sorrel.
- 578. Fricandeau with Spinach.
- 579. Fricandeau à la Morlaisienne.
- 580. Calf’s Liver Stewed à l’Italienne.
- 581. Calf’s Liver Sauté à la Provençale.
- 582. Calf’s Liver à l’Alsacienne.
- 583. Calf’s Liver Braised à la Bourgeoise.
- 584. Calf’s Liver Broiled with Bacon.
- 585. Loin of Veal, Roasted.
- 586. Grenadins of Veal, Purée of Peas.
- 587. Grenadins of Veal à la Chipolata.
- 588. Grenadins of Veal à la Sevigné.
- 589. Grenadins of Veal à l’Africaine.
- 590. Braised Noix of Veal à la Providence.
- 591. Braised Noix of Veal en Daube.
- 592. Panpiette of Veal à la Faubonne.
- 593. Panpiette of Veal à l’Ecarlate.
- 594. Panpiette of Veal, Purée of Chestnuts.
- 595. Panpiette of Veal, Sauce Duxelle.
- 596. Breast of Veal à la Milanaise.
- 597. Calf’s Feet, Naturel.
- 598. Calf’s Feet à la Poulette.
- 599. Calf’s Feet, Sauce Piquante.
- 600. Calf’s Feet, Sauce Remoulade.
- 601. How to Blanch Sweetbreads.
- 602. Sweetbreads, Braised.
- 603. Sweetbreads Braised à la Financière.
- 604. Sweetbreads Braised with Sorrel.
- 605. Sweetbreads Braised au Salpicon.
- 606. Sweetbreads à la Soubise.
- 607. Sweetbreads Braised, with Spinach.
- 608. Sweetbreads à la Sauce Duxelle.
- 609. Sweetbreads Braised, with Mushroom Sauce.
- 610. Sweetbreads Braised à la Sauce Béarnaise.
- 611. Sweetbreads Braised aux Cêpes.
- 612. Sweetbreads Braised aux Gourmets.
- 613. Sweetbreads Braised à la Parisienne.
- 614. Sweetbreads Braised à la Godard.
- 615. Sweetbreads Braised à la Montglas.
- 616. Stewed Sweetbreads à la Catalan.
- 617. Sweetbreads Broiled à la Colbert.
- 618. Sweetbreads Braised à la Pompadour.
- 619. Sweetbread Croquettes, Périgueux Sauce.
- 620. Sweetbread Croquettes with Peas.
- 621. Coquilles of Sweetbreads à la Dreux.
- 622. Coquilles of Sweetbreads à la Cardinal.
- 623. Coquilles of Sweetbreads à la Reine.
- 624. Veal Stew, Marengo.
- 625. Veal Stew à la Provençale.
- 626. Veal Stew à la Grecque.
- 627. Veal, Stewed à la Portugaise.
- 628. Veal, Stewed à la Solferino.
- 629. Veal, Stewed à la Bourgeoise.
- 630. Veal, Stewed with Oyster-plant.
- 631. Veal, Stewed with Peas.
- 632. Veal, Stewed à la Chasseur.
- 633. Tendron of Veal à la Nantaise.
- 634. Tendron of Veal with Sorrel.
- 635. Tendron of Veal à la Morlaisienne.
- 636. Tendron of Veal à la Chipolata.
- 637. Calf’s Head, plain.
- 638. Calf’s Head à la Cavour.
- 639. Calf’s Head à la Poulette.
- 640. Calf’s Head à la Vinaigrette.
- 641. Calf’s Head en Tortue.
- MUTTON—LAMB.
- 642. Mutton Chops à la Provençale.
- 643. Mutton Chops, Breaded.
- 644. Mutton Chops, Bretonne.
- 645. Mutton Chops à l’Africaine.
- 646. Mutton Chops à la Napolitaine.
- 647. Chops Soyer, with Potatoes.
- 648. Leg of Mutton à la Portugaise.
- 649. Leg of Mutton à la Condé.
- 650. Leg of Mutton, Bretonne.
- 651. Leg of Mutton, Caper Sauce.
- 652. Mutton Hash à la Zingara.
- 653. Mutton Hash au Gratin.
- 654. Lamb’s Feet à la Poulette.
- 655. Mutton Stew, Fermière.
- 656. Mutton Stew, Solferino.
- 657. Mutton Stew à la Marseillaise.
- 658. Mutton Stew, Portugaise.
- 659. Mutton Stew with Potatoes.
- 660. Irish Mutton Stew.
- 661. Mutton Kidneys en Brochette au Petit Salé.
- 662. Mutton Kidneys Sautés, Madeira Sauce.
- 663. Mutton Kidneys Sautés à l’Italienne.
- 664. Saddle of Mutton, Roasted, Plain.
- 665. Saddle of Mutton, Sauce Colbert.
- 666. Saddle of Mutton, Currant Jelly.
- 667. Saddle of Mutton, Sauce Poivrade.
- 668. Saddle of Mutton, Londonderry Sauce.
- 669. Saddle of Mutton à la Sevigné.
- 670. Saddle of Mutton à la Duchesse.
- 671. Saddle of Mutton with Potatoes.
- 672. Lamb Fries à la Diable.
- 673. Lamb Fries, Tomato Sauce.
- 674. Brochette of Lamb à la Dumas.
- 675. Ballotin of Lamb with Peas.
- 676. Curry of Lamb, with Asparagus-tops.
- 677. Curry of Lamb à l’Indienne.
- 678. Curry of Lamb à la Créole.
- 679. Croquettes of Lamb à la Patti.
- 680. Croustades of Kidneys, with Mushrooms.
- 681. Lamb Chops à la Signora.
- 682. Lamb Chops à la Robinson.
- 683. Lamb Chops, Maison d’Or.
- 684. Lamb Chops à la Clichy.
- 685. Lamb Chops à la Maintenon.
- 686. Lamb Chops à la Villeroi.
- 687. Lamb Chops à la Masséna.
- 688. Minced Lamb à l’Anglaise.
- 689. Epigrammes, of Lamb, Macédoine.
- 690. Epigrammes of Lamb à la Chicorée.
- 691. Epigrammes of Lamb à la Louisiannaise.
- 692. Epigrammes of Lamb à la Soubise.
- 693. Shoulder of Lamb à l’Africaine.
- 694. Shoulder of Lamb, Purée Normande.
- 695. Shoulder of Lamb, with Stuffed Tomatoes.
- 696. Shoulder of Lamb, Jardinière.
- 697. Shoulder of Lamb, Stuffed à la Macédoine.
- 698. Shoulder of Lamb à la Rouennaise.
- 699. Shoulder of Lamb à la Flamande.
- 700. Hashed Lamb à la Polonaise.
- 701. Haricot or Ragout of Lamb à la Providence.
- 702. Breast of Lamb, Jardinière.
- 703. Stewed Lamb and Oyster-plant.
- 704. Stewed Lamb à la Française.
- 705. Stewed Lamb and Lima Beans.
- 706. Stewed Lamb, with Peas.
- 707. Stewed Lamb and Flageolets.
- 708. Stewed Lamb à la Parisienne.
- 709. Stewed Lamb and String Beans.
- 710. Stewed Lamb Louisiannaise.
- 711. Stewed Lamb à la Créole.
- 712. Lamb’s Kidneys, Colbert Sauce.
- 713. Lamb’s Kidneys, with Bacon.
- 714. Stewed Kidneys With Cêpes.
- 715. Lamb’s Kidneys à la Diable.
- 716. Lamb Steak With Purée of Peas.
- 717. Lamb Steak, Sauce Piquante.
- 718. Lamb Steak à l’Américaine.
- PORK.
- 719. Black Sausage, Mashed Potatoes.
- 720. Suckling Pig, Apple Sauce.
- 721. Boiled Ham, plain.
- 722. Cold Boiled Ham, for family use.
- 723. Roast Ham, Champagne Sauce.
- 724. Roast Ham, with Corn à la Crême.
- 725. Roast Ham, With Spinach.
- 726. Pig’s Cheek, With Spinach.
- 727. Pig’s Feet à la St. Hubert.
- 728. Pig’s Feet, Sauce Robert.
- 729. Pig’s Feet, Sauce Piquante.
- 730. Pig’s Feet, New York Style.
- 731. Pig’s Feet à la Poulette.
- 732. Stuffed Pig’s Feet à la Périgueux.
- 733. Stuffed Pig’s Feet, Madeira Sauce.
- 734. Boned Pig’s Feet.
- 735. Sausages, with White Wine.
- 736. Sausages à l’Anglaise.
- 737. Sausages à l’Italienne.
- 738. Sausages à la Bourguignonne.
- 739. Sausages, with Cabbage.
- 740. Sausages au Gastronome.
- 741. Pork Tenderloin.
- 742. Pork Andouillettes.
- 743. Pork Chops, Plain.
- 744. Pork Chops, Broiled.
- 745. Pork Chops, Piquante Sauce.
- 746. Pork Chops, Sauce Robert.
- 747. Pork Chops à la Diable.
- 748. Pork Chops, Apple Sauce.
- 749. Pork Chops à la Purée de Pois.
- 750. Pork Chops with Purée of Potatoes.
- 751. Roasted Fresh Pork.
- 752. Pork and Beans.
- 753. How to Prepare Ham for Broiling and Frying.
- 754. How to Prepare English Breakfast Bacon.
- POULTRY.
- 755. Chicken Roasted, Plain.
- 756. Chicken Broiled With Bacon.
- 757. Chicken Pot-pie.
- 758. Chicken Croquettes à la Reine.
- 759. Chicken Croquettes à la Périgueux.
- 760. Chicken Croquettes à l’Ecarlate.
- 761. Chicken Croquettes à la Périgourdin.
- 762. Croustade of Chicken à la Dreux.
- 763. Croustade of Chicken Livers, au Madère.
- 764. Cromesquis of Chicken à la Richelieu.
- 765. Cromesquis of Chicken à la Reine.
- 766. Chicken Legs à la Diable.
- 767. Chicken Livers Stewed in Madeira Wine.
- 768. Chicken Livers With Mushrooms.
- 769. Chicken Livers en Brochette with Bacon.
- 770. Chicken Livers Sautés à l’Italienne.
- 771. Chicken Sauté à la Marengo.
- 772. Chicken Sauté à l’Hongroise.
- 773. Chicken Sauté à la Parmentier.
- 774. Chicken Sauté with Tarragon.
- 775. Chicken Sauté à la Chasseur.
- 776. Chicken Sauté à la Bordelaise.
- 777. Chicken Sauté à la Régence.
- 778. Chicken Sauté à la Bohémienne.
- 779. Chicken Boiled à la Providence.
- 780. Chicken Fricassé à la Reine.
- 781. Chicken Fricassé à l’Américaine.
- 782. Pillau of Chicken à la Turque.
- 783. Chicken Pillau à la Créole.
- 784. Chicken with Rice.
- 785. Chicken à la Maryland.
- 786. Suprême of Chicken à la Toulouse.
- 787. Suprême of Chicken à la Bayard.
- 788. Suprême of Chicken à la Reine.
- 789. Suprême of Chicken à la Patti.
- 790. Suprême of Chicken à la Rothschild.
- 791. Turban of Chicken à la Cleveland.
- 792. Chicken Curry à l’Indienne.
- 793. Chicken Curry à l’Espagnole.
- 794. Chicken Curry à la Créole.
- 795. Boiled Turkey à l’Anglaise.
- 796. Boiled Turkey, Celery Sauce.
- 797. Boiled Turkey, Oyster Sauce.
- 798. Boiled Turkey, Egg Sauce.
- 799. Boiled Turkey à la Baltimore.
- 800. Roast Turkey, Stuffed with Chestnuts.
- 801. Hashed Turkey à la Royale.
- 802. Hashed Turkey à la Béchamel.
- 803. Hashed Turkey à la Polonaise.
- 804. Hashed Turkey à la Crême.
- 805. Hashed Turkey en Bordure.
- 806. Turkey Breasts à la Chipolata.
- 807. Turkey Breasts à la Robinson.
- 808. Roast Goose, Stuffed with Chestnuts, Apple Sauce.
- 809. Timbale of Foie-Gras Lagardère.
- 810. Vol-au-Vent à la Financière.
- 811. Vol-au-Vent à la Toulouse.
- 812. Vol-au-Vent à la Reine.
- 813. Boned Turkey à la Prosperity of America.
- 814. Jelly for Boned Turkey.
- 815. Pigeon Cutlets à la Victoria.
- 816. Squabs Roasted Plain.
- 817. Squabs Broiled on Toast, with Bacon.
- 818. Ballotin of Squab à l’Italienne.
- 819. Squabs à la Crapaudine.
- 820. Squabs à l’Américaine.
- 821. Squabs à la Chipolata.
- 822. Squabs en Compote.
- 823. Roast Duck à l’Américaine.
- 824. Roast Duck, Apple Sauce.
- 825. Duckling à la Rouennaise.
- 826. Salmi of Duck à l’Américaine.
- 827. Salmi of Duck, with Olives.
- 828. Salmi of Duck à la Chasseur.
- 829. Salmi of Duck à la Bourgeoise.
- 830. Salmi of Duck à la Montglas.
- 831. Salmi of Duck à la Maréchale.
- GAME.
- 832. Canapés for Game.
- 833. Croquettes of Game à la Périgueux.
- 834. Quails Roasted, Plain.
- 835. Quails Broiled With Bacon.
- 836. Braised Quails, Celery Sauce.
- 837. Quails à la Financière.
- 838. Doe-birds, Roasted, Plain.
- 839. Broiled Doe-birds.
- 840. Roasted Doe-birds à l’Américaine.
- 841. Roasted Doe-birds à l’Africaine.
- 842. Salmi of Doe-birds à la Gastronome.
- 843. Roast Partridge, Bread Sauce.
- 844. Partridge Broiled à l’Américaine.
- 845. Partridge and Cabbage.
- 846. Partridge à la Financière.
- 847. Partridge Braised with Celery Sauce.
- 848. Partridge Sauté à la Chasseur.
- 849. Chartreuse of Partridge.
- 850. Suprême of Partridge, Sauce Périgueux.
- 851. Suprême of Partridge à la Godard.
- 852. Grouse, Roasted Plain.
- 853. Grouse, Roasted à la Sam Ward.
- 854. Grouse, Broiled with Bacon.
- 855. Salmi of Grouse à la Parisienne.
- 856. Salmi of Grouse à la Walter Scott.
- 857. Salmi of Grouse à la Florentine.
- 858. Suprême of Grouse à la Richelieu.
- 859. Teal Duck, Roasted Plain.
- 860. Teal Duck, Broiled.
- 861. Salmi of Teal Duck à la Régence.
- 862. Ptarmigan, Roasted Plain.
- 863. Ptarmigan, Broiled Plain.
- 864. Salmi of Ptarmigan à la Chasseur.
- 865. Plovers, Roasted Plain.
- 866. Plovers Broiled.
- 867. Salmi of Plover à la Maison d’Or.
- 868. English Snipe, Roasted.
- 869. English Snipe, Broiled.
- 870. Salmi of Snipe à la Moderne.
- 871. Woodcock, Roasted Plain.
- 872. Woodcock, Broiled With Bacon.
- 873. Salmi of Woodcock à la Chasseur.
- 874. Canvas-back Ducks, Roasted.
- 875. Canvas-back Ducks, Broiled.
- 876. Red-head Ducks, roasted—Broiled.
- 877. Reed-birds, Roasted.
- 878. Saddle of Venison, Jelly Sauce.
- 879. Venison Steak, Broiled.
- 880. Venison Steak, Londonderry Sauce.
- 881. Venison Steak, Colbert Sauce.
- 882. Venison Steak, Purée of Chestnuts.
- 883. Venison Steak, Mashed Potatoes.
- 884. Venison Steaks, Currant-Jelly Sauce.
- 885. Venison Chops, Chestnut Purée.
- 886. Civet of Venison, Poivrade Sauce.
- 887. Civet of Venison à la Française.
- 888. Civet of Venison à la Parisienne.
- 889. Venison Pie à l’Américaine.
- 890. Antelope Steak, Russian Sauce.
- 891. Antelope Chops, Port Wine Sauce.
- 892. Hare, Roasted, Stuffed.
- 893. Civet of Hare à la Française.
- 894. Gibelotte of Hare.
- 895. Fillets of Hare, Sauce Poivrade.
- VEGETABLES.
- 896. Artichokes à la Barigoul—Lean.
- 897. Artichokes Sautés.
- 898. Artichokes à la Duxelle.
- 899. Fried Artichokes.
- 900. Artichokes, with Sauce.
- 901. Stuffed Artichokes à la Barigoul.
- 902. Artichokes à la Vinaigrette.
- 903. Artichokes à la Florentine.
- 904. Asparagus, Sauce Hollandaise.
- 905. Asparagus à la Vinaigrette.
- 906. Asparagus à la Tessinoise.
- 907. Fried Egg-plant.
- 908. Broiled Egg-plant.
- 909. Stuffed Egg-plant.
- 910. Beet-roots, Boiled Plain.
- 911. Beet-roots Sautées au Beurre.
- 912. Beet-roots Sautées à la Crême.
- 913. Mushrooms Sautées à la Bordelaise.
- 914. Mushrooms Sautés on Toast.
- 915. Mushrooms Sautés à la Crême.
- 916. Mushrooms Broiled on Toast.
- 917. Blanched Cabbage.
- 918. Cabbage with Cream.
- 919. Stuffed Cabbage.
- 920. Cabbage for Garnishing.
- 921. Pork and Cabbage.
- 922. Brussels Sprouts, Sautés au Beurre.
- 923. Brussels Sprouts, Sautés à la Crême.
- 924. Sourkrout.
- 925. Cauliflower, Boiled with Butter.
- 926. Cauliflower au Gratin.
- 927. Carrots Sautées à la Crême.
- 928. Celery, with Gravy à la Bonne Femme.
- 929. Celery with Cream.
- 930. Celery à la Moëlle de Bœuf.
- 931. Cardons à la Moëlle.
- 932. Chicory, with Cream or White Sauce.
- 933. Chicory, with Gravy.
- 934. Chicory for Garnishing.
- 935. Cucumbers à la Poulette.
- 936. Cucumbers à la Béchamel.
- 937. Stuffed Cucumbers.
- 938. Stewed Cucumbers for Garnishing.
- 939. Spinach Blanched au Naturel.
- 940. Spinach à l’Anglaise.
- 941. Spinach à la Vieille Mode.
- 942. Spinach à la Maître d’hôtel.
- 943. Spinach, with Gravy.
- 944. Spinach, with Sugar.
- 945. String Beans, Blanched.
- 946. String Beans, with Cream.
- 947. String Beans au Blanc.
- 948. String Beans à l’Anglaise.
- 949. String Beans à la Bretonne.
- 950. Beans Panachées.
- 951. Red Beans à la Bourguignonne.
- 952. Fresh Lima Beans.
- 953. Stuffed Lettuce.
- 954. Macaroni à la Crême.
- 955. Macaroni au Gratin.
- 956. Macaroni à l’Italienne.
- 957. Macaroni à la Napolitaine.
- 958. Macaroni à la Milanaise.
- 959. Spaghetti à la Napolitaine.
- 960. Spaghetti à l’Italienne.
- 961. Spaghetti au Gratin.
- 962. Boiled Green Corn.
- 963. Corn Sauté à la Crême.
- 964. Corn Sauté au Beurre.
- 965. Corn Fritters.
- 966. Barley Fritters.
- 967. Glazed Turnips, with Gravy.
- 968. Onions, with Cream.
- 969. Fried Onions.
- 970. Stuffed Onions.
- 971. Minced Onions.
- 972. Glazed Onions for Garnishing.
- 973. Sorrel au Maigre.
- 974. Sorrel au Gras.
- 975. Stuffed Peppers.
- 976. Green Peas à l’Ancienne Mode.
- 977. Green Peas à la Française.
- 978. Green Peas à l’Anglaise.
- 979. Green Peas à la Bourgeoise.
- 980. Green Peas, with Cream.
- 981. Green Peas, With Bacon.
- 982. Potatoes, Boiled Plain.
- 983. Broiled Potatoes.
- 984. Potatoes à la Génevroise.
- 985. Potatoes, Maître d’Hôtel.
- 986. Potatoes, Parisienne.
- 987. Potatoes à l’Anglaise à Crû.
- 988. Potatoes à l’Anglaise.
- 989. Potatoes, with Bacon.
- 990. Potatoes à l’Italienne.
- 991. Potatoes à la Lyonnaise.
- 992. Stuffed Potatoes.
- 993. Fried Potatoes.
- 994. Potatoes Sautées au Beurre.
- 995. Potatoes Sautées.
- 996. Potato Balls.
- 997. Potato Croquettes and Quenelles.
- 998. Mashed Potatoes.
- 999. Potatoes à l’Hollandaise.
- 1000. Potatoes à la Gastronome.
- 1001. Potatoes à la Bignon.
- 1002. Hashed Potatoes, Sautées.
- 1003. Hashed Potatoes, with Cream.
- 1004. Hashed Potatoes, with Cream au Gratin.
- 1005. Potatoes en Surprise.
- 1006. Potatoes à la Duchesse.
- 1007. Potatoes à la Rice.
- 1008. Potatoes à la Windsor.
- 1009. Potatoes, Château.
- 1010. Potatoes, Soufflées.
- 1011. Potatoes, Saratoga.
- 1012. Potatoes à la Hanna.
- 1013. Potatoes, Julienne.
- 1014. Potatoes en Paille (Straw).
- 1015. Rice, Plain Boiled.
- 1016. Rice à la Ristori.
- 1017. Risotto à la Milanaise.
- 1018. Oyster-plant Sauté au Beurre.
- 1019. Oyster-plant à la Poulette.
- 1020. Oyster-plant Sauté à la Crême.
- 1021. Fried Oyster-plant.
- 1022. Succotash.
- 1023. Stuffed Tomatoes.
- 1024. Stuffed Tomatoes à la Reine.
- 1025. Broiled Tomatoes.
- 1026. Tomatoes à la Bock.
- 1027. Stewed Tomatoes.
- 1028. Roasted Tomatoes.
- 1029. Tomatoes à la Marseillaise.
- 1030. Okras, Plain Boiled.
- 1031. Okras, Sautés à la Créole.
- 1032. Macédoine of Vegetables.
- 1033. Jardinière of Vegetables.
- 1034. Boiled Hominy.
- 1035. Fried Hominy.
- SALADS.
- 1036. Salad à l’Italienne.
- 1037. Anchovy Salad.
- 1038. Barbe de Capucine.
- 1039. Beef Salad.
- 1040. Cauliflower Salad.
- 1041. Celery Salad.
- 1042. Celery Salad, Mayonnaise Dressing.
- 1043. Chapon, for Chicory and Escarole Salad.
- 1044. Chicken Salad.
- 1045. Chicory Salad, Plain.
- 1046. Chicory Salad au Chapon.
- 1047. Crab Salad.
- 1048. Dandelion Salad, Plain.
- 1049. Dandelion Salad, with Eggs.
- 1050. Dandelion and Beet-root Salad.
- 1051. Dandelion à la Contoise.
- 1052. Doucette Salad, Plain.
- 1053. Doucette Salad, with Beet-roots.
- 1054. Doucette Salad, with Hard-boiled Eggs.
- 1055. Escarole Salad.
- 1056. Lamb-tongue Salad.
- 1057. Lettuce Salad, Plain.
- 1058. Lettuce Salad with Hard-boiled Eggs.
- 1059. Lettuce Salad with Cream.
- 1060. Lettuce and Tomato Salad.
- 1061. Lobster Salad.
- 1062. Lobster Salad à la Plummer.
- 1063. Salad Macédoine.
- 1064. Romaine Salad.
- 1065. Russian Salad.
- 1066. Salmon Salad.
- 1067. Shrimp Salad.
- 1068. String-bean Salad.
- 1069. Suédoise Salad.
- 1070. Tomato Salad, French Dressing.
- 1071. Tomato Salad, Mayonnaise Dressing.
- 1072. Watercress Salad.
- 1073. Potato Salad.
- 1074. Herring Salad.
- 1075. Japanese Salad.
- DESSERTS: PASTRY, JELLIES, ICES, PRESERVES, ETC.
- 1076. Feuilletage, or Puff Paste.
- 1077. Paste for Pies.
- 1078. Pâte-à-Foucer, Foundation Paste.
- 1079. How to Make a Pastry-bag, for General Use.
- 1080. How to Clean and Prepare Sultana Currants and Raisins for Pastry.
- 1081. How to Clean Malaga Raisins.
- 1082. Mince Pie.
- 1083. Apple Pie.
- 1084. Pear Pie.
- 1085. Rhubarb Pie.
- 1086. Lemon Pie.
- 1087. Pineapple Pie.
- 1088. Pear Pie, Open.
- 1089. Huckleberry Pie.
- 1090. Fresh Currant Pie.
- 1091. Gooseberry Pie.
- 1092. Peach Pie.
- 1093. Green-gage Pie.
- 1094. Plum Pie.
- 1095. Strawberry Pie.
- 1096. Raspberry Pie.
- 1097. Blackberry Pie.
- 1098. Cherry Pie.
- 1099. Pumpkin Pie.
- 1100. Custard Pie.
- 1101. Cocoanut Pie.
- 1102. Lemon Cream Pie, Méringué.
- 1103. Apple Pie, Méringué.
- 1104. Cranberry Pie.
- 1105. Pie à la Martha Washington.
- 1106. Peach Tarts.
- 1107. Green-gage Tarts.
- 1108. Apricot Tarts.
- 1109. Pear Tarts.
- 1110. Plum Tarts.
- 1111. Cherry Tarts.
- 1112. Rhubarb Tarts.
- 1113. Huckleberry Tarts.
- 1114. Gooseberry and Currant Tarts.
- 1115. Pineapple Tarts.
- 1116. Cranberry Tarts.
- 1117. Strawberry Tarts.
- 1118. Raspberry Tarts.
- 1119. Blackberry Tarts.
- 1120. Apple Tarts.
- 1121. Frangipani Tarts.
- 1122. Baked Apple Dumplings.
- 1123. Hard Sauce.
- 1124. Baked Apples.
- 1125. Boiled Peach Dumplings.
- 1126. Boiled Apricot Dumplings.
- 1127. Boiled Apple Dumplings.
- 1128. Apricot Sauce.
- 1129. Diplomatic Pudding, Punch Sauce.
- 1130. Rice Pudding with Orange.
- 1131. Sauce à l’Anglaise à l’Orange.
- 1132. Bread Pudding, Cream Sauce.
- 1133. Cream Sauce.
- 1134. Cold Maraschino Pudding.
- 1135. Cold Pudding à Porfirio Diaz.
- 1136. Sauce à la Diaz.
- 1137. English Pudding, Baked.
- 1138. Sabayon Sauce au Madère.
- 1139. French Pudding à la Delmonico.
- 1140. Sago Pudding.
- 1141. Tapioca Pudding.
- 1142. Vermicelli Pudding.
- 1143. Rice Pudding.
- 1144. Farina Pudding.
- 1145. Indian Pudding.
- 1146. Chocolate Pudding.
- 1147. Coconut Pudding.
- 1148. Pineapple Pudding à la Richelieu.
- 1149. Sauce au Kirsch.
- 1150. Peach Pudding à la Richelieu.
- 1151. Apricot Pudding à la Richelieu.
- 1152. Apple Pudding à la l’Helvétienne.
- 1153. Sauce Chaufausen.
- 1154. Custard Pudding.
- 1155. Nelson Pudding.
- 1156. Daniel Webster Sauce.
- 1157. Lemon Pudding, Cream Sauce.
- 1158. Orange Pudding.
- 1159. Pudding à la U. S. Grant.
- 1160. Sauce for U. S. Grant Pudding.
- 1161. Fruit Pudding, Rum Sauce.
- 1162. Rum Sauce.
- 1163. Plum Pudding.
- 1164. Cabinet Pudding à la Sadi-Carnot.
- 1165. Sauce à la Sadi-Carnot.
- 1166. Caramel Pudding.
- 1167. Apple Charlotte.
- 1168. Small Apple Charlottes.
- 1169. Apples with Rice.
- 1170. Riz au Lait d’Amandes.
- 1171. Riz au Lait d’Amandes à l’Airolo.
- 1172. Riz aux Pommes à la Bonne Femme.
- 1173. Riz au Pommes à la Czar.
- 1174. Turban of Apples au Riz.
- 1175. Iced Timbale au Riz.
- 1176. Croustade de Riz Méringuée.
- 1177. Rice with Milk.
- 1178. Rice à la Turque.
- 1179. Rice à l’Indienne.
- 1180. Rice à la Française.
- 1181. Rice à la Condé.
- 1182. Nouilles, or Noodles.
- 1183. Buckwheat Cakes.
- 1184. Wheat Cakes.
- 1185. Batter for all Kinds of Frying.
- 1186. French Pancakes.
- 1187. French Pancakes à la Gelée.
- 1188. German Pancakes.
- 1189. German Pancakes with Apples.
- 1190. Batter for Fritters.
- 1191. Apple Fritters.
- 1192. Fritters Soufflés à la Vanille.
- 1193. Pound Cake.
- 1194. Wedding Cake.
- 1195. Sponge Cake.
- 1196. Waffles, with Sugar.
- 1197. Savarin Cakes.
- 1198. Savarin Cake, hot.
- 1199. Savarin Cake à l’Anglaise.
- 1200. Crême à l’Anglaise.
- 1201. Brioches.
- 1202. Small Brioches.
- 1203. Brioche à la Condé.
- 1204. Brioches Fluttes.
- 1205. Allumettes.
- 1206. Glace Royale for Allumettes.
- 1207. How to Peel and Pound Almonds.
- 1208. Almond Cake Glacé.
- 1209. Bitter Almond Macaroons.
- 1210. Sweet Macaroons.
- 1211. Apple Cake.
- 1212. St. Honoré à la Rose Delmonico.
- 1213. Gingerbread à la Française.
- 1214. Strawberry Shortcake.
- 1215. Blackberry Shortcake.
- 1216. Baba.
- 1217. Baba au Madère.
- 1218. Baba, Crême à la Vanille.
- 1219. Crême à la Vanille Sauce.
- 1220. Home-made Cake.
- 1221. Plain Galette.
- 1222. Rice Cake.
- 1223. Mille-feuilles Cake.
- 1224. Almond Cake.
- 1225. Cake de Pithiviers.
- 1226. Madeleine.
- 1227. Madeleine Printanière.
- 1228. Milan Cake.
- 1229. Rum Cake.
- 1230. Rice Cake à la Mazzini.
- 1231. Biscuits à la Cuillère, or Lady-fingers.
- 1232. Biscuit à la Richelieu.
- 1233. Biscuit à la Livornaise.
- 1234. Petits Biscuits Ambrosiennes.
- 1235. Almond Biscuits.
- 1236. Chausson Cakes.
- 1237. Petites Bouchées des Dames.
- 1238. Petites Bouchées à la Mrs. Astor.
- 1239. Fancy Almond Cakes.
- 1240. Pâte-à-Chou.
- 1241. Eclairs.
- 1242. Crême Patissière.
- 1243. How to Glaze Eclairs with Chocolate.
- 1244. Eclairs au Café.
- 1245. Eclairs à la Vanille.
- 1246. Choux à la Crême.
- 1247. Méringues.
- 1248. Apples, Méringuées.
- 1249. Small Fancy Méringues à la Ch. C. Delmonico.
- 1250. Méringue-shells.
- 1251. Swiss Méringues à l’Helvétienne.
- 1252. Crême Renversée.
- 1253. Crême en Mousse au Café.
- 1254. Whipped Cream à la Vanille.
- 1255. Crême en Mousse au Rhum.
- 1256. Crême en Mousse au Kirsch.
- 1257. Crême en Mousse au Maraschino.
- 1258. Crême en Mousse au Cognac.
- 1259. Crême en Mousse au Curaçoa.
- 1260. Crême en Mousse.
- 1261. Charlotte Russe à la Crême.
- 1262. Charlotte Russe au Café.
- 1263. Coffee Essence.
- 1264. How to Cook Sugar.
- 1265. Burned Sugar.
- 1266. Nougat.
- 1267. Small Pyramid of Nougat.
- 1269. Glace Royale.
- 1270. Blanc-manger à la Josephine Delmonico.
- 1271. Vanilla Ice-cream.
- 1272. Chocolate Ice-cream.
- 1273. Coffee Ice-cream.
- 1274. Strawberry Ice-cream.
- 1275. Pistache Ice-cream.
- 1276. Peach Ice-cream.
- 1277. Banana Ice-cream.
- 1278. Lemon Ice-cream.
- 1279. Lemon Water-ice.
- 1280. Orange Water-Ice.
- 1281. Raspberry Water-ice.
- 1282. Cherry Water-ice.
- 1283. Pineapple Water-ice.
- 1284. Peach Water-ice.
- 1285. Apricot Water-ice.
- 1286. Biscuits Glacés.
- 1287. Biscuits Tortoni.
- 1288. Iced Pudding à la Diplomate.
- 1289. Plum Pudding Glacé à la Gladstone.
- 1290. Macaroon Ice-cream.
- 1291. Pudding Glacé à la Frankie Cleveland.
- 1292. Napolitaine Ice-cream.
- 1293. Tutti-frutti.
- 1294. Plombière à la Kingman.
- 1295. Parfait au Café à la Parisienne.
- 1296. Rice and Cream à la Croce.
- 1297. Oranges Glacées à la George Renauldt.
- 1298. Macédoine Glacée á la Cavour.
- 1299. Charlottes Glacées.
- 1300. Charlottes Panachées.
- 1301. Méringues Glacées.
- 1302. Méringues Panachées.
- 1303. Punch à la Lorenzo Delmonico.
- 1304. Romaine Punch.
- 1305. Kirsch Punch.
- 1306. Punch à la Cardinal.
- 1307. Champagne Punch.
- 1308. Punch à la Lalla Rookh.
- 1309. Punch en Surprise.
- 1310. Punch à la Française, Hot.
- 1311. Punch à la Française, Iced.
- 1312. Punch à la Czarina, Hot.
- 1313. Champagne Cup.
- 1314. Claret Cup.
- 1315. Water-melon à la Romero.
- 1316. Water-melon à la José Paez.
- 1317. Water-melon à la Seward.
- 1318. Sherry-wine Jelly.
- 1319. Kirsch Jelly.
- 1320. Jamaica-rum Jelly.
- 1321. Brandy Jelly.
- 1322. Champagne Jelly.
- 1323. Kümmel Jelly.
- 1324. Rhein-wine Jelly.
- 1325. Marcella-wine Jelly à la Castellar.
- 1326. Current Jelly.
- 1327. Apple Jelly.
- 1328. Apple Sauce.
- 1329. Cranberry Sauce.
- 1330. Stewed Prunes à la Général Dufour.
- 1331. Peach Marmalade.
- 1332. Stewed Apples.
- 1333. Stewed Pears.
- 1334. Stewed Peaches.
- 1335. Stewed Apricots.
- 1336. Stewed Green-gages.
- 1337. Stewed Plums.
- 1338. Stewed Quinces.
- 1339. Syrup for Preserving Fruits.
- 1340. Preserved Peaches.
- 1341. Preserved Bartlett Pears.
- 1342. Preserved Apples.
- 1343. Preserved Egg-plums.
- 1344. Preserved Green-gages.
- 1345. Preserved Strawberries.
- 1346. Preserved Raspberries.
- 1347. Preserved Cherries.
- 1348. How to Roast Coffee.
- 1349. How to Make Black Coffee.
- 1350. Café Noir à l’Alexander the Great.
- 1351. Café au Lait (Coffee with Milk).
- 1352. Café au Lait à la St. Gottardo.
- 1353. Café Glacé (Iced Coffee).
- 1354. Thé (Tea).
- 1355. Thé à la Russe (Russian Tea).
- 1356. How to Make Chocolate.
- 1357. Chocolat au Lait à la George Washington.
- SUPPLEMENT.
- 1358. Lobster à la Rushmore.
- 1359. Raw Hamburg Steak.
- 1360. Mignons of Lamb, Sauce Béarnaise.
- 1361. Hind-quarter of Spring Lamb.
- 1362. Chicken, Sauté à la Ch. C. Delmonico.
- 1363. Chicken, Sauté à la Ranhofer.
- 1364. Filets Mignons à la Lorillard.
- 1365. Flageolets Sautés au Beurre.
- 1366. Eggs à la Post.
- 1367. Oysters Fried à la Arthur Sullivan.
- 1368. Lobster Salad à la Boardman.
- 1369. Game Pie à la Levi P. Morton.
- 1370. Plombière à la Hamilton.
- 1371. Tutti-frutti à la Gen. Harrison.
- 1372. Frogs’ Legs à la Merrill.
- 1373. Strawberries.
- 1374. Pineapple.
- 1375. Asparagus.
- 1376. Rhubarb, or Pie-plant.
- 1377. Cherries.
- 1378. Gooseberries.
- 1379. Currant Jelly.
- 1380. Raspberries.
- 1381. Blackberries and Whortleberries
- 1382. Peas, Corn, and Lima Beans
- 1383. Egg-plums and Green-gages
- 1384. Tomatoes.
- 1385. Peaches and Bartlett Pears.
- 1386. String Beans
- 1387. Apples.
- 1388. Tenderloin Broil à la Stanton.
- 1389. Filets Mignons à la Brown.
- 1390. Broiled Grouse à la Pomeroy.
- 1391. Mazagran à la General Bugeau.
- 1392. Mazagran à la Général Dufour.
- 1393. Smelts à la Van Volkenburgh.
- 1394. Tomatoes with Rice à la Watson.
- HOW TO CARVE.
- Chickens.
- Turkey.
- Partridges.
- Grouse.
- Canvas-back Duck.
- Steak.
- Tenderloin, or Fillet.
- Roast Beef.
- Roasted Leg of Mutton.
- Roasted Leg of Lamb.
- CELEBRATED MENUS, MANY OF WHICH WERE PREPARED BY MR. ALESSANDRO FILIPPINI.
- SERVICE A LA FRANÇAISE.
- 1ER SERVICE.
- 2ME SERVICE.
- SERVICE A LA FRANÇAISE.
- 1ER SERVICE.
- 2ME SERVICE.
- SERVICE A L’ANGLAISE.
- POTAGES.
- RELEVÉS.
- ENTRÉES.
- DEUXIEME SERVICE.
- ROTIS.
- BOUTS.
- ENTREMETS.
- SIDE TABLE.
- SERVICE A L’ANGLAISE.
- POTAGES.
- RELEVÉS.
- ENTRÉES.
- DEUXIEME SERVICE.
- ROTIS.
- BOUTS.
- ENTREMETS.
- SIDE TABLE.
- SERVICE A LA RUSSE.
- POTAGES.
- HORS D’ŒUVRES.
- POISSONS.
- RELEVÉS.
- ENTRÉES.
- ROTIS.
- LÉGUMES.
- ENTREMETS.
- SERVICE A LA RUSSE.
- POTAGES.
- HORS D’ŒUVRES.
- POISSONS.
- RELEVÉS.
- ENTRÉES.
- ROTIS.
- LÉGUMES.
- ENTREMETS.
- FAMILLE IMPÉRIALE DE FRANCE.
- POTAGES.
- HORS D’ŒUVRE.
- GROSSES PIECES.
- ENTRÉES.
- ROTIS.
- ENTREMETS.
- FAMILLE ROYALE D’ANGLETERRE.
- POTAGES.
- POISSONS.
- RELEVÉS.
- ENTRÉES.
- ROTIS.
- RELEVÉS.
- ENTREMETS.
- FAMILLE ROYALE DE PRUSSE.
- POTAGES.
- HORS D’ŒUVRES.
- POISSONS.
- RELEVÉS.
- ENTRÉES.
- ROTIS.
- LÉGUMES.
- ENTREMETS.
- FAMILLE ROYALE D’ITALIE.
- RELEVÉS.
- ENTRÉES.
- LÉGUMES.
- HORS D’ŒUVRE.
- ROTIS.
- ENTREMETS.
- MAISON IMPÉRIALE D’AUTRICHE.
- MAIGRE.
- GRAS.
- FAMILLE ROYALE D’ESPAGNE.
- POTAGES.
- HORS D’ŒUVRE.
- RELEVÉS.
- ENTRÉES.
- LÉGUMES.
- ROTIS.
- FAMILLE ROYALE DE BELGIQUE.
- POTAGES.
- HORS D’ŒUVRES.
- RELEVÉS.
- ENTRÉES.
- LÉGUMES.
- ROTIS.
- PATISSERIE.
- FAMILLE ROYALE DE SUEDE.
- FAMILLE ROYALE DE GRECE.
- POTAGES.
- HORS D’ŒUVRE.
- RELEVÉS.
- ENTRÉES.
- ROTIS.
- ENTREMETS.
- FAMILLE ROYALE DE PORTUGAL.
- FAMILLE ROYALE D’HOLLANDE.
- HONNEUR AUX ENFANTS DE LA FRANCE.
- VARIÉS. HORS D’ŒUVRES. VARIÉS.
- RELEVÉS.
- ENTRÉES.
- SORBET.
- ROTIS.
- ENTREMETS.
- SUCRES.
- BALL IN HONOR OF HIS ROYAL HIGHNESS THE PRINCE OF WALES, NEW YORK, OCTOBER 12, 1860.
- DINNER BY THE CITIZENS OF NEW YORK, TO HIS EXCELLENCY President Johnson, IN HONOR OF His Visit to the City, Wednesday, August 29, 1866.
- POTAGES.
- HORS D’ŒUVRES.
- POISSONS.
- RELEVÉS.
- ENTRÉES.
- SORBET.
- ROTIS.
- ENTREMETS.
- SUCRES.
- PIECE MONTÉES.
- VINS.
- City of Melbourne INAUGURATION DINNER TO THE Right Worshipful the Mayor, SAMUEL AMESS, Esq., 9th November, 1869.
- WINES.
- POTAGES.
- POISSONS.
- RELEVÉS.
- ENTRÉES.
- ENTREMETS.
- Dinner Given by Sir Morton Peto, —AT— DELMONICO’S, OCTOBER 30, 1865.
- HUITRES.
- POTAGES.
- VARIÉS. HORS D’ŒUVRES. VARIÉS.
- POISSONS.
- RELEVÉS.
- ENTRÉES.
- ENTRÉES FROIDES.
- SORBETS.
- ROTIS.
- ENTREMETS.
- SUCRES.
- PIECES MONTÉES.
- COMPLIMENTARY BANQUET —TO— GENERAL LATHAM, Late Consul for the United States of America, CRITERION HOTEL, 12TH OCTOBER, 1869.
- WINES.
- SOUPS.
- FISH.
- RELEVÉS.
- ENTRÉES.
- SECOND SERVICE.
- BALL. NOVEMBER 5, 1863, AT THE ACADEMY OF MUSIC. RUSSIAN FLEET.
- HORS D’ŒUVRES.
- GROSSES PIÉCES.
- ENTRÉES.
- ROTIS.
- ENTREMETS, SUCRES, ET DESSERT.
- PIÉCES MONTÉES ET GLACÉS.
- DÉJEÛNER DONNÉ PAR MME. JAMES GORDON BENNETT, LE 3 DECEMBRE, 1861.
- MAISON DORÉE.
- POTAGES.
- POISSONS.
- HORS D’ŒUVRES.
- GROSSES PIÉCES FROIDES.
- ENTRÉES.
- ROTIS.
- PIÉCES MONTÉES ET ENTREMETS.
- GLACES.
- FRUITS.
- ORANGE BOVEN. ANNIVERSARY DINNER OF THE ST. NICHOLAS SOCIETY, AT THE ASTOR HOUSE, DECEMBER 6, 1852.
- SOUP.
- FISH.
- RELEVÉS.
- RELISHES.
- SIDE DISHES.
- COLD ORNAMENTAL DISHES.
- VEGETABLES.
- SMALL PLATES.
- GAME.
- KNICKERBOCKER DISHES.
- PASTRY.
- ORNAMENTAL CONFECTIONERY.
- CONFECTS.
- PRESERVES.
- FRUIT.
- CURIOUS MENUS OF VARIOUS NATIONS.
- MENU FROM Central Africa.
- Hongkong Menu. China.
- Yokohama Menu. Japan.
- Corea Menu.
- Kanaka Menu. Hawaiian Islands.
- FISH.
- POI.
- ENTRÉES.
- VEGETABLES.
- FRUIT.
- LIQUOR.
- INDEX.
- BEEF.
- COFFEE, CHOCOLATE, AND TEA.
- DESSERTS: PASTRY, JELLIES, ICES, PRESERVES, ETC.
- EGGS.
- FISH.
- FORCEMEATS.
- GAME.
- GARNISHINGS.
- HORS D’OEUVRES.
- LAMB.
- MUTTON.
- PORK.
- POULTRY.
- SALADS.
- SAUCES.
- SOUPS.
- STOCKS.
- VEAL.
- VEGETABLES.
- Second Supplement to The Table.
- CONTENTS.
- A WORD OF EXPLANATION.
- TABLE ETIQUETTE.
- EGGS.
- 1395. Eggs Molet.
- 1396. Eggs à la W. B. Kendall.
- 1397. Eggs à la Villeroi.
- 1398. Eggs à la Buckley.
- 1399. Eggs à la Jay Gould.
- 1400. Eggs à la W. M. Evarts.
- 1401. Eggs Stuffed à la Higgins.
- 1402. Eggs à la Geo. O. Jones.
- 1403. Eggs à la A. F. Bowers.
- 1404. Eggs à la Darling.
- 1405. Eggs à la Hamilton Fish.
- 1406. Eggs à la Mme. Morton.
- 1407. Eggs à la Belmont.
- 1408. Eggs à la Mme. Diaz.
- 1409. Eggs à la W. W. Ladd, Jr.
- 1410. Eggs à la D. B. Hill.
- 1411. Eggs à la Cockrane.
- 1412. Eggs à la Lloyd Aspinwall.
- 1413. Omelette Crême de Vanille à la R. A. C. Smith.
- 1414. Omelette à la Clark.
- 1415. Omelette Hughes.
- 1416. Omelette à la E. L. Godkin.
- 1417. Omelette à la M. Ballou.
- 1418. Omelette à la Mrs. W. L. Brown.
- 1419. Eggs-Cocotte.
- 1420. Eggs-Cocotte à la Wm. Bracken.
- FISH.
- 1421. How to prepare Fillets of Sole.
- 1422. Fillets of Sole à la Miss Miege.
- 1423. Fillets of Sole à la Thomas A. Edison.
- 1424. Fillets of Sole au Gratin à la James G. Blaine.
- 1425. Fillets of Sole à la H. S. Jaffray.
- 1426. Fillets of Sole à la Chas. Webb.
- 1427. Fillets of Sole à la Gen. Sherman.
- 1428. Fillets of Sole à la Cornelius Vanderbilt.
- 1429. Fillets of Sole à la E. A. Buck.
- 1430. Fillets of Sole à la Marguerite.
- 1431. Fillets of Shad à la C. Bliss.
- 1432. Fillets of Shad à la Chas. C. Delmonico.
- 1433. Fillets of Shad à la Whitelaw Reid.
- 1434. Fillets of Shad à la Keppler and Schwarzman.
- 1435. Fillet of Bass à la Chauncey M. Depew.
- 1436. Fillet of Bluefish à la Vénitienne.
- 1437. Canapés à la Edw. Van Volkenberg.
- 1438. Canapés à la Frank A. Watson.
- 1439. Striped Bass Boiled à la Lorenzo C. Delmonico.
- 1440. Cold Bass à la James Gordon Bennett.
- 1441. Salt Mackerel à la Whitmore.
- 1442. Salt Mackerel Boiled à la Cowing.
- 1443. Fried White-Bait.
- 1444. White-Bait à la W. Merrill.
- 1445. Oysters à la W. F. G. Shanks.
- 1446. Oysters Scalloped à la Baltimore.
- 1447. Soft Clams en Brochette à la A. P. Montant.
- 1448. Terrapin à la Robert Bonner.
- 1449. Terrapin in Chafing-Dish à la Maryland.
- 1450. Terrapin à la McGovern.
- 1451. Terrapin à la James Harris.
- 1452. Oysters à la L. Pomeroy.
- VEGETABLES.
- 1453. Banana Fritters à la Whittemore.
- 1454. Banana fried à la John Claflin.
- 1455. Fried Bananas à la Juarez.
- 1456. How to Blanch Macaroni and Spaghetti.
- 1457. Macaroni à la Crême.
- 1458. Timbale de Macaroni à la Napolitaine.
- 1459. Timbale of Spaghetti à la Levantinese.
- 1460. Teltauer Rubchens à la H. A. Ceasar.
- 1461. Teltauer Rubchens à la Schlissinger.
- 1462. Teltauer Rubchens à la Musser.
- BREAD.
- 1463. How to prepare the Dough for French Bread.
- 1464. How to shape French Rolls and Fluttes.
- 1465. How to shape the French Loaf and Ring (or Couronne).
- 1466. How to bake the Rolls and Fluttes.
- 1467. How to bake the French Loaf and Ring (Couronne).
- 1468. Tea Biscuits.
- 1469. Boston Brown Bread.
- BEEF.
- 1470. Salisbury Steaks.
- 1471. Fillet of Beef to the Success of the World’s Fair of 1892.
- 1472. Filet Mignon à la Albert Pulitzer.
- LAMB.
- 1473. Lamb Chops à la E. F. Shepard.
- 1474. Filets d’Agneau en Papillotes à la H. McConnell.
- 1475. Filets d’Agneau en Papillotes à la J. E. Hedrington.
- VEAL.
- 1476. Sweetbreads à la Geo. Vanderbilt.
- SOUPS AND STOCKS.
- 1477. Restorative à la Mrs. James A. Garfield.
- 1478. Mirepoix.
- POULTRY.
- 1479. Spring Turkey, broiled à la Judge Brady.
- 1480. Chicken Fritot à la Villeroi.
- 1481. Emincée of Chicken on Croustades à la Hugh J. Grant.
- GAME.
- 1482. Woodcocks en Croustades à la Harper Bros.
- 1483. Saddle of Venison à la Joel B. Erhardt.
- 1484. Venison Chops à la Tyrolienne.
- 1485. Saddle of Venison à la Talleyrand.
- 1486. Reed-birds à la Joseph Pulitzer.
- 1487. Reed-birds à la Barsotti.
- 1488. Hot Game Pie à la Henry Watson.
- SAUCES.
- 1489. Sauce, Finoise.
- DESSERTS.
- 1490. Chocolate Biscuits à la Marie Delmonico.
- 1491. Chocolate Soufflée Biscuits à la Deodoro Fonseca.
- 1492. Chocolate Italian Méringues.
- 1493. Chocolate Gauffres à la Oswald Ottendorfer.
- 1494. Marsapain au Chocolat à la Ticinese.
- 1495. Chocolate Kisses à la Adelina Patti.
- 1496. Pignolates au Chocolat à la Barnum.
- 1497. Cakes au Chocolat à la Carter.
- 1498. Cakes Frangipani au Chocolat à la Regina Margherita.
- 1499. Cakes au Chocolat à la Czarina.
- 1500. Madeleine au Chocolat à la Mme. Renault.
- 1501. Chocolate Macaroons à la Aimée Delmonico.
- 1502. Chocolate Macaroons à la Geo. Hamling.
- 1503. Macaroons à la J. C. Delmonico.
- 1504. Macaroon Soufflée à la Mrs. Judge Martine.
- 1505. Cakes à la Mme. Carnot.
- 1506. Cakes à la Dougherty.
- 1507. Cakes à la Mrs. Russell.
- 1508. Cakes à la Rusk.
- 1509. Patience Cakes à la Mrs. Sullivan.
- 1510. Patience Cakes à la Mrs. General Sheridan.
- 1511. Angel Cakes à la Mrs. Gertrude Vanderbilt.
- 1512. Lady Cakes à la Miss Frederick Vanderbilt.
- 1513. Ginger Snaps.
- 1514. Domino Cakes à la Paul Morphy.
- 1515. Cakes à la Luganese.
- 1516. Turkish Bonnet à la Abdul-Hamid.
- 1517. French Pancake.
- 1518. German Pancake.
- 1519. Chocolate Caramels.
- 1520. Peppermint Drops.
- 1521. Pudding à la Mrs. Frank Leslie.
- 1522. Pudding à la H. B. Hollins.
- 1523. Timbale à la Mme. Schultze.
- 1524. Timbale à la M. Picabia.
- 1525. Mince Pie à la Emma Robbins, New England Fashion.
- 1526. Pâté de Milan au Chocolat á la Leo.
- 1527. Beignets à la Josephine Delmonico.
- 1528. Appetizer à la Walter Stanton.
- 1529. Appetizer à la Joseph Herman.
- 1530. Appetizer à la Albert Plummer.
- 1531. Appetizer à la T. Kingman.
- 1532. Appetizer à la F. D. Mersereau.
- 1533. Appetizer à la C. Norwood.
- 1534. Appetizer à la T. F. Vail.
- 1535. Cooler à la T. S. Van Volkenburg.
- 1536. Cooler à la Frederick Vanderbilt.
- 1537. Cooler à la H. P. Sampers.
- 1538. Cooler à la Benjamin Wood.
- 1539. Cooler à la Hollywood.
- 1540. Cooler à la W. J. Florence.
- 1541. Cooler à la Britain.
- 1542. Cooler à la A. T. Sullivan.
- 1543. Egg-Nog.
- 1544. Champagne Punch.
- 1545. After-Dinner Cordial à la Tocci.
- 1546. After-Dinner Cordial à la T. S. Kingman.
- 1547. After-Dinner Cordial à la T. A. Lord.
- 1548. After-Dinner Cordial à la B. E. Kingman.
- 1549. Cordial à la Chas. H. Wheeler.
- 1550. Cordial à la Col. Brown.
- INDEX TO SECOND SUPPLEMENT.
- BEEF.
- BREAD.
- DESSERTS.
- EGGS.
- FISH.
- GAME.
- LAMB.
- POULTRY.
- SAUCES.
- SOUPS AND STOCKS.
- VEAL.
- VEGETABLES.
- STANDARD PUBLICATIONS ISSUED BY Charles L. Webster & Co. 3 EAST 14th STREET, NEW YORK.
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