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diff --git a/old/60285-0.txt b/old/60285-0.txt deleted file mode 100644 index 5faf0aa..0000000 --- a/old/60285-0.txt +++ /dev/null @@ -1,37800 +0,0 @@ -The Project Gutenberg EBook of The Delmonico Cook Book, by -Alessandro (Alexander) Filippini - -This eBook is for the use of anyone anywhere at no cost and with -almost no restrictions whatsoever. You may copy it, give it away or -re-use it under the terms of the Project Gutenberg License included -with this eBook or online at www.gutenberg.org/license - - -Title: The Delmonico Cook Book - How to Buy Food, How to Cook It, and How to Serve It. - -Author: Alessandro (Alexander) Filippini - -Release Date: September 12, 2019 [EBook #60285] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK THE DELMONICO COOK BOOK *** - - - - -Produced by ellinora, Harry Lamé, Joyce Wilson and the -Online Distributed Proofreading Team at http://www.pgdp.net -(This file was produced from images generously made -available by The Internet Archive/American Libraries.) - - - - - - - - - - Transcriber’s Notes - - Text between _underscores_ represents italic text, and text between - =equal signs= represents bold face text. Blackletter texts are - indicated by ~tildes~. Small capitals have been replaced with ALL - CAPITALS. Superscript texts have been transcribed as ^{text}. - - More Transcriber’s Notes may be found at the end of this text. - - - - - THE TABLE: - - HOW TO BUY FOOD, HOW TO COOK IT, - AND HOW TO SERVE IT. - - -[Illustration: - - _Very Sincerely - Yours obedient servant - Alessandro Filippini_] - - - _Queen:_--“Sure to find its way to any Kitchen ruled by a Cook worthy - of the name.” - - THE - DELMONICO COOK BOOK. - - HOW TO BUY FOOD, HOW TO COOK IT, - AND HOW TO SERVE IT. - - BY - ALESSANDRO FILIPPINI. - (25 YEARS CHEF AT DELMONICO’S, NEW YORK). - - BRENTANO’S - LONDON: 430 STRAND. - - NEW YORK. CHICAGO. WASHINGTON. PARIS. - - [_All Rights Reserved._] - - 12s. Nett. - - - - -CONTENTS. - - - PAGE - - FAC-SIMILE LETTERS OF FILIPPINI AND DELMONICO vi-vii - - THE PLEASURES OF THE TABLE 1-3 - - OUR MARKETS 4-7 - - VARIETIES OF FISH TO BE FOUND IN THE MARKETS DURING THE - DIFFERENT MONTHS 8-14 - - VEGETABLES 15-17 - - WATER-MELONS AND MUSK-MELONS 18 - - HOW TO SET A TABLE 19, 20 - - HOW TO SERVE MEALS 20-23 - - MENUS FOR EVERY DAY IN THE YEAR 25-150 - - RECIPES 151-382 - - SUPPLEMENT 383-392 - - HOW TO CARVE 393, 394 - - CELEBRATED MENUS, MANY OF WHICH WERE PREPARED BY MR. - FILIPPINI 395-409 - - CURIOUS MENUS OF VARIOUS NATIONS 411-418 - - INDEX 419-432 - - SECOND SUPPLEMENT 433-505 - - -[Illustration: - - _Delmonico’s 341 Broadway - New York February 14^{th} 1889 - M^{r}. Charles C. Delmonico, - My Dear Sir:--_ - -_Your are, no doubt, acquainted with the fact, that for the past five -years, I have been engaged upon a work, designed for the use of private -families. This work, which embraces the culinary art of the past and -present, together, with a collection of Menus from almost every country -in world, is now completed._ - -_Having been with “Delmonico’s” for nearly a quarter of a century; and -as a mark of reverence for those departed and of respect and esteem to -those living, I should feel honored by your permission, to dedicate the -book_ - - _To the Delmonico Family_ - - _Very Sincerely - - Yours obedient Servant - - Alessandro Filippini_] - -[Illustration: - - _New York March 4^{th} 1889_ - - _Mr. A. Filippini, - - Dear Sir,_ - -_The work which you have now completed, I have no doubt, will prove -instructive and invaluable._ - -_Your labors in the house of Delmonico, satifactory as they have been, -should be a sufficient guarantee, of your comprehensive knowledge of the -subject._ - - _Very sincerely - - Charles Delmonico_] - - - - -THE TABLE. - - - - -THE PLEASURES OF THE TABLE. - - -The pleasures of the table are enjoyed by all who possess good health. -Nothing is more fascinating than to be seated at a well-served, -well-cooked breakfast or dinner; and yet, of the immense number that -enjoy the good cheer and luxuries of the table, how few, very few, there -are who stop to consider the vexatious trouble our host undergoes when -arranging the daily bill of fare. “Variety is the spice of life,” but -nowhere is it more important, aye, actually necessary, than in the -getting up of a palatable meal. This pertains not only to the -dining-room of a hotel of the least pretensions or to the so-called -“grand” restaurant, but particularly to the family table. The writer has -known a gentleman who presided over an immense restaurant, and daily -provided the supplies therefor. He experienced no difficulty with any -single part of his business, yet when he came to arrange the details of -his own family’s meals, and attempted to practically fulfill them, he -was puzzled and annoyed beyond description. And, after all, there is no -place in the civilized world where the market for the supply of food is -so well provided as in New York, both as to variety and excellence, and -even as to luxuries. Educated as thousands of persons have been, in the -art of dining, by the famous Delmonico and his able lieutenants, New -York, perhaps, contains a larger number of so-called high-livers than -any other city. - -These “gourmands” (if you please), and their number is legion, have, -with the aid of the excellent resources of the American market and the -encouragement given to the culinary art of the period, brought the -modern American table to virtual perfection. This is saying a great -deal, inasmuch as the famed restaurants of London, Paris, and Vienna -have ever claimed a reputation and an ascendancy over others that seemed -to form a part of history itself. - -But as times change, so we change with them. Westward the course of -Empire sways, and the great glory of the past has departed from those -centres where the culinary art at one time defied all rivals. The -sceptre of supremacy has passed into the hands of the great metropolis -of the New World. It has been the writer’s good fortune to gain -experience on this subject from his observations in Europe as well as in -this country. He can state, without fear of contradiction, that more -first-class, well-fatted, and corn-fed cattle reach the markets of New -York, than any other market of the United States. Whenever a first-class -article of beef is required by one of the inland hotels, they send to -New York for it. - -Ask the ordinary traveler, and he will tell you that a first-class -steak, an “A 1” chop, or prime roast beef is a _rara avis_ in hotels -outside of New York. London has excellent mutton and good beef; that is -all. Paris gives plenty of variety, but it is all of an inferior quality -with the exception of veal, which is good. The same may be said of -northern Germany, where, in addition, the larger hotels in Hamburg and -Bremen are able to supply good steaks, the cattle in that country being -of fine quality. - -Yet no American, accustomed to his prime beef at New York, can be -pleased at any of these continental hotels, as he loses sight of his -favorite roast and steak. - -At the extensive cattle yards of Berlin, which are under control of an -excellent administration, and perfectly arranged, it was impossible, for -instance, 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 York. 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 bulls. - -Of the bovine family, the branch most celebrated for the good quality of -beef is the Durhams or Shorthorns. It is only fifty years ago that the -first were imported to this country from England, and so well have they -prospered and multiplied that the finest and best specimens of the race -are now found in these United States. They are now freely exported, at -large prices, to the mother-country, where they are highly prized for -breeding purposes. There are farms in Kentucky, Illinois, Indiana, Ohio, -and even in Missouri and Kansas, that turn out annually from 300 to -1,000 head of fatted, corn-fed cattle, from two to four years old, and -weighing from 1,500 to 2,500 pounds per head. - -As to mutton, this country is already beginning to occupy a position -second to none. We may probably not as yet surpass England in this -respect, but we have learned a great deal on this subject during the -past thirty years; hence the American breed of sheep has considerably -improved. 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 mutton, if not superior to, stands at -least fully on a par with, the English rival. - -Our farmers and agriculturists have learned a great deal on this -question. They now know that, as to early lambs, for instance, the ewes -should be strong, and kept in good condition, so that they can supply -the lambs with plenty of milk. They are now kept in a warm barn where -the cold winds do not touch them, and where the sun can shine on them. -They commence feeding them by putting a little bran in the lamb’s mouth, -so that it can taste it, and the lambs commence eating from a box -separate from the sheep. They generally feed them with cracked corn or -meal, and sometimes oats and corn ground together, with plenty of milk -from the ewes. If kept in good order and well fed, they will be ready -for market by the time they are six to eight weeks old. After the month -of June, lambs come from New York State--mostly from Dutchess County. -They are turned out to graze on the hills, where some cracked corn and -meal are put in the fields, so they can eat it at their pleasure. Many -of the late sheep and lambs come from Canada. Two of the largest sheep -ever sold in New York were raised by Mr. Vail, of Dutchess County, and -sold by A. Luyster to Mr. L. Delmonico for the sum of $100. The two -weighed, alive, 632 lbs., and dressed, 420 lbs. - -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 markets. Heretofore live cattle were transported -to, and slaughtered at, the places of consumption. This so-called -home-slaughtering interest has within the past few years experienced -great competition with the slaughterers of cattle in the far West, who -have brought their meats to the Eastern market in refrigerator-cars. The -great question now is: Which is the better way, and by which method are -the public interests served the best, as well as the sanitary condition -of this important article of food most improved? - -There can be no doubt that, while this controversy lasts, the consumer -has already been benefited, and the transportation of live cattle has -already been greatly facilitated and improved. The quality of the meat -does not depend upon the place where the animal is slaughtered, but it -does depend upon the state of the animal’s health when it is -slaughtered. Let the cattle-cars be improved so that cattle can be -transported without being knocked about and bruised, and let them be -properly fed and watered while in transit; after making the long journey -from the far West, let them be well rested and cooled off before -slaughtering. - -The Western dressed-beef men will also have to be on their mettle in -order to meet the exigencies of the times. Let them keep their wild -prairie cattle and their scalawags out of the better markets, handle -their beef carefully, keep it subjected to a uniform temperature of -about 38° Fahrenheit, discard all artificial preservative means, and all -opponents to their interests will be bereft of argument. - - - - -OUR MARKETS. - - -Our markets contain an abundant supply of poultry and game of an -exceptionally fine quality. For superior and palatable chickens we are -recommended to those raised about the creameries of New Jersey. The -hand-fed geese and ducks of Rhode Island rival in flavor and delicacy -the celebrated Caneton-de-Rouen, while the American turkeys are famous -the world over. To give any adequate idea of the quantity of game which -comes from the vast feeding-grounds of this country, or to enumerate -substantially every form in which, during the different seasons, game -appears in market, would require too much space. - -No game is more highly prized or more eagerly sought after in Europe -than our American canvas-back ducks, grouse and wild turkeys. 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 army; while at present so plentiful is the -supply that but a few days would be required to secure double that -number. - -Near Rhode Island, on one farm of about fifty acres, twenty thousand -geese, and as many ducks, are fattened annually for market. In Vermont -and other cold localities during December, when turkeys are full grown -and fattest, hundreds of tons of them are dressed, frozen hard in boxes, -and preserved in that condition for use in the spring and summer months; -when freshly killed, turkeys are tough and unpalatable. Unless well -experienced, the purchaser would do better to leave the selection of -poultry and game to some reliable dealer, rather than depend upon -“signs,” which are at times deceiving. - -Spring chickens appear in market about May; those hatched in incubators -come somewhat earlier. They are very small, weighing about a pound each, -and improve in flavor and richness as they increase in size. Tender -chickens may be had almost the whole year, but they are not plentiful -during the spring months. - -Capons are good from December until April. - -Young turkeys are first killed in September; they are full grown and -fattest in December, and remain good until spring, when they are -superseded by frozen turkeys. - -Geese and ducks are first brought to market in June, and, if they have -been properly fed, are a great delicacy. They may be had through the -summer, autumn, and winter months. Geese are called “green” until they -are three or four months old. - -Guinea-fowls are best in summer and autumn, when young and fat. - -Squabs are in market the whole year. - -The laws for killing and selling game vary somewhat in the different -States, and sometimes in the different counties of the same State. -Reference is made principally in regard to the New York City markets. So -great are the facilities for forwarding quickly by rail and steamer, -that supplies of game are easily obtained from long distances; and birds -killed in southern Texas, or other remote places, may be served -perfectly fresh on New York tables a few days later. The flight of birds -is greatly controlled by the weather. An early or late season, or a wet -or dry one, or even a cold wave, may hasten or retard them, and make -game plentiful or scarce, fat or poor; but an abundant supply of all -kinds of game in its best condition is generally to be had in the months -it is in season, as follows: - -Ruffed grouse, commonly called partridges, are in season from September -1 to February 1. - -Pinnated grouse, commonly called prairie-chickens, from September 1 to -February 1. - -Quails, from November 1 to February 1. - -Woodcock are in the market from August 1 to February 1, and are fattest -in October. - -English snipe appear in the spring, and again in the autumn, when they -are in their best condition, and are to be had in smaller quantities -during the winter. - -Yellow-legged snipe, robin or red-breasted snipe, dowicher and -black-breasted or winter snipe, also common snipe, are abundant in the -spring, and again from July through October, when they are best. - -Upland, grass, or gray plover are in market through the spring and -summer months, and are fattest in August and September. - -Doe-birds are to be had at about the same time. They are plover of a -larger size, and are considered not inferior to any other. - -Golden plover, or frost-birds, are plentiful in the spring, and are in -fine condition in September and October. - -Sora, or Virginia rail, are best in September and October. - -Reed-birds, or rice-birds, become very fat in August and September. When -found among the reeds of New Jersey they are called reed-birds, and -rice-birds when from the wild rice-fields of the South. - -Rabbits and hares are in season from November 1 to February 1. - -Venison is in market from August 1 to January 1 only, and is good during -that time. - -Antelope may be generally had through the autumn and winter months. - -Wild pigeons appear in the spring and autumn, but no longer in such -immense numbers as formerly. It is only possible to obtain them for -market when their “nestings” are near a railroad, which facilitates -their quick shipment. The young birds (wild squabs), taken from the -nest, make a most delicious broil. - -Wild ducks, swan, geese, and brant are in season from September 1 to May -1. The choicest of these are: canvas-back, mallard, teal, red-head, -widgeon, wood, brant, cygnet or young swan, goose when young and fat. - -English pheasants, English hares, and Scotch grouse are to be found in -the New York markets in excellent condition during the winter months. - -The wild mongrel goose, which appears in our markets about -Christmas-time, is, like the canvas-back duck, considered as one of the -greatest luxuries, and exclusively American. - -The far-famed canvas-back duck is also an exclusively North American -species. Closely resembling in appearance and habits the red-head of -America and the pochard of Europe, it is still quite distinct from and -superior to both these species in the excellence of its flesh. It is -found throughout North America, from the Arctic Ocean to Central -America, on the interior waters and on both shores. Chesapeake Bay is -the most noted ground for canvas-back ducks in the country, but they are -especially abundant in Southern California. They breed on the ponds, -rivers, and lakes, from Oregon to the more extreme northern portions of -the continent. The canvas-back is without doubt the most sought after -and widely known of all our ducks, and in localities where it can obtain -the root of the _Vallisneria spiralis_ (called by some tape-grass, and -by others, incorrectly, wild celery), the food to which it owes the -peculiarly delicate flavor for which it is so famous. As a highly prized -delicacy, it stands without a rival. When, however, it is obliged to -content itself with a diet chiefly of animal food, or is not properly -handled in the kitchen, it becomes merely a very ordinary table bird. -The _Vallisneria_ is not found on the Pacific Coast, but in many parts -of the interior, and especially in the Chesapeake Bay. The canvas-back -being an excellent and strong diver, brings from the bottom the -_Vallisneria_ by the roots; these it bites off and swallows, while the -red-head, black-head, and other ducks feed on the refuse grass, or -occasionally a root snatched from the canvas-back. At times the water is -covered with grass thus pulled up. 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 water. In New Orleans it is called “canard -cheval.” The canvas-back is covered somewhat like the red-head, but -there is no reason for the confusion which exists in the minds of so -many people regarding the two species. A careful comparison of the -following descriptions of the two birds will indicate well-marked -differences by which they may always be distinguished. The cook of a -Buffalo gentleman, when asked if she knew the difference between a -red-head and a canvas-back replied, “To be sure! one has the head of a -fool!” (meaning the canvas-back). - - CANVAS-BACK. - - Feathers of the head short and smooth. Male with head and neck of deep - chestnut color, the former sometimes quite blackish. Fore parts of - body, wings and tail, black, under parts white; back and sides - whitish, waved with black, but the white predominates, and the black - lines are faint and much broken up. Female everywhere duller in color - than the male. - - Bill entirely greenish-black, longer than head, nearly as long as - middle toe (without claw), narrow, high at base, and nostrils medium. - - Iris red. - - The weight of a pair of good fat canvas-back ducks with feathers on - will average six pounds. - - RED-HEAD. - - Feathers of the head rather long, giving it a puffy appearance. - - Male with head and neck chestnut red. Fore parts of body, wings and - tail, black, under parts - - white; back and sides whitish, waved with black, the dark waved lines - unbroken. Female everywhere duller in color than the male. - - Bill dull blue, with a black belt across the end, shorter than the - head, shorter than the middle toe (without claw), broad, depressed; - nostrils within its basal half. Always to be distinguished from other - ducks by shape of the bill. - - Iris yellow. - - The weight of a pair of good fat red-head ducks with feathers on will - average five pounds. - -The red-head duck is found in greater or less numbers throughout North -America, on the Atlantic and Pacific coasts, breeding in high northern -latitudes, and frequenting in winter the southern portions of the -continent as far as Mexico. The red-head is not common on the coasts of -New England. During the winter months it abounds considerably along the -south shore of Long Island, and is extremely abundant from this point -south, especially at Chesapeake Bay and Currituck. Its flesh is -excellent, 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-back. The diet of the red-head is by preference vegetable, but in -default of a sufficiency of food of this nature, they will, like other -ducks, eat frogs, tadpoles, and various mollusks. In the West they feed -largely on corn and wheat, which they glean from the fields, and on wild -oats, the seed of the water-lily, and roots and leaves of other aquatic -plants. - - - - -VARIETIES OF FISH TO BE FOUND IN THE MARKETS DURING THE DIFFERENT -MONTHS. - - -JANUARY. - -Live codfish [_Gadus morrhua_]. Haddock [_Melamogramus agle finus_]. -Cusk [_Brosmius brosme_]; this belongs to the cod family, and although -very little known, is an excellent table fish. Hake [_Phycis chuss_]; -this is another of the codfish family, but inferior to any of the other -varieties. Halibut [_Hypoglossus vulgaris_]. Small chicken halibut -[_Hypoglossus vulgaris_]. Striped bass [_Roccus lineatus_]. Eels -[_Arguilla vulgaris_]. Lobsters [_Homarus Americanus_]; very scarce, and -in poor condition. Fresh salmon [_Oncorhynchus chouicha_]; these salmon -are caught in the Columbia River, Oregon, all the year round, and are -shipped in refrigerator-cars, and received daily in the New York -markets. Frozen salmon [_Salmo salar_]; caught in the Restigouche River -in July, and kept in freezers. Turbot [_Platysomatichthys -hippoglossoides_], coming from Newfoundland, are occasionally in market -during this month. Frost-fish, sometimes called tom-cods [_Microgdus -tomcod_]. Frozen fresh mackerel [_Scomber scombrus_]. Frozen -Spanish-mackerel [_Scomber omarus_]. Pompano [_Trachynotus carolinus_]; -a few occasionally in market, coming from Pensacola, Florida. Red-fish, -or channel bass [_Sciœna ocellata_], caught in Florida. Sheep’s-head -[_Diplodus pobatocephalus_], from Florida. Grouper [_Epinephelus -morio_], from Pensacola; a very good fish for boiling, somewhat like the -red-snapper, but the meat is of a finer grain. Red-snapper [_Lutjanus -Blackfordii_] has become a staple article in our markets during the -winter. They weigh from two pounds upward, as much as twenty pounds -each. It is good either boiled or baked, but most epicures prefer it -baked. In selecting a fish, care should be taken not to buy one that -weighs over eight pounds, as anything larger than that is apt to be -tough and lacking in flavor. Shad [_Clupea sopidisima_], caught in the -St. John’s River, in Florida, are to be had nearly every day during this -month. Frozen bluefish [_Pomatomus saltatrix_], preserved by being kept -in freezers since the previous fall. Herring [_Clupea harengus_], from -Nova Scotia. Skate, or ray-fish [_Plerroplatea maclura_]. The demand for -this fish increases every year. The American people begin to appreciate -its many excellences. Probably the annual dinners of the Ichthyophagous -Club, at which this fish is always served, have materially increased the -popularity and demand for this fish. Rainbow trout [_Salmo irridea_]. -These fish were first marketed during the winter of 1885 and 1886, and -they are one of the notable examples of fish-culture, as the following -brief history will show. Six years ago Professor Spencer F. Baird, then -Commissioner of Fish and Fisheries for the United States, received a lot -of eggs of the rainbow trout from California. He presented five hundred -of them to the South Side Club, who have one of the most complete -fish-cultural establishments in this State. These eggs were hatched and -the fish raised in the preserves of the Club, where they increased to -such an extent that the Club decided to send their surplus to market, -and they have become very popular, and sell readily at one dollar and -twenty-five cents per pound. The open season for these trout is from -April to September. Salmon-trout, frozen [_Salvelinus namaycush_]. -Whitefish, frozen [_Coregonus clupeiformis_]. Pickerel [_Esox -reticulatus_], weighing from half a pound to ten pounds each, are very -good during the winter months. Wall-eyed pike [_Sticostedium vitreum_]. -Catfish [_Ictalurus punctatus_]. Smelts [_Osmerus mordax_] are received -from different parts of the East and North during this month. The -choicest come from Maine and Massachusetts. Those coming from Canada are -always frozen, and are inferior, and sold at a very low price. Green -turtle. Diamond-back terrapin. Prawns, from South Carolina. Scallops. -Oysters. The following are the best in this month: Blue Points, -Shrewsburys, East Rivers, and Mill Ponds. Hard crabs. Crab-meat, fresh -picked. Whitebait. Finnan haddie. Smoked salmon. Smoked halibut. Best -boneless dried codfish. - - -FEBRUARY. - -Live codfish. Haddock. Halibut. Striped bass. Eels. Live lobsters. Fresh -salmon. Frost-fish. Fresh Spanish-mackerel are found occasionally in -market, coming from Pensacola, Florida. Pompano. Sheep’s-head. Red-fish, -or channel bass. Grouper. Red-snapper. White perch [_Roccus -Americanus_], from Long Island; one of the best pan-fish that is found -in market. Smelts, green, from Maine, Massachusetts, and Rhode Island, -and frozen smelts from Canada. During the latter part of the month very -choice smelts are received from Long Island. These fish are large, and -are considered the best of all varieties of smelts received. Shad. -During the latter part of the month they begin to come from North -Carolina. These fish are oftentimes large, weighing six pounds each, and -in flavor are equal to those taken in the Connecticut River. Herring. -Skate, or ray-fish. Salmon-trout. Whitefish. Yellow perch [_Perca -Americana_]. Pickerel. Wall-eyed pike. Catfish. Green turtle. Terrapin. -Prawns. Scallops. Oysters. Codfish tongues. Soft shell crabs during this -month are in excellent condition, and are considered one of the most -seasonable shell fish in market at this time. Hard crabs. Whitebait. -Crab-meat, fresh picked. Finnan haddie. Smoked salmon. Boneless dried -codfish. Smoked halibut. - - -MARCH. - -Live codfish. Haddock. Halibut. Striped bass. Chicken Halibut. Eels. -Live lobsters. Salmon, from the Columbia River. During the latter part -of the month a few fish are received from Nova Scotia, weighing about -eight pounds each, and are called Kennebec salmon by the tradesmen, -although no salmon are caught either in the Penobscot or Kennebec -rivers, Maine, until about the 1st of May. Large flounders -[_Pseudopleuronectes Americanus_], suitable for making fillet of sole. -Spanish-mackerel. Pompano. Sheep’s-head. Red-snapper. Grouper. Shad are -abundant this month from North Carolina, and about the 25th or 30th of -March they make their first appearance in the North or Hudson River. -Herring. Skate, or ray-fish. Sturgeon [_Acipencer sturio_]. -Salmon-trout. Whitefish. Yellow perch. Pickerel. Cisco [_Coregonus -artedi_]. Catfish. Wall-eyed pike. Green turtle. Terrapin. With the -month of March closes the terrapin season, as after the 1st of April it -seems to be universally conceded that the weather is too warm, and -terrapin are not relished, nor does the palate crave them. Soft shell -clams are still excellent this month. Prawns. Scallops. Oysters. Those -known as East Rivers, caught on the north shore of Long Island, are -considered best in this month. Crab-meat, fresh picked. Smoked haddock. -Smoked salmon. Smoked halibut. Smoked mackerel. - - -APRIL. - -Live codfish. Haddock. Halibut. Striped bass. Chicken halibut. Eels. -Live lobsters. Tomcods. Salmon, fresh from the Columbia River. Salmon, -fresh from Nova Scotia. Flounders. White perch. Fresh mackerel. About -the first part of April mackerel make their appearance on our coast, -oftentimes in enormous numbers, and are sold in the markets at prices so -low as to make them the cheapest food of the season. Spanish-mackerel -and pompano are occasionally in the market from Pensacola, Florida. -Kingfish [_Menticirrus nebulosus_]; a few come into market from North -Carolina. Sheep’s-head, from North Carolina. Smelts; with the close of -this month the fish goes out of season. Red-snapper are to be found in -market up to the 15th of April. Sea bass [_Serranus atrarius_]; a few -occasionally come into market from Charleston, S. C. Shad increase in -abundance from the North and Hudson rivers. Skate, or ray-fish. Bluefish -[_Pomatomus saltatrix_]; a few make their appearance, caught on the -Florida coast. Brook-trout [_Salvelinus fontinalis_]. The open season -for this fish commences April 1. Salmon-trout. Whitefish. Pickerel. -Cisco. Wall-eyed pike. Catfish. Green turtle. Prawns. Crayfish [_Astacus -fluviatilus_] are found during this month in the markets; they are -caught in the Potomac River. Scallops; with the close of this month they -are out of season. Oysters are generally better during the month of -April than at any other time of the year, but, according to custom, with -the close of this month the oyster season ends. Fresh frogs’ legs during -the latter part of this month are taken, and begin to make their -appearance in market at prices of about sixty to seventy-five cents per -pound. Codfish tongues. Hard crabs. Crab-meat. Whitebait. Smoked -haddock. Smoked salmon. Smoked halibut. - - -MAY. - -Codfish during this month is apt to be poor, as no live fish are brought -to the New York markets. It is mostly fish caught off Nantucket and -repacked in Boston, and from there shipped to New York. Haddock; the -same applies to this fish as to the cod. Halibut is in excellent -condition this month, both large fish for steaks, and small chicken -halibut for dinner fish. Striped bass. Eels. Lobsters. Blackfish -[_Teutogo onitis_]. Salmon from Restigouche make their appearance about -the 20th of May. Oregon salmon continue to come during this month, -although not in as good order as in previous months. Large flounders for -fillet of sole are excellent this month. Fresh mackerel. -Spanish-mackerel and pompano from Pensacola, Florida. A few come to -market from North Carolina during this month. Butter-fish [_Stromateus -triacanthus_] make their appearance in the market this month. Weakfish -[_Cyonoscion regale_] plenty and cheap. Kingfish from Long Island make -their appearance during this month in the markets, and are an excellent -fish, growing better each month till October, when they go out of -season. Sheep’s-head; a few make their appearance from Long Island. -Porgies [_Stenotomus chrysops_], from Long Island. Sea bass during this -month are abundant from Narragansett Bay. Shad from Connecticut is -probably at its best this month. There is no doubt that shad from this -river possesses a flavor superior to all others. Shad from the North -River begin to get soft and are not in good condition. Bluefish; there -are a few weighing one and a half to two pounds each in market. Squid -[_Loligo pealæi_] This is an article of food that Spaniards and Italians -think a great deal of, but it is very little used by American people as -yet. It has been introduced to the American public by the dinners of the -Ichthyophagous Club, which is composed of a few gentlemen connected with -the leading newspapers, and some eminent scientific men, whose object is -to cultivate a taste and demand for those varieties of fish which are -not generally supposed to be good edible food. Brook-trout under the -existing law come into market on April 1. Probably the finest flavored -trout found on this continent are the wild brook-trout taken in the -streams of Long Island. 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 be. Trout that are fed entirely upon chopped liver -are usually flat and insipid to the taste. But trout that are fed upon -small minnows or other fish-food, such as clams, larvae of insects, and -small fish of any kind, are always more delicate in flavor. Salmon-trout -and whitefish; a few are found in market this month, but during warm -weather it is very difficult to obtain them in New York City markets in -prime condition. Carp [_Cyprinus carpia_]. These fish are now making -their appearance in our markets in considerable quantities, having been -introduced into this country through the instrumentality of Professor -Spencer F. Baird, late United States Fish and Fisheries Commissioner, -some eight years ago. They have been distributed in nearly every State -of the Union, and in the Southern States have grown larger, and are -found in better condition, than they are in Germany, where the parent -fish came from. The market is principally supplied now with fish caught -in the Potomac River, weighing from two to fifteen pounds each, and are -selling at present for twenty-five cents a pound; 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 pound. Green turtle. Frogs’ legs. Crayfish during this -month come from Wisconsin. They are of very fine flavor, and are the -best that are found in this country. Prawns from South Carolina. -Crab-meat, fresh picked. Soft crabs grow more abundant during this -month, and are in excellent condition. A very choice smoked fish is in -season this month, called the roe herring, and by some of the grocers -under various names, such as bloaters, Burlington herring, etc. - - -JUNE. - -Codfish may be had, but not in good condition. Haddock may be had, but -not in good condition. Halibut. Striped Bass. Eels. Lobsters. Fresh -salmon from the Kennebec and Penobscot rivers, Maine, and from the -Restigouche and other rivers in Canada, are very abundant this month, -and are to be had at the lowest price during the season, selling -oftentimes as low as fifteen cents per pound by the whole fish. Large -flounders for fillet of sole. Blackfish. Fresh mackerel. Pompano. -Spanish-mackerel. Weakfish. Butter-fish. Kingfish. Sheep’s-head. -Porgies. Sea bass. Sturgeon. Shad from the Connecticut River are still -in good condition, but with the close of this month go out of season. -Bluefish are larger, sometimes weighing four to six pounds each, and are -improving in quality. Carp. Skate, or ray-fish. Black bass [_Micropterus -dolomiei_] are in season from the 1st of June until the 1st of January. -This is a very choice table fish; probably one of the best of the fresh -water fishes. Crayfish. Frogs’ legs. Soft crabs. Crab-meat. Whitebait. - - -JULY. - -Cod. Haddock. Halibut. Striped bass. Eels. Lobsters. Kennebec salmon. -Pompano. Restigouche salmon. Large flounders for fillet of sole. -Blackfish. Fresh mackerel. Spanish-mackerel. Butter-fish; this is a -small, sweet pan-fish. Weakfish. Kingfish. Sheep’s-head. Porgies. Sea -bass. Bluefish. Moonfish [_Choetodipterus faber_]. This fish is somewhat -similar in appearance to the sheep’s-head, and is a very fine boiling or -baking fish. Squid. Skate. Brook-trout. Black bass. Green turtle. -Crayfish. Prawns. Frogs’ legs. Soft crabs. Whitebait. - - -AUGUST. - -Cod. Haddock. Halibut. Striped bass. Eels. Lobsters. Restigouche salmon. -Kennebec salmon. Large flounders for fillet of sole. Fresh mackerel. -Spanish-mackerel. Bonito [_Sarda mediterranea_]. This fish is sometimes -sold through the country as Spanish-mackerel, but it is a very inferior -fish as compared with the Spanish-mackerel. Crevalle [_Caranx hippos_]. -This fish is sometimes sold as pompano, but is a very inferior fish, as -the pompano is one of the choicest fishes that we have in market. -Butter-fish. Tilefish [_Lopholatilus chamaeleonticeps_]. This fish was -first discovered in our waters by the United States Fish Commission in -1880. It is very brilliant in color, but the meat is very coarse-flaked, -and somewhat resembling the haddock in appearance and flavor. Lafayette -[_Liostomus xanthurus_], a small fish weighing about a quarter of a -pound each, and a very desirable pan-fish. Sea-robins [_Prionotus -palmipes_]. This fish is found very plentifully at this season of the -year in the waters of Long Island, and was first introduced as a table -fish by the Ichthyophagous Club some five years ago. It is a very fair -pan-fish. Sea bass. Kingfish. Sheep’s-head. Porgies. Bluefish. Moonfish. -Squid. Skate. Brook-trout. Black bass. Catfish. Green turtle. Crayfish. -Prawns. Frogs’ legs. Soft crabs. White-bait. - - -SEPTEMBER. - -Codfish. Haddock. Halibut. Striped bass. Lobsters. Eels. Salmon from -Nova Scotia. During this month the salmon advance very much in price, -and with the close of the month fresh salmon caught on the Atlantic -coast go out of season. Large flounders for fillet of sole. Blackfish. -Fresh mackerel. Spanish-mackerel. During this month the Spanish-mackerel -are in their best condition, being fat and of delicate flavor. Cero -[_Scomberomorus caballa_]. A large fish, weighing from six to twenty -pounds each, resembling the Spanish-mackerel in appearance, but not so -fine flavored. Crevalle [_Caranx hippos_]. Pompano. Butter-fish. -Tilefish. Weakfish. Lafayette. Porgies. Squid. Smelts make their -appearance for the first time in the season during this month. -Red-snapper are to be found in market this month, the first of the -season. Grouper; a fish somewhat resembling the red-snapper in form, but -of a darker red color, and similar in flavor to the red-snapper, and by -a great many people thought to be superior to the red-snapper. Sea bass. -Skate. Bluefish are in better condition, and in their prime during this -month. Salmon-trout. Pickerel. Whitefish. Catfish. Wall-eyed pike. Carp. -Green turtle. Crayfish. Prawns. Frogs’ legs. Scallops begin to come into -market at this time, but are not quite so good as they are a month -later. Hard crabs. Whitebait. Soft crabs are in better condition and of -better flavor during this month than at any other time of the year. -Moonfish. Butter-fish. Bonito. Sea-robins. - - -OCTOBER. - -Codfish; during the latter part of this month codfish are brought alive -to the market. Haddock. Halibut. Striped bass. Eels. Lobsters. -Blackfish. Columbia River salmon commence to come into market at this -time. These salmon are what are known as the steel-head variety [_Salmo -gardneri_]. They are not as fine flavored nor as much esteemed as those -that are called chinooks, which come earlier in the season. Large -flounders for fillet of sole. Fresh mackerel. Cero. Spanish-mackerel. -Pompano. Weakfish. Kingfish. Sheep’s-head. Grouper. White Perch. Smelts. -Red-snapper. Sea bass. Bluefish. Black bass. Salmon-trout. Whitefish. -Yellow perch. Pickerel. Cisco. Wall-eyed pike. Green turtle. Carp. -Terrapin are caught during every month in the year, but are not -considered good for the table until the weather is cold, and with the -month of October are first used on the table. Crayfish. Prawns. Frogs’ -legs. Hard crabs. Soft crabs are to be found in market usually up to the -10th of October. White-bait. Scallops. Redfish, or spotted bass. This is -a Southern fish, and is somewhat similar in flavor to the striped bass, -but not quite so good. - - -NOVEMBER. - -Live cod. Haddock. Halibut. Striped bass. Eels. Lobsters. Salmon. Cusk. -Blackfish. Fresh mackerel. Redfish, or spotted bass. Grouper. White -perch. Smelts. Red-snapper. Skate. Black bass. Salmon-trout. Whitefish. -Yellow Perch. Pickerel. Cisco. Shad. For the past two or three years, -during the month of November, shad have been taken off the coast of -Massachusetts in the nets along with the mackerel. These shad are large, -weighing five pounds each, and are very fat and of excellent flavor. -Bluefish. This month usually closes the bluefish season, but during the -months of December, January, and February they are found in market, but -always are fish that have been preserved by freezing. Masquallonge -[_Esox nobilier_]. This fish weighs from four to twenty pounds each, and -is of the pickerel family, and considered the most superior in flavor to -all the pickerels. Wall-eyed pike. Catfish. Green turtle. Terrapin. -Crayfish. Prawns. Scallops. Frogs’ legs. Hard crabs. Whitebait. - - -DECEMBER. - -Live cod. Haddock. Halibut. Striped bass. Eels. Lobsters. Columbia River -salmon. Large flounders for fillet of sole. Turbot. These fish are -caught in extreme Northern waters. They are somewhat similar in flavor -to the chicken halibut, but are black upon both sides. They are of a -very peculiar flavor. Tomcods, or frost-fish. A small fish weighing -about one-fourth of a pound each; very sweet, and a desirable pan-fish. -Cusk. Blackfish. Grouper. Smelts. Mullet [_Mugil albula_]. A Southern -fish, sweet and oily, and a good pan-fish. Red-snapper. Skate. Shad are -received during this month from St. John’s River, Florida. Black bass. -Salmon-trout. Whitefish. Yellow perch. Pickerel. Masquallonge. Cisco. -Wall-eyed pike. Green turtle. Terrapin. Crayfish. Frogs’ legs. Prawns. -Scallops. Hard crabs. Soft crabs. This is a different variety of crab -than is found in the summer; it is very much smaller, and of a brown -color; not equal in flavor to the soft crab found during the summer. - - - - -VEGETABLES. - - -Vegetables are grown to such an extent in the South, and also in -hot-houses in the North, that we may enjoy, even in the coldest winter -weather, nearly every variety. - -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 York. A party of gentlemen, among them a steward on one of the -Southern steamers, were seated one day in January conversing, when the -steward, who was in the habit of bringing mint with him for this -particular resort, ordered a mint-julep; this order, at that time of the -year, created a little surprise, especially to one of the party, who was -a dealer in vegetables. However, the matter was explained, and the -dealer arranged with the steward to bring him some mint, together with -whatever vegetables he could get, on each of his Northern trips. The -demand for them increased so fast that a great many growers commenced to -raise vegetables, so that the business has grown to vast proportions. - -The following information may be useful to those who wish to know at -what season of the year certain vegetables may be had, and also where -they may be had in their prime. - -Asparagus. The consumption of asparagus has grown so much during the -past few years, partly, perhaps, through the recommendation of -physicians, that it might be well here to give an idea as to where and -when it is grown. It first makes its appearance in market from the -middle of February until the middle of March, according to the condition -of the weather. - -Occasionally it may be had during the winter from hot-houses, but of -inferior quality. The first of out-door growth comes from Charleston, S. -C., where there are a number of very large beds, and where it is grown -very successfully, both as to quality and quantity. It is shipped from -there to Baltimore, Washington, Philadelphia, and New York, arriving at -the latter place by express in a little less than forty-eight hours -after cutting. Although North Carolina is growing more every year, the -next location where it is raised in quantities for market is Norfolk, -Va., the quality being of the best. We now reach our own -vicinity--Oyster Bay and New Jersey. The former place has long had the -reputation of raising the finest asparagus, but as a great many of their -beds are getting old, and not receiving the proper attention, they are -fast losing their prestige to Jersey, where they are growing more and -more every year, and of the very finest quality. Asparagus may be had at -its best from the 1st of May, until the 1st of June; after this time it -commences to run out until July first, when cutting is stopped. The -demand has been so great for the past few years that, although more and -more is raised every year, the price advances instead of getting less, -and for the large “Colossal” or “Delmonico” asparagus immense prices are -paid. - -French artichokes may be had all the year round; the quality and size -depend on the condition of the weather during their growth. Most of the -supply is from France, but occasionally from California and the South. - -Jerusalem artichokes appear from the 1st of October until June; they are -always good. - -String beans can be had from the middle of February until December; they -are in their prime during the spring and fall months. Occasionally we -receive them in December and January from Havana, but they are not -first-class. - -Lima beans, which are seldom shipped from the South, can be had from -August until frost sets in; they are always good. - -Beets all the year round; best in spring and summer. - -Cabbage all the year round; always good. The first new cabbage comes -from Florida in March. During the winter large quantities of cabbages -are imported from Denmark. - -Carrots all the year; the small young ones appearing in the spring. - -Chives can be had all the year round. - -Cucumbers all the year round. In the winter we get them from the -hot-houses around Boston; they are of the very finest quality, although -rather expensive. - -Cauliflower all the year round; we have them in January, February, and -March from England and France, and in April and May from the hot-houses -on Long Island. They are of fine quality at all seasons except during -summer. - -Celery may be had in every month but May and June, but is best during -the cold weather. It is being extensively raised in Kalamazoo, Mich., -for the past three or four years; and as they raise it much earlier than -we, and of good quality, it will not be long before we have it all the -year round. - -Chervil may be had all the year round, but is usually poor during warm -weather. - -Chicory we have from August until March; best during fall and winter -months; occasionally during February and March; a fine quality comes -from France. - -Corn or winter salad (called by the French _doucette_, and by the -Germans _fetticux_) from September until warm weather sets in. It is -purely, as its name indicates, a winter salad, as it never grows in the -summer. - -Cress all the year round; best in the spring. - -Dandelion from January 1 to June. - -Escarole salad from August until March. - -Egg-plant all the year round; scarce during winter. - -Garlic all the year round; in large quantities for the past two or three -years during May, June, and July, from New Orleans. - -Herbs, such as thyme, sage, sweet basil, borage, dill, lavender, -sweet-fennel, sweet-marjoram, rosemary, summer-savory, tansy, etc., may -be had green in the summer and fall, and dry during the balance of the -year. - -Kohl-rabi from May until November. - -Knot celery from September until May. - -Leeks all the year round. - -Lettuce can be had all the year round. In the winter it comes from the -hot-houses of Boston, Providence, Long Island, and Jersey, but -principally from Providence, as that city for the past few years has -made a business of growing lettuce for the New York market. It is best -in the fall and spring. It is almost impossible to grow good lettuce in -the summer, for, should it head at all, the warm weather would rot it. - -Mint can be had nearly all the year round; scarce during December and -January. - -Mushrooms can be had all the year round; they are raised principally in -cellars and hot-houses on Long Island, and the demand for them increases -yearly. The people are gradually getting over the fear they once had of -the poisonous toad-stools, of which, by the way, there is no danger now, -as the mushrooms are carefully picked and sent to market by men who -understand the business. They are scarce during the very warm weather. - -Oyster-plant can be had from September until June. - -Okra appears all the year round; in the winter and spring it comes from -Havana. - -Parsley all the year round. - -Onions may be had all the year round. - -Green peppers all the year round. In winter we get them from Havana. - -Potatoes all the year round. There need be but little fear of a -potato-famine. During the past few years, when our own crop has been -light, large quantities were imported from England, Ireland, Scotland, -and Germany. The first new potatoes come from Bermuda about April 1. - -Sweet potatoes from August until June. - -Peas from March until November. - -Parsnips from September until June. - -Pumpkins from September until February. - -Romaine salad can be had in the spring and fall. - -Radishes all the year round; they are very scarce in hot weather. - -Rhubarb from February until July. - -Brussels-sprouts from October until April. We import the very finest -from France during March and April, but our growers are improving in -raising them from year to year, and we hope before long to rival the -French. - -Kale-sprouts from November until June. - -Shallots all the year round. They are green in spring and summer and can -be had dry during winter. - -Spinach all the year round; it is covered up in the early winter to keep -it from freezing, but occasionally during extreme cold weather the cold -reaches it, when it is impossible to cut it, which makes it scarce and -high in the markets. - -Sorrel can be had all the year round; it is raised mostly by French -gardeners. - -White and yellow summer-squash from April until October. - -Marrow-squash all the year round, except May and part of June; they are -used quite generally to make pies instead of pumpkins. - -Tomatoes can be had all the year round, except December and part of -January. The first new ones come from Key West; they are of excellent -quality. - -White and ruta-baga turnips can be had all the year round. - -Estragon appears from March until December. - - - - -WATER-MELONS AND MUSK-MELONS. - - -Water-melons first make their appearance in market about the first of -July, and can be had until the middle of October. Unlike the musk-melon, -they are of a rather hardy nature, and after the melon has grown on the -vine, the changes in temperature, or rain, have little effect on them. -The first in market come from Florida, and as the season advances we get -them from further North, until New Jersey is reached. More melons are -raised in Georgia than in any other State, and of far better quality. -The best variety to be relied on, as to quality, is known as the “Gem.” - -Musk-melons, although raised in nearly all parts of the country where -the climate will admit, are seldom shipped to New York from any distance -further than North Carolina, as a musk-melon, in order to be of good -flavor, must be ripened, or nearly so, on the vine. When ripe they are -so easily cracked or mashed that they would not stand transportation. -For the past two or three years, a few, of a rather hard-rind variety, -but of excellent flavor, have been shipped from New Orleans, but with -only partial success, as the cost of transportation and the loss are so -great that it hardly pays. We often hear the remark, “I have not eaten a -good melon this season.” This can be easily explained. - -A melon is of a very sensitive nature, and the delicious flavor is -destroyed by rain or cold weather. A melon-patch from which we get -finely flavored melons to-day, may be ruined (as to flavor) for a few -days, by a heavy rain-storm; for the melon absorbs water like a sponge. -When we have hot nights and no rain, we have perfect melons. Invariably, -it is during this kind of weather that they are most appreciated. Melons -first appear about the middle of July, and last until cold weather. - - - - -HOW TO SET A TABLE. - - -To set a table seems, perhaps, very easy, but to set it properly and -tastily is not such an easy matter. The advice herewith given may prove -advantageous to many. - -Place the table in the centre of the dining-room, under the chandelier, -and see to it that it is perfectly steady; that is to say, that there is -no danger of its being shaken while the dinner is in progress. Should it -not rest firmly, perhaps an old relic, in the shape of a Bland Dollar, -could be made serviceable by placing it under one of the feet. See to it -that there is plenty of space between each cover; it is annoying to come -in contact with every move of your neighbor. - -[Illustration: - - A--Plates. - B--Flowers. - C--Sherry. - D--Sauterne. - E--Fruits. - F--Cakes. - G--Celery. - H--Radishes. - I--Black and Red Pepper. - K--Salt Cellars. - - 1--Green Glass for Sauterne. - 2--Glass for Sherry. - 3--Red Glass for Rhine Wine. - 4--Glass for Champagne. - 5--Glass for Latour. - 6--Glass for Chambertin. - 7--Glass for Water.] - -A table for six persons should be six feet long. Take a woolen cloth and -put it over the table, and then place a linen cloth on top of it; this -will deaden the noise of plates and glasses. - -Flowers should never be absent from the table when you have guests; they -can be procured at all seasons. A large basket or bouquet should be -placed in the centre of the table; a large bouquet on the right side for -each lady, and a small _boutonniére_ for each gentleman, also on the -right side of the cover. - -On each side of the centre-piece place a fruit-stand, nicely arranged -with the choicest fruits of the season. Next to this place a _compotier_ -with assorted cakes. Place celery, olives, or radishes symmetrically in -the space that is left between the centre and the covers. Fish-knives, -soup-spoons, and oyster-forks must be placed on the right side of the -plate, and the fork on the left side. If desired, place fancy pieces on -the table, (_pièces montées_); but as the foregoing items pertain only -to a dinner for six persons it would crowd out much available space. The -diagram on the preceding page will illustrate the arrangement of the -glasses on the table. - -Napkins can be arranged in various styles and figures; into flowers or -any other desired form. The latest and most fashionable way is to -arrange them folded plainly, so as to show the monogram of the family. A -small salt-cellar should be placed at each cover, to avoid asking the -servant for it. - -Menus, either printed or written, should be placed at each cover. It is -not a breach of etiquette to refuse a course you do not desire; by -knowing what is coming, you can with propriety refuse a course, and take -the next one. - -About ten minutes before commencing dinner, fill the decanters with -Sauterne and with sherry, and place the same on the table, as in -diagram, marked _C_ and _D_. - - - - -HOW TO SERVE MEALS. - - -Nearly every family of means is in the habit of giving a few dinners to -its friends during the year. As a matter of course, the members of the -family are, in return, invited to “dine out.” - -If you invite your friends to a dinner, you should not wish them to go -away dissatisfied. After a varied experience of many years, both in this -country and in Europe, 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 dinner, from commencement to close, after the -manner of the French. - -It should not be forgotten that much depends upon the appearance of the -table, and the manner of serving the courses. In fact, more success can -be attained by studied attention to the room, the table, and the serving -of the courses, than in the preparation of costly viands. - -On entering a dining-room, the first object which strikes the eye is the -table. If the table is void of flowers, and other side decorations, -including olives, radishes, and celery, tastefully arranged napkins and -wine-glasses, an impression is given of a boarding-house table. On the -contrary, when you see a beautifully decorated and artistically arranged -table, the heart is immediately gladdened. - -A proper regard should be given to the comfort of the guests as regards -temperature. Have the room neither too cold nor too warm; the -temperature should never exceed sixty degrees. The dining-room should be -well aired before dinner commences. Great care should be taken that the -dinner be served very hot. Noises with plates and glasses should be -avoided. - -There is as much system in serving a fine dinner as there is in running -a railroad, or in any other business. French dinners are generally -served in three main courses, viz., _Relevés_, _Entrées_, and _Rotis_; -all the rest are considered side courses. It depends entirely on the -taste of the host as to how many main courses he desires served. The -author would suggest two _relevés_, three _entrées_, and one or two -_rotis_; this could be made an elaborate dinner. - -Naturally, what you shall serve will depend entirely on what there is in -market at the season. For instance, you cannot serve brook-trout in -January, or canvas-back duck during the months of June, July, August, or -September. However, the very best in the market should invariably be -selected. - -Care should be taken to have the wines at the right temperature. Sherry, -Sauterne, Chablis, and Rhine wines should always be served cold. -Champagne should be served very cold, almost at the freezing-point. -Bordeaux and Burgundy should be kept twelve hours before dinner in a -room at a temperature of seventy degrees. Servants should be instructed -not to fill the glasses more than three-fourths full; for guests are in -danger of soiling their dresses, and, again, it is not considered good -form. - -The following is a fair menu for a New Year’s dinner, with the necessary -instructions how to serve it: - - Blue Point Oysters, 298. - _Haut Sauterne._ - - SOUPS. - - Cream of Asparagus, 70. - Consommé Royale, 107. - _Amontillado._ - - HORS D’ŒUVRE. - - Radishes, 292. - Olives. - Timbales à l’Ecossaise, 261. - - RELEVES. - - Bass à la Régence, 305. - Potatoes à la Windsor, 1008. - _Rauenthaler-Berg._ - Fillet of Beef, larded à la Parisienne, 514. - Saddle of Mutton, currant jelly, 666. - _Pommery Sec._ - - ENTREES. - - Sweetbreads, larded à la Colbert, 617. - Terrapin à la Maryland, 397. - _Chateau Latour._ - - SORBET. - - Kirsch Punch, 1305. - - ROTIS. - - Canvas-back Ducks, 874. - Celery, Mayonnaise Salad, 1042. - _Chambertin._ - - ENTREMETS. - - Artichoke Bottoms, 897. - French Peas, 977. - String Beans, 948. - - SWEET ENTREMETS. - - Plum Pudding à l’Anglaise, 1163. - - ICES. - - Vanilla, 1271. - Pistache, 1275. - Fruit. - Cakes. - Coffee, 1349. - _Cordials._ - -To begin with the oysters or clams: place some finely chopped ice on -each soup-plate, with a small fancy napkin on top. Arrange the oysters -or clams nicely on top of each plate, with a piece of lemon, and serve. -With this course serve also Haut Sauterne. It is understood that the -oysters or clams are to be served after all the guests are seated. It -should be made a rule never to remove any plates while some of the -guests are still eating. When all have finished, remove the -oyster-plates and leave dinner-plates in their stead; then serve the -soup. The servant is expected to present a plate of each kind to each -guest, and ask which is preferred. Serve sherry with the soup. Always -serve the plates on the right side, and remove on the left. Serve -timbales. First put a spoonful of sauce on each plate, and then the -timbale; at the same time you are serving the timbale, remove the cold -plates and serve the fish. Put the fish on the plates, then the sauce, -with a few potatoes on the same plate. Serve Rauenthaler-Berg. Remove -the plates and serve fillet of beef, which should be cut in small, even -slices. Put the sauce on the plate, and then the fillet. Place the -artichokes on the same plate. Serve Pommery Sec with this and with the -other course. Remove the plates and serve saddle of mutton. Cut the loin -of the saddle lengthwise, and then crosswise, and serve with a little -gravy and a spoonful of string-beans on the same plate. When this course -is finished, serve the sweetbreads. Put the sauce first on the plate, as -with the fillet, with a spoonful of peas. With this serve Chateau -Latour. The next course, terrapin, should be served in a very hot -tureen. Before serving, add a little fine sherry; mix well, and give -each guest a small portion. Serve more Chateau Latour with this course. - -After this comes sorbet. This can be served in glasses or in shells; for -instance, take six lemons or six small oranges, cut off the tops, take -the soft parts out of them, and in them place the sorbet. Arrange them -on cold dessert-plates, decorated with small fancy napkins or fancy -paper. While the guests are enjoying the sorbet, remove sherry, -Sauterne, and Hock glasses, no matter if empty or full. (Replace knives -and forks before serving the sorbet.) - -Now come canvas-back ducks. Before serving, place them for a moment -before the host, so that all the guests can see them. Cut off only the -breasts, and serve with a little of the gravy and a small piece of fried -hominy, on very hot plates; then pass around the currant jelly. You can -serve a whole breast or a half one; however, during a hearty dinner, a -half one is preferable; this is entirely at the disposition of the host. -Serve celery salad with mayonnaise dressing on separate dessert-plates, -with forks, and then serve Chambertin. - -When this course is finished, remove all side dishes, casters, and salt -and pepper cruets, and leave nothing on the table but flowers, fruits, -and cakes. Clean the table neatly with a brush or napkin, and then place -dessert spoons and forks at each cover. Serve plum pudding the same as -_omelette au rum_. Pour the rum over the pudding, spread powdered sugar -on top, and, with a spoon, keep pouring the burning liquid over it -until it ceases to burn. Then cut in slices and serve, putting some of -the liquid on each plate. - -Vanilla and pistache ice-cream should be served on cold dessert-plates -with fancy paper underneath, and with dessert spoons and forks. Serve -the cakes with the ice-cream. - -When this course is finished, serve to each guest a finger-bowl, with a -thin slice of lemon in the water. Small cups for coffee should be passed -at the same time. Fruits, nuts, and raisins come next. It is customary -with some old American families to introduce at this course a bottle of -very old Madeira wine; but this is certainly not necessary. - -Now comes the last, the coffee, which must be served fresh and very hot, -for the preparation of which the author refers you to page 381. At the -same time serve cordials, and the dinner will be completed. - - - - -MENUS FOR EVERY DAY IN THE YEAR. - - -EXPLANATORY NOTE. - -While these menus are simple and complete, it is not supposed that they -can always be carried out in detail. They will, however, furnish -suggestions to house-keepers who are daily perplexed with the question, -“What shall we have for breakfast, luncheon, and dinner?” The number -placed after each dish refers to the recipe showing how the dish is -prepared. The menus are arranged so as to be used for any year. New -Year’s, 1890, will begin on a Wednesday instead of a Tuesday, as here -printed; in that case, use the New Year’s menu and then turn to the -first Thursday in January and proceed in regular order. Should you come -out uneven at the end of the month, through skipping some days at the -first, turn back again to the beginning. For instance should Thursday be -the 29th of January, instead of the last, as printed, turn back to the -first Friday in January, and proceed until the month is completed. -Special menus have been prepared for New Year’s Day, Washington’s -Birthday, Fourth of July, Thanksgiving Day, and Christmas. - - -_NEW YEAR’S DAY._ - -_Tuesday, January --._ - - -~Breakfast.~ - - Eggs à l’Aurore, 444. - Boiled Haddock, Cream sauce, 352, 181. - Lamb Chops, maison d’or, 683. - Potato Croquettes, 997. - Stewed Prunes à la Général Dufour, 1330. - Wheat Cakes, 1184. - - -~Luncheon.~ - - Stuffed Deviled Crabs, 370. - Chicken Sauté à la Marengo, 771. - Sweet Potatoes Soufflées, 1010. - Macaroni au Gratin, 955. - Maraschino Pudding, 1134. - - -~Dinner.~ - - Blue Point Oysters, 298. - _Haut Sauterne._ - - SOUPS. - - Cream of Asparagus, 70. - Consommé Royale, 107. - _Amontillado._ - - HORS D’ŒUVRE. - - Radishes, 292. - Olives. - Timbales à l’Ecossaise, 261. - - RELEVÉS. - - Bass à la Régence, 305. - Potatoes à la Windsor, 1008. - _Rauenthaler-Berg._ - Fillet of Beef, larded à la Parisienne, 514. - Saddle of Mutton, currant jelly, 666. - _Pommery Sec._ - - ENTRÉES. - - Sweetbreads, larded à la Colbert, 617. - Terrapin à la Maryland, 397. - _Chateau Latour._ - - SORBET. - - Kirsch Punch, 1305. - - ROTIS. - - Canvas-back Ducks, 874. - Celery, Mayonnaise Salad, 1042. - _Chambertin._ - - ENTREMETS. - - Artichoke Bottoms, 897. - French Peas, 977. - String Beans, 948. - - SWEET ENTREMETS. - - Plum Pudding à l’Anglaise, 1163. - - ICES. - - Vanilla, 1271. - Pistache, 1275. - Fruit. - Cakes. - Coffee, 1349. - _Cordials._ - - -_Wednesday, January --._ - - -~Breakfast.~ - - Eggs, with brown butter, 414. - Fried Scallops, Tomato sauce, 301, 205. - Minced Lamb à l’Anglaise, 688. - Hashed Potatoes, 1002. - Rice and Milk, 1177. - - -~Luncheon.~ - - Lobster à la Bordelaise, 360. - Mutton Chops, Maintenon, 685. - Potatoes Château, 1009. - Herring Salad, 1074. - Galette, 1221. - - -~Dinner.~ - - Oysters, 298. - Mock Turtle, 17. - Celery, 290. - Sardines, 283. - Fillets of Sole, Joinville, 322. - Salmi of Duck à la Bourgeoise, 829. - String Beans, with cream, 946. - Venison Steak, Londonderry sauce, 880. - Stuffed Tomatoes, 1023. - Roast Veal, 585. - Escarole Salad, 1055. - Nelson Pudding, 1155. - Coffee, 1349. - - -_Thursday, January --._ - - -~Breakfast.~ - - Omelet Raspail, 467. - Fish Balls, 347. - Beefsteak, with Anchovy butter, 524, 146. - Potatoes à la Rice, 1007. - Blanc Mange à la Josephine Delmonico, 1270. - - -~Luncheon.~ - - Oyster Patties, 387. - Broiled Kidneys, with Bacon, 713. - Saratoga Potatoes, 1011. - Blanquette of Veal, with Mouilles, 552. - Strawberry Tarts, 1117. - - -~Dinner.~ - - Oysters, 298. - Purée Crécy, 47. - Olives. - Radishes, 292. - Salmon à la Régence, 305. - Sweetbreads, with Spinach, 607. - Spaghetti à l’Italienne, 960. - Mignon Filets aux Pommes Parisiennes, 515. - Roast Chicken, 755. - Celery Salad, 1041. - Almond Cake, 1224. - Coffee, 1349. - - -_Friday, January --._ - - -~Breakfast.~ - - Eggs à la Bourguignonne, 411. - Whitebait, 301. - Pig’s Feet à la Boston, 730. - Succotash, 1022. - Brioche à la Condé, 1203. - - -~Luncheon.~ - - Boiled Skate, cream sauce, 325, 181. - Stewed Calf’s Liver à l’Alsacienne, 582. - Oyster-Plant Poulette, 1019. - Lobster Salad à la Plummer, 1062. - Vermicelli Pudding, 1142. - - -~Dinner.~ - - Oysters, 298. - Cream of Asparagus, 70. - Celery, 290. - Thon, 282. - Smelts à la Toulouse, 354. - Braised Beef à la Flamande, 482. - Artichokes à la Florentine, 903. - Chicken Sauté à la Marengo, 771. - French Peas. - Roast Quail, with Watercress, 834. - Lettuce Salad, 1057. - Pie à la Martha Washington, 1105. - Coffee, 1349. - - -_Saturday, January --._ - - -~Breakfast.~ - - Ham Omelet, 462. - Boiled Halibut, butter sauce, 309, 157. - Chicken Livers, with Bacon, 769. - Sweet Potatoes Soufflées, 1010. - Corn Fritters, 965. - - -~Luncheon.~ - - Stuffed Oysters à la Mali, 386. - Chicken Pot-pie, 757. - Anchovy Salad, 1037. - Diplomatic Pudding, 1129. - - -~Dinner.~ - - Clams, 300. - Pot-au-feu, 54. - Olives. - Radishes, 292. - Matelote of Eels, 332. - Partridge, braised with Cabbage, 845. - Stewed Tomatoes, 1027. - Calf’s Head à la Poulette, 639. - Potatoes à la Bignon, 1001. - Roast Mutton, 585. - Chicory Salad, 1045. - Baked Apple Dumplings, 1122. - Champagne Jelly, 1322. - Coffee, 1349. - - -_Sunday, January --._ - - -~Breakfast.~ - - Eggs à la Livingstone, 410. - Picked-up Codfish, 346. - Escalops of Veal, Provençale, 573. - Potatoes Julienne, 1013. - Iced Timbale of Rice, 1175. - - -~Luncheon.~ - - Lobster à la Newburg, 359. - Chicken Croquettes à la Périgourdin, 761. - Hashed Potatoes au Gratin, 1004. - Macaroni, with cream, 954. - Chocolate Eclairs, 1243. - - -~Dinner.~ - - Oysters, 298. - Chicken à la Piémontaise, 63. - Radishes, 292. - Celery, 290. - Blackfish au Gratin, 319. - Minced Beef à la Catalan, 502. - Cauliflower, butter sauce, 925. - Boiled Leg of Mutton, caper sauce, 651. - Brussels Sprouts, 922. - Romaine Punch, 1304. - Roast Grouse, 852. - Watercress Salad, 1072. - English Pudding, 1137. - Stilton Cheese. - Coffee, 1349. - - -_Monday, January --._ - - -~Breakfast.~ - - Omelet, with fine Herbs, 451. - Lobster Cutlets, Victoria, 366. - Sausages au Gastronome, 740. - Carrots and Cream, 927. - Rice à l’Airolo, 1171. - - -~Luncheon.~ - - Broiled Sardines on Toast, 403. - Hamburg Steak, Russian sauce, 526. - Potatoes à la Hanna, 1012. - Chicken Salad, 1044. - Apple Tarts, 1120. - - -~Dinner.~ - - Clams, 300. - Brunoise, 2. - Lyon Sausage, 286. - Olives. - Smelts au Gratin, 356. - Stewed Lamb, with Peas, 706. - Potatoes Soufflées, 1010. - Croquettes of Sweetbreads, Périgueux, 619. - String Beans, 946. - Squash a l’Américaine, 820. - Barbe de Capucine Salad, 1038. - Plum Pudding, 1110. - Coffee, 1349. - - -_Tuesday, January --._ - - -~Breakfast.~ - - Fried Eggs, 412. - Soles à la Horly, 321. - Mutton Chops, Soyer, 647. - Stewed Potatoes, 995. - Peach Marmalade, 1331. - - -~Luncheon.~ - - Lobster en Chevreuse, 362. - Mignon Filets aux Pommes Parisienne, 515. - Celery à la Bonne Femme, 928. - Apple Pie, 1083. - - -~Dinner.~ - - Oysters, 298. - Chicken, with Leeks, 68. - Radishes, 292. - Thon, 282. - Broiled Sea Bass, maître d’hôtel, 326. - Cucumber Salad, 289. - Hot Patties à l’Anglaise, 266. - Braised Noix of Veal, Morlaisienne, 635. - Stuffed Egg-Plant, 909. - Roast Chicken, 755. - Lettuce, and Egg Salad, 1058. - Charlottes Glacées, 1299. - Coffee, 1349. - - -_Wednesday, January --._ - - -~Breakfast.~ - - Eggs à la Tripe, 419. - Porterhouse Steak, with Watercress, 524. - Cold Boiled Ham, 722. - Hashed Potatoes au Gratin, 1004. - Brioche Fluttes, 1204. - - -~Luncheon.~ - - Stuffed Clams, deviled, 376. - Epigrammes of Lamb, with chicory, 690. - Macaroni au Gratin, 955. - French Pudding, 1139. - - -~Dinner.~ - - Oysters, 298. - Consommé Royal, 107. - Celery, 290. - Olives. - Fillets of Bass à la Chambord, 343. - Croquettes of Chicken à la Reine, 758. - Braised Beef à la Mode, 479. - Spinach, maître d’hôtel, 942. - Roast Venison, currant jelly sauce, 878. - Escarole Salad, 1055. - Savarin à l’Anglaise, 1199. - Sherry Wine Jelly, 1318. - Coffee, 1349. - - -_Thursday, January --._ - - -~Breakfast.~ - - Scrambled Eggs, with Asparagus tops, 406. - Broiled Sardines on Toast, 403. - Black Sausages, with mashed Potatoes, 719. - Stewed Prunes, 1330. - - -~Luncheon.~ - - Canapé Lorenzo, 391. - Beefsteak Pie à l’Anglaise, 487. - Macédoine Salad, 1063. - Rhubarb Tarts, 1112. - - -~Dinner.~ - - Clams, 300. - Terrapin, 61. - Radishes, 292. - Lyon Sausage, 286. - Sheep’s-head au Gratin, 319. - Saddle of Mutton à la Sevigné, 669. - Broiled Fresh Mushrooms on Toast, 916. - Chicken Sauté à la Parmentier, 773. - French Peas. - Roast Partridge sur Canapé, 843. - Celery, Mayonnaise Salad, 1042. - Baba au Rhum, 1217. - Coffee, 1349. - - -_Friday, January --._ - - -~Breakfast.~ - - Oyster Omelet, 452. - Pork Andouillettes, 742. - Mutton Chops, maison d’or, 683. - Sorrel, with Croûtons, 974. - French Pancake, 1186. - - -~Luncheon.~ - - Mussels à la Marinière, 378. - Duck à l’Américaine, 823. - String Beans, 947. - Apple Charlotte, 1167. - - -~Dinner.~ - - Oysters, 298. - Bisque of Crabs, 9. - Celery, 290. - Olives. - Broiled Pompano, maître d’hôtel, 329. - Cucumber Salad, 289. - Tenderloin Piqué à la Bernardi, 523. - Stuffed Green Peppers, 975. - Calf’s Head en tortue, 641. - Roast Quail, 834. - Watercress Salad, 1072. - Vanilla Ice-Cream, 1271. - Lady-Fingers, 1231. - Coffee, 1349. - - -_Saturday, January --._ - - -~Breakfast.~ - - Eggs à la Finoise, 424. - Codfish à la Bonne Femme, 345. - Veal Cutlets en Papillotes, 566. - Mashed Potatoes au Gratin, 998. - Milan Cake, 1228. - - -~Luncheon.~ - - Crabs à la St. Jean, 371. - Chicken à la Maryland, 785. - Stewed Tomatoes, 1027. - Anchovy Salad, 1037. - Apricot Tarts, 1108. - - -~Dinner.~ - - Oysters à l’Alexandre Dumas, 299. - Croûte-au-Pot, 11. - Thon, 282. - Radishes, 292. - Fillet of Soles, à la Hollandaise, 317. - Potatoes à la Parisienne, 986. - Shoulder of Lamb Rouennaise, 698. - Spinach, with gravy, 943. - Sweetbreads à la Béarnaise, 610. - Roast Squabs, 816. - Chicory Salad, 1045. - Omelet Célestine, 477. - Lemon Water Ice, 1279. - Coffee, 1349. - - -_Sunday, January --._ - - -~Breakfast.~ - - Sausage Omelet, 465. - Fried Smelts, tartare sauce, 301, 207. - Kidneys, stewed with Madeira, 662. - Potatoes, maître d’hôtel, 985. - Preserved Peaches, 1340. - - -~Luncheon.~ - - Stuffed Clams, 376. - Curry of Lamb à l’Indienne, 677. - Spaghetti au Gratin, 961. - Chicken Salad, 1044. - Apple Pie, meringué, 1103. - - -~Dinner.~ - - Oysters, 298. - Consommé Deslignac, 108. - Celery, 290. - Olives. - Bass aux Fines Herbs, 323. - Suprême of Chicken à la Toulouse, 786. - Brussels Sprouts, 922. - Antelope Steak, purée of Chestnuts, 890, 882. - Potatoes à la Bignon, 1001. - Kirsch Punch, 1305. - Roast Beef, 527. - Escarole Salad, 1055. - Diplomatic Pudding, 1129. - Gorgonzolla Cheese. - Coffee, 1349. - - -_Monday, January --._ - - -~Breakfast.~ - - Eggs à l’Aurore, 444. - Mackerel aux Fines Herbes, 331. - Minced Beef à la Provençale, 500. - Sweet Potatoes Soufflées, 1010. - Corn Fritters, 965. - - -~Luncheon.~ - - Broiled Florida Shad, maître d’hôtel, 326. - Cucumber Salad, 289. - Beef Tongue, with risotto, 537. - Macaroni and Cream, 954. - Cream Renversée, 1252. - - -~Dinner.~ - - Clams, 300. - Chicken à la Portugaise, 66. - Radishes, 292. - Celery, 290. - Lobster au Curry, 358. - Pork Chops, sauce piquante, 745. - Cauliflower, with butter, 925. - Croquettes of Chicken à la Reine, 758. - Stuffed Lettuce, 953. - Roast Turkey, Cranberry sauce, 800, 1329. - Barbe de Capucine Salad, 1038. - Omelet Soufflée, 474. - Kümmel Jelly, 1323. - Coffee, 1349. - - -_Tuesday, January --._ - - -~Breakfast.~ - - Oatmeal and Cream. - Sardine Omelet, 468. - Beefsteak, Horseradish sauce, 524, 164. - Mashed Potatoes, 998. - German Pancake, with Apples, 1189. - - -~Luncheon.~ - - Broiled Pompano, 329. - Roulade of Beef à l’Ecarlate, 539. - Sorrel, with eggs, 974. - Salad à l’Italienne, 1036. - Peach Pie, 1092. - - -~Dinner.~ - - Oysters, 298. - Cream of Celery, 71. - Thon, 282. - Radishes, 292. - Deviled Crabs, 370. - Shoulder of Lamb, jardinière, 696. - Potatoes Duchesse, 1006. - Artichoke Bottoms, Florentine, 903. - Antelope Chops, Currant jelly, 891. - Beans Panachés, 950. - Doe-birds sur canapé, 838. - Celery Salad, 1042. - Cabinet Pudding à la Sadi-Carnot, 1164. - Coffee, 1349. - - -_Wednesday, January --._ - - -~Breakfast.~ - - Asparagus Omelet, 458. - Minced Beef à la Catalan, 502. - Turnips, with gravy, 967. - Rice à la Française, 1180. - - -~Luncheon.~ - - Lobster à l’Américaine, 357. - Sweetbread Croquettes à la Périgueux, 619. - Potatoes Julienne, 1013. - Stewed Fresh Mushrooms, with cream, 915. - Sago Pudding, 1140. - - -~Dinner.~ - - Clams, 300. - Purée à la Parmentier, 44. - Radishes, 292. - Sardines, 283. - Broiled Blackfish, Shrimp sauce, 325, 178. - Civet of Hare à la Française, 893. - Celery à la Bonne Femme, 928. - Mutton Chops à la Robinson, 682. - Stuffed Tomatoes, 1023. - Roast Red-head Ducks, 876. - Lettuce Salad, 1059. - Charlotte Panachée, 1300. - Coffee, 1349. - - -_Thursday, January --._ - - -~Breakfast.~ - - Eggs, with brown butter, 414. - Mutton Hash à la Zingara, 652. - Lima Beans, 952. - Small Brioches, 1202. - - -~Luncheon.~ - - Oysters à la Poulette, 383. - Corned Beef and Cabbage, 490. - Macaroni Napolitaine, 957. - Chicken Salad, 1044. - Cherry Tarts, 1111. - - -~Dinner.~ - - Oysters, 298. - Busecca, 7. - Celery, 290. - Olives. - Salmon à la Génoise, 306. - Boiled Turkey, Oyster sauce, 797. - Spinach à l’Anglaise, 940. - Lamb Steak, purée of Peas, 716. - Potatoes à la Parisienne, 986. - Woodcock sur Canapé, 871. - Tomato Salad, 1070. - Hot Savarin, 1198. - Coffee, 1349. - - -_Friday, January --._ - - -~Breakfast.~ - - Eggs à la Bennett, 447. - Fried Smelts, Colbert sauce, 301, 190. - Country Sausages à l’Anglaise, 736. - Beet-roots, with cream, 912. - Stewed Quinces, 1338. - - -~Luncheon.~ - - Stuffed Lobster à la Diable, 367. - Stewed Veal, Solferino, 628. - Fried Egg-plant, 907. - Tongue Salad, 1056. - Caramel Pudding, 1166. - - -~Dinner.~ - - Oysters, 298. - Bouille-à-Baisse, 1. - Olives. - Sardines, 283. - Bass à la Vénitienne, 338. - Beef Tongue à la Chipolata, 532, 232. - Stuffed Green Peppers, 975. - Pigeon Cutlets à la Victoria, 815. - Potatoes à la Windsor, 1008. - Saddle of Antelope, Cranberry sauce, 878, 1329. - Celery Salad, 1041. - Chocolate Ice-Cream, 1272. - Vanilla Eclairs, 1245. - Coffee, 1349. - - -_Saturday, January --._ - - -~Breakfast.~ - - Cheese Omelet, 469. - Broiled Spanish-Mackerel, 329. - Breaded Veal Cutlets, tomato sauce, 563. - Broiled Bacon, 754. - Rice au Lait d’Amandes, 1170. - - -~Luncheon.~ - - Oysters en Brochette au Petit Salé, 385. - Broiled Beefsteak, with Watercress, 524. - Brussels Sprouts, 922. - Stewed Lamb à la Parisienne, 708. - Apple Tarts, 1120. - - -~Dinner.~ - - Clams, 300. - Sorrel, with Asparagus tops, 41. - Lyon Sausage, 286. - Celery, 290. - Fried Eels, sauce tartare, 301, 207. - Potatoes, Saratoga, 1011. - Garnished Sour-krout, 924. - Salmi of Duck, with olives, 827. - Celery, with cream, 929. - Roast Leg of Lamb, 648. - Lettuce Salad, 1057. - Pineapple Pudding, 1148. - Coffee, 1349. - - -_Sunday, January --._ - - -~Breakfast.~ - - Eggs à la Meyerbeer, 437. - Veal Kidneys, sauce madère, 662. - Stuffed Pig’s Feet, 732. - Potatoes à la Rice, 1007. - Fried Hominy, 1035. - - -~Luncheon.~ - - Lobster Croquettes à la Victoria, 365. - Broiled Grouse, bread sauce, 854, 162. - Broiled Fresh Mushrooms on Toast, 916. - Boiled Apple Dumplings, 1127. - - -~Dinner.~ - - Oysters, 298. - Chicken à la Hollandaise, 64. - Celery, 290. - Radishes, 292. - Red Snapper à la Créole, 339. - Beef Braised à l’Orsini, 481. - Stuffed Tomatoes, 1023. - Lamb Croquettes, sauce Robert, 679, 192. - String Beans, 945. - Punch à la Cardinal, 1306. - Canvas-Back Ducks, Currant jelly, 874, 1326. - Chicory Salad, 1045. - Iced Pound Cake, 1193. - Pistache Ice-Cream, 1275. - Imported Brie Cheese. - Coffee, 1349. - - -_Monday, January --._ - - -~Breakfast.~ - - Mushroom Omelet, 460. - Cold Bass, Ravigote butter, 352, 147. - Hashed Beef à la Zingara, 652. - Broiled Ham, 753. - Milan Cake, 1228. - - -~Luncheon.~ - - Soft Clams à la Newburg, 390. - Chicken Sauté, with Tarragon, 774. - Potatoes à l’Italienne, 990. - Herring Salad, 1074. - Baked Apples, 1124. - - -~Dinner.~ - - Oysters, 298. - Consommé Célestine, 118. - Thon, 282. - Celery, 290. - Terrapin à la Maryland, 397. - Compote of Squabs, 822. - Fried Oyster-plant, 1021. - Veal Fricandeau à la Morlaisienne, 579. - Sorrel au Gras, 974. - Roast Saddle of Mutton, 664. - Tomato Salad, 1070. - Pithivier’s Cake, 1225. - Peach Marmalade, 1331. - Coffee, 1349. - - -_Tuesday, January --._ - - -~Breakfast.~ - - Chicken Liver Omelet, 464. - Broiled Sardines, sauce percillade, 403, 165 - Hashed Mutton au Gratin, 653. - Oyster-plant à la Poulette, 1019. - Wheat Cakes, 1184. - - -~Luncheon.~ - - Sheep’s-head, sauce Hollandaise, 309, 160. - Beefsteak Pie à l’Américaine, 488. - Cauliflower au Gratin, 926. - Lemon Pie, meringué, 1102. - - -~Dinner.~ - - Oysters, 298. - Mulligatawney, 34. - Tomatoes, 288. - Olives. - Crawfish à la Bordelaise, 360. - Piloff of Chicken à la Turque, 782. - Succotash, 1022. - Sweetbreads Piqués à la Financière, 603. - Spaghetti à l’Italienne, 960. - Roast Quails, with Watercress, 834. - Escarole Salad, 1055. - Cocoanut Pudding, 1147. - Camembert Cheese. - Coffee, 1349. - - -_Wednesday, January --._ - - -~Breakfast.~ - - Eggs à la Valencienne, 421. - Fried Frostfish, sauce Colbert, 301, 190. - Mignon Filets à la Bernardi, 512. - Hashed Potatoes au Gratin, 1004. - Stewed Apples, 1332. - - -~Luncheon.~ - - Crabs à l’Anglaise, 373. - Hashed Turkey en Bordure, 805. - Broiled Tomatoes, 1025. - Potato Salad, 1073. - Farina Pudding, 1144. - - -~Dinner.~ - - Clams, 300. - Beef à l’Ecossaise, 6. - Anchovies, 284. - Celery, 290. - Smelts à la Toulouse, 354. - Civet of Hare, poivrade sauce, 886. - Stuffed Cabbage, 919. - Breast of Lamb, jardinière, 702. - Roast Chicken, 755. - Watercress Salad, 1072. - Orange Water-Ice, 1280. - Allumettes, 1205. - Roquefort Cheese. - Coffee, 1349. - - -_Thursday, January --._ - - -~Breakfast.~ - - Scrambled Eggs, with Chicory, 409. - Broiled Oysters, 382. - Flat Sausages, with White Wine, 735. - Carrots, with Cream, 927. - Brioche à la Condé, 1203. - - -~Luncheon.~ - - Oysters à la Mali, 386. - Irish Stewed Mutton, 660. - Shrimp Salad, 1067. - French Pancake, with jelly, 1187. - - -~Dinner.~ - - Clams, 300. - Consommé au Vermicelli, 103. - Celery, 290. - Lyon Sausage, 286. - Frogs’ Legs à la Geo. Merrill, 1372. - Leg of Mutton à la Condé, 649. - Stuffed Onions, 970. - Suprême of Chicken à la Toulouse, 786. - Fresh Mushrooms on Toast, 914. - Red-head Duck à l’Américaine, 820. - Lettuce and Egg Salad, 1058. - Peach Ice-Cream, 1276. - Almond Biscuits, 1235. - Coffee, 1349. - - -_Friday, January --._ - - -~Breakfast.~ - - Tomato Omelet, 456. - Black Bass, Oyster sauce, 309, 173. - Chicken Livers en Brochette, 769. - Potatoes à la Lyonnaise, 991. - Waffles and Sugar, 1196. - - -~Luncheon.~ - - Croquettes of Salmon à la Victoria, 365, 208. - Calf’s Head à la Vinaigrette, 640. - Okra, stewed with cream, 1031. - Russian Salad, 1065. - Bread Pudding, 1132. - - -~Dinner.~ - - Oysters à l’Alexandre Dumas, 299. - Mulligatawney à la Delmonico, 35. - Olives. - Thon, 282. - Pompano, with fine Herbs, 331. - Broiled Tenderloin, with Mushrooms, 496. - Lima Beans, 952. - Chicken Vol-au-Vent au Salpicon Royal, 810, 255. - Artichokes à la Barigoul, 897. - Roast Woodcock, 871. - Chicory Salad, 1045. - Iced Timbale of Rice, 1175. - Swiss Cheese. - Coffee, 1349. - - -_Saturday, January --._ - - -~Breakfast.~ - - Oatmeal and Cream. - Eggs à la Provençale, 422. - Cod’s Tongues, black butter, 349. - Fried Calf’s Brains, sauce tartare, 559. - Oyster Plant, with butter, 1018. - Baked Apples, 1124. - - -~Luncheon.~ - - Crabs à la St. Laurent, 372. - Broiled Chicken on Toast, 756. - Brussels Sprouts, 922. - Timbales à la Schultze, 263. - Rum Omelet, 476 - - -~Dinner.~ - - Oysters, 298. - Cream of Chicken, 82. - Anchovies, 284. - Radishes, 292. - Sheep’s-head, Lobster sauce, 158. - Braised Beef à la Morlaisienne, 478. - Potatoes en Surprise, 1005. - Lamb Chops à la Signora, 681. - French Peas. - Roast Partridge, 843. - Celery Salad, 1042. - Charlotte au Café, 1262. - Coffee, 1349. - - -_Sunday, January --._ - - -~Breakfast.~ - - Kidney Omelet, 463. - Broiled Shad, maître d’hôtel, 326. - Hamburg Steak, Madeira sauce, 526, 185. - Potatoes Lyonnaise, 991. - Cream Renversée, 1252. - - -~Luncheon.~ - - Truffled Boned Turkey, 813. - Mignon Filets à la Bohémienne, 513. - Potatoes au Gratin, 1004. - Shrimp Salad, 1067. - Chaussons, 1236. - - -~Dinner.~ - - Oysters, 298. - Consommé Colbert, 120. - Olives. - Celery, 290. - Smelts à la Béarnaise, 353. - Grenadin of Veal à la Sevigné, 588. - Celery, with Marrow, 930. - Fried Chicken, Cream sauce, 181. - String Beans, 948. - Punch à la Lallah Rookh, 1308. - Roast Doe-birds à l’Américaine, 840. - Escarole Salad, 1055. - Peach Pudding, 1150. - Gorgonzolla Cheese. - Coffee, 1349. - - -_Monday. January --._ - - -~Breakfast.~ - - Boiled Eggs. - Broiled Calf’s Liver and Bacon, 584. - Tripe à la mode de Caën, 547. - Potatoes Lyonnaise, 991. - Stewed Pears, 1333. - - -~Luncheon.~ - - Fried Oysters, 380. - Veal, stewed with Peas, 631. - Cauliflower Salad, 1040. - Pineapple Pie, 1087. - - -~Dinner.~ - - Clams, 300. - Julienne, 27. - Celery, 290. - Radishes, 292. - Turbot, sauce aurore, 309, 182. - Bouchées à la Reine, 270. - Flageolets, 1365. - Epigrammes of Lamb, with Asparagus tops, 690. - Spaghetti à l’Italienne, 960. - Roast Beef, 527. - Tomato, Mayonnaise Salad, 1071. - Champagne Jelly, 1322. - Lady Fingers, 1231. - Coffee, 1349. - - -_Tuesday, January --._ - - -~Breakfast.~ - - Scrambled Eggs, with truffles, 407. - Boiled Haddock, Cream sauce, 352, 181. - Brochettes of Lamb à la Dumas, 674. - Potatoes Parisienne, 986. - Crême en Mousse au Café, 1253. - - -~Luncheon.~ - - Bluefish à l’Italienne, 337. - Escalops of Veal à la Duxelle, 569. - Stuffed Cucumbers, 937. - Croquettes of Macaroni, 279. - Blackberry Tarts, 1119. - - -~Dinner.~ - - Oysters, 298. - Clear Green Turtle, 18. - Tomatoes, 288. - Radishes, 292. - Shad, with fine Herbs, 323. - Broiled Sirloin Steak à la Bordelaise, 491. - Potatoes Bignon, 1001. - Timbale of Foie-gras, Lagardère, 809. - Roast Partridge, 843. - Lettuce, Mayonnaise Salad, 1057, 1042. - Apples Meringuées, 1248. - Cheddar Cheese. - Coffee, 1349. - - -_Wednesday, February --._ - - -~Breakfast.~ - - Eggs à l’Impératrice, 440. - Mutton Chops, Soyer, with Potatoes, 647. - Broiled Ham, 753. - Milan Cake, 1228. - - -~Luncheon.~ - - Fried Oysters, 380. - Blanquette of Veal, with nouilles, 552. - Fried Sweet Potatoes, 993. - Mince Pie, 1082. - - -~Dinner.~ - - Clams, 300. - Menestra, 36. - Sardines, 283. - Celery, 290. - Lobster en Chevreuse, 362. - Tenderloin Piqué à l’Egyptienne, 521. - French Peas. - Broiled Fresh Mushrooms on Toast, 916. - Croquettes of Sweetbreads, with Peas, 620. - Roast Goose, 808. - Watercress Salad, 1072. - Boiled Peach Dumplings, 1125. - Coffee, 1349. - - -_Thursday, February --._ - - -~Breakfast.~ - - Omelet Régence, 470. - Boiled Porgies, maître d’hôtel, 329. - Minced Veal à la Biscaënne, 576. - Turnips and Gravy, 967. - Preserved Cherries, 1347. - - -~Luncheon.~ - - Oysters en Brochette au Petit Salé, 385. - Chicken Pot Pie, 757. - Tomatoes à la Marseillaise, 1029. - Beef Salad, 1039. - Stewed Pears, 1333. - - -~Dinner.~ - - Oysters, 298. - Consommé, with Italian paste, 103. - Olives. - Tomatoes, 288. - Broiled Spanish-Mackerel, 329. - Cucumber Salad, 289. - Beef Tongue à la Gendarme, 532. - Fried Oyster Plant, 1021. - Salmi of Woodcock à la Chasseur, 873. - Roast Veal, 585. - Lettuce Salad, 1057. - Pistache Ice Cream, 1275. - Bitter Almond Macaroons, 1209. - Coffee, 1349. - - -_Friday, February --._ - - -~Breakfast.~ - - Eggs à la Chipolata, 442. - Picked-up Codfish, 346. - Lamb en Brochette, Colbert sauce, 674, 190. - Stewed Potatoes, 995. - Rice and Milk, 1177. - - -~Luncheon.~ - - Fillets of Sole à la Vénitienne, 338. - Breaded Veal Cutlets, Tomato sauce, 563. - String Beans, 946. - Crab Salad, 1047. - Plum Pudding, 1163. - - -~Dinner.~ - - Oysters, 298. - Bisque of Lobster, 10. - Sardines, 283. - Olives. - Salmon, en papillotes, 302. - Tenderloin à la Hussarde, 519. - Succotash, 1022. - Coquilles of Chicken, with Mushrooms, 271. - Roast English Snipe sur canapé, 868. - Celery Salad, 1041. - Baba, 1216. - Pont l’Evêque Cheese. - Coffee, 1349. - - -_Saturday, February --._ - - -~Breakfast.~ - - Omelet Bonne Femme, 466. - Tripe Sauté à la Lyonnaise, 548. - Beefsteak, with Watercress, 524. - Hashed Potatoes, with Cream, 1003. - Corn Fritters, 965. - - -~Luncheon.~ - - Canapé Lorenzo, 391. - Lamb Chops à la Robinson, 682. - French Peas. - Anchovy Salad, 1037. - Diplomatic Pudding, 1129. - - -~Dinner.~ - - Oysters, 298. - Consommé Tapioca, 104. - Thon, 282. - Celery, 290. - Boiled Sheep’s-head, with fine Herbs, 352, 323. - Pig’s Cheek, Apple sauce, 726, 168. - Oyster Plant à la Paulette, 1019. - Piloff of Chicken à la Creole, 783. - Beans à l’Anglaise, 948. - Roast Mutton, 585. - Barbe de Capucine Salad, 1038. - Charlotte Russe, 1261. - Coffee, 1349. - - -_Sunday, February --._ - - -~Breakfast.~ - - Eggs à la Turque, 439. - Hashed Lamb, 700. - Sausages, with White Wine, 735. - Potatoes Julienne, 1013. - Peach Marmalade, 1331. - - -~Luncheon.~ - - Broiled Spanish Mackerel, maître d’hôtel, 329. - Cucumber Salad, 289. - Stewed Veal à la Marengo, 624. - Rhubarb Pie, 1085. - - -~Dinner.~ - - Oysters, 298. - Consommé Douglas, 114. - Celery, 290. - Lyons Sausage, 286. - Croquettes of Lobster, sauce Colbert, 365, 190. - Sweetbreads à la Duxelle, 608. - Broiled Tomatoes, 1025. - Chicken Sauté à l’Hongroise, 772. - Spinach, with croûtons, 943. - Romaine Punch, 1304. - Roast English Snipe, 868. - Watercress Salad, 1072. - Croustade of Rice, 1176. - Imported Brie Cheese. - Coffee, 1349. - - -_Monday, February --._ - - -~Breakfast.~ - - Omelet Mexicaine, 473. - Broiled English Breakfast Bacon, 754. - Calf’s Liver Sauté à l’Italienne, 580. - Stewed Tomatoes, 1027. - Preserved Plums, 1343. - - -~Luncheon.~ - - Soft Clams à la Merrill, 389. - Curry of Chicken à l’Indienne, 792. - French Peas. - Salad Suèdoise, 1069. - Mille-feuilles, 1223. - - -~Dinner.~ - - Clams, 300. - Consommé Printanier, 109. - Celery, 290. - Caviare, 281. - Broiled Smelts, Béarnaise, 353. - Broiled Lamb Chops, Bordelaise sauce, 647, 186. - Spaghetti à l’Italienne, 960. - Antelope Steak, Currant jelly sauce, 884. - Sweet Potatoes, Hollandaise, 999. - Roast Teal Ducks, 859. - Chicory Salad, 1045. - Tapioca Pudding, 1141. - Coffee, 1349. - - -_Tuesday, February --._ - - -~Breakfast.~ - - Eggs au Miroir, 425. - Broiled Deviled Mutton, Kidneys, 715. - Hamburg Steak, Russian sauce, 526. - Lima Beans, 952. - German Pancake, 1188. - - -~Luncheon.~ - - Broiled Shad, maître d’hôtel, 326. - Cucumber Salad, 289. - Salmi of Duck, Rouennaise, 825. - Onions, with Cream, 968. - Greengage Pie, 1093. - - -~Dinner.~ - - Oysters, 298. - Chicken à la Richmond, 62. - Celery, 290. - Radishes, 292. - Stuffed Lobster, 367. - Tenderloin, piqué à la Portugaise, 517. - Potatoes Duchesse, 1006. - Squabs en Crapaudine, 819. - Brussels Sprouts sautés au beurre, 922. - Roast Chicken, 755. - Celery, Mayonnaise Salad, 1042. - Sponge Cake, 1195. - English Cheese. - Coffee, 1349. - - -_Wednesday, February --._ - - -~Breakfast.~ - - Tomato Omelet, 456. - Broiled Smelts, Béarnaise, 353. - Chicken Livers en Brochette, 769. - Potato Croquettes, 997. - Preserved Apricots, 1340. - - -~Luncheon.~ - - Lobster en Brochette, 361. - Beefsteak Pie à l’Anglaise, 487. - Spinach, with eggs, 943. - Macédoine Salad, 1063. - Huckleberry Tarts, 1113. - - -~Dinner.~ - - Oysters, 298. - Giblet à l’Anglaise, 22. - Sardines, 283. - Celery, 290. - Bass à la Chambord, 343. - Stewed Veal à la Grecque, 626. - Edible Snails à la Bourguignonne, 393. - Artichokes, Barigoul, 897. - Roast Plover, 865. - Lettuce Salad, 1057. - Crême en mousse, 1260. - Sweet Almond Macaroons, 1210. - Coffee, 1349. - - -_Thursday, February --._ - - -~Breakfast.~ - - Eggs à l’Impératrice, 440. - Broiled Pig’s Feet, maître d’hôtel, 727, 145. - Smoked Beef, with Cream, 486. - Potatoes Hollandaise, 999. - Brioche, 1201. - - -~Luncheon.~ - - Oyster Patties, 387. - Sirloin Steak à la Duchesse, 494. - Potatoes Château, 1009. - Lobster Salad à la Plummer, 1062. - Vanilla Eclairs, 1245 - - -~Dinner.~ - - Clams, 300. - Consommé Rachel, 123. - Radishes, 292. - Olives. - Crabs, St. Laurent, 372. - Panpiette of Veal, purée of Chestnuts, 594. - Fried Oyster-plant, 1021. - Chicken Sauté, with tarragon, 774. - Asparagus à la Tessinoise, 906. - Roast Beef, 527. - Celery, Mayonnaise Salad, 1042. - Parfait au Café, 1295. - Coffee, 1349. - - -_Friday, February --._ - - -~Breakfast.~ - - Omelet, with fine Herbs, 451. - Haddock, Cream sauce, 352, 181. - Brochette of Lamb à la Colbert, 674, 190. - Saratoga Potatoes, 1011. - Buckwheat Cakes, 1183. - - -~Luncheon.~ - - Fried Smelts, Tomato sauce, 301, 205. - Leg of Mutton, Bretonne, 650. - Spaghetti à l’Italienne, 960. - Russian Salad, 1065. - Blackberry Pie, 1097. - - -~Dinner.~ - - Oysters, 298. - Bisque of Clams, 8. - Celery, 290. - Olives. - Lobster à l’Américaine, 357. - Broiled Tenderloin à la Nivernaise, 505. - Stewed Tomatoes, 1027. - Stuffed Pig’s Feet, Périgueux, 732. - Goose, stuffed with Chestnuts, 808. - Romaine Salad, 1064. - Custard Pudding, 1154. - Brie Cheese. - Coffee, 1349. - - -_Saturday, February --._ - - -~Breakfast.~ - - Eggs à la Reine, 438. - Broiled Fresh Herrings, anchovy butter, 329, 146. - Minced Veal à la Catalan, 575. - Stewed Carrots, and Cream, 927. - Peach Marmalade, 1331. - - -~Luncheon.~ - - Broiled Lobster, Tomato sauce, 364, 205. - Stewed Lamb, and Potatoes, 708. - Broiled Fresh Mushrooms on Toast, 916. - Apples, with Rice, 1169. - - -~Dinner.~ - - Oysters, 298. - Cream of Cauliflower, 73. - Celery, 290. - Radishes, 292. - Bluefish à l’Icarienne, 336. - Roast Suckling Pig, Apple sauce, 720. - Stuffed Green Peppers, 975. - Turkey’s Legs à la Diable, 766. - Beans Panachés, 950. - Roast Spring Lamb, Mint sauce, 1361, 169. - Lettuce Salad, 1058. - Charlotte Russe, 1261. - Coffee, 1349. - - -_Sunday, February --._ - - -~Breakfast.~ - - Omelet, with Cheese, 469. - Broiled Mutton Chops, Parisian potatoes, 647, 986. - Tripe Sauté à la Créole, 545. - Wheat Cakes, 1184. - - -~Luncheon.~ - - Canapé Madison, 260. - Broiled Sirloin à la Moëlle, 493. - Spaghetti Napolitaine, 959. - String Bean Salad, 1068. - Frangipani Tarts, 1121. - - -~Dinner.~ - - Oysters à l’Alexandre Dumas, 299. - Consommé Châtelaine, 128. - Radishes, 292. - Tomatoes, 288. - Bass à la Vénitienne, 338. - Chicken Sauté à la Marengo, 771. - Sweet Potatoes Hollandaise, 999. - Sweetbreads, larded à la Soubise, 606. - Carrots, with Cream, 927. - Punch à la Lorenzo Delmonico, 1303. - Roast Beef, 527. - Barbe de Capucine Salad, 1038. - Cabinet Pudding à la Sadi-Carnot, 1164. - Strachino Cheese. - Coffee, 1349. - - -_Monday, February --._ - - -~Breakfast.~ - - Eggs à la Bonne Femme, 432. - Cod’s Tongues à la Poulette, 351. - Tenderloin of Pork, sauce piquante, 741, 203. - Fried Oyster-plant, 1021. - Waffles, with Sugar, 1196. - - -~Luncheon.~ - - Hashed Lamb à la Polonaise, 700. - Escalops of Veal, Jardinière, 568. - Succotash, 1022. - Shrimp Salad, 1067. - Pear Pie, 1084. - - -~Dinner.~ - - Clams, 300. - A la Russe, 55. - Olives. - Bologna Sausage, 286. - Halibut, Lobster sauce, 309, 158. - Corned Beef, with Kale sprouts, 490. - Potatoes à la Windsor, 1008. - Sweetbreads à la Béarnaise, 610. - Green Peas à la Bourgeoise, 970. - Roast Chicken, with Watercress, 755. - Doucette Salad, 1052. - Apple Charlotte, 1167. - Coffee, 1349. - - -_Tuesday, February --._ - - -~Breakfast.~ - - Omelet Régence, 470. - Broiled Ham, 753. - Lamb Chops à la Robinson, 682. - Lima Beans, 952. - Stewed Plums, 1337. - - -~Luncheon.~ - - Broiled Deviled Lobster, butter sauce, 364, 159. - Stewed Tripe à la Lyonnaise, 548. - Fried Egg-plant, 907. - Apple Fritters, 1191. - - -~Dinner.~ - - Oysters, 298. - Crabs, with Gumbo, 24. - Radishes, 292. - Olives. - Smelts, Toulouse, 354. - Tendron of Veal à la Chipolata, 636. - Chicken Sauté à la Parmentier, 773. - Tomatoes à la Bock, 1026. - Roast Squabs, 816. - Beet-root and Doucette Salad, 1053. - Almond Cake, 1224. - Neufchatel Cheese. - Coffee, 1349. - - -_Wednesday, February --._ - - -~Breakfast.~ - - Eggs à la Hyde, 448. - Broiled Boned Smelts, tartare sauce, 354, 207. - Escalops of Veal au Jus, 568. - Hashed Potatoes, 1002. - Milan Cake, 1228. - - -~Luncheon.~ - - Welsh Rarebit, 294. - Bass, with fine Herbs, 323. - Broiled Porterhouse Steak, 524. - Macaroni Croquettes, 279. - Pumpkin Pie, 1099. - - -~Dinner.~ - - Oysters, 298. - Brunoise, with Sorrel, 4. - Celery, 290. - Olives. - Salmon Cutlets, Victoria, 366. - Antelope Steak, Currant jelly, 890. - Oyster Plant à la Poulette, 1019. - Mignon Filets, with Marrow, 510. - Cauliflower, sauce Hollandaise, 925. - Upland Plovers, sur canapé, 865. - Escarole Salad, 1055. - Coffee Ice Cream, 1273. - Fancy Almond Cakes, 1239. - Coffee, 1349. - - -_Thursday, February --._ - - -~Breakfast.~ - - Omelet, with Chicken Livers, 464. - Broiled Sardines on Toast, 403. - Broiled Calf’s Liver and Bacon, 584. - Watercress Salad, 1072. - Brioche Fluttes, 1204. - - -~Luncheon.~ - - Soft Clams à la Newburg, 390. - Lamb Stewed à la Créole, 711. - Herring Salad, 1074. - Cherry Tarts, 1111. - - -~Dinner.~ - - Clams, 300. - Cream of Barley, 77. - Radishes, 292. - Cucumbers, 289. - Shad, with Sorrel, 327. - Chicken Sauté à la Bohémienne, 778. - Stuffed Tomatoes, 1023. - Coquilles of Sweetbreads à la Dreux, 621. - New Peas, with cream, 980. - Roast Turkey, 800. - Lettuce Salad, 1059. - Baked Apple Dumplings, 1122. - Coffee, 1349. - - -_Friday, February --._ - - -~Breakfast.~ - - Hominy and Cream, 1034. - Scrambled Eggs, with Truffles, 407. - Picked-up Codfish, 346. - Sausages, with White Wine, 735. - Potatoes, maître d’hôtel, 985. - Corn Fritters, 965. - - -~Luncheon.~ - - Skate, with black butter, 325, 159. - Corned Beef Hash en Bordure, 531. - Stuffed Egg-plant, 909. - Stewed Peaches, 1334. - - -~Dinner.~ - - Oysters, 298. - Consommé à l’Africaine, 116. - Radishes, 292. - Caviare, 281. - Bluefish à l’Italienne, 337. - Tenderloin Piqué à la Provençale, 518. - Cauliflower au Gratin, 926. - Veal Cutlets à la Maréchale, 562. - String Beans, 948. - Doe-birds à l’Américaine, 840. - Chicory Salad, 1046. - Apples Meringuées, 1248. - Coffee, 1349. - - -_Saturday, February --._ - - -~Breakfast.~ - - Omelet Raspail, 467. - Hashed Mutton au Gratin, 653. - Pig’s Feet à la Boston, 730. - Succotash, 1022. - French Pancake, 1186. - - -~Luncheon.~ - - Cromesquis aux Truffles, 268. - Calf’s Head à la Financière, 637. - Stewed Sweet Potatoes, 995. - Rum Omelet, 476. - - -~Dinner.~ - - Clams, 300. - Purée of Chestnuts, 91. - Celery, 290. - Olives. - Sole à la Normande, 318. - Antelope Chops, port wine sauce, 891. - Potatoes Château, 1009. - Chicken Sauté à la Bordelaise, 776. - Asparagus, drawn butter, 904, 157. - Roast Mutton, 585. - Celery Salad, 1042. - Savarin à l’Anglaise, 1199. - Coffee, 1349. - - -_Sunday, February --._ - - -~Breakfast.~ - - Oatmeal, with Cream. - Eggs à la Meyerbeer, 437. - Broiled Deviled Kidneys, 715. - Potatoes à la Rice, 1007. - Malaga Grapes. - - -~Luncheon.~ - - Broiled Pompano, maître d’hôtel, 329. - Cucumber Salad, 289. - Mutton Chops, Soyer, 647. - Spaghetti au Gratin, 961. - Sago Pudding, 1140. - - -~Dinner.~ - - Oysters, 298. - Cream à l’Allemande, 84. - Radishes, 292. - Celery, 290. - Lobster à la Newburg, 359. - Broiled Tenderloin à la Trianon, 507. - Potatoes à la Hanna, 1012. - Lamb Chops, maison d’or, 683. - Spinach, with Croûtons, 943. - Punch à la Française, 1311. - Roast English Snipe, 868. - Barbe de Capucine Salad, 1038. - Macédoine Glacée à la Cavour, 1298. - Stilton Cheese. - Coffee, 1349. - - -_Monday, February --._ - - -~Breakfast.~ - - Omelet, with Smoked Beef, 461. - Fried Oysters, 380. - Lamb Steak à l’Américaine, 718. - Lima Beans, 952. - Brioche, 1201. - - -~Luncheon.~ - - Timbales à l’Ecossaise, 361. - Tendron of Veal, Morlaisienne, 635. - Sweet Potatoes Soufflées, 1010. - Lobster Salad, 1061. - Apple Pie, 1083. - - -~Dinner.~ - - Clams, 300. - Consommé d’Orléans, 110. - Olives. - Cucumbers, 289. - Shad, vert pré, 328. - Cromesquis of Chicken à la Richelieu, 764. - Calf’s Liver, braised, Bourgeoise, 583. - Potato Croquettes, 997. - Roast Beef, 527. - Lettuce Salad, 1057. - Maraschino Pudding, 1134. - Coffee, 1349. - - -_Tuesday, February --._ - - -~Breakfast.~ - - Lobster Omelet, 454. - Hashed Turkey à la Crême, 804. - Lamb’s Tongues, sauce piquante, 203. - Stewed Potatoes, 994. - Stewed Quinces, 1338. - - -~Luncheon.~ - - Oysters à la Baltimore, 388. - Brisotin of Veal à l’Ecarlate, 555. - Macaroni au Gratin, 955. - Baked Apples, 1124. - - -~Dinner.~ - - Oysters, 298. - Cream of Celery à l’Espagnole, 86. - Celery, 290. - Radishes, 292. - Oyster Crabs à la Poulette, 374. - Civet of Hare à la Française, 893. - Brussels Sprouts, 922. - Squabs en Compote, 822. - String Beans à l’Anglaise, 948. - Roast Capon, 755. - Dandelion Salad, 1048. - Baba, with Rum, 1217. - Domestic Brie Cheese. - Coffee, 1349. - - -_Wednesday, February --._ - - -~Breakfast.~ - - Eggs à la Tripe, 419. - Calf’s Brains, brown butter, 557. - Lamb Chops à la Signora, 681. - Hashed Potatoes au Gratin, 1004. - Rice à la Française, 1180. - - -~Luncheon.~ - - Lobster en Chevreuse, 362. - Breast of Veal à la Milanaise, 596. - Carrots and Cream, 927. - Spaghetti Napolitaine, 959. - Custard Pie, 1100. - - -~Dinner.~ - - Little Neck Clams, 300. - Chicken à la Créole, 65. - Radishes, 292. - Lyons Sausage, 286. - Bass à la Bordelaise, 341. - Broiled Sirloin Steak à la Moëlle, 493. - String Beans au Blanc, 947. - Salmi of Duck à la Chasseur, 828. - Celery, with gravy, 928. - Roast Saddle of Lamb, 664. - Escarole Salad, 1055. - Chocolate Pudding, 1146. - Coffee, 1349. - - -_Thursday, February --._ - - -~Breakfast.~ - - Omelet Espagnole, 472. - Broiled Perch, maître d’hôtel, 329. - Black Sausages, with mashed Potatoes, 719. - Stewed Tomatoes, 1027. - Whipped Cream à la Vanille, 1254. - - -~Luncheon.~ - - Fried Oysters, 380. - Broiled Chickens’ Legs à la Diable, 766. - Spinach, with Eggs, 943. - Lamb’s Tongue Salad, 1056. - Mince Pie, 1082. - - -~Dinner.~ - - Oysters, 298. - Consommé Dubourg, 101. - Olives. - Mortadella, 287. - Red-snapper, Caper sauce, 352, 651. - Turban of Chicken à la Cleveland, 791. - Potatoes Duchesse, 1006. - Sweetbreads, Larded à la Cardinal, 602. - Brussels Sprouts, 922. - Roast Ptarmigan, with Watercress, 862. - Lettuce Salad, 1058. - Fruit Pudding, 1161. - Coffee, 1349. - - -_WASHINGTON’S BIRTHDAY._ - - -_Friday, February --._ - - -~Breakfast.~ - - Eggs à la Béchamel, 416. - Oysters en Brochette au Petit Salé, 385. - Minced Lamb à l’Anglaise, 688. - Potatoes, maître d’hôtel, 985. - French Pancake, with jelly, 1187. - - -~Luncheon.~ - - Crabs à la St. Jean, 371. - Stewed Veal à la Chasseur, 632. - Stuffed Egg-plant, 909. - Cauliflower Salad, 1040. - Coffee Eclairs, 1244. - - -~Dinner.~ - - Little Neck Clams, 300. - Cream Palestine, 74. - Tomatoes, 288. Celery, 290. - Shad, with fine Herbs, 323. - Suprême of Chicken à la Bayard, 787. - Broiled Tomatoes, 1025. - Lamb Steak, with purée of Chestnuts, 716, 131. - Stewed Mushroom on Toast, 914. - Roast Squabs, 816. - Celery Salad, 1042. - Pie à la Martha Washington, 1105. - Coffee, 1349. - - -_Saturday, February --._ - - -~Breakfast.~ - - Omelet à la Vanderbilt, 471. - Tripe à la Bordelaise, 544. - Mutton Kidneys, with Bacon, 661. - Turnips, cream sauce, 967, 181. - Apples, with Rice, 1169. - - -~Luncheon.~ - - Stuffed Oysters à la Mali, 386. - Epigrammes of Lamb à la Chicorée, 690. - Fried Sweet Potatoes, 993. - String-Bean Salad, 1068. - Peach Tarts, 1106. - - -~Dinner.~ - - Oysters, 298. - Consommé au Sago, 104. - Thon, 282. Radishes, 292. - Bass à la Bordelaise, 341. - Tenderloin of Beef Piqué, sauce Périgueux, - 516, 191. - Stewed Tomatoes, 1027. - Sweetbread Croquettes, with Peas, 620. - Roast Teal Ducks, 859. - Tomato and Lettuce Salad, 1060. - Charlotte Panachée, 1300. - Coffee, 1349. - - -_Sunday, February --._ - - -~Breakfast.~ - - Poached Eggs on Toast, Anchovy butter, 404, 146. - Whitebait, 301. - Smoked Beef, with Cream, 486. - Potatoes à la Rice, 1007. - Preserved Raspberries, 1346. - - -~Luncheon.~ - - Broiled Spanish-mackerel, maître d’hôtel, 329. - Cucumber Salad, 289. - Beefsteak Pie à l’Américaine, 488. - Omelet au Kirsch, 476. - - -~Dinner.~ - - Oysters, 298. - Green Turtle, 16. - Olives. Radishes, 292. - Small Bouchées à la Reine, 270. - Terrapin à la Baltimore, 396. - Mignon Filets, with Mushrooms, 514. - Fresh Green Peas à l’Anglaise, 978. - Fricassee of Chicken, with Curry, 792. - Lima Beans, 952. - Punch en Surprise, 1309. - Red-head Duck, 876. - Lettuce Salad, 1058. - Plum Pudding, 1163. - Gorgonzolla Cheese. - Coffee, 1349. - - -_Monday, February --._ - - -~Breakfast.~ - - Eggs, with Tarragon, 429. - Broiled Veal Kidneys à la Diable, 715. - Stewed Tomatoes, 1027. - Tripe à la Mode de Caën, 547. - Peach Marmalade, 1331. - - -~Luncheon.~ - - Stewed Oysters à la Pompadour, 384. - Mutton Chops, Soyer, 647. - Spaghetti, with black butter, 954, 159. - Anchovy Salad, 1037. - Hot Savarin, 1198. - - -~Dinner.~ - - Little Neck Clams, 300. - Purée of Lima Beans, 49. - Sardines, 283. Celery, 290. - Sheep’s-head à la Créole, 339. - Shoulder of Lamb à la Macédoine, 697. - Risotto, 1017. - Chicken Vol-au-Vent, with Mushrooms, 810. - Roast Loin of Pork, 751. - Barbe de Capucine Salad, 1038. - Meringue Glacées, 1301. - Coffee, 1349. - - -_Tuesday, February --._ - - -~Breakfast.~ - - Scrambled Eggs, with Mushrooms, 405. - Fish Balls, 347. - Minced Beef à l’Italienne, 500. - Oyster-plant, Cream sauce, 1020. - Rice à l’Airolo, 1171. - - -~Luncheon.~ - - Broiled Lobster, Ravigote sauce, 363. - Blanquette of Veal à l’Ancienne, 553. - Tomatoes à la Marseillaise, 1029. - Pineapple Pie, 1087. - - -~Dinner.~ - - Oysters, 298. - Chicken à la Turque, 69. - Cucumbers, 289. - Radishes, 292. - Fried Oyster Crabs, 375. - Stewed Antelope, sauce poivrade, 886. - Mushrooms, with Cream, 915. - Croquettes of Lamb à la Patti, 679. - Potatoes Bignon, 1001. - Teal Duck à l’Américaine, 840. - Doucette Salad, 1054. - Tapioca Pudding, 1141. - Roquefort Cheese. - Coffee, 1349. - - -_Wednesday, February --._ - - -~Breakfast.~ - - Omelet, with Peas, 459. - Broiled Ham, 753. - Calf’s Liver à l’Alsacienne, 582. - Mashed Potatoes au Gratin, 998. - Wheat Cakes, 1184. - - -~Luncheon.~ - - Crabs à la St. Laurent, 372. - Sausages à la Gastronome, 740. - Broiled Tomatoes, 1025. - Potato Salad, 1073. - Boiled Apple Dumplings, 1127. - - -~Dinner.~ - - Little Neck Clams, 300. - Tomatoes and Rice, 57. - Olives. - Celery, 290. - Bluefish à l’Italienne, 337. - Tenderloin, Marinaded, Russian sauce, 511. - Beans Panachés, 950. - Lamb Chops à la Signora, 681. - Brussels Sprouts, 922. - Roast Chicken, 755. - Celery, Mayonnaise Salad, 1042. - Biscuits Tortoni, 1287. - Petites Bouchées à la Mme. Astor, 1238. - Coffee, 1349. - - -_Thursday, February --._ - - -~Breakfast.~ - - Kidney Omelet, 463. - Oysters à la Paulette, 383. - Hamburg Steak, Colbert sauce, 526, 190. - Stewed Sweet Corn, 964. - Crême en Mousse au Maraschino, 1257. - - -~Luncheon.~ - - Canapé Madison, 269. - Salmi of Duck à la Maréchale, 831. - Spinach à la Vieille Mode, 941. - Beef Salad, 1039. - Apple Tarts, 1120. - - -~Dinner.~ - - Oysters à l’Alexandre Dumas, 299. - Chicken à l’Hollandaise, 64. - Sardines, 283. - Radishes, 292. - Skate, with black butter, 325, 159. - Potatoes à la Windsor, 1008. - Saddle of Mutton à la Sevigné, 669. - Lima Beans, cream sauce, 952, 181. - Larded Sweetbreads au Salpicon, 605. - Fresh Asparagus, melted butter, 904, 155. - Roast Loin of Veal, 585. - Lettuce and Egg Salad, 1058. - Nelson Pudding, 1155. - Coffee, 1349. - - -_Friday, March --._ - - -~Breakfast.~ - - Eggs à la Post, 1359. - Picked-up Codfish, 346. - Pig’s Feet à la St. Hubert, 727. - Potatoes, Hollandaise, 999. - Stewed Quinces, 1338. - - -~Luncheon.~ - - Scallops, poulette sauce, 392, 598. - Veal Cutlets à la Maréchale, 562. - Potatoes, Julienne, 1013. - Lobster Salad à la Boardman, 1361. - Plum Pudding, 1163. - - -~Dinner.~ - - Clams, 300. - Purée of Green Peas, 49. - Olives. - Radishes, 292. - Bass à la Bordelaise, 341. - Hashed Turkey, with Cream, 804. - Lamb Chops à la Villeroi, 686. - Spinach au Croûtons, 943. - Roast Chicken, 755. - Celery Salad, 1041. - Baba, 1216. - Coffee, 1349. - - -_Saturday, March --._ - - -~Breakfast.~ - - Eggs à la Livingstone, 410. - Breaded Broiled Lamb Fries, Tomato sauce, 673. - Mignon Filets à la Parisienne, 514. - Potato Croquettes, 997. - Corn Fritters, 965. - - -~Luncheon.~ - - Stuffed Deviled Crabs, 370. - Stewed Mutton à la Parisienne, 708. - Broiled Chicken Livers au Petit Salé, 769. - Choux à la Crême, 1246. - - -~Dinner.~ - - Oysters, 298. - Ox-Tail à l’Ecossaise, 39. - Celery, 290. - Lyons Sausage, 286. - Perch aux Fines Herbes, 331. - Pork Chops, Apple sauce, 748. - Succotash, 1022. - Chicken Sauté à la Maryland, 785. - Green Peas à l’Anglaise, 978. - Roast Plovers, 865. - Dandelion Salad, 1049. - Charlotte Russe, 1261. - Coffee, 1349. - - -_Sunday, March --._ - - -~Breakfast.~ - - Eggs à la Suisse, 441. - Rice à l’Airolo, 1171. - Corned Beef Hash au Gratin, 529. - Sausages à l’Anglaise, 736. - Stewed Tomatoes, 1027. - Waffles and Sugar, 1196. - - -~Luncheon.~ - - Lobster à la Newburg, 359. - Stewed Veal, with Oyster-plant, 630. - Macédoine Salad, 1063. - Rice and Orange Pudding, 1130. - - -~Dinner.~ - - Oysters, 298. - Potage à la Dorsay, 96. - Celery, 290. - Radishes, 292. - Sole Joinville, 322. - Squabs en Crapaudine, 819. - Potatoes, Duchesse, 1006. - Antelope Steaks, purée of Chestnuts, 882. - Risotto, 1017. - Punch à la Cardinal, 1306. - Roast Tenderloin of Beef, 516. - Lettuce and Tomato Salad, 1060. - Omelet Soufflée, 474. - Camembert Cheese. - Coffee, 1349. - - -_Monday, March --._ - - -~Breakfast.~ - - Barley, with cream. - Fish Balls à la Mrs. Harrison, 347. - Mutton Kidneys à la Diable, 715. - Potatoes à l’Hollandaise, 999. - Watercress Salad, 1072. - Stewed Prunes, 1330. - - -~Luncheon.~ - - Oysters Fried à la Arthur Sullivan, 1360. - Game Pie à la Levi P. Morton, 1362. - Stewed Tomatoes, 1027. - Rhubarb Tarts, 1112. - - -~Dinner.~ - - Little Neck Clams, 300. - Printanier Chasseur, 52. - Olives. - Thon, 282. - Salmon en Papillotes, 302. - Sirloin Steak, with Marrow, 493. - Potatoes, Château, 1009. - Duck à la Rouennaise, 825. - Asparagus, Hollandaise, 904. - Roast Mutton, 585. - Romaine Salad, 1064. - Tutti Frutti à la Gen. Harrison, 1364. - Coffee, 1349. - - -_Tuesday, March --._ - - -~Breakfast.~ - - Eggs à la Duchesse, 449. - Broiled Sardines on Toast, 403. - Mignon Filets, Anchovy butter, 509, 146. - Broiled Sweet Potatoes, 983. - Whipped Cream à la Vanille, 1254. - - -~Luncheon.~ - - Stuffed Deviled Clams, 376. - Stewed Lamb, Louisianaise, 710. - Timbales à la Schultze, 263. - Cocoanut Pie, 1101. - - -~Dinner.~ - - Oysters à l’Alexandre Dumas, 299. - Giblet à l’Anglaise, 22. - Celery, 290. - Radishes, 292. - Broiled Shad, 326. - Cucumber Salad, 289. - Piloff of Chicken à la Turque, 782. - Potatoes en Surprise, 1005. - Spring Lamb Chops à la Soubise, 647, 250. - Stuffed Peppers, 975. - Roast Teal Duck, 859. - Chicory Salad, 1045. - Rice à la Condé, 1181. - Coffee, 1349. - - -_Wednesday, March --._ - - -~Breakfast.~ - - Eggs à la Paysanne, 433. - Chicken Hashed au Gratin, 805. - Black Sausage, with mashed potatoes, 719. - Carrots and Cream, 927. - Stewed Apricots, 1335. - - -~Luncheon.~ - - Oysters à la Villeroi, 381. - Mutton Kidneys en Brochette, with bacon, 661. - Chicory, with gravy, 933. - Calf’s Liver Sauté à la Provençale, 581. - Onions, with cream, 968. - Chocolate Eclairs, 1243. - - -~Dinner.~ - - Clams, 300. - Consommé aux Quenelles, 129. - Sardines, 283. - Radishes, 292. - Bass à la Chambord, 343. - Civet of Antelope à la Française, 893. - Noix of Veal à la Bourgeoise, 590, 583. - Tomatoes à la Bock, 1026. - Roast Rice-birds, 877. - Lettuce, Mayonnaise salad, 1042. - Baba, crême à la vanille, 1218. - Coffee, 1349. - - -_Thursday, March --._ - - -~Breakfast.~ - - Omelet, with fine herbs, 451. - Boiled Codfish, oyster sauce, 352. - Mutton Chops à la Robinson, 682. - Potatoes, maître d’hôtel, 985. - Apple Fritters, 1191. - - -~Luncheon.~ - - Smelts, with white wine, 342. - Blanquette of Veal, with nouilles, 552. - Fried Egg-plant, 907. - Rum Cake, 1229. - - -~Dinner.~ - - Oysters, 298. - Purée of Tomato à l’Andalouse, 58. - Olives. - Radishes, 292. - Croquettes of Lobsters, sauce aurore, 365, 182. - Boiled Turkey, oyster sauce, 797. - Stuffed Tomatoes, 1023. - Roast Tenderloin of Beef à l’Hussarde, 519. - Potato Croquettes, 997. - Roast English Snipe, 868. - Dandelion Salad, 1049. - Peach Ice-cream, 1276. - Biscuits Ambroisienne, 1234. - Gruyère Cheese. - Coffee, 1349. - - -_Friday, March --._ - - -~Breakfast.~ - - Eggs, with brown butter, 414. - Broiled Shad, maître d’hôtel, 326. - Pig’s Feet à la Boston, 730. - Saratoga Potatoes, 1011. - Buckwheat Cakes, 1183. - - -~Luncheon.~ - - Crabs à l’Anglaise, 373. - Epigramme of Lamb, Macédoine, 689. - Lima Beans, 952. - Cold Bass en Remoulade, 209. - Pineapple Fritters, 1191. - - -~Dinner.~ - - Little Neck Clams, 300. - Cream of Rice, 78. - Tomatoes, 288. - Celery, 290. - Codfish, egg sauce, 352, 161. - Salmi of Doe-birds à la Gastronome, 842. - String Beans, with butter, 948. - Veal Cutlets à la Philadelphie, 565. - Roast Leg of Lamb, 648. - Barbe de Capucine Salad, 1038. - Custard Pudding, 1154. - Coffee, 1349. - - -_Saturday, March --._ - - -~Breakfast.~ - - Omelet, with Sardines, 468. - Haddock, cream sauce, 352, 181. - Hamburg Steak, Russian sauce, 526. - Mashed Potatoes au Gratin, 998. - Brioche, 1201. - - -~Luncheon.~ - - Red-snapper à la maître d’hôtel, 329. - Fricandeau of Veal, with sorrel, 577. - Stewed Tomatoes, 1027. - Plum Tarts, 1110. - - -~Dinner.~ - - Oysters, 298. - Shin of Beef, liée, 29. - Radishes, 292. - Anchovies, 284. - Oyster Patties, 387. - Pigeon Cutlets, Victoria, 815. - Asparagus à la Tessinoise, 906. - Croustade of Kidneys à la Périgueux, 680, 191. - Roast Beef, 527. - Celery, Mayonnaise salad, 1042. - Charlotte Russe, 1261. - Coffee, 1349. - - -_Sunday, March --._ - - -~Breakfast.~ - - Eggs à l’Aurore, 444. - Fried Smelts, tartare sauce, 301, 207. - Broiled Calf’s Liver and Bacon, 584. - Fried Potatoes, 993. - Stewed Apples, 1332. - - -~Luncheon.~ - - Lobster à l’Américaine, 357. - Irish Mutton Stew, 660. - Corn Stewed with butter, 964. - Deviled Lamb Fries, maître d’hôtel, 672, 145. - Tomato Salad, 1070. - Caramel Pudding, 1166. - - -~Dinner.~ - - Oysters à l’Alexandre Dumas, 299. - Potage à la Montmorency, 97. - Olives. - Celery, 290. - Sheep’s-head au Gratin, 319. - Broiled Tenderloin of Beef à la Chéron, 504. - Parisian Potatoes, 986. - Coquilles of Sweetbreads à la Dreux, 621. - Punch en Surprise, 1309. - Roast Chicken, 755. - Lettuce Salad, 1057. - Neapolitan Ice-cream, 1292. - Biscuits à la Richelieu, 1232. - Roquefort Cheese. - Coffee, 1349. - - -_Monday, March --._ - - -~Breakfast.~ - - Omelet Régence, 470. - Oysters en Brochette au Petit Salé, 385. - Smoked Beef, with cream, 486. - Potato Croquettes, 997. - Iced Timbale of Rice, 1175. - - -~Luncheon.~ - - Stuffed Oysters à la Mali, 386. - Lamb en Brochette à la Dumas, 674. - Stuffed Egg-plant, 909. - Chicken Croquettes, with peas, 276. - Pear Tarts, 1109. - - -~Dinner.~ - - Little Neck Clams, 300. - Sorrel Fermière, 81. - Celery, 290. - Sardines, 283. - Fresh Mackerel, with white wine, 342. - Curry of Lamb à l’Indienne, 677. - Fried Oyster-plant, 1021. - Chicken Sauté à la Bordelaise, 776. - Brussels Sprouts, 922. - Roast Leg of Lamb, 648. - Doucette Salad, 1054. - Sago Pudding, 1140. - Coffee, 1349. - - -_Tuesday, March --._ - - -~Breakfast.~ - - Eggs à la Turque, 439. - Broiled Perch, tomato sauce, 353, 205. - Hashed Lamb à la Polonaise, 700. - Saratoga Potatoes, 1011. - Stewed Peaches, 1334. - - -~Luncheon.~ - - Oysters à la Baltimore, 388. - Veal Cutlets à la Milanaise, 563. - Potatoes à la Rice, 1007. - Turban of Apples, 1174. - - -~Dinner.~ - - Oysters, 298. - Beef à l’Ecossaise, 5. - Tomatoes, 288. - Olives. - Red-snapper à l’Hollandaise, 317. - Balotine of Squab à l’Italienne, 818. - Shoulder of Lamb, jardinière, 696. - String Beans, 948. - Roast Plovers, 865. - Watercress Salad, 1072. - Almond Cake, 1224. - Coffee, 1349. - - -_Wednesday, March --._ - - -~Breakfast.~ - - Omelet Raspail, 467. - Broiled Spanish-mackerel, 329. - Sausages à l’Italienne, 737. - Mashed Potatoes, 998. - Milan Cake, 1228. - - -~Luncheon.~ - - Crabs à la St. Jean, 371. - Stewed Beef à la Turque, 542. - Saratoga Potatoes, 1011. - Stuffed Egg-plant, 909. - Apricot Pie, 1092. - - -~Dinner.~ - - Clams, 300. - Consommé au Semoule, 104. - Celery, 290. - Radishes, 292. - Salmon à la Créole, 339. - Chicken Fricassee à la Reine, 780. - Cauliflower, with butter, 925. - Fresh Artichokes à la Barigoul, 897. - Roast Snipe sur Canapé, 868. - Chicory Salad, 1045. - Maraschino Pudding, 1134. - Coffee, 1349. - - -_Thursday, March --._ - - -~Breakfast.~ - - Scrambled Eggs, with truffles, 407. - Cods’ Tongues, black butter, 349. - Lamb en Brochette à la Dumas, 674. - Hashed Potatoes, 1002. - Crême en Mousse au Café, 1253. - - -~Luncheon.~ - - Broiled Pompano, maître d’hôtel, 329. - Calf’s Head à la Cavour, 638. - Oyster-plant à la Poulette, 1019. - Tongue Salad, 1056. - Cherry Tarts, 1111. - - -~Dinner.~ - - Glen Cove Clams, 300. - Cream of Lentils à la Major-domo, 88. - Radishes, 292. - Olives. - Lobster Cutlets, sauce Colbert, 366, 190. - Broiled Tenderloin à la Florentine, 506. - Stewed Flageolets, 947. - Salmi of Duck, with olives, 827. - Brussels Sprouts, 923. - Roast Mutton, 585. - Lettuce, Mayonnaise salad, 1042, 1057. - Baked Apple Dumplings, 1122. - Gorgonzolla Cheese. - Coffee, 1349. - - -_Friday, March --._ - - -~Breakfast.~ - - Omelet à l’Espagnole, 472. - Scallops à la Paulette, 392, 598. - Chicken Livers, sautés au madère, 767. - Potatoes à l’Hanna, 1012. - Small Brioches, 1202. - - -~Luncheon.~ - - Broiled Boned Smelts, tartare sauce, 353, 207. - Stewed Lamb, with Peas, 706. - String-Bean Salad, 1068. - Stewed Green-gages, 1336. - - -~Dinner.~ - - Blue Point Oysters, 298. - Frogs à l’Espagnole, 25. - Celery, 290. - Radishes, 292. - Lobster en Chevreuse, 362. - Brisotin of Veal, poivrade sauce, 554, 194. - Stewed Tomatoes, 1027. - Chicken Pot-pie, 757. - Roast Rhode Island Turkey, 800. - Dandelion Salad, 1049. - Orange Pudding, 1158. - Coffee, 1349. - - -_Saturday, March --._ - - -~Breakfast.~ - - Eggs à la Valencienne, 421. - Fried Sole, sauce tartare, 320, 207. - Amourettes of Lamb à la Diable, 672. - Potatoes à l’Anglaise, 988. - French Pancake, 1186. - - -~Luncheon.~ - - Oyster Patties, 387. - Chicken Croquettes à la Reine, 758. - French Peas. - Beef Salad, 1039. - Boiled Peach Dumplings, 1125. - - -~Dinner.~ - - Little Neck Clams, 300. - Ox-Tail à l’Anglaise, 40. - Olives. - Cucumbers, 289. - Bass à la Bordelaise, 341. - Salmi of Plover à la Moderne, 870. - Turnips, with gravy, 967. - Mignon Filets à la Bohémienne, 513. - Asparagus, Hollandaise, 904. - Roast Goose, 808. - Barbe de Capucine Salad, 1038. - Apple Pudding, 1152. - Coffee, 1349. - - -_Sunday, March --._ - - -~Breakfast.~ - - Omelet, with cheese, 469. - Picked-up Codfish, 346. - Minced Beef à la Catalan, 502. - Hashed Potatoes au Gratin, 1004. - Oatmeal, with cream. - - -~Luncheon.~ - - Canapé Lorenzo, 391. - Broiled Spring Chickens, 756. - Sweet Potatoes à l’Hollandaise, 999. - Russian Salad, 1065. - Chaussons, 1236. - - -~Dinner.~ - - Oysters à l’Alexandre Dumas, 299. - Purée Faubonne, 46. - Sardines, 283. - Celery, 290. - Shad, vert-pré, 328. - Shells of Sweetbreads à la Cardinal, 622. - Artichokes à la Florentine, 903. - Breast of Turkey à la Robinson, 807. - Cauliflower au Gratin, 926. - Punch à la Delmonico, 1303. - Roast Squab sur Canapé, 816. - Celery, Mayonnaise salad, 1042. - Raspberry Water-ice, 1281. - Lady-fingers, 1231. - Gorgonzolla Cheese. - Coffee, 1349. - - -_Monday, March --._ - - -~Breakfast.~ - - Eggs à la Meyerbeer, 437. - Aiguillettes of Bass, with White Wine, 342. - Chicken Livers en Brochette, with bacon, 769. - French Fried Potatoes, 993. - Stewed Apples, 1332. - - -~Luncheon.~ - - Welsh Rare-bit, Golden Buck, 295. - Shoulder of Lamb, purée Normande, 694. - Spinach au Croûtons, 940. - Herring Salad, 1074. - Rhubarb Pie, 1085. - - -~Dinner.~ - - Clams, 300. - Printanier Grénat, 51. - Olives. - Radishes, 292. - Codfish à l’Hollandaise, 317. - Mignon Filets à la Pompadour, 509. - French String Beans, 948. - Chicken Sauté à la Ch. C. Delmonico, 1355. - French Peas. - Roast Reed-birds, 877. - Doucette Salad, 1052. - Rice Pudding, 1143. - Coffee, 1349. - - -_Tuesday, March --._ - - -~Breakfast.~ - - Shrimp Omelet, 453. - Fish Balls, 347. - Hashed Beef au Gratin, 653. - Saratoga Potatoes, 1011. - Baked Apples, 1124. - - -~Luncheon.~ - - Oysters en Brochette au Petit Salé, 385. - Stewed Veal à la Grecque, 626. - Cauliflower Salad, 1040. - Gooseberry Tarts, 1114. - - -~Dinner.~ - - Blue Point Oysters, 298. - Consommé Napolitaine, 37. - Celery, 290. - Lyons Sausage, 286. - Bass, Anchovy sauce, 352, 163. - Braised Beef à la Bignon, 484. - Sorrel, with Eggs, 974. - Pigeon Cutlets à la Victoria, 815. - Flageolets, 1365. - Roast Spring Lamb, 1361. - Escarole salad, 1055. - Baba au Rhum, 1217. - Imported Brie Cheese. - Coffee, 1349. - - -_Wednesday, March --._ - - -~Breakfast.~ - - Eggs au Miroir, 425. - Broiled Pickerel, maître d’hôtel, 329. - Calf’s Liver à l’Alsacienne, 582. - Stewed Potatoes, 995. - Red Currant Jelly, 1326. - - -~Luncheon.~ - - Scallops Brestoise, 392. - Stewed Beef à la Dufour, 541. - Macaroni au Gratin, 955. - Apple Meringue Pie, 1103. - - -~Dinner.~ - - Little Neck Clams, 300. - Potage à la Windsor, 94. - Sardines, 283. - Radishes, 292. - Broiled Shad Roe, 402. - Cucumber Salad, 289. - Suprême of Chicken à la Patti, 789. - String Beans Bretonne, 949. - Mignons of Lamb, sauce Béarnaise, 1360. - Spinach and Eggs, 940. - Roast English Snipe, 868. - Watercress Salad, 1072. - Meringues Panachées, 1302. - Coffee, 1349. - - -_Thursday, March --._ - - -~Breakfast.~ - - Kidney Omelet, 463. - Shad, maître d’hôtel, 326. - Veal Cutlets, Tomato sauce, 563. - Stewed Carrots, with Cream, 927. - Whipped Cream à la Vanille, 1254. - - -~Luncheon.~ - - Stuffed Deviled Crabs, 370. - Beef Tongue, Jardinière, 535. - Stewed Tomatoes, 1027. - Strawberry Tarts, 1117. - - -~Dinner.~ - - Rockaway Oysters, 298. - Sorrel, with Rice, 42. - Olives. - Radishes, 293. - Cod’s Tongues, black butter, 349. - Potato Croquettes, 997. - Balotine of Lamb, with Peas, 675. - Chicken Sauté à la Marengo, 771. - Stuffed Cucumbers, 937. - Roast Loin of Veal, 585. - Chicory Salad, 1046. - English Pudding, 1137. - Coffee, 1349. - - -_Friday, March --._ - - -~Breakfast.~ - - Omelet, with Asparagus-tops, 458. - Skate, with black butter, 325, 159. - Pig’s Feet à la Poulette, 731. - Potatoes Julienne, 1013. - Preserved Green-gages, 1344. - - -~Luncheon.~ - - Broiled Spanish-mackerel, 329. - Broiled Philadelphia Spring Chickens, 756. - French Peas. - Tomato Salad, 1070. - Vermicelli Pudding, 1142. - - -~Dinner.~ - - Clams, 300. - Purée Soubise, with White Beans, 92. - Celery, 290. - Olives. - Perch à la Toulouse, 354. - Antelope Steak, Port Wine sauce, 891. - Stuffed Peppers, 975. - Fricandeau of Veal, with Spinach, 578. - Roast Squab, 816. - Lettuce and Egg Salad, 1058. - Macaroon Ice-cream, 1290. - Lady-fingers, 1231. - Domestic Brie Cheese. - Coffee, 1349. - - -_Saturday, March --._ - - -~Breakfast.~ - - Smoked Beef Omelet, 461. - Broiled Smelts, Béarnaise sauce, 353. - Lamb Steak à l’Américaine, 718. - Potatoes, maître d’hôtel, 985. - Apples and Rice, 1169. - - -~Luncheon.~ - - Matelote of Eels, 332. - Fried Sweet Potatoes, 993. - Corned Beef, with Kale Sprouts, 490. - Plum Pie, 1094. - - -~Dinner.~ - - Oysters, 298. - Consommé Dubourg, 101. - Radishes, 292. - Thon, 282. - Sheep’s-head aux fines Herbes, 323. - Epigrammes of Lamb, Louisianaise, 691. - Stuffed Lettuce, 953. - Salmi of Ptarmigan à la Chasseur, 864. - Tomatoes à la Reine, 1024. - Roast Beef, 527. - Dandelion Salad, 1049. - Apricot Pudding, 1151. - Coffee, 1349. - - -_Sunday, March --._ - - -~Breakfast.~ - - Boiled Eggs. - Broiled Pompano, maître d’hôtel, 329. - Flat Sausages, with mashed Potatoes, 719. - Turnips and Gravy, 967. - Crême en Mousse au Kirsch, 1256. - - -~Luncheon.~ - - Broiled Shad, 326. - Cucumber Salad, 289. - Boiled Turkey, Celery sauce, 796. - Fried Sweet Potatoes, 993. - Frangipani Tarts, 1121. - - -~Dinner.~ - - Shrewsbury Oysters, 298. - Consommé Tapioca, 104. - Radishes, 292. - Lyons Sausage, 286. - Smelts à la Toulouse, 354. - Tenderloin of Beef, marinaded, Russian sauce, 511. - Succotash, 1022. - Saddle of Lamb à la Sévigné, 669. - Romaine Punch, 1304. - Roast Goose, 808. - Chicory Salad, 1045. - Iced Diplomatic Pudding, 1288. - Strachino Cheese. - Coffee, 1349. - - -_Monday, March --._ - - -~Breakfast.~ - - Omelet with Cèpes, 460. - Fish Balls, 347. - Minced Beef à la Catalan, 502. - Potatoes Gastronome, 1000. - Peach Marmalade, 1331. - - -~Luncheon.~ - - Oysters à la Poulette, 383. - Braised Calf’s Liver, Bourgeoise, 583. - Fried Oyster-plant, 1021. - Timbales à la Schultze, 263. - Savarin, 1197. - - -~Dinner.~ - - Clams, 300. - Spaghetti, with Tomatoes, 56. - Tomatoes, 288. - Olives. - Salmon Croquettes, Cream sauce, 364, 181. - Croustade of Kidneys à la Périgueux, 680, 191. - Chicken Sauté, with Tarragon, 774. - Potatoes à l’Hanna, 1012. - Roast Mutton, 585. - Celery Salad, 1041. - Fruit Pudding, 1161. - Coffee, 1349. - - -_Tuesday, March --._ - - -~Breakfast.~ - - Scrambled Eggs, with Asparagus-tops, 406. - Broiled Sardines on toast, 403. - Lamb Chops, sauce Colbert, 647, 190. - Potatoes Lyonnaise, 991. - Maraschino Jelly, 1319. - - -~Luncheon.~ - - Stuffed Deviled Clams, 376. - Hamburg Steak, Poivrade sauce, 526, 194. - Broiled Tomatoes, 1025. - Iced Timbale of Rice, 1175. - - -~Dinner.~ - - Blue Point Oysters, 298. - Clear Green Turtle, 18. - Radishes, 292. - Caviare, 281. - Red-snapper, Remoulade sauce, 309, 209. - Sirloin Steak à la Parisienne, 495. - Potatoes à la Windsor, 1008. - Broiled Sweetbreads, Colbert sauce, 617. - Brussels Sprouts, 922. - Roast Chicken, 755. - Watercress Salad, 1072. - Rum Cake, 1229. - Coffee, 1349. - - -_Wednesday, March --._ - - -~Breakfast.~ - - Omelet, with fine Herbs, 451. - Codfish, cream sauce, 352, 181. - Mashed Potatoes, 998. - Corned-beef Hash en bordure, 531. - Malaga Grapes. - - -~Luncheon.~ - - Stuffed Deviled Lobster, 367. - Grenadin of Veal, with mashed Peas, 586. - Sweet Potatoes soufflées, 1010. - Boiled Apple Dumplings, 1122. - - -~Dinner.~ - - Little Neck Clams, 300. - Brunoise, with Rice, 3. - Olives. - Lyons Sausage, 286. - Bass à la Chambord, 343. - Leg of Mutton à la Condé, 649. - Potato Croquettes, 997. - Chicken Livers, with Madeira Wine, 767. - Asparagus, sauce Hollandaise, 904. - Roast Beef, 527. - Tomato, Mayonnaise salad, 1071. - Iced Pound Cake, 1193. - Coffee, 1349. - - -_Thursday, March --._ - - -~Breakfast.~ - - Poached Eggs on toast, anchovy butter, 404. - Fried Whitebait, 301. - Tripe à la Bordelaise, 544. - Hashed Potatoes au Gratin, 1004. - Crême-en-mousse au maraschino, 1257. - - -~Luncheon.~ - - Crabs à la St. Jean, 371. - Hashed Turkey en bordure, 805. - Stewed Lima Beans, 952. - Pumpkin Pie, 1099. - - -~Dinner.~ - - Blue Point Oysters, 298. - Cream of Lima Beans, 75. - Celery, 290. - Thon, 282. - Salmon à l’Irlandaise, 307. - Shoulder of Lamb, Flamande, 699. - Risotto, 1017. - Sweetbreads, larded, with Mushrooms, 609. - Green Peas à l’Anglaise, 978. - Roast Red-head Ducks, 876. - Watercress Salad, 1072. - Charlotte Russe, 1261. - Stilton Cheese. - Coffee, 1349. - - -_Friday, March --._ - - -~Breakfast.~ - - Tomato Omelet, 456. - Shad, with Sorrel, 327. - Potatoes, maître d’hôtel, 985. - Spaghetti au Gratin, 961. - Rice and Milk, 1177. - - -~Luncheon.~ - - Fish Balls, 347. - Stewed Beef à l’Egyptienne, 540. - Rice à la Ristori, 1016. - Lobster Salad, 1061. - Peach Tarts, 1106. - - -~Dinner.~ - - Little Neck Clams, 300. - Onion, 130. - Sardines, 283. - Olives. - Red-snapper, Egg sauce, 309, 161. - Mutton Chops, Napolitaine, 646. - Beans Panachés, 950. - Chicken Croquettes à l’Ecarlate, 760. - Cauliflower, Hollandaise, 925, 160. - Roast Corn Plovers, 865. - Chicory Salad, 1045. - Baba au Madère, 1217. - Coffee, 1349. - - -_Saturday, March --._ - - -~Breakfast.~ - - Eggs à la Tripe, 419. - Fried Sole, Colbert sauce, 320. - Hashed Mutton en bordure, 653. - Potatoes en paille, 1014. - Corn Fritters, 965. - - -~Luncheon.~ - - Broiled Veal Kidneys, with Bacon, 713. - Braised Beef en Daube, 483. - Stuffed Peppers, 975. - Allumettes, 1205. - - -~Dinner.~ - - Rockaway Oysters, 298. - Chiffonade, 14. - Anchovies, 284. - Tomatoes, 288. - Codfish, sauce Hollandaise, 352, 160. - Minced Veal à la Catalan, 575. - Chicory, Cream sauce, 932. - Broiled Sirloin à la Béarnaise, 492. - String Beans, 948. - Roast Leg of Mutton, 648. - Dandelion salad, 1049. - Chocolate Ice-cream, 1272. - Petites Bouchées à la Mme. Astor, 1238. - Coffee, 1349. - - -_Sunday, March --._ - - -~Breakfast.~ - - Omelet à la Vanderbilt, 471. - Boned Broiled Smelts, Béarnaise sauce, 353. - Tripe à la Lyonnaise, 548. - Fried Potatoes, 993. - Stewed Prunes à la Général Dufour, 1330. - - -~Luncheon.~ - - Cromesquis aux fines herbes, 268, 143. - Stewed Veal à la Marengo, 624. - Spaghetti Napolitaine, 959. - Chicken Salad, 1044. - Rice and Orange Pudding, 1130. - - -~Dinner.~ - - East River Oysters, 298. - Consommé Impérial, 111. - Radishes, 292. - Olives. - Shad with sorrel, 327. - Tenderloin of Beef, larded, with stuffed tomatoes, 516, 1023. - Suprême of Chicken à la Rothschild, 790. - Fresh Asparagus, 904. - Punch à la Lalla Rookh, 1308. - Roast English Snipe, 868. - Barbe de Capucine Salad, 1038. - Omelet Soufflée, 474. - Pont l’Evêque Cheese. - Coffee, 1349. - - -_Monday, April --._ - - -~Breakfast.~ - - Eggs à la Livingstone, 410. - Fillets of Sole à la Horly, 321. - Corned Beef Hash à la Zingara, 530. - Potatoes au Gratin, 1004. - Strawberries and Cream. - - -~Luncheon.~ - - Stuffed, Deviled Crabs, 370. - Blanquette of Veal à la Reine, 550. - Lamb Tongue Salad, 1056. - Cream au Cognac, 1258. - - -~Dinner.~ - - Clams, 300. - Pâté d’Italie, 103. - Sardines, 283. - Olives. - Broiled Trout, maître d’hôtel, 314. - Sirloin Piqué à la Bordelaise, 491. - Spinach, with Eggs, 940. - Pigeon Cutlets à la Victoria, 815. - Succotash, 1022. - Roast Hindquarter of Spring Lamb, 1361. - Watercress Salad, 1072. - Baba, 1216. - Brie Cheese. - Coffee, 1349. - - -_Tuesday, April --._ - - -~Breakfast.~ - - Omelet, bonne femme, 466. - Broiled Beefsteak, 524. - Calf’s Brains, black butter, 557. - Hashed Potatoes, 1002. - Brioches à la Condé, 1203. - - -~Luncheon.~ - - Scallops Brestoise, 392. - Mutton Stew, Fermière, 655. - Shrimp Salad, 1067. - Plum Pie, 1094. - - -~Dinner.~ - - Oysters, 298. - Mock Turtle, 17. - Thon, 282. - Celery, 290. - Bluefish à la Bordelaise, 341. - Mignons Filets à la Pompadour, 509. - Oyster-plant à la Poulette, 1019. - Antelope Steaks, Colbert sauce, 881. - String Beans, 948. - Roast Rhode Island Turkey, 800. - Chicory Salad, 1045. - Chocolate Ice-cream, 1272. - Sweet Almond Macaroons, 1210. - Coffee, 1349. - - -_Wednesday, April --._ - - -~Breakfast.~ - - Eggs, with black butter, 414. - Spring Lamb Chops, with Bacon, 647, 754. - Sausages, with White Wine, 735. - Saratoga Potatoes, 1011. - Waffles and Sugar, 1196. - - -~Luncheon.~ - - Smelts, sauce Béarnaise, 353. - Braised Beef à la Mode, 479. - Stewed Corn, 964. - Tomato Salad, 1070. - Coffee Eclairs, 1244. - - -~Dinner.~ - - Little Neck Clams, 300. - Purée Jackson, 43. - Lyons Sausage, 286. - Radishes, 292. - Kingfish, maître d’hôtel, 329. - Potatoes Hollandaise, 999. - Brisotin of Veal à l’Ecarlate, 555. - Spinach, with gravy, 943. - Broiled Turkey Legs à la Diable, 766. - Mushrooms on Toast, 914. - Roast Beef, 527. - Dandelion Salad, 1048. - Omelet Célestine, 477. - Coffee, 1349. - - -_Thursday, April --._ - - -~Breakfast.~ - - Omelet Raspail, 467. - Hashed Lamb à l’Anglaise, 688. - Broiled Calf’s Liver, maître d’hôtel, 584, 145. - Stewed Tomatoes, 1027. - Rice Cake, 1222. - - -~Luncheon.~ - - Broiled Trout au Petit Salé, 314, 754. - Stewed Beef, Dufour, 541. - French Peas. - Croquettes of Sweetbreads, with Mushrooms, 620, 230. - Huckleberry Tarts, 1113. - - -~Dinner.~ - - Rockaway Oysters, 298. - Printanier Royale, 124. - Radishes, 292. - Celery, 290. - Shad, with fine Herbs, 315. - Fricandeau, with Sorrel, 577. - Piloff of Chicken à la Turque, 782. - Beans Panachés, 950. - Roast Squab, 816. - Barbe de Capucine Salad, 1038. - Peach Pudding à la Richelieu, 1150. - Swiss Cheese. - Coffee, 1349. - - -_Friday, April --._ - - -~Breakfast.~ - - Eggs au Miroir, 425. - Broiled Fresh Mackerel, 329. - Mutton Chops à la Provençale, 642. - Lima Beans, 952. - Galette, 1221. - - -~Luncheon.~ - - Frogs à la Poulette, 399. - Chicken Pot-pie, 757. - Risotto, 1017. - Lobster Salad, 1061. - French Pudding à la Delmonico, 1139. - - -~Dinner.~ - - Clams, 300. - Purée of Crécy, 47. - Tomatoes, 288. - Olives. - Bass à la Chambord, 343. - Porterhouse Steak à la Bordelaise, 491. - Stewed Oyster-plant, 1018. - Sweetbreads à la Financière, 603. - Fresh Peas, 978. - Roast Spring Chicken, 755. - Chicory Salad, 1046. - Kirsch Jelly, 1319. - Cheddar Cheese. - Coffee, 1349. - - -_Saturday, April --._ - - -~Breakfast.~ - - Omelet, with Chicken Livers, 464. - Broiled Smelts, Tartare sauce, 353, 207. - Pig’s Feet, St. Hubert, 727. - Potato Croquettes, 997. - Stewed Apricots, 1335. - - -~Luncheon.~ - - Fried Whitebait, 301. - Braised Noix of Veal à la Providence, 590. - Spinach à l’Anglaise, 940. - Macédoine Salad, 1063. - Chocolate Eclairs, 1243. - - -~Dinner.~ - - Shrewsbury Oysters, 298. - Giblets, with Barley, 21. - Bologna Sausages, 286. - Radishes, 292. - Fresh Mackerel, Colbert, 329, 190. - Croustade of Chicken Livers, 763. - Turnips, with gravy, 967. - Lamb Sweetbreads en caisses, 274. - Artichokes Barigoul, 897. - Snipe sur Canapé, 868. - Doucette Salad, 1054. - Cocoanut Pudding, 1147. - Coffee, 1349. - - -_Sunday, April --._ - - -~Breakfast.~ - - Eggs, with Tarragon, 429. - Haddock, Cream sauce, 352, 181. - Calf’s Liver Sauté à l’Italienne, 580. - Corn, stewed with butter, 964. - Cream Renversée, 1252. - - -~Luncheon.~ - - Sole au Gratin, 319. - Stewed Beef à la Dufour, 541. - Broiled Tomatoes, 1025. - Timbales à la Schultze, 263. - Fresh Strawberry Tarts, 1117. - - -~Dinner.~ - - Blue Point Oysters, 298. - Consommé Princesse, 113. - Olives. - Radishes, 292. - Stuffed Lobster, 367. - Saddle of Mutton, Londonderry sauce, 668. - Fried Oyster-plant, 1021. - Coquilles of Chicken, with Mushrooms, 271, 230. - Fresh Asparagus, 904. - Punch au Kirsch, 1305. - Roast Teal Ducks, 859. - Celery, Mayonnaise Salad, 1042. - Rum Cake, 1229. - Gorgonzolla Cheese. - Coffee, 1349. - - -_Monday, April --._ - - -~Breakfast.~ - - Omelet, with fine Herbs, 451. - Hamburg Steak, Russian sauce, 526. - Kidneys, stewed with Madeira, 662. - Saratoga Potatoes, 1011. - Rice and Cream à la Croce, 1296. - - -~Luncheon.~ - - Gerthins Welsh Rarebit, 296. - Fish Balls, 347. - Hashed Turkey, with Cream, 804. - Russian Salad, 1065. - Custard Pie, 1100. - - -~Dinner.~ - - Little Neck Clams, 300. - Brunoise, with Sorrel, 4. - Radishes, 292. - Lyons Sausage, 286. - Shad, vert-pré, 328. - Sweetbreads à la Catalan, 616. - New String Beans au blanc, 947. - Balotine of Lamb au jus, 675. - French Peas. - Roast Goose, 808. - Watercress Salad, 1072. - Apple Fritters, 1191. - Coffee, 1349. - - -_Tuesday, April --._ - - -~Breakfast.~ - - Eggs à la Reine, 438. - Codfish Tongues, with black butter, 349. - Tripe à la Lyonnaise, 548. - Stewed Turnips, 967. - Brioche, 1201. - - -~Luncheon.~ - - Broiled Trout, maître d’hôtel, 314. - Cucumber Salad, 289. - Escalops of Veal à la Duxelle, 569. - Mashed Potatoes, 998. - Mille Feuilles, 1223. - - -~Dinner.~ - - East River Oysters, 298. - Ox-tail, with Barley, 38. - Olives. - Radishes, 292. - Bouchées à la Reine, 270. - Beef Tongue à la Gendarme, 532. - Tomatoes à la Bock, 1026. - Haricot of Lamb à la Providence, 701. - Beans Panachés, 950. - Roast Squab, 816. - Lettuce Salad, 1057. - Charlotte Russe, 1261. - Coffee, 1349. - - -_Wednesday, April --._ - - -~Breakfast.~ - - Plain Omelet, 450. - Fish Balls, 347. - Mutton Chops, with Watercress, 647. - Julienne Potatoes, 1013. - Brioches Fluttes, 1204. - - -~Luncheon.~ - - Smelts, with White Wine, 342. - Hamburg Steak, Russian sauce, 526. - Cauliflower, Hollandaise, 925. - Madeleine, 1226. - - -~Dinner.~ - - Clams, 300. - Jardinière, 28. - Tomatoes, 288. - Olives. - Bass en Matelote, 332. - Roast Ham, Champagne sauce, 723. - Stewed Corn, 964. - Antelope Chops, Port Wine sauce, 891. - Stuffed Green Peppers, 975. - Roast Beef, 527. - Barbe de Capucine Salad, 1038. - Vanilla Ice-cream, 1271. - Petites Bouchées des Dames, 1237. - Coffee, 1349. - - -_Thursday, April --._ - - -~Breakfast.~ - - Eggs à l’Aurore, 444. - Broiled Salt Mackerel, 329. - Hashed Beef au Gratin, 529. - Fried Onions, 969. - Rice and Milk, 1177. - - -~Luncheon.~ - - Broiled Shad’s Roe, with bacon, 402. - Lamb Steaks à l’Américaine, 718. - Potatoes au Gratin, 1004. - Home-made Cake, 1220. - - -~Dinner.~ - - Rockaway Oysters, 298. - Consommé Renaissance, 115. - Radishes, 292. - Lyons Sausage, 286. - White Perch, Tartare sauce, 353, 207. - Curry of Lamb à l’Indienne, 677 - Turnips, with gravy, 967. - Chicken Vol-au-vent à la Financière, 810. - Spring Lamb, Mint sauce, 1361, 169. - Dandelion Salad, 1049. - Apples Meringuées, 1248. - Imported Brie Cheese. - Coffee, 1349. - - -_Friday, April --._ - - -~Breakfast.~ - - Eggs à la Bennett, 447. - Picked-up Codfish, 346. - Sheep’s Feet à la Poulette, 654. - Spaghetti à l’Italienne, 960. - Stewed Prunes, 1330. - - -~Luncheon.~ - - Cromesquis à la Reine, 765. - Trout, Ravigote butter, 147. - Minced Tenderloin à la Portugaise, 501. - Fried Egg-plant, 907. - Rhubarb Pie, 1085. - - -~Dinner.~ - - Oysters, 298. - Gumbo of Frogs, 23. - Olives. - Tomatoes, 288. - Bass à la Béarnaise, 353. - Sweetbreads au Salpicon, 605. - Pigeons en compote, 822. - Sorrel, with gravy, 974. - Roast Turkey, 800. - Chicory Salad, 1045. - Almond Cake, glacé, 1208. - Coffee, 1349. - - -_Saturday, April --._ - - -~Breakfast.~ - - Eggs à la Suisse, 441. - Broiled Boned Smelts, maître d’hôtel, 355, 145. - Lamb Steak, 718. - Potatoes Sautées au beurre, 994. - Milan Cake, 1228. - - -~Luncheon.~ - - Stuffed Deviled Crabs, 370. - Veal Stew à la Marengo, 624. - Cauliflower au Gratin, 926. - Maraschino Jelly, 1319. - - -~Dinner.~ - - Little Neck Clams, 300. - Julienne, 27. - Sardines, 283. - Cucumbers, 289. - Red-snapper, Egg sauce, 352, 161. - Tenderloin of Beef à la Chéron, 504. - Oyster-plant à la Poulette, 1019. - Salmi of Snipe à la Moderne, 870. - Spinach, maître d’hôtel, 942. - Roast Mutton, 585. - Escarole Salad, 1055. - Lemon Pudding, 1157. - Coffee, 1349. - - -_Sunday, April --._ - - -~Breakfast.~ - - Chicken Liver Omelet, 464. - Broiled Shad’s Roe, maître d’hôtel, 402. - Sausages à l’Italienne, 737. - Fried Oyster-plant, 1021. - Crême en Mousse au Café, 1253. - - -~Luncheon.~ - - Long Island Smelts au Gratin, 355. - Tripe à la Bordelaise, 544. - Spaghetti Napolitaine, 959. - Timbales Lagardère, 809. - Pineapple Tarts, 1115. - - -~Dinner.~ - - Blue Point Oysters, 298. - Chicken à la Piémontaise, 63. - Celery, 290. - Radishes, 292. - Boiled Salmon, Oyster sauce, 303. - Escalops of Sweetbreads à la Richelieu, 574. - Stuffed Tomatoes, 1023. - Chicken Sauté à l’Hongroise, 772. - Green Peas à l’Anglaise, 978. - Romaine Punch, 1304. - Roast Grass Plover, 865. - Lettuce, Mayonnaise salad, 1042, 1057. - Strawberry Shortcake, 1214. - Strachino Cheese. - Coffee, 1349. - - -_Monday, April --._ - - -~Breakfast.~ - - Scrambled Eggs, with chicory, 409. - Broiled Lamb Fries, Tomato sauce, 673. - Beefsteak, with watercress, 524. - Potatoes, maître d’hôtel, 985. - Strawberries and Cream. - - -~Luncheon.~ - - Codfish à l’Hollandaise, 317. - Veal Cutlets, Pagasqui, 560. - Carrots and Cream, 927. - Cauliflower Salad, 1040. - Raspberry Tarts, 1118. - - -~Dinner.~ - - Little Neck Clams, 300. - Potage à la McDonald, 95. - Olives. - Mortadella, 287. - Bluefish au Gratin, 319. - Turkey Legs à la Diable, 766. - Potatoes à l’Hollandaise, 999. - Lamb Chops, maison d’or, 683. - String Beans à l’Anglaise, 948. - Snipe sur Canapé, 868. - Chicory Salad, 1045. - Stewed Peaches, 1334. - Bitter Almond Macaroons, 1209. - Coffee, 1349. - - -_Tuesday, April --._ - - -~Breakfast.~ - - Omelet à l’Espagnole, 472. - Broiled Bluefish, maître d’hôtel, 329. - Brochettes of Lamb à la Dumas, 674. - Potato Croquettes, 997. - Stewed Green-gages, 1336. - - -~Luncheon.~ - - Oysters à la Baltimore, 388. - Beefsteak Pie à l’Américaine, 488. - Fried Egg-plant, 907. - Rum Omelet, 476. - - -~Dinner.~ - - Oysters, 298. - Consommé Pure, 100. - Anchovies, 284. - Radishes, 292. - Broiled Pompano, 329. - Potatoes, Windsor, 1008. - Chicken Croquettes, with mushrooms, 276. - Saddle of Venison, Currant Jelly sauce, 878. - Fresh Asparagus, 904. - Roast Leg of Mutton, 648. - Watercress Salad, 1072. - Cold Maraschino Pudding, 1134. - Coffee, 1349. - - -_Wednesday, April --._ - - -~Breakfast.~ - - Eggs à la Meyerbeer, 437. - Fried White Perch, Colbert sauce, 301, 190. - Broiled Calf’s Liver and Bacon, 584. - Potatoes Lyonnaise, 991. - Sherry Wine Jelly, 1318. - - -~Luncheon.~ - - Canapé Lorenzo, 391. - Broiled Beefsteak, Marrow sauce, 493. - Spaghetti au Gratin, 961. - Suèdoise Salad, 1069. - Strawberry Pie, 1095. - - -~Dinner.~ - - Massachusetts Bay Oysters, 298. - Mutton à l’Ecossaise, 31. - Radishes, 292. - Olives. - Fresh Mackerel, St. Nazaire, 329, 236. - Mignons Filets à la Lorillard, 1364. - Stuffed Tomatoes, 1023. - Suprême of Chicken à la Toulouse, 786. - New String Beans, 945. - Brochette of Reed-birds, with Bacon, 877, 754. - Barbe de Capucine Salad, 1038. - Coffee Ice-cream, 1273. - Galette, 1221. - Coffee, 1349. - - -_Thursday, April --._ - - -~Breakfast.~ - - Ham Omelet, 462. - Fried Whitebait, 301. - Minced Veal à la Catalan, 575. - Stewed Carrots and Cream, 927. - Strawberries and Cream. - - -~Luncheon.~ - - Scallops Brestoise, 392. - Pork and Beans, 752. - Crab Salad, 1047. - Rice Cake à la Mazzini, 1230. - - -~Dinner.~ - - Linn Haven Oysters, 298. - Consommé d’Orléans, 110. - Tomatoes, 288. - Olives. - North River Shad, maître d’hôtel, 326. - Cucumber Salad, 289. - Haricot of Lamb à la Providence, 701. - Balotine of Squab à l’Italienne, 818. - Fresh Peas, 978. - Roast Beef, 527. - Dandelion Salad, with eggs, 1049. - Apples Meringuées, 1248. - Coffee, 1349. - - -_Friday, April --._ - - -~Breakfast.~ - - Lobster Omelet, 454. - Broiled Fresh Mackerel, maître d’hôtel, 329. - Lamb Mignons, Madeira sauce, 1360, 185. - Sweet Potatoes, stewed, 995. - Brioches Fluttes, 1204. - - -~Luncheon.~ - - Kingfish, with sorrel, 327. - Blanquette of Veal, with nouilles, 552. - Potatoes, Hollandaise, 999. - Lobster Salad, 1061. - Baked Apples, 1124. - - -~Dinner.~ - - Little Neck Clams, 300. - Cream of Asparagus, 70. - Celery, 290. - Mortadella, 287. - Oyster Patties, 387. - Roast Ham, with sweet corn, 724. - Spinach, with eggs, 943. - Breast of Lamb, Jardinière, 702. - Brussels Sprouts, 922. - Roast Turkey, 800. - Doucette Salad, 1052. - Baba, with rum, 1217. - Coffee, 1349. - - -_Saturday, April --._ - - -~Breakfast.~ - - Eggs à la Tripe, 419. - Mutton Hash à la Zingara, 652. - Black Sausage, with mashed potatoes, 719. - Rice à la Croce, 1296. - - -~Luncheon.~ - - Lobster en Brochette, 361. - Porterhouse Steak, 524. - Carrots and Cream, 927. - Macaroni Croquettes, 279. - Mille Feuilles, 1223. - - -~Dinner.~ - - Keyport Oysters, 298. - Chicken Hollandaise, 64. - Radishes, 292. - Lyons Sausage, 286. - Fillets of Bass, with White Wine, 342. - Sweetbreads à la Montglas, 615. - String beans, 945. - Boiled Turkey, Oyster sauce, 797. - Stuffed Green Peppers, 975. - Roast Beef, 527. - Escarole Salad, 1055. - Nelson Pudding, 1155. - Coffee, 1349. - - -_Sunday, April --._ - - -~Breakfast.~ - - Omelet à la Vanderbilt, 471. - Boiled Skate, black butter, 325, 159. - Calf’s Feet, sauce piquante, 599. - Stewed Potatoes, 995. - Whipped Cream à la Vanille, 1254. - - -~Luncheon.~ - - Salmon, with Anchovy butter, 303, 146. - Braised Beef à l’Orsini, 481. - Spinach, with Eggs, 940. - Timbales à la Schultze, 263. - Mince Pie, 1082. - - -~Dinner.~ - - Mill Pond Oysters, 298. - Potage of Rice à la Maintenon, 98. - Radishes, 292. - Olives. - Broiled Trout, maître d’hôtel, 314. - Cucumber Salad, 289. - Breast of Lamb, Jardinière, 702. - Chicken Fricassé à la Reine, 780. - Fresh Green Peas, 978. - Punch à la Cardinal, 1306. - Snipe sur Canapé, 868. - Lettuce and Tomato Salad, 1060. - St. Honoré à la Rose Delmonico, 1212. - Roquefort Cheese. - Coffee, 1349. - - -_Monday, April --._ - - -~Breakfast.~ - - Oatmeal. - Eggs à l’Alsacienne, 443. - Broiled Veal Cutlets, sauce piquante, 564, 203. - Tripe à la Créole, 545. - Potatoes maître d’hôtel, 985. - Stewed Pears, 1333. - - -~Luncheon.~ - - Golden Buck, Welsh Rarebit, 295. - Beefsteak Pie, à l’Anglaise, 487. - Anchovy Salad, 1037. - Vermicelli Pudding, 1142. - - -~Dinner.~ - - Little Neck Clams, 300. - Consommé Patti, 126. - Tomatoes, 288. - Olives. - Lobster Croquettes, sauce Colbert, 365. - Saddle of Mutton, Poivrade sauce, 667. - Sorrel au gras, 974. - Salmi of Snipe à la Walter Scott, 856. - Roast Mushrooms on Toast, 916. - Roast Reed-birds, 877. - Tomato Salad, Mayonnaise, 1071. - Omelet Soufflée, 474. - Coffee, 1349. - - -_Tuesday, April --._ - - -~Breakfast.~ - - Omelet, with Green Peas, 459. - Lobster Cutlets, Victoria, 366. - Breaded Mutton Chops, Tomato sauce, 643, 205. - Fried Egg-plant, 907. - Apples, with Rice, Meringuées, 1169. - - -~Luncheon.~ - - Broiled Oysters on Toast, 382. - Mignons Filets, marinaded Russian sauce, 511. - Potatoes en paille, 1014. - Stewed Artichoke Bottoms, 897. - Pear Pie, open, 1088. - - -~Dinner.~ - - Doxie Rockaway Oysters, 298. - Clear Green Turtle, 18. - Thon, 282. - Radishes, 292. - Shad, vert-pré, 328. - Curry of Lamb à la Créole, 678. - Balotine of Squab, à l’Italienne, 818. - Fresh Asparagus, Hollandaise, 904. - Roast Sirloin of Beef, 527. - Dandelion Salad, 1048. - Tutti Frutti, 1293. - English Cheese. - Coffee, 1349. - - -_Wednesday, April --._ - - -~Breakfast.~ - - Poached Eggs on Toast, 404. - Broiled Kingfish, maître d’hôtel, 329. - Stewed Chicken Livers, with Madeira, 767. - Potatoes à la Rice, 1007. - Stewed Apples, 1332. - - -~Luncheon.~ - - Sheep’s-head à la Créole, 339. - Calf’s Head à la Cavour, 638. - French Peas. - Beef Salad, 1039. - Strawberry Tarts, 1117. - - -~Dinner.~ - - Cherry-stone Oysters, 298. - Menestra, 36. - Olives. - Caviare, 281. - Bass à la Chambord, 343. - Lamb Chops, maison d’or, 683. - Beans Panachés, 950. - Antelope Steak, purée of Chestnuts, 882. - Spinach, 940. - Roast Ptarmigan sur Canapé, 862. - Lettuce, Mayonnaise Salad, 1042. - Plum Pudding, 1163. - Coffee, 1349. - - -_Thursday, April --._ - - -~Breakfast.~ - - Sausage Omelet, 465. - Scallops, Tomato sauce, 392, 205. - Mignons Filets, with Anchovy butter, 509, 146. - Potato Croquettes, 997. - Strawberries and Cream. - - -~Luncheon.~ - - Broiled Trout, with fine Herbs, 315. - Chicken Croquettes à l’Ecarlate, 760. - Spaghetti, with Cream, 954. - Savarin, 1197. - - -~Dinner.~ - - Oak Island Oysters, 298. - Consommé Tapioca, 104. - Sardines, 283. - Radishes, 292. - Timbales à l’Ecossaise, 261. - Shoulder of Lamb, Rouennaise, 698. - Risotto, 1017. - Coquilles of Sweetbreads à la Reine, 623. - Roast Squabs, with Watercress, 816. - Barbe de Capucine Salad, 1038. - Banana Ice-cream, 1277. - Lady-fingers, 1231. - Coffee, 1349. - - -_Friday, April --._ - - -~Breakfast.~ - - Scrambled Eggs, with mushrooms, 407. - Oysters en brochette, with Bacon, 385. - Sausages à la Gastronome, 740. - Macaroni, with Cheese, 956. - Preserved Cherries, 1347. - - -~Luncheon.~ - - Lobster à la Diable, 364. - Stewed Mutton, Portugaise, 658. - Fried Oyster-plant, 1021. - Iced Timbale of Rice, 1175. - - -~Dinner.~ - - Shrewsbury Oysters, 298. - Cream of Artichokes, 72. - Radishes, 292. - Celery, 290. - Pompano au Gratin, 319. - Tenderloin Piqué à la Sevigné, 520. - Broiled Spring Chickens, 756. - Broiled Mushrooms, 916. - Roast Teal Ducks, 859. - Escarole Salad, 1055. - Apple Cake, 1211. - Coffee, 1349. - - -_Saturday, April --._ - - -~Breakfast.~ - - Eggs à la Provençale, 422. - Fried Frost-fish, 301. - Beefsteak à la Moëlle, 493. - Broiled Tomatoes, 1025. - French Pancake, with Jelly, 1187. - - -~Luncheon.~ - - Broiled Shad, maître d’hôtel, 326. - Blanquette of Veal, with Peas, 551. - Tomatoes à la Marseillaise, 1029. - Boiled Apple Dumplings, 1127. - - -~Dinner.~ - - Little Neck Clams, 300. - Purée Condé, 48. - Olives. - Thon, 282. - Smelts, Tartare sauce, 353, 207. - Amourettes of Lamb, Tomato sauce, 673. - String Beans, 948. - Salmi of Ptarmigan, Chasseur, 864. - Asparagus, sauce Hollandaise, 904. - Roast Loin of Veal, 585. - Watercress Salad, 1072. - Pudding à la U. S. Grant, 1159. - Coffee, 1349. - - -_Sunday, April --._ - - -~Breakfast.~ - - Kidney Omelet, 463. - Shad, White Wine sauce, 342. - Veal Cutlets à la Milanaise, 563. - Potato Croquettes, 997. - Crême en Mousse au Maraschino, 1257. - - -~Luncheon.~ - - Salmon à la Régence, 305. - Squabs à la Chipolata, 821. - Stewed Okras à la Créole, 1031. - Salad à l’Italienne, 1036. - Charlotte Russe, 1261. - - -~Dinner.~ - - Blue Point Oysters, 298. - Chicken à la Richmond, 62. - Radishes, 292. - Olives. - Timbales of Nouilles à la Genoise, 262. - Spring Lamb Chops, Colbert sauce, 647, 190. - Green Peas, 980. - Broiled Tenderloin à la Trianon, 507. - Asparagus à la Tessinoise, 906. - Champagne Punch, 1307. - Roast Capon, 755. - Lettuce, French dressing, 1070. - Strawberry Shortcake, 1214. - Gorgonzolla Cheese. - Coffee, 1349. - - -_Monday, April --._ - - -~Breakfast.~ - - Eggs à la Béchamel, 416. - Fish Balls, 347. - Brochettes of Lamb à la Dumas, 674. - Mashed Potatoes au Gratin, 1004. - Rice and Milk, 1177. - - -~Luncheon.~ - - Stuffed Oysters à la Mali, 386. - Roulade of Beef à l’Ecarlate, 539. - Potatoes Hollandaise, 999. - Tongue Salad, 1056. - Cranberry Pie, 1095. - - -~Dinner.~ - - Prince’s Bay Oysters, 298. - Paysanne, 53. - Radishes, 292. - Anchovies, 284. - Bass, sauce Hollandaise, 309, 160. - Calf’s Brains, sauce Tartare, 559. - Stewed Corn, 964. - Boiled Leg of Mutton, Caper sauce, 651. - Spinach au Croûtons, 943. - Roast Ptarmigan, 862. - Dandelion Salad, 1049. - Baba, 1216. - Coffee, 1349. - - -_Tuesday, April --._ - - -~Breakfast.~ - - Omelet, with fine Herbs, 451. - Broiled Pickerel, butter sauce, 329, 155. - Hashed Chicken en Bordure, 805. - Stewed Beets, 911. - Corn Fritters, 965. - - -~Luncheon.~ - - Canapé Lorenzo, 391. - Minced Veal à la Catalan, 575. - Beans Panachés, 950. - Bermuda Potato Salad, 1073. - Allumettes, 1205. - - -~Dinner.~ - - Clams, 300. - Tomato à l’Andalouse, 58. - Olives. - Green Peppers. - Trout à la Chambord, 313. - Sirloin Piqué à la Duchesse, 516. - Stuffed Tomatoes à la Reine, 1024. - Stewed Antelope à la Française, 887. - Artichokes à la Duxelle, 898. - Roast Turkey, cranberry sauce, 800, 1329. - Chicory Salad, 1045. - Méringues Glacées, 1301. - Coffee, 1349. - - -_Wednesday, May --._ - - -~Breakfast.~ - - Eggs à la Bonne Femme, 432. - Porgies à la Horly, 321. - Pig’s Feet, sauce Robert, 728. - Mashed Potatoes, à l’Hollandaise, 999. - Blackberries and Cream. - - -~Luncheon.~ - - Oysters en Brochette au Petit Salé, 385. - Stewed Lamb, with Flageolets, 707. - Tongue Salad, 1056. - Peach Tarts, 1106. - - -~Dinner.~ - - Rockaway Oysters, 298. - Cream of Barley, 77. - Olives. - Caviare, 281. - Bass en Matelote, 332. - Beef-tongue, Napolitaine, 534. - Artichokes, Barigoul, 897. - Squabs en Crapaudine, 819. - New String Beans, 948. - Roast Mutton, 585. - Dandelion Salad, 1049. - Cream Renversée, 1252. - Coffee, 1349. - - -_Thursday, May --._ - - -~Breakfast.~ - - Tomato Omelet, 456. - Broiled Kingfish, 329. - Lamb Chops au Petit Salé, 682, 754. - Potatoes Julienne, 1013. - Rice Cake, 1222. - - -~Luncheon.~ - - Stuffed Deviled Clam, 376. - Veal Cutlets en Papillotes, 566. - Stewed Tomatoes, 1027. - Herring Salad, 1074. - Mille Feuilles, 1223. - - -~Dinner.~ - - Little Neck Clams, 300. - Consommé Diplomate, 93. - Radishes, 292. - Olives. - Kennebec Salmon, Lobster sauce, 303, 158. - Tenderloin of Beef, Piqué à la Portugaise, 517. - Potatoes Duchesse, 1006. - Chicken Sauté à la Ranhofer, 1363. - Asparagus, sauce Hollandaise, 904. - Roast Ptarmigan, 862. - Romaine Salad, 1064. - Cabinet Pudding, 1164. - Coffee, 1349. - - -_Friday, May --._ - - -~Breakfast.~ - - Eggs à la Bourguignonne, 411. - Blackfish aux fines Herbes, 331. - Lamb Kidneys, with Bacon, 713. - Baked Potatoes. - Wheat Cakes, 1184. - - -~Luncheon.~ - - Sole au Gratin, 319. - Beefsteak Pie à l’Anglaise, 487. - Crab Salad, 1047. - French Pudding à la Delmonico, 1139. - - -~Dinner.~ - - Kirtig’s Oysters, 298. - Busecca Milanaise, 7. - Sardines, 283. - Radishes, 292. - Frogs à la Poulette, 399. - Brisotin of Veal, Poivrade sauce, 554, 194. - Stuffed Peppers, 975. - Chicken à la Maryland, 785. - Lima Beans, 952. - Roast Teal Ducks, with gravy, 859. - Chicory Salad, 1045. - Lemon Ice-cream, 1278. - Coffee, 1349. - - -_Saturday, May --._ - - -~Breakfast.~ - - Eggs à la Paysanne, 433. - Corned Beef Hash, 531. - Stewed Calf’s Liver à l’Alsacienne, 582. - Sweet Potatoes Soufflées, 1010. - Stewed Apricots, 1335. - - -~Luncheon.~ - - Oysters, à la Mali, 386. - Ragout of Veal, Marengo, 624. - String Bean Salad, 1068. - Strawberry Pie, 1095. - - -~Dinner.~ - - Clams, 300. - Croute-au-Pot, 11. - Radishes, 292. - Mortadella, 287. - Shad’s Roe, with Bacon, 402. - Pigeon Cutlets, à la Victoria, 815. - Green Peas, with Cream, 980. - Brochette of Lamb, sauce Piquante, 674, 203. - Artichokes, Florentine, 903. - Roast Loin of Pork, 751. - Romaine Salad, 1064. - Charlottes Panachées, 1300. - Coffee, 1349. - - -_Sunday, May --._ - - -~Breakfast.~ - - Eggs à l’Impératrice, 440. - Broiled Spanish-mackerel, maître d’hôtel, 329. - Hashed Turkey en Bordure, 805. - Stewed Lima Beans, with Cream, 952. - Rice and Cream à la Croce, 1296. - - -~Luncheon.~ - - Canapé Lorenzo, 391. - Broiled Porterhouse Steak, Anchovy butter, 524, 146. - Potato Croquettes, 997. - Cauliflower Salad, 1040. - Strawberries and Cream. - - -~Dinner.~ - - Mill Pond Oysters, 298. - Purée Mongole, 50. - Olives. - Radishes, 292. - Sole Normande, 318. - Turban of Chicken, à la Cleveland, 791. - Stuffed Tomatoes, 1023. - Lamb Chops à la Maintenon, 685. - Asparagus à la Vinaigrette, 905. - Punch à la Française, 1311. - Roast Grass Plovers, 865. - Chicory Salad, 1045. - Rum Cake, 1299. - Strawberry Ice-cream, 1274. - Strachino Cheese. - Coffee, 1349. - - -_Monday, May --._ - - -~Breakfast.~ - - Eggs à la Turque, 439. - Broiled Bluefish, 329. - Lamb Steak, sauce Piquante, 717. - Saratoga Potatoes, 1011. - Buckwheat Cakes, 1183. - - -~Luncheon.~ - - Coquilles of Chicken à l’Anglaise, 271. - Fricandeau à la Morlaisienne, 579. - Oyster-plant à la Poulette, 1019. - Madeleine, 1226. - - -~Dinner.~ - - Keyport Oysters, 298. - Consommé Célestine, 118. - Olives. - Anchovies, 284. - Broiled Lobster à la Diable, 364. - Sirloin Steak, with Marrow, 493. - Sorrel and Cream, 973. - Vol-au-Vent à la Financière, 810. - Roast Leg of Mutton, 648. - Salad, Barbe de Capucine, 1038. - Pineapple Fritters, 1191. - Coffee, 1349. - - -_Tuesday, May --._ - - -~Breakfast.~ - - Omelet, with Sardines, 468. - Fried Whitebait, 301. - Veal Cutlets à la Pagasqui, 560. - Mashed Potatoes au Gratin, 998. - Brioche, 1201. - - -~Luncheon.~ - - Frogs, broiled, 398. - Shoulder of Lamb, Jardinière, 696. - Fried Onions, 969. - Tomato, Mayonnaise salad, 1071. - Lemon Méringue Pie, 1102. - - -~Dinner.~ - - Little Neck Clams, 300. - Crabs, with Gumbo, 24. - Watercress, 1072. - Sardines, 283. - Bass à l’Italienne, 337. - Beef-tongue à la Gendarme, 532. - Lima Beans, 952. - Stewed Chicken, with fresh Tarragon, 774. - Asparagus, Hollandaise sauce, 904. - Roast Beef, 527. - Dandelion Salad, 1049. - Peach Pudding à la Richelieu, 1150. - Coffee, 1349. - - -_Wednesday, May --._ - - -~Breakfast.~ - - Eggs au Soleil, 415. - Broiled Oysters en Brochette, 385. - Pig’s Feet à la Poulette, 731. - Potatoes en Paille, 1014. - Strawberries and Cream. - - -~Luncheon.~ - - Boiled Fresh Mackerel, maître d’hôtel, 329. - Veal Cutlets à la Milanaise, 563. - Stewed Corn, 964. - Cherry Tarts, 1111. - - -~Dinner.~ - - Parker Bay Oysters, 298. - Chicken à la Créole, 65. - Anchovies, 284. - Radishes, 292. - Shad au Gratin, 319. - Fillet of Beef, larded à l’Egyptienne, 521. - Artichokes à la Vinaigrette, 902. - Croquettes of Game, sauce Périgueux, 833. - Roast Chicken, 755. - Watercress Salad, 1072. - Indian Pudding, 1145. - Rum Jelly, 1320. - Coffee, 1349. - - -_Thursday, May --._ - - -~Breakfast.~ - - Eggs à la Hyde, 448. - Fried Cod’s Tongues, 350. - Pork Chops, Apple sauce, 748. - Hashed Potatoes, sautées, 1003. - Iced Timbale of Rice, 1175. - - -~Luncheon.~ - - Broiled Soft-shelled Crabs à la Diable, 369. - Tripe à la Mode de Caën, 547. - Potatoes Soufflées, 1010. - Salad Suèdoise, 1069. - Crême en Mouse au Curaçoa, 1259. - - -~Dinner.~ - - Oak Island Oysters, 298. - Consommé Vermicelli, 103. - Radishes, 292. - Olives. - Kingfish, Egg sauce, 329, 161. - Stewed Kidneys, with cêpes, 714. - Tomatoes à la Bock, 1026. - Sweetbreads à la Pompadour, 618. - Spinach, with Eggs, 940. - Broiled Snipe, with Bacon, 869, 754. - Lettuce Salad, 1057. - Strawberry Shortcake, 1214. - Coffee, 1349. - - -_Friday, May --._ - - -~Breakfast.~ - - Eggs à la Valencienne, 421. - Fresh Mackerel à l’Italienne, 337. - Escalops of Veal, with Spinach, 568, 939. - Fried Potatoes, 993. - Stewed Prunes à la Dufour, 1330. - - -~Luncheon.~ - - Mussels Marinière, 378. - Mutton Chops, Soyer with Potatoes, 647. - Green Peas, 978. - Lobster à la Plummer Salad, 1062. - Cocoanut Pudding, 1147. - - -~Dinner.~ - - Clams, 300. - Sorrel, with Asparagus-tops, 41. - Radishes, 292. - Lyons Sausage, 286. - Kennebec Salmon, Russian sauce, 303, 211. - Braised Beef à la Mode, 479. - Beans Panachés, 950. - Croustade of Chicken à la Dreux, 762. - Stuffed Tomatoes, 1023. - Saddle of Spring Lamb, 1361. - Dandelion à la Coutoise, 1051. - Almond Cake, 1224. - Coffee, 1349. - - -_Saturday, May --._ - - -~Breakfast.~ - - Omelet Raspail, 467. - Broiled Pickerel, Anchovy butter, 329, 146. - Corned Beef Hash au Gratin, 529. - Potato Balls, 996. - Milan Cake, 1228. - - -~Luncheon.~ - - Crabs à la St. Laurent, 372. - Calf’s-head à la Vinaigrette, 640. - Stuffed Egg-plant, 909. - Maraschino Jelly, 1319. - - -~Dinner.~ - - Prince’s Bay Oysters, 298. - Chicken, with Leeks, 68. - Tomatoes, 288. - Olives. - Shad’s roe on Toast, 402. - Potatoes, Hollandaise, 999. - Epigrammes of Lamb, Macédoine, 689. - Spaghetti à l’Italienne, 960. - Stuffed Pig’s Feet, sauce Madère, 733. - Green Peas and Bacon, 981. - Roast Turkey, 800. - Chicory Salad, 1046. - Vanilla Ice-cream, 1271. - Lady-fingers, 1231. - Coffee, 1349. - - -_Sunday, May --._ - - -~Breakfast.~ - - Scrambled Eggs, with Truffles, 407. - Broiled Brook-trout, with Bacon, 314, 754. - Deviled Spring Lamb Chops, 647. - Potatoes à l’Italienne, 990. - Crême en Mousse au Café, 1253. - - -~Luncheon.~ - - Lobster à la Newburg, 359. - Broiled Spring Chicken, with Bacon, 756, 754. - Green Peas à la Bourgeoise, 979. - Salad à la Russe, 1065. - Pie à la Martha Washington, 1105. - - -~Dinner.~ - - East River Oysters, 298. - Cream of Artichokes, 72. - Radishes, 292. - Olives. - Bluefish, White Wine sauce, 342. - Mignons Filets à la Parisienne, 514. - Fresh Asparagus, 904. - Stewed Chicken à la Parmentier, 773. - Stuffed Lettuce, 953. - Punch à la Lorenzo Delmonico, 1303. - Bay Plovers, Roasted, 865. - Lettuce Salad, 1058. - Diplomatic Pudding, glacé, 1288. - Fancy Almond Cakes, 1239. - Stilton Cheese. - Coffee, 1349. - - -_Monday, May --._ - - -~Breakfast.~ - - Omelet à l’Espagnole, 472. - Fish Balls, 347. - Fillet of Pork, sauce Robert, 741, 192. - Potatoes, Château, 1009. - Blackberries and Cream. - - -~Luncheon.~ - - Fried Soft-shelled Crabs, 368. - Hashed Mutton à la Zingara, 652. - String Beans, with cream, 946. - Charlotte au Café, 1262. - - -~Dinner.~ - - Little Neck Clams, 300. - Consommé Deslignac, 108. - Lyons Sausage, 286. - Radishes, 292. - Trout, Shrimp sauce, 311. - Stewed Chicken Livers au Madère, 767. - Lima Beans, 952. - Lamb Chops, Masséna, 687. - Stuffed Green Peppers, 975. - Squabs sur Canapé, 816. - Romaine Salad, 1064. - Bread Pudding, 1132. - Coffee, 1349. - - -_Tuesday, May --._ - - -~Breakfast.~ - - Eggs à la Duchesse, 449. - Shad’s Roe, maître d’hôtel, 402. - Beefsteak, with Watercress, 524. - Potatoes à la Hanna, 1012. - French Pancake, 1186. - - -~Luncheon.~ - - Kingfish, sauce Ravigote, 329, 147. - Panpiette of Veal à la Faubonne, 592. - Spaghetti Napolitaine, 959. - Rum Omelet, 476. - - -~Dinner.~ - - Small Rockaway Oysters, 298. - Mock Turtle Soup, 17. - Olives. - Mortadella, 287. - Fried Sea Bass, sauce Tartare, 301, 207. - Ragout of Beef à la Dufour, 541. - Vol-au-Vent à la Reine, 812. - Cauliflower au Gratin, 926. - Leg of Lamb, roasted, 648. - Salad, Barbe de Capucine, 1038. - Strawberry and Vanilla Ice-cream, 1274, 1271. - Camembert Cheese. - Coffee, 1349. - - -_Wednesday, May --._ - - -~Breakfast.~ - - Oatmeal, with Cream. - Omelet, with Cheese, 469. - Broiled Porterhouse Steak au Cresson, 524. - Potatoes au Gratin, 1004. - Sherry Wine Jelly, 1318. - - -~Luncheon.~ - - Codfish, Shrimp sauce, 352, 178. - Chicken Hash à la Polonaise, 803. - Fried Sweet Potatoes, 993. - Sago Pudding, 1140. - - -~Dinner.~ - - Clams, 300. - Purée Crécy, 47. - Tomatoes, 288. - Radishes, 292. - Trout, Genoise sauce, 314, 187. - Braised Beef à la Flamande, 482. - Piloff of Chicken à la Créole, 783. - Fresh Mushrooms on Toast, 916. - Roast Capon, 755. - Dandelion Salad, 1049. - Peaches and Cream. - Sweet Almond Macaroons, 1210. - Coffee, 1349. - - -_Thursday, May --._ - - -~Breakfast.~ - - Eggs à la Bennett, 447. - Butterfish aux fines Herbes, 331. - Sausage à l’Anglaise, 736. - Potatoes, with Bacon, 989. - Stewed Prunes à la Dufour, 1330. - - -~Luncheon.~ - - Pompano, with White Wine, 342. - Spring Lamb Steaks, purée of peas, 716. - Fried Egg-plant, 907. - Macédoine Salad, 1063. - Rhubarb Pie, 1085. - - -~Dinner.~ - - Shrewsbury Oysters, 298. - Consommé Princesse, 113. - Watercress, 1072. - Olives. - Shad à la Vénitienne, 338. - Broiled Tenderloin of Beef à la Nivernaise, 505. - Spaghetti au Gratin, 961. - Turkey à l’Anglaise, 795. - Green Peas, 978. - Roast Pigeons, 816. - Doucette Salad, 1054. - Biscuits Glacés, 1286. - Coffee, 1349. - - -_Friday, May --._ - - -~Breakfast.~ - - Oatmeal and Cream. - Shrimp Omelet, 434. - Boiled Codfish, Egg sauce, 352, 161. - Corned-beef Hash, American style, 529. - Saratoga Potatoes, 1011. - Fresh Cherries. - - -~Luncheon.~ - - Shad’s Roe, Béarnaise sauce, 402, 166. - Breast of Veal à la Milanaise, 596. - Crab Salad, 1047. - Baked Apples, 1124. - - -~Dinner.~ - - Linn Haven Oysters, 298. - Chicken à la Turque, 69. - Celery, 290. - Olives. - Kingfish au Gratin, 319. - Saddle of Mutton, currant jelly sauce, 666. - Potatoes à la Hanna, 1012. - Squabs en Compote, 822. - Baked Tomatoes, 1028. - Broiled Reed-birds, with Bacon, 877, 754. - Romaine Salad, 1064. - Baba au Rhum, 1217. - Coffee, 1349. - - -_Saturday, May --._ - - -~Breakfast.~ - - Eggs au Miroir, 425. - Fried Whitebait, 301. - Calf’s Liver, Sauté à l’Alsacienne, 582. - Stewed Potatoes, 995. - Currant Jam. - - -~Luncheon.~ - - Broiled Soft-shelled Crabs à la Diable, 369. - Beefsteak Pie, 488. - Cauliflower au Gratin, 926. - Rhubarb Tarts, 1112. - - -~Dinner.~ - - Little Neck Clams, 300. - Cream of Asparagus, 70. - Caviare, 281. - Radishes, 292. - Blackfish à la Joinville, 322. - Veal Cutlets, St. Cloud, 561. - String Beans, 948. - Chicken Fricassé à l’Américaine, 781. - Macaroni, with Cream, 954. - Hindquarter of Spring Lamb, Mint Sauce, 1361, 169. - Watercress Salad, 1072. - Nelson Pudding, 1155. - Coffee, 1349. - - -_Sunday, May --._ - - -~Breakfast.~ - - Omelet à la Vanderbilt, 471. - Broiled Codfish, with Bacon, 310, 754. - Lamb Fries, Mustard Sauce, 673, 202. - Stewed Carrots à la Béchamel, 927, 154. - Rice and Cream à la Croce, 1296. - - -~Luncheon.~ - - Cream Cheese. - Scallops Brestoise, 392. - Brochette of Lamb, with Bacon, 674, 754. - Stewed Tomatoes, 1027. - Japanese Salad, 1075. - Apple Pie, 1083. - - -~Dinner.~ - - Blue Point Oysters, 298. - Consommé Masséna, 102. - Sardines, 283. - Cucumber Salad, 289. - Radishes, 292. - Broiled Trout, with Bacon, 314, 754. - Tenderloin of Beef, Piqué à la Provençale, 518. - Stuffed Egg-plant, 909. - Coquilles of Sweetbreads aux Champignons, 623. - Champagne Punch, 1307. - Roast Rhode Island Turkey, 800. - Chicory Salad, 1045. - Strawberry Shortcake, 1214. - Imported Brie Cheese. - Coffee, 1349. - - -_Monday, May --._ - - -~Breakfast.~ - - Eggs à la Chipolata, 442. - Fried Sea-bass, 301. - Hashed Turkey en Bordure, 805. - Succotash, 1022. - Small Brioches, 1202. - - -~Luncheon.~ - - Stuffed Deviled Crabs, 370. - Stewed Mutton, Solferino, 656. - Herring Salad, 1074. - Vanilla Eclairs, 1245. - - -~Dinner.~ - - Little Neck Clams, 300. - Consommé aux Pâtes d’Italie, 103. - Olives. - Lyons Sausage, 286. - Salmon, Genoise Sauce, 306. - Calf’s-head en Tortue, 641. - Spinach, 940. - Mignons of Lamb à la Pompadour, 509. - Roast Ptarmigan, 862. - Dandelion Salad, 1048. - Stewed Prunes à la Général Dufour, 1330. - Pithiviers Cake, 1225. - Coffee, 1349. - - -_Tuesday, May --._ - - -~Breakfast.~ - - Smoked Beef Omelet, 461. - Skate, with black Butter, 325, 159. - Lamb Steak à l’Américaine, 718. - Potatoes, maître d’hôtel, 985. - Rice à l’Airolo, 1171. - - -~Luncheon.~ - - Oysters à la Baltimore, 388. - Veal Cutlets en Papillotes, 566. - String Beans, with Cream, 946. - Pumpkin Pie, 1099. - - -~Dinner.~ - - Small Rockaway Oysters, 298. - Purée Condé, 48. - Radishes, 292. - Watercress. - Sole à la Toulouse, 354. - Broiled Tenderloin à la Béarnaise, 492. - Stuffed Lettuce, 953. - Croquettes of Sweetbreads, Cream Sauce, 620, 181. - Asparagus à la Tessinoise, 906. - Squabs sur Canapé, 816. - Escarole Salad, 1055. - Charlottes Panachées, 1300. - Coffee, 1349. - - -_Wednesday, May --._ - - -~Breakfast.~ - - Boiled Eggs. - Broiled North River Shad, maître d’hôtel, 326. - Stewed Kidneys, with Mushrooms, 714. - Turnips and Cream, 967. - Stewed Peaches, 1334. - - -~Luncheon.~ - - Crabs à l’Anglaise, 373. - Stewed Beef à la Turque, 542. - Stuffed Peppers, 975. - Tomato Mayonnaise, 1071. - Strawberry Tarts, 1117. - - -~Dinner.~ - - Clams, 300. - Cream à l’Allemande, 84. - Tomatoes, 288. - Olives. - Lobster à la Bordelaise, 360. - Grenadins of Veal à l’Africaine, 589. - Succotash, 1022. - Chicken Sauté à la Régence, 777. - Spinach, with Croûtons, 943. - Roast Tenderloin of Beef au Jus, 516. - Watercress Salad, 1072. - Maraschino Pudding, 1134. - Coffee, 1349. - - -_Thursday, May --._ - - -~Breakfast.~ - - Omelet, with Cêpes, 460. - Chicken Halibut, Caper sauce, 309, 651. - Tripe à la Lyonnaise, 548. - Potatoes à la Rice, 1007. - Strawberries and Cream. - - -~Luncheon.~ - - Clams à la Marinière, 377. - Broiled Spring Chicken, 756. - Green Peas, with Cream, 980. - Savarin, 1197. - - -~Dinner.~ - - Linn Haven Oysters, 298. - Consommé Colbert, 120. - Caviare, 281. - Radishes, 292. - Trout à la Cambacères, 312. - Asparagus à la Vinaigrette, 905. - Lamb Chops, Soyer, 647. - Suprême of Chicken à la Rothschild, 790. - Potato Croquettes, 997. - Roast Plover, 865. - Romaine Salad, 1064. - Vanilla Ice-cream, 1271. - Petites Bouchées des Dames, 1237. - Coffee, 1349. - - -_Friday, May --._ - - -~Breakfast.~ - - Scrambled Eggs, with Asparagus-tops, 406. - Broiled Pompano, 329. - Mutton Hash, 653. - Potatoes à la Lyonnaise, 991. - German Pancake, 1188. - - -~Luncheon.~ - - Scallops à la St. Jean, 371. - Porterhouse Steak au Cresson, 524. - Sweet Potatoes à l’Hollandaise, 999. - Lobster Salad, 1061. - Iced Timbale of Rice, 1175. - - -~Dinner.~ - - Little Neck Clams, 300. - Printanier Grénat, 51. - Olives. - Mortadella, 287. - Kingfish à la Vénitienne, 338. - Minced Veal à la Catalan, 575. - Fresh Mushrooms on Toast, 916. - Broiled Tenderloin à la Florentine, 506. - Roast Chicken, 755. - Dandelion Salad, 1049. - Orange Pudding, 1158. - Coffee, 1349. - - -_Saturday, May --._ - - -~Breakfast.~ - - Omelet à l’Espagnole, 472. - Fried Scallops, Tomato Sauce, 301, 205. - Mutton Chops, Bretonne, 644. - Hashed Potatoes and Cream, 1003. - Fritters à la Vanille, 1192. - - -~Luncheon.~ - - Mussels à la Poulette, 379. - Noix of Veal à la Bourgeoise, 590, 583. - Chicken Livers en Brochette au petit Salé, 769. - Potatoes Soufflées, 1010. - Boiled Apple Dumplings, 1127. - - -~Dinner.~ - - Keyport Oysters, 298. - Chicken Portugaise, 66. - Olives. - Lyons Sausage, 286. - Matelote of Eels à la Normande, 334. - Mignons Filets, with Marrow, 510. - Asparagus sauce Hollandaise, 904. - Chicken Sauté à la Bohémienne, 778. - Stuffed Tomatoes, 1023. - Roast Loin of Spring Lamb, 1361. - Chicory Salad, 1045. - Cocoanut Pudding, 1147. - Coffee, 1349. - - -_Sunday, May --._ - - -~Breakfast.~ - - Poached Eggs on Toast, with Anchovy Butter, 404, 146. - Broiled Kingfish, maître d’hôtel, 329. - Hashed Chicken à la Crême, 804. - Crême Renversée, 1252. - - -~Luncheon.~ - - Lobster Cutlets, Victoria Sauce, 366. - Chops Soyer, with Potatoes, 647. - Stuffed Cucumbers, 937. - Chicken Salad, 1044. - Strawberries and Cream. - - -~Dinner.~ - - Little Neck Clams, 300. - Cream of Chicken, 82. - Sardines, 283. - Radishes, 292. - Salmon à la Régence, 305. - Roast Tenderloin, Piqué à la Duchesse, 516. - Risotto, 1017. - Chicken Fillets à la Patti, 789. - Artichokes, Florentine, 903. - Punch à la Cardinal, 1306. - Roast Ptarmigans, 862. - Lettuce, Mayonnaise, 1042. - St. Honoré à la Rose Delmonico, 1212. - Roquefort Cheese. - Coffee, 1349. - - -_Monday, May --._ - - -~Breakfast.~ - - Ham Omelet, 462. - Fish Balls, 347. - Calf’s Liver and Bacon, 584. - Potatoes, maître d’hôtel, 985. - Sweet Potatoes, Sautées, 995. - Whipped Cream au Kirsch, 1256. - - -~Luncheon.~ - - Welsh Rarebit, Golden Buck, 295. - Ragout of Mutton aux Pommes, 659. - Spaghetti à l’Italienne, 960. - Frangipani Tarts, 1121. - - -~Dinner.~ - - Cherry Stone Oysters, 298. - Consommé Douglas, 114. - Tomatoes, 288. - Anchovies, 284. - North River Shad en Matelote, 332. - Sweetbreads, Soubise, 606. - Beans Panachés, 950. - Breast of Lamb, Jardinière, 702. - Roast Plovers, 865. - Escarole Salad, 1055. - Preserved Plums, 1343. - Coffee, 1349. - - -_Tuesday, May --._ - - -~Breakfast.~ - - Eggs à la Tripe, 419. - Fried Frostfish, 301. - Pig’s Feet, Boston style, 730. - Potato Croquettes, 997. - Corn Fritters, 965. - - -~Luncheon.~ - - Shad’s Roe, sauce Hollandaise, 402, 160. - Minced Beef à la Provençale, 500. - Stuffed Peppers, 975. - String Bean Salad, 1068. - Apple Méringue Pie, 1103. - - -~Dinner.~ - - Little Neck Clams, 300. - Mulligatawney à la Delmonico, 35. - Caviare, 281. - Radishes, 292. - Fresh Mackerel, Cream Sauce, 329, 181. - Lamb Chops à la Robinson, 682. - Sorrel, with Croûtons, 974. - Chicken Curry à l’Espagnole, 793. - Fresh Asparagus, 904. - Roast Snipe, 868. - Doucette Salad, 1054. - Fruit Pudding, 1161. - Coffee, 1349. - - -_Wednesday, May --._ - - -~Breakfast.~ - - Omelet à la Provençale, 457. - Fried Porgies, 301. - Broiled Deviled Mutton Kidneys, 715. - Fried Potatoes, 993. - Waffles with Sugar, 1196. - - -~Luncheon.~ - - Oysters à la Baltimore, 388. - Chicken Pot-pie, 757. - Macaroni au Gratin, 955. - Rice Pudding, 1143. - - -~Dinner.~ - - Massachusetts Bay Oysters, 298. - Chicken à la Richmond, 62. - Olives. - Lyons Sausage, 286. - Bass, Lobster Sauce, 352, 158. - Boiled Turkey, Egg Sauce, 798. - Spinach, maître d’hôtel, 942. - Sweetbreads aux Gourmets, 612. - Brussels Sprouts, 922. - Roast Fillet of Beef, 516. - Barbe de Capucine Salad, 1038. - Omelet Célestine, 477. - Coffee, 1349. - - -_Thursday, May --._ - - -~Breakfast.~ - - Eggs au Beurre noir, 414. - Spanish-mackerel, Vert-pré, 328. - Calf’s Head à la Vinaigrette, 640. - Lima Beans and Cream, 952. - Blackberries and Cream. - - -~Luncheon.~ - - Broiled Trout, Butter sauce, 314. - Corned Beef with Kale-sprouts, 490. - Potatoes à l’Hollandaise, 999. - Herring Salad, 1074. - Baba au Rhum, 1217. - - -~Dinner.~ - - Small Rockaway Oysters, 298. - Consommé Suédoise, 122. - Mortadella, 287. - Radishes, 292. - Kennebec Salmon à la Régence, 305. - Fillet of Beef, Broiled à la Trianon, 507. - Green Peas à l’Anglaise, 978. - Chicken Sauté à la Marengo, 771. - Stuffed Tomatoes, 1023. - Roast Hind Quarter of Spring Lamb, 1361. - Chicory Salad, 1045. - Blackberry Shortcake, 1215. - Coffee, 1349. - - -_Friday, May --._ - - -~Breakfast.~ - - Omelet aux Sardines, 468. - Broiled Bluefish, brown Butter, 329, 159. - Pig’s Feet, St. Hubert, 727. - Spaghetti à la Italienne, 960. - Brioche, 1201. - - -~Luncheon.~ - - Crabs à la St. Jean, 371. - Stewed Mutton, Marseillaise, 657. - Salmon Salad, 1066. - Custard Pie, 1100. - - -~Dinner.~ - - East River Clams, 300. - Oyster Soup, 26. - Olives. - Sardines, 283. - Bass à la Chambord, 343. - Escalops of Sweetbreads, Richelieu, 574. - Cauliflower au Gratin, 926. - Squabs en Crapaudine, 819. - String Beans, 948. - Roast Loin of Veal, 585. - Watercress Salad, 1072. - Omelet Soufflée, 474. - Coffee, 1349. - - -_Saturday, June --._ - - -~Breakfast.~ - - Eggs à la Bourguignonne, 411. - Haddock, Cream Sauce, 352, 181. - Lamb en Brochette, Colbert, 674, 190. - Fried French Potatoes, 993. - Rice Cake, 1222. - - -~Luncheon.~ - - Broiled Stuffed Deviled Crabs, 370. - Breaded Veal Cutlets, Tomato sauce, 563. - Macédoine Salad, 1063. - Mille Feuilles, 1223. - - -~Dinner.~ - - Ox-tail à l’Ecossaise, 39. - Tomatoes, 288. - Olives. - Lobster à la Bordelaise, 360. - Tenderloin of Pork, Sauce piquante, 741, 203. - String Beans, 984. - Fried Chicken, Cream Sauce, 301, 181. - Stuffed Tomatoes, 1023. - Leg of Lamb, 648. - Lettuce Salad, 1057. - Tapioca Pudding, 1141. - Mazagran à la Gen. Bugeau, 1391. - - -_Sunday, June --._ - - -~Breakfast.~ - - Omelet with fresh Asparagus, 458. - Veal Kidneys, Broiled and Deviled, 715. - Broiled Ham, 753. - Fried Oyster-plant, 1021. - Fresh Cherries. - - -~Luncheon.~ - - Baked Bluefish, 319. - Hashed Chicken en Bordure, 805. - Stuffed Egg-plant, 909. - Timbales à la Schultze, 263. - Raspberry Pie, 1096. - - -~Dinner.~ - - Little Neck Clams, 300. - Cream of Cauliflower, 73. - Caviare, 281. - Radishes, 292. - Pompano, maître d’hôtel, 329. - Potatoes, Château, 1009. - Broiled Tenderloin à la Trianon, 507. - Broiled Tomatoes, 1025. - Shells of Sweetbreads à la Dreux, 621. - Punch à la Lalla Rookh, 1308. - Roast Turkey, Cranberry Sauce, 800, 1329. - Chicory Salad, 1045. - Cabinet Pudding à la Sadi-Carnot, 1164. - Swiss Cheese. - Coffee, 1349. - - -_Monday, June --._ - - -~Breakfast.~ - - Eggs au Soleil, 415. - Broiled Black Bass, 329. - Sausages, with White Wine, 735. - Hashed Potatoes, 1002. - Stewed Apricots, 1335. - - -~Luncheon.~ - - Stuffed Deviled Clams, 376. - Corned Beef Hash à la Polonaise, 528. - Oyster-plant à la Poulette, 1019. - Tomato, Mayonnaise Salad, 1071. - Blackberry Tarts, 1119. - - -~Dinner.~ - - Small Rockaway Oysters, 298. - Consommé Napolitaine, 127. - Anchovies, 284. - Radishes, 292. - Shad à l’Ecarlate, 326, 247. - Tenderloin Piqué à la Provençale, 518. - Potatoes en Paille, 1014. - Veal Cutlets à la Maréchale, 562. - Stuffed Lettuce, 953. - Roast Squabs, 816. - Doucette Salad, 1054. - Omelet au Kirsch, 476. - Coffee, 1349. - - -_Tuesday, June --._ - - -~Breakfast.~ - - Omelet, with Parsley, 451. - Broiled Bacon, 754. - Hashed Lamb à la Polonaise, 700. - Stewed Carrots and Cream, 927. - Cream Renversée, 1252. - - -~Luncheon.~ - - Broiled Trout à la maître d’hôtel, 314. - Vol-au-Vent à la Financière, 810. - Asparagus à la Tessinoise, 906. - Boiled Apricot Dumplings, 1126. - - -~Dinner.~ - - Massachusetts Bay Oysters, 298. - Mock Turtle, 17. - Lyons Sausage, 286. - Olives. - Bass en Matelote, 332. - Sweetbreads à la Duxelle, 608. - Chicken Sauté à l’Hongroise, 772. - Mushrooms on Toast, 914. - Roast Loin of Mutton, 585. - Escarole Salad, 1055. - Rum Cake, 1229. - Coffee, 1349. - - -_Wednesday, June --._ - - -~Breakfast.~ - - Fried Eggs, 412. - Broiled Kingfish, 329. - Minced Beef à la Provençale, 500. - Potatoes à la Hanna, 1012. - Buckwheat Cakes, 1183. - - -~Luncheon.~ - - Welsh Rarebit, Golden Buck, 295. - Shad’s Roe, with Bacon, 402. - Stewed Mutton, with Oyster-plant, 703. - Tomatoes à la Marseillaise, 1029. - Rhubarb Pie, 1085. - - -~Dinner.~ - - Oysters, 298. - Cream of Sorrel, Fermière, 81. - Sardines, 283. - Radishes, 292. - Salmon Croquettes, 364. - Broiled Tenderloin of Beef, Nivernaise, 505. - Turnips, with Gravy, 967. - Mutton Chops à la Clichy, 684. - Asparagus à la Vinaigrette, 905. - Roast Chicken, 755. - Watercress Salad, 1072. - Plombière à la Hamilton, 1370. - Coffee, 1349. - - -_Thursday, June --._ - - -~Breakfast.~ - - Omelet Régence, 470. - Picked-up Codfish, 346. - Lamb Steak, with Bacon, 716, 754. - Potato Balls, 996. - Brioches, 1201. - - -~Luncheon.~ - - Trout, Ravigote Sauce, 314, 147. - Tendron of Veal, Morlaisienne, 635. - Beef Salad, 1039. - Peach Pie, 1092. - - -~Dinner.~ - - Oak Island Oysters, 298. - Pot-au-Feu, 54. - Watercress, 1072. - Anchovies, 284. - Crawfish à la Bordelaise, 360. - Sirloin à la Stanley, 491, 248. - String Beans à la Bretonne, 949. - Turban of Chicken à la Cleveland, 791. - Cauliflower au Gratin, 926. - Roast Plover, 865. - Romaine Salad, 1064. - Charlottes Panachées, 1300. - Coffee, 1349. - - -_Friday, June --._ - - -~Breakfast.~ - - Eggs à la Polonaise, 445. - Broiled Whitebait, 329. - Beef Tongue, sauce Piquante, 533. - Fried Sweet Potatoes, 993. - Kirsch Jelly, 1319. - - -~Luncheon.~ - - Stuffed Deviled Crabs, 370. - Beefsteak Pie à l’Américaine, 488. - Spinach, with Gravy, 943. - Shrimp Salad, 1067. - Frangipani Tarts, 1121. - - -~Dinner.~ - - Little Neck Clams, 300. - Bouille-à-Baisse, 1. - Celery, 290. - Olives. - Bass, Egg Sauce, 352, 161. - Civet of Antelope à la Française, 887. - Spaghetti au Gratin, 961. - Lamb Chops, maison d’or, 683. - Green Peas, 978. - Roasted Squabs, 816. - Barbe de Capucine Salad, 1038. - Peach Pudding à la Richelieu, 1150. - Coffee, 1349. - - -_Saturday, June --._ - - -~Breakfast.~ - - Hominy and Cream, 1034. - Chicken Liver Omelet, 464. - Mutton Chops, with Bacon, 647, 754. - Saratoga Potatoes, 1011. - Rice à la Turque, 1178. - - -~Luncheon.~ - - Frogs’ Legs à la Geo. Merrill, 1372. - Stuffed Breast of Veal, Purée of Peas, 596, 49. - Asparagus à la Tessinoise, 906. - Cranberry Pie, 1104. - - -~Dinner.~ - - Little Neck Clams, 300. - Brunoise, with Rice, 3. - Radishes, 292. - Sardines, 283. - Salmon, Oyster Sauce, 303. - Tenderloin of Beef, larded à la Portugaise, 517. - Sorrel, with Eggs, 974. - Salmi of Ptarmigan à la Moderne, 870. - Lima Beans, 952. - Roast Leg of Spring Lamb, 648. - Lettuce Salad, 1058. - Apple Charlotte, 1167. - Coffee, 1349. - - -_Sunday, June --._ - - -~Breakfast.~ - - Scrambled Eggs, with Truffles, 407. - Fried Soles, Tartare Sauce, 320, 207. - Hashed Turkey à la Crême, 804. - Broiled Egg-plant, 908. - Stewed Prunes, 1330. - - -~Luncheon.~ - - Codfish à l’Hollandaise, 317. - Broiled Turkey Legs à la Diable, 766. - Okras, Sautés à la Créole, 1031. - Crab Salad, 1047. - Crême en Mousse au Cognac, 1258. - - -~Dinner.~ - - Little Neck Clams, 300. - Mulligatawney, 34. - Caviare, 28. - Radishes, 292. - Broiled Spanish-mackerel, maître d’hôtel, 329. - Cucumber Salad, 289. - Curry of Lamb, with Asparagus-tops, 676. - Sweetbreads à la Catalan, 616. - Hashed Potatoes au Gratin, 1004. - Roman Punch, 1304. - Roast Tenderloin of Beef, 516. - Tomato, Mayonnaise Salad, 1071. - Strawberry Shortcake, 1214. - Camembert Cheese. - Mazagran à la Gen. Dufour, 1392. - - -_Monday, June --._ - - -~Breakfast.~ - - Omelet aux fines Herbes, 451. - Fish Balls, 347. - Brochette of Lamb à la Dumas, 674. - Succotash, 1022. - Milan Cake, 1228. - - -~Luncheon.~ - - Pickerel, with White Wine, 342. - Haricot of Lamb à la Providence, 701. - Stewed Corn, 964. - Herring Salad, 1074. - Maraschino Jelly, 1319. - - -~Dinner.~ - - East River Oysters, 298. - Consommé Rachel, 123. - Thon, 282. - Radishes, 292. - Broiled Pompano, 329. - Potatoes, Windsor, 1008. - Suprême of Chicken à la Bayard, 787. - Green Peas à l’Anglaise, 978. - Beefsteak à la Bordelaise, 491. - Fried Oyster-plant, 1021. - Roast Loin of Veal, 585. - Dandelion Salad, 1049. - Vermicelli Pudding, 1142. - Coffee, 1349. - - -_Tuesday, June --._ - - -~Breakfast.~ - - Eggs à la Livingstone, 410. - Broiled Mutton Kidneys, with Bacon, 661. - Potatoes, Saratoga, 1011. - Crême en Mousse au Café, 1253. - - -~Luncheon.~ - - Mussels à la Marinière, 378. - Hashed Turkey en Bordure, 805. - Fried Sweet Potatoes, 993. - Asparagus Salad, 905. - Raspberry Tarts, 1118. - - -~Dinner.~ - - Mill Pond Oysters, 298. - Mikado, 32. - Tomatoes, 288. - Radishes, 292. - Fresh Mackerel, St. Nazaire, 329, 236. - Tenderloin of Beef, Piqué à la Trianon, 507. - Stuffed Peppers, 975. - Sweetbreads à la Montglas, 615. - Roast Squab, 816. - Chicory Salad, 1045. - Baked Apple Dumplings, 1122. - Coffee, 1349. - - -_Wednesday, June --._ - - -~Breakfast.~ - - Tomato Omelet, 456. - Shad, maître d’hôtel, 326. - Pig’s Feet à la Boston, 730. - Potatoes, Julienne, 1013. - Raspberries and Cream. - - -~Luncheon.~ - - Scallops Brestoise, 392. - Beefsteak Pie à l’Américaine, 488. - String Beans, 947. - Pineapple Pie, 1087. - - -~Dinner.~ - - Little Neck Clams, 300. - Beef à l’Anglaise, 5. - Lyons Sausage, 236. - Radishes, 292. - Bluefish à la Toulouse, 354. - Minced Beef à la Provençale, 500. - Fricassé of Chicken, with Curry, 792. - Asparagus, sauce Hollandaise, 904. - Roast Beef, 527. - Romaine Salad, 1064. - Peach Water-ice, 1284. - Biscuits à la Cuillère, 1231. - Coffee, 1349. - - -_Thursday, June --._ - - -~Breakfast.~ - - Omelet, with Peas, 459. - Porterhouse Steak, with Watercress, 524. - Potatoes, Lyonnaise, 991. - French Pancake, 1186. - - -~Luncheon.~ - - Shad, with Sorrel, 327. - Mutton Chops, Soyer, 647. - Stuffed Peppers, 975. - Jam Omelet, 475. - - -~Dinner.~ - - Parker Bay Oysters, 298. - Julienne, 27. - Watercress, 1072. - Anchovies, 284. - Clam Patties, 387. - Mignons Filets à la Bohémienne, 513. - Succotash, 1022. - Chicken à la Ranhofer, 1363. - Artichokes à la Florentine, 903. - Roast Reed-birds, 877. - Escarole Salad, 1055. - Riz au Lait d’Amandes, 1170. - Coffee, 1349. - - -_Friday, June --._ - - -~Breakfast.~ - - Lobster Omelet, 454. - Bluefish au Gratin, 319. - Minced Beef à la Catalan, 502. - Potatoes à la Rice, 1007. - Preserved Apples, 1342. - - -~Luncheon.~ - - Whitebait, 301. - Green Peas, 978. - Porterhouse Steak, Fried Onions, 524, 969. - Potato Salad, 1073. - Rice and Cream à la Croce, 1296. - - -~Dinner.~ - - Doxie Rockaway Oysters, 298. - Bisque of Crab, 9. - Thon, 282. - Radishes, 292. - Kingfish, with White Wine, 342. - Stewed Mutton, with Potatoes, 659. - Asparagus à la Tessinoise, 906. - Salmi of Pigeon à la Walter Scott, 856. - Roast Loin of Veal, 585. - Chicory Salad, 1045. - Pineapple Water-ice, 1283. - Sweet Almond Macaroons, 1210. - Coffee, 1349. - - -_Saturday, June --._ - - -~Breakfast.~ - - Omelet Espagnole, 472. - Skate, with black Butter, 325, 159. - Calf’s Liver and Bacon, 584. - Broiled Potatoes, 983. - Fresh Grapes. - - -~Luncheon.~ - - Broiled Porgies à la Béarnaise, 353. - Sausages à la Gastronome, 740. - String Bean Salad, 1068. - Rhubarb Pie, 1085. - - -~Dinner.~ - - Linn Haven Oysters, 298. - Consommé à l’Africaine, 116. - Caviare, 28. - Celery, 290. - Lobster à la Newburg, 359. - Marinated Tenderloin of Beef, Russian Sauce, 511. - Mushrooms on Toast, 916. - Salmi of Duck, with Olives, 827. - Fried Egg-plant, 907. - Roast Spring Lamb, 1361. - Romaine Salad, 1064. - Cold Maraschino Pudding, 1134. - Coffee, 1349. - - -_Sunday, June --._ - - -~Breakfast.~ - - Eggs à l’Impératrice, 440. - Broiled Pompano, 329. - Hamburg Steak, Colbert, 526, 190. - Mashed Potatoes, 998. - Crême en Mousse au Café, 1253. - - -~Luncheon.~ - - Fresh Mackerel, fine Herbs, 331. - Stewed Veal, Marengo, 624. - Stuffed Lettuce, 953. - Tomato, Mayonnaise Salad, 1071. - Stewed Prunes à la Général Dufour, 1330. - - -~Dinner.~ - - Little Neck Clams, 300. - Mutton à l’Ecossaise, 31. - Radishes, 292. - Anchovies, 284. - Salmon, en Papillotes, 302. - Saddle of Mutton, Sevigné, 669. - Sweetbreads, with Asparagus-tops, 602, 676. - Punch à la Lorenzo Delmonico, 1303. - Roast Goose, 808. - Lettuce Salad, 1057. - Tutti-frutti, 1293. - Almond Biscuits, 1235. - Mazagran à la General Bugeau, 1391. - - -_Monday, June --._ - - -~Breakfast.~ - - Kidney Omelet, 463. - Hashed Beef à la Portugaise, 501. - Potatoes, Hollandaise, 999. - Fresh Red Currants. - - -~Luncheon.~ - - Soft Clams à la Newburg, 390. - Veal Cutlets à la Maréchale, 562. - String Beans, with Cream, 946. - Peach Pie, 1092. - - -~Dinner.~ - - Rockaway Oysters, 298. - Consommé d’Orléans, 110. - Mortadella, 287. - Radishes, 292. - Blackfish, Vert-pré, 328. - Potatoes, Duchesse, 1006. - Hashed Turkey, with Cream, 804. - Risotto, 1017. - Lamb Chops à la Masséna, 687. - Artichokes, Florentin, 903. - Roast Capon, 755. - Lettuce Salad, 1058. - Lemon Water-ice, 1279. - Coffee, 1349. - - -_Tuesday, June --._ - - -~Breakfast.~ - - Poached Eggs on Toast, Anchovy Butter, 404, 146. - Porgies, maître d’hôtel, 329. - Minced Tenderloin à l’Italienne, 500, 188. - Potatoes, Lyonnaise, 991. - Whipped Cream à la Vanille, 1254. - - -~Luncheon.~ - - Sheep’s-head à la Créole, 339. - Mutton Steaks à la Colbert, 716, 190. - Spaghetti à l’Italienne, 960. - Red Currant Pie, 1090. - - -~Dinner.~ - - Clams, 300. - Consommé Paysanne, 53. - Tomatoes, 288. - Olives. - Frogs à la Bordelaise, 401, 243. - Croquettes of Lamb, Tomato Sauce, 679, 205. - Beans Panachés, 950. - Stewed Chicken à la Maryland, 785. - Cauliflower au Gratin, 926. - Roast Beef, 527. - Chicory Salad, 1045. - Strawberry and Vanilla Ice-cream, 1274, 1271. - Coffee, 1349. - - -_Wednesday, June --._ - - -~Breakfast.~ - - Cheese Omelet, 469. - Boiled Sea-bass, Tomato sauce, 352, 205. - Sausages à l’Anglaise, 736. - Oyster-plant Sauté au Beurre, 1018. - Rice and Apples, 1169. - - -~Luncheon.~ - - Broiled Brook-trout, 314. - Cucumber Salad, 289. - Stewed Mutton with Potatoes, 659. - Stuffed Peppers, 975. - Lamb-tongue Salad, 1056. - Raspberry Tarts, 1118. - - -~Dinner.~ - - Shrewsbury Oysters, 298. - Cream of Asparagus, 70. - Sardines, 283. - Celery, 290. - Porgies with fine Herbs, 315. - Tenderloin of Beef Marinated, sauce Poivrade, 511, 194. - Sorrel, with Eggs, 974. - Pigeon Cutlets à la Victoria, 815. - Brussels Sprouts, 922. - Roast Rhode Island Turkey, 800. - Doucette Salad, 1054. - Apricot Pudding, 1151. - Coffee, 1349. - - -_Thursday, June --._ - - -~Breakfast.~ - - Scrambled Eggs, with Mushrooms, 408. - Broiled, Deviled Soft-shelled Crabs, 370. - Stewed Mutton Kidneys, Madeira Wine, 662. - Fried Potatoes à la Française, 993. - Raspberries and Cream. - - -~Luncheon.~ - - Lobster à la Diable, 364. - Pork Chops, sauce Robert, 746. - Spaghetti au Gratin, 961. - Custard Pie, 1100. - - -~Dinner.~ - - Clams, 300. - Chicken à l’Hollandaise, 64. - Olives. - Celery, 290. - Pompano au Gratin, 319. - Broiled Sirloin, with Marrow, 493. - Spinach, maître d’hôtel, 942. - Duckling à l’Américaine, 823. - String Beans, with Cream, 946. - Roast Spring Lamb, 1361. - Lettuce Salad, 1057. - Méringues Glacées, 1301. - Coffee, 1349. - - -_Friday, June --._ - - -~Breakfast.~ - - Crawfish Omelet, 453. - Boiled Codfish, Cream sauce, 352, 181. - Corned Beef Hash à l’Américaine, 531. - Boiled Corn, 962. - Brioche Condé, 1203. - - -~Luncheon.~ - - Shad, maître d’hôtel, 326. - Stewed Lamb, with Lima Beans, 705. - Potatoes à la Hanna, 1012. - Lobster Salad, 1061. - Rice à la Bonne Femme, 1172. - - -~Dinner.~ - - East River Oysters, 298. - Chiffonade, 14. - Radishes, 292. - Mortadella, 287. - Broiled Sea-bass, sauce Tartare, 326, 207. - Piloff of Chicken à la Turque, 782. - Fresh Lima Beans, 952. - Veal Cutlets à la Philadelphia, 565. - Artichokes à la Vinaigrette, 902. - Reed-birds, with Bacon, 877, 754. - Romaine Salad, 1064. - Peaches and Cream. - Coffee, 1349. - - -_Saturday, June --._ - - -~Breakfast.~ - - Omelet, Bonne Femme, 466. - Fried Whitebait, 301. - Escalops of Veal à la Provençale, 573. - Broiled Tomatoes, 1025. - Peach Marmalade, 1331. - - -~Luncheon.~ - - Salmon Croquettes, 364. - Lamb en Brochette à la Colbert, 674, 190. - String Beans, Sautés au Beurre, 947. - Savarin, 1197. - - -~Dinner.~ - - Little Neck Clams, 300. - Consommé Printanier, 109. - Anchovies, 284. - Radishes, 292. - Sheep’s-head à la Chambord, 343. - Sirloin, Piqué à la Bernardi, 523. - Croquettes of Macaroni, 279. - Chicken Sauté à la Parmentier, 773. - Stuffed Tomatoes, 1023. - English Snipe sur Canapé, 868, 832. - Watercress Salad, 1072. - Sherry Wine Jelly, 1318. - Lady-fingers, 1231. - Coffee, 1349. - - -_Sunday, June --._ - - -~Breakfast.~ - - Eggs à l’Impératrice, 440. - Broiled Spanish-mackerel, 329. - Lamb Chops, Robinson, 682. - Hashed Potatoes, with Cream, 1003. - Fresh Cherries. - - -~Luncheon.~ - - Scallops Brestoise, 392. - Blanquette of Veal, with Nouilles, 552. - Green Peas, 978. - Chicken Salad, 1044. - Iced Timbale of Rice, 1175. - - -~Dinner.~ - - Blue Point Oysters, 298. - Cream of Cauliflower, 73. - Celery, 290. - Olives. - Bass, sauce Hollandaise, 352, 160. - Boiled Turkey, Celery sauce, 796. - Flageolets, 945. - Roast Tenderloin of Beef à la Hussard, 519. - Champagne Punch, 1307. - Roast Chicken, 755. - Tomato, Mayonnaise Salad, 1071. - Strawberry Ice-cream, 1274. - Almond Cake, 1224. - Neuchâtel Cheese. - Coffee, 1349. - - -_Monday, June --._ - - -~Breakfast.~ - - Omelet, with fine Herbs, 451. - Fish Balls, 347. - Broiled Pig’s Feet, sauce Piquante, 729. - Turnips, with Gravy, 967. - Brioches Fluttes, 1204. - - -~Luncheon.~ - - Broiled, Deviled Soft-shelled Crabs, 369. - Beefsteak Pie à l’Anglaise, 487. - Anchovy Salad, 1037. - Fritters Soufflées, 1192. - - -~Dinner.~ - - Clams, 300. - Consommé Tapioca, 104. - Tomatoes, 288. - Olives. - Broiled Trout, sauce Béarnaise, 314, 166. - Potatoes à l’Hollandaise, 999. - Shoulder of Lamb à l’Africaine, 693. - Sweet Breads, Soubise, 606. - Spinach, with Gravy, 943. - Roast Beef, 527. - Chicory Salad, 1045. - Rice Pudding à l’Orange, 1130. - Coffee, 1349. - - -_Tuesday, June --._ - - -~Breakfast.~ - - Eggs en Filets, 423. - Broiled Shad’s Roe, 402. - Hamburg Steak, Madeira Sauce, 526, 185. - Stewed Tomatoes, 1027. - Maraschino Cream, 1257. - - -~Luncheon.~ - - Codfish with black Butter, 352, 159. - Fricandeau of Veal, with Sorrel, 577. - Stuffed Egg-plant, 909. - Cauliflower au Gratin, 926. - Charlotte Russe, 1261. - - -~Dinner.~ - - Parker Bay Oysters, 298. - Clear Green Turtle, 18. - Radishes, 292. - Cucumbers, 289. - Broiled Fresh Mackerel, maître d’hôtel, 329. - Croustade of Kidneys, Périgueux, 680, 191. - Green Corn Sauté au Beurre, 964. - Broiled Tenderloin, with Watercress, 503. - Asparagus, Hollandaise sauce, 904. - Squabs on Toast, 816. - Macédoine Salad, 1063. - Banana Ice-cream, 1277. - Biscuits à la Livornaise, 1233. - Coffee, 1349. - - -_Wednesday, June --._ - - -~Breakfast.~ - - Omelet with Sausages, 465. - Halibut Steaks, Butter sauce, 310, 157. - Calf’s Liver and Bacon, 584. - Lima Beans, 952. - Riz au Lait d’Amande, 1170. - - -~Luncheon.~ - - Canapé Lorenzo, 391. - Irish Mutton Stew, 660. - Risotto, 1017. - Baba au Madère, 1217. - - -~Dinner.~ - - Clams, 300. - Ox-tail with Barley, 38. - Tomatoes, 288. - Olives. - Bluefish au Gratin, 319. - Potatoes, Parisiennes, 986. - Tenderloin of Beef à la Nivernaise, 505. - Stuffed Peppers, 975. - Salmi of Snipe, maison d’or, 867. - Asparagus à la Tessinoise, 906. - Roast Loin of Mutton, 585. - Celery, Mayonnaise Salad, 1042. - Raspberry Water-ice, 1281. - Biscuits, Ambroisiennes, 1234. - Coffee, 1349. - - -_Thursday, June --._ - - -~Breakfast.~ - - Hominy and Cream, 1034. - Eggs à la Turque, 439. - Lamb Chops à la Diable, 672. - Potato Croquettes, 997. - Strawberries and Cream. - - -~Luncheon.~ - - Broiled, Deviled Soft-shelled Crabs, 369. - Breast of Turkey, à la Financière, 806, 246. - Salad à l’Italienne, 1036. - Pear Pie, 1084. - - -~Dinner.~ - - Doxie Rockaway Oysters, 298. - Purée Condé, 48. - Mortadella, 287. - Radishes, 292. - Soles à la St. Nazaire, 323, 236. - Curry of Lamb à l’Indienne, 677. - Broiled Porterhouse Steak à la Bordelaise, 491. - Asparagus à la Vinaigrette, 905. - Roast Rhode Island Turkey, 800. - Lettuce and Tomato Salad, 1060. - Peach Pudding, 1150. - Imported Brie Cheese. - Coffee, 1349. - - -_Friday, June --._ - - -~Breakfast.~ - - Omelet aux Sardines, 468. - Broiled Kingfish, 329. - Sheep’s Feet à la Poulette, 654. - Tomatoes à la Bock, 1026. - Small Brioches, 1202. - - -~Luncheon.~ - - Lobster à la Rushmore, 1358. - Cucumber Salad, 289. - Veal, Stewed, Marengo, 624. - Asparagus Salad, 905. - Choux à la Crême, 1246. - - -~Dinner.~ - - Small Prince’s Bay Oysters, 298. - Chicken with Gumbo, 67. - Olives. - Lyons Sausage, 286. - Bluefish with fine Herbs, 331. - Potatoes, Châteaux, 1009. - Tenderloin of Beef, aux Gourmets, 508. - Green Peas, 978. - Fricassé of Chicken à la Reine, 780. - Boiled Green Corn, 962. - Roast English Snipe, 868. - Chicory Salad au Chapon, 1046. - Omelet au Kirsch, 476. - Coffee, 1349. - - -_Saturday, June --._ - - -~Breakfast.~ - - Eggs au Miroir, 425. - Picked-up Codfish, 346. - Lamb Fries, sauce Italienne, 673, 188. - Stewed Green Corn, 964. - Rice à l’Airolo, 1171. - - -~Luncheon.~ - - Fried Frogs, sauce Tartare, 400, 207. - Stewed Beef à l’Egyptienne, 540. - Spaghetti au Gratin, 961. - Russian Salad, 1065. - French Pudding, 1139. - - -~Dinner.~ - - Small Blue Point Oysters, 298. - Consommé Royal, 107. - Caviare, 281. - Cucumbers, 289. - Broiled Kingfish, maître d’hôtel, 329. - Potatoes, Duchesse, 1006. - Mutton Chops à la Provençale, 642. - Succotash, 1022. - Squabs en Compote, 822. - Green Peas, 978. - Roast Loin of Veal, 585. - Doucette and Egg Salad, 1054. - Apples, Meringués, 1248. - Coffee, 1349. - - -_Sunday, June --._ - - -~Breakfast.~ - - Omelet à la Vanderbilt, 471. - Broiled, Deviled Soft-shelled Crabs, 369. - Mutton Chops with Watercress, 643. - Sweet Potatoes, 982. - Stewed Pears, 1333. - - -~Luncheon.~ - - Broiled Lobster, sauce Ravigote, 363. - Calf’s Head à la Cavour, 638. - Japanese Salad, 1075. - Water-melon à la José Paez, 1316. - - -~Dinner.~ - - Little Neck Clams, 300. - Cream of Lettuce, 87. - Olives. - Radishes, 292. - Spanish-mackerel, maître d’hôtel, 329. - Potatoes en Surprise, 1005. - Tenderloin of Beef à la Florentine, 506. - Broiled Tomatoes, 1025. - Coquilles of Sweetbreads, with Mushrooms, 621, 609. - Punch à la Française, 1311. - Roast Snipe on Toast, 868. - Romaine Salad, 1064. - Plum Pudding, Glacé à la Gladstone, 1289. - Biscuits Richelieu, 1232. - Camembert Cheese. - Coffee, 1349. - - -_Monday, July --._ - - -~Breakfast.~ - - Eggs à la Paysanne, 433. - Broiled Bacon, 754. - Lamb, Hashed à la Polonaise, 700. - Stewed Tomatoes, 1027. - Crême Renversée, 1252. - - -~Luncheon.~ - - Frogs’ Legs à la Geo. Merrill, 1372. - Mutton Chops à la Robinson, 682. - Fried Sweet Potatoes, 993. - Beef Salad, 1039. - Blanc-mange à la J. Delmonico, 1270. - - -~Dinner.~ - - Small Rockaway Oysters, 298. - Consommé à l’Andalouse, 117. - Anchovies, 284. - Cucumbers, 289. - Bluefish à l’Icarienne, 336. - Curry of Lamb à l’Indienne, 677. - Spinach, maître d’hôtel, 942. - Chicken Croquettes à la Reine, 758. - Green Peas, 978. - Roast Woodcock, 871. - Escarole Salad, 1055. - Sago Pudding, 1140. - Coffee, 1349. - - -_Tuesday, July --._ - - -~Breakfast.~ - - Scrambled Eggs, with Cheese, 405. - Broiled Fresh Mackerel, 329. - Stewed Veal à la Chasseur, 632. - Stewed Bermuda Potatoes, 995. - Rice and Cream à la Croce, 1296. - - -~Luncheon.~ - - Clam Patties, 387. - Irish Mutton Stew, 660. - Baked Tomatoes, 1028. - Lobster Salad à la Boardman, 1368. - Musk-melons. - - -~Dinner.~ - - Linn Haven Oysters, 298. - Julienne, 27. - Lyons Sausage, 286. - Radishes, 292. - Blackfish, Oyster sauce, 352. - Sweetbreads à la Godard, 614. - String Beans au Blanc, 947. - Chicken, Sauté à l’Hongroise, 772. - Asparagus, sauce Hollandaise, 904. - Reed-birds with Bacon, 877, 754. - Chicory Salad, 1045. - Apple Fritters, 1191. - Coffee, 1349. - - -_Wednesday, July --._ - - -~Breakfast.~ - - Oatmeal and Cream. - Ham Omelet, 462. - Porterhouse Steak, 524. - French Fried Potatoes, 993. - Brioche, 1201. - - -~Luncheon.~ - - Broiled, Deviled Soft-shelled Crabs, 369. - Veal Cutlets à la Philadelphia, 565. - Sweet Potatoes Soufflées, 1010. - Stuffed Peppers, 975. - Raspberry Tarts, 1118. - - -~Dinner.~ - - Clams, 300. - Busecca à la Milanaise, 7. - Thon, 282. - Celery, 290. - Halibut, Cream sauce, 309, 181. - Tenderloin à la Hussard, 519. - Green Corn, 962. - Broiled Plovers, with Bacon, 866, 754. - Tomatoes à la Bock, 1026. - Roast Veal, 585. - Cauliflower Salad, 1040. - Charlotte Russe, 1261. - Coffee, 1349. - - -_FOURTH OF JULY._ - - -_Thursday, July --._ - - -~Breakfast.~ - - Eggs à la Bennett, 447. - Fish Balls à la Mrs. Harrison, 347. - Chicken Livers en Brochette, 769. - Tomatoes à la Marseillaise, 1029. - Raspberries and Cream. - - -~Luncheon.~ - - Toast, with fine Herbs, 315. - Cucumber Salad, 289. - Hashed Chicken with Cream, 804. - Salad Suédoise, 1069. - Pie à la Martha Washington, 1105. - - -~Dinner.~ - - Small Keyport Oysters, 298. - Cream of Asparagus, 70. - Olives. - Radishes, 292. - Sole au Gratin, 319. - Mignons Filets à la Bayard, 509, 231. - Green Peas, 978. - Spring Chicken à la Maryland, 785. - Asparagus à la Tessinoise, 906. - Oranges Glacées à la George Renauldt, 1297. - Doe-birds sur Canapé, 838. - Lettuce and Tomato Salad, 1060. - Tutti-frutti à la Gen. Harrison, 1371. - Small Méringues à la Ch. C. Delmonico, 1249. - Mazagran à la Gen. Dufour, 1392. - - -_Friday, July --._ - - -~Breakfast.~ - - Fresh Shrimp Omelet, 453. - Broiled Bluefish, 329. - Calf’s Brains, with black Butter, 557. - Mashed Potatoes, 998. - Rice à la Française, 1180. - - -~Luncheon.~ - - Matelote of Eels, 332. - Stewed Lamb à la Française, 704. - Macaroni, Napolitaine, 957. - Salad Macédoine, 1063. - Peaches and Cream. - - -~Dinner.~ - - Purée Mongole, 50. - Tomatoes, 288. - Olives. - Frogs à la Poulette, 399. - Tenderloin, Piqué à la Portugaise, 517. - Stuffed Egg-plant, 909. - Squabs en Crapaudine, 819. - Succotash, 1022. - Roast Saddle of Spring Lamb, 664. - Romaine Salad, 1064. - Lemon Water-ice, 1279. - Galette, 1221. - Coffee, 1349. - - -_Saturday, July --._ - - -~Breakfast.~ - - Eggs à l’Aurore, 444. - Lamb Steaks, sauce Piquante, 717. - Onions, with Cream, 968. - Fresh Plums. - - -~Luncheon.~ - - Kingfish, maître d’hôtel, 329. - Curry of Chicken à la Créole, 794. - Anchovy Salad, 1037. - Pineapple Tarts, 1115. - - -~Dinner.~ - - Croute-au-Pot, 11. - Cucumbers, 289. - Radishes, 292. - Porgies au Gratin, 319. - Broiled Sirloin aux Cèpes, 496. - Flageolets, 1365. - Ducklings à l’Américaine, 823. - Stuffed Peppers, 975. - Roast Loin of Veal, 585. - Watercress Salad, 1072. - Apple Pudding à l’Helvétienne, 1152. - Roquefort Cheese. - Coffee, 1349. - - -_Sunday, July --._ - - -~Breakfast.~ - - Omelet with Asparagus-tops, 458. - Broiled Kingfish, 329. - Hashed Chicken à la Crême, 804. - Sweet Potatoes, Hollandaise, 999. - Milan Cake, 1228. - - -~Luncheon.~ - - Frogs’ Legs à la Geo. Merrill, 1372. - Broiled Turkey Legs, Mustard sauce, 766, 202. - Broiled Potatoes, 983. - Lobster Salad à la Plummer, 1062. - Water-melon à la Romero, 1315. - - -~Dinner.~ - - Little Neck Clams, 300. - Chicken à la Créole, 65. - Radishes, 292. - Olives. - Salmon à la Génoise, 306. - Broiled Lamb Chops, with Green Peas, 647, 977. - Tenderloin of Beef, Béarnaise, 503, 166. - Asparagus, Hollandaise, 904. - Punch au Kirsch, 1305. - Roast Woodcock, 871. - Lettuce, Mayonnaise Salad, 1057, 1042. - Plombière à la Hamilton, 1370. - Coffee, 1349. - - -_Monday, July --._ - - -~Breakfast.~ - - Eggs à la Suisse, 441. - Mutton Chops, Anchovy Butter, 647, 146. - Potatoes, Lyonnaise, 991. - Breaded Pig’s Feet, sauce Tartare, 727, 207. - Crême en Mousse au Café, 1253. - - -~Luncheon.~ - - Soft-shelled Clams à la Newburg, 389. - Leg of Mutton, Bretonne, 650. - Spinach with Eggs, 940. - Rhine Wine Jelly, 1324. - - -~Dinner.~ - - Consommé au Vermicelli, 103. - Cucumbers, 289. - Mortadella, 287. - Lobster à la Newburg, 359. - Larded Sweetbreads, with Sorrel, 604. - Beef-tongue à la Milanaise, 538. - Green Peas, 978. - Roast Ptarmigan, 862. - Chicory Salad, 1045. - Baked Apple Dumplings, 1122. - Coffee, 1349. - - -_Tuesday, July --._ - - -~Breakfast.~ - - Ham and Eggs, 412, 753. - Escalops of Veal, Tomato sauce, 568, 205. - Potatoes à la Rice, 1007. - Rice à la Française, 1180. - - -~Luncheon.~ - - Musk-melon. - Scallops Brestoise, 392. - Lamb Croquettes à l’Italienne, 679, 188. - Hashed Potatoes au Gratin, 1004. - Green-gage Pie, 1093. - - -~Dinner.~ - - Clams, 300. - Crab with Gumbo, 24. - Caviare, 281. - Radishes, 292. - Shad with fine Herbs, 331. - Panpiette of Veal, Purée of Peas, 594, 49. - Stuffed Egg-plant, 909. - Chicken, Sauté with Tarragon, 774. - Celery, with Cream, 929. - Roast Beef, 527. - Escarole Salad, 1055. - Pineapple Water-ice, 1283. - Bitter Almond Macaroons, 1209. - Coffee, 1349. - - -_Wednesday, July --._ - - -~Breakfast.~ - - Boiled Eggs. - Bass, with White Wine, 342. - Minced Beef à la Portugaise, 501. - Potato Croquettes, 997. - Brioche, 1201. - - -~Luncheon.~ - - Mussels à la Marinière, 378. - Brochette of Lamb à la Dumas, 674. - Risotto, 1017. - Huckleberry Tarts, 1113. - - -~Dinner.~ - - Small Rockaway Oysters, 298. - Sorrel, with Asparagus-tops, 41. - Celery, 290. - Sardines, 283. - Sheep’s-head à la Toulouse, 354. - Broiled Sirloin Steak à la Parisienne, 495. - Stuffed Tomatoes, 1023. - Sweetbreads aux Gourmets, 612. - Asparagus à la Vinaigrette, 905. - Roast Chicken, with Watercress, 755. - Lettuce Salad, 1057. - Brandy Jelly, 1321. - Pithiviers Cake, 1225. - Coffee, 1349. - - -_Thursday, July --._ - - -~Breakfast.~ - - Fresh Tomato Omelet, 456. - Broiled Kingfish, 329. - Lamb Chops, sauce Robert, 681, 192. - Stewed Turnips, 967. - Fresh Peaches and Cream. - - -~Luncheon.~ - - Stuffed Deviled Clams, 376. - Tripe à la Lyonnaise, 548. - Cauliflower au Gratin, 926. - Pumpkin Pie, 1099. - - -~Dinner.~ - - Clams, 300. - Chicken à la Piémontaise, 63. - Lyons Sausage, 286. - Radishes, 292. - Broiled Brook-trout, maître d’hôtel, 314. - Cucumber Salad, 289. - Chicken Sauté à la Parmentier, 773. - Green Peas, 978. - Braised Noix of Veal en Daube, 591. - Boiled Corn, 962. - Roast Turkey, 800. - Romaine Salad, 1064. - Maraschino Pudding, 1134. - Coffee, 1349. - - -_Friday, July --._ - - -~Breakfast.~ - - Scrambled Eggs, with Asparagus-tops, 406. - Boiled Skate, brown Butter, 325, 156. - Minced Veal à la Biscaënne, 576. - Hashed Potatoes, 1002. - Stewed Apricots, 1335. - - -~Luncheon.~ - - Fried Whitebait, 301. - Shoulder of Lamb, Macédoine, 697. - Macaroni Croquettes, 279. - Shrimp Salad, 1067. - Rice à l’Airolo, 1171. - - -~Dinner.~ - - Clam Chowder, 13. - Radishes, 292. - Olives. - Bass à la Chambord, 343. - Lamb Chops à la Villeroi, 686. - String Beans, 948. - Salmi of Plover, maison d’or, 867. - Fried Oyster-plant, 1021. - Roast Larded Tenderloin of Beef, 516. - Watercress Salad, 1072. - Macaroon Ice-cream, 1290. - Coffee, 1349. - - -_Saturday, July --._ - - -~Breakfast.~ - - Poached Eggs on Toast, 404. - Fried Porgies, 320. - Calf’s Head à la Vinaigrette, 640. - Lima Beans, 952. - Fresh Cherries. - - -~Luncheon.~ - - Broiled Bluefish, maître d’hôtel, 329. - Veal, Stewed à la Marengo, 624. - Macédoine Salad, 1063. - Baked Apples, 1124. - - -~Dinner.~ - - Consommé Deslignac, 108. - Thon, 282. - Celery, 290. - Fried Soft-shelled Crabs, 368. - Broiled Spring Chickens, with Bacon, 756. - Green Peas, 978. - Coquilles of Sweetbreads à la Dreux, 621. - Roast Reed-birds, 877. - Celery Salad, 1041. - Baba, with Rum, 1217. - Coffee, 1349. - - -_Sunday, July --._ - - -~Breakfast.~ - - Omelet à la Régence, 470. - Broiled, Deviled Soft-shelled Crabs, 369. - Hashed Turkey en Bordure, 805. - Stewed Potatoes, 995. - Brioches Fluttes, 1204. - - -~Luncheon.~ - - Spanish-mackerel, Hollandaise, 317. - Coquilles of Chicken à l’Anglaise, 271. - Sweet Potatoes Soufflées, 1010. - Water-melon à la Seward, 1317. - Raspberry Pie, 1096. - - -~Dinner.~ - - Clams, 300. - Chicken à la Richmond, 62. - Olives. - Radishes, 292. - Small Bouchées à la Reine, 270. - Frogs à l’Espagnole, 401. - Tenderloin Piqué à la Provençale, 518. - Stuffed Tomatoes, 1023. - Veal Cutlets à la Maréchale, 562. - Beans Panachées, 950. - Punch à la Cardinal, 1306. - Doe-birds à l’Américaine, 840. - Chicory Salad, 1046. - Plombière à la Kingman, 1294. - Mazagran à la Général Bugeau, 1384. - - -_Monday, July --._ - - -~Breakfast.~ - - Ham Omelet, with fine Herbs, 462, 451. - Kingfish, maître d’hôtel, 329. - Escalops of Veal à la Duxelle, 569. - Hashed Potatoes, with Cream, 1003. - Whipped Cream à la Vanille, 1254. - - -~Luncheon.~ - - Fish Balls, 347. - Braised Beef, Russian sauce, 485. - Boiled Corn, 962. - Lamb-tongue Salad, 1056. - Green-gage Tarts, 1107. - - -~Dinner.~ - - Purée Crécy, 47. - Celery, 290. - Olives. - Broiled Deviled Lobster, 364. - Mignons Filets, with Marrow, 510. - Potatoes, Château, 1009. - Epigrammes of Lamb à la Chicorée, 690. - Roast Chicken, 755. - Escarole Salad, 1055. - Vermicelli Pudding, 1142. - Coffee, 1349. - - -_Tuesday, July --._ - - -~Breakfast.~ - - Eggs à la Tripe, 419. - Broiled Fresh Mackerel, 329. - Broiled Ham, 753. - Potato Croquettes, 997. - Fresh Apricots. - - -~Luncheon.~ - - Canapé Madison, 269. - Veal Cutlets à la Philadelphia, 565. - Chicken Salad, 1044. - Cocoanut Pie, 1101. - - -~Dinner.~ - - Westmoreland, 33. - Radishes, 292. - Olives. - Frogs à la Poulette, 399. - Fricandeau of Veal à la Jardinière, 577, 1033. - Lamb Chops, maison d’or, 683. - Asparagus, with Cream sauce, 904, 181. - Roast Capon, 755. - Lettuce Salad, French Dressing, 1057, 1070. - Strawberry Water-ice, 1281. - Sweet Almond Macaroons, 1210. - Coffee, 1349. - - -_Wednesday, July --._ - - -~Breakfast.~ - - Shirred Eggs, with brown Butter, 414. - Broiled English Breakfast Bacon, 754. - Lamb Steak, with Green Peas, 716. - Green Corn Stewed with Butter, 964. - Apple and Rice Méringuées, 1169. - - -~Luncheon.~ - - Kingfish à l’Icarienne, 336. - Mutton Kidneys Sautés, with Madeira Wine, 662. - Sweet Potatoes à l’Hollandaise, 999. - Tomato, Mayonnaise Salad, 1071. - Crême en Mousse au Maraschino, 1257. - - -~Dinner.~ - - Little Neck Clams, 300. - Chicken à la Turque, 69. - Tomatoes, 288. - Celery, 290. - Lobster à la Bordelaise, 360. - Tendron of Veal, with Sorrel, 634. - Cromesquis of Chicken à la Reine, 765. - French Artichokes à la Vinaigrette, 902. - Roast Beef, 527. - Romaine Salad, 1064. - Charlotte Panachée, 1300. - Coffee, 1349. - - -_Thursday, July --._ - - -~Breakfast.~ - - Eggs à la Vanderbilt, 420. - Fried Porgies, Tartare sauce, 320, 207. - Tripe à la Bordelaise, 544. - Saratoga Potatoes, 1011. - Musk-melon. - - -~Luncheon.~ - - Haddock, Cream sauce, 352, 181. - Vol-au-Vent à la Financière, 810. - Salad à l’Italienne, 1036. - Peaches and Cream. - - -~Dinner.~ - - Cream à la Palestine, 74. - Olives. - Bologna Sausage, 286. - Fresh Mackerel à la Colbert, 329, 190. - Sweetbreads with Mushrooms, 609. - Sorrel aux Croûtons, 974. - Chicken, Sauté à la Chasseur, 775. - Fresh Lima Beans, 952. - Roast English Snipe, 868. - Watercress Salad, 1072. - Iced Pudding Diplomate, 1288. - Coffee, 1349. - - -_Friday, July --._ - - -~Breakfast.~ - - Omelet with fine Herbs, 451. - Blackfish, brown Butter, 309, 156. - Hashed Beef à la Catalan, 502. - Tomatoes à la Bock, 1026. - Peach Marmalade, 1331. - - -~Luncheon.~ - - Fried Sea-bass, 320. - Mignons of Lamb, Béarnaise, 1360. - Crab Salad, 1047. - Rice and Cream à la Croce, 1296. - - -~Dinner.~ - - Purée Bretonne, 45. - Cucumbers, 289. - Anchovies, 284. - Salmon Cutlets, Victoria, 366. - Tenderloin, Piqué à la Portugaise, 517. - Spring Lamb Chops, with Bacon, 647, 754. - Brussels Sprouts, 922. - Asparagus à la Tessinoise, 906. - Roast Chicken, 755. - Doucette Salad, 1052. - Biscuits Glacés, 1286. - Allumettes, 1205. - Coffee, 1349. - - -_Saturday, July --._ - - -~Breakfast.~ - - Omelet, Bonne Femme, 466. - Fried Whitebait, 301. - Calf’s Liver, Sauté à l’Alsacienne, 582. - Potatoes à la Rice, 1007. - Brioches à la Condé, 1203. - - -~Luncheon.~ - - Stuffed Deviled Clams, 376. - Boiled Turkey à l’Anglaise, 795. - Broiled Sweet Potatoes, 983. - Iced Timbale of Rice, 1175. - - -~Dinner.~ - - Consommé with Italian Paste, 103. - Caviare, 281. - Radishes, 292. - Kingfish with black Butter, 352, 159. - Braised Beef à la Flamande, 482. - Lamb Croquettes à la Soubise, 679, 250. - Stewed Fresh Tomatoes, 1027. - Broiled Squabs on Toast, with Bacon, 817. - Chicory Salad, 1045. - Almond Cake, Glacé, 1208. - Coffee, 1349. - - -_Sunday, July --._ - - -~Breakfast.~ - - Eggs à la Turque, 439. - Fish Balls à la Mrs. Harrison, 347. - Deviled Lamb Chops, with Bacon, 647, 754. - Succotash with Cream, 1022. - Fresh Plums. - - -~Luncheon.~ - - Broiled Pompano, maître d’hôtel, 329. - Cucumber Salad, 289. - Croustade of Chicken Livers au Madère, 763. - Lobster Salad à la Plummer, 1062. - Boiled Apple Dumplings, 1127. - - -~Dinner.~ - - Little Neck Clams, 300. - Consommé, Masséna, 102. - Mortadella, 287. - Olives. - Boiled Kennebec Salmon, Percillade sauce, 303, 165. - Potatoes, Windsor, 1008. - Broiled Tenderloin à la Chiron, 504. - Asparagus, sauce Hollandaise, 904. - Broiled Chicken with Bacon, 756. - Beans Panacheés, 950. - Punch Romaine, 1304. - Roast Woodcock on Toast, 871. - Escarole Salad, 1055. - Cabinet Pudding à la Sadi-Carnot, 1164. - Gorgonzolla Cheese. - Mazagran à la Général Dufour, 1392. - - -_Monday, July --._ - - -~Breakfast.~ - - Omelet Raspail, 467. - Fried Black-bass, Tomato sauce, 320, 205. - Hashed Lamb à la Zingara, 652. - Potatoes à la Hanna, 1012. - Crême en Mousse au Maraschino, 1257. - - -~Luncheon.~ - - Broiled, Deviled Soft-shelled Crabs on Toast, 369. - Stewed Veal, Marengo, 624. - Salad Suédoise, 1069. - Lemon Cream Pie, Méringué, 1102. - - -~Dinner.~ - - Oysters, 298. - Consommé Colbert, 120. - Radishes, 292. - Lyons Sausage, 286. - Lobster en Chevreuse, 362. - Cromesquis aux Truffles, 268. - Green Peas, 978. - Larded Sweetbreads au Salpicon, 605. - Broiled Tomatoes, 1025. - Roast Ducklings, 824. - Watercress Salad, 1072. - Vanilla Ice-cream, 1271. - Biscuits à la Richelieu, 1232. - Coffee, 1349. - - -_Tuesday, July --._ - - -~Breakfast.~ - - Eggs à la Finoise, 424. - Sole, with White Wine, 342. - Smoked Beef, with Cream, 486. - Potatoes en Paille, 1014. - Fresh Pears. - - -~Luncheon.~ - - Crawfish à la Bordelaise, 360. - Haricot of Lamb à la Providence, 701. - Fried Egg-plant, 907. - Baba au Rhum, 1217. - - -~Dinner.~ - - Clams, 300. - Brunoise with Rice, 3. - Watercress, 1072. - Radishes, 292. - Matelote of Eels à la Parisienne, 333. - Minced Veal à la Biscaënne, 576. - Oyster-plant à la Poulette, 1019. - Fricassé of Chicken, with Curry, 792. - Succotash, 1022. - Roasted Larded Sirloin of Beef, 516. - Romaine Salad, 1064. - Farina Pudding, 1144. - Coffee, 1349. - - -_Wednesday, July --._ - - -~Breakfast.~ - - Omelet with Tarragon, 451. - Boiled Codfish, Egg sauce, 352, 161. - Broiled Lamb Kidneys, with Bacon, 713. - Roasted Tomatoes, 1028. - Corn Fritters, 965. - - -~Luncheon.~ - - Fried Soles, Tartare sauce, 330, 207. - Hashed Turkey en Bordure, 805. - Stewed Green Corn, 964. - Rice and Cream à la Croce, 1296. - - -~Dinner.~ - - Oysters, 298. - Printanier Chasseur, 52. - Tomatoes, 288. - Olives. - Bass à la St. Nazaire, 341, 236. - Tenderloin of Beef à la Stanton, 1388. - Green Peas, 978. - Sweetbreads à la Godard, 614. - Brussels Sprouts, 922. - Roast Lamb, 1361. - Watercress Salad, 1072. - Chocolate Ice-cream, 1272. - Petites Bouchées des Dames, 1237. - Coffee, 1349. - - -_Thursday, July --._ - - -~Breakfast.~ - - Hominy and Cream, 1034. - Eggs à l’Impératrice, 440. - Minced Beef à la Catalan, 502. - Potato Croquettes, 997. - Raspberries and Cream. - - -~Luncheon.~ - - Fried Soft-shelled Crabs, 368. - Lamb Sweetbreads en Caisses, 274. - Tomatoes à la Marseillaise, 1029. - Plum Tarts, 1110. - - -~Dinner.~ - - Clams, 300. - Westmoreland, 33. - Lyons Sausage, 286. - Radishes, 292. - Kingfish, Vert-pré, 328. - Stewed Lamb and Lima Beans, 705. - Turban of Chicken à la Cleveland, 791. - Beans Panachées, 950. - Roast Grass Plovers, 865. - Celery Salad, 1041. - Apple Pudding à l’Helvetienne, 1152. - Coffee, 1349. - - -_Friday, July --._ - - -~Breakfast.~ - - Omelet with fine Herbs, 451. - Broiled Bass, maître d’hôtel, 329. - Stewed Tripe à la Créole, 545. - Stewed Fresh Tomatoes, 1027. - Brioches Fluttes, 1204. - - -~Luncheon.~ - - Stuffed Deviled Lobsters, 367. - Sausages à la Gastronome, 740. - Salad Macédoine, 1063. - Jamaica Rum Jelly, 1320. - - -~Dinner.~ - - Oysters, 298. - Fish Chowder, 12. - Tomatoes, 288. - Olives. - Fresh Mackerel à la Vénitienne, 338. - Tenderloin Marinated, Russian sauce, 511. - String Beans, 948. - Leg of Mutton à la Condé, 649. - Asparagus à la Vinaigrette, 905. - Reed-birds on Toast, 877. - Chicory Salad, 1045. - Charlotte Russe, 1261. - Coffee, 1349. - - -_Saturday, July --._ - - -~Breakfast.~ - - Eggs à la Béchamel, 416. - Porgies au Gratin, 356. - Sirloin Steak à la Bordelaise, 491. - Potatoes, maître d’hôtel, 985. - Musk-melon. - - -~Luncheon.~ - - Frogs à la Poulette, 399. - Broiled Mutton Chops, Soyer, 647. - Fried Sweet Potatoes, 993. - Gooseberry Pie, 1091. - - -~Dinner.~ - - Oysters, 298. - Potage à la Montmorency, 97. - Sardines, 283. - Celery, 290. - Timbales à l’Ecossaise, 261. - Mignons Filets à la Bohémienne, 513. - Stuffed Green Peppers, 975. - Breast of Lamb, Jardinière, 702. - Doe-birds à l’Américaine, 840. - Escarole Salad, 1055. - Bread Pudding, 1132. - Coffee, 1349. - - -_Sunday, July --._ - - -~Breakfast.~ - - Omelet Régence, 470. - Boiled Halibut, Egg sauce, 309, 161. - Hashed Chicken à la Béchamel, 802. - Broiled Tomatoes, 1025. - French Pancake, 1186. - - -~Luncheon.~ - - Canapé Lorenzo, 391. - Broiled, Deviled Chicken Legs, 766. - Oyster-plant, Poulette, 1019. - Japanese Salad, 1075. - Boiled Apple Dumplings, 1127. - - -~Dinner.~ - - Little Neck Clams, 300. - Cream of Chicken, 82. - Radishes, 292. - Olives. - Sheep’s-head à la Toulouse, 354. - Larded Tenderloin à la Financière, 516, 246. - Green Peas, 978. - Mutton Chops, Masséna, 687. - Tomatoes à la Bock, 1026. - Champagne Punch, 1307. - Roast Chicken, 755. - Lettuce and Egg Salad, 1058. - Tutti-frutti, 1293. - Petites Bouchées des Dames à la Mme. Astor, 1238. - Roquefort Cheese. - Coffee, 1349. - - -_Monday, July --._ - - -~Breakfast.~ - - Eggs à la Bourguignonne, 411. - Broiled Salt Mackerel, 329. - Minced Veal à la Catalan, 575. - Lima Beans Sautées, with Cream, 952. - Cream Renversée, 1252. - - -~Luncheon.~ - - Mussels, sauce Poulette, 379. - Stewed Lamb, with Flageolets, 707. - Herring Salad, 1074. - Raspberries and Cream. - - -~Dinner.~ - - Oysters, 298. - Purée Parmentier, 44. - Thon, 282. - Radishes, 292. - Bluefish au Gratin, 319. - Sweetbreads à la Financière, 603. - Spinach aux Croûtons, 940. - Chicken à la Maryland, 785. - Roasted Tomatoes, 1028. - Roast Beef, 527. - Romaine Salad, 1064. - Custard Pudding, 1154. - Coffee, 1349. - - -_Tuesday, July --._ - - -~Breakfast.~ - - Green Peas Omelet, 459. - Broiled Sardines on Toast, 403. - Hamburg Steak, Colbert, 526, 190. - Hashed Potatoes au Gratin, 1004. - Fresh Pears. - - -~Luncheon.~ - - Porgies, White Wine sauce, 342. - Chicken Pot-pie, 757. - Cauliflower Salad, 1040. - Rhubarb Tarts, 1112. - - -~Dinner.~ - - Clams, 300. - Chiffonade, 14. - Celery, 290. - Mortadella, 287. - Kennebec Salmon à la Créole, 339. - Braised Leg of Mutton à la Portugaise, 648. - Potato Croquettes, 997. - Croquettes of Sweetbreads, with Asparagus-tops, 620. - Fresh Broiled Mushrooms on Toast, 916. - Roast Ducklings, 824. - Tomato, Mayonnaise Salad, 1071. - Pineapple Water-ice, 1283. - Fancy Almond Cakes, 1239. - Coffee, 1349. - - -_Wednesday, July --._ - - -~Breakfast.~ - - Scrambled Eggs, with Fresh Mushrooms, 406. - Broiled Mackerel, maître d’hôtel, 329. - Stewed Mutton Kidneys, with Madeira Wine, 662. - Stewed Turnips, 967. - Brioche, 1201. - - -~Luncheon.~ - - Lobster en Chevreuse, 362. - Haricot of Lamb à la Providence, 701. - Asparagus Salad, 905. - Pear Pie, 1084. - - -~Dinner.~ - - Little Neck Clams, 300. - Shin of Beef, liée, 29. - Radishes, 292. - Olives. - Soles, with White Wine, 342. - Coquilles of Chicken à l’Anglaise, 271. - Sirloin Piqué, with Stuffed Tomatoes, 598, 1023. - Snipe sur Canapé, 868. - Celery Salad, 1041. - Chocolate Pudding, 1146. - Swiss Cheese. - Mazagran à la Général Bugeau, 1391. - - -_Thursday, August --._ - - -~Breakfast.~ - - Tomato Omelet, 456. - Tripe à la Lyonnaise, 548. - Brochette of Lamb à la Dumas, 674. - Sorrel au Gras, 974. - Peaches and Cream. - - -~Luncheon.~ - - Bluefish with White Wine, 342. - Ragout of Beef, Dufour, 541. - String Beans, 948. - Baba, 1216. - - -~Dinner.~ - - Clams, 300. - Purée Condé, 48. - Radishes, 292. - Sausage, 286. - Kennebec Salmon, à l’Hollandaise, 303, 160. - Saddle of Mutton, Londonderry sauce, 668. - Succotash, 1022. - Chicken Sauté à la Marengo, 771. - Stuffed Tomatoes, 1023. - Woodcock on Toast, 871. - Celery Salad, 1041. - Vanilla Ice-cream, 1271. - Coffee Eclairs, 1244. - Coffee, 1349. - - -_Friday, August --._ - - -~Breakfast.~ - - Omelet, Bonne Femme, 466. - Fried Soft-shelled Crabs, 368. - Hashed Beef à la Portugaise, 501. - Potatoes with Cream, 1003. - Rice à la Française, 1180. - - -~Luncheon.~ - - Matelote of Eels, 332. - Croquettes of Lamb à la Patti, 679. - Anchovy Salad, 1037. - Currant Tarts, 1114. - - -~Dinner.~ - - Oysters, 298. - Clam Chowder, 13. - Tomatoes, 288. - Olives. - Crawfish à la Bordelaise, 360. - Calf’s-head à la Cavour, 638. - Artichoke-bottoms, Florentine, 903. - Tenderloin of Beef à la Provençale, 518. - Asparagus à la Vinaigrette, 905. - Roast Turkey, Cranberry sauce, 800, 1329. - Chicory Salad, 1045. - Nelson Pudding, 1155. - Coffee, 1349. - - -_Saturday, August --._ - - -~Breakfast.~ - - Eggs au Beurre noir, 414. - Sole à la Horly, 321. - Broiled Lamb Fries à la Diable, 672. - Oyster-plant à la Poulette, 1019. - Whipped Cream à la Vanille, 1254. - - -~Luncheon.~ - - Frogs’ Legs à la Geo. Merrill, 1372. - Escalops of Veal à la Duxelle, 569. - Fried Sweet Potatoes, 993. - Cranberry Pie, 1104. - - -~Dinner.~ - - Clams, 300. - Rice with Sorrel, 42. - Caviare, 281. - Radishes, 292. - Kingfish with fine Herbs, 331. - Croquettes of Sweetbreads aux petits Pois, 620. - Chicken Fricassé à la Reine, 780. - Brussels Sprouts, 922. - Roast Beef, 527. - Tomato and Lettuce Salad, 1060. - Méringues Glacées, 1301. - Coffee, 1349. - - -_Sunday, August --._ - - -~Breakfast.~ - - Omelet Raspail, 467. - Broiled Sea-bass, 310. - Lamb Chops à la Robinson, 682. - Potatoes Soufflées, 1010. - Musk-melon. - - -~Luncheon.~ - - Broiled, Deviled Soft-shelled Crabs, 369. - Hamburg Steak, Russian sauce, 526. - Potatoes Hollandaise, 999. - Lobster Salad, 1061. - Crême en Mousse au Curaçoa, 1259. - - -~Dinner.~ - - Clams, 300. - Consommé Princesse, 113. - Radishes, 292. - Olives. - Fresh Mackerel en Papillotes, 330. - Roast Ham, Champagne sauce, 723. - Stewed Green Corn, 963. - Squabs en Compote, 822. - Beans Panachées, 950. - Romaine Punch, 1304. - English Snipe, 868. - Escarole Salad, 1055. - Pudding à la U. S. Grant, 1159. - Camembert Cheese. - Coffee, 1349. - - -_Monday, August --._ - - -~Breakfast.~ - - Eggs au Miroir, 425. - Fish Balls, 347. - Broiled Pork Tenderloin, Apple sauce, 741, 168. - Corn Sauté with Butter, 964. - Milan Cake, 1228. - - -~Luncheon.~ - - Mussels à la Marinière, 378. - Tendron of Veal à la Morlaisienne, 635. - Fried Oyster-plant, 1021. - Blackberry Tarts, 1119. - - -~Dinner.~ - - Little Neck Clams, 300. - Giblets à l’Anglaise, 22. - Lyons Sausage, 286. - Celery, 290. - Pompano au Gratin, 319. - Curry of Lamb à l’Indienne, 677. - Chicken Vol-au-Vent à la Reine, 812. - Asparagus à la Tessinoise, 906. - Plovers sur Canapé, 865. - Lettuce Salad, 1057. - Omelet Soufflée, 474. - Coffee, 1349. - - -_Tuesday, August --._ - - -~Breakfast.~ - - Omelet with Cheese, 469. - Broiled Kingfish, Anchovy Butter, 329, 146. - Sheep’s Feet, maître d’hôtel, 654, 177. - Mashed Potatoes au Gratin, 998. - Fresh Pears. - - -~Luncheon.~ - - Scallops à la Poulette, 379. - Minced Tenderloin à la Portugaise, 501. - Fried Egg-plant, 907. - Rice à l’Airolo, 1171. - - -~Dinner.~ - - Clams, 300. - Cream of Green Peas, 76. - Caviare, 281. - Radishes, 292. - Sheep’s-head à la Créole, 339. - Sweetbreads au Salpicon, 605. - Green Corn, 962. - Pork Chops, sauce Piquante, 745. - Stuffed Peppers, 975. - Roast Loin of Lamb, 585. - Romaine Salad, 1064. - Lemon Pudding, 1157. - Coffee, 1349. - - -_Wednesday, August --._ - - -~Breakfast.~ - - Eggs à la Valencienne, 421. - Fried Porgies, 320. - Lamb Steak, with Green Peas, 716. - Tomatoes à la Marseillaise, 1029. - Blackberries and Cream. - - -~Luncheon.~ - - Fried Whitebait, 301. - Stewed Veal à la Marengo, 624. - Fried Sweet Potatoes, 993. - Peach Marmalade, 1331. - - -~Dinner.~ - - Oysters, 298. - Consommé Tapioca, 104. - Olives. - Tomatoes, 288. - Spanish-mackerel à la Toulouse, 354. - Tenderloin of Beef à la Chéron, 504. - Asparagus à la Vinaigrette, 905. - Salmi of Snipe à la Moderne, 870. - Succotash, 1022. - Roast Veal, 585. - Watercress Salad, 1072. - Croustade of Rice, 1176. - Coffee, 1349. - - -_Thursday, August --._ - - -~Breakfast.~ - - Omelet with fine Herbs, 451. - Broiled Pompano, maître d’hôtel, 329. - Sausages, with White Wine sauce, 735. - Potatoes, Lyonnaise, 991. - Fresh Grapes. - - -~Luncheon.~ - - Weakfish à la Vénitienne, 338. - Tripe à la Bordelaise, 544. - Cauliflower Salad, 1040. - Iced Timbale of Rice, 1175. - - -~Dinner.~ - - Clams, 300. - Chicken à l’Okra, 67. - Radishes, 292. - Mortadella, 287. - Lobster Croquettes à la Victoria, 365, 208. - Escalops of Sweetbreads, Richelieu, 574. - Sorrel au Gras, 974. - Chicken, Sauté à l’Hongroise, 772. - Fresh Lima Beans, 952. - Roast Snipe on Toast, 868. - Celery Salad, 1041. - Rum Cake, 1229. - Coffee, 1349. - - -_Friday, August --._ - - -~Breakfast.~ - - Omelet Mexicaine, 473. - Fried Whitebait, 301. - Beefsteak and Watercress, 524. - Fried Sweet Potatoes, 993. - Fritters Soufflées, 1192. - - -~Luncheon.~ - - Broiled Sea-bass, 329. - Veal Cutlets Pagasqui, 560. - Stuffed Cabbage, 919. - Anchovy Salad, 1037. - Boiled Apple Dumplings, 1127. - - -~Dinner.~ - - Oysters, 298. - Cream of Celery à l’Espagnole, 86. - Olives. - Tomatoes, 288. - Fried Blackfish, 320. - Turkey Legs à la Diable, 766. - Corn, Stewed with Butter, 964. - Lamb Chops, maison d’or, 683. - Spaghetti Napolitaine, 959. - Squabs, with Watercress, 816. - Chicory Salad, 1045. - Peach Pie, 1092. - Coffee, 1349. - - -_Saturday, August --._ - - -~Breakfast.~ - - Ham Omelet, 462. - Lamb en Brochette à la Dumas, 674. - Macaroni, with Cream, 954. - Crême en Mousse au Maraschino, 1257. - - -~Luncheon.~ - - Fried Soft-shelled Crabs, 368. - Minced Beef à la Catalan, 502. - Stuffed Cucumbers, 937. - Sweet Potatoes, Soufflées, 1010. - Savarin à l’Anglaise, 1199. - - -~Dinner.~ - - Prince’s Bay Oysters, 298. - Purée Faubonne, 46. - Olives. - Radishes, 292. - Codfish, nut-brown Butter, 352, 156. - Sweetbreads, with Mushrooms, 609. - Oyster-plant à la Poulette, 1019. - Saddle of Mutton, Sevigné, 669. - Roast Turkey, 800. - Romaine Salad, 1064. - Apple Charlotte, 1167. - Coffee, 1349. - - -_Sunday, August --._ - - -~Breakfast.~ - - Eggs à la Vanderbilt, 420. - Broiled Deviled Soft-shelled Crabs, 369. - Hashed Turkey on Bordure, 805. - Fried Oyster-plant, 1021. - Fresh Green-gages. - - -~Luncheon.~ - - Broiled Trout, maître d’hôtel, 314. - Cucumber Salad, 289. - Broiled Chicken Legs à la Diable, 766. - Mushrooms on Toast, 916. - Water-melon à la Romero, 1315. - - -~Dinner.~ - - Little Neck Clams, 300. - Consommé aux Quenelles, 129. - Radishes, 292. - Celery, 290. - Fried Frogs, 400. - Tenderloin of Beef, Larded à la Montglas, 516, 213. - Green Peas, Sautés au Beurre, 980. - Suprême of Chicken à la Toulouse, 786. - Brussels Sprouts, 922. - Kirsch Punch, 1305. - Roast Woodcock, 871. - Escarole Salad, 1055. - Strawberry Ice-cream, 1274. - Small Méringues à la Ch. C. Delmonico, 1249. - Strachino Cheese. - Coffee, 1349. - - -_Monday, August --._ - - -~Breakfast.~ - - Smoked Beef Omelet, 461. - Minced Veal à la Biscaënne, 576. - Stewed Lima Beans, 952. - Small Brioches, 1202. - - -~Luncheon.~ - - Stuffed Deviled Clams, 376. - Stewed Calf’s Liver, sauce Piquante, 580, 203. - Stuffed Peppers, 975. - Herring Salad, 1074. - Choux à la Crême, 1246. - - -~Dinner.~ - - Oysters, 298. - Brunoise, with Sorrel, 4. - Olives. - Lyons Sausage, 286. - Broiled Deviled Lobsters, 364. - Haricot of Lamb à la Providence, 701. - Broiled Tenderloin Steak, Béarnaise, 492. - Green Peas, 978. - Plover, with Watercress, 865. - Lettuce Salad, 1058. - Orange Pudding, 1158. - Coffee, 1349. - - -_Tuesday, August --._ - - -~Breakfast.~ - - Eggs à la Bennett, 447. - Filet de Sole à la Joinville, 322. - Croquettes of Lamb, Russian sauce, 679, 211. - Potatoes en Julienne, 1013. - Raspberries and Cream. - - -~Luncheon.~ - - Broiled Fresh Mackerel aux fines Herbs, 331. - Blanquette of Veal, with Nouilles, 552. - Stuffed Lettuce, 953. - Pear Pie, 1084. - - -~Dinner.~ - - Clams, 300. - Ox-tail, with Barley, 38. - Olives. - Celery, 290. - Porgies, Lobster sauce, 353, 158. - Ballotin of Lamb à la Macédoine, 675, 1032. - Stuffed Tomatoes, 1023. - Beef-tongue à la Gendarme, 532. - Sorrel aux Croûtons, 974. - Roast Pigeons, 816. - Romaine Salad, 1064. - Omelet Soufflée, 474. - Coffee, 1349. - - -_Wednesday, August --._ - - -~Breakfast.~ - - Tomato Omelet à la Provençale, 457. - Broiled Porterhouse Steaks, 524. - Potatoes Château, 1009. - Sherry Wine Jelly, 1318. - - -~Luncheon.~ - - Fried Scallops, Tomato sauce, 392, 205. - Shoulder of Lamb, Rouennaise, 698. - Spinach, with Eggs, 940. - Raspberry Tarts, 1118. - - -~Dinner.~ - - Oysters, 298. - Consommé Garibaldi, 112. - Radishes, 292. - Mortadella, 287. - Sheep’s-head, Oyster sauce, 352. - Sweetbreads à la Montglas, 615. - String Beans, 946. - Boiled Turkey, Celery sauce, 796. - Roast Mushrooms on Toast, 916. - Roast English Snipe, 868. - Watercress Salad, 1072. - Blackberry Shortcake, 1215. - Coffee, 1349. - - -_Thursday, August --._ - - -~Breakfast.~ - - Scrambled Eggs, with Asparagus-tops, 406. - Broiled Kingfish, maître d’hôtel, 329. - Calf’s Feet à la Poulette, 598. - Tomatoes à la Bock, 1026. - Rice à la Condé, 1181. - - -~Luncheon.~ - - Lobster à la Rushmore, 1358. - Cucumber Salad, 289. - Salmi of Spring Duck à la Bourgeoise, 829. - String Beans, 948. - French Pudding, 1139. - - -~Dinner.~ - - Little Neck Clams, 300. - Cream, Palestine, 74. - Olives. - Celery, 290. - Soles à la Joinville, 322. - Breast of Lamb à la Jardinière, 702. - Okras, Sautés à la Créole, 1031. - Chicken, Fricassé à la Reine, 780. - Fried Oyster-plant, 1021. - Roast Woodcock, 871. - Chicory Salad, 1045. - Pistache Ice-cream, 1275. - Lady-fingers, 1231. - Coffee, 1349. - - -_Friday, August --._ - - -~Breakfast.~ - - Omelet Mexicaine, 473. - Broiled Haddock à l’Hollandaise, 310, 160. - Tripe à la Lyonnaise, 548. - Potatoes, Duchesse, 1006. - Musk-melon. - - -~Luncheon.~ - - Weakfish, Italian sauce, 188. - Beefsteak Pie à l’Américaine, 488. - Lobster Salad, 1061. - Madeleine, 1226. - - -~Dinner.~ - - Oysters, 298. - Bouille-à-Baisse, 1. - Sardines, 283. - Radishes, 292. - Bass, with White Wine, 342. - Veal Cutlets à la Maréchale, 562. - Asparagus à l’Hollandaise, 904. - Salmi of Snipe à la Walter Scott, 856. - Boiled Corn, 962. - Roast Leg of Spring Lamb, 648. - Chicory Salad, 1046. - Rice Pudding à l’Orange, 1130. - Coffee, 1349. - - -_Saturday, August --._ - - -~Breakfast.~ - - Eggs au Parmesan, 431. - Blackfish au Gratin, 356. - Broiled Bacon, 754. - Breaded Veal Cutlets, Tomato sauce, 563. - Succotash, 1022. - Cream Renversée, 1252. - - -~Luncheon.~ - - Oysters à la Mali, 386. - Filet Mignon, Marinated, Russian sauce, 511. - Beans Panachées, 950. - Pumpkin Pie, 1099. - - -~Dinner.~ - - Small Rockaway Oysters, 298. - Purée Mongole, 50. - Celery, 290. - Lyons Sausage, 286. - Kingfish, Hollandaise sauce, 329, 160. - Mutton Chops à la Soubise, 647, 250. - Tomatoes à la Marseillaise, 1029. - Ballotin of Squab à l’Italienne, 818. - Oyster-plant à la Poulette, 1019. - Roast Saddle of Venison, Currant Jelly, 878. - Escarole Salad, 1055. - Rum Cake, 1229. - Coffee, 1349. - - -_Sunday, August --._ - - -~Breakfast.~ - - Eggs à la Meyerbeer, 437. - Broiled Spanish-mackerel, maître d’hôtel, 329. - Chicken Livers en Brochette, with Bacon, 769. - Saratoga Potatoes, 1011. - Peaches and Cream. - - -~Luncheon.~ - - Crawfish à la Bordelaise, 360. - Broiled Squab, with Bacon, 817. - Fried Sweet Potatoes, 993. - Timbales à la Schultze, 263. - Green-gage Tarts, 1107. - - -~Dinner.~ - - Little Neck Clams, 300. - Cream of Asparagus, 70. - Olives. - Radishes, 292. - Broiled Pompano, maître d’hôtel, 329. - Cucumber Salad, 289. - Lamb Chops à la Masséna, 687. - Brussels Sprouts, 922. - Tenderloin of Beef à la Florentine, 506. - Fresh Lima Beans, 952. - Oranges Glacées à la George Renauldt, 1297. - Roast Turkey, Cranberry sauce, 800, 1329. - Lettuce Salad, 1059. - Pineapple Fritters, 1191. - Mazagran à la Général Dufour, 1391. - - -_Monday, August --._ - - -~Breakfast.~ - - Fried Eggs, 412. - Fish Balls, 347. - Mutton Hash à la Zingara, 652. - Stewed Turnips, with Cream, 967. - Brioches, 1201. - - -~Luncheon.~ - - Frogs en Brochette, with Bacon, 398, 754. - Chicken Croquettes à l’Ecarlate, 760. - Spaghetti au Gratin, 961. - Anchovy Salad, 1037. - Charlotte Russe, 1261. - - -~Dinner.~ - - Oysters, 298. - Mutton, with Barley, 30. - Radishes, 292. - Bologna Sausage, 286. - Fried Haddock, Tomato sauce, 320, 205. - Shoulder of Lamb, Rouennaise, 698. - Potato Croquettes, 997. - Coquilles of Sweetbreads à la Reine, 623. - Stewed Corn, 964. - Roast Plovers, 865. - Romaine Salad, 1064. - Peach Pudding à la Richelieu, 1150. - Coffee, 1349. - - -_Tuesday, August --._ - - -~Breakfast.~ - - Eggs à la Tripe, 419. - Kingfish au Gratin, 319. - Sausages à la l’Italienne, 737. - Potato Balls, 996. - Fresh Plums. - - -~Luncheon.~ - - Broiled Fresh Mackerel, maître d’hôtel, 329. - Stewed Mutton, Portugaise, 658. - Stuffed Cucumbers, 937. - Cauliflower au Gratin, 926. - Apple Pie, 1083. - - -~Dinner.~ - - Clams, 300. - Cream of Chicken, 82. - Olives. - Radishes, 292. - Fried Porgies, Tartare sauce, 320, 207. - Tenderloin Piqué à la Sevigné, 520. - Oyster-plant à la Poulette, 1019. - Spring Chicken, Fricassé à l’Américaine, 781. - Green Peas, 978. - Roast Duck, Apple sauce, 824. - Lettuce Salad, 1058. - Lemon Water-ice, 1279. - Biscuits, Ambroisiennes, 1234. - Coffee, 1349. - - -_Wednesday, August --._ - - -~Breakfast.~ - - Scrambled Eggs, with Cheese, 405. - Lamb Fries, sauce Colbert, 673, 190. - Hamburg Steak, raw, 1359. - Fried Oyster-plant, 1021. - Iced Timbale of Rice, 1175. - - -~Luncheon.~ - - Pompano, White Wine sauce, 342. - Blanquette of Veal, with Peas, 551. - Broiled Sweet Potatoes, 983. - Musk-melon. - - -~Dinner.~ - - Oysters, 298. - Consommé Chatelaine, 128. - Tomatoes, 288. - Sardines, 283. - Skate, with black Butter, 325, 159. - Veal Cutlets en Papillotes, 566. - Stuffed Egg-plant, 909. - Fillet of Chicken à la Rothschild, 790. - Asparagus à la Vinaigrette, 905. - Roast Sirloin of Beef, 516. - Watercress Salad, 1072. - Apples with Rice, 1169. - Coffee, 1349. - - -_Thursday, August --._ - - -~Breakfast.~ - - Eggs en Filets, 423. - Sheep’s-head à la Créole, 339. - Epigrammes of Lamb, with Watercress, 689. - Potatoes, Julienne, 1013. - Blackberries and Cream. - - -~Luncheon.~ - - Oysters à la Baltimore, 388. - Squabs en Compote, 822. - Green Peas, 978. - Macédoine Salad, 1063. - Gooseberry Tarts, 1114. - - -~Dinner.~ - - Clams, 300. - Paysanne, 53. - Radishes, 292. - Olives. - Spanish-mackerel aux fines Herbes, 331. - Cucumber Salad, 289. - Boiled Leg of Mutton, Caper sauce, 651. - Stuffed Peppers, 975. - Broiled Tenderloin à la Trianon, 507. - Stewed Tomatoes, 1027. - Woodcock sur Canapé, 871. - Celery Salad, 1042. - Almond Cake, Glacé, 1208. - Coffee, 1349. - - -_Friday, August --._ - - -~Breakfast.~ - - Sardine Omelet, 468. - Broiled Fresh Mackerel, Anchovy Butter, 329, 146. - Stewed Mutton Kidneys, sauce Madère, 662. - Sweet Potatoes Soufflées, 1010. - Cream en Mousse au Café, 1253. - - -~Luncheon.~ - - Trout, maître d’hôtel, 314. - Roulade of Beef à l’Ecarlate, 539. - Boiled Onions, 968. - Crab Salad, 1047. - Apple Cake, 1211. - - -~Dinner.~ - - Oysters, 298. - Sorrel with Rice, 42. - Celery, 290. - Mortadella, 287. - Whitebait, 301. - Mignons of Lamb à la Montebello, 1360, 249. - String Beans, 948. - Suprême of Chicken à la Patti, 789. - Fried Oyster-plant, 1021. - Roast English Snipe, 868. - Chicory Salad, 1045. - Vanilla Ice-Cream, 1271. - Sweet Macaroons, 1210. - Coffee, 1349. - - -_Saturday, August --._ - - -~Breakfast.~ - - Poached Eggs on Toast, 404. - Cold Bass, Ravigote sauce, 147. - Mutton Chops, Broiled, with Bacon, 647, 754. - Mashed Potatoes au Gratin, 998. - Kümmel Jelly, 1323. - - -~Luncheon.~ - - Oyster Patties, 387. - Beefsteak Pie à l’Anglaise, 487. - Spinach, with Eggs, 940. - Frangipani Tarts, 1121. - - -~Dinner.~ - - Keyport Oysters, 298. - Menestra, 36. - Radishes, 292. - Bologna Sausage, 286. - Bluefish à l’Italienne, 337. - Sirloin Piqué à la Duchesse, 516. - Beans Panachées, 950. - Salmi of Doe birds à la Chasseur, 864. - Fried Egg-plant, 907. - Roast Chicken, 755. - Escarole Salad, 1055. - Baked Apple Dumplings, 1122. - Coffee, 1349. - - -_Sunday, August --._ - - -~Breakfast.~ - - Eggs à l’Impératrice, 440. - Hashed Turkey en Bordure, 805. - Broiled Fillets aux Pommes Parisienne, 515. - Tomatoes à la Bock, 1026. - Musk-melons. - - -~Luncheon.~ - - Crabs à la St. Laurent, 372. - Sirloin Steak à la Bordelaise, 491. - Fried Sweet Potatoes, 993. - Japanese Salad, 1075. - Stewed Prunes à la Général Dufour, 1330. - - -~Dinner.~ - - Clams, 300. - Consommé Douglas, 114. - Olives. - Celery, 290. - Frogs à la Bordelaise, 399, 186. - Escalops of Veal à la Duxelle, 569. - Stuffed Tomatoes, 1023. - Squabs en Crapaudine, 819. - Succotash, 1022. - Punch en Surprise, 1309. - Roast Turkey, 800. - Lettuce with Cream Salad, 1059. - Pudding Glacé à la Frankie Cleveland, 1291. - Camembert Cheese. - Coffee, 1349. - - -_Monday, August --._ - - -~Breakfast.~ - - Scrambled Eggs with Tomatoes, 406. - Fried Scallops, 301. - Flat Sausage and Mashed Potatoes, 719. - Fried Onions, 969. - Rice à la Française, 1180. - - -~Luncheon.~ - - Broiled, Deviled Soft-shelled Crabs, 369. - Veal Cutlets en Papillotes, 566. - Lima Beans, 952. - Anchovy Salad, 1037. - Sweet Omelet, 475. - - -~Dinner.~ - - Small Rockaway Oysters, 298. - Purée Jackson, 43. - Sardines, 283. - Radishes, 292. - Lobster Croquettes à la Victoria, 365, 208. - Tenderloin of Beef, Piqué à la Richelieu, 522. - Cauliflower, sauce Hollandaise, 925, 160. - Sweetbreads, with Asparagus-tops, 602. - Boiled Green Corn, 962. - Squabs sur Canapé, 816. - Romaine Salad, 1064. - Nelson Pudding, 1155. - Mazagran à la Général Bugeau, 1391. - - -_Tuesday, August --._ - - -~Breakfast.~ - - Omelet, with Peas, 459. - Boiled Halibut, Butter sauce, 309, 157. - Lamb Chops, with Bacon, 647, 754. - Potatoes, maître d’hôtel, 985. - Fresh Apricots. - - -~Luncheon.~ - - Kingfish, maître d’hôtel, 329. - Beefsteak Pie à l’Anglaise, 487. - Stewed Tomatoes, 1027. - Potato Salad, 1073. - Chocolate Eclairs, 1243. - - -~Dinner.~ - - Little Neck Clams, 300. - Chicken à la Piémontaise, 63. - Mortadella, 287. - Tomatoes, 288. - Codfish Steaks, black Butter, 310, 159. - Brisotin of Veal, Poivrade sauce, 554, 194. - Brussels Sprouts, 922. - Lamb Steak à l’Américaine, 718. - Asparagus, Cream sauce, 904, 181. - Roast Stuffed Goose, 808. - Tomato, Mayonnaise Salad, 1071. - Sago Pudding, 1140. - Coffee, 1349. - - -_Wednesday, August --._ - - -~Breakfast.~ - - Hominy, with Cream, 1034. - Kidney Omelet, 463. - Broiled Beefsteak à la Parisienne, 495. - Potatoes, Lyonnaise, 991. - Stewed Pears, 1333. - - -~Luncheon.~ - - Mussels à la Poulette, 379. - Leg of Mutton, Caper sauce, 651. - Baked Sweet Potatoes. - Fried Oyster-plant, 1021. - Rhubarb Pie, 1085. - - -~Dinner.~ - - Chicken with Gumbo, 67. - Celery, 290. - Bologna Sausage, 286. - Pompano, with Sorrel, 327. - Corned Beef and Cabbage, 490. - Broiled Venison Steaks, Currant Jelly, 884. - Tomatoes à la Marseillaise, 1029. - Roast Plovers, 865. - Watercress Salad, 1072. - Maraschino Pudding, 1134. - Coffee, 1349. - - -_Thursday, August --._ - - -~Breakfast.~ - - Eggs à l’Aurore, 444. - Fried Porgies, 301. - Hashed Turkey en Bordure, 805. - Potatoes en Paille, 1014. - Peaches and Cream. - - -~Luncheon.~ - - Salmon en Papillotes, 302. - Braised Beef en Daube, 483. - Macaroni au Gratin, 955. - Chaussons, 1236. - - -~Dinner.~ - - Clams, 300. - Beef à l’Anglaise, 5. - Thon, 282. - Tomatoes, 288. - Scallops, Brestoise, 392. - Sweetbreads à la Béarnaise, 610. - Green Peas à l’Anglaise, 978. - Lamb Chops, Maintenon, 685. - Spinach à la Vieille Mode, 941. - Roast Woodcock, 871. - Celery Salad, 1041. - Banana Ice-cream, 1277. - Pithiviers Cake, 1225. - Coffee, 1349. - - -_Friday, August --._ - - -~Breakfast.~ - - Omelet, with fine Herbs, 451. - Broiled Kingfish, maître d’hôtel, 329. - Lamb Steak, Piquante sauce, 717. - Stewed Green Corn, 964. - Brioche Fluttes, 1204. - - -~Luncheon.~ - - Stuffed Smelts, 355. - Stewed Veal à la Marengo, 624. - Sorrel au Gras, 974. - Custard Pudding, 1154. - - -~Dinner.~ - - Bisque of Lobster, 10. - Radishes, 292. - Mortadella, 287. - Trout, Shrimp sauce, 311. - Sirloin Steak, with Marrow, 493. - Stuffed Tomatoes, 1023. - Vol-au-Vent à la Financière, 810. - Cauliflower à la Vinaigrette, 1040. - Roast Mutton, 585. - Chicory Salad, 1046. - Champagne Jelly, 1322. - Fancy Almond Cakes, 1239. - Coffee, 1349. - - -_Saturday, August --._ - - -~Breakfast.~ - - Eggs, with Tarragon, 429. - Broiled Ham, 753. - Mutton Hash au Gratin, 653. - Stewed Carrots, with Cream, 927. - Whipped Cream à la Vanille, 1254. - - -~Luncheon.~ - - Fried Whitebait, 301. - Hashed Chicken, with Cream, 804. - Asparagus à la Tessinoise, 906. - Baba au Rhum, 1217. - - -~Dinner.~ - - Shrewsbury Oysters, 298. - Cream of Artichokes, 72. - Olives. - Lyons Sausage, 286. - Weakfish, Hollandaise sauce, 160. - Beef-tongue à la Jardinière, 535. - Lima Beans, 952. - Chicken, Sauté with Tarragon, 774. - Stuffed Peppers, 975. - Roast Squab on Toast, 816. - Cauliflower Salad, 1040. - Parfait au Café, 1295. - Coffee, 1349. - - -_Sunday, September --._ - - -~Breakfast.~ - - Eggs à la Vanderbilt, 420. - Boned, Broiled Smelts, Béarnaise sauce, 353. - Small Mignons Filets, Madeira Wine sauce, 509, 185. - Lima Beans Stewed with Cream, 952. - Musk-melon. - - -~Luncheon.~ - - Broiled Trout, maître d’hôtel, 314. - Cucumber Salad, 289. - Chops Soyer, with Potato Croquettes, 647, 997. - Brussels Sprouts, 922. - Jelly à la Castellar, 1325. - - -~Dinner.~ - - Doxie Rockaway Oysters, 298. - Consommé Masséna, 102. - Radishes, 292. - Lyons Sausage, 286. - Spanish-mackerel aux fines Herbs, 331. - Fricandeau of Veal, with Sorrel, 577. - Croustade of Chicken à la Dreux, 762. - Cauliflower au Gratin, 926. - Punch à la Lalla Rookh, 1308. - Roast Woodcock, 871. - Escarole Salad, 1055. - St. Honoré à la Rose Delmonico, 1212. - Pont-de-Val Cheese. - Coffee, 1349. - - -_Monday, September --._ - - -~Breakfast.~ - - Tomato Omelet, 459. - Fried Soft-shelled Crabs, 368. - Pig’s Feet, sauce Piquante, 729. - Potatoes, maître d’hôtel, 985. - Brioches à la Condé, 1203. - - -~Luncheon.~ - - Matelote of Eels, 332. - Breast of Veal, Milanaise, 596. - Celery, with Cream, 929. - Coffee éclairs, 1244. - - -~Dinner.~ - - East River Oysters, 298. - Julienne, 27. - Celery, 290. - Olives. - Sole au Gratin, 319. - Leg of Mutton, Bretonne, 650. - Fried Egg-plant, 907. - Chicken Croquettes, sauce Périgueux, 759. - Stuffed Tomatoes, 1023. - Brochette of Reed-birds, with Bacon, 877, 754. - Lettuce Salad, 1057. - Pineapple Water-ice, 1283. - Sponge Cake, 1195. - Coffee, 1349. - - -_Tuesday, September --._ - - -~Breakfast.~ - - Eggs à la Duchesse, 449. - Salmon Tails, Broiled, 308. - Calf’s Liver Sauté à l’Italienne, 580. - Sorrel au Jus, 973. - Apples and Rice Méringuées, 1169. - - -~Luncheon.~ - - Frogs à la Poulette, 399. - Tripe à la Mode de Caën, 547. - Sweet Potatoes, Hollandaise, 999. - Plum Pie, 1094. - - -~Dinner.~ - - Clams, 300. - Clear Green Turtle, 18. - Radishes, 292. - Mortadella, 287. - Chicken Halibut, Cream sauce, 309, 181. - Lamb’s Kidneys, stewed with Cêpes, 714. - String Beans, 948. - Sweetbreads à la Pompadour, 618. - Broiled Mushrooms on Toast, 916. - Roast Lamb, Mint sauce, 1361, 169. - Romaine Salad, 1064. - Charlotte Panachées, 1300. - Coffee, 1349. - - -_Wednesday, September --._ - - -~Breakfast.~ - - Oatmeal. - Omelet, with Kidneys, 463. - Broiled Porterhouse Steak, 524. - Fried Onions, 969. - Fresh Pears. - - -~Luncheon.~ - - Oysters à la Mali, 386. - Hashed Mutton à la Zingara, 652. - Stuffed Egg-plant, 909. - Russian Salad, 1065. - Huckleberry Tarts, 1113. - - -~Dinner.~ - - Keyport Oysters, 298. - Consommé Célestine, 118. - Celery, 290. - Bologna Sausage, 286. - Fresh Mackerel à la Vénitienne, 338. - Braised Beef, Flamande, 482. - Green Peas à la Française, 977. - Pillau of Chicken à la Créole, 783. - Sorrel, with Cream, 973. - Roast Plover and Watercress, 865. - Lettuce and Tomato Salad, 1060. - Apricot Pudding à la Richelieu, 1151. - Coffee, 1349. - - -_Thursday, September --._ - - -~Breakfast.~ - - Omelet, with Smoked Beef, 461. - Broiled Spanish-mackerel, 329. - Lamb Fries, Broiled à la Diable, 672. - Potatoes, Julienne, 1013. - Peaches and Cream. - - -~Luncheon.~ - - Blackfish, White Wine, 342. - Pigeon Cutlets à la Victoria, 815. - Spinach, with Croûtons, 940. - Savarin, 1197. - - -~Dinner.~ - - Clams, 300. - Mulligatawney, 34. - Radishes, 292. - Caviare, 281. - Lobster à la Newburg, 359. - Larded Tenderloin of Beef à la Bernardi, 523. - Stuffed Tomatoes, 1023. - Vol-au-Vent à la Toulouse, 811. - Squabs sur Canapé, 816. - Celery Salad, Mayonnaise, 1042. - Vanilla Ice-cream, 1271. - Allumettes, 1205. - Coffee, 1349. - - -_Friday, September --._ - - -~Breakfast.~ - - Eggs au Beurre noir, 414. - Fried Porgies, Tartare sauce, 320, 207. - Hashed Beef à la Catalan, 502. - Stewed Fresh Tomatoes, 1027. - Rice à la Bonne Femme, 1172. - - -~Luncheon.~ - - Picked-up Codfish, 346. - Chicken à la Maryland, 785. - Spaghetti à l’Italienne, 960. - Pineapple Pie, 1087. - - -~Dinner.~ - - Parker Bay Oysters, 298. - Cream of Celery, 71. - Olives. - Radishes, 292. - Scallops à la Poulette, 392, 379. - Chicken Livers Sautés, with Madeira, 767. - Artichokes, Barigoul, 896. - Lamb Chops à la Villeroi, 686. - Asparagus, sauce Hollandaise, 904. - Roast English Snipe, 868. - Chicory Salad, 1045. - English Pudding, 1137. - Coffee, 1349. - - -_Saturday, September --._ - - -~Breakfast.~ - - Omelet, with Green Peas, 459. - Broiled Ham, 753. - Tripe à la Créole, 545. - Sweet Potatoes Soufflées, 1010. - Baked Apples, 1124. - - -~Luncheon.~ - - Skate, with black Butter, 325, 159. - Mutton Chops à la Provençale, 642. - String Beans, with Cream, 946. - Potato Salad, 1073. - Sherry Wine Jelly, 1318. - - -~Dinner.~ - - Blue Point Oysters, 298. - A la Russe, 55. - Celery, 290. - Mortadella, 287. - Red-snapper, fine Herbs, 315. - Epigrammes of Lamb, with Asparagus-tops, 689. - Lima Beans, 952. - Croustade of Chicken Livers à la Dreux, 763. - Roast Turkey, 800. - Tomato, Mayonnaise Salad, 1071. - Baba au Madère, 1217. - Coffee, 1349. - - -_Sunday, September --._ - - -~Breakfast.~ - - Eggs à l’Aurore, 444. - Trout, maître d’hôtel, 314. - Hashed Chicken au Gratin, 805. - Potatoes en Paille, 1014. - Cream Renversée, 1252. - - -~Luncheon.~ - - Crabs à la St. Laurent, 372. - Calf’s-head à la Cavour, 638. - Fried Sweet Potatoes, 993. - Timbales à la Schultze, 263. - Water-melon à la Seward, 1317. - - -~Dinner.~ - - Clams, 300. - Cream à l’Allemande, 84. - Celery, 290. - Olives. - Whitebait, 301. - Tenderloin Piqué à la Duchesse, 516. - Corn Sauté au Beurre, 964. - Salmi of Snipe à la Régence, 861. - Brussels Sprouts, 922. - Romaine Punch, 1304. - Roast Ducklings, 824. - Lettuce Salad, 1058. - Cocoanut Pudding, 1147. - Mazagran à la Général Dufour, 1392. - - -_Monday, September --._ - - -~Breakfast.~ - - Omelet, with fine Herbs, 451. - Broiled Sea-bass, maître d’hôtel, 329. - Minced Veal à la Biscaënne, 576. - Potatoes Sautées, 995. - Musk-melon. - - -~Luncheon.~ - - Fried Porgies, 320. - Stewed Lamb with Potatoes, 659. - Oyster-plant à la Poulette, 1019. - Rhubarb Tarts, 1112. - - -~Dinner.~ - - Linn Haven Oysters, 298. - Rice and Tomatoes, 57. - Anchovies, 284. - Radishes, 292. - Bluefish au Gratin, 319. - Mignons Filets à la Parisienne, 514. - Stuffed Cucumbers, 937. - Salmi of Duck, with Olives, 827. - Roast Mutton, 585. - Escarole Salad, 1055. - Lemon Water-ice, 1279. - Bitter Almond Macaroons, 1209. - Coffee, 1349. - - -_Tuesday, September --._ - - -~Breakfast.~ - - Scrambled Eggs, with Mushrooms, 406. - Codfish à l’Hollandaise, 352, 160. - Stewed Tripe à la Lyonnaise, 548. - Green Corn Sauté au Beurre, 964. - French Pancake, 1186. - - -~Luncheon.~ - - Oyster Patties, 387. - Hashed Turkey à la Polonaise, 803. - Onions, with Cream, 968. - Charlotte Russe, 1261. - - -~Dinner.~ - - Clams, 300. - Bisque of Lobster, 10. - Radishes, 292. - Olives. - Stuffed Deviled Crabs, 370. - Braised Beef à l’Orsini, 481. - Lima Beans, 952. - Chicken Sauté à la Bordelaise, 776. - Cauliflower au Gratin, 926. - Roast Loin of Veal, 585. - Lettuce Salad, 1057. - Omelet Celestine, 477. - Coffee, 1349. - - -_Wednesday, September --._ - - -~Breakfast.~ - - Omelet Raspail, 467. - Fried Smelts, Tomato sauce, 301, 205. - Beefsteak with Watercress, 524. - Saratoga Potatoes, 1011. - Preserved Strawberries, 1345. - - -~Luncheon.~ - - Stuffed Deviled Clams, 376. - Veal Cutlets à la Philadelphia, 565. - Sweet Potatoes, Hollandaise, 999. - Rice and Orange Pudding, 1130. - - -~Dinner.~ - - Small Rockaway Oysters, 298. - Consommé Impériale, 111. - Olives. - Celery, 290. - Edible Snails à la Bourguignonne, 393. - Broiled Sirloin Steaks à la Béarnaise, 492. - Beans Panachées, 950. - Vol-au-Vent à la Reine, 812. - Oyster-plant à la Poulette, 1019. - Roast Plovers with Watercress, 865. - Romaine Salad, 1064. - Pudding à la Diaz, 1135. - Coffee, 1349. - - -_Thursday, September --._ - - -~Breakfast.~ - - Scrambled Eggs, with Truffles, 407. - Fried Porgies, 320. - Broiled Lamb Steak, Purée of Peas, 716. - Potatoes au Gratin, 1004. - Rice au Lait d’Amandes, 1170. - - -~Luncheon.~ - - Broiled Boned Smelts, Tartare sauce, 353, 207. - Stewed Beef à la Dufour, 541. - Broiled Mushrooms on Toast, 916. - Apple Méringue Pie, 1103. - - -~Dinner.~ - - Oysters, 298. - Mikado, 32. - Celery, 290. - Radishes, 292. - Lobster en Chevreuse, 362. - Sweetbreads à la Colbert, 617. - Green Peas, 978. - Lamb Chops à la Clichy, 684. - Broiled Egg-plant, 908. - Roast Woodcock, 871. - Watercress Salad, 1072. - Baba, Crême de Vanille, 1218. - Coffee, 1349. - - -_Friday, September --._ - - -~Breakfast.~ - - Crab Omelet, 455. - Broiled Fresh Mackerel, maître d’hôtel, 329. - Sausages à l’Italienne, 737. - Fried Oyster-plant, 1021. - Brioche, 1201. - - -~Luncheon.~ - - Mussels à la Marinière, 378. - Broiled Lamb Steaks à l’Américaine, 718. - Fried Sweet Potatoes, 993. - French Pancake à la Gelée, 1187. - - -~Dinner.~ - - Oysters, 298. - Cream of Sorrel, Fermière, 81. - Celery, 290. - Bologna Sausage, 286. - Pompano, Egg sauce, 309, 161. - Tenderloin of Beef à la Nivernaise, 505. - Stuffed Peppers, 975. - Chicken Croquettes, with Green Peas, 276. - Macaroni Napolitaine, 957. - Reed-birds, 877. - Tomato Salad, 1070. - Neapolitan Ice-cream, 1292. - Coffee, 1349. - - -_Saturday, September --._ - - -~Breakfast.~ - - Hominy and Cream, 1034. - Ham and Eggs, 412, 753. - Brochette of Lamb à la Dumas, 674. - Potatoes à la Hanna, 1012. - Fresh Pears. - - -~Luncheon.~ - - Oysters à la Baltimore, 388. - Breast of Veal, Milanaise, 596. - Sweet Potatoes, Hollandaise, 999. - Cocoanut Pie, 1101. - - -~Dinner.~ - - East River Oysters, 298. - Ox-tail à l’Anglaise, 40. - Lyons Sausage, 286. - Radishes, 292. - Salmon à la Créole, 339. - Saddle of Mutton, Currant Jelly, 666. - Stuffed Tomatoes, 1023. - Pigeons en Compote, 822. - Cardons à la Moëlle, 931. - Roast Beef, 527. - Chicory Salad, 1046. - Rice Pudding, 1143. - Coffee, 1349. - - -_Sunday, September --._ - - -~Breakfast.~ - - Omelet, with Truffles, 460. - Fried Whitebait, 301. - Chicken Livers Sautés au Madère, 767. - Fried Sweet Potatoes, 993. - Milan Cake, 1228. - - -~Luncheon.~ - - Welsh Rarebit, Golden Buck, 295. - Shoulder of Lamb, Macédoine, 697. - Macaroni, with Cheese, 954. - Salmon Salad, 1066. - Green-gage Pie, 1093. - - -~Dinner.~ - - Clams, 300. - Purée of Game à la Destaing, 89. - Olives. - Celery, 290. - Broiled Soft-shelled Crabs à la Diable, 369. - Veal Cutlets, St. Cloud, 561. - Artichokes, Vinaigrette, 902. - Chicken Fricassé à l’Américaine, 781. - Cauliflower, Hollandaise, 925, 160. - Punch à la Française, 1311. - Roast Woodcock, 871. - Lettuce and Tomato Salad, 1060. - Macédoine à la Cavour, 1298. - Gorgonzolla Cheese. - Coffee, 1349. - - -_Monday, September --._ - - -~Breakfast.~ - - Eggs à la Bourguignonne, 411. - Fish Balls, 347. - Sausages, with White Wine, 735. - Hashed Potatoes, with Cream, 1003. - Baked Apples, 1124. - - -~Luncheon.~ - - Oysters à la Pompadour, 384. - Brochette of Lamb, with Bacon, 674, 754. - Macaroni à la Crême, 954. - Herring Salad, 1074. - Blackberry Tarts, 1119. - - -~Dinner.~ - - Small Blue Point Oysters, 298. - Printanier Colbert, 121. - Mortadella, 287. - Radishes, 292. - Fried Smelts, sauce Tartare, 301, 207. - Breast of Turkey, Celery Sauce, 806, 200. - String Beans, with Cream, 946. - Croquettes of Sweetbreads, Béarnaise, 619, 166. - Brussels Sprouts, 922. - Roast Grouse, 852. - Escarole Salad, 1055. - Indian Pudding, 1145. - Coffee, 1349. - - -_Tuesday, September --._ - - -~Breakfast.~ - - Tomato Omelet, 456. - Broiled Bluefish, 329. - Hashed Turkey en Bordure, 805. - Potatoes en Paille, 1014. - Stewed Rhubarb, 1112. - - -~Luncheon.~ - - Broiled Lobster à la Diable, 364. - Stewed Mutton, Solferino, 656. - Stuffed Peppers, 975. - French Pudding à la Delmonico, 1139. - - -~Dinner.~ - - Clams, 300. - Vermicelli, 103. - Olives. - Celery, 290. - Spanish-mackerel à la Toulouse, 354. - Calf’s-head à la Vinaigrette, 640. - Stewed Corn, 964. - Coquilles of Chicken à l’Anglaise, 271. - Artichokes Sautés, 897. - Roast Beef, 527. - Lettuce Salad, 1057. - Rice à la Condé, 1181. - Coffee, 1349. - - -_Wednesday, September --._ - - -~Breakfast.~ - - Eggs au Miroir, 425. - Boiled Fresh Haddock, Cream sauce, 352, 181. - Lamb Steak à l’Américaine, 718. - Stewed Turnips, with Cream, 967. - Musk-melon. - - -~Luncheon.~ - - Codfish, Hollandaise sauce, 352, 160. - Veal Cutlets en Papillotes, 566. - Spaghetti au Gratin, 961. - Chocolate Eclairs, 1243. - - -~Dinner.~ - - Small Rockaway Oysters, 298. - Consommé Renaissance, 115. - Radishes, 292. - Anchovies, 284. - Broiled Soft-shelled Crabs à la Diable, 369. - Broiled Tenderloin à la Béarnaise, 492. - Potato Croquettes, 997. - Spring Lamb Chops à la Clichy, 684. - Green Peas, 978. - Roast Capon, 755. - Romaine Salad, 1064. - Rice, with Apples, 1169. - Coffee, 1349. - - -_Thursday, September --._ - - -~Breakfast.~ - - Oatmeal and Cream. - Kidney Omelet, 463. - Mutton Chops à la Provençale, 642. - Succotash, 1022. - Cream Renversée, 1252. - - -~Luncheon.~ - - Fried Sea-bass, 320. - Stewed Veal à la Marengo, 624. - Sweet Potatoes, Hollandaise, 999. - Mille-feuilles, 1223. - - -~Dinner.~ - - Prince’s Bay Oysters, 298. - Consommé Patti, 126. - Mortadella, 287. - Celery, 290. - Kennebec Salmon, Cream sauce, 303, 181. - Grenadin of Veal à l’Africaine, 589. - Beans Panachées, 950. - Turban of Chicken à la Cleveland, 791. - Fried Oyster-plant, 1021. - Roast Snipe, 868. - Celery Salad, 1041. - Peach Ice-cream, 1276. - Vanilla Ice-cream, 1271. - Coffee, 1349. - - -_Friday, September --._ - - -~Breakfast.~ - - Omelet à l’Espagnole, 472. - Broiled Pompano, 329. - Pork Chops, sauce Robert, 746. - Broiled Sweet Potatoes, 983. - Corn Fritters, 965. - - -~Luncheon.~ - - Stuffed Deviled Clams, 376. - Tendron of Veal, Purée of Lentils, 633, 88. - Cauliflower au Gratin, 926. - Crab Salad, 1047. - Omelet au Kirsch, 476. - - -~Dinner.~ - - Clams, 300. - Fish Chowder, 12. - Cucumbers, 289. - Olives. - Fresh Mackerel en Papillotes, 330. - Cutlets of Venison, Port Wine sauce, 891. - Stuffed Tomatoes, 1023. - Suprême of Chicken à la Rothschild, 790. - Succotash, 1022. - Roast Loin of Veal, 585. - Chicory Salad, 1045. - Fruit Pudding, 1161. - Coffee, 1349. - - -_Saturday, September --._ - - -~Breakfast.~ - - Eggs à la Chipolata, 442. - Broiled Sardines on Toast, 403. - Hashed Mutton à la Zingara, 652. - Stewed Carrots, 927. - Preserved Cherries, 1347. - - -~Luncheon.~ - - Broiled Boned Smelts, à la Béarnaise, 353. - Braised Beef, Russian sauce, 485. - Lima Beans, 952. - Apricot Tarts, 1335. - - -~Dinner.~ - - Cherry Stone Oysters, 298. - Jardinière, 28. - Celery, 290. - Mortadella, 287. - Kennebec Salmon à l’Irlandaise, 307. - Minced Veal à la Catalan, 575. - Potatoes Hollandaise, 999. - Salmi of Snipe à la Florentine, 857. - Spinach, with Eggs, 940. - Roast Goose, Apple sauce, 808, 168. - Tomato Salad, 1070. - Charlotte Russe, 1261. - Coffee, 1349. - - -_Sunday, September --._ - - -~Breakfast.~ - - Hominy and Cream, 1034. - Boiled Eggs. - Broiled Deviled Soft-shelled Crabs, 369. - Lamb Chops, Breaded, 643. - Potatoes, maître d’hôtel, 985. - Brioche, 1201. - - -~Luncheon.~ - - Crabs à la St. Jean, 371. - Broiled Turkey Legs à la Diable, 766. - Stewed Green Corn, 964. - Japanese Salad, 1075. - Apple Fritters, 1191. - - -~Dinner.~ - - Little Neck Clams, 300. - Chicken à la Portugaise, 66. - Lyons Sausage, 286. - Radishes, 292. - Smelts à la Toulouse, 354. - Tenderloin of Beef à la Montglas, 503, 213. - Stuffed Tomatoes, 1023. - Chicken Sauté à la Bohémienne, 778. - Brussels Sprouts, 922. - Champagne Punch, 1307. - Reed-birds en Brochette au Petit Salé, 877, 754. - Escarole Salad, 1055. - Pudding à la U. S. Grant, 1159. - Mazagran à la Général Bugeau, 1391. - - -_Monday, September --._ - - -~Breakfast.~ - - Omelet, with fine Herbs, 451. - Fish Balls, 347. - Hashed Chicken à la Crême, 804. - French Fried Potatoes, 993. - Iced Timbale of Rice, 1175. - - -~Luncheon.~ - - Oysters à la Baltimore, 388. - Chops Soyer, Fried Potatoes, 647. - Sorrel au Gras, 974. - Rhubarb Tarts, 1112. - - -~Dinner.~ - - Doxie Rockaway Oysters, 298. - Cream of Cauliflower, 73. - Celery, 290. - Olives. - Weakfish au Gratin, 319. - Ballotin of Lamb, with Peas, 675. - Fried Egg-plant, 907. - Fillet of Chicken à la Patti, 789. - Tomatoes à la Bock, 1026. - Roast Beef, 527. - Lettuce Salad, 1058. - Méringues Panachées, 1302. - Coffee, 1349. - - -_Tuesday, September --._ - - -~Breakfast.~ - - Scrambled Eggs, with Asparagus-tops, 406. - Bass, sauce Mayonnaise, 352, 206. - Calf’s Liver à l’Alsacienne, 582. - Stewed Lima Beans, 952. - Stewed Prunes, 1330. - - -~Luncheon.~ - - Scallops Brestoise, 392. - Curry of Lamb à l’Indienne, 677. - Sweet Potatoes Soufflées, 1010. - Gingerbread, 1213. - - -~Dinner.~ - - Massachusetts Bay Oysters, 298. - Consommé d’Orléans, 110. - Radishes, 292. - Lyons Sausage, 286. - Spanish-mackerel à l’Italienne, 337. - Sweetbreads à la Soubise, 606. - Succotash, 1022. - Broiled Venison Steaks, Currant Jelly sauce, 884. - Cêpes Bordelaise, 913. - Roast Chicken, with Watercress, 755. - Romaine Salad, 1064. - Cherry Water-ice, 1282. - Almond Cake, 1224. - Coffee, 1349. - - -_Wednesday, September --._ - - -~Breakfast.~ - - Poached Eggs on Toast, 404. - Oysters en Brochette, with Bacon, 385. - Minced Beef à la Catalan, 502. - Stewed Potatoes, 995. - Milan Cake, 1228. - - -~Luncheon.~ - - Codfish à la Provençale, 352, 642. - Hashed Chicken, with Cream, 804. - Herring Salad, 1074. - Kirsch Jelly, 1319. - - -~Dinner.~ - - Clams, 300. - Cream of Celery à l’Espagnole, 86. - Tomatoes, 288. - Olives. - Crawfish, Bordelaise, 360. - Lamb Chops à la Robinson, 682. - Corn, Stewed with Cream, 963. - Curry of Chicken à l’Espagnole, 793. - Oyster-plant à la Poulette, 1019. - Roast Partridges, 843. - Cauliflower Salad, 1040. - Nelson Pudding, 1155. - Coffee, 1349. - - -_Thursday, September --._ - - -~Breakfast.~ - - Scrambled Eggs, with Tomatoes, 406. - Fried Eels, 335. - Broiled Calf’s Liver and Bacon, 584. - Potatoes à l’Hollandaise, 999. - Peaches and Cream. - - -~Luncheon.~ - - Frogs à la Poulette, 399. - Chicken Pot-pie, 757. - Mushrooms, Stewed with Cream, 915. - Gooseberry Pie, 1091. - - -~Dinner.~ - - East River Oysters, 298. - Ox-tail à l’Ecossaise, 39. - Celery, 290. - Mortadella, 287. - Haddock with White Wine, 342. - Boiled Turkey, Egg sauce, 798. - Fried Egg-plant, 907. - Sweetbreads à la Colbert, 617. - String Beans, 948. - Roast Woodcock, 871. - Watercress Salad, 1072. - Baked Apple Dumplings, 1122. - Coffee, 1349. - - -_Friday, September --._ - - -~Breakfast.~ - - Crab Omelet, 455. - Broiled Fresh Mackerel, maître d’hôtel, 329. - Tripe à la Poulette, 546. - Baked Sweet Potatoes. - Crême en Mousse au Café, 1253. - - -~Luncheon.~ - - Fried Soft-shelled Crabs, 368. - Corned Beef with Kale-sprouts, 490. - Lobster Salad, 1061. - Rum Omelet, 476. - - -~Dinner.~ - - Clams, 300. - Purée Faubonne, 46. - Olives. - Radishes, 292. - Sheep’s-head, Egg sauce, 352, 161. - Pork Chops, Apple sauce, 748. - Beans Panachées, 950. - Chicken Croquettes à la Périgordine, 761. - Green Peas, 978. - Roast Leg of Mutton, 648. - Celery Salad, 1041. - Lemon Ice-cream, 1278. - Pithiviers Cake, 1225. - Coffee, 1349. - - -_Saturday, September --._ - - -~Breakfast.~ - - Eggs à la Tripe, 419. - Broiled Fresh Perch, 314. - Mutton Kidneys, Sautés à l’Italienne, 663. - Potatoes Duchesse, 1006. - French Pancake, 1186. - - -~Luncheon.~ - - Pompano, with Sorrel, 327. - Broiled Sirloin Steaks à la Bordelaise, 491. - Spaghetti à l’Italienne, 663. - Strawberry Tarts, 1117. - - -~Dinner.~ - - Little Neck Clams, 300. - Consommé à l’Anglaise, 119. - Tomatoes, 288. - Lyons Sausage, 286. - Porgies aux fines Herbes, 315. - Sweetbreads en Petites Caisses, 274. - Stuffed Egg-plant, 909. - Squabs en Crapaudine, 819. - Green Peas à la Française, 977. - Roast Saddle of Venison, 878. - Chicory Salad, 1045. - Indian Pudding, 1145. - Coffee, 1349. - - -_Sunday, September --._ - - -~Breakfast.~ - - Eggs à la Bennett, 447. - Broiled Spanish-mackerel, Anchovy Butter, 329, 146. - Hashed Lamb, à l’Anglaise, 688. - Potatoes Julienne, 1013. - Fresh Green-gages. - - -~Luncheon.~ - - Lobster à la Newburg, 359. - Breaded Veal Cutlets, Tomato sauce, 563. - Russian Salad, 1065. - Timbales à la Schultze, 263. - Rice and Cream à la Croce, 1296. - - -~Dinner.~ - - Small Blue Point Oysters, 298. - Purée à la Gentilhomme, 90. - Celery, 290. - Olives. - Sheep’s-head à la Créole, 339. - Tenderloin of Beef à la Hussard, 519. - Sorrel au Gras, 974. - Chicken à la Ranhofer, 1363. - Cardons à la Moëlle, 931. - Punch à la Lorenzo Delmonico, 1303. - Woodcock sur Canapé, 871. - Escarole Salad, 1055. - Cabinet Pudding à la Sadi-Carnot, 1164. - Mazagran à la Général Dufour, 1392. - - -_Monday, September --._ - - -~Breakfast.~ - - Eggs au Soleil, 415. - Picked-up Codfish, 346. - Beefsteak with Watercress, 524. - Saratoga Potatoes, 1011. - Stewed Apples, 1332. - - -~Luncheon.~ - - Oyster Patties, 387. - Lamb Chops à la Robinson, 682. - Brussels Sprouts, 922. - Vanilla Eclairs, 1245. - - -~Dinner.~ - - Clams, 300. - Mock Turtle, 17. - Sardines, 283. - Radishes, 292. - Bass à la Chambord, 343. - Chartreuse of Partridge, 849. - Curry of Chicken à la Créole, 794. - Beans, with Cream, 946. - Roast Loin of Lamb, 585. - Lettuce Salad, 1058. - Rhubarb Pie, 1085. - Apricot Water-ice, 1285. - Coffee, 1349. - - -_Tuesday, October --._ - - -~Breakfast.~ - - Eggs à la Pauvre Femme, 417. - Broiled Boned Smelts, Tartare sauce, 353, 207. - Sausages, with White Wine, 735. - Beet-roots, Sautés au Beurre, 911. - Brioches Fluttes, 1204. - - -~Luncheon.~ - - White Porgies, with Fine Herbs, 315. - Ragout of Veal à la Chasseur, 632. - Cauliflower à l’Hollandaise, 925, 160. - Mince Pie, 1082. - - -~Dinner.~ - - Oysters, 298. - Purée Mongole, 50. - Olives. - Celery, 290. - Striped Bass, with White Wine, 342. - Brisotin of Veal à l’Ecarlate, 555. - Lima Beans, 952. - Lamb Sweetbreads en Caisses, 274. - Artichoke-bottoms, Florentine, 903. - Roast Grouse sur Canapé, 852. - Watercress Salad, 1072. - Peach Pudding, 1150. - Coffee, 1349. - - -_Wednesday, October --._ - - -~Breakfast.~ - - Omelet à la Provençale, 457. - Codfish à l’Hollandaise, 352, 160. - Corned Beef Hash à la Zingara, 530. - Saratoga Potatoes, 1011. - Fresh Pears. - - -~Luncheon.~ - - Crabs à la St. Laurent, 372. - Blanquette of Veal à la Reine, 550. - Fried Sweet Potatoes, 993. - Apple Cake, 1211. - - -~Dinner.~ - - Clams, 300. - Croûte-au-Pôt, 11. - Radishes, 292. - Anchovies, 284. - Bluefish à la Vénitienne, 338. - Pigeon Cutlets à la Victoria, 815. - Brussels Sprouts, 922. - Filets Mignons à la Pompadour, 509. - Green Corn, 962. - Roast Saddle of Mutton, 664. - Celery Salad, 1041. - Lemon Pudding, 1157. - Coffee, 1349. - - -_Thursday, October --._ - - -~Breakfast.~ - - Barley, with Cream. - Eggs à la Turque, 439. - Broiled Sirloin Steak, with Watercress, 491. - Potatoes, Château, 1009. - Baked Apples, 1124. - - -~Luncheon.~ - - Soles à la Joinville, 322. - Hashed Chicken à la Royale, 801. - Macaroni au Gratin, 955. - Crême en Mouse au Café, 1253. - - -~Dinner.~ - - East River Oysters, 298. - Consommé Douglas, 114. - Celery, 290. - Sardines, 283. - Spanish-mackerel, with fine Herbs, 331. - Venison Steak, Colbert sauce, 881. - Stewed Tomatoes, 1027. - Sweetbreads à la Pompadour, 618. - Green Peas, 978. - Roast Red-head Ducks, 876. - Lettuce Salad, 1059. - Omelet Soufflées, 474. - Coffee, 1349. - - -_Friday, October --._ - - -~Breakfast.~ - - Oyster Omelet, 452. - Haddock, Cream sauce, 352, 181. - Pig’s Feet à la St. Hubert, 727. - Mashed Potatoes au Gratin, 998. - Rice à la Française, 1180. - - -~Luncheon.~ - - Lobster à l’Américaine, 357. - Beef Braised à la Providence, 480. - Cauliflower au Gratin, 926. - Baked Apples, 1124. - - -~Dinner.~ - - Oak Island Oysters, 298. - Busecca à la Milanaise, 7. - Tomatoes, 288. - Olives. - Frogs à la Bordelaise, 398, 186. - Amourettes of Lamb à la Diable, 672. - Spaghetti à l’Italienne, 960. - Stewed Veal à la Chasseur, 632. - Celery, with Gravy, 928. - Roast Partridge sur Canapé, 843. - Escarole Salad, 1055. - Baba au Rhum, 1217. - Coffee, 1349. - - -_Saturday, October --._ - - -~Breakfast.~ - - Eggs à la Bourguignonne, 411. - Mutton Chops, with Watercress, 647. - Broiled Bacon, 754. - Potatoes à la Rice, 1007. - Apricot Preserves, 1340. - - -~Luncheon.~ - - Stuffed Oysters à la Mali, 386. - Chicken Pot-pie, 757. - Stuffed Cucumbers, 937. - Cherry Tarts, 1111. - - -~Dinner.~ - - Keyport Oysters, 298. - Purée Soubise of White Beans, 92. - Celery, 290. - Mortadella, 287. - Perch au Gratin, 356. - Double Porterhouse Steak à la Bordelaise, 525, 491. - Fried Egg-plant, 907. - Salmi of Grouse à la Walter Scott, 856. - String Beans, 948. - Roast Lamb, Mint sauce, 1361, 169. - Lettuce Salad, 1057. - Pistache Ice-cream, 1275. - Small Méringues à la Ch. C. Delmonico, 1249. - Coffee, 1349. - - -_Sunday, October --._ - - -~Breakfast.~ - - Omelet à l’Espagnole, 472. - Broiled Kingfish, 329. - Hashed Turkey à la Crême, 804. - Succotash, 1022. - Whipped Cream à la Vanille, 1254. - - -~Luncheon.~ - - Terrapin à la Newburg, 396, 359. - Broiled Spring Chicken, with Bacon, 756. - Sweet Potatoes Soufflées, 1010. - Timbales à la Schultze, 263. - Water-melon à la Romero, 1315. - - -~Dinner.~ - - Clams, 300. - Consommé Renaissance, 115. - Olives. - Radishes, 292. - Red-snapper, Egg sauce, 352, 161. - Fricandeau of Veal, with Sorrel, 577. - Suprêmes of Chicken à la Bayard, 787. - Stuffed Tomatoes, 1023. - Punch à la Cardinal, 1306. - Roast Canvas-back Duck, 874. - Fried Hominy, 1035. - Celery Salad, Mayonnaise, 1042. - Plum Pudding, 1163. - English Cheese. - Coffee, 1349. - - -_Monday, October --._ - - -~Breakfast.~ - - Eggs au Gratin, 418. - Fish Balls, 347. - Stewed Kidneys, with Madeira, 662. - Potatoes, Julienne, 1013. - Preserved Cherries, 1347. - - -~Luncheon.~ - - Scallops, Brestoise, 392. - Hashed Turkey, with Cream, 804. - Macaroni au Gratin, 955. - Apricot Tarts, 1018. - - -~Dinner.~ - - Shrewsbury Oysters, 298. - Giblet, with Barley, 21. - Celery, 290. - Sardines, 283. - Sheep’s-head, maître d’hôtel, 329. - Sweetbreads à la Catalan, 616. - Fried Oyster-plant, 1021. - Tenderloin of Beef aux Gourmets, 508. - French Peas. - Roast Pigeons, with Gravy, 816. - Barbe de Capucine Salad, 1038. - Turban of Apples, 1174. - Coffee, 1349. - - -_Tuesday, October --._ - - -~Breakfast.~ - - Omelet, with fine Herbs, 451. - Fried Whitebait, 301. - Andouillettes, Broiled, 742. - Hashed Potatoes au Gratin, 1004. - Rice, with Apples, Méringuées, 1169. - - -~Luncheon.~ - - Boned Boiled Smelts, sauce Béarnaise, 353. - Cromesquis à la Richelieu, 764. - Spinach, with Croûtons, 940. - Prunes à la Général Dufour, 1330. - - -~Dinner.~ - - Clams, 300. - Gumbo of Crabs, 24. - Radishes, 292. - Lyons Sausage, 286. - Bass en Matelote, 332. - Hashed Lamb à la Polonaise, 700. - Stewed Tomatoes, 1027. - Partridge, Celery sauce, 847. - Roast Beef, 527. - Russian Salad, 1065. - Fritters, Soufflées à la Vanille, 1192. - Coffee, 1349. - - -_Wednesday, October --._ - - -~Breakfast.~ - - Eggs à la Reine, 438. - Black Bass, Caper sauce, 352, 651. - Stewed Calf’s Liver à l’Italienne, 580. - Stewed Tomatoes, 1027. - Rice Cake, 1222. - - -~Luncheon.~ - - Canapé Madison, 269. - Broiled Lamb Steaks, Purée de Marrons, 716, 131. - Sweet Potatoes, Hollandaise, 999. - French Pudding à la Delmonico, 1139. - - -~Dinner.~ - - Small Rockaway Oysters, 298. - Consommé Dubourg, 101. - Olives. - Celery, 290. - Bluefish, Oyster sauce, 352. - Saddle of Venison, Londonderry sauce, 878, 880. - Brussels Sprouts, 922. - Larded Fillet of Beef à la Sevigné, 520. - Beans Panachées, 950. - Roast Plover, 865. - Celery Salad, 1042. - Charlotte Russe, 1261. - Coffee, 1349. - - -_Thursday, October --._ - - -~Breakfast.~ - - Omelet, with fine Herbs, 451. - Broiled Deviled Soft-shelled Crabs, 369. - Hashed Beef au Gratin, 529. - Fried Oyster-plant, 1021. - Peach Marmalade, 1331. - - -~Luncheon.~ - - Broiled Bluefish, maître d’hôtel, 329. - Tendron of Veal, Nantaise, 633. - Fried Potatoes, 993. - Herring Salad, 1074. - Savarin, 1197. - - -~Dinner.~ - - Clams, 300. - Ox-tail à l’Anglaise, 40. - Watercress, 1072. - Lyons Sausage, 286. - Matelote of Eels, 332. - Roast Ham, Champagne sauce, 723. - Carrots à la Béchamel, 927, 154. - Venison Chops, Port Wine sauce, 891. - Sorrel au Gras, 974. - Roast Squabs on Toast, 816. - Chicory Salad, 1045. - English Pudding, 1137. - Coffee, 1349. - - -_Friday, October --._ - - -~Breakfast.~ - - Eggs à la Vanderbilt, 420. - Broiled Sardines on Toast, 403. - Lamb Chops à la Robinson, 682. - Sweet Potatoes, Broiled, 983. - Preserved Strawberries, 1345. - - -~Luncheon.~ - - Fillet of Soles, maître d’hôtel, 326. - Hamburg Steak, Russian sauce, 526. - Spaghetti Napolitaine, 959. - Lobster Salad, 1061. - Iced Timbale of Rice, 1175. - - -~Dinner.~ - - Linn Haven Oysters, 298. - Bisque of Crabs, 9. - Cucumbers, 289. - Olives. - Stuffed Deviled Lobster, 367. - Curry of Lamb à l’Indienne, 677. - Cêpes à la Bordelaise, 913. - Vol-au-Vent Financière, 810. - Flageolets, 1365. - Roast Grouse, 852. - Escarole Salad, 1055. - Omelet au Kirsch, 476. - Coffee, 1349. - - -_Saturday, October --._ - - -~Breakfast.~ - - Hominy and Cream, 1034. - Scrambled Eggs, with Ham, 408. - Broiled Porterhouse Steak, 524. - Lyonnaise Potatoes, 991. - Wheat Cakes, 1184. - - -~Luncheon.~ - - Codfish Tongues, Cream sauce, 349, 181. - Minced Tenderloin, Portugaise, 501. - Stuffed Peppers, 975. - Boiled Apple Dumplings, 1127. - - -~Dinner.~ - - Parker Bay Oysters, 298. - Consommé d’Orléans, 110. - Celery, 290. - Bologna Sausage, 286. - Broiled Deviled Soft-shelled Crabs, 369. - Sweetbreads au Salpicon, 605. - Tomatoes à la Marseillaise, 1029. - Squabs en Compote, 822. - Cauliflower, sauce Hollandaise, 925, 160. - Saddle of Venison, Currant Jelly, 878. - Lettuce Salad, 1057. - Méringues à l’Helvétienne, 1251. - Coffee, 1349. - - -_Sunday, October --._ - - -~Breakfast.~ - - Eggs, with Celery, 427. - Broiled Spanish-mackerel, maître d’hôtel, 329. - Mutton Kidneys, Sautés aux Champignons, 714. - Sweet Potatoes Soufflées, 1010. - Maraschino Cream, 1257. - - -~Luncheon.~ - - Mussels à la Marinière, 378. - Tripe à la Bordelaise, 544. - Broiled Grouse à la Pomeroy, 1390. - Cauliflower Salad, 1040. - German Pancake, with Apples, 1189. - - -~Dinner.~ - - Little Neck Clams, 300. - Westmoreland, 33. - Olives. - Radishes, 292. - Terrapin à la Maryland, 397. - Escalops of Sweetbreads, Richelieu, 574. - Green Peas, 978. - Chicken, Sauté à la Régence, 777. - Stuffed Egg-plant, 909. - Oranges Glacées à la George Renauldt, 1297. - Roast Red-head Duck, 876. - Celery Salad, 1041. - Pudding à la Diaz, 1135. - Camembert Cheese. - Coffee, 1349. - - -_Monday, October --._ - - -~Breakfast.~ - - Omelet aux Saucisses, 465. - Boiled Chicken Halibut, Cream sauce, 309, 181. - Beefsteak, with Watercress, 524. - Fried Saratoga Potatoes, 1011. - Fresh Grapes. - - -~Luncheon.~ - - Perch, Remoulade sauce, 314, 209. - Veal Cutlets, Pagasqui, 560. - Oyster-plant, Poulette, 1019. - Cranberry Tarts, 1116. - - -~Dinner.~ - - Shrewsbury Oysters, 298. - Spaghetti, with Tomatoes, 56. - Sardines, 283. - Celery, 290. - Fried Sea-bass, sauce Tartare, 320, 207. - Broiled Deviled Turkey Legs, 766. - Stewed Onions and Cream, 968. - Lamb Chops, maison d’or, 683. - Stuffed Tomatoes à la Reine, 1024. - Roast Snipe sur Canapé, 868. - Romaine Salad, 1064. - Bread Pudding, 1132. - Coffee, 1349. - - -_Tuesday, October --._ - - -~Breakfast.~ - - Scrambled Eggs, with Asparagus-tops, 406. - Fried Smelts, Tomato sauce, 301, 205. - Broiled Lamb Fries, 672. - Potato Croquettes, 997. - Corn Fritters, 965. - - -~Luncheon.~ - - Red-snapper, sauce Hollandaise, 352, 160. - Stewed Veal, Marengo, 624. - Spinach, with Eggs, 943. - Chaussons, 1236. - - -~Dinner.~ - - Parker Bay Oysters, 298. - Clear Green Turtle, 18. - Olives. - Watercress, 1072. - Salmon en Papillotes, 302. - Tenderloin of Beef à la Chéron, 504. - Stuffed Peppers, 975. - Suprême of Grouse à la Périgueux, 850. - Cardons, with Marrow, 931. - Roast Chicken au Jus, 755. - Lettuce and Tomato Salad, 1060. - Chocolate Ice-cream, 1272. - Lady-fingers, 1231. - Coffee, 1349. - - -_Wednesday, October --._ - - -~Breakfast.~ - - Omelet Raspail, 467. - Fried Scallops, Tartare sauce, 301, 207. - Broiled Calf’s Liver and Bacon, 584. - Stewed Turnips, with Gravy, 967. - Fresh Pears. - - -~Luncheon.~ - - Smelts au Gratin, 356. - Broiled Squabs on Toast, 817. - Gumbo à l’Espagnole, 1030, 472. - Rice Pudding, with Pineapple, 1130. - - -~Dinner.~ - - Clams, 300. - Chicken à la Piémontaise, 63. - Radishes, 292. - Celery, 290. - Fresh Mackerel à la Béarnaise, 353. - Beef-tongue, with Spinach, 536. - Stewed Tomatoes, 1027. - Suprême of Chicken, Toulouse, 786. - Peas à l’Ancienne Mode, 976. - Roast Reed-birds, 877. - Macédoine Salad, 1063. - Omelet Soufflée, 474. - Coffee, 1349. - - -_Thursday, October --._ - - -~Breakfast.~ - - Eggs à la Meyerbeer, 437. - Baked Sea-bass, 319. - Minced Veal, Biscaënne, 576. - Potatoes, Duchesse, 1006. - Buckwheat Cakes, 1183. - - -~Luncheon.~ - - Lobster à la Bordelaise, 360. - Pork and Beans, 752. - Suédoise Salad, 1069. - Mille-feuilles, 1223. - - -~Dinner.~ - - Oysters, 298. - Cream of Sorrel, Fermière, 81. - Mortadella, 287. - Radishes, 292. - Clams, Marinière, 377. - Chicken Croquettes, with Green Peas, 758. - Stuffed Artichokes, 901. - Broiled Tenderloin à la Stanton, 1388. - Succotash, 1022. - Roast Grouse, 852. - Celery Salad, 1041. - Méringues à l’Helvétienne, 1251. - Coffee, 1349. - - -_Friday, October --._ - - -~Breakfast.~ - - Omelet à la Vanderbilt, 471. - Boiled Codfish, black Butter, 352, 159. - Brochette of Lamb à la Dumas, 674. - Green Corn, Sauté au Beurre, 964. - Preserved Peaches, 1340. - - -~Luncheon.~ - - Canapé Lorenzo, 391. - Minced Beef à la Portugaise, 501. - Fried Sweet Potatoes, 993. - Anchovy Salad, 1037. - Pumpkin Pie, 1099. - - -~Dinner.~ - - Clams, 300. - Oyster Soup, 26. - Olives. - Lyons Sausage, 286. - Pompano, maître d’hôtel, 329. - Sweetbreads, with Spinach, 607. - Saddle of Venison, Currant Jelly, 878. - Stuffed Cucumbers, 937. - Roast Beef, 527. - Chicory Salad, 1046. - Rice au Lait d’Amande, 1170. - Coffee, 1349. - - -_Saturday, October --._ - - -~Breakfast.~ - - Omelet aux Cêpes, 460. - Picked-up Codfish, 346. - Mignons Filets, Madeira sauce, 509, 185. - Stewed Potatoes, Hollandaise, 999. - Stewed Apricots, 1335. - - -~Luncheon.~ - - Stuffed, Deviled Crabs, 370. - Blanquette of Veal à l’Ancienne, 553. - French Peas. - Hot Savarin, 1197. - - -~Dinner.~ - - Oysters, 298. - Brunoise, with Rice, 3. - Tomatoes, 288. - Mortadella, 287. - Sole à la Horly, 321. - Roast Ham, with Sweet Corn, 724. - String Beans, with Cream, 946. - Salmi of Duck à la Maréchale, 831. - Stuffed Tomatoes, 1023. - Roast Loin of Lamb, Mint sauce, 585, 169. - Escarole Salad, 1055. - Sago Pudding, 1140. - Coffee, 1349. - - -_Sunday, October --._ - - -~Breakfast.~ - - Eggs à la Livingstone, 410. - Broiled Fresh Mackerel, fines Herbes, 331. - Stewed Tripe à la Créole, 545. - Sweet Potatoes à l’Hollandaise, 999. - Cream Renversée, 1252. - - -~Luncheon.~ - - Terrapin à la Baltimore, 396. - Broiled Chicken Legs à la Diable, 766. - Cauliflower Salad, 1040. - Timbales Foies-Gras, Lagardère, 809. - Riz à la Bonne Femme, 1172. - - -~Dinner.~ - - Little Neck Clams, 300. - Consommé à l’Andalouse, 117. - Celery, 290. - Radishes, 292. - Broiled Spanish-mackerel, 329. - Cucumber Salad, 289. - Breast of Lamb à la Jardinière, 702. - Potatoes à la Hanna, 1012. - Tenderloin of Beef à la Bordelaise, 491. - Green Peas à la Crême, 980. - Champagne Punch, 1307. - Roast Partridge, Larded, 843. - Lettuce Salad, 1059. - St. Honoré à la Rose Delmonico, 1212. - Stilton Cheese. - Coffee, 1349. - - -_Monday, October --._ - - -~Breakfast.~ - - Omelet, with fresh Tomatoes, 456. - Fish Balls, 347. - Black Sausage, mashed Potatoes, 719. - Fried Egg-plant, 907. - Brioche, 1201. - - -~Luncheon.~ - - Broiled Salt Mackerel, 329. - Stuffed Onions, 970. - Shoulder of Lamb, Rouennaise, 698. - Fried Corn, 965. - Custard Pudding, 1154. - - -~Dinner.~ - - Rockaway Oysters, 298. - Consommé Sevigné, 106. - Olives. - Watercress, 1072. - Croquettes of Lobster, Tomato sauce, 365, 205. - Filets Mignons à la Brown, 1382. - Spinach, with Eggs, 940. - Boiled Turkey, Oyster Sauce, 797. - Stuffed Green Peppers, 975. - Snipe sur Canapé, 868. - Romaine Salad, 1064. - Pineapple Fritters, 1191. - Coffee, 1349. - - -_Tuesday, October --._ - - -~Breakfast.~ - - Eggs à l’Alsacienne, 443. - Broiled Pompano, 329. - Breaded Veal Cutlets, Tomato sauce, 563. - Saratoga Potatoes, 1011. - Milan Cake, 1228. - - -~Luncheon.~ - - Spanish-mackerel à la Toulouse, 354. - Lamb Kidneys à la Colbert, 712. - Macaroni au Gratin, 955. - Peach Tarts, 1106. - - -~Dinner.~ - - East River Oysters, 298. - Printanier Grénat, 51. - Thon, 282. - Celery, 290. - Fried Porgies, Tartare sauce, 301, 207. - Croquettes of Lamb, à la Patti, 679. - Stewed Carrots, with Cream, 927. - Ballotin of Squab à l’Italienne, 818. - Mushrooms on Toast, 916. - Roast Reed-birds, 877. - Romaine Salad, 1064. - Apples with Rice à la Czar, 1173. - Coffee, 1349. - - -_Wednesday, October --._ - - -~Breakfast.~ - - Scrambled Eggs à la Chicorée, 409. - Codfish Tongues, brown Butter, 349. - Hashed Lamb à la Polonaise, 700. - Sorrel, with Gravy, 974. - Preserved Raspberries, 1346. - - -~Luncheon.~ - - Red-snapper, Egg sauce, 352, 161. - Curry of Chicken à l’Indienne, 792. - Fried Sweet Potatoes, 993. - Green-gage Pie, 1093. - - -~Dinner.~ - - Clams, 300. - Giblets à l’Anglaise, 22. - Radishes, 292. - Olives. - Salmon, Anchovy Butter, 303, 146. - Lamb Chops, maison d’or, 683. - Stewed Tomatoes, 1027. - Venison Steak, Londonderry sauce, 880. - Celery, with Cream, 929. - Roast Capon, 755. - Watercress Salad, 1072. - Omelet Célestine, 477. - Coffee, 1349. - - -_Thursday, October --._ - - -~Breakfast.~ - - Poached Eggs on Toast, 404. - Scallops, with White Wine, 342. - Minced Beef à la Provençale, 500. - Potatoes en Paille, 1014. - Apples Méringuées, 1248. - - -~Luncheon.~ - - Oysters à la Baltimore, 388. - Beefsteak Pie à l’Américaine, 488. - Salad Italienne, 1036. - Strawberry Tarts, 1117. - - -~Dinner.~ - - Massachusetts Bay Oysters, 298. - Consommé Royale, 107. - Celery, 290. - Sausage, 286. - Kingfish aux fines Herbes, 331. - Saddle of Mutton, Poivrade sauce, 667. - Green Peas à l’Anglaise, 978. - Croquettes of Sweetbreads, 620. - Brussels Sprouts, 922. - Roast Woodcock, 871. - Celery Salad, 1042. - Orange Water-ice, 1280. - Almond Biscuits, 1235. - Coffee, 1349. - - -_Friday, October --._ - - -~Breakfast.~ - - Cheese Omelet, 469. - Fried Soft-shelled Crabs, 368. - Sausage à l’Italienne, 737. - Potatoes, Sautées au Beurre, 994. - Stewed Prunes, 1330. - - -~Luncheon.~ - - Smelts à la Joinville, 322. - Stewed Mutton, Portugaise, 658. - Russian Salad, 1065. - Allumettes, 1205. - - -~Dinner.~ - - Clams, 300. - Pot-au-Feu, 54. - Radishes, 292. - Olives. - Bass à la Chambord, 343. - Tenderloin, Piqué à la Sevigné, 520. - Succotash, 1022. - Veal Cutlets à la Milanaise, 563. - Asparagus-tops, Hollandaise, 904. - Roasted Plovers, 865. - Barbe de Capucine Salad, 1038. - Chocolate Pudding, 1146. - Coffee, 1349. - - -_Saturday, October --._ - - -~Breakfast.~ - - Fried Eggs, 412. - Boiled Halibut, sauce Hollandaise, 309, 160. - Broiled Deviled Beefsteak, 524. - Potatoes, Parisienne, 986. - Stewed Quinces, 1338. - - -~Luncheon.~ - - Oysters en Brochette, with Bacon, 385. - Blanquette of Veal, with Green Peas, 551. - Spinach aux Croûtons, 940. - Omelet au Rhum, 476. - - -~Dinner.~ - - Small Rockaway Oysters, 298. - Sorrel, with Rice, 42. - Lyons Sausage, 286. - Celery, 290. - Bluefish à l’Icarienne, 336. - Amourettes of Lamb, Tomato sauce, 673. - String Beans au Blanc, 947. - Beef-tongue à la Milanaise, 538. - Oyster-plant à la Poulette, 1019. - Roast Squabs, 816. - Celery Salad, 1041. - Baba, Cream à la Vanille, 1218. - Coffee, 1349. - - -_Sunday, October --._ - - -~Breakfast.~ - - Green Peas Omelet, 459. - Broiled White Perch, Anchovy Butter, 329, 146. - Hashed Turkey à la Béchamel, 802. - Broiled Tomatoes, 1025. - Baked Apples, 1124. - - -~Luncheon.~ - - Broiled Lobster à la Ravigote, 363. - Chicken Croquettes à l’Ecarlate, 760. - Fried Sweet Potatoes, 993. - Timbales à la Schultze, 263. - Peach Pie, 1092. - - -~Dinner.~ - - Little Neck Clams, 300. - Consommé Imperial, 111. - Olives. - Radishes, 292. - Stuffed Deviled Crabs, 370. - Tenderloin of Beef, Piqué à la Bernardi, 523. - Brussels Sprouts, 922. - Sweetbreads, Larded à la Financière, 603. - Green Peas à l’Anglaise, 978. - Punch à la Française, 1311. - Roast Woodcock, 871. - Chicory Salad, 1045. - Vanilla Ice-cream, 1271. - Petites Bouchées à la Mme. Astor, 1238. - Camembert Cheese. - Coffee, 1349. - - -_Monday, October --._ - - -~Breakfast.~ - - Oatmeal and Cream. - Omelet aux Saucisses, 465. - Brochette of Lamb, Colbert, 674, 190. - Saratoga Potatoes, 1011. - Apple Fritters, 1191. - - -~Luncheon.~ - - Oysters à la Mali, 386. - Broiled Grouse à la Pomeroy, 1390. - Tomatoes à la Bock, 1026. - Crême en Mousse au Curaçoa, 1259. - - -~Dinner.~ - - Chincoteague Oysters, 298. - Purée Condé, 48. - Tomatoes, 288. - Frizzled Celery, 291. - Frogs à l’Espagnole, 401. - Calf’s-head en Tortue, 641. - Stewed Corn, 963. - Suprême of Chicken à la Patti, 789. - Cardons, with Marrow, 931. - Roast Beef, 527. - Escarole Salad, 1055. - Farina Pudding, 1144. - Coffee, 1349. - - -_Tuesday, October --._ - - -~Breakfast.~ - - Eggs à l’Aurore, 444. - Fish Balls, 347. - Veal Kidneys, Stewed à la Provençale, 625. - Lima Beans, with Cream, 952. - French Pancake, 1186. - - -~Luncheon.~ - - Soles au Gratin, 319. - Veal Cutlets à la Philadelphia, 565. - Croquettes of Macaroni, 279. - Lemon Pie, 1086. - - -~Dinner.~ - - East River Oysters, 298. - Gumbo, with Frogs, 23. - Radishes, 292. - Caviare, 281. - Fried Black-bass, aux fines Herbs, 331. - Tenderloin, Piqué à la Duchesse, 516. - Fried Egg-plant, 907. - Civet of Venison à la Française, 807. - Cauliflower au Gratin, 926. - Broiled Grouse à l’Américaine, 844. - Lettuce Salad, 1057. - Savarin à l’Anglaise, 1199. - Coffee, 1349. - - -_Wednesday, October --._ - - -~Breakfast.~ - - Omelet, with Asparagus-tops, 458. - Boned Broiled Smelts, Béarnaise, 353. - Corned Beef Hash à l’Américaine, 529. - Stewed Carrots and Cream, 927. - Preserved Plums, 1343. - - -~Luncheon.~ - - Stuffed Deviled Lobster, 367. - Squabs à la Chipolata, 821. - Cauliflower, Vinaigrette, 1040. - Charlottes Panachées, 1300. - - -~Dinner.~ - - Oysters, 298. - Purée of Partridge à la Destaing, 89. - Celery, 290. - Lyons Sausage, 286. - Broiled Spanish-mackerel, maître d’hôtel, 329. - Mutton Chops à la Robinson, 682. - Potato Croquettes, 997. - Sweetbreads à la Pompadour, 618. - Tomatoes à la Bock, 1026. - Roast Chicken, 755. - Watercress Salad, 1072. - Tapioca Pudding, 1141. - Coffee, 1349. - - -_Thursday, October --._ - - -~Breakfast.~ - - Eggs à la Bonne Femme, 432. - Fried Black-bass, 320. - Veal Cutlets à la Philadelphia, 565. - Fried Potatoes, 993. - Rice à la Française, 1180. - - -~Luncheon.~ - - Oysters à la Poulette, 383. - Lamb Chops à la Signora, 681. - Sweet Potatoes Soufflées, 1010. - Chicken Salad, 1044. - Madeleine Printanière, 1227. - - -~Dinner.~ - - Clams, 300. - Cream of Asparagus, 70. - Olives. - Radishes, 292. - Pompano, maître d’hôtel, 329. - Boiled Turkey à la Baltimore, 799. - Stewed Lima Beans, 952. - Filets Mignons aux Gourmets, 508. - Spinach, with Gravy, 943. - Roast Canvas-back, Currant Jelly, 874, 1326. - Celery Salad, 1042. - Biscuits Tortoni, 1287. - Coffee, 1349. - - -_Friday, November --._ - - -~Breakfast.~ - - Tomato Omelet, 456. - Boiled Halibut, Lobster sauce, 309, 158. - Lamb Chops, with Bacon, 647, 754. - Potatoes, Lyonnaise, 991. - Stewed Apples, 1332. - - -~Luncheon.~ - - Soft Clams à la Merrill, 389. - Beefsteak Pie à l’Anglaise, 487. - Lobster Salad, 1061. - Lemon Pudding, 1157. - - -~Dinner.~ - - Oysters, 298. - Printanier Chasseur, 52. - Lyons Sausage, 286. - Celery, 290. - Pompano, with Sorrel, 327. - Brisotin of Veal, Poivrade sauce, 554, 194. - Oyster-plant, Poulette, 1019. - Chicken à la Maryland, 785. - Artichokes, Barigoul, 896. - Roast Quails on Toast, 834. - Watercress Salad, 1072. - Strawberry Ice-cream, 1274. - Lady-fingers, 1231. - Coffee, 1349. - - -_Saturday, November --._ - - -~Breakfast.~ - - Eggs à la Duchesse, 449. - Pig’s Feet, Robert sauce, 728. - Corned Beef Hash à la Zingara, 530. - Fried Egg-plant, 907. - Pears and Grapes. - - -~Luncheon.~ - - Halibut Steaks, aux fines Herbes, 310, 331. - Stewed Lamb, with Flageolets, 707. - Fried Sweet Potatoes, 993. - Choux à la Crême, 1246. - - -~Dinner.~ - - Doxie Rockaway Oysters, 298. - Consommé à l’Anglaise, 119. - Olives. - Watercress, 1072. - Red-snapper à l’Icarienne, 336. - Beef-tongue à la Napolitaine, 534. - Lima Beans, 952. - Venison Steak, Purée of Chestnuts, 882. - Potatoes en Surprise, 1005. - Roast Veal, 585. - Tomato Salad, 288. - Rice Pudding, 1143. - Coffee, 1349. - - -_Sunday, November --._ - - -~Breakfast.~ - - Eggs à la Paysanne, 433. - Fresh Mackerel aux fines Herbes, 331. - Hashed Turkey en Bordure, 805. - Stewed Lima Beans, with Cream, 952. - Whipped Cream à la Vanille, 1254. - - -~Luncheon.~ - - Canapé Lorenzo, 391. - Broiled Squabs au Petit Salé, 817. - Stewed Carrots, 927. - Lobster Salad à la Plummer, 1062. - Pie à la Martha Washington, 1105. - - -~Dinner.~ - - Clams, 300. - Cream of Game, 83. - Celery, 290. - Radishes, 292. - Lobster à la Newburg, 359. - Sweetbreads à la Béarnaise, 610. - Green Peas à la Française, 977. - Lamb Chops, Maintenon, 685. - Cauliflower à l’Hollandaise, 925, 160. - Punch en Surprise, 1309. - Roast Partridges, with Watercress, 843. - Celery, Mayonnaise Salad, 1042. - Pudding à la U. S. Grant, 1159. - Neuchatel Cheese. - Coffee, 1349. - - -_Monday, November --._ - - -~Breakfast.~ - - Omelet, with Green Peas, 459. - Broiled Smelts, Tartare sauce, 353, 207. - Venison Steak, sauce Piquante, 879, 203. - Mashed Potatoes au Gratin, 998. - Brioches Fluttes, 1204. - - -~Luncheon.~ - - Scallops Brestoise, 392. - Fricandeau of Veal à la Morlaisienne, 579. - String-bean Salad, 1068. - Cranberry Pie, 1104. - - -~Dinner.~ - - Blue Point Oysters, 298. - Cream of Lima Bans, 75. - Olives. - Sardines, 283. - Broiled Frogs, maître d’hôtel, 398. - Sirloin Steak, with Marrow sauce, 493. - Stuffed Cucumbers, 937. - Chicken Vol-au-Vent à la Reine, 812. - Celery, with Gravy, 928. - Roast Grouse sur Canapé, 852. - Chicory Salad, 1045. - Vermicelli Pudding, 1142. - Coffee, 1349. - - -_Tuesday, November --._ - - -~Breakfast.~ - - Eggs au Soleil, 415. - Codfish à l’Hollandaise, 352, 160. - Stewed Calf’s Liver à l’Alsacienne, 582. - Potatoes, maître d’hôtel, 985. - Rice à la Condé, 1181. - - -~Luncheon.~ - - Crabs à la St. Jean, 371. - Broiled Quails on Toast, 835. - Fried Egg-plant, 907. - Potato Salad, 1073. - French Pudding à la Delmonico, 1139. - - -~Dinner.~ - - Mill Pond Oysters, 298. - Onion Soup, 130. - Frizzled Celery, 291. - Tomatoes, 288. - Matelote of Eels, 332. - Partridge, with Cabbage, 845. - Sweetbreads Larded à la Financière, 603. - Brussels Sprouts, 922. - Roast Lamb, 585. - Escarole Salad, 1055. - Omelet Soufflée, 474. - Coffee, 1349. - - -_Wednesday, November --._ - - -~Breakfast.~ - - Omelet, Vanderbilt, 471. - Broiled Sardines on Toast, 403. - Sausages Gastronome, 740. - Stewed Tomatoes, 1027. - Rhein-wine Jelly, 1324. - - -~Luncheon.~ - - Soles à la Horly, 321. - Civet of Venison à la Française, 887. - Lamb-tongue Salad, 1056. - Eclairs à la Vanille, 1245. - - -~Dinner.~ - - Oak Island Oysters, 298. - Mulligatawney à la Delmonico, 35. - Caviare, 281. - Radishes, 292. - Frogs à l’Espagnole, 401. - Fillet of Hare, sauce Poivrade, 895. - French Peas. - Chicken Croquettes à la Périgueux, 759. - Stuffed Egg-plant, 909. - Broiled Red-heads, Currant Jelly, 876, 1326. - Lettuce Salad, 1057. - Apple Pudding à l’Helvétienne, 1152. - Coffee, 1349. - - -_Thursday, November --._ - - -~Breakfast.~ - - Eggs à l’Aurore, 444. - Fish Balls, 347. - Calf’s-head à la Vinaigrette, 640. - Hashed Potatoes, with Cream, 1003. - Peach Marmalade, 1331. - - -~Luncheon.~ - - Broiled Salmon Steaks, Anchovy Butter, 310, 146. - Tripe à la Créole, 545. - Spaghetti au Gratin, 961. - Hot Savarin, 1198. - - -~Dinner.~ - - Clams, 300. - Chicken à la Richmond, 62. - Celery, 290. - Lyons Sausage, 286. - Sheep’s-head, with fine Herbs, 331. - Tenderloin of Beef, Piqué aux Cêpes, 496. - Succotash, 1022. - Sweetbreads à la Pompadour, 618. - Stuffed Peppers, 975. - Roast Quails, with Watercress, 834. - Celery Salad, 1041. - Pound Cake, Glacé, 1193. - Coffee, 1349. - - -_Friday, November --._ - - -~Breakfast.~ - - Omelet, Mexicaine, 473. - Fried Perch, 320. - Veal Cutlets, Pagasqui, 560. - Potatoes en Paille, 1014. - Buckwheat Cakes, 1183. - - -~Luncheon.~ - - Fillet of Sole à la Vénitienne, 338. - Shoulder of Lamb, Jardinière, 696. - Stuffed Lettuce, 953. - Iced Timbale of Rice, 1175. - - -~Dinner.~ - - Oysters, 298. - Clam Chowder, 13. - Radishes, 292. - Thon, 282. - Boiled Halibut, Shrimp sauce, 309, 178. - Beef-tongue à la Gendarme, 532. - Spinach, with Croûtons, 940. - Chicken, Sauté with Tarragon, 774. - Stewed Tomatoes, 1027. - Roast Woodcock, 871. - Tomato Salad, 1070. - Baked Apple Dumplings, 1122. - Coffee, 1349. - - -_Saturday, November --._ - - -~Breakfast.~ - - Eggs, with brown Butter, 414. - Fried Smelts, Tomato sauce, 301, 205. - Minced Veal à la Biscaënne, 576. - Potatoes, Duchesse, 1006. - Stewed Prunes à la Dufour, 1330. - - -~Luncheon.~ - - Red-snapper à l’Hollandaise, 317. - Gibelotte of Hare, 894. - Sorrel au Gras, 974. - Cherry Tarts, 1111. - - -~Dinner.~ - - Rockaway Oysters, 298. - Giblets, with Rice, 19. - Celery, 290. - Bologna Sausage, 286. - Broiled Salmon, maître d’hôtel, 308. - Mignons Filets à la Béarnaise, 509, 166. - Succotash, 1022. - Game Croquettes, Madeira-wine sauce, 833, 185. - Tomatoes à la Bock, 1026. - Roast Quails, 834. - Escarole Salad, 1055. - Fritters Soufflées à la Vanille, 1192. - Coffee, 1349. - - -_Sunday, November --._ - - -~Breakfast.~ - - Omelet à la Vanderbilt, 471. - Picked-up Codfish, 346. - Corned Beef Hash au Gratin, 529. - Baked Potatoes. - Crême Renversée, 1252. - - -~Luncheon.~ - - Soft Clams à la Merrill, 389. - Stuffed Pig’s Feet à la Périgueux, 732. - Lima Beans, 952. - Lobster Salad à la Plummer, 1062. - Charlotte Russe, 1261. - - -~Dinner.~ - - East River Oysters, 298. - Purée of Partridge à la Gentilhomme, 90. - Radishes, 292. - Olives. - Lobster à la Newburg, 359. - Epigrammes of Lamb, Macédoine, 689. - Suprême of Chicken à la Patti, 789. - Green Peas à l’Anglaise, 978. - Kirsch Punch, 1305. - Canvas-back Ducks, 874. - Lettuce Salad, 1058. - Plum Pudding, 1163. - English Cheese. - Coffee, 1349. - - -_Monday, November --._ - - -~Breakfast.~ - - Scrambled Eggs, with Asparagus-tops, 406. - Broiled Bluefish, 329. - Hashed Lamb à la Polonaise, 700. - Potatoes, Julienne, 1013. - Rice à l’Airolo, 1171. - - -~Luncheon.~ - - Oysters à la Mali, 386. - Chops, Soyer, 647. - Potatoes, Duchesse, 1006. - Carrots, with Cream, 927. - Pear Pie, 1084. - - -~Dinner.~ - - Clams, 300. - Croûte-au-Pot, 11. - Celery, 290. - Tomatoes, 288. - Smelts à la Toulouse, 354. - Civet of Rabbit à la Parisienne, 888. - Stuffed Peppers, 975. - Croustade of Chicken à la Dreux, 762. - Red-heads and Hominy, 876, 1035. - Celery Salad, 1042. - Baba au Madère, 1217. - Coffee, 1349. - - -_Tuesday, November --._ - - -~Breakfast.~ - - Sausage Omelet, 465. - Bass à la maître d’hôtel, 326. - Mutton Chops, Breaded, 643. - Saratoga Potatoes, 1011. - Corn Fritters, 965. - - -~Luncheon.~ - - Broiled Oysters en Brochette au Petit Salé, 385. - Broiled Quails on Toast, 835. - Cauliflower Salad, 1040. - Rice and Cream à la Croce, 1296. - - -~Dinner.~ - - Oysters, 298. - Bisque of Crabs, 9. - Sardines, 283. - Radishes, 292. - Fresh Mackerel aux fines Herbes, 331. - Lamb Steak à l’Américaine, 718. - Celery à la Moëlle de Bœuf, 930. - Chicken, Sauté à la Marengo, 771. - Peas and Bacon, 981. - Grouse sur Canapé, 852. - Chicory Salad, 1046. - Diplomatic Pudding, 1129. - Coffee, 1349. - - -_Wednesday, November --._ - - -~Breakfast.~ - - Eggs à la Bonne Femme, 432. - Hamburg Steak, Russian sauce, 526. - Broiled Bacon, 754. - Stewed Potatoes, 995. - Baked Apples, 1124. - - -~Luncheon.~ - - Crawfish à la Bordelaise, 360. - Salmi of Ducks, with Olives, 827. - Fried Sweet Potatoes, 993. - Tomato Salad, 1070. - French Pancake, with Jelly, 1187. - - -~Dinner.~ - - Small Rockaway Oysters, 298. - Consommé, Italian Paste, 103. - Celery, 290. - Caviare, 281. - Codfish Tongues, black Butter, 349. - Broiled Sirloin Steak à la Duchesse, 494. - Fried Oyster-plant, 1021. - Vol-au-Vent, Financière, 810. - Brussels Sprouts, 922. - Roast Woodcock, 871. - Lettuce Salad, 1057. - Caramel Pudding, 1166. - Coffee, 1349. - - -_Thursday, November --._ - - -~Breakfast.~ - - Cheese Omelet, 469. - Fried White Perch, Tartare sauce, 301, 207. - Beefsteak, with Watercress, 524. - Fried Sweet Potatoes, 993. - Pippin Apples and Grapes. - - -~Luncheon.~ - - Bluefish, Egg sauce, 352, 161. - Hashed Mutton à la Zingara, 652. - Corn, Stewed with Butter, 964. - Timbales à la Schultze, 263. - Lemon Cream Pie, Méringué, 1102. - - -~Dinner.~ - - Linn Haven Oysters, 298. - Tomatoes and Sago, 59. - Mortadella, 287. - Radishes, 292. - Crabs, St. Laurent, 372. - Braised Beef, Flamande, 482. - Pillau of Chicken à la Créole, 783. - Artichokes, Florentine, 903. - Roast Reed-birds, 877. - Escarole Salad, 1055. - Sweet Omelet, 475. - Coffee, 1349. - - -_Friday, November --._ - - -~Breakfast.~ - - Scrambled Eggs, with Tomatoes, 406. - Fillet of Soles à la Horly, 321. - Smoked Beef, with Cream, 486. - Potato Croquettes, 997. - Brioche, 1201. - - -~Luncheon.~ - - Frost Fish à la Toulouse, 354. - Stewed Veal à la Marengo, 624. - Fried Sweet Potatoes, 993. - Peach Tarts, 1106. - - -~Dinner.~ - - Clams, 300. - Cream of Artichokes, 72. - Radishes, 292. - Thon, 282. - Broiled Haddock, maître d’hôtel, 310. - Saddle of Venison, Currant-jelly sauce, 878. - Sorrel au Gras, 974. - Mutton Chops à la Robinson, 682. - Stuffed Peppers, 975. - Roast Partridge, 843. - Watercress Salad, 1072. - English Pudding, 1137. - Coffee, 1349. - - -_Saturday, November --._ - - -~Breakfast.~ - - Hominy, with Cream, 1034. - Ham Omelet, 462. - Stewed Chicken Livers à l’Italienne, 770. - Mashed Potatoes, 998. - Preserved Peaches, 1340. - - -~Luncheon.~ - - Oyster Crabs à la Poulette, 374. - Chicken Croquettes à la Reine, 758. - Succotash, 1022. - Macédoine Salad, 1063. - Stewed Prunes à la Général Dufour, 1330. - - -~Dinner.~ - - Clams, 300. - Busecca, 7. - Tomatoes, 288. - Mortadella, 287. - Pompano, with fine Herbs, 331. - Veal Chops, St. Cloud, 561. - Tomatoes à la Bock, 1026. - Breast of Turkey, Oyster sauce, 806, 173. - Spinach, with Eggs, 940. - Roast Beef, 527. - Watercress Salad, 1072. - Biscuits Glacés, 1286. - Coffee, 1349. - - -_Sunday, November --._ - - -~Breakfast.~ - - Scrambled Eggs, with Truffles, 407. - Broiled Salt Mackerel, 329. - Sausages à l’Italienne, 737. - Fried Potatoes, 993. - Whipped Cream au Maraschino, 1257. - - -~Luncheon.~ - - Lobster en Brochette, 361. - Broiled Squabs, with Bacon, 817. - Spaghetti au Gratin, 961. - Rhubarb Tarts, 1112. - - -~Dinner.~ - - Oysters, 298. - Cream of Asparagus, 70. - Celery, 290. - Olives. - Terrapin à la Maryland, 397. - Broiled Tenderloin à la Nivernaise, 505. - Broiled Tomatoes, 1025. - Sweetbreads Larded à la Béarnaise, 610. - Brussels Sprouts, 922. - Romaine Punch, 1304. - Roast Canvas-back Ducks, Currant Jelly, 874, 1326. - Celery Salad, 1042. - Tutti-frutti, 1293. - Méringues à la Ch. C. Delmonico, 1249. - Pont l’Evêque Cheese. - Coffee, 1349. - - -_Monday, November --._ - - -~Breakfast.~ - - Omelet, with Asparagus-tops, 458. - Fish Balls, 347. - Hashed Turkey en Bordure, 805. - Beet-roots à la Crême, 912. - Wheat Cakes, 1184. - - -~Luncheon.~ - - Broiled Fresh Mackerel, Anchovy Butter, 329, 146. - Veal Cutlets à la Maréchale, 562. - Potatoes, Château, 1009. - Anchovy Salad, 1037. - Vermicelli Pudding, 1142. - - -~Dinner.~ - - Prince’s Bay Oysters, 298. - Purée of Crécy, 47. - Sardines, 283. - Radishes, 292. - Stuffed Deviled Lobster, 367. - Calf’s-head en Tortue, 641. - String Beans, 948. - Tenderloin, Piqué à la Portugaise, 517. - Mashed Potatoes, 998. - Roast English Snipe, with Watercress, 868. - Tomato, Mayonnaise Salad, 1071. - Pineapple Pie, 1087. - Coffee, 1349. - - -_Tuesday, November --._ - - -~Breakfast.~ - - Poached Eggs on Toast, 404. - Fried Smelts, Tomato sauce, 301, 205. - Lamb Steak à l’Américaine, 718. - Potatoes au Gratin, 1004. - Small Brioches, 1202. - - -~Luncheon.~ - - Sheep’s-head à la Créole, 339. - Beefsteak Pie à l’Anglaise, 487. - Macaroni au Gratin, 955. - Plum Pie, 1094. - - -~Dinner.~ - - Little Neck Clams, 300. - Purée Jackson, 43. - Olives. - Mortadella, 287. - Bass en Matelote, 332. - Broiled Tenderloin à la Béarnaise, 492. - Potatoes à la Windsor, 1008. - Suprême of Partridge à la Godard, 851. - French Peas. - Roast Lamb, Mint sauce, 585, 169. - Celery Salad, 1042. - Kümmel Jelly, 1323. - Sweet Almond Macaroons, 1210. - Coffee, 1349. - - -_Wednesday, November --._ - - -~Breakfast.~ - - Omelet, with fine Herbs, 451. - Fried Blackfish, 301. - Broiled Porterhouse Steak, 524. - Sorrel aux Croûtons, 974. - Preserved Pears, 1341. - - -~Luncheon.~ - - Oysters à la Villeroi, 381. - Brochette of Lamb, with Bacon, 674, 754. - Fried Sweet Potatoes, 993. - Beef Salad, 1039. - Pumpkin Pie, 1099. - - -~Dinner.~ - - Doxie Rockaway Oysters, 298. - Plain Consommé, 100. - Thon, 282. - Radishes, 292. - Halibut, with black Butter, 309, 159. - Chicken Croquettes, with Mushrooms, 276. - Venison Steak, Londonderry sauce, 880. - Stuffed Cucumbers, 937. - Roast Goose, Stuffed with Chestnuts, 808. - Chicory Salad, 1045. - Charlotte au Café, 1262. - Coffee, 1349. - - -_Thursday, November --._ - - -~Breakfast.~ - - Eggs à la Tripe, 419. - Broiled Deviled Soft-shelled Crabs, 369. - Mutton Kidneys, Sautés au Madère, 662. - Potatoes à la Rice, 1007. - Rice à la Française, 1180. - - -~Luncheon.~ - - Stewed Tripe à la Lyonnaise, 548. - Broiled Grouse on Toast, with Bacon, 854. - Spaghetti au Gratin, 961. - Peach Marmalade, 1331. - - -~Dinner.~ - - Blue Point Oysters, 298. - Gumbo, with Frogs, 23. - Celery, 290. - Sardines, 283. - Sole à la Joinville, 322. - Sweetbreads à la Duxelle, 608. - Potato Croquettes, 997. - Lamb Chops, maison d’or, 683. - String Beans, 948. - Roast Red-heads, 876. - Escarole Salad, 1055. - Orange Pudding, 1158. - Coffee, 1349. - - -_Friday, November --._ - - -~Breakfast.~ - - Sardine Omelet, 468. - Broiled Codfish à l’Hollandaise, 329, 160. - Tripe à la Lyonnaise, 548. - Broiled Sweet Potatoes, 983. - Jamaica-rum Jelly, 1320. - - -~Luncheon.~ - - Oyster Patties, 387. - Porterhouse Steak, with Watercress, 524. - Hashed Potatoes au Gratin, 1004. - Lobster Salad, 1061. - Iced Timbale of Rice, 1175. - - -~Dinner.~ - - Clams, 300. - Cream of Barley, 77. - Radishes, 292. - Mortadella, 287. - Haddock, Cream sauce, 352, 181. - Suprême of Partridge à la Rothschild, 790. - Stuffed Peppers, 975. - Ballotin of Lamb, with Peas, 675. - Roast Loin of Venison, Currant-jelly sauce, 878. - Lettuce Salad, 1059. - Omelet Célestine, 477. - Coffee, 1349. - - -_Saturday, November --._ - - -~Breakfast.~ - - Eggs à la Post, 1366. - Fresh Mackerel, maître d’hôtel, 329. - Broiled Lamb Fries à la Diable, 672. - Fritters Soufflées, 1192. - - -~Luncheon.~ - - Picked-up Codfish, 346. - Mignons Filets à la Brown, 1389. - Stuffed Lettuce, 953. - Boiled Apple Dumplings, 1127. - - -~Dinner.~ - - Prince’s Bay Oysters, 298. - Consommé Suédoise, 122. - Anchovies, 284. - Celery, 290. - Red-snapper, Cream sauce, 352, 181. - Grenadins of Veal à l’Africaine, 589. - Stewed Corn, 964. - Chicken, Sauté à la Parmentier, 773. - Stuffed Tomatoes, 1023. - Roast Squabs, 816. - Watercress Salad, 1072. - Home-made Cake, 1220. - Coffee, 1349. - - -_Sunday, November --._ - - -~Breakfast.~ - - Omelet Raspail, 467. - Broiled Bluefish, maître d’hôtel, 329. - Venison Steak, Currant Jelly, 884. - Fried Potatoes, 993. - Crême en Mousse au Maraschino, 1257. - - -~Luncheon.~ - - Pompano, with White Wine, 342. - Broiled Chicken, with Bacon, 756. - Salad à l’Italienne, 1036. - Charlotte Russe, 1261. - - -~Dinner.~ - - Massachusetts Bay Oysters, 298. - Tomato à l’Andalouse, 58. - Lyons Sausage, 286. - Radishes, 292. - Lobster à la Newburg, 359. - Sweetbreads, Soubise, 606. - Artichoke-bottoms, Florentine, 903. - Civet of Rabbit à la Parisienne, 888. - String Beans, 948. - Punch à la Lorenzo Delmonico, 1303. - Canvas-back Ducks, Currant Jelly, 874, 1326. - Celery, Mayonnaise Salad, 1042. - Cabinet Pudding à la Sadi-Carnot, 1164. - Gorgonzolla Cheese. - Coffee, 1349. - - -_Monday, November --._ - - -~Breakfast.~ - - Eggs au Miroir, 425. - Porgies à l’Italienne, 337. - Lamb Chops, with Bacon, 647, 754. - Potatoes, Duchesse, 1006. - Rice au Lait d’Amandes, 1170. - - -~Luncheon.~ - - Stuffed, Deviled Crabs, 370. - Hashed Chicken à la Polonaise, 803. - Lobster Salad à la Plummer, 1062. - Cherry Pie, 1098. - - -~Dinner.~ - - Mill Pond Oysters, 298. - Purée Bretonne, 45. - Celery, 290. - Olives. - Broiled Salmon Tails, 308. - Double Porterhouse Steak, with Marrow, 525, 244. - Potatoes à la Parisienne, 986. - Chicken, Sauté à la Bohémienne, 778. - Brussels Sprouts, 922. - Roast Partridge, 843. - Watercress Salad, 1072. - Indian Pudding, 1145. - Coffee, 1349. - - -_Tuesday, November --._ - - -~Breakfast.~ - - Eggs à la Bennett, 447. - Oysters à la Arthur Sullivan, 1367. - Hashed Lamb à la Polonaise, 700. - Baked Potatoes. - Brioches Fluttes, 1204. - - -~Luncheon.~ - - Scallops, St. Jean, 371. - Sausages, Gastronome, 740. - Cauliflower au Gratin, 926. - Crême Renversée, 1252. - - -~Dinner.~ - - Clams, 300. - Consommé Tapioca, 104. - Tomatoes, 288. - Celery, 290. - Sheep’s-head à la Créole, 339. - Sweetbreads, Piqués à la Financière, 603. - Fillet of Venison, Currant-jelly sauce, 884. - Spinach, with Gravy, 943. - Roast Lamb, 585. - Celery Salad, 1041. - Méringues Panachées, 1302. - Coffee, 1349. - - -_Wednesday, November --._ - - -~Breakfast.~ - - Plain Omelet, 450. - Broiled Haddock, Anchovy Butter, 310, 146. - Pig’s Feet à la Boston, 730. - Stewed Potatoes, 995. - Waffles, with Sugar, 1196. - - -~Luncheon.~ - - Broiled Smelts, Béarnaise sauce, 353. - Beefsteak Pie à l’Américaine, 488. - Macaroni au Gratin, 955. - Mille-feuilles, 1223. - - -~Dinner.~ - - Small Rockaway Oysters, 298. - Cream of Game, 83. - Radishes, 288. - Olives. - Bass à la Chambord, 343. - Escalops of Veal à l’Italienne, 572. - Corn, Sauté with Butter, 964. - Squabs en Crapaudine, 819. - Stuffed Tomatoes, 1023. - Roast Grouse sur Canapé, 852. - Chicory Salad, 1045. - Fritters Soufflées à la Vanille, 1192. - Coffee, 1349. - - -_THANKSGIVING DAY._ - - -_Thursday, November --._ - - -~Breakfast.~ - - Eggs à la Chipolata, 442. - Blackfish au Gratin, 356. - Calf’s-head à la Cavour, 638. - Stewed Oyster-plant, 1018. - Preserved Green-gages, 1344. - - -~Luncheon.~ - - Fried Frogs, sauce Tartare, 400, 207. - Minced Beef à la Grecque, 500, 237. - Sweet Potatoes, Soufflées, 1010. - Pear Tarts, 1109. - - -~Dinner.~ - - Shrewsbury Oysters, 298. - Giblet à l’Ecossaise, 20. - Mortadella, 287. - Celery, 290. - Codfish, Egg sauce, 352, 161. - Lamb Chops à la Robinson, 682. - Croquettes of Macaroni, 279. - Curry of Chicken à l’Éspagnole, 793. - Mushrooms on Toast, 916. - Punch en Surprise, 1309. - Roast Turkey, Cranberry sauce, 800, 1329. - Celery Salad, 1042. - Mince Pie, 1082. - Strachino Cheese. - Coffee, 1349. - - -_Friday, November --._ - - -~Breakfast.~ - - Crab Omelet, 455. - Fish Balls, 347. - Broiled Sheep’s-feet, Tartare sauce, 654, 207. - Mashed Potatoes, 998. - Rice à la Condé, 1181. - - -~Luncheon.~ - - Soft Clams à la Merrill, 389. - Chicken Pot-pie, 757. - Broiled Egg-plant, 908. - French Pancake, 1186. - - -~Dinner.~ - - Kirtig’s Oysters, 298. - Bouille-à-Baisse, 1. - Anchovies, 284. - Radishes, 292. - Red-snapper, with Cream, 352, 181. - Breast of Turkey à la Robinson, 807. - Fried Oyster-plant, 1021. - Sweetbreads à la Parisienne, 613. - French Peas. - Roast Plovers, 865. - Lettuce Salad, 1058. - Apricot Pudding à la Richelieu, 1151. - Coffee, 1349. - - -_Saturday, November --._ - - -~Breakfast.~ - - Eggs à la Bourguignonne, 411. - Picked-up Codfish, 346. - Minced Beef à la Provençale, 500. - Saratoga Potatoes, 1011. - Brioche, 1201. - - -~Luncheon.~ - - Lobster en Chevreuse, 362. - Corned Beef and Cabbage, 490. - Russian Salad, 1065. - Vanilla Eclairs, 1245. - - -~Dinner.~ - - Little Neck Clams, 300. - Frogs à l’Espagnole, 25. - Tomatoes, 288. - Olives. - Canapé Lorenzo, 391. - Suckling Pig, Apple sauce, 720. - Celery à la Bonne Femme, 928. - Chicken, Sauté with Tarragon, 774. - Stuffed Peppers, 975. - Woodcock sur Canapé, 871. - Celery, Mayonnaise Salad, 1042. - Omelet au Rhum, 476. - Coffee, 1349. - - -_Sunday, December --._ - - -~Breakfast.~ - - Eggs à la Turque, 439. - Boned, Broiled Smelts à la Béarnaise, 353. - Hashed Lamb à la Zingara, 652. - Turnips, with Gravy, 967. - Stewed Prunes, 1330. - - -~Luncheon.~ - - Terrapin à la Baltimore, 396. - Broiled Grouse à la Pomeroy, 1390. - Potato Croquettes, 997. - Timbales à l’Ecossaise, 261. - Crême en Mousse au Cognac, 1258. - - -~Dinner.~ - - Oysters, 298. - Sorrel, with Asparagus-tops, 41. - Celery, 290. - Radishes, 292. - Boiled Halibut, sauce Hollandaise, 309, 160. - Tenderloin, Piqué à la Provençale, 518. - Stewed Tomatoes, 1027. - Veal Cutlets à la Maréchale, 562. - Spinach à l’Anglaise, 940. - Oranges Glacées à la Geo. Renauldt, 1297. - Roast Quails, 834. - Lettuce Salad, 1057. - St. Honoré à la Rose Delmonico, 1212. - Swiss Cheese. - Coffee, 1349. - - -_Monday, December --._ - - -~Breakfast.~ - - Kidney Omelet, 463. - Broiled Ham, 753. - Tripe à la Créole, 545. - Potatoes à la Hanna, 1012. - Cream Renversée, 1252. - - -~Luncheon.~ - - Bass, Ravigote sauce, 352, 147. - Breaded Mutton Chops, Tomato sauce, 643, 205. - Fried Sweet Potatoes, 993. - Marcella-wine Jelly à la Castellar, 1325. - - -~Dinner.~ - - Clams, 300. - Paysanne, 53. - Lyons Sausage, 286. - Watercress, 1072. - Blackfish à la maître d’hôtel, 329. - Fried Chicken, Cream sauce, 301, 181. - Brussels Sprouts, 922. - Breast of Lamb à la Jardinière, 702. - Macaroni à l’Italienne, 956. - Roast Teal Ducks, with Hominy, 859, 1035. - Doucette Salad, 1052. - Rum Cake, 1229. - Coffee, 1349. - - -_Tuesday, December --._ - - -~Breakfast.~ - - Eggs en Panade, 436. - Codfish, Hollandaise sauce, 352, 160. - Veal Cutlets à la Philadelphia, 565. - Broiled Sweet Potatoes, 983. - Buckwheat Cakes, 1183. - - -~Luncheon.~ - - Crabs, St. Laurent, 372. - Beef-tongue, sauce Piquante, 533. - Lima Beans, 952. - Japanese Salad, 1075. - Strawberry Tarts, 1117. - - -~Dinner.~ - - Blue Point Oysters, 298. - Mikado, 32. - Radishes, 292. - Caviare, 281. - Red-snapper à la Bordelaise, 341. - Chicken, Sauté à la Marengo, 771. - Corn, Stewed with Butter, 964. - Coquilles of Sweetbreads à la Dreux, 621. - Brussels Sprouts, 922. - Roast Plover and Watercress, 865. - Barbe de Capucine Salad, 1038. - Apple Fritters, 1191. - Coffee, 1349. - - -_Wednesday, December --._ - - -~Breakfast.~ - - Omelet, with fine Herbs, 451. - Fried Scallops, Tomato sauce, 301, 205. - Lamb Steak, with Bacon, 716, 754. - Potatoes, maître d’hôtel, 985. - Brioche Condé, 1203. - - -~Luncheon.~ - - Fried Porgies, Egg sauce, 320, 161. - Tendron of Veal, Morlaisienne, 635. - Risotto à la Milanaise, 1017. - Charlotte Russe, 1261. - - -~Dinner.~ - - Rockaway Oysters, 298. - Chicken à la Piémontaise, 63. - Lyons Sausage, 286. - Olives. - Smelts à la Toulouse, 354. - Cromesquis of Chicken à la Reine, 765. - Stuffed Onions, 970. - Tenderloin, Piqué à la Portugaise, 517. - Cardons, with Marrow, 931. - Roast Grouse, with Watercress, 852. - Celery Salad, 1042. - Peach Pudding à la Richelieu, 1150. - Coffee, 1349. - - -_Thursday, December --._ - - -~Breakfast.~ - - Eggs à la Vanderbilt, 420. - Haddock, Cream sauce, 352, 181. - Broiled Pig’s Feet à la Boston, 730. - Saratoga Potatoes, 1011. - German Pancake, 1188. - - -~Luncheon.~ - - Stuffed Deviled Lobster, 367. - Vol-au-Vent, Financière, 810. - Lamb-tongue Salad, 1056. - Apple Cake, 1211. - - -~Dinner.~ - - Clams, 300. - Cream of Lettuce, 87. - Sardines, 283. - Celery, 290. - Oysters en Petites Caisses, 275. - Sweetbreads à la Duxelle, 608. - Cauliflower, Hollandaise, 923, 160. - Squabs en Crapaudine, 819. - Stuffed Cucumbers, 937. - Roast Canvas-back Ducks, Currant Jelly, 874, 1326. - Chicory Salad, 1045. - Vanilla Ice-cream, 1271. - Biscuits à la Livornaise, 1233. - Coffee, 1349. - - -_Friday, December --._ - - -~Breakfast.~ - - Oyster Omelet, 452. - Broiled Salt Mackerel, 329. - Lamb Fries, Tomato sauce, 673. - Fried Potatoes, 993. - Preserved Raspberries, 1346. - - -~Luncheon.~ - - Pompano, with fine Herbs, 331. - Stewed Mutton, with Oyster-plant, 703. - Potatoes à l’Hollandaise, 999. - Apple Méringue Pie, 1103. - - -~Dinner.~ - - East River Oysters, 298. - Consommé au Spaghetti, 103. - Radishes, 292. - Celery, 290. - Perch au Gratin, 356. - Tenderloin, Piqué à la Duchesse, 516. - Cêpes à la Bordelaise, 913. - Lamb Chops à la Clichy, 684. - French Peas. - Partridge, Piqué sur Canapé, 843. - Escarole Salad, 1055. - Plum Pudding, 1163. - Coffee, 1349. - - -_Saturday, December --._ - - -~Breakfast.~ - - Barley and Cream. - Eggs à la Chipolata, 442. - Mutton Chops, Breaded, 643. - Lima Beans, with Cream, 952. - Malaga Grapes. - - -~Luncheon.~ - - Stuffed Oysters à la Mali, 386. - Breast of Veal à la Milanaise, 596. - Macédoine Salad, 1063. - Mince Pie, 1082. - - -~Dinner.~ - - Little Neck Clams, 300. - Purée of Partridge à la Destaing, 89. - Tomatoes, 292. - Olives. - Boiled Codfish, Oyster sauce, 352. - Salmi of Pigeons à la Moderne, 870. - Spinach au Gras, 943. - Fillet of Venison, Port-wine sauce, 891. - Succotash, 1022. - Roast Turkey, 800. - Lettuce Salad, 1058. - Almond Cake, Glacé, 1208. - Coffee, 1349. - - -_Sunday, December --._ - - -~Breakfast.~ - - Spanish Omelet, 472. - Fried Smelts, Tartare sauce, 301, 207. - Porterhouse Steak, 524. - Stewed Potatoes, 995. - Crême en Mousse au Café, 1253. - - -~Luncheon.~ - - Soft Clams à la Merrill, 389. - Breast of Turkey à la Robinson, 807. - Lobster Salad à la Plummer, 1062. - Pie à la Martha Washington, 1105. - - -~Dinner.~ - - Oysters, 298. - Cream of Celery, 71. - Radishes, 292. - Mortadella, 287. - Sheep’s-head, maître d’hôtel, 329. - Cucumber Salad, 289. - Chartreuse of Partridge, 849. - Stuffed Tomatoes, 1023. - Sweetbreads à la Montglas, 615. - String Beans, 948. - Punch à la Cardinal, 1306. - Saddle of Venison, with Currant Jelly, 878. - Celery Salad, 1041. - Neapolitan Ice-cream, 1292. - Petites Méringues à la Ch. C. Delmonico, 1249. - Camembert Cheese. - Coffee, 1349. - - -_Monday, December --._ - - -~Breakfast.~ - - Poached Eggs on Anchovy Toast, 404, 280. - Fish Balls, 347. - Beef-tongue, Piquante sauce, 533. - Mashed Potatoes au Gratin, 998. - Rice and Cream à la Croce, 1296. - - -~Luncheon.~ - - Oyster Patties, 387. - Salmi of Ducklings à l’Américaine, 826. - Sweet Potatoes Soufflées, 1010. - Cocoanut Pie, 1101. - - -~Dinner.~ - - Linn Haven Oysters, 298. - Consommé, Printanier Royale, 124. - Olives. - Watercress, 1072. - Bass aux fines Herbes, 331. - Civet of Rabbit à la Française, 887. - Artichokes, Florentine, 903. - Lamb Chops, maison d’or, 683. - Asparagus-tops à la Béchamel, 904, 154. - Roast Chicken, with Gravy, 755. - Doucette Salad, 1054. - Baked Apple Dumplings, 1122. - Coffee, 1349. - - -_Tuesday, December --._ - - -~Breakfast.~ - - Omelet, with Cheese, 469. - Cod’s Tongues à la Poulette, 351. - Chicken Livers Sautés au Madère, 707. - Potato Croquettes, 997. - Preserved Egg-plums, 1343. - - -~Luncheon.~ - - Haddock, with White Wine, 342. - Veal Cutlets à la Milanaise, 563. - Crab Salad, 1047. - Savarin à l’Anglaise, 1199. - - -~Dinner.~ - - Shrewsbury Oysters, 298. - Clear Green Turtle, 18. - Radishes, 292. - Thon, 282. - Broiled Deviled Lobster, 364. - Calf’s-head à la Vinaigrette, 640. - Spinach à la Vieille Mode, 941. - Suprême of Partridge à la Richelieu, 858. - Brussels Sprouts, 922. - Red-head Ducks, with Hominy, 876, 1035. - Lettuce Salad, 1057. - Pudding à la Porfirio Diaz, 1135. - Coffee, 1349. - - -_Wednesday, December --._ - - -~Breakfast.~ - - Scrambled Eggs, with Mushrooms, 405. - Oysters en Brochette au Petit Salé, 385. - Mutton Hash au Gratin, 653. - Stewed Corn, 964. - French Pancake, 1186. - - -~Luncheon.~ - - Matelote of Eels, 332. - Curry of Chicken à l’Indienne, 792. - Cauliflower, with Butter, 925. - Omelet Soufflée, 474. - - -~Dinner.~ - - Clams, 300. - Purée Parmentier, 44. - Watercress, 1072. - Mortadella, 1087. - Frogs à l’Espagnole, 401. - Broiled Tenderloin à la Trianon, 507. - French Peas. - Sweetbreads à la Duxelle, 608. - Lima Beans, 952. - Roast Grouse sur Canapé, 852. - Doucette and Beet-root Salad, 1053. - Bread Pudding, 1132. - Coffee, 1349. - - -_Thursday, December --._ - - -~Breakfast.~ - - Omelet, with Peas, 459. - Broiled Sardines on Toast, 403. - Broiled Venison Steak, Currant Jelly, 884. - Potatoes, Hollandaise, 999. - Stewed Prunes à la Dufour, 1330. - - -~Luncheon.~ - - Flounders, maître d’hôtel, 329. - Beefsteak Pie à l’Américaine, 488. - Stuffed Cabbage, 919. - Green-gage Pie, 1093. - - -~Dinner.~ - - Doxie Rockaway Oysters, 298. - Consommé Impérial, 111. - Olives. - Celery, 290. - Red-snapper à l’Icarienne, 336. - Croquettes of Lamb, Béarnaise sauce, 679, 166. - Turban of Chicken à la Cleveland, 791. - Peas, with Cream, 980. - Foies-Gras en Bellevue. - Woodcock sur Canapé, 871. - Celery, 1041. - Apple Charlotte, 1167. - Coffee, 1349. - - -_Friday, December --._ - - -~Breakfast.~ - - Lobster Omelet, 454. - Boiled Codfish, Hollandaise sauce, 352, 160. - Broiled Calf’s Liver and Bacon, 584. - Fried Egg-plant, 907. - Brioches Fluttes, 1204. - - -~Luncheon.~ - - Oysters à la Baltimore, 388. - Sausages à l’Anglaise, 736. - Fried Sweet Potatoes, 993. - Custard Pie, 1100. - - -~Dinner.~ - - Clams, 300. - Chicken à la Turque, 69. - Radishes, 292. - Lyons Sausage, 286. - Matelote of Eels, 332. - Ballotin of Squab à l’Italienne, 818. - Stuffed Egg-plant, 909. - Tenderloin, Marinated, Russian sauce, 511. - String Beans, 948. - Roast Veal, 585. - Chicory Salad, 1045. - Sago Pudding, 1140. - Coffee, 1349. - - -_Saturday, December --._ - - -~Breakfast.~ - - Hominy and Cream, 1034. - Ham and Eggs, 412, 753. - Broiled Deviled Mutton Kidneys, 715. - Fried Potatoes, 993. - Baked Apples, 1124. - - -~Luncheon.~ - - Mussels à la Marinière, 378. - Garnished Sourkrout, 924. - Beef Salad, 1039. - Jamaica-rum Jelly, 1320. - Gingerbread, 1213. - - -~Dinner.~ - - Cherry-stone Oysters, 298. - Menestra, 36. - Olives. - Tomatoes, 288. - Lobster Croquettes, sauce Aurore, 365, 182. - Mignons Filets, Bohémienne, 513. - Macaroni à l’Italienne, 956. - Chicken Vol-au-Vent, with Mushrooms, 812. - French Peas. - Roast Quails, 834. - Escarole Salad, 1055. - Baba au Madère, 1217. - Coffee, 1349. - - -_Sunday, December --._ - - -~Breakfast.~ - - Omelet Raspail, 467. - Halibut Steaks, maître d’hôtel, 310. - Minced Beef à l’Ecarlate, 500, 247. - Sweet Potatoes, Hollandaise, 999. - Apricot Preserves, 1340. - - -~Luncheon.~ - - Lobster à la Newburg, 359. - Broiled Chicken, with Bacon, 756. - Potatoes, Julienne, 1013. - Timbales à la Schultze, 263. - Apple Méringue Pie, 1103. - - -~Dinner.~ - - Blue Point Oysters, 298. - Consommé Duchesse, 125. - Celery, 290. - Radishes, 292. - Fillet of Sole au Gratin, 319. - Coquilles of Chicken à l’Anglaise, 271. - Tomatoes à la Bock, 1026. - Tenderloin, Piqué à la Parisienne, 516, 495. - Beans Panachées, 950. - Punch à la Lalla Rookh, 1308. - Roast Partridges, with Watercress, 843. - Lettuce Salad, 1057. - St. Honoré à la Rose Delmonico, 1212. - Roquefort Cheese. - Coffee, 1349. - - -_Monday, December --._ - - -~Breakfast.~ - - Eggs à la Bonne Femme, 432. - Fried Frost-fish, 301. - Mutton Chops, sauce Colbert, 647, 190. - Potatoes, Duchesse, 1006. - Whipped Cream à la Vanille, 1254. - - -~Luncheon.~ - - Stuffed Deviled Crabs, 370. - Minced Veal à la Biscaënne, 576. - Sorrel au Gras, 974. - Rhubarb Tarts, 1112. - - -~Dinner.~ - - Parker Bay Oysters, 298. - Jardinière, 28. - Olives. - Mortadella, 287. - Red-snapper à la Vénitienne, 338. - Sweetbreads au Salpicon, 605. - Stuffed Lettuce, 953. - Chicken à la Maryland, 785. - Stewed Tomatoes, 1027. - Roast Beef, 527. - Watercress Salad, 1072. - Raspberry Water-ice, 1281. - Fancy Almond Cakes, 1239. - Coffee, 1349. - - -_Tuesday, December --._ - - -~Breakfast.~ - - Oatmeal and Cream. - Sausage Omelet, 465. - Hamburg Steak, Russian sauce, 526. - Potatoes, Windsor, 1008. - Small Brioches, 1202. - - -~Luncheon.~ - - Oysters à la Pompadour, 384. - Stewed Veal, Marengo, 624. - Sweet Potatoes, Soufflées, 1010. - Pumpkin Pie, 1099. - - -~Dinner.~ - - Doxie Rockaway Oysters, 298. - Mock Turtle, 17. - Radishes, 292. - Thon, 282. - Smelts, Béarnaise, 353. - Saddle of Venison, Port Wine sauce, 878, 891. - Purée of Chestnuts, 131. - Sweetbreads, with Asparagus-tops, 607. - Lima Beans, 952. - Roast Ducklings, 824. - Celery Salad, 1042. - Pudding à la U. S. Grant, 1159. - Coffee, 1349. - - -_Wednesday, December --._ - - -~Breakfast.~ - - Eggs au Soleil, 415. - Fried Yellow Perch, 301. - Pig’s Feet à la St. Hubert, 727. - Potato Croquettes, 997. - Apples and Rice, 1169. - - -~Luncheon.~ - - Black Bass, with White Wine, 342. - Sirloin Steak à la Bordelaise, 491. - Cauliflower au Gratin, 926. - Plum Pie, 1094. - - -~Dinner.~ - - Rockaway Oysters, 298. - Spaghetti, with Tomatoes, 56. - Celery, 290. - Caviare, 281. - Broiled Pompano, maître d’hôtel, 329. - Cucumber salad, 289. - Hashed Turkey à la Crême, 804. - Okras, Sautés à la Créole, 1031. - Lamb Chops à la Masséna, 687. - French Peas, with Lettuce, 977. - Roast Grouse, with Watercress, 852. - Chicory au Chapon-salad, 1046. - Méringues à l’Helvétienne, 1251. - Coffee, 1349. - - -_Thursday, December --._ - - -~Breakfast.~ - - Eggs à la Paysanne, 433. - Tripe à la Lyonnaise, 548. - Mignons Filets à la Provençale, 509, 518. - Hashed Potatoes au Gratin, 1004. - Wheat Cakes, 1184. - - -~Luncheon.~ - - Lobster Croquettes à la Victoria, 365, 208. - Stewed Beef à la Dufour, 541. - Timbales Lagardère, 809. - Boiled Apricot Dumplings, 1126. - - -~Dinner.~ - - Sound Oysters, 298. - Cream of Chicken, 82. - Radishes, 292. - Bologna Sausage, 286. - Frogs à la Poulette, 399. - Pillau of Chicken à la Turque, 782. - Stewed Corn, 963. - Broiled Partridge, with Bacon, 844, 754. - Spaghetti à l’Italienne, 960. - Roast Saddle of Mutton, 664. - Escarole Salad, 1055. - Cabinet Pudding à la Sadi-Carnot, 1164. - Coffee, 1349. - - -_Friday, December --._ - - -~Breakfast.~ - - Omelet Mexicaine, 473. - Fried Black-bass, 301. - Sausages à l’Anglaise, 736. - Saratoga Potatoes, 1011. - Peach Marmalade, 1331. - - -~Luncheon.~ - - Picked-up Codfish, 346. - Beefsteak Pie à l’Américaine, 488. - Lobster Salad, 1061. - Rice and Cream à la Croce, 1296. - - -~Dinner.~ - - Oak Island Oysters, 298. - Bisque of Clams, 8. - Sardines, 283. - Celery, 290. - Bouille-à-Baisse à la Marseillaise, 340. - Broiled Tenderloin à la Béarnaise, 492. - Tomatoes à la Reine, 1024. - Pigeon Cutlets à la Victoria, 815. - Fried Egg-plant, 907. - Roast Quails on Toast, 834. - Celery Salad, 1041. - Vanilla Ice-cream, 1271. - Petites Bouchées des Dames, 1237. - Coffee, 1349. - - -_Saturday, December --._ - - -~Breakfast.~ - - Eggs à la Valencienne, 421. - Broiled Sardines on Toast, 403. - Lamb Kidneys, Sautés à l’Italienne, 663. - Baked Potatoes. - Marcella-wine Jelly à la Castellar, 1325. - - -~Luncheon.~ - - Scallops à la Brestoise, 392. - Squabs à l’Américaine, 820. - Cauliflower au Gratin, 926. - Mince Pie, 1082. - - -~Dinner.~ - - Clams, 300. - Consommé Napolitaine, 127. - Radishes, 292. - Caviare, 281. - Haddock, Cream sauce, 352, 181. - Mignons Filets, with Marrow, 510. - Fried Egg-plant, 907. - Duck à la Rouennaise, 825. - Celery, with Cream, 929. - Roast Lamb, Mint sauce, 585, 169. - Chicory Salad, 1045. - Biscuits Tortoni, 1287. - Coffee, 1349. - - -_Sunday, December --._ - - -~Breakfast.~ - - Eggs à la Hyde, 448. - Fried Frogs’ Legs, Tomato sauce, 400, 205. - Hashed Chicken, with Cream, 804. - Fried Oyster-plant, 1021. - Rice à la Condé, 1181. - - -~Luncheon.~ - - Stewed Terrapin à la Maryland, 397. - Broiled Red-head Ducks, Currant Jelly, 876, 1326. - Risotto à la Milanaise, 1017. - Japanese Salad, 1075. - Raspberry Tarts, 1118. - - -~Dinner.~ - - Small Rockaway Oysters, 298. - Chicken, with Leeks, 68. - Celery, 290. - Olives. - Stuffed Deviled Lobster, 367. - Salmi of Woodcock à la Gastronome, 842. - French Peas. - Sweetbreads à la Soubise, 606. - Tomatoes à la Bock, 1026. - Punch à la Lorenzo Delmonico, 1303. - Roast Grouse à la Sam Ward, 853. - Celery, Mayonnaise Salad, 1042. - Macédoine à la Cavour, 1298. - Biscuits Ambroisienne, 1234. - Camembert Cheese. - Coffee, 1349. - - -_Monday, December --._ - - -~Breakfast.~ - - Hominy, with Cream, 1034. - Eggs à l’Aurore, 444. - Broiled Venison Steaks, maître d’hôtel, 879, 145. - Fried Potatoes, 993. - Crême Renversée, 1252. - - -~Luncheon.~ - - Canapé Lorenzo, 391. - Mignons of Lamb à la Montebello, 1360, 249. - Brussels Sprouts, with Butter, 922. - Charlotte Russe, 1261. - - -~Dinner.~ - - Massachusetts Bay Oysters, 298. - Purée Faubonne, 46. - Celery, 290. - Sardines, 283. - Red-snapper à la Bordelaise, 341. - Quails Braised, Celery sauce, 836. - Lamb Chops à la Maintenon, 685. - Cauliflower, Hollandaise, 925, 160. - Roast Plover sur Canapé, 865. - Doucette Salad, 1054. - Cocoanut Pudding, 1147. - Coffee, 1349. - - -_Tuesday, December --._ - - -~Breakfast.~ - - Smoked Beef Omelet, 461. - Stewed Oysters à la Baltimore, 388. - Broiled Lamb Chops, with Bacon, 647, 754. - Potatoes en Paille, 1014. - Preserved Strawberries, 1345. - - -~Luncheon.~ - - Scallops Brestoise, 392. - Soles à la Horly, 321. - Blanquette of Veal, with Nouilles, 552. - Oyster-plant à la Poulette, 1019. - Lobster Salad à la Plummer, 1062. - Rice and Cream à la Croce, 1296. - - -~Dinner.~ - - Chincoteague Oysters, 298. - Green Turtle, 16. - Anchovies, 284. - Watercress, 1072. - Boned Deviled Smelts, sauce Tartare, 353, 207. - Boiled Turkey à l’Anglaise, 795. - French Peas. - Tenderloin à la Hussard, 519. - Stuffed Onions, 970. - Roast Saddle of Venison, 878. - Romaine Salad, 1064. - Omelet Soufflée, 474. - Coffee, 1349. - - -_CHRISTMAS._ - - -_Wednesday, December --._ - - -~Breakfast.~ - - Eggs à l’Aurore, 444. - Broiled Salt Mackerel, 329. - Porterhouse Steak, 524. - Potatoes, Château, 1009. - Crême en Mousse au Maraschino, 1257. - - -~Luncheon.~ - - Lobster en Chevreuse, 362. - Chicken, Sauté with Tarragon, 774. - Broiled Sweet Potatoes, 983. - Pie à la Martha Washington, 1105. - Biscuits Glacés, 1286. - - -~Dinner.~ - - Small Rockaway Oysters, 298. - Consommé Printanier Royale, 124. - Celery, 290. - Radishes, 292. - Bouchées à la Reine, 270. - Terrapin à la Baltimore, 396. - Filets Mignons à la Bayard, 509, 231. - Stuffed Tomatoes, à la Reine, 1024. - Suprême of Partridge à la Périgueux, 850. - French Peas, with fresh Butter, 978. - Stuffed Deviled Lobster, 367. - Champagne Punch, 1307. - Canvas-back Ducks, with Currant Jelly, 874, 1326. - Lettuce and Egg Salad, 1058. - Nougat Pyramid, 1267. - Plombière à la Hamilton, 1370. - Petites Bouchées des Dames à la Mme. Astor, 1238. - Sweet Macaroons, 1210. - Lady-fingers, 1231. - Biscuits Richelieu, 1232. - Coffee, 1349. - Punch à la Czarina, 1312--to be served at 10 P. M. - - -_Thursday, December --._ - - -~Breakfast.~ - - Spanish Omelet, 472. - Fried Frost-fish, 301. - Hamburg Steak, Madeira sauce, 526, 185. - Potatoes, Lyonnaise, 991. - Prunes à la Général Dufour, 1330. - - -~Luncheon.~ - - Canapé Lorenzo, 391. - Broiled Calf’s Liver and Bacon, 584. - Anchovy Salad, 1037. - Rice Pudding à l’Orange, 1130. - - -~Dinner.~ - - Mill Pond Oysters, 298. - Cream of Barley, 77. - Tomatoes, 288. - Caviare, 281. - Stuffed Deviled Crabs, 370. - Croustade of Kidneys, with Mushrooms, 680. - Spinach, with Eggs, 940. - Broiled Tenderloin and Watercress, 503. - Stuffed Peppers, 975. - Roast Grouse, 852. - Escarole Salad, 1055. - Kirsch Omelet, 476. - Coffee, 1349. - - -_Friday, December --._ - - -~Breakfast.~ - - Scrambled Eggs, with Asparagus-tops, 406. - Cod’s Tongues, black Butter, 349. - Hashed Turkey en Bordure, 805. - Broiled Sweet Potatoes, 983. - Baked Apples, 1124. - - -~Luncheon.~ - - Porgies, Tomato sauce, 301, 205. - Chicken Pot-pie, 757. - Russian Salad, 1065. - Madeleine, 1126. - - -~Dinner.~ - - Oysters, 298. - Consommé Chatelaine, 128. - Thon, 282. - Celery, 290. - Red-snapper, Egg sauce, 352, 161. - Coquilles of Sweetbreads à la Dreux, 621. - Salmi of Reed-birds, maison d’or, 867. - Brussels Sprouts, 922. - Roast Chicken, 755. - Lettuce Salad, 1057. - Baba au Rhum, 1217. - Coffee, 1349. - - -_Saturday, December --._ - - -~Breakfast.~ - - Tomato Omelet à la Provençale, 457. - Fish Balls, 347. - Lamb en Brochette à la Dumas, 674. - Fried Potatoes, 993. - Brioche à la Condé, 1203. - - -~Luncheon.~ - - Stuffed Oysters à la Mali, 386. - Calf’s-head à la Cavour, 638. - Stuffed Cabbage, 919. - Potato Salad, 1073. - Charlotte au Café, 1262. - - -~Dinner.~ - - Clams, 300. - Chicken à la Portugaise, 66. - Watercress, 1072. - Sardines, 283. - Sheep’s-head, maître d’hôtel, 329. - Salmi of Ducks, with Turnips, 826. - Spaghetti Napolitaine, 959. - Tenderloin, Piqué à la Florentine, 506. - Roast Red-heads, with Hominy, 876, 1035. - Celery Salad, 1042. - Plombière à la Kingman, 1294. - Coffee, 1349. - - -_Sunday, December --._ - - -~Breakfast.~ - - Eggs à la Bourguignonne, 411. - Broiled Frogs, maître d’hôtel, 398. - Broiled Beefsteak à la Béarnaise, 492. - Stewed Tomatoes, 1027. - Buckwheat Cakes, 1183. - - -~Luncheon.~ - - Smelts, Toulouse, 354. - Blanquette of Veal, with Peas, 551. - Chicken Salad, 1044. - Mince Pie, 1082. - - -~Dinner.~ - - Blue Point Oysters, 298. - Cream of Asparagus, 70. - Radishes, 292. - Celery, 290. - Bass à la Chambord, 343. - Chicken Fricassé à la Reine, 780. - Brussels Sprouts, 922. - Broiled Tenderloin aux Gourmets, 508. - Stuffed Egg-plant, 909. - Punch en Surprise, 1309. - Roast Grouse à la Sam Ward, 853. - Chicory Salad, 1045. - Diplomatic Pudding, 1129. - Strachino Cheese. - Coffee, 1349. - - -_Monday, December --._ - - -~Breakfast.~ - - Omelet, with fine Herbs, 451. - Minced Beef à la Catalan, 502. - Sausages à l’Italienne, 737. - Potatoes, Julienne, 1013. - Apple Fritters, 1191. - - -~Luncheon.~ - - Clams à la Merrill, 389. - Stewed Lamb aux Flageolets, 707. - Oyster-plant, Poulette, 1019. - Rice and Apples à la Czar, 1173. - - -~Dinner.~ - - East River Oysters, 298. - Consommé Garibaldi, 112. - Olives. - Mortadella, 287. - Codfish, Oyster sauce, 352. - Leg of Mutton, Bretonne, 650. - Onions, with Cream, 968. - Squabs en Compote, 822. - Cauliflower au Gratin, 926. - Roast Beef, 527. - Escarole Salad, 1055. - Blanc-Manger à la J. Delmonico, 1270. - Coffee, 1349. - - -_Tuesday, December --._ - - -~Breakfast.~ - - Eggs à la Meyerbeer, 437. - Fried Soft-shelled Crabs, 368. - Tripe à la Lyonnaise, 548. - Saratoga Potatoes, 1011. - German Pancake, with Apples, 1189. - - -~Luncheon.~ - - Lobster à la Newburg, 359. - Breaded Veal Cutlets, Tomato sauce, 563. - French Peas. - Caviare on Toast, 281. - Cherry Tarts, 1111. - - -~Dinner.~ - - Small Rockaway Oysters, 298. - Bisque of Lobster, 10. - Celery, 290. - Radishes, 292. - Matelote of Bass, 332. - Salmi of Grouse à la Walter Scott, 856. - Tenderloin of Beef, Piqué à la Sévigné, 520. - Stewed Tomatoes, 1027. - Roast Partridge sur Canapé, 843. - Lettuce Salad, 1059. - Neapolitan Ice-cream, 1292. - Small Méringues à la Ch. C. Delmonico, 1249. - Coffee, 1349. - - - - -RECIPES. - - -SOUPS. - - -=1. Bouille-à-Baisse.=--Chop two medium-sized, peeled, sound onions very -fine, with one medium-sized, fine, fresh, green pepper, the same way, -and put them in a pan on the hot range, with a gill of sweet oil. When -well browned, moisten with three pints of hot white broth (No. 99). Cut -three skinned, good-sized, sound, well-washed potatoes into quarters, -also three fine, good-sized, sound, red, peeled tomatoes into rather -small pieces; put all in the soup. Season with a pinch of salt (the -equivalent of a tablespoonful) and half a pinch of pepper, and then boil -well for fully one hour and a half, placing into it a strong bouquet -(No. 254) at the beginning, also half a teaspoonful of powdered saffron, -diluted in a little water; when nearly done, add one pound of boned -codfish, cut into small pieces; boil again for three minutes, pour into -a hot soup tureen, and serve with six slices of toasted bread. - - -=2. Brunoise.=--Pare and cut into small squares three medium-sized -carrots, one turnip, half an onion, and two leeks; put these with two -ounces of butter in a covered saucepan for a few moments; moisten with -three pints of broth (No. 99), season with half a tablespoonful of salt, -and a teaspoonful of pepper. Cook for three-quarters of an hour, and -then add a handful of chiffonade (No. 132); when ready, serve with six -slices of toasted bread. - - -=3. Brunoise with Rice.=--The same as for No. 2, adding half a cupful of -uncooked rice about seventeen minutes before serving; taste to see if -sufficiently seasoned, and serve. - - -=4. Brunoise with Sorrel.=--The same, adding two good handfuls of -chopped sorrel about two minutes before serving. - - -=5. Beef à l’Anglaise.=--Cut up into small squares a quarter of a pound -of raw, lean beef; brown them a little in a saucepan on the hot range, -then moisten with three pints of broth (No. 99), add half a pint of -printanier (No. 51), a handful of barley, and half a pinch each of salt -and pepper. Boil thoroughly for half an hour, and a few moments before -serving put in one medium-sized sliced tomato, taste to see if -sufficiently seasoned, then pour the soup into a hot tureen, and send to -the table. - - -=6. Beef à l’Ecossaise, thickened.=--Brown in a little fat, in a -saucepan, a quarter of a pound of small squares of lean beef and a -sliced onion; moisten with three pints of broth (No. 99), adding half a -cup of oatmeal, a small glass of Madeira wine, half a tablespoonful of -salt and a teaspoonful of pepper. Let cook for thirty minutes, then -serve. - - -=7. Busecca.=--Brown in a saucepan one pint of raw printanier (No. 51), -adding half a pint of chopped celery; let steam gently for about ten -minutes, then moisten with three pints of white broth (No. 99) and a -quarter of a pound of very finely shred tripe; season with half a -tablespoonful of salt and a teaspoonful of pepper. Cook thoroughly for -twenty-five minutes, and serve with a little grated cheese, separate. - - -=8. Bisque of Clams.=--Open twelve large clams, scald them whole in -their own juice, and drain. Then pound them in a mortar, and put them -back into a saucepan with the same water. Add one quart of white broth -(No. 99), one bouquet (No. 254), half a pint of raw rice, a little -pepper, but no salt; boil for forty-five minutes, then strain through a -fine sieve, adding half a cupful of good cream. Let it heat, but not -boil again, and serve with very small squares of fried bread. - - -=9. Bisque of Crabs.=--Boil four hard-shelled crabs in salted water for -about fifteen minutes; wash and drain them well, and proceed as for No. -8. - - -=10. Bisque of Lobster.=--The same as for No. 8. Two pounds of lobster -boiled in the shell will be sufficient; serve with small squares of -boiled lobster claw, cut in dice. - - -=11. Croûte-au-Pot.=--Take two carrots cut in round slices, one turnip, -cut the same, adding a few pieces of celery and half a quarter of -chopped-up cabbage; stew them for ten minutes in a covered saucepan, -with two ounces of butter; then moisten with three pints of white broth -(No. 99), adding half a tablespoonful of salt and a teaspoonful of -pepper. Boil well for thirty minutes, and serve with six pieces of dry -toasted rolls. - - -=12. Fish Chowder, Boston style.=--Take a nice live codfish of about six -pounds, cut the head off and remove all the bones, then cut the fish -into square pieces, place them in a bowl, and add half a pinch of salt -and a pint of cold water so as to have the flesh firm. Take the head and -bones, place them in a saucepan with two quarts of white broth (No. 99) -on the stove, and as soon as it comes to a boil, skim it well. Season -with one pinch of salt and half a pinch of pepper. Let boil for twenty -minutes. Peel and slice very fine one small, sound onion, place it in a -saucepan with one ounce of butter, half an ounce of salt pork, cut in -small dice-shaped pieces, let cook for five minutes, then add two -tablespoonfuls of flour. Stir well together for three minutes on a brisk -fire, being careful not to let it get brown. Strain the broth into a -bowl, and when all strained in, add it to the flour, stirring well until -all the broth is added. Let boil for ten minutes. Cut two good-sized, -sound potatoes in small dice-shaped pieces, add them to the soup. Boil -five minutes. Drain the codfish, wash it once more, and add it to the -soup. Boil five minutes more; add half a pint of cold milk, being very -careful not to allow to boil again; sprinkle a teaspoonful of chopped -parsley over, and serve very hot. - - -=13. Clam Chowder.=--Wash six fine, medium-sized potatoes, peel and cut -them into small dice-shaped pieces, wash again in fresh water, take them -up with a skimmer; place them in a stewpan large enough to hold three -quarts. Immediately add two quarts of cold water (not placing the pan -on the fire until so mentioned). Peel one medium-sized, sound onion, -chop it up very fine, and place it on a plate. Take a quarter of a bunch -of well-washed parsley greens (suppressing the stalks), place it with -the onions; wash well two branches of soup celery, chop it up very fine, -place it with the parsley and onions, and add all these in the stewpan. -Place the pan on a brisk fire. Season with a light pinch of salt, adding -at the same time a light tablespoonful of good butter. Let all cook -until the potatoes are nearly done; eighteen minutes will be sufficient. -Cut out from a piece of fresh pork, _crosswise_, one slice a third of an -inch thick, then cut it in pieces a third of an inch square, fry, and -reduce it in a pan on the hot stove for four minutes. Add it to the -broth, add also three-quarters of a teaspoonful of branch dry thyme. -Lightly scald four fine, medium-sized tomatoes, peel and cut them into -small pieces and add them to the preparation. Open and place in a bowl -twenty-four medium-sized, fine, fresh clams; pour into another bowl half -of their juice. Place the clams on a wooden board, cut each one into -four equal pieces, and immediately plunge them into the pan with the -rest; gently mix, so as to prevent burning at the bottom while boiling, -for two minutes. Range the pan on the corner of the stove to keep warm. -Season with a saltspoonful of black pepper, one tablespoonful of -Worcestershire sauce, gently stir the whole with a wooden spoon; break -in two pilot crackers in small pieces, stir a little again. Leave two -minutes longer in the same position, but under no circumstances allow to -boil. Pour it into a hot soup-tureen, and serve. - - -=14. Chiffonade.=--Wash well, drain, and chop up very fine one quart of -sorrel with the green leaves of a lettuce-head. Brown in a saucepan, -with two ounces of butter and a sliced onion, seasoning with half a -tablespoonful of salt and a teaspoonful of pepper. Moisten with three -pints of white broth (No. 99), add a handful of peas, the same of string -beans and asparagus tops; boil for three-quarters of an hour with an -ounce of butter; serve with six slices of toasted bread. - - -=15. How to Prepare Green Turtle.=--Select a medium-sized turtle, cut -off the head, and let it bleed for twelve hours. Remove the bones by -opening the sides; cut the carcass in pieces, and blanch them for three -minutes in boiling water. Lift off the top shell and place it in a -saucepan, covering it with white broth (No. 99), a handful of whole -pepper, one dozen cloves, half a bunch of thyme, and six bay leaves (all -the above spices and herbs carefully tied in a white cloth). Add a -handful of salt, and cook for about one hour. Drain, remove the bones, -cut the rest in dice-sized squares. Let the broth be reduced to -three-fourths its quantity, then put in the white, lean meat, letting it -cook for ten minutes, and then add the green part (the shell) of the -turtle. Fill some medium-sized pots with this, and when cooled off pour -hot lard over the tops. A good glassful of Madeira wine can be added to -the broth, according to taste. - - -=16. Green Turtle Soup.=--Place a pint of green turtle, cut into pieces -(No. 15) in a saucepan with two pints of broth (No. 99); add a bouquet -(No. 254), a glassful of Madeira wine, a little bit of red pepper, half -a tablespoonful of salt, a little grated nutmeg, a teaspoonful of -English sauce, and a cupful of Espagnole sauce (No. 151). Boil for -twenty minutes, and serve with six slices of peeled lemon, after -suppressing the bouquet. - - -=17. Mock Turtle.=--To be prepared as for green turtle (No. 16), -substituting a pint of cooked calf’s-head for the turtle. - - -=18. Clear Green Turtle.=--Proceed the same as for the green turtle (No. -16), omitting the Espagnole sauce, but adding two tablespoonfuls of -dissolved corn-starch, also a quarter of a glassful more of Madeira wine -before serving. - - -=19. Giblets With Rice.=--Take three chicken giblets and brown them in a -saucepan, with half an ounce of fat and one sliced onion. Moisten with -one quart of white broth (No. 99), adding one thinly sliced carrot, half -a sliced turnip, a tablespoonful of well-washed rice, half a -tablespoonful of salt, and a very little pepper. Boil for thirty -minutes, and then put in one sliced tomato; cook for five minutes more, -and serve, adding one teaspoonful of Parisian sauce. - - -=20. Giblets à l’Ecossaise.=--The same as for No. 19, substituting half -a cupful of oatmeal for rice ten minutes before serving. - - -=21. Giblets with Barley.=--The same as No. 19, substituting barley for -rice forty minutes before serving. - - -=22. Giblets à l’Anglaise.=--Brown in a saucepan three minced giblets -with a sliced onion; moisten with one quart of white broth (No. 99), -adding a cupful of Espagnole sauce (No. 151), a bouquet (No. 254), half -a glassful of Madeira wine, a teaspoonful of Parisian sauce, and half a -tablespoonful of salt and a teaspoonful of pepper. Cook thoroughly for -about thirty minutes, and when done, serve with one chopped hard-boiled -egg. - - -=23. Gumbo With Frogs.=--Brown in half an ounce of butter, in a -saucepan, one chopped onion with about one ounce of raw ham cut into -dice shape, half a green pepper cut in small dice, and half a -tablespoonful of salt and a teaspoonful of pepper. Moisten with one -quart of white broth (No. 99), or consommé (No. 100), add one -tablespoonful of raw rice, six sliced gumbos, and one sliced tomato. Let -all cook thoroughly for about twenty minutes; and five minutes before -serving add a quarter of a pound of raw frogs cut up into small pieces. - - -=24. Gumbo of Crabs.=--The same as for No. 23; replacing the frogs by -three well-washed, minced, soft-shelled crabs five minutes before -serving. - - -=25. Frogs à l’Espagnole.=--The same as No. 23, adding one green pepper -and two tomatoes (as green peppers and tomatoes must predominate when -frogs are used instead of crabs), and omitting the gumbo. - - -=26. Oysters.=--Put thirty medium-sized oysters in their own water, with -half a pint of water added, in a saucepan, with a tablespoonful of salt -and half a teaspoonful of pepper, and one ounce of good butter. Let it -boil once only; then serve, adding half a pint of cold milk. - - -=27. Julienne.=--Cut into fine long shreds two carrots, half a turnip, -two leaves of celery, one leek, an eighth of a cabbage, and half an -onion; brown them in a saucepan with one ounce of butter; moisten with -one quart of white broth (No. 99), or consommé (No. 100), and season -with half a tablespoonful of salt and a teaspoonful of pepper. Cook for -thirty minutes; add two tablespoonfuls of cooked green peas, and one -tablespoonful of cooked string beans. Boil up again, and serve. - - -=28. Jardinière.=--The same as for No. 27, only the vegetables are cut -larger, and omit the cabbage. When ready to serve, add a handful of -chiffonade (No. 132) five minutes before serving. - - -=29. Shin of Beef Liée.=--Place ten pounds of leg of beef (shin) in a -saucepan, with one gallon of cold water, on the fire. When it comes to a -boil, thoroughly skim off all the scum. Add one good-sized carrot, one -sound onion, six cloves, eighteen whole peppers, a well-garnished -bouquet (No. 254), and two pinches of salt. Let all boil on a moderate -fire for four hours. Place in a saucepan two ounces of butter, four -tablespoonfuls of flour, mix well together, and place it also on a -moderate fire, stirring it once in a while until it has obtained a light -brown color, which will take six minutes. When the broth has boiled for -four hours, strain either through a napkin or a sieve into a vessel and -let cool for five minutes; then gradually add it to the flour, stirring -until all is added; place it on the fire, and when it boils skim it once -more, and let cook for ten minutes. Cut a piece of four ounces of the -meat of the cooked shin of beef into small dice-shape pieces half an -inch square, add them to the soup, let all boil ten minutes; squeeze in -the juice of one medium-sized sound lemon, add a glassful of Madeira -wine, and serve in hot tureen. - - -=30. Mutton with Barley.=--Cut in small squares a quarter of a pound of -lean mutton, and brown them in saucepan, with a little fat, on the hot -range, with half a chopped sound onion. Moisten with three pints of -white broth (No. 99), and season with half a pinch of salt, and half a -pinch of pepper; add half a pint of printanier (No. 51), a little cut-up -celery, and a tablespoonful of well-washed barley. Boil well together -for forty minutes; pour into a hot soup-tureen and serve. - - -=31. Mutton à l’Ecossaise.=--The same as for No. 30, substituting half a -cupful of oatmeal for the barley ten minutes before serving. - - -=32. Mikado.=--Cut half of a small breast of chicken, a quarter of a -pound of very lean veal, and a quarter of a pound of lean mutton, into -small equal-sized dice-shaped pieces, and put them in a saucepan on the -hot stove, with two ounces of good butter. Cook for five minutes, -stirring with the spatula; then moisten with two quarts of broth (No. -99), adding a finely chopped medium-sized onion, the same of green -pepper, two tablespoonfuls of diluted curry, and a bouquet (No. 254). -Season with a tablespoonful of salt and a teaspoonful of pepper, and, -after cooking for thirty minutes, add three tablespoonfuls of raw rice -and cook again for thirty minutes. Remove the bouquet, skim thoroughly, -and pour the soup into a hot soup-tureen to serve. - - -=33. Westmoreland Soup.=--Put into a saucepan one quart of broth (No. -99), one quart of Espagnole sauce (No. 151), three tablespoonfuls of -Parisian sauce, a little cayenne pepper (about the equivalent of a green -pea), and a bouquet (No. 254); place the saucepan on the hot stove, and -add two cooked and boned calf’s feet, cut into small square pieces, and -pour in a glassful of good Madeira wine. Cook for thirty minutes, remove -the bouquet, and skim the fat from the surface; pour the soup into a hot -tureen; add eighteen cooked chicken quenelles (No. 226), then send to -the table. - - -=34. Mulligatawney.=--Cut a quarter of a medium-sized raw chicken in -pieces, with half a green pepper, half an ounce of lean raw ham, and -half a finely sliced onion. Brown the whole for five minutes in a -saucepan; moisten with one quart of white broth (No. 99), adding a -quarter of a pint of very finely cut printanier (No. 51), a teaspoonful -of curry, and half a green apple cut into small pieces, one slice of -egg-plant cut into small pieces, and a tablespoonful of uncooked rice. -Season with half a tablespoonful of salt and a teaspoonful of pepper; -boil for twenty-five minutes and serve. - - -=35. Mulligatawney à la Delmonico.=--The same as for No. 34, but instead -of the printanier use two tablespoonfuls of rice, adding twelve -medium-sized oysters two minutes before serving. - - -=36. Menestra.=--Cut up all together into fine pieces two carrots, half -a turnip, two leeks, a quarter of a cabbage, half an onion, and one -stalk of celery, and steam them in two ounces of butter for about ten -minutes in a covered saucepan; moisten with three pints of white broth -(No. 99), adding one tablespoonful of washed rice, a bouquet (No. 254), -and half a tablespoonful of salt and a teaspoonful of pepper. Boil well -for thirty minutes, and serve with two tablespoonfuls of grated cheese -separately for each person. - - -=37. Napolitaine.=--Cut into small pieces a quarter of a raw chicken; -brown them well in one ounce of butter, with an ounce of lean raw ham, -half a green pepper, half a sliced onion, also one carrot cut in the -same way. Steam for ten minutes in a saucepan, then moisten with three -pints of white broth (No. 99); season with half a tablespoonful of salt -and a teaspoonful of pepper, and add one tablespoonful of raw rice. Let -it simmer until half cooked (about fifteen minutes), then throw in one -ounce of pieces of macaroni and half a tomato. Boil again for ten -minutes, and serve with two tablespoonfuls of grated cheese separately. - - -=38. Ox-Tail with Barley.=--Cut a small ox-tail into little pieces, wash -well, drain them, then place in a saucepan with a quarter of an ounce of -butter, fry for ten minutes on the hot stove. Moisten with three pints -of consommé (No. 100); season with half a pinch of salt and half a pinch -of pepper. Cook for one hour. Then add half a pint of printanier (No. -51), one tablespoonful of well-washed barley, and a teaspoonful of -Parisian sauce. Cook for forty minutes, then skim the fat off, and a few -moments before serving add one medium-sized, red, sliced tomato to the -soup. - - -=39. Ox-Tail à l’Ecossaise.=--The same as for No. 38, substituting half -a cupful of oatmeal for the barley ten minutes before serving. - - -=40. Ox-Tail à l’Anglaise.=--Cut a small ox-tail into pieces, and fry -them the same as in No. 38. Moisten with a quart of consommé (No. 100), -and one pint of Espagnole sauce (No. 151). Cook for one hour, then -season with a pinch of pepper, add one tablespoonful of well-washed -barley, one teaspoonful of Worcestershire sauce, half a glass of Madeira -wine, and a bouquet (No. 254). Boil thoroughly for forty-five minutes, -skim off the fat, then serve with six slices of lemon, and one chopped -hard-boiled egg, and suppressing the bouquet. - - -=41. Sorrel with Asparagus-tops.=--Chop up fine one quart of well picked -and washed sorrel; put it in a saucepan with two ounces of butter. Let -it steam for ten minutes; then moisten with three pints of white broth -(No. 99), adding half a cupful of asparagus-tops, and half a -tablespoonful of salt and a teaspoonful of pepper. Cook together for -twenty-five minutes, and when about serving thicken it with the yolk of -one egg in half a cupful of cream. Serve with six sippets of toast. - - -=42. Sorrel with Rice.=--The same as for No. 41, using two -tablespoonfuls of rice twenty minutes before serving, instead of the -asparagus, and omitting the sippets of toast. - - -=43. Purée Jackson.=--Cut one pint of potatoes into pieces and cover -them with one quart of white broth (No. 99) in a saucepan. Press the -broth through a napkin, adding about two ounces of butter and a bouquet -(No. 254.) Season with half a tablespoonful of salt and a teaspoonful of -pepper, cook well for thirty minutes, then strain the soup, adding half -a cupful of cream, and serve with six sippets of toast. Do not let it -boil again after the cream has been added. - - -=44. Purée Parmentier.=--The same as for No. 43, adding one bunch of -cut-up leeks fifteen minutes before serving. - - -=45. Purée Bretonne.=--The same as for No. 43, substituting one pint of -dried white beans, previously soaked for four hours in cold water, for -the potatoes. - - -=46. Purée Faubonne.=--The same as for No. 43, using one pint of lentils -instead of potatoes. (Lentils must also be soaked for four hours before -using.) Throw in two tablespoonfuls of cooked green peas and a pinch of -chopped parsley one minute before serving. - - -=47. Purée Crécy.=--Steam four medium-sized finely chopped carrots for -fifteen minutes in a saucepan, with two ounces of butter; then moisten -with one quart of white broth (No. 99), adding half a cupful of raw -rice, one bouquet (No. 254), and half a tablespoonful of salt and a -teaspoonful of pepper. Cook thoroughly for thirty minutes, then strain -through a fine colander. Finish with half a cupful of cream, and serve -with two tablespoonfuls of croûtons (No. 133). - - -=48. Purée Condé.=--Place in a saucepan on the fire one pint of red -beans, previously soaked for four hours in cold water. Moisten with one -quart of white broth (No. 99), and add two ounces of blanched salt pork, -one onion, one carrot, a bouquet (No. 254), and a teaspoonful of pepper. -Cook thoroughly for one hour; then strain, add half a glassful of -claret, and then serve with two tablespoonfuls of square croûtons of -fried bread (No. 133). - - -=49. Purée of Green Peas.=--The same as for No. 48, using a pint of -green peas instead of red beans, and adding half a cupful of cream in -the place of claret, and one ounce of butter, one minute before serving. - - -=50. Purée Mongole.=--Boil in a saucepan half a cupful of dried peas in -two gills of white broth (No. 99), for one hour; if fresh peas, half an -hour will be sufficient. Cut up in julienne shape, one medium-sized -sound carrot, one small turnip, and one leek; place them in a saucepan -with half an ounce of butter on the hot stove, cover the pan, and let -simmer for five minutes. Peel two good-sized ripe tomatoes, cut them -into quarters, put them in a saucepan with a quarter of an ounce of -butter; season with one pinch of salt and half a pinch of pepper, add -one gill of white broth (No. 99). Let cook for twenty minutes on a brisk -fire. Then strain the tomatoes through a fine sieve into a bowl, add -them now to julienne, let all cook five minutes longer; strain the peas -through the sieve into the julienne, let the whole come to a boil, and -serve in a hot soup-tureen. - - -=51. Printanier Grenat.=--Cut into small pieces two carrots, half a -turnip, half an onion, two leaves of celery, and two leeks; steam them -well for ten minutes in a saucepan with one ounce of butter; then -moisten with three pints of consommé (No. 100), adding two -tablespoonfuls of rice, half a pinch each of salt and pepper. Cook -thoroughly for thirty minutes and five minutes before serving put in one -cut-up raw tomato. - - -=52. Printanier Chasseur.=--Proceed as for No. 51, only replacing the -tomato with half the breast of a cooked grouse, partridge, or any other -game, cut into small pieces, and twelve quenelles (No. 221). - - -=53. Paysanne.=--Cut in square-shaped pieces two carrots, half a turnip, -an eighth of a cabbage, half an onion, one potato, and two leaves of -celery. Steam them for ten minutes with two ounces of butter in a -saucepan; then moisten with three pints of white broth (No. 99); season -with half a tablespoonful of salt, and a teaspoonful of pepper. Cook for -thirty minutes, and when serving add six thin slices of bread. - - -=54. Pot-au-Feu.=--Family Soup.--Thoroughly wash twice in cold water, -either six pounds of brisket or eight pounds of shin of beef. Place it -in the stock-pot, and entirely cover with cold water; place it on the -fire, and be very careful, as soon as it comes to a boil, to thoroughly -skim off all the scum. Add two medium-sized, sound, well-cleaned -carrots, one turnip, one good-sized, well-peeled onion with six cloves -stuck in it, and two leeks tied together. Season with two pinches of -salt, and eighteen whole peppers; let boil for four hours. Strain either -through a napkin or a sieve into a bowl; cut the carrots into round -pieces, quarter of an inch thick, turnip the same, as also the leeks; -add all these to the broth, and serve with six quarters of toasted -rolls. - - -=55. A la Russe.=--Cut into pieces one ounce each of lean, raw ham, -mutton, beef, and veal; brown them well in one ounce of butter with the -half of a finely shred onion for five minutes. Moisten with one quart of -white broth (No. 99), then throw in half a pint of prepared printanier -as for No. 109, and a tablespoonful of raw rice. Boil thoroughly for -thirty minutes, season with two teaspoonfuls of pepper, and five -minutes before serving add a handful of chiffonade (No. 132). - - -=56. Spaghetti with Tomatoes.=--Pour into a saucepan one pint of white -broth (No. 99), one pint of tomato sauce (No. 205), and season with half -a pinch each of salt and pepper. Let it boil well for ten minutes; then -throw in half a pint of cooked spaghetti--cut about three-quarters of an -inch in length; cook again for five minutes, tossing them well -meanwhile, and serve very hot. - - -=57. Tomatoes with Rice.=--The same as for No. 56, using three -tablespoonfuls of raw rice twenty minutes before serving instead of the -cooked spaghetti. - - -=58. Tomatoes à l’Andalouse.=--Boil together in a saucepan one pint of -tomato sauce (No. 205), and three pints of consommé (No. 100). Add half -a tablespoonful of salt and a teaspoonful of pepper; then put in two -tablespoonfuls of tapioca, stirring it well all the time. Cook for -fifteen minutes, and add twelve chicken quenelles (No. 226); then serve. - - -=59. Tomato with Sago.=--Boil for ten minutes in a saucepan one pint of -tomato sauce (No. 205), and three pints of consommé (No. 100), seasoning -with half a pinch each of salt and pepper; add two tablespoonfuls of -sago, cook again for fifteen minutes, gently stirring, and serve. - - -=60. Terrapin--how to prepare it.=--Take live terrapin, and blanch them -in boiling water for two minutes. Remove the skin from the feet, and put -them back to cook with some salt in the saucepan until they feel soft to -the touch; then put them aside to cool. Remove the carcass, cut it in -medium-sized pieces, removing the entrails, being careful not to break -the gall-bag. Put the pieces in a smaller saucepan, adding two -teaspoonfuls of pepper, a little nutmeg, according to the quantity, a -tablespoonful of salt, and a glassful of Madeira wine. Cook for five -minutes, and put it away in the ice-box for further use. - - -=61. Terrapin Soup.=--Put in a saucepan one pint of Espagnole sauce (No. -151) and half a pint of consommé (No. 100). Add a good bouquet (No. -254), one tablespoonful of Parisian sauce, a very little red pepper, the -same of nutmeg, and half a glassful of Madeira wine. Boil for twenty -minutes, being careful to remove the fat, if any; add half a pint of -terrapin prepared as above (No. 60), and boil for ten minutes longer. -Then serve with six slices of lemon, always removing the bouquet. - - -=62. Chicken à la Richmond.=--Place a quarter of a medium-sized chicken, -previously boned, into a saucepan with one ounce of butter or fat, one -finely shred onion, and half a green pepper, also shred. Fry well -together for ten minutes; then moisten with three pints of white broth -(No. 99), adding a teaspoonful of powdered curry, diluted in two -tablespoonfuls of broth, good bouquet (No. 254), a spoonful of Lima -beans, two tablespoonfuls of fresh corn, and six cut-up gumbos, -suppressing the stalks. Season with half a tablespoonful of salt, and a -teaspoonful of pepper; cook thoroughly for thirty-five minutes; remove -the bouquet and serve. - - -=63. Chicken Piémontaise.=--The same as No. 37, omitting the carrots and -rice. - - -=64. Chicken Hollandaise.=--Cut one quarter of a medium-sized raw -chicken into small pieces with half an onion; brown well together for -ten minutes in a saucepan with an ounce of butter, and moisten with -three pints of consommé (No. 100). Add three tablespoonfuls of raw rice, -half a tablespoonful of salt, a very little red pepper, and a bouquet -(No. 254). Boil thoroughly for twenty minutes; remove the bouquet, and -serve. - - -=65. Chicken à la Créole.=--The same as for No. 64, adding half a -chopped green pepper, one ounce of lean, raw ham, cut in small pieces. -Five minutes before serving put one cut tomato in the soup. - - -=66. Chicken à la Portugaise.=--Prepare the chicken as for No. 64; add -half a pint of cooked printanier (No. 51) cut very fine five minutes -before serving. - - -=67. Chicken à l’Okra.=--The same as for No. 65, adding twelve raw okras -cut in small pieces ten minutes before serving. - - -=68. Chicken with Leeks.=--Brown for ten minutes, in one ounce of butter -in a saucepan, one quarter of a medium-sized chicken with half a cut-up -small onion; moisten with three pints of consommé (No. 100), adding -three leeks cut in pieces, a bouquet (No. 254), and half a tablespoonful -of salt and a teaspoonful of pepper. Boil thoroughly for thirty minutes -and serve, suppressing the bouquet. - - -=69. Chicken à la Turque.=--Brown in a saucepan a quarter of a raw -chicken in one ounce of butter, with one ounce of raw ham and a sliced -onion, moisten with a quart of consommé (No. 100), and half a pint of -tomato sauce (No. 205), add two tablespoonfuls of raw rice, a bouquet -(No. 254), half a tablespoonful of salt, half a cut-up green pepper, and -one teaspoonful of diluted curry. Boil for thirty minutes and serve, -removing the bouquet. - - -=70. Cream of Asparagus.=--Put two ounces of butter in a saucepan, -adding three tablespoonfuls of flour; stir well, and moisten with three -pints of white broth (No. 99). Put in the equivalent of half a bunch of -asparagus; add a bouquet (No. 254), twelve whole peppers, and half a -tablespoonful of salt. Boil thoroughly for thirty minutes; then strain -through a fine sieve, add half a cupful of cream, and serve either with -a handful of cooked asparagus tops or croûtons soufflés (No. 134). - - -=71. Cream of Celery.=--Heat half a pint of mirepoix (No. 138) in a -saucepan with an ounce of butter, adding three tablespoonfuls of flour; -moisten with three pints of white broth (No. 99), put in half a bunch of -celery with a little nutmeg, and half a tablespoonful of salt; let boil -well for forty-five minutes then strain through a sieve; add half a -cupful of cream, and serve with two tablespoonfuls of croûtons (No. -133). - - -=72. Cream of Artichokes.=--Heat half a pint of mirepoix (No. 138) in a -saucepan with one ounce of butter, adding three tablespoonfuls of flour, -and half a tablespoonful of salt; moisten with three pints of white -broth (No. 99), and put in two well-pared, fresh, or three canned, -artichokes, and cook well for thirty minutes; strain through a sieve, -stir in half a cupful of cream, and serve with a handful of croûtons -soufflés (No. 134). - - -=73. Cream of Cauliflower.=--Proceed the same as for No. 72, omitting -the mirepoix, and substituting half a medium-sized cauliflower instead -of artichokes. - - -=74. Cream Palestine.=--Boil for about twenty-five minutes half a pound -of Jerusalem artichokes; peel and mash them well, then put them in a -saucepan with one ounce of butter, moistening with three pints of white -broth (No. 99), and half a pint of mirepoix (No. 138). Add three -tablespoonfuls of raw rice, and half a tablespoonful of salt. Cook -thoroughly for thirty minutes; then strain through a sieve, and finish -with half a cupful of cream, and a handful of croûtons soufflés (No. -134). - - -=75. Cream of Lima Beans.=--Put two ounces of butter in a saucepan with -half a pint of mirepoix (No. 138), a tablespoonful of flour, and one -pint of Lima beans, seasoning with half a tablespoonful of salt. Moisten -with three pints of white broth (No. 99); cook for thirty minutes; then -strain through a sieve, and serve with half a cupful of cream and a -handful of croûtons soufflés (No. 134). - - -=76. Cream of Dried Green Peas.=--Soak one pint of dried peas for four -hours; then cover them with three pints of white broth (No. 99), or -water. Put them in a saucepan, adding a bouquet (No. 254), a good-sized -piece of salt pork (about two ounces), one carrot, one onion, three -cloves, and twelve whole peppers. Cook for forty-five minutes; then rub -through a sieve, add two ounces of good butter, and half a cupful of -cream, and serve with sippets of fried bread. Should water be used -instead of broth, taste before serving to see if sufficiently seasoned. - - -=77. Cream of Barley.=--Moisten half a pint of well-washed barley with -one quart of white broth (No. 99), adding a bouquet (No. 254), and one -whole onion; boil in the saucepan on the stove for forty-five minutes, -and season with half a tablespoonful of salt and a teaspoonful of -pepper. Strain through a coarse colander, and removing the bouquet, -serve with a thickening made of a cupful of cream and the yolks of two -raw eggs, and a handful of sippets of bread fried in butter. - - -=78. Cream of Rice.=--Same as for No. 77, using rice instead of barley, -and letting it cook thirty minutes. - - -=79. Cream of Sorrel.=--Steam three good handfuls of well-cleaned sorrel -with one ounce of butter. After cooking ten minutes, rub through a sieve -into a saucepan; add a quart of white broth (No. 99), and one pint of -béchamel sauce (No. 154); season with half a tablespoonful of salt and a -teaspoonful of pepper and let boil for fifteen minutes. Thicken the soup -before serving with half a cupful of cream and the yolks of two raw eggs -well beaten together, adding six slices of bread. - - -=80. Cream of Sorrel and Rice.=--The same as for No. 79, adding three -tablespoonfuls of raw rice, and cooking for twenty minutes longer. - - -=81. Cream of Sorrel, fermière.=--Steam three good handfuls of -well-cleaned sorrel with one ounce of butter for ten minutes, and then -strain it as for the above. Moisten with three pints of broth (No. 99), -adding one more ounce of butter, one sliced, raw potato, two leeks cut -in small squares, half an onion, also cut, half a tablespoonful of salt, -and a teaspoonful of pepper. Cook well for thirty minutes, and serve -with six slices of bread, but add no thickening. - - -=82. Cream of Chicken.=--Pound half a boiled chicken in a mortar, then -put it in a saucepan, and moisten with three pints of white broth -(No.99), adding one cupful of raw rice, one bouquet (No. 254), half a -tablespoonful of salt, twelve whole peppers, and three cloves. Boil -thoroughly for thirty minutes; then strain through a fine sieve; put in -half a cupful of cream, and serve with two tablespoonfuls of small -pieces of cooked chicken in the tureen, or croûtons soufflés instead of -the chicken. - - -=83. Cream of Game.=--The same as for No. 82, using game instead of -chicken; the same quantity of each being needed. - - -=84. Cream à l’Allemande.=--Heat half a pint of mirepoix (No. 138) in a -saucepan with one ounce of butter, adding two tablespoonfuls of flour, -and moistening with three pints of white broth (No. 99); season with -half a tablespoonful of salt and three cloves. Boil for thirty minutes, -then strain, and after adding an ounce of good butter, serve with two -ounces of very finely cut noodles (No. 1182) which have been previously -boiled in salted water. - - -=85. Cream of Turnips.=--Put three medium sized cut-up raw turnips in a -saucepan with one ounce of butter; steam them for thirty minutes, then -add one pint of good béchamel sauce (No. 154); rub through a sieve and -moisten with one quart of white broth (No. 99); season with a -tablespoonful of salt and a teaspoonful of pepper. Heat it while -stirring continually, and serve with half a cupful of cream beaten with -two egg yolks. - - -=86. Cream of Celery à l’Espagnole.=--Put two stalks of celery, cut into -fine strips, in a covered saucepan, with one ounce of butter; add a pint -of good broth (No. 99), with half a tablespoonful of salt and a -teaspoonful of pepper. Boil for thirty minutes; then rub through a -sieve, moisten with one quart of broth, and before serving thicken with -two egg yolks diluted in half a cupful of cold consommé (No. 100). Add -three tablespoonfuls of boiled rice, and, two minutes before serving, -one ounce of butter. After the egg yolks have been added to the soup it -should not be allowed to boil again. - - -=87. Cream of Lettuce.=--Wash thoroughly the green leaves of three -good-sized heads of lettuce; drain and chop them up; place them in a -saucepan with a quarter of a pound of butter, and cook for five minutes, -stirring it lightly. Moisten with two quarts of white broth (No. 99); -season with a tablespoonful of salt, a teaspoonful of pepper, and half a -teaspoonful of grated nutmeg; add a bouquet (No. 254), and four ounces -of well-cleaned, raw rice; cover the saucepan, and cook for forty-five -minutes. Remove the bouquet and strain the soup through a fine sieve. -Clean the saucepan well, replace the cream in it, and let it heat -thoroughly, but do not let it boil, meanwhile stirring it gently with -the spatula. Pour in a pint of sweet cream, stir a little more, and -throw it into a hot soup tureen, serving it with croûtons soufflés (No. -134). - - -=88. Cream of Lentils à la Major-domo.=--Soak one pint of lentils for -four hours in cold water; then put them on to boil in a saucepan, with -two quarts of water, one carrot, one onion, two ounces of salt pork, -six whole peppers, a bouquet (No. 254), and the bones of one partridge; -also half a tablespoonful of salt. Cook for forty-five minutes, then rub -through a sieve; cut half the breast of a partridge in slices, lay them -in the soup-tureen with an ounce of butter, pour the purée over, and -serve with a handful of fried sippets of bread, suppressing the bouquet. - - -=89. Purée of Partridge à la Destaing.=--Pound in a mortar the bones of -a partridge, and half a pint of purée of chestnuts (No. 131). Put the -whole into a saucepan, and moisten with three pints of white broth (No. -99), one ounce of butter, and half a tablespoonful of salt and a -teaspoonful of pepper. Boil for forty-five minutes; then rub through a -wire sieve, adding about an ounce more butter and three tablespoonfuls -of cooked rice just before serving. - - -=90. Purée of Partridge à la Gentilhomme.=--Pound well the bones of one -of any kind of game, place them in a saucepan, add half a pint of purée -of lentils with three pints of white broth (No. 99), half a -tablespoonful of salt and a teaspoonful of pepper, and one ounce of -butter. Boil forty-five minutes, then rub through a fine sieve, stir -well while on the fire, not letting it come to a boil, and finish with -one ounce of fresh butter. Serve with twelve small game quenelles (No. -228). - - -=91. Purée of Chestnuts à la Jardinière.=--Place in a saucepan one pint -of purée of chestnuts (No. 131), moisten it with one pint of white broth -(No. 99) and a glassful of Madeira wine; boil for thirty minutes, then -put in a quarter of a carrot, the same of turnip cut with a tin tube, a -tablespoonful of asparagus-tops, six Brussels sprouts, and a piece of -cut-up cauliflower the size of an egg. Boil all together for fifteen -minutes, and serve after seasoning with half a tablespoonful of salt and -a teaspoonful of pepper. - - -=92. Purée of Beans Soubise.=--After soaking a pint of white beans for -four hours, cook them in a saucepan with one ounce of butter and two -sliced onions, and moisten with three pints of white broth (No. 99); -season with half a tablespoonful of salt and a teaspoonful of pepper. -Boil for forty-five minutes; then rub through a fine sieve, and serve -with a thickening of two egg yolks and half a cupful of cream. Add -twelve quenelles to the soup (No. 231), and serve. - - -=93. Potage à la Diplomate.=--Blanch a beef palate for two minutes in -boiling water, then scrape it well, drain, cook again for one hour, and -then cut it up in dice shape. Place it in a stewpan with one pint of -consommé (No. 100), half a glassful of Madeira wine, and half a pinch -each of salt and pepper; pour the liquid over and cook for thirty -minutes. Now prepare, in another saucepan, one quart of a stock such as -clear green turtle (No. 18), add the beef palates, and twelve chicken -quenelles or forcemeat balls (No. 226) and serve. - - -=94. Potage à la Windsor.=--Boil for one hour, in two quarts of white -broth (No. 99) and one quart of water, three calf’s feet; when done, -bone and cut them into pieces (they are preferable if cold); moisten -with three pints of their own broth, adding a bouquet (No. 254), half a -glassful of Madeira wine, half a tablespoonful of salt, and a very -little cayenne pepper. Boil again for ten minutes, then strain through a -fine sieve, darken the soup with a little essence of caramel, and when -serving add twelve crawfish quenelles (No. 227). - - -=95. Potage à la McDonald.=--Pound a cooked calf’s brain in a mortar; -add two cooked onions, three raw egg yolks, and a teaspoonful of curry -powder; rub well through a fine sieve, and when ready to serve pour it -into three pints of white broth (No. 99) in the saucepan, adding a -peeled and baked cucumber cut in slices. Then serve. - - -=96. Potage à la D’Orsay.=--Place in a saucepan a pint of béchamel (No. -154). One pint of white broth (No. 99), half a tablespoonful of salt and -a teaspoonful of pepper, and let simmer on the corner of the fire for -fifteen minutes. Add to this half a pint of cream of asparagus (No. 70) -and one ounce of butter; when finished boiling, put in the tureen six -soft-boiled and well-pared pigeon eggs, and the breast of one pigeon cut -in julienne; pour the soup over, and serve. - - -=97. Potage Montmorency.=--Add to one quart of boiling consommé (No. -100), in a saucepan, half a cupful of noodles (No. 1182) previously -blanched in salted water; thicken with the yolks of two beaten eggs, a -tablespoonful of grated Parmesan cheese, half a cupful of cream, and one -ounce of butter; pour into the tureen, adding either the minced leg or -wing of a cooked chicken, and serve with three heads of baked lettuce -cut in two, on a separate dish. - - -=98. Potage of Rice à la Maintenon.=--Take one quart of white broth (No. -99), one pint of béchamel (No. 154), half a tablespoonful of salt and a -teaspoonful of pepper, and add to it half a raw chicken; cook for twenty -minutes in the saucepan on the fire, then take the chicken out and -thicken the soup with the yolks of two beaten eggs, and a teaspoonful of -powdered curry, mixed with half a cupful of cream; rub all through a -fine sieve, and serve, adding two tablespoonfuls of boiled rice, and the -breast of the half chicken previously cooked in the soup, and cut into -small pieces. - - -=99. Bouillon Blanc--White broth.=--Place in a large stock-urn on a -moderate fire a good heavy knuckle of a fine white veal with all the -débris, or scraps of meat, including bones, remaining in the kitchen -(but not of game); cover fully with cold water, adding a handful of -salt; and as it comes to a boil, be very careful to skim all the scum -off--no particle of scum should be left on--and then put in two large, -sound, well-scraped carrots (whole), one whole, cleaned, sound turnip, -one whole, peeled, large, sound onion, one well-cleaned parsley root, -three thoroughly washed leeks, and a few leaves of cleaned celery. Boil -very slowly for six hours on the corner of the range, keenly skim the -grease off; then strain well through a wet cloth into a china bowl or a -stone jar, and put it away in a cool place for general use. - - -=100. Consommé pure--Consommé plain.=--Chop up a shin of beef of twelve -pounds, _using a machine if practicable_; put it in a large soup kettle -with two sound, well-scraped, good-sized carrots, two peeled, sound -onions, three well-washed and pared leeks, a few branches of celery, -and one bunch of parsley roots, all well-scraped, washed, and shred, -six cloves, eighteen whole peppers, a bay-leaf, and the whites of six -raw eggs, including their shells. Mix all well together, and then -moisten with two gallons of cold white broth (No. 99), one quart of cold -water (all this should be done before the soup-kettle has been placed on -the hot range). Stir thoroughly for two or three minutes without -ceasing; and then place it on the hot range, add some débris of chicken -if any at hand. Boil slowly for about four hours, skim the grease off -thoroughly, and then strain through a wet cloth into a china bowl or -stone jar, and put away in a cool place for general use. Should the -white broth that you employ be hot, replace the cold water by a piece of -ice well cracked, and the equivalent of a quart of water, adding it to -the consommé very gradually at the beginning, but continually -increasing, and stirring till all added. (Always taste if sufficiently -seasoned before serving). - - -=101. Consommé Dubourg.=--Cut half a pint of royal (No. 107) into -pieces; put three tablespoonfuls of cooked rice into a soup-tureen, and -pour three pints of boiling consommé over it, and serve. - - -=102. Consommé Massena.=--Add half a glassful of Madeira wine and a -bouquet (No. 254) to three pints of game-stock (No. 219), and boil well -together for two hours. Have ready three tablespoonfuls of purée of -chestnuts (No. 131), mixing in three egg yolks, adding a very little -salt and the same of pepper. Take six small timbale-molds, butter them -well, and fill them with the above preparation. Poach them for two -minutes; take them out, and let them get cool before unmolding them. Put -them in a soup-tureen and serve, adding the boiling game-stock. - - -=103. Consommé aux Pâtes.=--When one quart of consommé is boiling very -hard, add three-quarters of a cupful of paste, such as vermicelli or any -other Italian paste; let them cook for six minutes, stirring frequently; -then serve. (Pastes such as macaroni, rice, spaghetti, noodles &c., must -first be parboiled, and, when necessary, broken into pieces before being -added to the soup.) - - -=104. Consommé à la Semoule, or Tapioca.=--Into one quart of boiling -consommé (No. 100), sprinkle four tablespoonfuls of semolina, or -tapioca, stirring constantly; boil thoroughly for ten minutes, and skim -the surface just previous to serving. - - -=105. Consommé Tapioca or Semoule à la Creme.=--The same as for No. 104, -adding to the tureen a thickening of two egg yolks with half a cupful of -cream when ready to serve. - - -=106. Consommé à la Sevigne.=--With chicken forcemeat (No. 226) fill six -very small timbale-molds; let them poach for two minutes in hot water, -then set them aside to cool, turn them out, and put them into the tureen -with two tablespoonfuls of cooked asparagus-tops, and two tablespoonfuls -of cooked green peas; pour over it one quart of boiling consommé (No. -100), and serve. - - -=107. Consommé Royal.=--Take six egg yolks and two whole eggs, half a -teaspoonful of nutmeg, half a tablespoonful of salt, and a scant -teaspoonful of cayenne pepper; beat well together in a bowl, adding half -a pint of cream; strain through a fine hair sieve and fill up six small -timbale-molds, being careful that they are previously well buttered. -Cook them in a stewpan with boiling water to half their height; then -place them in the oven until they become firm, which will take about -fifteen minutes; immediately after taking them from their moulds, cut -them in slices, and add them to one quart of boiling consommé (No. 100) -when ready to serve in a tureen. - - -=108. Consommé Deslignac.=--Make a royal consommé for three timbales -(No. 107), but instead of cream use consommé; unmold, cut them -dice-shaped, and put them in the tureen with half a cupful of cooked -printanier (No. 109) and one quart of boiling hot consommé (No. 100); -then serve. - - -=109. Consommé Printanier.=--Cut out, with a vegetable scoop, two -carrots and one turnip; simmer them for twenty minutes in water and with -a tablespoonful of salt, then drain and throw them into a quart of -consommé (No. 100) in a saucepan with two tablespoonfuls of cooked green -peas, and two tablespoonfuls of cooked string beans cut into small -pieces. Add a handful of chiffonade (No. 132), cook five minutes more, -and serve in a hot tureen. - - -=110. Consommé à la D’Orleans.=--Add a little crawfish butter (No. 150) -to eight fish quenelles; fill six long-shaped quenelle molds with this -and poach them in salted water for two minutes; drain, and after -unmolding put them in a tureen with two tablespoonfuls of cooked green -peas and as much boiled rice; pour one quart of boiling consommé (No. -100) over it, and serve. - - -=111. Consommé à l’Imperiale.=--Place four tablespoonfuls of chicken -forcemeat (No. 226) in a paper cornet; cut away the end of the cornet. -Butter a pan, and with the contents of the cornet, make eighteen round -quenelles; put on top of each quenelle a small slice of truffle; poach -them for two minutes in white broth (No. 99); then drain through a -sieve, and serve in the tureen, after pouring one quart of consommé (No. -100) over them and adding a tablespoonful of cooked green peas and six -cock’s combs. - - -=112. Consommé Garibaldi.=--Proceed the same as for No. 107; have two -green timbales, two red ones; use a very little carmine Broton, then use -two more plain timbales, and serve. - - -=113. Consommé Princesse.=--Wash well three tablespoonfuls of barley, -drain, and place it in a saucepan with three pints of consommé (No. -100), and let boil for forty minutes. Add two tablespoonfuls of cooked -breast of chicken cut in dice, two tablespoonfuls of cooked green peas, -and serve in a hot tureen. - - -=114. Consommé Douglas.=--Pare and blanch for ten minutes half a root of -celery as for a julienne (No. 27); then place it in a saucepan, adding -two tablespoonfuls of boiled rice, half an ounce of smoked, cooked -tongue, and six mushrooms, both shred very small; pour one quart of hot -consommé (No. 100) over it and serve. - - -=115. Consommé Renaissance.=--With two ounces of pâté-à-chou (No. 1240) -make a handful of croûtons, the size of the little finger; cook them on -a tin dish in the oven for ten minutes, and when done fill them inside -with chicken forcemeat (No. 226) pressed through a cornet. Put them in a -tureen with two tablespoonfuls of cooked peas, and two spoonfuls of -sliced mushrooms; pour one quart of consommé (No. 100) over them, and -serve. - - -=116. Consommé à l’Africaine.=--Cut one cooked artichoke bottom -dice-shaped, also one slice of fried egg-plant cut in pieces; drain them -on a cloth to remove all the fat, then add two tablespoonfuls of cooked -rice, and a teaspoonful of powdered curry diluted in water; put these in -a soup tureen with one quart of consommé (No. 100) poured over them, and -serve. - - -=117. Consommé à l’Andalouse.=--Boil three tablespoonfuls of tapioca in -one quart of consommé (No. 100); add half a pint of thin tomato sauce -(No. 205), boil for ten minutes, and serve with twelve small quenelles -of godiveau. (No. 221). - - -=118. Consommé Celestine.=--Make two light French pancakes (No. 1186) -cover one with chicken forcemeat (No. 226), and sprinkle over it a -little grated Parmesan cheese; then put the other one on top, and cut -them in twelve slices with a tube, and serve in one quart of boiling -consommé (No. 100) in a hot tureen. - - -=119. Consommé à l’Anglaise.=--Add half a cupful of minced cooked -chicken, and three tablespoonfuls of cooked green peas to one quart of -boiling consommé (No. 100), and serve in a hot tureen. - - -=120. Consommé Colbert.=--Add six poached eggs (No. 404) to one quart of -boiling consommé (No. 100) before serving. - - -=121. Consommé Printanier Colbert.=--The same as for the above, adding -half a pint of cooked printanier (No. 51). - - -=122. Consommé Suèdoise.=--Cut three rolls in halves, and take out the -crumbs; make a preparation, cutting up together one carrot, half a -turnip, one leaf of a white cabbage, two tablespoonfuls of peas, and one -tablespoonful of string beans; add one ounce of butter, half a -tablespoonful of salt, and very little pepper. Leave it very thick, and -cook for twenty minutes in a saucepan, adding two tablespoonfuls of -grated Parmesan cheese. Fill the rolls with this mixture, and sprinkle -the tops with more cheese and a few drops of drawn butter; place them in -the oven for two minutes, and serve with three pints of consommé (No. -100) in a hot soup-tureen. - - -=123. Consommé Rachel.=--Decorate the bottom and sides of twelve -quenelle molds with sliced truffles, and the same of smoked cooked -tongue, being careful to have them well buttered. Fill them with chicken -forcemeat (No. 226); poach them in salted water for two minutes, unmold, -and serve with one quart of boiling consommé (No. 100) in the hot -tureen. - - -=124. Consommé Printanier Royale.=--Add to one quart of boiling consommé -(No. 100) three royals (No. 107) cut into pieces, also half a pint of -cooked printanier (No. 51), and serve. - - -=125. Consommé Duchesse.=--Butter and cover a tin plate with two ounces -of pâté-à-chou (No. 1240), about the height of a quarter of an inch. -Cook it in the oven for six minutes, then remove, and fill it with -forcemeat (No. 226) pressed through a cornet; cut it with a paste cutter -into twelve equal-sized pieces, put them in the tureen, pour one quart -of boiling consommé (No. 100) over them, and serve. - - -=126. Consommé Patti.=--Cut half a breast of a cooked chicken into small -pieces; put them in a tureen, adding two tablespoonfuls of boiled rice, -two tablespoonfuls of cooked green peas, and one truffle cut -dice-shaped. Pour one quart of boiling consommé (No. 100) over it, and -serve with grated cheese separate. - - -=127. Consommé Napolitaine.=--Cut two ounces of cooked spaghetti into -pieces, adding half an ounce of cut-up, cooked tongue, half an ounce of -lean, cooked ham, and three mushrooms cut into small pieces. Pour all -into a tureen with one quart of consommé (No. 100), and serve with -grated cheese separate. - - -=128. Consommé Chatelaine.=--Take three molds. Add to the four whites of -well-beaten eggs half a pint of purée of onions (Soubise No. 250), and a -quarter of a pint of cream; beat well together with a very little grated -nutmeg, and half a tablespoonful of salt. Fill the molds, previously -well buttered; then poach them in water to half their height for six -minutes, and unmold. Cut them into twelve pieces, and put them in the -soup-tureen, adding two tablespoonfuls of cooked asparagus-tops, and the -same quantity of green peas. Pour one quart of consommé (No. 100) over -it, and serve very hot. - - -=129. Consommé aux Quenelles.=--Have ready eighteen small godiveau -quenelles (No. 221). Arrange them in a well-buttered stewpan, being -careful they do not touch each other; pour some salted water over them, -and let them poach for two minutes. Drain on a perfectly dry sieve, and -put them in the tureen with one quart of boiling consommé (No. 100), and -serve. - - -=130. Onion Soup.=--Brown two onions in a saucepan with one ounce of -butter, stir in a little flour, and moisten with three pints of white -broth (No. 99); season with half a tablespoonful of salt and a -teaspoonful of pepper, and cook for ten minutes. Place six pieces of -toasted bread in a bowl; cover them with fine slices of Swiss cheese, -pour the broth over them, add a few more slices of cheese on top, and -put it in the oven five minutes before serving. - - -=131. Purée of Chestnuts.=--Boil one pound of chestnuts for ten minutes; -peel and skin them immediately, put them in a saucepan with one quart of -white broth (No. 99), a tablespoonful of salt, and two teaspoonfuls of -pepper and a quarter of a pound of butter. Let all boil well for thirty -minutes; rub through a sieve, and use when needed. - - -=132. Chiffonade for Soups.=--Chop well together half a head of lettuce, -half a handful of sorrel, a few branches of chervil, and a little -parsley. Use it in soups five minutes before serving. - - -=133. Croûtons for Soups.=--Cut some dice-shaped pieces of bread, and -fry them in a pan with clarified butter; when a rich golden color, -drain, and add to the soup when needed. - - -=133½. Croûtons for Garnishing.=--Cut six rather thin slices out of an -American loaf of bread; neatly pare, then cut them into heart-shaped -croûtons. Lay them on a tin plate, drip a little clarified butter over -them, place in the hot oven for four minutes, to let get a good golden -color. Take from out the oven, and use when required. - - -=134. Croûtons Soufflés.=--Make some pâté-à-chou (No. 1240), spread it -out to the thickness of macaroni, and cut with a knife the size of a -pea. Put them in a sieve, sprinkle with flour, shake well, and fry in -hot lard; when done, which will take five minutes, drain through a -cloth, and serve with the soup when needed. - -A pinch of salt represents 205 grains, or a tablespoonful. - -Half a pinch of pepper represents 38 grains, or a teaspoonful. - -A third of a pinch of nutmeg represents 13 grains, or half a -teaspoonful. - - -STOCKS, SAUCES, FORCEMEATS, AND GARNISHINGS. - - -=135. White-Roux.=--Put in a saucepan two ounces of butter, and place it -on the corner of the hot range, add to it two tablespoonfuls of flour; -keep stirring constantly for seven minutes. Then let it cool, and when -cold, use in various sauces, as directed. - - -=136. Brown-Roux.=--Place two ounces of good butter in a saucepan on the -hot range; mix in two tablespoonfuls of flour, and cook rapidly for -about seven minutes, or until it assumes a rich brown color. Let it -thoroughly cool off, and then use in different sauces, as mentioned. - - -=137. White Stock--for one gallon.=--Reduce in saucepan on the hot -range, one ounce of very good, finely shred, salt pork, previously well -washed, and the same of beef suet. Add one carrot, one onion, a bouquet -of aromatic herbs (No. 254), twelve whole peppers, and four cloves. -Brown these well on a moderate fire for four minutes. Add four ounces of -flour; stir well, and moisten with a glassful of white wine and three -quarts of white broth (No. 99). Add one tablespoonful of salt, and stir -until it comes to a boil; then let it cook thoroughly for one hour; -strain through a fine sieve. This stock should be used without any -further thickening. - - -=138. Mirepoix.=--Stew in a saucepan two ounces of fat, two carrots, one -onion, one sprig of thyme, one bay-leaf, six whole peppers, three -cloves, and, if handy, a ham bone cut into pieces. Add two sprigs of -celery and half a bunch of parsley roots; cook for fifteen minutes, and -use when directed in other recipes. Scraps of baked veal may also be -added, if at hand. - - -=139. Marinade Stock, cooked--for one gallon.=--Stew together a finely -sliced sound onion and four parsley roots, adding one pint of vinegar -and four quarts of fresh water, also a quarter of a bunch of thyme, six -bay-leaves, twenty-four whole peppers, and twelve cloves. Cook well for -thirty minutes on a brisk fire, then place in a stone jar, and keep it -in a cool place for general use. - - -=140. Marinade Stock, raw--for six persons.=--Finely slice one -medium-sized, sound, peeled onion, place it in an earthen crock, with -three slices of lemon, two bay-leaves, twelve whole peppers, four -cloves, three whole mace, and three sprigs of parsley roots. Add to -these two tablespoonfuls of sweet oil, a cupful of vinegar, and a pinch -of salt. Place the meat or fish in this, and leave it to souse as long -as necessary, or about six hours. - - -=141. Meat Glaze--Glace de Viande.=--As this meat glaze, when properly -made, will keep in perfect condition for any length of time, I would -advise that half a pint be made at a time, in the following manner. -Place in a large saucepan ten quarts of white broth (No. 99), or nine -quarts of consommé (No. 100), and reduce it on a moderate fire for fully -four hours, at which time it should be reduced to half a pint. Transfer -it in a stone jar or bowl; put a cover on, and keep in a cool place for -general use. - - -=142. Court Bouillon.=--Cut up one good-sized, peeled and well-washed -carrot, with a sound onion, and half a bunch of parsley roots, also cut -up; brown them in a glassful of white or red wine, according to the -fish; add to it any well-washed pieces of fish-heads and a pint of -water. Season with half a pinch each of salt and pepper. Boil well for -five minutes; let cool; strain through a napkin or a sieve into a jar, -and use when needed. Always avoid straining anything acid into tin or -copper vessels--to prevent blackening. - - -=143. Cooked Fine Herbs.=--Chop up one sound onion and two well-peeled -shallots; brown them in a saucepan with one ounce of butter, for five -minutes, then add double the quantity of finely minced mushrooms and a -grain of garlic; season with half a tablespoonful of salt and a -teaspoonful of pepper, and finish with a tablespoonful of chopped -parsley. Cook ten minutes longer, and then let it cool. - - -=144. Raw Fine Herbs.=--Chop separately, half an onion, two shallots, -two sprigs of parsley, four hairs of chives, and the same of chervil; -mix thoroughly before using. - - -=145. Butter, maître d’hôtel.=--Put one ounce of good butter in a bowl -with a teaspoonful of very finely chopped parsley, adding the juice of -half a sound lemon. Mingle well with a very little nutmeg, and keep it -in a cool place to use when needed. - - -=146. Anchovy Butter.=--To one ounce of good butter, add one teaspoonful -of anchovy essence; mix well, and keep it on ice--for general use. - - -=147. Butter à la Ravigote.=--Pound together in a mortar one sprig of -parsley, the same of tarragon, very little chives, the same of chervil, -and one small, peeled shallot. Add half a teaspoonful of anchovy -essence, one ounce of good butter, and half a drop of spinach-green. Rub -through a fine sieve, and keep it in a cool place for general use. - - -=148. Horseradish Butter.=--Pound in a mortar one teaspoonful of grated -horseradish with one ounce of good butter, and season with very little -red pepper--third of a saltspoonful. Rub through a fine sieve, and keep -it in a cool place. When this butter is added to other sauces, it should -not boil again. - - -=149. Lobster Butter.=--Extract the coral from one cooked lobster (the -eggs may be used instead); pound it in a mortar to a paste, mixing it -with one ounce of good butter and a teaspoonful of mustard. Rub through -a fine sieve, and keep in a cool place. The butter can also be used for -coloring purposes. - - -=150. Crawfish Butter.=--Pick the meat from the tails of twelve boiled -crawfish; dry the shells, and pound them all together in a mortar, -adding one ounce of good butter; then place it in a saucepan on a -moderate fire, stirring, until it clarifies, for about five minutes; -then strain through a napkin, letting it drop into cold water. When it -is congealed, take it out, and place it in a warm basin, stirring until -it assumes the desired color. The same method can be used for lobsters -and shrimps. - - -=151. Sauce Espagnole--for one gallon.=--Mix one pint of raw, strong -mirepoix (No. 138) with two ounces of good fat (chicken’s fat is -preferable). Mix with the compound four ounces of flour, and moisten -with one gallon of white broth (No. 99). Stir well, and then add, if -handy, some baked veal and ham bones. Boil for three hours, and then -remove the fat very carefully; rub the sauce through a very fine sieve, -and keep it for many purposes in cooking. - - -=152. Sauce Velouté.=--Melt one ounce of good butter in a saucepan, -adding two tablespoonfuls of flour, and stir well, not letting it get -brown. Moisten with a pint and a half of good veal and chicken stock, -the stronger the better. Throw in a garnished bouquet (No. 254), half a -cupful of mushroom liquor, if at hand, six whole peppers, half a pinch -of salt, and a very little nutmeg. Boil for twenty minutes, stirring -continuously with a wooden spatula; then remove to the side of the fire, -skim thoroughly, and let it continue simmering slowly for one hour. Then -rub through a fine sieve. This sauce will make the foundation for any -kind of good white stock. - - -=153. Sauce Villeroi.=--Strain and place in a saucepan with one ounce of -butter, two tablespoonfuls of raw mirepoix (No. 138), adding two -tablespoonfuls of flour. Cook, and mix well together for five minutes; -moisten with three pints of white broth (No. 99), and season with half a -tablespoonful of salt. Boil for one hour; then strain through a fine -sieve and use when needed. - - -=154. Béchamel Sauce.=--Place in a saucepan two ounces of butter, add -two tablespoonfuls of flour, and stir constantly for five minutes. -Moisten with a pint and a half of boiling milk, being careful to pour it -in gradually; then beat it well with a whisk. Add half a teaspoonful of -grated nutmeg, a pinch of salt, a bouquet (No. 254), twelve whole -peppers, and a little mushroom liquor, if at hand. Cook well for fifteen -minutes, and when done rub through a fine sieve. - - -=155. Melted Butter Sauce.=--Put one ounce of good butter in a saucepan -on a slow fire, stir, and when melted add the juice of half a lemon. -Serve in a sauce bowl. - - -=156. Nut-brown Butter Sauce.=--Place one ounce of good butter in a -frying-pan, let it heat until it assumes a nut-brown color, then add one -drop of vinegar, and use when needed. - - -=157. Black Butter Sauce.=--Warm one ounce of good butter in the -frying-pan until it becomes brown; add six parsley leaves, heat again -for one minute, then throw in five drops of vinegar. Pour it into a -sauce-bowl and serve. - - -=158. Lobster Sauce.=--Pour one pint of Hollandaise sauce (No. 160) into -a saucepan; place it on the hot stove, but do not allow it to boil. Add -the claw of a good-sized boiled lobster cut into lozenge-shaped pieces; -heat well for five minutes, stirring it lightly, add a quarter of an -ounce of lobster butter (No. 149), and serve when needed. - - -=159. Drawn-Butter Sauce.=--Put two ounces of butter in a saucepan, -adding two tablespoonfuls of flour while stirring; moisten with one -quart of water, and season with one tablespoonful of salt and half a -teaspoonful of pepper. Let it simmer on the side of the stove for thirty -minutes until it thickens; then add, little by little, half an ounce of -butter, beating it continuously until it becomes perfectly white. -Squeeze in the juice of a lemon; stir once more, strain through a hair -sieve and serve. - - -=160. Sauce Hollandaise.=--Place one sound, sliced onion, six whole -peppers and a bay-leaf in a saucepan with two ounces of good butter on -the hot stove; stir in two tablespoonfuls of flour to thicken, then -moisten with a pint and a half of either chicken or white broth (No. -99); mix well with a whisk or wooden spatula, being careful to remove -any accumulated fat. Add half a teaspoonful of grated nutmeg and half a -tablespoonful of salt, and cook for twenty-five minutes. Beat the yolks -of three eggs separately with the juice of half a medium-sized sound -lemon. Pour them gradually into the sauce, being careful not to boil it -again after they have been added. Rub through a hair sieve into a -serving bowl, and finish with half an ounce of good butter, mixing it -well, and serve. - - -=161. Egg Sauce.=--Use one pint of the Hollandaise sauce (No. 160), and -when ready to serve sprinkle it with two chopped hard-boiled eggs and a -teaspoonful of minced parsley. - - -=162. Bread Sauce.=--Crumble one and a half ounces of fresh bread -crumbs, and place them in a saucepan with not quite half a cupful of -cold water; add half an ounce of butter, half a tablespoonful of salt, -and six whole peppers. Cook for five minutes; then pour in half a cupful -of cream or milk. Cook again for five minutes, and serve in a -sauce-bowl, removing the peppers. - - -=163. Anchovy Sauce.=--To three-quarters of a pint of drawn-butter -sauce (No. 159), or Hollandaise sauce (No. 160), add one tablespoonful -of anchovy essence; beat well together and serve. - - -=164. Horseradish Sauce.=--Add two tablespoonfuls of grated horseradish -to three-quarters of a pint of béchamel sauce (No. 154); also half a -pinch of powdered sugar, a third of a pinch of cayenne pepper, and half -a pinch of salt. Boil for five minutes. Should the sauce be too thick -add a little cream or milk, and three drops of vinegar in case the -horseradish be fresh. - - -=165. Sauce Percillade.=--Pour half a cupful of sweet oil into an -earthen bowl with the juice of half a lemon, half a tablespoonful of -salt, and a scant teaspoonful of pepper. Beat well with a spoon or -whisk, adding one teaspoonful of parsley, half the quantity of chervil, -the same of tarragon and chives all chopped very fine together, and a -teaspoonful of mustard. Mix the whole well before serving. - - -=166. Sauce Béarnaise.=--Chop very fine two medium-sized, sound, -well-peeled shallots; place them in a small saucepan on the hot range, -with two tablespoonfuls of either tarragon or chervil vinegar, and five -whole crushed peppers. Reduce until nearly dry, then put away to cool. -Mingle with it six fresh raw egg yolks, sharply stirring meanwhile, then -gradually add one and a half ounce of good fresh butter; seasoning with -half a tablespoonful of salt, half a teaspoonful of grated nutmeg, and -twelve finely chopped sound tarragon leaves. Have a much wider pan on -the fire with boiling water, place the small one containing the -ingredients into the other, and see that the boiling water reaches up to -half its height; thoroughly heat up, beating briskly with the whisk; -when the sauce is firm add one teaspoonful of melted meat-glaze (No. -141), beat lightly for two seconds longer, then strain through an -ordinary, clean kitchen towel, neatly arrange the sauce on a hot dish to -be sent to the table; and dress over it any article required to be -served. - - -=167. Sauce Trianon.=--The same as for Béarnaise sauce (No. 166), but -pour the sauce over the article to be served, instead of under; finish -with two medium-sized sliced truffles, nicely arranged on top. - - -=168. Apple Sauce.=--Core, peel and quarter four sour apples. Place them -in a saucepan with half a glassful of water, half a tablespoonful of -salt, and two ounces of sugar. Cover and cook for about twenty-five -minutes, or until the apples are reduced to a marmalade; then strain -through a colander, and add the third of a pinch of cinnamon, if -necessary. - - -=169. Mint Sauce.=--Take one-quarter of a bunch of finely minced -mint-leaves, moistening with half a cupful of water and half a cupful of -broth (No. 99), or consommé (No. 100); add four tablespoonfuls of -vinegar, a tablespoonful of salt, and half an ounce of sugar; stir well -and serve in a sauce-bowl. - - -=170. Green Sauce.=--Pound in a mortar one sprig of parsley and three -hairs of chervil; add three medium-sized vinegar-pickles, half a small, -white onion, one anchovy, and a teaspoonful of capers. Mix these with -soaked bread the size of an egg, and pound all well together. When the -preparation is reduced to a paste, rub it through a fine sieve, put it -in a bowl and stir well, adding half a cupful of sweet oil, two -tablespoonfuls of vinegar, half a teaspoonful of pepper, and half a -tablespoonful of salt. This sauce must be consistent and of a green -color. - - -=171. Suprême Sauce.=--Clean thoroughly the carcass of one raw chicken -and place it in a saucepan, covering it with water; cook quickly, and at -the first boil take it off, drain and wash the carcass well. Put it back -into a very clean saucepan, covering it with one quart of white broth -(No. 99), adding a bouquet (No. 254) and half a tablespoonful of salt. -Cook for forty-five minutes; have two tablespoonfuls of white roux (No. -135) separate; pour the broth over it, continuing to stir; reduce to -half, and strain through a fine Chinese strainer. Add half a cupful of -good cream and an ounce of fresh butter and finish with the juice of -half a lemon. - - -=172. Tarragon Sauce.=--Put half a pint sauce velouté (No. 152) to boil -in a saucepan on the hot stove. Add half a cupful of white broth (No. -99) and two sprigs of tarragon. Season with a very little salt, and cook -for ten minutes. Cut up very fine, and add to the sauce when serving -twelve blanched tarragon leaves. - - -=173. Oyster Sauce.=--Open eighteen medium-sized, fine Shrewsbury -oysters and put them in a saucepan with one ounce of good butter, -placing the pan on the stove. Cook for four minutes; remove half the -liquid from the pan and add a pint of hot Allemande sauce (No. 210). -Then with the spatula mix lightly together without allowing it to boil, -and serve. - - -=174. Indian Sauce.=--Brown in a saucepan one sliced onion, one ounce of -raw lean ham, one sprig of thyme, and twelve whole peppers, with one -ounce of butter. Add a teaspoonful of powdered curry diluted in a pint -of sauce velouté (No. 152); boil for ten minutes. Then strain through a -Chinese strainer into another saucepan, being careful to pour in half a -cupful of cream, the juice of half a lemon and two egg yolks. Then -serve. - - -=175. Sauce Normande, for Fish.=--To a pint of sauce velouté (No. 152) -add two tablespoonfuls of mushroom liquor. Reduce the sauce for ten -minutes, and place in it two tablespoonfuls of fish-stock (No. 214). Let -it just boil again, then add two egg yolks and the juice of half a -lemon; strain through a fine sieve and stir in half an ounce of fresh -butter. This sauce should be consistent. - - -=175½. Normande, garnishing for Meat.=--Neatly peel and wash well twelve -celery knobs, drain, and then place six of them in a saucepan with one -tablespoonful of butter, one pinch of salt, half a pinch of pepper, and -a gill of white broth (No. 99), and cook for twenty minutes on a -moderate fire; then mash them as you would potatoes; when thoroughly -mashed place them in a warm place for further action. Take the other six -celery knobs, cut out very carefully the centres with the aid of a -vegetable scoop, leaving about half an inch uncut at the bottom to -prevent burning. Season with one pinch of salt only, evenly divided. -Stuff them with the above farce; then place them in a saucepan with half -a medium-sized, sound, scraped and sliced carrot, half a peeled and -sliced onion, and a tablespoonful of butter. Cook three minutes on a -moderate fire. Add a wine-glassful of good cider and a gill of white -broth (No. 99). Cook again for twenty minutes. Arrange the remaining -mashed celery in the centre of the hot serving dish, place the meat over -it, nicely surround the dish with the six stuffed celery knobs, strain -the gravy over, arranging a small piece of cooked cauliflower on top of -each, and serve very hot. - - -=176. Sauce à la Toulouse.=--To a pint of Hollandaise sauce (No. 160) -add two tablespoonfuls of white wine, one sliced truffle, and six minced -mushrooms. Heat well without boiling, and when serving add a little -meat-glaze (No. 141). - - -=177. Sauce maître d’hôtel, liée.=--Add to half a pint of warm -Hollandaise sauce (No. 160), a teaspoonful of chopped parsley, half an -ounce of butter, a scant teaspoonful of pepper, and half a teaspoonful -of nutmeg; then serve. - - -=178. Shrimp Sauce.=--Place half an ounce of shrimp butter (No. 150) in -half a pint of Hollandaise sauce (No. 160); stir well on the fire for -five minutes, and when ready to serve add twelve picked shrimp tails and -the juice of half a lemon. Heat without boiling, and serve. - - -=179. Sauce à la Venitienne.=--Reduce for four minutes one tablespoonful -of tarragon-vinegar and chervil-vinegar with six whole peppers, one -ounce of lean cooked ham cut into small dice, six parsley roots, one -sprig of thyme, and one bay-leaf. Then strain through a napkin into a -bowl; moisten with half a pint of sauce velouté (No. 152), and finish -the sauce with twelve leaves of finely cut tarragon, two drops of -spinach green, and a teaspoonful of chopped parsley. - - -=180. Sauce à la Matelote.=--Reduce for five minutes one glassful of -good red wine with a bouquet (No. 254) and a small glassful of mushroom -liquor; then add half a pint of velouté (No. 152) and boil for five -minutes. Strain, and then add the third of a tablespoonful of salt and a -scant teaspoonful of pepper, and throw in twelve small, cooked, glazed -onions (No. 972), four mushrooms cut into quarters, and one ounce of -cooked salt pork cut in dice. Cook again for five minutes, and serve. - - -=181. Cream Sauce.=--Take half a pint of béchamel sauce (No. 154); add -half an ounce of butter, and beat them together carefully, adding half a -cupful of sweet cream. Then serve. - - -=182. Sauce à l’Aurore.=--To half a pint of hot, highly seasoned -béchamel sauce (No. 154) in a saucepan add a small glassful of mushroom -liquor, half an ounce of butter, and three tablespoonfuls of very red -tomato sauce (No. 205). Stir well on the fire for five minutes, then add -square cuts of six whole mushrooms, and serve. - - -=183. Sauce à la Duchesse.=--Cut up in small dice-shaped pieces half an -ounce of cooked ham and two truffles, place these in a saucepan on the -fire, with half a wine-glassful of white wine; let reduce for three -minutes on a brisk fire. Add one gill of good tomato sauce (No. 205). -Boil for one minute with a tablespoonful of glace de viande (No. 141). -Add half a pint of Allemande sauce (No. 210). Toss well while heating, -but do not allow to boil again, and serve very hot. - - -=184. Sauce Princesse.=--Take eighteen chicken quenelles, two truffles -cut in slices, and one blanched chicken liver cut in dice shape; place -all in a saucepan on the fire with half a glassful of white wine, and -let reduce for three minutes; then add one tablespoonful of glace de -viande (No. 141), let come to a boil; add half a pint of good Allemande -sauce (No. 210). Toss well together, but do not allow to boil, and serve -very hot. - - -=185. Sauce Demi-Glace, or Madeira.=--Add one small glassful of mushroom -liquor to one pint of good Espagnole sauce (No. 151); also a small -glassful of Madeira wine, a bouquet (No. 254), and a scant teaspoonful -of pepper. Remove the fat carefully and cook for thirty minutes, leaving -the sauce in a rather liquid state; then strain and use when needed. -This takes the place of all Madeira sauces. - - -=186. Sauce Bordelaise.=--Chop up two shallots very fine; put them with -half a glassful of red wine in a saucepan on the fire, reduce to half, -and then add three-quarters of a pint of good Espagnole sauce (No. 151) -and a scant teaspoonful of red pepper. Cook for twenty minutes, and -before serving place eighteen round slices of blanched marron in the -sauce. - - -=187. Sauce à la Génoise.=--Strain about two tablespoonfuls of cooked -mirepoix (No. 138), and moisten it with half a glassful of red wine; -reduce to half on the hot stove, then add half a pint of Espagnole (No. -151), two tablespoonfuls of white broth (No. 99), and a scant -tablespoonful of pepper. Cook for ten minutes, then strain through a -sieve; put in half an ounce of good butter and a teaspoonful of anchovy -sauce (No. 163), and serve. - - -=188. Sauce Italienne.=--Brown two medium-sized, fine, peeled, and -chopped-up shallots in a saucepan with a quarter of an ounce of butter, -adding half an ounce of cooked, lean ham cut into small dice shape, four -minced mushrooms, one finely minced truffle, and a glassful of Madeira -wine. Let all cook together for five minutes; then add half a pint of -Espagnole sauce (No. 151); let it then come to a boil, and serve very -hot. - - -=189. Sauce Duxelle.=--Reduce half a pint of Madeira sauce (No. 185) -with half a glassful of white wine; add to it twelve very finely chopped -mushrooms, two shallots also chopped up and browned in a very little -butter for five minutes, and half an ounce of chopped, cooked -beef-tongue. Boil again for five minutes and serve. - - -=190. Sauce Colbert.=--Put in a saucepan half a pint of very thick -Madeira sauce (No. 185); add to it very gradually one ounce of good, -fresh butter, also two tablespoonfuls of meat-glaze (No. 141). Mix well -together without boiling; then squeeze in the juice of half a sound -lemon, and add one teaspoonful of chopped parsley when serving. - - -=191. Sauce Perigueux.=--Chop up very fine two fine truffles; place them -in a sautoire with a glassful of Madeira wine. Reduce on the hot stove -for five minutes. Add half a pint of Espagnole sauce (No. 151). Just -allow to come to a boil, and serve very hot. - - -=192. Sauce Robert.=--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 color, or about five minutes; then moisten with half a glassful -of white wine and half a pint of Espagnole sauce (No. 151). Boil for ten -minutes; then add a teaspoonful of dry English mustard, diluted in cold -broth or gravy; stir carefully, and finally rub through a hair sieve and -serve. - - -=193. Sauce Salmi.=--Place in a saucepan two tablespoonfuls of fumet of -game (No. 213) with a half pint of Madeira sauce (No. 185); add two or -three livers of any kind of game at hand, cut into small dice-shape -pieces. Cook together on a moderate fire for ten minutes; then strain -through a colander; mix in the zest of a sound lemon just before -serving. - - -=194. Sauce Poivrade.=--Fry in half an ounce of butter half an onion and -half a carrot, cut up, a sprig of thyme, one bay-leaf, six whole -peppers, three cloves, a quarter of a bunch of parsley-roots, and half -an ounce of raw ham cut in pieces. Cook it together for five minutes, -then moisten with two tablespoonfuls of vinegar, and a pint of Espagnole -sauce (No. 151). Boil thoroughly for twenty minutes, then strain through -a colander, being careful to remove every particle of grease. - - -=195. Sauce Napolitaine.=--Reduce in a saucepan two tablespoonfuls of -raw mirepoix (No. 138) with half an ounce of butter; after five minutes -moisten with a small glassful of Madeira wine, half a pint of Espagnole -sauce (No. 151), two tablespoonfuls of tomato sauce (No. 205), and two -tablespoonfuls of fumet of game (No. 218), if any on hand. Reduce for -ten minutes, and rub through a sieve. - - -=196. Sauce Hachée.=--Chop up very fine two shallots and fry them -lightly in a saucepan with half an ounce of butter; add a tablespoonful -of capers and three small chopped vinegar-pickles, also a teaspoonful of -vinegar. Reduce the sauce for ten minutes; then moisten with half a pint -of Espagnole sauce (No. 151), adding a tablespoonful of cooked fine -herbs (No. 143). Cook again for ten minutes, and serve. - - -=197. Sauce Chasseur.=--Reduce in a saucepan half a pint of Espagnole -sauce (No. 151) with two tablespoonfuls of fumet of game (No. 218); -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 vinegar. Do not let it boil after the blood is added to the -sauce. - - -=198. Sauce Diable.=--Pour a pint of Espagnole sauce (No. 151) into a -saucepan with a teaspoonful of dry mustard, diluted in two teaspoonfuls -of Parisian sauce, adding a third of a saltspoonful of red pepper. Mix -well together. Cook for five minutes and serve. - - -=199. Crapaudine Sauce.=--Place half a pint of light piquante sauce (No. -203) in a saucepan on the fire, add four chopped mushrooms, and a -teaspoonful of dry mustard, diluted in two teaspoonfuls of -tarragon-vinegar. Boil for five minutes and serve. - - -=200. Celery Sauce.=--Clean well, nicely pare, and cut into dice-shaped -pieces, and then wash thoroughly in fresh water three roots of fine -celery, using only the white parts. Lift them out with the hand, so that -the sand and dirt remain at the bottom of the pan, and place them in a -saucepan. Cover them with fresh water, adding two pinches of salt and -half an ounce of butter. Put on the lid, and cook on the hot stove for -twenty-five minutes. Drain, and place the celery in the saucepan again -with a pint of hot Allemande sauce (No. 210); toss well for just a -little while, and serve. - - -=201. Vinaigrette Sauce.=--Chop up together very fine one shallot, two -branches of parsley, the same of chervil and chives, and when very fine -place them in a sauce-bowl with a tablespoonful of salt, a teaspoonful -of pepper, and three tablespoonfuls of vinegar. Stir all well together; -then add four tablespoonfuls of good oil, mix well again, and serve. - - -=202. Mustard Sauce.=--Dilute in a saucepan one tablespoonful of ground -English mustard with a tablespoonful of tarragon-vinegar, and half the -same quantity of Parisian sauce; strain into this a pint of Espagnole -sauce (No. 151), and place the pan on the hot stove. Beat continually -until thoroughly heated, then add a teaspoonful of chopped parsley. This -sauce must not be allowed to boil. - - -=203. Sauce Piquante.=--Place one onion chopped up very fine in a -saucepan with half a cupful of vinegar; reduce until almost dry, and -then add one pint of Espagnole sauce (No. 151), one tablespoonful of -capers, three small gherkins and three mushrooms, all finely chopped up -together. Cook for ten minutes; season with the third of a tablespoonful -of salt, and a scant teaspoonful of pepper, and serve. - - -=204. Champagne Sauce.=--Place two cloves, six whole peppers, one -bay-leaf, half a tablespoonful of powdered sugar in a saucepan with a -good glassful of champagne; place it on the fire, and reduce for five -minutes. Then moisten with three-quarters of a pint of Espagnole sauce -(No. 151), and cook for fifteen minutes longer; strain through a Chinese -strainer, and serve. - - -=205. Tomato Sauce.=--Place two tablespoonfuls of raw mirepoix (No. 138) -in a saucepan with one ounce of butter; cook on a moderate fire for five -minutes, then add two tablespoonfuls of flour, brown all well. Select -one quart of well-washed, ripe, sound, fresh tomatoes, cut them into -quarters, and plunge them into the saucepan with the rest, stirring -briskly with a wooden spoon until they boil. Season with a good pinch of -salt, half a pinch of pepper, and half a teaspoonful of powdered sugar. -Boil the whole for forty-five minutes, then strain through a sieve into -a vessel, and use when needed. This sauce can also be made with canned -tomatoes, in which case cook them for only thirty minutes. - - -=206. Sauce Mayonnaise.=--Place two fresh egg yolks into an earthen -bowl, with half a teaspoonful of ground English mustard, half a pinch of -salt, half a saltspoonful of red pepper; sharply stir with a wooden -spoon for two or three minutes without ceasing. Pour in, drop by drop, -one and a half cupfuls of the best olive oil. Should it become too -thick, add, drop by drop, the equivalent of a teaspoonful of very good -vinegar, stirring vigorously with the wooden spoon meanwhile. Taste, and -if found a little too acid, gradually add a tablespoonful of oil, -stirring continually until all added. The whole operation to prepare the -above sauce will take from ten to twelve minutes. To avoid spoiling the -sauce, the sweet oil should always be kept in a place of moderate -temperature, say, from 70° to 75° Fahrenheit. - - -=207. Sauce Tartare.=--Chop up one shallot exceedingly fine, with half a -tablespoonful of chervil, and the same of tarragon, and twelve capers -chopped exceedingly fine. Place these in an earthen bowl with half a -teaspoonful of ground English mustard, two raw egg yolks, a teaspoonful -of vinegar (a small drop at a time), half a pinch of salt, and a third -of a pinch of pepper. Pour in very lightly, while continuing to stir, a -cupful of good olive oil, and if too thick, add a little more vinegar. -Taste it to find whether the seasoning is correct; if too salt, add a -little more mustard and oil. - - -=208. Victoria Sauce.=--Pound one tablespoonful of lobster coral very -fine with half an ounce of fresh butter. Then lay it aside. In -three-quarters of a pint of Allemande sauce (No. 210), place half a -glassful of white wine and six chopped mushrooms; let it warm -thoroughly, without boiling, in a saucepan, and then mix in the lobster -coral. Stir well, and serve. A few sliced truffles can be used, -according to the quality of the dinner. - - -=209. Remoulade Sauce.=--Chop up very fine twelve capers, one shallot, -three small vinegar-pickles, and add one-half a tablespoonful of chives, -with one tablespoonful of parsley. Place them in a bowl with a whole raw -egg, a teaspoonful of ground English mustard, half a pinch of salt, and -half a pinch of pepper. Incorporate well together, adding four -tablespoonfuls of oil and four of vinegar, but keep the sauce -sufficiently liquid. Serve when required. - - -=210. Sauce Allemande.=--Melt two ounces of butter in a saucepan on a -slow fire, with three tablespoonfuls of flour to thicken. Stir well, not -letting it brown; then moisten with one pint of white broth (No. 99), -beating constantly, and cook for ten minutes. Dilute three egg yolks -separately in a bowl; pour the sauce over the eggs, a very little at a -time; strain through a Chinese strainer, and finish with half an ounce -of good butter and the juice of half a lemon, taking care that it does -not boil a second time. - - -=211. Prussian Sauce.=--Add to three-quarters of a pint of hot béchamel -sauce (No. 154), a teaspoonful of powdered sugar, a scant teaspoonful of -red pepper, three tablespoonfuls of grated horseradish, and two -tablespoonfuls of cold cream. Let it boil for four minutes, meanwhile -stirring it well, and use when needed. - - -=212. Sauce Chambord.=--Place one truffle and three mushrooms, sliced -very thin, in half a pint of Espagnole sauce (No. 151), adding three -tablespoonfuls of Court bouillon (No. 142), six fish quenelles (No. -227), and twelve medium-sized, whole, blanched oysters. Cook slowly for -five minutes, and serve. - - -=213. Sauce Montglas.=--Cut very carefully into small julienne-shaped -pieces one ounce of cooked smoked beef tongue, one ounce of cooked -chicken, two truffles, and four mushrooms. Place all in a saucepan, with -half a wineglassful of good Madeira wine; place the pan on a brisk fire, -and let reduce for three minutes. Then add half a pint of Espagnole -sauce (No. 151), and one gill of good tomato sauce (No. 205). Let all -cook for five minutes longer, and serve very hot. - - -=214. Cuisson de Poisson--Fish Broth. For one Gallon=--Fill a saucepan -with three quarts of water, a good handful of salt, half a glassful of -vinegar, one carrot, and one onion (both sliced), half a handful of -whole peppers, one bunch of parsley-roots, three sprigs of thyme, and -three bay-leaves. Cook on a moderate fire for fifteen minutes. Cool, and -use when needed for various methods of cooking fish. - - -=215. Duxelle.=--Reduce half a pint of cooked, fine herbs (No. 143) in a -saucepan, with a quarter of a pint of Madeira sauce (No. 185), on a -moderate stove for about ten minutes, when it will then be of a proper -consistency and ready to serve. - - -=216. Clear Gravy--For One Gallon.=--Place two carrots and one onion cut -in slices in a saucepan, with two ounces of uncooked, sliced, salt pork, -one sprig of thyme, two bay-leaves, and half a bunch of parsley-roots. -Add any scraps of meat, such as shin-bone of veal or beef, or chicken -giblets, and a handful of salt; cover well, as it should not color, and -moisten with one and a half gallons of water. Cook thoroughly for an -hour and a half, then press through a napkin; place it in a stone jar, -and use it after carefully removing all the fat. - - -=217. Chicken Essence.=--Press one quart of chicken broth through a -napkin, and then reduce it in a saucepan until there remains only -one-half a pint, and use when needed. - - -=218. Fumet of Game.=--Pare and slice one sound carrot and half a -medium-sized onion; place them with half a sprig of thyme, one bay-leaf, -a small piece of raw, lean ham, also cut up, and the carcass of any kind -of raw game in a covered saucepan. Let them brown well; add a glassful -of Madeira wine, let it come to a boil; then moisten with one quart of -white broth (No. 99), or consommé (No. 100); add a pinch of salt, twelve -whole peppers. Cook well for forty-five minutes, then press through a -napkin. - - -=219. Game Stock.=--Place in a saucepan two game carcasses and one pint -of mirepoix (No. 138); cover them with water, adding a pinch of salt. -Cook for twenty minutes, and use when needed. - - -=220. Sausage Forcement.=--Cut up one pound of fresh pork into small -pieces, season it with one pinch of salt, a saltspoonful of pepper, half -a saltspoonful of grated nutmeg, and the same quantity of powdered -thyme, and chop all up very fine. A quarter of a pound of lean, raw meat -can be added if desired. Use when needed. - - -=221. Godiveaux Forcemeat.=--Remove the stringy tissue from half a pound -of veal suet, pound it in a mortar; take the same quantity of lean veal, -chopped in the machine, a quarter of a pound of very consistent -pâte-à-chou (No. 1240), omitting the eggs, and pound all together. -Season highly with a tablespoonful of salt, a teaspoonful of pepper, and -half a teaspoonful of nutmeg. Add four raw egg yolks and two whole ones, -and when well incorporated strain through a sieve, and put it on ice to -be used when required in other recipes. Poach it for three minutes -before serving. - -This recipe can be prepared with poultry or game instead of veal. - - -=222. Lobster Forcemeat.=--Fry an onion, chopped very fine, in one ounce -of good butter until it is of a golden brown color, adding one -tablespoonful of flour to make a roux (No. 135). Moisten with half a -pint of white stock (No. 137), stirring well and constantly until the -sauce hardens. Season with half a tablespoonful of salt, a scant -teaspoonful of white pepper, the same of cayenne, one tablespoonful of -English sauce, half a teaspoonful of mustard, a crushed grain of garlic, -and one teaspoonful of chopped parsley. Stir well, adding two pounds of -cooked lobster, cut up very fine, with twelve mushrooms, also chopped. -Cook for thirty minutes in a saucepan, then put it back off the hot -fire; add four egg yolks, stir again for a moment, cool, and serve when -required. - - -=223. Crab Forcemeat.=--The same as for No. 222, using twelve crabs in -the place of lobster. - - -=224. Clam Forcemeat.=--Proceed the same as for No. 222, seasoning it -more highly, and having twenty-four clams blanched and minced -exceedingly fine, so that they will better incorporate in the forcemeat. - - -=225. Chicken Forcemeat à la Crême.=--Cut two raw chicken breasts in -slices, pound them well in a mortar, adding the whites of three eggs; -bruise well together, and season with half a tablespoonful of salt, a -scant teaspoonful of pepper, and a teaspoonful of nutmeg. Add three -tablespoonfuls of very fresh cream, strain through a sieve, cool on the -ice, and use when required. - - -=226. Chicken Forcemeat.=--Cut in large pieces two raw chicken breasts, -pound them in a mortar, adding the same quantity of bread soaked in -milk, a teaspoonful of fresh butter and four egg yolks, seasoning with -half a tablespoonful of salt, a scant teaspoonful of pepper, and a -teaspoonful of nutmeg. Mix all together; strain, and put it in a bowl -with three tablespoonfuls of velouté sauce (No. 152). - - -=227. Forcemeat Quenelles of Fish.=--Select one pound of firm fish (bass -is preferable), remove the skin and take out the bones. Pound it well in -a mortar, adding the whites of three eggs a little at a time. When well -pounded add half a pint of cream, half a tablespoonful of salt, and a -little white pepper and nutmeg. Mix well, and use when needed. - - -=228. Partridge Forcemeat.=--Cut two breasts of partridges into large -pieces, pound them well in a mortar, gradually adding the same quantity -of bread soaked in milk, four egg yolks, one after another, and a -teaspoonful of butter. Season with half a pinch of salt, the third of a -pinch of pepper, and the same quantity of grated nutmeg; thoroughly -pound all together, then rub through a sieve. If not sufficiently -consistent, add one more egg yolk. - -When game other than partridge is used add two pounded truffles, and use -when required. - - -=229. American Forcemeat.=--Place on the fire in a saucepan for five -minutes two very finely chopped onions with an ounce of butter. Soak in -water for fifteen minutes the crumbs of a loaf of bread; press out all -the water either with the hands or through a cloth, put the crumbs in a -bowl with three whole raw eggs, a tablespoonful of salt, two -teaspoonfuls of pepper, a tablespoonful of sage, a large half -teaspoonful of nutmeg, three skinned sausages, and a pinch of chopped -parsley. Add the cooked onions, and mix well together; use the forcemeat -when needed in other recipes. - - -=230. Mushroom Garnishing.=--Mince finely twelve mushrooms and place -them in a saucepan with half a pint of Madeira sauce (No. 185). Cook for -five minutes, and serve. - - -=231. Garnishing Bayard.=--Cut into very thin round slices with a tube -one good-sized truffle, one ounce of cooked smoked beef-tongue, three -mushrooms, and two artichoke bottoms. Place all in a saucepan on the -fire with half a wine-glassful of Madeira wine. Reduce to one-half, -which will take about five minutes. Then add half a pint of Espagnole -sauce (No. 151), and cook for fifteen minutes. Surround the dish -with croûtons of bread (No. 133) covered with thin slices of -pâté-de-foie-gras. - - -=232. Garnishing à la Chipolata--for one gallon.=--Fry a quarter of a -pound of salt pork, cut dice-shaped, for two minutes in a saucepan; then -add half a pint of carrots cut tubular shaped, half a pint of onions -browned and glazed in the oven (No. 972), one pint of blanched and -peeled chestnuts, half a pint of mushrooms, and six small sausages cut -in pieces. Add two quarts of Espagnole sauce (No. 151), half a pint of -tomato sauce (No. 205), a tablespoonful of salt, and a large teaspoonful -of pepper. Cook for thirty minutes, and use when needed. - - -=233. Garnishing Vanderbilt.=--Peel one green pepper; chop it very fine, -and place it in a stewpan with one tomato cut into small pieces. Add an -ounce of butter and eighteen canned, picked, and chopped-up shrimps; -season with a third of a tablespoonful of salt and a scant teaspoonful -of pepper. Cook for ten minutes, and use for garnishing. - - -=234. Garnishing Valencienne.=--Cut in long shreds one truffle, three -mushrooms, and a very little cooked tongue, adding three tablespoonfuls -of cooked rice; put all together in a stewpan with three tablespoonfuls -of tomato sauce (No. 205), a third of a tablespoonful of salt, a scant -teaspoonful of pepper, and one tablespoonful of grated cheese. Boil for -five minutes, and serve when needed. - - -=235. Garnishing Régence.=--Take one pint of hot Allemande sauce (No. -210), add to it six mushrooms cut into large pieces, two truffles, six -quenelles, either of godiveau (No. 221) or chicken, according to the -usage, pieces of sweetbreads, six cocks combs (if handy) and six -kidneys. This garnishing must be poached, before adding it to the sauce, -in half a glassful of white wine, seasoned with a little salt and -pepper. Let cook for six minutes, and add it to the sauce; warm it for -three minutes, and serve. The same for fish, omitting the sweetbreads. - - -=236. Garnishing à la St. Nazaire.=--Add three tablespoonfuls of court -bouillon (No. 142) to a small glassful of white wine, also one -tablespoonful of cooked fine herbs (No. 143); add half a pint of -Allemande sauce (No. 210), and a third of a pinch each of salt and -pepper; pour the sauce over the fish to be served, and garnish with six -very small, hot, stuffed clams (No. 376). - - -=237. Garnishing à la Grecque--for roast or broiled meats.=--Cut off -both ends from twelve medium-sized whole okras, parboil them in boiling -water for five minutes, drain, and put them into any kind of meat-juice -or Madeira sauce (No. 185). Cook for ten minutes, and serve arranged in -clusters with a quarter of a pint of Béarnaise sauce (No. 166). - - -=238. Godard Garnishing.=--Take six godiveau quenelles (No. 221), two -truffles cut dice-shaped, six cocks’ combs, six cocks’ kidneys, and -three mushrooms cut into square pieces; add half a glassful of Madeira -wine, a pinch of salt, and half a pinch of pepper. Cook in a saucepan -for five minutes, then add a pint of Madeira sauce (No. 185); boil again -for five minutes, and serve when needed. - - -=239. Tortue Garnishing.=--Boil three chicken livers in water for three -minutes, let them get cool, then cut them up into three pieces each, put -them in a saucepan with six stoned and blanched olives, two truffles, -four mushrooms, and a throat sweetbread, all cut dice-shaped; add a -glassful of Madeira wine, half a pinch of salt, and the third of a pinch -each of pepper and nutmeg. Let cook for five minutes, then put in half a -pint of Madeira sauce (No. 185), and cook for five minutes longer. Serve -with six bread croûtons (No. 133) and six fried eggs (No. 413) as -garnishing. - - -=240. Garnishing Parisienne.=--Put in a saucepan half a glassful of -Madeira wine, six sliced mushrooms, three sliced truffles, and let cook -for four minutes. Add half a pint of Madeira sauce (No. 185), cook again -for five minutes, then serve. - - -=241. Garnishing Gourmet.=--Take a cooked artichoke bottom, either fresh -or conserved, and cut it into six pieces; place them in a saucepan with -four mushrooms, two truffles, and a piece of cooked palate, all cut -dice-shaped; add half a glassful of Madeira wine, and let cook five -minutes; pour in half a pint of Madeira sauce (No. 185), cook again for -five minutes, and serve. - - -=242. Garnishing Cêpes.=--Cut four cêpes into pieces; cook them in a -sautoire for three minutes with a tablespoonful of olive oil, half a -tablespoonful of salt, a teaspoonful of pepper, and half a clove of -crushed garlic. Moisten with half a pint of Espagnole sauce (No. 151), -and serve. - - -=243. Bordelaise Garnishing, for tenderloins and steaks.=--Place a -peeled shallot chopped very fine in a sautoire with half a glassful of -red wine, and cook for five minutes; add half a pint of Espagnole sauce -(No. 151), a small pinch of red pepper, and cook for five minutes -longer. Serve it poured over the fillets or steaks, placing on each one -six slices of beef marrow, previously parboiled for one-half a minute. - - -=244. Marrow Garnishing.=--Open two fine marrow bones by setting them -upright on the table, the narrow part on top, and with a sharp blow of -the hatchet cleaving them in two, striking on one side only. Remove the -marrow, put it into fresh salted water, and let it remain in for one -hour. Then take it up, drain, and cut it into slices. Heat half a pint -of Madeira sauce (No. 185), add the pieces of marrow, and let it boil -up once with a few drops of tarragon-vinegar. Serve with the slices of -marrow on top. - - -=245. Garnishing à la Patti.=--Wash well two ounces of rice; drain, dry, -and then put it in a saucepan with a pint of good white broth (No. 99). -Pound the wing of a cooked chicken in a mortar and add it to the rice; -season with a tablespoonful of salt and a teaspoonful of white pepper. -Cook on a moderate fire for thirty minutes; strain through a fine sieve, -return it to the saucepan with half an ounce of good butter and three -tablespoonfuls of sweet cream, and heat slowly on the stove without -boiling. Dress this garnishing in an artistic crown-shape around the hot -serving dish; arrange the suprêmes in the centre, and decorate the -garnishing with thin slices of truffles; with a light hair-brush drip a -little meat-glaze (No. 141) over it and serve. - -Suprêmes of partridges, quails, cotelettes of squabs, or sweetbreads à -la Patti, are all to be served this way. - - -=246. Garnishing Financière.=--Cut a blanched, throat sweetbread into -dice-sized pieces, put it in a saucepan with two truffles, six -mushrooms, twelve stoned olives, six godiveau quenelles (No. 221), and -two blanched chicken livers cut in pieces. Moisten with half a glassful -of sherry or Madeira wine, and season with half a pinch each of salt and -pepper, and a quarter of a pinch of nutmeg; add a pint of Madeira sauce -(No. 185), cook again for ten minutes, skim off the fat, and serve when -required. - - -=247. Garnishing Ecarlate.=--Cook in a saucepan half a pint of tomato -sauce (No. 205) with half a pint of Espagnole sauce (No. 151), and a -little cooked, smoked beef-tongue, chopped very fine; let cook for six -minutes, then serve. - - -=248. Garnishing à la Stanley.=--Pour a pint of very hot Russian sauce -(No. 211) upon the hot serving-dish. Lay the mignons filets, or any -other meat, including broiled fillets, sirloin steaks, etc., on top, and -garnish with six fried bananas cut in halves, and send to the table -immediately. - - -=249. Garnishing à la Montebello.=--Place a pint of tomato sauce (No. -205) in a saucepan; add a pint of Béarnaise sauce (No. 166) and three -good-sized, nicely sliced truffles; heat well by means of the -Bain-Marie, without boiling, and serve. - - -=250. Garnishing Soubise.=--Cut up three medium-sized, white onions, and -place them in a saucepan with an ounce of butter, half a cupful of white -broth (No. 99), a tablespoonful of salt, and a small saltspoonful of -white pepper. Cover the saucepan and cook for twenty minutes, stirring -frequently. Add one pint of béchamel sauce (No. 154), and boil again for -five minutes. Strain the sauce through a tammy, return it to the -saucepan, season it a little more, if necessary, adding a little grated -nutmeg and a little warm milk, in case it should be too thick; warm it -well again, and serve. - - -=251. Garnishing Milanaise.=--Cut into julienne-shaped pieces two -medium-sized truffles, six mushrooms, and the same quantity of smoked, -cooked tongue, and place them in a saucepan with a pint of cooked rice, -half a pint of tomato sauce (No. 205), half a pint of Madeira sauce (No. -185), a tablespoonful of salt, very little pepper, and three -tablespoonfuls of grated cheese, either Parmesan or Swiss. Cook for ten -minutes and serve. - - -=252. Garnishing Rouennaise.=--Cut three medium-sized turnips into six -pieces, clove-of-garlic-shaped, pare them nicely and put them in a -sautoire with one ounce of butter, sprinkling over them a little -powdered sugar. Put the lid on tightly and cook in the oven for ten -minutes, shaking it by the handle frequently. Moisten with a pint of -Espagnole sauce (No. 151); add a pinch each of salt and pepper; cook -again for twenty minutes, skim off the fat, and serve. - - -=253. Garnishing Robinson.=--Cut the gall away carefully from twelve -chicken livers, wash clean and wipe them well, and then fry them with an -ounce of butter in a frying-pan. Season them with a tablespoonful of -salt and two teaspoonfuls of pepper, and after cooking three minutes, -put them in a saucepan, with a pint of Madeira sauce (No. 185); boil for -five minutes and serve. - - -=254. A Bouquet.=--how to prepare.--Take four branches of well-washed -parsley-stalks--if the branches be small, take six--one branch of -soup-celery, well washed; one blade of bay-leaf, one sprig of thyme, and -two cloves, placed in the centre of the parsley, so as to prevent -cloves, thyme, and bay-leaf from dropping out of the bouquet while -cooking; fold it well, and tightly tie with a string, and use when -required in various recipes. - -A pinch of salt represents 205 grains, or a tablespoonful. - -Half a pinch of pepper represents 38 grains, or a teaspoonful. - -A third of a pinch of nutmeg represents 13 grains, or half a -teaspoonful. - - -HORS D’OEUVRES. - - -=255. Salpicon Royal.=--Cut a blanched throat sweetbread (No. 601) into -small pieces, and put them into a saucepan, with half an ounce of good -butter, six mushrooms, and one truffle, all nicely cut into dice-shape. -Thicken with half a pint of good béchamel sauce (No. 154), or Allemande -sauce (No. 210), and let cook on a slow fire for five minutes, gently -tossing meanwhile. Finish by adding half an ounce of crawfish-butter -(No. 150); stir well, and it will then be ready to use for the desired -garnishing. - - -=256. Salpicon à la Financière.=--Take either the leg or the breast of a -roasted chicken. Cut it into dice-shaped pieces, and put them into a -saucepan with half an ounce of good butter, adding four mushrooms, one -truffle, half an ounce of cooked, smoked beef-tongue, all cut in -dice-shaped pieces, and twelve small godiveau quenelles (No. 221); -thicken with half a pint of Madeira sauce (No. 185), and let cook for -five minutes. It will then be ready for any garnishing desired. - - -=257. Salpicon au Chasseur.=--Cut the breast of a fine cooked partridge -into dice-shaped pieces, and put them into a saucepan on the hot range, -with half an ounce of butter, half a glassful of good sherry wine, three -blanched chicken livers, one truffle, four mushrooms, and half an ounce -of cooked, smoked beef-tongue, all cut into dice. Thicken with half a -pint of hot salmi sauce (No. 193), and let all cook for five minutes, -and use it for any garnishing desired. - - -=258. Salpicon of Lobster, Crawfish, or Shrimps.=--Put a pint of good -béchamel (No. 154) into a saucepan, with four mushrooms, one truffle, -and the meat from the claw of a cooked lobster, cutting them all into -dice-shaped pieces. Thicken well and let cook for five minutes, and -serve. If a lobster cannot be obtained, the meat of three cooked -crawfish, or of six prawns or shrimps, may be used instead. - - -=259. Salpicon à la Montglas.=--Mince, as for a julienne, four -mushrooms, one truffle, the breast of a small cooked chicken, or of any -game, and half an ounce of cooked ham, or the same quantity of cooked, -smoked beef-tongue. Put all into a saucepan, adding a gill of well -reduced Madeira sauce (No. 185) and a gill of tomato sauce (No. 205); -let cook for five minutes; then use when needed. - - -=260. Salpicon, Sauce Madère.=--Place half an ounce of good butter in a -saucepan, adding half a glassful of sherry wine, a blanched throat -sweetbread (No. 601) nicely cut into dice-shaped pieces, four mushrooms, -one truffle, and an ounce of cooked, smoked beef-tongue, all cut the -same as the sweetbread. Let cook for five minutes, then add half a pint -of Madeira sauce (No. 185), and let cook again for five minutes. It will -now be ready to use for the desired garnishing. - - -=261. Timbales à l’Ecossaise.=--Butter well six small timbale-molds, and -line them with cuts of plain, unsweetened pancake (No. 1186). Take a -preparation of purée of chicken (No. 226), and the same quantity of raw -forcemeat (No. 220), add to it a reduced salpicon (No. 256), and with -this fill the molds. Cover with small round pieces of the pancake. Then -steam them in a moderate oven for eight minutes. Unmold, dress them on a -hot dish, pour a gill of hot Madeira sauce (No. 185) over, and serve. - - -=262. Timbales de Nouilles à la Genoise.=--Sprinkle the insides of six -well-buttered timbale-molds with grated, fresh bread-crumbs; line them -with thin foundation paste (No. 1078), and fill with finely shred, -boiled nouilles (No. 1182), adding an ounce of good butter, and -seasoning with half a pinch each of salt and pepper, and the third of a -pinch of nutmeg; also half an ounce of grated Parmesan cheese. Thicken -with a gill of strong Madeira sauce (No. 185). Cover the molds with -pieces of the foundation paste, and put them into a brisk oven for six -minutes. Unmold, and arrange them on a hot dish containing a gill of hot -Madeira sauce (No. 185), and with the timbales on top. - - -=263. Timbales Russe à la Schultze.=--Prepare six light timbales as for -No. 262, one and a quarter inches high by two and a quarter inches in -diameter. Arrange them on a dessert dish with a folded napkin, and lay -them in a cool place until needed. Put into a china bowl half of a fine, -well-cleaned, sound Camembert cheese, mash it thoroughly with a fork, -and drop on to it very gradually one and a half ponies of old brandy. -Cut into small pieces two medium-sized, cooked, throat sweetbreads (No. -601), and add them to the cheese, mixing well together. Season with half -a teaspoonful of salt, a saltspoonful of pepper, and the same quantity -of grated nutmeg, stirring well for a minute longer. Then add four -medium-sized, chopped truffles, and mix again. Divide the above -preparation equally into the six timbales, cover each with a thin slice -of truffle, previously dipped in brandy, and send to the table. - - -=264. Croustade à la Régence.=--Spread out a quarter of a pound of -pâte-à-foncer (No. 1078) an eighth of an inch thick. Clean well six -tartlet moulds; line them with the paste, then fill them with -cracker-dust; cover them with a buttered paper, place them in the hot -oven on a tin plate, and bake for ten or twelve minutes. Take from out -the oven and let cool. Remove all the cracker-dust, and they will be -ready for use. Fill them with a pint of hot régence (No. 235), evenly -divided; dress on a hot dish with a folded napkin, and send to the -table. - - -=265. Croustades de Riz à la Victoria.=--Wash thoroughly and boil in a -saucepan one quart of rice with two quarts of broth and one ounce of -butter. Keep it as dry as possible so that it remains firm, and add to -it half an ounce of grated Parmesan cheese, half a pinch of pepper, and -a third of a pinch of nutmeg. Mix well with a wooden spoon; then put it -in a buttered sautoire, spreading it an inch and three-quarters thick, -and cover with a buttered paper. Leave it to cool with a weight pressed -down on the top. Then cut it out with a No. 8 paste-cutter into six -croustades (being careful to dip the cutter in warm water each time it -is used), and with a No. 4 paste-cutter make a mark on the surface of -each without cutting. Dip the pieces in beaten egg, roll them in -bread-crumbs (No. 301), and repeat this. Then fry them in very hot fat -for five minutes; drain, empty them with a vegetable spoon, and fill the -insides with a pint of hot salpicon of shrimps (No. 258), mushrooms, and -cream sauce (No. 181). Put the covers on top, and serve the same as the -croustades à la régence (No. 264). - - -=266. Small Hot Patties à l’Anglaise.=--Line with fine pâte-à-foncer -(No. 1078) six small, hot patty-molds, fluted, and provided with hinges. -Pinch the tops and fill them with common flour. Bake in a moderate oven -for fifteen minutes; empty them, and leave them to dry at the oven door -for five minutes. Fill them with a pint of hot salpicon royal (No. 255), -place a slice of truffle on the top of each instead of a cover, and -serve on a hot dish with a folded napkin. - - -=267. Ortolan Patties.=--Make six patties the same as for the above, -(No. 266), only use them when cold. Place at the bottom of each a -tablespoonful of salpicon royal (No. 255), and then place in each patty -two well-picked, fine, fat, raw, seasoned reed-birds, covered with a -slice of thin lard; lay them on a small roasting-pan, place in a -moderate oven and roast for fifteen minutes. Remove from the oven, take -off the lard from the birds, moisten each patty with two tablespoonfuls -of good, hot, Madeira sauce (No. 185), and serve on a hot dish with a -folded napkin over it. - - -=268. Cromesquis aux Truffles.=--Bone a cooked chicken, hash the meat -very fine, and put it in a sautoire with a pint of very strong velouté -sauce (No. 152), adding two well-hashed truffles, and seasoning with a -good pinch of salt, half a pinch of pepper, and the third of a pinch of -nutmeg. Let cook for ten minutes, stirring occasionally, then transfer -it to a flat tin plate and let it cool. Spread it out an inch thick; -then divide it into six parts, and wrap each one in a veal udder, or a -piece of crepinette well rolled around. Immerse them in flour batter -(No. 1185), and plunge them into boiling fat for five minutes, or until -they are slightly browned. Drain on a cloth, and serve on a hot dish -with a folded napkin, decorating with fried parsley. - -All cromesquis are made the same way, only serving with different -garnishing or sauces. - - -=269. Canapé Madison.=--Prepare six medium-sized slices of bread, all -the same shape. Toast them to a good golden color and lay them on a -dish. Cover each toast with a very thin slice of lean, cooked ham; -spread a little mustard over; then cover with a layer of garnishing à la -provençale (No. 642), dredge grated Parmesan cheese on top, and strew a -little fresh bread-crumbs over all. Place them in the hot oven and bake -for ten minutes; remove, dress them on a hot dish with a folded napkin, -and send to the table. - - -=270. Small Bouchées à la Reine.=--Roll three-quarters of a pound of -feuilletage paste (No. 1076) to a quarter of an inch thick; let it rest -for ten minutes in a cold place, then cut six rounds out of the paste -with a No. 4 channeled paste-cutter. Lay them on a borderless, buttered -tin baking-dish, slightly apart from each other; cover with beaten egg, -and make a mark on the surface of each with a paste-cutter, No. 2, being -careful to dip the cutter each time in hot water, so that the marked -outline may remain perfect. Put them in a brisk oven for twelve minutes; -then lift the covers with a knife, and fill each one with a white -salpicon royal (No. 256) made of truffles, mushrooms, and finely shred -chicken. Set the covers on, and serve on a hot dish with a folded -napkin. - -All bouchées are made the same way, adding different garnishings -according to taste. - - -=271. Coquilles of Chicken à l’Anglaise.=--Fill six table-shells with a -thick chicken and truffle salpicon (No. 256); besprinkle the tops with -grated, fresh bread-crumbs, spread a little clarified butter over each, -and lay them on a very even baking-dish. Place them in a very hot oven -for about six minutes, or until they are of a golden brown color, then -serve the same as for the above. - - -=272. Coquilles of Oysters au Gratin.=--Blanch twenty-four medium-sized -oysters in their own liquor for five minutes; add half a pinch of pepper -and half an ounce of butter; then drain them, keeping the liquor for -further use. Add to the oysters half a pint of velouté sauce (No. 152), -mixed with three tablespoonfuls of the oyster liquor; keep it thick, and -be very careful not to break the oysters. Fill six table-shells with -this preparation, sprinkle with grated, fresh bread-crumbs and a very -little clarified butter, and brown well in the oven for six minutes. -Dress on a hot dish with a folded napkin, and serve. - - -=273. Oysters in Shells à l’Anglaise.=--Select eighteen large oysters. -Put three into each of six table-shells and season with a pinch of -pepper, besprinkle with slightly fried bread-crumbs, and lay them on a -flat roasting-pan. Place them in a very brisk oven for about four -minutes, or until the oysters raise; then serve on a dish with a folded -napkin. - - -=274. Lamb Sweetbreads en Petites Caisses.=--Blanch, pare, and clean six -small lamb sweetbreads as for No. 601. Lay them aside to cool, then lard -them with either fresh fat pork or truffles. Place them in a -well-buttered sautoire, adding a gill of chicken broth or a gill of -Madeira wine. Cover with a buttered paper, and let cook to a golden -color in the oven for ten minutes. Then lay them on a dish. Put half a -gill of cooked fine herbs (No. 143) and a gill of well-reduced Espagnole -sauce (No. 151) into the sautoire, letting it cook for five minutes. -Take six small boxes of buttered paper and pour a little of the gravy at -the bottom of each; cover with sweetbreads, and place them on a -baking-dish; keep them for five minutes in an open oven, then serve on a -folded napkin. - - -=275. Oysters en Petites Caisses.=--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 butter. Season with half a pinch of -pepper and a third of a pinch of nutmeg. Let cook for five minutes; then -add one pint of well-reduced velouté sauce (No. 152), and let cook for -another five minutes, adding half an ounce of crawfish butter (No. 150), -and stirring it occasionally. Fill six buttered paper boxes with four -oysters each, and the garnishing equally divided. Sprinkle over a little -fresh bread-crumbs, and arrange them on a tin roasting-pan. Spread a -very little butter over each patty, and put them in a moderate oven for -five minutes. Have a hot dish ready, with a folded napkin nicely -arranged on it; dress the patties over, and serve. - - -=276. Chicken Croquettes with Truffles.=--Bone and cut up a -medium-sized, cooked chicken into small, square pieces; put them in a -sautoire with two truffles cut the same way, adding half a pint of -strong velouté (No. 152), and let cook for ten minutes. Then incorporate -therein half a glassful of Madeira wine, four egg yolks, a pinch of -salt, half a pinch of pepper, and the third of a pinch of nutmeg. Stir -briskly, then put it away to cool in a flat dish. Now divide the mixture -into six even parts; lay them on a cold table, besprinkle with fresh -bread-crumbs, and roll them into oblong shapes. Dip each one into a -beaten egg, and roll again in fresh bread-crumbs. Fry to a nice color in -hot fat for four minutes. Drain thoroughly, and serve on a hot dish with -a folded napkin, decorating with a little green parsley. - -All chicken croquettes are prepared the same way, only served with -different garnishings and sauces, or by omitting the truffles and -substituting six hashed mushrooms. Sweetbread croquettes are prepared -the same, only substituting four blanched sweetbreads (No. 601) for the -chicken. - - -=277. Croquettes of Game.=--To be made exactly like the chicken -croquettes (No. 276), adding six hashed mushrooms and half a gill of -cold fumet de gibier (No. 218). - - -=278. Croquettes of Foie-gras.=--Mix half an ounce of cooked, smoked -beef-tongue with half a pint of dry salpicon of foie-gras. Put it into a -saucepan with a gill of béchamel (No. 154), half a glassful of Madeira -or sherry wine, and a tablespoonful of meat-glaze (No. 141). Reduce for -ten minutes, stirring well, then transfer to a cold, flat dish, cover -with buttered paper, and put aside to cool. Divide the preparation into -six parts--each one shaped like a pear--roll them in fresh bread-crumbs, -dip in beaten egg, and put a slice of truffle on the top of each. Again -roll in bread-crumbs, and fry in boiling fat for four minutes. Remove -them, drain well, and serve on a hot dish with a folded napkin. Any -desired garnishing may be added. - - -=279. Croquettes of Macaroni.=--Boil a quarter of a pound of Italian -macaroni in salted water for twenty-five minutes. Drain, and put it in a -saucepan with a good ounce of butter, half an ounce of Parmesan cheese, -and a quarter of an ounce of cooked, smoked tongue cut into small -pieces, and one truffle cut the same. Toss all together, then change it -to a well-buttered sautoire, spreading the preparation one inch thick on -the bottom. Cover with a buttered paper, press it well down, and put -away to cool. Cut the preparation with a plain paste-cutter into six -parts; roll each one in grated Parmesan cheese, dip in beaten egg, and -roll in grated, fresh, white bread-crumbs. Fry in very hot fat for four -minutes, drain well, and serve on a hot dish with a folded napkin. - - -=280. Anchovies on Toast.=--Prepare with American bread six dry toasts, -spread over them a little anchovy butter (No. 146), and cover each with -four half anchovies. Place the toasts on a tin baking-sheet in the oven -for one minute. Arrange them on a dish with a folded napkin, and serve. - - -=281. Caviare on Toast.=--Prepare six toasts of American bread. Put half -the contents of a small box of Russian caviare into a sautoire; add two -tablespoonfuls of cream, and heat one and a half minutes on the stove, -stirring it carefully meanwhile; pour this over the toasts, and serve on -a dish with a folded napkin. - - -=282. Thon Mariné.=--Fold a napkin on a radish-dish, and dress on it the -desired quantity of Thon Mariné--_pickled tunny_. Decorate with a little -fresh parsley, and serve as a _hors-d’œuvre_. - - -=283. Sardines à l’Huile.=--Lift the sardines carefully out of the box -to avoid breaking them, and lay them on a plate; neatly pare off the -loose skin, then dress on a radish-dish, and decorate with parsley. - - -=284. Anchovies à l’Huile.=--Take a pint bottle of boned anchovies, -drain them on a cloth, then dress them artistically on a radish-dish. -Decorate with a hashed, hard-boiled egg and some chopped parsley. - - -=285. Norwegian Anchovies.=--These are considered far superior to the -bottled anchovies. On taking them out of the keg they should be placed -in cold, fresh water for two hours, then drained, and with the hand -split in two along the backbone. Lay them in a small bowl and cover with -sweet oil, and use as desired. - - -=286. Saucisson de Lyon.=--Procure a medium-sized, fine saucisson de -Lyon, cut twelve very thin slices from it, dress nicely upon a -radish-dish, and place a few parsley-leaves in the centre. - - -=287. Mortadella.=--To be served the same as the above (No. 286). - - -=288. Tomatoes, side dish.=--Take six fine, firm, red tomatoes, wipe -well, then plunge them into boiling water for one minute, drain and peel -them. Put them in a cool place, and when thoroughly cold, cut them into -slices, arrange them on a radish-dish, sprinkle a little salt, pepper, -and vinegar over. - - -=289. Cucumbers, side dish.=--Take two medium-sized, fine cucumbers, -peel neatly, and cut them in thin slices. Place in a bowl with a good -pinch of salt, and put them in a cold place for two hours. Then drain -the liquid off, and season with half a pinch of pepper, a tablespoonful -of vinegar, and the same quantity of oil. Dress nicely in a radish-dish. - - -=290. Celery, in glass.=--Procure a bunch of fine, white Kalamazoo -celery, pare off the green stalks, and trim the roots neatly. Be careful -to save the clear, white hearts. Cut each plant lengthwise into four -equal branches. Wash them well in cold water, and put them into clean -water with a piece of ice until ready to serve; then arrange them nicely -in a celery glass, or dress on a china radish-dish, with a few pieces of -ice in the centre. - - -=291. Celery, frizzled.=--Another and economical way to prepare celery -for a side dish to decorate the table. Take only one large head of fine -celery. Pare off the green stalks, and cut off the root (reserving it -for a delicious and wholesome salad). Cut the stalk lengthwise into four -equal branches. Wash them well in cold water, then cut each one into -pieces about as long as one’s finger; by so doing, all the branches will -be separated. With the aid of a small, keen knife pare the thin sides a -little, making five or six slits in each piece, starting from the top, -downwards, leaving half to three-quarters of an inch uncut; place them -in cold water with plenty of ice, leaving them in for two hours. Lift it -from the ice-water, artistically dress on a round glass dish, and send -to the table. Celery arranged and served in this way makes a beautiful -effect on the table, but requires a little patience in its preparation. - - -=292. Radishes, how to prepare.=--If the radishes be quite large, take -three bunches--if small, four bunches--being careful to select them -round, firm, and the reddest procurable. Pare off all the leaves and -stems except the two prettiest on each radish. Cut away the roots, and -also a little of the peel around the roots. With a small, sharp knife -divide the remaining peel into five or six equal-sized leaves, beginning -at the root end, and cutting toward the green stems, but being careful -to avoid detaching the leaves. They can be formed into any desired -design by cutting them with care. Place them in cold water until -required. When serving, arrange the radishes artistically on a flat -saucer, the radishes meeting toward the centre, the green leaves lying -outward. Serve with chopped ice over them. - - -=293. Remarks Regarding Radishes.=--The following incident happened in -my presence over twenty-five years ago. One evening, dinner was served -to a party of prominent gentlemen in Lyons, France, among whom were -Alexander Dumas, père, the great novelist, and Berger, the famous -billiard player. While the waiter was in the act of handing the radishes -to M. Dumas, he saw a change come over him; anger was depicted in his -face, and he thoroughly expected to see the radishes, radish-dish, etc., -flung full at him. He stood amazed, not daring to question the -distinguished guest. When his anger subsided, he amiably explained that -the cause of his sudden ill-temper was offering to him radishes peeled, -and deprived of their green stalks; he asserted that the healthiest and -best parts had been removed. After inquiries of more experienced -co-laborers, the waiter thoroughly agreed with M. Dumas, and experience -has taught him the correctness of his judgment. - -Radishes are a luxurious and healthful adjunct to the dinner-table, and -can be procured almost the whole year; but in the spring the markets are -more plentifully supplied, and that is the most wholesome season to -partake of them. - - -=294. Welsh Rarebit.=--Take one pound of American cheese; cut up in -small pieces. Place them in a sautoire, adding half a glassful of good -ale. Season with half a saltspoonful of red pepper. Stir it continually -with a wooden spoon until the mass is well melted, which will take about -ten minutes. Have six nice, fresh, large pieces of toast; arrange them -on a very hot dish, and distribute the preparation equally over, serving -the rarebit very hot. - - -=295. Golden Buck.=--Proceed as for the above (No. 294), and when ready -to serve, dress a poached egg (No. 404) on each piece of toast, and -serve very hot. - - -=296. Gherkin Buck.=--Prepared the same as Golden Buck (No. 295), only -adding to each toast a slice of broiled bacon (No. 754), and sending to -the table very hot. - - -=297. Welsh Rarebit au Gratin.=--Prepare six toasts of American bread; -broil them lightly, remove, and cover each with a slice of Swiss cheese -a little less than half an inch thick; lay them in a roasting-pan, -sprinkling a very little pepper over. Put in the oven for ten minutes. -Arrange the toasts on a very hot dish, and send to the table. - -A pinch of salt represents 205 grains, or a tablespoonful. - -Half a pinch of pepper represents 38 grains, or a teaspoonful. - -A third of a pinch of nutmeg represents 13 grains, or half a -teaspoonful. - - -FISH. - - -=298. How to Serve Oysters for Private Families.=--Oysters should be -kept in a very cold place before they are opened, and well washed before -using, otherwise their appearance will be destroyed. They should, -according to the French custom, be opened on the deep shell, so as to -better preserve the liquor, then laid on finely chopped ice for a short -time--too long destroys their flavor. While they should be kept as cold -as possible, they should never be allowed to freeze, therefore they must -only be opened shortly before they are needed; for once frozen, they -quickly turn sour. The proper way to open them is to place the deep -shell in the palm of the left hand, and break them on one side. The -Boston stabbing-knife is preferable for this, but if there be none handy -use a small block that the oyster can fit into, and stab it on the edge; -or even a chopping-block and chopping-knife may be employed in case of -necessity. Serve six oysters for each person, nicely arranged on -oyster-plates with quarters of lemon. - - -=299. Oysters à l’Alexandre Dumas.=--Place in a sauce-bowl a heaped -teaspoonful of salt, three-quarters of a teaspoonful of very finely -crushed white pepper, one medium-sized, fine, sound, well-peeled, and -very finely chopped shallot, one heaped teaspoonful of very finely -chopped chives, and half a teaspoonful of parsley, also very finely -chopped up. Mix lightly together, then pour in a light teaspoonful of -olive oil, six drops of Tabasco sauce, one saltspoonful of -Worcestershire sauce, and lastly one light gill, or five and a half -tablespoonfuls, of good vinegar. Mix it thoroughly with a spoon; send to -the table, and with a teaspoon pour a little of the sauce over each -oyster just before eating them. - - -=300. How to serve Clams.=--Clams should be served on deep plates, -covered previously with finely chopped ice. To have them sweet and -fresh, they should be kept as cold as possible. Serve six on each plate -with quarters of lemon. - - -=301. To prepare Breaded Fish.=--1. After the fish is pared, cleaned, -and dried, dip it first in milk, then in flour, and fry in very hot fat. - -2. Take very clean fish, dip it in beaten egg, then in freshly grated -bread-crumbs, and fry in very hot fat. - -3. For certain fish, like whitebait, immerse them in milk, then in flour -mixed with pulverized crackers, shake well in a colander, and throw into -very hot fat. Oysters are breaded the same way, but should be flattened -before frying. - -4. For croustades of rice or potatoes, dip in beaten egg and roll in -fresh bread-crumbs; repeat three times before frying. - - -=302. Salmon, en Papillotes.=--Procure two pounds of very fresh salmon -and cut it into six even slices. Season these with a good pinch of salt -and a pinch of pepper. Roll them well. Cut out six heart-shaped pieces -of paper, oil them nicely, and have twelve thin slices of cooked ham -(No. 753), then proceed to prepare them exactly as for mackerel en -papillote (No. 330). - - -=303. Salmon, oyster sauce.=--Place two pounds of very fresh salmon in a -fish-kettle, completely cover with cold water, season with a handful of -salt, add one medium-sized, sliced onion, half a wine-glassful of white -vinegar, eight whole peppers, two cloves, and two parsley-roots. Range -the kettle on a brisk fire. Five minutes after coming to a boil the -salmon will be sufficiently cooked. Remove from the kettle, drain it -well; dress on a hot dish with a folded napkin, nicely decorate with -parsley-greens all around the salmon, and serve with a pint of hot -oyster sauce (No. 173) separately. - -The necessary time to cook the above to perfection, from beginning to -end, will be thirty-five minutes. - - -=304. Salmon Colbert.=--Proceed as for the above, and serve with -three-quarters of a pint of Colbert sauce (No. 190), also four plain -boiled potatoes served separately, and cut in quarters (No. 982). - - -=305. Salmon à la Régence.=--Take a fine but very small salmon, fill it -with fish forcemeat (No. 227), and put it on a grate in the fish-kettle -with half a bunch of parsley-roots, three sprigs of celery, three sliced -onions, six cloves, and half a handful of whole pepper. Moisten with -half a bottle of white wine, season with a pinch of salt, and cover with -a thin _barde_ of raw salt pork. Add a little mushroom liquor, if any on -hand, and place it in a moderate oven for one and a half to two hours; -then lift it from the kettle, removing the pork and herbs. Slide the -fish on to a hot dish, strain the broth into a sautoire, reduce it to -one-half, and add to the garnish with a régence garnishing (No. 235); -glaze the top of the fish with just a little crawfish butter (No. 150) -mixed with very little white glaze (No. 141), and serve with the sauce -in a sauce-bowl. - - -=306. Salmon à la Genoise.=--To be prepared the same as salmon Colbert -(No. 304), garnishing with four clusters of mushrooms--four mushrooms on -each cluster--and six cooked crawfish instead of the boiled potatoes. -Serve with half a pint of Genoise sauce (No. 187) separate. - - -=307. Salmon, rolled à l’Irlandaise.=--Bone three pounds of salmon. -Parboil it. Besprinkle the sides and insides with a pinch of salt, half -a pinch of pepper, and the same of nutmeg; also twelve chopped oysters, -one tablespoonful of parsley, and half a cupful of bread-crumbs. Roll it -together, then put it in a deep pan with one ounce of butter. Bake in a -hot oven for twenty-five minutes and serve on a dish, pouring its own -gravy over. - - -=308. Broiled Salmon-tail.=--Take three pounds of the tail part of a -salmon. 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-roots, two bay-leaves, and a sprig of thyme. Take out the salmon -and broil for ten minutes on one side and five minutes on the other -(skin side). Dress on a hot dish, and serve with two ounces of melted -butter (No. 155), flavored with a light teaspoonful of finely chopped -chervil, half a teaspoonful of chives, and the juice of half a -medium-sized, sound lemon. - - -=309. Boiled Halibut.=--Put a piece of halibut weighing two pounds in a -saucepan, and cover it with fresh water; add one sliced onion, half a -sliced carrot, and a bouquet (No. 254). Season with a handful of salt -and two tablespoonfuls of vinegar. Put on the lid and let cook gently, -but no more than five minutes after boiling-point; then lift up the fish -alone, drain well; dress it on a hot dish, and serve with any desired -sauce. - - -=310. Halibut Steaks, maître d’hôtel.=--Wipe well a two-pound piece of -fresh halibut, lay it on a dish, and season it with a pinch of salt, a -pinch of pepper, and two tablespoonfuls of sweet oil. Roll it well and -lay it on a double broiler; then place it on a brisk fire, and broil for -eight minutes on each side. Dress the fish on a hot dish, pour a gill of -maître d’hôtel sauce (No. 145) over, decorate with parsley-greens, and -serve. - - -=311. Trout, shrimp sauce.=--Clean, wash, and dry six fine trout, -weighing about a quarter of a pound each. Place them on a grate in the -fish-kettle, with a pinch of salt, adding one sliced carrot, one sprig -of thyme, and two bay-leaves. Moisten with half a glassful of white wine -and half a pint of water. Put it on the stove, and let it simmer gently -for five minutes after boiling-point; then drain, and serve on a dish -garnished with parsley. Send it to the table with half a pint of shrimp -sauce (No. 178) in a separate bowl, also four plain, boiled potatoes, -cut in quarters, à l’Anglaise (No. 988). Keep the fish-stock for further -use. - - -=312. Trout à la Cambacères.=--Cook six trout as for the above (No. -311); when cooked, then place on a hot dish. Put in a saucepan two -minced truffles, six mushrooms, also minced, and half a pint of -Espagnole sauce (No. 151), also twelve olives and three tablespoonfuls -of tomato sauce (No. 205). Let cook for ten minutes, then skim off the -fat very carefully, and pour the sauce over the trout before serving. - - -=313. Trout à la Chambord.=--Clean, wash, and dry three fine trout of -half a pound each. Stuff them with fish forcemeat (No. 227), and place -them in a deep baking-dish, buttering it well with about half an ounce -of butter. Add half a glassful of white wine, a bouquet (No. 254), half -a pinch of salt, and half a pinch of pepper. Cook for fifteen minutes in -the oven, being very careful to baste it frequently. Take the juice from -under the fish, and put it in a saucepan with half a pint of good -Espagnole sauce (No. 151). Reduce, and skim off the fat. Add one truffle -and four mushrooms, all well-sliced, also twelve blanched oysters. Dress -the trout on a hot dish, pour the sauce over, and decorate the fish with -six fish quenelles (No. 227). - - -=314. Broiled Trout, maître d’hôtel.=--Procure six fine trout, of a -quarter of a pound each; clean and wash well, drain them in a napkin, -and make three incisions on each side. Place them on a dish with one -teaspoonful of oil, a pinch of salt, and half a pinch of pepper; roll -gently and put them on the broiler. Cook for four minutes on each side, -then lay them on a dish, pour a gill of maître d’hôtel sauce (No. 177) -over, and serve with six slices of lemon, or with any other sauce -desired. - - -=315. Trout, with fine herbs.=--Clean, wash, and dry six fine trout, of -a quarter of a pound each. Put them on a buttered dish, adding half a -glassful of white wine and one finely chopped shallot. Let cook for ten -minutes, then put the gravy in a saucepan, with two tablespoonfuls of -cooked herbs (No. 143), moistening with half a pint of Allemande sauce -(No. 210). Reduce the gravy to one-half, and pour it over the trout with -the juice of half a sound lemon, and serve. - - -=316. Trout en Papillotes.=--Take six trout, of a quarter of a pound -each, and stuff them with fish forcemeat (No. 227). Oil as many pieces -of paper as there are fish; put a _barde_ of salt pork on either end of -each piece of paper, lay a trout on top, add a little salt and pepper, -then fold the paper and tie it securely with string. Cook in a -baking-dish in a rather slow oven for about twenty minutes, and serve -them in their envelopes, after removing the strings, with any sauces -desired. - - -=317. Sole à l’Hollandaise.=--Skin and bone well three medium-sized -soles; put the fillets in a stewpan, and cover them with salted water, -adding a few drops of vinegar. Cook for about six minutes. Then take -them off, drain well, and arrange them on a dish. Pour one ounce of -melted butter over, with the juice of half a lemon; garnish with green -parsley, and serve with twelve pieces of potatoes à l’Anglaise (No. 988) -separate. - - -=318. Soles Normande.=--Take the fillets from three fine soles, as for -the above; fold them in two, and lay them in a buttered, flat saucepan, -with half a glassful of white wine, three tablespoonfuls of mushroom -liquor, and half a pinch each of salt and pepper. Cover and cook for six -minutes; then lift them up, drain, and arrange them on a dish. Reduce -the gravy to one-half, add twelve blanched oysters, and six sliced -mushrooms, moistening with half a pint of Allemande sauce (No. 210). -Thicken the sauce well with a tablespoonful of good butter, tossing well -till dissolved, and add the juice of half a lemon. Garnish the sides of -the dish with the oysters and mushrooms, and pour the sauce over the -fish. Decorate with three small, cooked crawfish, three fried smelts, -and three small, round croquettes of potatoes (No. 997). - - -=319. Soles au Gratin.=--Proceed as for No. 318. Put three -tablespoonfuls of cooked, fine herbs (No. 143) in the bottom of a deep -baking-dish, fold the fillets in two, and place them in, crown-shaped. -Season with half a pinch each of salt and pepper, then moisten with half -a glassful of white wine, and bake for five minutes. Take out the dish, -decorate it with twelve mushroom buttons, adding half a pint of good -Espagnole sauce (No. 151). Sprinkle over with fresh bread-crumbs, pour -on a few drops of melted butter, and bake once more for three minutes, -then press the juice of half a lemon over the fillets, add half a pinch -of chopped parsley, and serve. (All fish au gratin are prepared the same -way.) - - -=320. Fried Soles, sauce Colbert.=--Select six small soles, cut off -their heads, and make an incision down the backbone. Season with one -pinch of salt, half a pinch of pepper, and the juice of half a lemon; -roll in fresh bread-crumbs and beaten eggs, then flatten them well, and -leave them to drip for a few minutes; fry them for three minutes in very -hot fat; drain, add another half a pinch of salt, and arrange them on a -dish on a folded napkin. Garnish with a quarter of a bunch of fried -parsley, and serve with half a pint of Colbert sauce (No. 190) separate. - - -=321. Fried Soles à la Horly.=--Fry twelve fillets of sole as for No. -320, and serve with half a pint of tomato sauce (No. 205) separate. - - -=322. Fillets of Sole, Joinville.=--Take the fillets of three soles, -fold them, and lay them crown-shaped in a buttered, flat stewpan, -moistening with half a glassful of white wine, and three tablespoonfuls -of mushroom liquor. Season with half a pinch each of salt and pepper, -and cook on a moderate fire for six minutes. Arrange the fillets on a -dish, and put it on the side of the stove; reduce the gravy to half, -adding one cooked lobster claw, one truffle, and three mushrooms, all -cut julienne-shaped. Add half a pint of Allemande sauce (No. 210); stir -it well, and pour it over the soles before serving, inserting a piece of -truffle and a mushroom button on each fillet, also in every one stick a -picked shrimp, with its head erect, if at hand, and then serve. - - -=323. Sole, with fine herbs.=--Proceed as for sole Joinville (No. 322), -but replace the truffles and lobster claw by two tablespoonfuls of -cooked, fine herbs (No. 143), half a pinch of chopped parsley, and the -same of chervil and chives. Garnish with six heart-shaped croûtons (No. -133), and serve. - - -=324. Sole Dieppoise.=--Lift the fillets from three medium-sized soles, -put them in a buttered stewpan, with one very finely chopped shallot, -moistening with half a glassful of white wine, and three tablespoonfuls -of mushroom liquor. Cook for six minutes, then lay them on a dish, -reduce the gravy to half, adding twelve cooked mussels, six mushroom -buttons, and half a pint of good Allemande sauce (No. 210). Thicken it -well with a tablespoonful of butter, tossing till well dissolved, and -throw it over the fillets with the juice of half a lemon. Serve with six -croûtons of fried bread (No. 133) around the dish. - - -=325. Skate or Raie au Naturel.=--Pare and cut off the fins from half a -skate weighing four pounds the half; divide it into six square pieces, -wash them well, being very careful to scrape it with a sharp knife, so -as to remove the mucus adhering to it. Put the pieces into a saucepan in -which are already placed one sliced carrot, one onion, half a bunch of -parsley-roots, one sprig of thyme, two bay-leaves, half a handful of -whole peppers, plenty of salt--at least a handful--and half a cupful of -vinegar. Cover it well with water, boil on a moderate fire for -forty-five minutes, then take it off and lift up the pieces of skate -with a skimmer; lay them on a table, and remove the skin from both -sides; place them on a deep dish, and strain the stock slowly over, and -use, whenever needed, with any kind of sauce desired. - - -=326. Shad, broiled maître d’hôtel.=--Pare and cut a small shad in two, -scale it and remove the backbone; lay it on a dish, sprinkling it over -with a pinch of salt, and baste with one tablespoonful of oil. Leave it -for a few moments, then broil it on a slow fire in a double broiler for -about fifteen minutes on the flesh side, and for one minute on the skin -side, leaving the roe in the inside. Put it on a hot dish, spread a gill -of good maître d’hôtel sauce (No. 177) over, and serve with six slices -of lemon. - - -=327. Shad, with Sorrel.=--Select a small, fine shad, pare and scale it, -then let it steep as long as possible in a marinade composed of one -tablespoonful of oil, half a sliced lemon, a quarter of a bunch of -parsley-roots, and half a sliced onion. When ready, place it in a -buttered stewpan, with half a glassful of white wine, three -tablespoonfuls of mushroom liquor, also a good bouquet (No. 254). Take -two handfuls of picked and washed sorrel, mince it very fine, then put -it in the stewpan with the fish, adding a good pinch of salt and half a -pinch of pepper; cover it, and let it cook as long as possible on a slow -fire--at least two hours; then arrange the shad on a dish. Add one -tablespoonful of white roux (No. 135) to the juice, thicken well, and -pour the sauce over the fish when serving, with some more of its own -gravy in a sauce-bowl. - - -=328. Shad vert-pré.=--Pare and scale a small, fine shad, put it on a -deep baking-dish, well buttered, and season with one pinch of salt and -half a pinch of pepper, adding two finely chopped shallots and half a -glassful of white wine. Cover with a piece of buttered paper, and cook -in a moderate oven for twenty-five minutes. When done, put the juice in -a saucepan, with half a pint of Allemande sauce (No. 210), a pinch of -finely chopped chervil, and a little spinach green (Breton essence, a -saltspoonful). Let cook again for three minutes, then pour a little of -it, through a Chinese strainer, on the fish, and serve the rest in a -separate sauce-bowl. - - -=329. Broiled Fresh Mackerel, maître d’hôtel.=--Pare and split two -good-sized, fresh mackerel through the back, remove the spine, score -them slightly, and rub them with one tablespoonful of sweet oil; season -with a pinch of salt and half a pinch of pepper, then broil them on a -brisk fire for ten minutes on the split side, and one minute on the skin -side. Lay them on a dish, pour a gill of maître d’hôtel butter (No. 145) -over, and serve with a few parsley-greens and six slices of lemon. - -Broiled Spanish-mackerel are prepared in the same way. - - -=330. Mackerel en Papillotes.=--Oil three sheets of white paper a little -larger than the length of the fish. Cut six thin slices of cooked, lean -ham; lay one slice on each piece of paper, and on top a tablespoonful of -cooked fine herbs (No. 143). Select three mackerel; make four or five -incisions on each side; season with a good pinch of salt and a pinch of -pepper, divided evenly on both sides of the fish, then roll them -lightly, and lay the mackerel on top of the fine herbs; spread a -tablespoonful more herbs over each mackerel, and cover with a slice of -ham. Then lift up the other side of the paper and twist the edges -together with the fingers, or a simpler way is to fold them the same as -trout (No. 316). When ready, put them in a baking-sheet, place them in a -moderate oven, and let bake for fifteen minutes. Have a hot dish ready, -and after taking them from the oven, use a cake-turner to lift the fish -up gently, and dress them on the dish, leaving the paper undisturbed, -then serve. - - -=331. Fresh Mackerel aux Fines Herbes.=--Choose two fine, fresh -mackerel, make six small incisions on both sides, and place them in a -buttered baking-dish, with half a glassful of white wine, three -tablespoonfuls of mushroom liquor, a finely chopped shallot, and half a -pinch of salt, with the third of a pinch of pepper. Cover with a piece -of buttered paper, and bake in a moderate oven for fifteen minutes, then -place the fish on a dish. Pour the gravy into a stewpan, adding two -tablespoonfuls of cooked fine herbs (No. 143), a pint of Allemande sauce -(No. 210), and a pinch of chopped parsley. Thicken well with a -tablespoonful of butter; stir well until dissolved, and pour it over the -mackerel when serving. (All mackerel can be prepared the same way, only -adding different sauces to the gravy.) - - -=332. Matelote of Eels.=--Pare and then cut one and a half pounds of -eels into pieces two inches in length. When well washed, put them in a -stewpan with one tablespoonful of butter; fry them for two minutes; add -a glassful of red wine, a third of a pinch of nutmeg, half a pinch of -salt, and a third of a pinch of pepper, also a bouquet (No. 254), a -glassful of fish-stock (No. 214), or white broth (No. 99), and three -tablespoonfuls of mushroom liquor. Add six small, glazed onions (No. -972), and six mushroom buttons. Cook for thirty minutes, then put in a -tablespoonful of white roux (No. 135); stir well while cooking five -minutes longer, and serve with six heart-shaped croûtons (No. 133). - - -=333. Matelote of Eels à la Parisienne.=--Proceed the same as for the -above (No. 332), only lift out the fish when cooked; reduce the sauce to -half, adding three tablespoonfuls of Espagnole (No. 151), six mushroom -buttons, six glazed onions (No. 972), and six fish quenelles (No. 227). -Stir well while cooking two minutes longer, and serve with six fried -pieces of bread garnished with Soubise (No. 250). - - -=334. Matelote of Eels à la Normande.=--Cut one and a half pounds of -eels into pieces, put them in a saucepan with a tablespoonful of butter; -fry two minutes; add a glassful of white wine, and three tablespoonfuls -of mushroom liquor. Season well with half a pinch each of salt and -pepper, and a third of a pinch of nutmeg. Cook for ten minutes, then add -half a pint of good velouté (No. 152), six mushrooms, twelve blanched -oysters, six fish quenelles (No. 227), and six small, cooked crawfish -tails. Cook again for five minutes, and when ready to serve, beat in -three egg yolks, but do not boil again, and garnish with six fried -croûtons (No. 133). - - -=335. Blanched Eels.=--Select a pound and a half of well-skinned eels, -cut them into pieces and tie them in rings; put them with cold water in -a saucepan, with a good pinch of salt and a little vinegar, a sprig of -thyme, two bay-leaves, twelve whole peppers, a quarter of a bunch of -parsley-roots, one onion, and one carrot. Place them on a slow fire, and -take them off before they boil; lay them in an earthen jar with the -water they were boiled in. (These can be used for frying or boiling, -according to need). - - -=336. Bluefish à l’Icarienne.=--Scale and score two pounds of bluefish, -place it on a well-buttered baking-dish, moistening with three -tablespoonfuls of mushroom liquor and half a glassful of white wine. -Season with half a pinch of salt and a third of a pinch of pepper, then -cover with a buttered paper, and put to cook in a moderately heated oven -for fifteen minutes; lift it out, lay it on a dish, and put the gravy -into a stewpan, adding three tablespoonfuls of tomato sauce (No. 205) -and half an ounce of finely minced, cooked, smoked beef-tongue. Boil for -two minutes again, and throw the whole over the fish when serving. -Garnish with six small, cooked crawfish, if any on hand. - - -=337. Bluefish à l’Italienne.=--Score and scale two pounds of bluefish; -place it in a buttered pan, with half a glassful of white wine, three -tablespoonfuls of mushroom liquor, half of a very finely chopped onion, -and six chopped-up mushrooms. Season with a pinch of salt and half a -pinch of pepper. Cover the fish with a buttered paper, and cook in a -moderate oven for fifteen minutes; take the fish out, lay it on a -serving dish, and put the juice in a stewpan, adding a gill of Espagnole -sauce (No. 151), with a small glassful of white wine; reduce for two -minutes, then pour it over the fish, with one pinch of finely chopped -parsley, and serve with six heart-shaped pieces of croûton (No. 133). - - -=338. Bluefish à la Venitienne.=--Prepare the fish as for the above (No. -337), adding to it one tomato cut in pieces, half a pint of Espagnole -sauce (No. 151) and six whole mushrooms. Besprinkle lightly with fresh -bread-crumbs, and throw over all a few drops of clarified butter; put it -in the oven for eight minutes, and serve with half a pinch of chopped -parsley. - - -=339. Sheep’s-head à la Créole.=--Put one chopped onion and one very -finely chopped green pepper--the seed extracted--in a stewpan; brown -them in a half gill of oil for five minutes, then add one tomato, cut in -pieces, four sliced mushrooms, a good bouquet (No. 254), and a clove of -garlic. Season well with a pinch of salt and half a pinch of pepper, -then moisten with half a pint of Espagnole sauce (No. 151). Cut a fish -weighing three pounds in six slices, lay them flat in the stewpan, with -three tablespoonfuls of mushroom liquor (if any handy), and let cook for -one hour on a very slow fire. When ready to serve, sprinkle over with a -pinch of chopped parsley, and decorate with six pieces of heart-shaped -croûton (No. 133). (All fish à la Créole are prepared the same way, the -time allowed for cooking depending on the firmness of the fish. The fish -can be left whole instead of dividing in slices, if desired.) - - -=340. Bouille-à-Baisse, à la Marseillaise.=--Brown two sliced onions in -a gill of oil for five minutes in a saucepan, then moisten with one -quart of fish-stock (No. 214), adding a bouquet (No. 254), three cloves -of garlic, bruised and minced exceedingly fine. Dilute a third of a -pinch of powdered Spanish saffron in water, and add it to the gravy. -Take one small eel, one very small bass, the same of sole, one raw -lobster--in fact, all the firm fish ready at hand--cut them in slices, -season with a pinch of salt and the third of a saltspoonful of cayenne -pepper, and put them all together on a slow fire. Let cook for twenty -minutes, and when ready, serve in a deep dish, on which you previously -arrange six pieces of toast from a French loaf of bread. - -N. B.--The above should be served exceedingly hot. - - -=341. Bass à la Bordelaise.=--Cut a deep incision down the back of a -three-pound sea-bass, put it in a baking-dish with half a glassful of -red wine, half a pinch of salt, and a third of a pinch of pepper. -Besprinkle with a finely chopped shallot, cover with a buttered paper, -and cook in a moderate oven for fifteen minutes. Lay the bass on a dish, -put the juice in a saucepan with a gill of good Espagnole (No. 151), -four finely shred mushrooms, and a thin slice of finely chopped garlic; -finish cooking for five minutes more, then pour it over the fish. -Decorate with six cooked crawfish or shrimps, and serve very hot. - - -=342. Bass, with White Wine.=--Lay a three-pound, well-cleaned bass on a -well-buttered baking-dish; season with half a pinch of salt and a third -of a pinch of pepper; moisten with half a glassful of white wine and -three tablespoonfuls of mushroom liquor. Cover with a heavy piece of -buttered paper, and cook in a moderate oven for fifteen minutes, then -lay the fish on a dish; put the juice in a saucepan, with half a pint of -good Allemande (No. 210), thicken well with a tablespoonful of butter -till well dissolved, and throw it over the bass, serving with six -heart-shaped croûtons (No. 133). - - -=343. Bass à la Chambord.=--Lift the middle skin from the back of a -three-pound bass, leaving the head and tail covered; lard the fish -nicely with a very small larding needle, and then lay it on a buttered, -deep baking-pan, adding to it half a glassful of white wine, and half a -carrot, and half an onion, both sliced, also a bouquet (No. 254). Season -with a pinch of salt and half a pinch of pepper, then cover with a -buttered paper; cook it in the oven for thirty minutes, being very -careful to baste it frequently, then lift out the fish and lay it on a -dish. Strain the gravy into a saucepan, with half a pint of Chambord -garnishing (No. 212), moistened with half a pint of Espagnole (No. 151); -reduce for five minutes. Decorate the dish with clusters of the -garnishing, and three decorated fish quenelles (No. 227) to separate -them, also three small, cooked crawfish, and serve. - - -=344. Salt Cod à la Biscaënne.=--Take two pounds of boneless cod, and -soak it in plenty of cold water for twenty-four hours, changing the -water as often as possible. Place it in a saucepan with plenty of fresh -water, then let simmer on a slow fire till boiling; take it off, and -drain it well; return it to the pan with fresh water, and let come to a -boil again, then scale it by separating the bones. Fry together in a -saucepan two chopped onions and one green pepper in a gill of oil. Let -cook for five minutes, then add one good-sized tomato, cut in pieces, -one clove of bruised garlic, and one Chili pepper. Moisten the fish with -three pints of broth, add a bouquet (No. 254), three tablespoonfuls of -tomato sauce (No. 205), and a pint of Parisian potatoes (No. 986). Let -cook for forty-five minutes, then add the codfish; boil again for five -minutes more. Dress it on a hot dish, and serve with a teaspoonful of -chopped parsley sprinkled over. - - -=345. Codfish, bonne femme.=--Have two pounds of cooked, soaked, -boneless cod; prepare it the same as for the above (No. 344), then put -it in a saucepan, moistening with half a pint of béchamel (No. 154), and -half a pint of Allemande (No. 210). Add three sliced potatoes, and three -hard-boiled eggs, cut in thin slices, and half a pinch of pepper. (If -too thick, put in a little milk.) Cook for about five minutes longer, -then serve with a teaspoonful of chopped parsley. - - -=346. Picked-up Codfish.=--The same as for the above, only all the -materials should be shred smaller, and add three tablespoonfuls of -cream. - - -=347. Fish Balls.=--Place in a large pan, with plenty of fresh water, -three pounds of boneless codfish, and let soak for twelve hours. Drain, -and place it in a saucepan on the hot range, with plenty of cold water, -and as soon as it begins to boil, drain all the water through a -colander. Carefully pick out all the bones from the cod, and return it -to the saucepan, adding five medium-sized, well-washed, and peeled -sliced potatoes, one gill of cold water or broth, and cook on a moderate -fire for twenty minutes, then add half an ounce of butter. Take from off -the fire. Season with one pinch of white pepper, then, with the aid of a -potato-masher or a pounder, mash all well together right in the pan. -Transfer it to a dish, and let cool. Make up small fish balls two inches -in diameter by one inch thick, lightly sprinkle them with a very little -flour. Heat in a frying-pan one gill of clarified butter; when very hot, -put in the fish balls and fry for three minutes on each side, so as to -have them of a good brown color. Gently lift them from the pan with a -skimmer, dress on a hot dish with a folded napkin, crown-shaped, one -overlapping another. Decorate the centre of the dish with -parsley-greens, and serve. - -=Fish Balls à la Mrs. Benjamin Harrison.=--To be prepared exactly the -same as above (No. 347), dressing them on six dry toasts, placing one -poached egg (No. 404) on top of each fish ball, and decorating the dish -with six slices of broiled bacon, and serve hot. - - -=348. How to Blanch Codfish-tongues.=--Procure eighteen fine, fresh -codfish-tongues, wash them thoroughly in cold water, then drain, and -place them in a saucepan on the hot stove; cover with fresh water, and -season with a handful of salt, six cloves, twelve whole peppers, one -sliced onion, a bouquet (No. 254), and half a sliced lemon. Let them -come to a boil, then transfer them with the water and garnishings to a -stone jar, and use when needed. - - -=349. Codfish-tongues au beurre noir.=--Take eighteen blanched -codfish-tongues, as for No. 348, heat them in a saucepan with half a -gill of their own juice, but do not let them boil; drain well, then -dress them on a hot dish, pour a pint of black butter (No. 159) over, -and decorate each side of the dish with a few sprigs of parsley, then -send to the table. - - -=350. Fried Codfish-tongues.=--Take eighteen fine, fresh -codfish-tongues, wash them well, drain them in a napkin, dip them in -cold milk, and roll them, one by one, in flour. Put one gill of -clarified butter in the frying-pan, heat it well, then gently lay in the -tongues separately, and let cook for three minutes. Turn them on the -other side, using a fork, and cook for three minutes more. Lift them up -carefully with a skimmer, and put them on a cloth to drain. Season with -one pinch of salt and half a pinch of pepper; dress them on a hot dish -with a folded napkin, and decorate with sprigs of parsley. Serve a gill -of hot tomato sauce (No. 205) in a separate bowl. - - -=351. Codfish-tongues à la poulette.=--Take eighteen blanched tongues, -as for No. 348, put them in a saucepan on the stove, adding a pint of -sauce Hollandaise (No. 160), half a gill of their own stock, and a -teaspoonful of chopped parsley. Heat well for five minutes without -boiling, then pour the whole into a deep, hot dish, sprinkle a little -chopped parsley over them, and serve. - - -=352. Boiled Codfish, Oyster Sauce.=--Cover a three-pound fresh codfish -with well-salted fish-stock (No. 214), and let cook thirty minutes -without boiling; then take it out and drain it well. Lay it on a dish, -and garnish with a few branches of parsley-greens, and twelve pieces of -potato à l’Anglaise (No. 988). Serve with three-quarters of a pint of -oyster sauce (No. 173) separately. (All codfish with different sauces -are prepared the same way.) - - -=353. Broiled Boned Smelts à la Béarnaise.=--Split twelve good-sized or -eighteen medium-sized smelts up the back, remove the backbone, rub them -with one tablespoonful of oil, and season with half a pinch of salt and -a third of a pinch of pepper. Broil them in a double broiler for two -minutes on each side; pour a little more than a gill of good Béarnaise -sauce (No. 166) on a dish, arrange the smelts carefully on top, and -serve, finishing with a very little demi-glace sauce (No. 185) around -the dish. - - -=354. Smelts à la Toulouse.=--Take twelve large or eighteen medium-sized -smelts, bone them as for the above, and then close them up again. Put -them in a stewpan, with half a glassful of white wine and three -tablespoonfuls of mushroom liquor; season with half a pinch of salt and -the third of a pinch of pepper, and cook on a moderate fire for six -minutes. Arrange the smelts on a dish, add to the sauce twelve mushroom -buttons, two sliced truffles, six fish quenelles (No. 227), and moisten -with half a pint of Allemande sauce (No. 210). Thicken with a -tablespoonful of butter sufficiently, and throw the sauce over the -smelts. Neatly dress the garnishing around the dish, and serve with six -heart-shaped croûtons (No. 133). (Smelts are all prepared the same way, -only adding different garnishings.) - - -=355. Stuffed Smelts.=--Cut off the fins, wash, and dry well with a -towel, eighteen fine, fresh, medium-sized, Long Island smelts; remove -the eggs without splitting the stomachs open, then fill them with a fish -forcemeat (No. 227), using a paper cornet for the purpose. Lay the -smelts on a well-buttered silver baking-dish (if possible), and cover -them with a pint of sauce Italienne (No. 188). Put them in a hot oven -and let bake for eight minutes; remove them, squeeze the juice of a good -lemon over, and lay the silver dish on top of another to avoid soiling -the table-cloth; then serve. - - -=356. Smelts au Gratin.=--Clean eighteen smelts, wipe them very dry, -and put them on a baking-dish with two tablespoonfuls of cooked fine -herbs (No. 143), half a glassful of white wine, half a pinch of salt, -and a third of a pinch of pepper. Cover with six whole mushrooms and -half a pint of Espagnole sauce (No. 151). Besprinkle lightly with fresh -bread-crumbs and six drops of melted butter; place it in a hot oven for -ten minutes, and serve with the juice of half a lemon, also a -teaspoonful of chopped parsley sprinkled over. (The smelts can be boned -if so desired). - - -=357. Lobster à l’Américaine.=--Split two fine, good-sized, freshly -boiled lobsters; remove all the meat carefully, then cut it up into -pieces one inch in length. Have a pan on the hot range with half a gill -of good olive oil, and when the oil is very hot add the pieces of -lobster. Chop very fine one medium-sized, peeled onion, one fine, sound, -green pepper, and half a clove of peeled, very sound garlic; add all to -the lobster, and let cook for five minutes, gently mixing meanwhile. -Season with a pinch of salt and half a saltspoonful of red pepper, -adding also half a wine-glassful of good white wine. Reduce for two -minutes, then add one gill of tomato sauce (No. 205) and one -medium-sized, sound, red, peeled tomato, cut into small dice-shaped -pieces. Cook for ten minutes longer, gently shuffling meanwhile. Pour -the whole into a very hot, deep dish, or in a hot tureen, and serve. - - -=358. Lobster with Curry.=--Pick out all the meat from two good-sized, -fine, freshly boiled, and split lobsters. Cut the meat up in -one-inch-length equal pieces. Have a saucepan on the hot range with an -ounce of very good butter; add the lobster to it, and let cook for five -minutes. Season with one pinch of salt and half a pinch of pepper. Place -in a bowl one tablespoonful of Indian curry, with half a wine-glassful -of good white wine, mix well together, then pour it into the lobster. -Cook for two minutes. Add two gills of hot Allemande sauce (No. 210), -shuffle briskly for one minute longer. Make a border of fresh-boiled -rice all around the hot dish; dress the lobster right in the centre of -the dish, and serve hot. - - -=359. Lobster à la Newburg.=--Split two good-sized, fine, freshly boiled -lobsters. Pick all the meat out from the shells, then cut it into -one-inch-length equal pieces. Place it in a saucepan on the hot range -with one ounce of very good, fresh butter. Season with one pinch of salt -and half a saltspoonful of red pepper, adding two medium-sized, sound -truffles cut into small dice-shaped pieces. Cook for five minutes; then -add a wine-glassful of good Madeira wine. Reduce to one-half, which will -take three minutes. Have three egg yolks in a bowl with half a pint of -sweet cream, beat well together, and add it to the lobster. Gently -shuffle for two minutes longer, or until it thickens well. Pour it into -a hot tureen, and serve hot. - - -=360. Lobster à la Bordelaise.=--Add to one glassful of red wine in a -stewpan one chopped shallot, and half of a small carrot cut into -exceedingly small pieces. Boil for five minutes, and then put in pieces -of boiled lobster, the same quantity as for the above--about a pound and -a half--a pinch of salt, a third of a pinch of pepper and a very little -nutmeg, also half a pint of velouté (No. 152). Stew well together for -five minutes, then serve. - - -=361. Lobster en Brochette au Petit Salé.=--Take one and a half pounds -of fresh, shelled, boiled lobster, cut it into two-inch-square, even -pieces, lay them in a bowl, then season with a good pinch of salt, a -pinch of pepper, the third of a pinch of nutmeg, and a tablespoonful of -Parisian sauce, and mix all well together. Have six silver skewers, -arrange in the centre of one a piece of lobster, then a mushroom, -another piece of lobster and another mushroom; continue the same for the -other skewers, then place them on the broiler and broil for eight -minutes, turning them over carefully once in a while. Remove them from -the broiler, dress them on a hot dish, pour a gill of maître d’hôtel -butter (No. 145) over, decorate with six slices of broiled bacon (No. -754), and serve very hot. - - -=362. Lobster en Chevreuse.=--To two finely chopped shallots in a -stewpan add one glassful of Madeira wine, one ounce of butter, and a -pound and a half of pieces of boiled lobster; moisten with one pint of -velouté (No. 152), and season with a pinch of salt, half a pinch of -pepper, and a very little nutmeg. Let boil for ten minutes, and with -this preparation fill six table-shells, or, better still, six small St. -Jacques-shells; on top of each lay three slices of truffle and one -tablespoonful of good béchamel (No. 154). Put one drop of clarified -butter over each, and place them in the oven for five minutes. Serve -very hot on a folded napkin. - - -=363. Broiled Lobster à la Ravigote.=--Cut three small, raw lobsters -into two equal parts, taking out the gravel from the head, season with -one pinch of salt and half a pinch of pepper, and rub with a very little -oil, then broil the pieces for ten minutes. Take them from the fire, and -remove the meat from the head of the lobsters and put it in a salad-bowl -with half a pint of ravigote butter (No. 147), and mix well together; -take the meat from the balance of the lobster, dip it in the sauce, and -return it to its shell; warm again for two minutes in the oven, then -serve on a folded napkin, garnishing the shells with parsley-greens, and -serving the sauce in a sauce-bowl. - - -=364. Broiled Lobster.=--Select three medium-sized, good, live lobsters, -split them in halves, and take out the stony pouch and intestines; glaze -them slightly with sweet oil, and season them with half a pinch of salt -and half a pinch of pepper, and then broil them for seven minutes on -each side. Place them on a dish, moisten with a gill of good maître -d’hôtel (No. 145), then serve. - - -=365. Lobster Croquettes.=--Make some lobster forcemeat (No. 222); form -it into the shape of six pears with the hand, roll them in bread-crumbs -(No. 301), and fry in very hot fat for three minutes; drain well, then -serve on a folded napkin, garnishing with parsley-greens, and add any -sauce required in a sauce-bowl. - -Salmon croquettes to be prepared the same way, substituting minced, -boiled salmon for the lobster forcemeat. - - -=366. Lobster Cutlets, Victoria.=--The same as for the above, only -giving them the shape of a chop, and when serving stick a lobster leg in -the point of each one. - - -=367. Stuffed Lobster.=--Fill six empty lobster-tails with forcemeat -(No. 222), roll them in bread-crumbs, put them on a baking-dish, -smoothing the surface with the blade of a knife; place them in a -baking-pan. Pour a little clarified butter over, and brown gently in the -oven for six minutes, and serve on a folded napkin with a garnishing of -parsley-greens. - - -=368. Fried Soft-shelled Crabs.=--Procure six good-sized, live, -soft-shelled crabs, cleanse and wash them thoroughly, and dip each one -in flour, then in beaten egg, and finally in rasped bread-crumbs or -pulverized crackers, using them very lightly. Fry in very hot fat for -five minutes, drain, season with one pinch of salt, evenly divided, and -serve on a hot dish with a folded napkin with fried parsley around. - - -=369. Broiled Soft-shelled Crabs.=--Have six good-sized, fresh, -soft-shelled crabs, cleanse and wash them well, then drain them, oil -them slightly, and season with a pinch of salt and half a pinch of -pepper. Put them on the broiler, and broil for five minutes on each -side. Have six pieces of toast ready, lay a crab on top of each, -slightly glaze them with a little maître d’hôtel butter (No. 145), and -serve. This makes a delicious dish, but must be served very hot. - - -=370. Hard-shelled Crabs à la Diable.=--Fill six thoroughly cleaned -crab-shells with some crab forcemeat (No. 223), flatten them with the -hand, besprinkle with fresh bread-crumbs, smooth the surface with the -blade of a knife, moistening the top with a very little clarified -butter. Place them on a baking-pan, and bake a little brown for six -minutes. Serve on a hot dish with a folded napkin decorated with -parsley-greens. - - -=371. Crabs à la St. Jean.=--Add double the quantity of onions to some -crab forcemeat (No. 223), also garlic, parsley, and chervil (let the -crabs be in as large pieces as possible). Then, as for No. 362, fill six -St. Jacques-shells, besprinkle with fresh bread-crumbs, smooth the -surface with the blade of a knife, moisten slightly with clarified -butter, and bake in a brisk oven for six minutes. Serve on a hot dish -with a folded napkin decorated with parsley-greens. - - -=372. Crabs à la St. Laurent.=--Reduce half a pint of good velouté (No. -152) with half a glassful of white wine, season with one pinch of salt, -half a pinch of pepper, and a very little cayenne pepper, adding three -tablespoonfuls of grated Parmesan cheese. Take three-quarters of a pound -of shelled crabs, put them in the saucepan, and boil them for ten -minutes; then lift from the fire and let cool. Prepare six squares of -toasted bread, and with a knife spread some of the mixture smoothly over -each slice, sprinkle well with grated cheese, and moisten slightly with -clarified butter; place them on a baking-dish; bake in a very hot oven -for three minutes, and serve on a hot dish with a folded napkin, -garnished with parsley-greens. - - -=373. Crabs à l’Anglaise.=--Pick twelve boiled, hard-shelled crabs in as -large pieces as possible; mix them in a salad-bowl with half a cupful -of the white of celery or finely shred lettuce leaves, one pinch of -salt, half a pinch of pepper, one tablespoonful of olive oil, and one -and a half tablespoonfuls of vinegar. Refill six well-cleaned shells -with the salad, and on each one lay a good teaspoonful of mayonnaise -sauce (No. 206), sprinkled over with one hard-boiled, finely chopped -egg, the yolk and white separated, some crab or lobster coral, and a -teaspoonful of chopped parsley, every article to be used separately, so -they have each a different color. Serve on a dish with a folded napkin. - - -=374. Oyster-crabs à la Poulette.=--Take one and a half pints of -oyster-crabs, and proceed the same as for oysters à la poulette (No. -383). - - -=375. Fried Oyster-crabs.=--Wash well, and dry one and a half pints of -oyster-crabs, dip them in flour, then in cold milk, and finally in -cracker-dust; shake them well in a colander, and fry in hot fat for -three minutes; serve in shells made of foundation paste, or short paste -for tarts (No. 1078), garnishing with parsley-leaves, and sprinkling a -very little salt on top. - - -=376. Stuffed Clams.=--Refill six good-sized, very clean clam-shells -with clam forcemeat (No. 223), and prepare them the same as stuffed -crabs (No. 370). - - -=377. Clams à la Marinière.=--Open and remove thirty-six small clams -from their shells; put them in a stewpan with two ounces of fresh -butter, one pinch of chives, and one pinch of finely chopped chervil; -add half a cupful of water, so they will not be too salty, with half a -pinch of pepper, and two tablespoonfuls of fresh bread-crumbs. Boil for -two minutes, and serve with the juice of half a lemon. - - -=378. Mussels à la Marinière.=--Steam in a stewpan thirty-six mussels -for ten minutes, and proceed as for No. 377, leaving a mussel in each -half shell. - - -=379. Mussels à la Poulette.=--Steam in a stewpan thirty-six mussels for -ten minutes, and proceed the same as oysters à la poulette (No. 383), -leaving a mussel in each half shell. - - -=380. Fried Oysters.=--Procure twenty-four large freshly opened oysters, -or thirty-six of medium size, dip each one separately in flour, then in -beaten egg, and lastly in powdered cracker-dust. Fry in very hot fat for -four minutes, drain well, and serve on a hot dish with a folded napkin, -sprinkling over a very little salt, and garnishing with fried -parsley-leaves. - - -=381. Oysters à la Villeroi.=--Blanch twenty-four large oysters in their -own juice for two minutes, then drain them; take some chicken forcemeat -(No. 226), spread it over both sides of the oysters, dip in egg and -fresh bread-crumbs, then fry in hot lard for three minutes, and serve -with fried parsley. - - -=382. Broiled Oysters.=--Dip twenty-four large and freshly opened -oysters in half bread-crumbs and half cracker-dust; flatten them with -the hand, and broil them on a well-greased broiler for two minutes on -each side, then salt them slightly, and serve on six pieces of toast; -lightly glaze them with maître d’hôtel sauce on top (No. 177). - - -=383. Oysters à la Poulette.=--Put thirty-six freshly opened oysters in -a saucepan with a little of their own juice, one ounce of butter, half a -pinch of salt, and the same of pepper; parboil for three minutes, adding -half a pint of Hollandaise sauce (No. 160), stew well together for two -minutes again, but do not let boil, and add one teaspoonful of chopped -parsley and the juice of half a lemon. Stir slightly, and serve. - - -=384. Oysters à la Pompadour.=--Proceed the same as for No. 383, -suppressing the parsley, and adding two chopped truffles. - - -=385. Oysters en Brochette au Petit Salé.=--Place twenty-four freshly -opened oysters in a stewpan with their own juice; season with a very -little salt, half a pinch of pepper; parboil for two minutes. Take six -skewers and pass them through the oysters, separating each one by a -small square of cooked bacon--that is, alternating each oyster with a -piece of the bacon--besprinkle with grated, fresh bread-crumbs, and -broil for one and a half minutes on each side. Serve with half a gill of -maître d’hôtel sauce (No. 177) poured over, and a bunch of -parsley-leaves spread on both sides of the dish. - - -=386. Oysters à la Mali.=--Chop an onion very fine; place it in a -stewpan with one ounce of butter, and let it get a good golden color, -then add a tablespoonful of cooked, finely minced spinach, also a small -glassful of white wine. Have eighteen medium-sized oysters chopped -exceedingly small, and seasoned with a pinch of salt, and the same of -pepper; place these in the stewpan, and let cook for fifteen minutes. -Put in one whole egg, also a bruised clove of garlic; stir; then take -six large, clean oyster-shells; fill the bottoms with a bed of three -parboiled oysters, cover them with the spinach mixture, and besprinkle -with fresh bread-crumbs. Flatten the tops with the blade of a knife, -pour a very little clarified butter over, and put them for three minutes -in the oven. Serve on a folded napkin, garnishing with parsley-leaves. - - -=387. Oyster Patties.=--Take twenty-four medium-sized oysters (the least -salted oysters are better for this purpose), put them in a stewpan with -their own liquor, and add half a pinch of pepper. Cover, and let cook -for two minutes; then take half the liquor out, and add to the oysters -three-quarters of a pint of béchamel sauce (No. 154), and a very little -grated nutmeg; simmer for two minutes, but do not let boil. Take six hot -patties (No. 266), fill them up with four oysters each, pour the sauce -over, and place the covers on top. Serve on a dish with a folded napkin. - - -=388. Stewed Oysters à la Baltimore.=--Open neatly thirty-six -medium-sized, fresh Rockaway oysters; place them in a saucepan without -their juice, adding one ounce of good butter; cover the pan, put it on -the stove, and let cook for two minutes, then add a small glassful of -good Madeira wine (about a cocktail glass) and a very little cayenne -pepper. Cook together for two minutes longer, then add one gill of -Espagnole sauce (No. 151) and one gill of demi-glace (No. 185). Stir -thoroughly until boiling, and just before serving squeeze in the juice -of a good lemon, add half an ounce of good butter, also a teaspoonful of -finely chopped parsley, and serve immediately in a hot tureen. - - -=389. Soft Clams à la George Merrill.=--Have thirty-six fresh and rather -small soft clams, throw away all the hard part, keeping nothing but the -body. Place them in a stewpan with two ounces of butter, half a pinch of -pepper, a finely chopped shallot, and half a glassful of Madeira wine. -Let cook on the hot stove for seven minutes, then add a gill of -Espagnole sauce (No. 151), a pinch of chopped parsley, the juice of a -medium-sized, good lemon, and half an ounce of good butter, shuffling -the whole well for three minutes longer, without letting it boil, then -pour the clams into a hot tureen, and serve. - - -=390. Soft Clams à la Newburg.=--Procure forty-two very fresh, soft -clams, so that no sand should adhere to them after they are opened; lay -them carefully in the palm of the left hand, and with the fingers of the -right remove the body gently, but nothing else, being very careful not -to break it, and throw away all that remains. When they are all -prepared, place them in a stewpan with an ounce of good butter, half a -pinch of white pepper, a wine-glassful of good Madeira wine, and two -finely hashed, medium-sized truffles. Put on the cover, and let cook -gently for eight minutes. Break three egg yolks into a bowl, add a pint -of sweet cream; beat well for three minutes, then pour it over the -clams; turn well the handle of the saucepan for two or three minutes, -very gently shuffling the clams, but it must not boil again or the clams -will break, and be very careful not to use either a spoon or fork. Pour -them into a hot tureen, and send to the table at once. - - -=391. Canapé Lorenzo.=--Cut out from an American bread six slices, the -width of the bread, one-quarter of an inch in thickness; neatly pare off -the crust, fry them in a sautoire with half an ounce of butter, so as to -have them of a light brown color. Boil eighteen hard-shelled crabs in -salted water for twelve minutes, remove them, and let cool until they -can be handled with bare hands; then remove the upper shell, and with -the aid of a pointed knife pick out all the meat; crack both claws, pick -the meat out also; place the meat on a plate, season with a -tablespoonful of salt and a saltspoonful of red pepper. Place one ounce -of butter in a saucepan with half a medium-sized, sound, peeled, and -very finely chopped-up onion. Cook on a moderate fire for two minutes, -being very careful not to let get brown. Add two tablespoonfuls of -flour, stirring constantly for two minutes; then add one gill of broth, -stir well again for five minutes while slowly cooking. Add now the -crab-meat, and cook for fifteen minutes more, lightly stirring with a -wooden spoon once in a while. Transfer it into a vessel, and let cool -for fifteen minutes. Place a tablespoonful of good butter in a sautoire -on a hot stove, mix in well together one tablespoonful of flour, and -cook very slowly for three minutes. Add two ounces of grated Parmesan -cheese, and the same quantity of grated Swiss cheese; stir all well -together. Then place in a vessel and let cool. Place a layer of crab -forcemeat on each toast a quarter of an inch thick. Divide the prepared -cheese, etc., into six equal parts, giving them a ball-shaped form two -inches in diameter. Arrange them over the layer of the crab forcemeat -right in the centre. Place them on a silver dish, and bake in a brisk -oven for five minutes. Then take out from the oven, and send to the -table in the same dish. - - -=392. Scallops Brestoise.=--Blanch in one ounce of butter for ten -minutes, and then drain, one pint of scallops; chop up two onions, and -put them in a saucepan with an ounce of butter; when brown add one -tablespoonful of flour, stirring carefully, and moisten with half a pint -of the scallop liquor; if none, white broth (No. 99) will answer. Let -reduce while stirring, then season with a good pinch of salt, and half a -pinch of white pepper, also a very little cayenne pepper; add the -chopped scallops, four egg yolks, and a bruised clove of garlic, also -half a cupful of fresh bread-crumbs, and a tablespoonful of chopped -parsley. Stir well for two minutes, then put it in a dish and lay aside -to cool. Fill six scallop-shells, or St. Jacques-shells with this, -besprinkle the tops with fresh bread-crumbs, moisten slightly with -clarified butter, and lay them on a baking-sheet; brown them nicely in -the oven for five minutes, and serve on a hot dish with a folded napkin -garnished with parsley-leaves. - - -=393. Edible Snails à la Bourguignonne.=--Have some fine Bourgogne -snails; disgorge them well with a little salt for two or three days, -then wash them several times in cold water, strain, and place them in a -stewpan, covering them with water. Add a bouquet (No. 254), some cloves -and whole pepper tied in a cloth, and sufficient salt; cook until the -snails fall from their shells, and then empty them, clipping off their -tails; clean the shells well. Mix together some good butter, shallots, -parsley, and chervil, the whole chopped very fine; put it in a bowl with -as much fresh bread-crumbs, and a small glassful of white wine; season -to taste with salt and pepper, and knead well. Fill each shell with a -little of this mixture, replace the snails, and finish filling with more -of the kneaded butter; spread bread-crumbs over, and lay them on a -baking-dish, the opened part on the top. Brown in the oven for four -minutes, and serve on a dish with a folded napkin. - - -=394. Edible Snails à l’Italienne.=--Prepare the snails as for the -above, leaving them in their shells; drain, and put them in a saucepan -with white wine and a little strong Espagnole sauce (No. 151), a few -chopped, fried onions and finely minced mushrooms. Season well with a -pinch of salt, cook for a few minutes, and serve. - - -=395. Edible Snails à la Provençale.=--Prepare the snails as for No. -393; fry a little chopped onion with oil, add the snails taken from the -shells, a little white wine, two cloves of chopped garlic, a little -fresh bread-crumbs, and chopped parsley. Cook, add the juice of a lemon; -then serve. - - -=396. Terrapin à la Baltimore.=--Prepare two medium-sized terrapins as -for No. 60, make half a pint of mirepoix (No. 138), add to it a -tablespoonful of flour, let cook for fifteen minutes, then moisten with -half a glassful of Madeira wine, and a cupful of strong broth. Stir -well, and constantly, then season with half a pinch of salt, and a very -little cayenne pepper; reduce to half. Cut the terrapin into small -pieces, throwing the ends of the claws away; put them in a stewpan, -straining the sauce over, and finish with an ounce of fresh butter, also -the juice of a lemon. - - -=397. Terrapin à la Maryland.=--Carefully cut up two terrapins as -described in No. 60; place them in a saucepan with half a wine-glass of -good Madeira wine, half a pinch of salt, and a very little cayenne -pepper, also an ounce of good butter. Mix well a cupful of good, sweet -cream with the yolks of three boiled eggs, and add it to the terrapin, -briskly shuffling constantly, while thoroughly heating, but without -letting it come to a boil. Pour into a hot tureen, and serve very hot. - -=Terrapin à la Newburg= is prepared exactly the same as above (No. 397), -only substituting two raw egg yolks for the three boiled egg yolks, and -adding two sound, sliced truffles while heating. - - -=398. Broiled Frogs.=--Select eighteen good-sized, fine, fresh frogs, -pare off the feet neatly, then lay the frogs on a dish, and pour two -tablespoonfuls of sweet oil over, season with a pinch of salt and a -pinch of pepper, and squeeze in the juice of a fresh lemon. Roll them -around several times in their seasoning, then place them nicely on the -broiler, and broil them for four minutes on each side. Take them off, -and dress them on a hot dish, pouring a gill of maître d’hôtel butter -(No. 145) over, and send to the table immediately. - - -=399. Frogs à la Poulette.=--Procure eighteen pieces of medium-sized, -fine, fresh frogs; pare off the claws, then place the frogs in a -sautoire with two ounces of butter, seasoning with a pinch of salt and a -pinch of pepper. Add half a glassful of white wine, cover, and let cook -on a brisk stove for five minutes, then add a pint of Hollandaise sauce -(No. 160), and two teaspoonfuls of finely chopped parsley, and a little -lemon juice; mix well for two minutes, but do not let it boil again; -then serve the frogs on a very hot dish. - - -=400. Fried Frogs.=--Select eighteen fine, fresh, medium-sized frogs; -trim off the claws neatly, and put the frogs in a bowl. Marinade them -with a tablespoonful of vinegar, the same of sweet oil, a pinch of salt -and a pinch of pepper; mix well together in the bowl, then immerse them -in frying batter (No. 1185). Plunge the frogs into very hot fat, one by -one, and let fry for five minutes; then drain, and dress them on a hot -dish with a folded napkin, decorating with a little parsley-greens. -Serve with any desired sauce. - - -=401. Frogs à l’Espagnole.=--Trim nicely eighteen fine, fresh, -medium-sized frogs’ feet; lay the frogs in a sautoire on the hot stove -with two ounces of good butter, season with a pinch of salt and half a -pinch of pepper, and add half a glassful of white wine. Let cook for -five minutes, then put in it half an empty green pepper and two freshly -peeled tomatoes, all cut up into small pieces; cook for ten minutes -longer, then dress the frogs on a hot dish, and send to the table. - - -=402. Broiled Shad’s Roe, with Bacon.=--Procure six pieces of fresh -shad’s roe, wipe them thoroughly with a towel, then lay them on a dish, -and season with a good pinch of salt and two tablespoonfuls of sweet -oil. Roll them gently to avoid breaking, then arrange them on a broiler, -and broil them for six minutes on each side. Take them off the fire, lay -them on a hot dish, and pour a gill of maître d’hôtel butter (No. 145) -over; decorate with six slices of broiled bacon (No. 754), and six -quarters of lemon; then send to the table. - - -=403. Broiled Sardines on Toast.=--Select twelve good-sized, fine, and -firm sardines; arrange them in a double broiler, and broil for two -minutes on each side on a very brisk fire. Place six fresh, dry toasts -on a hot dish, lay the sardines over, being careful not to break them, -pour half a gill of maître d’hôtel butter (No. 145) over, decorate with -six quarters of lemon, and serve. - -A pinch of salt represents 205 grains, or a tablespoonful. - -Half a pinch of pepper represents 38 grains, or a teaspoonful. - -A third of a pinch of nutmeg represents 13 grains, or half a -teaspoonful. - - -EGGS. - - -=404. Poached.=--Boil in a deep saucepan three quarts of water with a -heavy pinch of salt and three drops of vinegar. Have easily at hand -twelve fresh eggs. When, and only when, the water boils, rapidly but -carefully crack six of them, one by one. As success to have them in -proper shape and cooked to perfection depends upon how they are handled, -special care should be taken to crack them as rapidly as possible, -carefully avoiding to break the yolks, and dropping each one right on -the spot where the water bubbles, and as near the boiling-point as -possible. Poach for one minute and a quarter from the time that the -water boils after the eggs were put in. Lift them up with a skimmer, lay -them on the freshly prepared toasts, or use for any other desired -purpose; and repeat the same with the other six. If handled strictly as -above described you will have them to perfection, and no necessity of -trimming any superfluous adherings; serve when required. - - -=405. Scrambled Eggs.=--Melt three ounces of butter in a saucepan, break -into it twelve fresh eggs; season with a pinch of salt, half a pinch of -pepper, and a third of a pinch of grated nutmeg. Mix thoroughly without -stopping for three minutes, using a spatula, and having the pan on a -very hot stove. Turn into a warm tureen, add a little verjuice or lemon -juice, and send to the table very hot. - - -=406. Scrambled Eggs with Asparagus-tops.=--To be prepared exactly the -same as for No. 405. After the eggs have been well mixed with butter in -the pan, there is added a quarter of a bunch of freshly boiled -asparagus-tops. - - -=407. Scrambled Eggs with Truffles.=--Place in a saucepan four -good-sized, sliced truffles with a glassful of Madeira wine. Reduce to -about half, which will take two minutes; add a tablespoonful of butter; -season with one pinch of salt and half a pinch of pepper. Crack into the -saucepan twelve eggs, mix all well together with the spatula for three -minutes on a very hot stove without stopping. Turn into a hot tureen and -serve. - - -=408. Scrambled Eggs with Smoked Beef.=--Fry in a sautoire for one -minute two ounces of finely minced smoked beef. Scramble twelve eggs as -for No. 405, mixing with the above prepared beef. Any kind of garnishing -may be added to the scrambled eggs. - - -=409. Scrambled Eggs with Chicory.=--Blanch for fifteen minutes a -good-sized head of chicory; drain it and cut it into one-inch lengths. -Put these in a saucepan on the hot stove with an ounce of butter and one -minced onion, fry, and then moisten with half a pint of broth (No. 99), -adding a pinch of salt and half a pinch of pepper. Let cook until all -the liquid is evaporated (which will take from twenty to twenty-two -minutes). Break twelve eggs into a saucepan, add the chicory and another -ounce of butter, then scramble with a spatula all together for four -minutes, and serve with heart-shaped bread croûtons (No. 133) around the -dish. - - -=410. Eggs à la Livingstone.=--Cover six pieces of cut toast with -pâté-de-foie-gras, lay them on a dish, and pour twelve scrambled eggs -over (No. 405), add two tablespoonfuls of demi-glace around the dish and -serve (No. 185). - - -=411. Eggs à la Bourguignonne.=--Place in a saucepan one tablespoonful -of meat-glaze with one pint of broth (No. 99), or consommé (No. 100). -Boil, then crack into it two fresh eggs, and poach for one and a quarter -minutes. Carefully lift up with a skimmer, and gently lay them on a hot -silver dish. Repeat the same operation with ten more, two at a time; -when all on the dish, sprinkle over them an ounce of grated Parmesan -cheese. Place in the hot oven to brown for one minute. Reduce the gravy -in which they were poached to one-half, then carefully pour the sauce -around the eggs, but not over them, and serve hot. - - -=412. Fried Eggs.=--Place in a frying-pan on the hot range three -tablespoonfuls of very good sweet oil, heat it well, then carefully -break into it one fresh egg, being careful not to break the yolk, and -with the aid of a table knife fold the white right over the yolk, cook -for a quarter of a minute, turn it over with a cake-turner; cook for a -quarter of a minute on the other side, lift it up with the cake-turner, -dress on a hot dish with a folded napkin. Proceed precisely the same way -with eleven more, and then they will be ready to serve for any purpose -desired. - -N. B.--Mix one pinch of salt, and half a pinch of white pepper, and as -soon as the eggs are dressed on the dish season each one evenly with it; -taking special care to cook them separately, and no more than a quarter -of a minute on each side. - - -=413. Fried Eggs for Garnishing.=--Pour half a gill of sweet oil into -the frying-pan; when the oil is hot break in one egg, carefully closing -up the white part with a skimmer, so as to have it firm, and in a single -form. Only one at the time should be cooked, and two minutes will be -sufficient. - - -=414. Eggs au Beurre Noir.=--Put one ounce of butter in a frying-pan on -the hot stove, let heat well, but not brown; break gently into a dish -twelve very fresh eggs, slide them carefully into the pan, then season -with a pinch of salt and half a pinch of white pepper; let cook slowly -for three minutes. Have ready a hot, flat dish, slide the eggs gently -onto it, without turning them over, and be careful to avoid breaking -them; lay the dish containing the eggs in a warm place. Put two ounces -of butter in the same pan, place it on the hot stove, and let the butter -get a good brown color for three minutes, then drop in two teaspoonfuls -of vinegar. Pour this over the eggs, and send them to the table. - - -=415. Eggs au Soleil.=--Put two tablespoonfuls of lard in a frying-pan -on the hot stove, break in twelve fresh eggs, dropping them in -carefully, one by one; let them cook for two minutes, then with a -skimmer take each one up separately and lay it carefully on a dry cloth. -Have some fritter-batter (No. 1190) ready, cut a piece of half-cooked -bacon into small, square pieces of about an inch, and add them to the -batter, then dip in the eggs, one after the other, taking up with each -one a piece of the bacon, and with the fingers drop them into very hot -grease, and cook to a good golden color for two minutes. Lift them up -with the skimmer, lay them on a dry cloth to drain; sprinkle over half a -pinch of salt, dress on a hot dish with a folded napkin, and serve. - - -=416. Eggs à la Béchamel.=--Pour one pint of béchamel (No. 154) into a -saucepan, and put it on the hot stove. Cut twelve hard-boiled eggs in -halves, add them to the hot béchamel; season with half a pinch of white -pepper, and let heat thoroughly for three minutes, but be careful not to -let it boil. Add one ounce of butter and a saltspoonful of grated -nutmeg, then pour it on a hot serving-dish, and serve with six -heart-shaped croûtons (No. 133). - - -=417. Eggs à la Pauvre Femme.=--Heat half an ounce of butter in a dish -on the hot stove, then break into it twelve fresh eggs, and sprinkle -over two ounces of fresh bread-crumbs. Set the dish in the hot oven, and -let bake for two minutes; then pour over the eggs half a pint of -well-reduced Espagnole sauce (No. 151), add three ounces of cooked, -tender ham, or cooked kidneys cut up finely, and then send to the table. - - -=418. Eggs au Gratin.=--Knead well together in a bowl, one tablespoonful -of bread-crumbs, two ounces of butter, three chopped anchovies, a pinch -of parsley, a pinch of chervil, one chopped shallot, three raw egg -yolks, a good pinch of salt, half a pinch of white pepper, and a pinch -of grated nutmeg. When ready, put these ingredients into a silver -baking-dish (by preference) with one ounce of butter at the bottom. -Place it on a slow fire for two minutes, then break over it six eggs, -which will be plenty; cook for five minutes in the hot oven, remove, lay -the dish on top of another, and serve immediately. - - -=419. Eggs à la Tripe.=--Fry two medium-sized, sound, sliced onions in a -frying-pan with two ounces of butter, but do not brown them; mix in half -a spoonful of flour, and a large cupful of sweet cream; season with a -pinch of salt, half a pinch of white pepper, and the third of a pinch of -grated nutmeg. Cook for eight minutes, stirring constantly with the -spatula; then add twelve sliced, hard-boiled eggs, and heat together -thoroughly for two minutes without letting it boil again; pour on a hot -dish and serve. - - -=420. Eggs à la Vanderbilt.=--Place one ounce of good butter on a silver -dish, set it on the hot stove, and break in twelve fresh eggs, being -careful not to disturb the yolks; season with a light pinch of salt and -the third of a pinch of pepper; then let cook slowly for four minutes. -Pour over the eggs a pint of hot Vanderbilt garnishing as for the omelet -(No. 471), and serve immediately. - - -=421. Eggs à la Valencienne.=--Put into a saucepan half a pint of hot, -boiled rice, half a pint of hot tomato sauce (No. 205), two good-sized -mushrooms, cut julienne-shaped, one truffle cut the same, and two -tablespoonfuls of grated Parmesan cheese; season with half a pinch of -salt, half a pinch of pepper, and the third of a pinch of grated nutmeg, -and let cook on the hot stove for five minutes, stirring it lightly with -the spatula. Leave the pan on the corner of the stove to keep warm, -while putting half an ounce of good butter on a silver dish, and when -placed on the hot stove, crack in twelve fresh eggs, being careful not -to break the yolks; season with half a pinch of salt and the third of a -pinch of pepper, then let cook for two minutes. Dress the prepared -garnishing in four dome-shaped heaps--one at each end of the dish, and -one at each side--and send to the table at once. - - -=422. Eggs à la Provençale.=--Pour two tablespoonfuls of oil into a -small frying-pan, and set it on the fire. When well heated, break one -egg into a bowl, season with a pinch of salt and half a pinch of pepper -(divided up for the twelve eggs), then drop it into the oil; baste the -egg with a spoon, turn it over, and when a good color on both sides, -drain it on a wire sieve. Cook the twelve eggs separately (each one will -take two minutes), then pare them nicely, and serve crown-shaped on a -dish, putting a piece of fried bread between every other one. Pour over -half a pint of reduced Espagnole (No. 151), to which has been added the -zest of a lemon, and six sliced mushrooms, and serve very hot. - - -=423. Eggs en Filets.=--Mix in a dish that can be put in the oven (a -silver one by preference) twelve raw egg yolks, with a spoonful of -brandy and a pinch of salt. Cook them for five minutes in a hot oven, -then let them cool; cut the preparation into twelve thin fillets or -slices, and steep each one in a light pancake batter (No. 1186). Fry -them in very hot fat for about two minutes, then lift up with a skimmer, -lay them on a napkin to drain, and serve on a folded napkin laid on a -hot dish and garnished with fried parsley. - - -=424. Eggs à la Finoise.=--Pour a pint of good tomato sauce (No. 205) -into a saucepan on the hot stove, add two cut-up, peeled, sweet peppers, -fry for two minutes in a tablespoonful of butter, a teaspoonful of -chopped chives, and reduce it gradually to about half the quantity, -which will take ten minutes. Poach six very fresh eggs, as for No. 404, -pare their edges neatly. Place six freshly prepared hot toasts on a warm -serving-dish, arrange the eggs carefully on top, and pour the above -sauce over all, then send them to the table at once. - - -=425. Eggs au Miroir.=--Lightly butter a silver dish large enough to -hold twelve eggs, one beside another; carefully break into it twelve -eggs, taking care to keep the yolks intact. Evenly sprinkle over them -half a pinch of salt. Cook for one minute on the hot stove; then place -them in the oven for one and a half minutes. Take out, and place the -dish on another, and serve. - - -=426. Eggs with Fresh Mushrooms.=--Peel, wash, and drain a quarter of a -pound of fine, fresh mushrooms. Place them in a saucepan, with a -tablespoonful of very good butter. Season with half a pinch of salt and -a third of a pinch of white pepper, squeezing in first two drops of -lemon juice. Cover the saucepan, and cook for ten minutes on a moderate -fire. Add a quarter of a glassful of good Madeira wine; reduce to -one-half, which will take two minutes; add now a gill of béchamel sauce -(No. 154), and let come to a boil again. Prepare twelve fresh-poached -eggs, as in No. 404; pour the sauce on a hot serving-dish, keeping the -mushrooms in the saucepan. Neatly lay the eggs over the sauce around the -dish, and dress the mushrooms right in the centre, and serve very hot. - - -=427. Eggs with Celery.=--Boil for fifteen minutes, in a quart of white -broth (No. 99), two heads of well-washed and neatly pared, sound celery. -Remove it from the broth; then cut it up in one-inch-length pieces, and -return it to the pan with the broth in which it was first boiled, -leaving it on the hot stove. Season with one pinch of salt and the third -of a pinch of white pepper. Reduce to three-quarters (which will require -ten minutes). Add a gill of hot béchamel sauce (No. 154), let come to a -boil. Poach twelve fresh eggs exactly as in No. 404, neatly arrange them -on a hot dish, crown-like. Pour the celery sauce right in the centre, -and serve very hot. - - -=428. Eggs with Truffles.=--Peel three medium-sized, sound truffles. Cut -them into thin slices, place in a saucepan with a glassful of Madeira -wine; reduce to one-half on a moderate fire. Season with one pinch of -salt and the third of a pinch of white pepper; add one gill of béchamel -sauce (No. 154); let come to a boil. Prepare twelve heart-shaped -croûtons (No. 133); dip the thin parts first into the sauce half an inch -in depth, then into fresh, finely chopped-up parsley up to the same -depth. Gently dress (arrange) them on the hot serving-dish in -star-shape, so that the decorated ends of the croûtons will just reach -up to the edge of the dish equally all around. Prepare twelve poached -eggs exactly the same as in No. 404; dress an egg on each croûton. -Gently pour the above prepared sauce right in the centre of the dish, -being careful not to pour any over the eggs. Evenly slice one -good-sized, sound truffle into twelve equal slices; dip them in a little -hot broth for two seconds; lay one slice on top of each egg, and -immediately send to the table. - - -=429. Eggs with Tarragon.=--Blanch for one minute in a sautoire a -quarter of a bunch of tarragon-leaves, drain, and chop them up very -fine. Break twelve eggs into a bowl, add the tarragon, season with a -pinch of salt and half a pinch of pepper, and beat well for four -minutes; meanwhile adding half a cupful of sweet cream. Then make an -omelet, as for No. 450, and roll it on a hot serving dish. Prepare a -little roux with flour and butter (No. 135), moisten with half a pint of -strong broth and a glassful of white wine; skim off any fat that may -accumulate on top, and let it cook slowly for ten minutes. Strain -through a fine sieve and pour it around the omelet; then serve. - - -=430. Eggs with Livers.=--Remove the gall carefully from about a pint of -chicken livers, wash them well, drain, and slice them into small pieces. -Place them in a sautoire with one ounce of butter, range the pan on the -hot stove, then season with one pinch of salt and half a pinch of -pepper; toss the contents gently for two minutes; then add a pinch of -chopped parsley, one pinch of chervil, and three well-minced mushrooms, -and moisten with half a pint of Madeira sauce (No. 185), and let cook -for five minutes; make an omelet of twelve eggs, as for No. 450, and -when ready to finish, pour the livers in the centre, reserving two -tablespoonfuls of it for further action; close the sides up carefully, -cook two seconds longer, then gently turn it on a hot dish, and, with a -spoon, pour all the sauce around the omelet. Dress the livers that were -reserved, at both ends of the omelet, equally divided, and serve. - - -=431. Eggs au Parmesan.=--Beat twelve eggs in a saucepan, with two -tablespoonfuls of grated Parmesan cheese, a pinch of pepper, but no -salt; stir them well with a whip, and make of this six small omelets, as -for No. 450. As soon as they are sufficiently firm, lay them on a dish. -Besprinkle the tops with a little grated Parmesan cheese, roll, and trim -them nicely, sprinkle more cheese over the tops, wipe off the sides of -the dish, and put them in a hot oven for five minutes. Remove from the -oven, pour around the omelets one gill of hot Madeira sauce (No. 185); -and serve very hot. - - -=432. Eggs à la Bonne Femme.=--Slice two large, sound onions, and fry -them in two ounces of butter, in a saucepan, stirring frequently, so -that they do not burn; when done, dredge in a good pinch of flour, -moistening with half a pint of cream or milk, and season with a pinch of -salt, half a pinch of pepper, and a saltspoonful of nutmeg. Break six -eggs, froth the whites, mix the yolks with the onions, and afterward the -beaten whites, stirring well. Lay two pieces of white paper on the -bottom of a baking-tin, butter them thoroughly, lay the eggs on top, and -set it in the oven for about fifteen minutes. When done, turn them on to -a hot dish, remove the papers, add two tablespoonfuls of Espagnole sauce -(No. 151) to the eggs, and serve. - - -=433. Eggs à la Paysanne.=--Put half a pint of cream into a dish, on the -fire, and when it boils, break in twelve fresh eggs, season with a pinch -of salt and twelve whole peppers; let cook for two minutes, and then set -it in the oven for three minutes, so that the eggs get a good golden -color, taking care that they do not harden. Remove from the oven, place -the dish on another, and serve. - - -=434. Eggs à la Régence.=--Shred an ounce and a half of salt pork into -fine pieces (ham will answer the same purpose), also one onion cut into -small squares, and six medium-sized mushrooms, all of equal size; -moisten with a spoonful of good gravy, and cook for five minutes. When -done, reduce with a tablespoonful of mushroom essence (liquor). Break -twelve fresh eggs in a dish, with an ounce of melted butter on the -bottom, and set it in a moderate oven for five minutes; pour the -garnishing over, drip off the fat, wipe the sides of the dish, and add -six drops of strong tarragon-vinegar. Remove from the oven, place the -dish on another, and serve. - - -=435. Eggs with Melted Cheese.=--Grate two ounces of Parmesan cheese on -a dish; set it on a slow fire, adding half a glassful of white wine, a -pinch of chopped parsley, a pinch of chopped chives, half a pinch of -pepper, and a saltspoonful of grated nutmeg, also two ounces of good -butter. Stir thoroughly while cooking, and as the cheese melts, break in -twelve eggs; cook for five minutes longer, then surround the dish with -heart-shaped croûtons (No. 133), set it on another dish, and serve very -hot. - - -=436. Eggs en Panade.=--Cut out twelve round pieces of bread-crumbs, -each one measuring two inches in diameter, and place them in a -pie-plate, spreading a little butter over each; brown them in the hot -oven for one minute. Break twelve eggs in a bowl, add one pinch of -chopped parsley, half a pinch of chives, two tablespoonfuls of thick, -sweet cream, one ounce of butter, a pinch of salt, and a very little -white pepper. Beat sharply all together for four minutes. Add the twelve -pieces of browned bread to the beaten eggs, mix them well together. -Place in a frying-pan on the hot range one ounce of clarified butter, -heat thoroughly, then fry one egged bread at a time for one and a half -minutes on each side. Dress, with the aid of a cake-turner, on a hot -dish with a folded napkin; keep in a warm place. Repeat the same process -with the others, and serve. - - -=437. Eggs à la Meyerbeer.=--Butter a silver dish and break into it -twelve fresh eggs; or, if desired, use six small silver dishes, breaking -two eggs into each one; then cook them on the stove for two minutes. Cut -six mutton kidneys in halves, broil or stew them according to taste, -then add them to the eggs, and serve with half a pint of hot Périgueux -sauce (No. 191) thrown over. - - -=438. Eggs à la Reine.=--Prepare twelve eggs as for the above (No. 437), -cook them for two minutes. Make a garnishing of one ounce of cooked -chicken-breast, one finely shred, medium-sized truffle, and six minced -mushrooms. Moisten with half a pint of good Allemande sauce (No. 210), -heat it up well, but do not let it boil; then pour over the eggs and -serve immediately. - - -=439. Eggs à la Turque.=--Cook twelve eggs the same as for No. 437, and -pour over them six chicken livers, tossed gently but rapidly in a -saucepan on a brisk fire with one ounce of butter for three minutes, and -then with a spoon remove all the butter from the saucepan. Season with a -pinch of salt, and half a pinch of white pepper, adding half a glassful -of good Madeira wine. Reduce it to one half, then add one gill of hot -Madeira sauce (No. 185), heat up a little, and then pour the sauce over -the eggs and serve. - - -=440. Eggs à l’Impératrice.=--Cook twelve eggs exactly as in No. 437, -arranging six small slices of pâté-de-foie-gras, one on top of each egg, -and serving very hot. - - -=441. Eggs à la Suisse.=--Fry twelve eggs as for No. 437; after cooking -for two minutes, cover with half a pint of hot tomato sauce (No. 205), -and add three cooked sausages, cut in two, also a little grated cheese, -then send to the table. - - -=442. Eggs à la Chipolata.=--Prepare twelve eggs as for No. 437, and -cover them with a pint of hot Chipolata garnishing (No. 232), and serve -very hot. - - -=443. Eggs à l’Alsacienne.=--Fry twelve eggs as for No. 437, only -putting them on a long dish. Add one chopped onion to four ounces of -finely minced calf’s liver, quickly toss them on a brisk fire for about -eight minutes, then pour in about six to eight drops of vinegar, a pinch -of salt, and a little pepper to season. Garnish both ends of the dish -with this, then serve. - - -=444. Eggs à l’Aurore.=--Boil twelve eggs until hard, then let them -cool; shell them, and separate the yolks from the whites, putting the -former into a mortar, adding one ounce of fresh butter, a pinch of salt, -half a pinch of nutmeg, the same of ground spice, and three raw egg -yolks; pound all well together. Mince the whites, and put them in a -sautoire with a pint of well reduced béchamel (No. 154), cook without -boiling, although letting them attain a good consistency; place them on -the dish used for serving, lay the pounded yolks on top, and garnish -with twelve square sippets of bread dipped in beaten egg, and put in the -oven to brown for about four minutes; then serve. - - -=445. Eggs à la Polonaise.=--Cut twelve hard-boiled eggs in halves, -separate the whites from the yolks, and pound the latter in a mortar, -adding about one ounce of butter, a pinch of salt, half a pinch of -ground spice, a saltspoonful of grated nutmeg, and five raw yolks; when -well blended, without any lumps, strew half a tablespoonful of very -finely chopped parsley over, and add the whites of the five eggs well -beaten. Garnish the bottom of a baking-dish with this preparation, -laying it in about a finger thick; also fill the whites with a part of -it, making them have the appearance of whole eggs. Arrange them -tastefully on top, and set the dish in the oven; brown slightly for -about five minutes, remove it from the oven, lay the dish on top of -another, wipe the sides carefully, and serve immediately. - - -=446. Eggs à la Sauce Robert.=--Peel two medium-sized onions, and remove -the hearts, cut them in slices (the hearts), and put them with a -tablespoonful of butter in a saucepan on a brisk fire, and brown them -well. Moisten with a cupful of lean broth, season with a pinch of salt -and half a pinch of pepper, cook, and let the sauce reduce for about ten -minutes. When ready to serve, cut eight hard-boiled eggs into slices, -mix them in the preparation, and let heat together without boiling for -two minutes; finish with a teaspoonful of diluted mustard, and then -serve. - - -=447. Eggs à la Bennett.=--Cut twelve hard-boiled eggs lengthwise, -remove the yolks, and place them in a bowl with two ounces of good -butter, a teaspoonful of anchovy essence, and a pinch of chopped chives. -Beat well together, and fill the whites with it, besprinkle with -bread-crumbs, and pour over a few drops of clarified butter; put them in -the oven for three minutes on a buttered dish, and serve with half a -pint of hot Madeira sauce (No. 185) thrown over. - - -=448. Eggs à la Hyde.=--Boil six fresh eggs for seven minutes, then lay -them in cold water for five minutes to cool them off; shell them, and -put them on a plate. Hash fine half a small canful of mushrooms with two -branches of parsley and one medium-sized, sound shallot. Put in a -saucepan on the hot stove one ounce of good butter, and when melted add -the prepared mushrooms, and let cook rather slowly for fifteen minutes, -stirring it occasionally. Add half a pint of Madeira sauce (No. 185), -season with a pinch of salt and a light pinch of pepper, then cook again -slowly for ten minutes. Strain the whole through a fine sieve into -another saucepan, and set it aside to keep warm; cut the six hard-boiled -eggs into halves, remove the entire yolks, and mash them thoroughly in a -bowl, adding half an ounce of good, fresh butter and half a pint of -sweet cream. Season with a light pinch of salt, half a pinch of pepper, -and half a teaspoonful of grated nutmeg; mix well together, and with -this fill the twelve pieces of egg-white. Lay them on a lightly buttered -dish, pour the sauce over, and put them in the oven for eight minutes -before sending to the table. - - -=449. Eggs à la Duchesse.=--Place a quarter of a pound of powdered sugar -in a saucepan, adding half a pint of water, a small piece of lemon peel, -and a short stick of cinnamon. Boil until the sugar is reduced to a -syrup, then remove the lemon peel and cinnamon, and add half a -teaspoonful of orange-flower water. Beat together, then strain twelve -egg yolks with a pint of milk or cream, add this to the syrup with a -very little salt, then transfer the whole to a silver baking-dish, place -it on the hot stove, and let cook for ten minutes, stirring briskly, and -when it forms a cream, squeeze in the juice of a fine, sound lemon; -remove from the fire, lay the dish on another, and send to the table. - - -=450. Plain Omelet.=--Crack into a bowl twelve fresh eggs, season them -with a pinch of salt and half a pinch of white pepper, beat them well -until the whites and yolks are thoroughly mixed, or for fully four -minutes. Place in a No. 8 frying-pan two tablespoonfuls of clarified -butter; heat it well on the hot range, and when it crackles pour in the -eggs, and with a fork stir all well for two minutes, then let rest for -half a minute. Fold up with the fork--the side nearest the handle -first--to the centre of the omelet, then the opposite side, so that both -sides will meet right in the centre; let rest for half a minute longer; -have a hot dish in the left hand, take hold of the handle of the pan -with the right, bring both dish and pan to a triangular shape, and with -a rapid movement turn the pan right over the centre of the dish, and -send to the table. (The omelet should be made on a very brisk range, -without taking the lid off the stove.) - -Should the pan be smaller than the above-mentioned No. 8 it will require -three minutes’ stirring, one minute to rest, and half a minute to rest -after having been folded. - -When making an omelet for one person, for instance, use three fresh -eggs, seasoned with half a teaspoonful of salt, and half a saltspoonful -of white pepper. Thoroughly heat in a small frying-pan half a -teaspoonful of clarified butter; after sharply beating the eggs in the -bowl, pour into the pan, and gently mix for one minute on a very brisk -range, let rest for a quarter of a minute, fold one side up, rest a -quarter of a minute more, then turn on a small hot dish, and serve. - - -=451. Omelet With Fine Herbs.=--Break twelve fresh eggs into a bowl, add -a pinch of finely chopped parsley, half a pinch of chopped tarragon, and -half a pinch of chives; also, if desired, half a cupful of sweet cream. -Beat the whole thoroughly without stopping for four minutes; melt one -ounce of good butter in a frying-pan on the hot stove; when it is -melted, and begins to crackle, pour in the eggs, and mix them gently -with a fork, while they cook for three minutes; let them rest for one -minute, then bring the sides towards the centre, turn it on a hot dish, -and serve. - - -=452. Oyster Omelet.=--Blanch eighteen oysters to boiling-point in their -own water; drain, and return them to the saucepan, moistening with half -a pint of good Allemande (No. 210); season with half a pinch of salt. -Make a plain omelet with twelve eggs as for No. 450, bring the sides -toward the centre, and fill it with the oyster preparation. Turn it on a -hot dish, pour the rest of the sauce around, and serve very hot. - - -=453. Crawfish Omelet.=--Stew twelve crawfish tails in a sautoire on the -hot stove with half an ounce of butter, letting them cook for five -minutes. Break twelve eggs into a bowl, add half a cupful of sweet -cream, and a pinch of finely chopped parsley; season with a pinch of -salt and half a pinch of pepper, then sharply beat for four minutes. -Make an omelet as in No. 450, fold up the side opposite the handle of -the pan, place the crawfish right in the centre, fold up the other side, -turn it on a hot dish, and serve. - - -=454. Lobster Omelet.=--Take six ounces of boiled lobster meat, and cut -it into small pieces; put them into a sautoire with half a glassful of -white wine and a quarter of an ounce of butter. Moisten with a quarter -of a pint of strong, hot béchamel (No. 154), and let cook for five -minutes. Make an omelet with twelve eggs as for No. 450, and with a -skimmer place the stewed lobster in the middle, fold the opposite side, -pour in the garnishing, fold the other side up, turn it on a hot dish, -pour the sauce around it, and serve. - - -=455. Crab Omelet.=--Proceed exactly the same as for the above (No. -454), substituting six ounces of crab meat cut into small pieces for the -lobster. - - -=456. Tomato Omelet.=--Break twelve fresh eggs in a bowl, season them -with a pinch of salt and half a pinch of pepper, and beat thoroughly for -four minutes. Place two ounces of butter in a frying-pan on the hot -stove, let it heat well without browning, then pour into it half a pint -of freshly cooked stewed tomatoes, suppressing all the liquid. Cook for -two minutes, then throw the beaten eggs over, and with a fork mix the -whole gently for three minutes; let rest for one minute longer. Bring up -the two opposite sides, turn it carefully on a hot dish, and serve. - - -=457. Tomato Omelet à la Provençale.=--Peel a medium-sized, sound -onion, then chop it fine; place it in a sautoire on the hot stove with -one ounce of butter, and let get a good golden color, adding half a pint -of stewed tomatoes (No. 1027), or two good-sized, peeled, raw tomatoes -cut into small slices, a crushed clove of garlic, and season (should the -tomatoes be fresh) with a pinch of salt and half a pinch of pepper, -adding a teaspoonful of chopped parsley; let the whole cook together for -ten minutes; then proceed as for the tomato omelet (No. 456). - - -=458. Asparagus-top Omelet.=--Put a quarter of a bunch of boiled -asparagus-tops into a bowl, pour twelve beaten eggs over, season with a -pinch of salt and half a pinch of pepper, mix lightly again, and make an -omelet exactly as for No. 450. - - -=459. Omelet, with Green Peas.=--Break twelve eggs into a bowl, adding -half a pint of boiled green peas, a pinch each of salt and pepper, beat -well for four minutes, and make into an omelet as for No. 450. - - -=460. Omelet au Cèpes.=--Fry six cèpes, cut into small pieces, in half -an ounce of butter for two minutes. Beat twelve eggs in a bowl, season -with a pinch of salt and half a pinch of pepper, pour them over the -cèpes, and make an omelet as for No. 450. - - -=461. Smoked Beef Omelet.=--Fry two ounces of finely mixed, smoked beef -in a frying-pan, with half an ounce of butter, add twelve well-beaten -eggs, and make an omelet as for No. 450. - - -=462. Ham Omelet.=--Cut about two ounces of lean ham into small, square -pieces, fry them for two minutes with an ounce of butter in a -frying-pan, and throw over twelve well beaten eggs; with this make an -omelet as for No. 450. - - -=463. Kidney Omelet.=--Stew on the hot stove three minced kidneys, with -a quarter of a pint of Madeira wine sauce (No. 185), let cook for three -minutes. Make a plain omelet with twelve eggs as for No. 450, fold the -opposite side up, put the kidneys in the centre, fold the other side up, -and turn on a dish, and pour the sauce around; then serve. - - -=464. Chicken Liver Omelet.=--The same as for the above (No. 463), -substituting six minced chicken livers for the kidneys. - - -=465. Sausage Omelet.=--Skin three raw sausages, then put them in a -saucepan with a quarter of an ounce of butter; set it on the hot fire -for five minutes, and stir well until they cook. Make a plain omelet -with twelve eggs, as for No. 450, fold the opposite side, lay the -sausages in the centre, fold the other side up, and serve with a quarter -of a pint of hot Madeira sauce (No. 185), poured around the omelet. - - -=466. Omelet Bonne Femme.=--Cut one ounce of salt pork into small square -pieces, also two tablespoonfuls of crust from off a fresh loaf of bread -cut the same way; fry them together in a frying-pan with an ounce of -butter for about two minutes, adding a boiled potato cut into small -squares, a pinch of chopped parsley, half a pinch of chopped chives, -half a pinch of salt, and the same quantity of pepper. Beat twelve eggs -for four minutes in a bowl, pour them into the pan, and make an omelet -as for No. 450; turn on a hot dish, and serve. - - -=467. Omelet Raspail.=--Chop one raw onion very fine, and put it in a -saucepan with an ounce of butter. Take one ounce of small squares of -salt pork, cook them slightly, adding an ounce of scraps of very finely -minced, cooked roast beef, the same of ham, two finely chopped -mushrooms, and a pinch of chopped parsley. Stir in well a tablespoonful -of tomato sauce (No. 205) and a tablespoonful of grated bread-crumbs; -season with a pinch of pepper and the third of a pinch of salt. Make a -plain omelet with twelve eggs as for No. 450, fold up the opposite side, -fill it with the preparation, fold the other side up, turn it on a hot -dish, and serve. - - -=468. Sardine Omelet.=--Thoroughly skin eight fine sardines, place six -of them in a frying-pan with an ounce of butter, cook for two minutes. -Beat well twelve eggs in a bowl. Season with one pinch of salt and half -a pinch of pepper, add them to the sardines in the pan; make an omelet -as in No. 450, fold the opposite end up, place the two remaining -sardines right in the centre, fold the other end up, turn it on a hot -dish, and send to the table. - - -=469. Cheese Omelet.=--Put one ounce of butter in a frying-pan, heat it -on the hot stove. Break twelve eggs into a bowl, beat them thoroughly -for four minutes, adding two tablespoonfuls of grated Swiss cheese, half -a pinch of salt, and half a pinch of pepper. Pour the whole into the -frying-pan, and make an omelet as for No. 450; turn it on a hot dish, -and besprinkle the top lightly with a very little Parmesan cheese; place -in the oven for two seconds, then serve. - - -=470. Omelet Régence.=--Make an omelet with twelve eggs as for No. 450, -and when nearly cooked, fold up the opposite side, then fill the centre -with a quarter of a pint of hot Régence garnishing (No. 434), fold the -other side up; turn on a hot dish, pour the sauce around, and serve hot. - - -=471. Omelet à la Vanderbilt.=--Take two fine, sound, green peppers, -plunge them into hot fat for half a minute, then take them up and lay -them on a dry cloth; skin them neatly, remove all the seeds from the -insides, and when emptied cut them into small slices. Put these into a -saucepan on the hot stove with two medium-sized fresh, sound, sliced -tomatoes, twelve nicely shelled shrimps, and three tablespoonfuls of -Madeira wine sauce (No. 185), then season with half a pinch of salt and -a third of a pinch of pepper; cook slowly for fifteen minutes. Break -twelve fresh eggs into a bowl, season them with half a pinch of salt and -a third of a pinch of pepper, and beat well for five minutes. Put two -ounces of good butter in a frying-pan, place it on the hot stove, and -when the butter is melted drop in the eggs, and with a spoon or fork mix -briskly for two minutes. Fold the opposite side up with a skimmer, lift -up the thick part of the prepared sauce, and place it in the centre of -the omelet, fold the other side either with a knife or fork, and let it -cook for two minutes longer, then turn on a hot dish; pour the rest of -the sauce in the saucepan around the omelet, and send to the table very -hot. - - -=472. Omelet à l’Espagnole.=--Put in a stewpan on the stove one finely -shred onion, one ounce of butter, a chopped green pepper, six minced -mushrooms, and one large, finely cut-up tomato; season with half a pinch -of pepper and one pinch of salt, adding a spoonful of tomato sauce (No. -205); let cook for fifteen minutes. Make a plain omelet with twelve -eggs, as for No. 450, fold the opposite side, and put more than half of -the stew inside of it, say three-quarters; fold the other side up, and -turn it on a long dish, then pour the rest of the sauce around, and -serve. - - -=473. Omelet Mexicaine.=--Have a pint of velouté sauce (No. 152) in a -saucepan, place it on a moderate fire, add a piece of lobster butter -(No. 149) about the size of an egg, twenty-four shelled and cooked -shrimps, and season with half a pinch of salt and a very little pepper. -Let cook for three minutes, stirring it lightly, then add half of a -good-sized, empty and peeled green pepper, finely hashed; cook for two -minutes longer, then let rest on the corner of the stove. Make an omelet -with twelve eggs, as for No. 450, fold up the opposite side, pour half -of the preparation in the centre, fold the other end up, turn the omelet -on a hot dish, and garnish both sides with the rest of the shrimps, -pouring the balance around the dish; then send to the table. - - -=474. Omelet Soufflée, for Six Persons.=--Have a deep, cold, silver dish -ready, fifteen inches long by eleven wide. Put into a vessel four ounces -of powdered sugar. Break twelve fresh eggs, drop the whites into a -copper basin, and the yolks of five into the vessel containing the -sugar, reserving the other seven yolks for other purposes. Add to the -vessel containing the sugar and yolks a light teaspoonful of vanilla -essence: now with the wooden spatula, begin to beat the yolks with the -sugar as briskly as you possibly can for fifteen minutes. Lay it aside. -Then with the aid of a pastry wire-whip, beat up to a very stiff froth -the twelve egg whites in the copper basin, which will take from twelve -to fifteen minutes. Remove the pastry wire-whip; take a skimmer in the -right hand, and with the left take hold of the vessel containing the -preparation of the yolks and sugar. Gradually pour it over the whites, -and with the skimmer gently mix the whole together for two minutes. The -preparation will now be of a light, firm consistency. Now, with the aid -again of the skimmer, take up the preparation and drop it down in the -centre of the cold dish, ready as above mentioned, taking special care -to pile it as high as possible, so as to have it of a perfect -dome-shape; a few incisions can be made all around, according to taste; -immediately place it in a moderate oven to bake for fifteen minutes. -Take it out of the oven, and, in order to avoid burning or soiling the -table-cloth, lay the dish containing the omelet on another cold one, -liberally sprinkle powdered sugar over it, and immediately send to the -table. - -N. B.--Special care should be taken when piling the preparation into the -cold, silver dish; and the making of the incisions should be done as -rapidly as possible, so that success will be certain. When desired, the -vanilla essence can be substituted with the same quantity of -orange-flower water. - - -=475. Sweet Omelet.=--Beat and sweeten with one ounce of sugar twelve -eggs; make an omelet as for No. 450, using one ounce of fresh butter; -turn it on a dish, and dredge another ounce of sugar over, then glaze it -with a hot shovel or salamander, and serve very warm. - - -=476. Omelet au Kirsch, or Rum.=--Make a sweet omelet with twelve eggs -as for the above (No. 475); when completed and glazed, throw around it a -glassful of kirsch, and set the omelet on fire; serve it while burning. -Rum omelet is prepared exactly the same way, substituting rum for -kirsch. - - -=477. Omelet Célestine.=--Pulverize six macaroons, put them in a bowl, -adding three tablespoonfuls of apple jelly (No. 1327) and one spoonful -of whipped cream (No. 1254); mix well with the spatula. Make a sweet -omelet as for No. 475, with twelve eggs; fold the opposite side up, pour -the mixture into the centre, fold the other end up, turn it on a hot -dish, and sprinkle the top with three tablespoonfuls of powdered sugar; -glaze the omelet with a hot shovel or salamander, and decorate it with -three lady-fingers (No. 1231) cut in two, also a cupful of whipped cream -(No. 1254), the latter poured into a paper-funnel, and piped over in any -design the fancy may dictate. - -A pinch of salt represents 205 grains, or a tablespoonful. - -Half a pinch of pepper represents 38 grains, or a teaspoonful. - -A third of a pinch of nutmeg represents 13 grains, or half a -teaspoonful. - - -BEEF. - - -=478. Braised Beef à la Morlaisienne.=--Procure a rump-piece of beef -weighing three pounds, lard it with four large pieces of salt pork, -seasoned with a pinch of chopped parsley and a crushed garlic. Lay the -beef in a saucepan, with pieces of salt pork or fat at the bottom, add -one sliced onion, the round slices of one carrot, one sprig of thyme, -and a bay-leaf; season with a pinch of salt and half a pinch of pepper, -then cover, and brown it well on both sides for ten minutes. Moisten -with half a pint of white broth (No. 99) and half a pint of Espagnole -sauce (No. 151), then cook for one hour. When finished, lay it on a -dish, garnishing with six stuffed cabbages (No. 919). Skim off the fat, -strain the gravy, and pour the sauce over, or else serve it in a -separate sauce-bowl. - - -=479. Braised Beef à la Mode.=--Lard and prepare a piece of beef -weighing three pounds as for the above (No. 478). Let it marinate for -twelve hours in the juice of half a lemon, with one good pinch of salt, -the same quantity of pepper, one sprig of thyme, two bay-leaves, and -half a bunch of parsley-roots. Put the meat in a saucepan with half an -ounce of butter, and let both sides brown well for ten minutes; take it -out and lay it on a dish, then add to the gravy about two tablespoonfuls -of flour, stirring it well, and moisten with one quart of broth (No. -99), mingling it carefully while the sauce is boiling. Replace the beef -in the saucepan with two sliced carrots and twelve small glazed onions -(No. 972), and cook for one hour, adding a strong bouquet (No. 254), a -glassful of claret wine, if desired, and a little crushed garlic, also -half a pinch of salt, and the third of a pinch of pepper. Serve on a hot -dish, skim the fat off the gravy, straining it over. Arrange the carrots -and onions in clusters around the dish, and serve. - -All braised beef to be prepared exactly the same, only adding different -garnishings. - - -=480. Braised Beef à la Providence.=--Braise a piece of beef of three -pounds, as for No. 479, adding a quarter of a cooked cauliflower, half a -cupful of flageolet-beans, and a cupful of cooked carrots cut with a -vegetable-scoop five minutes before serving. Place the vegetables with -the skimmed gravy in a pan, reduce for five minutes. Dress the beef on a -hot dish, arrange the vegetables in four heaps, one at each end of the -dish and one on each side of it. Pour the gravy over the beef, and -serve. - - -=481. Braised Beef à l’Orsini.=--Braise a piece of beef as for No. 479, -serve it on a dish garnished with rice, prepared as follows: with some -cold risotto (No. 1017) form six balls the size of an egg; roll them in -bread crumbs, then dip them in beaten eggs, lard them with half-inch -slices of cooked, smoked tongue, and fry in hot fat for three minutes. -Serve these round the beef, with its own gravy well skimmed and strained -over. - - -=482. Braised Beef à la Flamande.=--Prepare the beef as for No. 479, and -serve it decorated with clusters of a quarter of a cooked, red cabbage, -two cooked carrots, and two turnips, all sliced. (Red cabbage, carrots, -and turnips should always be cooked separately). - - -=483. Braised Beef en Daube.=--Add to a piece of braised beef, as for -No. 479, one ounce of salt pork cut into small square pieces, the round -slices of two carrots, and twelve glazed onions (No. 972), also one -cut-up turnip. Put all these ingredients in the saucepan with the beef, -three-quarters of an hour before serving. - - -=484. Braised Beef à la Bignon.=--Braise a piece of beef as for No. 479. -Take six large potatoes and pare them as round as possible, scoop out -the insides with a Parisian potato-spoon, being careful not to break -them, parboil them slightly for three minutes on a quick fire, and then -fill them with any kind of forcemeat handy; place them in the oven with -two tablespoonfuls of clarified butter, and bake well for twenty -minutes. Serve them around the beef, three on each side of the dish. - - -=485. Braised Beef, Russian Sauce.=--Cook a piece of braised beef as for -No. 479, and serve it with a little of the gravy on the dish, and half a -pint of Russian sauce (No. 211) separate. - - -=486. Smoked Beef à la Crême.=--Take one pound of very finely minced -smoked beef, put it in a stewpan with half an ounce of butter, cook for -two minutes, and moisten slightly with half a cupful of cream, adding -two tablespoonfuls of béchamel (No. 154), and serve as soon as it boils. -(Do not salt it). - - -=487. Beefsteak Pie à l’Anglaise.=--Slice two pounds of lean beef in -half-inch-square slices, add two sliced onions, and stew together in a -saucepan with one ounce of butter for ten minutes, stir in two -tablespoonfuls of flour, and mix well; moisten with one quart of water -or white broth (No. 99), still stirring. Season with a pinch each of -salt and pepper, and add a bouquet (No. 254); let cook for twenty -minutes, take out the bouquet, and fill a deep dish with the above -preparation. Cut two hard-boiled eggs in slices, and lay them on top, -cover with pie-crust (No. 1077), glaze the surface with egg yolk, and -bake a light brown color for about eight minutes in the oven; then -serve. - - -=488. Beefsteak Pie à l’Américaine.=--Proceed the same as for No. 487, -but using in place of the eggs one pint of potatoes cut with a -vegetable-scoop, also one ounce of lard, cut in small pieces, and -cooking them with the beef the same length of time. - - -=489. Corned Beef with Spinach.=--Take three pounds of rump or brisket -of corned beef, and put it into a saucepan, covering it with fresh -water; boil briskly for an hour and a half, and serve with boiled -spinach à l’Anglaise (No. 940). - - -=490. Corned Beef with Kale-sprouts.=--The same as for the above, only -adding two quarts of kale-sprouts, half an hour before the beef is -cooked, then arrange the cooked kale-sprouts on a dish, and put the -corned beef over, and serve. - - -=491. Sirloin Steak, or Entrecôte à la Bordelaise.=--Procure two sirloin -steaks of one pound each; season them with one pinch of salt and half a -pinch of pepper. Baste on both sides with half a tablespoonful of oil, -and put them on a broiler over a bright charcoal fire; broil them for -six minutes on each side, and then place them on a hot serving-dish. -Pour a pint of Bordelaise sauce (No. 186) over the steaks, being careful -to have the rounds of marrow on top of the steaks unbroken, and serve -very hot. (Broiled sirloin steaks are all to be prepared as above, only -adding different sauces or garnishings). - - -=492. Sirloin Steak à la Béarnaise.=--Prepare and broil two sirloin -steaks as for No. 491, and when cooked, pour over half a pint of -Béarnaise sauce (No. 166), and serve. - - -=493. Sirloin Steak à la Moëlle.=--Broil two sirloin steaks as for No. -491, take half a pint of Madeira sauce (No. 185), and to it add six -drops of tarragon-vinegar, also the marrow of one marrow-bone cut in -round slices. Boil once only, then pour the sauce over the steaks, and -serve very hot. - - -=494. Sirloin Steak Larded à la Duchesse.=--Procure a piece of four -pounds of tender sirloin, pare and trim it nicely, taking out the bones; -lard it over the top with a small larding-needle, and season with half a -pinch of salt and a third of a pinch of pepper. Line a baking-dish with -some pork-skin, one medium-sized, sliced carrot, half a bunch of -well-cleaned and pared parsley-roots, one peeled, sound, sliced onion, -one sprig of thyme, and a bay-leaf. Place the sirloin on top, and put it -in the oven to roast for thirty minutes. Take from out the oven, dress -on a hot dish, leave it at the oven door; add half a pint of white -broth (No. 99) or consommé (No. 100) to the gravy, boil it for two -minutes, skim the fat off, strain the gravy into a sauce-bowl, and serve -separate. - - -=495. Sirloin Steaks à la Parisienne.=--Broil two sirloin steaks as for -No. 491, and serve surrounded with one pint of cooked Parisian potatoes -(No. 986), and half a gill of maître d’hôtel butter (No. 145). - - -=496. Sirloin Steaks aux Cêpes.=--Lay two broiled sirloin steaks, as for -No. 491, on a hot dish; cut six medium-sized cêpes into quarter pieces, -put them in a frying-pan with one tablespoonful of oil, and fry for two -minutes with one finely chopped shallot and a quarter of a clove of -crushed garlic. Add these ingredients to half a pint of Madeira sauce -(No. 185), and boil for two minutes longer, then pour over the steaks, -besprinkle with a teaspoonful of chopped parsley, and serve. - - -=497. Sirloin Steak, with Green Peppers.=--Dish two broiled sirloin -steaks (No. 491), and pour over them a sauce made as follows: empty -three green peppers, mince them very fine, suppressing the seeds, and -put them in a stewpan with a tablespoonful of oil. Cook for about three -minutes, moistening with half a pint of Madeira sauce (No. 185); cook -for five minutes longer, then pour the sauce over the steaks, and serve. - - -=498. Sirloin Piqué à la Bordelaise.=--Proceed the same as for No. 491, -adding a pint of Bordelaise sauce (No. 186) separately. - - -=499. Sirloin Piqué, Marrow sauce.=--The same as for No. 491, only -serving with a pint of hot marrow garnishing (No. 244) separately. - - -=500. Minced Beef à la Provençale.=--Cut into small slices a piece of -beef weighing one pound and a half, put them in a saucepan with two -tablespoonfuls of oil and two medium-sized, chopped onions; brown them -together for five minutes, then add two tablespoonfuls of flour, and -cover with a pint and a half of white broth (No. 99). Stir well and put -in two cut-up tomatoes, two crushed cloves of garlic, and six finely -shred mushrooms; season with a good pinch of salt and a pinch of pepper; -place the lid on the pan. Let cook for twenty minutes, then dress on a -hot dish. Arrange six heart-shaped croûtons (No. 133) around the dish, -and serve. - - -=501. Minced Beef à la Portugaise.=--The same as for the above, only -leaving out the mushrooms, and garnishing with six timbales prepared as -follows: thoroughly clean the interiors of six small timbale-molds, then -butter them well inside. Fill them up half their height with hot, boiled -rice, well pressed down, so that when unmolding they will hold perfectly -firm. Place them in the hot oven for two minutes. Unmold and arrange -them around the dish at equal distances; dress six small, hot, roasted -tomatoes (No. 1028), one on top of each column of rice, and then serve. - - -=502. Minced Beef à la Catalan.=--Proceed as for No. 500, browning the -meat in oil, and adding two very finely chopped shallots, one onion, and -a green pepper cut into pieces. When well browned, after five minutes, -put in a pint of Espagnole sauce (No. 151), half a pinch of salt, and -the same of pepper. Cook again for fifteen minutes and serve, with a -teaspoonful of chopped parsley strewn over. - - -=503. Broiled Tenderloin of Beef.=--Procure two and a half pounds of -tenderloin of beef; pare, cut it into three equal parts, flatten a -little, then place them on a dish, and besprinkle with a pinch of salt, -and the same of pepper. Baste them with one teaspoonful of sweet oil; -roll them well, and put them on the broiler on a moderate fire; let cook -for five minutes on each side; then place them on a hot dish, and use -any kind of sauce or garnishing desired. - -All broiled tenderloins are prepared the same way. - - -=504. Broiled Tenderloin à la Chéron.=--Broil three tenderloin steaks, -as for No. 503; lay them on a dish on the top of a gill of hot Béarnaise -sauce (No. 166), place on each steak one hot artichoke-bottom filled -with hot Macédoine (No. 1032), pour just a little meat-glaze (No. 141) -over, and serve. - - -=505. Tenderloin à la Nivernaise.=--Broil three tenderloin steaks, as -for No. 503; put them on a hot dish, with half a pint of garnishing of -mushroom sauce (No. 230); lay six poached eggs (No. 404) on top, and -serve. - - -=506. Tenderloin à la Florentin.=--Prepare three fillets the same as for -No. 503; pour a gill of hot Madeira sauce (No. 185) over the steaks, and -garnish with three hot artichokes à la Florentin (No. 903), and serve. - - -=507. Tenderloin à la Trianon.=--Broil three fillets, as for No. 503; -pour half a pint of Béarnaise sauce (No. 166) over, and garnish with -four slices of truffles on each; also a little meat-glaze (No. 141), and -serve. - - -=508. Broiled Tenderloin aux Gourmets.=--Have three tenderloin steaks -prepared as for No. 503; when taken from the broiler, place them on a -warm dish, and have already prepared the following garnishing: put in a -saucepan one pint of Madeira sauce (No. 185); add to it two truffles cut -into square pieces, four mushrooms, an artichoke-bottom, and a small -blanched sweetbread, either from the throat or heart, all well minced -together. Cook for ten minutes; then pour this over the hot -serving-dish. Dress the fillets over, and serve. - - -=509. Mignons Filets à la Pompadour.=--After procuring two and a half -pounds of fine, tender fillet of beef, pare it nicely all around; then -cut it into six equal, small fillets. Flatten them slightly and equally. -Place on a dish, season with a pinch of salt and half a pinch of pepper, -evenly divided. Place them in a pan on the hot range, with half a gill -of clarified butter, and cook them for four minutes on each side. -Prepare a pint of Béarnaise sauce, as in No. 166. Dress three-quarters -of it on a hot dish (reserving the other quarter for further action). -Lay six round-shaped pieces of bread-croûtons, lightly fried in butter, -over the Béarnaise sauce; dress the six fillets, one on top of each -croûton; arrange then six warm artichoke-bottoms right in the centre of -the fillets. Fill up the artichokes with a tablespoonful of hot -Jardinière (No. 1033). Evenly divide the remaining quarter of a pint of -hot Béarnaise sauce over the Jardinière. Cut into six even slices one -good-sized, sound truffle; place one slice on the top of each, right in -the centre of the Béarnaise sauce, and send to the table as hot as -possible. - - -=510. Mignons Filets à la Moëlle.=--Prepare and fry six small fillets as -for the above (No. 509) for three minutes on both sides; lay them on a -dish, adding one pint of hot Madeira sauce (No. 185) with six drops of -tarragon-vinegar and eighteen round slices of marrow. Let boil once -only; then pour the sauce around the dish, dressing the marrow on top of -the fillet, and serve. - - -=511. Mignons Filets, Marinated, Russian Sauce.=--Trim nicely and lard -six fillets of beef--tail ends weighing each a quarter of a pound--steep -them in a cooked marinade (No. 139) for twelve hours; then drain, and -cook them in a sautoire, with one ounce of clarified butter, for three -minutes on each side, and serve with one pint of Russian sauce (No. 211) -on the dish, and the fillets on top. - - -=512. Mignons Filets à la Bernardi.=--Prepare six small fillets, as -directed for No. 509; cook them for three minutes on each side; then lay -them on a dish and pour over half a pint of hot Madeira sauce (No. 185). -Serve with six small croûstades (No. 264), garnished with Macédoine (No. -1032), and six large game quenelles (No. 228). - - -=513. Mignons Filets à la Bohémienne.=--Lay on a dish six small fillets -prepared the same as for No. 509. Pour over them half a pint of hot -Madeira sauce (No. 185). Make six small croûstades (No. 264), fill them -with a cooked macaroni à la creme (No. 954) cut into small pieces; also -two tablespoonfuls of grated cheese. Cover them with a round slice of -cooked smoked tongue, and garnish the steaks with these. - - -=514. Mignons Filets à la Parisienne.=--Pare nicely six small fillets; -cook three minutes, as directed in No. 509; put half a pint of Madeira -sauce (No. 185) in a saucepan, with two truffles and six mushrooms, all -cut in slices. Let cook for ten minutes. Nicely arrange six small, round -croûtons on the hot dish; dress the fillets over them, and pour the -sauce around, but not over them; then serve. - - -=515. Mignons Filets aux Pommes-de-terre Parisiennes.=--When cooked the -same as the above, for three minutes, pour over the fillets placed on a -dish half a gill of good maître d’hôtel butter (No. 145) thickened with -some meat-glaze (No. 141), and garnish with half a pint of Parisian -potatoes (No. 986.) - - -=516. Tenderloin Piqué à la Duchesse.=--Procure four pounds of -tenderloin; pare it well, and lard it, using a fine needle. Line the -bottom of a roasting-pan with some pork-skin, one sliced onion, one -sliced carrot, and half a bunch of well-washed parsley-roots. Place the -tenderloin on top; add a pinch of salt, and roast it in a brisk oven for -thirty-five minutes, basting it occasionally with its own juice. Dish it -up, skim the fat off the gravy, then strain it over the fillet, and pour -half a pint of good Madeira sauce (No. 185) over, and garnish with six -potatoes Duchesse (No. 1006). - - -=517. Tenderloin Piqué à la Portugaise.=--Roast four pounds of -tenderloin as in No. 516, lay it on a hot dish, arrange six stuffed -tomatoes (No. 1023) around the tenderloin at equal distances. Put in a -saucepan half a pint of tomato sauce (No. 205), and one gill of -demi-glace (No. 185). Let boil for one minute, then pour it into a -sauce-bowl and serve separate. - - -=518. Tenderloin of Beef, Piqué à la Provençale.=--Roast four pounds of -tenderloin as for No. 516, slice half a pint of cêpes, and add them to -half a pint of Madeira sauce (No. 185) with one crushed clove of garlic. -Pour the sauce onto a dish, lay the tenderloin on top, and decorate with -some twisted anchovies, and twelve stoned olives laid on each one; then -serve. - - -=519. Roast Tenderloin à la Hussard.=--Procure four pounds of fillet of -beef, pare it nicely, and season with one pinch each of salt and pepper; -butter the surface lightly, and lay it in a roasting-pan, and put it to -cook for ten minutes in a brisk oven, then set it aside to cool, and -afterwards lay on it some very fine chicken forcemeat (No. 226), -besprinkle with fresh bread-crumbs, and baste with three tablespoonfuls -of clarified butter. Roast it again for thirty-five minutes, and serve -with three-quarters of a pint of the following Hussard garnishing on the -dish. - -Put in a saucepan on the hot stove half a pint of Madeira sauce (No. -185), a gill of tomato sauce (No. 205), six good-sized, sound mushrooms, -cut into small pieces, twelve godiveau quenelles (No. 221), and three -ounces of cooked, smoked beef-tongue, cut in round pieces. Let all cook -together for five minutes, and use when required. - - -=520. Tenderloin Piqué à la Sevigne.=--Roast a piece of tenderloin as -for No. 519; when done and laid on a dish, pour over it half a pint of -good Madeira sauce (No. 185), and decorate with six small bouchées -filled with spinach (No. 588). - - -=521. Tenderloin Piqué à l’Egyptienne.=--Roast a piece of tenderloin as -for No. 519, lay it on a dish, pouring over it half a pint of good -Madeira sauce (No. 185). Garnish one side of the dish with three roots -of boiled celery--the white part only--and the other side with eighteen -cooked gumbos (No. 1030), then serve. - - -=522. Tenderloin Piqué à la Richelieu.=--Exactly the same as for No. -519, only adding one pint of hot Richelieu sauce under the fillet (No. -539), and serve. - - -=523. Tenderloin Piqué à la Bernardi.=--Take a four-pound piece of -tenderloin, lard it--using a small larding needle--with very thin pieces -of fresh ham and truffles, all cut the same size; put it into the oven -to roast for thirty-five minutes, and then lay it on a dish, trimming -the fillets carefully, the larded part being on the top. Pour over half -a pint of good, hot Madeira sauce (No. 185), and garnish with three -artichoke-bottoms, filled with hot Macédoine (No. 1032), three bouchées -filled with spinach (No. 588), and three large game quenelles (No. 228). -Arrange these to represent one single bouquet, and serve. - - -=524. Porterhouse Steak.=--Procure two porterhouse steaks of one and a -half pounds each--see that they are cut from the short loin--flatten -them well, pare and trim, and season with one pinch of salt and half a -pinch of pepper. Put them on a dish with half a tablespoonful of oil; -roll well, and put them on a moderate fire to broil seven minutes on -each side. Lay them on a warm dish, pour one gill of maître d’hôtel -butter (No. 145) over, and serve with a little watercress around the -dish. - - -=525. Double Porterhouse Steak.=--Have a fine porterhouse steak of three -pounds, and proceed as for No. 524. Broil on a rather slow charcoal -fire, if possible, ten minutes on each side, then serve as for the -above. - - -=526. Hamburg Steak, Russian Sauce.=--Take two pounds of lean beef--the -hip part is preferable--remove all the fat, and put it in a Salisbury -chopping machine; then lay it in a bowl, adding a very finely chopped -shallot, one raw egg for each pound of beef, a good pinch of salt, half -a pinch of pepper, and a third of a pinch of grated nutmeg. Mix well -together, then form it into six flat balls the size of a small fillet. -Roll them in fresh bread-crumbs, and fry them in the pan with two -tablespoonfuls of clarified butter for two minutes on each side, turning -them frequently and keeping them rare. Serve with half a pint of Russian -sauce (No. 211) or any other desired. - - -=527. Roast Beef.=--In order to have a fine piece of beef cooked to -perfection, and at the same time have it retain all its juices, -purchase, from a first-class butcher only, a three-rib piece near the -short loin part. Saw off the spine, also the bones of the three ribs to -one inch from the meat, so as to have it as nearly a round shape as -possible. Season with one and a quarter pinches of salt, divided equally -all over, tie it together, and place it lengthwise in a roasting-pan. -Pour a tablespoonful and a half of water into the pan so as to prevent -its burning, then a few very small bits of butter can be distributed on -top of the beef, if so desired. Set it in a rather moderate oven, and -let roast for one hour and ten minutes, taking care to baste frequently -with its own gravy. Remove it from the oven, untie, and dress it on a -very hot dish, skim the fat from the gravy, and pour in two -tablespoonfuls of broth, heat up a little, strain the gravy into a -sauce-bowl, and send to the table. - -The parings from the beef can be utilized for soup-stock; nothing need -be wasted. - - -=528. Corned Beef Hash à la Polonaise.=--Brown in a saucepan two onions, -with one ounce of butter; add one pound of cooked, well-chopped corned -beef, and one pint of hashed potatoes. Moisten with a gill of broth, and -a gill of Espagnole (No. 151). Season with half a pinch of pepper and a -third of a pinch of nutmeg; stir well and let cook for fifteen minutes, -then serve with six poached eggs on top (No. 404), and sprinkle over -with a pinch of chopped parsley. - - -=529. Corned Beef Hash au Gratin.=--Make a hash as for the above, (No. -528), put it in a lightly buttered baking-dish, and besprinkle with -rasped bread-crumbs. Moisten slightly with about one teaspoonful of -clarified butter, and bake in the oven for fifteen minutes, or until it -obtains a good brown color; then serve. - - -=530. Corned Beef Hash à la Zingara.=--The same as for No. 528, adding -to the hash two good-sized, freshly peeled, and cut-up tomatoes (or half -a pint of canned), one bruised clove of garlic, and one pinch of -chopped parsley. Let all cook together for fifteen minutes; then serve. - - -=531. Corned Beef Hash en Bordure.=--Form a border around a baking-dish -with mashed potatoes (No. 998), set it for two minutes in the oven, then -fill the centre with hot corned beef hash (No. 528). Besprinkle the top -with one pinch of chopped parsley, and serve. - - -=532. Beef-Tongue à la Gendarme.=--Boil a fresh beef-tongue in the -soup-stock for one hour and a half. Skin it, then place it on a dish, -adding one pint of Gendarme garnishing, made by pouring a pint of -Madeira sauce (No. 185) into a saucepan. Put it on the hot stove, and -add twelve small godiveau quenelles (No. 221). Cut up six small, sound -pickles, four mushrooms, and two ounces of smoked beef-tongue; add these -to the sauce, and let cook for five minutes, stirring it lightly, then -serve. - - -=533. Beef-Tongue, Sauce Piquante.=--The same as for the above, No. 532. -When the tongue is ready, decorate it with pickles, and serve with a -pint of sauce piquante (No. 203) separate, instead of the other -garnishing. - - -=534. Beef-Tongue, Napolitaine.=--The same as for No. 532, adding one -pint of hot Napolitaine garnishing (No. 195), instead of the other -garnishing. - - -=535. Beef-Tongue à la Jardinière.=--The same as for No. 532, adding one -pint of hot Jardinière (No. 1033), in place of the other garnishing. - - -=536. Beef-Tongue, with Spinach.=--The same as for No. 532, substituting -one pint of spinach with gravy (No. 943) for the other garnishing. - - -=537. Beef-Tongue, au Risotto.=--The same as for No. 532, only adding -one pint of hot Risotto (No. 1017) for the other garnishing. - - -=538. Beef-Tongue à la Milanaise.=--The same as for No. 532, only -substituting one pint of Milanaise garnishing (No. 251) for the other. - - -=539. Roulade of Beef à l’Ecarlate.=--Procure six pounds of fine brisket -of prime beef; roll it up as close as possible, so as to have it very -firm, then firmly tie it around. Put in a saucepan one sound, peeled -onion, one well-washed and scraped, sound carrot, both cut into thin -slices, one sprig of thyme, one bay-leaf, three cloves, and a few shreds -of larding-pork. Place the roulade over all. Season with two pinches of -salt and one pinch of pepper. Cover the pan very tightly to prevent -steam from escaping. Should the lid be loose, place a weight on top of -it. Place it on a moderate fire, and let gently simmer for twenty -minutes in all. Remove the lid, add two glasses of white wine, and one -gill of broth (No. 99). Cover very tightly again, place in the hot oven, -and let braise for fully two hours. Remove from the oven, untie, dress -on a hot dish. Skim the fat off the gravy, strain the gravy into a -sautoire, and reduce it on the hot range to one-half. Cut up an ounce of -cooked, smoked beef-tongue into cock’s-comb shape, one good-sized, -sound, sliced truffle, six godiveau quenelles (No. 221), and six -mushrooms. Place all these in a sautoire on the fire, with half a -wine-glassful of Madeira wine, letting boil for one minute. Strain the -reduced gravy of the roulade over this; add half a gill of tomato sauce -(No. 205), and half a gill of Espagnole sauce (No. 151). Cook again for -five minutes, then pour it into a sauce-bowl and send to the table -separate, very hot. - - -=540. Stewed Beef à l’Egyptienne.=--Cut two pounds of beef into small, -square pieces, brown them in a stewpan with one ounce of butter, adding -two onions, cut into square pieces. When well browned, for about ten -minutes, add two tablespoonfuls of flour; stir briskly with a pint and a -half of white broth (No. 99), also one gill of tomato sauce (No. 205). -Season with one good pinch of salt and half a pinch of pepper, put in a -bouquet (No. 254), one clove of crushed garlic, and let cook for -twenty-five minutes. Dish up the beef with a bunch of eighteen cooked -gumbos (No. 1030), also three stalks of white, cooked celery. - - -=541. Stewed Beef à la Dufour.=--Prepare two pounds of small, square -cuts of beef, brown them with two onions cut in square pieces, adding -two tablespoonfuls of flour, cooking for six minutes. Stir well, and -moisten with one quart of broth (No. 99), and one gill of tomato sauce -(No. 205.) Put in also one pint of raw potatoes, cut in quarters, and -let cook thoroughly for twenty-five minutes, with a bouquet (No. 254), a -good pinch of salt and half a pinch of pepper, also one crushed garlic; -then serve. - - -=542. Stewed Beef à la Turque.=--Cook the beef as directed in No. 541, -substituting a good teaspoonful of curry, and serve with six timbales -filled with cooked rice (No. 501). Unmold them, and use them instead of -the potatoes. - - -=543. Stewed Beef à la Marseillaise.=--Proceed the same as for No. 541, -omitting the potatoes, but adding two tomatoes cut in pieces, six -chopped mushrooms, and two crushed cloves of garlic, all cooked six -minutes with the beef. Serve with a teaspoonful of chopped parsley -strewn over. - - -=544. Tripe à la Bordelaise.=--Take a pound and a half of lozenge-shaped -pieces of tripe, cut into twelve parts. Marinate them for two hours in -one tablespoonful of oil, with a pinch of salt, half a pinch of pepper, -one bay-leaf, one sprig of thyme, six whole peppers, the juice of one -sound lemon, and one crushed clove of garlic. Drain, roll them in flour, -then in beaten egg, and finally in fresh bread-crumbs. Fry in one ounce -of clarified butter in a pan for five minutes on each side, and serve -with a gill of maître d’hôtel butter (No. 145), adding to it a -teaspoonful of meat-glaze (No. 141). - - -=545. Tripe à la Créole.=--Cut a pound and a half of tripe into small -pieces, fry them in a pan with two ounces of butter, one chopped onion, -and half a green pepper, also chopped. Brown them slightly for six -minutes, then transfer them to a saucepan with one cut-up tomato and -half a pint of Espagnole sauce (No. 151). Season with one pinch of salt -and half a pinch of pepper, adding a bouquet (No. 254), also a crushed -clove of garlic. Cook for ten minutes and serve with one teaspoonful of -chopped parsley. - - -=546. Tripe à la Poulette.=--Shred one and a half pounds of tripe, brown -it slightly for three minutes in a pan, with an ounce of butter, one -pinch of salt, and half a pinch of pepper; then transfer it to a -saucepan, with half a pint of good Allemande sauce (No. 210). Let cook -five minutes longer, then squeeze in the juice of half a lemon, -besprinkle with a pinch of chopped parsley, and serve. - - -=547. Tripe à la Mode de Caën.=--Take one raw, double tripe, one -ox-foot, three calf’s feet, all well-washed and cleansed several times -in fresh water, cutting them in pieces two inches long by one square. -Have an earthen pot, or a saucepan, put pieces of feet at the bottom, -cover over with tripe, then a layer of sliced carrots and onions, and -continue the same until the vessel is full, carefully seasoning each -layer. Tie in a cloth a sprig of thyme, two bay-leaves, twelve whole -peppers, and six cloves; put this in the middle of the pot, throw over a -bottleful of cider or white wine, and a little brandy (say one pony); -lay on the top the stalks of some green leeks, parsley-roots, and -cabbage leaves; cover, and fasten it down with paste, so that the steam -cannot escape, and leave it for about ten hours in a very slow oven. -Take it from the oven and serve when required. - - -=548. Tripe à la Lyonnaise.=--Cut up a pound and a half of double tripe, -also two onions, and brown them in the pan with one ounce of clarified -butter until they assume a fine golden color. Drain them, put them back -on the fire, add one tablespoonful of vinegar and a gill of good -Espagnole (No. 157). Stew for two minutes longer, and serve with a pinch -of chopped parsley sprinkled over. - -A pinch of salt represents 205 grains, or a tablespoonful. - -Half a pinch of pepper represents 38 grains, or a teaspoonful. - -A third of a pinch of nutmeg represents 13 grains, or half a -teaspoonful. - - -VEAL. - - -=549. Blanquette of Veal.=--Cut into two-inch-square pieces two and a -half pounds of breast of veal. Soak it in fresh water for one hour; -drain it well, then lay it in a saucepan; cover with fresh water; boil, -and be very careful to skim off all the scum. Add a well-garnished -bouquet (No. 254), six small, well-peeled, sound, white onions, two good -pinches of salt and a pinch of white pepper. Cook for forty minutes. -Melt about an ounce and a half of butter in another saucepan, add to it -three tablespoonfuls of flour, stir well for three minutes; moisten with -a pint of broth from the veal; boil for five minutes. Set it on the side -of the stove. Beat up in a bowl three egg yolks, with the juice of a -medium-sized, sound lemon and a very little grated nutmeg. Take the -preparation in the saucepan, gradually add it to the egg yolks, &c., -briskly mix with a wooden spoon meanwhile until all added. Throw this -over the veal, lightly toss the whole, but be careful not to allow to -boil again; then serve. All blanquettes are prepared the same way, -adding different garnishings. - - -=550. Blanquette of Veal à la Reine.=--The same as for No. 549, adding -six chopped mushrooms, and twelve godiveau quenelles (No. 221) two -minutes before serving. - - -=551. Blanquette of Veal With Peas.=--The same as for No. 549, adding -one pint of cooked, green, or canned blanched peas two minutes before -serving. - - -=552. Blanquette of Veal With Nouilles.=--The same as for No. 549, -adding a quarter of a pound of cooked nouilles (No. 1182) around the -serving-dish as a border. - - -=553. Blanquette of Veal à l’Ancienne.=--The same as for No. 549, adding -one ounce of salt pork cut into small pieces, and cooked with the meat -from the commencement, and six sliced mushrooms two minutes before -serving. - - -=554. Brisotin of Veal.=--Cut up six pieces of lean veal about a quarter -of an inch thick, and of the length of the hand. Flatten them, and -season with one pinch of salt and half a pinch of pepper. Lard the -centres, using a small larding needle, with strips of larding-pork. Lay -any kind of forcemeat at hand on them, roll well, and tie with a string. -Put them into a deep sautoire with a very little fat, one sliced carrot, -and one medium-sized, sliced onion. Cover the whole with a piece of -buttered paper; set it on the fire, and let it take a good golden color -for about five minutes. Moisten with half a pint of white broth (No. -99), then put the saucepan in the oven, and cook slowly for twenty -minutes, basting it occasionally, and serve. - -Brisotins are all prepared the same way, adding different garnishings. - - -=555. Brisotin of Veal à l’Ecarlate.=--The same as for No. 554, adding -half a pint of hot écarlate sauce (No. 539). - - -=556. Brisotin of Veal, Nantaise.=--The same as for No. 554, placing six -stuffed lettuce-heads (No. 953) around the dish, and pouring one gill of -hot Madeira sauce (No. 185) over it. - - -=557. Calf’s Brains with Black Butter.=--Place three fine, fresh calf’s -brains in cold water, and then peel off the skins. Wash again in cold -water; neatly drain; put them in a sautoire and cover with fresh water. -Add two pinches of salt, half a cupful of vinegar, one medium-sized, -sliced carrot, one sprig of thyme, one bay-leaf, and twelve whole -peppers. Boil for five minutes, drain well, and cut each brain in two. -Dress them on a dish, and serve with a gill of very hot black butter -(No. 159). - -Calf’s brain is always prepared as above, adding any desired sauce. - - -=558. Calf’s Brains à la Vinaigrette.=--Exactly the same as for No. 557, -serving on a folded napkin on a dish, garnishing with a few green -parsley-leaves, and a gill of vinaigrette sauce (No. 201), separately. - - -=559. Fried Calf’s Brains, Tartare Sauce.=--Proceed as in No. 557, then -dry the brains well in a napkin; bread them a à l’Anglaise (No. 301), -and fry in hot grease for five minutes. Serve with half a pint of -tartare sauce (No. 207), separately. - - -=560. Veal Cutlets à la Pagasqui.=--Chop well two or three times in the -machine two pounds of lean veal, from the hip if possible; place the -meat in a bowl with two ounces of finely chopped, raw veal-suet. Season -with one good pinch of salt, half a pinch of pepper, and the third of a -pinch of nutmeg. Add half a cupful of good cream, one chopped shallot -and two raw eggs. Mix well together. Shape six pieces like chops, -sprinkle them with bread-crumbs, and fry in a stewpan with two ounces of -clarified butter for four minutes on each side. Serve with a gill of any -kind of sauce. - - -=561. Veal Cutlets à la St. Cloud.=--Lard thoroughly six veal cutlets -with two small truffles, cut julienne-shape, one ounce of cooked -beef-tongue, and one ounce of larding-pork, both cut the same. Place -them in a sautoire with a pinch of salt, one sliced carrot, and one -sliced onion, and let them brown for ten minutes, being careful to keep -the lid on the pan. Moisten with half a pint of broth, and put them in -the oven to finish cooking for at least fifteen minutes. Serve with a -hot salpicon sauce, the chicken cut in large pieces (No. 256), pouring -the sauce on the dish, and lay the chops on top. - - -=562. Veal Cutlets à la Maréchale.=--Pare nicely six veal cutlets; -season them with a tablespoonful of salt and a teaspoonful of pepper. -Cook in a sautoire with two ounces of butter for five minutes on each -side. Moisten with half a pint of Espagnole sauce (No. 151), adding four -sliced mushrooms, twelve small godiveau quenelles (No. 221), and three -chicken livers, blanched and cut into pieces. Cook for five minutes -longer, and serve with six croûtons (No. 133). - - -=563. Veal Cutlets à la Milanaise.=--Pare nicely and season well with a -tablespoonful of salt and a teaspoonful of pepper six veal cutlets. Dip -them in beaten egg, then in grated Parmesan cheese, and finally in fresh -bread-crumbs. Flatten them, and cook them in a sautoire with six ounces -of clarified butter for five minutes on each side, and serve with half a -pint of garnishing Milanaise (No. 251). - -To prepare breaded veal cutlets with tomato sauce, bread six cutlets as -for the above, omit the cheese, cook them as described, and serve with -half a pint of tomato sauce (No. 205). - - -=564. Broiled Veal Cutlets.=--Cut six even veal cutlets from a fine -piece of the loin of white veal, pare them and flatten them slightly; -lay them on a dish, and season with a tablespoonful of salt, a -teaspoonful of pepper, and one tablespoonful of sweet oil. Turn the -cutlets around several times; then put them on the broiler to broil for -eight minutes on each side. Remove them from the fire; arrange them on a -hot dish, spread a little maître d’hôtel (No. 145) over them, and send -to the table. - - -=565. Veal Cutlets à la Philadelphia.=--Pare and brown in a sautoire -with two ounces of butter six veal cutlets. Season them with a pinch of -salt and half a pinch of pepper, turning them carefully at times. Add -two onions cut in thick slices, and place the lid on the sautoire. Stir -the onions occasionally, and when of a golden brown color, moisten with -half a pint of Espagnole sauce (No. 151). Cook for fifteen minutes, and -serve with one teaspoonful of chopped parsley. - - -=566. Veal Cutlets en Papillotes.=--Pare nicely six veal cutlets; put -them in a sautoire with one ounce of butter, and season with a -tablespoonful of salt and a teaspoonful of pepper. Add half a chopped -onion, and brown slightly. Cook for eight minutes with four finely -chopped mushrooms, moistening with a gill of Espagnole sauce (No. 151). -Cook for four minutes longer. Then take out the cutlets, drain them, and -put them to cool. Add to the gravy a teaspoonful of chopped parsley and -two tablespoonfuls of fresh bread-crumbs. Now take six pieces of oiled -white paper cut heart-shaped, put a thin slice of cooked ham on one side -of the paper; then lay on the ham a little of the stock, and on top of -it a cutlet, and another layer of the stock, and over all a thin slice -of cooked ham. Cover with the second part of the paper, close it by -folding the two edges firmly together, and proceed the same with the -other cutlets. Bake for a short time (at most five minutes) in the oven, -rather slowly, and then serve. - - -=567. Curry of Veal à l’Indienne.=--Cut into pieces and blanch in salted -water two pounds of any kind of lean, raw veal. Drain and wash them -well. Put the pieces into a saucepan, and cover them with warm water; -seasoning with two pinches of salt and one pinch of pepper, adding also -a bouquet (No. 254), and six small whole onions. Cook for twenty-five -minutes. Then make a gill of roux blanc (No. 135), in a saucepan, -moistening it with the liquor from the veal; stir it well, and then add -a tablespoonful of diluted curry-powder and three raw egg yolks, beating -up as they are put in. Dress the veal on a hot dish; immediately strain -the roux over it (as it must not cook again). Neatly arrange half a pint -of hot, plain, boiled rice all around the dish, then serve. - - -=568. Escalops of Veal, plain.=--Pare and cut two pounds of veal (from -the hip is preferable) into six even steak-form slices. Season with one -pinch of salt and half a pinch of pepper. Then brown them in a sautoire -on a very hot range, with one ounce of butter, for five minutes on each -side; dress on a hot dish, and serve with any kind of sauce or -garnishing desired. - - -=569. Escalops of Veal à la Duxelle.=--Prepare six escalops as for No. -568, adding a chopped shallot, six mushrooms shred as finely as -possible, one crushed clove of garlic, and a teaspoonful of chopped -parsley. Moisten with a gill of Espagnole sauce (No. 151), and half a -glassful of white wine. Cook for five minutes longer, pour them on a hot -dish, place the escalops over, and then serve. - - -=570. Escalops of Veal with Stuffed Peppers.=--Proceed exactly as for -No. 568, adding the juice of half a medium-sized, sound lemon, and a -gill of hot Madeira sauce (No. 185). Cook for three minutes longer, and -decorate the dish with six stuffed green-peppers (No. 975) three minutes -before serving. - - -=571. Escalops of Veal à la Chicorée.=---Prepare and proceed precisely -the same as for No. 568. Cook for eight minutes. Then dress half a pint -of chicorée au jus (No. 934) on the hot dish, and send to the table. - - -=572. Escalops of Veal à l’Italienne.=--The same as for No. 568, adding -one medium-sized, chopped onion, six chopped mushrooms, one teaspoonful -of parsley, and a crushed clove of garlic. Moisten with half a glassful -of white wine, and cook for five minutes with a gill of Espagnole sauce -(No. 151), and serve. - - -=573. Escalops of Veal à la Provençale.=--Prepare as for No. 568, -replacing the butter by the same quantity of oil. Season well, and when -browned on both sides add one shallot or a finely chopped onion. Let -them color, and then moisten with a gill of broth. Add two -tablespoonfuls of Espagnole sauce (No. 151), three chopped cêpes, two -crushed cloves of garlic, and a teaspoonful of parsley. Boil once, and -then serve with six croûtons of fried bread (No. 133). - - -=574. Escalops of Sweetbreads à la Richelieu.=--Take four blanched -sweetbreads (No. 601); cut them into slices, and stew them in a -saucepan, with an ounce of butter and half a glassful of white wine. -Season with a tablespoonful of salt, a teaspoonful of pepper, and half a -teaspoonful of nutmeg. Cook for six minutes, then moisten with a gill of -thick Allemande sauce (No. 210), and add two sliced truffles and four -sliced mushrooms. Fill six scallop-shells with the preparation; sprinkle -the tops with fresh bread-crumbs; pour a few drops of clarified butter -over all, and brown slightly in the oven for five minutes. Serve on a -dish with a folded napkin. - - -=575. Minced Veal à la Catalan.=--Mince two pounds of lean veal, and -brown it in a saucepan with three tablespoonfuls of sweet oil, one onion -cut in quarters, and half a minced green-pepper. When a fine color, add -two tablespoonfuls of flour, and mix thoroughly. Moisten with one pint -of white broth (No. 99), and season with a heaped tablespoonful of salt, -a teaspoonful of pepper; stir briskly, and add a bouquet (No. 254), -three cloves of crushed garlic, and a gill of tomato sauce (No. 205). -Cook well for twenty-five minutes; then serve, sprinkling a little -chopped parsley over it. - - -=576. Minced Veal à la Biscaënne.=--Proceed as for No. 575, adding one -pint of potatoes Parisiennes (No. 986), and two cut-up tomatoes, fifteen -minutes before serving. - - -=577. Fricandeau with Sorrel.=--Cut a slice of three pounds from a leg -of veal; remove the sinews, and lard the surface with a medium-sized -larding needle. Place it in a sautoire in which there are already pieces -of pork-skin, one sliced onion, one sliced carrot, and a bouquet (No. -254). Season with a tablespoonful of salt, cover with a buttered paper, -and let it color slightly for five minutes on the stove. Then moisten -with half a pint of white broth (No. 99), and cook one hour, basting it -occasionally. Serve with half a pint of purée of sorrel (No. 974) on the -dish, placing the veal on top. - -All fricandeaus are prepared in the same way. - - -=578. Fricandeau with Spinach.=--The same as for No. 577, adding half a -pint of hot spinach au gras (No. 943) instead of the sorrel. - - -=579. Fricandeau à la Morlaisienne.=--The same as for No. 577, serving -it with a gill of hot Madeira sauce (No. 185), and garnishing with six -small stuffed cabbages around the dish (No. 919). - - -=580. Calf’s Liver Stewed à l’Italienne.=--Cut two pounds of fresh -calf’s liver into small pieces. Put them with one ounce of clarified -butter into a pan on the hot range, with one peeled and finely chopped, -sound onion, and a clove of crushed garlic. Season with one pinch of -salt and half a pinch of pepper. Cook well for five minutes, shuffling -the pan well meanwhile, then moisten with half a glassful of white wine -and a gill of Espagnole sauce (No. 151). Add six chopped mushrooms, and -cook once more for three minutes. Serve with a teaspoonful of finely -chopped parsley. - - -=581. Calf’s Liver Sauté à la Provençale.=--Proceed as for No. 580, -adding two crushed cloves of garlic. Squeeze in the juice of half a -lemon. Serve with a tablespoonful of chopped parsley. - - -=582. Calf’s Liver à l’Alsacienne.=--Cut two pounds of calf’s liver into -square pieces, and put them in a sautoire with one ounce of clarified -butter. Season with a tablespoonful of salt and a teaspoonful of pepper, -and add two medium-sized, sliced onions. When well stewed for six -minutes, pour in a teaspoonful of vinegar, and two tablespoonfuls of -Espagnole sauce (No. 151), and let it just come to a boil. Serve with a -little chopped parsley. - - -=583. Calf’s Liver Braised à la Bourgeoise.=--Place a small calf’s -liver, larded thoroughly with pieces of larding pork, previously -seasoned with a pinch of chopped parsley and a hashed clove of garlic, -in a saucepan on the fire, with two tablespoonfuls of clarified butter, -one sprig of thyme, two bay-leaves, half a sliced carrot, and half a -sliced onion. Turn the liver over and moisten it with one gill of -Espagnole sauce (No. 151), and a gill of white broth (No. 99). Season -with a pinch of salt and half a pinch of pepper, and cook for forty-five -minutes. Strain the sauce into another saucepan (meanwhile keeping the -liver in a warm place), adding to the gravy two medium-sized, sound, -well-scraped, sliced, raw carrots, and two ounces of salt pork cut into -shreds. Stew well together for twenty-five minutes, and pour the -garnishing over the liver just before serving, decorating with six small -onions around the dish. - - -=584. Calf’s Liver Broiled with Bacon.=--Take a nice, tender, fresh -calf’s liver weighing a pound and a half; pare and trim off the hard -portions; cut it into six equal-sized slices, and put them on a dish. -Season with a tablespoonful of salt, a teaspoonful of pepper, and one -tablespoonful of sweet oil; mix well together. Broil for four minutes on -each side. Arrange the slices on a hot serving-dish, and decorate with -six thin and crisp slices of broiled bacon (No. 754). Spread a gill of -maître d’hôtel butter (No. 145) over, and serve very hot. - - -=585. Loin of Veal, Roasted.=--Saw from a fine, white, fresh, and fat -loin of veal with the kidney, the spine, and whatever hip-bone remains. -Season the loin with a tablespoonful and a half of salt, and one heaped -teaspoonful of pepper and roll the flank part neatly over the kidney, -and tie it with a string. - -Have ready a lightly buttered roasting-pan. Lay in it the loin; pour in -half a glassful of water, and distribute a few bits of butter over the -meat. Then cover its entire length with a piece of well-buttered paper. -Place the pan in a moderate oven, and roast it for one hour and -three-quarters, meanwhile basting it frequently with its own gravy. Take -it out of the oven, untie it, and place it on a hot serving-dish. Add -three tablespoonfuls of broth to the gravy in the pan, skim off the fat -and reduce it to the consistency of a demi-glace sauce; then strain it -through a colander, either over the roast or into a separate sauce-bowl, -and send it to the table immediately. - -Loin of lamb, roasted, is to be prepared exactly as above described, -letting it cook fifty minutes instead of an hour and three-quarters. - -Loin of mutton is also to be roasted and served in the same way, but one -hour’s cooking will be sufficient. - - -=586. Grenadins of Veal, Purée of Peas.=--Cut into six pieces two pounds -of lean veal from off the leg; extract the sinews, and lard the veal -nicely on one side, using a needle for the purpose. Lay the pieces in a -sautoire, with one carrot, one onion, and some scraps of pork, and let -them brown together for six minutes. Season with a tablespoonful of -salt, and moisten with a gill of white broth (No. 99). Put the sautoire -into the oven, covering it with a piece of buttered paper. After thirty -minutes, or when of a good color, remove, and serve with half a pint of -hot purée of peas (No. 49) on the dish, the grenadins on top, and the -gravy strained over all. - - -=587. Grenadins of Veal à la Chipolata.=--The same as for No. 586, only -adding half a pint of hot chipolata garnishing (No. 232) instead of the -peas. - - -=588. Grenadins of Veal à la Sevigné.=--The same as for No. 586, only -decorating the dish with six bouchées Sevigné, made by preparing six -small bouchées (No. 270), and filling them with very finely chopped -spinach au jus (No 943). Lay the covers on and serve very hot without -any other garnishing. - - -=589. Grenadins of Veal à l’Africaine.=--Prepare the same as for No. -586, serving very hot, with three small, stuffed egg-plants (No. 909), -and eighteen medium-sized, cooked gumbos (No. 1030). - - -=590. Braised Noix of Veal à la Providence.=--Lard thoroughly a knuckle -of veal of three pounds, braise it nicely in a saucepan with an ounce of -fresh salt pork, one tablespoonful of salt, and a teaspoonful of pepper. -Cook for fifteen minutes, stirring occasionally, and moistening with -half a pint of white broth (No. 99), and half a pint of Espagnole sauce -(No. 151.) Add one pint of raw Jardinière (No. 1033) and a cupful of -flageolets. Cook for forty-five minutes all together. Transfer the -knuckle to a hot dish, pour the garnishing over, and serve. - - -=591. Braised Noix of Veal en Daube.=--Proceed the same as for braised -beef en Daube (No. 483). - - -=592. Panpiette of Veal à la Faubonne.=--Cut two pounds of veal off the -leg into six thin slices. Pare them to the size of the hand, and season -with a tablespoonful of salt and a teaspoonful of pepper. Fill them with -any kind of forcemeat, roll, and tie together with string. Put them in a -sautoire with small scraps of pork, adding half a sliced carrot and half -a sliced onion. Cover with a _barde_ of larding pork on top, and brown -for ten minutes. Moisten with a gill of white broth (No. 99); cover with -buttered paper, and put in the oven to finish cooking for twenty-five -minutes. Serve, with half a pint of purée of lentils (No. 46), mixed -with two tablespoonfuls of cream, and a teaspoonful of chopped parsley. - - -=593. Panpiette of Veal à l’Ecarlate.=--The same as for No. 592, pouring -half a pint of hot Ecarlate sauce (No. 247) over the panpiettes. - - -=594. Panpiette of Veal, Purée of Chestnuts.=--The same as for No. 592, -adding half a pint of hot purée of chestnuts (No. 131). - - -=595. Panpiette of Veal, Sauce Duxelle.=--The same as for No. 592, -putting half a pint of hot Duxelle sauce (No. 189) on the dish, and -arranging the panpiettes over it. - - -=596. Breast of Veal à la Milanaise.=--Bone a breast of veal of two and -a half pounds; season with one tablespoonful of salt and a teaspoonful -of pepper. Stuff it in the usual way with forcemeat (No. 229). Roll and -tie it, making a few incisions in the skin, and put it in a saucepan, -with one sliced carrot and one sliced onion. Braise it for one hour and -a half in the oven, basting it occasionally with its own gravy. Serve -with half a pint of hot Milanaise garnishing (No. 251) on the dish, -placing the meat on top, and straining the gravy over it. - - -=597. Calf’s Feet, Naturel.=--Split each of three calf’s feet in two; -remove the large bone, and put them in fresh water for one hour. Wash -thoroughly, drain, and place them in a saucepan, with two tablespoonfuls -of flour and three quarts of cold water. Stir well; add a gill of -vinegar, one onion, one carrot (all cut in shreds), twelve whole -peppers, a handful of salt, and a bouquet (No. 254), and cook briskly -for one hour and a half. Drain well, and serve with any kind of sauce -required. - - -=598. Calf’s Feet à la Poulette.=--The same as for No. 597, adding half -a pint of hot poulette sauce, made by putting one pint of hot Allemande -sauce (No. 210) into a saucepan, with one ounce of fresh butter, adding -the juice of half a medium-sized lemon, and a teaspoonful of chopped -parsley. Heat well on the hot stove until thoroughly melted and mixed, -but do not let it boil. Keep the sauce warm, and serve for all sauce -poulettes. - - -=599. Calf’s Feet, Sauce Piquante.=--Same as for No. 597, adding half a -pint of hot piquante sauce (No. 203). - - -=600. Calf’s Feet, Sauce Remoulade.=--Same as for No. 597, adding half a -pint of hot Remoulade sauce (No. 209). - - -=601. How to Blanch Sweetbreads.=--Clean and neatly trim three pairs of -fine sweetbreads. Soak them for three hours in three different fresh -waters, one hour in each water, with one pinch of salt in each water. -Drain, place in cold water, and blanch them until they come to a boil. -Then drain, and freshen them in cold water. Cover with a napkin, lay -them aside in a cool place, and they will now be ready for general use. -When they are to be used in molds, they should be gently pressed down -with a pound weight. - - -=602. Sweetbreads, Braised.=--Take six blanched heart-sweetbreads as -above, lard the upper parts slightly, and put them in a sautoire with -some slices of pork-skin. Add half a sliced carrot, half a sliced onion, -and a bouquet (No. 254). Sprinkle over them a pinch of salt, and cover -them with a buttered paper. Reduce to a golden color, and moisten with -half a pint of strong white broth (No. 99). Cook it in the oven for -forty minutes, basting occasionally with the gravy, lifting the buttered -paper, and replacing it each time in the same position. The sweetbreads -will now be ready to serve with any kind of sauce or garnishing desired. -Always place the sauce or garnishing on a hot serving-dish, and lay the -sweetbreads over it, then send to the table. - - -=603. Sweetbreads Braised à la Financière.=--Prepare six sweetbreads, as -in No. 602, and serve with half a pint of hot Financière sauce (No. -246). - - -=604. Sweetbreads Braised with Sorrel.=--The same as for No. 602, adding -half a pint of hot purée of sorrel (No. 974). - - -=605. Sweetbreads Braised au Salpicon.=--The same as for No. 602, adding -half a pint of hot salpicon (No. 256). - - -=606. Sweetbreads à la Soubise.=--The same as for No. 602, adding half a -pint of hot soubise (No. 250). - - -=607. Sweetbreads Braised, with Spinach.=--The same as for No. 602, -adding half a pint of hot spinach (No. 943). - - -=608. Sweetbreads à la Sauce Duxelle.=--The same as for No. 602, adding -half a pint of hot duxelle sauce (No. 189). - - -=609. Sweetbreads Braised, with Mushroom Sauce.=--The same as for No. -602, adding half a pint of hot mushroom sauce (No. 230). - - -=610. Sweetbreads Braised à la Sauce Béarnaise.=--The same as for No. -602, adding half a pint of hot Béarnaise sauce (No. 166). - - -=611. Sweetbreads Braised aux Cêpes.=--The same as for No. 602, adding -half a pint of hot cêpes. - - -=612. Sweetbreads Braised aux Gourmets.=--The same as for No. 602, -adding half a pint of hot gourmet garnishing (No. 241). - - -=613. Sweetbreads Braised à la Parisienne.=--The same as for No. 602, -adding half a pint of hot Parisienne garnishing (No. 240). - - -=614. Sweetbreads Braised à la Godard.=--The same as for No. 602, adding -half a pint of hot Godard garnishing (No. 238). - - -=615. Sweetbreads Braised à la Montglas.=--Place six braised -sweetbreads, prepared as for No. 602, in six small, buttered -paper-boxes, having cooked fine herbs (No. 143) strewn around the -bottom. Heat in the oven for five minutes; then pour one tablespoonful -of hot montglas sauce (No. 213) over each. Serve on a dish with a folded -napkin. - - -=616. Stewed Sweetbreads à la Catalan.=--Cut four blanched sweetbreads -(No. 601) into slices; put them in a sautoire with half a gill of sweet -oil, one tablespoonful of salt, a teaspoonful of pepper, two well-hashed -shallots, and half a sliced green pepper. Reduce to a good golden color -for about six minutes, and add two peeled tomatoes cut into pieces, one -gill of Espagnole sauce (No. 151), and a crushed clove of garlic. Cook -for ten minutes; arrange on a hot dish, and serve. - - -=617. Sweetbreads Broiled à la Colbert.=--Cut in two each of three fine -blanched sweetbreads as in No. 601. Season them with one pinch of salt -and half a pinch of pepper, and pour one tablespoonful of sweet oil over -them; mix them in well, and then broil them on a brisk fire for five -minutes on each side. Dress on a hot dish, and serve with half a pint of -hot Colbert sauce (No. 190). - - -=618. Sweetbreads Braised à la Pompadour.=--Braise the sweetbreads -exactly as for No. 602. Serve with half a pint of hot Béarnaise sauce -(No. 166), two truffles cut in small square pieces; arrange six -artichoke-bottoms on the sauce, place a sweetbread on each artichoke, -with a thin slice of truffle on top of each, and serve. - - -=619. Sweetbread Croquettes, Périgueux Sauce.=--Prepare six sweetbread -croquettes (No. 276), and serve them on a dish with a folded napkin. -Serve half a pint of Périgueux sauce (No. 191), separate. - - -=620. Sweetbread Croquettes with Peas.=--The same as for No. 619, adding -half a pint of cooked peas, with a gill of Madeira sauce (No. 185), -cooked together for two minutes. Pour it on the dish; place the -croquettes over it, and serve. - - -=621. Coquilles of Sweetbreads à la Dreux.=--Cut four blanched -sweetbreads (No. 601) into small slices, and stew them in a saucepan -with half an ounce of good butter, half a glassful of white wine, and -three tablespoonfuls of mushroom liquor. Reduce them for ten minutes, -then add a gill of velouté sauce (No. 152), six minced mushrooms, and -two truffles cut the same. Season with half a tablespoonful of salt, a -scant teaspoonful of pepper, and half a teaspoonful of nutmeg, and -finish by adding two tablespoonfuls of good cream, or half an ounce of -good butter. Fill six silver table-shells with this; sprinkle them with -fresh bread-crumbs; pour a few drops of clarified butter over them, and -put them in the baking oven. Brown slightly for six minutes longer, and -serve on a hot dish with a folded napkin. - - -=622. Coquilles of Sweetbreads à la Cardinal.=--The same as for No. 621, -but instead of truffles use one ounce of smoked beef-tongue, and the -same quantity of tomato sauce (No. 205), instead of the cream. - - -=623. Coquilles of Sweetbreads à la Reine.=--Cut four blanched -sweetbreads (No. 601) in slices, and fry them in half an ounce of -butter, half a glassful of white wine, and three tablespoonfuls of -mushroom liquor. Season with half a tablespoonful of salt, a scant -teaspoonful of pepper, and half a teaspoonful of nutmeg. Reduce for ten -minutes, and moisten with one gill of Allemande sauce (No. 210), adding -six sliced mushrooms, two sliced truffles, and twelve small quenelles of -godiveau (No. 221). Finish the same as for No. 621. - - -=624. Veal Stew, Marengo.=--Cut three pounds of lean veal into pieces, -and reduce them in a stewpan with one gill of oil, a cut-up onion or two -shallots, and two ounces of salt pork, also cut up. Toss them -occasionally, and when well browned after ten minutes, strew in two -tablespoonfuls of flour, stirring well again. Moisten with one quart of -white broth (No. 99), and one gill of tomato sauce (No. 205); season -with a good tablespoonful of salt and a teaspoonful of pepper, adding a -crushed clove of garlic, and a bouquet (No. 254). Cook for forty -minutes, and serve with six croûtons (No. 133) around the dish, and a -little chopped parsley sprinkled over it. - - -=625. Veal Stew à la Provençale.=--Cut three pounds of lean veal from -the breast or shoulder into pieces, and place them in a stewpan with one -ounce of butter, two tablespoonfuls of sweet oil, and one chopped onion. -Cook them for ten minutes, stirring occasionally; add two tablespoonfuls -of flour, stir again, and moisten with one quart of white broth (No. -99). Season with a heaped tablespoonful of salt and a teaspoonful of -pepper, and add six minced mushrooms, three crushed cloves of garlic, -and a bouquet (No. 254). Cook for forty minutes, and serve on a hot -dish, sprinkling a little chopped parsley over it. - - -=626. Veal Stew à la Grecque.=--Place two pounds of lean veal cut in -pieces in a stewpan, with two ounces of butter and one cut-up onion, and -reduce for ten minutes, adding two tablespoonfuls of flour. Moisten with -one quart of white broth (No. 99), and one gill of tomato sauce (No. -205). Add a heaped tablespoonful of salt, a teaspoonful of pepper, and -half a teaspoonful of nutmeg, a bouquet (No. 254), three white roots of -table-celery, cut in two, and eighteen raw okras, pared whole. Cook for -thirty minutes, and serve with the dish nicely decorated with the -garnishing. - - -=627. Veal, Stewed à la Portugaise.=--The same as for No. 626, -substituting three stuffed tomatoes (No. 987), or plain, roasted -tomatoes, and three timbales of cooked rice (No. 501) for the other -garnishing. - - -=628. Veal, Stewed à la Solferino.=--Reduce three pounds of pieces of -veal cut from the breast or shoulder, in one ounce of butter, with six -small onions. When cooked for ten minutes, add two tablespoonfuls of -flour. Moisten with one quart of white broth (No. 99), and one gill of -tomato sauce (No. 205), seasoning with one heaped tablespoonful of salt, -and one teaspoonful of pepper. Stir well together until it reaches -boiling-point; then add two carrots, and two turnips cut out with a -vegetable-scoop, and a bouquet (No. 254). Cook again for forty minutes, -and serve. - -Any kind of vegetables in season can be added. - - -=629. Veal, Stewed à la Bourgeoise.=--Reduce in one ounce of butter -three pounds of lean veal cut in pieces, with six small onions. After -cooking ten minutes add two tablespoonfuls of flour, and moisten with -one quart of white broth (No. 99). Stir well, and season with one heaped -tablespoonful of salt, one teaspoonful of pepper, and half a glassful of -red wine. Add two carrots cut in square pieces, one ounce of salt pork -also cut in pieces, and a bouquet (No. 254). Cook for forty minutes -longer, remove the bouquet, and serve. - - -=630. Veal, Stewed with Oyster-plant.=--The same as for No. 629, -substituting for the garnishing one bunch of well-cleaned, raw -oyster-plant cut into pieces, forty minutes before serving. - - -=631. Veal, Stewed with Peas.=--The same as for No. 629, substituting -one pint of fresh peas for the oyster-plant thirty minutes before -serving. Should green peas be out of season, use one pint of canned peas -five minutes before serving. - - -=632. Veal, Stewed à la Chasseur.=--The same as for No. 629, -substituting for the garnishing twelve minced mushrooms, sixteen -quenelles de godiveau (No. 221), and one clove of garlic three minutes -before serving. Serve with six croûtons (No. 133) around the dish. - - -=633. Tendron of Veal à la Nantaise.=--Pare nicely three pounds of the -breast of veal; make a few incisions on the top, and tie it firmly -together. Lay it in a deep sautoire with a piece of pork-skin cut up, a -carrot, and a cut-up onion. Cover with a buttered paper, and when it -begins to color after five minutes, moisten it slightly with a pint of -water or broth. Baste as frequently as possible, and let it cook one -hour. Then put it on a dish, strain the sauce over it, garnish with six -stuffed lettuce-heads (No. 953). Decorate with a tablespoonful of -croûtons all around the dish, and serve. - - -=634. Tendron of Veal with Sorrel.=--The same as for No. 633, -substituting one pint of cooked, hot sorrel (No. 974) on the dish, for -the other garnishing. - - -=635. Tendron of Veal à la Morlaisienne.=--The same as for No. 633, -substituting six small stuffed cabbages (No. 919) for the other -garnishing. - - -=636. Tendron of Veal à la Chipolata.=--The same as for No. 633, pouring -one pint of hot chipolata (No. 232) on the dish, and placing the tendron -on top. - - -=637. Calf’s Head, plain.=--Plunge a fine, fresh, white calf’s head into -hot water for one minute, lift it up, sharply rub it all over with a -coarse towel, so as to remove all the remaining hairs. Carefully cut the -flesh, starting from the centre of the head, right down to the nostrils. -Then, with a very keen knife, bone it from the top to the base on both -sides. Place in a saucepan two tablespoonfuls of flour, one gill of -vinegar, one medium-sized, well-cleaned, sliced carrot, one sound peeled -onion, eighteen whole peppers, and two pinches of salt. Pour in very -gradually two quarts of cold water--briskly stirring meanwhile until all -added. Cut up half of the head into six equal pieces; add them to the -broth, as also the other whole half. Let all cook together on a moderate -fire for one hour and a half. Lift up the pieces and half the head, -place the six pieces on a dry napkin. Have ready a hot dish with a -folded napkin over it, neatly dress the six pieces on it, decorate with -parsley-greens, and serve with any desired sauce. Place the remaining -whole half in a stone jar, strain the broth over it, and keep in a cool -place for any purpose required. - -For calf’s brains, see No. 557. - - -=638. Calf’s Head à la Cavour.=--Take half a boiled calf’s head as for -No. 637. Before serving pour a gill of hot tomato sauce (No. 205) over -it, and surround it with twenty-four stoned and blanched olives, -arranged in clusters, and six sippets of fried bread (No. 133). - - -=639. Calf’s Head à la Poulette.=--The same as for No. 637, pouring -half a pint of hot poulette sauce (No. 598) over it, and sprinkling it -with half a tablespoonful of parsley. - - -=640. Calf’s Head à la Vinaigrette.=--The same as for No. 637, laying a -folded napkin on the dish, and arranging thereon the half of the head. -Serve with parsley-leaves around the dish, and one pint of vinaigrette -(No. 201), separately. - - -=641. Calf’s Head en Tortue.=--Prepare and cut into six equal pieces, as -for No. 637, half a calf’s head. Place them on a hot dish, pour over it -half a pint of hot tortue garnishing (No. 239), decorate with three -pieces of heart-shaped, fried croûtons (No. 133), a little fried -parsley, and send to the table very hot. - -A pinch of salt represents 205 grains, or a tablespoonful. - -Half a pinch of pepper represents 38 grains, or a teaspoonful. - -A third of a pinch of nutmeg represents 13 grains, or half a -teaspoonful. - - -MUTTON--LAMB. - - -=642. Mutton Chops à la Provençale.=--Flatten and pare neatly six fine, -thick mutton chops, season them with a pinch of salt and half a pinch of -pepper, oil them slightly with sweet oil, and then either broil or cook -them in a sautoire for two minutes on one side only, and lay them aside -to get cold. The chops should always be cooked for two minutes as above -mentioned, after the garnishing has been prepared. - -=Garnishing à la Provençale.=--Peel two small, sound, white onions, -mince them very fine, place them in a pan with boiling water for five -minutes to prevent them from getting brown, drain well, place them in a -sautoire with one ounce of good butter, and cook for five minutes. Add a -dash of white wine, a thin slice of garlic crushed with a spoon, half a -spoonful of grated Parmesan cheese, and one gill of good béchamel sauce -(No. 154). Season with half a pinch of salt and half a pinch of pepper. -Stir all well until it comes to a boil, then put it away to cool. Divide -the garnishing over the cooked side of the six chops about a quarter of -an inch in thickness; besprinkle with fresh bread-crumbs mixed with a -little grated Parmesan cheese. Carefully place the chops in a -well-buttered pan, and pour a little clarified butter over them. Place -in a very hot oven for five minutes, or until of a good color, and serve -with half a pint of hot velouté (No. 152). - - -=643. Mutton Chops, Breaded.=--Flatten six fine, thick mutton chops, -pare nicely, and season with one tablespoonful of salt and a teaspoonful -of pepper. Dip them in beaten egg, roll in fresh bread-crumbs, and place -in a sautoire with one ounce of clarified butter. Cook four minutes on -each side, and serve with half a pint of any hot sauce or garnishing -desired. - - -=644. Mutton Chops, Bretonne.=--Pare six nice mutton chops, season with -a tablespoonful of salt and a teaspoonful of pepper, and pour a few -drops of oil over each. Broil four minutes on each side. Arrange them on -a dish, and serve with half a pint of purée of white beans (No. 92), -mingled with two tablespoonfuls of good, hot meat-glaze (No. 141). - - -=645. Mutton Chops à l’Africaine.=--Broil six mutton chops as for No. -644, and serve with three stuffed egg-plants for garnishing (No. 909), -and twelve sliced okras in clusters, in place of the other garnishing. - - -=646. Mutton Chops à la Napolitaine.=--The same as for No. 644, but -substituting for the garnishing half a pint of hot Napolitaine (No. -195). - - -=647. Chops Soyer, with Potatoes.=--Take five pounds of saddle of -mutton, cut and saw it into six pieces crosswise. Flatten, pare, and -trim. Season with one tablespoonful of salt and a teaspoonful of pepper. -Broil them for six minutes on each side, then place them on a hot dish, -and serve with a garnishing of one pint, or the equivalent, of fried -potatoes (No. 993) around the dish. - - -=648. Leg of Mutton à la Portugaise.=--Take a medium-sized leg of -mutton, cut off the shank-bone, trim well, and make an incision on the -first joint. Season with two pinches of salt and half a pinch of pepper, -rub half an ounce of butter over it, and roast for one hour in a pan, -basting occasionally with the gravy, and turning it once in a while. -Remove from the oven; dress on a hot dish, and serve with three stuffed -tomatoes (No. 1023), and three timbales of cooked rice (No. 501), -straining the gravy over. - -Plain roast leg of mutton is prepared the same, only served without any -other garnishing than its own gravy. - - -=649. Leg of Mutton à la Condé.=--Roast a leg of mutton the same as for -No. 648, and serve it with half a pint of cooked red beans (No. 951) -added to the gravy, either on the same dish as the leg, or in a separate -bowl. - - -=650. Leg of Mutton, Bretonne.=--Proceed the same as for No. 648, but -using half a pint of cooked white beans instead of the other garnishing, -and adding one teaspoonful of chopped parsley, also one hashed and -browned onion. - - -=651. Leg of Mutton, Caper Sauce.=--Pare a nice leg of mutton as for No. -648, put it on to boil in a stock-pot, filled with slightly salted cold -water, add a bouquet (No. 254), and one cut-up carrot. Boil one hour and -a quarter, and serve with half a pint of hot caper sauce, made by -putting a pint of hot Hollandaise sauce (No. 160) into a saucepan with a -light handful of capers, and heating thoroughly for five minutes without -boiling. - - -=652. Mutton Hash à la Zingara.=--Chop up two onions, and fry them in a -saucepan with one ounce of butter for three minutes, adding one and a -half pounds of cooked and hashed mutton, also one-fourth the quantity of -hashed potatoes. Season with a good tablespoonful of salt, the same of -pepper and half a saltspoonful of nutmeg. Also put in two cut-up, raw -tomatoes, a tablespoonful of chopped parsley, and a crushed clove of -garlic. Add a gill of Espagnole sauce (No. 151), and a gill of broth -(No. 99). Mix all together, and cook twenty minutes, then serve with a -pinch of chopped parsley sprinkled over the dish. - - -=653. Mutton Hash au Gratin.=--Proceed as for No. 652, omitting the -tomatoes and garlic. Place the hash on a baking-dish, sprinkle a little -fresh bread-crumbs over, spread a very little butter on top, and put -into the oven until of a good golden color, for which it will require -from eight to ten minutes. - - -=654. Lamb’s Feet à la Poulette.=--The same as directed for calf’s feet -(No. 598), adding half a pint of hot poulette sauce (No. 598). - - -=655. Mutton Stew, Fermière.=--Put into a saucepan three pounds of -breast or shoulder of mutton cut into square pieces, with one ounce of -butter, and six small onions. Cook for ten minutes, or until of a good -golden color. Add three tablespoonfuls of flour, mix well together, and -moisten with three pints of light white broth or water, stirring -continually while boiling. Season with a good tablespoonful of salt, a -teaspoonful of pepper, and half a teaspoonful of nutmeg, adding two -carrots and two turnips, cut in square pieces, a bouquet (No. 254), and -one crushed clove of garlic. Cook on a moderate fire for thirty minutes; -put in half a pint of lima beans, and let the whole cook again for -fifteen minutes. Skim off the fat well, remove the bouquet and serve. - - -=656. Mutton Stew, Solferino.=--Proceed as directed for No. 655, adding -half a pint of carrots and a like quantity of turnips, both cut with a -vegetable-spoon; cook these thirty minutes with the stew, and ten -minutes before serving add half a pint of stewed tomatoes (No. 1027) -instead of the lima beans. - - -=657. Mutton Stew à la Marseillaise.=--The same as for No. 655, but -instead of the other garnishings, add one pint of stewed tomatoes (No. -1027), four cloves of crushed garlic, two chopped onions, and twelve -minced mushrooms. Let cook for thirty minutes, and serve with chopped -parsley sprinkled over. - - -=658. Mutton Stew, Portugaise.=--Proceed the same as for No. 655, -replacing the garnishing with three stuffed tomatoes (No. 1023), and -three timbales of cooked rice (No. 501), nicely arranged around the -dish. - - -=659. Mutton Stew with Potatoes.=--Exactly the same as for No. 655, -replacing the garnishing with one pint of potatoes cut in quarters, -(paring the edges a little), also six small onions. Let cook thirty -minutes, and serve. - - -=660. Irish Mutton Stew.=--Cut in square pieces three pounds of mutton; -wash well, drain, and put them in a saucepan, covering with fresh water. -Let them come to a boil; then remove into another pan. Clean the pieces -well again, return them to the saucepan and cover them with boiling -water. Place on the fire, seasoning with two tablespoonfuls of salt, a -teaspoonful of pepper, and half a teaspoonful of nutmeg. Add two -carrots, two turnips, all cut up, six small onions, and a bouquet (No. -254). Let cook for twenty-five minutes, then add half a pint of -potatoes cut in quarters. Dilute half a cupful of flour with half a -pint of water, strain it into the stew, stirring thoroughly, and cook -again for twenty-five minutes. Remove the bouquet, thoroughly skimming -it before serving. - - -=661. Mutton Kidneys en Brochette au Petit Salé.=--Split twelve mutton -kidneys in two, but do not separate the parts; remove the skin, place -them in a deep plate, and season with a tablespoonful of salt, and a -teaspoonful of pepper, adding two tablespoonfuls of sweet oil. Roll them -well. Take six skewers, put a skewer through the two kidneys in the -centre, and repeat the same for the others. Broil four minutes on each -side. Arrange on a hot dish, pour a gill of maître d’hôtel butter (No. -145) over, and cover with six slices of broiled bacon (No. 754.) - - -=662. Mutton Kidneys Sautés, Madeira Sauce.=--Pare well twelve mutton -kidneys and cut them into slices. Put into a frying-pan, with one ounce -of butter, a tablespoonful of salt, and a teaspoonful of pepper. Toss -them well for six minutes. Add half a pint of Madeira wine sauce (No. -185), squeeze in the juice of half a lemon, add another small piece of -fresh butter, toss well again without boiling, and serve. - - -=663. Mutton Kidneys Sautés à l’Italienne.=--Proceed as for No. 662, -adding one gill of cooked fine herbs (No. 143); toss well for one -minute, being careful not to let it boil. Avoid boiling any kidneys when -being prepared in this way. All stewed mutton kidneys are prepared the -same, adding either six minced mushrooms one minute before serving, or -if truffles are preferred, add three medium-sized, minced truffles. - - -=664. Saddle of Mutton, Roasted, Plain.=--Pare and trim a fine saddle of -mutton, weighing about six pounds (if possible). Lift off the upper -skin, make one slight incision in the middle, also three on each side; -tie it firmly together with three strings, so that it retains its shape, -season it with a good pinch of salt, and it will then be ready to roast. -Place the saddle in a roasting-pan, adding a gill of cold water; put it -in a moderate oven, and let cook for forty-five minutes. Baste it -frequently with its own gravy, and serve on a very hot dish. Skim off -all the fat, strain the gravy into a sauce-bowl, and serve separately. - -N. B.--Should the saddle be of heavier weight, say twelve to fourteen -pounds, one hour and a quarter will be necessary to cook it. - - -=665. Saddle of Mutton, Sauce Colbert.=--Proceed exactly the same as for -No. 664, serving half a pint of Colbert sauce (No. 190) in a bowl. - - -=666. Saddle of Mutton, Currant Jelly.=--Same as directed for No. 664 -serving with half a pint of hot jelly sauce (No. 884), or with a little -currant jelly, separately. - - -=667. Saddle of Mutton, Sauce Poivrade.=--Proceed the same as for No. -664, serving with half a pint of poivrade sauce, separately (No. 194). - - -=668. Saddle of Mutton, Londonderry Sauce.=--The same as for No. 664, -serving with half a pint of hot Londonderry sauce (No. 880). - - -=669. Saddle of Mutton à la Sevigné.=--Exactly the same as for No. 664, -only serving with six boucheés à la Sevigné (No. 588). - - -=670. Saddle of Mutton à la Duchesse.=--Proceed as for No. 664, serving -with six potatoes Duchesse (No. 1006). - - -=671. Saddle of Mutton with Potatoes.=--Served exactly the same as for -No. 664, only adding one pint of potatoes château (No. 1009). - - -=672. Lamb Fries à la Diable.=--Skin well six medium-sized lamb fries; -cut each into three slices and put them into a bowl. Season with a -tablespoonful of salt, a very little cayenne pepper, the juice of half a -lemon, one tablespoonful of sweet oil, and a teaspoonful of ground -mustard diluted in a tablespoonful of Parisian sauce. Mix all well -together, roll them in flour, and broil five minutes on each side. -Arrange them on a hot dish garnished with six slices of lemon, and serve -with a hot sauce à la Diable (No. 198), separately. - -Lamb chops can be prepared the same way. Lamb fries, as above prepared, -should be immediately served as soon as cooked. - - -=673. Lamb Fries, Tomato Sauce.=--Same as for No. 672, only dipping the -slices in beaten egg instead of mustard, and then in rasped bread-crust. -Fry them in hot fat for six minutes, and serve on a hot dish on a folded -napkin, with half a pint of hot tomato sauce (No. 205), separately. - -Lamb fries with Tartare sauce are prepared the same way, only serving -with half a pint of Tartare sauce (No. 207), in a separate bowl. - - -=674. Brochette of Lamb à la Dumas.=--Take a raw leg of lamb weighing -about three pounds; remove the bone and pare off the skin. Then cut into -six square pieces of equal size. Put them in a vessel with two very -finely chopped shallots, one teaspoonful of chopped chives, one -teaspoonful of parsley, and a crushed clove of garlic. Add the juice of -half a lemon, a tablespoonful of salt, a teaspoonful of pepper, and half -a teaspoonful of nutmeg. Let them steep for about two hours, stirring at -times; then take the pieces out, run a skewer through the centre of the -six pieces, interlarding them with pieces of salt pork; dip them in -bread-crumbs and broil for four minutes on each side. Serve with half a -pint of hot Colbert sauce (No. 190), poured on the serving-dish, and -place the brochettes over, arranging them nicely. - - -=675. Ballotin of Lamb with Peas.=--Bone a shoulder of spring lamb -weighing about two and a half pounds. Let the end bone remain for a -handle. Season with half a tablespoonful of salt, and the same quantity -of pepper. Sew it up with a needle, fasten it firmly, and boil two or -three minutes in the stock-pot. After letting it cool, lard the top with -a larding needle as for a fricandeau, and place it in a saucepan with a -piece of lard-skin, a carrot and an onion cut in slices. Brown slightly -for six minutes; then moisten with a pint of broth (No. 99) and half a -pint of Espagnole sauce (No. 157); cook in the oven forty-five minutes, -take it out, and strain the sauce over a pint of hot, boiled, green peas -(No. 978). Cook two minutes longer. Place the garnishing on a hot dish; -remove the strings of the ballotin; lay it on the top of the garnishing, -and serve. - - -=676. Curry of Lamb, with Asparagus-tops.=--Have three pounds of -shoulder of lamb cut into pieces about two inches square. Wash well in -fresh water, drain, put into a saucepan, and cover with fresh water. Let -it come to a boil, then strain through a colander, and wash again in -water. Place the pieces in a saucepan, covering them with boiling -water; season with two tablespoonfuls of salt, one teaspoonful of -pepper, six small onions, and a bouquet (No. 254). Put the lid on, and -cook forty minutes. Then strain off the liquor into another saucepan -containing half a pint of roux blanc (No. 135), stirring well until it -boils, and then let it stand on the corner of the stove. Break into a -separate bowl four egg yolks with the juice of half a lemon, beaten well -together. Add this to the sauce, dropping it in little by little, and -stirring continually. Pour all over the lamb, and add one pint of cooked -asparagus-tops, but be careful not to let it boil again. Serve with a -border of hot, boiled rice all around the dish. - - -=677. Curry of Lamb à l’Indienne.=--Proceed exactly as for No. 676, only -adding three tablespoonfuls of curry diluted in half a cupful of water. -Instead of the asparagus-tops, use a border of hot, cooked rice, -carefully arranged around the dish. Lay the curry of lamb on top and -serve. - - -=678. Curry of Lamb à la Créole.=--The same as for No. 676, adding, ten -minutes before serving, one gill of tomatoes cut in pieces, and a green -pepper cut into small pieces, serving with a border of hot, cooked rice -around the dish. - - -=679. Croquettes of Lamb à la Patti.=--Prepare six lamb croquettes as -for No. 276, adding half a pint of Patti garnishing (No. 245) laid on -the dish, and arranging the croquettes on top. Pour over it a little -meat-glaze (No. 141). - - -=680. Croustades of Kidneys, with Mushrooms.=--Prepare six croustades -(No. 264), and fill them with kidneys sautés au Madère (No. 662). - - -=681. Lamb Chops à la Signora.=--Pare six fine lamb chops, and split -them through the centre. Fill the insides with a very fine salpicon (No. -256); season with a pinch of salt and half a pinch of pepper. Close -together, and dip in beaten egg, then in fresh bread-crumbs. Fry them -for four minutes on each side in two ounces of clarified butter in a -sautoire, and serve with a gill of hot Montglas sauce (No. 213) after -arranging a curled paper at the end of each chop. - - -=682. Lamb Chops à la Robinson.=--Pare six lamb chops, flatten nicely, -and season with one pinch of salt and half a pinch of pepper. Place them -in a sautoire with one ounce of butter, and fry for three minutes on -each side. Serve with a pint of hot Robinson garnishing (No. 253) on the -dish, and arrange the chops nicely over it, or any other garnishing -desired. - - -=683. Lamb Chops, Maison d’Or.=--Pare neatly six lamb chops, make an -incision in each one, and insert therein a slice of truffle. Season with -a pinch of salt and half a pinch of pepper. Dip the chops in beaten egg -and then in fresh bread-crumbs. Fry them in a sautoire with two ounces -of clarified butter for four minutes on each side, and serve with six -heart-shaped pieces of fried bread, each one covered with some -pâté-de-foie-gras, and a gill of hot Madeira wine sauce (No. 185). -Arrange a curled paper on the end of each chop. - - -=684. Lamb Chops à la Clichy.=--Pare nicely and flatten six lamb chops; -season with one pinch of salt and half a pinch of pepper. Fry slightly -in a sautoire with one ounce of butter for one minute on each side; then -let them cool. Cover the surfaces with chicken forcemeat (No. 226), and -wrap them in crepinette (a skin found in the stomach of the pig); dip in -beaten egg, then in fresh bread-crumbs, and cook in a sautoire, with two -ounces of butter for four minutes on each side. Arrange a nice paper -curl at each end of the chops, and serve with half a pint of hot -champagne sauce (No. 204) on the dish, and the chops over it. - - -=685. Lamb Chops à la Maintenon.=--Take six well-pared and flattened -lamb chops. Season with a pinch of salt and half a pinch of pepper; put -into a sautoire with one ounce of butter, and fry on one side only for -one minute. Cover the cooked side with a mellow chicken croquette -preparation (No. 276), also a little chicken forcemeat (No. 226) on top. -Besprinkle with one very finely chopped truffle. Place the chops on a -well-buttered baking-pan, and put them in a slow oven to cook for four -minutes. Put a curled paper on the end of each chop, and serve with half -a pint of hot, clear velouté (No. 152) on the dish, and the chops laid -over it. - - -=686. Lamb Chops à la Villeroi.=--Pare neatly six chops, flatten them -well, and season with a pinch of salt and half a pinch of pepper. Make -an incision in each chop, and garnish the inside with a slice of -truffle, previously dipped in demi-glace (No. 185); then dip the chops -in beaten egg, roll them in fresh bread-crumbs, and put into a sautoire -with two ounces of butter, and fry four minutes on each side. Pour half -a pint of hot Perigueux sauce (No. 191) on the dish, arrange the chops -over, with curled paper on the ends, and serve. - - -=687. Lamb Chops à la Masséna.=--Trim neatly, flatten, and season with -half a pinch each of salt and pepper, six lamb chops. Put them into a -sautoire with one ounce of butter, and fry on one side only for one -minute. Let them cool, and then fill the cooked centres with a little -pâté-de-foie-gras. Take six pieces of fried bread the size of the chop, -cut out the middles with a bread-cutter, fill in the space with -pâté-de-foie-gras, and lay it on the cooked side of the chops. Garnish -all around with chicken forcemeat à la crême (No. 225), forced through a -paper cornet. Place them on a buttered baking-sheet, and put them into a -slow oven. Cook for seven minutes. Prepare a pint of hot Madeira sauce -(No. 185), pour it on a hot dish, arrange the chops nicely on top, with -curled papers on the ends, and serve. - - -=688. Minced Lamb à l’Anglaise.=--Chop two onions fine, and fry in a -saucepan with two ounces of butter for five minutes. Add two -tablespoonfuls of flour, stirring well for two minutes. Moisten with a -pint of broth (No. 99), and two tablespoonfuls of Parisian sauce, a -bouquet (No. 254), and season with a tablespoonful of salt, a -teaspoonful of pepper, and half a teaspoonful of nutmeg. Stir until it -comes to a boil. Then cut two pounds of cooked lamb in small pieces, -either from the shoulder or leg, mince finely, and add to the sauce. -Cook twenty-five minutes, and serve with chopped parsley sprinkled -over, - - -=689. Epigrammes, of Lamb, Macédoine.=--Take two breasts of lamb, tie -them and put them on to boil in the soup-stock for forty-five minutes. -Drain them well, then extract all the bones, and press down with a heavy -weight on top. When thoroughly cold, cut each breast into three -heart-shaped pieces, dip them in oil or fat, seasoning with a -tablespoonful of salt and a teaspoonful of pepper. Roll in fresh -bread-crumbs, and broil on a slow fire for four minutes on each side. -Take six broiled, breaded lamb chops, prepared and cooked exactly the -same, and serve with half a pint of hot Macédoine (No. 1032) or any -other garnishing that may be required, arranging the breasts and chops -over the garnishing. - - -=690. Epigrammes of Lamb à la Chicorée.=--Proceed exactly the same as -for No. 689, only adding half a pint of hot chicory with a little gravy -(No. 934), instead of the other garnishing, and serve the same. - - -=691. Epigrammes of Lamb à la Louisiannaise.=--The same as for No. 689, -only serving with one pint of fried sweet potatoes (No. 993) around the -dish, and a gill of hot Madeira wine sauce (No. 185). - - -=692. Epigrammes of Lamb à la Soubise.=--The same as for No. 689, -serving with half a pint of hot Soubise (No. 250) and basting with a -little meat-glaze (No. 141). - - -=693. Shoulder of Lamb à l’Africaine.=--Take a shoulder of lamb of about -three pounds, season with one pinch of salt and one pinch of pepper, and -tie it up well. Place in a saucepan with one sliced onion, and one -sliced carrot, and brown for six minutes. Moisten with one pint of broth -(No. 99), and a pint of Espagnole sauce (No. 151). Let cook for -forty-five minutes. Skim all the fat from the gravy, and remove the -shoulder to a hot dish and untie it. Garnish the dish with three stuffed -egg-plants (No. 909), and half a pint of cooked gumbo (No. 1030). Strain -the gravy over the shoulder, and serve. - - -=694. Shoulder of Lamb, Purée Normande.=--Proceed exactly the same as -for No. 693, only substituting one pint of hot Normande (No. 175) for -the other garnishing. - - -=695. Shoulder of Lamb, with Stuffed Tomatoes.=--The same as for No. -693, placing six stuffed tomatoes (No. 1023) around the dish before -serving. - - -=696. Shoulder of Lamb, Jardinière.=--Proceed as directed in No. 693, -only serving with one pint of hot Jardinière (No. 1033). - - -=697. Shoulder of Lamb, Stuffed à la Macédoine.=--Prepare a shoulder the -same as for No. 693, but before tying it, fill the interior with -American forcemeat (No. 229); let cook the same, and serve with one pint -of hot Macédoine (No. 1032). - - -=698. Shoulder of Lamb à la Rouennaise.=--Braise a shoulder of lamb as -for No. 693, cut three medium-sized turnips the shape of a large clove -of garlic, and put them in a sautoire, with an ounce of butter, and a -teaspoonful of powdered sugar on top. Place it in the oven, and leave it -in until they become thoroughly brown, tossing the pan frequently to -prevent burning. Pour the gravy from the meat over the turnips, dish up -the shoulder, arrange the turnips around and serve. - - -=699. Shoulder of Lamb à la Flamande.=--The same as for No. 693, serving -for garnishing half a pint of cooked carrots, half a pint of cooked -turnips, and half a pint of cooked red cabbage, nicely arranged in -clusters around the dish. - - -=700. Hashed Lamb à la Polonaise.=--Fry two chopped onions in a saucepan -with an ounce of butter; add half a pound of cooked, hashed lamb to one -pint of cooked, hashed potatoes (No. 1002). Season with a good -tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful -of nutmeg. Moisten with half a pint of broth, and cook for ten minutes. -Place the hash on a hot dish, and arrange six poached eggs (No. 404) on -top. Serve with chopped parsley sprinkled over. - - -=701. Haricot or Ragout of Lamb à la Providence.=--Take a fine breast or -a shoulder of lamb weighing about three pounds, cut it into equal square -pieces, and fry them in a saucepan with an ounce of butter or fat. Add -six small, sound, peeled onions, and when browned, after about ten -minutes, dredge in three tablespoonfuls of flour, stirring well for two -minutes. Moisten with three pints of water or white broth; stir well, -adding two pinches of salt, one pinch of pepper, two crushed cloves of -sound garlic, and a bouquet (No. 254). Let cook for forty-five minutes. -Two minutes after it begins to boil, thoroughly skim off the scum on the -surface. Remove the bouquet and pour the ragout on a hot dish. Arrange -half a pint of flageolets, plunged for half a minute into boiling water -and well drained, or cooked lima beans, on one side of the dish, and the -same quantity of cooked carrots, cut in quarters, on the other, and then -serve. - - -=702. Breast of Lamb, Jardinière.=--Boil three medium-sized breasts of -lamb for fifty minutes in the stock-pot, then the bones will be -detached. Take them out, put the meat under a heavy weight, and let it -thoroughly cool; then pare neatly. Cut each breast in two, and place on -a dish. Season them with a good tablespoonful of salt, a teaspoonful of -pepper, and immerse them in two tablespoonfuls of oil. Roll them in -fresh bread-crumbs, and broil them for four minutes on each side. Serve -them with one pint of hot Jardinière garnishing (No. 1033) on the dish, -and the breasts nicely arranged over it. - - -=703. Stewed Lamb and Oyster-plant.=--As directed for ragout of lamb -(No. 701); substituting for garnishing one bunch of thoroughly scraped -and well-washed oyster-plant, cut into medium-sized pieces, and cooked -with the stew. - - -=704. Stewed Lamb à la Française.=--The same as for No. 701; adding half -a pint of carrots, half a pint of turnips, cooked with the lamb, and -half an hour before serving putting in a pint of pared, small, whole, -raw potatoes. - - -=705. Stewed Lamb and Lima Beans.=--Proceed as directed for No. 701, -replacing the garnishing by one pint of cooked lima beans, added five -minutes before serving. - - -=706. Stewed Lamb, with Peas.=--The same as for No. 701, only -substituting for the garnishing one pint of green peas half an hour -before the stew is ready or, if canned peas, five minutes before -serving. - - -=707. Stewed Lamb and Flageolets.=--Proceed as directed for No. 701, -only using instead of the garnishing a pint of well-soaked and drained -flageolets, five minutes before serving. - - -=708. Stewed Lamb à la Parisienne.=--The same as for No. 701, using a -garnishing of one pint of raw Parisian potatoes (No. 986) half an hour -before serving. - - -=709. Stewed Lamb and String Beans.=--The same as for No. 701, only -substituting for garnishing, one pint of pared and cleaned string-beans -half an hour before serving. - - -=710. Stewed Lamb Louisiannaise.=--Proceed exactly as for No. 701, -substituting for garnishing one pint of fried sweet potatoes, when -serving, all around the dish. - - -=711. Stewed Lamb à la Créole.=--The same as for No. 701, adding for -garnishing two cut-up tomatoes, one cut-up green pepper, and one chopped -onion. Serve with a bouquet of cooked rice for a garnishing around the -dish. - - -=712. Lamb’s Kidneys, Colbert Sauce.=--Split open twelve kidneys, skin -them well, and place on a dish with a tablespoonful of sweet oil. Season -with a tablespoonful of salt, a teaspoonful of pepper, and half a -teaspoonful of nutmeg. Take six silver skewers (if none on hand, use -wooden ones), run each skewer through the centre of two kidneys (which -should never become detached), roll them in fresh bread-crumbs, and put -them to broil on a moderate fire for four minutes on each side. Place -them on a very hot dish on which has been previously poured a pint of -hot Colbert sauce (No. 190), and send to the table very hot. - - -=713. Lamb’s Kidneys, with Bacon.=--Proceed as for No. 712, but do not -roll them in bread-crumbs, and serve them with six slices of broiled -bacon (No. 754) and a gill of maître d’hôtel butter (No. 145). - - -=714. Stewed Kidneys With Cêpes.=--Pare, trim, and skin well twelve -kidneys. Cut them into slices, and cook for five minutes in a frying-pan -with an ounce of clarified butter, a tablespoonful of salt, and a -teaspoonful of pepper. Brown well; then add half a pint of Espagnole -sauce (No. 151), also four cêpes cut into pieces. Warm without boiling, -add the juice of half a lemon, and a teaspoonful of chopped parsley, and -serve. - -All stewed kidneys are prepared the same way, with any other garnishing -required. - - -=715. Lamb’s Kidneys à la Diable.=--Skin and pare well twelve kidneys, -split them in two without separating the parts, and run the skewers -through as for No. 712. Broil them slightly for one minute on each side. -Mix together in a dish one teaspoonful of English mustard with two -tablespoonfuls of Parisian sauce, the third of a teaspoonful of cayenne -pepper, a teaspoonful of salt, and a like quantity of mignonette pepper. -Roll the kidneys well in this, then in bread-crumbs, and finish by -broiling them once more for three minutes on each side. Serve with a -gill of maître d’hôtel butter (No. 145) poured over the kidneys. - - -=716. Lamb Steak With Purée of Peas.=--Cut and saw off six small steaks -from a tender leg of lamb; pare and trim them nicely, flatten, and -season with a good tablespoonful of salt sprinkled over, and a -teaspoonful of pepper. Put a tablespoonful of sweet oil on a dish, roll -the steaks well in it, then broil them for five minutes on each side. -Place on a hot serving-dish half a pint of hot purée of peas (No. 49); -arrange the steaks over, and serve. - -The steaks can be served with any other garnishing required. - - -=717. Lamb Steak, Sauce Piquante.=--The same as for No. 716, serving for -garnishing half a pint of hot piquante sauce (No. 203). - - -=718. Lamb Steak à l’Américaine.=--Proceed as for No. 716, and serve the -lamb steaks with six small pieces of fried hominy (No. 1035), also one -gill of hot Madeira sauce (No. 185) on the dish, and the steaks arranged -over, with six slices of broiled bacon over them. - -A pinch of salt represents 205 grains, or a tablespoonful. - -Half a pinch of pepper represents 38 grains, or a teaspoonful. - -A third of a pinch of nutmeg represents 13 grains, or half a -teaspoonful. - - -PORK. - - -=719. Black Sausage, Mashed Potatoes.=--Take six black sausages (or -blood pudding); make four light incisions on each side of them with a -knife, then broil them for five minutes on each side. Neatly arrange a -pint of mashed potatoes (No. 998) on a hot dish; nicely dress the -sausages over, and serve. They also may be baked in a pan in the hot -oven for ten minutes. - - -=720. Suckling Pig, Apple Sauce.=--Thoroughly clean the interior of a -small, tender, suckling pig (reserving the liver); drain it well. Season -the interior with two pinches of salt, one good pinch of pepper, and the -third of a pinch of grated nutmeg. Chop up the liver very fine, and fry -it in a saucepan, with half an ounce of butter, for five minutes. Stuff -it with American forcemeat (No. 229), then sew up the aperture with a -kitchen-needle. Have a roasting-pan ready, sprinkle into it half a -cupful of cold water, then lay in the pig, so that it rests on its four -legs. Completely cover all around with a buttered paper, then put it -into a moderate oven, and let cook for two hours; baste it frequently, -while cooking, with its own gravy. Remove it to a hot dish, untie, skim -the fat from the gravy, and strain the lean part of it over the pig. -Serve with a pint of hot apple sauce (No. 168) in a separate bowl. - - -=721. Boiled Ham, plain.=--Select a nice, small, lean ham of about seven -pounds, and steep it in cold water during a whole night; take it out, -lay it on a board or table, dry it thoroughly in a cloth, then put it in -a saucepan and cover it with cold water. Let it boil for two hours, then -remove it from its stock, lift off the upper skin, trim it neatly, and -ornament artistically the large end bone with a pretty paper ruffle, -then serve it with any kind of sauce required for garnishing. - - -=722. Cold Boiled Ham, for family use.=--Proceed the same as for No. -721, but let the ham be thoroughly cooled off before serving. - - -=723. Roast Ham, Champagne Sauce.=--Boil a ham exactly as directed for -No. 721, making a few lengthwise incisions on the surface. Sprinkle the -top with a little powdered sugar; arrange it in a roasting-pan, then -place it in a slow oven for fifteen minutes. Serve with half a pint of -champagne sauce (No. 204). - - -=724. Roast Ham, with Corn à la Crême.=--The same as for No. 723, -serving with it one pint of hot corn à la crême (No. 963). - - -=725. Roast Ham, With Spinach.=--Proceed as for No. 723, only serving -with one pint of cooked hot spinach au jus (No. 943). - - -=726. Pig’s Cheek, With Spinach.=--Take two lean, smoked pig’s cheeks; -let them soak in cold water over night, then drain them well, and put -them in a saucepan, covering them with cold water. Let cook for one hour -and three-quarters; then lay them on a dish, drain well again, and lift -off the rind and skin which adheres to the tongue, then remove the -bones, and place the cheeks on a hot serving-dish. Garnish with one pint -of hot spinach au jus (No. 943); arrange the cheeks nicely on top, and -serve. - - -=727. Pig’s Feet à la St. Hubert.=--Split three good-sized, boiled pig’s -feet in two, place them on a deep dish, season with a pinch of salt, -half a pinch of pepper, and one tablespoonful of oil. Roll them well -together, and lay them in fresh bread-crumbs. Put them to broil for four -minutes on each side, and then serve with half a pint of hot piquante -sauce (No. 203), to which has been added a teaspoonful of diluted -mustard. Pour the sauce on the dish, and arrange the feet nicely upon -it. - - -=728. Pig’s Feet, Sauce Robert.=--Exactly the same as for No. 727, -serving with half a pint of hot Robert sauce (No. 192). - - -=729. Pig’s Feet, Sauce Piquante.=--The same as for No. 727, serving -with half a pint of hot piquante sauce (No. 203), omitting the mustard. - - -=730. Pig’s Feet, New York Style.=--The same as for No. 727, serving -them on six pieces of toast, with a gill of maître d’hôtel butter (No. -145) over the feet. - -=Boston Style.=--Dip them in frying batter, then fry in a pan with two -ounces of butter on a moderate fire for ten minutes. Dress them on a hot -dish with a folded napkin, and serve with any sauce desired separately. - - -=731. Pig’s Feet à la Poulette.=--Put three boiled pig’s feet, cut in -two, into a saucepan with half an ounce of butter, let simmer for five -minutes, add a pint of poulette sauce (No. 598); heat without boiling -for five minutes, then serve with a little chopped parsley sprinkled -over. - - -=732. Stuffed Pig’s Feet à la Périgueux.=--To one and a half pounds of -boned turkey forcemeat (No. 813) add two minced truffles and half a -glassful of Madeira wine; mix well together in a bowl. Spread six pieces -of crépinette (a skin found in the stomach of the pig), the size of the -hand, on the table. Lay on each one a piece of forcemeat the size of an -egg; spread it well, and lay one-half of a boned pig’s foot on top (No. -734). Cover with another light layer of forcemeat, and finish each with -three thin slices of truffles. Cover the crépinettes so that they get -the form of envelopes; fold them up, and dip one after the other in -beaten egg, then in fresh bread-crumbs, and cook in a sautoire with two -ounces of clarified butter. Place a heavy weight on top of the feet, let -cook on a slow fire for twelve minutes on each side, and serve with half -a pint of hot Périgueux sauce (No. 191) on the dish, and the pig’s feet -on top. - - -=733. Stuffed Pig’s Feet, Madeira Sauce.=--Exactly the same as for the -above, only serving with half a pint of hot Madeira sauce (No. 185) in -place of the other. - - -=734. Boned Pig’s Feet.=--Take three boiled feet, cut them in two, put -them into boiling water for four minutes, then take them out. Drain -well, bone them, then put the flesh into a dry, clean cloth, and wipe -them thoroughly. - - -=735. Sausages, with White Wine.=--Brown a very finely chopped onion in -a sautoire with one ounce of butter. Moisten with half a glassful of -white wine, and add two country sausages; prick them slightly with a -fork, then cover the pan, and let cook for five minutes. Put in half a -pint of Espagnole sauce (No. 151), cook again for five minutes, and -serve with a little chopped parsley sprinkled over. - - -=736. Sausages à l’Anglaise.=--Place twelve country sausages on a -baking-tin; prick them a little, and separate them by twelve slices of -bread cut the same height as the sausages. Bake in the oven for twelve -minutes, baste them occasionally with their own juice, and serve with -half a pint of hot Madeira sauce (No. 185) in a separate bowl. - - -=737. Sausages à l’Italienne.=--The same as for No. 735, adding six -minced mushrooms to the sauce five minutes before serving. - - -=738. Sausages à la Bourguignonne.=--Take twelve country sausages, prick -them with a fork, and place them in a baking-dish. Put them in the oven, -and let cook for ten minutes; garnish a hot dish with a pint of hot -purée of red beans (No. 951); and arrange the sausages on top, then -serve. - - -=739. Sausages, with Cabbage.=--Procure a medium-sized white cabbage; -remove all the green leaves, and cut it into four square parts, -suppressing the centre stalks. Wash thoroughly in cold water, then drain -well in a cloth; when finished cut them into small pieces, and put them -into boiling, salted water for five minutes. Remove into cold water to -let it cool off moderately; take it out, drain in a colander, and put -the cabbage into a saucepan with a gill of fat from the soup-stock, or -an ounce of butter. Season with a good pinch of salt and half a pinch of -pepper, also a whole medium-sized onion, and a carrot cut into four -pieces. Put on the lid of the saucepan, remove to a moderate fire, and -let cook for thirty minutes. Take twelve country sausages, prick them -with a fork, add them to the cabbage, and let all cook together for -twelve minutes. Dress the cabbage on a hot dish, and decorate with the -sausages and carrots on top. Serve very hot. - - -=740. Sausages au Gastronome.=--Prick twelve nice, lean sausages with a -fork; put them in a tin baking-dish, and cook them for six minutes in -the oven. Add two raw eggs to a pint and a half of mashed potatoes, with -three tablespoonfuls of grated Parmesan or Swiss cheese, mix well -together, and lay it on a baking-dish. Place the sausages on top, put it -in the oven, and let cook for six minutes. When finished take them out, -and serve on a dish with half a gill of demi-glace (No. 185) thrown -over. - - -=741. Pork Tenderloin.=--Procure three good-sized pork tenderloins, pare -them neatly, remove the sinews, and cut each fillet lengthwise in two -without detaching; place in a sautoire with a tablespoonful of butter. -Season them one hour before cooking with two pinches of salt and one -pinch of pepper, and let them cook on the stove for six minutes on each -side. Arrange them on a hot serving-dish, and skim the fat from the -surface of the gravy. Add to the lean part half a cupful of broth (No. -99), letting it come to a boil, and mixing well with a spoon. Strain the -gravy over the fillets, and serve. Any sauce or garnishing desired may -be added to the tenderloins. - - -=742. Pork Andouillettes.=--Procure one and a half pounds of -andouillettes; cut them into six pieces, and make four slight incisions -on each side. Place them in a tin baking-dish, and put them in the oven -to cook for eight minutes. Remove them to a hot serving-dish, previously -placing thereon a pint of mashed potatoes, or a pint of hot purée of -peas, and place the andouillettes, nicely arranged, on top. - - -=743. Pork Chops, Plain.=--Take six thick pork chops, pare and flatten -them nicely, then season with a pinch of salt and a pinch of pepper one -hour before using them. Put them in a sautoire with one ounce of butter, -and let cook on the stove for six minutes on each side. Arrange the -chops on a hot dish, skim off the fat from the gravy, and add half a -cupful of broth to the lean part. Let come to a boil, strain over the -chops, and serve. - - -=744. Pork Chops, Broiled.=--These are to be prepared exactly the same -as for No. 743, only to the seasoning add one tablespoonful of sweet -oil, and roll in the chops well. Put them to broil for six minutes on -each side, then arrange them on a hot dish, and serve with a gill of hot -maître d’hôtel butter (No. 145), well spread over the chops. - - -=745. Pork Chops, Piquante Sauce.=--Proceed exactly as for No. 743, -serving with half a pint of hot piquante sauce over the chops (No. 203). - - -=746. Pork Chops, Sauce Robert.=--Same as for No. 743, sending them to -the table with half a pint of hot Robert sauce (No. 192) poured over the -chops. - - -=747. Pork Chops à la Diable.=--The same as for No. 743, but serving -with half a pint of sauce à la Diable (No. 198) over the chops. - - -=748. Pork Chops, Apple Sauce.=--Proceed as for No. 743, serving with -one pint of hot apple sauce (No. 168) in a separate bowl. - - -=749. Pork Chops à la Purée de Pois.=--The same as for No. 743, pouring -half a pint of hot purée of peas on the dish, and placing the chops -over. - - -=750. Pork Chops with Purée of Potatoes.=--Exactly the same as for No. -743, serving with a pint of purée of hot potatoes (No. 998) on the dish, -and the chops nicely arranged over. - - -=751. Roasted Fresh Pork.=--Take three pounds of fresh loin of pork; -season two hours before needed with two good pinches of salt and one -good pinch of pepper, well distributed. Put it into a roasting-pan with -half a cupful of water, place it in the oven, and let roast for fully -one and a half hours, being careful to baste it frequently with its own -gravy. Remove it to a hot dish, skim the fat from the gravy, strain the -lean part over the roast, and serve. - - -=752. Pork and Beans.=--Take a pint of white dry beans, soak them in -fresh water for six hours, then drain through a colander. Place them in -a saucepan, or preferably an earthen dish; season with one small pinch -of salt, half a pinch of pepper, one tablespoonful of either syrup or -brown sugar, and one medium-sized carrot cut in two. Take a pound and a -half of freshened salt pork (previously well-washed in fresh water), -make four incisions on each side, and place it in the vessel with the -beans; cover with the lid, and let cook all together, either on the -stove or in the oven, for two hours and a half. If it should get too -dry, moisten with a little broth. It will now be ready to serve. Place -the garnishing on a hot dish, and arrange the pork on top; the whole can -be returned again to the oven with a little powdered sugar sprinkled -over the top, leaving it in five minutes to give it a golden color; then -serve. - - -=753. How to Prepare Ham for Broiling and Frying.=--Procure a fine, -sound, smoked ham, weighing about twelve to thirteen pounds, selecting -it as lean as possible. With a sharp knife, begin cutting it carefully -at the end of the shank bone, between the bone and the string used for -hanging purposes, coming down on to the knuckle; follow the edge of the -bone, until the small edge-bone is fully reached, then make a straight -cross-cut from the bone, so as to separate it entirely. When this is -accomplished, put the bone part aside for soup, garnishing, scrambled -eggs, sauces, or any other needful purposes. Keep the ham hung up in a -dry place in a moderate temperature. - -For broiling and frying.--Cut from the boneless part the necessary -number of slices desired to be used each time, as thin as possible, -always beginning from the side of the edge-bone. Pare off the skin -neatly from the slices, and arrange them on the broiler, then broil them -for two minutes on each side; take from off the fire, dress them on a -hot dish, and send to the table. - -By preparing the ham as described in the above, it will always be crisp -and enjoyable. When frying, four minutes will be sufficient in very hot -fat. - - -=754. How to Prepare English Breakfast Bacon.=--Procure a fine, fresh -English breakfast bacon, and with a keen knife cut the under bones off; -pare both edges neatly, also the end (the opposite side to the string -which hangs it up). With the use of the same sharp knife, cut the -necessary number of slices desired for immediate use, and no more. Thin -slices are always preferable, so that the bacon, whether broiled or -fried, will be crispy and tasty. When cutting off the slices be careful -to avoid detaching them from the skin, also cut them crosswise, but -never lengthwise. Arrange the slices on the broiler, and broil on a -moderate fire for two minutes on each side; dress the crispy slices on a -hot dish, and serve immediately. - -Four minutes will suffice for frying. See that the bacon is kept hanging -by the string in a dry, cool place, but never put it on the ice. - -A pinch of salt represents 205 grains, or a tablespoonful. - -Half a pinch of pepper represents 38 grains, or a teaspoonful. - -A third of a pinch of nutmeg represents 13 grains, or half a -teaspoonful. - - -POULTRY. - - -=755. Chicken Roasted, Plain.=--Singe, draw, wipe nicely, and truss a -fine large chicken weighing three pounds. Cover it with a thin slice of -salt fat pork, and place it in a roasting-pan with two tablespoonfuls of -broth. Spread a very little butter over the breast, sprinkle on half a -pinch of salt, and put it in the oven to cook for fifty minutes. Baste -it frequently, and arrange it on a hot dish, untie, and decorate with a -little watercress. Strain the gravy into a sauce-bowl, and send it to -the table. - - -=756. Chicken Broiled With Bacon.=--Procure two very fine, tender, -spring chickens, singe, draw, wipe neatly, and cut the heads off, then -split them without separating. Place them on a dish, season with one -pinch of salt, half a pinch of pepper, and one tablespoonful of sweet -oil; turn them well in the seasoning. Put them to broil for nine minutes -on each side. Prepare six small toasts on a hot dish, arrange the two -broiled chickens over, spread half a gill of maître d’hôtel butter on -top (No. 145), and decorate with six thin slices of broiled bacon (No. -754); then serve. - - -=757. Chicken Pot-pie.=--Take one fine Philadelphia chicken, from three -and a half to four pounds, singe, draw, wipe well, and cut it into -twelve even pieces. Put these in a saucepan, and cover them with cold -water; leave them in for thirty minutes, then wash well, drain, and -return them to the saucepan. Cover again with fresh water, season with -two pinches of salt, one pinch of pepper, and a third of a pinch of -nutmeg; add a bouquet (No. 254), six small onions, and four ounces of -salt pork cut into square pieces. Cook for three-quarters of an hour, -taking care to skim well, then add one pint of raw potatoes, Parisiennes -(No. 986), and three tablespoonfuls of flour diluted with a cupful of -cold water. Stir until it boils, then let cook for ten minutes. Remove -the bouquet and transfer the whole to a deep earthen baking-dish; -moisten the edges slightly with water, and cover the top with a good -pie-crust (No. 1078). Egg the surface; make a few transverse lines on -the paste with a fork, and cut a hole in the centre. Bake it in a brisk -oven for fifteen minutes, then send to the table. - - -=758. Chicken Croquettes à la Reine.=--Make a croquette preparation as -for No. 276, with chicken and mushrooms; roll it into six cork-shaped -croquettes, dip each one separately in beaten egg, then in fresh or -rasped bread-crumbs, fry them in very hot fat for four minutes, then -drain them thoroughly, and place them on a hot dish over a folded -napkin. Serve with half a pint of hot sauce à la Reine (No. 623) -separately. - - -=759. Chicken Croquettes à la Périgueux.=--The same as for No. 758, -serving with half a pint of hot Périgueux sauce (No. 191) separately. - - -=760. Chicken Croquettes à l’Ecarlate.=--Exactly the same as for No. -758, serving with half a pint of hot sauce Ecarlate (No. 247) -separately. - - -=761. Chicken Croquettes à la Périgourdin.=--Prepare some forcemeat as -for croquettes (No. 276), composed of chicken, mushrooms, two truffles -cut into small square pieces, and bits of cooked smoked tongue, about -one ounce. Fry them for four minutes, then serve the six croquettes with -half a pint of hot Madeira sauce (No. 185). Add to it one chopped -truffle and six chopped mushrooms; let cook five minutes, and serve in a -separate bowl. - - -=762. Croustade of Chicken à la Dreux.=--Make six croustades (No. 264), -each one four inches and a half long by three inches in diameter. Take -three-quarters of a pound of white, boned, cooked chicken meat, cut in -half-inch pieces; add to them half a pint of Duxelle sauce (No. 189), -half a glassful of Madeira wine, and let cook together for four minutes. -Fill the six croustades with this, arrange them nicely on a hot dish -over a folded napkin, and serve. - - -=763. Croustade of Chicken Livers, au Madère.=--Prepare six croustades -as for No. 762, fill them with chicken livers stewed in Madeira wine -sauce (No. 767). - - -=764. Cromesquis of Chicken à la Richelieu.=--Make six cromesquis as for -No. 268, and serve on a hot dish with a folded napkin, decorating with a -little parsley-greens, and serving a pint of hot Richelieu sauce (No. -574) separately. - - -=765. Cromesquis of Chicken à la Reine.=--Exactly the same as for No. -764, serving with half a pint of hot sauce à la Reine (No. 623) -separately, and garnishing the dish with parsley-greens. - - -=766. Chicken Legs à la Diable.=--Detach the legs from three -medium-sized chickens; singe them slightly with a little alcohol lighted -on a plate, then put them into the soup-pot and let boil for ten -minutes. Remove them to a dish, cool them off thoroughly, then season -with a good pinch of salt, half a pinch of pepper, and a very little -cayenne pepper; add also two tablespoonfuls of Parisian sauce and half a -teaspoonful of ground English mustard. Now roll them well together, and -pass one after another into fresh bread-crumbs; put them to broil on a -moderate fire for four minutes on each side, then arrange them on a hot -serving-dish. Pour over one gill of hot sauce à la Diable (No. 198), -sprinkle a little chopped parsley on top, and serve very hot. The legs -can be served with any sauce or garnishing required. - -Turkeys’ legs are prepared exactly the same way, only they should be -broiled six minutes on each side instead of four, and served with any -desired sauce or garnishing. - - -=767. Chicken Livers Stewed in Madeira Wine.=--Cut away the gall from a -pint of chicken livers, dry them well with a cloth, then fry them in a -sautoire with one ounce of butter, on a brisk fire, for five minutes. -Season with a pinch of salt, and half a pinch of pepper, add half a -glass of Madeira wine, reduce for one minute, then moisten slightly with -about half a pint of Espagnole sauce (No. 151). Cook again for three -minutes, then add half an ounce of good butter, and the juice of half a -lemon, tossing well without letting it boil; pour the whole on a hot -serving-dish, and serve with six heart-shaped croûtons (No. 133). - - -=768. Chicken Livers With Mushrooms.=--Proceed the same as for No. 767, -only adding six minced mushrooms three minutes before serving. - - -=769. Chicken Livers en Brochette with Bacon.=--Procure eighteen fresh -chicken livers; cut away the gall, dry them well with a clean cloth, -season with half a pinch each of salt and pepper, and cut each liver in -two. Now prepare six slices of lean bacon (No. 754), broil them for one -minute, then cut each slice into six pieces. Take six silver skewers, -run a skewer through the centre of the liver, the same with a piece of -bacon, and continue the same process until the six skewers are each one -filled with a piece of liver and a piece of bacon. Roll them on a dish -with one tablespoonful of good oil, dip them in fresh bread-crumbs, and -put them on a moderate fire to broil for five minutes on each side. -Arrange them on a hot dish, pour half a gill of maître d’hôtel butter -(No. 145) over, and serve with a little watercress around the dish. - - -=770. Chicken Livers Sautés à l’Italienne.=--Proceed exactly as for No. -767, only adding half a gill of cooked fine herbs (No. 143) five minutes -before serving. - - -=771. Chicken Sauté à la Marengo.=--Singe, draw, and cut into six pieces -two small, tender chickens, each weighing a pound and a quarter. Lay -them in an oiled sautoire, and brown slightly on both sides for five -minutes, seasoning with a good pinch of salt and half a pinch of pepper; -when a golden color, moisten with half a pint of Espagnole (No. 151), -and half a cupful of mushroom liquor. Add twelve mushroom-buttons, and -two truffles cut in thin slices, also half a glassful of Madeira wine. -Let cook for twenty minutes, then serve with six fried eggs, as in No. -413, and six heart-shaped croûtons (No. 133). Adjust paper ruffles on -the ends of the wings and legs of the chickens, and dress them nicely on -the dish, decorating the borders with the fried eggs and sippets of -bread, then serve. - - -=772. Chicken Sauté à l’Hongroise.=--Singe, draw, and cut into twelve -pieces, two chickens of a pound and a quarter each; put them in a -sautoire with an ounce of clarified butter, adding one finely chopped -onion, half a pinch of salt, and half a pinch of pepper. Let cook -slowly, without browning, for five minutes on each side, then moisten -with half a pint of béchamel (No. 154), and half a cupful of cream. Let -cook again for twenty minutes, skim the fat off, and serve with six -pieces of fried bread croûtons (No. 133) around the dish. - - -=773. Chicken Sauté à la Parmentier.=--Singe, draw, and cut two chickens -of a pound and a quarter each into twelve pieces; put them in a sautoire -with one ounce of butter, season with a pinch of salt and half a pinch -of pepper, and let cook on the stove for five minutes on each side, -turning the pieces over with a fork. Moisten with half a pint of -Espagnole sauce (No. 151), half a cupful of mushroom liquor, and add the -juice of half a lemon. Let cook again for twenty minutes, then dress on -a hot serving-dish, and decorate it with half a pint of potatoes château -(No. 1009) in clusters. - - -=774. Chicken Sauté with Tarragon.=--Have two nice, tender young -chickens of a pound and a quarter each; singe, draw, and cut each one -into six pieces, and when well dried put them in a sautoire with one -ounce of butter; season with a pinch of salt, and half a pinch of -pepper, and let cook on a brisk stove for five minutes on each side. -Moisten with half a pint of Espagnole sauce (No. 151), half a cupful of -mushroom liquor, and half a glassful of sherry wine, and add a quarter -of a bunch of well-washed, green tarragon-leaves. Let cook for twenty -minutes, then dress nicely on a hot serving-dish, and decorate with six -heart-shaped croûtons (No. 133). - - -=775. Chicken Sauté à la Chasseur.=--Prepare two chickens exactly as for -the above (No. 774), moistening with half a pint of Espagnole sauce (No. -151), and half a cupful of mushroom liquor; add six finely minced -mushrooms, half a glassful of sherry or Madeira wine, the zest of half a -sound lemon, and one chopped shallot. Let cook for twenty minutes, and -serve with six pieces of fried bread, cut heart-shaped, croûtons (No. -133). - - -=776. Chicken Sauté à la Bordelaise.=--Singe, draw, and cut up two -chickens, each weighing a pound and a quarter, into twelve pieces; put -them in a sautoire with two tablespoonfuls of oil and one chopped -shallot. Let brown well for five minutes, then moisten with half a -glassful of white wine, adding three artichoke-bottoms, each one cut -into four pieces. Season with a pinch of salt, and half a pinch of -pepper, then put the lid on and let simmer slowly for fifteen minutes; -when ready to serve, add a little meat-glaze, a teaspoonful (No. 141), -the juice of half a lemon, and a teaspoonful of chopped parsley. Dish up -the pieces, crown-shaped, with paper ruffles nicely arranged, and -garnish with the artichoke-bottoms in clusters, and twelve cooked -potatoes château (No. 1009). - - -=777. Chicken Sauté à la Régence.=--Singe, draw, and dry well two tender -chickens of a pound and a quarter each; cut them into twelve pieces, and -put them in a sautoire with one ounce of butter. Season with a good -pinch of salt and half a pinch of pepper, add half a glassful of Madeira -wine, reduce for one minute, then put the lid on, and let simmer for six -minutes. Moisten with half a pint of velouté (No. 152), and half a -cupful of mushroom liquor. Let cook for ten minutes, then put in two -truffles cut into small pieces, six mushrooms, a small sweetbread, and -one ounce of cooked, smoked beef-tongue, all finely chopped. Finish -cooking for ten minutes longer, then take from off the fire and -incorporate therein two raw egg yolks diluted in the juice of half a -lemon; while adding the egg yolks gently shuffle the pan, thicken well -the sauce, then serve with paper ruffles neatly arranged at the ends of -the wings and legs of the chickens. - - -=778. Chicken Sauté à la Bohémienne.=--Prepare two chickens as for the -above (No. 777); put them in a sautoire with one ounce of butter, -seasoning with a good pinch of salt and half a pinch of pepper. Cook on -a brisk fire for six minutes, turning the pieces of chicken frequently -with a fork; moisten with half a wine-glassful of Madeira wine, reduce -for one minute, then add half a pint of Espagnole sauce (No. 151). Cook -for ten minutes; add half a pint of cooked macaroni cut in small pieces. -Cook again for ten minutes. Nicely arrange the chicken on a hot dish, -pour the gravy over, and fill six bouchées (No. 270) with the macaroni -taken from the stew, also a little grated Parmesan cheese sprinkled -over. Garnish the dish all around with the bouchées, adjust paper -ruffles at the end of the chicken legs, and serve hot. - - -=779. Chicken Boiled à la Providence.=--Singe, draw, and wipe well two -chickens of a pound and a quarter each; truss them from the wing to the -leg with a needle, and boil them in good broth for three-quarters of an -hour. Prepare a pint of Allemande sauce (No. 210) with the broth of the -chickens, adding a gill of small cuts of boiled carrots, the same of -cooked Lima beans or flageolets, and let all cook together for three -minutes. Dish up the chickens, untruss them, and pour the sauce over, -arranging the vegetables on each side. Serve with chopped parsley strewn -over. - - -=780. Chicken Fricassé à la Reine.=--Cut up two fine, tender, raw -chickens into twelve even pieces. Place them in a large sautoire, with -one quart of cold water, on a brisk fire; as soon as it comes to a boil, -thoroughly skim. Season with one and a half pinches of salt, half a -pinch of pepper, two cloves, and one bay-leaf, also a light bouquet (No. -254). Let boil slowly for twenty-five minutes. Place in another saucepan -one and a half ounces of butter, which you melt on the hot range, add to -it three tablespoonfuls of flour, thoroughly mix with a wooden spoon, -while slowly cooking without browning, as the above, under no -circumstances, should be allowed to get brown. Strain the broth into a -bowl through a sieve. Return the pieces of chicken to the sautoire (but -only the chicken), leaving it at the oven door till further action. Now -add, little by little, the broth to the flour, being careful to stir -continually until all added. Let boil for two minutes. Have three egg -yolks in a bowl with a tablespoonful of good butter, half a gill of cold -milk, 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 -lemon. Mix all well together; and then add it to the sauce; stirring -continually till all added. Heat up well, but do not allow to boil. -Strain it through a sieve over the chicken. Mix well together, adding -two truffles, and four mushrooms cut into small dice-shaped pieces. -Dress the whole on a hot dish, arrange paper ruffles at the end of the -legs, and serve with heart-shaped croûtons (No. 133) around the dish. - - -=781. Chicken Fricassé à l’Américaine.=--Boil two chickens as for No. -779; cut them into twelve pieces, and put them into a sautoire with -eight minced mushrooms, an ounce of cooked salt pork cut into small -squares, and half a pint of Allemande sauce (No. 210). Warm thoroughly -without boiling, and serve with six heart-shaped pieces of fried bread -(No. 133). - - -=782. Pillau of Chicken à la Turque.=--Take a fine tender chicken -weighing two pounds, singe, draw, and wipe it well, then cut it into -twelve even pieces. Brown them in a stewpan with an ounce of butter, one -chopped onion, and one chopped green pepper. Let cook for six minutes, -stirring lightly with a wooden spoon, then moisten with a pint of good -broth (No. 99), and a gill of tomato sauce (No. 205). Add two ounces of -dried mushrooms which have been soaking in water for several hours, or -twelve canned mushrooms; season with a good pinch of salt, half a pinch -of pepper, and half a teaspoonful of diluted saffron. Now add half a -pint of well-washed, raw rice (if using Italian rice, only pick it) and -three tablespoonfuls of grated Parmesan cheese; cook for twenty minutes -longer, dress neatly on a hot dish, and serve. - - -=783. Chicken Pillau à la Créole.=--Exactly the same as for No. 782, -adding three medium-sized, cut-up, fresh tomatoes, or half a pint of -canned tomatoes with the other garnishings. - - -=784. Chicken with Rice.=--Singe, draw, and wipe well, a tender fowl of -three pounds; truss it from the wing to the leg, then put it into a -saucepan covering it with water; add two pinches of salt, half a pinch -of pepper, one carrot cut into four pieces, one whole onion stuck with -three cloves, and a bouquet (No. 254). Cook for about twenty-five -minutes, or until half done, then add half a pint of well-picked, raw -rice; cook again for twenty minutes, and when finished, dish up the -chicken, suppressing the bouquet, onion, and carrot; arrange the rice -nicely around it, and serve. - - -=785. Chicken à la Maryland.=--Procure two small, tender spring -chickens, leave the half of one aside for other use, and detach the legs -and the wings; lay them on a plate, season with a good pinch of salt and -half a pinch of pepper, then dip them in beaten egg, and afterward roll -them in fresh bread-crumbs. Place them in a buttered pan, pour an ounce -of clarified butter over, and roast in the oven for eighteen minutes. -Pour half a pint of cream sauce. (No. 181) onto a hot serving-dish, -arrange the chicken nicely on top, and decorate with six thin slices of -broiled bacon (No. 754), also six small corn-fritters (No. 965). Serve -as hot as possible. - - -=786. Suprême of Chicken à la Toulouse.=--Singe, draw, and wipe neatly -three fine, tender spring chickens. Remove the skin from the breasts. -Make an incision on top of the breast-bone from end to end, then with a -small sharp knife, carefully cut off the entire breast on each side, -including the small wing-bone, which should not be separated from the -breast, and seeing that the entire breasts are cleverly cut away, -without a particle of it on the carcasses. - -Under each breast will be found a small fillet, which you carefully -remove, and place on a dish for further action. With a small sharp knife -make an incision in each breast--at their thinner side--three inches in -length by one inch in depth. Season the inside of each breast with a -pinch of salt and half a pinch of pepper, equally divided. Stuff the -breasts with two ounces of chicken forcemeat (No. 226), mixed with two -fine, sound truffles finely sliced, and four mushrooms, also finely -sliced. Butter well _a well-tinned_ copper sautoire. Gently lay in the -six breasts; then take each small fillet, press gently with the fingers, -and give each a boatlike shape. Make six slanting, small incisions on -top of each, insert in each incision a small slice of truffle, cut with -a tube half an inch in diameter. Slightly wet the top of each breast -with water; carefully arrange one fillet on top of each breast -lengthwise. Sprinkle a little clarified butter over all with a feather -brush. Pour into the pan, _but not over the suprême_, a quarter of a -glassful of Madeira wine and two tablespoonfuls of mushroom liquor; -tightly cover the pan with the lid, then place in the hot oven for ten -minutes. Pour on a hot serving-dish one pint of hot Toulouse garnishing -(No. 176). Remove the suprêmes from the oven, neatly dress them over the -garnishing, adjust paper ruffles on each wing-bone, and immediately send -to the table. - - -=787. Suprême of Chicken à la Bayard.=--Proceed as for No. 786, only -serving with one pint of garnishing Bayard (No. 231). - - -=788. Suprême of Chicken à la Reine.=--Exactly the same as for No. 786, -only substituting one pint of hot sauce à la reine (No. 780) for the -other garnishing. - - -=789. Suprême of Chicken à la Patti.=--Prepare the suprême the same as -for No. 786, then have a purée of rice with cream à la Patti (No. 245), -garnish the dish with this, and lay the suprême on top. Decorate the -rice with two thinly sliced truffles, pour a gill of good sauce -Périgueux (No. 191) over, and serve with paper ruffles. - - -=790. Suprême of Chicken à la Rothschild.=--Have six chicken suprêmes -prepared exactly the same as in No. 786, but stuffing them with purée of -chestnuts instead of the chicken forcemeat. Mince very fine two sound -truffles, then mix them with a pint of hot purée of chestnuts (No. 131); -then arrange the purée on a hot dish, place six round-shaped croûtons -(No. 133), instead of heart-shaped, nicely dress the suprêmes over the -croûtons, decorate the top of each suprême, _right in the centre_, with -one mushroom-head. - - -=791. Turban of Chicken à la Cleveland.=--Select two very tender -chickens, singe, draw, and wipe them well; bone them and cut them into -quarters, then put them into a sautoire with one ounce of butter, a good -pinch of salt and half a pinch of pepper; add half a glassful of Madeira -wine, and let parboil very slowly for ten minutes. Take half a pint of -chicken forcemeat (No. 226), add to it one chopped truffle, three -chopped mushrooms, and half an ounce of cooked minced tongue. Stir well -together; put this forcemeat on a silver dish, lay the pieces of chicken -on top, crown-shaped, and decorate with twelve whole mushrooms and two -thinly sliced truffles. To the gravy in which the chickens were cooked -add half a pint of Espagnole sauce (No. 151), a teaspoonful of chopped -chives, and a small pat of fresh butter. Pour this immediately over the -chickens, put the dish in the oven, and let cook very slowly for ten -minutes. Squeeze the juice of half a lemon over, and serve with six -heart-shaped pieces of fried bread (No. 133). - - -=792. Chicken Curry à l’Indienne.=--Take a good, tender three-pound -chicken, singe, draw neatly, and cut it into square pieces. Put them in -cold water for five minutes, wash them well, then drain, and put them in -a saucepan, covering it to the surface with hot water; season with two -good pinches of salt, one pinch of pepper, and the third of a pinch of -nutmeg. Add a bouquet (No. 254), and six small onions; let cook on a -moderate stove for forty-five minutes, skimming it well. Take another -saucepan, in it place one and a half gills of white roux (No. 135), -moisten it with all of the broth from the chicken, and mix well -together. Prepare a tablespoonful of diluted curry with four egg yolks, -and the juice of half a lemon, beat all this well together, pour it into -the sauce a little at a time, stirring continually and not allowing it -to boil. Pour the sauce over the chicken, which remains in the saucepan, -and dress immediately on a hot dish, decorated with boiled rice all -around as a border, and serve. - - -=793. Chicken Curry à l’Espagnole.=--The same as for No. 792, adding two -cut-up tomatoes and one green pepper, cooking them ten minutes with the -chicken. - - -=794. Chicken Curry à la Créole.=--The same as for No. 792, adding one -green pepper cut very fine, also one chopped onion, and half a clove of -garlic, cooking them twenty minutes with the chicken. - - -=795. Boiled Turkey à l’Anglaise.=--Take a very fine, tender turkey of -about five pounds, singe, draw, and truss well with a needle from the -wing to the leg. Put it into the soup-pot, and let cook for one hour; -remove to a hot serving-dish. Decorate the dish with a pint of cooked -Spinach à l’Anglaise (No. 940), and six slices of hot, cooked, lean ham. -Serve with half a cupful of hot broth poured over the turkey so as to -keep it moist. - - -=796. Boiled Turkey, Celery Sauce.=--Exactly the same as for No. 795, -substituting for garnishing one pint of hot celery sauce (No. 200), -served separately. - - -=797. Boiled Turkey, Oyster Sauce.=--Proceed as for No. 795, serving -with one pint of hot oyster sauce (No. 173), separately. - - -=798. Boiled Turkey, Egg Sauce.=--The same as for No. 795, serving with -one pint of hot egg sauce (No. 161), separately. - - -=799. Boiled Turkey à la Baltimore.=--Serve a boiled turkey as for No. -795, garnishing it with half a head of cooked and hot cauliflower, one -good-sized cooked carrot, cut in slices, and six cooked small onions, -all neatly arranged around the dish, with half a pint of hot Allemande -sauce (No. 210), served separately. - - -=800. Roast Turkey, Stuffed with Chestnuts.=--Singe, draw, wash well, -and neatly dry a fine, tender turkey, weighing five to six pounds; fill -the inside with the chestnut stuffing described below, then nicely -truss the turkey from the wing to the leg; season with a heavy pinch of -salt, well sprinkled over. Cover the breast with thin slices of larding -pork. Put it to roast in a roasting-pan in a moderate oven for one hour -and a half, basting it occasionally with its own gravy. Take from out -the oven, untruss, dress it on a hot dish, skim the fat off the gravy, -add a gill of broth (No. 99) or consommé (No. 100) to the gravy, let it -just come to a boil, strain into a bowl, and send to the table -separately. - -Plain roast turkey is prepared the same, suppressing the stuffing, and -roasting it only one hour and fifteen minutes. - - -=Chestnut Stuffing.=--Peel a good-sized, sound shallot, chop it up very -fine, place in a saucepan on the hot range with one tablespoonful of -butter, and let heat for three minutes without browning, then add a -quarter of a pound of sausage meat. Cook five minutes longer, then add -ten finely chopped mushrooms, twelve well-pounded, cooked, peeled -chestnuts; mix all well together. Season with one pinch of salt, half a -pinch of pepper, half a saltspoonful of powdered thyme, and a -teaspoonful of finely chopped parsley. Let just come to a boil, then add -half an ounce of fresh bread-crumbs, and twenty-four whole cooked and -shelled French chestnuts; mix all well together, being careful not to -break the chestnuts. Let cool off, and then stuff the turkey with it. - - -=801. Hashed Turkey à la Royale.=--Take a pound and a half of -dice-shaped pieces of cooked turkey; place them in a saucepan with a -pint of béchamel (No. 154), three tablespoonfuls of mushroom liquor, and -two truffles cut in square pieces. Season with one pinch of salt, half a -pinch of pepper, and the third of a pinch of nutmeg. Let all heat -together for ten minutes, then serve with six heart-shaped pieces of -bread (No. 133), lightly covered with pâté-de-foie-gras neatly arranged -around the dish. - - -=802. Hashed Turkey à la Béchamel.=--The same as for No. 801, omitting -the truffle and bread croûtons, and serving with chopped parsley strewn -over. - - -=803. Hashed Turkey à la Polonaise.=--The same as for No. 801, only -serving with six poached eggs (No. 404), and six heart-shaped croûtons -(No. 133), instead of the truffles and pâté-de-foie-gras. - - -=804. Hashed Turkey à la Crême.=--Exactly the same as for No. 801, -substituting one pint of cold, fresh cream, and a tablespoonful of -fresh butter for the béchamel, also omitting the truffles and -pâté-de-foie-gras; reducing the cream with the hash to one half, which -will take from four to five minutes. Pour on a hot dish and serve. - - -=805. Hashed Turkey en Bordure.=--Decorate the border of a baking-dish -with a potato croquette preparation (No. 997), place it in the oven for -six minutes, then fill the centre with hashed turkey à la béchamel (No. -802), and put it in the oven again for five minutes before serving. - - -=806. Turkey Breasts à la Chipolata.=--Singe, draw, and wipe neatly a -fine young turkey of six pounds. Detach the two legs entirely from the -turkey. Place in a saucepan any piece of pork-skin that is on hand, -adding one cut-up carrot, one onion, also cut up, and a bouquet (No. -254). Lay the breasts of the turkey over the garnishing, season with -one pinch of salt and half a pinch of pepper, then put on the lid and -let get a golden color for about ten minutes. Moisten with one pint of -broth (No. 99), and put it into the oven without the lid, letting it -cook for forty minutes, basting it frequently with its own gravy. -Arrange on a hot dish, and serve with a pint of hot chipolata (No. 232). -The stock remaining in the pan can be used for preparing Espagnole -sauce. - - -=807. Turkey Breasts à la Robinson.=--Proceed exactly as for No. 806, -but after cooking for twenty minutes, take it off and place it in -another saucepan. Baste it with its own gravy, adding half a pint of -Espagnole sauce (No. 151). Blanch half a pint of chicken or turkey -livers, cut them into two or three pieces according to their size, and -put them with the turkey, adding half a glassful of Madeira wine. Let -cook for twenty minute more, and serve with the livers around the -breasts, and the gravy thrown over. - - -=808. Roast Goose, Stuffed with Chestnuts, Apple Sauce.=--Have a fine, -tender goose of four pounds, singe, draw, wash well, and thoroughly wipe -the interior with a cloth; then fill it with some stuffing as for the -turkey (No. 800). Close both ends, truss well, sprinkle a pinch of salt -over, envelop in buttered paper and put it into a roasting-pan. Cook it -for one hour and a half in a moderate oven, basting it occasionally with -the dripping. Remove from the oven, dress on a hot serving-dish, -untruss, skim off the fat from the gravy, add to it a gill of white -broth (No. 99), let come to a boil, then strain the gravy into a -sauce-bowl and serve separately. - - -=809. Timbale of Foie-Gras Lagardère.=--Butter lightly six timbale -molds; decorate the inside according to taste with pieces of truffle and -smoked beef-tongue; fill them half full with cream forcemeat (No. 225), -leaving an empty space in the centre, filling this in with a reduced -salpicon (No. 256). Cover the salpicon with a very little -pâté-de-foie-gras, and finish filling with the cream forcemeat. Put the -molds in a sautoire holding hot water to half their height; boil gently, -and then place them in a slow oven for ten minutes. Unmold on a hot -dish, and serve with half a pint of hot sauce Périgueux (No. 191) -separately. Place on top of each timbale a small, round croquette of -foie-gras, then serve. - - -=810. Vol-au-Vent à la Financière.=--Fill six vol-au-vents made with -feuilletage paste (No. 1076) with a quart of financière garnishing (No. -246), and serve them on a dish with a folded napkin. - - -=811. Vol-au-Vent à la Toulouse.=--Fill six vol-au-vents (No. 1076) with -a quart of hot Toulouse garnishing (No. 176), and serve the same as for -the above. - - -=812. Vol-au-Vent à la Reine.=--Fill six vol-au-vents (No. 1076) with a -quart of hot Reine garnishing (No. 623), and serve as for No. 810. - - -=813. Boned Turkey à la Prosperity of America.=--Procure a fine, tender, -young Rhode Island turkey, weighing eight pounds. Singe, draw, and -neatly wipe the interior. Make an incision right along the back. Begin -boning from the neck down toward the breast, on both sides, being very -careful not to make any holes in the skin, as it should remain perfectly -intact. Make an incision from the first joint, then bone both legs. Cut -away also, very carefully, the two wing bones. Season the inside with -one pinch of salt and half a pinch of pepper, evenly divided. Place it -on a dish, and lay it in the ice-box until needed. Take two pounds of -lean, raw veal, three pounds of fresh pork, and half a pound of larding -pork, all cut up into small dice-shaped pieces. Season with two pinches -of salt, one pinch of white pepper, the third of a saltspoonful of -grated nutmeg, and the same quantity of thyme. Mix all well together. -Place all in the chopping machine, and chop it exceedingly fine, -repeating the process, if necessary, until it is chopped to perfection. -Should there be any sinews among the ingredients, remove them all. Place -on a cold dish, and put away in the ice-box to cool until the following -is prepared. Have ready a quarter of a pound of the end (red) part of a -cooked smoked beef-tongue, eighteen medium-sized, sound truffles, both -tongue and truffles cut in dice-shaped pieces half an inch square. Take -the forcemeat from the ice-box, and thoroughly mix the tongue and -truffles with it, pouring in also a wine-glassful of Madeira wine. Half -a cup of well-peeled pistache can be added, if at hand. Take the turkey -from the ice-box, spread it on a clean table (skin-side downward). Then, -with a keen knife, cut away even slices from the breasts, arrange them -on the thin, so that the turkey should have an equal thickness all over. -Place the forcemeat right in the centre of the turkey, column shaped, -leaving a clear space of two inches at each end, and of four inches at -each side. Spread on a table a strong, clean napkin, sprinkling over it -a little cold water. Fold up first both ends of the turkey, then both -sides, so that the four ends should be enveloped; gently lift, and lay -it right in the centre of the napkin. Roll it carefully in the napkin. -Tightly tie one end first, then the other, as firmly as possible, taking -in the slack of the napkin. Place it in a large saucepan on the hot -range, with the carcass, and whatever bones and débris pertain to it, -completely cover with cold water, place the lid on, and when coming to a -boil thoroughly skim it, then add one medium-sized, sound, scraped -carrot, and one well-peeled onion with three cloves stuck in. Season -with one pinch of salt, and then let boil on a moderate fire for fully -two and a half hours. Remove the galantine with a skimmer; let cool -enough so that it can be easily handled. Cut the strings at both ends; -roll it over again as before, and tightly tie both ends exactly as -before. Lay it in a flat tin pan, placing on top of it a board the size -of the boned turkey, and on top of it a weight of seven pounds, leaving -the weight on until the galantine is thoroughly cold, which will take a -whole night; but avoid placing it in the ice-box until thoroughly cold. -Two days after the preparation it will be ready for use; keeping it in -the ice-box in the same napkin in which it was cooked. - - -=814. Jelly for Boned Turkey.=--Strain the broth in which the galantine -was cooked into another saucepan, thoroughly skim all the fat off, add -one ounce of clarified gelatine. Boil for five minutes. Crack into -another saucepan the whites of two raw eggs, and the shells as well, -squeeze in the juice of half a sound lemon, adding half a glassful of -Madeira wine, and a small piece of ice, the size of an egg, finely -cracked. Beat all sharply together with a wire whip. Place the broth on -the table at hand near the eggs, &c., and with a soup-ladle in the left -hand, a wire whip in the right, add a ladleful of broth, little by -little, to the eggs, carefully and sharply stirring with the whip until -all the broth has been added. Place it then on a very moderate fire, and -let gently come to a boil. Immediately strain through a flannel bag or a -napkin into a clean bowl and let cool, and it will be ready for use. - - -=815. Pigeon Cutlets à la Victoria.=--Singe, draw, and bone three fine -pigeons, leaving on the legs; cut them in two, and stuff lightly with -chicken forcemeat (No. 226), immerse then in beaten egg and fresh -bread-crumbs, then cook in a sautoire with half an ounce of clarified -butter, for four minutes on each side, and serve with half a pint of hot -Victoria sauce (No. 208) on the warm dish, and the cutlets on top, with -paper ruffles nicely arranged. - - -=816. Squabs Roasted Plain.=--Singe, draw, cut off the necks, wipe -neatly, and truss six fine, small squabs; put them in a roasting-pan -with half a pinch of salt, evenly divided, and a very little butter -spread over. Put the pan into a brisk oven to cook for twelve minutes; -then remove from the oven, untruss, and dress them on a hot dish, on -which you previously have placed six small canapés, prepared as in No. -832, one on each canapé; neatly decorate the dish with fresh watercress; -skim the fat from off the gravy, add to it a gill of white broth (No. -99); let it just come to a boil, strain it into a sauce-bowl, and send -to the table separately. - - -=817. Squabs Broiled on Toast, with Bacon.=--Singe, draw, cut the necks -off, and wipe nicely three very good-sized squabs; split them without -detaching the parts, then lay them on a dish, and season with a pinch of -salt, half a pinch of pepper, and a tablespoonful of sweet oil; roll -them in well, and put them to broil for six minutes on each side. -Prepare a dish with six toasts, arrange the squabs over, and spread a -gill of maître d’hôtel butter (No. 145) on top. Decorate the dish with -six slices of broiled bacon (No. 754), and serve. - - -=818. Ballotin of Squab à l’Italienne.=--Singe, draw, and bone six -tender squabs; stuff them with a good chicken forcemeat (No. 226), and -leave on one leg, to decorate later with a ruffle. Form them into a -circle, arranging each squab so it assumes a round shape; place them in -a buttered sautoire; season with a good pinch of salt and half a pinch -of pepper, and cover with a piece of buttered paper. Put it in the oven -for fifteen minutes, and when cooked serve with half a pint of hot -Italian sauce (No. 188), the squabs laid on top, with a paper ruffle -fastened on to each leg. - - -=819. Squabs à la Crapaudine.=--Singe, draw, then split six squabs -through the back without entirely dividing the parts; break the bones of -the legs and wings, flatten them well, and lay them on a dish to season -with a good pinch of salt, one pinch of pepper, and two tablespoonfuls -of oil, roll them in well, then dip them in fresh bread-crumbs, and -broil them slowly for seven minutes on each side. Arrange them on a hot -dish, and serve with half a pint of hot Robert sauce (No. 192), to which -add three chopped mushrooms. Serve the sauce on a dish, and the squabs -on top. - - -=820. Squabs à l’Américaine.=--Singe, draw, and truss nicely six fine, -fat squabs; stuff them with American forcemeat (No. 229), and place them -in a roasting-pan with a pinch of salt, evenly distributed, and half an -ounce of butter well spread over the squabs. Place them in the hot oven, -and roast for eighteen minutes. Take from out the oven, dress them on a -hot dish; untruss; skim the fat off the gravy, add to it one gill of -broth (No. 99), let come to a boil, strain into a sauce-bowl, decorate -the dish with a little fresh watercress. Arrange a slice of broiled -bacon (No. 754) over each bird, and send to the table. - - -=821. Squabs à la Chipolata.=--Prepare and roast six squabs same as for -No. 816, and serve them with a pint of hot chipolata garnishing (No. -232) on a hot dish, and the squabs arranged over. - - -=822. Squabs en Compote.=--Singe, draw, and truss with their legs thrust -inside, six fine, fat squabs; lay them in a saucepan with half an ounce -of butter, one cut-up onion, and one carrot cut the same. Season with a -pinch of salt, then put the lid on the pan, and cook on a good fire for -ten minutes. Put in a saucepan six small glazed onions (No. 967), one -medium-sized carrot, cut with a vegetable-scoop (blanching the latter -for two minutes), one ounce of salt pork cut into small pieces, and six -cut-up mushrooms; moisten them with a pint of Espagnole sauce (No. 151), -and let cook together for thirty minutes. Transfer the squabs to this -preparation, and let cook again for five minutes; dress the garnishing -on a hot dish, arrange the squabs on top, and serve. - - -=823. Roast Duck à l’Américaine.=--Select a fine young duck, weighing -three and a half pounds; singe, draw, and wipe it well, then stuff it -with American forcemeat (No. 229), and place it in a roasting-pan with -half an ounce of butter, and besprinkle with a pinch of salt, then roast -it in the oven for forty minutes, basting it occasionally. Lay it on a -dish, untruss, skim the fat off, add a gill of white broth (No. 99), let -it come to a boil, then strain the lean part of the gravy over, and -garnish with six pieces of fried hominy (No. 1035). - - -=824. Roast Duck, Apple Sauce.=--Have a fine, tender duckling of three -and a half pounds; singe, draw, wipe neatly, and truss. Place it in a -roasting-pan, spread half an ounce of butter over, and a pinch of salt. -Place it in a brisk oven, and let cook for thirty minutes, not failing -to baste it occasionally with its own gravy. Dress it on a hot dish, -untie the string, skim the fat off the gravy, add a gill of broth (No. -99), let it come to a boil, then strain the lean part over the duck, -decorate with a little watercress, and serve with half a pint of hot -apple sauce separately (No. 168). - - -=825. Duckling à la Rouennaise.=--Take two fine ducklings of one and a -half pounds each, singe, draw, and truss them with the legs thrust -inside; lay them in a roasting-pan, and cover them with half an ounce of -butter, seasoning with a pinch of salt; put them in the oven for ten -minutes. Cut four medium-sized turnips into small dice-shaped pieces, -put them in a saucepan with half an ounce of butter and half a -teaspoonful of powdered sugar; let cook for ten minutes, then moisten -with a pint of Espagnole sauce (No. 151). Lay the ducks in the saucepan -with the turnips, and let cook again all together for twenty-five -minutes; arrange the ducks on a hot dish, untruss, and decorate the dish -with the turnips. Pour the sauce over all, and serve. - - -=826. Salmi of Duck à l’Américaine.=--Procure two fine ducks; singe, -draw, wipe neatly, and cut off the wings, legs, and breasts; put the two -carcasses in a saucepan, sprinkle a little salt over, and put it in the -oven to cook for six minutes; remove them, and hash them up. Put them -back into a saucepan with a pint of white broth (No. 99), and a small -bouquet (No. 254), and let cook on a moderate fire for fifteen minutes. -Put an ounce of butter in a sautoire, lay in the wings, legs, and -breasts, then season with a pinch of salt and half a pinch of pepper; -cook on a very brisk fire for three minutes on each side, then add half -a glassful of Madeira wine, half a pint of Espagnole sauce (No. 151), -and the zest of a lemon; strain the gravy of the carcasses over, and let -all cook again for fifteen minutes. Dress nicely on a hot dish, and -decorate with six heart-shaped croûtons of fried hominy, and serve (No. -1035). - - -=827. Salmi of Duck, with Olives.=--Prepare the salmi of ducks as for -the above (No. 826), adding half a pint of parboiled and stoned olives -to the sauce. Use six heart-shaped fried croûtons of bread (No. 133) -instead of the hominy, and serve. - - -=828. Salmi of Duck à la Chasseur.=--Make a salmi the same as for No. -826, adding twelve sliced mushrooms, and serve with six heart-shaped -croûtons (No. 133). - - -=829. Salmi of Duck à la Bourgeoise.=--Prepare two fine ducks as for No. -826, and add twelve glazed onions (No. 967), and two raw carrots cut -clove-garlic-shaped, letting them cook in salted water for ten minutes -previous to adding them to the salmi, also half an ounce of salt pork, -cut in square pieces, and let cook together with the ducks for fifteen -minutes more; then serve. - - -=830. Salmi of Duck à la Montglas.=--Singe, draw, and wipe two fine, -tender ducks; cut away the wings, legs, and breasts, then put the -carcasses in a roasting-pan; sprinkle a little salt over, spread on each -bird a very little butter, and place them in the oven for six minutes; -remove them, and hash them up. Lay them in a saucepan, moistened with a -pint of white broth (No. 99); add a small bouquet (No. 254), and let -cook on the stove for fifteen minutes. Put an ounce of butter in a -sautoire, add the wings, legs, and breasts, previously laid aside; -season with a pinch of salt, half a pinch of pepper, and the third of a -pinch of nutmeg, and let cook on a brisk fire for three minutes on each -side. Add half a glassful of good sherry, half a pint of Espagnole sauce -(No. 151), half a pint of tomato sauce (No. 205), two thin slices of -smoked beef-tongue cut into Julienne-shaped pieces, two cut-up truffles, -six fine mushrooms, also cut up; then strain the gravy of the carcasses -over this; let cook all together for fifteen minutes more, then -artistically dress the salmi on a hot dish, decorate with six -heart-shaped bread croûtons (No. 133), adjust paper ruffles to the end -of the wings and legs, and serve. - - -=831. Salmi of Duck à la Maréchale.=--Proceed exactly the same as for -“Salmi à l’Américaine” (No. 826), adding twelve small godiveau quenelles -(No. 221), and twelve mushrooms cut in two. Let heat well for five -minutes, then serve with six fried bread croûtons (No. 133). - - -A pinch of salt represents 205 grains, or a tablespoonful. - -Half a pinch of pepper represents 38 grains, or a teaspoonful. - -A third of a pinch of nutmeg represents 13 grains, or half a -teaspoonful. - - -GAME. - - -=832. Canapés for Game.=--Cut out the desired number of canapés from a -loaf of American bread (a stale one is preferable) one and a half inches -thick. Trim neatly, pare off the crusts; then cut out a piece in the -centre of each, from end to end, so that the cavity will hold the bird -easily when sending to the table. Spread a little butter over them, -place on a tin plate; then brown in the hot oven until they obtain a -good golden color. Remove from out the oven, arrange them on a hot dish, -and they will be ready to serve. - - -=833. Croquettes of Game à la Périgueux.=--Make six game croquettes -exactly the same as the chicken croquettes (No. 758)--the mushrooms can -be omitted--and serve with half a pint of hot sauce périgueux (No. 191), -separately. - - -=834. Quails Roasted, Plain.=--Pick six fine, tender, fat quails, singe, -draw, and wipe them well; truss them, laying a thin layer of lard on the -breasts. Put them in a roasting-pan, spreading a very little butter on -top of each quail; then pour half a cupful of water in the pan. Season -with a pinch of salt, and let cook in the oven for eighteen minutes. -Place on a hot dish six heart-shaped pieces of toast; untruss the -quails, and arrange them on top, decorating with a little watercress. -Strain the gravy into a sauce-bowl, and serve it separately. - - -=835. Quails Broiled With Bacon.=--Have six fine fat quails. Singe, -draw, and wipe them well. Split them through the back without separating -the parts, and break the two leg bones. Put them on a dish; season with -a pinch of salt, half a pinch of pepper, and a tablespoonful of sweet -oil, mixing them in well, and put them to broil on a moderate fire for -six minutes on each side. Arrange six toasts on a hot dish, lay the -quails on top, and pour a gill of maître d’hôtel butter (No. 145) over, -decorating with six slices of broiled bacon (No. 754), and serve. - - -=836. Braised Quails, Celery Sauce.=--Take six nice fat quails, singe, -draw, and wipe them well. Truss, and cover the breasts with a thin layer -of lard. Place them in a sautoire with a piece of pork rind, half a -carrot, and half an onion, both cut-up, and let them get a good golden -color on the fire. Moisten with half a cupful of water, then put them in -the oven, and let cook for twenty minutes. Serve with a pint of celery -sauce (No. 200), and a little meat-glaze (No. 141) thrown over. - - -=837. Quails à la Financière.=--Braise six quails the same as for the -above (No. 836), and serve them with a pint of hot financière garnishing -(No. 246) in place of the celery sauce. - - -=838. Doe-birds, Roasted, Plain.=--Singe, draw, and truss six fine, fat -doe-birds. Put them in a roasting-pan with half a cupful of water, -seasoning with a pinch of salt. Spread a very little butter over the -birds, and put them in a hot oven for twelve minutes. Dress them on a -hot dish with six small canapés (No. 832). Decorate the dish with a -little watercress, and serve. - - -=839. Broiled Doe-birds.=--Singe, draw, and wipe well six fine -doe-birds; split them through the back without detaching the parts, and -lay them on a dish. Season with a good pinch of salt, half a pinch of -pepper, and one tablespoonful of oil. Roll them in well, and broil for -four minutes on each side. Prepare a hot dish with six toasts; arrange -the doe-birds on top, and serve with a gill of maître d’hôtel butter -(No. 145) well spread over. Decorate the dish with a little watercress. - - -=840. Roasted Doe-birds à l’Américaine.=--Proceed exactly as for No. -838, replacing the canapés of bread with six canapés of fried hominy -(No. 1035), or corn fritters, arranging six slices of broiled bacon over -each bird, and serve the same. - - -=841. Roasted Doe-birds à l’Africaine.=--Exactly as for No. 838, only -serving with six stuffed egg-plants (No. 909) instead of the canapés. - - -=842. Salmi of Doe-birds à la Gastronome.=--Make a salmi as for salmi of -snipe (No. 870), and serve with six small potato croquettes (No. 997). - - -=843. Roast Partridge, Bread Sauce.=--Singe, draw, and wipe two fine, -young partridges; truss them neatly, and cover the breasts with a layer -of thin lard, tying it twice around. Lay them on a roasting-pan, -spreading a little butter over each, and moistening with half a cupful -of water. Put the pan in a brisk oven for twenty-five minutes, basting -the birds occasionally. Dress each one on a bread canapé (No. 832), -removing the strings. Decorate the dish with a little watercress. Strain -the gravy into a sauce-bowl, and serve it separately; also serving half -a pint of hot bread-sauce (No. 162) in another bowl. - - -=844. Partridge Broiled à l’Américaine.=--Singe, draw, and wipe neatly -three tender partridges; cut them in halves, lay them on a dish, and -season with a good pinch of salt, half a pinch of pepper, and a -tablespoonful of oil. Roll them in well, then put them to broil for -seven minutes on each side. Prepare six slices of fried hominy (No. -1035). Arrange them on a hot dish; place the partridges over, and pour a -gill of maître d’hôtel butter on top (No. 145). Place six slices of -broiled bacon (No. 754) over the birds, and serve. - - -=845. Partridge and Cabbage.=--Select a fine, tender cabbage, clean it -thoroughly, cut it into four parts; wash well in cold water, remove the -root, and put into salted boiling water for five minutes. Remove, and -drain well, then return it to the saucepan with one carrot cut in four -pieces, one whole onion stuck with four cloves, a quarter of a pound of -salt pork, in one piece, a bouquet (No. 254), one pint of white broth -(No. 99), and one pint of lean stock. Season with a good pinch of salt -and a pinch of pepper. Take (in preference) two old partridges; singe, -draw, and wipe them well; truss them with their wings turned inside, and -put them on a roasting-pan with half a pinch of salt, and a little -butter well spread over their breasts, and put them to roast for six -minutes. Make a hollow space in the centre of the cabbage, place therein -the two partridges and cover them over, laying a piece of buttered paper -on top to prevent the air from escaping; put the lid on and cook in the -oven for one hour. Now lift off the lid, remove the paper, skim off any -fat adhering to the surface, and dress the cabbage neatly on a hot dish; -untruss, and arrange the partridges, decorating the dish artistically -with the carrots and salt pork, cut into six slices. Take away the onion -and bouquet, and serve. - - -=846. Partridge à la Financière.=--Singe, draw, wipe, and truss two -partridges with their wings inside. Lay a piece of pork-rind in a -saucepan, adding one carrot and one onion, both cut in slices, two -bay-leaves, one sprig of thyme, and the two partridges. Season with one -pinch of salt and half a pinch of pepper. When they have assumed a good -golden color on the hot stove, moisten with half a pint of white broth -(No. 99), then put the saucepan in the oven and let cook for twenty -minutes. Dress them on a serving-dish, untruss, pour half a pint of hot -sauce financière (No. 246) over, and serve. The gravy from the -partridges can be utilized for making the financière sauce. - - -=847. Partridge Braised with Celery Sauce.=--Proceed exactly the same as -for the above (No. 846), replacing the financière by a pint of hot -celery sauce (No. 200). - - -=848. Partridge Sauté à la Chasseur.=--Singe, draw, and wipe two fine, -tender partridges, cut them into twelve pieces, and place them in a -sautoire with an ounce of butter, seasoning well with a good pinch of -salt and half a pinch of pepper. Brown well for three minutes on each -side; then add a finely chopped shallot, half a glassful of Madeira -wine, half a pint of Espagnole sauce (No. 151), and twelve whole -mushrooms. Finish cooking for fifteen minutes, then serve with six bread -croûtons (No. 133) around the dish. - - -=849. Chartreuse of Partridge.=--Prepare the partridges as for No. 845. -Take a Charlotte-mold, which will hold three pints, butter lightly, and -decorate with small pieces of cooked carrot and turnip, cut very evenly -with a vegetable-tube. When ready, fill the bottom with a layer of -cooked cabbage; cut the partridges into pieces, put a layer of them on -the cabbage, covering the hollow spaces with more cabbage; lay on top -six slices of salt pork, add the rest of the partridges, and finish by -covering the surface with cabbage, pressing it down carefully. Place the -mold on a tin baking-dish, and put it in a moderate oven for fifteen -minutes, leaving the oven-door open during the whole time. Have a hot -dish ready, turn the mold upside down on it, and draw off carefully. -Serve with a little demi-glace (No. 185). - - -=850. Suprême of Partridge, Sauce Périgueux.=--Singe, draw, wipe neatly, -and remove the skin from the breasts of three partridges. Make an -incision on top of each breast-bone, from end to end, then with a keen -knife carefully cut off the entire breast on both sides of the -partridges, including the small wing-bone, which should not be separated -from the breasts, and seeing that the entire breasts are cleverly cut -away, without leaving a particle of it on the carcasses. Under each -breast will be found a small fillet, which you carefully remove, and -place on a dish for further action. With a small, sharp knife, make an -incision in each breast, at their thinner side, three inches in length -by one inch in depth. Season the inside of each breast with a pinch of -salt, and half a pinch of pepper, equally divided. Stuff the breasts -with two ounces of chicken forcemeat (No. 226), mixed with two fine, -sound, finely sliced truffles, and four finely sliced mushrooms. Butter -well a _well-tinned_ copper sautoire; gently lay in the six breasts; -take each small fillet, press them gently with the fingers, giving them -a boatlike form. Make six slanting, small incisions on top of each, -insert in each incision a small slice of truffle, cut with a tube half -an inch in diameter. Lightly wet the top of each breast with water, then -neatly lay one fillet on top of each breast lengthwise. Sprinkle a -little clarified butter over all with a feather brush. Pour into the pan -(not over the suprêmes) a quarter of a glassful of Madeira wine and two -tablespoonfuls of mushroom liquor, tightly cover the pan with a lid, -then place in the hot oven for ten minutes. Pour on a hot dish one pint -of hot Toulouse garnishing (No. 176). Remove the suprêmes from the oven, -neatly dress them over the garnishing, adjust paper ruffles on each wing -bone, and immediately send to the table. - - -=851. Suprême of Partridge à la Godard.=--The same as for the above (No. -850), but serving with half a pint of Allemande sauce (No. 210), adding -two sliced truffles, six sliced mushrooms, six blanched cock’s combs, -and six blanched cock’s kidneys, in place of the Périgueux sauce. Heat -up well on the corner of the stove for four minutes, but do not allow it -to boil, and pour the garnishing over the hot dish, dressing the -suprêmes over it; serve very hot. - - -=852. Grouse, Roasted Plain.=--Singe, draw, wipe, and truss two fine fat -grouse. Place them in a roasting-pan with half a cupful of water, spread -a little butter over each, and season with a pinch of salt. Put them -into a brisk oven, and let cook for eighteen minutes, taking care to -baste frequently with their own gravy; then untruss. Have a hot -serving-dish ready; place two bread canapés (No. 832) on it; arrange the -grouse over, and decorate the dish with a little watercress. Strain the -gravy into a sauce-bowl, and serve it separately. - - -=853. Grouse, Roasted à la Sam Ward.=--Take two fine fat grouse; pick, -singe, draw, and dry them well; then truss them nicely. Place them in a -roasting-pan, putting inside of each bird a piece of broiled toast four -inches long and two wide. Drip in on each toast, with a spoon, a small -glassful of good Madeira wine or sherry; season the grouse with a pinch -of salt; spread a little butter over. Put them in a brisk oven, and let -cook for eighteen minutes, taking care to baste them frequently. Lay -them on a hot dish, untruss, strain the gravy over, and decorate with a -little watercress. Serve with a little red currant jelly separately. - - -=854. Grouse, Broiled with Bacon.=--Singe, draw, and wipe nicely two fat -grouse. Split them in two through the back without separating the parts; -lay them on a dish, and season with a pinch of salt, half a pinch of -pepper, and a tablespoonful of sweet oil. Roll them in well; then put -them to broil on a brisk fire for seven minutes on each side. Prepare a -hot dish with six small toasts, arrange the grouse over, spread a gill -of maître d’hôtel butter (No. 145) on top, and garnish with six thin -slices of broiled bacon (No. 754), then serve. - - -=855. Salmi of Grouse à la Parisienne.=--Singe, draw, wipe, and truss -two fine fat grouse; season with a pinch of salt, spread a few small -bits of butter on the birds, then place them in a roasting-pan, and put -them in a brisk oven to cook for eight minutes. Untruss and cut away the -wings, legs, and breasts. Put an ounce of good butter into a saucepan -with half a medium-sized carrot, cut in very small pieces, half an onion -cut the same, a sprig of thyme, two bay-leaves, and six whole peppers. -Reduce to a good golden color for about five minutes, then hash the -bodies of the two grouse, and add them to the other ingredients. Moisten -with a pint of Espagnole sauce (No. 151), half a glassful of good sherry -wine, half a cupful of mushroom liquor, and the zest of a lemon; season -with half a pinch of salt, half a pinch of pepper, and a third of a -pinch of nutmeg; let cook for twenty minutes. Now put the wings, legs, -and breasts into a separate saucepan, and strain the above sauce over -the parts, adding six minced mushrooms and two minced truffles. Let cook -for three minutes, then dress neatly on a hot dish, and serve with six -croûtons (No. 133) on top, and paper ruffles nicely arranged. - - -=856. Salmi of Grouse à la Walter Scott.=--Proceed exactly the same as -for the above (No. 855), omitting the mushrooms and truffles, and -serving with half a pint of bread sauce (No. 162) separately. - - -=857. Salmi of Grouse à la Florentine.=--The same as for No. 855, only -serving the salmi with a garnishing of six hot artichokes à la -Florentine (No. 903) in place of the other garnishing. - - -=858. Suprême of Grouse à la Richelieu.=--Proceed the same as for the -suprême of partridge (No. 850), but substituting tongue for truffles, -and serving with a gill of hot sauce Périgueux (No. 191), mingled with a -gill of tomato sauce (No. 205), boiled together for three minutes. - - -=859. Teal Duck, Roasted Plain.=--Pick, singe, draw, wipe, and truss -three fine teal ducks; place them in a roasting-pan. Season with a pinch -of salt; put them in a brisk oven to roast for fourteen minutes, then -untruss. Arrange on a hot serving-dish, and decorate with six slices of -fried hominy (No. 1035) and a little watercress. - - -=860. Teal Duck, Broiled.=--Have three fine, fat teal ducks; pick, -singe, and dry them neatly; cut the heads off, and split the birds in -two without separating the parts. Lay them on a dish, and season them -with a pinch of salt, half a pinch of pepper, and a tablespoonful of -sweet oil. Roll them in well, and put them to broil on a moderate fire -for seven minutes on each side. Have a hot dish with six toasts ready, -lay the ducks on top, spread a gill of maître d’hôtel butter (No. 145) -over, decorate with a little watercress, and serve. - - -=861. Salmi of Teal Duck à la Régence.=--Prepare the salmi of teal duck -as for the salmi of duck à l’Américaine (No. 826), adding half a pint of -hot Régence garnishing (No. 235) four minutes before serving. - - -=862. Ptarmigan, Roasted Plain.=--Proceed exactly the same as for -roasted teal ducks, No. 859. - - -=863. Ptarmigan, Broiled Plain.=--Prepared the same as for teal ducks -broiled, No. 860. - - -=864. Salmi of Ptarmigan à la Chasseur.=--To be prepared exactly as -salmi of duck à l’Américaine (No. 826), adding twelve mushrooms, cut in -two, four minutes before serving, and decorating with six heart-shaped -croûtons (No. 133). - - -=865. Plovers, Roasted Plain.=--Pick, singe, draw, and wipe neatly six -fine, fat, tender plovers; pick out the eyes, truss the legs together, -skewer the head under one leg, and lay a thin slice of larding pork on -each bird; tie securely, then place them in a roasting-pan. Season with -a pinch of salt evenly divided over each; spread also a very little -butter over. Put them in the hot oven, and roast for ten minutes. Remove -from the oven, arrange six small canapés (No. 832) on a hot dish, dress -the birds on the canapés, decorate with a little watercress, and serve. - - -=866. Plovers Broiled.=--Pick, singe, draw, and wipe six fine, fat -plovers; pick out the eyes, split them through the back without -separating the parts, and place them on a dish. Season with one pinch of -salt, half a pinch of pepper, and a tablespoonful of sweet oil. Roll -them in well, and put them on a broiler to cook for four minutes on each -side. Dress them on a hot dish with six pieces of toast, spread a gill -of maître d’hôtel butter (No. 145) over, decorate with a little -watercress, and serve. - - -=867. Salmi of Plover à la Maison d’Or.=--Proceed exactly the same as -for salmi of woodcock (No. 873), adding, on the serving-dish, six -heart-shaped bread croûtons (No. 133), covered with pâté-de-foie-gras. - - -=868. English Snipe, Roasted.=--Procure six fine English snipe; pick, -singe, draw, and wipe them (reserve the hearts and livers for further -use); pick out the eyes, remove the skin from the heads, truss the legs, -skewer them with the bills; tie a thin slice of larding pork around each -bird, and put them in a roasting-pan, sprinkling a pinch of salt over. -Set them in the oven to roast for eight minutes. Hash up very fine the -hearts and livers, with a teaspoonful of chives and a teaspoonful of -good butter, seasoning with half a pinch of salt and the third of a -pinch of pepper. Cover six bread canapés (No. 832) with this, sprinkling -a little fresh bread-crumbs on top. Spread a very little butter over -all, and put them on a tin plate in the oven for two minutes. Arrange -the canapés on a hot dish, dress the snipe nicely over, decorate with a -little watercress, and strain the gravy into a sauce-bowl, serving it -separately. - - -=869. English Snipe, Broiled.=--Pick, singe, draw, and dry well six fine -English snipe; remove the skin from the heads, split them in two without -detaching the parts, and put them on a dish. Season with a pinch of -salt, half a pinch of pepper, and a tablespoonful of oil. Roll them in -well, then put them to broil (with the bills stuck into the breasts), -and let them cook for four minutes on each side. Prepare a hot dish with -six toasts, arrange the snipe over, spread a gill of maître d’hôtel -butter (No. 145) on top, decorate the dish with a little watercress, and -serve. - - -=870. Salmi of Snipe à la Moderne.=--Singe, draw, and neatly wipe six -fine, fat snipe. Chop off the legs, and then stuff the inside with a -little game forcemeat (No. 228) through a paper cornet; fill the cavity -of the eyes with a little more of the game forcemeat (No. 228), and -covering each eye right over the game forcemeat with a small bit of -truffle, cut with a tube. Insert the bills in the breasts, and then lay -them on a roasting-pan, with a little butter; place in the hot oven to -roast for six minutes. Take from out the oven, lay each one on a square -piece of bread, fried in a little clarified butter, pour one pint of hot -salmi sauce (No. 193) over, to which have been added twelve whole -mushrooms, and serve. - - -=871. Woodcock, Roasted Plain.=--Procure six fine, fat woodcocks, pick, -singe, and draw them, putting the hearts and livers on a plate for -further use. Take out the eyes, and remove the skin from the heads; -truss up the feet, skewer them with the bill, and tie a _barde_ of fat -pork around the breasts; then chop up all the hearts and livers very -fine, with one teaspoonful of chives, half a pinch of salt, a third of a -pinch of pepper, and a teaspoonful of butter. Prepare six bread canapés -(No. 832), two and a half inches long, by one and a half wide; fry them -for two minutes in very hot fat, drain them thoroughly, and cover each -canapé with some of the above mixture, spreading a little fresh -bread-crumbs and a very little butter over; place them in a small -baking-pan and lay aside. Now put the woodcocks in a roasting-pan with a -little butter well spread over the birds, and roast them in a brisk oven -for ten minutes. Two minutes before they are done, put the canapés in -the oven, then take both out, and lay the canapés on a hot dish; untie -the birds, and arrange them over the canapés, decorating the dish with a -little watercress. Strain the gravy into a sauce-bowl, and serve it -separately. - - -=872. Woodcock, Broiled With Bacon.=--Pick, singe, draw, pick out the -eyes, and remove the skin from the heads of six fine woodcocks; wipe -them neatly, and split them through the back without separating the -parts. Put them on a dish to season with a pinch of salt, half a pinch -of pepper, and one tablespoonful of sweet oil. Roll them in well, then -put them on to broil with the bills stuck into the breasts. Let broil -for four minutes on each side, then arrange them on a dish with six -pieces of heart-shaped fried bread, covered with the hashed hearts and -livers as in No. 871, spread a gill of maître-d’hôtel butter (No. 145) -over, and decorate with six slices of broiled bacon (No. 754), then -serve. - - -=873. Salmi of Woodcock à la Chasseur.=--Pick, singe, draw, pick out the -eyes, and remove the skin from the heads of six fine woodcocks; wipe -them neatly, and put them in a roasting-pan with half a pinch of salt. -Cook for four minutes in the oven; then cut off the legs and necks, but -preserve the heads. Put an ounce of butter into a saucepan, with half a -raw carrot and half a raw onion, all cut in pieces, a small bouquet (No. -254), and six whole peppers. Cook for five minutes on the stove, then -moisten with half a pint of Espagnole sauce (No. 151), half a glassful -of sherry wine, and three tablespoonfuls of mushroom liquor. Season with -half a pinch of salt and half a pinch of pepper, and let cook for -fifteen minutes more. Stick a good-sized, fine mushroom in the bill of -each head, run the bill into the breast of each woodcock, and put them -in a sautoire; strain the sauce over, add twelve mushrooms cut in two, -and the zest of one lemon. Let cook for six minutes more, then arrange -nicely on a dish, decorating it with six bread croûtons (No. 133); pour -the sauce over, and serve. - - -=874. Canvas-back Ducks, Roasted.=--Procure two fine, fat canvas-back -ducks, pick, singe, draw well, and wipe neatly; throw a light pinch of -salt inside, run in the head from the end of the neck to the back, truss -nicely, and place in a roasting-pan. Sprinkle a little salt over, put -them in a brisk oven, and let cook for eighteen minutes; arrange on a -very hot dish, untruss, throw two tablespoonfuls of white broth (No. 99) -into each duck, and serve with six slices of fried hominy (No. 1035), -and currant jelly. - - -=875. Canvas-back Ducks, Broiled.=--Take two fine, fat canvas-back -ducks; pick, singe, draw, and wipe them thoroughly. Split them through -the back without detaching them, and lay them on a dish to season with a -good pinch of salt, half a pinch of pepper, and a tablespoonful of oil. -Roll them in well, and put them to broil for seven minutes on each side. -Dress them on a hot dish, spread a gill of maître-d’hôtel butter over -(No. 145), decorate with a little watercress, and serve. - - -=876. Red-head Ducks, roasted--Broiled.=--Red-head ducks roasted are -prepared exactly the same as canvas-back ducks roasted (No. 874). - -Red-head ducks broiled are prepared exactly the same as for canvas-back -ducks broiled (No. 875). - - -=877. Reed-birds, Roasted.=--Procure twelve freshly killed, fine, fat -reed-birds; cut off their legs and wings, pick the eyes out, and remove -the skin from the heads, clean and wipe them neatly, and with a skewer -remove the gizzards from the sides, then cover their breasts lightly -with thin slices of bacon; arrange them on three kidney-skewers, four on -each, and lay them in a roasting-pan; season with a pinch of salt, -spread a very little butter over, and set them in the oven to roast for -seven minutes; remove them to a hot dish with six hot toasts; garnish -with watercress and send to the table immediately. - - -=878. Saddle of Venison, Jelly Sauce.=--Procure a saddle of a small -venison, weighing about five pounds; pare it neatly, remove the sinews -from the surface, and lard it with a larding-needle as finely as -possible; tie it three times around. Put into the roasting-pan one -sliced onion and one sliced carrot; lay in the saddle, seasoning with -one pinch of salt; spread half an ounce of butter over, and put it in a -brisk oven to roast for forty minutes, basting it frequently with its -own gravy. Untie before lifting it from the pan, arrange neatly on a hot -dish; pour into the pan half a glassful of Madeira wine and a gill of -white broth (No. 99); let come to a boil on the stove. Skim the fat off -the gravy, straining the lean part over the saddle. Serve with half a -pint of hot currant-jelly sauce (No. 884) separately. - -All saddles of venison are prepared the same way, only with different -sauces and garnishings. - - -=879. Venison Steak, Broiled.=--Procure from a freshly killed deer a -fine leg of about five pounds weight; remove the noix, cut it into six -steaks; pare and flatten them nicely. Put them on a plate to season with -a good pinch of salt, a pinch of pepper, the third of a pinch of nutmeg, -and one tablespoonful of oil. Roll them in well, and put them to broil -for five minutes on each side. Dress on a hot dish, and spread a gill of -maître-d’hôtel butter (No. 145) over; decorate the dish with a little -watercress, and serve. - -All venison steaks are prepared the same way, only served with different -sauces and garnishings. - - -=880. Venison Steak, Londonderry Sauce.=--To be prepared the same as for -the above (No. 879). Cut into Julienne-shaped pieces half an ounce of -citron, also the zest of half a small, sound lemon cut in the same way. -Place them in a saucepan with a glassful of good port wine; cook for two -or three minutes at most. Add now a gill of currant jelly, stir all well -together until the jelly is thoroughly dissolved, add just a little -Cayenne pepper, but no more than the equivalent of the third of a -saltspoonful. Allow to come to a boil. Pour the sauce on the hot -serving-dish, place the steaks one overlapping another, and serve very -hot. - - -=881. Venison Steak, Colbert Sauce.=--Proceed the same as for No. 879, -serving with half a pint of hot Colbert sauce (No. 190). - - -=882. Venison Steak, Purée of Chestnuts.=--The same as for No. 879, -serving with half a pint of purée of chestnuts (No. 131). - - -=883. Venison Steak, Mashed Potatoes.=--The same as for No. 879, serving -with a pint of mashed potatoes and a little gravy (No. 998). - - -=884. Venison Steaks, Currant-Jelly Sauce.=--The same as in No. 879, -serving with the following sauce: put in a saucepan on a hot range a -wine-glassful of good port wine, let it come to a boil; then add half a -pint of currant jelly (No. 1326), thoroughly stir until the jelly is -well dissolved, pour in a gill of sauce Espagnole (No. 151); let again -come to a boil, then pour the sauce on a hot dish; dress the steaks over -it, one overlapping another, and send to the table hot. - - -=885. Venison Chops, Chestnut Purée.=--Have six fine venison chops; -pare, flatten a little, and place them on a plate with a good pinch of -salt, half a pinch of pepper, and a tablespoonful of oil. Roll them in -well, and put them to broil for four minutes on each side; arrange half -a pint of hot purée of chestnuts (No. 131) on a dish. Place the chops -over, and serve with a good gravy thrown over all. - - -=886. Civet of Venison, Poivrade Sauce.=--Procure two and a half pounds -of venison, the lower part if possible (for the lean parts are -preferable), cut it into small square pieces, and lay them in an earthen -jar, with one sliced onion, half a bunch of parsley-roots, a sprig of -thyme, two bay-leaves, twelve whole peppers, two pinches of salt, half a -pinch of pepper, and half a glassful of vinegar. Let them marinate for -twelve hours. Drain off the juice, and put the venison in a sautoire -with an ounce of clarified butter; let cook for ten minutes, then add -three tablespoonfuls of flour, stirring well. Moisten with one and a -half pints of broth (No. 99), also the marinade-liquor (or juice), well -strained. Season with a pinch of salt and half a pinch of pepper, and -let cook again for forty minutes. Arrange the civet nicely on a hot -dish, sprinkle a little chopped parsley over, and serve. - - -=887. Civet of Venison à la Française.=--Prepare the venison exactly the -same as for No. 886, and after marinating it twelve hours, drain it well -from the marinade-juice, and place it in a saucepan with an ounce of -clarified butter, and let brown for ten minutes on a moderate fire; then -add three tablespoonfuls of flour, constantly stirring while adding it. -Moisten with one and a half glassfuls of red wine, also a pint of hot -white broth (No. 99). Season with half a pinch of salt and half a pinch -of pepper, then stir well again until boiling, and add twelve -well-peeled, small, sound onions, and one ounce of salt pork cut into -small, square pieces, also a bouquet (No. 254). Let cook all together -for forty minutes; and four minutes before serving add twelve whole -mushrooms. Dress on a hot dish, suppress the bouquet, decorate with -bread croûtons as in No. 133, all round the dish, and serve. - - -=888. Civet of Venison à la Parisienne.=--The same as for the above (No. -887), omitting the salt pork, and substituting for it eighteen small -mushrooms instead of twelve. - - -=889. Venison Pie à l’Américaine.=--Have three pounds of venison cut -into small, square pieces (the parings are preferable); place them in a -saucepan with an ounce of butter, and brown them well for six minutes, -then add one tablespoonful of flour; stir well, and moisten with a quart -of white broth (No. 99); throw in six small, glazed, white onions, a -bouquet (No. 254), two pinches of salt, one pinch of pepper, and the -third of a pinch of nutmeg. Let cook on the stove for forty-five minutes -with the lid on, and when done, lay the stew into a deep dish; cover -with a good pie-crust (No. 1077), carefully wetting the edges; egg the -surface with beaten egg, make two incisions on each side and a small -hole in the centre, then bake in the oven for forty minutes. Prepare a -dish with a folded napkin, lay upon this the dish containing the pie, -and serve. - - -=890. Antelope Steak, Russian Sauce.=--Prepared exactly the same as -Venison steak (No. 879), and served with half a pint of hot Russian -sauce (No. 211) on the dish, and the steak over it. - - -=891. Antelope Chops, Port Wine Sauce.=--Broil six fine antelope chops -exactly the same as in No. 885. Heat a glassful of port wine in a -saucepan, add two cloves, one bay-leaf, eighteen whole peppers, a gill -of currant jelly (No. 1326), thoroughly stir until the jelly is -completely dissolved, then thicken with half a gill of sauce Espagnole -(No. 151), lightly heat again; then strain on a hot serving-dish, neatly -dress the chops over it, and send to the table very hot. - - -=892. Hare, Roasted, Stuffed.=--Procure two fine hares, cut them in -half, that is, separating the fore-quarters from the hind-quarters. Bone -the saddles down to the legs, but not the legs; place them on a deep -earthen dish, pour in a wine-glassful of white wine, adding one -medium-sized, sound, sliced lemon, one peeled and sliced onion, one -sprig of thyme; seasoning with a pinch and a half of salt, a pinch of -pepper, and two cloves. Roll the saddles well several times in the -seasoning, and put aside to steep for at least twelve hours. - -=Stuffing.=--Place in a saucepan on the hot range half a good-sized, -sound, chopped onion with a tablespoonful of butter; cook for one -minute, then add two ounces of sausage-meat, six chopped mushrooms, a -teaspoonful of chopped parsley, season with half a pinch of salt and the -third of a pinch of pepper. Cook all together for six minutes. Let cool, -until needed. - -Peel four fine, sound apples, cut each into six equal parts, remove the -cores; place them in a pan on the fire with half a glassful of white -wine or good cider. Boil for four minutes, then place this with the -above forcemeat, and mix all well together. - -Take the marinated hares, stuff the saddles (which were boned) with the -above stuffing evenly, give them a nice round shape, and tie so as to -hold them firm; arrange a piece of larding pork over each saddle, then -lay them in a roasting-pan, with one carrot and one onion cut into -slices and placed at the bottom of the pan; pour one pint of white broth -(No. 99) right over the hares. Place in the hot oven, and roast for -forty-five minutes, taking care to baste frequently with its own gravy. -Remove from the oven, untie, dress on a hot dish, strain the gravy over -the saddles, nicely decorate the dish with heart-shaped croûtons (No. -133) all around, and serve. - -The fore-quarters can be utilized for Civet, etc., as desired. - - -=893. Civet of Hare à la Française.=--Remove the entire skin from a -good-sized, tender hare, neatly draw it, preserving the blood, if there -is any, and also the liver, the gall being carefully removed. Place the -blood and liver on the same dish, and proceed to cut the hare into -twelve pieces. Put them into a stone jar, seasoning with one and a half -good pinches of salt, a good pinch of pepper, a third of a pinch of -nutmeg, one sliced onion, one sprig of thyme, two bay-leaves, and half a -glassful of white wine. Mix all well together, and steep well for six -hours. Lift out the pieces of hare, and put them in a saucepan with one -ounce of butter, adding twelve glazed, small onions, and one ounce of -salt pork, cut into small pieces; let cook on a brisk fire for ten -minutes, then add three tablespoonfuls of flour, stir well, and moisten -with a glassful of red wine, also half a pint of white broth (No. 99). -Stir until it boils, then season again with half a pinch of salt and -half a pinch of pepper; cook for one hour longer, and fifteen minutes -before it is done put in the blood, heart, and liver, finely chopped and -all well mixed together. Serve on a dish with six croûtons (No. 133). - - -=894. Gibelotte of Hare.=--Proceed exactly the same as for the above -(No. 893), replacing the glassful of red wine by a full pint of white -broth (No. 99), and adding twelve whole mushrooms four minutes before -serving. - - -=895. Fillets of Hare, Sauce Poivrade.=--Have two fine English or -American hares; clean them neatly as for No. 893, cut them off from the -end of the rack, remove the skin from the fillets, and lard the surface -with a small needle. Put them on a dish, and season with a pinch and a -half of salt, half a pinch of pepper, and the third of a pinch of -nutmeg; add one onion, and one carrot cut in pieces, also three -tablespoonfuls of white wine. Let all souse together for two hours, then -transfer the whole to a roasting-pan, with any scraps of pork-rind, one -sliced carrot, and a sliced onion at the bottom of the pan; put it in -the oven, and let cook for thirty minutes. Place the fillets on a dish, -add to the pan one gill of hot broth (No. 99), let come to a boil, and -then strain the gravy over, and serve with half a pint of poivrade sauce -(No. 194) separately. - -A pinch of salt represents 205 grains, or a tablespoonful. - -Half a pinch of pepper represents 38 grains, or a teaspoonful. - -A third of a pinch of nutmeg represents 13 grains, or half a -teaspoonful. - - -VEGETABLES. - - -=896. Artichokes à la Barigoul--Lean.=--Take three large, fine, sound -French artichokes, parboil them for three minutes, drain, and pare the -tips as well as the bottoms. Remove the chokes with a vegetable-scoop. -Place them in a saucepan, with a medium-sized, sliced carrot, one sound, -sliced onion, and a tablespoonful of good butter. Season the artichokes -with a pinch of salt only. Cut up very fine one peeled, sound shallot, -and place it in a separate pan with a tablespoonful of butter, and cook -it for three minutes, being careful not to let it get brown. Add ten -chopped mushrooms, a tablespoonful of chopped parsley, and a teaspoonful -of finely chopped chervil. Season with a pinch of salt and half a pinch -of pepper. Cook for five minutes, stirring occasionally meanwhile. Then -stuff the artichokes with the preparation, placing on top of each, one -whole mushroom. Place them in the hot oven, with a wine-glassful of -white wine and a gill of white broth (No. 99); put the lid on the pan, -and cook for forty minutes. Remove, and dress them on a hot dish. Add a -gill of good Allemande sauce (No. 210) to the sauce of the artichokes, -heat up a little, but do not boil; strain it into a bowl, and serve -separately. - -=The Same, Fat.=--Pare the tips, as also the bottoms, of three fine, -fresh, large French artichokes. Remove the chokes with a -vegetable-scoop. Place them in a saucepan with half an ounce of butter, -one sliced carrot, two cloves, one bay-leaf, and one sprig of thyme. Cut -up very fine one sound, peeled shallot, place it in a saucepan, with one -medium-sized green pepper cut up in small dice-shaped pieces, and a -tablespoonful of sweet oil. Cook three minutes. Add a quarter of an -ounce of minced cooked ham, eight chopped mushrooms, and one -tablespoonful of well-cleaned rice. Let cook for three minutes. Season -with a pinch of salt and half a pinch of pepper; add a glassful of white -wine, cook for five minutes longer. Add half a gill of tomato sauce (No. -205), and let cook for five minutes more. Stuff the artichokes with the -above; arrange a thin slice of larding pork on top of each, place them -on the hot stove, with half a glassful of white wine; boil for two -minutes, then add half a gill of white broth (No. 99); cover the pan, -place in the hot oven, and let cook for forty minutes. Remove from the -oven; dress the artichokes on a hot dish, add a gill of Madeira sauce -(No. 185) to the gravy. Reduce it for three minutes; strain it into a -bowl, and serve separately, very hot. - - -=897. Artichokes Sautés.=--Cut six fine, solid, green artichokes into -quarters, and remove the choke entirely. Trim the leaves neatly, and -parboil them for five minutes in salted and acidulated water. Remove, -and drain them thoroughly. Lay them in a sautoire; season with a pinch -of salt, a pinch of pepper, and add two ounces of good butter. Cover the -pan with the lid, and set to cook in a moderate oven for twenty-five -minutes. Take it out, place the artichokes in a deep dish, and serve -with any desired sauce. - - -=898. Artichokes à la Duxelle.=--Chop up finely, and brown for ten -minutes in an ounce of butter, six mushrooms, two fine, sound shallots, -a quarter of a bunch of parsley, and a clove of garlic. Pare six small -or three large artichokes; remove the choke with a spoon, and fry the -tops of the leaves in boiling fat for two minutes, being careful to fry -only the leaves. Place them in a sautoire, covering each artichoke with -a thin slice of salt pork, and laying a buttered paper on top. Moisten -with half a pint of hot consommé (No. 100) and half a glassful of white -wine. Then place them in a moderate oven to braise for thirty-five -minutes. When done, put the prepared gravy into a gill of Italian sauce -(No. 188); place the artichokes in a hot dish, pour the sauce over them, -and serve. - - -=899. Fried Artichokes.=--Take three fine, large French artichokes; -remove the first three or four rows of leaves; cut each artichoke into -six pieces; remove the choke with a spoon; pare the tips of the -remaining leaves, and lay the pieces in a bowl, with two tablespoonfuls -of oil, a good pinch of salt, half a pinch of pepper, a third of a pinch -of nutmeg, and a tablespoonful of vinegar. Stir all well together. Make -a batter as for No. 1186, dip the artichokes in it, and mix well. Have -some fat boiling in a deep pan; lift up the pieces with a skimmer and -lay them in one by one, putting in as many as the pan will hold. Stir -well, detach those pieces which adhere to the others, and after twelve -minutes, or when they are of a golden color, take them out with a -strainer. Throw a good handful of parsley-greens into the pan, and as -the fat ceases to crackle, after three minutes, take it up; drain -through a napkin sprinkled with a little salt. Pile the artichokes on a -dish, dome-shaped, garnish with fried parsley, and serve. - - -=900. Artichokes, with Sauce.=--Trim neatly six small raw artichokes; -pare the under parts, lay them in a saucepan, and cover them partially -with boiling water, adding a handful of salt and one tablespoonful of -vinegar. Let them cook for about forty minutes, then draw out a leaf, -and if it detaches easily, the artichokes are sufficiently done. Take -them from the water, and put them to drain upside down. Arrange them on -a dish with a folded napkin, and serve. Artichokes prepared in this way -can be eaten with white, blonde, Hollandaise, or any kind of sauce. To -keep the artichokes green, tie a piece of charred wood about the size of -an egg in a linen cloth, and pour over it the water to be used for -boiling the artichokes. - - -=901. Stuffed Artichokes à la Barigoul.=--Pare three fine, large, French -artichokes; cut the under leaves straight, then parboil them -sufficiently to remove the choke. After laying them in cold water for -five minutes, and draining them thoroughly, fill the empty space with a -forcemeat made of half an ounce of hashed salt pork, six minced -mushrooms, a teaspoonful of chopped parsley, and two hashed shallots, -and seasoning with half a pinch of pepper and a third of a pinch of -nutmeg, mixing all well together. Tie them up with a string. Heat three -tablespoonfuls of olive oil in a pan, and in it brown well the -artichokes for three minutes on each side. Place them in a sautoire, and -put on top of each artichoke a small slice of fresh pork or veal, or -some butter, adding a glassful of broth (No. 99). Cook them in the oven -for forty minutes, place the artichokes in a hot dish, pour the sauce -over and serve. - - -=902. Artichokes à la Vinaigrette.=--Prepare and cook three large or six -small, fine artichokes the same as for No. 900. The large ones are to be -eaten boiled, cooled, and served with the following sauce in a -sauce-bowl: pound the yolk of a hard-boiled egg in a bowl, dilute it -with two spoonfuls of vinegar, season with a pinch of salt, and half a -pinch of pepper, a finely chopped shallot, and three tablespoonfuls of -good oil. Mix well together, and serve. - -The small artichokes may be served in the same way, or they can be eaten -raw (as they frequently are in Europe), with the choke removed. Dress -the artichokes on a dish with a folded napkin, and serve the sauce in a -separate bowl. - - -=903. Artichokes à la Florentine.=--Fill six parboiled fresh or -conserved artichoke-bottoms with a preparation made of fresh sliced -mushrooms, if at hand, a small, cooked cauliflower, weighing half a -pound when pared, and stewed in half a pint of béchamel (No. 154), with -two tablespoonfuls of grated cheese, seasoned with half a pinch of -pepper, and the third of a pinch of nutmeg. Sprinkle with fresh -bread-crumbs, and pour over them a little clarified butter; brown in the -oven for ten minutes; place the artichokes in a hot dish, pour a gill of -hot Madeira sauce (No. 185) over them, and serve. - - -=904. Asparagus, Sauce Hollandaise.=--Scrape nicely and wash carefully -two bunches of fine asparagus; tie them into six equal bunches, -arranging the heads all one way, and chop off the ends evenly. Boil them -until they are done in salted water, or from twenty to twenty-two -minutes; lift them out, drain them thoroughly on a cloth, and lay them -nicely on a dish with a folded napkin. Untie, and serve with half a pint -of hot Hollandaise sauce (No. 160), in a separate bowl. - -Asparagus with drawn butter is prepared in exactly the same way, and is -served with a gill of drawn butter (No. 157). - - -=905. Asparagus à la Vinaigrette.=--Prepare two bunches of sound -asparagus as in No. 904, and serve with half a pint of sauce vinaigrette -(No. 902), after the asparagus has been thoroughly cooled. Asparagus can -be served in this way either hot or cold. - - -=906. Asparagus à la Tessinoise.=--Boil for only twelve minutes two -bunches of fine fresh asparagus as for No. 904, place them on a dish in -layers, with grated Swiss or Parmesan cheese between. Lightly brown a -third of a medium-sized, sound, chopped onion in one ounce of butter, -and pour over the whole; sprinkle the top with a little cheese and fresh -bread-crumbs, and cook in a moderate oven for fifteen minutes. - -Take out of the oven, and send to the table in the same dish. - - -=907. Fried Egg-plant.=--Peel one medium-sized egg-plant, cut it into -six round slices, about half an inch in thickness, and season with half -a teaspoonful of salt and a teaspoonful of pepper. Dip the pieces in -beaten egg and in fresh bread-crumbs, and fry them in hot fat for five -minutes. Remove, salt slightly again, and drain them well; serve on a -hot dish over a folded napkin. - - -=908. Broiled Egg-plant.=--Peel neatly a sound, medium-sized egg-plant, -and cut it into six even slices half an inch thick, in such a way that -one egg-plant will be sufficient. Place the slices in a dish; season -them with a pinch of salt and half a pinch of pepper, and throw over -them a tablespoonful of sweet oil. Mix well together; then arrange the -slices on the broiler, and broil them for five minutes on each side. -Remove them from the fire, place them in a hot dish, spread a gill of -maître d’hôtel (No. 145) over them, and send them to the table. - - -=909. Stuffed Egg-plant.=--Cut a good-sized egg-plant into six parts, so -that the peel remains intact on one side. Make four incisions inside of -each piece, and fry them for one minute in boiling fat; dig out the -fleshy part of the egg-plant with a potato-scoop, and fill it with any -forcemeat at hand. Sprinkle the top with bread-crumbs and a little -clarified butter; brown well in the oven for ten minutes, and serve. - - -=910. Beet-roots, Boiled Plain.=--Wash a quart of sound, young -beet-roots thoroughly in cold water. Place them in a saucepan, covering -them with cold water; season with a handful of salt and two -tablespoonfuls of vinegar; put on the lid and cook for one hour and ten -minutes. Take them from the fire; lift them from the water, and peel -them while they are warm. When done, put them in a stone jar; strain -over them the liquor in which they were boiled; spread two -tablespoonfuls of powdered sugar on top; cover them, and put them away -in a cool place for use when required. - -Beet-roots are generally served as a salad, a hors-d’œuvre, or a -garnishing for salad. - - -=911. Beet-roots Sautées au Beurre.=--With the same quantity of -beet-roots proceed as in No. 910; when cooked and peeled, cut them up in -clove-shaped pieces; then put them in a sautoire with one ounce of -butter, seasoning with a pinch of pepper, and sprinkling a very little -powdered sugar over them. Let them cook on the stove for six minutes, -carefully tossing them from time to time; then arrange them in a hot -vegetable-dish, and serve. - - -=912. Beet-roots Sautées à la Crême.=--Proceed the same as in No. 911, -adding half a pint of hot béchamel (No. 154) three minutes before -serving. - - -=913. Mushrooms Sautées à la Bordelaise.=--Select a pound of the -largest, driest, thickest, and firmest mushrooms procurable; pare -neatly, wash them well, drain, and cut lozenge-shaped. Place them in an -earthen dish, sprinkle them with a tablespoonful of good oil, a pinch of -salt, and twelve whole peppers, and leave them in the marinade for two -hours. Take them out and stew them for six minutes; when done, place -them on the serving-dish, and cover them with the following sauce: Place -in a sautoire three tablespoonfuls of oil, a teaspoonful of parsley, the -same of chives, and a clove of crushed garlic, all well chopped. Heat -for five minutes; then add them to the mushrooms, which are ready to -serve. - - -=914. Mushrooms Sautés on Toast.=--Choose a pound of fine, sound, large, -fresh mushrooms, neatly pare off the ends, clean, and wash them well. -Drain, and place them in a sautoire with an ounce of good butter. Season -with a pinch of salt and half a pinch of pepper. Cover, and let them -cook for ten minutes, tossing them well meanwhile. Squeeze in the juice -of half a medium-sized sound lemon; add a pinch of chopped parsley, -nicely sprinkled over. Place six pieces of toasted bread on a hot dish, -dress the mushrooms over the toasts, and serve. - - -=915. Mushrooms Sautés à la Crême.=--Prepare a pound of fine, fresh -mushrooms exactly the same as above (No. 914), and if very large cut -them in two. Place them in a sautoire with an ounce of good butter. -Season with a pinch of salt and half a pinch of pepper, then put the lid -on, and cook on a moderate fire for six minutes; then add two -tablespoonfuls of velouté sauce (No. 152), and half a cupful of sweet -cream. Cook again for four minutes, and serve them in a very hot dish -with six heart-shaped bread croûtons (No. 133) around it. - - -=916. Mushrooms Broiled on Toast.=--Pare neatly, wash well, and dry -thoroughly one pound of fine, large mushrooms. Lay them on a dish, -season with a pinch of salt, half a pinch of pepper, and a tablespoonful -of sweet oil. Roll them in well; then put them on to broil for four -minutes on each side; arrange them on a hot dish with six slices of -toast; pour a gill of maître d’hôtel butter (No. 145) over the -mushrooms, and serve. - - -=917. Blanched Cabbage.=--Pare off the outer leaves from a medium-sized -cabbage; cut it into four square pieces, wash thoroughly, dry, and put -it in a saucepan covering it with salted hot water. Cook for ten -minutes, drain, and put it into cold water to cool off; remove from the -water, and drain again. - -All cabbages are blanched before using them, with the exception of -stuffed cabbage, which must be left whole. - - -=918. Cabbage with Cream.=--Drain, and let cool a well-blanched cabbage -(No. 917); chop it up, and place it in a saucepan with two ounces of -butter, seasoning with a good pinch of salt, half a pinch of pepper, and -the third of a pinch of grated nutmeg; add a tablespoonful of flour, -stir well, and moisten with a cupful of cream. Reduce until the cabbage -and gravy are well incorporated, which will take about forty-five -minutes. Arrange on a hot dish, and serve. - - -=919. Stuffed Cabbage.=--Cut out the root and heart from a medium-sized -cabbage-head, and pick off several of the outer leaves; parboil the rest -as for No. 917. After removing it from the fire, open the leaves -carefully, so as not to break them; then season the cabbage with a pinch -of salt and half a pinch of pepper, and fill the inside of the leaves -with a good sausage forcemeat (No. 220). Close them up, and tie the -cabbage so that none of the stuffing escapes; then lay it in a sautoire -containing one cut-up carrot, one cut-up onion, a piece of lard skin, -and half a pint of white broth (No. 99). Cover with a little fat from -the soup-stock; lay a buttered paper on top, and let cook for one hour -in the oven, basting it occasionally with its own juice; untie, and -serve with half a pint of Madeira sauce (No. 185). - - -=920. Cabbage for Garnishing.=--Prepare a cabbage exactly the same as -for No. 919; divide it into six parts, stuff each one with sausage -forcemeat (No. 220), wrap them up, and tie, rolling them well. Put them -in a sautoire garnished the same as for the stuffed cabbage, and cook -for forty minutes in the oven; untie, and serve when needed. - - -=921. Pork and Cabbage.=--Pare neatly, and divide a medium-sized cabbage -into four pieces; wash them well, parboil for ten minutes, and then put -them into any kind of vessel with a pound of salt pork, well washed, -three cervelas, a branch of celery, one onion, two large carrots, a -blade each of bay-leaf and thyme, half a pinch of pepper, but no salt, -and cover with a buttered paper. Let simmer on a gentle fire for one -hour and a half; then place the cabbage in a dish, using a skimmer; also -the pork and sausages, laying them on top; decorate the dish with the -rest of the vegetables, and serve. - - -=922. Brussels Sprouts, Sautés au Beurre.=--Pare neatly, and pick off -the outer dead leaves of one pound of imported Brussels sprouts, or one -and a half pounds of domestic sprouts; wash them thoroughly, drain, and -cook them in boiling salted water for seven minutes. Drain, and let cool -in cold water; drain them once more, then throw the sprouts into a -sautoire containing two ounces of butter. Season with half a pinch each -of salt and pepper, adding a teaspoonful of chopped parsley; cook -slightly for five minutes; then serve. - - -=923. Brussels Sprouts, Sautés à la Crême.=--Pare, pick, and blanch one -pound of sprouts as in No. 922. When well drained, put them in a -sautoire with two tablespoonfuls of velouté (No. 152); season with half -a pinch of salt, and the third of a pinch each of pepper and nutmeg. Add -half a cupful of sweet cream. Let them heat, but not boil, for five -minutes, tossing them frequently; dress on a hot dish, and serve. - - -=924. Sourkrout.=--After washing three pints of imported sourkrout in -several waters, drain it well, and put it in a saucepan with a large -piece of well-washed salt pork, three cervelas, two carrots, two whole -onions, half a cupful of roast meat-fat, six juniper berries, a glassful -of good white wine, and a pint of white broth (No. 99). Let it cook -slowly for three hours; then drain the sourkrout, dish it up with the -pork on top, which can either be served in one piece, or divided into -six slices, arranging the cervelas around, nicely dressed. - - -=925. Cauliflower, Boiled with Butter.=--Take one large or two small -cauliflowers; pare, pick, and examine them well to see if anything -adheres which should be removed; wash them thoroughly in fresh water, -and then put in a saucepan, covering with cold water; season with a -handful of salt and half a pinch of pepper, and add an ounce of kneaded -butter. After cooking about thirty minutes, drain them through a -colander, and lay them on a dish, pouring over them a sauce made of one -ounce of good butter, a third of a pinch of salt, the same of pepper, -and a tablespoonful of vinegar, then serve. - -Cauliflowers prepared the same way can be served with a white sauce or -Hollandaise sauce. They are also eaten as a salad when cold. - - -=926. Cauliflower au Gratin.=--Pare, pick, cook, and drain one large or -two medium-sized cauliflowers as for No. 925. Cut off the roots; then -place them on a buttered baking-dish, covering them with a pint of good -béchamel (No. 154), to which three tablespoonfuls of grated Parmesan -cheese have been added. Sprinkle the top with three more tablespoonfuls -of grated cheese and a little fresh bread-crumbs. Place the dish in the -oven and let it get a golden brown color. It will require about twenty -minutes’ cooking, but care must be taken to turn the dish frequently, so -that the cauliflower will be equally well browned all over. - - -=927. Carrots Sautées à la Crême.=--Pare off the ends of six good-sized -carrots, scrape them neatly, wash thoroughly, and cut them in rounds -half an inch thick. Cook them in white broth (No. 99), (salted water -will answer as well); cover the saucepan, and let them cook for thirty -minutes. Remove, drain, and place them in a sautoire, with three -tablespoonfuls of béchamel (No. 154), and a cupful of cream or milk. -Season with a pinch of salt, half a pinch of pepper, and the third of a -pinch of nutmeg. After ten minutes, place them in a hot dish, sprinkle -a good pinch of chopped parsley over, and serve. - - -=928. Celery, with Gravy à la Bonne Femme.=--Procure two bunches of fine -Kalamazoo celery. If there should be four heads in each bunch, reserve -two for table celery, as hors-d’œvres. Pare the outer branches, and -clean thoroughly, cutting off the hard and green leaves. Cut them into -equal lengths, and blanch them in boiling water for five minutes; drain, -and add half a pint of broth (No. 99) to the water. Put the celery into -a gill of white roux (No. 135) in a sautoire, and season with a pinch of -salt, twelve whole peppers, and a third of a pinch of nutmeg. When the -celery is sufficiently cooked, or after twenty-five minutes, finish the -sauce with a gill of clear gravy or half an ounce of butter. Place the -celery in a hot dish, pour the sauce over and serve. - - -=929. Celery with Cream.=--Pare nicely four heads of fine celery, and -cut it into pieces two inches in length; wash thoroughly; remove from -the water with the hands, and lay it on a napkin. By so doing no sand -will adhere to the celery. Blanch it in boiling salted water for five -minutes; remove, drain, and put it in a sautoire with two ounces of -butter and one tablespoonful of fecula; stir all well together, and -moisten with half a pint of consommé (No. 100). Cook and reduce the -whole for twenty minutes; when done, thicken with two beaten egg yolks -diluted in three tablespoonfuls of cream, and add the third of a pinch -of grated nutmeg. Serve garnished with six croûtons (No. 133). - - -=930. Celery à la Moëlle de Bœuf.=--Take six heads of fine celery, cut -off the green leaves, pare neatly, wash thoroughly, drain, and tie each -head near the end where the green part has been cut away. Blanch them in -salted boiling water for ten minutes, then remove, drain, and put them -in a sautoire, with a pint of Madeira sauce (No. 185). Cook for fifteen -minutes. Arrange the heads on a hot dish; remove the strings, and add to -the sauce in the sautoire eighteen slices of marrow half an inch thick. -Cook for one minute, being careful not to break the pieces of marrow; -pour the sauce over the celery, and serve. - - -=931. Cardons à la Moëlle.=--Prepared exactly the same as in No. 930. - - -=932. Chicory, with Cream or White Sauce.=--Clean and pick three large -heads of chicory; throw away all the outer green leaves; wash them in -two waters, drain, and blanch them in boiling, salted water. Remove them -after ten minutes, and cool them in fresh water. Take them out, and -press out the water thoroughly; then chop up the chicory, and place it -with four ounces of butter in a saucepan, and cook a quarter of an hour, -or until dry. Pour over it two glassfuls of cream or milk, a very little -at a time, reduce, and grate in a third of a pinch of nutmeg; add a -pinch of salt and half a pinch of pepper; stir well together, leave it -on for five minutes, and serve with six heart-shaped croûtons (No. 133) -around the dish. - - -=933. Chicory, with Gravy.=--Take six large, fine, fresh heads of -chicory, pare any outer leaves that may be damaged, leaving the root -intact; wash well in two waters, remove, and put them to blanch for ten -minutes in salted boiling water. Take them out, put them back into cold -water, and let them cool off thoroughly. Drain neatly, and cut them in -halves. Put a piece of lard skin at the bottom of a sautoire, add one -carrot, one onion, both cut up, and a bouquet (No. 254). Place the -chicory on top, season with half a pinch of salt, half a pinch of -pepper, and a third of a pinch of nutmeg, and cover with a buttered -paper. Place the sautoire on the stove, and when the chicory is a golden -color (not letting it take longer than ten minutes), moisten with half a -pint of white broth (No. 99). Put it in the oven for thirty minutes; -arrange the chicory on a hot dish, strain the sauce over, and serve. - - -=934. Chicory for Garnishing.=--Prepare exactly as for No. 933, using it -when needed. - - -=935. Cucumbers à la Poulette.=--Peel three fine, large cucumbers, -blanch them in salted boiling water for five minutes, drain, and cut -them into pieces one inch thick. Place them in a sautoire with one ounce -of butter, strew over them a pinch of very fine flour, stir well, and -moisten with half a pint of white broth (No. 99), seasoning with half a -pinch of salt, and the same of pepper. Stir well until it boils, and -reduce the whole for fifteen minutes, adding a teaspoonful of chopped -parsley, a third of a pinch of nutmeg, two beaten egg yolks, and two -tablespoonfuls of sweet cream. Cook again, without letting it come to a -boil, for three minutes, and serve. - - -=936. Cucumbers à la Béchamel.=--Peel, pare nicely, and blanch six -small, fine cucumbers in salted boiling water for five minutes. Remove, -drain, and place them in a sautoire with half a pint of good béchamel -sauce (No. 154), half an ounce of butter, the third of a pinch of -nutmeg, and three tablespoonfuls of milk. Cook all together for fifteen -minutes, and pour the whole on a hot dish, and serve. - - -=937. Stuffed Cucumbers.=--Peel six small cucumbers, pare them carefully -and shapely; cut off the lower ends, and with a vegetable-spoon empty -them, after extracting all the seeds. Place them in slightly acidulated -water; rinse them well, and parboil them in boiling water for three -minutes. Remove them, and put in cold water to cool. Drain them, and -fill the insides with a cooked forcemeat made of the breasts of chickens -(No. 226). Line a sautoire with slices of pork-skin; add the cucumbers, -season with a pinch of salt and half a pinch of pepper, a bouquet (No. -254), a glassful of white wine, two cloves, and a spoonful of dripping -from any kind of roast. Cover with a piece of buttered paper, and place -it in a slow oven to cook gently for twenty minutes. When done, transfer -them carefully to a hot dish; free them entirely from any fat, pour half -a pint of Madeira sauce (No. 185) over them, and serve. - - -=938. Stewed Cucumbers for Garnishing.=---Peel and slice three large, -fine cucumbers; marinate them with a pinch of salt, half a pinch of -pepper, a tablespoonful of vinegar, and one sliced onion. Leave them in -for one hour; strain, and put the whole into a saucepan with a pint of -Espagnole sauce (No. 151). Cook for twenty minutes; strain through a -fine sieve, and use for any garnishing required. - - -=939. Spinach Blanched au Naturel.=--Take a peck of fresh, sound -spinach, cut off the stalks, pare neatly, wash it twice in plenty of -water, lifting it out with the hands. Place it in boiling salted water, -and boil it for fifteen minutes. Remove, and drain it thoroughly; place -it in cold water again, and let it cool. Lift and drain, pressing it -well; lay it on a wooden board, and hash it very fine. - - -=940. Spinach à l’Anglaise.=--Proceed exactly the same as for No. 939, -but the spinach must not be hashed; when well drained put it into a -saucepan with one ounce of butter; mix well for five minutes, and it -will be ready for any use desired. - - -=941. Spinach à la Vieille Mode.=--After the spinach is blanched and -well chopped, as for No. 939, put it in a saucepan with an ounce of -butter and the third of a pinch of grated nutmeg. Stir with a wooden -spoon, and cook for five minutes, adding an ounce of butter kneaded with -two tablespoonfuls of flour, two tablespoonfuls of powdered sugar, and -half a pint of milk. Stir frequently, and cook for ten minutes; then -serve, garnished with six sippets of bread fried in butter. - - -=942. Spinach à la Maître d’hôtel.=--After blanching the spinach as for -No. 939, and chopping it very fine, put it dry into a saucepan. Place it -to simmer on a moderate fire, seasoning with a pinch of salt, half a -pinch of pepper, and the third of a pinch of grated nutmeg. When warm, -add an ounce and a half of butter; stir well, and let it heat for -fifteen minutes. Lay it on a hot dish, and decorate it with six bread -croûtons (No. 133); then serve. - - -=943. Spinach, with Gravy.=--When the spinach is blanched and well -drained (No. 939), put it in a saucepan with half a cupful of veal-stock -(either the reduced gravy of a fricandeau, or a glaze), cook for ten -minutes, and when ready to serve, add a good ounce of butter; melt well -together, and serve with six pieces of fried bread. - - -=944. Spinach, with Sugar.=--Season the blanched spinach (No. 939) with -a very little salt, three lumps of sugar, a little crushed lemon-peel, -and two pulverized macaroons. Cook slowly all together for ten minutes, -and serve surrounded by six lady-fingers (No. 1231). - - -=945. String Beans, Blanched.=--Take two quarts of fresh, tender string -beans; break off the tops and bottoms carefully; string both sides, and -pare both edges neatly; wash them well in cold water, lift them, and -drain. Place them in boiling salted water, and cook for twenty-five -minutes. Drain again, and return them to cold water, letting them get -thoroughly cool. Lift them out, and dry. They are now ready to use when -required, for salads or any other purpose. - - -=946. String Beans, with Cream.=--Place the blanched beans (No. 945) in -a saucepan with an ounce of butter, and cook on the stove for five -minutes, tossing them well. Season with half a pinch of salt, the same -of pepper, and add half a bunch of chives and two sprigs of parsley tied -together. Pour in half a cupful of fresh cream or milk, diluted with two -egg yolks. Heat well, without boiling, for five minutes. Then serve as a -_hors-d’œuvre or entremet_. Sugar may be added with advantage, if -desired. - - -=947. String Beans au Blanc.=--String the fresh string beans (No. 945); -if too large, cut them lengthwise, and cook them in water with salt and -butter; drain, and place them in a saucepan with one ounce of butter; -add a teaspoonful of parsley and the same of chopped chives. Cook for -five minutes, and when done, thicken the gravy with half a cupful of -cream, two egg yolks, and the juice of a lemon. Mix well together for -two minutes, and serve. - - -=948. String Beans à l’Anglaise.=--Blanch and cook the beans as for No. -945, keep them warm, and of a light green color; place them in a hot -dish, pour over them a gill of good melted butter, sprinkle a little -chopped parsley on top, and serve very hot. - - -=949. String Beans à la Bretonne.=--Cut a medium-sized onion in -dice-shaped pieces, and place them in a saucepan with an ounce and a -half of butter; let it get a good golden color on the stove for five -minutes; then add a tablespoonful of flour. Stir well, and moisten it -with a pint of white broth (No. 99). Stir well again, until it comes to -a boil; season with half a pinch each of salt and pepper. Add the cooked -string beans, with a clove of crushed garlic, to the sauce; cook for ten -minutes; place in a hot dish; sprinkle a teaspoonful of chopped parsley -over it, and serve. - - -=950. Beans Panachées.=--Place half a pint of cooked string beans (No. -945) and the same quantity of flageolets or Lima beans in a sautoire -with an ounce and a half of good butter; season with half a pinch each -of salt and pepper; toss them well while cooking for five minutes. Place -them in a hot dish; sprinkle a light pinch of chopped parsley over them, -and send to the table. - - -=951. Red Beans à la Bourguignonne.=--Take a quart of sound red beans; -pick out all the small stones that are likely to be mixed with them; -wash them thoroughly, lay them in plenty of cold water, and let them -soak for six hours. Drain, and put them in a saucepan, covering them -with fresh water, adding an ounce of butter, a bouquet (No. 254), and a -medium-sized onion with two cloves stuck in. Boil for twenty minutes, -stirring in a good glassful of red wine; season with a pinch of salt and -half a pinch of pepper, and let it cook again for forty-five minutes. -Remove, take out the bouquet and onion, and place the beans in a hot, -deep dish; decorate with six small glazed onions (No. 972) around the -dish, and serve. - -Dried red beans, white beans, Lima beans, split dried peas, lentils, or -any other kind of dried beans, should always be soaked six hours in -fresh water before using them. - - -=952. Fresh Lima Beans.=--Take a quart of fresh, shelled Lima beans, or -three quarts of unshelled; parboil them in salted water for about twenty -minutes, then take them from the fire, drain, and let cool in fresh -water. Drain again, and place them in a sautoire with an ounce and a -half of good butter, seasoning with half a pinch each of salt and -pepper, and the third of a pinch of nutmeg. Cook for five minutes, -tossing well; then moisten with two tablespoonfuls of cream, adding a -pinch of chopped parsley; mix well together, and serve. - - -=953. Stuffed Lettuce.=--Pick, clean, pare nicely, and wash thoroughly -six lettuce-heads; parboil them for five minutes, drain them well, and -fill the insides with godiveau (No. 221) or sausage forcemeat (No. 220). -Tie each head, and put them in a sautoire, laying them down carefully, -and adding a gill of Madeira sauce (No. 185), and a gill of white broth -(No. 99). Season with half a pinch each of salt and pepper, cover with -buttered paper, and cook in the oven for fifteen minutes. Arrange on a -hot dish, untie, pour the sauce over, and serve. - - -=954. Macaroni à la Crême.=--Boil for three-quarters of an hour -three-quarters of a pound of Italian macaroni in plenty of salted water, -adding a small piece of butter (half an ounce), and an onion stuck with -two cloves. Drain well, and put it back into a saucepan with a third of -a pound of butter, a third of a pound of grated Swiss cheese, the same -quantity of grated Parmesan cheese, a third of a pinch of nutmeg, and a -pinch of pepper. Moisten with half a pint of white broth (No. 99) and -four tablespoonfuls of cream. Cook all together for five minutes, -stirring well, and when the macaroni becomes ropy, dish it up, and -serve. - - -=955. Macaroni au Gratin.=--After the macaroni is prepared as for No. -954, place it in a baking-dish, sprinkle over it a little bread-crumbs -and grated cheese; pour over it a little clarified butter, and place it -in the baking oven for ten minutes, or until it assumes a golden color; -then serve. - - -=956. Macaroni à l’Italienne.=--Prepare three-quarters of a pound of -sound Italian macaroni as for No. 954; place it in a saucepan with a -gill of tomato sauce (No. 205), a gill of Madeira sauce (No. 185), and a -quarter of a pound of grated Parmesan cheese; season with half a pinch -of pepper and the third of a pinch of nutmeg; then let cook slowly for -ten minutes, tossing frequently. Arrange on a hot dish, and serve with -some grated cheese, separately. - - -=957. Macaroni à la Napolitaine.=--Boil the macaroni in salt and water -as for No. 954; drain, place it in a saucepan, and add half a pint of -good Espagnole sauce (No. 151), half a pint of tomato sauce (No. 205), a -quarter of a pound of grated cheese, two truffles, six mushrooms, and -half an ounce of cooked, smoked beef-tongue, all cut up in dice-shaped -pieces. Cook together on a brisk stove for ten minutes, tossing them -well meanwhile, and serve. - - -=958. Macaroni à la Milanaise.=--Prepare exactly the same as for No. -957, cutting the truffles, mushrooms, and beef-tongue julienne-shaped. - - -=959. Spaghetti à la Napolitaine.=--Boil three-quarters of a pound of -sound, fine spaghetti as for the macaroni in No. 954; drain, and put it -back into a saucepan with half a pint of tomato sauce (No. 205), half a -pint of Espagnole (No. 151), six mushrooms, two truffles, and a small -piece of cooked, smoked, red beef-tongue, all cut up dice-shaped. Season -with half a pinch of pepper and the third of a pinch of nutmeg, adding a -quarter of a pound of grated Parmesan cheese. Cook for ten minutes, -tossing well, and serve with a little cheese, separately. - - -=960. Spaghetti à l’Italienne.=--Place the spaghetti in a saucepan as -for No. 959; add a pint of tomato sauce (No. 205), and a quarter of a -pound of grated Parmesan cheese; season with half a pinch of pepper and -a third of a pinch of nutmeg, and cook for ten minutes, tossing well, -and serving as in No. 959. - - -=961. Spaghetti au Gratin.=--Prepare three-quarters of a pound of boiled -spaghetti as in No. 959, place it in a saucepan, moistening with half a -pint of Allemande sauce (No. 210), and half a pint of béchamel sauce -(No. 154). Season with one pinch of pepper, and the third of a pinch of -nutmeg, adding a quarter of a pound of grated cheese. Toss well, put it -in a baking-dish, sprinkle the top with grated cheese and fresh -bread-crumbs; pour over it a very little clarified butter, and place it -in the oven. When of a fine golden color, after about fifteen minutes, -take from the oven, and serve. - - -=962. Boiled Green Corn.=--Pare off the outer leaves and silk of six -young and tender ears of corn, and place them in a saucepan, covering -them with water. Add half a cupful of milk, half an ounce of butter, and -a handful of salt. Cook for twenty minutes, and serve on a folded -napkin. - - -=963. Corn Sauté à la Crême.=--Take six ears of cooked green corn, -prepared as for No. 962, drain, cut off the corn from the cobs with a -sharp knife, being very careful that none of the cob adheres to the -corn. Place it in a sautoire with a gill of hot béchamel sauce (No. -154), half a cupful of cream, and half an ounce of butter; season with -half a pinch each of salt and pepper, and the third of a pinch of -nutmeg. Cook gently on the stove for five minutes, place in a hot dish, -and serve. - - -=964. Corn Sauté au Beurre.=--Proceed as for No. 963, adding one ounce -of butter, but suppressing the other ingredients. Season the same, but -cook only for eight minutes, tossing it well. Place in a hot dish, and -serve. - - -=965. Corn Fritters.=--Prepare four young, tender, good-sized, fresh -ears of green corn exactly as for No. 963; after draining it carefully, -place it in a china bowl; season with a pinch of salt and half a pinch -of pepper, and add two fresh eggs, a quarter of a pound of well-sifted -flour, and half a pint of cold milk. Do not beat the mixture, but stir -it vigorously with a wooden spoon for five minutes, and it will be -sufficiently firm. Butter well a frying-pan, take a kitchen ladle that -contains the equivalent of a gill, and with this put the preparation -into the pan in twelve parts; be careful they do not touch one another, -and let them get a good golden color on each side for four minutes. -Dress them on a folded napkin, and serve. - - -=966. Barley Fritters.=--The same as in No. 965, substituting boiled -barley for corn. - - -=967. Glazed Turnips, with Gravy.=--Pare, and cut pear-shaped, twelve -equal-sized, small white turnips; parboil them for five minutes, and -drain them when done. Butter the bottom of a sautoire capable of holding -them, one beside the other, and let them get a golden color, adding half -a pint of powdered sugar. Moisten with half a pint of white broth (No. -99), half a pinch of salt, and add a very small stick of cinnamon. Cover -with a buttered paper cut the shape of the sautoire, and place it in -the oven to cook for twenty minutes. When the turnips are cooked, lift -off the paper. Place the turnips on a hot dish, and reduce the gravy to -a glaze for six minutes. Arrange them nicely on a dish, pour half a gill -of good broth (No. 99) into the saucepan to loosen the glaze, remove the -cinnamon, and throw the sauce over the turnips. - - -=968. Onions, with Cream.=--Peel twelve medium-sized, sound onions; pare -the roots without cutting them, and place them in a saucepan; cover with -salted water, add a bouquet (No. 254), and cook for forty-five minutes. -Lift them from the saucepan, and lay them on a dish; cover them with -half a pint of cream sauce (No. 181), mixed with two tablespoonfuls of -the broth they were cooked in, and serve. - - -=969. Fried Onions.=--Peel, pare, and slice round-shaped, four -medium-sized onions. Lay them first in milk, then in flour, and fry them -in very hot fat for eight minutes. Lift them up and lay them on a cloth -to dry. Serve on a dish with a folded napkin, with a little fried -parsley. - - -=970. Stuffed Onions.=--Peel six medium-sized Spanish onions; empty out -the centres with a vegetable-scoop; parboil them for three minutes, and -turn them upside down on a cloth to drain. Fill the insides with sausage -forcemeat (No. 220). Line the bottom of a sautoire with a piece of lard -skin, and one carrot and one onion, both cut up; lay the onions on top, -and moisten with half a pint of broth (No. 99). Cover with a buttered -paper; then put it in the oven to glaze for forty minutes, taking care -to baste frequently. Place them in a hot dish; strain the gravy over -them, and serve. - - -=971. Minced Onions.=--Peel and pare three medium-sized onions; cut them -in two, and mince them into fine slices. Place them in a sautoire, with -half an ounce of butter, and let them get a good golden color on the -stove for ten minutes, tossing them briskly. Place them in a bowl, and -use when required. - - -=972. Glazed Onions for Garnishing.=--Select one quart of small onions; -peel the sides only, and pare the roots neatly, being careful not to cut -them. Place them in a sautoire with half an ounce of clarified butter, -and sprinkle them with half a pinch of powdered sugar. Glaze them in a -slow oven for fifteen minutes; place them in a stone jar, and use for -garnishing when required. - - -=973. Sorrel au Maigre.=--Pick off the stems from half a peck of sorrel; -wash it in several waters, drain, and chop up with a head of -well-cleansed lettuce. Add half a bunch of chervil, and chop all -together very fine. Place all in a saucepan, stir well together on the -hot stove for three minutes, and then place it in the oven until the -vegetables are well dissolved; then add an ounce and a half of butter, -and stir again for about ten minutes, or until the sorrel is reduced to -a pulp. Season with a pinch of salt and half a pinch of pepper, and pour -into it a thickening of two egg yolks and half a cupful of cream; stir -well, without boiling, and serve. - - -=974. Sorrel au Gras.=--Dissolve the same quantity of sorrel as in No. -973, adding enough butter to form it into a perfect pulp (one ounce and -a half will answer); stir it until it begins to bubble; then moisten it -with half a pint of gravy or good stock, roast-beef gravy, or reduced -broth. Cook it for five minutes, and use this purée as a sauce for -various meats. - - -=975. Stuffed Peppers.=--Fry for one minute only, six medium-sized green -peppers in very hot fat; drain and skin them properly, and cut a round -piece off the bottom to use for a cover. Remove the insides, and fill -them with a good sausage forcemeat (No. 220); put on the round cover -previously cut off, and lay them on an oiled baking-tin. Moisten the -peppers lightly with sweet oil, and place them in a slow oven to cook -for fifteen minutes; then arrange them on a hot dish, and serve with a -gill of demi-glace sauce (No. 185). - - -=976. Green Peas à l’Ancienne Mode.=--Take three quarts of unshelled, -young, tender green peas; shell them carefully, and keep them wrapped up -in a wet napkin until needed. Clean, drain, and tie up a lettuce-head; -put it in a saucepan with the peas; season with a pinch of salt; cover -with a glassful of water, and add a quarter of a pound of very good -butter. After cooking for a quarter of an hour, remove the lettuce, and -when ready to serve, thicken the peas with three spoonfuls of cream, -diluted with one egg yolk, adding half a pinch of white pepper, and a -spoonful of powdered sugar. Let all thicken together for five minutes, -and serve immediately in a tureen. - - -=977. Green Peas à la Française.=--Shell carefully three quarts of fine, -young, tender, fresh green peas, and place them in a saucepan with one -ounce of butter and half a cupful of water. Knead together with a wooden -spoon; strain off the water, and add a bouquet (No. 254), one small -onion, a well-cleansed lettuce-heart, half a pinch of salt, and a -teaspoonful of powdered sugar. Cover the saucepan, and cook very slowly -for half an hour; remove the bouquet and onion; lay the lettuce upon a -dish, incorporate into the peas half an ounce of fresh butter, and cook -until it thickens, which will require at least five minutes. Pour the -peas dome-formed over the lettuce, and send to the table. - - -=978. Green Peas à l’Anglaise.=--Procure the same quantity of green peas -as for No. 977; put them in a saucepan, and cover them with boiling -water. Add a handful of salt, and boil quickly, without covering, for -fifteen minutes. Skim the water as soon as the scum rises. When done, -strain them through a colander, return them to the saucepan, and toss -them well, adding an ounce and a half of fresh butter. Dish them in a -vegetable-dish, place another half ounce of butter in the middle, and -serve. - - -=979. Green Peas à la Bourgeoise.=--Shell three quarts of tender green -peas; put them in a saucepan, and toss the peas quickly in a gill of -light roux (No. 135); moisten with a pint of boiling water, adding half -a pinch each of salt and pepper, a bouquet (No. 254), and a raw -lettuce-heart. Reduce it for twenty minutes, or until all the juice has -evaporated; then add two raw egg yolks well beaten, with three -tablespoonfuls of sweet cream. Stir quickly for four minutes, without -allowing it to boil, and then serve, removing the bouquet. - - -=980. Green Peas, with Cream.=--Put one ounce of butter in a saucepan -with one tablespoonful of flour kneaded well together. Dissolve it; then -add the shelled peas as for No. 977, a bouquet (No. 254), a quarter of a -bunch of chives, a pinch of salt, and half a pinch of pepper. Cook in -their own juice for twenty minutes, then take the saucepan from off the -fire. Pour the gravy from the peas into another vessel, add to it half a -cupful of cream and a teaspoonful of powdered sugar; pour this sauce -over the peas, and heat up once again without boiling, for two minutes, -before serving. - - -=981. Green Peas, With Bacon.=--Brown in a saucepan half an ounce of -butter with two ounces of small, dice-shaped pieces of bacon, and when -of a good golden color, take them out, and put a spoonful of flour into -the fat to make a roux. Moisten with a pint of white broth (No. 99); -replace the bacon, add the raw shelled peas, as for No. 977, one whole -onion, a bouquet (No. 254), and half a pinch of pepper. Cover, and let -cook on the corner of the stove for thirty minutes; place in a hot, deep -dish, and serve. - - -=982. Potatoes, Boiled Plain.=--Take twelve medium-sized, fine, sound -potatoes; wash them thoroughly, peel off a piece of the skin, about half -an inch wide, around each potato, to ensure mealiness, and lay them in a -saucepan, covering them with cold water, and adding half a handful of -salt; place the lid on, and cook for forty-five minutes. Drain, lay a -napkin on a hot dish, in which you envelop the potatoes, and serve. - - -=983. Broiled Potatoes.=--Peel six medium-sized, sound, cooked potatoes; -cut them in halves; lay them on a dish, and season them with a pinch of -salt. Pour two tablespoonfuls of melted butter over them, and roll them -well in it. Arrange them on a double broiler, and broil them on a -moderate fire for three minutes on each side. Place them in a hot dish, -with a folded napkin, and serve. - - -=984. Potatoes à la Génevroise.=--Peel, wash, and drain four -medium-sized, sound potatoes; cut them into julienne-shaped pieces, and -wash and drain them again. Season with a pinch of salt and half a pinch -of pepper. Butter lightly six tartlet-molds with clarified butter; cover -the bottoms with grated Parmesan cheese; arrange a layer of potatoes on -top, sprinkle more cheese over them, and continue until all are filled, -finishing by sprinkling cheese over the surface and dropping a little -clarified butter over all. Set them on a very hot stove for two minutes; -then place in a hot oven, and bake them for twenty-five minutes. Unmold, -and place them in a hot dish, with a folded napkin, and serve. - - -=985. Potatoes, Maître d’Hôtel.=--Take eight medium-sized potatoes, -boiled as for No. 982; peel them, cut them into slices, and place them -in a saucepan, with an ounce of butter and a pinch of chopped parsley, -and season with half a pinch each of salt and pepper, the third of a -pinch of nutmeg, and the juice of half a lemon. Warm all together, toss -well, and add half a cupful of cream; heat slightly once more, and -serve. - - -=986. Potatoes, Parisienne.=--Take six good-sized, well-cleansed -potatoes; with a round vegetable-spoon cut out the Parisian potatoes; -then put them in fresh water; wash well, and drain. Melt an ounce of -butter in a sautoire, throw in the potatoes, and season with half a -pinch of salt. Place the sautoire in the oven; cook for twenty minutes, -and serve on a hot dish with a folded napkin. - - -=987. Potatoes à l’Anglaise à Crû.=--Wash well six medium-sized, sound -potatoes; cut them into quarters, pare them neatly, clove-garlic-shaped; -wash again, drain, and place them in a saucepan. Cover with water, throw -in a heavy pinch of salt, put the lid on, and cook for twenty minutes. -Drain, and put them in a saucepan, with an ounce of butter, a pinch of -chopped parsley, heat slowly for five minutes, toss gently, and serve. - - -=988. Potatoes à l’Anglaise.=--Wash well six good-sized potatoes; boil -them in salted water for forty-five minutes; peel, and cut them each -into quarters. Melt an ounce of butter in a saucepan; add the sliced -potatoes, half a pinch of salt, and the third of a pinch of pepper. Cook -them on a very slow fire for five minutes, tossing them well, and serve -on a very hot dish, sprinkling a little chopped parsley over them. - - -=989. Potatoes, with Bacon.=--Cut one ounce of bacon or pork into small -pieces; put them in a saucepan, with half an ounce of butter; cook for -five minutes; add a spoonful of flour; stir, and brown well for four -minutes. Moisten with a pint of white broth (No. 99), and cook for five -minutes longer. Put in eight well-peeled, washed, and sliced raw -potatoes; season with half a pinch of pepper and the third of a pinch of -nutmeg; lay the lid on, and cook for twenty-five minutes. Then skim off -the fat, and serve in a hot, deep dish. - - -=990. Potatoes à l’Italienne.=--Boil eight medium-sized potatoes in -boiling water, as for No. 982; peel, put them in a saucepan, and mash -them. Add a piece of butter of one ounce, and a piece of fresh bread the -size of a French roll, suppressing the crust, and soaking it in milk. -Add two more tablespoonfuls of milk, in order to form a pliable paste, -three fresh egg yolks, and the whites of the three beaten to a froth; -season with half a pinch of salt, half a pinch of pepper, and the third -of a pinch of nutmeg. Mix well together, and pile it high on a -baking-dish; pour over it a little melted butter; sprinkle a little -Parmesan cheese over; place it in the oven, and after ten minutes, when -of a good golden color, serve. - - -=991. Potatoes à la Lyonnaise.=--Cut eight potatoes, boiled, as for No. -982, into round slices; lay them in a frying-pan with an ounce and a -half of butter, and the round slices of a previously fried onion, and -season with half a pinch each of salt and pepper. Cook well together for -six minutes, until well browned; toss them well, and serve with a pinch -of chopped parsley sprinkled over the whole. - - -=992. Stuffed Potatoes.=--Wash and peel about six large potatoes; cut -them, lengthwise, in two, and scoop out the centres carefully with a -knife or spoon. Fill the cavities with a sausage forcemeat (No. 220), -letting it bulge out a little on the top; butter a baking-pan, arrange -the potatoes on it, and cook in a slow oven for half an hour, or until -nicely browned, then serve. - - -=993. Fried Potatoes.=--Peel and wash six large potatoes, cut them up -into fine slices, a quarter of an inch in thickness; plunge them into -very hot, clarified beef suet or fat, and cook slowly. When they are -soft, lift them out with a skimmer (it generally takes ten minutes to -cook them); heat the fat again to boiling-point, and put the potatoes -back. Smooth them down with a skimmer, and after two minutes they will -swell up considerably; lift them out with the skimmer, drain, sprinkle a -pinch of salt over, and serve on a hot dish with a folded napkin. These -potatoes answer for garnishing chops and other meats. - - -=994. Potatoes Sautées au Beurre.=--Peel and clean eighteen small, -round, raw potatoes, new ones if possible; place two ounces of butter in -a saucepan; place it on a hot fire, adding the potatoes; cook them until -they are a golden color, which will take fifteen minutes, then drain. -Sprinkle over them a pinch of table-salt, and arrange them on a dish -without any further seasoning than a little chopped parsley; then serve. - - -=995. Potatoes Sautées.=--Take eight good-sized boiled and peeled -potatoes (No. 982); cut them in slices a quarter of an inch in -thickness; place them in a frying-pan with an ounce and a half of good -butter. Season with a pinch of salt and half a pinch of pepper; toss -well for eight minutes, dress on a very hot dish, and serve with a -little parsley sprinkled over. - - -=996. Potato Balls.=--Peel, clean neatly, and boil in salted water for -thirty minutes, eight good-sized, sound, round, yellow potatoes; drain -and return them to the same pan, and mash them well, adding two egg -yolks, and the whites beaten to a froth, three tablespoonfuls of cream, -a teaspoonful of chopped parsley, very little chives, half a pinch of -salt, and the third of a pinch of nutmeg. Mix well together for two -minutes, and dip about half a tablespoonful at a time into frying batter -(No. 1185). Slide them into very hot fat, and leave them in for three -minutes; this swells them, and forms them into a species of fritters. -Place in a very hot dish with a folded napkin, and serve. - - -=997. Potato Croquettes and Quenelles.=--Peel, wash, and drain nicely -eight medium-sized mealy potatoes; cut them in quarters, put them in a -saucepan, cover them with water, add a pinch of salt, cook for thirty -minutes, and drain. Lay them in a mortar with an ounce of fresh butter, -pound them well, and add three raw egg yolks. Season with half a pinch -each of salt and pepper and the third of a pinch of nutmeg; mix well, -and then divide into twelve parts, shaping each one like a cork, or any -other shape desired. Dip them separately into beaten egg, and roll them -in fresh bread-crumbs; fry a golden color for three minutes, and serve -on a dish with a folded napkin. - - -=998. Mashed Potatoes.=--Peel, wash, drain, and cut into quarters eight -good-sized potatoes; put them in a sautoire, cover with water, add a -good pinch of salt, and boil for thirty minutes. Drain, rub them through -a purée strainer, and put them in a saucepan with an ounce of butter, -and half a pinch each of salt and white pepper. Stir well, adding half a -cupful of hot milk, until it becomes of a good consistency. Serve, -garnished with six pieces of bread fried in butter. - - -=999. Potatoes à l’Hollandaise.=--After boiling eight good-sized -potatoes as for No. 982, peel, and cut them into quarters; put them in a -sautoire with an ounce of butter and half a pinch of chopped parsley; -season with half a pinch each of salt and pepper, toss them gently, and -warm them slightly for five minutes. Place in a hot dish, and serve. - -Sweet potatoes à l’Hollandaise are prepared the same way. - - -=1000. Potatoes à la Gastronome.=--Peel, clean, and with a No. 3 tube -cut twelve medium-sized potatoes into inch-and-a-half-long pieces. Place -them in a saucepan; cover with water, add a pinch of salt, and cook for -twenty-five minutes. Drain, and place them in a hot dish; pour a gill of -hot Périgueux sauce (No. 191) over them, and serve. - - -=1001. Potatoes à la Bignon.=--Prepare twelve potatoes as for No. 982; -empty them with a potato-scoop, leaving the bottoms uncut; blanch them -in boiling water for two minutes; drain, and fill them with sausage -forcemeat (No. 220). Lay them in a buttered sautoire; place it in the -oven, and cook for twenty minutes. Use for any garnishing desired. - - -=1002. Hashed Potatoes, Sautées.=--Hash eight medium-sized, cold, boiled -potatoes; place an ounce and a half of good butter in a frying-pan, add -the potatoes, season with half a pinch each of salt and pepper, and toss -them well in the pan for two minutes. Give them the shape of an omelet, -and let them take a golden color, which will require five minutes. With -a spoon take up all the butter which lies at the bottom of the pan; -slide the potatoes carefully on a hot dish, and serve. - - -=1003. Hashed Potatoes, with Cream.=--Hash eight cold, boiled potatoes, -and place them in a sautoire; add half a cupful of cream and half an -ounce of butter; season with half a pinch each of salt and pepper, and -the third of a pinch of nutmeg; stir well with a wooden spoon for five -minutes, until well heated, and serve. - - -=1004. Hashed Potatoes, with Cream au Gratin.=--Prepare the potatoes as -for No. 1003; place them in a dish (a silver dish preferred); sprinkle -over them two tablespoonfuls of grated Parmesan cheese, and two -tablespoonfuls of fresh bread-crumbs; spread well over them a piece of -butter the size of a nut; then place the dish in the oven. After ten -minutes, when a good golden color, serve. - - -=1005. Potatoes en Surprise.=--Prepare some potatoes as for croquettes -(No. 997); form them into twelve balls the size of a good-sized egg; -scoop out the centres, and fill in with a salpicon (No. 256). Close the -opening with a little more potato; dip them in beaten egg, then in fresh -bread-crumbs, and fry them in very hot fat for three minutes. Lift, -drain, and serve them on a hot dish with a folded napkin. - - -=1006. Potatoes à la Duchesse.=--Place some croquette preparation (No. -997) in a bag, and squeeze it upon a buttered baking-sheet, forming it -into any shape required, and with a light hair brush cover the surface -with a beaten egg. Brown lightly in the oven for eight minutes, and -serve for various garnishings. - -Balls can also be formed about the size of an egg; spread a little flour -on the table; place the balls on top, and flatten them, shaping them -nicely; cover the surface with a beaten egg; brown lightly in the oven -on a buttered baking-sheet for eight minutes, and serve. - - -=1007. Potatoes à la Rice.=--Peel, wash, and drain eight medium-sized -potatoes. Cut them into half-an-inch-square pieces; place them in a -frying-pan with an ounce and a half of butter; season with a pinch of -salt, toss well, and let them get a golden color (fifteen minutes will -suffice). Drain the butter from the bottom of the pan, and place the -potatoes in a hot dish; sprinkle a pinch of chopped parsley over, and -serve. - - -=1008. Potatoes à la Windsor.=--Peel, and clean nicely, twelve large -potatoes; cut them into balls with a Parisian potato-scoop, then place -them in a saucepan, covering them with water containing a pinch of salt. -Cook for fifteen minutes; then strain them and place them in another -saucepan with an ounce of fresh butter and a pinch of chopped parsley. -Warm them well for five minutes, and add the juice of half a lemon -before serving. - - -=1009. Potatoes, Château.=--Cut six medium-sized potatoes into quarters, -and pare them like cloves of garlic; wash them well, and drain. Fry them -slowly in moderately heated fat for ten minutes; lift, drain thoroughly, -and put them in a sautoire with half an ounce of butter. Season with -half a pinch of salt, heat well for two minutes, and serve. - - -=1010. Potatoes, Soufflées.=--Peel eight good, mealy potatoes, and cut -them into even pieces a quarter of an inch in thickness, shaping them as -oval as possible. Fry them in moderately heated fat for eight minutes; -then lift them out, and lay them aside for a few moments; plunge them -into boiling hot fat, and the potatoes will swell considerably. Drain, -and serve them on a dish with a folded napkin. - -Sweet potatoes soufflées are prepared the same way. - -N. B.--When cutting the potatoes for a soufflée, a continuous, sharp, -and rapid cut should be made, so as to have them to perfection. - - -=1011. Potatoes, Saratoga.=--Peel and clean six medium-sized potatoes; -cut them with a sharp Saratoga potato-knife into thin slices; place them -in cold water, wash thoroughly, drain, and plunge them into very hot fat -for eight minutes. Take them out, drain thoroughly, and sprinkle over -them half a pinch of salt. Serve them on a dish with a folded napkin. - - -=1012. Potatoes à la Hanna.=--Peel, wash, and drain six medium-sized -potatoes; cut them into as thin slices as possible; then wash them well -again. Take a flat mold large enough to contain the potatoes, butter it -well; put in a layer of potatoes, then a very light layer of grated -cheese; season with a very little salt, and the same of pepper. Cover -with another layer of potatoes, season again the same as before (the -whole not to exceed half a pinch of each); then spread half an ounce of -butter over them. Place the mold in the oven, and cook for thirty -minutes; remove, turn it upside down on a hot dish, unmold, and serve. - - -=1013. Potatoes, Julienne.=--Peel and clean six medium-sized potatoes; -cut them into square pieces two inches long by the third of an inch -wide; wash well, and drain; place them in very hot fat for six minutes, -then lift them out, and lay them on a cloth to drain. Sprinkle half a -pinch of salt over, and serve them on a dish with a folded napkin. - - -=1014. Potatoes en Paille (Straw).=--Prepare the same as in No. 1013, -cutting a little thinner. - - -=1015. Rice, Plain Boiled.=--Clean and wash neatly a quarter of a pound -of Italian rice; place it in a saucepan with a pint and a half of cold -water and a pinch of salt; put the lid on, and boil for twenty-two -minutes. Pour through a colander, being careful to let it drain -thoroughly without crushing the rice, otherwise it will be spoiled. When -well dried, return it to the saucepan, put the lid on, and leave it on -the corner of the stove to dry gradually for five or six minutes. It -will now be ready to use as required. - - -=1016. Rice à la Ristori.=--Wash well and drain a quarter of a pound of -good Italian rice; shred two ounces of bacon into small pieces, and -place them in a saucepan with a medium-sized, chopped-up, raw cabbage, -letting them steam for thirty minutes. Add a pinch of salt, half a pinch -of pepper, and a teaspoonful of chopped parsley; put in the rice, and -moisten with half a pint of white broth (No. 99). Cook for fully a -quarter of an hour longer, and serve with grated Parmesan cheese -sprinkled over it. - - -=1017. Risotto à la Milanaise.=--Chop rather fine one good-sized, very -sound, peeled onion. Melt two ounces of very good butter in a saucepan -on a very brisk fire; add the onions, brown them for six or seven -minutes, or until they have obtained a good golden color; then add ten -ounces of well-picked Italian rice (a heaped cupful), with two -good-sized chopped truffles; stir well with the spatula without ceasing -for one and a half minutes, then add one quart of boiling and strained -white broth (No. 99), lightly stir once only, and cook for fourteen -minutes. Add six fine chopped mushrooms, and little by little, at -intervals, another quart of boiling white broth--stirring almost -constantly with the wooden spatula while cooking, very rapidly, for ten -minutes more. Season with a heavy half-teaspoonful of salt, a light -saltspoonful of white pepper, adding one and a half ounces of grated -Swiss cheese, and a heaped teaspoonful of Spanish branch saffron, -diluted in two tablespoonfuls of hot white broth, and strained. Cook for -three or four minutes longer, stirring continually meanwhile; then pour -it into a hot soup-tureen, and send to the table with a little grated -Swiss cheese, separate. A little beef-marrow can be added to advantage, -by making a small cavity in the centre, while yet in the pan, one minute -before the time to serve, and plunging into it one tablespoonful of -marrow. - - -=1018. Oyster-plant Sauté au Beurre.=--Scrape nicely a large bunch of -fine oyster-plant; plunge it into cold water containing two -tablespoonfuls of vinegar, so as to prevent it from turning black. Take -it from the water, drain, and cut it into two-inch-long pieces. Place -them in a saucepan, with two tablespoonfuls of vinegar and two -tablespoonfuls of flour; mix well; cover with plenty of cold water and a -handful of salt; put the lid on, and let them boil slowly for forty -minutes. Then drain, and return them to a sautoire, with an ounce and a -half of the best butter procurable; season with half a pinch of pepper, -the juice of half a lemon, and a teaspoonful of chopped parsley. Heat -well for five minutes, tossing occasionally; then place them in a hot, -deep dish, and serve. - - -=1019. Oyster-plant à la Poulette.=--Scrape nicely a good-sized bunch of -fine, fresh oyster-plant; plunge it at once into acidulated water, and -when well washed, drain, and cut it into two-inch pieces. Place them in -a saucepan, and boil them in plenty of water, adding two pinches of -salt, two tablespoonfuls of vinegar, and the same quantity of diluted -flour. After forty minutes, or as soon as they bend to the finger, they -are done. Lift them out, drain them well, and serve with a pint of hot -poulette sauce (No. 598) poured over them. - - -=1020. Oyster-plant Sauté à la Crême.=--To be cooked the same as for No. -1019; but after draining them, place them in a sautoire with a gill of -béchamel sauce (No. 154) and a gill of sweet cream. Season with half a -pinch of salt, a quarter of a pinch of pepper, and the third of a pinch -of nutmeg. Let all heat well together for five minutes, stirring lightly -with a wooden spoon, and serve in a hot, deep dish. - - -=1021. Fried Oyster-plant.=--Cook a good bunch of oyster-plant as for -No. 1019, and, when done, put it in a dish, and season with half a pinch -each of salt and pepper, and a tablespoonful of vinegar. Dip it well in -a good fritter batter (No. 1190), and fry it in very hot fat for five -minutes, separating the pieces with a spoon. Lift them up with a -skimmer, drain on a cloth, sprinkle a very little salt over them, and -serve on a folded napkin, decorating with a little fried parsley. - - -=1022. Succotash.=--Place six medium-sized, freshly cooked, and scraped -ears of green corn (a can of canned corn will answer the purpose) in a -saucepan, with half a pint of boiled Lima beans, adding a good-sized -piece of butter weighing about an ounce, a pinch of salt, half a pinch -of pepper, the third of a pinch of grated nutmeg, and half a pint of -milk. Heat it well for five minutes, add two tablespoonfuls of good, hot -béchamel (No. 154); stir thoroughly, and serve. - - -=1023. Stuffed Tomatoes.=--Wash and dry well six fine, sound red -tomatoes. Cut the top of each up, without detaching, so that it will -serve as a cover. Scoop out the inside of each with a vegetable-scoop; -and place on a plate for further action. Season the inside of the six -emptied tomatoes with one pinch of salt and half a pinch of pepper, -equally divided. Chop very fine one medium-sized, sound, peeled onion; -place it in a saucepan with half an ounce of butter; and cook for three -minutes on a brisk fire, being careful not to let get brown. Add six -chopped mushrooms and one ounce of sausage-meat. Season with one pinch -of salt and half a pinch of pepper; cook for three minutes, stirring -once in a while. Add now the tomatoes which were scooped out, with half -a cupful of fresh bread-crumbs and a teaspoonful of fresh chopped -parsley. Mix well together, and cook for two minutes longer, or until it -comes to a boil; then place in a bowl to cool. Stuff the emptied -tomatoes with the above preparation, close down the covers, gently lay -them on a tin plate (dish), cover them with a buttered paper, and cook -in a moderate oven for eighteen minutes, and serve. - -Stuffed tomatoes are served as a garnishing in various ways. - -For egg-plants the same stuffing is used, but instead of tomatoes, use -the scooped out egg-plant. - -Green peppers the same, using half a very finely chopped-up green pepper -in place of the tomatoes. - - -=1024. Stuffed Tomatoes à la Reine.=--Prepare six tomatoes exactly the -same as in No. 1023, substituting chicken forcemeat (No. 226) for the -sausage meat, and pouring a gill of hot Madeira sauce (No. 185) on a hot -dish, and dressing the tomatoes over. - - -=1025. Broiled Tomatoes.=--Take six good-sized, firm, red, fresh -tomatoes; pare the underparts in case anything adheres, wipe them -nicely, and slit them in halves. Lay them on a dish; season with a good -pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil; -mix well together; keep the tomatoes in as good shape as when cut, then -arrange them in a double broiler. Put them on a moderate fire, and cook -for eight minutes on each side. Place in a hot dish; spread a gill of -maître d’hôtel butter (No. 145) over them, and serve. - - -=1026. Tomatoes à la Bock.=--Wipe neatly and peel eight fine, sound, -fresh tomatoes; cut each one into six equal-sized pieces, and place them -in a saucepan with two ounces of fresh butter, seasoning with a pinch of -salt, half a pinch of pepper, and the third of a pinch of nutmeg. Cover -the pan, and place it on the hot stove to cook for fifteen minutes. Take -from off the fire, pour the tomatoes into a deep, hot vegetable-dish, -and send them to the table very hot. - - -=1027. Stewed Tomatoes.=--Plunge six good-sized, fresh, sound tomatoes -into boiling water for half a minute; drain, nicely peel them, cut each -one into six pieces; put them into a saucepan with an ounce and a half -of good butter, season with half a pinch each of salt and pepper, and -the third of a pinch of nutmeg. Cook slowly for twenty minutes, and add -a very little powdered sugar (half a teaspoonful will be sufficient). -Stir well, and cook for two minutes longer; then place in a hot, deep -dish, and serve. - - -=1028. Roasted Tomatoes.=--Plunge in boiling water for half a minute six -good-sized red, sound tomatoes; drain, and peel them neatly, then cut -away the tops without detaching them entirely, and remove the seeds with -a teaspoon. Divide an ounce of good butter into six equal parts, and put -a piece into each tomato, seasoning with a light saltspoonful of salt, -and half the quantity of pepper. Close the tops, and lay them in a -buttered baking-dish, moistening each tomato with a very little sweet -oil. Put them in a hot oven, and bake for twelve minutes. Remove, and -with a cake-turner dress them on a hot dish, and serve. - - -=1029. Tomatoes à la Marseillaise.=--Take six good-sized, firm, red -tomatoes; wipe, and cut them in halves through the sides. Place half a -gill of sweet oil in a frying-pan; let it heat well; lay in it the -tomatoes on the sides which were cut, and cook briskly for one minute. -Butter well a tin baking-dish, and lay the tomatoes in this on the -uncooked side, and season with half a pinch each of salt and pepper. -Make a stuffing with one shallot, finely chopped, two cloves of crushed -garlic, two hard-boiled egg yolks, a teaspoonful of chopped chives, the -same of parsley, two medium-sized, finely chopped anchovies, and an -ounce of butter. Mix well together in a bowl, and cover the tops of the -tomatoes with the stuffing, dividing it equally. Sprinkle a little fresh -bread-crumbs over them; drip three or four drops of clarified butter -over each tomato; then place them in a very hot oven for eight minutes. -Place them neatly on a hot dish, and serve. - - -=1030. Okras, Plain Boiled.=--Take twenty-four medium-sized, sound -okras, and wash them well in cold water. Drain thoroughly, and pare both -ends. Have a saucepan containing salted boiling water, into which plunge -the okras, and let them cook for fifteen minutes. Lift them out with a -skimmer, and lay them on a cloth to drain. Use the boiled okras for -sautéing, salad, or any other purpose desired. - - -=1031. Okras, Sautés à la Créole.=--Prepare twenty-four okras as for No. -1030. Place in a sautoire one ounce of good butter, one medium-sized -minced onion, and a medium-sized, minced green pepper. Place on the -stove for six minutes, until it is of a golden color, and add two raw, -peeled tomatoes cut into pieces, three tablespoonfuls of Espagnole (No. -151), a pinch of salt, the third of a pinch of pepper, and one crushed -clove of garlic. Add the okras, put the lid on, and cook slowly for -fifteen minutes. Place in a hot, deep dish, sprinkle over them a -teaspoonful of chopped parsley, and serve. - - -=1032. Macédoine of Vegetables.=--Cut a small, raw carrot with a -vegetable-scoop; put it into salted boiling water, and cook for fifteen -minutes; repeat with a small, raw turnip, cooking each separately; -drain, and place them in a saucepan with half a gill of cooked peas, the -same quantity of cooked half-inch lengths of string beans, two -tablespoonfuls of cooked flageolets, and a small piece of cauliflower, -if at hand. Moisten with half a pint of hot béchamel (No. 154), and -season with half a pinch each of salt and pepper, and the third of a -pinch of nutmeg. Let it simmer well for ten minutes, and use when -required. - - -=1033. Jardinière of Vegetables.=--Prepare exactly as in No. 1032, -substituting half a pint of hot Madeira sauce (No. 185) for the -béchamel. - - -=1034. Boiled Hominy.=--Wash a quart of very white hominy in fresh -water; drain, put in a saucepan with a quart of cold water, and place it -on the fire, adding a pinch of salt. Boil for thirty minutes, stirring -it well, and serve. - - -=1035. Fried Hominy.=--After preparing the hominy as for No. 1034, put -it to cool, and cut it into six slices. Dip each slice in beaten egg, -roll them in fresh bread-crumbs, and fry in very hot fat until of a good -golden color, for four minutes. Serve on a folded napkin, or use for -garnishing when required. - -A pinch of salt represents 205 grains, or a tablespoonful. - -Half a pinch of pepper represents 38 grains, or a teaspoonful. - -A third of a pinch of nutmeg represents 13 grains, or half a -teaspoonful. - - -SALADS. - - -=1036. Salad à l’Italienne.=--Pare well a good-sized carrot and a -good-sized turnip; cut them with a vegetable-scoop, and cook them in -separate salted waters; the carrot fifteen minutes, and the turnip ten. -Drain, let cool, then place them in a salad-bowl, dome-shaped. Cut two -good-sized truffles into julienne-shaped pieces; keep them apart, and -cut up six mushrooms the same way, also the breast of a cooked, -medium-sized chicken, cut likewise. Cover the vegetables with a cluster -of the truffles, the same of the mushrooms, and repeat with the chicken, -keeping each article separate; form a small cavity in the centre of the -dome, pour into it a teaspoonful of anchovy sauce, a tablespoonful of -vinegar, one tablespoonful of sweet oil, a pinch of salt, and half a -pinch of pepper. Cover the cavity with a piece of cooked cauliflower, or -Brussels-sprouts, or in default of both, cooked asparagus-tops will -answer the purpose; send to the table, and mix well before serving it to -the guests. - - -=1037. Anchovy Salad.=--Have eighteen bottled anchovies (or the same -quantity of Norwegian anchovies if possible), soak them in cold water -for two hours, so they are thoroughly unsalted, then drain them in a -cloth, and remove the bones. Clean and pare a small head of lettuce, cut -it into small pieces, and put it in a salad-bowl, covering it with two -tablespoonfuls of Tartare sauce (No. 207). Decorate with the anchovies, -two hard-boiled eggs cut in quarters, twelve capers, six stoned olives, -and a small, cooked, sliced beet-root; season with half a pinch of -pepper and one tablespoonful of vinegar. When ready to serve mix well -together. - - -=1038. Barbe de Capucine.=--Take two bunches of clear, white, fresh -barbe de capucine; clean, and wipe them carefully and thoroughly, but do -not wash the salad, as it loses its taste, and renders it too soft to -use; cut it into three shreds, and place it in a salad-bowl. Mix well, -in a wooden salad-spoon, two spoonfuls of vinegar, half a pinch of salt, -and the third of a pinch of pepper, and pour it over the salad, then add -one spoonful of oil, mix well, and serve immediately. - - -=1039. Beef Salad.=--Take one pound of lean, boiled, cold beef, the -rump-part in preference; suppress all the fat, then cut it into pieces -an inch and a half in length, as thinly as possible. Place the pieces in -a bowl, season with a pinch of salt, half a pinch of pepper, and two -medium-sized, cooked, and sliced potatoes, also a pinch of parsley, two -tablespoonfuls of vinegar, and the same of sweet oil. Mix all well -together, then arrange in a serving salad-bowl; decorate with six -medium-sized pickles or beets, and serve. - - -=1040. Cauliflower Salad.=--Take a medium-sized head of cooked -cauliflower; pare off the root, and detach it into equal-sized -flowerets; place these in a salad-bowl, seasoning with a pinch of salt, -half a pinch of pepper, and sprinkle over a pinch of chopped parsley; -add three tablespoonfuls of vinegar, two of good oil, and mix all well -together with a wooden spoon, then serve. - - -=1041. Celery Salad.=--If the heads of celery be large and white, use -two; if they should be small, use three. Pare off the green stalks, trim -the roots nicely, and cut it into short shreds; wash thoroughly in cold -water, lift it up with the hands, and drain in a cloth. When well -drained, place the celery in a salad-bowl, and season with a pinch of -salt, half a pinch of pepper, and one and a half wooden salad-spoonfuls -of vinegar, also the same quantity of oil. Mix well, and serve. - - -=1042. Celery Salad, Mayonnaise Dressing.=--Prepare the celery exactly -the same as for No. 1041; and when in the salad-bowl, season with half a -pinch of salt, half a pinch of pepper, and three tablespoonfuls of -mayonnaise dressing (No. 206). Mix well just before serving. - - -=1043. Chapon, for Chicory and Escarole Salad.=--Cut a thin crust, off a -French loaf of bread, two inches long by one inch square, sprinkle over -it a very little salt, then take a good-sized clove of sound garlic; rub -it over both sides of the bread-crust, reject the peel which adheres, -and lay the crust at the bottom of the salad-bowl; place the salad over, -and mix thoroughly together, serving immediately. - - -=1044. Chicken Salad.=--Take a young, tender chicken of two and a half -pounds; boil it in the soup-stock for one hour, or should it be a fowl, -it will take from half to three-quarters of an hour longer; when cooked, -let it get thoroughly cold. Bone the chicken, cut it up into small -pieces, and put them into a deep dish; season with a pinch of salt, half -a pinch of pepper, one tablespoonful of vinegar, and six leaves of -chopped lettuce, or a few leaves of the white of celery in preference, -cut up. Mix well, place it in a salad-bowl, and cover with half a cupful -of mayonnaise dressing (No. 206); decorate the top with a chopped, -hard-boiled egg, a tablespoonful of capers, twelve stoned olives, -quarters of two hard-boiled eggs, and six small, white lettuce leaves -around the dish, then serve. - - -=1045. Chicory Salad, Plain.=--Procure two medium-sized heads of white, -fine, fresh chicory; pare off the green leaves, and cut away the root. -Wash thoroughly, drain well in a salad-shaker or a linen napkin, then -place it in a salad-bowl; season with half a pinch of salt and the third -of a pinch of pepper, diluted in a salad-spoonful of vinegar, and add -one and a half salad-spoonfuls of sweet oil. Mix thoroughly together, -and send to the table. - - -=1046. Chicory Salad au Chapon.=--Prepare the salad exactly the same as -for the above (No. 1045), only adding a chapon (No. 1043). - - -=1047. Crab Salad.=--Take twelve hard-shelled, live crabs; boil them in -salted water, with half a cupful of vinegar, for twenty minutes; then -drain and shell them. Pare off the gills; put a finger in the centre, to -prevent the sand getting in the cavity; wash thoroughly and quickly -under the faucet, then pick the meat from the shell; put it in a -salad-bowl and proceed the same as for the salmon salad (No. 1066). - - -=1048. Dandelion Salad, Plain.=--Procure a quart of very fresh, white -dandelion; pare the roots and stale leaves, if any; then wash thoroughly -in two different waters; drain nicely on a cloth, and place in a -salad-bowl. Dilute a pinch of salt and half a pinch of pepper in a -salad-spoonful of vinegar, adding one and a half spoonfuls of sweet oil; -mix thoroughly together, and serve. - - -=1049. Dandelion Salad, with Eggs.=--Proceed the same as for the above -(No. 1048), only adding, when serving, two hard-boiled eggs cut in -quarters. - - -=1050. Dandelion and Beet-root Salad.=--Take half the quantity of -dandelion salad as for the plain (No. 1048); put it in a salad-bowl, -adding two medium-sized, cooked beet-roots (No. 919); cut into thin -slices, and season it exactly the same as for No. 1049. - - -=1051. Dandelion à la Contoise.=--Pare and clean a quart of fine white -dandelion; wash well in two different waters; then drain in a cloth, and -place it in a salad-bowl. Season with a third of a pinch of salt and -half a pinch of pepper; cut two ounces of bacon in dice-shaped pieces, -put them in a frying-pan, place it on the stove, and let them get a good -golden color, for about five minutes; put them into the salad; then -place two tablespoonfuls of vinegar in the pan, and let it heat for half -a minute; pour it over all, mix well together and serve. - - -=1052. Doucette Salad, Plain.=--Take a quart of very fresh doucette, -pare off the outer stale leaves, if any; also the roots, and wash well -in two waters; drain in a napkin, and then place it in a serving -salad-bowl. Season with one pinch of salt, and a half pinch of pepper -diluted in a wooden salad-spoonful of vinegar; also with one and a half -spoonfuls of sweet oil. Mix well together when ready to serve, but not -before. - - -=1053. Doucette Salad, with Beet-roots.=--Use a pint of doucette only, -and three medium-sized cooked beet-roots, cut in slices; place them all -in a salad-bowl, and season the same as for the above (No. 1052). - - -=1054. Doucette Salad, with Hard-boiled Eggs.=--Proceed the same as for -doucette salad (No. 1052), only when ready to serve, decorate with two -hard-boiled eggs cut into quarters. - - -=1055. Escarole Salad.=--Have two heads of fine, white escarole; pare -off the green leaves and cores. If the escarole be tolerably clean, wipe -it carefully without washing it, as it should not be washed unless -plenty of earth adheres to it. Place it in a salad-bowl, and season with -half a pinch of salt and the third of a pinch of pepper, mixed in a -wooden salad-spoonful of tarragon-vinegar, adding one and a half -spoonfuls of oil. Mix well just before serving. - - -=1056. Lamb-tongue Salad.=--Have six cooked, pickled lamb’s tongues; -pare them neatly, and cut them into very thin slices; lay them in a -dish, adding two cooked and sliced potatoes, a pinch of salt, half a -pinch of pepper, two tablespoonfuls of vinegar, and the same quantity of -sweet oil. Mix the whole well together, then dress it in a bowl, -sprinkle a little chopped parsley over, and decorate with a few small -lettuce-leaves. Send to the table. - - -=1057. Lettuce Salad, Plain.=--Take two fine, white heads of lettuce; -pare off the outer green leaves and stems; cut the leaves in two, wash -well in cold water, drain thoroughly in a wire basket, then place it in -a salad-bowl, with the hearts on top. Mix half a pinch of salt and the -third of a pinch of pepper in one salad-spoonful of vinegar, adding one -and a half salad-spoonfuls of good sweet oil; pour this seasoning over -the lettuce, mix all well together, and send to the table. - -Lettuce salad should never be dressed longer than five minutes before -the time to serve it. - - -=1058. Lettuce Salad with Hard-boiled Eggs.=--Dress a lettuce salad the -same as for the above (No. 1057), and just before serving add two -hard-boiled eggs cut in quarters. - - -=1059. Lettuce Salad with Cream.=--Prepare a lettuce salad the same as -for No. 1057, substituting three tablespoonfuls of sweet cream for the -oil. - - -=1060. Lettuce and Tomato Salad.=--Take a white head of lettuce, pare -off the outer green leaves and core, wash, drain in a wire basket, then -cut the leaves in two, and put them in a bowl. Have two fine, firm, -peeled red tomatoes, prepared as for No. 1070, cut them into thin -slices, and place them over the lettuce, seasoning as follows: Mix a -pinch of salt and half a pinch of pepper in a wooden salad-spoonful of -vinegar; add a spoonful and a half of oil, mix well, and serve. - - -=1061. Lobster Salad.=--Take three pounds of boiled lobster; shell, and -cut the meat into small pieces; lay them in a deep dish, seasoning with -a pinch of salt, half a pinch of pepper, and a tablespoonful of vinegar, -adding a few branches of the white of celery, likewise cut up. Mix well -together, then transfer it to a salad-bowl, and pour over half a cupful -of good mayonnaise dressing (No. 206), decorate with two hard-boiled -eggs cut into quarters, six leaves of lettuce, twelve stoned olives, a -tablespoonful of capers, and a little of the lobster coral, hashed well. -Decorate nicely, according to taste, and serve. - - -=1062. Lobster Salad à la Plummer.=--Take two fine, freshly boiled, -medium-sized lobsters; cut them in two, and pick out all the meat from -the shell, carefully abstracting the gall. Cut the meat into small, -equal-sized, square pieces, and place them in a salad-bowl; shell three -hard-boiled eggs, lay them on a plate, and with a knife chop them up as -thoroughly as hashed potatoes; then add this to the lobster, also two -finely chopped shallots, two teaspoonfuls of freshly chopped chives, and -one and a half teaspoonfuls of finely chopped parsley. Take half a head -of good and well-cleaned lettuce, chop it up very fine, add it to the -lobster; then season with a pinch and a half of salt, a light pinch of -fresh and finely crushed white pepper--two tablespoonfuls of vinegar, -two tablespoonfuls of good sweet oil, and three tablespoonfuls of -mayonnaise sauce (No. 206). Gently but thoroughly mix the whole -together, then wipe well the edges of the salad-bowl with a napkin, and -send this delicious salad to the table. - - -=1063. Salad Macédoine.=--Have a medium-sized carrot and turnip; peel, -and wash them well, then cut them with a vegetable-scoop; put them into -separate boiling salted waters, and cook the carrot fifteen minutes, and -the turnip ten. Drain, and let thoroughly cool; place them in a -salad-bowl with three tablespoonfuls of cooked peas, the same quantity -of string beans cut into small pieces, a pinch of salt, half a pinch of -pepper, two tablespoonfuls of sweet oil, and one and a half -tablespoonfuls of vinegar. Mix all thoroughly together. If there be any -cooked cauliflower on hand, use it for decorating the bowl, or a few -asparagus-tops or Brussels-sprouts will answer. Send to the table at -once. - - -=1064. Romaine Salad.=--Take two good-sized hearts of fine romaine; -remove the outer greens; wipe, washing it carefully. Drain, then place -it in a salad-bowl, sprinkling over a teaspoonful of chopped chives, -half a teaspoonful of chopped chervil, the same of tarragon, and season -with one pinch of salt, and half a pinch of pepper, diluted in a wooden -salad-spoonful of vinegar, and one and a half spoonfuls of sweet oil. -Mix thoroughly together, and serve immediately. - - -=1065. Russian Salad.=--Cut up separately, in small dice-shaped pieces, -one ounce of cooked roast beef, same of cooked ham, same of cooked -beef-tongue, same of cooked chicken, same of lean leg of cooked mutton, -and two truffles cut into very small dice-shaped pieces. Put them in a -salad-bowl, separating each kind by six boned anchovies; then pour a -tablespoonful of Tartare sauce (No. 207) in the centre, covering the -sauce with two chopped leaves of lettuce. Send it as it is to the table; -for it should be mixed together just before serving only. - - -=1066. Salmon Salad.=--Procure a piece of good salmon, plunge it into -cold, salted water; add half a cupful of vinegar, one sliced carrot, one -sliced onion, a bouquet (No. 254), and let cook for thirty minutes; -drain, put aside to cool; then pare off the skin, and bone the salmon -completely. When done, tear or break it into small pieces. Place these -in a bowl, seasoning with a pinch of salt, a pinch of pepper, three -tablespoonfuls of vinegar, two tablespoonfuls of sweet oil, and a pinch -of chopped parsley. Mix all well together; then decorate the salad-bowl -with six small lettuce-leaves, six stoned olives, twelve capers, and two -hard-boiled eggs cut in quarters. Send to the table. - - -=1067. Shrimp Salad.=--Have a quart, or two pint boxes, of boiled and -skinned shrimps, and proceed the same as for lobster salad (No. 1061). - - -=1068. String-bean Salad.=--Take a quart of cooked string beans, and -prepare it exactly the same as the cauliflower salad (No. 1040). - - -=1069. Suédoise Salad.=--Cut two ounces of cooked beef-tongue into small -pieces; cut two cooked potatoes the same; also half a peeled apple, half -a cooked beet-root, and half a cooked carrot. Place these in a bowl, -adding the fillets of a boned herring cut in small pieces, and season -with half a pinch each of salt and pepper, a teaspoonful of diluted -mustard, one tablespoonful of vinegar, and one and a half tablespoonfuls -of oil. Mix all well together, then transfer to a serving salad-bowl, -sprinkle over a pinch of chopped parsley, and serve. - - -=1070. Tomato Salad, French Dressing.=--Take six fine, firm, red -tomatoes; wipe them neatly, and plunge them into boiling water for one -minute; drain in a cloth, remove the skins, pare off the stem side, let -get cool, and then cut them into very thin slices; or, if preferred, -into quarters, keeping them in a bowl, so that the juice be not wasted. -Season with a pinch of salt, half a pinch of pepper, a wooden -salad-spoonful of vinegar, and the same quantity of oil. Mix thoroughly -together, and serve as cold as possible. A teaspoonful of chopped chives -may be added, if desired, which will give a delicious flavor. - - -=1071. Tomato Salad, Mayonnaise Dressing.=--Prepare six tomatoes, the -same as for the above (No. 1070), and when sliced, or quartered, in the -salad-bowl, season with a pinch of salt, half a pinch of pepper, and two -good tablespoonfuls of mayonnaise dressing (No. 206); mix well, and -serve very cold. - - -=1072. Watercress Salad.=--Procure three bunches of sound, fresh -watercress; clean, and pare off the stalks, wash well, then dry in a -cloth, place it in a salad-bowl, seasoning with half a pinch of salt, -just a little pepper, and two wooden salad-spoonfuls of vinegar; mix -well, and serve. Watercress salad does not require any oil. - - -=1073. Potato Salad.=--Peel ten medium-sized, sound, freshly cooked -potatoes; cut them into small slices, lay them in a salad-bowl, and add -a finely chopped onion and a teaspoonful of chopped parsley. Season with -a pinch and a half of salt, one pinch of pepper, half a gill of vinegar, -and three tablespoonfuls of sweet oil, then mix thoroughly and gently -with a spoon and fork, without breaking the potatoes. Wipe the bowl -neatly with a napkin, and send the salad to the table. - - -=1074. Herring Salad.=--Take three medium-sized, smoked herrings, lay -them on the corner of the stove for half a minute on each side, then -tear off the skin, cut off the heads, and split them in two; remove the -bones, and cut them up into small square pieces. Place them in a -salad-bowl with half a hashed onion, two hard-boiled eggs, cut in -pieces, a cold boiled potato cut the same, and a teaspoonful of chopped -parsley. Season with half a pinch of salt, one pinch of pepper, three -tablespoonfuls of vinegar, and two of oil. Mix well together, and -decorate with a small, cooked beet-root cut in slices, also twelve -capers; then serve. - - -=1075. Japanese Salad.=--Mince three medium-sized truffles very fine, -also two large, cold, boiled potatoes; put the whole into a bowl, and -season with half a pinch each of salt and pepper, and the third of a -pinch of nutmeg; pour half a glassful of champagne over all, and let -rest for two hours, then add eighteen whole cooked mussels (No. 379), a -teaspoonful of chopped chives, and the same quantity of chopped parsley. -Mix all well together, then dress the salad into a bowl, decorating it -with six small, white lettuce-leaves and six fillets of anchovies; then -serve. - -A pinch of salt represents 205 grains, or a tablespoonful. - -Half a pinch of pepper represents 38 grains, or a teaspoonful. - -A third of a pinch of nutmeg represents 13 grains, or half a -teaspoonful. - - -DESSERTS: - -PASTRY, JELLIES, ICES, PRESERVES, ETC. - - -=1076. Feuilletage, or Puff Paste.=--Have ready one pound of flour, one -pound of fresh butter, one pint of ice-water, and a saltspoonful of -salt. If the butter be salted instead of fresh, no salt is necessary, -but wash the butter well before using it. Put the flour on the table, -make a hollow space in the centre, then put in it one ounce of the -butter, adding the pint of ice-water and the salt, and mix the whole -well together, incorporating it gradually. Put it aside in a cool place -for five minutes. Have ready the remaining fifteen ounces of butter, -which must be very firm; sprinkle the space of a square foot of the -table with a very little flour, place the dough on it, then lengthen and -widen with a wooden roller to the thickness of half an inch, and lay the -fifteen ounces of butter in one lump in the centre. Fold over the four -edges so as to enclose it, then flatten again lightly with the roller -until it forms a piece two inches thick, and then put it away to cool -for ten minutes. Roll it again lengthwise, fold it in four, and let it -rest for another five minutes; then repeat the same twice more, rolling -it each time in a contrary direction. After five minutes it will be -ready for use. This feuilletage, or puff paste, if put away carefully in -a cool place, will keep for three days, and can be used for the -following purposes: vol-au-vents of chickens, oysters, clams, shrimps, -lobsters, codfish, crabs, and crawfish; also for making chicken patties, -bouchées à la reine, all kinds of tarts, allumettes, mille-feuilles, -chaussons, turnovers, petits pâtés à la religieuse, etc., etc. - - -=1077. Paste for Pies.=--Sift on a table one pound of flour; make a -hollow space in the centre, pour into it a pint of cold water, two -ounces of butter, and half a saltspoonful of salt; then, with the hand, -knead the ingredients well together for two minutes, and gradually and -slowly incorporate the flour with the rest for four minutes. Lay the -paste on a dish, and put it to rest in a cool place for three minutes. -Have ready six ounces of well-washed butter in one lump, as for -feuilletage (No. 1076); return the paste to the table, flatten it -slightly, then put the lump of butter in the centre, fold over the -edges, so as to enclose the butter, then roll it out lengthwise with the -pastry roller, and refold the paste into three folds. Let it rest again -in a cool place for three minutes, then roll it again, fold it as -before, and set it in the ice-box for five minutes; the paste will now -be ready to use, and by keeping it in the ice-box it will remain in good -condition for three days. - - -=1078. Pâte-à-Foucer, Foundation Paste.=--Sift one pound of flour on -the table, make a hollow in the centre, and pour into it half a pound of -well-washed butter, a saltspoonful of salt, and a gill of cold water. -Knead well the salt, butter, and water, using the hand, for two minutes, -then incorporate the flour gradually, which will take three minutes -more, and knead sharply with the hands. Detach it from the table, and -roll it into a ball, then press it again on the table in different -directions for two minutes; remove again from the table. Flour the table -slightly, lay the paste over, and with the fingers of the right hand -press down the paste in the centre, and with the left bring up the edges -all around to the centre, repeat this three times, and when finished the -paste must have its original shape; lay it on a dish, cover with a -towel, and set it in a cool place to rest for twenty minutes. - - -=1079. How to Make a Pastry-bag, for General Use.=--Cut a piece of white -duck-cloth as follows: twenty-four inches wide at the top, twenty inches -deep, and three inches at the lower end. Fold, and sew up lengthwise, so -as to make a perfect cornet-bag. Hem the top and the bottom, and the -pastry bag will then be ready for use. - -The accompanying design will show how it should be made. - -[Illustration: PASTRY-BAG.] - -This pastry-bag is essential and useful for kitchen and pastry use, -being both facile and economical, but care must be taken to wash it -thoroughly, and immediately after using it, and to let it dry perfectly, -otherwise it will soon become useless. - - -=1080. How to Clean and Prepare Sultana Currants and Raisins for -Pastry.=--To avoid the trouble of preparing them each time they are -needed, it were better to clean many at a time, for they will keep in -perfect condition for five or six months, if put away in a well-closed -tin box. Procure ten pounds of currants or Sultana raisins, lay them on -a table, and should they be damp, dredge a little flour over to prevent -them adhering to the hands. Rub them thoroughly, then take a wire sieve, -No. 3 (or as fine a one as will prevent them passing through), place -the currants on it, and shake them well for two or three minutes, so -that they be perfectly free from flour and stalks. Lay the sieve -containing the currants in a large dish-pan, filling it to the level of -the sieve with hot water, then, with a skimmer, stir them, so that they -get washed thoroughly for at least five minutes. Lift up the sieve, and -let them drain in the same for three minutes. Cover an iron oven-pan -with a sheet of brown paper, pour the currants on it, spreading them out -evenly, and set it in a very slow oven for ten minutes; remove, and lay -them aside in the warmest spot on the kitchen shelf, and leave them to -dry thoroughly for at least two days. If in the country, the pan can be -left out in the sun during the day. When dry, lay them on the table, and -should any more foreign matter be found among them, pick it out -carefully with the fingers, and examine them well to see whether they be -free of stones, stalks, stems, sand, &c. When finished, put them away in -a closed tin box, and they will then be ready for use. - - -=1081. How to Clean Malaga Raisins.=--Have as many Malaga raisins as -deemed necessary, but it were better to purchase five pounds at a time. -Lay the raisins on a table, have a bowl of cold water on the right hand, -and the raisins in front; pick off the dry stalks adhering to them, -then, either using a small knife or the fingers, pick out the seeds, -taking care to wet the fingers in the bowl of water, so as to prevent -them sticking while seeding them. Close up again, giving them their -original form; when finished, put them in a tin can, cover well, and -place in a moderate temperature for use when required. Raisins prepared -in this way will surely keep six months. - - -=1082. Mince Pie.=--Put into a vessel two ounces of currants, prepared -as for No. 1080, two ounces of Sultana, and three ounces of Malaga -raisins, as for No. 1081, one ounce of finely chopped citron, two ounces -of well-chopped, cold, boiled beef, and two ounces of beef-suet, also -chopped very fine. Mix the whole well together for five minutes, then -add one ounce of powdered sugar, a saltspoonful of salt, one drachm of -ground allspice, half a drachm of ground cloves, half a drachm of ground -cinnamon, and mix together for one minute. Peel, core, and chop up very -fine three large, sound apples, add them to the preparation, then pour -in half a gill each of brandy and sherry wine, mixing again for three -minutes. Take half a pound of pie-paste as for No. 1077, cut out a piece -of three ounces, roll it round-shaped, ten inches in diameter, and -lightly butter a pie-plate nine and a half inches in diameter. Arrange -the paste over, and pour the preparation in the centre, flattening it -evenly, and leaving an inch space clear around the edge of the plate; -take the remaining five ounces of paste, roll it out round-shaped, the -same as before, fold it in two, and, with a knife, make incisions in the -centre, of half an inch each. Moisten lightly the edge of the plate with -a little beaten egg, then cover with the paste, pressing down with the -hand all around the edge, so as to inclose the preparation entirely, -then moisten the surface slightly with the beaten egg. Place in a -moderate oven, and let bake for fifty minutes; remove it to the -oven-door, sprinkle plenty of powdered sugar over, return it to the -oven, closing the door for two minutes, so that the sugar melts -entirely, then slide it carefully onto a dessert-dish, and serve either -hot or cold. - - -=1083. Apple Pie.=--Peel, core, and slice four medium-sized, fine, sound -apples; put them into a vessel, and add three ounces of powdered sugar -and a saltspoonful of ground cinnamon. Have a plate covered as for the -above (No. 1082); arrange the apples on top, cover, and finish exactly -the same as for the mince pie. Serve cold. - - -=1084. Pear Pie.=--Peel and slice six medium-sized, fine, sound, pears; -put them into a vessel with three ounces of powdered sugar; put this -over a lined plate, and proceed exactly the same as for mince pie (No. -1082). - - -=1085. Rhubarb Pie.=--Pare off the leaves, and peel the stalks neatly -from two bunches of fine rhubarb, cut them into small pieces about half -an inch long, and put them in a vessel with three ounces of powdered -sugar; mix well; lay them on the pie-plate, cover, and bake the same as -for mince pie (No. 1082). - - -=1086. Lemon Pie.=--Take one and a half pounds of apple sauce (No. -1328), put it in a vessel, adding one ounce of powdered sugar, and one -ounce of corn-starch; grate in the peel of a medium-sized lemon, -squeezing in the juice of two others, and mix the whole well together -with a spatula for three minutes. Pour the preparation over a lined -plate, as for mince pie (No. 1082), cover, and finish exactly the same. - - -=1087. Pineapple Pie.=--Procure a medium-sized, fine, sound, pineapple; -pare, peel, and slice it into fine slices, laying them in a vessel, and -mixing in three ounces of powdered sugar. Have a pie-plate lined with -paste, as for mince pie (No. 1082), spread over one tablespoonful of -apple sauce (No. 1328); arrange the pineapple nicely on top, then take -three ounces of pie-paste, roll it out lengthwise, two feet long, and -fold it carefully in two, so as to make a long narrow strip; roll it -slightly again until about thirty inches long by one wide, paring off -both sides evenly, so as to have it exactly the one inch in width. -Moisten the edge of the pie-plate with beaten egg, and arrange the strip -around, fastening the two ends together, one over the other; glaze the -surface of the strip with beaten egg, then place the pie in a moderate -oven, and let bake for fifty minutes. Remove to the door, dredge the pie -well with powdered sugar, return to the oven for two minutes to allow -the sugar to melt, then spread evenly over the top two ounces of apple -jelly (No. 1327), and send to the table. - - -=1088. Pear Pie, Open.=--Peel and slice six medium-sized fine and sound -pears; place them in a vessel with three ounces of powdered sugar, mix -well, and proceed exactly the same as for pineapple pie (No. 1087). - - -=1089. Huckleberry Pie.=--Put in a vessel one pint and a half of -well-picked and cleaned huckleberries, add two ounces of powdered sugar, -mix well, and proceed the same as for pineapple pie (No. 1087). - - -=1090. Fresh Currant Pie.=--Put in a vessel a pint and a half of -well-picked and cleaned currants, with four ounces of powdered sugar, -and proceed exactly the same as for pineapple pie (No. 1087). - - -=1091. Gooseberry Pie.=--To be prepared the same as the above (No. -1090), only using one pint and a half of gooseberries instead of the -currants. - - -=1092. Peach Pie.=--Wipe neatly and slice eight fine, sound, -medium-sized peaches; put them in a vessel with three ounces of powdered -sugar, and proceed exactly the same as for pineapple pie (No. 1087). - - -=1093. Green-gage Pie.=--Select one dozen ripe, sound, green-gages; cut -them in two, remove the stones, and put them in a vessel with three -ounces of powdered sugar. Finish the same as for pineapple pie (No. -1087). - - -=1094. Plum Pie.=--To be prepared as for the above (No. 1093), -substituting one dozen plums for the green-gages. - - -=1095. Strawberry Pie.=--Have a pie-plate lined as for pineapple pie -(No. 1087), lay in three-quarters of a pound of apple sauce (No. 1328), -arrange the strip around, then place it in the oven for thirty minutes -only; remove to the oven door, dredge profusely the strip with powdered -sugar, return to the oven, close the door, and leave it for two minutes -to let the sugar melt. Take it out, and let it get thoroughly cold, -then, with a spoon, remove half of the apple sauce, and fill the -interior with a pint and a half of well-picked and cleaned strawberries, -mixed with two ounces of powdered sugar. Spread two ounces of apple -jelly (No. 1327) evenly over the strawberries, and serve. - - -=1096. Raspberry Pie.=--Have the pie prepared exactly the same as for -strawberry pie (No. 1095), and fill it with a pint and a half of -well-picked and cleaned raspberries mixed with two ounces of powdered -sugar, and spread evenly over the top two ounces of apple jelly (No. -1327); then serve. - - -=1097. Blackberry Pie.=--Blackberry pie is to be prepared exactly the -same as strawberry pie (No. 1095), only substituting a pint and a half -of well-picked and cleaned blackberries for the strawberries. - - -=1098. Cherry Pie.=--Procure two pounds of fine, sound cherries; pick -off the stalks, then stone them with the hands, and place them in a -vessel with four ounces of powdered sugar, mixing well. Have ready a -lined pie-plate, fill it with the cherries, arrange the strip around, -and proceed the same as for pineapple pie (No. 1087), then serve. - - -=1099. Pumpkin Pie.=--Have a deep pie-plate, one and a half inches deep -by nine and a half wide; line it with four ounces of pie-paste (No. -1077). Cut a two-pound piece off a sound pumpkin, peel it well with a -knife, remove the seeds and soft parts, then cut it into twelve pieces; -place them in a saucepan with three quarts of cold water, leave the pan -on the hot stove, and let cook for twenty-five minutes. Take from the -fire, put the pumpkin in a drainer, leaving it for one hour, then press -out the water thoroughly with the hand, and rub it through a sieve into -another vessel. Add two ounces of powdered sugar, and break in three -whole eggs; add a saltspoonful of ground cloves, a saltspoonful of -ground allspice, half a saltspoonful of salt, and the same quantity of -cinnamon; mix all together for two minutes, and pour in half a pint of -cold milk, mixing well again for one minute, then strain through a sieve -into another vessel, and use the preparation to fill up the pie-plate, -then lay it carefully in a moderate oven, and let bake for thirty -minutes. Take it from the oven, put aside to cool, and cut it into six -equal parts; dress them on a dessert dish with a folded napkin, sprinkle -liberally with powdered sugar, and serve. - - -=1100. Custard Pie.=--Put four ounces of powdered sugar into a vessel; -break in five whole eggs, and with a pastry whip beat together for three -minutes. Add one quart of cold milk, and flavor with a teaspoonful of -lemon essence; mixing well together for two minutes longer; strain -through a sieve into another vessel. Have a deep pie-plate lined exactly -the same as for pumpkin pie (No. 1099), and fill it with the above -preparation. Place it in a moderate oven, and let bake for thirty -minutes, then remove, and let get thoroughly cold; cut the pie into six -equal pieces, and with the blade of a knife dress them onto a -dessert-dish with a folded napkin, and serve. - - -=1101. Cocoanut Pie.=--Prepare and proceed exactly the same as for -custard pie (No. 1100), and when filled, before placing it in the oven, -spread evenly over six ounces of dried cocoanut; baking and serving it -exactly the same. - - -=1102. Lemon Cream Pie, Méringué.=--Boil one pint of water in a -saucepan; put in another vessel four ounces of powdered sugar, mix in -one ounce of corn-starch, grate in the rind of a sound lemon, squeezing -in the juice, and mingle well together with the spatula for one minute. -Break in two whole eggs, beat all together for one minute, and add it to -the boiling water in the pan, stirring sharply with a wire whip until it -comes to a boil; then take from off the fire. Have ready a lined, flat -pie-plate as for mince pie (No. 1082), put it in the oven, and let it -bake for ten minutes, so that the crust gets a good golden color. Remove -from the oven, and pour the preparation into it, then let it get -thoroughly cold. Beat in a copper basin three egg whites to a stiff -froth, using a wire pastry-whip; mix in three ounces of powdered sugar, -and with a spoon lay half of it over the pie, using a knife to flatten -it evenly on the top and sides. Slide down a fancy tube (No. 3) into a -pastry-bag (No. 1079), and pour the rest of the froth into it, then -decorate the top of the pie artistically, laying it in any fanciful -design. Sprinkle plenty of sugar over, place it in a slow oven for ten -minutes to let get a pale brown color, then remove it, put it away to -cool, slide it carefully onto a dessert-dish, and send to the table. - - -=1103. Apple Pie, Méringué.=--Butter and line a pie-plate as for mince -pie (No. 1082); put in a vessel one pound of apple sauce (No. 1328), one -ounce of powdered sugar, and one ounce of corn-starch. Mix well for one -minute, then grate in the rind of a sound lemon, squeezing in the juice -as well; add half a saltspoonful of grated nutmeg, and mix the whole -well together for two minutes, then with this fill the pie-plate. Place -it in the oven, and let bake for twenty minutes; remove, let get -thoroughly cold, and finish the same as for lemon pie, méringué (No. -1102), serving it as for the above. - - -=1104. Cranberry Pie.=--Put one quart of fresh cranberries in a saucepan -with a gill of cold water and three ounces of powdered sugar; place on a -hot stove, stir lightly with the spatula, and let cook for fifteen -minutes. Remove from the fire, and rub through a sieve into a vessel, -then pour it into a lined pie-plate, the same as for mince pie (No. -1082). Place it in the oven, and let bake for twenty minutes, then take -it out, and let cool thoroughly, and finish by decorating it exactly the -same as for lemon cream pie, méringué (No. 1102); return it to the oven -for ten minutes, then serve as for the lemon pie. - - -=1105. Pie à la Martha Washington.=--Peel four ounces of almonds; put -them in a mortar with two ounces of powdered sugar, then pound them -thoroughly, adding gradually one raw egg. When well pounded, add two -ounces more of powdered sugar, two ounces of melted fresh butter, half a -gill of rum, half a saltspoonful of ground cinnamon, six drops of -orange-flower water, and break in another whole egg. Pound the whole -briskly for five minutes, then add two ounces of well-pounded macaroons -(No. 1210), and mix again for two minutes more. Line a pie-plate as for -mince pie (No. 1082), pour all the preparation over, cover, and bake -exactly the same as for the mince pie; when arranged on a dessert-dish, -decorate the top and sides artistically with two ounces of candied -cherries, three ounces of pear, one of angelica, two of apricot, and two -of pineapple, all the fruits being candied, then send to the table. - - -=1106. Peach Tarts.=--Take half a pound of feuilletage (No. 1076), roll -it out twelve inches long by eight wide, then with a paste-cutter (No. -7) cut out six pieces, and arrange them neatly on six scalloped -tart-molds, each three and a half inches wide. Take each separate mold -in the hand, and with the thumb press the paste gently at the bottom and -sides, so to give it the perfect shape of the mold, but avoid pressing -the paste on the edge, so that in baking it will swell and raise -beautifully. Divide three ounces of apple marmalade (No. 1332) into six -equal parts, and fill the bottom of the tarts with it, then wipe six -good-sized, solid, fine peaches, peel and cut them into six quartered -pieces; arrange them nicely over the marmalade in the tarts, then -distribute two ounces of powdered sugar evenly over all; lay them on a -baking-sheet, put them in a moderate oven for twenty minutes, draw them -to the door, and sprinkle the edges lightly with powdered sugar; then -leave them in the closed oven for two minutes to allow the sugar to melt -thoroughly. Remove them from the fire, put to cool for twenty minutes, -and then spread evenly over the peaches one and a half ounces of apple -jelly (No. 1327). Dress the tarts on a dessert-dish with a folded -napkin, and serve. - - -=1107. Green-gage Tarts.=--Procure twelve ripe green-gages, wipe well, -cut them in quarters, remove the stones, and proceed to prepare them -exactly the same as for the above peach tarts (No. 1106). - - -=1108. Apricot Tarts.=--Prepare and proceed exactly the same as for -peach tarts (No. 1106), using ten apricots instead of the peaches, and -serving the same. - - -=1109. Pear Tarts.=--to be prepared precisely the same as peach tarts -(No. 1106), only substituting six sound, sliced pears for the peaches. - - -=1110. Plum Tarts.=--Have twelve good, ripe plums; wipe and quarter -them; remove the stones, and prepare them exactly the same as for peach -tarts (No. 1106). - - -=1111. Cherry Tarts.=--Have a pound of picked and stoned cherries; -divide them evenly into six tarts, prepared as for peach tarts (No. -1106), and finishing them the same. - - -=1112. Rhubarb Tarts.=--Take six medium-sized rhubarb stalks, pare off -the green parts, and peel them well. Then cut them into small pieces -half an inch long; put them into a saucepan, on a very slow fire; cover, -and let cook slowly for fifteen minutes; then remove, and add three -ounces of powdered sugar; mix well for one minute, then transfer to -another vessel, and set aside in a cool place for at least an hour and a -half. Divide the rhubarb into six tarts, as for peach tarts (No. 1106); -finish, and serve exactly the same. - - -=1113. Huckleberry Tarts.=--Put in a vessel one pint of well-picked and -cleaned, sound huckleberries; mix in two ounces of powdered sugar, and -with it fill evenly six tarts; cook and serve the same as for peach -tarts (No. 1106). - - -=1114. Gooseberry and Currant Tarts.=--Are to be prepared precisely the -same as for the above (No. 1113); using either one pint of gooseberries -or currants instead of the huckleberries. - - -=1115. Pineapple Tarts.=--Choose a small, sound pineapple, cut it in -two, roll a towel round one-half and lay it in the ice-box for further -use. Pare and peel neatly the other half; then cut it into small and -very thin slices; lay them in a vessel with two ounces of powdered -sugar, mixing lightly for one minute. Arrange the slices carefully over -the marmalade in the six tarts, prepared as for peach tarts (No. 1106); -then finish, and serve exactly the same. - - -=1116. Cranberry Tarts.=--Have six tart-molds lined as for peach tarts -(No. 1106); divide into them twelve ounces of cranberry sauce (No. -1329), then cook, and serve the same. - - -=1117. Strawberry Tarts.=--Line six tart-molds as for peach tarts (No. -1106), divide into them evenly eight ounces of apple marmalade (No. -1332); lay them on a baking-sheet, and put them in a moderate oven for -twenty minutes; remove them to the door; sprinkling the edges liberally -with powdered sugar, return them to the oven, and close the door for two -minutes, so that the sugar melts thoroughly; lift them out, put them to -cool for twenty minutes, then take out half the marmalade. Pick and wash -neatly a pint of ripe and sound strawberries; put them in a vessel with -two ounces of powdered sugar; mix well for one minute, then divide them -equally into the six tarts; spread over one and a half ounces of apple -jelly (No. 1327); dress them on a dessert-dish with a folded napkin, and -serve. - - -=1118. Raspberry Tarts.=--Prepare and proceed precisely the same as for -strawberry tarts (No. 1117), only substituting a pint of raspberries for -the strawberries. - - -=1119. Blackberry Tarts.=--Are to be prepared exactly the same as -strawberry tarts (No. 1117), using one pint of the smallest sized -blackberries instead of the strawberries, and serving the same. - - -=1120. Apple Tarts.=--Take four ounces of pie-paste (No. 1077), and with -it line six oval, channeled tart-molds, four inches long, three inches -wide, and one deep. Have three ounces of apple marmalade, and divide it -evenly at the bottom of the molds; then peel, core, and cut four sound, -medium-sized apples into quarters, and put them in a saucepan, with a -pint of cold water; place the lid on, and let cook on the hot stove for -ten minutes; remove, and pour into a drainer; let drain thoroughly; then -put to cool for thirty minutes. Cut the quartered apples each into three -lengthwise slices; arrange them nicely over the marmalade, dredging -equally over them two ounces of powdered sugar; lay them on a -baking-sheet, and bake for twenty-five minutes in a moderate oven; leave -to cool for twenty minutes; then spread evenly over them two ounces of -apple jelly (No. 1327); dress them onto a dessert-dish with a folded -napkin, and serve. - - -=1121. Frangipani Tarts.=--Peel three ounces of shelled almonds, as for -No. 1207; put them in a mortar, and pound them thoroughly with three -ounces of powdered sugar, adding one whole raw egg. When a fine paste, -mix in two ounces of melted fresh butter, half a spoonful of ground -cinnamon, six drops of orange-flower water, one more egg, and half a -gill of rum. Stir well together for ten minutes with the powder. Have -ready six tart-molds, lined as for peach tarts (No. 1106); then fill -them with the above preparation; lay them on a baking-sheet, put them in -a moderate oven for thirty-five minutes; when done, put them to cool for -twenty minutes; then glaze the surface with a glace à l’eau and rum (No. -1197). Dress on a hot dessert-dish, with a folded napkin, and send to -the table. - - -=1122. Baked Apple Dumplings.=--Sift one pound of flour on the table, -make a hollow in the centre, laying in it half a pound of butter, -mingling it slightly with the flour for five minutes; when done, make -another hollow in the centre, pour into it half a pint of cold water and -two ounces of powdered sugar. Mix all together gradually for five -minutes longer; it will then be a firm dough. Roll it together with the -hands, and put it in a cool place for five minutes. Peel and core six -medium-sized pippin apples, sprinkle the table lightly with flour, lay -the butter on it, roll it out twelve inches long by eight wide, and -about the thickness of a silver dollar, then cut it into six -equal-sized, square pieces. Arrange the apples upwards in the middle of -each square piece; mix together two ounces of granulated sugar with one -teaspoonful of ground cinnamon, and fill the cavities of the apples with -this. Break one egg into a bowl, beat it well, adding two tablespoonfuls -of cold milk, mix well, and with a pastry hair-brush moisten the edges -of the pieces of dough, and fold them firmly so that the apples are -entirely enclosed. Lay them on a baking-pan, and with the rest of the -beaten egg brush over the surface and sides of the dumplings. Place them -in a moderate oven for thirty minutes, and after they are a nice light -golden color, remove, and dress them on a dessert-dish, leaving them to -rest in the open oven for twenty minutes, then pour the following sauce -over before serving: put into a saucepan one pint of water, six ounces -of granulated sugar, one bay-leaf, six cloves, and an inch-long stick of -cinnamon. Place the pan on the hot stove, and let boil for five minutes; -dilute half an ounce of corn-starch in a bowl with half a gill of cold -water, add it to the sauce, mix well, and let cook for two minutes -longer, stirring briskly with a spatula. Remove from the fire, and -immediately add half a pint of good claret; stir again, and when ready -to serve, strain the sauce through a sieve over the dumplings. Hard -sauce, as in the following number, may be substituted if desired, or -both. - - -=1123. Hard Sauce.=--Put in a bowl two ounces of very good fresh butter -with four ounces of powdered sugar, then with a spatula, beat together -sharply for twenty minutes; add half a saltspoonful of powdered mace, -beat briskly for five minutes longer, then arrange it tastefully on a -dessert-dish, and place it in the ice-box for two hours before serving. - - -=1124. Baked Apples.=--Core with an apple-corer six fine, sound Newtown -apples, lay them in a tin pan. Put in a plate two ounces of granulated -sugar with a saltspoonful of cinnamon, mix well, and with this fill the -holes in the apples; add half a pint of cold water, and place the pan in -a moderate oven to let bake for twenty-five minutes; remove, and dress -them on a dessert-dish, pouring over the juice remaining in the pan, and -serve either hot or cold. - - -=1125. Boiled Peach Dumplings.=--Put in a vessel half a pound of -well-sifted flour, mixed with half an ounce of baking-powder; make a -hollow in the centre, and pour into it a gill of lukewarm milk, half an -ounce of butter, half a saltspoonful of salt, and break in one whole -egg. Mix these ingredients well for two minutes, then incorporate the -flour gradually. Lay the paste on a lightly floured board or table, roll -it into a square a quarter of an inch thick, then with a plain -paste-cutter (No. 7) cut out six pieces, putting in the middle of each -piece two ounces of stewed peaches (No. 1334), fold up the edges all -round, so as to enclose the peaches entirely, then have six small pieces -of thick white cloth, eight inches square, butter and flour them well, -then arrange the dumplings in them; tie them firmly, leaving an empty -space of an inch to allow the dumplings to swell, and plunge them in a -large saucepan, holding a gallon of boiling water, and let them boil for -twenty minutes; remove from the fire, and lift them out with a fork; let -drain for two minutes, then cut the strings and remove the cloths. Dress -the dumplings on a hot dessert-dish, pour over a hot wine sauce as for -No. 1122, and serve. - - -=1126. Boiled Apricot Dumplings.=--Prepare and proceed exactly the same -as for boiled peach dumplings (No. 1125), only substituting twelve -ounces of stewed apricots (No. 1335) for the peaches, and serve with a -rum sauce (No. 1162), instead of wine sauce. - - -=1127. Boiled Apple Dumplings.=--Prepare and proceed precisely as for -boiled peach dumplings (No. 1125), only using twelve ounces of stewed -apples (No. 1332) for the peaches, and pouring the sauce (No. 1128) -over, instead of the wine sauce. - - -=1128. Apricot Sauce.=--Put four ounces of apricot marmalade (No. 1335) -into a saucepan with one ounce of fresh butter and a gill of water; set -it on the hot stove and stir briskly with the spatula until it comes to -a boil, then take from off the fire, and add immediately a gill of good -brandy, mixing again with the spatula for one minute more, then pour the -sauce over the boiled apple dumplings, and serve. - - -=1129. Diplomatic Pudding, Punch Sauce.=--Pare off, remove the skin and -strings from four ounces of veal-suet and three ounces of beef-marrow, -lay them in a saucepan with two ounces of finely chopped plums and three -ounces of flour. Place the saucepan on a slow fire, and stir well with -the spatula for six minutes; add three egg yolks and one whole egg, half -a gill of sweet cream, half a gill of maraschino, a saltspoonful of -salt, and half a saltspoonful of grated nutmeg. Stir all together -thoroughly for six minutes, not letting it boil, then take it off the -fire, and lay the pan in a cool place, adding one ounce of whole -pistache, also two ounces of macaroons pounded in a mortar, half an -ounce of angelica, and half an ounce of candied cherries, all well -chopped. Mix well for one minute; peel, core, and chop up three -medium-sized apples, add them to the preparation with two ounces of -powdered sugar, and a tablespoonful of vanilla flavoring; then stir all -together for twelve or fifteen minutes. Butter and flour neatly a cloth, -arrange it in a deep vessel, and pour the preparation into it; lift up -the four corners, close them together, and tie firmly with a string, -leaving an empty space, about the eighth of the contents, to allow it to -swell. Have a saucepan half full of boiling water ready to plunge the -pudding into, then let boil for three full hours; the pudding will -constantly float, therefore turn it every hour, when it will be -thoroughly cooked. Remove it, let drain for two minutes, untie, lift it -from the cloth, and dress it on a hot dessert-dish. Have ready the -following sauce: put in a saucepan half a gill of rum, three ounces of -powdered sugar, the grated rind of half an orange, and a teaspoonful of -vanilla flavoring. Put it on the stove, and as soon as the liquid -catches a light flame, put on the lid and let all infuse for one minute. -Take from off the fire, and immediately squeeze in the juice of one -orange; strain through a sieve over the pudding, and serve very hot. - - -=1130. Rice Pudding with Orange.=--Clean half a pound of fine rice; wash -it in lukewarm water, then drain in a colander, put three pints of milk -into a saucepan, place it on the hot stove, and when near a boil, drop -in the rice. Let cook slowly for twelve minutes, stirring it frequently -from the bottom with a spatula; remove it from the fire, and add one -ounce of fresh butter, three ounces of powdered sugar, and the grated -rind of a medium-sized orange. Mix well for two minutes, then add three -ounces of well-skinned and stringed marrow, finely chopped, two ounces -of dried and cleaned currants (No. 1080), two ounces of bitter almond -macaroons (No. 1209), one ounce of finely shred candied orange-peel, -three egg yolks, one whole one, half a gill of brandy, and half a -saltspoonful of salt; mix well together for ten minutes. Have a buttered -and floured cloth, arrange it in a deep vessel, and pour the preparation -into it; lift up the four corners, tie it firmly, being careful to -leave an empty space of about an eighth of the contents. - -Place a deep saucepan on the stove, half filled with boiling water; -plunge the pudding in, and let cook for one hour and a half, turning it -over a couple of times; remove, drain for one minute, untie, and lift -from the cloth. Dress on a dessert-dish, and serve with the following -sauce (No. 1131). - - -=1131. Sauce à l’Anglaise à l’Orange.=--Put in a saucepan four egg yolks -with four ounces of powdered sugar, and stir with a spatula until it -becomes a whitish color. Add two gills of sweet cream, little by little, -beating continually, then grate in the rind of an orange. Place the pan -on a slow stove, and stir well for four minutes, being careful not to -let it boil; take it off, strain through a sieve over the pudding, and -serve very hot. - - -=1132. Bread Pudding, Cream Sauce.=--Take a deep, oval dish as for a -pot-pie, and large enough to hold three pints. Pare off the crust of -half a loaf of stale American bread, and cut it into slices the third of -an inch thick; butter them well with melted butter, and with them line -the dish. Put in a vessel six ounces of currants, prepared as for No. -1080, two whole eggs, a pint of cold milk, four ounces of powdered -sugar, and grate in the rind of a medium-sized lemon, adding its juice. -Mix well together with a spatula for two minutes, then pour it into the -lined dish, and place it in a moderate oven to cook for thirty minutes. -Take it from the oven, lay it on another dish, and serve very hot. - - -=1133. Cream Sauce.=--Put a pint of milk to boil in a saucepan on the -stove. Break into a vessel two whole raw eggs, add one ounce of flour, -half an ounce of corn-starch, and three ounces of powdered sugar, -beating the whole well together with a spatula for three minutes. If the -milk be boiling, add it gradually to the preparation, stirring -continually for two minutes, return the whole to the saucepan, place it -on the stove, and stir briskly till it comes to a boil, then remove, and -add immediately a teaspoonful of vanilla flavoring. Strain the sauce -through a sieve into a sauce-bowl, and serve. - - -=1134. Cold Maraschino Pudding.=--Put in a copper basin a quarter of a -pound of powdered sugar, two whole raw eggs, and grate in the rind of a -quarter of a medium-sized lemon, and with a pastry whip beat the whole -sharply for two minutes; put the basin on a very moderate fire, then -beat it vigorously for five minutes more. Remove it from the fire, lay -the basin on a table, continue beating slowly for two minutes longer, -then give the whip a sharp shake, so that all that adheres to it falls -into the basin. Now add a quarter of a pound of flour, and with a wooden -spoon mix slowly and carefully the whole for two minutes. Cover a pastry -baking-pan with a sheet of brown paper, pour the paste over it, spread -out to the thickness of half an inch; put it into a moderate oven, and -let bake for fifteen minutes, then take it out, let cool for another -fifteen minutes, and remove from the pan. Place it on a table upside -down, remove the paper, and with a knife cut it into small, square, -dice-shaped pieces, mixing with them one ounce of dried currants, as -for No. 1080, and one ounce of finely chopped candied citron. - -Butter and sugar well six small pudding-molds, each capable of -containing one and a half gills. Fill them equally with the above -preparation, then put in a vessel four ounces of powdered sugar with two -raw eggs; beat well with a pastry-whip for two minutes, then add a pint -of cold milk, mixing again for one minute, strain through a sieve into -another vessel, add half a teaspoonful of lemon essence, and stir -lightly for one minute more. Pour this slowly over the puddings, a -little each time, so as to give the necessary opportunity for it to -absorb; lay them on a tin pan, filled to half the height of the molds -with warm but not boiling water, then place in a moderate oven to steam -for thirty minutes; remove them from the pan, and lay them in a cool -place for one hour, afterwards leaving them in the ice-box until ready -to serve. Take a pint of whipped cream, as for No. 1254, put it in a -vessel, mixing in for two minutes half a gill of good maraschino, and -leave it in the ice-box until ready; then prepare a cold dessert-dish. -Run a thin knife down each pudding separately, from top to bottom, pass -it carefully around the mold, so as to detach them easily. Pour the -maraschino sauce over, and send to the table immediately. - - -=1135. Cold Pudding à Porfirio Diaz.=--Prepare six small puddings -exactly the same as for No. 1134, only substituting sauce à la Diaz (No. -1136) for the maraschino sauce. - - -=1136. Sauce à la Diaz.=--Put into a saucepan half a pint of Jamaica -rum, three ounces of granulated sugar, half a split vanilla-bean, grate -in the rind of a medium-sized orange, and add a gill of Marcella wine. -Place the pan on the stove, and as soon as the liquid catches fire put -on the cover, and let boil for one minute only. Set the pan on one side -to allow it to infuse for five minutes, then strain through a fine sieve -into a bowl, transfer it to a jar, cover tightly, and let cool off -thoroughly. When ready to serve, pour the sauce over the puddings, -distributing it evenly, and then send to the table. - - -=1137. English Pudding, Baked.=--Put in a saucepan two gills of sweet -cream, three ounces of powdered sugar, and the peel of half a -medium-sized lemon, place the pan on the stove, and, with a spatula, -stir, and let boil for three minutes and take off the fire. Have ten -ounces of stale French bread, pare off the crust and cut it into small, -dice-shaped pieces; add them to the preparation, mixing lightly; put on -the lid, and let the bread soak for ten minutes. Chop up very fine one -ounce of candied citron; mix it with four ounces of dried currants, -prepared as for No. 1080, four ounces of melted butter, four ounces of -melted and strained beef-marrow, and a saltspoonful of salt. With the -hand stir thoroughly for two minutes. Pour this preparation in with the -soaked bread, and mix gently, either with the hand or a spatula, for ten -minutes; meanwhile breaking in three eggs, one by one at a minute’s -interval, and adding a gill of Madeira wine and half a gill of cognac. -Butter, and sprinkle well with bread-crumbs a two-quart pudding-mold; -pour in all the preparation, lay it on a baking-pan, and place it in a -slow oven to bake for one and a half hours. Remove, and with the aid of -a towel turn it onto a hot dessert-dish, serving it with a hot Sabayon -sauce au madère (No. 1138). - - -=1138. Sabayon Sauce au Madère.=--Put in a saucepan four egg yolks and -an ounce and a half of powdered sugar; place it on a hot stove, and with -a wire whip stir well for two minutes. Drop in gradually two gills of -Madeira wine; stir continually for two minutes; take from the fire, and -strain through a fine sieve over the pudding. - - -=1139. French Pudding à la Delmonico.=--Line the insides of six oval, -channeled, deep tart-molds, each holding one and a half gills, with four -ounces of pie-paste (No. 1077). Prepare a cake exactly as for Maraschino -pudding (No. 1134), and when cooked and on the table, remove the paper, -and break up the cake in small pieces, into a vessel. Moisten with two -gills of cold milk and two eggs, and mix well with the spatula for two -minutes; add two ounces of dried currants (No. 1080). Mix in a saucer a -saltspoonful of cinnamon, with one of allspice and one of cloves, all -ground, and add it to the preparation in the bowl; stir well for three -minutes; then, with a wooden spoon, fill up the molds, and lay them on a -baking-pan. Put it into a moderate oven for ten minutes; then remove, -cool off, and unmold; lay them on a table, and pour over each pudding 3 -teaspoonful of rum, and with a light pastry-brush glaze the surface with -glace à l’eau (No. 1197). Dress them on a dessert-dish, and serve. - - -=1140. Sago Pudding.=--Boil in a saucepan one quart of milk; add a -quarter of a pound of sago, and, with a pastry wire-whip, stir briskly -and continually for fifteen minutes. Take from off the fire; let cool; -then add four ounces of powdered sugar, mixing well again for one -minute. Break in four eggs, and flavor with a teaspoonful of vanilla -essence; then mix well for two minutes longer. Butter and sugar well six -small pudding-molds, the same size as for maraschino pudding (No. 1134), -and, with a ladle, fill up the molds with the sago; place them in a tin -pan, filling it to half the height of the molds with warm but not -boiling water. Then put in the oven and let steam for thirty-five -minutes. Remove; take the molds from the pan with a towel, and with a -thin knife detach them properly. Then turn them on a hot dessert-dish, -serving them with a sauce à la crême (No. 1133). - - -=1141. Tapioca Pudding.=--The same as for the above, using tapioca. - - -=1142. Vermicelli Pudding.=--The same, using vermicelli. - - -=1143. Rice Pudding.=--The same, using rice. - - -=1144. Farina Pudding.=--The same, using farina. - - -=1145. Indian Pudding.=--The same, using corn-meal. - - -=1146. Chocolate Pudding.=--Put in a saucepan five ounces of fresh -butter, five ounces of powdered sugar, five ounces of finely cut cocoa, -and five egg yolks; place the pan on the hot stove, and with a -pastry-whip stir briskly for five minutes, then take from off the fire. -Beat up in a copper basin the whites of the five eggs to a firm froth, -and add them to the preparation in the saucepan, mixing all well -together for two minutes. Butter and sugar well six small pudding-molds -as for No. 1134, and fill them with the preparation, then place them in -a tin pan, filling the pan to half the height of the molds with warm but -not boiling water. Put in the oven for thirty minutes, then take out, -turn them on a hot dessert-dish, and serve with a sauce à la crême (No. -1133) poured over. - - -=1147. Coconut Pudding.=--Butter and sugar well six small pudding-molds -as for No. 1134; distribute evenly in them half a pound of dried -cocoanut. Put into a vessel four ounces of powdered sugar, break in -three whole eggs, mix well for two minutes with the wire whip, then add -one and a half pints of cold milk; flavor with a teaspoonful of vanilla -flavoring, then mix two minutes longer. Strain through a sieve into -another vessel, and with it fill up the molds; arrange them on a tin -pan, fill to half their height with warm but not boiling water, then put -in the oven and let steam for thirty-five minutes. Take from the oven, -turn on a hot dessert-dish, and serve with a sauce à la crême (No. -1133), flavored with half a gill of brandy. - - -=1148. Pineapple Pudding à la Richelieu.=--Boil in a saucepan two gills -of milk, adding two ounces of fresh butter; let melt well. Have half a -pound of flour and the spatula ready. Drop the flour in, and stir -immediately with the spatula as briskly as possible for two minutes; -remove from off the fire, add three egg yolks, and stir again vigorously -for two minutes more, drop in three ounces of powdered sugar, continue -stirring for one minute, then pour in a gill of cold milk, mixing well. -Beat to a stiff froth the whites of the three eggs, and add them -gradually to the preparation, mixing slowly for two minutes. Butter and -sugar a mold holding three pints; put a layer of the preparation half an -inch thick at the bottom, cover with two ounces of fine slices of stewed -pineapple, then another layer of the preparation, again the same -quantity of pineapple, and repeat twice more. Place the mold in a tin -pan, fill it to half the height of the mold with warm water, and set it -in the oven to steam for one hour. Remove, and with a towel turn it on a -hot dessert-dish, and serve with a sauce-bowl of sauce au Kirsch (No. -1149). - - -=1149. Sauce au Kirsch.=--Pour in a saucepan one pint of cold water and -half a pound of granulated sugar; place it on a hot stove. Dilute an -ounce of corn-starch in a cup with a gill of cold water, and when the -water in the saucepan is boiling, add it to it, stirring well for two -minutes with the pastry-whip. Take off from the fire, then add -immediately half a gill of kirsch, and mix again for one minute; strain -through a fine sieve into a sauce-bowl, and serve very hot with the -pudding. - - -=1150. Peach Pudding à la Richelieu.=--Prepare and proceed exactly the -same as for the above, No. 1148, only instead of using pineapple, have -eight peeled and finely sliced peaches, either fresh or preserved. -Steam, arrange on the dish, and serve precisely the same, with the sauce -au kirsch (No. 1149). - - -=1151. Apricot Pudding à la Richelieu.=--The same as for the pineapple -pudding (No. 1148), but using twelve sound, peeled, and finely sliced -apricots instead of the pineapples, and then serve the pudding and sauce -exactly the same. - - -=1152. Apple Pudding à la l’Helvétienne.=--Prepare a pudding-paste -exactly the same as for pineapple pudding (No. 1148); when ready, peel, -core, and slice finely five medium-sized, sound apples; put them into a -vessel, mix with them one ounce of powdered sugar and a teaspoonful of -powdered cinnamon, and add this to the paste, and with a spatula mix -thoroughly all together for three minutes. Butter and sugar well a -three-pint mold, pour in the preparation, and lay the mold in a tin pan, -filled to half the height of the mold with warm water; place in the -oven, and let steam for one hour; take it from the oven, and with a -towel turn it on a hot dessert-dish, and serve with the following sauce -(No. 1153) in a sauce-bowl. - - -=1153. Sauce Chaufausen.=--Put half a pint of cold water in a saucepan, -with three ounces of powdered sugar, six cloves, a bay-leaf, and a piece -of cinnamon about an inch long. Put the pan on the fire, and let it boil -for five minutes; then dilute an ounce of corn-starch with a gill of -cold water; add it to the contents of the pan, and with a whip stir -briskly for two minutes. Add one pint of Chaufausen wine, still stirring -for one minute longer, then take from off the fire, strain through a -sieve into a sauce-bowl, and serve. - - -=1154. Custard Pudding.=--Put into a vessel a quarter of a pound of -powdered sugar, break in five whole eggs, and with the pastry-whip mix -well for two minutes; add a quart of good, cold milk, and flavor with a -teaspoonful of lemon essence; mix well together for one minute. Butter -and sugar well six small pudding-molds, as for maraschino pudding (No. -1134); strain the preparation into another bowl, and then pour it into -the molds; arrange them on a tin pan filled to half the height of the -molds with warm but not boiling water; then place them in a moderate -oven to steam for forty minutes. Remove from the oven, and with a towel -turn them on a hot dessert-dish, serving with a sauce à la crême. (No. -1133). - - -=1155. Nelson Pudding.=--Butter and sugar well six small pudding-molds, -as for maraschino pudding (No. 1134). Prepare twelve lady-fingers (No. -1231), cut them in two, paring them neatly and carefully, so as to be -able to line the molds evenly, then cut the parings into small pieces. -Mix in a plate three ounces of candied cherries with two ounces of -well-chopped citron; cover the bottom of the molds with two ounces of -this, then a layer of the lady-fingers; spread half of the remaining -fruit on top, and fill in with the rest of the cake, finishing with the -balance of the fruit; then pour over the following custard: put into a -vessel four ounces of powdered sugar, three whole eggs, and beat briskly -with a pastry-whip for two minutes, then add a pint of cold milk, flavor -with a teaspoonful of lemon essence, mix for one minute longer, then -strain through a sieve into another vessel, and with a ladle divide it -evenly over the six puddings. Set the molds in a tin pan, filling it to -half their height with warm water, and place it in a moderate oven to -steam for thirty-five minutes; take out from the oven, turn them on a -hot dessert-dish, and serve with a Daniel Webster sauce (No. 1156). - - -=1156. Daniel Webster Sauce.=--Put into a saucepan four ounces of -apricot marmalade (No. 1335), with half a gill of cold water; place it -on the fire, and stir until boiling; then take it off, and add -immediately half a pint of Saint Angelos Tokay wine, stirring thoroughly -for one minute. Strain through a sieve over the puddings, and serve. - - -=1157. Lemon Pudding, Cream Sauce.=--Put in a saucepan six ounces of -fresh butter, six ounces of powdered sugar, six egg yolks, and the -grated peel of a medium-sized, sound lemon, squeezing in the juice as -well. Set the pan on the hot stove, and with a wire pastry-whip stir -sharply for at least five minutes. Remove from the fire and lay it on a -table; beat in a copper basin the six egg-whites to a stiff froth, and -add them to the other preparation, beating with the whip thoroughly but -not briskly for ten minutes. Butter and sugar well six pudding-molds as -for No. 1134, fill them with the preparation, steam them in a tin pan, -and serve exactly the same as for custard pudding (No. 1154). - - -=1158. Orange Pudding.=--Proceed and prepare the same as for lemon -pudding (No. 1157), only substituting an orange for the lemon, and -serving with the following sauce: put in a saucepan two ounces of -powdered sugar, half an ounce of flour, and break in three eggs, adding -a teaspoonful of corn-starch, and then with the pastry-whip beating all -together for three minutes. Mix in three gills of boiling milk, place it -on the stove, and stir well until boiling; then remove, and add -immediately a gill of sherry wine, mixing well for a minute longer, then -strain through a sieve over the puddings. Send to the table hot. - - -=1159. Pudding à la U. S. Grant.=--Cut into small pieces six biscuits à -la cuillère (No. 1231); put them into a vessel with three ounces of -candied cherries cut in two, three ounces of preserved quinces cut into -very fine pieces, two ounces of dried currants (No. 1080), three ounces -of powdered sugar, and two ounces of finely chopped candied apricots; -break in three whole eggs, and pour over half a pint of cold milk, and -with the spatula mix well together for two minutes. Peel, core, and chop -up three medium-sized, fine, sound apples; add them to the other -ingredients, and mix lightly for one minute. Butter and sugar well -around the inside of a three-pint pudding-mold, pour in the preparation, -lay the mold in a tin pan, filling it to half the height of the mold -with warm water; put it in a moderate oven, and let steam for one hour, -then remove, and with a towel turn it on a hot dessert-dish, serving -with the following sauce (No. 1160), in a sauce-bowl. - - -=1160. Sauce for U. S. Grant Pudding.=--Put five ounces of peach -marmalade (No. 1331) into a saucepan with one ounce of quince jelly and -one ounce of fresh butter; place the pan on the stove, and stir with the -spatula, letting it boil for one minute; take from off the fire, add -immediately a pint of champagne, then return to the stove, and stir -well, heating it thoroughly, but not allowing it to boil. Remove, and -strain through a sieve into a sauce-bowl, and send to the table very hot -with the pudding. - - -=1161. Fruit Pudding, Rum Sauce.=--Butter well a pudding-mold four -inches high, containing one quart, line the interior with half a pound -of dumpling-batter (No. 1125). Put into a vessel four ounces of stoned -cherries, three ounces of stoned plums, and three ounces of stoned -apricots; sift four ounces of powdered sugar over, mix well, and pour it -into the mold. Have half a pint of water in a saucepan with six ounces -of granulated sugar, place it on the stove, and let boil for five -minutes, then fill up the mold with this syrup, and lay it in a -baking-pan in a very hot oven for thirty minutes. Remove, and keep it in -a warm place. - - -=1162. Rum Sauce.=--Put in a saucepan half a pint of water with four -ounces of granulated sugar, and place it on the stove, adding a -teaspoonful of caramel (No. 1252); when boiling add half an ounce of -corn-starch, diluted in two tablespoonfuls of cold water, stir well with -a spatula, and let cook for two minutes. Remove from the fire, and add -immediately half a gill of Jamaica rum, mixing well, then strain it -through a fine sieve into a bowl. Lay a dessert-dish over the mold, turn -the pudding onto it, pour the sauce over, and serve. - - -=1163. Plum Pudding.=--Remove the skin and strings from six ounces of -fresh beef-marrow; chop it up very fine, and place it in a basin; pick -and wash, as for No. 1080, three ounces of dried currants, three ounces -of dried Sultanas (No. 1080), and mix them well together with the -marrow; add three ounces of Malaga raisins (No. 1081), three-quarters of -a pound of crumbled bread-crumbs, half a gill of Madeira wine, half a -gill of brandy, half a gill of rum, the grated rind of half a lemon, two -ounces of candied citron, shred very fine, two ounces of powdered sugar, -a saltspoonful of salt, and two whole eggs. Moisten the whole with a -gill of cold milk, add a saltspoonful each of allspice, ground clove, -and cinnamon, and half the quantity of grated nutmeg; knead well with -the hands, so that the ingredients are thoroughly incorporated, which -will take ten minutes. Boil some water in a saucepan capable of holding -the pudding; butter and flour a cloth, lay it on a large colander, which -will answer for a hollow mold; pour the mixture into it, then hold the -four corners together, and tie it firmly, allowing sufficient space for -it to swell. Plunge the pudding into the boiling water, and let cook, -leaving it half covered; the water must boil steadily for five hours; -every hour turn it over, and then make the following sauce: put into a -saucepan one ounce of fresh butter, two drachms of flour, and three -drops of lemon juice, the finely sliced rind of a quarter of a lemon, -half a saltspoonful of salt, and half an ounce of powdered sugar. -Moisten with a gill of port wine, then place the pan on the stove, and -with a spatula stir well, until it comes to a boil. Remove from the -fire, and strain through a fine sieve into a bowl. When ready to serve, -drain the plum pudding for one moment, untie, and open the cloth; serve -it immediately, pouring some of the sauce over. - - -=1164. Cabinet Pudding à la Sadi-Carnot.=--Butter and sugar a -pudding-mold of the capacity of three pints. Have ready four ounces of -Malaga raisins, prepared as for No. 1081, three ounces of Sultana, three -ounces of currants, as for No. 1080, three ounces of finely chopped -candied citron, and three ounces of candied cherries, cut in two. Mix -well together, then with four ounces of the fruit cover the bottom of -the mold, put on top a layer of biscuits à la cuillère (No. 1231), or -slices of sponge cake, four more ounces of fruit, another layer of cake, -and repeat twice more, and the mold will then be full. Put into a vessel -a pint and a half of cold milk, six ounces of powdered sugar, three raw, -fresh eggs, and a teaspoonful of lemon essence, and with a pastry-whip -beat well for two minutes. Strain into another vessel, then pour it -slowly and carefully over the cake in the mold, so that it will be -thoroughly impregnated. Lay the mold in a square tin pan, filling it to -half its height with hot water, then place in a moderate oven for one -hour. Remove it from the pan, lay a dessert-dish over the mold, unmold, -and decorate the top with fanciful designs of red-currant jelly (No. -1326); serve it hot with a sauce-bowlful of the following sauce (No. -1165). - - -=1165. Sauce à la Sadi-Carnot.=--Put in a saucepan two ounces of fresh -butter, stir in one ounce of flour, and moisten slowly with a gill of -cold water, turning continually; add two ounces of powdered sugar, place -the pan on the stove, add half a pint of Château-Lagrange wine, and a -teaspoonful of vanilla flavoring. Stir well, and let boil for one -minute, then remove, and strain it through a sieve into another -saucepan; replace the pan on the corner of the stove so as to keep it -hot, then take one ounce of citron, slice it as fine as possible, also -one ounce of finely minced pistache; add them to the other ingredients, -and finally stir in slowly a tablespoonful of red curaçoa; mix well -together for one minute, then pour into the sauce-bowl, and serve. - - -=1166. Caramel Pudding.=--Put in a vessel four eggs with three ounces of -powdered sugar, mix briskly with the pastry-whip for two minutes, then -add one and a half pints of cold milk, and a teaspoonful of lemon -essence; then mix well again for one minute, strain this through a sieve -into another vessel. Butter and sugar well six small molds as for -maraschino pudding (No. 1134), fill them one inch high with caramel (No. -1252), let cool off for five minutes, then pour in the preparation, -dividing it equally; place them in a tin pan filled to half the height -of the molds with warm but not boiling water, put in a moderate oven, -and let steam for forty minutes. Take them out, turn them on a hot -dessert-dish, and serve in their own sauce. This pudding may be prepared -in cups instead of molds. - - -=1167. Apple Charlotte.=--Select four large or six medium-sized Newtown -pippins. Peel, core, and cut them into quarters. Put them into a -saucepan with two ounces of fresh butter and four ounces of powdered -sugar, and place on a moderate fire. Toss them for two minutes, then -moisten with a gill of white wine, and grate in the peel of half a -lemon. Cover the saucepan, and let cook for ten minutes so that the -liquid be almost entirely absorbed by the apples. Remove from the fire, -and put aside to cool. Take a three-pint charlotte-mold; line it, -beginning from the bottom, with cut slices of American bread the -thickness of a silver dollar. Glaze them well with melted butter, using -a hair brush for the purpose, and sprinkle powdered sugar lightly over. -Let each slice overlap slightly until the bottom is covered. Then line -the sides to the edge in the same way. Fill the mold with the prepared -apples, and cover with slices of bread. Lay it on a baking-pan, and -place it in a brisk oven for forty-five minutes, or until the bread be a -good golden color. Then take it out, lay a hot dessert-dish on top, turn -it over, and remove the mold. Heat in a saucepan two ounces of apricot -marmalade with two tablespoonfuls of maraschino and one of water. Mix -well, pour it over the charlotte, and serve very hot. - - -=1168. Small Apple Charlottes.=--Prepare and cook the apples the same as -for No. 1167, and when removed from the fire, put it aside to cool. Trim -the crust off of a quarter of a loaf of stale American bread. Cut it -into slices the thickness of a silver dollar. Butter and sugar well six -small, round pudding-molds. Shape the slices of bread carefully, to line -the insides. Butter them lightly; place them in a clean baking-pan, and -leave in the oven for five minutes to get a brown color. Remove them; -let them cool a little, and then line the molds with them. Fill in with -the apples, and lay the full molds on a baking-pan in the oven for -twenty minutes. Turn the charlottes out on a dessert-dish. Heat half a -pint of raspberry juice in a saucepan, pour it over them, and serve hot. - - -=1169. Apples with Rice.=--Core and peel neatly six sound, fine Newtown -apples. Put into a saucepan with a gill of water and two ounces of -sugar. Place it on a hot stove, put the lid on, and let cook for ten -minutes. Meanwhile boil four ounces of rice in a pint and a half of -milk, with half a saltspoonful of salt. Flavor it with six drops of -orange-flower water, and let cook for twelve minutes. Place the cooked -apples in a square tin pan, pour the boiled rice over them, and put into -a moderate oven for ten minutes. Then have a hot dessert-dish ready, and -with a tinned cake-turner dress them carefully on the dish, decorating -the sides with the rice. Should a pyramidal shape be desired, place -three apples in the centre, two on top of these, and the last one above -them all, then fill up the empty space around them with the rice, and -serve with half a pint of vanilla syrup in a separate sauce-bowl. - -The sauce is made thus: put two pounds of granulated sugar into a -saucepan with one quart of cold water, and set it on the hot stove. Stir -well for two minutes; add two vanilla-beans split in halves, and boil -for ten minutes longer. Remove from the fire; strain through a sieve -into another vessel, and use when required. This syrup, when cold, may -be poured into bottles, and if corked tightly and put away in a cool -place, will keep in good condition for a month at least. - - -=1170. Riz au Lait d’Amandes.=--Into one pint of boiling water in a -saucepan drop four ounces of well-cleaned rice, with half a saltspoonful -of salt, the peel of a quarter of a medium-sized, sound lemon, and two -leaves of the almond branch. Let all cook together for twelve minutes. -Meanwhile peel four ounces of almonds. Pound them in a mortar with two -tablespoonfuls of sweet cream, or the same quantity of cold milk will -answer. Tie a clean napkin over a vessel; pour on the pounded almonds, -and with a spatula rub the liquid gently through. Remove the rice from -the stove; take out the almond-leaves and lemon-peel; then sweeten with -three ounces of powdered sugar, and add the almond milk. Return it to -the stove, and with a spatula stir gently while cooking for twelve -minutes. Pour into a hot china or glass bowl, and send to the table. - - -=1171. Riz au Lait d’Amandes à l’Airolo.=--Proceed and prepare the rice -exactly as for the above (No. 1170), but after removing it from the -stove add immediately half a gill of pure Swiss kirschwasser, mixing it -in well with a spatula for five minutes. Pour into a china or glass -bowl; cool for one hour at least; then place it in the ice-box until -ready to serve. - - -=1172. Riz aux Pommes à la Bonne Femme.=--Put a pint of milk in a -saucepan on the stove. When boiling, add three ounces of well-cleaned -rice and half a saltspoonful of salt. Let cook for twenty minutes, -adding one ounce of butter. Mix for one minute; then remove from the -fire, and let it cool off for thirty minutes. Add the yolks of two eggs. -Beat the whites to a froth in a basin with a wire whip, and add them to -the rice. Sweeten with three ounces of powdered sugar and flavor with a -teaspoonful of orange-flower water. Mix well together for five minutes. -Peel and core four sound Newtown pippin apples, and cut in slices about -the thickness of a silver dollar. Butter the sides of a saucepan -lightly; then cover the bottom with a layer of the prepared rice half an -inch thick; put a layer of sliced apples over this, and so dispose of -all the apples and rice in alternate layers. Put on the lid, and put the -saucepan into a moderate oven for fifteen minutes. Remove, dress on a -hot dish, and serve. - - -=1173. Riz au Pommes à la Czar.=--Prepare rice and apples as above (No. -1172), but before putting into the oven, run a larding needle down -through it in a dozen places at equal distances, and pour over half a -gill of Russian kummel. Put on the lid; place in a moderate oven and let -cook for twenty minutes. Remove, and dress it neatly on a dish, sending -it to the table with a bowl of sauce à la crême (No. 1133), but using -two tablespoonfuls of the kummel instead of the brandy for flavoring, as -described in cocoanut pudding (No. 1147). - - -=1174. Turban of Apples au Riz.=--Prepare half a pound of boiled rice as -for No. 1172. Butter a mold holding three pints. Garnish the bottom and -sides with the rice, using a wooden spoon for the purpose. Peel, core, -and cut into quarters six fine, sound, Newtown pippin apples. Put them -into a saucepan with three ounces of powdered sugar, a gill of cold -water, and half a saltspoonful of salt. Place the pan on a hot stove, -put on the lid, and let cook for ten minutes. Remove, and fill the mold -with eighteen of the pieces, reserving the other six for later use; then -put it in a slow oven for twelve minutes. Use an ordinary towel to -remove it from the oven. Lay a dessert-dish on top, turn over, and lift -off the mold. Decorate the base with the rest of the apples, inclining -them slightly; and the top with two ounces of cleaned currants (No. -1080). Garnish between the apples with four ounces of candied fruits, -placing some on top. Pears, angelica, and cherries, all sliced, make a -pretty effect. Return to the oven for five minutes, and serve. - - -=1175. Iced Timbale au Riz.=--Line a timbale-mold holding three pints -with a quarter of a pound of pie-paste (No. 1077). Have ready -three-quarters of a pound of boiled rice (No. 1172). Peel, core, and cut -into quarters three fine, sound apples; put them into a saucepan with -two ounces of powdered sugar, one ounce of butter, half a gill of cold -water, and half a saltspoonful of salt. Cover, and let cook for ten -minutes. Remove the lid, and add to the apples two tablespoonfuls of -apricot marmalade (No. 1335). Stir slightly at the bottom for four -minutes with the spatula, being careful to avoid breaking the apples. -Cover the bottom and sides of the timbale with half a pound of the -boiled rice; pour in the apples, lay the remainder of the rice on top, -and cover with an ounce and a half of pie-paste. Put the timbale into a -moderate oven, and cook for thirty minutes. When the surface is of a -good golden color, remove, and put aside to cool thoroughly, leaving it -at least two hours. Turn it over onto a dessert-dish, remove the mold, -and lay the timbale in a _short_, _low_, _wide_ freezer; cover, then put -it in a tub of nearly the same size, filling it well with chopped ice; -sprinkle the top and sides freely with rock salt, and freeze thoroughly -for an hour and a half. Remove the cover carefully to avoid any ice or -salt falling into the freezer. Take out the timbale, and wipe well the -dish. Have ready one pint of whipped cream (No. 1254) with half a gill -of maraschino; beat this well for two minutes. Pour it over the timbale, -and send immediately to the table. Should there be no freezer handy, the -timbale may be cooled by placing in the ice-box for three hours. - - -=1176. Croustade de Riz Méringuée.=--On a floured board roll half a -pound of feuilletage paste (No. 1076) into an oval shape, and a quarter -of an inch thick. Lay it upside down on an oval dish ten inches long by -six wide, and with a knife cut away the superfluous paste. Remove the -dish, and place the oval paste in a baking-dish; then roll out the -pieces which were cut away, and with a small fancy paste-cutter (No. 1) -cut it all up. With a small hair pastry-brush dipped in beaten egg, wet -the edges of the oval, and arrange the pieces all around, crown-shaped. -Bake this croustade in a moderate oven thirty minutes. Have ready six -ounces of boiled rice (No. 1172). Peel and core six medium-sized fine -apples. Put them into a saucepan with two ounces of powdered sugar, a -gill of cold water, and half a saltspoonful of salt. Put on the lid, and -let cook on a slow fire for twenty minutes. Arrange half the rice on the -croustade, dress the apples over, and fill up the cavities with the rest -of the rice. Add to the juice of the apples in the pan two ounces of -apricot marmalade (No. 1335). Mix well for two minutes and pour it over -the whole. Then set it in a slow oven for fifteen minutes. Remove, and -beat up two eggs as for a méringue (No. 1247), mixing in two ounces of -powdered sugar. Put this into a pastry-bag (No. 1079), and decorate the -surface of the croustade artistically with it, sprinkling a little sugar -over. Return it to the oven for five minutes, to get a good color. Pass -a knife gently under the croustade, and dexterously slide it from the -baking-pan onto a hot dessert-dish, and serve. - - -=1177. Rice with Milk.=--Cleanse well a quarter of a pound of fine -Italian rice. Place it in a saucepan with half a pint of water, adding -half a pinch of salt, the zest of half a lemon, and one bay-leaf. Cook -slowly for twenty-five minutes. Then put in three tablespoonfuls of -powdered sugar and a pint of hot milk; finish cooking on a slow fire for -ten minutes, and serve in a hot, deep dish. - - -=1178. Rice à la Turque.=--Wash well a quarter of a pound of rice, and -blanch for ten minutes in boiling water. Put it into a saucepan, with a -pint of milk, and let cook firmly; adding three tablespoonfuls of -powdered sugar, and a lump of sugar onto which has been rubbed the peel -of half a small lemon; also half an ounce of good butter, one ounce of -cleaned currants (No. 1080), and a saltspoonful of salt. After twenty -minutes, remove from the fire and thoroughly stir in the yolks of four -eggs. Place this in a croustade, as for 1176, and put it in a slow oven -for fifteen minutes. Remove, sprinkle with a little sugar, pass a hot -shovel or salamander over the top; glaze it well, and serve at once. - - -=1179. Rice à l’Indienne.=--Prepare the rice as for the above (No. -1178), adding the third of a glassful of rum and a small infusion of -diluted powdered saffron, to give it a good color. Serve glazed, as for -the preceding (No. 1178). - - -=1180. Rice à la Française.=--Wash well, and blanch in boiling water for -ten minutes, one-quarter of a pound of Italian rice. Boil in a saucepan -with an ounce of butter, adding three tablespoonfuls of powdered sugar, -a pint of milk, two bitter almond macaroons (No. 1209), half a -teaspoonful of orange-flower water, half an ounce of candied orange-peel -cut into shreds, about twelve candied cherries cut into halves, and -twelve large, seeded, Muscatel raisins (No. 1081); also a quarter of an -ounce of thin slices of candied angelica. Finish as for rice à la Turque -(No. 1178), and serve with a sauce thickened with a gill of Alicante or -Val-de-peras wine, or sherry, kirsch, or rum. - - -=1181. Rice à la Condé.=--Boil one pint of milk with one pint of water. -When boiling, add four ounces of well-cleaned rice. Boil twenty-five -minutes, stirring at the bottom every three minutes with a spatula. Set -the saucepan on a table; add half a saltspoonful of salt, four ounces of -powdered sugar, and six drops of orange-flower water. Mix well for one -minute, break in three whole eggs, and stir again for two minutes. -Arrange the rice nicely in a hot dessert-dish, keeping it high in the -centre, and decorate with twelve pieces of stewed peaches (No. 1332), -two ounces of dried currants (No. 1080), and one ounce of candied -angelica cut in small lozenge-shaped pieces; beginning with the peaches -on the top, and arranging the remainder of the fruit around. - - -=1182. Nouilles, or Noodles.=--Sift onto a table one pound of flour; -make a hollow space in the centre, and place therein six egg yolks, half -a gill of lukewarm water, one ounce of fresh butter, and half a -saltspoonful of salt. Knead these thoroughly for five minutes; then mix -in the flour gradually, and knead again for five minutes. Pile up the -paste into a lump, flour the table slightly, and use the left hand to -press the paste down in the centre, and with the right bring up the -edges all around. Continue to repeat this for five minutes. Roll the -paste into a ball, put it on a dish, cover with a napkin, and set it in -a cool place to rest for fifteen minutes. Roll it out to the thickness -of a fifty-cent piece. With a knife cut it into strips two inches wide, -and from these, beginning at the end of each, shred it with the knife -into narrow pieces resembling matches. Leave these to dry slightly on a -floured board for thirty minutes, and they will be ready for use. - - -=1183. Buckwheat Cakes.=--Dilute one drachm of compressed yeast with a -gill of lukewarm water, and let it rest for ten minutes. Add it to a -half pound of buckwheat flour in a basin, pouring in a pint of cold -water, and season with a light pinch of salt. Mix thoroughly with the -spatula, cover the basin with a cloth, and let rest for four hours. - -Have a griddle large enough to hold six cakes. Grease lightly with a -piece of fat pork-rind, and place it on a hot stove. Pour half of the -batter into the six sections of the griddle, distributing it evenly. -Bake two and a half minutes, turn over and bake two and a half minutes -longer. Heap them on a hot dessert-dish. Make the other six exactly the -same way. Send to the table with honey or maple sugar separately. - - -=1184. Wheat Cakes.=--Put into a vessel four ounces of sifted wheat -flour, half an ounce of powdered sugar, one drachm of compressed yeast. -Break in four whole eggs, and mix well with the spatula for three -minutes. Add half a pint of cold milk, and beat well with the -pastry-whip for four minutes. Strain through a sieve into another -vessel. Place on the stove a small griddle, greasing the surface -lightly. Drop about two ounces of the batter onto the griddle: bake ten -seconds; turn it with a cake-turner, and bake ten seconds on the other -side. See that the cake is a light brown color on both sides. Put them -on a hot dish, keeping it warm on a corner of the range, and proceed to -make eleven more with the remainder of the batter. Serve very hot, with -honey or maple sugar separately. - - -=1185. Batter for all Kinds of Frying.=--Put half a pound of flour into -a basin. Make a hollow in the centre, and drop into it one egg yolk, -half a teaspoonful of sweet oil, a tablespoonful of brandy, and a light -saltspoonful of salt. Mix all the ingredients, except the flour, for -three minutes, using the hand. Then gradually knead in the flour, -meanwhile dropping in, little by little, one gill of cold water. Mix -well, moving in the same direction for five minutes. Then put it into a -vessel, cover with a cloth, and set aside to rest for three or four -hours. When ready to use, beat the whites of three eggs to a froth with -a pastry-whip, add it to the batter, and mix together thoroughly with -the spatula for two minutes. It will now be ready for use, but should it -not all be required, it will keep in a cool place. - - -=1186. French Pancakes.=--Sift half a pound of wheat flour into a bowl. -Break in three whole eggs. Add one ounce of powdered sugar, and mix well -with the spatula, adding half a pint of cold milk, pouring it in very -gradually, and mixing for five minutes. Butter lightly a griddle or -frying-pan; place it on the stove, and when it is hot, drop on to it two -and a half ounces of the batter, and bake two minutes; turn over, and -bake the other side as long. Turn the pancake on a hot dessert-dish, and -sprinkle over plenty of powdered sugar. Make eleven more out of the -remaining batter. Serve very hot. - - -=1187. French Pancakes à la Gelée.=--Make the batter exactly the same as -for No. 1186. When cooked, arrange the pancakes neatly upon a napkin, -and spread over each one about a teaspoonful of currant jelly. Roll them -up nicely, and dress on a hot dessert-dish, sprinkling a little powdered -sugar over. Then, with a red-hot iron, glaze the surface of each cake in -three different parts; wipe the sides of the dish nicely, and send to -the table. - -French pancakes with apple, apricot, plum, pineapple, strawberry, -raspberry, or peach jelly are to be prepared exactly the same, using -different jellies. - - -=1188. German Pancakes.=--Prepare a batter as for French pancakes (No. -1186); butter an iron pan, one foot in diameter and one and a half -inches deep. Place this on a hot stove, and pour all the batter into it, -letting it cook for three minutes. Remove to a brisk oven for seven -minutes. Take it out, slide the cake carefully on a hot dessert-dish, -and send it to the table with six pieces of lemon. - - -=1189. German Pancakes with Apples.=--Prepare the batter exactly as for -No. 1188. Butter the pan as for the above. When the batter has been -poured in, spread over it evenly, one pint of preserved apples, cut into -small pieces, and finish cooking exactly as for the plain pancake (No. -1188). When ready, slide it carefully on a hot dessert-dish, sprinkle -plentifully with powdered sugar, and send to the table very hot, with -six pieces of lemon separately. - - -=1190. Batter for Fritters.=--Mix a quarter of a pound of sifted flour -in a small basin, with half a pint of lukewarm water, to which -three-quarters of an ounce of fresh butter has been added. Place in a -saucepan, which should be tilted on the range so that when the water -boils the butter can be skimmed off the top. Add, if necessary, a little -more water to make a soft paste, beating well with a spatula, to keep it -free from lumps, and of a proper consistence; it must be gray and -compact-looking. Add just a little warm water to render the paste soft -and diluted, although sufficiently thick to cover the objects for which -it is intended; that means, it must drop easily from the spoon. Add to -this half a pinch of salt and two egg-whites; beat well together for one -minute, and use at once. - - -=1191. Apple Fritters.=--Take three medium-sized, fine, sound apples; -peel and core them neatly. Cut each into six equal round slices. Place -them in a vessel; pour over a gill of good brandy, add a light -saltspoonful of ground cinnamon, and let all steep for two hours. Strain -them through a fine sieve, being careful to keep them whole, and saving -the liquid for further use. Prepare a fritter batter, as for No. 1190, -dip each slice separately into it, and with a spoon, drop them singly -into very hot but not boiling lard, being careful to remove them with a -skimmer as soon as they are of a good golden color. Two minutes will be -sufficient to have them properly done. Then lay them on a clean cloth, -to dry off the grease. Arrange a folded napkin on a hot dessert-dish; -arrange the fritters on it, and leave it at the oven door for two -minutes. Dredge about an ounce of powdered sugar over, and serve. - - -=1192. Fritters Soufflés à la Vanille.=--Infuse in a saucepan half of a -vanilla-bean in half a pint of boiling milk, and reduce it to half. -Remove the vanilla-bean, and put in one ounce of good butter. Let it -come to a boil, then add two ounces of sifted flour, and with the -spatula stir briskly, to form a paste so stiff that it will no longer -adhere to the saucepan. Remove it to another vessel. Add one ounce of -powdered sugar, two egg yolks, and half a saltspoonful of salt. Beat the -white of one egg to a stiff froth, and mix it in with half a spoonful of -whipped cream (No. 1254); this will form a consistent paste. Roll it on -a floured board, besprinkle lightly with flour, and cut out pieces the -size of a walnut. With a skimmer drop them into very hot but not boiling -fat. Cook quickly for three minutes, until they are a fine golden color. -Arrange upon a folded napkin, and serve with powdered sugar sifted over. - - -=1193. Pound Cake.=--Put in a vessel half a pound of butter, with half a -pound of powdered sugar. Grate in the rind of half a lemon, and with the -hand knead well for twenty minutes. Break into a plate five whole raw -eggs; add gradually and carefully, kneading sharply with the hand for -ten minutes longer. Now add half a pound of well-sifted flour, mixing -the whole slowly and thoroughly for five minutes more. Butter a -two-quart, round cake-mold, and line it with brown paper at the bottom -and sides. Fill it with the preparation, and put it in a slow oven to -bake for fully one hour. Remove, and let cool off for about two hours. -Unmold, detach the paper, and lay it on a pastry wire-grate. Glaze the -top and sides with a preparation as for vanilla éclairs (No. 1245). Lay -the cake on a dessert-dish with a fancy white paper. Prepare three -ounces of candied cherries, two ounces of angelica, two ounces of red -and the same of white pears, both candied; cut the cherries in two, the -angelica lozenge-shaped, and the pears each in six parts (except one -white one, which is kept whole), keeping the fruits all separate. Place -the whole pear on top of the cake in the centre, stem upward. Then -decorate thus: at the base of the pear lay two slices of red pear, -carefully, one against the other on one side. Repeat on the other side, -and arrange in the same way two slices of the white pear in the middle -of the space on one side, and two more slices opposite. Now cover the -four empty spaces nearest the pear with half a cherry each, and arrange -four angelica lozenges in the empty place at the end of the layers of -pear. Then on each of the four angelica points lay half a cherry. Begin -decorating the edge of the cake all around in a crown-shape with one -angelica lozenge, putting near the point one half cherry, then another -lozenge, and continue the same all around until joined. Arrange the -remaining slices of pear in the empty space near the border, and it will -be ready to send to the table. - - -=1194. Wedding Cake.=--Place in a large bowl one pound of powdered sugar -and one pound of well-washed butter. Grate in the rind of two lemons; -and with the hand knead well for ten minutes. Break in ten whole eggs, -two at a time, and knead for ten minutes longer. Mix in a plate a -teaspoonful of ground cinnamon, a teaspoonful of ground cloves, two of -ground allspice, one of mace, and one of grated nutmeg, and add these, -with half a gill of confectioners’ molasses. Mix well for one minute -with the hand. Add one pound of well-sifted flour, stirring for two -minutes more. Add two pounds of currants, as for No. 1080, two pounds of -Sultana (No. 1080), two pounds of Malaga raisins (No. 1081), one pound -of candied citron, finely sliced, one gill of Jamaica rum, and one gill -of brandy. Mix the whole well together for fifteen minutes--using both -hands, if necessary. Butter the interior of a plain, five-quart, round -cake-mold. Line the bottom and sides with paper, leaving it an inch and -a half higher than the edge of the mold. Pour in all the preparation, -and place it in a very slow oven to bake for five hours. When done, lay -it on a table, to cool off for four hours. Unmold, detach the paper, and -turn the cake bottom up on a wire pastry-grate. After ten minutes, glaze -it with one egg-white which has been beaten in a bowl with four ounces -of extra fine sugar, using the spatula; use a knife to apply the -glazing. Now lay the cake in a warm place to dry for two hours. Then -beat up the white of an egg with four ounces of extra fine sugar for ten -minutes, and glaze the cake as before, evenly all around, and lay aside -for two hours more. After it is thoroughly dried, lay it on a round -wooden board, with a fancy paper over, two inches wider than the board. -Procure a fancy wedding-bell, with a miniature bride and groom standing -under, lay it in the centre of the cake, fastening it on with glace -royale (No. 1206), pressing it through a paper cornet with a fancy tube. -Decorate the surface of the cake with ornaments made of the glace; also -a fancy border around the edge and base. Let it dry slightly for two -hours, and it is ready for use. - - -=1195. Sponge Cake.=--Put into a copper basin half a pound of powdered -sugar. Break in seven whole eggs, and grate in the rind of half a lemon. -Beat well together with the wire whip for one minute; then place it on a -slow fire and heat it slightly, stirring it sharply and continually. -Take it from the fire, and beat it well until thoroughly cold. Remove -the whip, and with a skimmer mix in carefully and slowly half a pound of -well-sifted flour; two minutes and a half will be sufficient. Butter the -interior of a one-quart, round cake-mold, and line it with paper, -keeping it an inch and a half higher than the mold. Then fill it with -the preparation, and bake for one hour and fifteen minutes in a moderate -oven. Let it cool thoroughly for two hours; unmold, place it on a pastry -wire-grate, and glaze it the same as for vanilla éclairs (No. 1245). -Decorate artistically with a glace royale (No. 1206), arranging it in -any desired fanciful design. Serve on a dessert-dish covered with a -fancy paper. - - -=1196. Waffles, with Sugar.=--Put in a vessel three ounces of powdered -sugar, one pound of flour, three raw eggs, three ounces of melted -butter; mix all well together with a spatula for five minutes. Add a -pint and a half of sweet cream, and mix again well for two minutes. Have -your waffle-iron hot on both sides, and on a clear fire. Grease with -melted butter, using a feather for the purpose, and drop into each of -the holes two tablespoonfuls of the paste. Bake two minutes on each -side, and if they have not a good golden color bake one minute longer on -each side. Heap them as fast as cooked on a hot dessert-dish. When all -are done, besprinkle plentifully with powdered sugar, and serve very -hot. - - -=1197. Savarin Cakes.=--Dissolve two drachms of compressed yeast in a -gill of lukewarm cream. Add four ounces of sifted flour, knead well for -two minutes, and set in a warm place for five minutes. Sift into another -vessel six ounces of flour. Make a hollow in the centre, and pour into -it two ounces of powdered sugar, four eggs, a gill of lukewarm milk, and -a saltspoonful of salt. Knead these well for two minutes, but do not mix -in the flour. Add three ounces of melted butter and half a gill of -curaçoa (or any other liquor desired), then knead in the flour with the -other ingredients, adding the yeast-dough previously laid aside, and mix -with the hands, briskly beating the whole in a contrary direction for -twenty minutes without ceasing. Cover with a cloth, and set in a warm -closet to raise double, which will take about half an hour. Butter a -crown-shaped mold holding about three pints. When ready, take two ounces -of peeled almonds (No. 1207), mince fine, and add them to the dough, and -beat well together for two minutes longer. Then with a spoon drop the -paste carefully into the mold; this not being quite filled to the top. -Set aside again in the warm closet until the paste raises to the edge; -then place in a moderately brisk oven for twenty-five minutes. Should -the oven be slow, thirty-five minutes will be necessary. To ascertain -whether the cake be perfectly baked, thrust the point of a -larding-needle into the centre, and should any dough adhere to it, the -cake must be left in five minutes longer. - -When done, turn it out on a plain, round wire grate, and glaze it with a -firm glace à l’eau made as follows: put into a sugar-pan one ounce of -granulated sugar, with one tablespoonful of cold water, and let it come -to a boil; remove, and add immediately a tablespoonful of curaçoa, -mixing well together. Glaze the cake with this, then let cool. Place a -folded napkin on a dessert-dish, dress the cake nicely on top, and -serve. - - -=1198. Savarin Cake, hot.=--Prepare a savarin cake exactly as for the -above (No. 1197), and when unmolded, place it on a wire grate, but do -not glaze it. Pour into a saucepan a pint of cold water with five ounces -of granulated sugar, and let boil for five minutes. Take it off, and add -immediately half a gill of kirsch, mixing it in well. Place the grate -with the savarin in a vessel, take hold of the handle with the right -hand, and drop the syrup carefully all over the top; lift up the grate -and cake. Remove the syrup remaining in the vessel into the pan, boil it -again; return the grate and cake to the vessel, and pour over the -remaining syrup. Then, lifting the grate on one side, glide the cake -carefully onto a dessert-dish. Put into a saucepan four ounces of -candied cherries with half a gill of kirsch. Stir it slightly until it -comes to a boil and decorate the top of the cake with it; then serve. - - -=1199. Savarin Cake à l’Anglaise.=--Prepare a savarin cake as for No. -1197; when unmolded, place it on a wire grate; do not glaze it. Cut it -evenly through the centre, so as to make two equal discs. Garnish the -top of the under one with four ounces of apricot marmalade (No. 1335); -arrange the other half on top as carefully as possible, so that the cake -has its original form. Have a dessert-dish with a folded napkin; dress -the cake on top, and serve with a sauce-bowl of crême à l’Anglaise (No. -1200) separately. - - -=1200. Crême à l’Anglaise.=--Put into a saucepan two ounces of butter -and one ounce of flour. Place on a slow fire, and with a spatula stir -slightly for two minutes, adding two ounces of sugar, half a gill of -Madeira wine, and one gill of Middletown milk; stir well again for two -minutes, to avoid its coming to a boil. Then take it from the fire, and -immediately add half a gill of rum, stirring it slightly again. Pour the -crême into a sauce-bowl and serve with the savarin. - - -=1201. Brioches.=--Take half a pound of sifted flour, put two ounces of -it into a vessel. Make a hollow in the centre, and put into this two -drachms of compressed yeast and half a gill of lukewarm milk. Dissolve -well the yeast with the milk for about one minute, then quickly beat in -the flour for one minute. Cover the vessel with a cloth, and let it rest -in a warm closet for fifteen minutes. Put in another vessel the -remaining six ounces of flour, make a hollow in the centre, and put into -it half a saltspoonful of salt, three whole eggs, two tablespoonfuls of -sweet cream, two ounces of fresh butter, and one ounce of powdered -sugar. Mix thoroughly with the hand, all except the flour, for three -minutes, then incorporate the flour gradually, and beat it sharply with -the hands for three minutes. Add one egg, beat one minute; add another, -and beat one minute longer. Take four ounces of fresh butter, spread it -in pieces over the paste, then mix in well for two minutes. The yeast -being properly raised double by this time, add it to the other -ingredients, and mix the whole carefully by cutting it several times -with the hand, being sure to repeat this for at least five minutes. -Cover the vessel with a cloth, and lay it in a closet or elsewhere, at a -moderate temperature of about eighty degrees, for three hours, when it -will be raised to twice the size. Then with the right hand cut it again -into pieces in every direction, for about four minutes. Then recover the -vessel with the cloth, and leave it in a cool place for thirty minutes. -Dredge a board with flour, pour the paste over it; then cut off a -three-ounce piece, and lay it aside. With the hands roll up the -remaining part of the paste into a ball. Butter well a round, two-quart -mold, line it with paper, and put in the paste. Take the piece laid -aside, and roll it pear-shaped with the hands. Make a small cavity in -the centre of the paste in the mold, using a spoon. Arrange the -pear-shaped piece in this, having the larger part on top. Then lay the -mold on a baking-sheet; glaze the top lightly with beaten egg, and put -it in a moderate oven. After it has been in fifteen minutes, cover it -with a buttered paper, close the oven door, and bake for one hour more; -test it by thrusting in a larding-needle, and if no dough adheres to -this the brioche is thoroughly cooked: if not, leave it in ten minutes -longer. Remove from the oven, unmold, and let it cool. Dress on a -dessert-dish with a folded napkin, and serve. - - -=1202. Small Brioches.=--Prepare the dough as for the above (No. 1201), -and when raised to twice the size, lay it upon a board which has been -lightly dredged with flour. Cut out a piece of three ounces, and lay it -aside until needed, then cut the rest of the paste into twelve equal -pieces, and with the right hand roll them into separate balls. Lay these -in a pastry baking-pan. Divide the paste laid aside into twelve parts, -roll them out, and give each a pear-shape. With a spoon make a cavity in -the centre of each ball, and put into each one of the pear pieces, -having the larger part on the top. Leave them to rise in a closet for -fifteen minutes; glaze them lightly with beaten egg, and put them in a -brisk oven for twelve or fifteen minutes, but no longer. Remove, and -with a light hair-brush glaze them all over with fresh butter. Keep in a -warm place until ready to serve. If the brioches should be required -cold, do not glaze them with butter, but dress them on a dessert-dish -with a folded napkin. It is better to prepare the paste the evening -previous, covering it with a cloth, and leaving it in a cool place over -night. - - -=1203. Brioche à la Condé.=--Have a brioche cooked as for No. 1201, and -when done, cut it in two, crosswise. Then with a spoon spread over the -top of the lower half four ounces of apricot marmalade (No. 1335), mixed -with one ounce of melted butter. Then replace the other half on top. Put -in a saucepan two ounces of candied cherries, four ounces of candied -apricots, cut in slices, and four ounces of candied pineapple. Add half -a pint of cold water, and boil well together on a hot fire for three -minutes. Dress the brioche on a dessert-dish, pour the preparation over, -and serve hot. - - -=1204. Brioches Fluttes.=--Prepare a brioche paste, as for No. 1203; lay -it on a floured board, and cut it into twelve equal pieces. Roll out -each one separately with the hands until it is ten inches, or three -finger-lengths, long, rounding them into shape. Put them in a pastry -baking-pan, and leave them in a closet to rise for ten minutes; take out -and glaze them lightly with beaten eggs, sprinkle them over with -powdered sugar, and put them in the oven for ten minutes; remove, and -dress them on a dessert-dish with a folded napkin, and serve when cool. -These brioches will keep well for three or four days, and they are -delicious when served with tea, coffee, or chocolate. - - -=1205. Allumettes.=--Take three quarters of a pound of feuilletage (No. -1076); spread it out twelve inches long to four inches wide. Cover with -a thin layer of glace royale (No. 1206). Divide it into six even pieces; -put them in a pan, and let rest for five minutes. Then place in a -moderate oven, and bake for forty minutes, until of a good golden color. -Serve either hot or cold. - - -=1206. Glace Royale for Allumettes.=--Put into a small bowl half the -white of a raw egg and two ounces of extra fine sugar, and beat well -with a spatula. Drop in carefully just one drop, and no more, of lemon -juice; beat again for five minutes, until thickened; it will then be -ready for use. - - -=1207. How to Peel and Pound Almonds.=--Put the almonds into boiling -water; let them soak three minutes; strain, and lay them in cold water -to thoroughly cool. Drain well again, and peel by pressing each almond -between the thumb and fingers. Then put them into a sieve, and place -them at the door of a slow oven to dry for ten minutes. Now pound them -gently in a mortar, stirring well to prevent them from getting oily, and -taking care to pound them very fine for at least ten minutes. Lay them -on a cold dish, and use when needed. - - -=1208. Almond Cake Glacé.=--Put a quarter of a pound of powdered sugar -and a quarter of a pound of butter into a bowl; beat well together with -a wooden spatula for ten minutes. Break in two eggs; beat well, and -break in two more; continue beating, and break in two more (six in all), -until well mixed together. Then grate in the peel of the third of a -small lemon. Add two ounces of peeled and pounded almonds (No. 1207), -and a quarter of a pound of flour. Mix gradually together for no longer -than two minutes. Butter and sugar a round form holding one quart, and -pour the preparation into it. Place it in a slow oven for one hour. See -that it gets a good golden color. Take it out; let it get thoroughly -cool, and remove from the mold. Lay it on a dish with a folded napkin. -Glaze the top lightly with a small hair-bush, as for No. 1206, until it -looks well, and send to the table. - - -=1209. Bitter Almond Macaroons.=--Take a quarter of a pound of sweet -almonds, and two ounces of bitter almonds; peel and pound them as for -No. 1207. Put them into a bowl with twelve ounces of powdered sugar and -the whites of two eggs. Mix thoroughly with a wooden spatula for at -least five minutes. Then take a pastry-bag (No. 1079), slide down to the -bottom of it a No. 3 tube (which should not be larger than a five-cent -piece), and pour the preparation into the bag. Prepare a pastry -baking-pan; lay on it a piece of brown paper the full size of the pan -(do not put it on the stove at present); then with the two hands press -the preparation down gently into the papered pan, dropping it carefully -into bits the size and shape of a silver quarter-dollar, trying to have -them as near alike as possible, and taking care that each is entirely -separated from the others. Take a damp towel and drop it gently on to -the macaroons, so as to shape them perfectly. Then place the pan in a -slow oven for twenty minutes. Before lifting them out, be careful that -they are a good golden color. Let them get thoroughly cool. To remove -the macaroons easily from the paper, wet part of a table; lay the paper -over this for two minutes, and the macaroons will detach very easily. -The above quantity will make about fifty macaroons. Put aside in a jar -those not needed, as they will keep perfectly fresh for several days. - - -=1210. Sweet Macaroons.=--Proceed as for bitter macaroons (No. 1209), -only omitting the two ounces of bitter almonds, and substituting for -them two extra ounces of sweet almonds, or six ounces in all. - - -=1211. Apple Cake.=--Peel and core four fine, sound pippin apples. Put -them into a saucepan with two ounces of boiled and peeled chestnuts, and -a piece of cinnamon an inch long. Toss well on the fire for ten minutes, -then transfer them to a copper basin, stirring in a teaspoonful of -corn-starch, and adding a quarter of a pound of powdered sugar. Place on -a slow stove for ten minutes, then put aside. When thoroughly cooled, -add three egg yolks and one whole one; mix well with a wooden spatula, -and the preparation will be ready for use. Take a three-pint, square -mold, butter it lightly, and with a small hair-brush sprinkle in a -little powdered sugar, and pour in the prepared apple. Place the mold in -a tin pastry-pan, filling the latter to half the height of the mold with -cold water, and place the whole in a moderate oven for thirty minutes. -Take the mold from the pan, and lay on top of it a hot, deep -dessert-dish, slightly larger than the cake; turn the mold bottom up, -and lift it off, leaving the cake on the dish. While the cake is in the -oven, prepare the following sauce: mix in a saucepan two egg yolks, one -ounce of powdered sugar, half a pint of water, and half a teaspoonful of -ground cinnamon. Place on a brisk fire, and stir constantly for five -minutes, not allowing it to boil. When the cream is ready, add half a -glassful or a gill of rum, or any other kind of liquor. Mix well for -half a minute, pour the sauce over the cake, and serve very hot. - - -=1212. St. Honoré à la Rose Delmonico.=--Peel neatly two medium-sized, -sound, red oranges. Separate the sections carefully to avoid tearing the -skin, as, should they lose any of their juice, they would become -useless. Lay a sheet of paper over a tin pan, arrange the pieces of -orange on top, and leave them in a warm place to dry for four hours. -Wipe neatly twenty-four Malaga grapes, leaving on each about a quarter -of an inch of stem, so that they shall remain firm while using them. -Beat up a pint and a half of sweet cream à la vanille as for No. 1254, -and lay it aside in a cool place until needed. Roll three ounces of -pie-paste (No. 1077) into a round piece eight inches in diameter. Lay it -on a baking-sheet ten inches wide, and proceed to prepare a pâte-à-chou -as follows: - -Put into a saucepan a gill of cold milk with one ounce of good butter, -place it on a hot fire, and when boiling, add at once three ounces of -well-sifted flour. Stir briskly with the spatula all round; take it from -the fire, set on a table, and add immediately a saltspoonful of powdered -sugar, mixing well for one minute more. Break in an egg, stir briskly -for one minute, break in another, mix again, and then another, mixing -all together for two minutes. Slide down the pastry-bag (No. 1079) a -tube (No. 3), pour in the above preparation, and press down the top with -the hands onto the edge of the paste in the baking-sheet, so as to make -an even border half an inch high, and with the remainder of the paste -press down onto another baking-sheet into twenty-four small, round -choux, half an inch in diameter, leaving them one inch apart. Glaze the -surfaces with beaten egg, and place them in a brisk oven to bake for -twelve minutes. Remove, and let them get thoroughly cold. Spread over -the paste, inside the border, two tablespoonfuls of apple sauce (No. -1328); then put it in a moderate oven to bake for twenty-five minutes. -Remove, and put to cool for thirty minutes. Make a paper cornet, cut -off a quarter of an inch from the point and put into it three ounces of -currant jelly (No. 1326). Press this out gently, dividing it evenly into -the twenty-four small choux. Cook one pound of granulated sugar as for -No. 1264. Oil two square feet of the surface of a marble table, and -place at hand the pan containing the sugar. Plunge one of the grapes -into this; remove it immediately with a fork and lay it on the oiled -table. Proceed the same with the other twenty-three, being careful to -lay them one inch apart from each other. Now dip twelve of the sections -of prepared oranges into the sugar, one by one, and lay them on the -oiled table exactly the same as the grapes. Dip carefully the surfaces -of the small choux into the sugar, and lay them on the same oiled table. -Then take the St. Honoré bottom in the baking-sheet, and proceed to -arrange it as follows: with the cooked sugar standing on the right, lift -the choux up, one by one, dipping one side of each lightly in the cooked -sugar, arranging them on top of the pâte-à-chou border close together to -form a crown. Should the sugar be too thick, return it to the stove, and -let it boil up once; then take it off, and dip the thin part of the -oranges lightly in it, and lay them over the small choux, the thick part -upward, each one adhering to the other, until they form the crown. Dip -the tops of the grapes lightly into the same sugar, and place one on -each join of the oranges, with another in the centre, the stems being -upward; attach to the small choux the six remaining grapes, dividing -them evenly. Arrange a fancy paper on a dessert-dish, and lay the St. -Honoré over carefully, then take the froth part only of the whipped -cream; transfer it to another vessel, and, with the whip, beat briskly -for five minutes, adding half a gill of good cognac, a quarter of a gill -of Swiss kirsch, and three ounces of well-pounded and sifted macaroons -(No. 1210). Mix well together for two minutes longer, and fill the empty -space of the St. Honoré with three-quarters of this preparation, keeping -it as high as possible. With the use of the pastry-bag and fancy tube -press down the rest of the cream, and decorate artistically the top and -sides, taking care not to put any on the oranges, and send to the table. - - -=1213. Gingerbread à la Française.=--Make a hollow space in a pound of -flour laid on the table. Peel and chop up very fine five ounces of -almonds; put them into the hollow with a saltspoonful of grated nutmeg, -the same quantity of ground cloves, four ounces of powdered sugar, and -seven ounces of fresh honey. Knead the ingredients well for five -minutes, then mix in the flour, and knead the preparation with the hands -in all directions for fully thirty minutes without ceasing. Finish by -forming it into a ball. Lay this on a dish, cover it with a napkin, and -place it in a temperature of about 60° for six hours. Lay the paste on a -floured table, and roll it out eighteen inches long by twelve wide. -Butter well a baking-sheet, lay the paste on top, and put it in a very -slow oven to bake for forty-five minutes. Remove, lay the baking-sheet -on the table, cut the cake immediately into small pieces, lozenge -shaped, one and a half inches long by one inch wide, or any other shape -desired; let cool off thoroughly for about twenty minutes, then dress -on a glass bowl, and serve. The above cakes can be glazed with a glace à -l’eau, as for No. 1197, and served the same. - - -=1214. Strawberry Shortcake.=--Put into a vessel half a pound of -powdered sugar with half a pound of well-washed butter, grate in the -rind of half a sound lemon, and, with the hand, mix well for ten -minutes. Break in five whole eggs, one at a time, meanwhile mixing for -ten minutes longer, always with the hand. Then add gradually half a -pound of well-sifted flour, and mix for three minutes. Cover a -baking-sheet with brown paper, place on top three tin cake-rings, nine -inches in diameter and one inch high. Divide the preparation equally -into the three rings; then place in a moderate oven to bake for thirty -minutes. Remove, and allow the cakes thirty minutes more to cool. Lift -up the paper, with the cakes, turn it upside down on the table, remove -the paper, and detach the cakes from the rings by passing a knife all -around. Pick and clean thoroughly three pints of fine, sound, ripe -strawberries; have a dessert-dish with a fancy paper over, lay one of -the cakes on top of this, spread over evenly two tablespoonfuls of -whipped cream (No. 1254), then cover with half the strawberries, nicely -and evenly divided. Sprinkle liberally with powdered sugar, then cover -with another cake, spread over the same quantity of cream as before, -then arrange the other half of the strawberries on top; dredge again -with powdered sugar, and lay the last cake over all, sprinkling with -more sugar. Slide down a tube (No. 2) into a pastry-bag (No. 1079), put -into it six tablespoonfuls of whipped cream à la vanille (No. 1254), and -with it decorate the top of the cake in an artistic manner, and send to -the table. - - -=1215. Blackberry Shortcake.=--Prepare and proceed exactly the same as -for strawberry shortcake (No. 1214), only substituting three pints of -well-picked, and thoroughly cleaned, fine, sound, ripe blackberries for -the strawberries, and serving the same. - - -=1216. Baba.=--Have ready half a pound of the best flour, one drachm of -compressed yeast, and half a gill of warm water. Put three ounces of the -flour into a vessel, make a hollow in the centre, and in it lay the -yeast and water; with the hands mix the yeast gently with the water for -three minutes, then mix all together gradually for three minutes more. -Cover the vessel with a towel, and leave it in the warmest place in the -kitchen (not on the stove), and after thirty minutes it will rise to -twice the size. Lay the remainder of the flour on the table, make a -hollow in the centre, putting in it an ounce of powdered sugar and four -raw eggs. Mix the sugar and eggs with the hands; then add a gill of -cream and half a gill of good Madeira wine. Season with a drachm of very -fine salt, and mix all with the flour for five minutes. Make a hollow in -the centre again, and into this put five ounces of good, fresh, soft -butter; mix well again for two minutes. If the prepared yeast-dough be -now raised to its proper height, mix the two pastes together for at -least five minutes; return it to the vessel, leave it in the same warm -place, covering it as before. When rested one hour, have ready two -ounces of cleaned Sultana currants (No. 1080), two ounces of cleaned -raisins (No. 1081), and one ounce of finely chopped citron. Grease with -cold butter the inside of a cylindrical copper or tin form large enough -to hold three pints. If the paste be now raised to twice the size, mix -in the raisins, currents, and citron, stirring for five minutes; put it -in the mold, and lay it in a warm place (not on the stove) for another -twenty minutes. Then place it in a moderate oven for one hour. When a -good golden color, remove, and let it cool slightly. Place a round dish -over the mold, turn upside down, lift off the form, and glaze the cake -with a glace à l’eau (No. 1197). Decorate the top and dish with candied -fruits, and send to the table. - - -=1217. Baba au Madère.=--Prepare a baba cake exactly the same as for the -above (No. 1216); but do not glaze it. Slit the cake in two, and remove -the top piece. Pour a pint of cold water in a very clean pan, add half a -pound of sugar and half a medium-sized sound lemon. Place it on the -stove, and boil well for three minutes; then remove, and at once add a -gill of good sherry wine and half a gill of curaçoa. Lay the top part of -the cake in a round, flat-bottomed vessel. To avoid breaking it, a wire -basket is recommended, with which it can be lowered carefully onto the -pan. Pour gradually over it the prepared sauce; let it rest for two -minutes, then replace it carefully on top of the other half of the cake. -Arrange it nicely on a dessert serving-dish, garnish tastefully with -candied cherries, and decorate the border with small, thin slices of -candied pineapple. - -For Baba au Rhum, substitute Jamaica rum for the sherry. - - -=1218. Baba, Crême à la Vanille.=--Prepare a baba cake as for No. 1216. -When removed from the mold and laid on a dish, cut it into six equal -parts. Take six ounces of apricot marmalade (No. 1335), and proceed as -follows: take one piece of cake in the left hand, and with a knife in -the right, cover both sides, where they were cut, with the marmalade. -When finished, arrange the six pieces together on the dish, and give -them the same form as before they were cut; to be eaten with the -following sauce (No. 1219). - - -=1219. Crême à la Vanille Sauce.=--Boil one pint of cold milk in a -saucepan; put three egg yolks into a small vessel with two ounces of -powdered sugar, one ounce of flour, and a piece of vanilla-bean one inch -long. Beat well together with a wire whip for two minutes. Pour this -into the boiling milk. Stir again briskly with the whip until it boils -once more; remove from the fire, and add half a gill of maraschino. Beat -again for one minute, and pour the cream nicely over the cake before -sending to the table. - - -=1220. Home-made Cake.=--Put into a bowl half a pound of sugar and half -a pound of good butter. Mix thoroughly with the hand for fifteen -minutes. Break four eggs, leaving the whites in a basin, and drop the -yolks in with the butter and sugar. Mix again. Now beat the whites to a -froth and add them to the other ingredients. Grate in half a -saltspoonful of nutmeg; add half a pound of flour; mix well again; stir -in two ounces of well-cleansed currants (No. 1080), and two ounces of -peeled sweet almonds (No. 1207) cut into small pieces. Mingle all well -together with the hand for five minutes, and with the other hand drop in -one gill of brandy. Have a round cake-mold holding two quarts; butter it -lightly with a hair brush, and sprinkle in a little sugar. Drop a third -of the preparation into the mold; spread over it two ounces of candied -orange, shred into thin slices; then add half of the remaining -preparation; spread on top of it two ounces of shred, candied citron, -and fill the mold with the rest. Lay a piece of brown paper over, and -put the mold into a very moderate oven for two hours. Let it get a good -golden color. Remove, and cool off in the mold, which will take about -three hours. Remove the cake by turning it bottom up. Arrange a lace -paper on a dessert-dish. Glaze the cake with a glace à l’eau (No. 1197), -dress it on the dish, and decorate the top and border tastefully with -assorted candied fruits. - - -=1221. Plain Galette.=--Knead well and finely together in a vessel one -pound of good flour with six ounces of fresh butter, one gill of cold -water, and a saltspoonful of salt. After ten minutes, when it becomes -soft, roll it into a flat, circular cake--using a rolling-pin, well -floured, to prevent its adhering. Place it in a baking-pan. Bake in a -very slow oven for thirty-five minutes. When a nice light color, remove -and let it cool. Serve it on a dessert-dish, over a folded napkin. - - -=1222. Rice Cake.=--Boil two ounces of rice for twenty-five minutes. -When well done, drain, and add to it a short paste, made of half a pound -of flour, six ounces of butter, two egg-whites, and half a saltspoonful -of salt. Pound the paste and rice well together in a mortar, and have a -baking-pan covered with a sheet of buttered paper; lay the paste on top, -spreading it out about six inches square. Put it in the oven for twenty -minutes. Remove it, detach it from the paper, lay it on a dessert-dish, -with a folded napkin, and serve hot. - -Vermicelli cake is prepared the same way, only the vermicelli should not -cook longer than twelve minutes. - - -=1223. Mille-feuilles Cake.=--Take a pound of short paste or feuilletage -(No. 1076), and divide it into five equal parts. Roll out each piece -twelve inches long by four wide, then lay them in a baking-pan, sprinkle -a little powdered sugar over, and place them in the oven for ten -minutes. Remove, and form the cake by laying these one on top of the -other, with layers of preserves between, each layer being of different -colored preserves. Put the fifth piece on top of the last layer for a -cover. Then cut the cake into six equal pieces; decorate either with -different colored preserves, or with whipped cream (No. 1254), and serve -on a dessert-dish with a folded napkin. - - -=1224. Almond Cake.=--Make a plain paste in a vessel with four ounces of -butter, three egg yolks, half a pound of well-sifted flour, four ounces -of powdered sugar, a quarter of a pound of finely pounded almonds (No. -1207), a saltspoonful of salt, and about six drops of orange-flower -water. Mix and stir well for five minutes. It will then be of a proper -consistency, spread it round about eight inches in diameter on a -buttered paper in a pan, and with a light hair-brush moisten the surface -slightly with beaten egg. Bake twenty minutes. Remove, detach from the -paper, set away to cool, and serve. - - -=1225. Cake de Pithiviers.=--Put in a vessel four ounces of pounded -almonds (No. 1207), half a pound of powdered sugar, two ounces of -chopped, candied lemon-peel, and a quarter of a pound of good, fresh -butter. Mix in gradually four eggs, well beaten, and finish as for the -almond cake (No. 1224), serving it the same. - - -=1226. Madeleine.=--Rub the rind of two small lemons on a lump of sugar; -crush it very fine with a roller, mixing three ounces of powdered sugar -with it. Put two ounces of this into a saucepan with two ounces of -sifted flour, one egg yolk, and two whole eggs, two teaspoonfuls of good -brandy, and half a saltspoonful of salt. Stir all together with a wooden -spatula, and after two minutes, when the paste is well mixed, stir it -again for one minute only. Put two ounces of good butter into a separate -saucepan; as soon as the scum rises, stir it carefully for one minute, -and let it cool slightly. Then spread it well over the sides of a -three-pint madeleine-mold. Put the saucepan containing the preparation -on a very slow fire; stir slightly to prevent it adhering to the bottom -of the saucepan, and as soon as it becomes liquid take it off, and fill -the mold. Lay it in a moderately heated oven for forty-five minutes; -remove, and let cool. Unmold it on a dessert-dish over a folded napkin, -and serve. - - -=1227. Madeleine Printanière.=--Prepare the cake as for the above (No. -1226) until the mold is ready to be filled. Butter the interiors of -twelve small madeleine-molds, fill them with the preparation, lay them -on a pastry baking-pan, and place them in a moderate oven for twenty -minutes. Remove, let them cool, unmold, and turn them up-side down; cut -a piece from the thinnest part of the top of each madeleine to serve as -a cover. With a dessert-spoon scoop out of each madeleine a cavity one -inch deep, fill this with a plombière à la vanille (No. 1294). Replace -the covers, lay them on a wire grate, and, with a brush, glaze gently -with glace à l’eau (No. 1197), flavored with two tablespoonfuls of -strawberry juice, and sprinkle over with three ounces of well-chopped -pistache. Place in the oven for one minute more; then dress on a -dessert-dish with a folded napkin, and serve. - - -=1228. Milan Cake.=--One pound of flour, half a pound of butter, half a -pound of powdered sugar, and four whole eggs. Sift the flour on the -table. Make a hollow in the centre, and fill it with the sugar and -butter, and the grated rind of a lemon. Knead well the butter and sugar -for three minutes; add the eggs, one at a time, and incorporate the -flour slowly, so as not to burn the paste. Let it rest for about half an -hour in a cool place. Then roll out about a quarter of an inch thick. -Cut out six pieces with a round cake-cutter; glaze the surfaces with -beaten egg and milk, and bake in a moderate oven for twenty minutes. -When cold, dress on a dessert-dish with a folded napkin, and serve. Keep -the rest of the paste for further use, as it will remain sweet and fresh -for two or three days. - - -=1229. Rum Cake.=--Half a pound of flour, two ounces of sugar, three -whole eggs, one ounce of butter, and two drachms of compressed yeast. -Sift the flour on a board. Take one third of it; make a hollow in its -centre, and put into it the yeast and half a gill of warm milk. When the -yeast is dissolved, mix well for one minute. Then put it into a bowl, -cover with a cloth, and let it rise in a warm place until twice the -size. Take the rest of the flour, make a hollow in the centre, and put -into it the sugar, eggs, and six drops of orange-flower water. Knead -well together, slowly incorporating the flour; then gradually add the -butter and the prepared yeast-dough. Mix all together for five minutes; -return to the bowl, and again lay it aside to rise to twice its size. -Butter well six round rum-cake molds, fill them about three quarters -high with the dough, and let it rise until they are full; then lay them -on a baking-pan in a moderate oven for twenty minutes. When well -browned, remove, unmold, place them on a pastry-wire, and pour over them -a sauce made thus: put a quarter of a pound of sugar in a saucepan with -half a pint of water, adding half a sliced lemon. When boiling, take -from the fire, and pour in half a gill of rum, then throw it over the -cakes. Dress on a dish, and serve. - - -=1230. Rice Cake à la Mazzini.=--Put a pint of cold milk into a saucepan -on a hot stove, and when it boils add half a pound of well-cleaned rice -and let it cook slowly for twenty minutes, stirring frequently to the -bottom with a spatula. Then set the saucepan in a cool place for thirty -minutes. Add six ounces of powdered sugar; mix well for one minute, and -break in three whole eggs; flavor with eight drops of orange-flower -water, mixing well together for three minutes longer. Take a quarter of -a pound of pie-paste (No. 1077), roll it out very thin, and with it line -a three-pint, round, channeled mold; fill it with the preparation, and -place it in a moderate oven to bake for forty minutes. Remove, and let -it become thoroughly cold, which will take an hour. Then unmold, and lay -the cake over a round pastry-grate. Have a quarter of a pound of vanilla -éclair glazing (No. 1245), put it in a saucepan, adding a teaspoonful of -cold water. Place it on the hot range, and with a spatula mix it gently -and thoroughly until it becomes lukewarm; then pour it over the cake. -Arrange the cake on a dessert-dish, and serve. - - -=1231. Biscuits à la Cuillère, or Lady-fingers.=--Put four ounces of -powdered sugar and the yolks of five eggs into a small bowl. Beat -thoroughly with a spatula for five minutes. Put the whites of the eggs -into a copper basin, and with a wire whip beat them to a stiff froth. -Add to the sugar and yolks four ounces of flour; mix together gently for -half a minute, and immediately add the whites. Beat gently for one -minute more, and the preparation will be ready. Take a well-cleaned -pastry-bag (No. 1079), slide into it a No. 2 tube, and with a wooden -spoon or small skimmer pour the preparation into the bag. When it is all -in, close the upper part of the bag very firmly, and lay it aside for -one moment. Take two separate sheets of solid brown paper, each -measuring seventeen inches long by five inches wide; lay them on the -table, one beside the other. Take hold of the lower part of the bag near -the tube with the left hand, and the upper part with the right, press -with the latter, and drop the batter on the paper in straight strips -four inches long by one inch wide. Make ten of equal size on each paper, -being careful to leave an empty space of three quarters of an inch -between each. Then with a sugar-dredger sprinkle them lightly with -powdered sugar three times, at one minute’s interval between each -sprinkling. When finished, lift up one paper at a time, keeping it -perfectly straight, and shake off the loose sugar, being particular that -the biscuits do not detach from the paper. Now lay them in a pastry -baking-pan, and let rest for, two minutes; put them into a slow oven, -and bake for twenty minutes, until of a light golden color. Remove, lift -them from the pan, and lay on a table to cool off. Have ready a -dessert-dish with a folded napkin, then detaching the biscuits gently -from the paper with the hands, dress them neatly on the dish, and send -to the table. - - -=1232. Biscuit à la Richelieu.=--Put half a pound of sugar, half a pound -of peeled and pounded almonds as for No. 1207, and four egg yolks into a -bowl, and with a spatula mix well together for two minutes. Place the -whites of eight eggs in a copper basin, with half a saltspoonful of -salt, and with a wire whip beat them to a stiff froth: add this to the -above preparation, with three ounces of melted butter, three ounces of -flour, and a teaspoonful of vanilla flavoring. Mix slowly together for -three minutes. Butter a plain mold holding three quarts; line the -interior thoroughly, and pour in the preparation; place it in a moderate -oven for an hour and a half, then remove, and let it cool, and unmold. -Dress on a dessert-dish with a folded napkin, and serve. - - -=1233. Biscuit à la Livornaise.=--Prepare the paste exactly as for the -above (No. 1232), and when ready have a square tin pan, lined all -through with paper. Spread the paste over an inch thick with a knife, -and put it in a moderate oven for eighteen minutes. Take it out, and -when cool lay the cake on a table; detach the paper, sprinkle the -surface freely with powdered sugar, and cut it into any shaped pieces -desired. Dress on a dessert-dish with a folded napkin, and serve. - - -=1234. Petits Biscuits Ambrosiennes.=--Proceed the same as for biscuits -à la cuillère (No. 1231). After the paste has been placed in the bag, -have a well-cleaned pastry baking-pan, well buttered and lightly -sprinkled with flour. Drop the paste carefully into the pan, forming -biscuits, each about two inches long, by one inch wide. There should be -in all about forty biscuits. Place them in a moderate oven for twenty -minutes. Remove, and lay them on a table. With a hair-brush spread over -them six ounces of apricot marmalade (No. 1335), and glaze them with a -glace à l’eau (No. 1197), flavored with half a gill of white curaçoa. -Sprinkle over them four ounces of finely chopped pistaches; shake the -pan lightly, and they will adhere to the glace. Set for two minutes in -the oven to get dry; remove, and when cool, dress neatly in a glass -bowl, and serve. - - -=1235. Almond Biscuits.=--Take two ounces of sweet almonds and half an -ounce of bitter, peel, and pound them as for No. 1207. Then put them in -a vessel with eight ounces of powdered sugar. Add the yolks of five -eggs, and beat the preparation thoroughly for five minutes; then -separately beat the whites to a froth with a pastry wire whip, and mix -in with the yolks and sugar, adding also one ounce of flour. Stir -thoroughly with a wooden spatula until perfectly firm, which will -require about five minutes. It is now ready. Have six paper boxes, any -shape desired, and fill them with the preparation, using a tablespoon -for the purpose. Sprinkle the tops with a little finely powdered sugar, -arrange them in a pastry baking-pan, and put in a slow oven for fifteen -minutes; they must get a good golden color. Remove, and when cooled off, -dress nicely on a dish, and serve. - - -=1236. Chausson Cakes.=--Roll half a pound of feuilletage paste (No. -1076) into a piece eighteen inches long by three wide, and pare off the -edges lightly. Cut out six square pieces, all the same size, and with a -pastry-brush moisten the surfaces with beaten egg. Fold up each piece by -laying one corner over the other, so they will have a triangular shape. -Put them on a baking-sheet in the oven for twenty minutes; remove them -to the oven door; dredge plenty of powdered sugar over, put them back, -and close the door for one minute and a half, to allow the sugar to melt -thoroughly. Remove from the oven, and cool for twenty minutes. The cakes -will have risen about two inches in front. Then, with the thickest part -of a larding-needle, make a hollow in front of each cake. Put three -ounces of currant jelly (No. 1326) into a paper cornet, and with it fill -the insides of the cakes. Dress them on a dessert-dish with a folded -napkin, and serve. - - -=1237. Petites Bouchées des Dames.=--Put into a pastry-bag (No. 1079) -half the quantity of biscuits-à-la-cuillère preparation (No. 1231). -Butter and flour a baking-sheet, and form about fifty small, round -biscuits the exact shape of macaroons. Sprinkle slightly with powdered -sugar, and place in a brisk oven to bake for twelve minutes. Remove, and -set to cool for fifteen minutes. Then lift them from the pan, and lay -them upside down on a table. With a knife make a small cavity in the -centre of each, half an inch in diameter, and fill these with a pastry -cream (No. 1242). Fasten them, two by two, to enclose the cream; they -will then be ball-shaped. Dip carefully one after the other into a glace -preparation as for chocolate éclairs (No. 1243). Lay them on a -pastry-grate to dry for fifteen minutes; then dress on a dessert-dish -with a folded napkin, and send to the table. - - -=1238. Petites Bouchées à la Mrs. Astor.=--Butter and flour a -baking-sheet. Put into a pastry-bag (No. 1079) half the quantity of the -biscuits-à-la-cuillère preparation (No. 1231), and drop it on the -baking-sheet into Lima-bean-shaped pieces one and a half inches long by -half an inch wide. Sprinkle them lightly with powdered sugar, and place -them in a brisk oven to bake for twelve minutes. Take them out and let -them cool for fifteen minutes, then put them on a table upside down, and -in the middle of each one cut a hole one inch long by a quarter of an -inch wide. Fill the holes with apricot marmalade (No. 1335), then unite -them, two by two, so as to enclose the marmalade and be the perfect -shape of Lima beans. Glaze them neatly by dipping them separately into -a glace preparation as for éclairs à la vanille (No. 1245), and lay them -at once on a pastry-grate to dry for fifteen minutes. Dress them on a -dessert-dish with a folded napkin, and serve. The remainder of the paste -may be used the following day. - - -=1239. Fancy Almond Cakes.=--Peel and pound half a pound of almonds as -for No. 1207; then add two egg whites; when thoroughly pounded, put them -into a vessel with ten ounces of powdered sugar, and the grated rind of -a good lemon; then, with the hand, knead well together for twenty -minutes. Slide a fancy tube (No. 3) into a pastry-bag (No. 1079), and -pour in the above preparation. Cover a baking-sheet with brown paper, -and holding the top of the bag with the right hand, guide the bottom -with the left, and press the paste through onto the paper in small round -bits one inch wide and half an inch high. Make ten of these, being -careful to keep them one inch apart. Make ten more, shaped like the -letter S, using the same quantity as for the others; then ten more, -crescent-shaped, or like the letter C; and with the remainder of the -paste make ten more, heart-shaped, being careful to keep them from -touching one another. Take five candied cherries, cut them in halves, -and arrange them on top of the round cakes; have twenty dried currants -(No. 1080), and place one on each end of the S. Cut a candied apricot in -two, and each half into five slices, and lay them on top of the -crescents, and lastly have one ounce of candied angelica cut into very -thin strips, and arrange them nicely on the heart-shaped pieces. - -It would be advisable to prepare these cakes the evening before they are -needed, and lay them aside in a warm place over night. The next morning, -glaze them lightly with beaten egg, using a pastry-brush, and place them -in a brisk oven to bake for ten minutes. When of a nice brown color, -remove, and let them become thoroughly cold. Lift them up carefully with -the paper, laying them gently upside down on a table, and with a wet -towel moisten the paper, so that the cakes will detach easily. Turn the -paper over immediately as it stood before, let rest for two minutes; -then remove the cakes. Lay them on a pastry-grate upside down, to allow -them to dry for thirty minutes. Dress them on a glass stand with a -folded napkin, and send to the table. - - -=1240. Pâte-à-Chou.=--Put into a saucepan two gills of cold milk and two -ounces of butter. Place it on the range, stir slightly with the spatula, -and when boiling, immediately add a quarter of a pound of well-sifted -flour; stir briskly for two minutes. Then stand the pan on a table. -Break in one egg; mix sharply for two minutes, break in a second egg, -mix sharply again; and repeat with a third and a fourth egg; then the -pâte-à-chou is ready. - - -=1241. Eclairs.=--Arrange in a pastry-bag (No. 1079), a tube (No. 3); -put into it the above quantity of pâte-à-chou (No. 1240), and press out -upon a baking-sheet fifteen éclairs, each one three inches long. Bake -them in a hot oven for twenty minutes. Remove, and let them cool; then -with a pair of scissors open each éclair on one side, and with a spoon -fill the interiors with a crême patissière (No. 1242). - - -=1242. Crême Patissière.=--Put a pint of cold milk into a saucepan, and -place it on the stove. Mix in another vessel two ounces of powdered -sugar, with one ounce of flour, and half an ounce of corn-starch. Break -in two whole eggs, and beat well together with the whip for two minutes. -When the milk is boiling, add it to the preparation, and after stirring -for one minute longer, put it into another saucepan, and place it on the -stove. Beat well until it comes to a boil; then remove from the fire, -and add immediately a teaspoonful of vanilla essence. Mix thoroughly -again for one minute longer; then pour it into a bowl, and let it get -cold. - - -=1243. How to Glaze Eclairs with Chocolate.=--Put in a saucepan one -pound and three quarters of granulated sugar and a gill of cold water. -Place on the stove, and with a spatula mix well until the sugar is -thoroughly melted, and when boiling remove from the stove, and pour it -gradually on a marble slab, on which it will spread about three feet -square. Let it cool off for ten minutes. Then cut two ounces of cocoa -into small pieces; put them on a plate, and leave them at the oven door -to melt. With a spatula begin working the sugar that is on the marble as -rapidly as possible in every direction until it begins to whiten; then -add the melted cocoa, mixing it thoroughly again until it becomes hard; -remove the spatula, and detach the preparation quickly from the marble -with a knife. Put it into a vessel, and covering it with a damp cloth, -let it rest for thirty minutes. Then place half of it in a saucepan on -the hot stove, and with the spatula mix thoroughly and slowly until it -is lukewarm, meanwhile adding a teaspoonful of cold water. Take the -éclairs, one by one, and with the hand dip them into this preparation. -Lay them on a pastry-grate; let them cool off for five minutes; dress on -a dessert-dish with a folded napkin, and serve. - -Keep the rest of the preparation for further use. When laid aside in a -cool place, and properly taken care of, it will be as good in two weeks’ -time as when freshly made. - - -=1244. Eclairs au Café.=--Have a pâte-à-chou ready, as for No. 1240; -then proceed to make the éclairs. Bake, and fill them with a crême -patissière (No. 1242) exactly as for the chocolate éclairs; glazing them -the same as for No. 1243, only instead of cocoa use half a gill of -coffee essence (No. 1263). Serve precisely the same. - - -=1245. Eclairs à la Vanille.=--Prepare a pâte-à-chou as for No. 1240. -Make the éclairs, bake, and fill them with a crême patissière, as No. -1242. Glaze them as for No. 1243, only substituting two teaspoonfuls of -vanilla essence for the cocoa, and serving them the same. - - -=1246. Choux à la Crême.=--Prepare a pâte-à-chou as for No. 1240, and -put it into the bag. Press it down onto a baking-sheet into six round, -equal cakes, about two inches high. Glaze the surface of each with -beaten egg. Bake in a moderate oven for thirty minutes. Watch them -carefully, and when they are of a good golden color, remove from the -oven and let cool for half an hour. Make an incision on one side, about -half-way in the cakes, using a pair of scissors. Fill the insides with -crême patissière (No. 1242), and close them again. Dredge well with -powdered sugar, and dress on a dessert-dish, with a folded napkin, -before sending to the table. - - -=1247. Méringues.=--Put six egg whites into a copper basin, with a light -half saltspoonful of salt, and with a wire whip begin beating slowly, -but gradually increase until a stiff froth is obtained. Should it become -grainy, beat briskly again, adding half an ounce of powdered sugar. -(Eight minutes should suffice to have a proper froth.) Remove the whip. -Have on a plate one pound of powdered sugar, and with a spatula drop the -sugar slowly and carefully over the froth, mixing it in meanwhile with -the spatula. This should take about two minutes. Flavor it with any -desired flavoring, and it will be ready for use. - - -=1248. Apples, Méringuées.=--Have six fine apples cooked as for No. -1169; dress them on a dessert-dish, filling the cavities with currant -jelly (No. 1326); then decorate all round and the tops with méringue, -prepared as for No. 1247, half the quantity being sufficient. Sprinkle -them moderately with powdered sugar; lay the dish on a baking-pan, and -put it in the oven for five minutes. When a light brown color, remove, -and serve either hot or cold. - - -=1249. Small Fancy Méringues à la Ch. C. Delmonico.=--Put into a -sugar-pan one pound of granulated sugar with half a pint of cold water, -and place on the hot stove. Have two quarts of ice-water in a vessel, -and when the sugar comes to a boil, dip the fingers of the right hand -into the ice-water and pass them quickly around the inside of the pan, -and let boil for five minutes. Dip a wooden stick, similar to a -pen-holder, in the ice-water, then quickly into the boiling sugar, and -again in the ice-water, lifting up the stick to feel the sugar that -adheres. Should it not be sufficiently consistent to form into a ball, -let boil a little longer; then try once more; and should it be a proper -thickness, remove from the fire and set it on the corner of the stove, -so that it no longer boils. While the sugar is cooking, beat the whites -of five eggs in a copper basin until they are a firm froth; and while -beating, have an assistant pour very gradually the prepared sugar into -the egg-froth; and When all is added, lay the basin containing the -preparation into a vessel half filled with ice-water. Remove the whip, -and using a wooden spatula, mix gently for five minutes, adding a -teaspoonful of vanilla flavoring. Cover the basin with a napkin, letting -it rest for ten minutes. Butter and flour a baking-sheet; slide down a -fancy tube (No. 3) into a pastry-bag (No. 1079), fill it with the -preparation, press down onto the baking-sheet, giving a C-shape, two -inches long by one wide, to forty of them; and then forming twenty more, -shaped like the letter D. Sprinkle them lightly with powdered sugar; -place in a very slow oven, and let bake for fifteen minutes. When baked, -these cakes should be perfectly white. Remove them from the oven, let -get thoroughly cold; dress on a glass stand, and send to the table. - - -=1250. Méringue-shells.=--Prepare a méringue as for No. 1247. Slide a -tube (No. 4) down a pastry-bag (No. 1079); lay a piece of paper over a -baking-sheet, and after putting the méringue into the bag, press it out -onto the paper, giving it an egg-shape, two and a half inches long by -one inch high. There will be enough to make eighteen equal-sized -shells. Be careful to keep them one inch apart. Sprinkle over liberally -with powdered sugar, and place in a very slow oven to bake thirty -minutes. Remove, and set to cool for twenty-five minutes. Then turn the -paper containing the shells upside down on the table; and with a wet -cloth or brush moisten well the paper; turn them over again, and let -rest for two minutes, when the shells will detach easily. With the -finger press them gently, one by one, in the bottom, into a perfect -shell-shape. Return them to the baking-sheet, laying them upside down, -and put them in the oven to dry thoroughly for ten minutes; then leave -them to cool for thirty minutes more. Keep them in a dry place, either -in a tin or paper box, and use when required. Méringue-shells prepared -this way will keep nicely for at least twenty-five days. - - -=1251. Swiss Méringues à l’Helvétienne.=--Have a méringue preparation as -for No. 1247; slide down in a pastry-bag (No. 1079) a tube (No. 4). -Butter and flour a baking-sheet; make on it one design eight inches in -diameter; another exactly the same shape, only six inches, and another -of the same, only four inches. Put the méringue into the bag, and press -it down gently over and around the first design, making the paste -three-quarters of an inch thick; repeat the same for the second and -third forms. Press down in the pan some more méringue, making a little -cone four inches high, two inches in diameter at the base, and tapering -gradually to a point at the top. Sprinkle the whole lightly with -powdered sugar, and place the pan in a very moderate oven to bake for -twenty-five minutes. Take it out, and let it thoroughly cool for half an -hour. Have a quart of whipped crême à la vanille (No. 1254), add to it -half a gill of Swiss kirsch and half a gill of maraschino, and with a -pastry-whip beat the whole together for three minutes. Have ready a -round dessert-dish with a fancy paper over, detach carefully the largest -form from the pan, lay it on the dish, detach the second, lay it over -the first, and fill the hollow space with half of the cream; now detach -the third and smallest piece and lay it over the others, filling it -entirely with part of the cream, and finally detach the cover, and -arrange it nicely on the top. Pour the remaining cream into the -pastry-bag containing the fancy tube, and with it decorate the places -where the rings are joined. Then send to the table. - - -=1252. Crême Renversée.=--Put in a copper sugar-pan three ounces of -granulated sugar with half a gill of cold water. Toss the pan briskly to -melt the sugar well; then place it on the stove, and let it boil slowly -until it becomes a light brown color. If a moderate fire, it will -require four minutes, but if a brisk one only two will suffice; this -will now be a caramel. Take a pudding-mold holding one quart; line the -interior with all the caramel, holding the mold in the left hand, and -spreading it evenly all round. Put the mold in a cool place, and let it -become thoroughly cold. Have one pint of milk in a bowl; break in four -eggs, add a quarter of a pound of powdered sugar and a teaspoonful of -lemon essence. Beat well for five minutes; strain through a sieve into -another bowl, and fill the mold with this cream. Place it in a tin pan -filled with water to half the height of the mold, and place in a very -moderate oven for forty-five minutes. When of a good golden color -remove, and cool for at least two hours. Turn it on a dessert-dish, and -serve with its own juice. - - -=1253. Crême en Mousse au Café.=--Take a pint of whipped cream as for -No. 1254, add three tablespoonfuls of coffee essence (No. 1263), and -beat well together for five minutes. Transfer it to a china bowl, and -put it in a cold ice-box. When ready to serve, use a spoon to drop the -cream carefully upon the centre of a cold, round dessert-dish, keeping -it as high as possible, shaping it into a pretty, artistic dome. Send -immediately to the table. - - -=1254. Whipped Cream à la Vanille.=--Put a pint of sweet cream into a -basin. Have a tub or large dish-pan containing chopped ice and a little -water, and lay the basin on top. With a soft wire egg-whip beat the -cream slowly at first, and increase in swiftness until it is a firm -froth. Sweeten with two ounces of powdered sugar, and add a teaspoonful -of vanilla flavoring, beating constantly. Let it rest, and use when -needed. Remove all the superfluous milk which may be found with the -cream, before using it. - - -=1255. Crême en Mousse au Rhum.=--With a pint of fresh, sweet cream -proceed as for No. 1254, adding a gill of rum, and beating well together -for five minutes. Transfer it into a china bowl, and place in the -ice-box until ready to use. When serving, have a cold dessert-dish, and -with a wooden spoon drop the cream carefully into the centre of the -dish, keeping it piled high as possible so to give it a pretty dome -form, and send to the table immediately. - - -=1256. Crême en Mousse au Kirsch.=--Proceed as for No. 1255, only -substituting a gill of kirsch for the gill of rum; serve in the same -manner. - - -=1257. Crême en Mousse au Maraschino.=--Prepared the same as crême en -mousse au rhum (No. 1255), substituting a gill of maraschino for the -rum. - - -=1258. Crême en Mousse au Cognac.=--The same as for No. 1255, adding a -gill of cognac instead of the rum, but serving the same way. - - -=1259. Crême en Mousse au Curaçoa.=--Substituting a gill of curaçoa for -a gill of rum, and proceeding precisely the same as for No. 1255. - - -=1260. Crême en Mousse.=--To be prepared exactly the same, only using a -gill of any other liquor desired, and serving the same as No. 1255. - - -=1261. Charlotte Russe à la Crême.=--Take six small, round charlotte -russe molds two and a half inches high, three inches in diameter at the -top by two at the bottom. When thoroughly cleaned, line them with -biscuits à la cuillère (No. 1231), cut them in two, and should they be -higher than the mold, trim them off to the edge. Pour the whipped cream -(No. 1254) into a pastry-bag (No. 1079), and fill up the molds. Turn -them over onto six dessert-plates, spread a little more cream on the top -of each, and cover them each with one macaroon (No. 1210). Dress the -rest of the cream nicely around the plates, and serve. - - -=1262. Charlotte Russe au Café.=--Line and prepare six small -charlotte-molds as for the above (No. 1261), adding to the whipped -cream two tablespoonfuls of coffee essence (No. 1263). Beat thoroughly -together for two minutes, then fill the molds, and serve as for the -above. - - -=1263. Coffee Essence.=--Take one ounce of good, ground coffee; place it -in a small saucepan with half a pint of cold water, and let boil until -reduced to about two tablespoonfuls. Then strain through a cloth, -pressing it well, and let cool thoroughly. Add it to the cream as -described in No. 1262. - - -=1264. How to Cook Sugar.=--Put into a sugar-pan one pound of granulated -sugar, with half a pint of cold water; place it on a brisk stove. Have a -vessel containing two quarts of ice-water, and when the sugar comes to a -boil dip the fingers of the right hand into the water, and quickly pass -them all around the inside of the pan, being careful to avoid touching -the sugar; repeat this two or three times. However difficult this -operation may appear, it is essential that it should be done, in order -to have the sugar in a perfect condition. Take care to dip the fingers -into the ice-water each time. Let the sugar boil; then squeeze in three -drops of lemon juice. To know when it is sufficiently boiled, have a -thin piece of wood the shape of a larding-needle. Dip the point into the -ice-water, and then plunge it into the boiling sugar; remove it quickly, -and dip it immediately into the water again. Lift it out, and see -whether the sugar adhering to the wood be thoroughly hard. If not, let -boil again, and continue to test with the stick as before. To be certain -that the sugar is perfectly done, place the point of the stick between -the teeth, and bite it. Should the sugar stick to the teeth, it needs -more boiling, but if it cracks easily without sticking, it is thoroughly -done. Remove it immediately from the fire, and place the bottom of the -pan in the ice-water to prevent the sugar from turning brown. - -The above cooked sugar can be used for glazing dried fruits and candied -fruits of all kinds; also to fasten on pieces of nougat, and to make any -kind of caramels, etc., etc. - - -=1265. Burned Sugar.=--Put into a small iron omelet-pan half a pound of -granulated sugar, and place on a slow stove, to burn thoroughly for -thirty minutes. Remove the pan to the table to cool slightly for five -minutes, and then add half a pint of boiling water, mixing well with an -iron spoon. Replace the pan on the stove, and boil for five minutes, -stirring continually; then strain the sugar through a sieve into a -vessel, and put in a cold place to cool thoroughly. Pour it into a -bottle, and use when required. Burned sugar prepared this way will keep -in perfect condition for several weeks. - - -=1266. Nougat.=--Have ready four ounces of peeled and dried almonds (No. -1207). Cut each into four slices, and lay them in a tin pan with a sheet -of paper under them. Put the pan in a warm place, but not on the stove. -Take a copper sugar-pan, or dropper, put into it six ounces of powdered -sugar, and place it on a hot stove; then with a dry, wooden spatula stir -continually, until the sugar is dissolved, being careful to avoid -browning it. Remove from the fire, add one drop of lemon juice, and let -it cool off slightly for three minutes, stirring constantly; then add -the almonds, mixing all gently with the spatula for two minutes. The -nougat is now ready for use, and can be molded into cornets-d’abondance, -columns, bases, or any shape the fancy may dictate. - - -=1267. Small Pyramid of Nougat.=--Oil slightly the interior of a small, -round base. Take half the nougat, prepared as for No. 1266, lay it on a -marble table (the nougat should always be hot), roll it out very thin -with an oiled roller, and with this line the oiled base. Then with a -whole lemon sharply press the nougat onto the mold to give it a perfect -form, cutting it evenly away all around the edge. Put the pieces with -the rest in the pan, and place near the fire to keep hot. Have a small -cornet-d’abondance (cornucopia), oil it slightly, and line the inside -with half the remaining nougat, rolled out as before, and pressing it -the same. Cut away all the superfluous part, and let it cool slightly. -Then unmold both the base and cornet. Oil a tartlet-mold, and line it -with the rest of the nougat. Lay the base carefully upon a glass stand -of suitable size, the covered part uppermost, and fasten to the stand -with cooked sugar (No. 1264). With cooked sugar fasten the cornet in the -middle, small end uppermost, using cooked sugar for the purpose. Put the -remaining piece from the tartlet-mold on top of all, and fasten it in -the same way. All this should be done carefully and patiently. Have -ready two well-peeled, sound oranges, pull them gently to pieces, -looking closely at each separate section to see that the skin is not -broken or loosened. Have a quarter of a pound of fresh Malaga grapes, -detach them, leaving on each grape about a quarter of an inch of stem. -Take also two ounces of candied cherries, plunge the grapes into the -cooked sugar (No. 1264), and with a fork lift them up, and immediately -lay them on a well-cleaned, oiled, marble table. Treat the pieces of -orange and the cherries each the same way. During this time, should the -sugar become cool, heat it up once more; fill the cornet with these -fruits, dipping one side of each piece into the cooked sugar to make -them adhere together. With a part of them fill the tart-shaped piece on -top, proceeding in the same manner, and decorate with glace royale (No. -1269). - - -=1269. Glace Royale.=--Put the white of one egg into a small bowl. Beat -it well with a small spatula, adding six ounces of extra fine sugar, and -squeezing in three drops of lemon juice. Then continue beating for -twenty minutes. When finished, it should be snow-white and pulpy. Make a -small brown paper cornet, cut off the lower end, slide down a small -fancy tube, and pour in some of the glace royale, covering the remainder -of it with a damp cloth. Then with the cornet decorate the edge of the -nougat base as in the preceding (No. 1268), also the upper edge, and all -around the edge of the cornet, and finish by decorating artistically the -tart-shaped piece on top; then send it to the table. - -All nougat pieces, when finished, should be kept in a moderate -temperature. - - -=1270. Blanc-manger à la Josephine Delmonico.=--Peel neatly six ounces -of sweet almonds and two ounces of bitter almonds (No. 1207). Put in a -vessel, cover with cold water, and let them soak for fully one hour. -Drain thoroughly through a sieve, and pound them well in a mortar, -adding, little by little, a gill of cold water, and continue pounding -for ten minutes. Now remove to a vessel and add two gills of lukewarm -water, and mix together with the spatula for two minutes. Spread a large -napkin over another vessel, pour on the above preparation, lift up the -four corners, and holding it with the left hand, squeeze the liquid -through with the right. Lay this almond milk aside for further use. Put -into a saucepan two gills of cold water, half an ounce of gelatine, a -piece of vanilla-bean two inches long and split in two, and four ounces -of powdered sugar. Mix well with the spatula for two minutes; remove the -spatula, put on the lid, and let infuse for thirty minutes. Then place -the saucepan on the hot stove, and stir gently from the bottom, allowing -it to boil slowly for four minutes. Remove it from the fire, and let the -pan rest on the table for three minutes. Pour in the almond milk, mix -again for two minutes, using the spatula, and strain the whole through a -fine sieve into another vessel. Have a three-pint, channeled -blanc-manger mold; put some broken ice at the bottom of a pail, place -the mold on it, arranging more broken ice around the sides, so that the -mold be entirely sunk in the ice as far up as the edge. Stir the -preparation for one minute, then pour it into the mold, cover the pail -with a napkin, and leave it to congeal for one hour. Take up the mold -carefully from the pail, wipe off the ice with a towel, and have ready a -cold dessert-dish with a folded napkin over. Turn out the blanc-manger -onto this; decorate the surface with two ounces of candied cherries and -one ounce of angelica, and it is ready for the table. - - -=1271. Vanilla Ice-cream.=--Boil in a saucepan one pint of milk with -half a vanilla-bean; put in a vessel half a pound of powdered sugar, and -six egg yolks, and with a spatula mix thoroughly for ten minutes; then -add it to the boiling milk, stirring for two minutes longer, and pour -the whole into a copper basin, placing it on a moderate stove to heat -for five minutes, stirring at the bottom continually with the spatula, -and being careful not to let it boil. Remove from off the fire, place it -on a table, and add immediately one pint of sweet cream, still mixing it -for two minutes more; let cool off for thirty minutes, then strain -through a sieve into an ice-cream freezer; put on the lid, and lay it in -an ice-cream tub, filling the freezer all round with broken ice, mixed -slightly with rock-salt; then turn the handle on the cover as briskly as -possible for three minutes. Lift up the lid, and with a wooden spoon -detach the cream from all around the freezer, and the bottom as well. -Re-cover it, and turn the handle sharply for three minutes more; -uncover, and detach the cream the same as before, being careful that no -ice or salt drops in. Put the lid on, and repeat the same three times -more. The ice-cream should by this time be quite firm, so have a cold -dessert-dish with a folded napkin, dress the ice-cream over, and send to -the table. - -This same ice-cream can be formed into a single brick by having a -brick-shaped form, filling it with the cream, and pressing it down -quickly with a spoon; cover closely, being careful that the form is -completely filled, so that no salted water can penetrate into it. Put -broken ice at the bottom of a pail, mixing in a little rock-salt, lay -the form on top, covering it entirely with broken ice and salt; let -freeze for one hour, remove, and bathe it in a vessel containing -lukewarm water; wash off the ice and salt that adhere, and lift it out -as quickly as possible; remove the cover, and turn it on a dessert-dish -with a folded napkin, lift up the mold, and send the ice-cream to the -table. - - -=1272. Chocolate Ice-cream.=--Prepare and cook exactly the same as for -vanilla ice-cream (No. 1271); put in a saucepan two ounces of -well-chopped cocoa and an ounce of powdered sugar, add to it half the -cream preparation; place the pan on the stove, and with a pastry-whip -stir briskly, and let boil for three minutes; take it from the fire, add -it to the remaining half of cream, then mix the whole well together for -two minutes. Strain through a fine sieve into an ice-cream freezer, let -cool for thirty minutes, then proceed to freeze it exactly the same as -for the vanilla ice-cream, and serve it also the same. - - -=1273. Coffee Ice-cream.=--Put in a vessel half a pound of powdered -sugar and six egg yolks; mix well with the spatula for ten minutes, then -add one pint of boiling milk, stir for two minutes longer, and pour the -whole into a copper basin; place it on the hot stove, and with the -spatula stir gently at the bottom until well heated, but it must not -boil. Take from off the fire, set it on a table, then immediately add a -pint of sweet cream, mixing again for two minutes, and throw in two -ounces of freshly ground Mocha coffee, stirring for two minutes longer; -return the basin to the stove, beat it up again with the pastry-whip, -and lay it on the table once more. Cover with a napkin, so that the -coffee can infuse thoroughly for half an hour, then strain through a -fine sieve into the freezer, and proceed freezing, and serving exactly -the same as for vanilla ice-cream (No. 1271). - - -=1274. Strawberry Ice-cream.=--Prepare and proceed exactly the same as -for the coffee ice-cream (No. 1273), suppressing the coffee, and when -the cream is cooked and cool, add half a pint of well picked and cleaned -strawberries. Mix well with the spatula for two minutes, then strain -through a fine sieve into the freezer, pressing the strawberries through -with a wooden spoon; remove the sieve, cover the freezer, and proceed to -freeze, and serve precisely the same as for vanilla ice-cream (No. -1271). - - -=1275. Pistache Ice-cream.=--Have two ounces of fine, dried pistaches, -using only the best quality; put them into a pie-plate, place it in the -oven to let the nuts get a light brown color, which will take about six -minutes; remove from the oven, lay the pistaches in a mortar with one -ounce of granulated sugar, and pound slightly. Have a cream preparation -exactly the same as for coffee ice-cream (No. 1273), suppressing the -coffee. When cooked, add the pint of sweet cream and the pistache, then -place it on the stove and beat well, stirring continually. Remove from -the fire, cover the basin with a napkin, and let get thoroughly cool -for thirty minutes. Add three drops of orange-flower water and five -drops of spinach-green, mix the whole well for two minutes, then strain -through a fine sieve into the freezer, and proceed to freeze and serve -exactly the same as for vanilla ice-cream (No. 1271). - - -=1276. Peach Ice-cream.=--Put in a vessel half a pound of powdered sugar -with six egg yolks, then mix well with the spatula for ten minutes; add -a pint of boiling milk, stir for two minutes longer, and pour the whole -into a copper basin. Place it on a hot stove, and heat it thoroughly, -stirring continually, but not letting it boil; remove, lay it on the -table, and mix in immediately one pint of sweet cream; then leave it to -cool for thirty minutes. Have six ripe, fine, sound peaches, wipe them -nicely, cut them in two, remove the stones, then mash them into the -cream, mixing thoroughly for three minutes; strain through a fine sieve -into a freezer, pressing the peaches through with a wooden spoon, then -proceed to freeze, and serve precisely the same as for the vanilla -ice-cream (No. 1271). - - -=1277. Banana Ice-cream.=--Prepare and proceed exactly the same as for -the peach ice-cream (No. 1276), using four peeled, sound, and ripe -bananas instead of the peaches, and finishing exactly the same as for -the other. - - -=1278. Lemon Ice-cream.=--Put half a pound of powdered sugar into a -basin; grate in the rind of two fine lemons, add four egg whites, and -mix well with a wire whip for two minutes, then add a pint of cold milk, -stirring again for one minute. Place the basin on the hot stove, stir -briskly with the whip, and take it off when coming to a boil, lay it on -the table, and pour in a pint of sweet cream, mixing well for two -minutes. Let it get cool during half an hour, then strain through a fine -sieve into a freezer, and finish precisely the same as for vanilla -ice-cream (No. 1271). - - -=1279. Lemon Water-ice.=--Put in a vessel half a pound of powdered -sugar, with one quart of cold water; grate in the rind of a large lemon, -or of two small ones, squeezing in the juice of three good-sized ones, -or of four if small, and with the spatula beat well together for five -minutes. Have a syrup-weigher, place it in the centre of the -preparation, and if it be twenty-one degrees it is correct, if not, add -a little more powdered sugar; remove the weigher, mix a little more, and -then strain through a sieve into the freezer, putting on the cover, and -proceed to freeze it precisely the same as for vanilla ice-cream (No. -1271), serving it the same. - - -=1280. Orange Water-Ice.=--Put into a vessel one quart of cold water, -half a pound of powdered sugar, and grate in the rind of two fine, ripe, -medium-sized, red oranges, adding their juice besides, the juice of -three medium-sized, sound lemons, then finish the same as for lemon -water-ice (No. 1279). - - -=1281. Raspberry Water-ice.=--Place in a vessel half a pound of powdered -sugar, squeeze in the juice of three sound lemons, add a pint of nicely -picked and cleaned raspberries, then with the spatula beat briskly for -five minutes; add a quart of cold water, mixing again for one minute, -and proceed to finish and serve the same as for lemon water-ice (No. -1279). - - -=1282. Cherry Water-ice.=--Procure one pound of sound, solid, sour -cherries; put them in a vessel, after picking off the stems nicely, with -half a pound of powdered sugar, and squeeze in the juice of three fine -lemons. Mix well with the spatula for five minutes, then add a quart of -cold water, stirring the mixture for two minutes longer, and strain -through a fine sieve into the ice-cream freezer, pressing the cherries -down with a wooden spoon. Proceed to freeze, and serve exactly the same -as for the vanilla ice-cream (No. 1271). - - -=1283. Pineapple Water-ice.=--Cut a small-sized, ripe pineapple in two; -put one half away for further use, paring and peeling the other half -neatly, then cut it into small pieces; place them in a mortar, and pound -them thoroughly to a pulp; ten minutes will suffice for this. Add half a -pound of powdered sugar, and pound again for five minutes; transfer the -whole into a vessel, squeeze in the juice of three sound lemons, then -pour in a quart of cold water, and mix well with the spatula for two -minutes. Strain through a fine sieve into the freezer, adding two egg -whites, beaten to a stiff froth, then beat well for one minute more. -Cover with the lid, and finish it the same as the vanilla ice-cream (No. -1271). - - -=1284. Peach Water-ice.=--Procure eight medium-sized, fine, ripe -peaches; wipe them neatly, cut in two, remove the stones, then mash them -in a vessel with half a pound of powdered sugar; squeeze in the juice of -three fine lemons, mix well with the spatula for two minutes, and pour -in a quart of cold water, mixing for two minutes more. Strain through a -fine sieve into the freezer, cover, and proceed to freeze the cream as -for vanilla ice-cream (No. 1271), serving it the same. - - -=1285. Apricot Water-ice.=--Have twelve good-sized, fine, sound -apricots; wipe them neatly, cut them in two, remove the stones, and put -them in a vessel with half a pound of powdered sugar, mashing them -thoroughly. Have two ounces of bitter almonds, peel, and pound without -drying them; add one gill of cold water and one ounce of powdered sugar, -pounding the whole together. Arrange a napkin over the vessel containing -the apricot preparation; pour over it the contents of the mortar, -pressing the juice through the napkin into the vessel, and mix well -together for two minutes with the spatula. Squeeze in the juice of three -sound lemons; add a pint and a half of cold water, mix again for two -minutes, then strain through a fine sieve into the freezer. Put on the -cover, and proceed to finish exactly the same as for the vanilla -ice-cream (No. 1271). - - -=1286. Biscuits Glacés.=--Put six egg yolks in a copper basin, with two -ounces of powdered sugar, half a gill of maraschino, and a quarter of a -gill of Swiss kirsch. Then with a pastry-whip beat well together for two -minutes. Place the basin on a hot stove, and stir briskly with the whip -for five minutes. Remove it from the fire, and immediately put the basin -into a vessel containing ice-water, and stir continually for two minutes -more. Add a pint and a half of whipped cream à la vanille (No. 1254), -and mix well with the rest for three minutes. Then cover the basin with -a napkin, and let repose for ten minutes. Have six paper cases, four -inches long, two inches wide, and one and a half inches high, and fill -equally with the above preparation. Have ready a square biscuit-glacé -box, ten inches high by six inches square, and having inside a loose, -two-tier frame. Place this box in an ice-cream tub, filling it with -broken ice mixed with rock-salt. Wipe the cover neatly, and after -lifting it up, remove the frame and place three biscuits on each tier; -return the frame to the box, put the cover on, and let freeze for one -and a half hours. Have a cold dessert-dish covered with a folded napkin; -uncover the box, lift up the frame, and dress the biscuits nicely on the -dish, sending them to the table at once. - - -=1287. Biscuits Tortoni.=--Prepare and proceed exactly the same as for -biscuits glacés (No. 1286), only placing the preparation into six round, -fancy paper cases, instead of square ones. When filled, sift evenly over -the surfaces two ounces of finely powdered macaroons (No. 1210); lay -them on the tiers of the frame, and freeze them, serving them precisely -as the biscuits glacés. - - -=1288. Iced Pudding à la Diplomate.=--Have a biscuit-glacé preparation -exactly the same as for No. 1286; cut ten biscuits à la cuillère (No. -1231) into dice-shaped pieces, and add them to the preparation. Then, -with a wooden spoon, mix lightly for two minutes. With this fill a -three-pint, melon-shaped form, and place the cover on. Have a pail, with -broken ice in the bottom; lay the form on it, and fill the pail with -more broken ice and rock-salt, and let it freeze thoroughly for two -hours. Have ready a vessel with warm water; take out the mold from the -pail, plunge it into the warm water, to wash away the ice and salt; then -remove it immediately. Unmold it onto a dessert-dish with a fancy paper, -and serve. - - -=1289. Plum Pudding Glacé à la Gladstone.=--Have ready three ounces of -Malaga raisins, prepared as for No. 1081; place them in a stone jar with -half a pint of good old sherry, adding three ounces of candied cherries -cut into quarters, one ounce of finely chopped candied citron, and two -ounces of candied apricots, also cut into small pieces; then with the -spatula mix gently together for one and a half minutes. Cover the jar, -and let infuse for fully twelve hours. Prepare a chocolate ice-cream, as -for No. 1272, and just before removing it from the freezer add the above -fruit preparation, mixing well with the spatula for fully two minutes. -Put on the cover, and let freeze again for five minutes longer. Take a -three-pint melon-form, and with a spoon fill it with the pudding -preparation; cover it well, and put it in a pail containing broken ice -and rock-salt at the bottom; then fill up the pail with more ice and -salt, allowing it to freeze for fully two hours. In the meanwhile -prepare the following sauce: put in a saucepan two egg yolks with one -ounce of powdered sugar; place it on a slow stove, and with a -pastry-whip stir briskly, adding gradually one gill of old English -brandy. Heat it well, but it must not boil. Then take from the fire, set -the pan on a table, and continue stirring for twelve minutes. Add a pint -of well-whipped crême à la vanille (No. 1254), mixing the whole well -together with the whip for two minutes, and pour the sauce into a china -bowl, placing it in the ice-box. Have a vessel ready containing warm -water; lift the mold from the pail, plunge it into the water to remove -the ice and salt adhering; then lift it up, unmold the pudding -immediately, and place it on a dessert-dish, with a fancy paper cover. -Beat well the sauce; transfer it to a silver sauce-bowl, and send it to -the table with the plum pudding, serving it separately. - - -=1290. Macaroon Ice-cream.=--Take six ounces of macaroons (No. 1210); -put them into a tin pan, and place it in a moderate oven to dry for ten -minutes. Remove, and lay them on a table to cool off for twenty minutes, -then put them in a mortar, pound thoroughly, and sift them over a sheet -of paper. Have ready a vanilla ice-cream as for No. 1271, and just -before serving add to it the sifted macaroons, and with the spatula mix -thoroughly for five minutes, and with this fill a three-pint brick-mold, -covering it tightly. Have ready a pail with broken ice and rock-salt at -the bottom, lay the mold over, and fill up the pail with more ice and -salt. Let it freeze for two hours, and when ready to serve, have ready a -vessel with warm water, take up the mold, bathe it in the water, and -wash off all the salt and ice that adhere, then unmold the ice-cream -onto a dessert-dish with a fancy paper over, and send to the table -immediately. - - -=1291. Pudding Glacé à la Frankie Cleveland.=--Prepare half the quantity -of vanilla ice-cream as for No. 1271; when frozen, let it rest, and -prepare also half the quantity of biscuit-glacé preparation (No. 1286), -and when ready cover the basin, and let rest also. Have half a pound of -marrons glacés (candied chestnuts); break them into pieces onto a plate; -take a three-pint melon-form, arrange the vanilla ice-cream all around -it, dividing it evenly, and filling up with alternate layers of the -biscuit preparation and the marrons glacés; cover the mold tightly, and -place it in a pail with broken ice mixed with rock-salt at the bottom, -also filling the pail with more ice and salt, then let freeze for fully -two hours. Two minutes before serving, bathe the mold in warm water to -remove the ice and salt that adhere, unmold, and send to the table -immediately with a sauce-bowl full of the following sauce: add to half a -pint of whipped cream à la vanille (No. 1254) one gill of strawberry -juice, and half a gill, or two ounces, of yellow chartreuse; beat well -together with the whip for two minutes, then pour it into the -sauce-bowl. - - -=1292. Napolitaine Ice-cream.=--Prepare a pint of vanilla ice-cream as -for No. 1271; a pint of pistache ice-cream (No. 1275), and a pint of -raspberry water-ice (No. 1281). Take a long brick-form holding three -pints, put at the bottom of this the raspberry water-ice, arrange the -vanilla ice-cream on top, and fill up with the pistache, then cover -tightly. Take a pail with broken ice mixed with rock-salt at the bottom, -lay the form over, and fill up the pail with more ice and salt, and let -freeze for two hours. Plunge the form in warm water to wash off the ice -and salt, and unmold the ice-cream onto a piece of paper laid on the -table. Dip a long knife in warm water, cut the brick lengthwise through -the centre, then each piece into three, so that the Napolitaine will be -divided into six equal-sized square pieces, each one having the three -kinds of cream. Dress on a cold dessert-dish with a fancy paper over, -and serve. - - -=1293. Tutti-frutti.=--Prepare a pint of vanilla ice-cream as for No. -1271, half a pint of strawberry ice-cream (No. 1274), and half a pint of -lemon water-ice (No. 1279); let them remain in the freezers. Put four -ounces of candied cherries onto a plate, cut them in halves, and add two -candied apricots cut into small pieces. Take six tutti-frutti molds, -open one of them, and lay on the cover a spoonful of strawberry -ice-cream, with a spoonful of the lemon water-ice, one beside the other, -press the sixth part of the candied fruits onto the ice-cream in the -cover of the mold, filling the bottom with vanilla ice-cream, and close -together firmly. Lay it immediately into a pail with broken ice and -rock-salt at the bottom, cover the mold slightly with more ice and salt, -then proceed to prepare the other five molds exactly the same. When they -are all in the pail and covered as the first one, fill it up entirely -with broken ice and salt, and let it freeze for one hour. Have a vessel -containing warm water ready at hand, and prepare six small -dessert-plates with a small fancy paper on each, lift up the molds, one -after the other, wash them off quickly with the warm water, and unmold -the tutti-fruttis onto the cold plates, and serve. - - -=1294. Plombière à la Kingman.=--Put together into a saucepan eight egg -yolks, half a pound of powdered sugar, a piece of vanilla-bean one inch -long and split in two, also a pint of sweet cream, and six ounces of -finely grated cocoa. Mix well with the spatula for two minutes, then -place the pan on the hot stove, and stir constantly while heating, but -under no circumstances must it boil. Remove it from the fire, and lay -the pan in a cool place on the table for thirty minutes. Put an -ice-cream freezer into a tub, fill it all round with broken ice mixed -with rock-salt, remove the cover, and after wiping the freezer well, -strain the preparation through a sieve into it, cover it again, and with -the hands turn the handle of the cover for five minutes in opposite -directions. Lift up the cover, and with the spatula detach the -preparation that adheres to the sides, readjust the cover, and turn -again the handle, beginning in an opposite direction from the first -time; after five minutes, detach from the sides as before, and repeat -for the third time the turning process. Finally lift off the cover, and -detach the cream from all around, and it will now be thoroughly firm, so -cover it again, and let it rest. Beat up to a froth one gill of sweet -cream as for No. 1254; take a glass or silver stand, and with an -ice-cream spoon remove the cream from the freezer, spoonful by spoonful, -and dress it in the centre of the bowl, keeping it as high as possible, -and giving it a pretty, pyramid shape. Fill a paper cornet with the -whipped cream, cut off the point, and decorate artistically the top and -sides of the plombière. Chop up very fine two ounces of pistache, and -sprinkle them evenly over the surface, then send to the table. - - -=1295. Parfait au Café à la Parisienne.=--Place six ounces of powdered -sugar in a saucepan with six egg yolks and a pint of sweet cream, and -mix well together for two minutes; set the saucepan on the hot stove, -then stir gently and continually from the bottom, using a spatula, until -nearly coming to a boil; as this is difficult to determine on account of -the briskness of the fire, the best way to tell when it is sufficiently -done is to lift up the spatula and see whether the cream adheres thickly -to it, if so, remove the saucepan from the fire and lay it on the table, -add immediately to it four ounces of freshly roasted Mocha coffee in -beans, then stir again well for one minute more. Remove the spatula, -cover the saucepan with a napkin, put the lid on, and let infuse for one -hour. Beat up one pint of fresh sweet cream as for No. 1254, and let -rest until needed. Place an ice-cream freezer in a tub, fill it up all -round with broken ice mixed with rock-salt, wipe the cover nicely, and -then remove it; strain the infused preparation through a fine sieve into -the freezer, put on the cover, then take hold of the handle, and turn -the freezer briskly in opposite directions for five minutes; remove the -cover, and with the spatula detach all the cream that adheres to the -sides and bottom, recover, and turn sharply as before; remove the cover, -detach the cream from the sides and bottom, replace the cover, and begin -turning again in opposite directions for five minutes longer. The cream -should now be thoroughly frozen. Drop the whipped cream into the -freezer, very little at a time, meanwhile mixing it gently with the -spatula, which should take four minutes to accomplish it; then have -ready a three-pint, channeled, ice-cream mold, and with an ice-cream -spoon fill the mold with the preparation, and put on the lid. Place some -broken ice with rock-salt at the bottom of a pail, lay the mold over, -and fill up the pail with more ice and salt, then let freeze for fully -one hour. Afterward remove the mold, dip it into lukewarm water, wipe -away the ice and salt, and lift it up immediately, take off the cover, -and turn the cream onto a cold dessert-dish with a folded napkin, and -serve. - - -=1296. Rice and Cream à la Croce.=--Put one pint of cold milk into a -saucepan, adding one pint of cold water and half a saltspoonful of salt, -place the pan on the hot stove, and when boiling, throw in four ounces -of well-cleaned, raw rice; then with a spatula stir slowly and -continually at the bottom while it is cooking for twenty-five minutes, -then take the pan from off the fire, lay it on a table, and add -immediately four ounces of powdered sugar and one ounce of fresh butter; -mix well together with a spatula for two minutes, then transfer it into -another vessel, and set it in a cold place for one hour to have it -thoroughly cooled off. Whip to a froth one pint of sweet cream as for -No. 1254, cover the basin with a napkin, and let rest for twenty -minutes; should there be any milk settled at the bottom, pour it off, -and add to the cream two ounces of powdered sugar and one teaspoonful of -vanilla flavoring, then with a wire whip beat well together for two -minutes longer, and remove the whip. Take the rice from the vessel, drop -it gradually into the whipped cream, then mix the whole together slowly -and carefully for three minutes. Line a two-quart, tin melon-form with -three ounces of peach marmalade (No. 1331), fill the mold with the -preparation, put on the cover, and after placing a little broken ice at -the bottom of a pail, lay in the mold, and cover it entirely with broken -ice (no salt is necessary for this), and let freeze for one hour. Have a -vessel with two quarts of lukewarm water; lift up the mold from the -pail, dip it into the water, wash off the ice, and raise it up -immediately; remove the cover, turn the preparation onto a cold -dessert-dish, and send to the table. - - -=1297. Oranges Glacées à la George Renauldt.=--Have six fine, solid -oranges, and with a pastry-tube, one and a quarter of an inch in -diameter, cut off the tops of the oranges, then with a small knife -remove the covers gently, laying them aside until later. With either a -Parisian-potato cutter or a spoon, empty the insides of the oranges, -being careful to avoid breaking any of the skin, for should that occur, -they will be useless; the interiors can be used for some other purpose. -Arrange the oranges, with their covers on, in a square biscuit-glacé box -as for No. 1286; place the box in a tub, filling it with broken ice -mixed with rock-salt, and let freeze for one hour. Prepare a champagne -punch as for No. 1307, and with it fill the interior of the oranges, put -on the covers, and with different colored ribbons tie each one, -beginning at the top; when at the bottom, turn the ribbon and bring it -back to the top in an opposite direction, then make a graceful bow on -top of the covers. Lay them again in the box, and let them freeze for -one hour longer, then dress them on a dessert-dish with a folded napkin, -and serve. - - -=1298. Macédoine Glacée á la Cavour.=--Prepare a pint of lemon ice-cream -as for No. 1278, also a pint of coffee ice-cream (No. 1273), leaving -them in their freezers. Take two ounces of candied cherries, cut in -halves, two ounces of candied apricots, cut in slices, one ounce of -candied angelica, cut into very small, lozenge-shaped pieces, two ounces -of candied pineapple, cut into very thin slices, and twelve French -walnuts, shelled and divided. Have a three-pint, square ice-cream mold, -place half the lemon ice-cream at the bottom, arrange a third part of -the fruits nicely over, dividing them equally, then cover with half of -the coffee ice-cream, and with a spoon press it down well. Lay half the -remaining fruits on top of this, and spread over the rest of the lemon -ice-cream, then the last of the fruits, and fill up the mold with the -balance of the coffee ice-cream. Close very firmly, and lay it into a -pail with broken ice mixed with rock-salt at the bottom, and filling it -with the same, then let freeze for two hours. Two minutes before serving -prepare a vessel with warm water, lift up the mold, and wash off the ice -and salt, then unmold the macédoine immediately on a cold dessert-dish -with a fancy paper over, and send it to the table. - - -=1299. Charlottes Glacées.=--Take six small charlotte-molds, and line -them nicely with twelve biscuits à la cuillère (No. 1231) cut crosswise -into halves. Have ready one pint and a half of vanilla ice-cream (No. -1271), and fill the interiors of the molds with it, and turn them onto a -dessert-dish with a folded napkin over. Divide the remaining ice-cream -evenly over the six charlottes, with one macaroon (No. 1210) on top of -each, then send immediately to the table. - - -=1300. Charlottes Panachées.=--Have six charlotte-molds lined as for -charlottes glacées (No. 1299); fill them with a pint of vanilla -ice-cream (No. 1271), then turn them onto six cold dessert-plates. Take -a pastry-bag (No. 1079), slide down in it a fancy tube (No. 3), and -pour into it a pint of whipped crême à la vanille (No. 1254); press a -little of this onto the top of the charlottes, arrange over them six -macaroons (No. 1210), press a little more cream about the size of a nut -on the top of each macaroon, then with the balance of the cream decorate -the bottom of the charlottes all around, and serve. - - -=1301. Méringues Glacées.=--Prepare a pint and a half of vanilla -ice-cream (No. 1271), and with a round ice-cream spoon divide it evenly -onto six cold dessert-plates, and arrange over each two méringue-shells -(No. 1250), so as to nearly enclose the ice-cream, and then send to the -table. - - -=1302. Méringues Panachées.=--Have six meringue-shells (No. 1250); -divide evenly into them a pint of vanilla ice-cream (No. 1271). Slide -into a pastry-bag (No. 1079) a fancy tube (No. 3), and pour into it a -pint of whipped crême à la vanille (No. 1254); press half of it into six -other méringue-shells, then join them to the other six containing the -ice-cream. Lay them on six cold dessert-plates, and decorate the joints -nicely with the balance of the cream, then send to the table at once. - - -=1303. Punch à la Lorenzo Delmonico.=--Put in a china bowl half a pound -of powdered sugar, squeeze in the juice of three fine, sound, large -lemons and the juice of a fine, large, red orange, then with a very -clean wooden spoon mix together for three minutes. Add half a pint of -cold water, a gill of Swiss kirsch, and stir for four minutes more, then -strain through a fine sieve into the ice-cream freezer, remove the -sieve, and pour into the freezer half a gill of St. Croix rum, a quarter -of a gill of Delmonico’s fine champagne cognac, and half a pint of -Delmonico’s champagne. Cover immediately with the lid, and place the -freezer in a narrow ice-cream tub, filling the latter all round with -broken ice mixed with rock-salt; then with the handle on the cover turn -as sharply as possible for three minutes; wipe the cover neatly, -uncover, and with a wooden spoon detach the punch from the sides of the -freezer, as also from the bottom; cover again, turn the handle for three -minutes more, uncover, detach the punch as before, cover, and repeat -this three times as explained for the vanilla ice-cream (No. 1271). Have -six cold dessert-plates covered with fancy papers, each one having an L. -D. designed on it; fill six punch-glasses with the punch, arrange them -on the plates, and send to the table. - - -=1304. Romaine Punch.=--Make half the quantity of the preparation the -same as lemon water-ice (No. 1279), and before freezing add a gill of -Jamaica rum; then finish the same, only serving the romaine punch in six -small punch-glasses. - - -=1305. Kirsch Punch.=--To be prepared precisely as for the above (No. -1304), only substituting a gill of kirsch for the rum, and serving it -the same. - - -=1306. Punch à la Cardinal.=--Prepare half the quantity of the -preparation as for raspberry water-ice (No. 1281); strain it through a -sieve into the freezer, then pour in half a gill of red curaçoa, and -half a gill of maraschino; put on the lid, and freeze it the same as -for vanilla ice-cream (No. 1271), only serving it in six punch-glasses. - - -=1307. Champagne Punch.=--Have half the quantity of preparation -described for orange water-ice (No. 1280), strain it through a sieve -into the freezer, and add half a pint of good champagne. Place the cover -on, and proceed to freeze it exactly as for vanilla ice-cream (No. -1271), serving it in six punch-glasses. - - -=1308. Punch à la Lalla Rookh.=--Have ready half the quantity of -preparation of vanilla ice-cream (No. 1271); strain it through a fine -sieve into the freezer, adding one gill of Jamaica rum; freeze it the -same, and serve it in glasses. - - -=1309. Punch en Surprise.=--Have six fancy forms; one the shape of a -pear, one of an apple, one of a banana, one of a tomato, one of a -pineapple, and one of a peach. Fill a tin pan with finely cracked ice -well mixed with rock-salt, lay on it the six molds, opened flat, fill -them with cold water, also the pan to half its height, and let it all -rest for one hour; feel the inside of the molds to find whether a frozen -crust adheres to them; if so, continue to finish the punch. Have any -kind of desired punch ready; take up each mold separately, empty out the -water, and fill them one after another; close tightly, and lay them in a -pail previously prepared with broken ice and rock-salt at the bottom; -cover them with plenty more ice and salt, and let freeze one hour. Have -ready a cold dessert-dish with a folded napkin over; put some warm water -in a vessel, take up each mold, one by one, dip them into the water, and -hastily wash off any ice or salt which may adhere, unmold them -carefully, and lay them nicely on the dessert-dish, and send to the -table at once. - - -=1310. Punch à la Française, Hot.=--Put in a saucepan on the hot range -one pint of Jamaica rum, with twelve ounces of granulated sugar; stir -continually with the spatula until reduced to half the quantity. Add the -juice of three lemons, the juice of four sweet oranges, then set the pan -on the corner of the stove to keep hot. Put into a tea-pot one ounce of -green tea, pouring over it a pint of boiling water, and let infuse for -ten minutes, then strain into the preparation; return it on the hot -place, and when about boiling, skim thoroughly with a skimmer. Take it -from the fire, pour it into a punch-bowl, and serve. - - -=1311. Punch à la Française, Iced.=--Have a punch à la Française ready -as for the above (No. 1310), and let cool off. Pour it into a small -freezer, cover it, and lay it in a wooden tub filled with chopped ice -all around. Sprinkle the ice well with rock-salt, and with the hands -turn the freezer sharply around in opposite directions. While doing -this, stop every two minutes to detach the punch from around the freezer -(using a spatula), so that it will be perfectly firm. If sharply -handled, fifteen minutes will suffice to freeze it thoroughly, then -serve in six punch-glasses, dividing it equally. - - -=1312. Punch à la Czarina, Hot.=--Place in a copper or tin vessel one -pound of granulated sugar, half a pint of Swiss kirsch, four ounces of -St. Croix rum, and two ounces of good cognac. Light this mixture with a -match, and let it burn until the sugar is dissolved, then pour in a -quart of Roederer’s champagne, not colder than fifty degrees Fahrenheit. -Squeeze in the juice of a good-sized mellow orange, and add twelve thin -slices of pineapple; mix the whole well with a ladle, heat it slightly, -being careful it does not boil, then pour the punch into a fancy bowl, -and serve hot with six punch-glasses. - - -=1313. Champagne Cup.=--Squeeze the juice of half a good-sized, sound -lemon into a fancy glass pitcher large enough to contain five pints; -sweeten with one tablespoonful of powdered sugar, then add two ponies of -red curaçoa, one bottle of plain soda, and two slices of cucumber-rind. -Pour in three pints of any brand of champagne, adding about a quarter of -a pound of ice, then mix thoroughly with a spoon, and ornament the punch -nicely with strawberries, very thin slices of pineapple, a finely -sliced, medium-sized orange, and half a bunch of fine, fresh mint; send -the cup to the table with six champagne-glasses. - - -=1314. Claret Cup.=--Have a glass pitcher holding two and a half quarts, -or five pints; squeeze in the juice of three medium-sized, sound lemons, -add four tablespoonfuls of powdered sugar, two ponies of red curaçoa, -and two slices of cucumber-rind, then pour in three pints of claret, and -one bottle of plain soda; or a pint of either Clysmic, Apollinaris, or -carbonic water will answer. Mix thoroughly with a spoon, adding a lump -of ice weighing about three quarters of a pound; mix again, then -decorate with a finely sliced orange, cut into small pieces, berries of -any kind, and finally with half a bunch of fresh mint. Serve in six -punch-glasses, and the effect will be exceedingly pretty. - - -=1315. Water-melon à la Romero.=--Have a fine, sound, large, ripe -water-melon, and with a very thin knife cut out a piece in the centre -two inches square by three and a half inches deep; remove the piece -carefully, and pour gradually into the inside one quart bottleful of -champagne; replace the piece of melon in its former position, then lay -the melon in the ice-box for six hours to infuse; set it on a silver -dessert-dish, and send to the table, cutting it according to taste. - - -=1316. Water-melon à la José Paez.=--Proceed and prepare exactly the -same as for the above (No. 1315), only substituting one pint of Jamaica -rum for the champagne, and serving the same. - - -=1317. Water-melon à la Seward.=--Prepare a water-melon as for No. 1315, -pouring into it one pint of Delmonico’s cognac, instead of the -champagne, and serving it the same. - - -=1318. Sherry-wine Jelly.=--Put one quart of cold water into a saucepan -with half a pound of granulated sugar; break in two ounces of gelatine -in small pieces, and grate in the rind of a medium-sized lemon, -squeezing in the juice as well. Mix well, and place the saucepan on the -hot stove. Beat up in a basin two egg whites, and add them to the other -ingredients, then grate in a saltspoonful of nutmeg, adding six cloves, -and one bay-leaf, mixing well with the whip for one minute. Have ready a -seamless jelly-bag (which can be purchased ready made), tie it on a -jelly-stand, or if none handy, two kitchen chairs will answer the -purpose. Stir the preparation, and when coming to a boil, set it back -to a cooler part of the stove to prevent it overflowing; stir, while -boiling, for six minutes. Place a vessel under the jelly-bag, remove the -pan from the fire, and pour the whole into the bag, immediately adding -to it half a pint of good sherry wine, and a teaspoonful of burned sugar -(No. 1265). Let it drain into the vessel, then return it to the bag, -placing another vessel underneath, then let it drain through for fully -two hours. Have a quart jelly-mold, pour the jelly from the vessel into -it, and set it aside in a cool place for two hours, then put it into the -ice-box to harden for two hours more. Prepare a cold dessert-dish, and -after dipping the mold lightly and carefully to near its edge in -lukewarm water, take it up immediately, and turn it onto the dish, -wiping neatly the latter all around, then send to the table. - - -=1319. Kirsch Jelly.=--This jelly is to be prepared the same as the -sherry-wine jelly (No. 1318), omitting the burned sugar, and replacing -the sherry wine by a gill of Swiss Kirschwasser, then serving it the -same. - - -=1320. Jamaica-rum Jelly.=--Proceed exactly the same as for sherry-wine -jelly (No. 1318), only substituting a gill of Jamaica rum for the -sherry, then finish and serve the same. - - -=1321. Brandy Jelly.=--To be prepared precisely the same as the -sherry-wine jelly (No. 1318), substituting a gill of good brandy for the -sherry, and served the same as the other jellies. - - -=1322. Champagne Jelly.=--To be made the same as the sherry-wine jelly -(No. 1318), suppressing the burned sugar, and using half a pint of -Delmonico’s champagne, instead of the sherry. To be served the same. - - -=1323. Kümmel Jelly.=--Prepare and proceed exactly as for sherry-wine -jelly (No. 1318), suppressing the burned sugar, and replacing the sherry -by a gill of Russian kümmel, sending it to the table the same as for the -others. - - -=1324. Rhein-wine Jelly.=--The same as for sherry-wine jelly (No. 1318), -omitting the burned sugar, and using half a pint of Lieberfraumilch -wine, instead of the sherry, and serving the same. - - -=1325. Marcella-wine Jelly à la Castellar.=--To be made exactly the same -as sherry-wine jelly (No. 1318,) using half a pint of Marcella wine in -place of the sherry, and finished the same. - - -=1326. Current Jelly.=--Select sixteen pounds of small, old Dutch -currants, not too ripe; those are preferable which are picked at the end -of the month of June. Place them in a copper basin on the hot stove, and -begin stirring them immediately from the bottom, using a wooden spatula; -when they begin to scald, pour them into a clean tub, and with a pounder -mash them thoroughly. Strain them through a flannel jelly-bag back into -the copper basin, adding to the juice seven pounds of granulated sugar. -Return the pan to the fire, and let boil until reduced to about half the -quantity, then dip in a skimmer, lift it up, and feel the jelly with the -two forefingers; close them, and open them slowly, if the jelly is -mucilaginous, then it is done; if not, cook for a few minutes longer. -Take it from the fire, and pour a little into every glass jar ready to -use, as this will prevent them cracking. Afterwards fill them up. When -thoroughly cold, which will be in about two hours, during which time -they must not be disturbed, cork them tightly, and put them in a closet. -Currant jelly prepared in this way will keep in good condition for two -years. - - -=1327. Apple Jelly.=--Put six good-sized apples into a saucepan after -cutting them into quarters; add a pint of cold water and a quarter of a -lemon, then place it on a hot stove, and let boil for fifteen minutes. -Place a sieve over a vessel, pour the contents of the pan onto it, and -let drain thoroughly for fifteen minutes, then remove the sieve, and -pour the apple juice into a saucepan with a pound of granulated sugar. -Replace it on the hot stove, and let boil for thirty minutes, so that it -be reduced to half, then take it from the fire, and pour it into a stone -jar to cool off thoroughly, and use it when required for pies, cakes, or -any other desired purpose. - - -=1328. Apple Sauce.=--Press the apples cooked in the above (No. 1327) -through the sieve into a bowl, add half a pound of powdered sugar, a -teaspoonful of ground cinnamon, and mix well together for two minutes, -place it in a stone jar, and use when required. - - -=1329. Cranberry Sauce.=--Put in a saucepan one quart of fine, red, -cleaned cranberries with a gill of water; place it on a hot stove and -boil for fifteen minutes, then add five ounces of powdered sugar, and -stir lightly with a spatula for five minutes. Remove it from the fire, -pour it into a sieve over a vessel, and press well through with a wooden -spoon. Transfer it into a stone jar, and use when required. - - -=1330. Stewed Prunes à la Général Dufour.=--Procure ten ounces of the -best imported prunes (which should invariably be purchased at a -responsible dealer’s), and put them in a vessel with a quart of cold -water, letting them soak for four hours; then thoroughly drain them. Put -them in a saucepan with half a pint of cold water, the zest of a sound -lemon, a two-inch-length piece of cinnamon, two ounces of fresh butter, -and four ounces of powdered sugar. Place the pan on a slow fire, and -with the spatula stir carefully and gently once in a while, to avoid -breaking them. After letting them cook slowly for two hours, remove the -pan from the stove, and add immediately a pint of Bordeaux wine, replace -it on the stove to heat thoroughly, but not allowing it to boil again; -take from off the fire, pour the prunes into a stone jar, let get cold, -then serve. - - -=1331. Peach Marmalade.=--Peel and cut into slices twelve good-sized, -sound peaches; put into a saucepan half a pound of granulated sugar and -a pint of cold water; place it on a hot stove, and let come to a boil, -then add the peaches, and cook for twelve minutes, stirring continually -with the spatula. Remove from the fire, and strain through a -pastry-sieve into a bowl, adding twelve peeled almonds (No. 1207), then -let cool off thoroughly. Put it into a china bowl, lay it aside in a -cool place, and use when needed. This marmalade will keep for several -days if properly prepared. - - -=1332. Stewed Apples.=--Take six fine, sound Middletown pippin apples, -peel them neatly, and with an apple-corer core them thoroughly, then -cut each apple into four quarters, and lay them in a saucepan with a -pint of cold water, adding half a pound of granulated sugar. When the -contents of the pan come to a boil, skim well, and then flavor with the -juice of half an orange, or the same quantity of lemon, and a -saltspoonful of ground cinnamon can also be added. When flavored, let -cook for five minutes longer, and with a spatula stir slowly from the -bottom to avoid mashing the apples. Remove from the fire, pour into a -china bowl, and cool off thoroughly before serving. - - -=1333. Stewed Pears.=--Are to be prepared and cooked exactly the same as -for the above (No. 1332). - - -=1334. Stewed Peaches.=--Peel and cut into quarters ten medium-sized, -sound, ripe peaches, removing the stones, put them into a saucepan with -a pint of cold water, adding half a pound of granulated sugar. Place the -pan on the stove, and when boiling skim well; let cook for five minutes, -meanwhile stirring them slowly from the bottom, to avoid mashing the -fruit; then remove, and immediately add a gill of kirsch, mixing well -together for about half a minute. Pour into a china bowl, let get cool, -then dress on a dessert-dish, and serve. - - -=1335. Stewed Apricots.=--Peel, cut, and stone twelve good-sized -apricots, or fifteen if they be small; then proceed to prepare them -exactly as for stewed peaches (No. 1334), only substituting a gill of -brandy for the kirsch. - - -=1336. Stewed Green-gages.=--Have eighteen or twenty solid, ripe, -green-gages, peel them neatly, cut them in halves, and stone them. -Proceed exactly the same as for stewed peaches (No. 1334), only -replacing the kirsch by a gill of red curaçoa, and serving the same. - - -=1337. Stewed Plums.=--Proceed exactly the same as for the above (No. -1336), substituting the same quantity of plums for the green-gages. - - -=1338. Stewed Quinces.=--Take twelve fine, firm, ripe quinces, peel and -core them thoroughly, then cut them into quarters, and put them in a -saucepan with a pint of cold water and half a pound of granulated sugar. -Place them on the stove; when boiling, skim well, and let cook for -fifteen minutes, stirring them gently at the bottom with a spatula to -avoid mashing the fruit. Remove from the fire, and immediately add a -gill of maraschino; stir lightly again, then pour into a china bowl to -let cool. Dress on a dessert-dish and serve. - - -=1339. Syrup for Preserving Fruits.=--Put seven pounds of granulated -sugar into a sugar-pan, adding five pints of cold water, and when on the -hot stove, stir with the spatula until thoroughly heated, but it must -not boil. Remove it from the fire, lay it aside, and use when needed for -different fruits. The above quantity will produce five quarts at thirty -degrees Fahrenheit. - - -=1340. Preserved Peaches.=--The best variety for preserving are either -the “Crawford Late,” or “Smoke.” Select one hundred thoroughly ripe, -sound, medium-sized peaches; peel them neatly, cut them in halves, and -remove the stones with care. Have ready ten patent lightning-glass jars, -each holding one quart, or twenty holding only a pint each; then divide -the peaches equally into them, and pour into each one pint of syrup -prepared as for No. 1339, or half a pint, if using the pint jars, taking -care that the peaches floating on the top should be entirely covered, -even if it be necessary to press them down lightly. Put on the cover -very tight, then bring the larger wire up in the very centre between the -two small knobs, and press the smaller one downwards. Place the jars in -a large saucepan standing, seeing that they do not touch each other, -otherwise they might break, and arrange a little hay or straw between -every one. Fill the pan with cold water so as to cover them entirely, -and placing it on the hot stove, let boil for ten minutes. Take from off -the fire, stand the pan on a table, and with a towel lift up the jars -one by one, laying them most carefully on a dry kitchen table, and avoid -putting them in a cold place. When all are so arranged, taking the towel -into the hand, lift up the smaller wire, so that the gas slightly -escapes for one minute, then immediately pull it down again until -hermetically sealed. Let them stand till thoroughly cold, then put them -away for general use. The right temperature for keeping them is from 65 -to 75 degrees. Should the saucepan not be sufficiently large to contain -all the jars, boil five at a time. - -The best time to select the peaches is from August 20 to September 20. - - -=1341. Preserved Bartlett Pears.=--Procure one hundred medium-sized, -sound, and fully ripe pears, fit to eat in their natural state; peel -them carefully keeping them in their original form, then split in -halves, and cut out the cores and seeds. Fill ten lightning-glass jars -with the pears, and pour over five quarts of syrup (No. 1339), covering -them tightly the same as for the peaches (No. 1340), placing them -likewise in the saucepan, but boiling for fifteen minutes instead of -ten. When lifted from the pan, proceed precisely as for the peaches. The -best time to purchase the fruit is from August 25 to September 26. - - -=1342. Preserved Apples.=--Select sixty medium-sized, fine, sound, ripe -Newtown pippins, the best time for this being from October 1 to December -1. Peel and core them with a corer, then cut them into quarters, and -divide them equally into ten glass jars as for peaches (No. 1340). Fill -them up with the syrup at thirty degrees, then cover tightly, put them -in the saucepan exactly the same as for the peaches, and boil for -fifteen minutes instead of ten. Take from off the fire, and finish the -same as for the peaches, putting them away in the same temperature. - - -=1343. Preserved Egg-plums.=--Have two hundred medium sized egg-plums, -ripe enough to break easily from the stones; wash them carefully, drain, -then divide them equally into the ten quart lightning-jars. Fill them up -with the thirty-degree syrup (No. 1339), cover tightly, and arrange them -in the pan precisely as for peaches (No. 1340). Boil them for eight -minutes instead of ten, then take from the stove, and finish preparing -them exactly as for the peaches. The best time to procure these is from -August 5 to September 1. - - -=1344. Preserved Green-gages.=--Procure two hundred and fifty fine, ripe -green-gages, selecting those which break easily from the stones; wash -them well in cold water, drain thoroughly, then divide them equally into -the ten patent glass jars, exactly as described for peaches (No. 1340). -Fill up with five quarts of thirty-degree syrup (No. 1339), and finish -preparing them the same as for peaches, but boiling them only for eight -minutes instead of ten; put them away the same as the other fruits. The -best time to procure green-gages is from August 1 to September 1. - - -=1345. Preserved Strawberries.=--Always purchase the berries from June 7 -to July 20, when residing in New York. Have fully the equivalent of ten -quarts of well-picked and thoroughly washed, ripe, sound, and perfect -strawberries, drain them well. To have these well selected it will -doubtless require twenty-two to twenty-five quart baskets of unpicked -fruit. When well drained, fill the ten quart lightning-glass jars with -the berries, and pour in the thirty-degree syrup (No. 1339), but using -it hot instead of cold. Cover them tightly, and proceed precisely the -same as for peaches (No. 1340), only boiling them five minutes instead -of ten, and putting them away the same. - - -=1346. Preserved Raspberries.=--Have ready the equivalent of ten quarts -of fine, ripe, solid, well-washed, and thoroughly drained raspberries; -sixteen quart baskets will be about the necessary quantity to purchase. -When ready, fill up the ten lightning-glass jars, and proceed to prepare -them as explained for peaches (No. 1340), the only exception being that -they must be boiled five minutes instead of ten. The proper time to -obtain the berries is from July 10 to July 20. - - -=1347. Preserved Cherries.=--Purchase twenty-five pounds of fine, sound, -ripe, white wax cherries; pick off the stems neatly, and should there be -any unripe or spoilt ones among them, throw them away, as they would -likely ruin the rest. When finished, there should be about twenty pounds -of sound cherries suitable for preserving. Have ready ten quart -lightning-glass jars, same as for the peaches (No. 1340); divide the -picked cherries evenly into them, and fill up with the thirty-degree -syrup (No. 1339). Cover them tightly and carefully, then arrange them in -a large saucepan precisely the same as the peaches, and finish them -exactly as described in that number, boiling them for the same length of -time. June 15 to July 1 is the best time to obtain the fruit. - - -=1348. How to Roast Coffee.=--If practicable, procure a small family -coffee-roaster. Have three quarters of a pound of Java, mixed with a -quarter of a pound of Mocha, place it in the roaster, and taking one of -the lids from off the stove, put the roaster on a moderate fire, and -turn the small handle constantly and slowly until the coffee becomes a -good brown color; for this it should take about twenty-five minutes; -open the cover to see when it is done, then transfer it to an earthen -jar, cover it tightly, and use when needed; or, a more simple way, and -even more effectual, is to take a tin baking-dish, butter well the -bottom, and placing the same quantity of coffee therein, put it in a -moderate oven to let get a good golden color; twenty minutes will -suffice for this, being careful to toss it frequently with a wooden -spoon, then remove to an earthen jar and cover it well. - -Roasting one’s own coffee is a sure way of having it always fresh; -besides, it retains its full flavor; but care must also be taken to -purchase coffee from a responsible, first-class dealer. - - -=1349. How to Make Black Coffee.=--Take six light tablespoonfuls of -coffee-beans from the jar (No. 1348); grind them in a mill, neither too -coarse nor too fine. Have a well-cleaned French coffee-pot, put the -coffee on the filter, with the small strainer over, then pour on a pint -and a half of boiling water, little by little, recollecting, at the same -time, that too much care cannot be taken to impress on those making the -coffee, the necessity of having the water boiling thoroughly, otherwise -it were as useless to attempt the feat as to try and raise musk-melons -at the North Pole, notwithstanding that the coffee be of the very first -quality. When all the water is consumed put on the cover, and let infuse -slightly, but on no account must it boil again; then serve in six -after-dinner cups. Coffee should never be prepared more than five -minutes before the time to serve. - - -=1350. Café Noir à l’Alexander the Great.=--Put in an earthen pot on the -hot range three pints of cold water; when boiling, immediately add four -and a half ounces of freshly ground coffee, and as soon as the coffee -has been added, put the pot on the corner of the stove to rest for three -minutes. Have a piece of hot, red (very red) charcoal the size of a -small banana, plunge it into the coffee. (If no charcoal at hand, a -piece of red stove-coal will answer). Let rest again for three minutes; -then you will see a heavy foam appearing at the surface of the coffee, -thoroughly skim it off with a skimmer. Then carefully and gently pour it -into a hot coffee-pot, and send to the table with six small, hot -demi-tasses; accompanied with six ponies of old Renauldt cognac. - -I would recommend that, after the scum has been removed, the coffee -should be handled as gently as possible, so that all undesirable -elements will remain at the bottom. - - -=1351. Café au Lait (Coffee with Milk).=--Have a clean French -coffee-filter ready on the hot range; place in it four and a half ounces -of freshly ground coffee, as for No. 1349; then gradually pour over it, -all around, half a pint of boiling water; let rest for three minutes, -then gradually pour over two pints and a half more of boiling water -(taking special care that, under no circumstances, should it be allowed -to boil again after the water has been poured over). When all dripped -down, pour it into a hot coffee-pot. Take three pints of good, freshly -and thoroughly heated milk (but do not boil it), pour it into a hot -pitcher, send to the table with six hot cups _à café au lait_, pouring -into each cup half coffee and half milk. - - -=1352. Café au Lait à la St. Gottardo.=--Place in an earthen pot on the -hot range two quarts of very fresh milk, and let it heat until near the -boiling-point, then immediately add two and a half ounces of fresh, -finely ground coffee (No. 1349). Shuffle the pot in contrary directions -until it comes to a boil; then let it rest for three minutes. - -Strain it through a clean napkin into a hot serving-pitcher, and serve -with six café-au-lait cups. - - -=1353. Café Glacé (Iced Coffee).=--Prepare one quart of coffee as for -No. 1349, and also one quart of thoroughly heated milk (not boiled). -Pour both coffee and milk into a small ice-cream freezer. Sweeten with -three tablespoonfuls of powdered sugar; tightly cover the freezer, place -it in a tub containing broken ice and rock-salt a little higher than the -height of the coffee, then sharply turn it by the handle of the cover, -in different directions, for five or six minutes; neatly wipe the cover -of the freezer all around to avoid that any ice should fall in; and with -the aid of a ladle pour it into a pitcher, and serve with six -coffee-glasses, and powdered sugar separately. - - -=1354. Thé (Tea).=--Place in a tea-pot three heaped tablespoonfuls, or -one and a half ounces, of the best English-breakfast tea, _purchased -from a responsible dealer_. Pour over five pints of boiling water. See -to it that the water is boiling, else, even with the best quality of -tea, you will never succeed to have it made to perfection. Let infuse -for five minutes (but do not boil again), then send to the table with a -pint of cold milk, or a pint of sweet cream. - -=Thé Glacé (Iced Tea).=--Prepare the same quantity of tea the same as -above, pour into an ice-cream freezer, sweeten, and proceed the same as -for iced coffee (No. 1353), (omitting the milk); pour it into a cold -pitcher, and send to the table with six coffee-glasses, six slices of -sound lemon, and powdered sugar separately. - - -=1355. Thé à la Russe (Russian Tea).=--Place in a tea-pot three heaped -tablespoonfuls of English-breakfast tea; pour over a little boiling -water, just sufficient to cover the tea, about two tablespoonfuls; let -infuse for one minute, then draw the water out, but do not use it. Pour -in half a pony of good old Jamaica rum and three pints of boiling water; -let infuse for four minutes, and then serve in cup with a decanter of -old Jamaica rum separately, thin slices of lemon, and powdered sugar. - -This is the old Russian style. Later fashion is to flavor it with a -little vanilla flavor and a few drops of lemon juice. - - -=1356. How to Make Chocolate.=--Select three quarters of a pound of good -chocolate (Maillard’s is preferable), break it into pieces, and put them -in a saucepan on the stove with half a pint of boiling water; stir well -with a wooden spoon, and when the chocolate is thoroughly dissolved pour -one quart of boiling water over, using a quart of milk instead of the -water when chocolate and milk is desired. Let it cook well for ten -minutes, then serve. - - -=1357. Chocolat au Lait à la George Washington.=--Have a stone pot on -the hot range with half a pint of cold water. Break in six tablets of -one ounce each of Maillard’s chocolate, sharply mix with a very clean -wooden spoon or spatula until it is thoroughly dissolved; then add two -quarts of good cold milk, thoroughly heat until it comes to a boil, -mixing lightly with the wooden spoon meanwhile. Pour it into a hot -pitcher, and send to the table with cups and powdered sugar separately. - -A pinch of salt represents 205 grains, or a tablespoonful. - -Half a pinch of pepper represents 38 grains, or a teaspoonful. - -A third of a pinch of nutmeg represents 13 grains, or half a -teaspoonful. - - -SUPPLEMENT. - - -=1358. Lobster à la Rushmore.=--Select three fine, fresh lobsters, each -weighing two pounds; boil them in salted water for ten minutes, then -take them out and put to cool for eighteen minutes. Pick out all the -meat, leaving the main body-shells intact for further use. Mince up the -tail-parts, coral, and claws into pieces a quarter of an inch thick by -three quarters of an inch wide. Put a sautoire containing half an ounce -of fresh butter on the hot stove; chop up very fine one good-sized, -sound shallot, add it to the butter in the pan, also the minced lobster, -and season with a light pinch of salt, a light saltspoonful of cayenne -pepper, and half a glassful of good white wine; let the whole reduce for -ten minutes, stirring it meanwhile with a wooden spoon. Add one -tablespoonful of tomato sauce (No. 205), four tablespoonfuls of -Espagnole sauce (No. 151), and six mushroom-stalks chopped up very fine. -Let cook well for ten minutes longer, then set the sautoire on the -corner of the stove to keep warm. Take the three main shells of the -lobsters, split them evenly in two, lengthwise, pare the ends off -neatly, wash them thoroughly, and wipe them dry. These shells should not -be longer than four and a half inches. Fill the six shells with the -prepared lobster, lay two mushroom heads on top of each, put them on a -tin plate and pour over the remainder of the sauce in the sautoire. Set -them in the hot oven to bake for five minutes, then remove and dress -them on a hot dish with a folded napkin, and send to the table. - - -=1359. Raw Hamburg Steak.=--Chop up two pounds of beef the same as for -cooked Hamburg steak (No. 526), only selecting more tender pieces, and -return it to the machine two or three times so as to have it finer. -Season with one large pinch of salt, half a pinch of pepper, and the -third of a pinch of nutmeg. Place the meat on a dish, divide it into six -small, flattened steaks, and throw a raw egg yolk over each one; garnish -with two shallots, one tablespoonful of parsley, the same quantity of -capers, and three anchovies, all finely minced, and arranged in clusters -around the dish. - - -=1360. Mignons of Lamb, Sauce Béarnaise.=--Procure a fine, tender leg of -lamb, bone it with a sharp knife so as to detach the meat from the -knuckle, beginning from the hip-side downwards. Cut out from this six -even pieces or steaks, one inch thick by two and a half in diameter, -pare them nicely, and with a small, keen knife remove any sinews that -are liable to adhere to the meat. Lay them on a cold dish, and season -with a good pinch of salt and a light pinch of pepper, and roll them -well, so that the seasoning be equally distributed. Put half an ounce -of good butter in a frying-pan, set it on a brisk fire, and add the -pieces, or mignons, immediately, being careful that they do not lay one -on top of the other, and cook them very briskly for two and a half -minutes on each side. Prepare half a pint of Béarnaise sauce (No. 166), -pour it on a hot serving-dish, dress the six mignons nicely over, one -overlapping the other, and send to the table immediately. - -Any lamb that may be left over after cutting off the mignons can be -utilized for minced lamb, soup, or any other purpose desired. - - -=1361. Hind-quarter of Spring Lamb.=--Procure a medium-sized, fine, -white hind-quarter of lamb; pare it neatly, trim the small handle-bone, -and fold the flank over the ribs, to prevent them being overdone; that -means that the leg and ribs will be equally cooked the same length of -time. Tie it well together, then season with one and a half pinches of -salt divided evenly, and envelop it well in its caul or leaf-fat; lay it -in a roasting-pan, pouring in one tablespoonful of broth or water, then -place it in a moderate oven, and let roast for one hour, basting it -occasionally with its own dripping. Take it from the oven, remove the -caul, untie, and dress it on a hot dish, adjusting a neat paper ruffle -to the handle-bone. Skim the fat from off the gravy, strain the latter -over the lamb and serve. - - -=1362. Chicken, Sauté à la Ch. C. Delmonico.=--Select from a good -poultry-dealer two fine, tender Philadelphia spring-chickens weighing -two pounds each. Singe them over a little alcohol poured onto a plate, -draw the entrails, wash well the interiors, then wipe them dry with a -clean cloth. Cut each chicken into six pieces, place them in a sautoire -with two tablespoonfuls of sweet oil, season with a good pinch of salt -and one pinch of pepper, then set the sautoire on a very brisk fire, and -let cook until the pieces assume a good, light brown color (ten minutes -will suffice), stirring them lightly in the meanwhile. Chop up very fine -one sound shallot; cut one green pepper into small, dice-shaped pieces, -also the end part only of a medium-sized, peeled carrot; place all these -with the chickens, and let cook together for one minute and a half, then -add one glassful of good white wine, and let the liquid reduce to -one-half, which will take ten minutes on a brisk fire, stirring it -occasionally. Now add one gill of Espagnole sauce (No. 151), a -tablespoonful of tomato sauce (No. 205), the juice of a good-sized, very -sound lemon, and a quarter of an ounce of fresh butter; let all cook for -ten minutes longer, stirring it lightly with a spoon. Plunge three -canned artichoke-bottoms into very hot water, lift them up immediately -with a skimmer, wipe them thoroughly dry with a napkin, then cut each -one into four quarters; slice three medium-sized truffles very fine, and -add all these to the chickens two minutes before serving. Dress the -chickens and sauce on a very hot serving-dish, adjust paper ruffles to -the ends of the four legs; garnish the dish artistically with the -artichokes star-shaped. Place a slice of truffle on the centre of each -artichoke, and a very small, round slice of Spanish sweet pepper on top -of each truffle, and send to the table very hot. - - -=1363. Chicken, Sauté à la Ranhofer.=--Select two fine, tender chickens -weighing two pounds each; singe them well, draw the entrails, wash -thoroughly, and wipe very dry; then cut each chicken into six pieces, -and season them with a good pinch of salt and a light pinch of pepper. -Place the pieces of chicken in a sautoire with three quarters of an -ounce of good butter and half a tablespoonful of sweet oil, and set it -on a very hot stove. Chop up one shallot very fine, and one sound, green -pepper cut in small, dice-shaped pieces; when the chickens are of a -light brown color, add the shallot and pepper, and stir well for one -minute; then add a wine-glassful of good white wine, and let reduce to -one quarter, which will take six minutes. Pour in one gill of tomato -sauce (No. 205) and one and a half gills of Espagnole sauce (No. 151), -and let cook rather slowly for ten minutes longer, stirring it -occasionally. Dress the chickens and sauce on a very hot serving-dish, -adjust paper ruffles on the ends of the four legs, and decorate the dish -with the following garnishing: take six canned artichoke-bottoms, spread -a tablespoonful of Duxelle (No. 215) in the centre of each one; empty -the interiors of six fine, sound, medium-sized green peppers, cooked in -the oven for five minutes, stuff them with Duxelle garnishing (No. 189), -and arrange them on top of the artichokes, their thin part uppermost, so -as to give them a pyramidal shape; then lay them on a buttered tin plate -or dish, and set them in a slow oven to bake for five minutes; remove -them, but while they are baking cut out six round pieces of fresh bread, -half an inch thick by two and a half inches in diameter; place them on a -hot stove in a frying-pan with half a tablespoonful of butter, and let -get a light brown color for two minutes. Arrange the six artichokes and -peppers on top of the pieces of bread, garnish the dish nicely, and send -to the table at once. - - -=1364. Filets Mignons à la Lorillard.=--After preparing six timbales as -described below, and when removed from the oven, have ready six fine -filets mignons as for No. 509, and serve with the following garnishing -and sauce: take six small timbale-molds, measuring one and three quarter -inches in diameter and two inches deep; butter well the insides, and set -them in the ice-box to get thoroughly cold. Have one medium-sized, -cooked carrot, also one cooked turnip; cut them both with a tube a -quarter of an inch in diameter by one inch long; have also half a -medium-sized, fine, white cabbage, and trim the outer leaves neatly. Put -into a stewpan one ounce of salt pork cut into small dice-shaped pieces; -add the cabbage, and season with half a pinch of pepper; set the pan on -a rather slow fire, cover it tightly, and let cook slowly for thirty -minutes, without removing the lid; during this time decorate the six -cold timbales by laying a slice of truffle, half an inch in diameter, at -the bottom of each, and just in the centre, and with the aid of a -larding-needle arrange a row of cooked green peas around this, then -decorate half the interior of each timbale with half the prepared -carrots and turnips, using the utmost care, and keeping them inclining -slightly toward the right, and the other half inclining toward the left. -Fill up the timbales with the cooked cabbage, using a spoon to press it -in gently, so that they are filled entirely as far as the top. Put them -on a roasting-pan, filling it with hot water to half the height of the -timbales, then place them in a hot oven, and heat from three and a half -to four minutes. Take them from the oven, and leave the pan on the -corner of the stove to keep warm. Cut an oval-shaped slice from an -American loaf of bread, one inch in thickness, pare the edges neatly, -then butter it lightly, and place it in the oven on a tin plate to get a -light brown color; two minutes will be sufficient for this; lay it on a -very hot dish, and dress the six filets mignons on top of the bread -croustade, each one lengthwise and slightly overlapping one another, and -so on until all are used. Pour over the mignons half a pint of hot -Colbert sauce (No. 190), to which add whatever parings or pieces of -truffle remain, one minute before using; then with a towel remove the -timbales from the pan, one after the other, turn them upside down, -unmold, and with these decorate the dish, placing one at each end and -two on each side, then send to the table immediately. - -It would be advisable to prepare and cook the fillets after the timbales -are removed from the oven. - - -=1365. Flageolets Sautés au Beurre.=--Take three quarters of a quart can -of fine, French flageolet beans, parboil them in boiling and lightly -salted water for one and a half minutes, then drain them on a colander, -and place them immediately in a saucepan on the hot stove with an ounce -of good butter; season with a teaspoonful of salt, and shuffle lightly -with a wooden spoon while cooking for three minutes, and when serving, -add half a teaspoonful of finely chopped parsley. Dress them on a hot -dish, and serve. - - -=1366. Eggs à la Post.=--Wash and scrape neatly one good-sized, sound -carrot, then, with a vegetable-scoop, scoop out twelve round pieces; -place them in a sautoire with one gill of white broth (No. 99), and a -teaspoonful of good butter. Cook them on the hot range for twenty -minutes. - -Place twelve fine, sound, roasted, and shelled Italian chestnuts into -the sautoire with the carrots, let come to a boil. Remove all the skin -from two uncooked sausages. Make twelve equal balls out of it, place on -a tin plate, and bake in the hot oven four minutes. Remove, and add them -to the carrots and chestnuts. Season with a light pinch of salt and the -third of a saltspoonful of red pepper; add one gill of Madeira sauce -(No. 185). Cook for two minutes longer. Have a silver dish sufficiently -large to contain twelve eggs so that they do not touch one another. -Place in the centre of the dish half a pint of hot purée of chestnuts -(No. 131), then arrange twelve fried eggs over the purée prepared the -same as in No. 412. Carefully and equally divide in clusters around the -dish, the carrots, chestnuts, and sausage balls, then pour the sauce -around the eggs with a spoon, but none over the eggs. Place on top of -each egg one thin slice of truffle cut with a tube. Place in the hot -oven to heat for one minute. Take from out the oven, and serve. - - -=1367. Oysters Fried à la Arthur Sullivan.=--Carefully open thirty -large, fine, fresh box-oysters; place them in a saucepan with their own -juice, season with the third of a saltspoonful of red pepper, adding -half a medium-sized fine, sound lemon, cut into thin slices, one sprig -of thyme, a small bay-leaf, and a branch of well-washed parsley. Place -on the hot range, and heat up very fast without boiling, for which, on a -very brisk fire, it should be done in one minute and a quarter; then -place the whole in an earthen bowl to cool. - -Beat up one raw egg in a bowl with one gill of cold milk, seasoned with -a light pinch of pepper and a light pinch of salt; steep the oysters in -this, one by one, then lightly roll them in cracker-dust; give them a -nice even shape in the palm of the hand, and lay them on a dish. Heat up -thoroughly in a frying-pan on the hot range one gill of clarified butter -and half a gill of olive oil (it must be very hot before placing in the -oysters), and fry them for one minute on each side. Remove them with a -skimmer, dress on a hot dish with a folded napkin, and serve with the -following sauce separately: - -Strain the juice of the oysters into a saucepan, and reduce it to one -half on the hot range, with half a saltspoonful of red pepper, adding -also the juice of half a sound lemon and a gill of sauce Espagnole (No. -151). Cook for three minutes, add a teaspoonful of chopped chives, pour -it into a sauce-bowl, and send to the table. - - -=1368. Lobster Salad à la Boardman.=--Split lengthwise two very fine -medium-sized, freshly boiled, and cooled lobsters, pick all the meat out -from the shells, as well as from the cracked claws, suppress both -intestines and pouch. Cut the meat into very small, equal, square -pieces, and place them in a salad-bowl. Finely chop up, as fine as -hashed potatoes, three hard-boiled eggs; add them to the lobster. Peel -and chop, also very fine, two small, sound shallots, and add to the -lobster, with one and a half teaspoonfuls of very fine freshly chopped -chives and one and a half teaspoonfuls of finely chopped parsley. Chop -also, very fine, one root of thoroughly pared and well-cleaned sound -celery (using nothing but the perfect white), add it to the lobster. -Season with a light tablespoonful and a half of salt, a teaspoonful and -a half of fresh, finely crushed white pepper, half a teaspoonful of -Worcestershire sauce, a tablespoonful and a half of olive oil, two -tablespoonfuls of very good white vinegar. Mix well, then add three -tablespoonfuls of freshly made mayonnaise sauce (No. 206). Gently but -thoroughly mix the whole well together; wipe neatly the edges of the -salad-bowl with a napkin. Plant right in the centre a branch of -parsley-greens, and send to the table. - - -=1369. Game Pie à la Levi P. Morton.=--Take one fine partridge, one -grouse, and one medium-sized rabbit; pick, draw, and singe well. -Thoroughly bone them. Place the fillets in a saucepan with one -tablespoonful of clarified butter. Season with one pinch of salt, half a -pinch of pepper, and a quarter of a pinch of thyme. Cook on a brisk fire -for one minute on each side; then add half a glassful of good Madeira -wine, and reduce to one half, which will take five minutes. Place in a -bowl and let thoroughly cool. Chop up the bones into fine pieces; place -them in a saucepan with one medium-sized, sound onion cut into slices, a -small carrot cut the same, one bay-leaf, three cloves, twelve whole -peppers, and a blade of thyme. Cook all together with one ounce of -butter until it has obtained a light brown color; then add one glassful -of Madeira wine, half a medium-sized, sound lemon cut in slices, one -quart of white broth (No. 99), and two ounces of gelatine. Let cook one -hour. Then strain through a napkin or a fine sieve into a china bowl, -and lay aside to thoroughly cool. Chop up very fine a quarter of a pound -of lean, raw veal, a quarter of a pound of fresh pork, and six ounces of -larding-pork. Season with one good pinch of salt and half a pinch of -pepper. Cut into dice-shaped pieces eight truffles, three ounces of -cooked smoked beef-tongue; mix well together, and it will be ready for -use. Knead well together, on a marble table, wooden board, or in a -vessel, half a pound of flour with four ounces of butter, then gradually -add a gill of cold water, mixing well until it is a perfect dough, for -five minutes at least without ceasing. Then place it in a cool place, -and let rest ten minutes before using. Lightly butter the interior of an -oval-shaped mold ten inches in length, six inches wide, and four and a -half high. Place the mold in an iron roasting-pan. Roll out three -quarters of the dough to one quarter of an inch thick, and with it -evenly line the inside of the mold, taking special care not to make any -holes in the dough. Cut some very thin slices of larding-pork, and line -the dough all around with it. Then place one layer of the forcemeat and -one layer of the game, and so on, until all is used. Make a hole with a -teaspoon right in the centre down to half the depth of the patty (pâté). -Roll out the other quarter of dough to the same thickness, quarter of an -inch; cut a cover out oval-shaped, and with it cover the pâté, making a -small hole in the centre to connect with the other. Decorate the surface -with leaves made out of the dough, glaze it with the yolk of one fresh -egg and half a gill of cold water. Place in a moderate oven to cook for -two hours. Remove from the oven. Put away in the ice-box for six hours. -Take the pie from the ice-box, melt the prepared jelly, and then fill -the game-pie through the hole in the centre; then return it to the -ice-box, and let thoroughly cool for at least two hours, and it will be -ready to serve. N. B.--The jelly should never be poured into the pie -until it is perfectly cooled off. - - -=1370. Plombière à la Hamilton.=--Beat up one and a half pints of sweet -cream as in No. 1254. Let it rest for half an hour. Neatly pick one and -a half pints of sound, ripe strawberries; carefully wash them in cold -water, then drain them on a colander. Transfer the whipped cream into -another vessel with a skimmer. Briskly beat the cream again for two -minutes. Mix in three ounces of powdered sugar, one teaspoonful of -vanilla flavor, and half a gill of cognac. Mix the whole well together -for one minute longer. Remove the wire whip, add the prepared -strawberries, and with the aid of a wooden spoon gently mix for one -minute. Pour the preparation into a well-cleaned, two-quart freezer, -cover, and lay it into a pail; fill the pail all around with broken ice -(but no rock-salt), and let freeze for one hour. Have a fruit-stand -ready, then with an ice-cream spoon dress the plombière on the stand, -giving a dome shape, and immediately send to the table. The above makes -a delicious dessert, also, when served without being frozen. - - -=1371. Tutti-frutti à la Gen. Harrison.=--Line the interior of a -three-pint melon-form with a pint of vanilla ice-cream (No. 1271). Cut -four ounces of candied apricots into small pieces, also four ounces of -candied cherries into halves. Mix these together. Evenly spread half the -quantity of the fruits all around the ice-cream in the form. Carefully -arrange a pint of raspberry water-ice (No. 1281) evenly around the -fruits. Spread the balance of the fruits all around the water-ice; then -fill the form with a pint of pistache ice-cream (No. 1275). Tightly -cover the form. Lay it in a pail with a layer of broken ice and -rock-salt at the bottom, and then fill up to the surface with the same. -Let freeze for one and a half hours. Unmold the tutti-frutti; dress on a -glass stand, and serve with the following sauce: put in a vessel a pint -of whipped cream (No. 1254) with two ounces of powdered sugar and a gill -of maraschino. Beat the whole well together for two minutes. Pour it -over the tutti-frutti, and immediately send to the table. - - -=1372. Frogs’ Legs à la Merrill.=--Neatly pare off the claws of half a -pound of very fine, fat, fresh frogs’ legs. Cut them into pieces at each -joint. Place them in a saucepan on the hot range, with half an ounce of -very good butter. Season with one pinch of salt and half a saltspoonful -of red pepper. Cook on a brisk fire for five minutes, then add a -wineglassful of Madeira wine, with two finely minced truffles; reduce -for three minutes. Crack into a bowl three egg yolks, add to it half a -pint of sweet cream, beat well together one minute, pour it into the pan -with the frogs, then gently shuffle the pan in opposite directions until -the sauce thickens, which will take two minutes and a half. Pour into a -hot soup-tureen, and serve. - - -=1373. Strawberries.=--After selecting and thoroughly washing the -berries, fill the cans and cover with a twenty-five-degree syrup, seal -up, and cook five minutes. Open the vent, to let hot air out, about one -minute, then close the vent and put away. The best berries are in market -between June 7 and 14. - - -=1374. Pineapple.=--The best pineapples (the sugar-loaf) come to market -between June 15 and July 15. After selecting the ripest fruit, pare and -cut all the eyes out, take the core out, cut in slices, and fill cans; -cover with a twenty-five-degree syrup; seal up and cook twenty minutes. -Open vent to let hot air out, close, and put away. - - -=1375. Asparagus.=--The best asparagus for canning is the Colossal, from -Monmouth County, New Jersey, and the best time from May 12 to June 12. -After selecting the large, perfect spears, wash thoroughly, then scald -about ten minutes, and after filling the cans full, cover with a light -salt water, and seal the cans up, leaving the vent open; then cook ten -minutes; then close the vent and cook two and one half hours. Open vent -to let the gas out, and close it again. - - -=1376. Rhubarb, or Pie-plant.=--After peeling and cutting the rhubarb in -pieces about one inch long, fill cans and cover with a light syrup, seal -up, and boil five minutes; open vent to let the air out, close, and put -away. The best time is from May 20 to June 1. - - -=1377. Cherries.=--The best cherry, the white Ox-heart, ripens between -June 20 and July 1. Select the fruit, fill cans, and cover with a -twenty-five-degree syrup, seal up, cook fifteen minutes, open vent, -close, and put away. - - -=1378. Gooseberries.=--Select the berries when green, between June 17 -and July 1. After filling the cans, cover with a light syrup, seal up, -and bathe five minutes; open vent, close, and put away. - - -=1379. Currant Jelly.=--The best jelly can only be made before the -currants are fully ripe--between June 25 and July 3. After scalding the -currants well, press them through a flannel bag, and while the juice is -hot, boil six or seven pounds of the best crushed sugar with one gallon -of juice, watching closely until it attains the proper consistency; then -pour in molds to cool. - -Another way to make a very delicate jelly is to boil one gallon of juice -about ten minutes, and while boiling hot stir in eight pounds of -granulated sugar, and keep stirring until all dissolved, then pour into -molds. - - -=1380. Raspberries.=--The best time is between July 5 and 15, and -proceed same as strawberries. - - -=1381. Blackberries and Whortleberries= between July 15 and August 15. -After carefully washing the berries, put on any degree of syrup you -wish, as this fruit will make pies or do for the table. Seal up, and -cook eight minutes; open vent, close, and put away. - - -=1382. Peas, Corn, and Lima Beans= are so hard to keep that it is -impossible for a family to put them up. They require a greater heat than -boiling water, and have to be cooked in a super-heated steam chest. - - -=1383. Egg-plums and Green-gages= are best when nearly ripe--between -August 15 and September 1. After filling cans cover with a -twenty-five-degree syrup and cook ten minutes, then open the vents, -close and put away. - - -=1384. Tomatoes.=--Between August 15 and September 15, select thoroughly -ripe tomatoes, scald them about two minutes in hot water, so that the -skin will peel off very thin to leave the perfect shape of the fruit; -then fill the cans as full as you can press them in; seal them and cook -twenty minutes, then put away. - - -=1385. Peaches and Bartlett Pears.=--Last of August to last of -September, select ripe fruit; pare carefully; fill cans and cover with a -twenty-five-degree syrup; seal up, cook twenty minutes, then open vent, -close and put away. - - -=1386. String Beans= are best in October. Select the small refugee -beans; after taking strings off, wash and scald well; then fill cans -with whole beans, and cover with a light brine. Seal up; cook one half -hour, then open vent, close again, and cook three fourths of an hour -more, then put away. - - -=1387. Apples.=--Newtown pippins are the best about November 15. Pare -and quarter; take cores out; then fill cans and cover with any strength -syrup required. Seal up, and cook five minutes, open vent, close and put -away. - -Six pounds of the best crushed sugar to a gallon of water will make a -syrup of twenty to twenty-five degrees. - - -=1388. Tenderloin Broil à la Stanton.=--Prepare three fillets exactly as -in No. 503, and one minute before they are cooked, lightly devil them on -both sides; then broil half a minute on each side. - -Chop very fine one small, well-peeled, sound shallot, place it in a -small saucepan on the hot range with a teaspoonful of butter, fry for -one minute; then add half a glassful of good white wine, and reduce to -one half. Add one medium-sized, sound pickle, and one sweet pepper cut -into small dice-shaped pieces. Season with half a pinch of salt and half -a saltspoonful of red pepper; add half a gill of Spanish sauce (No. -151). Cook for one minute rather briskly, then pour the sauce on a hot -serving-dish, dress the fillets over it; arrange six heart-shaped -croûtons (No. 133) around the dish, place a slice of truffle on top of -each croûton, then a round slice of Spanish sweet pepper, cut with a -tube, over each slice of truffle, and send to the table. - - -=1389. Filets Mignons à la Brown.=--Chop very fine one medium-sized, -sound, peeled shallot, place it in a small saucepan on the hot range, -with a teaspoonful of very good butter; heat well for one minute without -browning; add half a wine-glassful of good Madeira wine, boil for two -minutes, then add half a teaspoonful of freshly chopped tarragon, one -good-sized sweet pepper cut in small dice-shaped pieces, twelve stoned -and stuffed olives, six whole mushrooms, and one artichoke-bottom, cut -in dice-shape, also a gill of sauce Espagnole (No. 151). Season with -half a pinch of salt and half a saltspoonful of red pepper. Cook for -three minutes and a half, then pour this garnishing on a hot -serving-dish. Nicely dress over it six freshly cooked mignons filets as -in No. 509, one overlapping another; decorate the dish with six -heart-shaped croûtons (No. 133), and serve. - - -=1390. Broiled Grouse à la Pomeroy.=--Prepare and broil three fine, -tender grouse, precisely the same as for No. 854, but one minute before -they are cooked, lightly devil them, and then gently broil again for -half a minute on each side. - -Place in a small saucepan on the hot range one medium-sized, sound, -peeled, and finely chopped shallot, with a tablespoonful of good butter; -cook for one minute, then add two chopped mushrooms, one chopped pickle; -moisten with a tablespoonful of English sauce; add a light teaspoonful -of English mustard; mix all well together. Season with half a pinch of -salt and half a saltspoonful of red pepper. Cook for one minute and a -quarter. Pour the sauce on a hot serving-dish, place the grouse over it, -decorate the dish with six slices of broiled bacon (No. 754), six thin -half slices of lemon; arrange six slices of truffles in the centre of -the slices of lemon, and serve very hot. - - -=1391. Mazagran à la General Bugeau.=--This will be found a superior and -pleasantly stimulating summer beverage for ladies, as well as for the -sterner sex. - -Prepare the same quantity of coffee as in No. 1349. Have six goblets -half filled with clean ice, pour in the coffee, evenly divided; add a -pony of good cognac to each glass, mix thoroughly with a teaspoon, and -serve. - -The above is a delicious and healthful after-dinner summer drink, and is -enjoyed in nearly all the large cities of Europe, especially by military -men, who prefer it to the usual after-dinner demi-tasse, or “gloria,” as -they call it in Paris. - -The name is derived from the village of Mazagran, Province d’Oran, -Algeria, famous for a long and heroic siege in 1840, wherein one hundred -and twenty-three French soldiers were victorious against twelve thousand -Arabs. - - -=1392. Mazagran à la Général Dufour.=--The same as above, only -substituting a pony of Swiss kirsch instead of cognac. - - -=1393. Smelts à la Van Volkenburgh.=--Wash well, and thoroughly dry, -eighteen fine, fresh Long Island smelts. Split them right along the -backbone in the centre; remove the backbone of each. Season with a pinch -of salt and half a pinch of pepper; sprinkle them with half an ounce of -flour, then place them in a pan with one ounce of good butter on the hot -range, and fry for two minutes on each side, or until they obtain a good -light brown color. Dress them on a hot dish; place in a pan one ounce of -good butter, fry it until it becomes of a good nut-brown color; add to -it a tablespoonful of vinegar, then pour over the smelts; decorate the -dish all around with parsley-greens, and serve. - - -=1394. Tomatoes with Rice à la Watson.=--Wash in cold water six fine, -red, sound, equal-sized tomatoes, wipe them dry, then cut off the top of -each tomato (keeping them on a plate until needed); remove the seeds of -the tomatoes with a vegetable-scoop. Season the inside of each with half -a pinch of pepper and half a pinch of salt. - -Place them in a well-buttered pan. Place two ounces of well-picked rice -in a cup or in a dish, add to it one teaspoonful of melted butter, half -a medium-sized, sound, peeled, and finely chopped shallot; season with -half a pinch of salt only, mix all well together, then put into each -tomato one teaspoonful of rice; place the tops on as a cover, sprinkle a -little clarified butter over, and then cover them with a well-buttered -paper. Bake them in a moderate oven for thirty minutes. - -Thoroughly wash six large, fresh mushrooms. Cut off the stalks, chop up -very fine half a sound, peeled shallot, as well as the mushroom stalks, -place in a pan with a tablespoonful of good butter and two drops of -lemon juice. Season with half a pinch of salt and half a saltspoonful of -pepper. Cook five minutes, without browning, then add the mushroom-tops, -with half a glassful of Madeira wine; reduce for two minutes; add now -half a gill of demi-glace (No. 185); let cook for five minutes longer. - -Dress the tomatoes on a hot serving-dish, place one head of mushroom on -top of each tomato, upside down, pour a little of the sauce over the six -mushrooms, and the rest on the dish around the tomatoes; arrange a thin -slice of truffle on top of each head of mushroom, and send to the -table. - - - - -HOW TO CARVE. - - -The art of cookery and carving is an old one. During the Roman Empire it -was taught by professors in the schools, and had at that time attained a -high standard. France leads all nations in the art of cooking and -carving, although the United States is not far behind in this respect. - -Good cooking and carving go hand in hand. It is no trifle to prepare and -cook a good dinner; but it is an easy matter to spoil the effect, if not -the entire dinner, by negligent carving. - -The first and most important factor is a strong and very sharp knife. - -=Chickens.=--Lay the roasted chicken (of three to four pounds) on its -side. Stick your fork into the leg and lift it up, meanwhile holding -down firmly the rest of the chicken. Then cut through the joint on the -back; pressing the joint between the leg and second joint, cut through. -Stick your fork into the wing so as not to interfere with the knife; cut -through the joint and loosen the meat surrounding it; pull down with the -fork and press firmly on the carcass with the knife. If done carefully, -you can pull all the meat from the breast with the wing. Then cut each -breast, crosswise, in half. Turn around, and proceed as in the first -operation. - -=Turkey.=--Cut away the leg the same as with a chicken. The leg of a -turkey being larger than that of a chicken, it would be advisable to cut -into slices the leg and second joint. After the leg is cut off, stick -your fork into the breast-bone; hold the fork firmly with the left hand; -then, with the sharp knife in your right hand, starting from the outside -of the breast, proceed to cut, carefully, thin slices, until you reach -the bone. Then turn, and proceed the same as before. - -Serve each person with a piece of the dark and a slice of the white -meat. - -Should the turkey be stuffed, place a little of the stuffing on each -plate. A capon, large chicken, or English pheasant should be carved the -same way. - -=Partridges.=--In America only the breasts of the birds are generally -eaten, the legs being strong and bitter. Stick your fork straight into -the breast-bone; cut one slice from the outside breast; then cut close -alongside of the breast-bone and around the wing, carefully pushing all -the meat from off both breasts, one after the other. - -=Grouse.=--The grouse is generally carved the same way as the partridge. - -=Canvas-back Duck.=--The “King of Birds.”--The breast only is carved, -served, and eaten. Stick the fork straight and firmly into the middle of -the breast-bone. Commence from the neck down to the back, straight to -the back-bone, and around the back; then from the point of starting, -around the collar-bone. Cut the joint from off the wing. Commence -cutting again from the point of starting; carefully and gently carving -off the whole breast, so that no meat remains. Proceed precisely the -same with the other side. When finished, there will remain only the -carcass. - -Red-head, black-head, mallard, teal, &c., are carved the same as the -canvas-back. - -Tame duck, duckling, goose, &c., are carved as a chicken, unless they -are over four or five pounds, then they should be carved the same as a -turkey or a capon. - -For small birds, such as squab, snipe, plover, woodcock, &c., no carving -is necessary, as they are generally served whole. - -=Saddle of Mutton, Lamb, or Venison= should always be carved--especially -for private families--lengthwise first, on both sides of the spinal -bone, then crosswise downward. Special care should be taken to stick the -fork right in the centre of the saddle, and holding it firmly while -carving with a very sharp knife, and keeping as near the bone as -possible, till down to the end on both sides. When all detached, cut it -crosswise into small pieces of about half or three-quarters of an inch -thick, and serve. - -=Steak.=--Sirloin steak can be carved in various ways--crosswise, -lengthwise, in small or large pieces, as desired. - -When serving, the cut part should always be laid uppermost. I would -suggest, though, carving it diagonally into six fine, even slices, till -you reach the fat part. When carved this way it makes it look inviting, -and has a beautiful effect. Always place a small piece of the fat on -each plate when serving. - -=Tenderloin, or Fillet.=--Fillet is carved straight, in as many pieces -as desired, but when serving, the cut part should always be served the -same as the sirloin, uppermost. - -=Roast Beef.=--As soon as the rib-beef is roasted to perfection, as -mentioned in No. 527, remove it from the hot oven, place it always on a -hot dish, with the rib-bones downward; should it be crusty on top, cut -off just a little from the surface, which is generally so hard that -often it is an impediment in cutting the slices to the desired -perfection. Stick in the fork-tines lengthwise, on top of the roast, -near the edge, in a slanting manner, so as to avoid pricking the lean -part of the roast and the resulting loss of juice or blood; hold firmly -the fork with the left hand, and with a large, sharp knife in the right -hand, carefully cut, in even, small slices a quarter of an inch thick, -right down to the rib-bones; gently make a cut underneath, so as to have -each slice separate from one another; then serve. - -=Roasted Leg of Mutton.=--If practicable, when carving a leg of mutton a -patent handle should be adjusted to the end bone, which would be a -substitute for the fork, and an avoidance of soiling the hands at the -same time. Begin carving small, thin, even slices, about quarter of an -inch in thickness, straight or diagonally down to the bone, till you -come to the end bone, then lengthwise underneath to the end. On account -of the much thinner meat on the other side of the leg, carve it -diagonally, and serve one piece from each side. - -=Roasted Leg of Lamb.=--Is to be carved exactly the same as the leg of -mutton. - - - - - CELEBRATED MENUS, - MANY OF WHICH WERE PREPARED - BY - MR. ALESSANDRO FILIPPINI. - - - SERVICE A LA FRANÇAISE. - - - 1ER SERVICE. - - Consommé à la Colbert. - Potage à la purée d’asperges vertes. - - Saumon à la Chambord. - Longe de veau à la Régence. - - Côtelettes de présolé à la chicorée. - Pâté chaud à la Toulouse. - Filets de lièvre à la Romaine. - Cailles à la Dumanoir. - - - 2ME SERVICE. - - Galantines de dindes aux truffes. - Faisans piqués, rotis, bread sauce. - - Punch à la Romaine. - Artichauts à l’Hollandaise. - Champignons à la Bordelaise. - Timbale de poires à la Duchesse. - Bavarois d’abricots. - - Glace et Dessert. - - - SERVICE A LA FRANÇAISE. - - - 1ER SERVICE. - - Potage à la Palestine. - Consommé aux quenelles de volaille. - - Barbue, sauce Hollandaise. - Punch Impérial. - Gigot de mouton, braisé. - Côtelettes d’agneau à la purée de céleri. - Ris de veau à la Toulouse, en croustade. - Bécassines à la maréchale. - Timbale d’homards à la Béchamel. - - - 2ME SERVICE. - - Quartier de chevreuil, sauce poivrade. - Dindonneaux rotis. - Soufflé aux pommes. - Cardons à l’Espagnole. - Fonds d’artichauts à la Barigoule. - Gelée d’oranges à la mandarine. - Croquante de Génoise à la creme framboisée. - - Glaces et Dessert. - - - SERVICE A L’ANGLAISE. - - - POTAGES. - - Potage d’orge à la Princesse. - Potage chasseur aux Grives. - - - RELEVÉS. - - Soles bouillies, sauce percil. - Longe de veau aux légumes. - - - ENTRÉES. - - Faisans à la Périgueux. - Pieds d’agneau, sauce tartare. - Poulets aux Nouilles. - Petites chartreuses à la Royale. - - - DEUXIEME SERVICE. - - - ROTIS. - - Pintades rôties, cresson. - Selle de chevreuil piquée. - - - BOUTS. - - Tartes aux framboises. - Pommes méringuées. - - - ENTREMETS. - - Artichauts, sauce Hollandaise. - Cailles en chaudfroid à la Gelée. - Bavarois au Café. - Eclairs aux fraises. - - - SIDE TABLE. - - Langue Salée--Bœuf rôti. - - - SERVICE A L’ANGLAISE. - - - POTAGES. - - Potage aux moules. - Consommé à la Royale. - - - RELEVÉS. - - Truites grillées, maître d’hôtel. - Bœf salé aux légumes. - - - ENTRÉES. - - Pâté de poulets à l’Anglaise. - Côtelettes d’agneau à la Villeroi. - Filets de chevreuil au macaroni. - Panpiettes de soles à l’Italienne. - - - DEUXIEME SERVICE. - - - ROTIS. - - Grouses bardées. - Chapon au cresson. - - - BOUTS. - - Dampfrouilles à la Vanille. - Pommes à la Richelieu. - - - ENTREMETS. - - Chicorée aux œufs pochés. - Salade de queues d’Ecrevisses. - Bavarois aux noix fraiches. - Jambonneaux en biscuit. - - - SIDE TABLE. - - Noix de veau--Langue--Pâté de Gibier. - - - SERVICE A LA RUSSE. - - - POTAGES. - - Crême d’orge aux ailerons. - Consommé à la Dubarry. - - - HORS D’ŒUVRES. - - Croustades de riz au Salpicon. - Bouchées à la purée de Gibier. - - - POISSONS. - - Turbot, sauce Diplomate. - Pièce de Sandres frits. - - - RELEVÉS. - - Filets de bœuf à la Flamande. - Noix de veau à la Godard. - - - ENTRÉES. - - Escalopes de chevreuil, olives. - Poulardes à la Périgueux. - Galantines de mauviettes. - Buisson de petits homards. - Punch glacé. - - - ROTIS. - - Perdreaux rôtis, sauce pain. - Dindonneaux piqués. - - - LÉGUMES. - - Truffes au champagne. - Fonds d’artichauts, Italienne. - - - ENTREMETS. - - Pouding de cabinet, marasquin. - Charlotte de pommes, vanille. - Gâteau d’amandes à la chantilly. - Gelée moscovite, garni. - Dessert. - - - SERVICE A LA RUSSE. - - - POTAGES. - - Consommé printanier Royale. - Potage, fausse tortue. - - - HORS D’ŒUVRES. - - Croquettes à la Parisienne. - Bouchées à la Reine. - - - POISSONS. - - Turbot à l’Hollandaise. - Truites, sauce Génevoise. - - - RELEVÉS. - - Longe de veau aux Légumes. - Filet de bœuf au macaroni. - - - ENTRÉES. - - Pâté-chaud de levraut, truffes. - Canetons aux olives. - Mayonnaises des homards. - Timbale de faisans, à la gelée. - Punch à la Romaine. - - - ROTIS. - - Poulardes du Mans au cresson. - Selle de chevreuil, rôtie. - - - LÉGUMES. - - Petits pois garnis de fleurons. - Artichauts à la Barigoul. - - - ENTREMETS. - - Pouding Saxon à la Vanille. - Baba chaud à l’ananas. - Riz à l’Impératrice. - Macédoine de fruits, marasquin. - Dessert. - - - FAMILLE IMPÉRIALE DE FRANCE. - - - POTAGES. - - Pot-au-feu. - Pâtes d’Italie. - - - HORS D’ŒUVRE. - - Petits pâtés au naturel. - - - GROSSES PIECES. - - Saumon à la sauce Génevoise. - Pièce de bœuf à la Jardinière. - Rosbif garni de croquettes. - - - ENTRÉES. - - Tête de veau en tortue. - Petites timbales à la Vallière. - Grenadins à la chicorée. - Suprême de volaille aux pointes d’asperges. - Chaudfroid de foie-gras. - Salade de filets de soles à la ravigote. - - - ROTIS. - - Faisans et chapons au cresson. - - - ENTREMETS. - - Artichauts frits. - Choux-fleurs, sauce au beurre. - Haricots verts sautés. - Epinards, au velouté. - Charlotte Russe au chocolat. - Timbale de poires à l’Italienne. - Gelée macédoine de fruits. - Pains à la Mecque. - Dessert. - - - FAMILLE ROYALE D’ANGLETERRE. - - - POTAGES. - - A la tortue. - Consommé aux quenelles. - - - POISSONS. - - Turbot bouilli, éperlans frits. - Soles à la matelote Normande. - - - RELEVÉS. - - Filets de bœuf aux nouilles. - Poulardes à la Royale. - - - ENTRÉES. - - Rissoles de volailles à la D’Artois. - Mauviettes farcies au gratin. - Côtelettes de mouton à la Soubise. - Epigrammes de volaille aux haricots verts. - Fricandeau à la chicorée. - Boudins de brochet, sauce homard. - - - ROTIS. - - Faisans, ptarmigans, ortolans. - - - RELEVÉS. - - Beignets de griesz, pouding Nesselrode. - - - ENTREMETS. - - Salsifis frits. - Croque-en-bouche. - Crème de riz au jus. - Galantine de poulets. - Petits babas chauds. - Bavarois au chocolat. - - - FAMILLE ROYALE DE PRUSSE. - - - POTAGES. - - Consommé de volaille à la Royale. - Potage tortue à la Française. - - - HORS D’ŒUVRES. - - Tartelettes de nouilles au foie-gras. - Cannelons à la purée de Gibier. - - - POISSONS. - - Turbot garni, sauce aux huîtres. - Darne de saumon, sauce crevettes. - - - RELEVÉS. - - Bœuf fumé de Hambourg, légumes variés. - Longe de veau de Pontoise. - Tomates et cèpes Provençale. - - - ENTRÉES. - - Côtes de daim aux champignons, sauce Venaison. - Filets de poulets aux pointes d’asperges. - Homards à la gelée, sauce Mayonnaise. - Galantines de cailles aux truffes, sauce Cumberland. - - - ROTIS. - - Dindonneaux piqués. - Faisans Bohème. - - - LÉGUMES. - - Fonds d’artichauts à la Moëlle. - Petits pois à la Française. - - - ENTREMETS. - - Pouding soufflé à la Vanille. - Croûtes aux cerises à la Montmorency. - Charlotte printanière aux fraises. - Gelée moscovite, garnie d’ananas. - Glaces. - Compotes. - Dessert. - - - FAMILLE ROYALE D’ITALIE. - - Potage d’orge à l’Ecossaise. - - - RELEVÉS. - - Turbot à la Bordelaise. - Noix de veau à la Gastronome. - - - ENTRÉES. - - Poulardes aux pointes d’asperges. - Cailles à la Richelieu. - Aspic à la Dominicaine. - - - LÉGUMES. - - Artichauts à la Barigoul. - - - HORS D’ŒUVRE. - - Jambon d’York à la gelée. - Punch au Kirsch. - - - ROTIS. - - Faisans piqués. - Venaison à l’Anglaise. - Salades. - - - ENTREMETS. - - Bavarois à la Florentine. - Suédoise d’abricots à l’orientale. - Cussy à la Portugaise. - Glaces aux Fruits. - - - MAISON IMPÉRIALE D’AUTRICHE. - - - MAIGRE. - - Potage de bisque à la Cardinale. - Sardines à l’huile. - Aprische au Parmesan. - Saumon du Rhin, Génoise. - Omelette aux truffes. - Chicorée garnie de filets de schill. - Sarcelles rôties, au jus d’orange. - Salade mêlée. - Pouding à l’Anglaise. - Crême au marasquin. - Compote mêlée. - - - GRAS. - - Potage Duchesse, quenelles. - Chaudfroid de perdreaux. - Côtelettes d’agneau, papillotes. - Pièce de bœuf à la Napolitaine. - Polpetti et foie-gras, champignons. - Emincée de chevreuil à la Russe. - Chicorée au jus. - Poulets grillés. - Oisons rôtis au cresson. - Salade mêlée. - Gelée au champagne. - - - FAMILLE ROYALE D’ESPAGNE. - - - POTAGES. - - Crême de perdreaux à la Princesse. - Consommé à l’Impératrice. - Nouilles à la Napolitaine. - _Xérès Sec._ - - - HORS D’ŒUVRE. - - Petits pâtés à la Béchamel. - _Châteaubriand._ - - - RELEVÉS. - - Saumon garni, à la Royale. - Jambon, sauce en Malaga. - _Madère de Carpenter._ - - - ENTRÉES. - - Timbale de foie-gras à la Montesquieu. - _Marsala de Sicile._ - Suprême de poulets aux truffes. - _Triorata._ - Salade d’homards en Bellevue. - _Vin du Rhin._ - - - LÉGUMES. - - Petits pois à la Française. - _Côte-Rôtie._ - - - ROTIS. - - Chapons garnis de cailles. - Dinde en galantine. - _Champagne._ - - - FAMILLE ROYALE DE BELGIQUE. - - - POTAGES. - - Bisque aux écrevisses. - Consommé Printanier. - - - HORS D’ŒUVRES. - - Petites bouchées aux crevettes. - Croquettes de volaille. - - - RELEVÉS. - - Turbot à l’Hollandaise. - Filet de bœuf à la Financière. - - - ENTRÉES. - - Ris de veau aux petits pois. - Cailles à la Bohémienne. - Filets de soles à la Vénitienne. - Mayonnaise d’homards. - - Punch au Kirsch. - - - LÉGUMES. - - Asperges, sauce au beurre. - Haricots verts à la maître d’hôtel. - - - ROTIS. - - Selle de sanglier, sauce venaison. - Eperlans frits. - - - PATISSERIE. - - Timbale de fruits. - Pain d’ananas. - - - FAMILLE ROYALE DE SUEDE. - - Potage à l’Impériale. - _Madère._ - - Crême d’asperges. - _Xérès._ - - Corbeilles de truffes à la Lucullus. - - Allouettes en caisses. - Turbot à la marinière. - _Château d’Yquin._ - - Saumon à la Régence. - Train de chevreuil, sauce Venaison. - Chapons, truffes. - _Château-Margot._ - - Epigrammes d’agneau, purée d’artichauts. - _Château-Rouzan._ - - Croustades de cailles, à la Talleyrand. - Poulets nouveaux à la Reine. - Purée gelinottes à la Czartoriski. - _Tokay._ - - Punch à l’Impériale. - - Bécasses et faisans, rôtis, salade. - Terrine de foie-gras de Strasbourg. - _Champagne._ - - Asperges nouvelles, sauce au beurre. - Fond d’artichauts à la Lyonnaise. - _Vin d’Oporto._ - - Timbales d’ananas à la Florentines. - _Château Laffite._ - - Gelée de fraises à la Sultane. - _Clos-Vougeot._ - - Plombières, crême de noyau. - _Cremant._ - - Croque-en-bouche, Napolitaine. - Corbeilles Viennoises, Compotes assorties. - _Constance._ - - Dessert. - - - FAMILLE ROYALE DE GRECE. - - - POTAGES. - - Okra de Sterlets. - Tortue de mer. - - - HORS D’ŒUVRE. - - Cromesquis aux truffes. - Huîtres grillées. - - - RELEVÉS. - - Truites à la Chambord. - Dinde à la chipolata. - - - ENTRÉES. - - Suprême de perdreaux, aux truffes. - Timbale de truffes au champagne. - - - ROTIS. - - Gelinottes et Faisans. - - - ENTREMETS. - - Crême d’ananas (sur socle) garni de pâtisserie. - Glaces. - - - FAMILLE ROYALE DE PORTUGAL. - - Potage tortue et consommé. - - Rissoles à la purée de Gibier. - - Rougets grillés, à la maître d’hôtel. - Jambon, sauce Madère. - Petits pois. - - Poulets à la chevalière. - Cailles à la Portugaise. - Aspic de crevettes. - Chaudfroid de bécassines. - - Poulardes rôties et ortolans. - Salade. - - Asperges, sauce au beurre. - Quartiers d’artichauts à la Lyonnaise. - Abricots à la Condé. - Gelée à l’orange et Fruits. - Glaces Variées. - - - FAMILLE ROYALE D’HOLLANDE. - - Potage lié à l’Américaine. - Consommé à la Colbert. - - Turbot, sauce Hollandaise et crevettes. - Filet de bœuf à la Flamande. - Endives aux œufs pochés. - - Dinde à l’ambassadrice. - Côtelettes de mouton à la Périgueux. - Pain de gibier aux suprêmes. - Homards à la Remoulade. - - Petits pois à l’Anglaise. - Perdreaux et chapons rôtis. - Salade de tomates et polonaise. - - Croustade de riz à la Duchesse. - Gelée à la clermont. - Glaces. - Dessert. - - - HONNEUR AUX ENFANTS DE LA FRANCE. - - Banquet d’Adieu - Offert à Mons. l’Amiral Reajneaud, - Le 16 Novembre, 1863. - Huîtres. - Potage purée de Gibier. - - - VARIÉS. HORS D’ŒUVRES. VARIÉS. - - Bouchées de Tortue. - - - RELEVÉS. - - Saumon Portugaise. - Fillet of beef à la Portugaise. - - - ENTRÉES. - - Dinde, truffes à la Toulouse. - Cailles, purée de céleri. - Côtelettes de Faisans aux champignons. - Pâtés de Gibier. - Galantine aux truffes. - - - SORBET. - - A la Régence. - - - ROTIS. - - Bécasses. - Canvas-back duck. - - - ENTREMETS. - - Petits pois. - Tomates farcies. - Flageolets. - Chou-fleur. - - - SUCRES. - - Savarin Chantilly. - Gâteaux mille-feuilles. - Charlotte Croque-en-Bouche. - Fruits. - Dessert assortie. - - _Delmonico._ - - - BALL - IN HONOR OF - HIS ROYAL HIGHNESS THE PRINCE OF WALES, - _NEW YORK, OCTOBER 12, 1860_. - - MENU. - - Consommé de Volaille. - Huîtres à la Poulette. - - Saumon. - Truites. - Au Beurre de Montpelier. - - Filets de Bœuf à la Bellevue. - Pâtés de Gibiers à la Moderne. - Pains de Lièvres Anglais Historiés. - Galantines de Dindes à la Royale. - Cochons de Lait à la Parisienne. - Terrines de Nérac aux Truffes. - Jambons de Westphalie à la Gendarme. - Longes de Boeuf à l’Ecarlate. - - Mayonnaises de Volailles. - Salades d’Homards à la Russe. - - Grouse. - Bécassines. - Bécasses. - Faisans. - - Gélées au Madère. - Crêmes Françaises. - Petits Fours. - Macédoines de Fruits. - Glaces à la Vanille et Citron. - Charlotte Russes. - Pêches, Poires, Raisins de Serre, etc. - - - PIÉCES MONTÉES. - - La Reine Victoria et le Prince Albert. - Le Great Eastern. - Le Vase de Flora. - Silver Fountain, etc., etc. - - _Delmonico._ - - - DINNER BY THE CITIZENS OF NEW YORK, - TO HIS EXCELLENCY - PRESIDENT JOHNSON, - IN HONOR OF - _His Visit to the City, Wednesday, August 29, 1866_. - - Menu. - - - POTAGES. - - Consommé à la Chatelaine. - Bisque aux Quenelles. - - - HORS D’ŒUVRES. - - Variés. - Timbales de Gibier à la Vénitienne. - Variés. - - - POISSONS. - - Saumon à la Livonienne. - Paupiettes de Kingfish à la Villeroi. - - - RELEVÉS. - - Selle d’Agneau aux Concombres. - Filet de Bœuf à la Pocahontas. - - - ENTRÉES. - - Suprêmes de volaille à la Dauphine. - Ballotins de Pigeons à la Lucullus. - Filets de Canetons à la Tyrolienne. - Côtelettes à la Maréchale. - Ris de Veau à la Montgomery. - Boudins à la Richelieu. - - - SORBET. - - A la Dunderberg. - - - ROTIS. - - Bécasses Bardées. - Ortolans Farcis. - - - ENTREMETS. - - Petit Pois. - Aubergines. - Tomates Farcies. - Artichauts à la Barigoul. - - - SUCRES. - - Pêches à la New York. - Macédoine de Fruits au Curaçoa. - Bavarois aux Fraises. - Crême aux Amandes. - Beauséjour au Malaga. - Gâteau Soleil. - Abricots Siciliens. - Moscovites aux Oranges. - Gelée Californienne. - Méringue Chantilly. - Mille-feuilles Pompadour. - Biscuits Glacés aux Pistaches. - Fruits et Dessert. - - - PIECE MONTÉES. - - Monument de Washington. - Temple de la Liberté. - Casque Romain. - Char de la Paix. - Cassolette Sultane. - Fontaine des Aigles. - Trophée Nationale. - Colonne de l’Union. - Rotonde Egyptienne. - Cornes d’Abondances. - - - VINS. - - POTAGES. - - Amontillado 1824. - - POISSONS. - - Hochheimerberg. - - RELEVÉS. - - Champagne. - - ENTRÉES. - - Château Margaux ’48. - - ROTIS. - - Clos de Vougeot. - - ENTREMETS SUCRES. - - Tokai Impériale. - - DESSERT. - - Madère Faguart. - - - CITY OF MELBOURNE - INAUGURATION DINNER - TO THE - RIGHT WORSHIPFUL THE MAYOR, SAMUEL AMESS, ESQ., - 9th November, 1869. - - - WINES. - - Roederer’s, Moet’s, and Cliquot’s - Champagne. - D. & J. Squat Hock. - Claret. - Sherry. - Port. - - Bill of Fare. - - - POTAGES. - - Mock Turtle. - White Oyster. - Jardinière. - - - POISSONS. - - Murray Cod. - Snapper. - Fillet of Whiting. - - - RELEVÉS. - - Boiled Turkeys, Financier Sauce. - Roast Turkeys à l’Alderman. - Hams Braised à la Gelée. - Roast Ducklings. - Roast Fowls. - Tongues Garnis des Légumes. - Boiled Chickens, Celery Sauce. - Roast Quarters of Lamb. - Roast Goslings, Gooseberry Sauce. - Pigeon Pies. - Saddles of Mutton. - Roast Guinea Fowls. - - - ENTRÉES. - - Les Petites Pâtes aux Huîtres. - Les Karry de Volaille. - Les Chartreuses des Légumes. - Filets de Poulets à l’Ecarlate. - Côtelettes d’Agneau aux Petits Pois. - Vol-au-Vent au Ris de Veau aux Truffes. - Croquettes de Volaille en Surprise. - Côtelettes de Mouton à la Reform. - - - ENTREMETS. - - Cabinet Pudding. - Gelée an Rhum. - Gelée au Citron. - Gelée à l’Orange. - Gelée à la Victoria. - Blanc Mange. - Les Nougats Françaises. - Croque-en-bouche. - Gâteaux Génoise. - Corbules à la Chantilly. - Canapés en Pyramid. - Plum Pudding. - Crême à la Vanille. - Crême au Chocolat. - Crême aux Fraises. - Crême à l’Italienne. - Jamonge. - Grosses Méringues au Crême. - Vol-au-Vent de Pommes. - Gâteaux Napoléon. - Puits d’Amour. - Quadrilles à la Princes. - Macaroni au Gratin. - Pouding à la Nesselrode. - Glaces. - - - DINNER GIVEN BY SIR MORTON PETO, - --AT-- - _DELMONICO’S, OCTOBER 30, 1865_. - - Menu. - - - HUITRES. - - _Barsac._ - - - POTAGES. - - Consommé Britannia. - Purée à la Derby. - _Xérès F. S., 1815._ - - - VARIÉS. HORS D’ŒUVRES. VARIÉS. - - Cassolettes de Foie-gras. - Timbales à l’Ecarlate. - - - POISSONS. - - Saumon à la Rothschild. - Grenadins de Bass, New York. - _Steinberger Cabinet._ - - - RELEVÉS. - - Chapons, truffes. - Filet de Bœuf à la Durham. - _Champagne Napoléon._ - - - ENTRÉES. - - Faisans à la Londonderry. - Côtelettes d’Agneau, Primatice. - Cromesquis de Volaille, Purée de Marrons. - Escalops de Canards, en Bigarade. - Rissolettes à la Pompadour. - Turban de Pigeons à la Musulmane. - _Château Latour._ - - - ENTRÉES FROIDES. - - Volière de Gibier. - Ballotins d’Anguilles en Bellevue. - Chaudfroid de Robins à la Bohémienne. - Buisson de Ris d’Agneau, Pascaline. - _Côtes Rôties._ - - - SORBETS. - - A la Sir Morton Peto. - - - ROTIS. - - Selle de chevreuil, Sauce Porto-Groseille. - Bécasses Bardées. - _Clos de Vougeot._ - - - ENTREMETS. - - Choux de Bruxelles: Haricots Verts. - Artichauts Farcis: Petits Pois. - - - SUCRES. - - Pudding de Poires à la Madison. - _Tokai impériale._ - Louisiannais à l’Ananas. - Gelée de Fruits. - Pain d’Abricots à la Vanille. - Moscovite Fouetté, Gelée à l’Indienne. - Vacherin au Marasquin. - Couglakoff aux Amandes. - Mazarin aux Pêches. Mousse à l’Orange. - Caisses Jardinières. Glaces Assorties. - Fruits et Dessert. - _Madère Faquart._ - - - PIECES MONTÉES. - - Cascade Pyramidale. - Corbeille Arabesque. - Ruines de Pöestum: Le Palmier. - Trophée Militaire: Corne d’Abondance. - Nougat à la Parisienne. - - - COMPLIMENTARY BANQUET - --TO-- - GENERAL LATHAM, - _Late Consul for the United States of America_, - - CRITERION HOTEL, 12TH OCTOBER, 1869. - - - WINES. - - Roederer’s, Moet’s, and Cliquot’s - Champagne. - D. & J. Squat Hock. - Claret. - Sherry. - Port. - - Bill of Fare. - - - SOUPS. - - Mock Turtle. - White Oyster. - Spring. - - - FISH. - - Snapper. - Murray Cod. - Fillet of Whiting. - - - RELEVÉS. - - Boiled Turkeys, Oyster sauce. - Boiled Fowls and Celery sauce. - Roast Geese. - Roast Saddles of Mutton. - Pigeon Pies. - Hams, Garnished. - Roast Turkeys and Sausages. - Roast Fowls en Cresson. - Roast Ducks. - Roast Quarters of Lamb. - Raised Chicken Pies. - Tongues, Garnished. - - - ENTRÉES. - - Ris de Veau à la Sultan. - Côtelettes de Mouton au Tomate. - Filets de Poulet à la Royale. - Rissoles de Volaille à la Reform. - Petites Pâtés aux Huîtres. - Fricandeau de Veau, Sauce de Tomate. - Côtelettes d’Agneau au Petit Pois Vert. - Vol-au-Vent à la Chevalière. - Turban de Quenelles de Volaille. - Croquettes de Veau et Jambon. - Timbales de Macaroni à la Princesse. - Filets de Poulet à l’Ecarlate. - - - SECOND SERVICE. - - - ENTREMETS. - - Cabinet Pudding. - Newmarket Pudding. - Gelée aux Fraises. - Gelée au Vin de Marasquin. - Puits d’Amour. - Pommes Méringuées. - Gâteaux Napoléon. - Crême à la Rose. - Crême au Chocolat. - Corbules à la Chantilly. - Canapés en Pyramid. - Gâteaux à la Rutland. - Macaroni au Gratin. - Plum Pudding. - Gelée à la Victoria. - Gelée à l’Orange. - Gelée Dantzic. - Gâteaux Génoise. - Tartlets à la Crême. - Crême à la Vanille. - Crême à la Fleur d’Orange. - Crême aux Framboises. - Tourtes en Caramel. - Gâteaux, Neapolitan. - Custards. - Dessert, etc., etc. - - - BALL. - _NOVEMBER 5, 1863, AT THE ACADEMY OF MUSIC._ - RUSSIAN FLEET. - - Rear-Admiral Lessoffsky, Russian flag-ship _Alexander Weosky_, 51 - guns. - Capt. Kopytor, Russian screw frigate _Peresvat_, 48 guns. - Capt. Bontakoff, Russian screw frigate _Osliaba_, 33 guns. - Capt. Lund (or Lurd), Russian screw sloop _Vitioz_, 77 guns. - Capt. Kremer, Russian screw sloop _Variag_, 17 guns. - - Menu. - - - HORS D’ŒUVRES. - - Huîtres à la poulette. - Huîtres en marinade. - Bouchées de gibier. - Canapés de filets d’ortolans. - Snit-mitch à la Russe. - - - GROSSES PIÉCES. - - Saumons au beurre de Montpelier. - Filets de bœuf à la Mazarin. - Galantine de cochon de lait, garni de hatelets. - Jambons de Westphalie à la moderne. - Truites à la Régence. - Pâtés de canvas-back ducks. - Pâtés de gibier sur socles. - Galantines de dindes aux truffes. - - - ENTRÉES. - - Salades de volaille à la Russe. - Côtelettes de pigeons en Macédoine. - Chaudfroid de filets de faisans. - Pain de gibier à la royale. - Terrines de nérac de pluviers. - Canetons à la Rouennaise. - Bordures d’escalopes d’homards. - Aspics de filets de soles à la Victoria. - Timbales à la renaissance. - Bécassines à la Geoffroy. - - - ROTIS. - - Cailles aux feuilles de vigne. - Bécasses bardées. - Faisans piqués. - Grouse. - - - ENTREMETS, SUCRES, ET DESSERT. - - Savarins au Marasquin. - Gâteaux de mille-feuilles. - Charlottes Sibériennes. - Biscuits Moscovites. - Babas glacés au rhum. - Charlotte, New York. - Méringues panachées et Vanillées. - Gelée macédoine au vin de champagne. - Gelées Dantzic Orientales. - Gelées de poires à la maréchale. - Gelées au madère. - Pains d’abricots à la Béresina. - Blanc manger rubané au chocolat. - Bavarois aux fraises. - Biscuits glacés à la rose. - Gâteaux assortis. - Petit-fours. - Compotes. - Fruits. - - - PIÉCES MONTÉES ET GLACÉS. - - Pierre le Grand. - Alexandre II. - Le berceau des palmiers. - La fontaine moderne. - L’arc de triomphe. - Sultane à la Parisienne. - Washington. - Lincoln. - La rotunde d’Athéne. - L’ermitage Russe. - Cornes jumelles d’abondance. - Le pavilion des Aigles. - L’aigle Américain. - Le casque sur socle. - Pouding Nesselrode. - La lionne. - Columbus. - Corbeille jardinière. - Les Dauphins. - Diane. - Madeleines. - Mousses aux amandes. - Bombe spongade. - Ceylaus au café. - Vanille. - Chocolat. - Citrons et Fraises - etc. etc. etc. etc. - - _Delmonico._ - - - DÉJEÛNER - DONNÉ PAR - MME. JAMES GORDON BENNETT, - _LE 3 DECEMBRE, 1861_. - - - MAISON DORÉE. - - Huîtres crues sur Coquilles. - - - POTAGES. - - Aux huîtres, - Consommé à la royale. - - - POISSONS. - - Saumon à la Impériale. - Truite à la Régence. - Croquettes de Pommes de terre. - - - HORS D’ŒUVRES. - - Petits pâtés à la Parisienne. - Salade d’anchois, olives, sardines. - - - GROSSES PIÉCES FROIDES. - - Hure de sanglier, sur socle à la St. Hubert. - Chaudfroid de foies de Canards de Strasbourg aux truffes. - Perdreaux à la Gelée. - Roast Beef à l’Anglaise. - Jambons de Westphalie, ornamentés. - Pâtés de faisans d’Ecosse en Bellevue. - Longe de Bœuf à la Gelée. - Selle de chevreuil et Gelée de Groseille. - - - ENTRÉES. - - Coquilles de Volaille à la Montglas. - Côtelettes d’agneau garnies de pommes. - Asperges. - Boudins à la Richelieu aux truffes. - Brochettes de foies de volaille à l’Anglaise. - Petits pois. - Punch à la Romaine. - - - ROTIS. - - Canvas-back Ducks. - Chapons, Truffes. - Croûte aux champignons nouveaux. - Mayonnaise de Volaille à la Niçoise. - Dindes farcies au cresson. - Cailles bardées au cresson. - Choux de Bruxelles. - Mayonnaise d’Homards à la Nelson. - Buissons d’Ecrevisses. - - - PIÉCES MONTÉES ET ENTREMETS. - - Le Temple de la Paix. - Gâteau Napolitain sur socle. - Nougats à la Parisienne. - Corbeilles de Méringues à la Chantilly. - Gelées d’orange à l’Orientale. - Macédoine de fruits. - Crême renversée à la vanille. - Gâteau Chateaubriand sur socle. - Croque-en-bouche Génoise. - Charlottes Russes, à la moderne. - Blanc Manger, Rubané. - Mousses aux framboises. - Ladies’ Kisses. - Petits fours et Confiserie assortie. - - - GLACES. - - “L’aigle Américain,” sur socle. - “Pudding,” à la Nesselrode. - “Corbeille” de fruits à la Napolitaine. - “Biscuits,” glacés à la vanille. - - - FRUITS. - - Raisins. - Oranges. - Pommes. - Compote de Pommes à la Portugaise. - Poires. - - - ORANGE BOVEN. - - _ANNIVERSARY DINNER_ - OF THE - ST. NICHOLAS SOCIETY, - AT THE - _ASTOR HOUSE, DECEMBER 6, 1852_. - - - SOUP. - - Green Turtle. - Macaroni with Cheese. - - - FISH. - - Baked Cod, Italian style. - Boiled Striped Bass, Hollandaise sauce. - - - RELEVÉS. - - - ROAST. - Turkeys, Giblet sauce. - Capons, Truffle sauce. - Ham, Cherry-wine sauce. - Beef, with Croquettes of Potatoes. - Venison, with Currant Jelly. - - - BOILED. - - Partridges, with Sour Krout. - Leg of Mutton, Dutch Style. - Leg of Pork, with Cabbage. - Turkey, with Oysters. - Leg of Veal with Mushrooms. - - Chicken Pot-pie, Farmer’s style. - - - RELISHES. - - Olives. - Pickles. - Anchovies. - Sardines. - - - SIDE DISHES. - - Broiled Quails with Green Peas. - Lamb Chops with Mashed Potatoes. - Fillet of Veal, larded, Gardiner’s sauce. - Breast of Chicken à la Condé. - Vol-au-Vent, garnished with Veal and Celery. - Oysters Baked in the Shell. - Chartreuse of Game, Madeira sauce. - Legs of Chickens, in form of birds, Soubise sauce. - Curry of Veal, Indian mode. - Small Cakes of Fish with Oysters. - Fricassee of Chicken, Chevalier style. - Côtelettes of Halibut, German style. - Mayonnaise of Lobster. - Turkish Pillau. - - - COLD ORNAMENTAL DISHES. - - American Pâté-de-Foie-Gras with Truffles. - Bastion made of Fish, with Holland colors. - Cheese, made of Veal in Jelly on a Socle. - Stuffed Chickens in form of a Fountain. - Boned Turkey with Jelly. - - - VEGETABLES. - - Plain Boiled Potatoes. - Cauliflower. - Onions. - Turnips. - Baked Mashed Potatoes. - Baked Sweet Potatoes. - Potatoes Fried, German style. - Parsnips. - - - SMALL PLATES. - - Croquettes of Rice. - Fried Oysters. - - - GAME. - - Roast Canvas-back Ducks. - Red-head Ducks. - Brant. - Wild Goose. - Wild Turkey. - Wild Rabbits. - - - KNICKERBOCKER DISHES. - - Rolletjies. - Smoked Sausages. - Head Cheese. - Kookies. - Smoked Goose. - Spack and Applejes. - Krullers. - Doughnuts and Oly Kooks. - - - PASTRY. - - Mince Pie. - Blanc Mange. - Charlotte Russe. - Rum Jelly. - Poor Man’s Pudding. - Swiss Méringues. - Apple Pie. - - - ORNAMENTAL CONFECTIONERY. - - Visit of Santa Claus. - Stuyvesant and his Dwelling. - Washington Monument. - City Hall of New Amsterdam. - Knickerbocker Comfort. - Holland Pavilion. - - - CONFECTS. - - Macaroons. - Almond Cakes. - Lady-fingers. - Kisses. - Vanilla Ice-cream. - - - PRESERVES. - - Brandy Peaches. - Ginger. - Chow-Chow. - - - FRUIT. - - Schnaps and Pipes. - St. Nicholas Punch. - Coffee. - Anchovy Toast. - - - - - CURIOUS MENUS - OF - VARIOUS NATIONS. - - - MENU - FROM - CENTRAL AFRICA. - -Through the courtesy of a gentleman who has for many years lived in -Central Africa, and who has brought with him a young prince, son of one -of the powerful chiefs of the Baaili tribe, to be educated in this -country, the author is enabled to illustrate the habits and customs now -in vogue in the Royal Kitchen there. - -As a rule, there is only one principal meal, which is eaten in the early -part of the evening. It mostly consists of parrot-soup, roasted or -stewed monkeys, alligator eggs (also well liked by Europeans), and birds -of every description. They also have moambo or palm-chops, and fish. A -great delicacy, so considered by Europeans and natives alike, is -elephant’s feet and trunk. They have somewhat the taste of veal, and -have a very delicious flavor. To prepare them they dig a hole, about -five feet deep, in the sand, and build in it a large fire. After the -sand is thoroughly heated, the fire is removed, leaving only the ashes -in the hole. They place the trunk and feet in this hole, covering them -with leaves, and afterward with hot sand; they remain there about two -hours, when they are considered done. - -All carcasses of animals which are to be cooked, are placed on a block -of wood, and pounded until every bone is broken, care being taken not to -tear or bruise the skin. They are then boiled or roasted on an open -wood-fire, in hot sand or ashes, without removing the hide or feathers. - -The cooking is of a very inferior grade; the only spices used being salt -and pepper. - -The kitchen utensils consist of common earthen or wooden ware. - -Very little time is taken for setting or decorating the table; knives, -forks, napkins, &c., &c., are dispensed with. - -All victuals are served in large wooden vessels. After the members of -the chief’s household and his guests have assembled, each person is -supplied with a wooden spoon, and selects whatever he wishes out of the -different vessels, using his hands in eating it. - -In the line of vegetables, they have also several dishes well liked by -Europeans. N’gutti-N’sengo is a dish eaten all over Africa. It consists -of egg-plant, small fish, somewhat like our sardines (N’sengo), and the -roots of the cassava or manioca plant (called N’gutti), which have a -knotty appearance, and often weigh as much as twenty pounds. - -As the latter contains poison, they soak the manioca in water for three -to four days, to extract the poisonous substance. They are cut and -sliced, adding small tomatoes. All is placed in a vessel with water, and -seasoned with salt and pepper, and boiled. Moambo, or, as the Europeans -call it, palm-chops, is also a favorite dish. The palm-nuts are first -boiled in water, until the pulpy substance loosens from the pit. - -Then the shell, which contains a very delicious oil, is placed in a -wooden mortar and crushed to obtain the oil. Then whatever the meal -consists of, meat, fish, mussels, &c., all is put in a vessel, adding -the oil and the pulpy part of the palm-nut, also red pepper and salt, -and is boiled. - -Roast or boiled squash (Loenge) is generally eaten with it. - -Sweet potatoes (M’balla Benga) are more farinaceous, and sweeter than -ours, but do not taste so good. They are boiled or roasted in the same -way as we do here. - -Bananas (Bitaebe) weigh about a half pound each, and are about fifteen -inches long. When half ripe they are cut in slices, adding much salt and -pepper, and are boiled in water. - -N’sensi is a little red bean, which is boiled in water without adding -salt or pepper. - -Peanut bread (Chisulu): the peanuts are first roasted, then crushed. -This mass is then rolled and put into the skin of a banana, adding a -little pressure, forming it into a body. It readily retains this shape -from the presence of the oily substance in the peanut. - - -Hongkong Menu. - -China. - - Bow Ha Mai. - Boiled Prawns in Oil. - - Chow Chop Suey. - Bits of Pork Chops. - - Ham ob Dau. - Preserved Eggs with Ducks’ Gizzards. - - Ob Gau Bow Vo Toway. - Ducks’ Livers and Boiled Ham. - - Chow Ju Aw. - Boiled Pork, Kidneyed. - - Show Ju N Gow. - Roast Pork-tongues. - - Bow N Gwei. - Cuttle Fish. - - Yen Wo’ Gong. - Boiled Pigeon Eggs and Bird-nest Soup. - - Bow Hai. - Boiled Crabs. - - Bow Yu Chee. - Boiled Shark Fins. - - Yuen Tsyai. - Rice Cakes. - - Bow Ob. - Duck-tongues and Mushrooms. - - Ju Tow N Gow. - Fried Roofs-of-the-Mouths of Pigs. - - Chow Ob Jun. - Ducks’ Feet. - - Chow Gai Pien. - Fried Chicken Wings. - - Lein Chi Gong. - Lily-seed Soup. - - Hong Yin Gong. - Almond Soup. - - Dein Som. - Sweetmeats and Jellies. - - Yueh Biung. - Mincemeat Cakes. - - Gwoy Zoo. - Fruits. - - Kwoh Zuh. - Seeds. - - Cha Sam Soo. - Tea, and Rice Whiskey. - -As to the Chinese, at their formal dinners or feasts no menus are used. -The bill of fare consists of an interminable list of dishes, and which -has been arranged by the author in the form of a menu card. The tables -are laden with such dishes as shark-fins, bêche-de-mer fish, fish-soup, -chicken-soup, duck-soup, rice, rice, rice, and tea, tea, tea, and tea; -not forgetting the edible birds’ nests, candies, and cakes. 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 -herbs. The Chinese can be extremely polite. Champagne is a favorite -drink among Chinese officials at the Treaty Ports, and is always brought -out when they have a foreign guest. - - -Yokohama Menu. - -Japan. - - Cha. - Tea. - - Luimano. - Fish Soup. - - Shiru. - Bean Soup. - - Ohira. - Vegetable Soup. - - Sashimi. - Raw Sliced Fish. - - Nizakana. - Boiled Fish. - - Teriyaki. - Roast Fish. - - Shiwoyaki. - Roasted Fish. - - Muchitori. - Boiled Vegetables. - - Umani. - Fish and Vegetables. - - Trubonomoni. - Vegetables. - - Gozen. - Boiled Rice. - - Tsukemono. - Pickles. - - Shoyu. - Sauce. - - Saki. - Rice Whiskey. - - Cha. - Tea. - -A most delicious sauce, called “Shoyu,” which is the basis of -Worcestershire sauce, is also used to give spice to the food. Throughout -the repast the guests are served from time to time with “Saki,” a pale -liquor made from rice, and which tastes very much like sherry. It is -served hot, and is a most insinuating tipple. In a large party you are -expected to exchange cups and drink with every one present. The result -is that, in nine cases out of ten, you leave the house just a “wee bit -fu’,” as they say in Scotland. Like the Chinese, no knives, forks, or -napkins are used--“chop sticks” only. To smack your lips or belch during -the feast is, strange to say of such a supremely polite people, not -considered bad form. - - -Corea Menu. - - Cha. - Tea. - - Fou Yoon An. - Finely Chopped Ham, with Eggs. - - Whey Sum. - Bamboo Shoots, with Mushrooms and Bêche-de-mer Fish. - - Chow Kai Goot. - Dice-shaped Spring Chicken-bones, Served in Sweetmeat Pickles. - - Chow Lok Zeow. - Finely Sliced Green Peppers, Fried with Cut Beef and Celery. - - Gow Jee. - Finely Chopped, Spiced Pork, Wrapped in Thin Dough, then Steamed. - - Chow Mien. - A Kind of Boiled Macaroni, Fried with Thin Strips of Chicken, Pork, - Mushrooms, and Celery. - - Bing Lon. - Betel-nuts Preserved in Rock Candy. - - Cha. - Tea. - - Sam Soo. - Rice Liquor. - -In Corea Chinese fashions are very closely followed. Greasy messes and -appetite-destroying smells are their most characteristic features. The -food is always conveyed to the mouth by the aid of “chop sticks,” and -during the progress of a meal the mind becomes catered to by an animated -conversation. - - -Kanaka Menu. - -Hawaiian Islands. - - FISH. - - Raw Mullet. - Raw Gold-fish. - Shell Fish. - Broiled Taro. - - POI. - - Chili Peppers. - Small Onions. - - ENTRÉES. - - Raw Liver. - Roast Pig. - Roast Fish. - Stewed Taro. - - VEGETABLES. - - Papaias. - Cabbage. - Taro. - Sweet Potatoes. - - FRUIT. - - Bananas. - Oranges. - Guavas. - Mangoes. - Apples. - Hawaiian Tea. - Kono Coffee. - - LIQUOR. - - Ookulian (pronounced O-ku-le-on). - Hawaiian Pipe of Friendship. - -Among the Kanakas, the food eaten for breakfast, luncheon, and dinner is -about the same, and consists chiefly of the native dish called “POI,” -which is eaten whenever they (the Kanakas) are hungry. - -“POI” is made from a root called “_Taro_,” and in shape and size -resembles a raw beet, it has a dark skin, and the vegetable itself has a -variety of colors--pink, gray, purple, and white. - -The “Taro” is cooked in the ground, after the manner of a “New England -clam-bake;” after obtaining the softness of a cooked potato it is -peeled, and _beaten_ with a large stone or iron, made for that purpose, -into a pulp. It is then mixed with water until it forms the thickness of -paste (and which makes very good paste, as it is often used for sticking -bills, etc., when a theatrical company arrives), and after standing for -a few days, to allow it to ferment, it is ready to be eaten. - -The “Poi” is always eaten out of a “Calabash” (a large gourd about the -size of a pumpkin), the natives _always_ eating with their fingers, this -being done by sticking the two fore-fingers into the “Calabash,” giving -it one or two twists, and dexterously turning it around in front of -their faces, until it looks like a ball of “taffy on a stick” (no pun -intended). - -“Taro” is sometimes cooked and eaten like potatoes and is considered -very wholesome food. - -The next important dish is “_Raw Fish_,” which are caught along the -coast and eagerly eaten by the natives. Fish is also cooked in the -ground, and is served on large leaves about the size of palm-leaves, -called “Ti” leaves. Raw meat, raw liver, and a fragrant sea-weed form -delicate side-dishes. - -Coffee, within the last few years, has to a great extent been drunk as a -beverage, but not so much as the Hawaiian tea, which tastes and smells -like medicine. - -Vegetables are also eaten, but sparingly, comprising sweet potatoes, -Irish potatoes, cabbages, etc. - -Fruit, the product of the Islands, is very much eaten and relished, such -as guavas, mangoes, bananas, mountain-apples, oranges, etc. - -The Hawaiians when eating always sit on mats. All eat out of the same -calabash. After eating, it is the custom to pass the pipe of friendship, -which is a small pipe made from shark’s teeth. - - - - -INDEX. - - -BEEF. - - 484, Braised à la Bignon. - 483, en daube. - 482, à la flamande. - 479, à la mode. - 478, à la morlaisienne. - 481, à l’Orsini. - 480, à la Providence. - 485, Russian sauce. - 490, Corned, with kale-sprouts. - 489, and spinach. - 531, hash en bordure. - 529, au gratin. - 528, à la polonaise. - 530, à la zingara. - 1359, Hamburg steak, raw. - 526, Russian sauce. - 502, Minced beef à la Catalan. - 501, à la portugaise. - 500, à la provençale. - 512, Mignons filets à la Bernardi. - 513, à la bohémienne. - 1389, à la Brown. - 1364, à la Lorillard. - 511, marinated, Russian sauce. - 510, à la moëlle. - 514, à la parisienne. - 515, aux pommes parisienne. - 509, à la Pompadour. - 527, Roast. - 539, Roulade à l’écarlate. - 498, Sirloin piqué, à la bordelaise. - 499, marrow sauce. - 486, Smoked beef à la crême. - 524, Steak, porterhouse. - 525, Steak, porterhouse double. - 492, sirloin, à la béarnaise. - 491, à la bordelaise. - 496, aux cêpes. - 494, Steak, duchesse. - 497, green peppers. - 493, à la moëlle. - 495, à la parisienne. - 488, pie à l’américaine. - 487, pie à l’anglaise. - 541, Stewed beef, Dufour. - 540, à l’égyptienne. - 543, à la marseillaise. - 542, à la turque. - 503, Tenderloin of beef, broiled. - 504, à la chéron. - 506, à la florentine. - 508, aux gourmets. - 505, à la nivernaise. - 1388, à la Stanton. - 507, à la Trianon. - 523, piqué à la Bernardi. - 516, à la duchesse. - 521, à l’égyptienne. - 519, à la Hussard. - 517, à la portugaise. - 518, à la provençale. - 522, à la Richelieu. - 520, à la Sévigne. - 532, Tongue of beef à la gendarme. - 535, à la jardinière. - 538, milanaise. - 534, napolitaine. - 537, with risotto. - 533, sauce piquante. - 536, with spinach. - 544, Tripe à la bordelaise. - 545, à la créole. - 548, à la lyonnaise. - 547, à la mode de Caen. - 546, à la poulette. - - -COFFEE, CHOCOLATE, AND TEA. - - 1263, Coffee, essence. - 1348, how to roast. - 1349, how to make. - 1350, Café noir à l’Alexander the Great. - 1351, Café, au lait. - 1352, au lait à la St. Gottardo. - 1353, glacé. - 1354, Tea. - 1355, à la Russe. - 1356, Chocolate. - 1357, au lait à la George Washington. - 1391, Mazagran à la Général Bugeau. - 1292, à la Général Dufour. - - -DESSERTS: - -PASTRY, JELLIES, ICES, PRESERVES, ETC. - - 1207, Almonds, how to prepare. - 1169, Apples, with rice. - 1124, baked. - 1190, Batter, for fritters. - 1185, for frying. - 1270, Blanc-manger à la Josephine Delmonico. - 1205, Cakes, allumettes. - 1224, almond. - 1239, almond fancy. - 1208, almond glacés. - 1211, apple. - 1216, baba. - 1217, baba au madère. - 1218, baba crême vanille. - 1235, biscuits, almond. - 1234, biscuits, ambroisienne. - 1231, biscuits, cuillère. - 1233, biscuits, livornaise. - 1232, biscuits, Richelieu. - 1201, brioches. - 1203, brioches à la Condé. - 1204, brioches fluttes. - 1202, brioches small. - 1183, buckwheat. - 1236, chaussons. - 1246, choux à la crême. - 1221, galette. - 1213, gingerbread. - 1220, home-made. - 1231, lady-fingers. - 1209, macaroons, bitter. - 1210, macaroons, sweet. - 1226, madeleine. - 1227, madeleine printanière. - 1228, Milan. - 1223, mille-feuilles. - 1238, petites bouchées à la Mme. Astor. - 1237, petites bouchées des dames. - 1225, pithiviers. - 1193, pound. - 1222, rice. - 1230, rice à la Mazzini. - 1229, rum. - 1197, savarin. - 1199, savarin à l’anglaise. - 1198, savarin hot. - 1215, short, blackberry. - 1214, short, strawberry. - 1212, St. Honoré à la Rose Delmonico. - 1195, sponge. - 1196, waffles. - 1194, wedding. - 1184, Cakes, wheat. - 1167, Charlotte, apple. - 1262, au café. - 1261, russe. - 1168, small. - 1080, Currants, cleaning. - 1200, Cream à l’anglaise. - 1258, au cognac. - 1259, au curaçoa. - 1256, au kirsch. - 1257, au maraschino. - 1260, en mousse. - 1253, en mousse au café. - 1255, en mousse au rhum. - 1242, pâtissière. - 1252, renversée. - 1254, whipped à la vanille. - 1176, Croustade of rice. - 1313, Cup, champagne. - 1314, claret. - 1122, Dumplings, baked apple. - 1127, boiled apple. - 1126, boiled apricot. - 1125, boiled peach. - 1241, Eclairs, - 1244, au café. - 1243, au chocolat. - 1245, vanilla. - 1191, Fritters, apple. - 1192, vanilla. - 1269, glace, royale. - 1206, glace, royale, for allumettes. - 1277, Ice-cream, banana. - 1286, biscuits glacés. - 1287, biscuits Tortoni. - 1299, charlottes glacées. - 1300, charlottes panachées. - 1272, chocolate. - 1273, coffee. - 1278, lemon. - 1290, macaroon. - 1298, macédoine à la Cavour. - 1301, méringues glacées. - 1302, méringues panachées. - 1292, napolitaine. - 1295, parfait au café. - 1276, peach. - 1275, pistache. - 1370, plombière à la Hamilton. - 1294, plombière à la Kingman. - 1291, pudding à la Frances Cleveland. - 1288, pudding à la diplomate. - 1289, plum pudding à la Gladstone. - 1274, Ice-cream, strawberry. - 1371, tutti-frutti à la General Harrison. - 1293, tutti-frutti. - 1271, vanilla. - 1327, Jelly, apple. - 1321, brandy. - 1322, champagne. - 1326, currant. - 1379, currant. - 1319, kirsch. - 1323, kümmel. - 1325, Marcella wine à la Castellar. - 1324, Rhein wine. - 1320, Jamaica rum. - 1318, sherry wine. - 1247, Méringues. - 1248, apple. - 1249, à la Ch. C. Delmonico. - 1251, à l’helvétienne. - 1250, shells. - 1266, Nougat. - 1267, pyramid. - 1182, Nouilles or noodles. - 1297, Oranges glacées à la Geo. Renauldt. - 1186, Pancake, French. - 1187, Pancake, French, à la gelée. - 1188, German. - 1189, German with apples. - 1076, Paste, feuilletage or puff. - 1078, foundation. - 1077, for pies. - 1079, Pastry-bag. - 1240, Pâte-à-chou. - 1331, Peach marmalade. - 1083, Pies, apple. - 1103, apple méringue. - 1097, blackberry. - 1098, cherry. - 1101, cocoanut. - 1104, cranberry. - 1090, fresh currants. - 1100, custard. - 1091, gooseberry. - 1093, green-gage. - 1089, huckleberry. - 1086, lemon. - 1102, lemon cream. - 1105, Martha Washington. - 1082, mince. - 1092, peach. - 1084, pear. - 1088, pear, open. - 1087, pineapple. - 1094, plum. - 1099, pumpkin. - 1096, raspberry. - 1085, rhubarb. - 1095, strawberry. - 1342, Preserves, apples. - 1387, Preserves, apples. - 1381, blackberries and whortleberries. - 1347, cherries. - 1377, cherries. - 1344, green-gages. - 1378, gooseberries. - 1340, peaches. - 1385, peaches. - 1341, pears. - 1385, pears. - 1374, pineapples. - 1343, egg-plums. - 1383, egg-plums. - 1380, raspberries. - 1346, raspberries. - 1376, rhubarb. - 1345, strawberries. - 1373, strawberries. - 1152, Puddings, apple à l’helvétienne. - 1151, apricot à la Richelieu. - 1132, bread. - 1164, cabinet à la Sadi-Carnot. - 1166, caramel. - 1146, chocolate. - 1147, cocoanut. - 1154, custard. - 1135, Diaz. - 1129, diplomatic. - 1137, English, baked. - 1144, farina. - 1139, French à la Delmonico. - 1161, fruit. - 1159, à la U. S. Grant. - 1145, Indian. - 1157, lemon. - 1134, maraschino. - 1155, Nelson. - 1158, orange. - 1150, peach à la Richelieu. - 1148, pineapple à la Richelieu. - 1163, plum. - 1143, rice. - 1130, rice and orange. - 1140, sago. - 1141, tapioca. - 1142, vermicelli. - 1306, Punch à la Cardinal. - 1307, champagne. - 1312, à la Czarina, hot. - 1303, à la Lorenzo Delmonico. - 1310, à la française, hot. - 1311, à la française, iced. - 1305, kirsch. - 1308, à la Lalla Rookh. - 1304, Roman. - 1309, en surprise. - 1170, Rice au lait d’amandes. - 1171, à l’Airolo. - 1172, à la bonne femme. - 1181, à la Condé. - 1296, à la Croce. - 1173, à la Czar. - 1180, à la française. - 1179, à l’indienne. - 1177, with milk. - 1175, timbale, iced. - 1178, à la Turque. - 1081, Raisins, cleaning. - 1131, Sauce, anglaise à l’orange. - 1328, apple. - 1128, apricot. - 1165, à la Carnot. - 1153, Chaufausen. - 1329, cranberry. - 1133, cream. - 1219, cream à la vanille. - 1156, Daniel Webster. - 1136, Diaz. - 1160, U. S. Grant. - 1123, hard. - 1149, kirsch. - 1129, punch. - 1162, rum. - 1138, sabayon au madère. - 1332, Stewed apples. - 1335, apricots. - 1336, green-gages. - 1334, peaches. - 1333, pears. - 1337, plums. - 1330, prunes à la Dufour. - 1338, quinces. - 1265, Sugar, burned. - 1264, Sugar, cooked. - 1339, Syrups for preserving fruits. - 1120, Tarts, apple. - 1108, apricot. - 1119, blackberry. - 1111, cherry. - 1116, cranberry. - 1121, Frangipani. - 1107, green-gages. - 1114, gooseberry and currant. - 1113, huckleberry. - 1106, peach. - 1109, pear. - 1115, pineapple. - 1110, plum. - 1118, raspberry. - 1112, rhubarb. - 1117, strawberry. - 1174, Turban of apples. - 1285, Water-ice, apricot. - 1282, cherry. - 1279, lemon. - 1280, orange. - 1284, peach. - 1283, pineapple. - 1281, raspberry. - 1316, Water-melon, à la José Paez. - 1315, à la Romero. - 1317, à la Seward. - - -EGGS. - - 443, Eggs à l’alsacienne. - 444, à l’aurore. - 416, à la béchamel. - 447, à la Bennett. - 432, à la bonne femme. - 411, à la bourguignonne. - 414, brown butter. - 427, with celery. - 442, à la chipolata. - 449, duchesse. - 423, en filets. - 424, à la finoise. - 418, au gratin. - 448, à la Hyde. - 440, à l’impératrice. - 430, with livers. - 410, à la Livingstone. - 435, with melted cheese. - 437, à la Meyerbeer. - 425, au miroir. - 426, with mushrooms. - 1366, à la post. - 436, en panade. - 431, au parmesan. - 417, à la pauvre femme. - 433, à la paysanne. - 445, à la polonaise. - 422, à la provençale. - 434, à la régence. - 438, à la reine, - 446, Robert sauce. - 429, with tarragon. - 419, à la tripe. - 428, with truffles. - 439, à la turque. - 415, au soleil. - 441, à la suisse. - 420, à la Vanderbilt. - 421, à la valencienne. - 412, fried. - 413, for garnishing. - 458, Omelet, asparagus-tops. - 466, à la bonne femme. - 477, célestine. - 460, with cêpes. - 469, cheese. - 464, chicken liver. - 455, crab. - 453, crawfish. - 472, à l’espagnole. - 451, with fine herbs. - 459, with green peas. - 462, ham. - 463, kidney. - 476, au kirsch. - 454, lobster. - 473, mexicaine. - 452, oyster. - 450, plain. - 467, raspail. - 470, régence. - 476, rum. - 468, sardine. - 465, sausage. - 461, smoked beef. - 474, soufflée. - 475, sweet. - 456, tomato. - 457, tomato à la provençale. - 471, à la Vanderbilt. - 404, Poached eggs. - 405, Scrambled eggs. - 406, asparagus-tops. - 409, à la chicorée. - 408, smoked beef. - 407, truffles. - - -FISH. - - 341, Bass à la bordelaise. - 343, à la chambord. - 342, with white wine. - 336, Bluefish à l’icarienne. - 337, à l’italienne. - 338, à la vénitienne. - 340, Bouille-à-baisse à la marseillaise. - 301, Breaded fish; how to prepare. - 391, Canapé Lorenzo. - 377, Clams à la marinière. - 300, how to serve. - 376, stuffed. - 389, soft shelled à la Merrill. - 390, soft shelled à la Newburg. - 352, Codfish, boiled, oyster sauce. - 345, bonne femme. - 346, picked-up. - 349, tongues, beurre noir. - 350, tongues, fried. - 348, tongues, how to blanch. - 351, tongues, à la poulette. - 373, Crabs à l’anglaise. - 370, deviled. - 371, à la St. Jean. - 372, à la St. Laurent. - 369, soft-shelled, broiled. - 368, soft-shelled, fried. - 332, Eels, en matelote. - 334, Eels, en matelote normande. - 333, Eels, en matelote à la parisienne. - 335, how to blanch. - 347, Fish balls. - 347, à la Mrs. Harrison. - 398, Frogs, broiled. - 401, à l’espagnole. - 400, fried. - 399, à la poulette. - 309, Halibut, boiled. - 310, steaks, maître d’hôtel. - 357, Lobster à l’américaine. - 360, à la bordelaise. - 361, en brochette au petit salé. - 364, broiled. - 363, broiled, ravigote sauce. - 362, en chevreuse. - 365, croquettes. - 366, cutlets, Victoria. - 358, au curry. - 359, à la Newburg. - 1358, à la Rushmore. - 367, stuffed. - 329, Mackerel, broiled, maître d’hôtel. - 331, aux fines herbes. - 330, en papillotes. - 378, Mussels à la marinière. - 379, à la poulette. - 388, Oysters à la Baltimore. - 385, en brochette au petit salé. - 382, broiled. - 299, à l’Alexandre Dumas. - 380, fried. - 386, à la mali. - 384, à la Pompadour. - 383, à la poulette. - 298, how to serve. - 381, à la Villeroi. - 1367, à la Arthur Sullivan. - 375, Oyster-crabs fried. - 374, à la poulette. - 387, Oyster patties. - 304, Salmon, Colbert. - 364, croquettes. - 306, à la génoise. - 303, oyster sauce. - 302, Salmon, en papillotes. - 305, à la régence. - 307, rolled à l’irlandaise. - 308, tails, broiled. - 344, Salt Cod à la biscaënne. - 403, Sardines on toast. - 392, Scallops, brestoise. - 326, Shad, maître d’hôtel. - 327, with sorrel. - 328, vert-pré. - 402, roe, with bacon. - 339, Sheep’s-head à la créole. - 325, Skate au naturel. - 353, Smelts à la béarnaise. - 356, au gratin. - 355, stuffed. - 354, à la toulouse. - 1393, à la Van Volkenburgh. - 393, Snails à la bourguignonne. - 394, à l’italienne. - 395, à la provençale. - 324, Sole, diéppoise. - 322, fillets, Joinville. - 323, fine herbs. - 320, fried, sauce Colbert. - 319, au gratin. - 317, à l’hollandaise. - 321, à la Horly. - 318, normande. - 396, Terrapin à la Baltimore. - 397, à la Maryland. - 397, à la Newburg. - 312, Trout à la Cambacères. - 313, à la Chambord. - 315, with fine herbs. - 314, maître d’hôtel. - 316, en papillotes. - 311, shrimp sauce. - - -FORCEMEATS. - - 229, Forcemeat, American. - 226, chicken. - 225, chicken à la crême. - 224, clam. - 223, crab. - 221, godiveau. - 222, lobster. - 228, partridge. - 227, quenelles of fish. - 220, sausage. - 218, Fumet of game. - 1372, Frogs’ legs à la Merrill. - - -GAME. - - 891, Antelope chops, port-wine sauce. - 890, steak, Russian sauce. - 832, Canapés for roast game. - 875, Canvas-back ducks broiled. - 874, roasted. - 833, Croquettes à la Périgueux. - 839, Doe-birds, broiled. - 841, roasted à l’africaine. - 840, à l’américaine. - 838, plain. - 842, salmi à la gastronome. - 1369, Game pie à la Levi P. Morton. - 894, Gibelotte of hare. - 854, Grouse, broiled with bacon. - 1390, à la Pomeroy. - 852, roasted, plain. - 853, à la Sam Ward. - 855, salmi à la parisienne. - 856, à la Walter Scott. - 857, à la florentin. - 858, suprême à la Richelieu. - 895, Hare fillets, poivrade sauce. - 893, civet à la française. - 892, roasted plain. - 845, Partridge, braised with cabbage. - 847, braised with celery sauce. - 844, broiled à l’américaine. - 843, roasted, bread sauce. - 849, chartreuse of. - 848, sauté à la chasseur. - 846, à la financière. - 851, suprême à la Godard. - 850, Périgueux. - 866, Plovers, broiled. - 865, roasted plain. - 867, salmi, maison d’or. - 863, Ptarmigan, broiled. - 862, roasted plain. - 864, salmi à la chasseur. - 836, Quails, braised, celery sauce. - 835, broiled with bacon. - 837, à la financière. - 834, roasted plain. - 876, Red-head ducks, broiled. - 876, roasted plain. - 877, Reed-birds. - 869, Snipe, broiled. - 868, roasted plain. - 870, salmi à la moderne. - 860, Teal duck broiled. - 861, salmi à la régence. - 859, duck, roasted plain. - 878, Venison, saddle, currant jelly. - 885, chops, purée of chestnuts. - 887, civet à la française. - 886, civet, poivrade sauce. - 888, civet à la parisienne. - 889, pie à l’américaine. - 879, steak broiled. - 881, Colbert sauce. - 884, currant jelly. - 880, Londonderry sauce. - 883, mashed potatoes. - 882, purée of chestnuts. - 872, Woodcock broiled. - 871, roasted plain. - 873, salmi à la chasseur. - - -GARNISHINGS. - - 254, Bouquet, how to prepare. - 143, Fine herbs cooked. - 144, raw. - 231, Garnishing Bayard. - 243, bordelaise. - 242, cêpes. - 232, chipolata. - 247, à l’écarlate. - 246, financière. - 238, Godard. - 241, gourmets. - 237, grecque. - 244, marrow. - 251, milanaise. - 249, Montebello. - 230, mushrooms. - 175½, normande. - 240, parisienne. - 245, à la Patti. - 235, régence. - 253, Robinson. - 252, rouennaise. - 236, St. Nazaire. - 248, Stanley. - 250, soubise. - 239, tortue. - 234, valencienne. - 233, Vanderbilt. - - -HORS D’OEUVRES. - - 285, Anchovies, Norwegian. - 284, in oil. - 280, on toast. - 270, Bouchées à la reine. - 269, Canapé Madison. - 281, Caviare on toast. - 291, Celery, frizzled. - 290, in glass. - 271, Coquilles of chicken à l’anglaise. - 272, of oysters au gratin. - 268, Cromesquis aux truffes. - 276, Croquettes, chicken, with truffles. - 278, foie-gras. - 277, of game. - 279, of macaroni. - 264, Croustades à la régence. - 265, de riz à la Victoria. - 289, Cucumbers. - 274, Lamb sweetbreads en caisses. - 287, Mortadella. - 275, Oysters en petites caisses. - 273, in shells à l’anglaise. - 266, Patties à l’anglaise. - 267, ortolans. - 292, Radishes, how to prepare. - 293, remarks on. - 257, Salpicon au chasseur. - 256, à la financière. - 258, of lobsters, shrimps, &c. - 259, montglas. - 255, royale. - 260, sauce madère. - 283, Sardines in oil. - 286, Sausage de Lyons. - 261, Timbales à l’écossaise. - 262, de nouilles à la génoise. - 263, à la Schultze. - 282, Tunny-fish, pickled. - 288, Tomatoes, side dish. - 294, Welsh rarebit. - 297, au gratin. - 296, gherkin-buck. - 295, golden buck. - - -LAMB. - - 675, Ballotin of lamb, with peas. - 702, Breast, jardinière. - 674, Brochette à la Dumas. - 681, Chops à la Signora. - 682, à la Robinson. - 683, maison d’or. - 684, clichy. - 685, maintenon. - 686, Villeroi. - 687, Masséna. - 679, Croquettes à la Patti. - 680, Croustades of kidneys with mushrooms. - 676, Curry of lamb, asparagus-tops. - 678, à la créole. - 677, à l’indienne. - 690, Epigrammes of lamb à la chicorée. - 691, à la louisiannaise. - 689, à la macédoine. - 692, à la soubise. - 672, Fries à la diable. - 673, Fries, tomato sauce. - 701, Haricot of lamb à la Providence. - 700, Hashed lamb à la polonaise. - 713, Kidneys, with bacon. - 714, with cêpes. - 712, Colbert sauce. - 715, deviled. - 585, Loin of lamb, roasted. - 688, Minced lamb à l’anglaise. - 1360, Mignons of lamb, sauce béarnaise. - 693, Shoulder of lamb à l’africaine. - 699, à la flamande. - 696, à la jardinière. - 697, à la macédoine. - 694, à la purée normande. - 698, à la rouennaise. - 695, stuffed tomatoes. - 1361, Spring lamb, roasted. - 716, Lamb steak, purée of peas. - 717, sauce piquante. - 718, à l’américaine. - 705, Stewed lamb, Lima beans. - 709, string beans. - 711, à la créole. - 707, aux flageolets. - 704, à la française. - 710, à la louisiannaise. - 703, oyster-plant. - 708, à la parisienne. - 706, with peas. - - -MUTTON. - - 645, Chops à l’africaine. - 643, breaded. - 644, bretonne. - 646, napolitaine. - 642, à la provençale. - 647, soyer with potatoes. - 652, hashed à la zingara. - 653, hashed au gratin. - 661, Kidneys aux petit salé. - 663, sautés à l’italienne. - 662, sauce madère. - 648, Leg, roasted plain. - 648, à la portugaise. - 649, à la Condé. - 650, bretonne. - 651, caper sauce. - 585, Loin, roasted. - 665, Saddle of mutton, Colbert. - 666, currant jelly. - 670, duchesse. - 668, Londonderry sauce. - 667, sauce poivrade. - 671, with potatoes. - 664, roasted plain. - 669, à la Sévigné. - 654, Sheep’s feet à la poulette. - 655, Stewed Mutton, fermière. - 660, Stew, Irish. - 657, marseillaise. - 658, portugaise. - 659, with potatoes. - 656, Solferino. - - -PORK. - - 754, Bacon, broiled. - 719, Black sausages, mashed potatoes. - 721, Ham, boiled plain. - 753, broiled and fried. - 722, for family use. - 723, roasted, champagne sauce. - 724, roasted, corn à la crême. - 725, roasted, with spinach. - 726, Pig’s cheek, with spinach. - 734, Pigs’ feet, boned. - 730, à la Boston. - 729, sauce piquante. - 731, à la poulette. - 728, sauce Robert. - 727, St. Hubert. - 733, stuffed, madeira sauce. - 732, stuffed, Périgueux. - 742, Pork Andouillettes. - 748, Pork chops, apple sauce. - 744, broiled. - 747, à la diable. - 743, plain. - 745, sauce piquante. - 749, purée of peas. - 750, purée of potatoes. - 746, sauce Robert. - 752, Pork and beans. - 751, roasted. - 741, tenderloin. - 736, Sausages à l’anglaise. - 738, à la bourguignonne. - 739, with cabbage. - 740, à la gastronome. - 737, à l’italienne. - 735, with white wine. - 720, Suckling pig, apple sauce. - - -POULTRY. - - 785, Chicken à la Maryland. - 784, with rice. - 781, fricassé à l’américaine. - 780, à la reine. - 779, boiled à la Providence. - 756, broiled with bacon. - 764, cromesquis à la Richelieu. - 765, à la reine. - 760, croquettes à l’écarlate. - 761, à la Périgourdin. - 759, à la Périgueux. - 758, à la reine. - 762, croustade à la Dreux. - 763, of livers au madère. - 794, curry à la créole. - 793, à l’espagnole. - 792, à l’indienne. - 766, legs à la diable. - 769, livers, with bacon. - 770, à l’italienne. - 767, au madère. - 768, with mushrooms. - 783, pillau à la créole. - 782, à la turque. - 757, pot-pie. - 755, roasted plain. - 778, sauté à la bohémienne. - 776, à la bordelaise. - 775, à la chasseur. - 1362, à la Ch. C. Delmonico. - 772, à l’hongroise. - 771, à la marengo. - 773, à la parmentier. - 777, à la régence. - 774, with tarragon. - 1363, à la Ranhofer. - 787, suprême à la Bayard. - 789, à la Patti. - 788, à la reine. - 790, à la Rothschild. - 786, à la toulouse. - 823, Duck à l’Américaine. - 824, roasted, apple sauce. - 825, à la rouennaise. - 826, salmi à l’américaine. - 829, à la bourgeoise. - 828, à la chasseur. - 831, à la maréchale. - 830, à la montglas. - 827, with olives. - 808, Goose, stuffed with chestnuts. - 815, Pigeon cutlets à la Victoria. - 820, Squabs à l’américaine. - 818, ballotin à l’italienne. - 817, broiled with bacon. - 821, à la chipolata. - 822, en compote. - 819, en crapaudine. - 816, roasted, plain. - 809, Timbale of foies-gras, Lagardère. - 791, Turban of chicken à la Cleveland. - 795, Turkey à l’anglaise. - 799, boiled à la Baltimore. - 796, celery sauce. - 793, egg sauce. - 797, oyster sauce. - 766, Turkey legs à la diable. - 800, Turkey roasted and stuffed. - 800, roasted plain. - 813, boned, à la prosperity of America. - 814, jelly, for boned turkey. - 806, Turkey breast à la chipolata. - 807, breast à la Robinson. - 802, hashed à la béchamel. - 805, hashed en bordure. - 804, hashed à la crême. - 803, hashed à la polonaise. - 801, hashed à la royale. - 810, Vol-au-vent à la financière. - 812, à la reine. - 811, à la toulouse. - - -SALADS. - - 1037, Anchovy. - 1038, Barbe de Capucine. - 1039, Beef. - 1040, Cauliflower. - 1041, Celery. - 1042, mayonnaise. - 1043, Chapon for salad. - 1044, Chicken. - 1046, Chicory au chapon. - 1045, plain. - 1047, Crab. - 1050, Dandelion and beet-root. - 1051, à la Contoise. - 1049, with eggs. - 1048, plain. - 1053, Doucette with beet-roots. - 1054, with eggs. - 1052, plain. - 1055, Escarole. - 1074, Herring. - 1036, Italienne. - 1075, Japanese. - 1056, Lamb-tongue. - 1059, Lettuce and cream. - 1058, and eggs. - 1057, plain. - 1060, and tomatoes. - 1061, Lobster. - 1062, à la Plummer. - 1368, à la Boardman. - 1063, Macédoine. - 1073, Potato. - 1064, Romaine. - 1065, Russian. - 1066, Salmon. - 1067, Shrimp. - 1068, String-bean. - 1069, Suédoise. - 1070, Tomato, French dressing. - 1071, mayonnaise. - 1072, Watercress. - - -SAUCES. - - 146, Butter, anchovy. - 150, crawfish. - 148, horseradish. - 149, lobster. - 145, maître d’hôtel. - 147, ravigote. - 210, Sauce allemande. - 163, anchovy. - 168, apple. - 182, à l’aurore. - 166, béarnaise. - 154, béchamel. - 186, bordelaise. - 162, bread. - 159, black butter. - 157, drawn butter. - 155, melted butter. - 156, nut-brown butter. - 651, caper. - 200, celery. - 212, Chambord. - 204, champagne. - 197, chasseur. - 190, Colbert. - 199, crapaudine. - 181, cream. - 185, demi-glace. - 198, diable. - 183, duchesse. - 189, duxelle. - 161, egg. - 151, espagnole. - 187, génoise. - 170, green. - 196, hachée. - 160, hollandaise. - 164, horseradish. - 174, Indian. - 188, Italian. - 158, lobster. - 185, madeira. - 177, maître d’hôtel, liée. - 180, matelote. - 206, mayonnaise. - 169, mint. - 213, montglas. - 202, mustard. - 195, napolitaine. - 175, normande. - 173, oyster. - 165, percillade. - 191, Périgueux. - 203, piquante. - 194, poivrade. - 598, poulette. - 184, princesse. - 209, remoulade. - 192, Robert. - 211, Russian. - 193, salmi. - 178, shrimp. - 171, suprême. - 172, tarragon. - 207, tartare. - 205, tomato. - 176, toulouse. - 167, trianon. - 152, velouté. - 179, vénitienne. - 208, Victoria. - 153, Villeroi. - 201, vinaigrette. - - -SOUPS. - - 5, Beef à l’anglaise. - 6, à l’écossaise. - 8, Bisque of clams. - 9, of crabs. - 10, of lobster. - 1, Bouille-à-baisse. - 2, Brunoise. - 3, with rice. - 4, with sorrel. - 7, Busecca. - 65, Chicken à la créole. - 64, à l’hollandaise. - 68, with leeks. - 67, l’okra. - 63, à la piémontaise. - 66, à la portugaise. - 62, à la Richmond. - 69, à la turque. - 14, Chiffonade. - 132, for soups. - 13, Chowder, clam. - 12, fish. - 116, Consommé à l’africaine. - 117, à l’andalouse. - 119, à l’anglaise. - 118, célestine. - 128, châtelaine. - 120, Colbert. - 108, Deslignac. - 110, d’Orleans. - 114, Douglas. - 101, Dubourg. - 125, duchesse. - 112, Garibaldi. - 111, impérial. - 102, Masséna. - 127, napolitaine. - 103, aux pâtes. - 126, Patti. - 113, princesse. - 109, printanier. - 121, printanier Colbert. - 124, printanier royale. - 100, pure. - 129, aux quenelles. - 123, Rachel. - 115, renaissance. - 107, royale. - 104, semoule, or tapioca. - 105, semoule à la crême. - 106, Sévigné. - 122, suédoise. - 84, Cream à l’allemande. - 72, of artichokes. - 70, of asparagus. - 77, of barley. - 73, of cauliflower. - 71, of celery. - 86, of celery à l’espagnole. - 82, of chicken. - 83, of game. - 88, of lentils à la majordomo. - 87, of lettuce. - 75, of Lima beans. - 74, Palestine. - 76, of dried peas. - 78, of rice. - 79, of sorrel. - 81, of sorrel, fermière. - 80, of sorrel with rice. - 85, of turnips. - 11, Croûte-au-pot. - 134, Croûtons soufflées. - 133, for soup. - 25, Frogs à l’espagnole. - 22, Giblets à l’anglaise. - 21, with barley. - 20, à l’écossaise. - 19, with rice. - 16, Green turtle. - 18, clear. - 15, how to prepare. - 24, Gumbo of crabs. - 23, Gumbo with frogs. - 28, Jardinière. - 27, Julienne. - 36, Menestra. - 32, Mikado. - 17, Mock turtle. - 30, Mutton with barley. - 31, à l’écossaise. - 34, Mulligatawney. - 45, à la Delmonico. - 37, Napolitaine. - 130, Onion. - 40, Ox-tail à l’anglaise. - 38, with barley. - 39, à l’écossaise. - 26, Oyster. - 53, Paysanne. - 54, Pot-au-feu. - 52, Printanier chasseur. - 51, grenat. - 93, Potage à la diplomate. - 96, à la Dorsay. - 95, à la McDonald. - 98, of rice à la maintenon. - 97, à la Montmorency. - 94, à la windsor. - 45, Purée bretonne. - 91, of chestnuts à la jardinière. - 48, Condé. - 47, Crécy. - 46, faubonne. - 49, of green peas. - 43, Jackson. - 50, Mongole. - 44, parmentier. - 89, of partridge à la Destaing. - 90, à la gentilhomme. - 92, soubise with white beans. - 131, of chestnuts. - 55, Russe. - 29, Shin of beef, liée. - 41, Sorrel, asparagus-tops. - 42, with rice. - 56, Spaghetti with tomatoes. - 61, Terrapin. - 60, how to prepare. - 58, Tomatoes à l’andalouse. - 57, with rice. - 59, with sago. - 33, Westmoreland. - 99, White broth. - - -STOCKS. - - 217, Chicken essence. - 216, Clear gravy. - 142, Court bouillon. - 215, Duxelle. - 214, Fish broth. - 219, Game. - 139, Marinade, cooked. - 140, raw. - 137, white. - 141, Meat-glaze. - 138, Mirepoix. - 136, Roux, brown. - 135, white. - - -VEAL. - - 549, Blanquette of veal. - 553, à l’ancienne. - 552, with nouilles. - 550, à la reine. - 551, with peas. - 591, Braised noix of veal en daube. - 590, à la Providence. - 596, Breast of veal à la milanaise. - 554, Brisotin of veal. - 555, à l’écarlate. - 556, nantaise. - 557, Calf’s brain, black butter. - 559, fried, tartare sauce. - 558, à la vinaigrette. - 638, Calf’s head à la Cavour. - 637, head plain. - 639, à la poulette. - 641, en tortue. - 640, à la vinaigrette. - 583, Calf’s liver, braised, bourgeoise. - 584, broiled with bacon. - 582, sauté à l’alsacienne. - 580, à l’italienne. - 581, à la provençale. - 597, Calf’s feet, naturel. - 599, sauce piquante. - 598, à la poulette. - 600, sauce remoulade. - 567, Curry of veal à l’indienne. - 562, Cutlets à la maréchale. - 563, à la milanaise. - 560, à la Pagasqui. - 566, en papillotes. - 565, à la Philadelphia. - 561, à la St. Cloud. - 563, breaded, tomato sauce. - 564, broiled. - 569, Escalops of veal à la duxelle. - 571, à la chicorée. - 572, à l’italienne. - 568, plain. - 573, à la provençale. - 574, à la Richelieu. - 570, with stuffed peppers. - 579, Fricandeau à la morlaisienne. - 577, with sorrel. - 578, with spinach. - 589, Grenadins of veal à l’africaine. - 587, à la chipolata. - 586, purée of peas. - 588, à la Sévigné. - 585, Loin of veal, roasted. - 576, Minced veal à la biscaënne. - 575, à la Catalan. - 595, Panpiette of veal à la duxelle. - 594, purée of chestnuts. - 593, à l’écarlate. - 592, à la faubonne. - 601, Sweetbreads, how to blanch. - 610, à la béarnaise. - 602, braised. - 616, à la Catalan. - 611, aux cêpes. - 617, à la Colbert. - 608, à la duxelle. - 603, à la financière. - 614, à la Godard. - 612, aux gourmets. - 615, à la montglas. - 609, with mushrooms. - 613, à la parisienne. - 618, à la Pompadour. - 605, au salpicon. - 604, with sorrel. - 606, soubise. - 607, with spinach. - 622, coquilles à la cardinal. - 621, à la Dreux. - 623, à la reine. - 620, croquettes with peas. - 619, à la Périgueux. - 629, Stewed veal, bourgeoise. - 632, à la chasseur. - 626, à la grecque. - 624, à la Marengo. - 630, with oyster-plant. - 631, with peas. - 627, à la portugaise. - 625, à la provençale. - 628, à la Solferino. - 636, Tendron of veal à la chipolata. - 635, à la morlaisienne. - 633, à la nantaise. - 634, with sorrel. - - -VEGETABLES. - - 896, Artichokes à la Barigoul. - 898, à la duxelle. - 903, à la florentine. - 899, fried. - 900, with sauce. - 897, stewed. - 901, stuffed. - 902, à la vinaigrette. - 904, Asparagus, sauce hollandaise. - 906, à la tessinoise. - 905, à la vinaigrette. - 1375, canned. - 966, Barley fritters. - 950, Beans panachées. - 910, Beet-roots, boiled plain. - 911, sautées au beurre. - 912, à la crême. - 922, Brussels sprouts au beurre. - 923, à la crême. - 917, Cabbage, blanched. - 918, with cream. - 920, for garnishing. - 921, and pork. - 919, stuffed. - 931, Cardons à la moëlle. - 927, Carrots and cream. - 925, Cauliflower with butter. - 926, au gratin. - 928, Celery à la bonne femme. - 929, with cream. - 930, à la moëlle de bœuf. - 932, Chicory, cream sauce. - 934, for garnishing. - 933, with gravy. - 962, Corn, boiled. - 964, sauté au beurre. - 963, à la crême. - 965, fritters. - 1375, canned. - 936, Cucumbers à la béchamel. - 938, for garnishing. - 936, à la poulette. - 937, stuffed. - 908, Egg-plant, broiled. - 907, fried. - 909, stuffed. - 1365, Flageolets sautés au beurre. - 976, Green peas à l’ancienne mode. - 978, à l’anglaise. - 981, with bacon. - 979, à la bourgeoise. - 980, with cream. - 977, à la française. - 1034, Hominy, boiled. - 1035, fried. - 1033, Jardinière. - 952, Lima beans. - 1375, canned. - 954, Macaroni à la crême. - 955, au gratin. - 956, à l’italienne. - 958, à la milanaise. - 957, à la napolitaine. - 1032, Macédoine of vegetables. - 913, Mushrooms à la bordelaise. - 916, broiled on toast. - 915, sautés à la crême. - 914, on toast. - 1030, Okras, boiled. - 1031, sautés à la créole. - 968, Onions, with cream. - 969, fried. - 972, for garnishing. - 971, minced. - 970, stuffed. - 1021, Oyster-plant, fried. - 1019, à la poulette. - 1018, sautés au beurre. - 1020, à la crême. - 1382, Peas, canned. - 988, Potatoes à l’anglaise. - 987, à l’anglaise à crû. - 989, with bacon. - 996, balls. - 1001, bignon. - 982, boiled plain. - 983, broiled. - 1009, château. - 997, croquettes. - 1006, duchesse. - 993, fried. - 1000, gastronome. - 984, génevroise. - 1012, à la Hanna. - 1002, hashed. - 1003, with cream. - 1004, au gratin. - 999, hollandaise. - 990, Italian. - 1013, julienne. - 991, lyonnaise. - 985, maître d’hôtel. - 998, mashed. - 1014, en paille. - 986, parisienne. - 997, quenelles. - 1007, à la rice. - 1011, Saratoga. - 995, sautées. - 995, an beurre. - 1010, soufflées. - 992, stuffed. - 1005, en surprise. - 1008, Windsor. - 951, Red beans à la bourguignonne. - 1015, Rice boiled, plain. - 1016, à la Ristori. - 1017, Risotto à la milanaise. - 1022, Succotash. - 974, Sorrel au gras. - 973, au maigre. - 924, Sourkrout. - 961, Spaghetti, au gratin. - 960, à l’italienne. - 959, à la napolitaine. - 940, Spinach à l’anglaise. - 939, blanched. - 943, with gravy. - 942, maître d’hôtel. - 941, vieille mode. - 944, with sugar. - 948, String beans à l’anglaise. - 947, au blanc. - 945, blanched. - 949, bretonne. - 946, with cream. - 1386, canned. - 953, Stuffed lettuce. - 975, peppers. - 1026, Tomatoes à la Bock. - 1025, broiled. - 1029, à la marseillaise. - 1024, à la reine. - 1028, roasted. - 1027, stewed. - 1023, stuffed. - 1394, with rice à la Watson. - 1384, canned. - 967, Turnips, with gravy. - - - - -SECOND SUPPLEMENT TO THE TABLE. - - -CONTENTS. - - PAGE - - A WORD OF EXPLANATION 437 - - TABLE ETIQUETTE 437-438 - - EGGS 439-448 - - FISH 448-463 - - VEGETABLES 463-466 - - BREAD 466-468 - - BEEF 468-470 - - LAMB 470-472 - - VEAL 472 - - SOUPS AND STOCKS 472-473 - - POULTRY 473-475 - - GAME 475-479 - - SAUCES 479 - - DESSERTS 479-501 - - INDEX 503-505 - - - - -SECOND SUPPLEMENT TO THE TABLE. - - -A WORD OF EXPLANATION. - -A word or two in regard to the uses for which this work has been -especially designed might not be amiss. It has been the aim of the -author to reach the private family rather than the hotel or restaurant. -Each recipe as given is intended to be amply sufficient for six (6) -persons. A larger or smaller number can easily be provided for, simply -by increasing or diminishing, proportionately, the different -ingredients. For instance: In providing for three persons, take one-half -the quantity that is necessary for six persons; for nine persons, -increase the quantity one-half; and for twelve, double the quantity, and -so on. - -A “Pinch of Salt” represents 205 grains, or a tablespoonful. - -“Half a Pinch of Pepper” represents 38 grains, or a teaspoonful. - -A “third of a Pinch of Nutmeg” represents 13 grains, or half a -teaspoonful. - - -TABLE ETIQUETTE. - -When a dinner is given to near relatives, or very old acquaintances, -table etiquette is not so rigorously observed as when a distinguished or -specially invited guest, or guests, are entertained. - -At every dinner given to invited guests the host presides. His place is -at the head of the table. As every long table has two ends, the head is -usually distinguished as the end nearest the window side, or opposite -the main entrance to the dining-room. - -The principal guest occupies the seat to the right of the host. - -Should it be a dinner given to gentlemen only, those standing highest in -“society” should be placed nearest the host or the guest. - -When ladies are participating, they should be so placed as to be seated -between two gentlemen, and _vice versa_; but never so that a gentleman -is seated next his wife. - -If a host invites a married couple, the gentleman sits to the right and -the lady to the left of the host. - -If the host be married, the hostess occupies the seat next to the -invited guest. - -On the arrival of the guests, the ladies and gentlemen should be shown -to different rooms, where they may remove their “wraps.” They are then -shown to the parlor, where they are received by the host and hostess. -The interval, until dinner is announced, is spent in introductions and -social intercourse. - -When dinner is announced, the host introduces the gentlemen to the -ladies whom they are to escort and entertain during dinner. - -The host, with the lady of the principal guest, now leads to the -dining-room, followed by the hostess and guests. - -When dinner is over the host leads again for the parlors. The ladies may -then be served with tea, and the gentlemen retire for an interval to the -smoking-room, where cigars should be served. - -Be attentive to ladies who are seated near you. Even when servants are -present, obligingly pass anything that may be desired by others. - -After each course is finished, lay knife and fork on your plate parallel -to each other. The knife on the right, the fork on the left side. - -Should, unfortunately, any mistakes or accidents occur, let them pass -without any undue observation. Do not, by any motion or look, increase -the unpleasantness of the situation. - -While a course is being served, do not show too much haste; however, it -is entirely unnecessary to wait until all have been served. This does -not apply to the first course. Should the first course consist of -oysters or soup, wait until all have been served. Commence then, as soon -as the host does. - -Table etiquette does not, necessarily, compel you to accept every course -or dish. But it is a serious breach of etiquette to examine a dish and -then refuse it. - -Everything that can be cut without the knife should be cut with the -fork. For instance: fish, sweet-breads, bouchées, or vegetables. - -Be careful to make no noise with the knives, forks, or dishes. Avoid the -smacking of lips while eating or drinking. - -Should anything objectionable be found on your plate, quietly ignore it. -Any demonstration in this direction might seriously mar the beauty of -the dinner. - -Unfold the napkin on your lap; never put it around the neck, nor tuck it -under your collar. - - -EGGS. - - -=1395. Eggs Molet.=--Take six fresh eggs, drop them all at the same time -with a skimmer or a spoon into boiling water, and let boil for five -minutes and a half, but no longer; lift them up, and immediately drop -them into cold water for two minutes, then take them up carefully; peel -them--seeing that the white is intact--then keep them in a little warm -consommé or water. Have a quart of hot purée of chestnuts (No. 131), -place it in the pastry-bag (No. 1079), in which you previously slide -down a fancy tube (No. 3), then nicely decorate the border of a silver -dish, large enough to hold the six eggs, also a little at the bottom to -lay the eggs over. Place the dish in the hot oven for two minutes, then -pour in the centre of the dish a gill of demi-glace sauce (No. 185); -gently lay the eggs in the centre of the dish, and serve. - -The above eggs can be served in various ways--with chicory garnishing, -spinach, sorrel, Spanish sauce, plain, etc. - - -=1396. Eggs à la W. B. Kendall.=--Have six medium-sized, thoroughly -ripe, red and sound tomatoes, wash and dry them; cut away a piece an -inch in diameter at the bottom of the tomatoes, including the stems; -remove the seed with a vegetable scoop. Lightly butter a little -sautoire, then gently lay the tomatoes in the pan, the cut part upward, -mix one tablespoonful of salt with a teaspoonful of pepper, and with it -equally season the inside of the tomatoes; sprinkle their surface with a -little clarified butter, then place in a very hot oven for three -minutes. Remove them from the oven, place the sautoire on a table, then -crack one fresh egg into each tomato, place them in the oven again for -two minutes, remove them. Arrange six fried bread croûtons on a hot -dish, then with cake-turner take the tomatoes one by one and lay them -over each croûton. Chop up very fine one sound peeled shallot, one green -pepper, and a half a clove of sound garlic, place these in a sautoire -with a tablespoonful of clarified butter, range the pan on the corner of -the hot stove, and slowly simmer for four minutes, then add a gill of -tomato sauce (No. 205), and one drop of tabasco sauce; cook for three -minutes. Strain the same through a sieve into a hot bowl, sharply -pressing the peppers with a wooden spoon. Pour the sauce now around the -tomatoes, but not on top of them, and send to the table. - - -=1397. Eggs à la Villeroi.=--Take three fresh, hard boiled eggs, cut -each one into half, lengthwise, remove the yolks, and chop up the latter -very fine, leaving the whites on a plate for further action. Chop up -very fine one medium-sized sound truffle, one ounce of cooked smoked -beef tongue--the red part by preference. Place these in a sautoire with -a tablespoonful of Madeira wine, reduce on the hot range until almost -dry, then add the chopped-up yolks, and a tablespoonful of poulette -sauce (No. 598). Season with a tablespoonful of salt and a teaspoonful -of pepper, mix all well together. Then stuff the six half egg whites -with the preparation evenly divided, and giving them an oval shape. Have -a gill of poulette sauce (No. 598), then with a fork steep each egg in -it, so as to completely cover them with the sauce. Place them on a dish -and let cool off. Beat up an egg in a bowl with two tablespoonfuls cold -milk, gently roll the eggs in it, then roll them in fresh bread-crumbs. -Fry them in very hot fat for five minutes. Take them up with a skimmer, -dress on a hot dish with a folded napkin, and serve with a gill of cream -sauce (No. 181) in a bowl separate. - - -=1398. Eggs à la Buckley.=--Take six hard boiled eggs, cut them in -halves crosswise, take out the yolks, place them in a bowl, then with a -spoon mash them with an ounce of good butter, season with a teaspoonful -of salt and half a teaspoonful of pepper, add a teaspoonful of freshly -chopped chives, and a teaspoonful of chopped parsley, one tablespoonful -of cold milk, and two tablespoonfuls of very fresh bread-crumbs. Mix the -whole well together with a spoon, then with the preparation fill the -hollow space of the twelve half eggs just even up to the surface. Close -them together so as to give them their original shape. Then carefully -press a skewer through one egg, right in the centre lengthwise, then -another, so as to have two on each skewer, repeat the same with the -other four. Lay them in a sautoire with a gill of white broth (No. 99). -Cover the sautoire with either a copper or tin cover, and place in the -oven for five minutes. Remove them; have a hot dish ready with three -canapés, as for No. 832. Arrange the skewers over each canapé, and serve -with the following sauce. - -Cut into small dice-shaped pieces four mushrooms, one good-sized sound -truffle, and one ounce of cooked chicken breast; place these in a -sautoire with half a wine-glass of white wine. Reduce it on the range -for three minutes, or until almost dry, then add a gill of poulette -sauce (No. 598). Continually stir until very hot, but do not allow it to -boil. Now pour the sauce around the eggs on the canapés, but not over -them, then serve. - - -=1399. Eggs à la Jay Gould.=--Prepare in a sautoire two ounces of good -butter, half a gill of Allemande sauce (No. 210), three tablespoonfuls -of grated Parmesan cheese and one tablespoonful of white broth (No. 99). -Place on the hot range and stir until the cheese is thoroughly -dissolved, then place the pan on the corner of the range to keep warm. -Take six hard boiled shelled eggs. Cut each one into four even slices -crosswise, season with a tablespoonful of salt and a teaspoonful of -pepper equally divided. Lightly butter a silver dish. Arrange a very -thin layer of the above garnishing over it. Take the sliced eggs and lay -one slice on the dish, 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 another, both eggs and cheese; continue the same -with the rest, giving a crown shape around the dish. - -Pour half a gill of hot tomato sauce (No. 205) on top of both eggs and -cheese, equally divided. Now pour the balance of the garnishing over -all, also equally divided; lightly sprinkle the top with a very little -clarified butter, and then place in a brisk oven for eight minutes, so -that it should get a good brown color. Remove from out the oven and -immediately send to the table. - - -=1400. Eggs à la W. M. Evarts.=--Have six hard boiled shelled eggs, -carefully cut away the third part of each egg on the surface. Remove the -yolks without breaking the whites, leave the whites on a plate until -further action; thoroughly mash the yolks in a bowl with a spoon; add a -teaspoonful of grated Parmesan cheese, a tablespoonful of Allemande -sauce (No. 210), half a teaspoonful of anchovy sauce. Season with one -tablespoonful of salt and half a teaspoonful of pepper. Knead all well -together, then fill the inside of the eggs with the preparation, and -giving them an oval shape a quarter of an inch over the surface. Cut -three of the six pieces into small strips lengthwise a quarter of an -inch thick, gently lay one strip over each egg crosswise--right in the -centre, so that, when completed, they will represent small fancy -baskets. Neatly decorate their surface with a little cooked jardinière; -arranged in this way they will represent perfect baskets of abundance. -Arrange a small layer of the preparation for each egg on a silver dish -just wide enough to hold each one firmly. Place the eggs now on top of -each layer, pour a gill of Colbert sauce (No. 190) around the dish, but -none over the eggs. Cover them with a piece of well-buttered paper, then -place in the oven--rather moderate--for two minutes. Take from out the -oven and immediately send to the table. - - -=1401. Eggs Stuffed à la Higgins.=--Prepare in a sautoire one ounce of -good butter, two tablespoonfuls of grated Parmesan cheese, and a -tablespoonful of grated Swiss cheese, place the sautoire on the corner -of the range, slowly stir with the spatula until dissolved and well -mixed. Cut one ounce of smoked beef tongue into very thin julienne -shaped pieces, one good sized sound truffle, and four mushrooms cut the -same way. Add now half a wine glass of white wine (but not sweet) to the -cheese, mix the wine and cheese well together, then add the tongue, -truffle, and mushrooms. - -Cut six hard shelled boiled eggs in halves lengthwise, remove the yolks -without breaking the whites; mash the yolks and place in the pan with -the rest of the preparation, mix the whole well together for three -minutes while cooking. - -Stuff the twelve half whites with the preparation--up to the level; then -close them, so as to represent six original eggs. Have a silver dish, -lightly buttered, ready, then arrange the balance of the stuffing right -in the centre of the dish, giving a pyramid shape; place the eggs at the -base of the pyramid upright, so they will lightly lean against it. - -Cover the whole with a gill of very thick tomato sauce highly seasoned, -sprinkle a very little grated Parmesan cheese over all, then place in -the oven for fifteen minutes. Remove from the oven and serve very hot. - - -=1402. Eggs à la Geo. O. Jones.=--Take six hard shelled boiled eggs, -cut away at the pointed end of each egg a piece half an inch thick, and -at the other end a quarter of an inch thick. Remove the yolks with a -small vegetable scoop, or with a pointed knife, mash the yolks in a bowl -very fine, and lay them aside for further action. - -Place in a sautoire half an ounce of good butter, add one sound shelled -finely chopped shallot, place the pan on the corner of the range, and -let simmer, but do not let get brown, add then a tablespoonful of -Béchamel sauce (No. 154), a teaspoonful of freshly chopped up parsley, a -tablespoonful of finely grated horse-radish. Now add also the yolks, -season with a tablespoonful of salt and half a saltspoonful of Cayenne -pepper; mix all well together with a wooden spoon, and then with it -stuff the six eggs, so as to give them the exact shape of small barrels. - -Lightly butter a tin pan, carefully lay the eggs in it, the stuffed part -uppermost, sprinkle a little grated Parmesan cheese right in the centre -of the stuffed part of the eggs. Cover them with a piece of buttered -paper; place them in a moderate oven for twelve minutes. Carefully -remove them from the oven, take off the paper. Have a hot dish with six -fried bread croûtons, half an inch high by one and a half inch in -diameter, gently place an egg on each croûton; pour a gill of hot -demi-glace (No. 185) around the dish (none over the eggs) and -immediately serve. - - -=1403. Eggs à la A. F. Bowers.=--Peel a quarter of a pound of fine, -fresh, sound mushrooms, wash them thoroughly, seeing that no sand -remains on; lay six of the largest aside (with their stem cut away) for -further action. Place in a sautoire one ounce of butter, two -tablespoonfuls of flour; place this pan on the corner of a hot range, -and let gently cook for eight minutes, slightly stirring once in a -while. Add now the mushrooms, season with a tablespoonful of salt and -half a teaspoonful of pepper, also half a saltspoonful of grated nutmeg, -squeezing in the juice of a quarter of a sound lemon, mix all well -together, then add a gill of milk, and let cook for five minutes, -lightly stirring meanwhile. Strain through a fine sieve into a bowl, and -keep it in a warm place until further action. - -Have six hard shelled boiled eggs, and with the point of a keen knife -make eight triangular incisions right in the centre of each egg down to -the yolk, then with hands gently pull them apart. Remove the yolks, and -mash them very fine, then well mix the latter with the preparation, and -then with it stuff the eggs, giving them a dome shape. Lightly butter a -silver dish, place a thin layer of the preparation over it. Firmly lay -the six large mushrooms upside down over the layer, place half a -teaspoon of the force in the centre of each mushroom, then gently lay -the eggs perpendicular over each mushroom. Slice a small truffle into -six thin slices, place one on top of each egg, sprinkle a little -clarified butter over all, cover them with buttered paper, then place in -a moderate oven for fifteen minutes. Remove and serve with a gill of hot -demi-glace (No. 185), in a bowl separate. - - -=1404. Eggs à la Darling.=--Provide one dozen of very tender, sound -celery knots, peel and thoroughly wash them twice. Cut them in -quarters, then place them in a saucepan with one ounce of butter, a -quart of white broth (No. 99), a sprig of thyme, three cloves, and -twenty whole peppers, place the pan on the hot range and cook for sixty -minutes. Strain through a sieve into another saucepan, seeing that -everything is strained except the cloves and peppers. Dilute a -teaspoonful of corn starch into half a cup of cold milk, and gradually -add it to the purée, sharply stirring meanwhile. Cook for three minutes -longer. Have six hard shelled boiled eggs ready, then place the purée -right in the centre of a hot dish, giving it a dome shape. Gently -arrange the six eggs around it, leaning slightly against the dome as a -support to the column. Lay a thin slice of truffle in the centre of -each, then pour a gill of hot Madeira sauce (No. 185), around the dish, -but not over the eggs, and then serve. - - -=1405. Eggs à la Hamilton Fish.=--Cut up into very small dice shaped -pieces, one medium sized sound truffle, an ounce of cooked smoked beef -tongue, and four mushrooms. Place them in a sautoire on the range, with -half a glass of Madeira wine. Reduce the wine to one half, add now a -gill of Madeira sauce (No. 185), and a drop of anchovy sauce, then cook -for five minutes. - -Take six hard shelled boiled eggs, cut them into halves lengthwise, -remove the yolks, chop them up very fine, and add them to the sauce; mix -all well together, and with this preparation stuff the whites. Close -them together, place them in a lightly buttered sautoire, pour into it -two tablespoonfuls of white broth (No. 99). Cover them with a sheet of -buttered paper, and then place in the oven for eight minutes. - -Have a hot dish, arrange six fried bread croûtons over it. Take the eggs -from out the oven, and place one on each croûton. - -Plunge six small anchovies into hot water, take them up and dry well, -arrange one around each egg in the centre, so as to represent a ring. - -Cut up a medium sized sound truffle into twelve small slices, triangular -shape, then place one slice on top of the egg right in the centre on -each side of the anchovy, proceed the same with the rest. - -Pour a gill of hot Colbert sauce (No. 190), in the centre of the dish, -but not over the eggs, and then send to the table. - - -=1406. Eggs à la Mme. Morton.=--Carefully crack six fresh eggs on a -saucer; heat in a frying pan on the hot stove one tablespoonful of -clarified butter, then drop in one egg and fry for two minutes, lift it -up with a palette knife, carefully lay it on a hot dish, and continue -the same with the other five. - -Prepare six well designed round bread croûtons as for No. 133. Lay a -very thin slice, the size of the croûton, of pâté de foie gras over each -croûton, and then with a round paste cutter, two inches and a half in -diameter, place it right in the centre of each egg taking special care -to keep the yolks exactly in the centre, so as to cut away the white of -each egg evenly from all around each yolk. Place one egg on top of each -croûton, pour a gill of hot Périgueux sauce, (No. 191), around the eggs, -but not over them, and send to the table. - - -=1407. Eggs à la Belmont.=--Place in a sautoire eight well washed sound -mushrooms, with half an ounce of butter, on the hot range, squeezing in -just one drop of lemon juice, let gently simmer for three minutes; add a -sound finely sliced up truffle, also half a wine glass of Madeira wine; -let reduce to one half, which will take about three minutes, add then a -gill of Espagnole sauce (No. 151) and cook for three minutes longer. - -Prepare twelve small paté de foie gras balls the size of a Malaga grape, -gently dip them in beaten egg, then in fresh bread-crumbs, and then fry -them in very hot fat for two minutes, or until they obtain a good golden -color, remove them with a skimmer, and lay them on a napkin to drain. -Take up the mushrooms and truffles with a skimmer from the sauce, -arrange them in two clusters, one at each end of the dish, as well as -the twelve croquettes, also in clusters, six on each side of the dish. - -Poach six very fresh eggs exactly as in No. 404. Cut out from an -American bread six round croûtons, arrange them on the hot dish all -around. Plunge into hot broth or consommé six artichoke bottoms, take -them up and place one on each croûton. Pour the sauce right in the -middle of the dish, but not over the eggs; place a slice of truffle on -top of each egg, and serve. - - -=1408. Eggs à la Mme. Diaz.=--Have three large sound green peppers, -plunge them into very hot fat for two minutes, take them out, and with a -coarse dry towel remove the skin of each; then cut each pepper into -half, lengthwise, remove the seeds, have a frying pan on the hot range, -two tablespoonfuls of either sweet oil or clarified butter. Cut six very -thin slices of raw ham, place them gently in the pan, add the peppers -also, and then gently cook for fifteen minutes. Prepare six pieces of -dry toast, dress them on a hot dish, then place a slice of ham over each -toast, then half a pepper over the ham. - -Fry six very fresh eggs separately in clarified butter as for No. 1406, -and then gently place one on top of each pepper, and send to the table. - - -=1409. Eggs à la W. W. Ladd, Jr.=--Provide four fine, sound, white -Kalamazoo celery. Cut away all the green leaves, and neatly trim it; -thoroughly wash twice in cold water, so that no sand will adhere to the -celery; cut the three celery, three inches long from the root part, -crosswise. Place three pieces in a saucepan with one quart of white -broth (No. 99). Season with half a tablespoonful of salt, four whole -peppers, two cloves, and a sprig of thyme. Cover the pan, and let boil -on the range for thirty minutes. Chop up very fine the balance of the -celery, then place it in a small saucepan with one ounce of butter, let -simmer for five minutes, add two tablespoonfuls of well sifted flour; -stir well together, and cook for five minutes longer; gradually add now -a cup of either hot or cold milk, stirring well without ceasing while -adding it, and until it begins to boil; season with a tablespoonful of -salt, and half a saltspoonful of Cayenne pepper, and cook for twenty -minutes longer. Remove it from the range, press it through a sieve into -a bowl. Well butter a silver dish a foot and a quarter in length by -three-quarters in width. Slide a tube (No. 2) into the pastry bag (No. -1079), pour the celery purée into it, and carefully press it down two -inches from the centre of the dish, commencing at the side of the dish, -coming down two inches and a half to the right, continuing going all -around giving an oval shape; make another oval border over the other. -Crack six fresh eggs in the centre inside the border, then place the -dish in the hot oven for five minutes. Take up the celery from the pan, -place on a dish, then split each one in two from the cut part down to -the root only. Remove the eggs from the oven; open each celery -triangular shape, place it jointly around the border so as to make it -represent a star. Strain the broth in which the celery was cooked into a -hot bowl, add to it a teaspoonful of freshly chopped parsley, mix a -little, and then pour about a gill of it around the celery, but not over -the eggs, and serve very hot. - - -=1410. Eggs à la D. B. Hill.=--Carefully open (without losing any of -their juice) into a bowl twelve medium sized fresh oysters; place them -in a sautoire on the hot range, and let come to a boil, skim well, then -strain the juice into a bowl, and keep the oysters in a separate bowl -for further action. - -Place in a pan one tablespoonful of very good butter with a -tablespoonful of flour, mix well together with the spatula, then place -it on the hot range and let slowly simmer for five minutes, taking care -not to let get brown. Add now, little by little, the juice of the -oysters, continually stirring meanwhile. Season with a teaspoonful of -pepper. (If the oysters were not very salted, a little salt can be -added). Stir continually until it comes to a boil, and then let slowly -cook for five minutes; add now six sliced mushrooms and the twelve -oysters. - -Lightly butter a deep silver dish, place the above sauce into it, then -carefully crack in six fresh eggs; sprinkle a very little salt over -them, sprinkle also the top with a very little clarified butter. Place -them in the hot oven for two minutes. Remove from out the oven, decorate -the dish with six heart-shaped bread croûtons, and serve. - - -=1411. Eggs à la Cockrane.=--Take two sweet Spanish peppers, one ounce -of cooked smoked beef tongue, cut them with a tube into slices the size -of a cent, place them on a dish with six mushroom buttons until further -action. Chop up very fine one sound peeled shallot, and put in a -sautoire with a teaspoonful of butter, let cook for two minutes on the -hot range. Chop up very fine the remainder of the tongue and Spanish -peppers, place them in the sautoire with the shallot, moisten with a -tablespoonful of Madeira wine, let simmer for one minute, then add half -a gill of tomato sauce (No. 205), and half a gill of Espagnole sauce -(No. 151). Cook for two minutes. Add now the peppers, tongue, and -mushrooms (which were laid on a dish) and let boil for one minute more. -Arrange six fried bread croûtons on a hot dish. Poach six very fresh -eggs as for No. 404, and place one egg on each croûton, then with a -larding needle take up one mushroom from the pan, and lay it on the top -of the egg right in the centre, then take up a piece of pepper, lay it -on the right of the mushroom, lengthwise, and then take up a piece of -tongue, and place it on the left of the mushrooms, and continue the -same with the rest of the eggs. Pour the remaining sauce around the -dish, but not over the eggs, and immediately send to the table. - - -=1412. Eggs à la Lloyd Aspinwall.=--Take out from a can six large cêpes, -lay them on a dish, and with a tube two inches in diameter, cut them -perfectly round; place them in a sautoire on the range, with a -tablespoonful of clarified butter and a finely chopped sound shallot; -let cook for three minutes on a brisk fire, tossing well once in a -while. Season with a tablespoonful of salt, a teaspoonful of pepper, -adding the third of a clove of garlic finely chopped up; toss all well -for one minute longer, and then lay the pan on the corner of the range. -Have a deep silver dish lightly buttered; take up the six cêpes from the -pan, arrange them nicely around the dish, place the dish at the oven -door to keep warm. - -Chop up very fine the remaining trimming of the cêpes, place them in the -same pan in which the cêpes were cooked, add half a teaspoonful of -freshly chopped parsley, squeeze in the juice of half a medium sized -sound lemon, add a gill of Espagnole sauce (No. 151), and let the whole -boil for one minute; pour the sauce all around the cêpes, but not over -them. Crack a fresh egg over each cêpe, being careful not to break the -yolk, sprinkle a little salt over each egg, place them in the hot oven -for two minutes; remove from out the oven, and immediately send to the -table. - - -=1413. Omelette Crême de Vanille à la R. A. C. Smith.=--Pour into a -saucepan on the hot range two gills of fresh milk, add to it four ounces -of powdered sugar, and also one vanilla bean, let come to a boil, take -the pan from off the range, and let cool off. Remove the vanilla bean, -dry it with a napkin, place it in a glass bottle with powdered sugar, -cork it tightly, and use whenever necessary, as it will keep for any -length of time. 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 together, place the pan on the hot range, and -continually stir until it boils, then place the pan on the corner of the -range, and let cook slowly for twelve minutes; strain it through a very -fine hair sieve into a bowl, add to it a teaspoonful of fresh butter, -mix it thoroughly, and then leave it in a warm place for further action. - -Make an omelette exactly as for No. 450, and just before folding the -sides up place half of the preparation right in the centre, fold up, and -gently turn it on a hot silver dish; place the rest of the preparation -in the pastry bag (No. 1079), in which you previously slide down a small -tube at the bottom, press down, make a small rose at each end of the -omelette, dredge a little powdered sugar over the omelette, gently glaze -it with a red iron, decorate the sides with any kind of dry cakes at -hand, cut in triangular shape, and send to the table. - - -=1414. Omelette à la Clark.=--Make preparation exactly the same as for -No. 1413, only substituting half a wine glass of Maraschino for the -vanilla, and proceed with the rest precisely the same. - - -=1415. Omelette Hughes.=--Have a preparation made the same as in No. -1413, but using a teaspoonful of extract of orange flower, in place of -the vanilla, proceed and serve the same. - - -=1416. Omelette à la E. L. Godkin.=--Cut into quarters three fine sound -small limes; place them in a saucepan on the hot range, with one -wineglassful of white wine (but not Rhine wine); let reduce to three -quarters--which will take about six minutes. Place a clean napkin over a -bowl; pour the whole over the napkin; fold it up at both ends, then -sharply twist the ends in different directions, until the juice is all -squeezed into the bowl. Have a preparation the same as in No. 1413, and -use the above instead of the vanilla, proceeding with the rest exactly -in the same way. - - -=1417. Omelette à la M. Ballou.=--Grind two heaped tablespoonfuls of -fresh roasted coffee (Java and Mocha by preference). Pour in a saucepan -on the hot range one and a half cups of fresh milk; adding four and a -half ounces of powdered sugar, and as soon as the milk boils, -immediately add the coffee, thoroughly mixing with a spoon meanwhile; -tightly cover the pan and place it on the corner of the range to infuse -for three minutes, taking special care not to let it boil again. Strain -it through a fine napkin into another saucepan, and let cool off; add -then three tablespoonfuls of _rice flour_, thoroughly beat it with a -whip, place it on the fire, and continually stir until it comes to a -boil; then place the pan on the corner of the range and let slowly cook -for twelve minutes. Make an omelette as in No. 450, and just before -folding it up, place half of the preparation right in the centre, fold -up, turn it onto a hot silver dish; liberally dredge the omelette with -powdered sugar, glaze the surface with a red iron. Slide down a small -tube into the pastry-bag (No. 1079), pour the rest of the preparation -in, make a fancy border around the omelette, and send it to the table. - - -=1418. Omelette à la Mrs. W. L. Brown.=--Place in a pan two ounces of -chocolate, with just enough milk to dissolve it on the hot range; add a -cup and a half of fresh milk; continually stir until it comes to a boil. -Dilute two tablespoonfuls of rice flour into two tablespoonfuls of milk, -and add it to the chocolate, stirring briskly meanwhile; place the pan -on the corner of the range, and let gently simmer for fifteen minutes, -but do not allow it to boil. - -Have an omelette made as in No. 450, and before folding place half of -the preparation right in the centre, fold up, turn it over a hot silver -dish. Place the balance of the preparation into the pastry-bag (No. -1079), with a small tube previously slided down; and by pressing the -preparation, make a nice rosette at each end of the omelette. Decorate -the dish all around with six lady-fingers cut in triangular shaped -pieces; carefully press a little of the contents of the bag on each -piece of lady-fingers, so as to have them represent pretty, small roses. -Liberally dredge them with powdered sugar, then glaze the omelette with -a red iron, and then send to the table. - -N. B.--All these sweet omelettes should always be promptly made for the -time of serving, otherwise it would be sufficient cause to fail to have -them to perfection. - - -=1419. Eggs-Cocotte.=--Have six small thoroughly cleaned cocotières -ready. Chop up, very fine, one medium-sized, sound peeled shallot, and -the half of a sound peeled onion; place them in a sautoire on the range -with a tablespoonful of butter, and cook slowly for three minutes, -taking care not to let get brown. Chop up, very fine, twenty-four canned -mushrooms, add them to the rest with one tablespoonful of freshly -chopped parsley and a saltspoonful of chopped chervil (if at hand); -season with a tablespoonful of salt and a teaspoonful of pepper, mix all -well together with the spatula for a second, then add a gill of -Espagnole sauce (No. 151), and let all cook slowly for five minutes. - -Pour a tablespoonful of the sauce into each cocotière, then break a -fresh egg into each cocotière, pour a teaspoonful of the sauce over each -egg, well spread. Place the cocotières on a tin dish, and bake in a very -hot oven for two minutes. Remove from out the oven, lay them on a dish -with a folded napkin and send to the table. - - -=1420. Eggs-Cocotte à la Wm. Bracken.=--Prepare and proceed exactly the -same as above, only substituting one gill of hot Allemande sauce (No. -210) for the gill of Espagnole sauce (No. 151) and serve the same. - - -FISH. - - -=1421. How to prepare Fillets of Sole.=--Procure two fine, fresh, -medium-sized soles. Cut them straight on the back bone--commencing from -the head right down to the tail. Carefully remove both fillets on the -back with a sharp knife, turn them over, and do the same; 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 fillet; carefully pull the skin with the left -hand, holding the knife firmly and flatly, then proceed the same with -the rest, and the fillets will be ready for use. - - -=1422. Fillets of Sole à la Miss Miege.=--Place the fillets of sole, -prepared as in No. 1421, on a dish. Season with a tablespoonful of salt -and a teaspoonful of pepper, equally divided. Turn the third of one end -of each fillet down, so as to have one end of each higher than the -other. Lay at the bottom of a well-buttered sautoire a small sprig of -thyme, a small branch of parsley, adding half a glass of white wine and -half a glass of mushroom liquor, tightly cover the pan, and then place -it on the hot range to cook for five minutes. Have in a sautoire a -tablespoonful of butter, with one and a half tablespoonfuls of flour; -mix all well together, then place the pan on the hot range, and slowly -cook, without browning, for five minutes. Remove the fillets from off -the range, nicely dress them on a hot serving dish, one overlapping -another, cover them with another hot dish, and leave at the oven door -to keep warm. Add now the gravy of the fillets to the butter and flour, -briskly stirring meanwhile; add again half a cup of mushroom liquor, if -at hand--if not, the same quantity of white broth (No. 99) will -answer--and let just come to a boil; then place on the corner of the -range for four minutes. Take two cooked lobster claws, if at hand, slice -each one in half, then, with a tube half an inch in diameter, cut it -into small pieces, place them in the sautoire in which the fillets were -cooked, with one sound sliced truffle and eight whole mushrooms, and a -teaspoonful of butter; heat it up; then strain through a sieve the other -sauce into this, gently shuffle the pan, so as to mix the whole well -together for two minutes, then pour the sauce over the fillets. Decorate -the dish all around with six heart-shaped bread croûtons (No. 133), and -send to the table. - - -=1423. Fillets of Sole à la Thomas A. Edison.=--Put in a sautoire one -peeled, finely chopped shallot, twelve chopped mushrooms, and a -tablespoonful of butter, let slowly simmer on the corner of the hot -range for five minutes. Season with one tablespoonful of salt and a -teaspoonful of pepper, add a teaspoonful of freshly chopped parsley, and -half a teaspoonful of chopped chervil, then pour in half a glass of -white wine. Reduce the wine to one-half, and leave it on the corner of -the range until further action. Place in a saucepan one tablespoonful of -butter, with two tablespoonfuls of flour, cook on the range for five -minutes, without browning, then add a cup and a half of hot milk, -stirring continually while adding it; let come to a boil, season with -one teaspoonful of salt, dredge in just a little grated nutmeg. Allow to -slowly boil for twelve minutes. Add a tablespoonful of this preparation -to the other containing the mushrooms and herbs, mix all well together -for one minute. Prepare six fillets of sole as for No. 1421; lay them -flat on a dish; mix a teaspoonful of salt with half a teaspoonful of -pepper, equally season the fillets with it. Then evenly divide the -mushroom garnishing among the six fillets, arranging it directly in the -centre of each, crosswise; fold up each fillet carefully around the -force lengthwise, then arrange them on a lightly buttered silver dish -upright, one against the other, so as to prevent them from opening; -sprinkle a little clarified butter over each, then place in the hot oven -for five minutes. Remove from out the oven, place a whole mushroom on -top of each fillet, right in the centre. Add now two tablespoonfuls of -grated Parmesan cheese, to the white sauce which stands on the corner of -the range, mix well together, then pour all the sauce evenly over the -fillets, sprinkling a very little clarified butter over all. Place in a -very hot oven to bake for five minutes. Remove from out the oven, nicely -decorate the dish all around with six heart-shaped croûtons (No. 133), -and serve. - - -=1424. Fillets of Sole au Gratin à la James G. Blaine.=--Prepare the -fillets of two medium-sized fine soles as in No. 1421. Season with a -teaspoonful of salt and half a teaspoonful of pepper mixed, then place -them on a lightly buttered silver dish, one overlapping another, and -giving a crown-shape, pour over two tablespoonfuls of white wine; place -a whole mushroom on top of each fillet, cover all with a well-buttered -paper, place in the hot oven for three minutes. Remove them from the -oven, and leave at the oven door to keep warm. - -Place in a saucepan a cupful of white wine, with one medium-sized, -sound, peeled, and finely chopped shallot, one clove, three whole -peppers, and one branch of parsley, then reduce on the hot range to a -quarter. Place a tablespoonful of butter in another small saucepan, with -two tablespoonfuls of flour; let gently cook on a moderate range for -five minutes; add a gill of hot white broth (No. 99), briskly stirring -while adding it; now add the reduced wine to this, and let the whole -slowly boil for ten minutes; pour in a gill of sweet cream or a gill of -very good milk, with a heaped tablespoonful of good butter, thoroughly -mix together with a wooden spoon. Strain it then through a fine sieve -into a bowl, pour it over the fillets, evenly divided, sprinkle half a -teaspoonful of grated Parmesan cheese over, and also a very little -clarified butter over all; then place the dish in the oven for seven -minutes; remove from the oven and serve. - - -=1425. Fillets of Sole à la H. S. Jaffray.=--Have two medium-sized, -fine, fresh soles, prepare the fillets exactly the same as for No. 1421, -mix a teaspoonful of salt with half a teaspoonful of pepper, and with it -evenly season the fillets, place them in a hollow dish with a sprig of -thyme, one bay-leaf, and a branch of parsley, squeezing in the juice of -a medium-sized, sound lemon; cover with another dish, and let marinate -until further action. - -Have in a sautoire eight mushrooms with one truffle, all cut into small -dice-shaped pieces, pour in two tablespoonfuls of Madeira wine, let -gently simmer on the range until almost dry, then add one gill of hot -tomato sauce (No. 205), and one gill of Espagnole sauce (No. 151), -reduce the whole to one-half, which will take about eight minutes, then -transfer into a cold dish, and let cool off. Remove the fillets from the -marinade, pick out the six nicest, then with a keen knife make an -incision in the side of each fillet, right in the centre, three inches -in length by one and a half inches in width. Equally stuff the fillets -with the preparation in the dish, give them a nice oval shape, then lay -them in a lightly buttered silver dish. Cut the other two remaining -fillets into three even strips, lengthwise, neatly pare the edges. Cut a -fine, sound truffle with a tube half an inch in diameter, then cut it -into very thin slices. Make four light incisions on the surface of each -strip, quarter of an inch deep, insert a slice of truffle in each -incision, and with a knife gently press down the opened parts, so as to -hold in the truffles; place a strip over each fillet, right in the -centre, lengthwise, pour half a wineglass of white wine at the bottom of -the dish, sprinkle a very little clarified butter over all. Cover the -fillets with a buttered paper, and then place in a moderate oven to bake -for fifteen minutes. Remove from out the oven, take the paper off, pour -a gill of hot Colbert sauce (No. 190) around the dish (not over the -fillets), and then send to the table. - - -=1426. Fillets of Sole à la Chas. Webb.=--Prepare the fillets of two -medium sized fine soles as for No. 1421. Season them with a teaspoonful -of salt mixed with half a teaspoonful of pepper; keep them on a dish -for further action. Have in a sautoire on the hot range one -tablespoonful of butter well heated; add to it half a medium-sized -sound, peeled, finely chopped onion; let slowly simmer without browning -for three minutes, then add eight minced mushrooms, one teaspoonful of -fresh, finely chopped parsley, half a teaspoonful of chopped chervil; -season with a teaspoonful of salt, and half a teaspoonful of pepper, mix -all well together while cooking for one minute, then moisten with two -tablespoonfuls of white wine, and reduce until almost dry, then leave -the sautoire on the corner of the range. Have in a small saucepan on the -hot range, one tablespoonful of good butter well mixed with two -tablespoonfuls of flour; let slowly cook for five minutes without -browning, then gradually add a cupful of hot milk, briskly stirring -while adding; boil for two minutes, then strain it through a sieve into -the sautoire with the other preparation, mix all well together with the -spatula while cooking for two minutes longer, and leave on the corner of -the range. Lightly butter a silver dish, carefully place in the eight -fillets, one overlapping another, all around the dish, in curb-chain -shape; moisten their surface with a tablespoonful of white wine, -sprinkle just a little clarified butter over them, and place in the hot -oven for three minutes. Remove from out the oven, arrange eight whole -fine mushrooms outside and all around the fillets, so that the stalk of -each mushroom should be in each curb-chain and the button outside. - -Place then the garnishing over the fillets evenly divided; sprinkle -again a very little clarified butter over all. Place in the hot oven to -bake for five minutes. Take from out the oven, squeeze the juice of half -a sound lemon over the fillets, and then send to the table. - - -=1427. Fillets of Sole à la Gen. Sherman.=--Have eight fillets of sole -prepared exactly the same as in No. 1421, and proceed with the -garnishing precisely the same as No. 1426, only before placing them in -the oven the first time, add twelve small, sound, freshly opened -oysters, placing them right in the centre of the dish, and moistening -the surface of the fillets with the liquor of the oysters instead of the -wine; place in the hot oven for three minutes, and then continue the -same operation. - - -=1428. Fillets of Sole à la Cornelius Vanderbilt.=--Prepare the fillets -of two medium-sized fine fresh soles, as for No. 1421, place the six -largest ones on a plate, season them with a teaspoonful of salt, and -half a teaspoonful of pepper mixed together; lay them in the ice-box -till further action. Put the two remaining fillets in the mortar, pound -them until they are a perfect paste, then add the white of one egg, -thoroughly mix together, gradually add half a cup of sweet cream, -sharply and continually stir with the pounder while adding it, season -with a teaspoonful of salt, and the third of a saltspoonful of cayenne -pepper, also a very little grated nutmeg, sharply mix the whole together -for one minute; remove it from the mortar, pass it through a fine sieve -into a bowl, pressing it with a wooden spoon. Take the six fillets from -the ice-box, carefully make an incision at the side of each, right in -the centre, three inches in length by one and a half in width. Place -half of the preparation in a paper cornet, and with it equally stuff the -six fillets. Lightly butter a pan (a tin one by preference) large enough -to easily hold the fillets. Have six small, well-cleaned fresh smelts -four inches in length; then with a keen, small knife carefully cut each -smelt, beginning right in the centre at the base of the head, following -down the back bone right through to the tail, cutting it entirely -through, so that the head will hold both parts; remove the back bone of -each, then arrange a smelt on top of each fillet lengthwise, and with -the fingers twist each fillet of the smelt inwardly, up to the base of -the head, so that they will represent two rings three-quarters of an -inch in diameter; proceed the same with all. Place the rest of the force -in a paper cornet, gently press the preparation into each ring of the -smelts, up to the surface. Cut with a tube, half an inch in diameter, a -good sized, sound, truffle; then slice it into twelve even pieces, -arrange one slice right in the centre of each ring over the force, -sprinkle a very little clarified butter over all; pour on the bottom of -the pan half a glass of white wine and half a glass of mushroom liquor -or white broth. Cover all with a buttered paper, and place in a moderate -oven to bake for eighteen minutes. Remove from out the oven, take the -paper off, then with a palette knife, or a cake turner, lift up the -fillets one by one, and dress them on a very hot dish. Add either half a -cup of mushroom liquor or white broth (No. 99) to the gravy in the pan, -place it on the range, and let boil for one minute; then strain it into -a saucepan on the range, add to it a teaspoonful of anchovy sauce, -squeeze in the juice of half a sound lemon, and finally pour in half a -gill of Espagnole sauce (No. 151), boil for one minute more, and then -pour in the gravy around the fillets, but not over them, and send to the -table. - - -=1429. Fillets of Sole à la E. A. Buck.=--Have the fillets of two medium -sized fine, fresh, soles prepared as in No. 1421, place six of them on a -plate. Season with a teaspoonful of salt and half a teaspoonful of -pepper, and lay them aside till wanted. Place in a saucepan one finely -chopped shallot, a teaspoonful of freshly chopped parsley, half a -teaspoonful of freshly chopped chervil, and moisten with two wine -glasses of white wine. Reduce on the hot range to one-quarter. Cut the -two reserved fillets into very small dice-shaped pieces, and add them to -the rest in the pan; then cook the whole for five minutes longer, -thicken with a tablespoonful of Allemande sauce (No. 210), adding at the -same time a tablespoonful of very good butter; mix well together, and -leave the pan on the corner of the range to keep warm. Thoroughly heat, -in a pan on the hot range, half a gill of clarified butter, then place -into it the six fillets as rapidly as possible to fry on one side only, -for one minute; immediately remove them from the pan, and place them on -a napkin to dry. Lightly butter a silver dish, arrange the fillets over -it, the cooked side up, in crown shape. Place the above preparation -evenly over each fillet, right in the centre, and with a table knife -give them a pretty dome shape, covering the fillets entirely. Sprinkle a -little Parmesan cheese over each, also a very little clarified butter, -then place them in the hot oven to bake for eight minutes, so that they -should obtain a good golden color. Remove from out the oven, pour a gill -of hot tomato sauce (No. 205) around the dish, but none over the -fillets, and then send to the table. - - -=1430. Fillets of Sole à la Marguerite.=--Prepare the fillets of two -fine fresh soles the same as in No. 1421, place them on a dish, season -with a teaspoonful of salt, and half a teaspoonful of white pepper; -turn, fold under about one inch of each fillet, place them in a buttered -sautoire, pour over half a glassful of white wine, and half a glassful -of mushroom liquor, cover with a buttered paper, and lay aside till -further action. - -Place in a saucepan one tablespoonful of very good butter, with two -tablespoonfuls of flour, mix well together while cooking on the range -for five minutes, without browning, then add a gill of hot white broth, -(No. 99) sharply stirring while adding it, let slowly cook on the corner -of the range for twelve minutes; season with half a teaspoonful of salt -and just the third of a saltspoonful of cayenne pepper. Crack the yolk -of one egg in a bowl, squeeze in the juice of half a sound lemon, then -gradually add a ladleful of sauce to the egg, continually stirring -meanwhile; now pour it into the saucepan, briskly stirring while adding -it, but under no circumstances allow it to boil again. Have eighteen -small sound fresh mussels, wash them well in two different waters, -drain, place then in a small saucepan, tightly cover with the lid, place -on a moderate range. Cook for five minutes, or until they are completely -opened; remove them from the fire, lay the pan on a table, then with a -skimmer, take the mussels out, pick out the mussels, lay them on a dish, -suppressing the shells. Strain the liquor of the mussels into the sauce -on the range, mix thoroughly together. - -Place the fillets in the oven to bake for five minutes. Remove them from -the oven, dress on a hot serving dish, giving them a crown shape, one -overlapping another; pour the gravy of the fillets also into the -saucepan on the corner of the range, thoroughly mix together again, then -add a tablespoonful of very good fresh butter, pour in half a cup of -sweet cream, mix well again. Place in another saucepan twelve fine fresh -picked shrimps and the prepared mussels; strain then the sauce through a -fine sieve over mussels and shrimps, gently shuffle the pan, so as to -mix all well together, and then pour it over the fillets of sole: -decorate the dish with six heart-shaped croûtons (No. 133), and -immediately send to the table. - - -=1431. Fillets of Shad à la C. Bliss.=--Procure a fine roe shad, -thoroughly scale, then split it right down the back, carefully remove -the roes, and also the bones, then cut it in half, lay one half aside -with its roe for some other purpose. Cut out from the other half six -equal fillets diagonally, one inch thick, suppress the skin of each -fillet, nicely pare off the corners, and then place them on a large soup -plate. Season with a teaspoonful of salt, half a teaspoonful of pepper, -the third of a saltspoonful of grated nutmeg, squeeze in the juice of a -medium-sized sound lemon, add one sprig of thyme, one branch of parsley, -a bay-leaf, and three cloves. Gently mix the whole well together, -without breaking the fillets, and then let marinate till further -action. - -Place the roe belonging to the half shad in a saucepan on the hot range, -with a tablespoonful of very good butter, and half a wineglassful of -white wine; let slowly cook for five minutes. Carefully remove the roe -with a skimmer, place it on a dish, and then, with a knife, remove the -skin from all around, place it back into the saucepan, and add another -half a glass of white wine, gently mix with a fork, so as to thoroughly -separate the eggs, and then let slowly simmer on the corner of the -range. Place in another saucepan a tablespoonful of butter and one and a -half tablespoonfuls of flour, mix well together on the hot range for -five minutes, without browning; add to it now a cup of hot milk, briskly -stir until it comes to a boil. Season with a teaspoonful of salt, and -half a saltspoonful of cayenne pepper; cook for five minutes longer, -then strain it through a sieve into the other saucepan, and mix the -whole well together for two minutes, and leave it again on the corner of -the range. Take the fillets from the marinade, gently lay them on a -napkin, remove all the herbs that may adhere around them, fold the -napkin over and gently dry them. Steep each fillet in beaten up egg, and -then, gently turning them in fresh bread-crumbs, immediately plunge them -into very hot fat to fry for four minutes, so that they all shall obtain -a good golden color. Place six oval-shaped croûtons on a hot dish. Take -up the fillets, place one on each croûton around the dish; pour the -prepared sauce around, but not over them, and immediately send to the -table. - - -=1432. Fillets of Shad à la Chas. C. Delmonico.=--Prepare six fillets of -shad as for No. 1431, place them on a dish, season with a teaspoonful of -salt and half a teaspoonful of pepper, and lay aside until further -action. Place the roe of half the shad in a saucepan on the fire with a -tablespoonful of butter and a glass of white wine, and let simmer for -five minutes, then with a skimmer remove the roe, place it on a dish, -remove the skin from all around, and place it back in the pan. Season -with a teaspoonful of salt and half a teaspoonful of pepper, and with a -fork separate the eggs; add now eight finely chopped mushrooms, a -teaspoonful of chopped parsley, and half a teaspoonful of finely chopped -chives. Cook for five minutes longer, then pour it into a dish to cool. -Heat in a frying-pan on the fire two tablespoonfuls of clarified butter; -rapidly place the six fillets in the pan, and fry for a half a minute on -each side, but no more. Remove them from the pan with a palette-knife or -a cake turner, place on a dish and leave there until further action. -Have six double sheets of unruled white paper, cut each in a half-breast -shape, eight inches long by four and a half in width, open each half -heart paper, which will then represent a full heart-shape form, grease -each one well with clarified butter; lay them on a table, one beside -another. Prepare twelve very thin slices of cooked ham, one inch square; -place one slice over each half-heart paper, right in the centre, place -on top of each slice of ham two tablespoonfuls of the preparation -waiting for action, then lay a fillet over each garnishing, then again -two tablespoonfuls of garnishing over each fillet, and another slice of -ham over all. Gently fold the paper over each fillet, then fold each -paper in small folds, one inch in width, beginning at the widest part of -each paper, coming right down to the end, and then give a sharp twist, -so as to firmly close them. When all finished, place them in a tin -baking-pan, not in a black one; place in a moderate oven to bake for -eight minutes. Remove from out the oven, dress them on a hot dish, one -overlapping another, and with the points up, and immediately send to the -table. - - -=1433. Fillets of Shad à la Whitelaw Reid=.--Place the six fillets of -shad, prepared the same as in No. 1431, on a dish, season with a -teaspoonful of salt and half a teaspoonful of pepper. Slice up in -julienne shape half a medium-sized, sound peeled onion, and half a -well-scraped carrot; place these in a saucepan, with half a teaspoonful -of butter, a branch of parsley, a sprig of thyme, half a bay-leaf, four -whole peppers, and two cloves; place the pan on the range, and let -gently simmer for three minutes; then gently lay one shad roe in the -centre of the pan, without breaking it; pour in a half glass of white -wine, tightly cover the pan, and let slowly simmer for ten minutes. -Remove the roe, place it on a hot dish to keep warm. Add to the carrot -two gills of either mushroom liquor, or white broth (No. 99), and let -simmer again for five minutes. If using mushroom liquor, season with one -teaspoonful of salt; if broth, no salt will be required. Place in a -saucepan one tablespoonful of butter with two tablespoonfuls of flour; -mix well together for five minutes on the hot range, without browning; -gradually add to the latter the stock of the other pan; sharply mix the -whole together until it comes to a boil. Place the fillets in a buttered -sautoire, with twelve freshly opened, medium-sized oysters--their -liquor; tightly cover the pan, and slowly cook on the range for five -minutes. Then remove the fillets with a palette knife; arrange three at -each side of the roe, one overlapping another. Add twelve mushrooms to -the oysters; heat up for one minute; then place at each end of the roe a -cluster of both oysters and mushrooms, (six of each). Have the yolk of -an egg in a bowl, squeeze into it the juice of half a medium-sized, -sound lemon; add then also half a gill of sweet cream; beat well -together, then gradually pour into the same bowl three tablespoonfuls of -the sauce from the pan, continually stirring meanwhile; then add this to -the sauce in the pan, mix the whole well together for one minute. Strain -it through a fine sieve, right over the fish, covering all, and then -send to the table. - - -=1434. Fillets of Shad à la Keppler and Schwarzman.=--Prepare six -fillets of shad as for No. 1431. Season with a teaspoonful of salt and -half a teaspoonful of pepper, and place them in a dish for further -action. - -Cut one ounce of raw, lean ham into very small dice-shaped pieces, place -it in a saucepan with half a teaspoonful of butter on the range; let -gently simmer for two minutes, but do not allow to get brown; then add -to it one fine, sound, peeled, chopped shallot, four mushrooms, and two -truffles cut into small dice-shaped pieces, pour in a glass of white -wine, then place in the shad roe. Cover the saucepan tightly, and let -simmer for five minutes. Gently remove the roe with a skimmer, lay it on -a dish, and remove the skin from all around, replace it in the pan, -prick it with a fork so as to separate the eggs. Season with a -teaspoonful of salt and half a teaspoonful of pepper, and then cook for -five minutes longer. Place in a small saucepan one tablespoonful of -butter and two tablespoonfuls of flour, mix well together on the hot -range for five minutes without browning, then add to it two gills of hot -white broth (No. 99); stir well till coming to a boil, grate in just a -little nutmeg, place the pan at the corner of the range, and let simmer -for eight minutes. Have the yolk of an egg in a bowl with two -tablespoonfuls of sweet cream; beat well together, and then, take two -tablespoonfuls of the sauce from the pan and add it to the cream and -yolk, thoroughly mix, then add it to the sauce in the saucepan, -thoroughly mix the whole for one minute, while heating, but it should -not be allowed to boil again. Strain it through a fine sieve into the -pan with the garnish, mix all well together, and keep it in a warm -place. Have a well-buttered sautoire, lay the six fillets one alongside -another, pour over them two tablespoonfuls of white wine, place six -mushroom buttons with the fillets, tightly cover the sautoire and let -slowly cook on the range for five minutes, remove the pan from the fire. -Have six heart-shaped croûtons ready (No. 133). Arrange one croûton on a -hot dish, the pointed part toward the border of the dish, and then, with -a palette knife, gently take up one fillet, place it on about half the -length of the croûton overlapping, then another croûton, a fillet, and -so on, giving them a crown shape; place one mushroom on top of each -fillet, then gently pour the garnishing over all without disarranging -them. Cut into half, lengthwise, a medium sized sound lemon, then cut -one half into very thin slices, crosswise, then arrange them jointly all -around the border of the dish with the rind outward; cut one sound -truffle into very thin slices, and with a tube, one quarter of an inch -in diameter, cut out as many round pieces as there are slices of lemon; -place a piece on each lemon right in the centre on the edge where it was -cut first. Cut out from the remaining slices of the truffle as many -diamond-shaped pieces, as there are pieces of lemon; place a piece -between each section of the lemon and serve. - -All the dressing for decorating the dish should always be prepared -before the fillets are dressed on the dish. - - -=1435. Fillet of Bass à la Chauncey M. Depew.=--Procure a fine, fresh, -striped, small bass of about three pounds, scale, remove the entrails, -and wash thoroughly. Cut the head off, and split it into half right down -the back bone, remove all the bones. Cut out three even fillets from -each half, suppress the skin, neatly pare them all around, giving them a -heart-shaped form. Evenly season with a tablespoonful of salt, and half -a teaspoonful of pepper, and place on a dish till further action. - -Place in a sautoire one finely chopped sound shallot, with half a medium -sized sound green pepper, cut into small dice-shaped pieces; place the -pan on the hot range, adding a teaspoonful of butter; let slowly simmer -for three minutes, without letting get brown. Add now the parings of the -fillets, with eight whole mushrooms and one truffle, all chopped very -fine, pour in half a glassful of white wine, let reduce to -three-quarters. Season with half a teaspoonful of salt and a -saltspoonful of pepper, and then leave it on the corner of the range. - -Have a saucepan on the range with a tablespoonful of butter and two -heaped tablespoonfuls of flour; mix thoroughly together, and let stand -on the corner of the range for five minutes without browning; gradually -add a cupful of hot milk, continually stirring while adding it, and let -slowly simmer for twelve minutes. Add two tablespoonfuls of this sauce -to the other preparation to thicken, thoroughly mixing together for two -minutes. Take from off the fire, lay on a table. - -Lightly butter a baking pan; lay the six fillets over it, seeing that -they do not touch one another; then equally divide the preparation over -each fillet--well spread; place on top of this a teaspoonful of the -white sauce, which is waiting action on the range, gently spreading it -with a small knife, so as to completely cover the first layer of each -fillet. Arrange four very thin slices of truffles, cut with a tube half -an inch in diameter, right in the centre of each fillet, lengthwise, one -overlapping the other. Sprinkle a very little clarified butter over all, -pour half a glassful of white wine at the bottom of the pan (not over -the fillets), then place in a moderate oven for ten minutes. Remove from -the oven, gently arrange them on a hot serving dish with a palette -knife. Add to the remaining sauce on the fire, half a gill of sweet -cream, let it come to a boil; strain it through a fine sieve into a hot -bowl, then pour it all around the fillets, but not over them, and send -to the table. - - -=1436. Fillet of Bluefish à la Vénitienne.=--Procure a fine, fresh, -medium-sized bluefish, from two and a half to three pounds, thoroughly -remove the entrails, cut the head off, split in half right down the -backbone, remove the spine, cut each half into three equal pieces, -triangular shape, neatly pare the edges. Place the fillets in a -well-buttered baking-pan. Season with a tablespoonful of salt and a -teaspoonful of pepper; pour a glassful of white wine over all, and let -marinate until further action. Place in a saucepan the parings of the -fish, as well as the back-bone; cut it into three pieces, suppressing -the head; place the pan on the hot range, pour in a glass of white wine, -and a quart of cold white broth (No. 99), let it come to a boil, and -then immediately skim it; add now one sprig of thyme, a very small -bay-leaf, one branch of parsley, one medium-sized, sound, sliced onion, -and one small sliced carrot; then let slowly simmer for fifteen minutes. - -Place in a small saucepan one tablespoonful of butter, and two of flour, -thoroughly mix on the range for seven minutes, or until it obtains a -good golden color. Strain the fish-broth into a bowl, then gradually add -it to the roux (flour), continually stirring meanwhile; add to this half -a gill of tomato sauce, let all cook for ten minutes, skim it once in a -while. Add twelve sound whole mushrooms; leave on the corner of the -range till further action. Now place the fillets in the hot oven to bake -for ten minutes. Remove from out the oven, carefully dress them on a hot -dish in star shape. Remove the mushrooms from the sauce with a skimmer, -place them right in the centre of the fillets, pour the sauce over all, -so as to completely cover the fillets, and serve. - - -=1437. Canapés à la Edw. Van Volkenberg.=--Have four ounces of lean -cooked ham, thoroughly pound it in the mortar; add to it now one ounce -of hard fresh butter, mix well together; add four fine, small Antwerp -anchovies; the juice of a small sound lemon, or the juice of one lime, -if at hand, and not quite the third of a saltspoonful of cayenne pepper; -pound the whole well together again. Remove it from the mortar, place on -a dish in the ice-box until further action. - -Cut out from an American stale bread six round pieces four inches in -diameter and an inch thick, place them on a tin baking-pan, sprinkle a -very little clarified butter over each, and place in the hot oven for -four minutes, or until they have obtained a good golden color. Remove -from the oven, and cool for one minute. Have in a saucepan on the fire -two tablespoonfuls of grated Parmesan cheese and a tablespoonful of -grated Swiss cheese, with a tablespoonful of sweet cream, and -continually stir until thoroughly dissolved. Remove it then from the -fire, and let slightly cool off. - -Take the preparation from the ice-box, and equally divide it over the -croûtons, giving them a dome shape, and then equally divide also the -cheese over the preparation. Place them in a baking-dish, and bake them -in a very hot oven for three minutes. Take from out the oven, dress on a -hot serving-dish with a folded napkin over it. Have six stoned olives, -turn half a small anchovy around each olive, place one on top of each -canapé upright, decorate the dish with a few parsley greens, and serve. - - -=1438. Canapés à la Frank A. Watson.=--Place in a mortar four ounces of -the finest quality of Russian caviare, the juice of a fine sound lime, -thoroughly mix for three minutes; add to it a finely peeled, sound, -chopped shallot, and not quite the third of a saltspoonful of cayenne -pepper, also half an ounce of fresh firm butter, four anchovies (small), -and the yolk of one hard-boiled egg; sharply pound the whole well -together until to a perfect paste, then remove it from the mortar, and -leave on a dish in the ice-box till called for. - -Cut out from an American stale bread six round croûtons four inches in -diameter by one inch in thickness; lay them on tin baking-pan, sprinkle -a very little clarified butter over each, and place in the hot oven for -four minutes. Take them out, and let cool off for one minute. Remove the -preparation from the ice-box, and evenly divide it over the six -croûtons, giving a nice dome shape. Chop up very fine the white of the -hard-boiled egg which is left over, lay it on a saucer, adding to it two -tablespoonfuls of grated Parmesan cheese, mix well, and equally divide -it over the six canapés. Arrange them on a baking-dish, place in a very -hot oven for three minutes. Remove from out the oven, dress them on a -hot serving-dish with a folded napkin over it; decorate the dish all -around with a few parsley greens, and six quarters of lemon, arranged at -equal distances, and then serve. - - -=1439. Striped Bass Boiled à la Lorenzo C. Delmonico.=--Procure a fine -fresh bass of about four to five pounds, neatly scale it, remove the -entrails, and wash it well. Have a fish-kettle with one carrot and one -onion, finely sliced, placed at the bottom; add one sprig of thyme and -one parsley root, one bay-leaf, six cloves, and twelve whole peppers, -place the fish lifter over the ingredients, and then lay the bass in a -straight position on the lifter; completely cover the bass with cold -water, add four heaped tablespoonfuls of salt and half a glass of -vinegar; place it on the range, and let slowly come to a boil, which -ought to take about thirty minutes. - -Have in a saucepan half a finely chopped-up shallot, with a good -glassful of red wine; reduce on the range to just one-half, add to it -one gill of Espagnole sauce (No. 151), let come to a boil, squeeze in -the juice of half a sound lemon, and leave on the corner of the range -till required. Peel eight small, sound potatoes, give them a nice -egg-shape, wash them, place in cold water with a tablespoonful of salt, -and boil for about twenty minutes; drain them, lay a napkin over to keep -warm. - -Have twelve freshly opened medium-sized oysters, place in a sautoire -with their own liquor, let them come to a boil on the range, skim well, -and add a tablespoonful of good butter, with twelve small mushrooms. Cut -the tail part of a small cooked lobster into half an inch square pieces, -add it to the oysters, let cook together for two minutes. Lift up the -fish with the lifter, let drain over the kettle for one minute, then -gently slide it on a hot dish with a folded napkin over it, place a -cluster of four potatoes at each end of the fish. Have either six -scallop or clam shells well cleaned. Place two oysters on each shell, -then two mushrooms, and equally divide the lobster on the six shells. - -Add to the sauce in the pan in which the oysters were cooked, one -tablespoonful of demi-glace (No. 185), mix a little, and then evenly -pour it over the six fillets. Arrange three shells at each side of the -fish. Strain the other sauce into a sauce-bowl, and send to the table -separate. - - -=1440. Cold Bass à la James Gordon Bennett.=--Procure a fine striped -bass of about six pounds; scale, remove the entrails, and thoroughly -wash it. Place at the bottom of a fish kettle one sliced carrot, one -sliced onion, one parsley root, one bay-leaf, four cloves, and twelve -whole peppers. Place the lifter over the vegetables, and then gently lay -the bass straight on top of it. Completely cover the fish with cold -water. Season with a handful of salt, adding a wineglassful of white -wine, then let slowly heat on a moderate fire until it comes to a boil. -Remove the kettle from the fire, and let it thoroughly cool off in its -own broth. Remove the fish from the kettle, lay it on a cold dish, -dampen a napkin in the broth, and completely cover the fish with it to -prevent the bass getting dry; then place it in the ice-box until further -action. Strain three quarts of the fish broth into a saucepan, add a -medium-sized sound, sliced lemon, and let it reduce on the hot range to -one-half, add one leaf of Peter Cooper’s clarified gelatine (if not at -hand, use one ounce of the other gelatine), let thoroughly dissolve, -stirring it meanwhile with a wooden spatula. Prepare in a bowl the white -of two fresh eggs, including the shells; thoroughly mix together; add -now a cupful of cracked ice. Remove the gelatine from the range, place -it on a table; gradually add to the eggs a ladleful of the gelatine, -continually stirring the eggs meanwhile; and then add this to the -saucepan, stirring while adding it; place it on the corner of the range, -let it slowly come to a boil, and then boil for two minutes. Remove it -from the fire; strain it twice through either a wet flannel bag or a wet -clean napkin into a vessel, and let cool off. - -Wash well and boil two quarts of fine white hominy for thirty-five -minutes; season with a tablespoonful of salt, pour it into a flat pan, -and let thoroughly cool off. - -Take the fish from the ice-box, remove the napkin, gently lay it over -the prepared hominy. Cut with a knife a square piece of about three -ounces of jelly; let it lightly dissolve in a pan on the corner of the -range, stirring continually. Prepare a pint and a half of mayonnaise, as -for No. 206; add the dissolved jelly to the mayonnaise, mixing it -thoroughly, then with a wooden salad-spoon pour the mayonnaise right -straight down the centre of the fish, beginning at the head right down -to the tail, and continue so on until the fish is completely masked from -head to tail; put it in a cool place to let the mayonnaise and jelly get -firm. - -Have six small cleaned timbales, one and a half inches in diameter by -two inches deep; place at the bottom of each a thin, round slice of -truffle, cut with a tube half an inch in diameter. Dissolve about two -ounces of jelly, taking care that it is not very hot, pour a teaspoonful -of the jelly at the bottom of each timbale. Have a bowl with ice-water -in it, dip in each timbale without letting any water get into them; turn -them gently, so as to have them completely coated inside with the jelly. -Have six heaped tablespoonfuls of cooked macédoine (No. 1032) on a dish; -season with a teaspoonful of salt, half a teaspoonful of white pepper, -and a teaspoonful of good wine vinegar, mix all well together, then -equally divide it into the six timbales, but do not pour the vinegar -remaining on the plate; pour in the balance of the dissolved jelly -evenly over the macédoine in each timbale, place them in the ice-box to -cool. - -With a keen knife cut the hominy from all around as near the fish as -possible, so that it will have exactly the same shape; remove the hominy -that was cut away. Pass the palette of a cake-turner at the head part, -right under the hominy, gently raise it up, and with the left hand in -the centre under the hominy lift it up, and carefully lay it on a cold -dish. Unmold the six timbales by lightly dipping them in warm water, so -as to have them easily detached; place them at equal distances around -the dish. Cut out six triangular-shaped croûtons of jelly one inch -thick, two inches in length by one and a half inches in width, place one -between each timbale, and it will be ready to send to the table. - -It would be advisable to prepare the above fish one day before the time -of serving, and dress on the dish one hour before sending it to the -table. If any of the fish remains it can be utilized for patties, -cutlets, or croquettes. - - -=1441. Salt Mackerel à la Whitmore.=--Have two fine, medium-sized sound -salt mackerel. Let them soak in plenty of cold water for at least -eighteen hours, changing the water two or three times. Take out and -thoroughly dry; remove the back bone of each. Arrange them on a -well-oiled fish-broiler, split part upward, and then with a hair brush -gently oil the surface. Place them on a very brisk fire for five -minutes, on the split side, and two minutes on the skin side. Remove -them from the broiler, dress on a hot dish, pour half a gill of drawn -butter over, decorate the dish with one lemon cut in quarters and some -parsley greens, and send to the table. - - -=1442. Salt Mackerel Boiled à la Cowing.=--Prepare two fine salt -mackerel exactly the same as for the above (No. 1441). But instead of -broiling them, place them in a saucepan, with plenty of cold water, on -the hot range, and as soon as they come to a boil place the pan aside -and let slowly cook for seven minutes longer. Remove them carefully with -a skimmer, drain well, dress on a hot serving-dish, place a cluster of -Hollandaise potatoes (No. 999) at each end of the dish, decorate the -sides with six quarters of lemon, three at each side, and serve with -half a gill of drawn butter in a sauce-bowl separately. - - -=1443. Fried White-Bait.=--Have one pound of fine fresh white-bait, -thoroughly wash them in cold water; the water in which they are washed -must be very cold, a piece of ice can even be added to it, so as to keep -them firm; thoroughly drain, then inclose them in a dry towel and -lightly shake them so as to thoroughly dry. Dip them in cold milk. Mix -together two cups of cracker dust with one cupful of flour, roll the -white-bait into this, and then fry them in very hot fat for one minute -only. Remove, and thoroughly drain, sprinkle over a tablespoonful of -salt equally divided. Dress on a hot dish with a folded napkin, and -immediately send to the table. - -White-bait should never be prepared in advance, except one minute before -the time of serving, as they are very easily spoiled. - - -=1444. White-Bait à la W. Merrill.=--Prepare a pound of fine whitebait -the same as the above (No. 1443); when fried, mix a tablespoonful of -salt with a saltspoonful of cayenne pepper and equally sprinkle it over -all; dress on a hot dish, decorate with six slices of broiled bacon (No. -754), and serve. - - -=1445. Oysters à la W. F. G. Shanks.=--Have three dozen fine, large, -fresh box oysters opened into a bowl; thoroughly drain their liquor off, -and then place them in a sautoire on the fire with half an ounce of good -butter. Season with a saltspoonful of cayenne pepper, and then cook them -as rapidly as you possibly can for ten minutes. Pour in two -tablespoonfuls of good Madeira wine or sherry. Beat up in a bowl the -yolks of three fresh raw eggs with half a pint of sweet cream, then add -it to the oysters, and continually shuffle the sautoire until reaching -boiling-point, then transfer them in a chafing-dish or hot soup tureen, -sprinkle a tablespoonful of good Madeira wine or sherry over all, -tightly cover, and send to the table. - - -=1446. Oysters Scalloped à la Baltimore.=--Have three dozen good-sized, -fine freshly opened box oysters, put them in a bowl. Season with a -saltspoonful of cayenne pepper, and entirely suppress their liquor, -seeing that they are almost dry. Have six small silver scallop-shells, -lightly butter the interior of each, then evenly spread a tablespoonful -of fresh bread-crumbs in each shell, gently lay six oysters in each -shell over the crumbs, and then sprinkle a tablespoonful of bread-crumbs -on the oysters in each shell; place half a teaspoonful of good butter in -the centre of each shell; place them in a very hot oven to bake for -fully fifteen minutes, or until they have obtained a good golden color. -Remove them from the oven. Dress the six shells on a hot serving-dish, -with a folded napkin, and send to the table. - - -=1447. Soft Clams en Brochette à la A. P. Montant.=--Have twenty-four -fine freshly opened soft clams, neatly clean them, then place them in a -saucepan with their own liquor. Season with a teaspoonful of pepper -only; place the pan on the fire and let them just come to a boil. Remove -from the fire; let them cool for one minute. - -Take six silver skewers; run a skewer through a clam right in the -centre, then run the skewer through a small square piece of raw bacon, -then another clam, a piece of bacon, and so on until you have four clams -and four pieces of bacon alternately on each skewer. Then gently -sprinkle them with fresh bread-crumbs, place them on the broiler, and -broil for one and a half minutes on each side, remove from off the fire, -dress the six skewers on a hot serving-dish, pour half a gill of maître -d’hôtel (No. 145) over them; decorate the dish with six pieces of lemon -cut in quarters and a few parsley-greens, and serve hot. - - -=1448. Terrapin à la Robert Bonner.=--Have two fine diamond-back -terrapin prepared the same as in No. 60. Suppress the claws as well as -the galls, then cut them into very small even pieces. - -Have a well-cleaned chafing-dish, light the jets of the alcohol lamp, -pour into the water pan sufficient boiling water to fill it up to half -its height. Arrange the dish over the water pan, place in the dish half -an ounce of very good fresh butter, and then put in the terrapin also. -Season with a tablespoonful of salt and half a saltspoonful of cayenne -pepper, moisten with a gill of very good Madeira wine (the older the -better), tightly place the cover of the chafing-dish on, and then reduce -the wine to one-half, which will take fifteen minutes, without -disturbing it. - -Beat up, in a bowl, the yolks of four fresh eggs with half a pint of -sweet cream. Remove the cover from the chafing-dish, then pour in the -beaten-up eggs and cream, gently shuffle the dish, so as to mix all well -together, arrange the cover on again, and let gently simmer for -twenty-five minutes longer, gently shuffling the dish containing the -terrapin every five minutes. Extinguish the light of the lamp and send -to the table. - - -=1449. Terrapin in Chafing-Dish à la Maryland.=--Prepare the terrapin -exactly in the same manner as above, only substituting four hard-boiled -egg yolks for the four fresh ones, and serving the same. - - -=1450. Terrapin à la McGovern.=--Prepare two fine diamond-back -Cheasapeake Bay terrapin, same as in No. 60. Discard the claws, as also -the galls; cut them into small equal pieces, then place the terrapin in -the ready chafing-dish with one ounce of fresh butter, as in No. 1448. -Season with a tablespoonful of salt and half a saltspoonful of cayenne -pepper, tightly cover the plate, and let gently simmer for fifteen -minutes. Remove the cover, pour in half a wineglassful of good Madeira -wine, tightly cover, and let gently simmer for about fifteen minutes -longer. Lift up the cover, then squeeze in the juice of a small, sound, -juicy lemon, carefully suppressing all the seeds, adding one teaspoonful -of fresh, finely chopped parsley, cover tightly again, gently shuffle -the dish so as to mix all well together. Extinguish the light of the -lamp, and send to the table, either in the chafing-dish or in a hot soup -tureen. - - -=1451. Terrapin à la James Harris.=--Procure two fine Chesapeake Bay -diamond-back terrapin, parboil and prepare them the same as for No. 60; -then suppress the claws and galls; cut them into small equal pieces. -Have the chafing-dishes ready lighted and the pan half filled with -boiling water; arrange the dish over the pan, place the terrapin in the -dish with one ounce of very good butter. Season with one tablespoonful -of salt and a saltspoonful of cayenne pepper; then let gently simmer for -twenty minutes; uncover, and pour in one wineglassful of good Madeira -wine, put the cover on, and immediately send to the table with a -decanter of sherry separately. - - -=1452. Oysters à la L. Pomeroy.=--Have two dozen of rather good-sized, -fine, freshly opened oysters, suppress their liquor, then place them in -a saucepan on the fire with half an ounce of very good butter; gently -boil them for three minutes, then add half a wineglassful of good old -Madeira wine, let the wine reduce one-half. Break into a bowl four fresh -egg yolks, with half a pint of sweet cream, then with the wire whip -thoroughly beat them up, and then add it to the oysters, continually and -briskly stirring while adding it; let all cool for three minutes, -briskly stirring meanwhile. Remove from off the fire, pour into a hot -deep dish or tureen and send to the table. - - -VEGETABLES. - - -=1453. Banana Fritters à la Whittemore.=--Neatly peel six fine, sound, -not too ripe yellow bananas, cut each one in halves, crosswise, place -them on a dish. Have a well-prepared batter as for No. 1190; gently and -carefully roll them in the batter one by one, so as to keep them in -their original form. Place them in very hot fat, and fry for ten -minutes. Lift them up with a skimmer, thoroughly drain. Dress them on a -hot dish with a folded napkin, and serve. - - -=1454. Banana fried à la John Claflin.=--Select six very firm, sound, -red bananas; carefully peel them, cut each one into halves lengthwise, -place them on a dish, one beside another, sprinkle two tablespoonfuls of -flour over, gently and carefully roll them in the flour without -disturbing their shapes. - -Have two gills of sweet olive-oil in a sautoire on the hot range, and -when very hot, with the medium of a flat spoon transfer the half bananas -gently into the very hot oil, and fry them for five minutes on one side, -then turn them over and fry for five minutes on the other side. Gently -lift them up with a skimmer one by one, carefully dress them on a hot -dish with a folded napkin, and send to the table. - - -=1455. Fried Bananas à la Juarez.=--Have six firm, sound, not too ripe -bananas; neatly peel them, and proceed to fry them in exactly the same -manner as above (No. 1454), but using the same quantity of clarified -butter instead of sweet-oil. - - -=1456. How to Blanch Macaroni and Spaghetti.=--Have a pan on the fire -with plenty of water, with two tablespoonfuls of salt; and thoroughly -boiling, gently slide in three-quarters of a pound of fine Italian -macaroni without breaking it. Should any stick out of the pan, gently -press it down when the water boils again so as to have it as long as -possible. Boil it for seventeen minutes. Remove from the fire, drain -well, lightly refresh it in cold water, drain again, and then it will be -ready for use whenever desired. Spaghetti is blanched the same way. - - -=1457. Macaroni à la Crême.=--Take the above quantity of blanched -macaroni, place it in a sautoire on the fire, with three ounces of -butter, tossing well until it has thoroughly absorbed the butter; then -add five heaped tablespoonfuls of grated Swiss cheese, season with a -tablespoonful of salt, a teaspoonful of white pepper, and the third of a -saltspoonful of grated nutmeg, and pour in a gill of hot Béchamel sauce -(No. 154). Toss all well together, while thoroughly heating for five -minutes. No spoon or fork should be used for mixing, as it only needs -tossing. Place it in a hot hollow dish or tureen, and send it to the -table. - - -=1458. Timbale de Macaroni à la Napolitaine.=--Instead of preparing -three-quarters of a pound of macaroni as in No. 954, prepare only half a -pound. Have a nice round timbale about six to seven inches in diameter, -lightly butter the interior. Cut one good-sized sound truffle with a -tube one inch in diameter, cut also a small piece of cooked smoked beef -tongue, of the red part, with the same tube, then cut both into very -thin even slices. Place one slice of truffle at the bottom of the -timbale right in the centre, then place four pieces of tongue at equal -distances around the slice of truffle. Arrange macaroni all around each -piece of tongue, beginning at the side of the truffle and ending at the -other side. Have four pieces of truffle cut in diamond-shape; place one -piece at each section of the macaroni, then arrange a large macaroni -completely around the design, as close as possible, and continue the -same until the mold is completely covered all around, and then lay in -the ice-box until further action. Place the remaining macaroni in a -saucepan with two ounces of good butter, tossing well while heating for -five minutes, season with a tablespoonful of salt and a third of a -saltspoonful of cayenne pepper, adding five heaped tablespoonfuls of -grated Swiss cheese and a gill of tomato sauce; (No. 205) toss well -again, to mix well together. Cut the remainder of the tongue and -truffles into thin slices, and add them to the macaroni; gently toss -again for two minutes; take from off the fire, and let cool off for -fifteen minutes. Take the decorated mold from the ice-box, and then -carefully fill it with the above preparation, being very careful not to -disturb the design. Place the timbale into a large saucepan, fill the -pan with water, up to half the height of the timbale, then place it in a -moderate oven to cook for one hour and a half. Remove from out the oven, -take the timbale out of the water. Have a hot serving-dish, then -carefully turn the timbale over the dish, lift up the mold, pour half a -gill of hot tomato sauce around the dish, and send to the table. - - -=1459. Timbale of Spaghetti à la Levantinese.=--Prepare half a pound of -spaghetti exactly the same as for No. 1456. Have a piece of cooked -smoked beef tongue, _red part_; cut off a very thin slice, two and a -half inches in length by two in width, and with a pointed sharp knife -cut out of it a shield, then cut a cross out right in the centre of the -shield, one inch in length by one in width. Have the white of a cooked -egg, cut out of it a thin slice, then cut into a cross, to fit the one -cut out of the centre of the shield. Take a round timbale mold, from six -to seven inches in diameter, place the shield at the bottom of the mold -right in the centre, carefully lay the egg cross right in the centre of -the shield, gently pressing it down. Have one cooked string bean about -two inches long, cut it in half, then place one piece at each side of -the shield, beginning at the end, going up to half the height of the -shield. Split twelve cooked peas into halves, arrange six pieces -alongside of each string bean, so as to represent olive branches, then -arrange the spaghetti all around the mold, the same as for the macaroni, -and proceed exactly the same with the rest, and send to the table. - - -=1460. Teltauer Rubchens à la H. A. Ceasar.=--Procure half a quart of -fine, sound rubchens (turnips), scrape, pare, and wash them well. Have a -saucepan on the fire, with plenty of cold water and a heaped -tablespoonful of salt, add the rubchens, and as soon as it comes to a -boil, drain the water out, add now to the rubchens a heaped -tablespoonful of good butter, a teaspoonful of powdered sugar, and a -teaspoonful of salt; pour in half a gill of white broth (No. 99) or -consommé, tightly cover the pan, and let slowly cook for one hour, -gently tossing them once in a while. Have in a saucepan on the range one -tablespoonful of good butter and four tablespoonfuls of flour. Mix well -together with the wooden spatula for five minutes without browning, then -gradually add one pint of hot milk, continually mixing while adding it. -Season with a teaspoonful of salt, a very little grated nutmeg, and let -thoroughly cook for ten minutes. Remove it from the fire, strain it -through a fine sieve into the pan with the rubchens, add then half a -tablespoonful of good butter, briskly shuffle the pan while cooking for -three minutes longer, so as to have them well mixed together; pour it -into a hot vegetable dish, and serve. - - -=1461. Teltauer Rubchens à la Schlissinger.=--Prepare half a quart of -rubchens in the same manner as in No. 1460, and after they have been -cooked for one hour place them in a sautoire with one ounce of good -butter, toss them gently until they obtain a light brown color, which -will take about eight minutes; add then a teaspoonful of very finely -chopped fresh parsley, gently toss them once more, transfer them into a -hot vegetable dish, and send to the table. - - -=1462. Teltauer Rubchens à la Musser.=--Have half a quart of fine, sound -rubchens (turnips) prepared as in No. 1460, and then proceed with the -whole operation exactly the same, only substituting one pint of hot -demi-glace sauce (No. 185) for the cream, serving the same. - - -BREAD. - - -=1463. How to prepare the Dough for French Bread.=--Sift on a table four -pounds of the best flour procurable, transfer two pounds of it into a -bowl of the capacity to hold ten quarts. Make a hollow space in the -centre of the flour in the bowl, then put in it one ounce of compressed -yeast, pour in one pint of lukewarm water, then with the hand thoroughly -dissolve the yeast in the water for three minutes thereafter; gradually -incorporate the flour for five minutes, then sharply knead the whole for -five minutes. Fully cover the bowl with a napkin, lay the bowl in a warm -place of about eighty degrees temperature, to let the sponge rise for -two hours. During that length of time the sponge will double, after -about one hour and a half (after being put away) then fall, and again -rise double. Have in a vessel one pint of lukewarm water, or the same -quantity of lukewarm milk, add one and a half ounces of salt, thoroughly -dissolve for one minute, then pour it into the bowl with the sponge, and -thoroughly knead the whole well together for five minutes. Now gradually -add the two remaining pounds of flour, constantly kneading meanwhile. -which ought to take about fifteen minutes, to have it smooth and -consistent. Lift up the dough with the hands and sharply knock it -against the bottom of the bowl for at least six or seven different -times, so as to have it of a firm consistency; then cover the bowl with -a napkin, place it in a warm place, the same temperature as before, to -rise for two hours again; by this time the dough should be raised -double. Remove the napkin and transfer the dough on a lightly floured -table. Cut out a two-pound piece, and with the hands roll and press it -into a ball shape for three minutes, then lay it aside. Cut out another -of the same weight, roll and press it in the same way as the first. Cut -the remaining dough into twelve equal pieces, and roll them also into -ball shapes, and let rest for three minutes. - - -=1464. How to shape French Rolls and Fluttes.=--Have a square tin pan -eighteen inches long; lay over it a duck cloth twice longer than the -pan; flute the cloth up two inches high, and two inches apart from one -another. Take a rolling-pin six inches long by half an inch thick, lay -it crosswise over a small ball shape right in the centre, and with both -hands press it down almost to the bottom, then slightly roll the pin, -taking care to leave the third of an inch intact; remove the pin, then -place the shape-like roll into a section of the fluted cloth in the pan, -and then proceed with five more exactly the same. Now take one of the -remaining small balls, and with the hands roll it out to the length of -four inches, and then place it in the fluted cloth and proceed the same -with the other five. - - -=1465. How to shape the French Loaf and Ring (or Couronne).=--Take one -of the large ball-shaped pieces of dough, and with the hands roll it out -evenly to eighteen inches long. Flute a section of the cloth in the pan -three inches high by four inches wide, then gently lay the dough in it; -cover all with a sheet of paper, and then place the pan in a warm place -to rise. Evenly roll out the last ball-shaped dough with the hands, -twenty-four inches long, then firmly join (or connect) both ends -together, giving it a pretty round ring shape; place it then into a -baking pan, lay a sheet of paper over, and put it in a warm place to -rise. - - -=1466. How to bake the Rolls and Fluttes.=--Allow the rolls and fluttes -to rise for three-quarters of an hour. Then transfer them into a -baking-sheet, keeping them one inch apart one from another. Make three -small diagonal incisions on top of the six fluttes; then place them in a -hot oven to bake for thirty minutes. Remove from out the oven, lay -aside, and serve when desired. - - -=1467. How to bake the French Loaf and Ring (Couronne).=--Take a board -eighteen inches long by five inches wide and half an inch thick. Lightly -flour it, and place it right alongside of the French-loaf-shaped one, -and with the hands lift up the cloth on the opposite side, turning the -loaf on the board, and then carefully turn the loaf from the board into -a baking-sheet. Make three light incisions diagonally on top, and place -it in the hot oven. Immediately make four light incisions, at equal -distances on top of the ring-shaped one in the pan, and place it also in -the upper section of the oven, and let both bake for one hour. Remove -them from out the oven, and they will be ready to serve. - - -=1468. Tea Biscuits.=--Place in a vessel one and a half pounds of flour, -half an ounce of fine salt, half an ounce of powdered sugar, and one -ounce of baking powder. Mix all well with the hand for one minute, then -transfer the whole into a sieve, over another vessel; press the -ingredients through, remove the sieve; add one ounce of good butter, -then with the hand mix all well for one minute; pour into it one pint of -fresh milk, then knead the whole well together for five minutes. -Transfer the dough on a lightly floured table, and with a rolling-pin -roll out the dough to three-quarters of an inch thick. Cut out from it, -with a round paste-cutter, two inches in diameter, thirty equal pieces, -and lay them close together on a buttered baking-pan. Moisten their -surface with fresh milk, place them in the hot oven to bake for twenty -minutes. Remove from out the oven, lay aside, and serve when required. - - -=1469. Boston Brown Bread.=--Place in a wooden bowl six ounces of flour, -six ounces of Indian meal, and six ounces of rye flour; mix well -together; then add two ounces of butter and one teaspoonful of -saleratus; mix thoroughly for two minutes; add now half a pint of -molasses and one pint of sour milk; mix the whole well together for five -minutes. Have a brown-bread mold sufficiently large to hold three -quarts, butter the interior well, transfer the preparation into it. Then -place the mold in a deep pan five inches high; fill the pan with warm -water, place it in a moderate oven to steam for three hours and a half -without disturbing it. Take from out the oven, lift up the mold from the -pan, turn it onto a dish, remove the mold, and it will be ready to -serve. - - -BEEF. - - -=1470. Salisbury Steaks.=--Procure two pounds of fine rump part of beef, -pare off all the fat, then place it in a Salisbury chopping machine and -chop it until very fine; remove from the machine, put it on a table, -discard all the sinews, then season with a pinch of salt (a -tablespoonful), half a pinch of pepper (a heaped teaspoonful), -thoroughly knead all together, then make six balls of equal size. - -Pour a tablespoonful of sweet-oil on a plate, lightly and gently roll -each steak in the sweet-oil, then place them on the broiler and broil -for three minutes on each side; remove from the fire, dress them on a -hot dish, decorate with a little water-cress, and serve. - -If no Salisbury machine be on hand, chop the beef very fine on a wooden -board. - - -=1471. Fillet of Beef to the Success of the World’s Fair of -1892.=--Procure a fine fillet of prime beef of about six pounds, neatly -pare it, remove the sinews from the top; cut three truffles in oblong -pieces, two ounces of uncooked lean ham, and two ounces of larding pork, -all cut the same way; then with a larding-needle lard the fillet, with a -row of ham crosswise on the surface; then one row of pork, and then one -of truffles, and continue the same with the rest until down to the end -of the fillet; place in a pan one sliced carrot, one sliced onion, one -bay-leaf, and a few scraps of pork, lay the fillet over, sprinkle over -all one tablespoonful of salt, pour over half a cupful of clarified -butter; cover the fillet with a well-buttered paper, and then lay aside -until further action. - -Lightly butter the interior of a tin mold about two inches longer than -the fillet, so as to make a solid pedestal for the fillet. Cut into -oblong pieces two good-sized red carrots, two fine white, cooked -turnips, seeing that they are all cut the same length; arrange a line of -cooked green peas, by preference, all around the edges of the bottom of -the mold, then arrange a piece of carrot over the peas, slightly -inclined toward the right, then a piece of turnip inclined in the same -way, and continue so all around the mold; place another line of peas -parallel to the other, right over the carrots and turnips; arrange -another line of carrots and turnips the same as the other, but this one -inclined toward the left. Boil in a quart of white broth (No. 99) for -twenty minutes half a pound of well-picked Italian rice; then carefully -pour the rice right in the centre of the mold, avoiding disturbing the -vegetables; place the mold in a baking-pan, with hot water in it up to -half its height, place in a moderate oven for twenty minutes, remove -from out the oven, and keep in a warm place until further action. - -Place on a wooden board half a pound of flour, make a small hollow space -in the centre, place in it four ounces of butter, gradually add one gill -of cold water, gently kneading meanwhile until all well mixed together, -sprinkle a very little flour over it, and let rest for a few minutes. -Have four round molds, three inches in diameter by two and a half in -depth, very lightly butter the inside of each. Roll out three-quarters -of the dough to a quarter of an inch thick, then with it line the inside -of the four molds, fill them with cracker dust, place them on a tin pan, -and bake in the oven for ten minutes; remove from out the oven, let -cool, throw out the cracker dust, then turn each mold upside down on a -table, lift up the molds and let cool for awhile. Roll out the rest of -the dough as thin as possible, then cut out leaves with a wheeled -paste-cutter one inch and a half long; take the yolk of one egg and a -tablespoonful of water, beat up in a bowl, then with a hair brush -completely glaze the exterior all around of the four croustades: -completely cover the croustades with the cut out leaves all around, -commencing at the top, with the points upward, one overlapping another. -Lightly glaze the leaves now with the beaten egg and water, and then -place in the hot oven for three minutes, to let them get a good golden -color; take from out the oven, lay aside until further action. - -Now place the fillet in the oven to roast for thirty-five minutes, -basting it occasionally with its own gravy. Remove it from the oven, -have a large hot dish ready, carefully unmold the rice right in the -centre of the dish, then gently arrange the fillet on top of the rice -right in the centre; fill two croustades with hot mushroom garnishing -(No. 230), and fill the other two with hot jardinière (No. 1033); place -one mushroom croustade on each side of the fillet, and a jardinière at -each end. Pour into the pan in which the fillet was cooked half a -glassful of Madeira wine, place on the hot range and let come to a boil; -add now to it a gill of white broth (No. 99), let boil for two minutes, -then thicken with two tablespoonfuls of Espagnole sauce (No. 151), let -come to a boil again, skim off all the fat, strain through a fine sieve -into a sauce bowl, and send the fillet to the table with the sauce -separate. - - -=1472. Filet Mignon à la Albert Pulitzer.=--Cut out from a piece of -fillet of beef of about two pounds six small even fillets; neatly pare -them all around, lay them on a dish until further action. Place in a -saucepan one finely chopped sound shallot, with a teaspoonful of butter; -let slowly simmer on the range for three minutes without browning; add -to it six mushrooms, cut into small dice-shaped pieces, and two sound -truffles, cut the same way; pour in one tablespoonful of Madeira wine, -reduce until almost dry, then thicken with one tablespoonful of -Espagnole sauce (No. 151). Cook for two minutes, take off the fire and -let cool. - -Thoroughly pound in a mortar two ounces of lean, raw veal, season with a -heaped teaspoonful of salt and the third of a saltspoonful of cayenne -pepper; mix well together, then add the whites of two raw eggs, mix -thoroughly again. Gradually add a gill of sweet cream, continually -stirring meanwhile; then press it through a fine sieve into a bowl, -place it in the ice-box until called for. Mix a tablespoonful of salt -with a teaspoonful of white pepper; equally season the six fillets all -around. Have on the hot range, two tablespoonfuls of very hot clarified -butter in a sautoire, then place the fillets into it, one beside -another, and cook on one side only for two minutes. Remove then from the -sautoire, place on a dish, the cooked side up. Equally divide the -mushrooms, truffles, etc., over each fillet, and with a table-knife give -a nice dome shape. - -Take the preparation from the ice-box; completely cover the surface of -the force on each fillet with this, and with the knife give them also a -nice dome shape. Take six small mushrooms, cut off the stems, place one -button on each fillet, right in the centre. Cut a good, sound truffle -into six equal slices, then with a tube half an inch in diameter cut out -from each slice six pieces--quarter-moon shape. Arrange six pieces -around each mushroom at equal distances, so that they represent -wind-mills. Carefully place each fillet in a buttered sautoire; place on -the hot range to cook for one minute only. Then put them in a moderate -oven for five minutes. - -Remove them from out the oven; place on a hot serving-dish six round, -fried, bread croûtons the size of the fillets, one inch thick. Dress one -fillet on top of each croûton, pour two gills of hot Colbert sauce (No. -190) around the dish and send to the table. - - -LAMB. - - -=1473. Lamb Chops à la E. F. Shepard.=--Have six fine, nicely pared -French lamb chops; place on a dish, mix a tablespoonful of salt with a -teaspoonful of white pepper and with it equally season the chops all -around and leave on the dish. - -Take two ounces of raw, lean lamb; place it in the mortar. Season with a -teaspoonful of salt and the third of a saltspoonful of cayenne pepper; -thoroughly pound it, add the whites of two eggs, thoroughly mix -together, then add very gradually one gill of sweet cream, continually -mixing while adding it, pass it through a fine sieve into a bowl. Cut -into small dice-shaped pieces, one ounce of cooked smoked beef tongue, -and two mushrooms cut the same way; place these in a sautoire on the hot -range, with a teaspoonful of Madeira wine, and reduce until almost dry, -and then place in the bowl with the force, mix all well together, and -lay it aside for further action. - -Thoroughly heat two tablespoonfuls of clarified butter in a sautoire, -place the six chops in it and cook for two minutes, but one side _only_; -then dress on a dish, the cooked side up, and equally divide the force -among the six chops _on top_, giving them a pretty dome shape. Cut six -thin slices of cooked tongue from the reddest part, then with a tube one -inch in diameter cut out from each slice a piece; then with a tube half -an inch in diameter, cut out another piece, right from the centre of -each. Cut out of a sound truffle six very thin slices, then with a tube -half an inch in diameter, cut out six round pieces. Arrange in the -centre of each chop a slice of tongue, place a slice of truffle right in -the centre of the tongue. Arrange a ring of cooked green peas all around -the tongue. - -Carefully place them in a well-buttered sautoire and cook for one minute -on the hot range; then place them in the oven for five minutes. Have a -hot serving-dish with six heart-shaped croûtons (No. 133) placed in -star-shape around the dish. Gently lay a chop on each croûton--handles -out; adjust a paper ruffle on each and serve with the following sauce -separate. - -Have in a sautoire one sound, green pepper, cut up in small dice-shaped -pieces, with half a teaspoonful of clarified butter; let slowly simmer -for one minute, then add a gill of tomato sauce (No. 205), just one drop -of Tabasco sauce, and half a gill of Espagnole sauce (No. 151). Cook all -together for five minutes, then pour it into a hot sauce bowl and send -to the table. - - -=1474. Filets d’Agneau en Papillotes à la H. McConnell.=--Have in a pan -on the fire one tablespoonful of butter, with one medium sized, sound, -shelled, chopped shallot; let gently cook for three minutes, without -allowing it to get brown; then add six finely chopped mushrooms, one -teaspoonful of freshly chopped parsley. Season with half a pinch of salt -and a saltspoonful of pepper. Cook for five minutes, mixing all well -together meanwhile; then add one tablespoonful of Espagnole sauce (No. -151), and boil for one minute longer. Remove it from the fire, and lay -it aside until further action. - -Cut out from a fine, tender leg of lamb six equal-sized nice fillets; -neatly pare them, evenly season them with a tablespoonful of salt and a -heaped teaspoonful of pepper. Fry them for one minute on each side in a -pan on the hot range, with a very little butter; then place each fillet -on a dish and let cool for at least one minute. - -Cut out six equal pieces of paper in heart-shapes, oil them evenly, then -arrange a very thin slice of lean, cooked ham on one side of each oiled -paper, then place one teaspoonful of the above preparation over each -slice of ham, then a fillet, another teaspoonful of the preparation, and -lastly, one more thin slice of cooked ham. Cover with the second part of -the paper, close by folding the edges firmly, one fold overlapping the -other, and when all done, arrange them in a baking-pan, place them in a -moderate oven to cook for five minutes. Remove from out the oven; neatly -dress them on a hot serving-dish, and send to the table with a pint of -hot financière garnish (No. 246) in a separate bowl. - - -=1475. Filets d’Agneau en Papillotes à la J. E. Hedrington.=--Prepare -and proceed from beginning to end exactly the same as above, only -substituting one pint of Italian sauce for the financière garnishing. - - -VEAL. - - -=1476. Sweetbreads à la Geo. Vanderbilt.=--Blanch six medium-sized fine -heart sweetbreads as in No. 601, lard the surface of each; place in a -sautoire one sliced carrot, one sliced onion, one sprig of thyme, one -bay-leaf, six whole peppers, and a small piece of rind of pork; arrange -the breads over, place on the hot range for three minutes; then add a -gill of white broth (No. 99), let come to a boil, then cover them with a -well-buttered paper, and place them in a moderate oven to cook for -twenty-five minutes. While the breads are cooking prepare the garnishing -as follows: - -Have in a sautoire one tablespoonful of butter, one finely chopped -shallot, and cook for one minute, without browning; add to it two finely -chopped mushrooms, one chopped truffle, and a teaspoonful of chopped -parsley, let slowly cook together for two minutes. Season with a -saltspoonful of salt only, adding a tablespoonful of Madeira wine and a -tablespoonful of the gravy in which the sweetbreads are cooking; then -reduce for four minutes, and leave on the corner of the range. Prepare -six croustades exactly the same as for No. 264. When ready, equally -divide the garnishing among the six croustades. Remove the breads from -out the oven, place one bread in each croustade, with the larded side -up, and leave them at the oven door to keep warm; add to the pan in -which the breads were cooked a gill of tomato sauce (No. 205); reduce on -the fire for four minutes. Strain it through a fine sieve into a hot -bowl, and then pour it over the six sweetbreads, equally divided. Have a -hot dish with a folded napkin, gently dress the croustades, and -immediately send to the table. - - -SOUPS AND STOCKS. - - -=1477. Restorative à la Mrs. James A. Garfield.=--Neatly peel three -medium-sized, sound onions, then slice them nicely, and place them at -the bottom of a saucepan large enough to hold half a gallon; lay over -the onions a layer of fat bacon cut in slices a quarter of an inch -thick. Slice three medium-sized, fine, sound carrots, and place them -over the bacon, as a third layer. Over all this place a tablespoonful of -salt, one sprig of thyme, six whole peppers, four cloves, one branch of -parsley, and one sprig of sweet marjoram. Upon this lay two calves’ -feet, finely chopped up, and one pound of lean beef, finely minced. -Cover the pan and place it on the corner of the range, and let gently -simmer undisturbed for fully an hour. - -Then uncover the pan and pour in boiling water sufficient to cover the -contents and no more; then put on the cover, and place the pan by the -side of the fire to simmer for one hour longer. Then uncover, and strain -the liquor through a clean napkin, without disturbing the other contents -in the pan; carefully skim off the little fat that floats over with a -clean piece of blotting paper or a skimmer, and just before serving add -a wineglassful of good Madeira wine. - -N. B.--After the broth has been poured off, the contents of the pan must -not by any means be thrown away, for you will fill up the pan again with -boiling water and add a few more sweet herbs, and letting it simmer -gently for two hours, will produce a second edition of the Restorative, -nearly, if not quite, as good as the first. - -Would urgently recommend the above soup specially to persons suffering -from weakness of the stomach. - - -=1478. Mirepoix.=--Slice up two medium-sized, sound, scraped carrots and -one medium-sized, sound, peeled onion; place these in a saucepan on the -fire; add a few scraps of larding pork, fry all together for three -minutes; then add again one bay-leaf, three cloves, six whole peppers, a -sprig of thyme, one branch of parsley, and one green leaf of celery. Cut -up a ham bone, if at hand, if not, a slice of ham can be used in its -place, and add it to the saucepan. Tightly cover, and let slowly cook -for eight minutes. Remove the cover, add a gill of white broth (No. 99). -Boil for two minutes longer. Transfer it into a stone jar, and use -whenever required in other recipes. - - -POULTRY. - - -=1479. Spring Turkey, broiled à la Judge Brady.=--Procure a fine, -medium-sized spring turkey from four to five pounds. Singe, draw, wash -the inside and wipe well; split it right in half, down the back only, -open it, crack the bones in the legs between the first and second -joints; nicely flatten it. Season with a tablespoonful of salt and a -teaspoonful of pepper, lightly oil it on both sides; place it in a -double broiler, and broil on a moderate fire for fifteen minutes on the -bone side, and five minutes only on the skin side. Dilute in a bowl one -tablespoonful of English mustard with a teaspoonful of Worcestershire -sauce and one tablespoonful of white vinegar; mix thoroughly together -with a wooden spoon, adding half a saltspoonful of cayenne pepper, and -lastly half a teaspoonful of good olive-oil; mix well again together. -Remove the turkey from the fire, lay it on a dish, and then mask it all -around with the above preparation; sprinkle a very little fresh -bread-crumbs over all; place it again on the broiler and broil just for -one minute longer on each side. Remove it, dress on a hot dish, pour -half a gill of hot maître d’hôtel (No. 145) over and serve. - - -=1480. Chicken Fritot à la Villeroi.=--Procure two fine Philadelphia -chickens weighing from two to two and a half pounds each. Singe, draw, -wash, and wipe well. Cut off the two legs from each chicken, then -carefully cut off the breast on both sides of each chicken, leaving the -small fillets attached to the breast-bone; entirely cut away the -breast-bone of each chicken, then cut both breasts in half, cross-wise. -Make a light incision on the joint of each leg, take out the small bone -from the first to the second joint, which will easily detach, cut off -the feet. Nicely pare all; and place them on a dish. Place the carcases -in a saucepan with all the small bones and parings, scald the feet in -boiling water for three minutes; remove, pick off the skin, which can be -easily done, and return them to the saucepan; lay the rest of the -chickens on top of this, pour in two quarts of fresh water, place the -pan on the range and let just come to a boil; then thoroughly skim. -Season with one tablespoonful of salt. Now with a skimmer take up the -breasts, legs, wings, and fillets; lay them on a dish to cool off. Add -to the broth six whole peppers, two cloves, one bay-leaf, one sprig of -thyme, very little nutmeg, one medium-sized, scraped carrot, cut into -four pieces, and one small, sound onion; then let boil for twenty -minutes without covering the pan. Place in a saucepan four heaped -tablespoonfuls of good butter, and eight tablespoonfuls of flour; -thoroughly mix together; place on the range, and cook very slowly for -ten minutes, without browning, stirring once in a while. Strain the -broth into a bowl, and then very gradually add to the flour, sharply and -continually stirring meanwhile; let slowly boil on the corner of the -range for twelve minutes. Have in a bowl the yolks of three eggs and the -juice of one good, sound lemon; mix well together. Remove the sauce from -the range, add to the eggs a ladleful of sauce, little by little, -stirring briskly meanwhile. - -Now add the eggs to the saucepan, place it on the range again, briskly -stirring until it comes to a boil. Remove it from the fire, strain -through a fine sieve into another saucepan. - -Have a flat pan with fresh bread-crumbs at the bottom, dip one by one -the pieces of chicken in the sauce, then lay them in the pan over the -bread-crumbs, side by side; lightly sprinkle a little bread-crumbs over, -and let cool off five minutes. Then steep each piece in beaten egg, then -fresh bread-crumbs; fry them in hot fat for eight minutes, or until they -have obtained a good golden color. Remove and thoroughly drain them. -Have a hot serving-dish with a folded napkin; nicely dress the pieces -over, decorate the dish all around with two sound lemons cut in -quarters, and a little parsley greens. Add to the sauce in the pan a -gill of sweet cream; heat up without boiling, pour it into a sauce bowl, -and send all to the table. - - -=1481. Emincée of Chicken on Croustades à la Hugh J. Grant.=--Have two -fine chickens of about two pounds each; singe, draw, wash, and wipe -well; cut off the breasts of each chicken, then cut the breasts into -very thin, square pieces. Season them with a teaspoonful of salt and -half a teaspoonful of pepper, and lay on a dish until further action. -Have in a saucepan on the hot range one tablespoonful of butter and two -tablespoonfuls of flour; thoroughly mix for five minutes, without -browning; gradually add a cupful of hot milk, continually stirring while -adding it; season with half a teaspoonful of salt, the third of a -saltspoonful of cayenne pepper and a very little grated nutmeg; let -slowly cook for twelve minutes. Heat up in a sautoire one tablespoonful -of clarified butter, then add the pieces of chicken; cook slowly for -five minutes, tossing them well, and taking special care not to let them -get brown; moisten with a tablespoonful of Madeira wine, let reduce for -thirty seconds, then strain the other through a fine sieve into the -chicken, mix well together, let slowly simmer on the corner of the range -for five minutes. Place on a board or a marble table a quarter of a -pound of sifted flour, make a hollow space in the centre; have in it -three ounces of good butter; gradually pour in a gill of cold water, -mixing well together meanwhile, until it is thoroughly incorporated; -sprinkle a little flour over and let rest for five minutes. Have six -tartlet molds, lightly butter them, roll out the paste to an eighth of -an inch thick, then with a pastry cutter cut out six pieces, two inches -in diameter larger than the tartlet molds. Arrange one piece into each -mold, gently press it around with the fingers, fill up each mold with -cracker-dust, and then place them in a moderate oven for ten minutes. -Remove them from the oven, empty them of the cracker-dust, remove from -the molds, and then fill them with the prepared chicken, equally -divided, and giving them a pyramid shape. Have six thin slices of -truffle, place one slice on top of each right in the centre, dress on a -hot silver dish a folded napkin and send to the table. - -The remaining legs can be used for broiling, stewing, or for soup -purposes. - - -GAME. - - -=1482. Woodcocks en Croustades à la Harper Bros.=--Have six fine, fresh, -fat woodcocks; pick well, remove the entrails, place the hearts and -livers on a plate, then remove the skin from the neck and head of each, -and with a keen knife pick out the eyes. Cut the heads and necks right -close to the body, lay them on a plate. Cut out two very thin slices of -truffle, then with a tube, the same size of the eyes, cut out twelve -pieces; insert one piece in each eye of the heads, and lay them on a -dish for further action. Now with a small, sharp knife make an incision -right along the back. Begin boning from the neck right down toward the -breast on both sides of each bird, carefully avoid making any holes in -the skin, and when down to the second joint cut it, so as to easily -remove the carcass of each, leaving the legs intact; cut away the claws -of each bird. Season the inside with a teaspoonful of salt and half a -teaspoonful of pepper, equally divided among the six birds, and then -leave on a dish. Have in a sautoire on the fire one tablespoonful of -butter, with half a finely chopped shallot; let cook for one minute -without browning, then add four finely chopped mushrooms, one truffle, -and hearts and livers all cut in the same way; let all cook together for -three minutes, sharply stirring meanwhile; season with a teaspoonful of -salt and half a teaspoonful of pepper, add to it a tablespoonful of -Madeira wine, cook for one minute; add a teaspoonful of finely chopped -parsley and two tablespoonfuls of fresh bread-crumbs; thoroughly mix -together, then place it on the corner of the range. Lay the birds one -alongside another with the skin side down; place a tablespoonful of the -garnishing right in the centre of each bird. Arrange a head over the -force of each bird, so that nothing but the head remains out. Fold up -both sides of the bird so as to have them represent their natural forms. -Have a lightly buttered sautoire, place each bird on its back in the -sautoire, one alongside another, gently turning the birds upward, -sprinkle over a very little clarified butter, then place in a very hot -oven for five minutes. Prepare six croustades as for No. 264; equally -divide the remainder of the force among the six croustades. Remove the -birds from out the oven, neatly arrange a bird in each croustade. Dress -them on a hot dish, leave at the oven door to keep warm. Add to the pan -in which they were cooked half a wineglassful of Madeira wine; reduce it -to one-half, then add half a gill of Espagnole sauce (No. 151) and half -a gill of tomato sauce (No. 205); let boil for two minutes; skim off the -fat, strain through a fine sieve into a bowl, equally divide it over the -six birds, and send to the table. - -N. B.--The croustades should always be prepared before the woodcocks are -cooked. - - -=1483. Saddle of Venison à la Joel B. Erhardt.=--Prepare a saddle of -venison exactly the same as in No. 878, but substituting the following -garnishing for the two other sauces. Soak eighteen fine, sound, large, -Italian raw marrons in fresh water for a night. Have on the fire a pan -with plenty of hot water, and as soon as it comes to a boil, immediately -plunge in the chestnuts, cover the pan, and let boil for one minute -only. Remove the pan from off the fire, drain the chestnuts, then with a -pointed knife gently peel them. Place in a saucepan on the hot range one -quart of water with four ounces of sugar; let come to a boil, then add -half a vanilla bean, as also the chestnuts, and slowly boil for twenty -minutes. Remove them from the range, place the marrons in a bowl with -half of their own liquor, then allow to cool off. Place the balance of -the liquor on the fire, add to it two tablespoonfuls of currant jelly, -and continually stir until the jelly is thoroughly dissolved; then -thicken with half a gill of Espagnole sauce (No. 151), and let slowly -cook on the corner of the range. Prepare a pâté-à-chou, exactly the same -as in No. 1240. Slide a tube down in the pastry bag (No. 1079) one inch -in diameter, and put the paste in the bag. Have a lightly buttered pan -ready, then carefully press the paste down into it, making twelve equal -button-shape forms one inch and a half in diameter. Place them in a -moderate oven to bake for eight minutes. Remove from out the oven, let -slightly cool off. Cut a piece off from the top of each, one inch in -diameter, then fill the inside of each with chutney. Place on top of -each a marron. Dress the saddle on a hot serving-dish, decorate the dish -all around with the twelve choux. Strain the sauce into a sauce-bowl, -and serve separate. The remaining pâté-à-chou can be used for any other -purpose desired, as also the six marrons. - - -=1484. Venison Chops à la Tyrolienne.=--Prepare six fine venison chops -as in No. 885; season them with a heaped teaspoonful of salt and half a -teaspoonful of pepper _only_, and lay them aside until further action. - -_Tyrolienne Garnishing._--Have in a saucepan on the hot range one -tablespoonful of good butter, adding five medium-sized, sound, peeled, -and cored apples, cut into thin slices, and four tablespoonfuls of -sugar; cover the pan, and let cook for twenty-five minutes, stirring -with a wooden spoon at the bottom once in a while to prevent burning. -Have on the range in another pan four tablespoonfuls of currant jelly, -with two wineglassfuls of port wine; mix all well together until the -jelly is thoroughly dissolved; then let slowly boil on the corner of the -range for three minutes. Remove the apples from the range, press them -through a fine sieve into a bowl. Now broil the chops for four minutes -on each side. Place the apple-sauce right in the centre of a hot -serving-dish, giving a pyramid shape, then dress the chops around it, -one overlapping another. Pour the currant-jelly sauce around the chops, -but not over them; adjust a paper ruffle on each chop and send to the -table. - - -=1485. Saddle of Venison à la Talleyrand.=--Procure and prepare a fine -saddle of venison, exactly the same as in No. 878; suppress the -currant-jelly sauce, and serve with the following garnishing: - -_Talleyrand Garnishing._--Cut three fine, sound apples into halves, peel -each half, giving them all a nice dome shape; remove the cores, place -them on a buttered pan, sprinkle a little clarified butter over, then -place in the oven to bake for ten minutes; remove them, dredge a little -pulverized sugar over, place them back in the oven to glaze for one -minute; remove, and lay in a warm place. Have in a saucepan on the range -two glassfuls of port wine with a tablespoonful of currant jelly; -lightly stir until it is thoroughly dissolved; add one clove, the zest -of half a sound lemon, and the third of a saltspoonful of cayenne -pepper; let boil for four minutes, add to it now a gill of Espagnole -sauce (No. 151), let boil for three minutes longer; strain it through a -sieve into a sauce-bowl; dress the saddle on a serving-dish, arrange the -six pieces of apple around the saddle, and send to the table with the -sauce separate. - - -=1486. Reed-birds à la Joseph Pulitzer.=--Have twelve fine, fat, fresh -reed-birds, remove the entrails, and the eyes from the head, neatly wipe -them, stick the bill of each bird into the breast, cut off the legs, -then place them in a roasting-pan; season with a tablespoonful of salt, -sprinkle over a very little clarified butter, place them in a very hot -oven to roast for two minutes only; remove from the oven and slightly -cool off. Peel and boil five medium-sized sound potatoes in salted -water; when cooked drain the water completely, leaving the potatoes in -the same pan; thoroughly mash them with a potato-masher, add two ounces -of good butter, half a teaspoonful of white pepper; pour in half a -cupful of hot milk, and with a wooden spoon thoroughly mix together; add -now the yolks of two eggs, sharply mixing again; place it on the hot -range, thoroughly mix while heating for three minutes; then press it -through a fine sieve into a flat pan and let cool for five minutes. Take -the twelve reed-birds, completely mask each bird with the above -preparation, roll them nicely, giving each bird a barrel shape, three -inches long by one and a half in diameter; dip them in beaten egg, roll -in fresh bread-crumbs, taking care not to spoil their shape; then fry -them in very hot fat for five minutes; remove from the fat, thoroughly -drain on a towel; dress them on a hot serving-dish with a folded napkin, -and send to the table with a gill of hot Madeira sauce (No. 185) -separate. - - -=1487. Reed-birds à la Barsotti.=--Have twelve reed-birds, prepare them -exactly the same as above. But instead of masking them with potato -preparation, select twelve medium-sized, sound, even, raw potatoes; wash -well and dry; cut off a cover, oval-shape, lengthwise, in the centre of -each potato, then with a vegetable-scoop scoop out the interior of each -sufficiently large for a reed-bird; season the inside of each potato -with a teaspoonful of salt equally divided; let stand for one minute, -then turn them upside down to let the water run out which the salt has -drawn. Put one reed-bird in each potato with its breast upward; cut two -slices of bacon, then cut each slice into six equal, square pieces; -place one piece over the breast of each bird, put the cover on top, lay -them in a roasting-pan, place in a moderate oven to roast for -twenty-five minutes; remove them from the oven, dress on a hot -serving-dish with a folded napkin, and send to the table with half a -gill of maître d’hôtel (No. 145) separate. - - -=1488. Hot Game Pie à la Henry Watson.=--Have twelve fine, fat, fresh -reed-birds. Have a saucepan on the fire with one ounce of lean salt -pork, cut in dice-shaped pieces; add the twelve birds. Season with one -tablespoonful of salt and a heaped teaspoonful of pepper, then let them -cook for five minutes; now add two tablespoonfuls of flour; mix well -together, and let cook slowly until the flour has obtained a brown -color, then add half a glassful of good Madeira wine and half a pint of -white broth (No. 99). Mix well together again, and let cook for five -minutes longer. - -Have a dough prepared as in No. 1078. Butter well a tureen pie-plate, -line the inside with half of the dough, a quarter of an inch thick, then -transfer the reed-birds and all the rest into the lined plate, nicely -arranging the birds; add twelve whole, fine, sound mushrooms, and then -with the balance of the dough make a cover, and with it cover the birds -and all. Beat up the yolk of one egg with a tablespoonful of water, and -then with a hair brush gently glaze the surface of the cover with it. -Place in the hot oven, and let cook for twenty minutes. Remove from out -the oven; place the tureen on another dish, and immediately send to the -table. - -Robins, snipe, wild pigeons, or any other birds may be substituted for -the reed-birds. - - -SAUCES. - - -=1489. Sauce, Finoise.=--Have in a saucepan on the range one -tablespoonful of butter, one green pepper, and one sound onion, chopped -very fine; let slowly simmer for three minutes without browning, then -add a heaped teaspoonful of flour, continually mix while cooking for -three minutes; then add six fine, sound, red, peeled tomatoes, cut into -quarters, also a gill of white broth (No. 99), mix well together with a -wooden spoon. Season with a tablespoonful of salt and just one drop of -tabasco sauce. Cook slowly for thirty minutes. Press it through a fine -sieve into a bowl, so that nothing is left in the sieve but the seeds, -and then it will be ready for general use. - - -DESSERTS. - - -=1490. Chocolate Biscuits à la Marie Delmonico.=--Place in a vessel six -ounces of powdered sugar, grate in the rind of a medium-sized, sound, -juicy lemon, adding three ounces of vanilla chocolate and the yolks of -six eggs (pouring the whites in a copper basin for further action), and -with the spatula thoroughly mix the ingredients in the vessel for ten -minutes. Beat up the whites to a stiff froth with the wire whip, and -then immediately add them to the other ingredients; gently mix the whole -together for five minutes. Add now ten ounces of well-sifted flour; -carefully incorporate it with the rest for four minutes. Butter well, -and sprinkle with powdered sugar, six biscuit-molds five inches long by -three inches wide and two inches high. Equally divide the preparation -into the six molds; lightly dredge the surface of each with the powdered -sugar, arrange them carefully in a pastry baking-pan; place in a -moderate oven to bake for forty-five minutes. Remove them from out the -oven, let cool for one hour. Run a thin knife all around the sides of -each mold, so as to easily detach them, gently remove the biscuits from -the molds; dress on a dessert-dish, and serve. - - -=1491. Chocolate Soufflée Biscuits à la Deodoro Fonseca.=--Beat up in a -copper basin to a stiff froth the whites of five fresh eggs; remove the -whip, and then, with the aid of a skimmer, mix in one pound of powdered -sugar, two ounces of melted cocoa, and a saltspoonful of ground -cinnamon; thoroughly mix for three minutes. - -Slide down a tube (No. 2) into the pastry bag (No. 1079), and pour the -preparation into the bag. Butter and flour a pastry baking-pan. -Carefully press down the contents of the bag into the pan, giving the -shapes of small letters, such as, for instance, T, F, S, _o_, _f_, O, S, -R, _o_, _f_, B, or any other desired letters, and then let rest for one -hour. - -Place in a very slow oven to bake for thirty minutes. Remove from out -the oven and let cool for one hour. Arrange the biscuits in a glass jar, -and serve when needed. - - -=1492. Chocolate Italian Méringues.=--Pour into a copper basin the -whites of four fresh eggs, adding one pound of extra fine sugar, and -with the wire whip thoroughly mix for three minutes, then place the -basin on the fire, and sharply beat with the whip for ten minutes; -remove it from the fire, lay it on a table, and continually beat it -until nearly cooled off; take up the whip, and then, with a spoon, mix -in gently three ounces of melted cocoa and one teaspoonful of vanilla -essence. - -Slide down a tube (No. 2) into the pastry bag (No. 1079); pour the -preparation into the bag. Have ready a well buttered and floured pastry -baking-pan. Carefully press down the preparation into it, giving small -pear shapes one inch long. Place the pan in a very slow oven to bake for -twenty-five minutes. Remove from out the oven and let cool for one hour. -Lay them in a tin box, and serve when desired. - - -=1493. Chocolate Gauffres à la Oswald Ottendorfer.=--Put into a vessel -half a pound of powdered sugar, half a pound of flour, three whole, raw, -fresh-cracked eggs, and a gill of sweet cream. Mix the whole well -together with the spatula for three minutes. Cut up very fine one and a -half ounces of chocolate; put it on a plate with half an ounce of -butter, then put the plate into the hot oven for four minutes, so as to -have both chocolate and butter thoroughly melted. Remove from out the -oven, stir well with a spoon, and then add it to the preparation in the -vessel, and thoroughly mix again for three minutes. - -Have two or three pastry baking-pans well buttered, then with a -tablespoon take up a tablespoonful of the preparation, and gently pour -it on one end of the pan; take up another tablespoonful and pour it four -inches apart from the first; proceed with the same operation until the -pan is filled, always keeping the same distance; then repeat the same -with the other two pans. The paste will bring you out from twenty-two to -twenty-four tablespoonfuls. Place one pan in a brisk oven to bake for -five minutes; then pull the pan to the oven door, and with a rolling-pin -six inches long by half an inch thick place it on top at the end of a -cake; then with the fingers lift up the cake and quickly roll it around -the pin; pull out the pin from the gauffre, and then proceed the same -with the rest; when this is done, put another pan in the oven, bake, -proceed with the same operation as for the first. When all done, lightly -sprinkle them with ground cinnamon. The gauffres can now be filled, and -served with any kind of ice-cream; whipped cream à la vanille, or any -kind of jelly. - - -=1494. Marsapain au Chocolat à la Ticinese.=--Peel and pound half a -pound of sweet almonds with four ounces of powdered sugar, adding, -little by little, the whites of two eggs; briskly pound for fifteen -minutes, then transfer it to a vessel; add to it half a pound of -powdered sugar and two ounces of melted cocoa; thoroughly mix with a -spatula for five minutes. Now lay the paste on a table sprinkled with -powdered sugar, then roll out the paste in a square shape with a -rolling-pin to the thickness of quarter of an inch; then let rest. Make -a glacé royale as follows: beat up in a small bowl the white of one egg, -adding six ounces of extra fine sugar; sharply beat the white well -together with the spatula, and while beating squeeze in three drops of -lemon juice, constantly beating for fifteen minutes from the beginning, -and then with a knife carefully and equally spread it over the paste on -the table. - -Have ready a pastry baking-pan slightly buttered. Carefully cut the -paste into forty equal lozenge-shape pieces, gently lay them in the pan, -place in a moderate oven to bake for twenty minutes. Remove from out the -oven, lay on a table and let cool off for one hour. Transfer them into a -tin box or jar, and serve when needed. - - -=1495. Chocolate Kisses à la Adelina Patti.=--Beat up in a basin to a -stiff froth the whites of five fresh eggs; take up the whip, and then -with the skimmer gently mix in eighteen ounces of powdered sugar and -three ounces of grated chocolate, which should take three minutes. Slide -down a tube (No. 3) into the pastry-bag (No. 1079). Wet the surface of -two boards two feet long by one wide; arrange on top of each a sheet of -brown paper of the same size, then carefully press the preparation over -the paper, in small bits the shape of twenty-five-cent pieces at the -bottom and tapering until one inch high, making sixty on each board. -Evenly sprinkle them with two ounces of grated chocolate. Place one -board in a moderate oven to bake for twenty minutes. Move the board to -the oven door; have three tablespoonfuls of currant jelly on a plate; -then take up one cake with the left hand, and with a teaspoon place in -the hollow space a very little of the currant jelly; take up another, -and immediately join it to the first evenly; continue the same operation -with the rest. Lay them on a dish to cool for one hour. Repeat the same -with the other board, and when all done place them in a jar or tin box, -and serve when required, always keeping in a dry place. - - -=1496. Pignolates au Chocolat à la Barnum.=--Peel and pound six ounces -of sweet almonds, as in No. 1207, with one pound of powdered sugar for -ten minutes; then add the whites of three eggs, pound again for ten -minutes; then transfer the paste into a vessel, and, adding to it three -ounces of melted cocoa, thoroughly mix the whole with the spatula for -three minutes; then lay the paste on a table. Chop up very fine three -ounces of peeled and dried sweet almonds, as in No. 1207; place them on -a plate, and then with a knife cut the paste into small equal pieces, -half an inch long by half an inch high; take one piece up, gently and -lightly roll it in the chopped almonds, then with the hands give it an -artistic bird shape; lay it on a baking-pan in which you previously -place a sheet of paper; proceed with the others, giving them any desired -artistic animal shapes that Mr. Barnum will exhibit in his next show, -keeping them a quarter of an inch apart from one another. When all -finished and placed in the pan, put them in a very slow oven to bake for -thirty minutes. Remove from out the oven, let cool off for one hour. -Detach them gently from the paper, then place them in a tin box or jar, -and serve whenever desired. - - -=1497. Cakes au Chocolat à la Carter.=--Place in a basin half a pound of -powdered sugar; crack in seven whole, raw, fresh eggs, adding a -teaspoonful of vanilla essence; thoroughly beat with a wire whip for two -minutes, then place the basin on the hot range, and continually beat for -ten minutes; take the basin from off the range, lay it on a table, -beating without ceasing for ten minutes longer; take up the whip, and -then with a skimmer gently mix in half a pound of well-sifted flour and -three ounces of melted cocoa for four minutes. Slide down a tube (No. 2) -into the pastry-bag (No. 1079); pour the preparation into it. Have ready -two well buttered and floured pastry baking-pans, then press the paste -down into small round forms half an inch in diameter, and the third of -an inch apart from one another; when all in the pans, sprinkle evenly -over them three ounces of powdered macaroons; place in a moderate oven -to bake for fifteen minutes. Take from out the oven, lay them on a -table, and let cool off for one hour. Place them in a glass jar or tin -box, and serve when required. - - -=1498. Cakes Frangipani au Chocolat à la Regina Margherita.=--Peel and -pound half a pound of sweet almonds in a mortar, with four ounces of -powdered sugar, for ten minutes; then add three fresh-cracked eggs, one -by one, at two minutes’ interval from one another, constantly pounding -for ten minutes more; now transfer the paste into a vessel, add to it -four ounces of powdered sugar and half a pound of well-washed butter; -sharply mix with the spatula for five minutes; then pour in half a gill -of Jamaica rum, add a saltspoonful of cinnamon and two ounces of melted -cocoa. Mix the whole well together for three minutes. Slide down a tube -(No. 3) into the pastry bag (No. 1079), put the paste into it. Have two -baking-pans ready, with a sheet of brown paper laid over each; then -press down the paste in small forms, giving oval shapes one inch long, -keeping half an inch apart from one another. When all in the pans, place -them in a moderate oven to bake for twenty minutes. Take them from out -the oven, let cool off for thirty minutes. Moisten part of a table, the -size of the two pans containing the cakes; lift the paper up from each -pan, lay them over the wet space of the table, and let rest for two -minutes. Detach the cakes from the papers, place them in a jar, and -serve when desired. - - -=1499. Cakes au Chocolat à la Czarina.=--Take one pound of puff paste as -in No. 1076, lay it over a lightly floured table, roll it out with a -rolling-pin to the thickness of a quarter of an inch; then with a -paste-cutter two inches in diameter cut out twenty-four pieces. Lay them -in a pastry baking pan, and with a hair brush gently moisten their -surfaces with beaten egg. Stamp each piece right in the centre on the -surface with a small paste-cutter one inch in diameter; then place them -in a brisk oven to bake for fifteen minutes; remove from out the oven, -lay the pan on a table, and let cool off for thirty minutes. Now gently -press down a small pointed knife in the incision of each cake, turning -it all around and lifting up the covers, keeping them (the covers) for -further action, and then fill each cake with the following cream: - -Place in a saucepan five egg-yolks, six ounces of powdered sugar, half -an ounce of flour, a teaspoonful of vanilla essence, and two ounces of -finely chopped cocoa; range the pan on the fire, briskly stir with the -spatula for two minutes, then pour in half a pint of boiling milk; -continue to stir until it comes to a boil, then remove it from the fire, -pour it into a bowl, and let cool for thirty minutes. Then with a -teaspoon fill the hollow cakes with the prepared cream. Arrange the -cover on each, and glaze them with the following glaze: - -Pour into a saucepan a gill of cold water, and with the spatula mix in -twelve ounces of extra fine sugar for three minutes. Place the saucepan -on the hot range, continually stirring until lukewarm; then add two -ounces of melted cocoa, mix well together for three minutes; remove it -from off the fire, lay the pan on a table, then take one cake up with -the left hand, and, with a table knife in the right hand, take up some -of the preparation from the pan, and gently spread it all over the -cover, as well as all around the cake, and lay it on a pastry wire -grate; proceed the same with the rest. When all laid on the grate, have -in a small bowl the white of half an egg and five ounces of extra fine -sugar, then thoroughly beat with the spatula for fifteen minutes. - -Make a paper cornet, cut off the point of it, put the glaze into the -cornet, close the top with the hand, then gently and carefully press -down the preparation over each cake, giving them all a star shape. Let -them dry for two hours. Nicely dress them on a fruit stand and send to -the table. - - -=1500. Madeleine au Chocolat à la Mme. Renault.=--Place in a saucepan -half a pound of powdered sugar. Crack in six whole, fresh eggs, two -yolks, and a tablespoonful of very good Renault brandy; then with the -pastry-whip mix the whole well together for three minutes; place the pan -on the fire, briskly stir for five minutes, but do not allow to boil. -Take the pan from off the fire, and continually stir for two minutes -longer; remove the whip, and then with a skimmer gently mix in half a -pound of well-sifted flour, six ounces of melted butter, and two ounces -of melted cocoa; the time to mix in the ingredients ought not to take -longer than five minutes. - -Have twenty-four channeled tartlet-molds three inches in diameter on the -upper part, one inch high, and one and a half inches at the bottom. -Butter well the interior of each, then lay them on a pastry baking-pan, -and with the aid of a spoon equally divide the preparation into the -twenty-four molds. Then place them in a moderate oven to bake for -twenty-five minutes. Remove from out the oven, place the pan on a table, -and let cool off for one hour. Take the cakes out of the molds and -serve, or put them away in a box or jar, as they will keep in perfect -condition for several days. - - -=1501. Chocolate Macaroons à la Aimée Delmonico.=--Neatly peel and pound -half a pound of sweet almonds as in No. 1207; then transfer the paste -into a vessel, add to it one pound of powdered sugar and the whites of -two fresh eggs; thoroughly mix with the wooden spatula for five minutes, -then add four ounces of melted cocoa; mix well again for two minutes. -Slide down a tube (No. 3) into the pastry bag (No. 1079); place all the -preparation in the bag. Have ready a pastry baking-pan; lay over it a -sheet of brown paper so as to entirely cover the bottom; then gently -press down the preparation over the paper in bits the shape of -twenty-five-cent pieces, taking special care to have them all of equal -size, and keeping them half an inch apart from one another, and when all -in the pan gently lay a wet napkin over the macaroons for one second, to -give them a perfect shape; remove the napkin and place in a slow oven to -bake for twenty minutes. Take from out the oven, lay the pan on a table, -and let cool off for one hour. - -Wet part of a table the size of the paper containing the macaroons, then -with both hands carefully lift up the paper from the pan, lay it over -the moistened space of the table; allow them to rest for two minutes. -Then detach them with the fingers, from the paper, place them in a tin -box or glass jar, and serve when desired. - -If the paste is equally divided it should give about eighty macaroons. -Should the pan not be sufficiently large to bake them all at a time, -they can be baked at two or three different times. - -Beat up to a stiff froth, in a copper basin, the whites of four fresh -eggs; remove the whip, and then with a skimmer gradually and gently mix -in eight ounces of powdered sugar for three minutes. - -Slide down a tube (No. 3) into the pastry bag (No. 1079); put the -preparation into the bag, and lay it aside for a second. Have a very -cold dessert-dish ready, and then after two hours have expired take up -the mold from the pail, dip it into lukewarm water for half a second; -neatly wipe it all around, remove the cover, and turn the ice-cream on -the cold dish. Rapidly decorate the top and all around with the -preparation in the bag, and lightly dredge powdered sugar over it. (The -operation, after the ice-cream has been unmolded, should be done as -rapidly as possible.) Lay the dish on a board, then place it in a very -hot oven to let the méringe get a light brown color, which ought not to -take more than five seconds. Remove from out the oven, suppress the -board, and immediately send to the table. - - -=1502. Chocolate Macaroons à la Geo. Hamling.=--Peel and pound four -ounces of sweet almonds as for No. 1207, transfer the paste to a bowl, -add half a pound of sugar (powdered), mix well with the spatula for two -minutes, then add two ounces of melted cocoa and a teaspoonful of -vanilla essence and mix well for two minutes longer. Beat up to a stiff -froth in a basin the whites of four fresh eggs, and then add it to the -preparation. Gently mix the whole well together for two minutes. - -Slide down a tube, (No. 3) into the pastry-bag (No. 1079), pour the -preparation into the bag, and lay it aside until further action. Have a -clean baking-pan ready, arrange over it eighty small, round paper cases -one inch in diameter and one inch high, and then equally fill them with -the preparation in the bag. Chop up very fine two ounces of well peeled -and dried almonds as for No. 1207. Equally spread them over the eighty -cases, then place the pan in a slow oven to bake for twenty-five -minutes. Take from out the oven and let cool off for thirty minutes. -Place them in a glass jar and serve whenever required. - - -=1503. Macaroons à la J. C. Delmonico.=--Peel and pound in a mortar a -quarter of a pound of sweet almonds the same as for No. 1207, then -transfer it to a vessel; add twelve ounces of powdered sugar, the white -of one egg, and a teaspoonful of orange-flower water; then with the -spatula mix well together for five minutes. Slide down a tube (No. 2) -into the pastry bag (No. 1079), pour the preparation into it. Have two -pastry baking-pans ready, with a sheet of brown paper laid over each -pan; then carefully press the preparation down, making small forms half -an inch long by a quarter of an inch wide, keeping them half an inch -distant from one another; when done and all laid in the pans, stand them -in a dry place for twenty-four hours. Return the pans to a table, and -then with a sharp pointed knife carefully make a light incision -lengthwise--on top of each--right in the centre, being very careful to -cut the crust only. Place the pans in a very slow oven to bake for -twenty minutes. Remove from out the oven, lay them on a table, and cool -for one hour. - -Sufficiently moisten a part of a table to lay the two papers on with the -cakes, one beside another, then lift each paper from the pan and lay -them over the wet table, and let rest for two minutes. Now detach the -macaroons from the papers, place them in a tin box or glass jar, and -serve whenever desired. - - -=1504. Macaroon Soufflée à la Mrs. Judge Martine.=--Have ready half a -pound of sound, freshly cracked walnuts, carefully peel them with a thin -knife, then slice them very fine, place in a vessel, with four ounces of -powdered sugar and the white of one fresh egg, mix well together with -the spatula for three minutes. Transfer the whole to a pastry -baking-pan, equally spread it over with a knife, one inch thick, place -it in a slow oven to dry for fifteen minutes. Take from out the oven, -lay the pan on a table, and let cool off for twenty-five minutes. Then -lift up the paste and return it into the vessel, add to it twelve ounces -of powdered sugar and the whites of two fresh eggs. Beat the whole well -together for fifteen minutes. Arrange a tube (No. 3) in the pastry-bag -(No. 1079). Have two pastry baking-pans, with a sheet of paper laid over -each; then gently press the preparation down over each paper, giving -round forms the shape of twenty-five-cent pieces. When finished, range -the pans in a moderate oven to bake for twenty minutes. Remove from the -oven, lay them on a table, and let cool for thirty minutes; wet part of -a table the size of the two papers, lay the papers over it, one beside -another, let rest for two minutes. Lift the macaroons up, place them in -a tin box, and serve when desired. - - -=1505. Cakes à la Mme. Carnot.=--Crack into a basin six whole, fresh, -raw eggs, add half a pound of powdered sugar, thoroughly mix with a wire -whip for two minutes. Then place the basin on the hot range, and sharply -beat for ten minutes; remove from the range, lay it on a table, and -continually beat it for five minutes more; take up the whip, then with a -skimmer mix in half a pound of well-sifted flour, six ounces of peeled -and lightly toasted sweet almonds, two ounces of pistache (also lightly -toasted), and a teaspoonful of cinnamon; thoroughly mix the whole for -five minutes; now mix in two and half ounces of melted cocoa for two -minutes. Lightly butter a pastry baking-pan. Transfer the paste on a -part of a slightly floured table, separate it into three equal parts, -then with the hands roll out each piece to eight inches long by two -inches thick; place them in the pan, moisten their surfaces with a -beaten egg, then place them in a brisk oven to bake for fifteen minutes. -Remove from out the oven, let thoroughly cool off for one hour. Prepare -the following glaze: pour into a small bowl a gill of cold water, with -six ounces of extra fine sugar; beat well together for five minutes, -then add one ounce of melted cocoa; mix well for two minutes longer. -Evenly divide this glaze over the three cakes, and with a knife gently -spread it over their surfaces; then allow to dry for thirty minutes. Cut -each cake crosswise into slices half an inch thick. Place them in a -glass jar, and serve whenever desired. - - -=1506. Cakes à la Dougherty.=--Place in a bowl ten ounces of well-sifted -flour. Crack in four whole, raw, fresh eggs, season with a saltspoonful -of salt, and then gradually pour in one quart of cold milk; mix well -with a spatula for five minutes, then strain the preparation through a -sieve into a vessel. Lightly butter a frying-pan, then place it on the -hot range; and when the pan is hot, drop into it half a gill of the -preparation; cook for two minutes, turn it over with a cake-turner, and -cook the other side for two minutes. Take the cake from off the pan, and -dip each side into melted butter, and then dip again in four ounces of -powdered sugar mixed with a teaspoonful of ground cinnamon; gently roll -it into a French-pancake shape, lay it on a hot dessert-dish with a -folded napkin over it; leave the dish on the corner of the range to keep -warm, and then proceed with seventeen more in exactly the same manner, -keeping the cakes covered with a warm napkin while the process of -cooking the cakes is going on. Remove the napkin, and then send to the -table. - - -=1507. Cakes à la Mrs. Russell.=--Place in a vessel half a pound of -well-washed butter, with half a pound of powdered sugar, and with the -hand thoroughly knead for fully fifteen minutes; then crack in a whole -raw egg, sharply knead for two minutes, crack in another, again kneading -for two minutes, and another one, kneading the same; then add a -saltspoonful of powdered cinnamon and a gill of sweet cream; sharply -knead for one minute. Add now twelve ounces of well-sifted flour, slowly -and carefully incorporate it with the rest for five minutes. - -Slide down a tube (No. 2) into the pastry bag (No. 1079), place the -preparation in it. Have two well-buttered baking-pans ready, press the -preparation down into the pans, in strips one and a half inches long by -a quarter of an inch thick, and one inch apart from one another. When -all done, place the pans in a very brisk oven to bake for eight minutes. -Remove from out the oven, lay the pans on a table, and let cool off for -thirty minutes. Carefully lift the cakes up, with a palette-knife or a -cake turner, from underneath, place them in a glass jar, and serve when -required. - -N. B.--Should the pastry pans not be sufficiently large to bake the -cakes at one time, bake them at two different times. - - -=1508. Cakes à la Rusk.=--Crack into a vessel three fresh raw eggs, -adding half a pound of powdered sugar, half a pound of well-sifted -flour, and a saltspoonful of ground cinnamon, and with the spatula mix -well together for five minutes; pour in a gill of sweet cream, mixing -well again for two minutes. - -Slide down a tube (No. 1) into the pastry-bag (No. 1079); well butter -two pastry baking-pans, put the preparation into the bag, press down the -preparation in strips five inches long and one and a half inch apart -from one another; place one pan in a brisk oven to bake for five -minutes, then pull the pan to the oven door, 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 shape; lightly blow over it so as to slightly -cool, then take from off the pin, lay it on a dish, and then proceed -exactly the same with the rest; place them in a tin box or a jar, and -serve when required. - -If the two above-mentioned pans should not be sufficiently large to hold -the preparation, they can easily be baked at different times. - - -=1509. Patience Cakes à la Mrs. Sullivan.=--Peel and then pound in a -mortar, as in No. 1207, a quarter of a pound of sweet almonds; transfer -it into a vessel with a pound of powdered sugar, half a pound of -well-sifted flour, and a teaspoonful of anisette essence; beat up in a -copper basin the whites of five fresh eggs with the wire whip to a soft -froth for five minutes, and then add it to the ingredients in the -vessel, mix the whole well together with the spatula for eight minutes; -slide down a tube (No. 2) into the pastry bag (No. 1079); well butter -and flour two pastry baking-pans, pour the preparation into the bag, and -gently press it down on each pan, giving them all an S shape, one and a -half inch long and one inch apart from one another; chop up very fine -three ounces of peeled and dried sweet almonds, then sprinkle them -evenly over the cakes; place the pans on shelves, in a dry place, for -twenty-four hours; then put them in the hot oven to bake for fifteen -minutes; remove from out the oven, lay the pans on a table and let cool -off for thirty minutes; take the cakes up from the pans, lay them in a -glass jar, and they will be ready to serve when desired. - - -=1510. Patience Cakes à la Mrs. General Sheridan.=--Place in a vessel -half a pound of powdered sugar, half a pound of flour, crack in three -and a half eggs--no more and no less--and pour in a teaspoonful of -anisette essence, and then with the spatula thoroughly mix for ten -minutes. Slide a tube (No. 2) into the pastry bag (No. 1079), transfer -the preparation into it; butter and flour two pastry baking-pans; take -hold of the bag and press down the preparation into each pan, into small -round forms the size of twenty-five-cent pieces, keeping them half an -inch apart from one another, and when done lay on shelves, in a dry -place, for twenty-four hours. Place them in the hot oven to bake for -fifteen minutes; take from out the oven, lay the pans on a table, and -let cool off for thirty minutes; place them in a glass jar and serve -when desired. - - -=1511. Angel Cakes à la Mrs. Gertrude Vanderbilt.=--Sift together on a -paper half a pound of flour, two ounces of corn-starch, and half a pound -of powdered sugar; beat up in a copper basin the whites of ten eggs, -with a wire whip, to a very stiff froth (reserving the yolks in a bowl -in the ice-box for ice-cream or any other purpose desired); remove the -whip, and then, with a skimmer in the right hand, with the left lift up -the paper containing the ingredients, and gradually drop the contents -into the basin; thoroughly mix with the skimmer for five minutes, adding -meanwhile a gill of maraschino. Have a plain, round, two-quart cake-mold -with a tube in the centre, lightly butter and flour the inside all -around; then place the preparation in the mold, and put it into a very -slow oven to bake for two hours and a half; remove from out the oven, -lay it on a table, and let cool for at least three hours; then carefully -run a thin knife all around the mold, so as to easily detach the cake -from top to bottom of the mold. Place a wire grate over the mold, turn -it upside down, remove the mold, then glaze the cake all around with the -following glaze: - -Pour into a saucepan two gills of water, with twelve ounces of powdered -sugar; thoroughly mix with the spatula for two minutes, then place the -pan on the hot range, stir all well until lukewarm; take from off the -range, lay the pan on a table; then pour in half a gill of good brandy, -mix well together for two minutes, and then pour this glaze over the -cake, evenly spreading all around with a knife; let dry for twenty -minutes, and then decorate with the following glace royale: - -Pour into a bowl the white of one egg, with six ounces of extra fine -sugar; briskly beat with the spatula for five minutes; squeeze three -drops of lemon juice, sharply beat again for ten minutes longer; make a -paper cornet, transfer the glace into it, close the upper part with the -hand, and with scissors cut away a small piece from the point the eighth -of an inch long; then gently press down the glace on the cake, -artistically decorating the top and all around, giving, if possible, an -angel shape on the surface, and let dry for two hours. Have a silver -dish, with a fancy paper over it. Lay the cake over and serve. - - -=1512. Lady Cakes à la Miss Frederick Vanderbilt.=--Have in a bowl half -a pound of powdered sugar, half a pound of well-washed butter; grate in -the rind of a medium-sized, sound, juicy lemon, knead well with the hand -for fifteen minutes. Beat up in a copper basin the whites of seven fresh -eggs with the wire whip to a rather soft froth for five minutes, then -add this to the other preparation in the bowl; thoroughly mix the whole -together for five minutes. Add now half a pound of well-sifted flour, -and gently incorporate it with the rest for five minutes. Gently butter -and dredge with powdered sugar the inside of a plain cake-mold eight -inches long by five inches wide and five high. Place the preparation -into the mold, then in a very slow oven to bake for two hours. Remove it -from out the oven, lay it on a table, and let cool for three hours. Run -a thin knife down all around the sides from top to bottom of the mold, -arrange a wire grate over it, turn it upside down, lift up the mold, and -then glaze the top of the cake with the following glace: have in a bowl -the white of half a fresh egg, with three ounces of powdered sugar, and -with the spatula sharply beat for fifteen minutes, then pour this on top -of the cake, and with a knife equally spread it over the surface, and -again with the knife carefully make four light incisions over the -surface of the glace, lengthwise, one inch apart from one another. -Arrange a square fancy paper over a silver dish, dress the cake over it, -and then send to the table. - - -=1513. Ginger Snaps.=--Place in a vessel half a pound of powdered sugar, -four ounces of well-washed butter, and one and a half fresh raw eggs; -thoroughly mix with the spatula for ten minutes; then add one gill of -molasses, a tablespoonful of powdered ginger, a saltspoonful of ground -cinnamon, half an ounce of baking soda, and a pound and a quarter of -well-sifted flour; mix the whole well together for five minutes. Slide -down a tube (No. 3) into the pastry-bag (No. 1079), put the preparation -into it. Have two well-buttered pastry baking-pans ready, then carefully -press down the preparation into each pan, in forms of the size of a -silver dollar, an inch apart from one another. When all finished, place -the pans in a moderate oven to bake for twenty minutes. Remove from out -the oven, put the pans on a table, let cool off for thirty minutes, and -then they will be ready to serve when required. - - -=1514. Domino Cakes à la Paul Morphy.=--Have in a copper basin twelve -ounces of powdered sugar, crack in ten whole fresh eggs, adding a -teaspoonful of vanilla essence; mix well for two minutes with the wire -whip, then place the basin on the fire, and sharply beat for ten -minutes. Remove the basin from the fire, and lay it on a table; continue -beating for ten minutes longer. Remove the whip, and immediately add -twelve ounces of well-sifted flour, then with a skimmer gently mix -together for four minutes. Add now four ounces of melted cocoa, mixing -well again for two minutes. Have two pastry baking-pans twenty-eight -inches long by fourteen inches wide; entirely cover both with brown -paper, and then place the preparation, equally divided, into the two -pans; with the aid of a palette-knife evenly spread it all over the -papers. Place the pans in a moderate oven to bake for fifteen minutes. -Take the pans from out the oven, lay them on a table, and let cool for -one hour. Carefully lift up the papers, one after another, turn them -upside down on a clean table, then gently remove the papers from the -cakes, and then glaze them with the following glace: - -Place in a bowl the whites of two fresh eggs, twelve ounces of extra -fine sugar, beat sharply with the spatula for five minutes. Squeeze in -now three drops of lemon juice, beating rather sharply for ten minutes -longer. Evenly divide the glace over the two cakes; then again, with a -palette-knife, evenly spread it over both cakes and let dry for ten -minutes. Then with a sharp knife cut both cakes lengthwise in strips of -one inch wide, then cut each strip into fourteen even pieces of two -inches each. Place in a small bowl the white of half an egg only, with -two and a half ounces of extra fine sugar, beat well together with the -spatula for ten minutes, then add one ounce of melted cocoa; beat well -again for five minutes. Make a paper cornet, place the glace into it, -close the top, and with scissors cut away the point of the cornet -one-eighth of an inch long; then very carefully press the glace on top, -right in the centre of an oblong cake, crosswise, from one side to the -other, making a very thin straight line; then make a small point in the -centre on one side of the line the size of a small pea, then make a line -the same as the last on another, and then a point on each side of the -line in the centre; make another line in the same way, making two points -on one side of the line and one on the other. Then proceed exactly the -same with the rest, making the points required, so as to have them -represent dominoes. When all done, put them in a glass jar or a tin box, -and serve when desired. - - -=1515. Cakes à la Luganese.=--Place in a mortar half a pound of peeled -and dried sweet almonds, with half a pound of powdered sugar; pound -these thoroughly together with the pounder for fifteen minutes, and then -transfer it to a vessel. - -Beat up with the pastry wire whip in a copper basin, to a stiff froth, -the whites of seven fresh eggs, then immediately add them to the -ingredients in the vessel; thoroughly mix with the spatula for four -minutes. Add now four ounces of well-sifted flour and a teaspoonful of -orange-flower water, and mix well again for eight minutes. Slide down a -tube (No. 3) into the pastry-bag (No. 1079). Have two well buttered and -floured pastry baking-pans ready, place the preparation in the bag, then -gently press it down in each pan, giving small round forms the size of -fifty-cent pieces and half an inch apart from one another; when all in -the pans, evenly sprinkle over them four ounces of powdered macaroons -and lightly dredge them with powdered sugar. Place one pan in the hot -oven to bake for fifteen minutes. Remove it from out the oven, and lay -it on a table. Have a long wooden stick one inch in thickness; take up a -cake from the pan and lay it flat over the stick, and with the hand -gently press it down at both sides of the stick. Continue the same -process until the stick is filled; remove the first one that was put on, -lay it one dish, immediately replace it with another, fresh from the -pan; lift up the next from the stick, lay it with the other on the dish, -immediately replace it with another from the pan and then continue -exactly the same operation with all the rest. When done, let cool off -for one hour. Place in the tin box or jar, and serve when needed. - - -=1516. Turkish Bonnet à la Abdul-Hamid.=--Have in a pastry baking-pan in -the hot oven twelve ounces of pistache, and toast for five minutes; -remove it, lay it on a table, and then immediately place the pistache in -a clean towel; tightly fold up the ends of the towel, so that the -pistache will be entirely inclosed; gently rub the pistache with the -hands over the towel for ten minutes, so as to easily detach their -skins. Open the towel and let cool off for forty minutes. Transfer the -pistache, clear from their skins, into a mortar with seven ounces of -powdered sugar, and pound all well for ten minutes with the pounder; -then transfer it into a vessel; crack ten fresh eggs, add the yolks to -the preparation, and place the whites in a copper basin for further -action. Thoroughly mix the ingredients in the vessel with the spatula -for ten minutes. Then with the whip beat up the whites to a stiff froth -and immediately add it to the rest in the vessel. Mix the whole well -together for five minutes, then add twelve ounces of well-sifted flour, -and gently incorporate it for five minutes. Butter and sprinkle a -two-quart round Turkish-shape mold with powdered sugar, place the -preparation into it, put the mold in a moderate oven to bake for two -hours. Remove it from out the oven, and let cool off on a table for -three hours. Gently run a thin knife around the mold, so as to be -certain that the cake will be easily detached; place a wire grate over -the mold, turn it upside down, remove the mold, and then glaze it with -the following glace: - -Crack into a bowl the white of one egg; add six ounces of extra fine -sugar, beat well together with the spatula for five minutes, then -squeeze in two drops of lemon juice, and sharply beat again for ten -minutes; then place the glace in another bowl; pour into one of the -bowls three drops of carmine, mix well for two minutes, and then place -the white glace on top of the cake, and with the aid of a knife -carefully spread it over the surface and all around, down to the third -of the height of the cake. Then with the knife take up some of the red -glace, and gently spread it around jointly to the white coat, and -continue until the cake is completely covered all around; then let dry -for an hour. Have a silver dish with fancy paper nicely laid over it, -dress the cake on it, and serve. - - -=1517. French Pancake.=--Have five ounces of flour, place it in a -tureen, season with one saltspoonful of salt, crack in two whole fresh -eggs, add a pint of cold milk and half a gill of cold water, then with a -wire whip thoroughly beat together; then add again one teaspoonful of -good melted butter and a teaspoonful of powdered sugar. Mix all well -together with the whip, strain through a fine sieve into another bowl. -Lightly butter a griddle or frying-pan, place it on the fire, and when -it commences to smoke pour in half a gill of butter, gently cook for -three minutes on one side, turn it over with a cake-turner, and cook -gently three minutes on the other side. Dress on a hot dessert-dish with -a folded napkin; sprinkle a very little powdered sugar over, and -continue the same until all the batter is used, and serve very hot. - - -=1518. German Pancake.=--Sift into a bowl six ounces of flour, add a -saltspoonful of salt, crack in two whole fresh eggs and the yolk of -another, reserving the white for further action; pour in one pint of -cold milk, half a gill of cold water, a teaspoonful of powdered sugar, -and a teaspoonful of good melted butter; then mix thoroughly all -together for five minutes. Strain through a fine sieve into another -bowl; let rest until further action. Beat up in a bowl to a stiff froth -the reserved white of the egg, add to it the juice of a small, fine, -juicy, sound lemon and half a saltspoonful of ground cinnamon, then add -it to the batter and, by raising the batter up with a wooden spoon, -gently mix together. Have a lightly buttered pan on the fire, and when -it begins to smoke pour in all the batter; let cook on top of the fire -for a minute only, then place it in a moderate oven, and bake for twenty -minutes; remove it to the oven door, sprinkle a little powdered sugar -over, close the door, and bake until it has obtained a good golden color -on top. Remove from the oven, slide it on a hot serving-dish with a -folded napkin, decorate the dish with six pieces of lemon cut in -quarters, and send to the table very hot. - - -=1519. Chocolate Caramels.=--Pour into a copper basin one pint of fresh -milk, with three ounces of well-chopped cocoa and two pounds of -granulated sugar. Place the basin on the fire; with the spatula -continually stir at the bottom until it becomes slightly thick, then add -half a pint of sweet cream; briskly stir with the spatula. Have at hand -in a vessel two quarts of cold water with a piece of ice in it. Dip the -forefinger into the ice-water, and then by a quick movement dip it into -the caramel the eighth of half an inch, taking up just a little of it, -and immediately redip it in the cold water; feel and see if the caramel -around the finger is firm and will easily crack, which will be -sufficient indication that it is cooked; should the case not be such, -then cook a little longer (always stirring without ceasing); try again, -and so on, until it reaches that very point. Then remove it from the -fire. Lightly oil a foot square of a marble table (but not a wooden -one); place four square iron bars around the oiled table, a foot long by -half an inch thick, and then pour the caramel onto the oiled table and -let cool for three hours. Remove the bars, turn the caramel upside down -on a clean part of the table, and with a clean, dry towel thoroughly -wipe off the oil from the caramel. Then with a knife cut it into strips -half an inch wide, and then each strip into twenty-four even pieces. -Wrap each piece in waxed paper, arrange them in a jar or tin box, and -serve when desired. - - -=1520. Peppermint Drops.=--Pour into a vessel one gill of water, with a -pound of granulated sugar, half a pound of powdered sugar, and a -teaspoonful of peppermint essence. Mix well with the spatula for ten -minutes. Place the third part of the preparation in a copper gum -dropper with one lip, then place it on the fire, stir with the spatula -until it nearly comes to a boil, take from off the fire, and immediately -add one ounce of powdered sugar; mix well for one minute. Have two or -three sheets of tin on a table. Take the dropper by the handle, in the -left hand, lip in front and over the tin, and then, with a -larding-needle in the right hand, slightly incline the lip over the tin; -then by gently pressing the preparation down, with the point of the -needle over the lip, drop small even bits on the tins the size of a -penny and half an inch apart from one another. Proceed the same with the -rest of the preparation until all down, and then allow to dry for thirty -minutes. Lay a sheet of paper over a tin pan, gently lift up the drops -one by one and lay them over the paper. Place the pan on a shelf, and -dry for twenty-four hours, then transfer them into a tin box or a glass -jar, and serve when desired. - - -=1521. Pudding à la Mrs. Frank Leslie.=--Boil in a saucepan one pint of -milk with half a vanilla bean. Place in a vessel half a pound of -powdered sugar and six egg yolks, and then with the spatula mix well -together for ten minutes; then add it to the boiling milk, and -continually stir for two minutes. Transfer it then into a copper basin, -place the basin on a moderate fire to heat for five minutes, continually -stirring at the bottom with the spatula, being very careful not to let -it boil. Remove from the fire and place on a table, immediately adding -one pint of sweet cream, continually mixing for two minutes more, and -then let cool off for thirty minutes. Strain it through a sieve into an -ice-cream freezer (well cleaned), place the cover on, lay the freezer in -a small tub, fill the tub all around the freezer with broken ice -slightly mixed with rock-salt; then sharply turn the freezer by the -handle of the cover in opposite directions for three minutes; remove the -cover, and with a wooden spoon detach the cream from all around the -freezer, as well as from the bottom, re-cover, and sharply turn it by -the handle for three minutes more; uncover, detach the cream the same as -before, being careful that no ice or salt should drop into the freezer; -replace the lid and then repeat the same operation three times more. -Then fill a well-cleaned quart timbale-mold with the ice-cream, sharply -pressing it in with a spoon, strictly seeing that the mold is thoroughly -filled, so that no salted water can penetrate it. Tightly cover it; have -some broken ice mixed with rock-salt at the bottom of a pail, lay the -mold over, fill the pail with broken ice mixed with rock-salt, and let -freeze for fully two hours. - - -=1522. Pudding à la H. B. Hollins.=--Pour into a copper basin one pint -of sweet cream; have a dish-pan with broken ice and water in it; place -the basin over it; then with the wire whip begin to beat the cream -slowly, and increase the briskness until to a froth; then let rest for -half an hour. With a skimmer transfer the cream into a vessel, briskly -beat it again for two minutes, add two ounces of powdered sugar, eight -lady-fingers cut into pieces half an inch long, and a gill of -maraschino; mix all well together with a spoon for two minutes; lay the -vessel in a cold place. - -Line the interior of a three-pint melon form with one pint of vanilla -ice-cream prepared as for No. 1271 but only half the quantity of -everything; then entirely fill the mold with the preparation in the -vessel; tightly cover. Have broken ice mixed with rock-salt at the -bottom of a pail; lay the mold over; fill the pail with broken ice and -rock-salt, and let freeze for two hours. - -Beat up to a stiff froth in a copper basin the whites of four eggs; -remove the whip, then with a skimmer mix in eight ounces of powdered -sugar for two minutes. Slide down a fancy tube (No. 3) in the pastry-bag -(No. 1079); put the preparation into it; lay it aside for a second. Have -a very cold dish ready; take up the mold from the pail, quickly dip for -half a second in lukewarm water, quickly wipe it all around, uncover, -and turn on the dish; then immediately decorate the top and all around -with the preparation in the bag, slightly dredge powdered sugar over, -lay the dish on a board, place in a very brisk oven for five seconds, to -let get a light brown color; remove from the oven, take the dish from -off the board, and immediately serve. - - -=1523. Timbale à la Mme. Schultze.=--Pour into a saucepan one pint of -fresh milk, one pint of cold water, and, adding half a saltspoonful of -salt, place the pan on the fire, and when boiling add four ounces of -cleaned, raw Italian rice; slowly stir at the bottom with the spatula -while cooking it for twenty-five minutes. Remove the pan from the range, -lay it on a table, then immediately add four ounces of powdered sugar, -and one ounce of fresh butter; mix well together for two minutes, then -transfer it into a vessel, and let rest for one hour. Pour into a copper -basin a pint of sweet cream; fill up to half the height of a dish-pan -with finely cracked ice and water; then lay the basin on it, and with -the wire whip beat up the cream to a froth, beginning slowly, and -gradually increasing in briskness, for fifteen minutes; cover the basin -with a napkin, and let rest for thirty minutes. Transfer the cream with -a skimmer into a vessel, and briskly beat with the wire whip for two -minutes; add to it two ounces of powdered sugar and a teaspoonful of -vanilla essence; mix again for one minute. Add now the beaten cream to -the prepared rice, and with the spatula mix for five minutes, then lay -it aside for further action. Have a well-cleaned three-pint -timbale-mold; line the bottom and all around, up to half its height, -with four ounces of quince jelly. Place right in the centre at the -bottom of the timbale, a candied cherry. Cut out from a piece of -angelica two lozenge-shaped pieces, place both with the points against -the cherry, one opposite the other. Place also two lozenge-shaped pieces -of candied pineapple--points against the cherry--between the two -angelicas. Cut a red candied pear into quarters, place two quarters in -the empty spaces between the angelica and pineapple. Arrange the two -other quarters in the same way on the opposite side. Cut a candied -apricot into quarters, and place them in the unfilled spaces, the same -as the others, then place a candied cherry right at the outer point of -each lozenge. Now gently and carefully put a quarter of the prepared -rice into the timbale, over the fruits, evenly spread; then arrange a -layer of well-picked, ripe, and fresh strawberries over the rice (if no -fresh strawberries be at hand, preserved ones will answer), then evenly -spread over two ounces of raspberry jam. Now lay over six ounces of -sliced candied pineapple, and then entirely fill the mold with the -balance of the rice. Cover the timbale, then place it in a pail, with -broken ice at the bottom and all around, so as to have it entirely -sunken in the ice, and let freeze for two hours. Remove the timbale from -the pail, dip it in lukewarm water for a second, lift it up, neatly wipe -it all around with a towel. Arrange a folded napkin over a cold silver -dish; uncover the mold, and turn it on the dish, then send it to the -table. - - -=1524. Timbale à la M. Picabia.=--Pour into a saucepan one pint of fresh -milk, one pint of water, season with half a saltspoonful of salt; place -the pan on the hot range, and, when boiling, plunge in four ounces of -well-cleaned, Italian raw rice, and continually stir at the bottom with -the spatula, while cooking for twenty-five minutes. Remove it from the -fire, lay the pan on a table, and immediately add four ounces of -powdered sugar, one ounce of fresh butter, and one teaspoonful of -orange-flower water. Mix thoroughly together with the spatula for two -minutes; transfer it then into a vessel and let rest for one hour. -Lightly butter and gently dredge with powdered sugar a well-cleaned, -three-pint timbale-mold. Place in a vessel half a pint of well-cleaned, -ripe, sound, fresh strawberries, with six lady-fingers cut into -quarter-inch pieces, and three ounces of currant jelly. Mix all well -together for two minutes with a spoon, and then place it at the bottom -of the mold. Lay over it four lady-fingers cut in such a way as to -entirely cover the first layer, then arrange over it eight ounces of -candied pineapple cut into thin slices, then entirely fill the mold with -the prepared rice. Place the mold in a tin pan, fill the pan up to half -its height with warm water, put it in a moderate oven to steam for one -and a half hours. Remove from out the oven, lay it on a table and let -rest for fifteen minutes. Take the mold up from the pan, carefully slide -down a thin knife all around the mold, so as to easily detach the -timbale; lay a dessert-dish over the mold, turn it upside down, and -remove the mold. - -Beat up to a stiff froth the whites of three fresh eggs in a copper -basin; remove the whip, and then with a skimmer gently mix in six ounces -of powdered sugar. Slide down a fancy tube (No. 2) into the pastry-bag -(No. 1079); transfer the preparation into the bag; and, by gently -pressing down the contents on top of the timbale, give any fanciful -dome-like-shape desired, and then with the remaining preparation -decorate the base of the timbale--all around; evenly dredge over it, as -well as all around, one ounce of powdered sugar. Place it in a moderate -oven for ten minutes, seeing that it gets a light brown color; take from -out the oven and immediately send to the table. - - -=1525. Mince Pie à la Emma Robbins, New England Fashion.=--Pour into a -large saucepan six quarts of cold water, and place in it nine pounds of -lean, raw, rump of beef; put the saucepan on the fire, and when it comes -to a boil thoroughly skim the skum from the surface, and then allow it -to boil for two hours. Remove the pan from the fire, lay it on a table, -then with a fork take up the beef, lay it on a dish and let thoroughly -cool off. Strain the broth through a sieve into another saucepan. Have -three pounds of fresh beef suet, carefully suppress all the sinews, and -then add it to the broth; place the saucepan on the fire, and let boil -until the suet is thoroughly dissolved, which will take about five -minutes; then add two pounds of well-stoned and finely chopped Malaga -raisins, and let the whole boil for five minutes, and then add twenty -fine, sound, medium-sized, peeled, cored, and finely chopped-up apples, -and let cook again for five minutes. Remove the pan from the fire; -transfer the contents into a vessel, and let thoroughly cool off. - -Chop the beef up very fine, then place it in a vessel, adding to it -three-quarters of a pound of finely chopped-up candied citron, pouring -over it half a pint of good brandy, and let soak for six hours at least. -Boil in a saucepan for one minute two quarts of good cider, then lay it -aside to cool off. - -Now transfer the contents of the two vessels to a large saucepan, adding -one pound of powdered sugar, one pound of well-cleaned currants, half a -pint of molasses, and the cooled-off cider, and then with the spatula -mix the whole well together for three minutes. Season with three ounces -of salt and a quarter of an ounce of black pepper. Place the saucepan on -the fire, stir at the bottom with the wooden spatula until it is -thoroughly heated, but under no circumstances allow it to boil. Remove -it from the fire, transfer the whole into a vessel, and let thoroughly -cool off. Then grate in the rind of four fine, medium-sized, sound -lemons, squeezing in the juice also, and adding half an ounce of ground -cloves, half an ounce of ground cinnamon, half an ounce of ground -allspice, half an ounce of grated nutmeg, and half a pint of good -brandy. Mix the whole well together for five minutes. Then transfer the -whole into a large stone jar, tightly cover it, and lay it in a cool -place. The above preparation will keep in perfect condition for any -length of time, even so long as six months. - -_How to make the pie._--Take a half-pound of pie paste as in No. 1077, -cut out a piece of three ounces, roll it round ten inches in diameter. -Lightly butter a pie-plate nine and a half inches in diameter, arrange -the paste over it. Then take up from the jar one and a half pounds of -the prepared mince, lay it over the lined pie-plate--evenly flatten it, -leaving one inch clear around the edge of the plate; take the remaining -five ounces of paste, roll it round-shape, the same as before, fold it -in two, and with a knife make three light incisions, in the centre, of -half an inch each. Lightly moisten the edge of the plate with beaten -egg, then cover with the paste, pressing it down with the hands all -around the edge, so as to entirely enclose the preparation, and then -lightly moisten the surface with beaten egg. Place in a moderate oven to -bake for fifty minutes. Remove it to the oven door, liberally sprinkle -powdered sugar over, return it to the oven, close the door for two -minutes, so as to have the sugar entirely melted. Remove from out the -oven, then carefully lay the pie on a dessert-dish and serve either hot -or cold. - - -=1526. Pâté de Milan au Chocolat á la Leo.=--Sift one pound of flour on -a table, make a hollow space in the centre, place in it half a pound of -powdered sugar and nine ounces of well-washed butter; then thoroughly -knead, with the right hand, the butter and sugar for five minutes; then -add three whole fresh raw eggs, one by one, at one-minute intervals from -one another, constantly kneading briskly; add two ounces of melted cocoa -and a teaspoonful of vanilla essence. Mix all well for two minutes, then -gradually and gently incorporate the flour, taking special care not to -knead it too hard, so as to have it to perfection, and seeing that the -flour is thoroughly incorporated. - -Slide down a fancy tube (No. 2) into the pastry-bag (No. 1079); now put -the paste into the bag. Have a well buttered and floured pastry -baking-pan ready, carefully press down the paste on the pan, giving -various fancy shapes--apple, banana, pear, fig, grape, peach, gage, or -any other shape of fruits you may desire. The quantity of this paste, if -equally divided, will make about one hundred cakes, and then with a hair -brush gently moisten the surface of each cake with a beaten egg. Place -them in a brisk oven to bake for ten minutes. Remove from out the oven -and let cool off for one hour. Place them in a tin box or a jar, and -serve when desired. - - -=1527. Beignets à la Josephine Delmonico.=--Have in a small saucepan on -the fire one gill of cold water and two gills of cold milk; let it just -come to a boil, and then immediately add one ounce of good butter, also -a saltspoonful of salt and half a teaspoonful of powdered sugar. Sift -two ounces of flour on a dish, then add the flour to the milk all at -once. Sharply mix all together with the spatula for four minutes. Add -now the yolks of three raw eggs, mixing them thoroughly together, and -then lay it in a cool place until further action. - -Take six fine fresh apricots and six fine fresh plums, cut them all into -halves and remove the stones. Melt two tablespoonfuls of powdered sugar -with half a teaspoonful of water, continually mixing until the sugar is -completely dissolved; then add to the melted sugar half a teaspoonful of -vanilla essence. With the aid of a knife fill the hollow space of each -apricot and plum, then adjust half of an apricot to half a plum, and so -on with the rest; then they will be firmly attached together; dip them -into the above batter, and plunge them into plenty of hot fat, but not -too hot, and fry them for twelve minutes. Remove them with a skimmer -from the fat, lay them on a tin dish, sprinkle a little powdered sugar -over them, and then place in a hot oven to glaze for one minute. Remove -from the oven, dress on a hot dish with a folded napkin, and send to the -table with any kind of sweet sauces desired. If no apricots or fresh -plums be on hand, preserved ones can be used in their stead. - - -=1528. Appetizer à la Walter Stanton.=--Place in a large tumbler three -heaped teaspoonfuls of clean and finely cracked ice; add to it the third -of a teaspoonful of fine powdered sugar, two dashes of orange bitters, -half a sherry-wineglassful of whiskey; and one teaspoonful of Calisaya -bark; then, with the glass and a shaker, briskly shake all together for -thirty seconds, so as to have it thoroughly cold; strain through a small -strainer into a small fancy glass, and serve. - - -=1529. Appetizer à la Joseph Herman.=--Have a large glass with plenty of -finely cracked clean ice, with three dashes of Angostura bitters, -one-third of a teaspoonful of maraschino, half a sherry-wineglassful of -Italian vermouth, and half a wineglassful of old sherry, and then -thoroughly shake it with the glass and shaker; strain into a small -glass, and serve. - - -=1530. Appetizer à la Albert Plummer.=--Have in a large glass plenty of -clean, finely cracked ice; then put into it half a teaspoonful of fine -powdered sugar, two dashes of Angostura bitters, two dashes of orange -bitters, one teaspoonful of Calisaya bark, and one sherry-wineglassful -of whiskey; stir well with a spoon for half a minute, strain it into a -flat glass, and serve. - - -=1531. Appetizer à la T. Kingman.=--Place in a large glass two heaped -tablespoonfuls of finely cracked ice, adding two good dashes of -Angostura bitters, one good dash of orange bitters, half a -sherry-wineglassful of Italian vermouth, and half a sherry-wineglassful -of Holland gin, thoroughly stir with a spoon for three-quarters of a -minute, then strain it into a small glass, and serve. - - -=1532. Appetizer à la F. D. Mersereau.=--Put into a large tumbler two -dashes of orange bitters, half a teaspoonful of Calisaya, one -teaspoonful of Peruvian bitters, and half a sherry-wineglassful of -whiskey; then fill the glass with clean and finely cracked ice, -thoroughly shake with the glass and the shaker for thirty seconds, then -strain into a flat glass, and serve. - - -=1533. Appetizer à la C. Norwood.=--Have in a schooner-glass plenty of -finely cracked ice, adding three good dashes of Angostura bitters, one -good dash of absinthe, and one sherry-wineglassful of Italian vermouth, -shake briskly for three-quarters of a minute, then strain into a small -flat glass, and serve. - - -=1534. Appetizer à la T. F. Vail.=--Have in a goblet one dash -of Angostura bitters, one dash of orange bitters, half a -sherry-wineglassful of Old Tom gin, and half a sherry-wineglassful of -Italian vermouth; fill up the glass with finely cracked ice, thoroughly -mix with a small spoon, then strain through a small strainer into a -wineglass, and serve. - - -=1535. Cooler à la T. S. Van Volkenburg.=--Place in a very large glass -three tablespoonfuls of clean, finely cracked ice, squeeze in the juice -of a good-sized, sound, ripe, red orange, pour in one pony of brandy, -half a pony of red curaçoa, and then gradually pour in one bottle of -cold plain soda-water, briskly mixing with a long spoon while pouring it -in; then strain it through a fine strainer into a large glass, and -serve. - - -=1536. Cooler à la Frederick Vanderbilt.=--Place in a very large glass -the white of one fresh-cracked egg. Squeeze in the juice of a -medium-sized sound lemon, adding two teaspoonfuls of fine powdered -sugar. Thoroughly beat it up with a spoon, then pour in four -tablespoonfuls of fresh milk and one and a half ponies of Old Tom gin; -fill up the glass with clean, finely cracked ice, briskly shake it with -the shaker, strain into a large glass, then fill up the glass with -plain soda, seltzer apollinaris, clysmic, or any other kind of mineral -waters; mix well with a spoon, and serve. - - -=1537. Cooler à la H. P. Sampers.=--Squeeze the juice of one good-sized -sound lemon into a large tumbler, add two teaspoonfuls of powdered -sugar, one tablespoonful of orgeat, two tablespoonfuls of St. Croix rum, -and three tablespoonfuls of clean, finely cracked ice; thoroughly mix -with a spoon, then pour in one bottle of cold, plain, soda-water, -continually mixing with a spoon while pouring it in; then strain into a -large glass and serve. - - -=1538. Cooler à la Benjamin Wood.=--Put into a large glass two -tablespoonfuls of finely cracked ice, one teaspoonful of powdered sugar; -squeeze in the juice of a good-sized, sound, juicy lemon, adding one -tablespoonful of orgeat; pour in one bottle of cold plain soda. -Thoroughly mix all well together and serve. - - -=1539. Cooler à la Hollywood.=--Have in a large glass four heaped -tablespoonfuls of clean, finely cracked ice. Squeeze in the juice of a -medium-sized very juicy sound lemon, add half a teaspoonful of powdered -sugar, one pony-glassful of raspberry syrup, one pony of Swiss kirsch; -then thoroughly shake it with the glass and shaker, strain into a -lemonade glass, pour in a bottle of cold plain soda, mix well, and -immediately serve. - - -=1540. Cooler à la W. J. Florence.=--Crack one fresh egg, separate the -white from the yolk, place the latter in a schooner-glass, add half a -teaspoonful of powdered sugar; then thoroughly beat it with a spoon; -moisten with half a pony of maraschino and one pony of brandy, fill the -glass with finely cracked ice, then thoroughly mix for half a minute. -Strain through a strainer into a claret glass, and serve. - - -=1541. Cooler à la Britain.=--Have at the bottom of a very large glass -three sprigs of good fresh mint, with two teaspoonfuls of powdered -sugar; then fill the glass with very finely cracked ice, add one -sherry-wineglassful of good brandy or whiskey, whichever is preferable; -thoroughly shake it with the glass and shaker, pour all back into the -glass; arrange three sprigs of fresh mint inside near the edge of the -glass, also one slice of a sound orange cut in two at each side of the -glass, and serve with straws if at hand. - - -=1542. Cooler à la A. T. Sullivan.=--Place in a large glass six -tablespoonfuls of finely cracked, clean ice with half a teaspoonful of -powdered sugar; pour in half a pony of red curaçoa, and one wineglassful -of Catawba wine, then, with both glass and shaker, thoroughly shake the -contents for three-quarters of a minute; pour all back into the glass -without straining it, and serve with straws. - - -=1543. Egg-Nog.=--Have a punch-bowl sufficiently large to hold at least -three quarts. - -Crack eight very fresh eggs, separate the yolks from the whites, and -then with the aid of a wire whip sharply beat up the yolks in a bowl -with eight tablespoonfuls of fine powdered sugar; then pour in one pint -of Jamaica rum and two quarts of fresh milk, continually stirring with -the whip while pouring in the milk; when all added, sharply beat with -the whip again for two and a half to three minutes. - -Now beat up the whites in a bowl to a very stiff froth, and then pour it -over the egg-nog. Place the bowl in a cool place, and serve when desired -with six fine tumblers. - - -=1544. Champagne Punch.=--Have a pretty champagne bowl large enough to -hold three quarts. - -Prepare a pot of Oolong tea (by preference) the equivalent of two -teacupfuls; lay it aside until cool, without placing it on the ice, etc. -Pour one pony of eurak into the bowl (which can be obtained at Park & -Tilford’s, Acker, Merrill & Condit’s, or, I think, at any pharmacist’s), -two wineglassfuls of Rhein wine, one pony of brandy, one pony of -maraschino, one bottle of cold plain soda, and one quart of champagne, -and then strain in the prepared tea also. Mix the whole thoroughly -together with a ladle; then put in the punch a piece of clean and clear -ice of about one pound. Peel a fine, medium-sized, sound banana, slice -it into thin slices, scatter them all over the punch. Neatly peel and -slice, also, a fine, juicy, sound orange, and spread the slices all over -the punch, and then send it to the table with six fine punch glasses. - - -=1545. After-Dinner Cordial à la Tocci.=--Have a clean well-polished -cordial-glass. Place at the bottom of the glass one teaspoonful of red -curaçoa, then fill a teaspoon with yellow chartreuse; take the -cordial-glass in your left hand; slightly incline it toward the right, -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 -curaçoa, and then gradually pour it over the curaçoa, slowly withdrawing -the spoon till empty. Fill the spoon with brandy, and gradually pour it -over the yellow chartreuse, and carefully serve it without shaking. - - -=1546. After-Dinner Cordial à la T. S. Kingman.=--Have a cordial-glass -the same as above. Put in it a little over two-thirds of a teaspoonful -of red curaçoa, the same quantity of maraschino, the same of yellow -chartreuse, and also the same of brandy; all very carefully poured with -the aid of a teaspoon by the same process as for No. 1545. - - -=1547. After-Dinner Cordial à la T. A. Lord.=--Have at the bottom of a -cordial-glass two-thirds of a teaspoonful of red curaçoa, two-thirds of -maraschino over the curaçoa, two-thirds of yellow chartreuse over the -maraschino, two-thirds of green chartreuse over the yellow, and then -two-thirds of brandy, taking care that all the different ingredients are -carefully poured in with a teaspoon exactly as for No. 1545. - - -=1548. After-Dinner Cordial à la B. E. Kingman.=--Put in a cleanly -polished cordial-glass half a teaspoonful of raspberry syrup; carefully -pour over it half a teaspoonful of maraschino, half a teaspoonful of -crême de menthe, half a teaspoonful of yellow chartreuse, half a -teaspoonful of green chartreuse, and lastly, half a teaspoonful of -brandy, all very carefully poured in, one over the other, and then very -carefully served without mixing the different colors. - - -=1549. Cordial à la Chas. H. Wheeler.=--Put in a small wineglass a -teaspoonful of red curaçoa, the yolk of one fresh egg, taking special -care that the yolk should remain whole, then carefully pour in one -teaspoonful of maraschino, one teaspoonful of yellow chartreuse, one -teaspoonful of green chartreuse, and lastly, one teaspoonful of very -good brandy; then light a match, set fire to the brandy, and let it burn -for one and a half minutes, which should be done in the presence of the -guest. - - -=1550. Cordial à la Col. Brown.=--Crack a whole fresh egg into a large -tumbler, add half a teaspoonful of powdered sugar, then thoroughly beat -the egg and sugar with a spoon; pour in one teaspoonful of red curaçoa, -one teaspoonful of green Chartreuse, and one pony-glassful of -Delmonico’s old Cabinet Whiskey; then fill the glass with finely cracked -clean ice. Thoroughly shake it with the glass and shaker for at least -one minute. Then strain it into a small flat glass, and serve. - - -INDEX TO SECOND SUPPLEMENT. - - -BEEF. - - 1471, Fillet of beef to the success of the World’s Fair. - 1472, Filet mignon à la Albert Pulitzer. - 1470, Salisbury steaks. - - -BREAD. - - 1469, Boston brown bread. - 1463, Dough for French rolls; how to prepare. - 1464, French rolls and fluttes; how to shape. - 1466, French rolls and fluttes; how to bake. - 1465, French loaf and ring (couronne); how to shape. - 1467, how to bake. - 1468, Tea biscuits. - - -DESSERTS. - - 1529, Appetizer à la Joseph Herman. - 1531, à la T. Kingman. - 1532, à la F. D. Mersereau. - 1533, à la C. Norwood. - 1530, à la Albert Plummer. - 1528, à la Walter Stanton. - 1534, à la T. F. Vail. - 1511, Cakes, angel, à la Mrs. Gertrude Vanderbilt. - 1505, à la Mme. Carnot. - 1506, à la Dougherty. - 1515, à la Luganese. - 1508, à la Rusk. - 1507, à la Mrs. Russell. - 1527, Beignets à la Josephine Delmonico. - 1490, Chocolate biscuits à la Marie Delmonico. - 1491, Chocolate biscuits soufflée à la Deodora Fonseca. - 1497, cakes à la Carter. - 1499, cakes à la Czarina. - 1498, cakes frangipani, à la Regina Margherita. - 1493, gauffres, à la Oswald Ottendorfer. - 1495, kisses, à la Adelina Patti. - 1500, madeleine, à la Mme. Renault. - 1494, marsapain, à la Ticinese. - 1492, Chocolate méringues, Italian. - 1526, pâté de Milan, à la Leo. - 1496, pignolates, à la Barnum. - 1514, Domino, à la Paul Morphy. - 1513, Ginger snaps. - 1512, Lady, à la Mrs. Frederick Vanderbilt. - 1503, Macaroons à la J. C. Delmonico. - 1501, chocolate à la Aimee Delmonico. - 1502, chocolate à la Geo. Hamling. - 1504, soufflée à la Mrs. Judge Martine. - 1517, Pancake, French. - 1518, Pancake, German. - 1510, Patience à la Mrs. General Sheridan. - 1509, à la Mrs. Sullivan. - 1516, Turkish bonnet à la Abdul-Hamid. - 1519, Candy, chocolate caramels. - 1520, peppermint drops. - 1541, Cooler, à la Britain. - 1540, à la Florence. - 1539, à la Hollywood. - 1537, à la H. P. Sampers. - 1542, à la A. T. Sullivan. - 1536, à la Frederick Vanderbilt. - 1535, à la T. S. Van Volkenburg. - 1538, à la Benjamin Wood. - 1550, Cordial, à la Col. Brown. - 1548, à la B. E. Kingman. - 1546, à la T. S. Kingman. - 1545, à la Tocci. - 1549, à la Chas. H. Wheeler. - 1543, Egg-nog. - 1525, Pie, mince, à la Emma Robbins, New England fashion. - 1522, Pudding, à la H. B. Hollins. - 1521, à la Mrs. Frank Leslie. - 1544, Punch, champagne. - 1524, Timbale à la Picabia. - 1523, à la Mme. Schultze. - - -EGGS. - - 1412, Eggs à la Lloyd Aspinwall. - 1407, à la Belmont. - 1403, à la A. F. Bowers. - 1398, à la Buckley. - 1411, à la Cockrane. - 1404, à la Darling. - 1408, à la Diaz. - 1400, à la W. M. Evarts. - 1405, à la Hamilton Fish. - 1399, à la Jay Gould. - 1410, à la D. B. Hill. - 1402, à la Geo. O. Jones. - 1396, à la W. B. Kendall. - 1409, à la W. W. Ladd, Jr. - 1406, à la Mme. Morton. - 1397, à la Villeroi. - 1419, eggs-cocotte. - 1420, à la Wm. Bracken. - 1395, molet. - 1417, Omelette à la M. Ballou. - 1418, à la Mrs. W. L. Brown. - 1414, à la Clark. - 1416, à la E. L. Godkin. - 1415, à la Hughes. - 1413, crême de vanille, à la R. A. C. Smith. - 1401, stuffed à la Higgins. - - -FISH. - - 1440, Bass, cold, à la James Gordon Bennett. - 1435, fillet of, à la Chauncey M. Depew. - 1436, Bluefish, fillet of, à la Vénitienne. - 1437, Canapés à la Edw. Van Volkenberg. - 1438, à la Frank A. Watson. - 1447, Clams, soft, en brochette à la A. P. Montant. - 1452, Oysters à la Pomeroy. - 1445, à la W. F. G. Shanks. - 1446, scalloped à la Baltimore. - 1431, Shad, fillet of, à la C. Bliss. - 1432, à la Chas. C. Delmonico. - 1433, à la Whitelaw Reid. - 1434, à la Keppler and Schwarzman. - 1421, Sole, fillet of, how to prepare. - 1424, au gratin à la James G. Blaine. - 1429, à la F. A. Buck. - 1423, à la Thomas A. Edison. - 1425, à la H. S. Jaffray. - 1430, à la Marguerite. - 1422, à la Miss Miege. - 1427, à la Gen. Sherman. - 1428, à la Cornelius Vanderbilt. - 1426, à la Chas. Webb. - 1441, Salt Mackerel à la Whitman. - 1442, boiled à la Cowing. - 1439, Striped bass, boiled à la Lorenzo C. Delmonico. - 1448, Terrapin à la Robert Bonner. - 1451, à la James Harris. - 1450, à la McGovern. - 1449, in chafing-dish à la Maryland. - 1444, White Bait à la W. Merrill. - 1443, fried. - - -GAME. - - 1488, Game pie, hot, à la Henry Watson. - 1487, Reed birds à la Barsotti. - 1486, à la Joseph Pulitzer. - 1484, Venison, chops à la Tyrolienne. - 1483, saddle of, à la Joel B. Erhardt. - 1485, saddle of, à la Talleyrand. - 1482, Woodcocks en croustade à la Harper Bros. - - -LAMB. - - 1473, Lamb chops à la E. F. Shepard. - 1475, Fillets d’agneau en papillotes à la J. E. Hedrington. - 1474, à la H. McConnell. - - -POULTRY. - - 1480, Chicken, fritot à la Villeroi. - 1481, emincée en croustade à la Hugh J. Grant. - 1479, Spring turkey, broiled à la Judge Brady. - - -SAUCES. - - 1489, Sauce, Finoise. - - -SOUPS AND STOCKS. - - 1478, Mirepoix. - 1477, Restorative à la Mrs. James A. Garfield. - - -VEAL. - - 1476, Sweetbreads à la Geo. Vanderbilt. - - -VEGETABLES. - - 1453, Banana fritters à la Whittemore. - 1454, fried à la John Claflin. - 1455, fried à la Juarez. - 1456, How to blanch macaroni and spaghetti. - 1457, Macaroni à la crême. - 1460, Teltauer Rubchens à la H. A. Cæsar. - 1462, à la Musser. - 1461, à la Schlissinger. - 1458, Timbale de macaroni à la Napolitaine. - 1459, spaghetti à la Levantinese. - - - - -STANDARD PUBLICATIONS - -ISSUED BY - -CHARLES L. WEBSTER & CO. - -3 EAST 14TH STREET, NEW YORK. - - - =Personal Memoirs of U. S. Grant.=--In two octavo volumes. Two steel - portraits by Marshall and by Ritchie. Two etchings. Numerous maps, - plans, and fac-similes of handwriting. In cloth, plain edges, $7.00 - per set of two volumes. - - =McClellan’s Own Story.=--In one royal octavo volume of about 700 - pages. Illustrated with steel-plate portrait and numerous fine - wood-cuts. Engraved from photographs taken during the war, and from - sketches drawn on the field of battle by A. R. 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Illustrated with steel-plate portraits of - General and Mrs. Hancock, an etching of the school-house where General - Hancock attended when a boy, and numerous wood-cut portraits. Also - photo-engravings of General Hancock’s birth-place, his headquarters at - Governor’s Island, his home at St. Louis, and other interesting scenes - in his life. In full sheep binding, library style, $3.50. - - =Mark Twain’s Library of Humor.=--An octavo volume of over 700 pages. - Illustrated by E. W. Kemble. In fine cloth binding, $3.50. - - =The Adventures of Huckleberry Finn.= (TOM SAWYER’S COMRADE.)--By Mark - Twain. An octavo volume of 366 pages. Illustrated by E. W. Kemble. A - full-page heliotype of the bust of the author, by Karl Gerhardt, with - fac-simile autograph. In leather, library style, $3.25. - - =The Prince and the Pauper.=--By Mark Twain. Illustrated. A delightful - romance of Edward VI. Many consider this Mark Twain’s best work. 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An octavo volume of 530 pages. Two steel portraits, - and twenty-five other beautiful illustrations. An exhaustive index. In - extra cloth, gold and black stamp, $3.00. - - =Yale Lectures on Preaching, and Other Writings.=--By Nathaniel J. - Burton, D. D. Late Pastor of the Park Church, Hartford, Conn. Edited - by Richard E. Burton. Steel portrait frontispiece. 8vo., cloth, $3.75. - - =The Diversions of a Diplomat in Turkey.=--By Hon. S. S. “Sunset” Cox. - Late U. S. Minister to Turkey. Dedicated, by permission, to the - Sultan. Illustrated by “Chip” and Coffin, and other well-known - artists. 8vo. Cloth, $3.75; full sheep, $4.75; red seal russia, $5.00; - half morocco, $6.00; full turkey morocco, $9.00. Mr. Cox’s latest and - best work. While it sparkles with the brightest wit, it also gives a - concise and interesting account of the Ottoman Empire. - - =The Table: How to Buy Food, How to Cook It, and How to Serve It.=--By - Alessandro Filippini. 8vo. Oil-cloth, full seal russia. For - twenty-four years Mr. Filippini was Delmonico’s _chef_, and this work - is endorsed by the Delmonicos. - - =Personal Memoirs of General P. H. - Sheridan.=--Illustrated.--Twenty-six maps, prepared specially for this - book by the War Department. 2 vols., 8vo. Cloth, full sheep, seal - russia, half morocco, full turkey morocco, tree calf. It rises to the - dignity of an important historical work, and is as interesting as a - romance. - - =A Library of American Literature from the Earliest Settlement to the - Present Time.=--Compiled and edited by Edmund Clarence Stedman and - Ellen Mackay Hutchinson. Fifteen full-page portraits to each volume. - 10 vols., 8vo. Extra cloth, plain cloth, professional edition, - leather, half morocco. This work is really the intellectual history of - America. A complete library in itself. - - =A Connecticut Yankee in King Arthur’s Court.=--By Mark Twain. A - square octavo volume of 580 pages. 125 illustrations by Dan Beard. A - keen and powerful satire on English Nobility and Royalty. In cloth, - sheep, full seal, half morocco. - - =The Life and Letters of Roscoe Conkling.=--By Alfred R. Conkling, Ph. - B., LL. B. An octavo volume of about 650 pages. Illustrated with a - steel portrait of Roscoe Conkling, and fac-similes of many important - letters. A clear and impartial biography of the great Orator and - Statesman. In cloth, sheep, full seal, and half morocco. - - * * * * * - -Orders sent direct to us will receive immediate attention. Catalogue -mailed on application. - -Our office is conveniently situated for people shopping in New York -City. - - - - - Transcriber’s Notes - - - Depending on the hard- and software used and their settings, not all - elements may display as intended. - - The many instances of inconsistent, unusual and erroneous spelling, - hyphenation, capitalisation, use of accents, etc. have not been - corrected or standardised, except as listed below. French and Italian - names, words and phrases in particular appear in a variety of - spellings in the book. - - Portrait and page vi, yours obedient servant: as printed in the source - document. - - Page vii, satifactory: as spelled in the facsimile letter. - - Page 218, twelve eggs and six slices: as printed in the source - document. - - Page 223, place in the oven for two seconds: as printed in the source - document, but unlikely to be correct. - - Page 264, ... until the six skewers are each one filled with a piece - of liver and a piece of bacon: there are 36 pieces of liver and of - bacon, therefore six rather than one of each per skewer. - - Page 272, arrange them on the thin: as printed in the source document; - there may be some words missing. - - Page 363, No. 1268: there is no recipe with this number. - - Page 405, Pöestum: possibly an error for Paestum. - - Page 444, ... on the hot range, two tablespoonfuls ...: there may be - some text missing. - - Page 467, ... place the shape-like roll ...: as printed in the source - document. - - Page 491, then place the glace in another bowl: as printed in the - source document, there may be some text missing. - - - Changes made - - Some obvious minor punctuation and typographical errors have been - corrected silently. - - á la and a la (but not A la) have been standardised to à la, maitre to - maître, Jardiniére to Jardinière, papillotte(s) to papillote(s), and - crôutons and crouton(s) to croûton(s). - - Page v: Chapter SUPPLEMENT inserted, and page numbers adjusted cf. - text - - Page 16: Escarolle changed to Escarole as elsewhere - - Page 25 ff.: hyphens between recipe numbers replaced with commas - - Page 34: Gorgonyolla changed to Gorgonzolla; Roast Bee changed to - Roast Beef - - Page 36: Pont l’Evèque changed to Pont l’Evêque - - Page 40: Bohemienne changed to Bohémienne as elsewhere - - Page 56: Pont l’Evèque changed to Pont l’Evêque - - Page 62: Maccaroni changed to Macaroni - - Page 73: Regence changed to Régence - - Page 76: Mortedella changed to Mortadella as elsewhere - - Page 78: Lamb Chops, maison d’or, 961 changed to Lamb Chops, maison - d’or, 683 - - Page 85: Recipe number 1034 added (Hominy and Cream) - - Page 87: Saute changed to Sauté - - Page 89: Plombiére changed to Plombière - - Page 93: Finançière changed to Financière - - Page 103: l’Amèricaine changed to l’Américaine - - Page 120: Matolote changed to Matelote - - Page 121: Eggs à Reine changed to Eggs à la Reine; Londondery sauce - changed to Londonderry sauce - - Page 124: Lagadère changed to Lagardère - - Page 127: Vension changed to Venison - - Page 136: Lorenzo Delmonio changed to Lorenzo Delmonico - - Page 139: Saratogo Potatoes changed to Saratoga Potatoes - - Page 144: Cherry-stone Oysters, 398 changed to Cherry-stone Oysters, - 298 - - Page 151: Chapter header Recipes inserted cf. Table of Contents - - Page 166: juliénne changed to julienne - - Page 168: Pureé changed to Purée - - Page 177: 151 changed to No. 151 - - Page 182: paté-de-foie-gras changed to pâté-de-foie-gras - - Page 187: pâté-à-foucer changed to pâte-à-foncer (2x) - - Page 195: Cambaceres changed to Cambacères - - Page 203: No. 181 changed to No. 185 - - Page 218: with the aid of a cake-turner on a hot dish changed to with - the aid of a cake-turner, on a hot dish - - Page 231, No. 518: Tenderloin of Beef, Piqué à la Provençale inserted - (cf. Index) - - Page 234: Pleoutte changed to Poulette - - Page 255: à la Francaise changed to à la Française - - Page 258: opening bracket inserted before a skin found ... - - Page 317: Pâté-à-Foucer changed to Pâte-à-Foncer - - Page 324: peal changed to peel - - Page 336: harlottes changed to charlottes - - Page 347: hair-bush changed to hair-brush; as for No. 1307 changed to - as for No. 1207 - - Page 401: A’HOLLANDE changed to D’HOLLANDE - - Page 403: Reauséjour changed to Beauséjour - - Page 405: Trophé changed to Trophée - - Page 406: Petit Pons changed to Petit Pois; Chevaliére to Chevalière - - Page 408: à la Noçoise changed to à la Niçoise - - Page 416: Shirn changed to Shiru - - Page 419 ff.: ditto signs have been replaced with the dittoed words - - Page 427: Lagadère changed to Lagardère - - Page 429: Garbaldi changed to Garibaldi; chatelaine to châtelaine - - Page 446: cêpces changed to cêpes (2x); slide down a small tub changed - to slide down a small tube - - Page 452: on once side only changed to on one side only - - Page 458: yoke changed to yolk - - Page 465: Leventinese changed to Levantinese - - Page 476: skiny side changed to skin side - - Page 484: méringe changed to méringue - - Page 492: yoke changed to yolk - - Page 503: Oswold Ottendorfer changed to Oswald Ottendorfer - - Page 503 ff.: ditto signs have been replaced with the dittoed words - - Page 505: Banna fritters changed to Banana fritters - - - - - -End of the Project Gutenberg EBook of The Delmonico Cook Book, by -Alessandro (Alexander) Filippini - -*** END OF THIS PROJECT GUTENBERG EBOOK THE DELMONICO COOK BOOK *** - -***** This file should be named 60285-0.txt or 60285-0.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/0/2/8/60285/ - -Produced by ellinora, Harry Lamé, Joyce Wilson and the -Online Distributed Proofreading Team at http://www.pgdp.net -(This file was produced from images generously made -available by The Internet Archive/American Libraries.) - - -Updated editions will replace the previous one--the old editions -will be renamed. - -Creating the works from public domain print editions means that no -one owns a United States copyright in these works, so the Foundation -(and you!) can copy and distribute it in the United States without -permission and without paying copyright royalties. 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